A stale sourdough strata is made to use up leftovers with added eggs and cheese, and then baked in the oven. Often there will be onions or leeks, and peppers.
This variant is spiced up with ginger, garlic and a touch of curry powder to make it more interesting, and to add valuable nutrients.
Sourdough unlike conventional commercial bread is well known for retaining its value after it has gone stale; it is often used with soups and stews too.
As always we recommend using what is seasonal and on hand. For example, at the moment we have a glut of peppadews in the garden. Remove the seeds if you don't like it too piquant.
Freshly-roasted and ground spices are always better. Commercially they grow bitter quite quickly after the bottle is opened and exposed to air.
The scent of roasting cumin seeds is like incense; you can get high with a little help from spices like this.
Then grind them in a little coffee blender. Keep what's left in the fridge but use within a week or two at most.
Commercial bread raises my blood sugar so we have taken to baking sourdough using 100% flour in a small electric oven; then I can indulge without guilt. But if you are diabetic I recommend testing your blood half an hour after the meal. Perhaps you should be on a very low carb food package.
Generally sourdough has a much lower glycemic index, especially when baked with true wholemeal which has all the bran and germ of wheat.
Sourdough also deals with the gluten issue though you may have to prepare it the night before baking.
Prepared with the right ingredients this stale sourdough strata is highly nutritious, especially when baked with 100% wholemeal; that means having your own electric mill. It's not a schlep but one more appliance in the kitchen; one that's used virtually every day in our green kitchen.
Those who are even prediabetic should still keep to a small helping to limit the glycemic load. That may be difficult; this stale sourdough strata calls for a second helping.
It's interesting that in all five Blue Zone countries they leave the table slightly hungry; it is a good habit to cultivate.
Just the smell of freshly baking bread makes it worthwhile. Once you're in the groove it takes only five minutes to prepare the dough, including milling your own flour.
Real completely unrefined flour contains all the components of the grain; especially the vitamin E that helps prevent clots from forming and the lignans that every woman needs desperately. They are oestrogen-like compounds that help prevent breast tumours.
Made from real sourdough bread this strata is a wonderful dish.
Stale sourdough strata is a simple dish of bread, eggs and cheese. Adding onions or leeks, peppers and your favourite spices turns it into a treat.
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