Dilled Sourdough

[jayfurr]

I love to bake, even though I don't need all the carbohydrates on the diet I've been on.

Tonight I used my King Arthur Flour pain de mie pan and whipped up some dilled sourdough using sourdough starter and my favorite flour, King Arthur Flour's "Sir Lancelot" high-gluten flour (makes for a dense, chewy loaf). I enjoyed the outcome -- and probably would have enjoyed it more if I'd made the loaf the slow, old-fashioned way: without using bread yeast and instead letting the bread rise slowly and develop real sourness in the refrigerator overnight. But I can't complain.

Comments

[jhvilas.livejournal.com]

I know I'm blogjacking here, but you really have lost a lot of weight.

Loaf looks nice. Be a real shame if sumthin' was to *happen* to it. :-D

[jayfurr.livejournal.com]

Thanks, d00d.

[mr-mediocre.livejournal.com]

What jhvilas said - you are looking quite trim and fit. Here's hoping the Walk is as successful as your baking!

[jayfurr.livejournal.com]

Thanks very much.

Technically, I'm still a few pounds overweight and I'm still watching what I eat. It's easier when traveling for work than it is at home (less temptation, easier to count the calories because I can go shop for precisely 1450 calories worth of food at the grocery and come back to the room and nuke it)... but I still have hopes of dipping down to 195 by next Friday when the 3-Day begins.

I really should shoot for 190 and below, too. At 195 I'm on the edge of overweight and it'd do wonders for my self esteem if I knew that I was comfortably south of that number.