My starter was nice and happy and active this morning (it doubled overnight), so I made some banana-blueberry sourdough muffins. This has become one of my faves. It’s much easier than making bread. Plus, the sourdough is good for me and my gut, and the blueberries (although they’d be better fresh, local, and in season) have a number of benefits too. So today I am #grateful for the slowness of a Sunday morning, which allows time for baking; my friend who gifted me her sourdough discard; and the very fact I’ve managed to feed it and keep it alive all this time!
Why blueberries? Well, they’re tasty, and I can tolerate them. But also I learned some more about how blueberries might be beneficial to me: They have lots of nutritious benefits, but the one I care about most right now is that they contain something called anthocyacins. These are antibacterial antioxidants effective against causes of gastroenteritis, such as e. coli. They combat bacteria that cause diarrhea.
Wider than the Sky 