I thought succeeding in creating active starter was the end of my sourdough journey, but I quickly realized in a hard way that I had to learn how to properly “maintain” and “use” my starter.
I’ve done so much reading and researching on how to make and maintain sourdough starter the past few months.
I don’t know the last time I was so studious like this.
I struggled, not understanding why certain things were happening (or not happening) , but learning new things and trying things differently with new knowledge was overall a great experience.
I was happy with my 1st and 2nd bread of course, but this time I feel happy and confident because this time I know why it worked.
This one, I used a new recipe.
This has a little tighter crumb.
Can’t wait to make sandwiches with this.
This is 5b.
I used the same recipe as I did for my 1 and 2.
Isn’t it beautiful?
They both taste great, but this one has deeper flavor and more rustic look.
Sometimes things do not work out well with meticulous planning, and other times things go perfectly well with little preparation.
This dish is a good example of the latter.
The idea came to me last night when I realized that I might have all the right ingredients to make eggs benedict.
Well, I just found a couple of sourdough English muffins and a half log of seitan meat in the back of the freezer, and I knew I still had homemade mayo (I could use as the base to make “Hollandaise sauce.”).
So all I needed was soft tofu, which I got on our way back home from a drive to a park last night.
I used an ice cream scooper to gently scoop up silken tofu.
It resembles a poached egg, doesn’t it?
Toasted homemade sourdough English muffin, fried Canadian “bacon” (homemade seitan), silken tofu, and vegan Hollandaise sauce (homemade vegan mayo, lemon juice, turmeric, salt, sugar, garlic powder, onion powder, nutritional yeast), and a sprinkle of Hungarian paprika.
The Eggs benedict was served with sautéed asparagus.
We found beautiful asparagus at the local farmers market.
It was an easy choice, as asparagus was pretty much the only vegetable (other than herbs) sold at the market at this time.
All the vendors were selling asparagus (for the same price), and it was hard to decide from whom we should buy.
But I think we picked the right one.
The ones we got looked AND tasted great.
I also added salad.
Using olive salad (from a jar) is one of my favorite ways to dress my salad.
It works because it has the saltiness and the oil that you want, AND you can add additional veggie chunks.
I was super happy with the result, but apparently this dish impressed my hubby as well.
He said it was one of the top five breakfast all time (including the period of time when he was not on the plant-based diet)!
(And he did all the dishes and kitchen clean-up while I was taking pictures. He really is the best.)
