SOURDOUGH

Brekkytime

I love new challenges. That was what always drove me during my career as a cyclist, and it´s what drives me now as well! When things get boring and I feel to comfortable I look and strive for changes.
My situation at the moment is very different from what I have been used to. To be a mum is the most amazing thing I have ever experienced but while Morris is still so little it´s a limit to how much that happens… Sleep, eat, change diapers, eat, sleep, change diapers, eat…. and so the day goes…

Even though I sort of have my hands full I felt like I wanted something to do on the side while spending so much time at home. So when my parents were here last week my dad brought “a baby” from his sourdough (my dad is sort of a sourdough master) Maybe that´s a bit cheating but I still need to keep it alive and get it to do the magic when baking with it…

My first attempt was a hazelnut whole-wheat bread with apricot.

Day one (in the evening) I used the sourdough base that I got from my dad and made the “pre dough”. I store it warm over night and hoped (fingers crossed) to wake up to a bubbly dough that was ready to bake with!
It worked and this is how I spent my day baking my first ever sourdough bread:

The recipe I used from the cookbook “Bröd Bröd”
Ingredients
All into a bowl
Let´s wait 3-4 hours…
Bigger!
After raising for 2 more hours in a towel it´s time to bake.
Pretty Happy with the result
Perfect!
Taste even better than it looks!

Sourdough bread is so tasty and it definitly feels like a better choice for a bread lover like me!

Emma

#pimpmyporridge

Cooking is something I enjoy doing. But it´s not always I have the energy to be creative. With my man out of the house at the moment means that I´m alone at dinner, and to cook for one I find boring.
Then I cook because I have to, and it need to go fast. My absolute favorite healthy fast food is porridge. It works for breakfast, lunch as well as dinner and all you need is less than 10 minutes to have it ready.
A favorite of mine is the one with sliced banana and homemade almond butter.

To make Almond butter is very easy. Here is the recepie from the cookbook “Velochef”:

500g of almonds
1 tablespoon sunflower oil
1 pinch of salt

1. Put the oven on 150 degrees.
2. Toast the almonds for 20min.
3. Pour the almonds into a blender while still warm.
4. Add oil and salt and blend it all together on high speed for 5-6 minutes.
5. When creamy pour it into a jar. Lasts 3-4 weeks in the fridge.

In the female peloton #pimpmyporridge is well-known and if you want inspiration for other porridge dishes, give #pimpmyporridge a search on Instagram. I´m sure you will come across many tasty mixes from my fellow cyclists.

Emma