It’s snowing! We don’t usually have our first big snow of the year in January, but despite the cold and blustery weather it sure is nice to look out the window and see white. I am glad to be sitting by our wood stove, where my toes are warm! When the weather turns extra cold, I find my thoughts going in the opposite direction. Flavors are a big part of that for me – I’m craving warm spices, colorful soups, creamy pasta – anything that makes me feel warm(er). On my menu this week are a chickpea curry, minestrone, chili (with cornbread, of course), and tomato soup. My favorite bread to go with tomato soup is the one I’m baking for you this week: asiago sourdough.
Sharp cheese and tangy sourdough are a match made in heaven. The asiago melts right into the bread, marrying the two flavors together. We’ve enjoyed this loaf in so many ways, not just alongside tomato soup! It makes the ultimate grilled cheese sandwich, it’s lovely with a fried egg at breakfast, cubed and sauteed it makes fantastic croutons for your salads, and is really good just on its own. If you’re sensitive to dairy, I hear you; I’m working on a goat cheese sourdough loaf that I hope to have out in a few weeks!
As always, my house sourdough is available for purchase. Both my house sourdough and the asiago are true sourdough, fermented for at least 24 hours to give you maximum nutritional benefit and to make it easier on your gut. My house sourdough uses a mix of freshly-milled grains, which adds such a lovely flavor and retains all the good parts of the wheat! Give it a try; give one to a friend.
If you are a subscriber, remember to grab your loaves on Thursday/Friday of this coming week, January 18th/19th!
Orders are open now through Tuesday afternoon, January 16th. January subscriptions are closed but you can order your favorite breads every weekend for pickup the following week.