It’s snowing as I’m typing tonight and melting just as fast as it’s coming down. Ah, April. The garden is just about ready to be planted, and the apple trees should arrive in the next few weeks. We’ll hope to plant them in sunshine instead of in snow!
This next week I’m making a new-to-me-bread: chocolate chip sourdough. I’ve made various iterations of chocolate sourdough, but never a straight up chocolate chip. Friends, this one’s a keeper! There is no added sugar in the dough, and the sourdough tangy flavor somehow melds perfectly with the dark chocolate chips. I sliced some shortly after it came out of the oven, and the melted chocolate swirls through the bread were well worth the mess on my fingers. Because it’s not uber sweet, this is a great loaf for any time of day. You could turn it into an after dinner dessert with a smearing of Nutella, or something else decadent. But it would be equally as good simply toasted with butter. The kids and I plowed through an entire loaf this afternoon!
As always, my house sourdough is available to order. I make extras of this each week, some for my freezer and some for friends. Some of you have given these as gifts, or brought them to a dinner party. If you’re looking for a wholesome, nutritious bread that also tastes fantastic, this is it. It’s a true sourdough, which means it has fermented for at least 24 hours, breaking down the gluten strands and making it easier for digestion. If you’ve struggled with gluten intolerance, this bread might just be the thing for you.
Orders in the coming week are back to normal – Thursday and Friday pickup at my home (April 11th-12th), and Thursday pickup at Hillsdale College, Kendall 413. Orders are open now until Tuesday, April 9th. Payment is by cash, check, or cashapp on pickup, or by credit card when you order. Please indicate your preferred pickup location when you order!
I love to fill special requests, so if you have an end of the school year party coming up, let me know how I can help!