Bread has been a staple of the Greek diet since antiquity, much like in other cultures world-wide. Definitely not the place for low-carb diet trends!
My father’s family is primarily a mix of Scottish and Irish heritage that dates back to Colonial America at least as far back as the 1600s. By now our connection to much of the traditions of these two cultures is pretty much gone.
These treats need to come with a hefty warning. Don’t breathe in, don’t breathe out, don’t laugh, snort, cough, sneeze, or do anything else similar while eating them. Oh yeah, and don’t wear black.
My dad grew up on homemade bread. Even though my grandparents could have easily bought bread from the store, my grandma chose to bake her own. Definitely a Depression Era survivor. I remember eating sandwiches made from that delicious bread when I was younger. She would even occasionally save the heels, break them into small pieces, then let them dry out. These would become tidbits that we would take to a local park to feed the geese and ducks with. One of those geese once decided to show its appreciation by biting me in the butt. You know, roast goose makes a lovely Christmas feast.
When I decided to experiment with making sourdough bread, I started looking up information on making the “starter” cultures that were needed for the dough. Time and again, the recipes and instructions I found had you start with large quantities of flour and water, then after allowing it to sit and ferment, take all but a small amount and, get this, THROW. THE. REST. AWAY. The reason for this last step was because you would need to add more flour and water at regular periods and so if you didn’t throw some out, you would eventually have a monster bowl of sourdough starter.