Sourdoughs and SCOBYs

Sourdough Potato Rye Garlic Scape Bread

I’m never quite certain what I should make with garlic scapes, but this year a friend suggested adding them to bread.

I roasted several in olive oil and then chopped them into tiny pieces about 1/4 to 1/2 inch in length. That’s strawberry jam and strawberry preserves in the background. It was a full-on cooking day.

I boiled potatoes, mashed them, and made a sourdough rye bread with them.

I also added some coarse cornmeal. The potato added moisture, the cornmeal gave it crunch, and the rye, sourdough, and scapes infused the loaf with flavor as solid as it sounds.

One Comment

  • Janet Castleman

    Eric, I enjoy your blog and book reviews. you might enjoy Lessons in Chemistry, which I recently completed.
    I have many garlic scapes in the fridge. This recipe sounds delicious. Do you publish your recipes online? Thank you.

Leave a Reply

Your email address will not be published. Required fields are marked *