Fair warning: February is turning into a carb-heavy month around here. I personally have no problem with this – when it’s this cold and disgusting outside, I want all the comfort food I can get, and this winter I’m putting those calories to good use with some good ol’ strength training as per this idea. I guess you could say my personal fitness philosophy at the moment is eat the bread, lift the weights. For me, they balance each other out. Although when you’re baking a lemon-scented pull-apart loaf with cream cheese drizzle that’s made with sourdough to boot, the bread might have the upper-hand…
None of this is to say that all I eat is bread and carby baked goods. OK, I eat my fair share, as evidenced here, but the rest of my diet is mostly from scratch (just like the baking) and includes a good balance of leafy greens, fruit, veg, and protein – just so we’re clear about why I don’t weigh 300 pounds. 😉
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While I have been keeping my sourdough starter pretty busy baking with Sourdough Surprises every month, it occurred to me that I haven’t actually used it to make a lot of bread, especially considering that I bake bread at least twice a week to keep us in sandwiches and toast. Lately I have been making some variation of Jim Lahey’s no-knead bread (that 