I do not believe in growing summer squash or zucchini. Too many people insist that you take theirs. So when several unasked for squashes were given to us, I hunted for recipes that might use them up and include sourdough. I came across Sourdough Summer Squash Milk Bread. It is an enriched bread with egg, sugar, and a tangzhong, which is a roux made of flour heated with (in my case soy) milk, until it forms a thick paste. It also has a generous cup of grated squash and sourdough.
About a week later, with my wife Susan’s necessary assistance, we tried our hands at The Perfect Loaf’s Sourdough Cherry Almond Biscotti. The photographs speak for themselves.
