 This salad is a wonderful way to use up a late summer glut of tomatoes. Here I call for one of my favorite varieties, the Early Girl. Early girls have thicker skins and are often dry farmed in Northern California. This results in wedges that are less likely to fall apart in salads and a more concentrated tomato flavor that will uplift any recipe.
This dish should really only be made in the summer and early fall when the tomatoes are in season and taste as tomatoes should: tangy, sweet and just a hint of richness. It’s also a terrific way of using up bread that has been lingering in your pantry too long and has gone stale. If you don’t have stale bread simply toast the bread cubes in the oven until they crisp up.
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 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.
 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.
 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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