Dinner: Fresh Bread & Roasted Vegetables

I’ve been making bread using my homemade sourdough starter for a couple weeks now. I’m on try #4 and each one gets a little more sourdough-y. I’m not sure, but I’m assuming that the sourdough starter gets more and more sour as as you use it and feed it. The last two tries, I’ve put the dough in two standard loaf pans. It’s easier to slice and use for toast and sandwiches this way. Take a look: 

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In the garden today, I picked tomatoes, zucchini, and banana peppers. I decided to roast them up (with store bought onions and mushrooms): a little olive oil, salt, pepper, and 25 minutes at 400. I had a little homemade chicken stock leftover in the fridge, so I threw that in a small pan, brought it to a light boil, and poached up some eggs (roughly 5 minutes). And dinner was served! Poached eggs on homemade sourdough toast with homegrown roasted vegetables.

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