sourdough - eat bread 90

I Want to Make Them Happy: Day 28

I know what’s it like to travel with a friend on such a strict diet. So for today, I’ll try to be fun for my friends. I said ‘yes’ to Dim Sum. For those of you not familiar with this Asian culture, Dim Sum is mostly consumed at brunch. It originated from the Canton province in China, and it is similar to Tapas, where small plates of food are served. We ordered a variety of plates, and I got 2 servings of bread with the BBQ pork steamed bun.

Soft and silky steamed BBQ pork buns, Red bean glutinous rice ball covered in sesame seeds and fried noodles with bean sprouts were part of our Dim Sum brunch.

Dim sum was delicious, but we had to part ways today to go back home to our families and my well-structured life. Let’s hope they have no negative opinions on me my bread diet, which really restricted them in some ways on the types of restaurants we could go to (I apologize for not doing sushi with you!).

Upon reaching home after a 3 hour ride on the Amtrak, I was still full. I couldn’t eat anything else. Come 5 p.m., I had still about all of my day’s bread consumption not eaten. So I ate two slices, and kept the rest for the next day’s challenge.

Crispy Ciabatta and wholesome rye sourdough bread.

Crispy Ciabatta and wholesome rye sourdough bread.

Here’s what I ate on Day 28 of EB90:

Food Portion Calories
Grand Central Baking Ciabatta Loaf 200g 560
Grand Central Baking Rye Sourdough 4 slices (50g) 560
Chinese Steamed BBQ Pork Bun 80 g 150
Fried noodles 6 oz 500
Chinese Broccoli 2 C 200
Glutinouse rice balls 2 380
Pork dumpling 1 90
Shrimp dumpling 1 80
Orange 1 orange 45
Cappucino 1 C 75
Coconut water 1 C 45
Walk and run -500
Total 2185


sourdough herb-eat bread 90

I’m SO Not Fun to Travel With: Day 27

I booked an appointment with the production lead at Grand Central Baking Co’s first location today. I wanted to capture a Facebook LIVE event showcasing the bread at their first location and also pick up some awesome sourdough bread.

peasant_display-Grand central baking

The display at Grand Central Baking Company.

We started our day with a walk to a nearby Skillet restaurant. Skillet started as a food truck in Seattle, and has grown into a restaurant chain. Did I mention you can judge a restaurant by its bread? I had the Serious Toast, and it was made with a smooth and rich brioche bread. It was UNBELIEVABLY heavenly!

Skillet’s Serious Toast is made with molasses custard soaked thick cut brioche, local pit ham, raspberry jam, powdered sugar and scrambled eggs.

skillet-eggs-french toast-eat bread 90

Just look at that toast!

Since this meal came with egg and ham, I gave those away to both my high school friends (who are still puzzled why I am eating so much bread).  I couldn’t finish the double decker French toast, so I had to doggie bag it. This was half (over 250g) of my day’s consumption of bread right there. I finished them up later in the day.

A visit to Grand Central Baking

After breakfast, we made it over to Pioneer Square. Toured the first Grand Central Baking location, then wolfed down some pastries and more bread. Michael, the production lead at this location, gave me a potato roll which I finished within 12 minutes during the FB live recording. The sour of this roll was so smooth and soft.

Easy to say, that was the best-tasting potato roll I ever had. Why? Because they take a Yukon potato, skin it, cube it and mix it into the sourdough. Who in the world takes the trouble to do this? Doesn’t it show you how much passion they have for the thing they love most – making the best bread in the world? I get impressed by Grand Central Baking every time I talk to them. Their passion is evident why they remain successful.

Fresh baked pastries line their bakery case at the first Grand Central Baking Location in Pioneer Square.

Fresh baked pastries line their bakery case at the first Grand Central Baking Location in Pioneer Square.

We walked a whole 8 miles! This cost me 800 calories. Which meant that I could eat some more bread for dinner! I told my friends (both Asian) that we cannot eat at any noodle or rice restaurant, and one of them replied “you are so not fun to travel with at this time; can’t you just drop your bread diet?” So we compromised on Agrodolce in Fremont, an Italian trattoria which served handmade noodles and pasta.

Grand Central Baking Rye sourdough slices with Agrodolce’s antipasto misto.

Grand Central Baking Rye sourdough slices with Agrodolce’s antipasto misto.

They brought out their Focaccia bread. Mama Mia! This was real Focaccia! What did I say about judging a restaurant by its bread? Agrodolce not only made delicious pasta, they really knew how to make a great Focaccia as well! While my friends both had pasta, I had antipasto misto, caramelized broccoli (which was out of this world) and tomato and fennel soup with my Rye Sourdough from Grand Central Baking. We also celebrated 30 years of friendship with Prosseco and Port (not such a great idea after looking at my calorie count).

Here’s what I ate on Day 27 of EB90:

Food Portion Calories
Skillet’s Serious Toast 2 slices (100g) 900
Grand Central Baking Rye Sourdough 4 slices (50g) 560
Egg 1 300
Ham 1 105
Macaroons 2 pc 120
Potato Roll 80g 120
Meat plate 300
Tomato Fennel Soup 1/2 C 75
Caramelized Brocolli 1 1/2 C 150
Tiramisu 250
Prosecco 1 glass 90
Port 1/2 glass 50
Coconut Water 2 cups 90
London Lavender Fog 150
Walk 8 miles -800
Total 2460


sourdough-artisan-eat bread 90

A Grand Bread-Eating Day: Day 16

I scored big today! I went to Grand Central Baking Company® and received three large artisan sourdough loaves. I told Margot Leonard, their Sales Manager, that my husband is a big fan of theirs. He won’t buy anything other than Grand Central loaves. She was thrilled to hear that and asked if I’d bring any home to him. I couldn’t guarantee that. You see, for those of you who are not from the Northwest, Grand Central Baking Company® is known for its high-quality artisan bread.

Campagnolo bread from Grand Central Baking Company.

Campagnolo bread from Grand Central Baking Company.

I brought the loaves to NedSpace, and that was the end of that. Everyone loved Grand Central’s bread, everyone ate it. None left for the #1 fan, my husband. The thing about artisan bread is that it is best eaten on the day it is baked. I think that resonates in everyone’s mind, like the bell to Pavlov’s dogs. When someone see the word Grand Central, it’s like an instant message that comes into their minds that instructs them to immediately devour the fresh loaves.

Even Jimmy Stanley from NedSpace, a self-proclaimed anti-gluten paleo fan, devoured a few fresh slices of Campagnolo. It reminded him of the days when he used to live in Italy, and he proclaimed that these were the best Campagnolo outside of Italy. We live streamed this Breaking Bread experience on Facebook, so please check it out on our BAKERpedia Facebook page.

Grand loaves

I’ve not been to Italy, but I do know how to judge a loaf by its taste. The three breads I received today were Campagnolo – a hearty and mild sweet (from a touch of honey), rugged country-style loaf combining coarse wheat and rye flour and a mix of eight whole grains; Multigrain whole wheat – a hearty loaf in the style of German breads, with a great mouthful of chunky grains in every bite; and Peasant Levain Boule – a gorgeous loaf with a dark crust and distinctive tang.

The multi-grain whole wheat loaf.

The multi-grain whole wheat loaf.

I loved the Peasant Levain Boule the best because it had an incredible chewy crust with a very moist and resilient crumb. Best of all, it was made from stone-ground whole wheat flour and rye meal.  Bread fans, have I made you hungry yet?

The sourdough technique that Grand Central Baking Company® uses is close to a 17 hour ferment. That means that all their breads will have a distinct light sour taste and a resilient chew to it. The slices from these breads were very dense, so I didn’t need to eat too many slices.

Each slice was about 56 grams, compared to the regular 43g/slice. This made a huge difference with the amount of slices I had to consume. Therefore, I easily finished all the slices by 3 p.m. today. Thank you Grand Central Baking Company®, for giving me a grand bread eating day!

Onions on cream cheese; fresh strawberries on apricot preserves both served on a Peasant boule slice from Grand Central Baking Company.

Onions on cream cheese; fresh strawberries on apricot preserves both served on a Peasant boule slice.

Here’s what I ate on Day 16 of EB90:

Food Portion Calories
Grand Central Campagnolo 4 slices (56g) 560
Grand Central Peasant Loaf 2 slices (56 g) 280
Grand Central Multigrain Whole Wheat 3 slices (56g) 480
Strawberries 1/2 C 20
Apricot Sugar-Free Jam 2 Tbsp 40
 Lemon Curd 2 Tbsp 120
Whipped Cream Cheese Spread 1 Tbsp 30
Almond butter Vanilla + Espresso 1 Tbsp 95
Peach spread 1 Tbsp 50
Mango 1 200
Butter (Salted) 1 Tbsp 100
BBQ Pork Ribs 4oz 420
Sauteed Spinach 1 C 48
30 min bike ride -380
Calcium Supp
Total 2063