You are currently browsing the tag archive for the ‘nutrition’ tag.

A refreshing sourdough recipe to try this summer, or whenever you want a nutritious and unique bread.

My kids loved this bread, although only one of them actually likes quinoa as a dish. In fact, my daughter suggested I write:

“Step into summer with this citrus and mint sourdough bread…and leave out the gross quinoa if you want. By the way, we grow mint along our driveway, so come on over and get some.”

She’s a natural writer.

In all seriousness, sprouting quinoa makes it taste a little sweeter, and the lemon zest and mint turn the bread into a gourmet salad that you can top with crumbled feta or goat cheese, and a drizzle of olive oil. Read the rest of this entry »

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Cheese sourdough breads are a favorite in my house, and I’ve made them many different ways, using many forms of cheese. My husband likes shredded cheese that is diffused throughout the crumb. My daughter likes big chunks that burn on the crust. My older son just loves it any way, and my younger son doesn’t like cheese inside bread (gasp!?).

In this Durum Herb Cheese Bread blog post I wrote for Breadtopia, I outline several was to add cheese and herbs, and show pictures of the resulting crumb they produce.

Below is my recipe for Cheddar Chive Thyme Sourdough Bread where the cheese and herbs are added after the bulk fermentation. Read the rest of this entry »

Melissa blog pic fermented buckwheat

From the focus of my blog, it’s clear that I gluten — obviously I’ve no allergy, and I’ve learned that fermenting it makes it better for your digestive system and the nutrients in wheat more accessible to your body. Moreover, whole/ancient/heirloom grains have a ton of fiber which is great for blood sugar management, lipid profile, satiety etc.

Nonetheless I was so excited to work on a GLUTEN FREE BREAD RECIPE that was just published by Breadtopia. My daughter has a friend with celiacs, and now she won’t have to bring a bag of special food next time she sleeps over.

Moreover, even though I can eat gluten 24/7, I’ve chosen to make this bread over and over, because I like it, especially with cultured butter, a little honey, and a banana on the side. This is now my #1 breakfast on a rock climbing day.

This bread is really easy to make. It’s a good intro to fermentation for newbies, and buckwheat and flax seeds are crazy healthy.

 

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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#baklava with pistachios and walnuts. My best rendition ever, because in the layering I actually used all the ingredients. (In the past I ended up with unused #phyllodough or butter.) I also figured out how to make triangles. Divide the squares. Duh ☺️😅
Suspended fermentation #kombucha #nofilter
Shaped by many hands, including those of a 6-year-old during yesterday's class. 33% whole grain turkey red. Score blooper in second photo -- I scored the seam-side of the dough because after after 19 hrs cold proof, it was invisible and I thought irrelevant. Haha not. It still busted open on that hidden seam. #sourdoughclass #crumbshot #minibakers
Cheesy sourdough bread bowl inspired by the video of this recipe from @glutenmorgen #sourdough #masamadre #traderjoes #fonduecheese
Bottled kombucha today, 5.5 weeks after brewing the tea (cold house). I've got a new batch going with a robust looking scoby and spring temps in the house now 🌱🔆. I'm also putting the bottles a couple inches from the toaster. Second pic is the new batch pH 3.97 - after adding the scobys and 2 cups of the original kombucha to it. Third pic is of the scobys waiting to go into the new batch. Fourth pic is the pH 3.12 of the kombucha I bottled today. P.S. the pH meter isn't necessary for making kombucha, but since my husband has it in his workshop...fun times with toys #kombucha #fermentation #homemadekombucha #phmeter
I taught a mini sourdough baking class today in my house to a friend and her family. Crazy amount of information to convey about process - how's and why's, and techniques to show and have the students do. Good times though! They went home with bulk fermenting doughs; and I have some shaped doughs to bake. Here's the one I demo'ed on. #breadclass #classybread #sourdough

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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

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