Food In Many Forms

Working from home during the quarantine has also allowed me to entertain the idea of making breads that I never would have thought to make. It seems like bread-making is super trendy right now, and with little prospect of buying yeast, I jumped on the sourdough wagon and began feeding my own starter a few days ago. I used sprouted wheat flour to start, and it was already bubbling throughout at the 24 hour mark. Link :  https://www.kingarthurflour.com/recipes/sourdough-starter-recipe ) I read a post or two on the guilt involved in discarding so much flour throughout this process. So I am interested to see if I will be able to use the sourdough discard for anything useful. I have seen sourdough pizza, crackers and all sorts of things, but it is harder to find recipes that use the early discard that is not fully matured. What I was making before is a lot of breakfast breads or tea cakes (whatever you want to call them), and I figure the first few discards will be perfect for those typ

I love poppy seeds. I love them in muffins, on bagels, and as a dessert filling. I like sprinkling them on avocado toast, and sneaking them into recipes whenever possible. Lemon poppy seed bread is just the combination of two foods that I love. The first time I tried this recipe, it didn't seem quite lemon-y enough, but it was still a delicious breakfast to look forward to. When I went back to it two weeks later, I realized the lack of lemon was because I didn't add the lemon glaze or the syrup. So the second time around, I amped up the lemon flavor in the bread, knowing I didn't want the added sugar from the glaze. After all this is breakfast, not dessert, which I why I also switched out some of the regular flour as well.  I want to try this recipe one more time with less wax-y lemons, and I think the flavor will really pop. Then I want to try cutting back on the sugar, and maybe add some pea protein. INGREDIENTS 1/2 cup all-purpose flour 1/2 cup oat flour