Cooking In Confinement: Carbs

 These are interesting times, aren’t they? As you know, I’m living in Spain for the year, which is under lockdown thanks to coronavirus COVID-19. It seems that other parts of the world are beginning to follow suit. Thankfully, we are at least able to get out occasionally and go grocery shopping. I have been cooking through some recipes lately, and wanted to share some that I liked with you. Today we are focusing on carbs. Because what is more comforting in times like these than carbs? Just be sure to keep a balanced diet. 😏

One of my favorite things to make and eat is sourdough bread. Have you ever tried to make your own sourdough starter? It takes a few days and is easier than you think. And you have time to do it, now that we are all stuck at home. Here is one of my favorite videos for how to do it:

Cultivate Your Own Starter

If you are interested in making your own sourdough starter, but aren’t sure how to use it throughout the week, the website culturesforhealth.com has tons of ideas for how to use your sourdough starter other than making traditional bread. They also have tips for troubleshooting your starter or bread if it doesn’t turn out how you expected.

Why sourdough, you may ask? This article breaks down the reasons why sourdough is healthier to eat. It is an ancient food, and our bodies are more used to digesting it than bread baked with instant dried yeast.

And here is what I have been baking once or twice a week:

Sourdough Baguette

For the baguettes, I made them first with strong white bread flour and they turned out great. But I wanted to experiment with half spelt flour. They turned out equally well, but didn’t get as high. That was fine with me. As long as I can still cut them in half to make a sandwich, it’s good. Then I made them again with half whole wheat flour and they were equally good. I like to lightly toast mine and top it with extra virgin olive oil, salt, grated tomato, and manchego cheese. Sometimes I just use salted butter. Lydia likes these as a base for pizza. Evelyn loves butter, honey, and cinnamon. Justin has them with cheese and fried eggs. They are quite versatile!

 

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