Breaking Sourdough Bread

Our sourdough adventures

Her: Do you wanna watch something?
Me: Sure, what were you thinking of?
Her: I dunno. (thinking) Hey, Tony Shalhoub has that new show, Breaking Bread.
Me: He’s great, but the only issue with that is that it’s gonna make me wanna eat carbs.

We ended up watching the first episode and were pleasantly surprised to see that we’d gone to several of the places that he mentioned, since the first episode took place in the UWS.

In fact, one of the places that he went to was right across the street from Sara’s old Manhattan pad.

It got me thinking about how we could incorporate homemade bread into our diets and still keep it relatively low carb.

Ergo, I turned to ChatGPT/CoPilot and here’s what I found:

So, I figured that if made our own sourdough bread and also did it with partial whole wheat bread, and froze it, it should be relatively low(ish)-carb.

Obviously, we’d have to start by making some sourdough starter.

This took me about three days: I just left some 1/2 cup of flour and 1/4 cup of water on my countertop overnight and, each morning, tossed half of it, and put in the same amount of flour and water.

After three days, it was bubbly and looked like this.

Now, some fifteen years ago, I tried to make sourdough bread for the second time in my life.

It was a disaster because I tried to make it with 100% whole wheat bread but this time around, we did 1/3 whole wheat and 2/3 APF.

Plus, I made sure the starter was super active, which it was, as you can see.

The whole time the kids were away, the house smelled amazeballs.

Her: How do you want them?
Me: Remember when we were in Vienna and we had those cute little sammies? Like that.

And that’s exactly what she did.

Her: What do you think?
Me: My god, this is delicious. This is exactly what I was hoping it would look, smell, and taste like.
Her: So, you approve then?
Me: (mouth full of food, nodding)

She didn’t just stop there, though.

She also made some regular loaf bread as well, which were perfect (tasting – we’re still working on making them look nicer).

This was, honestly, the most carbs I’ve eaten at home in a while, so if I end up blowing up like a whale, you’ll know why.

But I’m hoping that I’m right.

That by :

1. 1. making it at home with only three ingredients – water, salt, and flour,
   2. using homemade sourdough starter,
   3. using 1/3 whole wheat flour, and
   4. freezing it and then reheating it

it’ll be less impactful on our glycemic index.

We were so serious about this whole endeavor that we even bought a bread slicer contraption, which is what you see below, and an electric knife.

If I start looking like my 13 year-old self again – which is to say a fatty-fat-fat – then you’ll know that this was a complete disaster.

But I’ve been enjoying homemade bread every single day this past week and it’s been glorious.

Me: What do you think of Sara’s bread?
Son: It’s so good!
Me: I was thinking that we could get some of the “Everything Bagel” stuff from Trader Joe’s and add that to the next batch.
Him: Yes!

So far, so good…

Location: the back room, trying to make some hard apple cider
Mood: so. cold.
Music: I’ve been there, done that once or twice (Spotify)
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