|sour dough with lettuce from the garden, tomato, cucumber, split green olives and Australian fetta. Y-U-M.|
|Brooke scored a sourdough roll for her lunch the next day|
It does cost more, yes. I figure though that since I am happy to reduce my portion sizes, it almost balances out (eating less of a better quality than eating more of a lesser quality) & hopefully the long term unmeasureable cost will be in terms of better health. Since I'm not eating much bread (wheat/yeast) stuff anyway these days, I consume less again than the smaller-than-average portion size. And, because I'm a realist and because there are still things call budgets, we don't have it all the time. I've also discovered that the sourdough lasts longer and when it does need to be toasted it makes great toast and I really like the texture.
oh... and having always wondered what on earth I would do with an olive tree (seeing lots of people have them and they don't do anything with them and at the time I didn't like olives) I am now very much liking olives, esp the split green ones... so I said to Brooke if there's any question for Mother's Day/Birthdays, then an olive tree will do lol then I can just learn how to preserve my own olives and I will be set!
|oooh and salami... yum.|
Anyway, getting way ahead of myself but in terms of the sourdough, the 'starter' is the first hurdle I need to get over, so I'm reading all I can in my spare time to try and learn more... then maybe I can get started! This was Baker's Delight sourdough, though I am told that Brumby's sourdough is GM-free (or is it the other way round?) and the other day I went to the Bakery near Mr Fresh (who sells the milk in glass and Barambah Organic Yoghurt) and bought some New Norcia sourdough. So yeh... safe to say I am hooked. Anyone else..?