Bread in Japanese, French & German to name a few. Call it whatever, we baked some homemade bread last weekend.

About a year ago my youngest daughter was at her friend’s house for a sleepover party and her friend’s mom is a very skilled cook and a fellow foodie. The afternoon of the sleepover the mom was baking bread, but not just any bread, sourdough bread. Lucky for us, she offered to give my daughter some sourdough starter to take home. For those of you who don’t know, starter is absolutely essential to make a proper sourdough. Basically, the starter is a “living” yeast and lactic acid bacteria mixed with flour and water. This “mixture” sits for a few days to allow fermentation to occur. A healthy starter will bubble and give off a very yeasty smell. Anyway…

Sam, my daughter, brought that small amount of starter home in a glass jar and ever since then, we’ve been baking sourdough bread about 2-3 times per/month. Unfortunately, we didn’t bake as much during the recent spring holiday but now that we are back at school and working again, the oven is back on and the sourdough is rising.

Last Saturday we made 2 types of sourdough loaves: one was just a plain mixture with poppy seeds and sesame seeds sprinkled on top. The second loaf was raisin/cinnamon. Actually, we had enough dough to make 2 loaves of raisin/cinnamon.