fixingthefoodsystem

Last weekend, I spoke about my dad’s book, Fixing the Food System: Changing How We Produce and Consume Food.

I discussed what the book meant to my dad in the context of his career as a food policy journalist. My stepmom spoke about poverty, hunger and nutrition advocacy in the past; and a friend of my dad’s spoke about the path to solutions today. Read the rest of this entry »

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Emmer wheat was eaten by humans as early as 17,000 BC, when it was gathered rather than cultivated. It has fewer chromosomes than typical consumer wheat and less gluten.

I contributed this recipe for emmer bread to Breadtopia. Check it out and also more research on the grain.

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Have you ever craved something you’ve never heard of or seen? That’s what happened with this Coconut Rice Chocolate Sourdough.

I yearned it into existence and it took a few tries. There was a delicious but damp loaf, a pretty but dry boule and then, finally, moist perfection that used an entire can of coconut milk.

I suggest you start it early one morning with warmed-up leftover rice, and bake it the following morning for breakfast. Cutting into hot chocolate chips is messy but delicious!

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Today I’m a guest blogger at Breadtopia, the popular bread baking website and community where I’ve learned so much about sourdough baking techniques and how to handle different grains.

I’ve shared a recipe I developed from a yearning for Thanksgiving in spring – a Savory Stuffing Sourdough Bread with the health benefits of natural leaven and whole wheat, and the flavors of sage, thyme, celery, garlic, onion, and cranberries.

Please check out the blog and leave a comment. Of course, give the recipe a try too!

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My favorite salad is spring greens, blue cheese, walnuts, olive oil and balsamic vinegar. And alongside this salad, I like to eat a crusty piece of sourdough bread.

Here is a new sourdough bread — one where the walnuts and blue cheese of my favorite salad are IN the bread.

I also plan to toast and butter this Blue Cheese Walnut Bread. (I admit to buttering bread and crackers before putting blue cheese on them, so this eliminates a step.)

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Inspired by the pictures and instructions of @antiguaartisan on Instagram and also using the guidance of this blog http://www.beetsandbones.com/homemade-kefir-cultured-butter/ I made cultured kefir butter.

Why?

Mostly to see if I could, and I love a good taste test.

This process supposedly creates diacetyl, an aroma compound that is quintessential “butter” and gets used a lot in commercial popcorn.

And finally, to get some of the supposed health benefits from the lactic acid-producing bacteria involved in this process: better digestion and immune system strengthening.

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Trader Joe’s was almost giving away avocados and butternut squash this week – $1 and $1.99 respectively. So in addition to making guacamole three days in a row, I decided to make two loaves of Butternut Squash Sourdough. I substituted one cup of flour for one cup of butternut squash, and I drastically reduced the water in the recipe.

The result was a tasty and wet bread. Super with butter or shaved and slightly melted pecorino romano cheese.

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Autolysing is hydrating flour, usually before adding salt and yeast/starter. It allows gluten strands to develop and can in theory produce an easier to handle dough, and a tastier bread with better texture.

But is the autolyse stage beneficial or necessary, particular with the long ferments of Sourdough? I attempted a science experiment to find out.

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The easiest dessert I make is #bonappetit #cocoabrownies ... This maybe takes 5 minutes i.e. 1 minute longer than the box stuff, with minor changes to the instructions: microwave the butter in the final mixing bowl, dump in all ingredients, and mix. Then bake in a pan buttered and sprinkled with cocoa powder. No extra pans, bowls, or lining of baking dishes. A little more than half the sugar recommended and most recently, 1/8 cup if tahini. #chocolatedessert #homemadedessert #fastdessert Fed my yeast water an apple and made this bread a few days later. 60% whole grain spelt flour. Total h2o 73%. It fermented 19 hrs in the fridge and 12 hrs at room temp. Final proof was a little over an hour. My husband (home brewer and beer judge) gave me a lesson on the yeast life cycle last night that will inform my write-up of this experience when I get some time. New vocab word: flocculation. Hehehe
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#pandeverdad #naturallyleavened #levaduranatural #wildyeasts #slowfood #fermentedfoods #organic #bioavailability #ancientgrains #wholegrain #originalrecipe #artisanbread #realbread #homebaker #homemade #breadtopia  #breadbosses #instafood #igfood #foodpics #foodphotography #thebakefeed #crumbshot #breadcatalog Vanilla yogurt, butternut squash, walnuts and cinnamon. You know how fresh fruit can sweeten plain yogurt? Today I realized that squash can "unsweeten" vanilla yogurt, making a great balance of flavors.  #butternutsquash #leftovercreations Sourdough English Muffins_draft1. I've got lots to edit in this recipe, but a dystopian sci fi romance manuscript needs my attention first. 
#englishmuffins #recipedevelopment #sourdough #lievitomadre #masamadre #levain #surdeg #eksimaya #pandeverdad #naturallyleavened #slowfood #fermentedfoods  #wholegrain #originalrecipe #artisanbread #realbread #homebaker #homemade #feedfeed #breadbosses #instafood #igfood #foodpics #foodphotography #thebakefeed #breadart #crumbshot #breadcatalog #breadtopia For #worldbreadday2017 here is my first wild yeast water bread. Leavened with the water in the jar of dates from my previous post. I learned the process from the message board of Breadtopia.com #blisters #worldbreadday #diamundialdelpan #pandeverdad #naturallyleavened #wildyeasts #slowfood #levaduranatural #fermentedfoods #originalrecipe #artisanbread #realbread #homebaker #homemade #breadtopia #feedfeed @thefeedfeed #breadbosses #instafood #igfood #foodpics #foodphotography #thebakefeed #breadart #breadcatalog <<What's mom doing now?>>
<<She's rotting things in jars.>>
I'm making yeast water for bread baking actually. The raisins in the right are no good. They were conventional raisins treated with sulfer dioxide to prevent discoloration, and they're not giving off wild yeasts. The dates on the left, however non-organic, had no other ingredients on the package apart from dried dates, and they're making a nice fizzy yeast water. Just a few more days! #wildyeasts #fermentedfoods #foodscience #breadexperiments

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Wish to Dish

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Because a guy has to keep his chops sharp

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Life as I interpret it

When there is family, there is life, there is love. Live and Love well.

Steve Clapp

Author, Photographer

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 Writer & 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

GoanImports.com

Learn Goan and Indian Recipes

Life as I interpret it

When there is family, there is life, there is love. Live and Love well.