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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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Rye and wheat bread with molasses and various aromatic seeds, a @breadtopia recipe I didn't author. I tried making this bread back when I was a new baker -- see third photo for that loaf, it's pretty different 😉 Search on their blog "artisan rye bread" for the recipe if you want to try it. The dough is quite sticky, so this time I did the bench rest uncovered to dry out the top of the dough, which worked great! And if you saw my story, there was a lot of oven spring that I wasn't expecting. I didn't score a line down the middle of the "leaves" but ended up with an almost intentional seeming split down the middle of the bread. #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #ryebread #sproutedrye #breadtopia #molasses
#notbread
Coconut masala chai sourdough experiment. The spicy dough smelled so good, also while baking, the toasting coconut on the crust 🤤 This was my mystery ingredient in my story yesterday. I haven't tasted the bread yet, but the kids did, and early feedback requests more cinnamon and sweetness. Inspired by @fullproofbaking 's recent cardamom-chocolate swirl and @naturalmente.anna 's breads with tea and infusiones. Final photo shows contrasting crumb from the tea. #breadexperiments #sourdough #lievitomadre #masamadre #surdeg #sauerteig #eksimaya #pastamadre #fermentoselvagem #levadurassalvajes #naturallyleavened #wildyeasts #slowfood #fermentedfoods #artisanbread #homebaker #recipedevelopment #spicybread #chaibread
Beer and bread lab. Weissenböck yeast for the beer and Melissa's starter (taking name suggestions ;) for the bread and pasta #homebrewer #homebaker
My daughter and I went back to the climbing gym for some more problem solving. Well, she'd solved the problem a while ago, but I finally figured it out, too. Slowly and differently -- because that's one of the beautiful things about climbing...and baking. There's more than one way to achieve your goals, be it baking a good bread or completing a route. Start to finish, orange holds, two hands on the final piece showing control #climberswhobake #climbing #rockclimbing #womenwhoclimb #girlswhoclimb #climblikeagirl #motherdaughterclimbing #womenofclimbing #escalando #gravityvault #gravityvaultchatham #GVChatham #thegravityvault #escalada #bouldering #escaladaenbloque #boulderingvideo
Flatbread experiment of 250g fresh milled millet and 300g sluggish starter, 100g water and 1/2 tsp salt #flatbread #millet #sourdough #starterdiscard #sourdoughdiscard #glutenchallenged

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breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

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Steve Clapp

Author, Photographer

breadguerilla

Man muss kein Mann sein, um gut in der Küche zu sein - aber man darf!

My Daily Sourdough Bread

"Instantly Experience the Power of real sourdough baking"

Wish to Dish

Celebrating food and all the joy that comes from creating and eating it.

The First Ten Words by Rich Larson

Because a guy has to keep his chops sharp

Agatha Chocolats

Mystery Author & Chocolate Enthusiast

GreenCooking

An 18 year old who is keen in creating new, exciting food

Breadtopia

baking and writing ~ a few of my favorite things

Sharing Plate

baking and writing ~ a few of my favorite things

Cooking Without Limits

Food Photography & Recipes