 After many, many different sourdough iterations I finally settled on this recipe. I started baking regularly years ago and began by using Tartine’s Country Bread recipe. I enjoyed the results but I wanted something that had a higher whole grain percentage. I slowly started to tinker with the percentages and found that 40:60 of bread:whole wheat yielded a complex loaf that wasn’t too dense. I love including a porridge into my dough because the resulting loaves are more moist and tend to keep longer.
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 This is a terrific way to use spent grains. I occasionally make rejuvelac with sprouted wheat berries and then use them to make bread. The sprouting makes the grains more digestible and reduces the presence of the anti-nutrient, phytic acid. Miso provides additional bacterial and also yields a savory, umami flavor.
 If I ever need to bring food to a potluck and I am short on time I often bring this. The batter comes together in about 15 minutes and is comprised of ingredients that you will likely already have in your house. I love having some around for whenever I get a craving for baked goods but don't want to indulge in too much sugar.
I devised this recipe when I taught South Indianesque at 18 Reasons, almost 1 year after I had been traveling and studying in India. I love cooking Indian food but I can be quite irreverent when it comes to the combination of ingredients. My dishes often have a decidedly Californian flair. The premise of the class was that we all know someone (perhaps ourselves..?) who had an amazing curry at a local Indian restaurant and decided to try their hand at constructing an Indian dinner. The result was a decent curry and a few pounds worth of leftover spices, specialty rice, tamarind paste... you get the picture.
I had been on a slight macaroon kick at the time and decided to try to swap out refined white sugar for jaggery and to add some cardamom to elevate and enhance. Be advised that the jaggery tends to brown and potentially burn far more easily than the refined stuff so keep a close eye on your oven towards the end of baking.  Typically I find myself reverting again and again to making sourdough but every once in a while I crave freshly baked bread NOW! Enter this savory quick bread. The leavening comes from both baking powder and baking soda instead of a leaven or a packet of yeast. Although sometimes I do sneak in a tablespoon of leaven and let the batter sit for an hour or so to give the resulting loaf a bit more leavening, tang and nutrition.
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