The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Back at it

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Floydm's picture
Floydm

Back at it

It has been a very busy month. Work, class, guests, birthdays, etc. I've baked fairly regularly, but I haven't had time to take pictures, post recipes here, or experiment.

Today I used my sourdough starter. I've been feeding it once a week, but I hadn't baked with it in a while. I just made some little buns:

sourdough buns

They weren't bad. I served them with a pot of homemade split pea soup.

The real star of the meal were the homemade croutons. I used cheap leftover Safeway french bread that I cubed up and fried in a pan with about half a stick of butter, some salt, garlic powder, and onion powder. They were amazing on top of the soup! I'll have to try making them with some of my bread some time.

Comments

Teresa_in_nc's picture
Teresa_in_nc

Your buns look delicious, Floyd. Split Pea soup is always good when it's chilly out.

I love homemade croutons in soup! Yesterday I did a shortcut version: sliced some kinda tough homemade french bread, drizzled the cut side with olive oil, sprinkled with Penzy's Sandwich Sprinkle (garlic salt, dried herbs, etc. would work too), cut the bread slices into cubes and baked them in the toaster oven on a small pizza pan at 325 until they were good and crunchy. Usually I make my croutons as you did, but this faster, easier, method worked quite well and used less oil/butter. The croutons tasted great tossed in a bowl of homemade potato soup.

~Teresa