I prepared many different types of bread for the friars and family but one of their favorites was my sourdough Greek Loaf. I would use a bread machine to prepare and knead the dough then bake the risen loaf in the oven. I loved making their bread because I could ensure its purity by using non-GMO, organic flours and grains, spring water and sea salt.
I recently took a fermentation cooking class so I have a quart jar of sourdough starter in the fridge. My 23-year-old grandson is staying with us so last night I broke out my old bread machine to make dough, then I baked 2 loaves in the oven this morning. (With apologies to the bread machine maker - I love the way the machine kneads the dough but do not like the way it bakes bread - so I always bake my loaves in the oven).
To me there's nothing that compares to whiffs of fresh baking bread mingled with the aroma of coffee brewing in the morning. The bread and coffee called my grandson to the kitchen; with a sleepy trance still in his eyes he asked what smelled so good? It gave me great joy to serve him a fresh slice of toasted organic, non GMO Sourdough Greek Bread smeared with vegan butter, topped with raw strawberry chia jam. He told me how delicious it was and thanked me 3 times. I explained the pleasure and blessing was mine!