Monday, March 4, 2013

Sour dough

Once there is a sour dough starter in the fridge, one is somewhat committed to make in perpetuity items based on the sour dough - sour dough bread, sour dough pancakes, sour dough waffles (not in this household, the perfect waffle recipe belongs to Bob and nobody messes with it). The starter grows, we bake, yet there does not seem to be any less starter in the bowl...

This weekend, in an attempt to make a dent in the starter, we made sour dough pretzels. The boys had fun forming various shapes and thoroughly enjoyed the warm, salty pretzels right out of the oven. However, the dough made too many pretzels to consume in one day, and the general consensus was that the pretzels tastes best fresh. Next time, we will make some, and keep the rest of the dough in the fridge for another day.

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