I just feel like making stuff today,
so I did.
I got out Jasper and I followed the recipe
and start preparing the bread.
The recipe mentioned about leaving it for 12-24 hours,
but I didn't have that much time.
So I just let it rise till it was double in size and I proceed with the next step.
It still took several hours, because my starter wasn't in room temperature,
but then again, sourdoughs generally take forever.
When I mixed up all the ingredients and it looked like this,
I was concerned.
I didn't expect to make puke in a bowl at all!
But I tried my luck, so off it went for baking.
It looks okay, thank god!
A little chunky, but it's alright.
Texture's like bread, with a lot of holes.
I'd definitely make this again.
I find this banana bread rather healthy,
because the only fat that was added to it was from the egg.
There's 1/2 cup of sugar in this recipe,
but it won't be good without it.
I can definitely improve the appearance,
all I have to do is to make sure it's dough-lump free!
