I surveyed the landscape looking for that perfect loaf of bread. The bakery at this store was always a special place. Produce also illicited a happy response but today it was a fresh loaf of country artisan bread. The standard was quite clear. The bread was masking itself as a sourdough, the gold standard of all things bread..
As I waited for the bread to be sliced I was thinking: “What is taking so long?” Five minutes seemed so long just to slice this bread. Then it hit me. It was sourdough, a bread so alive that it fought with the slicing machine. Eventually the object of my desire was ready.
When I arrived home I ate a few of the end pieces, slathered with grass fed butter, butter that promotes gut health. Imagine that. It was as delicious as any dessert. The slices were challenge to separate. It was as though the slices of bread had been glued together just after being sliced, a hallmark of great bread. Chewing had new meaning. The whole jaw seemed to be getting a workout like eating an apple.
Tearing the small slices into smaller pieces before they were processed in my 2 cup food processor was a reminder that great stuffing was close by. Sourdough is the only bread I use for that delicious side dish, the main act in my dinner time world. With oodles of chopped celery, onions, cardamon, poultry seasoning, flakes of dried rosemary, diced dill with coarse salt and pepper, sourdough stuffing is king. An egg can be added to augment flavour and taste.
Treating the body to homemade stuffing is my dieter's delight. The homemade pumpkin pie or apple will just have to wait. Breakfast perhaps?
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