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 🤞

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

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

Last updated on: 13 September 2020

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