We started with some very good day-old sourdough bread. You can use whatever bread suits your fancy. We blend crust and crumb together and then make a new batter. Using the microwave to cook it allowed us to make the bread ethereally light. Each bite is full-flavored, it’s like eating the very best sourdough you’ve ever had, only different.
Microwave Sourdough Bread
– 120 grams day-old sourdough bread, cut into cubes
– 350 grams whole milk
– 108 grams/2 large eggs
– 36 grams powdered egg white
– 12.5 grams sugar
– 3 grams salt
Put the sourdough bread, milk, and eggs in a blender. Turn the blender onto low and increase the speed to medium-high. When the mixture is fluid, sprinkle in the egg white powder, sugar, and salt. Puree the mixture for thirty seconds until the egg white powder is fully absorbed and the mixture is smooth again. Strain the mixture through a fine-meshed sieve. Put the mixture into a 1-liter ISI whip cream canister and put the lid on. Charge the canister and batter with one N2O charge and then shake to disperse the gas and allow it to be absorbed. Charge the batter with a second cartridge and repeat the shaking process. The batter should feel and sound fluid in the canister.
Prepare 12 10-ounce paper cups for microwave cooking the sourdough. Turn the cups over and use a knife to put an incision in the bottom and three incisions around the sides. Turn each cup back over. Shake the whip cream canister and dispense the batter one-third of the way up the sides of the cup. Put the cup into the microwave and cook on high for 30 seconds. When the time is up, immediately remove from the microwave and invert the cup onto a cutting board or countertop. Let the bread cool inverted while cooking the remaining bread. Let the sourdough rest until the cups are no longer hot to the touch. Use a paring knife and run it around the inside of the cup. Gently shake the cup to remove the bread from the cup. Use a pair of scissors to cut the bread in half. Alternatively, the bread may be stored refrigerated in the inverted cups overnight. The bread will stay moist, tender, and keep its light airy shape.
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