Isolation Sourdough 2020

Some nutritional facts of my sourdough that you might have received

Nutritional content

• Total weight: about 700g (about 10 Slices)
• Per serve: 70g (about a slice)
  • Energy: 685.3kJ (163.8kcal)
  • Sodium: 700mg

Ingredients

• Flour (365g)
• Water (325g)
• Wholegrain Flour (96g)
• Starter (aka “Peanut”) (22g)
  • Flour (11g)
  • Water (11g)
• Salt (8g)
• Rice Flour (dusting) (< 2g)

Contains

• Gluten

May contain traces of

• Things that I ate the night before
  • Usually includes:
    • Nuts
    • Seeds
    • Grains
    • Fish
    • Poultry
    • Eggs
  • I do try to limit cross contamination 🤞

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A few notes

Store in the fridge for up to a week or in the freezer for possibly over 6 months

• Usually lasts 4 days at room temperature
• Toasts just fine from the freezer

Serving suggestions

but who am I to tell you how to eat your bread?

• Olive oil/butter
• Hummus and pepper
• Greek yogurt, pepper and some lemon juice
• Scrambled eggs
• Tomato soup

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Baked @ Turner Hall, Monash University - Spring of 2020

Chestnut (center)

Spike (succulent on the left)

Chickpea (between)

and some spring onions on the right with a loaf of sourdough

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Last updated on: 13 September 2020

It was little wet in the early mornings of today, but sunny at the time of writing