If you offered me bread that was black, and bread that was normal, I’d take the black one. If you offered me hummus that was plain, or hummus that was pink from beetroot, I’d take the pink one. Not because I like pink. In fact I don’t really like pink at all.
And if given the opportunity to make a dessert or baked good some awesome, crazy colour instead of the typical classic colour it is expected to be, I’ll usually tend to decide it should be an atypical colour that is to the other side of normal and what you would expect. But maybe now, from me, that’s exactly what you do expect.
But this black bread right?
How black is that? Almost like this beautiful midnight black. Or is it midnight blue? Whatever the case. Yes, that’s the colour of the bread. And yes, that’s bread. I’ve jumped back on the whole sourdough thing again and am kind of loving being back to play around with it.
Do you remember when I did sourdough before and I used to talk all the time about this jar of stuff that I had sitting on my counter that I had to feed and support and look after and nourish every day? Well it’s like that again. Only I started it from my fermented bread. And it doesn’t need to be fed the same every day. It’s more just sitting there fermenting.
And has been a great reminder of how I need to be more generous with my time and reserve less of it for myself before I have kids. I can’t even mange to remember to feed bread sometimes. The whole I got a road bike thing doesn’t help. But we’ll talk about that on another day . . .
For now, we are just staying on track with this black bread and talking about how you can make it too. You don’t have to make it sourdough or fermented, you can just make your favourite type of bread and add activated charcoal and make it black.
Because black is so much cooler.
Oh, and because activated charcoal is actually really good for you, aiding in detoxification, helping remove excess toxins from your body and giving you pearly white teeth. I’ll take all of the above. With a slice of bread.