{"id":1151,"date":"2011-07-12T15:28:03","date_gmt":"2011-07-12T19:28:03","guid":{"rendered":"http:\/\/kirantarun.com\/food\/?p=1151"},"modified":"2011-09-08T13:50:28","modified_gmt":"2011-09-08T17:50:28","slug":"taste-test-sourdough-french-toast","status":"publish","type":"post","link":"https:\/\/kirantarun.com\/food\/taste-test-sourdough-french-toast\/","title":{"rendered":"Taste-Test : Sourdough french toast"},"content":{"rendered":"O<\/span>h my. You’ve got to make this for breakfast. Stat.<\/p>\n

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My taste buds have been working on developing tastes for new flavors, ingredients and staples. From balsamic vinegar<\/a>, to pesto<\/a> and now sourdough, each of those experiments have introduced new methods of enjoying foods and simple recipe creations that I can’t wait to share! Wait, I am sharing one of those now \ud83d\ude42<\/p>\n

\"\"<\/a>Why I’ve\u00a0 never tasted sourdough before, its bewildering. Bought some amazing organic sourdough bread over the weekend and have been contemplating on the recipe. There are many traditional french toast recipes out there, but I wanted to make an egg-less version. Dare I say this might be a healthier version of french toasts. It might tempt you to go for 2nds and 3rds. Not that I am discouraging \ud83d\ude09<\/p>\n

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What is Sourdough?<\/h4>\n
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… is a dough containing a lactobacillus culture, usually in symbiotic combination with yeasts. It is one of two principal means of leavening in bread baking, along with the use of cultivated forms of yeast. Sourdough starter is made with a small amount of old dough saved from a prior batch, and is sometimes called mother dough or chef. This small amount of old-dough starter contains the culture, and its weight is increased by additions of new dough and mixing or kneading followed by rest or leavening periods. A small amount of the resulting dough is then saved to use as old-dough starter for the next batch<\/span><\/em> – Source<\/a>.<\/p>\n<\/blockquote>\n

\"\"<\/a> I am off to kick back and relax with a plate of these french toasts. For lunch. Don’t judge until you made it yourself.<\/p>\n

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\"Print<\/a> Print This Recipe<\/a><\/p>\n

Ingredients:<\/p>\n