Still going on

Since I started on diet (using livestrong.com) since last end of month, I have to have restricted meats, desserts, noodles, and breads. Actually, there are nothing wrong with them, but there's high chance that I overeat them. 

So I am desperately looking for and trying lots of vegetarian-like foods now.

Fortunately, my family doesn't mind all different kinds of vegetable or bean soups, and I am willing to keep my diet plan going for next month.

In fact, I'm not that much hungry. I can work out for 30 minutes of course. Challenge is not whether I was fed or burnt some calories or not. I want warm bread or curstard based pie. That is the most hardest thing for this diet plan. I am still eating a piece of bread for breakfast, but that is not enough. I keep reading many kinds of baking books, and looking at the bread/dessert pictures from others' blogs. Surprisingly and oddly, that gives me comfort. ;)

I was given to surfing websites one night, my husband asked what I was doing. I was browsing all kinds of donuts and churros which I do not usually eat and like.

I do not understand how come all delicious foods are packed of carbohydrate, and how come it's too hard to cook without carbohydrate? I'm not saying carbohydrate is bad thing. Of course it is one of main energy sources if we 'moderately' take. I must be addicted to carbohydrate. I am sure of it now.

I have bunch of bread in my freezer since it takes long time to consume for us (imagine I baked two loaves and ate only one slice a day), but I need to do something to distract my craving and use some energy. (making bread for using some energy? what an irony..)

So I decided to bake sourdough roll today.

I kept feeding my sourdough, but it is been a while to make sourdough bread. I want soft bread rather than rustic one that will help soothing my cranky emotion.

I added a little bit of Gruyere cheese for filling to add flavor. I was running out of AP, so I replaced to bread flour. And added some of whole wheat flour too.  But I am sure all AP will work well. 

The color is light because of sourdough starter (acidity causes that). So be aware when baking. 

Taste:

It's not so much sour, but sour. 

A hint of cheese makes flavorful and softer. (when it's warm)

I keep thinking it would be good with cinnamon and sugar filling that I intended to avoid.

Butterly Sourdough Buns

(Slightly adapted from king arthur flour)

Dough

1/2C sourdough starter (used 100%, but original recipe said any state is fine. fed or unfed)

2C bread flour

1C whole wheat flour

1T active dry yeast

1T sugar

3/4 salt

5T soft butter

2/3C warm water

Filling

1T melted butter

3-4T Gruyere cheese (any kinds are fine)

Finish

1T melted butter

1. Mix everything and knead until soft and smooth dough.
2. Cover the container and allow the dough to rise until doubled in bulk
3. (I usually put the container in the oven and turn on the oven light)
4. Gently deflate the dough and divide into two and rest for 15 minutes.
5. (Doesn't need to divide if you have room to roll the rectangle 12"x16") 
6. Roll each dough into the rectangle and brush melted butter.
7. Scattered cheese. 
8. Roll the dough into a log starting with a long side.
9. Cut the log in 1" slices and put them in the 8-9" cake pan.
10. Cover and rise for 1 hour.
11. Preheat the oven to 350 F.
12. Brush 1/2 of melted butter on top and bake for 22-25 minutes. 
13. Remove the buns from the oven and brush the rest of melted butter and let cool completely (or try one bite while it's still warm like me. It is soft. Very satisfied.)