Lunch today: homemade sourdough pizza from scratch. Guess what's for the toppings?
今日午餐：從零開始酸酵種半全麥匹薩。
One of the setbacks of making sourdough bread--trying to also use as much extra starter as possible, hence the pizza. Ending up eating lots of extra carbs.自製酸麵種歐包的缺點之一： 想盡辦法少丟掉、多利用一點多餘的野酵母菌種來做各類麵食，這匹薩是其一。結果就是吃過多澱粉了。有一好嘸兩好。
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