D made breakfast with some sourdough bread I baked, over two days. Chopped and sauteed some shitake mushrooms leftover from a Risotto we had on Friday and half an eggplant I used for a Green Curry on Thursday. Eggs over easy... well D did mine over hard :( yolks cooked through. The sour dough is awesome. Turned out better than I could have expected. The starter took 2 days and it was totally worth it. Watching it, stirring it, wringing out the damp cloth, feeding it. I used 1/8th rye flour to ensure extra flavour but you can definitely pick up on the tangy starter in there. Yay.
Starter is now living in the fridge in a mason jar with a crank top. It used to have fancy Holt Renfrew rosemary cashews in it. I don't throw lovely jars away.
Tonight, I'm making a miso broth with baby bok choy, scallions, enoki mushrooms on Soba noodles. Topped with a crispy seared Wild Sockey Salmon filet... fotos later.
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