Sandwich is always appreciated by my hubby when I make it for lunch.
I had beautiful sourdough bread.
And I also had homemade seitan meat.
So I cooked the meat with Greek/Mediterranean inspired spices and herbs.
The meat was so tender and had texture similar to the gyro meat.
Homemade vegan Feta spread, cucumber, tomato, seitan meat, mint, and cilantro.
Making bread with homemade yeast water was another thing on my list for a long time, and I finally decided to give it a try.
You can use pretty much any kind of fruits (or so I hear), but I chose raisins, as they seem to be the most popular.
You don’t hear much about this technique in the U.S., but making yeast water with fruit is quite popular in Japan.
Basically, you ferment raisins in water for a week or so until it creates yeast.
I’m so mad at myself for forgetting to take a picture before removing the raisins.
But this is the final result, my first yeast water.
My first bread made with yeast water turned out great.
These are so soft and flavorful.
They do not have strong raisin taste or smell, but definitely have some fruity aroma, which I found unique and pleasant.
Here is the dressed-up version of my sourdough waffle breakfast plate.
The waffles were served with homemade vegan feta cheese, lingonberry jam, fresh thyme, and a drizzle of maple syrup.
Love this sophisticated flavor combination.
I keep a few types of jam in my fridge, and lingonberry is one of my favorites.
I like its balanced tartness, beautiful ruby color, and organic look with some visible whole berries
I always make sure we have it in our fridge.
It’s been a lot of fun to think about what to make with my recently created sourdough starter.
It’s been a week since my sourdough starter fully matured.
I kept it in the fridge for a week, got it out and fed it last night, and this morning I woke up to this.
Yes, he is alive and well.
These sourdough waffles were absolutely delicious!
You can taste the wonderful sourness and they have the pleasant chewy texture.
They were great when simply served with vegan butter and maple syrup, but this morning I dressed them up a little bit.
Come back and see how I ate them in the next post.
