Food and Recipes while under Coronavirus quarantine #8

[slowpoke]

If you like sourdough bread, my favorite is Stone House Bread from Traverse City, Michigan. It has few ingredients and is the best I’ve ever had. It makes excellent toast, grilled cheese, garlic bread, croutons for salad, and sandwiches.

I buy it when I’m working in Michigan, other times I have ordered directly from the bakery to be shipped to my home. I have introduced my friends to it so when I go to Michigan or order for delivery I have a large order.

Many Meijer stores in Michigan and northern Indiana carry it in their bakery departments.

Stone House Bread – stonehousebread.com

stonehousebread.com

I *love* a good sourdough bread. For a grilled cheese sandwich, it’s my favorite bread to use with cheddar cheese.

Over here in SoCal, so far my favorite that I’ve been able to find is the sourdough bread by United Bakery. Fortunately, it is carried by a local supermarket chain.

From what I could find, their ingredients list:
Unbleached unenriched wheat flour, filtered water, naturally aged sourdough starter, unprocessed sea salt, wheat gluten, ascorbic acid, natural enzymes.

Of course, these days I am really limiting my bread intake. But thanks to your post, I researched and see that real sourdough is better than white bread (lower glycemic index) due to the fermentation process involved. That’s good to know!

 

[IceIce9]

I *love* a good sourdough bread. For a grilled cheese sandwich, it’s my favorite bread to use with cheddar cheese.

Over here in SoCal, so far my favorite that I’ve been able to find is the sourdough bread by United Bakery. Fortunately, it is carried by a local supermarket chain.
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From what I could find, their ingredients list:
Unbleached unenriched wheat flour, filtered water, naturally aged sourdough starter, unprocessed sea salt, wheat gluten, ascorbic acid, natural enzymes.

Of course, these days I am really limiting my bread intake. But thanks to your post, I researched and see that real sourdough is better than white bread (lower glycemic index) due to the fermentation process involved. That’s good to know!

My daughter used to make sourdough bread and we’ve been eating it ever since then. She started making during COVID (like many others) when she had lots of extra time and bread was in short supply in grocery stores.

She had done the research and (like you) found out that sourdough was healthier. And we love the way it tastes.

The ingredients in the Stone House sourdough that I buy are:

INGREDIENTS: CERTIFIED ORGANIC UNBLEACHED WHEAT FLOUR, WELL WATER, SEA SALT, CULTURED WHEAT, PLANT BASED ENZYME

Some of their varieties have additional ingredients but I usually buy the basic sourdough.