I don't wanna make sourdough anymore, but maybe malunggay pandesal?
🥖 Day 9 — Sourdough Notes & Second Thoughts
After Day 9 of my sourdough starter experiment, I’m finally seeing good rise.
Alive. Active. Promising.
But… still not quite ready for serious baking.
So far, I’ve made:
- Crackers (technically edible… spiritually very hard)
- Pancakes (surprisingly good, actually?)
All from the discards.
Which brings me to the real question sitting quietly in the room:
Was this worth it?
🌾 The Flour Reality Check
I don’t think I’ve ever used this much flour in my life.
I went through almost three 1-kilo bags — and that’s counting other baking attempts too.
I get it:
- Sourdough is better for you
- Easier on the gut
- More “traditional,” more alive
But if I’m already struggling to keep up with feeding schedules during vacation, what happens when the holidays end and real life clocks back in?
That thought alone makes the starter feel… heavier.
🧠 A Shift in Focus
For now, I’m stepping back.
Instead of chasing sourdough as a concept, I’m going to focus on nutrient-dense baking.
That feels like it’ll have a bigger, more direct impact on my health than just being able to say, “this is sourdough.”
I’m especially drawn to incorporating more moringa / malunggay — it’s abundant where I’m from, and it feels right to work with what’s already around me.
I just need to:
- Cook it properly
- Process it well
- Make sure I’m actually getting the nutrients
I’ll also look into upping protein, balancing things out, making snacks that do something for me.
🌱 Closing Thought
Maybe this path — slower, simpler, more intentional — is the better one.
Less upkeep.
More nourishment.
Still snacks.
That feels like the right trade.