I made this for a potluck, poolside cookout last weekend. Boy, was there sun! And the humidity! And this Dennis-the-Menace-of-a-kid who squirted us all with his little water gun!
At least the water was refreshing, and the company was great.
And the food! Burgers and beverages and blueberry bread!
The pros of of this latest sourdough creation: crispy, crunchy crust. And hearty, too, since I used a bit of whole wheat flour. No real cons, though next time I’ll add in some yogurt or apple sauce for the moisture lost from subbing out bananas.
To make, simply throw in 1 cup blueberries instead of banana into this recipe, and for extra heartiness, use half whole wheat flour, half all-purpose.