Another creation with my sourdough starter.

Focaccia!

Rosemary is the thing for focaccia, but making this was a last minute decision, and I only had thyme, so that’s what was used.

I also sprinkled dried cranberries (because that’s what I had).

This turned out great!

A bit puffier than expected.

Or maybe expected because I didn’t have enough bread flour so I had to use a-p flour for the 3/4 amount.

Personally I don’t mind this texture.

It was delicious nonetheless with the wonderful sourdough flavor.

This will make great sandwiches.

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.

I saw an Italian restaurant making something like this when I was watching a show on Food Network.

I didn’t have time to write down the ingredients or how to make them, but I kind of got the idea.

I thought it would be great to enjoy it as dipping oil for my sourdough bread.

I just sliced the bread and cut them into smaller pieces.

Doesn’t this look good?!

Garlic Tomato Oil: Cook sliced garlic (from a whole) in olive oil, add crashed tomatoes from a can, agave syrup, salt, crushed red pepper, and more olive oil.