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The Sourdough Barter System

zitronenmadchen May 10, 2013 01:31 PM

My husband's Uncle is going to give us a bunch of tomato plants, eggplant plants (that sounds weird,) and pepper plants for our garden. I figured I would make them a loaf of sourdough bread in exchange for the plants.

However, I'm a little bored with just plain sourdough. I've made walnut and cheese sourdough before, and blueberry lemon a long time ago, but I'm wondering if there's some flavor out there that I haven't thought of, like chimmichuri bread with parsley, garlic, and red pepper flakes, or any suggestions you might have?

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  1. m
    maxie RE: zitronenmadchen May 10, 2013 02:02 PM

    I enjoy rosemary, lemon, olive oil, salt.

    1. h
      hungryjoanne RE: zitronenmadchen May 10, 2013 02:41 PM

      I love wholewheat sourdough (30% white, 70% whole wheat) with coriander seeds & raisins. For a 1lb loaf, I use about 2 tsp. whole coriander; toast it in a frying pan for 4-5 minutes, then grind with a mortar & pestle (or spice grinder); I also use 3/4-1c of raisins - soak them in hot water for 30 minutes, then drain. Use more raisins - up to 1.5 cups if you like them. I add the raisins & coriander to the dough after mixing is complete. I got this recipe from Tartine Bread, and it is wonderful toasted & slathered with butter (what isn't?!?!).
      I think the coriander & raisins are a dutch thing.

      1 Reply
      1. re: hungryjoanne
        zitronenmadchen RE: hungryjoanne May 10, 2013 03:53 PM

        Mmmm, raisin bread. I like that idea.

      2. Will Owen RE: zitronenmadchen May 10, 2013 02:55 PM

        Onion and cheese used to be my favorite when I was buying from this bakery up in La Honda, a few eons ago. The baker was a retired lumberjack who'd taken up baking just because he couldn't buy good enough bread, and since he was new at it - and good at it - he just followed his whims, or sometimes customers' suggestions.

        Another small-bakery fave now is a sourdough rye I buy at the Pasadena Saturday Farmer's Market when I can get there in time; it tends to sell out fast. My liking for rye bread is a fairly limited thing, but that stuff I love.

        1 Reply
        1. re: Will Owen
          zitronenmadchen RE: Will Owen May 10, 2013 03:55 PM

          Do you think the onions were dried or raw when mixed into the dough?

        2. splatgirl RE: zitronenmadchen May 10, 2013 03:07 PM

          My default is "cereales" ala Eric Kayser Paris. It's the best bread I've ever had. Your best artisan sourdough loaf, with amaranth, poppy, sesame, brown and yellow flax, bulgur, +\- sunflower seeds. I pre soak everything but the sunflower before adding, otherwise it messes up noticably the dough hydration.
          Added bonus that the seeds add mucho nutrition.

          1 Reply
          1. re: splatgirl
            zitronenmadchen RE: splatgirl May 10, 2013 03:57 PM

            I do like seed bread, if comes out so much better than when I try to coat bread with seeds, they always fall off during slicing.

          2. Bada Bing RE: zitronenmadchen May 10, 2013 03:32 PM

            I know it's against the grain of your query, but maybe your Uncle isn't bored with plain sourdough? I love it, and generally have not been so fond of breads filled with extra ingredients. But you can be the judge. Just my two cents...

            3 Replies
            1. re: Bada Bing
              zitronenmadchen RE: Bada Bing May 10, 2013 03:59 PM

              That's a good point, just because I eat sourdough all the time doesn't mean everyone else does.

              1. re: zitronenmadchen
                nokitchen RE: zitronenmadchen May 10, 2013 06:24 PM

                Another suggestion against the grain (hah!). If your uncle is the type who might enjoy making his own bread and if you're happy with your starter you might give him a loaf and some of your starter.

                1. re: nokitchen
                  zitronenmadchen RE: nokitchen May 11, 2013 06:54 AM

                  Yes, yes, you're all very punny. Actually that's a good idea. I dried out some starter to send to a friend in Staten Island in October, but then there was the hurricaine, so I still have a bag of starter hanging around.

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