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This is a family favorite because of the aroma and the flavor of the crumb and the tasty toasted seeds on the crust. It’s great with soup, for sandwiches, as breakfast toast, alongside a salad, underneath tomatoes — you name it!  Read the rest of this entry »

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Pizza night is a big deal in my house. We go overboard with topping choices, and get a little competitive about pizza beauty. Ironically, despite all my bread-baking and dough handling, my pizza invariably turns out the ugliest. Tastes amazing though!

This recipe can be multiplied and the size/number of the pizzas can be played with as you see fit. You can also change the ratio of whole grain flour to white flour. Read the rest of this entry »

Finished naan1

I love flatbreads — with bean or lentil based stews and curries, with Za’atar and olive oil, and used in place of flour tortillas for soft tacos. (Unfortunately most store bought flour tortillas have hydrogenated oil.)

I came across this recipe on Instagram and modified it very little. No baking powder needed in my opinion, but yes a dash of salt, and I like a little butter brushed on the bread before flipping. Here is a short YouTube video of naan being flipped on the fry pan.

I’ve used sourdough starter in all states of growth and dormancy, and the naan has come out great. Read the rest of this entry »

 

I’ve always been a fan of kumquats, and I’ve always been a fan of cakes without frosting, so this is a win-win. The kumquats, butter and brown sugar form a caramelized tangy citrus goo on top of the cake, and underneath is a tender olive oil concoction. Read the rest of this entry »

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A while back I posted on Instagram about how much I love Chinese eggplant with garlic sauce. Unfortunately no one else in my family likes eggplant, so I wanted to convert this recipe to something everyone would eat. In this case, tofu. Even my dog likes tofu actually – no issue with the hot pepper flakes either!

I also wanted to simplify the recipe as much as possible, to see if the sauce can be mixed together all at once and then dumped into the fry pan. It can!

Read the rest of this entry »

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A recent New York Times article by health columnist Jane Brody suggested the idea that there are “good vegans and bad vegans.” The bad vegans eat simple carbohydrates and distort the science around nutrition to make their points when proselytizing to others.

Needless to say this was a controversial article with a passionate comments section. Read the rest of this entry »

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“If Everyone Ate Beans Instead of Beef” is the title of this article in The Atlantic. I eat all kinds of meat, but small amounts and infrequently, because I’ve read a lot about the concepts explained in this article and about the health benefits of a plant-focused diet.

The environmental impact of food animal production is enormous. Read the article above, and others on waste run-off from pork production to be convinced to eat more beans for environmental reasons. Read the articles below on eating more plants such as beans to be convinced for personal health reasons.

Below the research links is a How-To on pressure cooking beans and preparing my family’s favorite and quite simple rice and beans dish. Read the rest of this entry »

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Huge sprouted lentil sourdough (dough was close to 1.2kg) . . . 500g organic bread flour 260g mushed sprouted black lentils (about 50% of total flour weight. Last batch was 30%) 40g starter (really small compared to total dough weight) 360g water 2 tsp salt RT bulk 15 hours, refrigerator proof 19 hours No Knead -- zero attention after initial mixing. With low inoculation, time can do a lot of the gluten development work. #foodscience #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #foodphotography #breadnerd #sproutedlentils #whattodowithsproutedlentils
Part whole grain focaccia landscape #focaccia
This carrot 🥕 cake from the @bravetart cookbook is so good, very spice, nut and carrot filled. I used two fresh-milled wheats: one that's very spice aromatic -- rouge de bordeaux @bartonspringsmill -- and one that I characterize as smooth, and regularly use for pastry/pie and as a component in whole grain breads -- white sonora @breadtopia Instead of the recipe's 1/3 whole grain, I did 2/3 and added 1/4 cup of water to hydrate. My Sunday got hectic so I ended up making my default cream cheese frosting (12 oz cc, 6 oz butter, 5-6 c confectioners, 3 tsp vanilla). Someday, I'm going to make the silkier frosting from the cookbook. It starts by making a fresh vanilla custard 😍 Notes: Chop the nuts a bit smaller next time so it's easier to cut the cake. Also 9 inch pans are fine vs. the recommended 8 inch, but the cake still won't fit under the cake stand dome! 😂 #carrotcake #wholegrains #homemadecake #homebaker @wolfgangsmockmill #mockmill
79% organic bread flour @breadtopia 21% whole grain home-milled marquis wheat @bartonspringsmill 30% mash of sprouted black lentils 72% water 20% starter 2.4% salt (i went high with this because of the lentils' mass not being part of the flour weight) See previous posts for more details and photos of this bread adventure.
Miracle bread or shall i say, "hey guys I have a revolutionary new technique that seems to produce good results!" Here's how it goes: Add your additions (mushed sprouted lentils) during mixing with no autolyse, because it's that kind of day. Perform some stretching and folding when you remember to. Pop it in the oven with the light on to speed things up. Have someone in your house preheat the oven to 350 F, only to realize your dough is in there, plastic cover melted off, luckily peeling outward. Check your dough temp. It's 107F at the edges (high 80s in the middle) and a bit dry-crusty on the top. Proceed as normal, except limit the RT proof since the dough is hot as heck and gonna take a while to cool down in the refrigerator. Experience utter shock when you pull off the baking vessel covers and see pretty bread. As I noted in my story, i think the universe gave me these two beauties to balance some of the well-executed doughs I've had that turned out pathetic! 😂 Oh, it tastes good too 😋 590g bread flour 160g whole grain home-milled marquis wheat 225g mash of sprouted black lentils
New post on my blog explaining how to make sourdough pasta. Photos of the process, printable recipe and a passion-filled list of reasons to make homemade pasta. #pasta #homemadepasta #sourdoughpasta #fermentedfoods #durumwheat #wholegrains

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