Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.
I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here: http://www.northwestsourdough.com/discover/?p=900 from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.
On the forum we are doing a baking challenge which includes any sourdough bread made using blueberries as one of the ingredients. I love berries of all kinds, strawberries, blackberries, blueberries, etc. I missed out on being able to pick local blueberries this year because I was traveling, so when I got back here to Washington, I just wanted to eat blueberries( I love to eat them fresh). Of course I had to go to the market to get some and I won’t be doing that too often. I paid 4.00 for 4 oz of blueberries!
The really fun thing about Basic White sourdough is that you can do so many fun variations with it. Adding walnuts is one fun variation. Many people like adding walnuts without adding sugar to the dough so the bread is not too sweet. I have two variations here for you today. One is a slightly sweet walnut bread and one is a savory variety.
Discovering Sourdough
