My sourdough starter seems to be getting stronger, and it takes less and less time to become active, which is great but at the same time it makes it difficult to schedule my day around it.
I completely miscalculated the timing, and I ended up staying up until 1:30 a.m. waiting for the bulk fermentation to complete.
But it was worth it.
The Matcha sourdough bread turned out great!
Sourdough bread always makes me realize the power of nature, and this one was no exception.
Also, I think I added the right amount of Matcha to the dough because it was not too strong or too weak.
(Note – 250g flour, 9g Matcha powder)
For this batch of vegan butter less almond flour and more soy milk went in because that was all the almond flour I had that day and I wanted to use up all the soy milk left in the bottle I had.
And I ended up with the creamiest spreadable vegan butter!
My husband asks me to make vegan butter just like this from now on.
I hope you can see how smooth and creamy this butter is from this picture.
I baked Matcha Sourdough bread because I wanted to make this.
A Matcha toast with butter, sweet Azuki bean paste, and roasted chestnut.
If you’ve never tried the butter x sweet Azuki combo, you are missing out!
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