Baking sourdough bread is a part of my routine.
It’s rather irregular, but I do make one every week or every other week.
This one turned out great.
I felt good about the bulk fermentation and second proof both, so I was pretty confident that it would turn out fine, but seeing the result still gave me joy. 🙂
There were some large holes close to the edge, but overall the crumb structure was pretty good too.
For breakfast I toasted a couple of slices.
First, my homemade vegan butter.
I had made passion fruit jam a few days before, and I was determined to enjoy it on my sourdough toast.
Looked already good, but I wanted to add one more thing.
Matcha syrup.
This is one of my recent favorites.
It’s easy to make.
I just mix honey, Matcha powder, hot water, and a little salt.
The passion fruit and Matcha together sounds a bit unusual, but we both really liked it.
It created some sophisticated flavors.
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