The porks was sold as bacon but not in strips. It comes in thick slabs.
The bacon and egg are less significant than the bread. We tend to think of bread as neutral material holding the sandwich filling together, it could be pita or tortilla, or anything, but not so with this impressive sourdough. Soon as I'm done I want more. My mind goes to alternate toppings.
Why do sourdough aficionados insist that sourdough is better for you?
It has to do with the rapidity by which the carbohydrates in grains are converted to sugars and readily stored in the body as fat, survival mechanism deposits resistant to withdrawal. White bread is like eating sugar. Whole grains a little bit slower.
The living organisms in sourdough actually consume the dough. Like all fermented foods, the digestion is given a head-start. The organisms have already broken down a lot of the starches and consumed the sugar themselves. Like miso, it's more easily digested and with less simple sugar converted to fat.
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