My sourdough’s name

I haven’t named my sourdough
it would be an omen,
to bring you bread unleavened,
faint and flat just like the friend
you hold too dear
who brings you sorrow in betrayal,
the sourdough
you love too much may

leave you listless
with a loaf,
a lifeless lump unrisen.

My homemade sourdough bread

Today Lisa hosts at dVerse on the subject of fermentation. I do make my own sourdough bread, sauerkraut, and kimchi. Fermentation is an amazing way to preserve and enhance food and can work through many different microorganisms, yeast, or bacteria.

October 11, 2022

17 responses to “My sourdough’s name

  1. …a lifeless lump unrisen….the baker’s most awful fear and sure demise. In the VERY early years of our marriage, I nursed a sourdough starter for many many years….and in the very early days of our children, when they took naps so I could bake! Alas….the calories do mount up when one uses their starter: pancakes, bread, waffles…so many yumm things. At our age now, we try to limit our intake of bread so no starter for us. BUT I LOVE looking at photos of your breads!

  2. I’ve never thought of naming sourdough, Björn but, as much as the idea made me smile, it’s growing on me and all sorts of names are popping into my head. Oh, that bread looks delicious. Personification of bread could progress into something like the librarian – or you might combine the two – the bread-making librarian.

  3. I like Kim’s idea of the bread-making librarian and Misky I love that you have named your starter! That bread looks delicious: crusty on the outside and spongy soft on the inside. Yum! When you’ve got good starter you don’t want to mess with it. Very cool that you make sauerkraut and kimchi.

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