Penelope.

Penelope, a still young sourdough starter born from raisin water, honey, malt, organic maine whole wheat flour, and king arthur organic bread flour leavens this 

San Francisco style boule.  King Arthur traditional all purpose flour, kosher salt, and a pinch of raw sugar used in this 48 hour build, 6 hour bulk ferment with 3 folds. Baked on stone in a 450 oven at 45 minutes.  Great bake Chris and Alen!  Thanks for the inspiring companionship!

Vegetarian Breakfast Pizza

Vegetarian Breakfast Pizza

When you want something more savory for breakfast. Something you can run out the door with in one hand, if you need to. Something to excite the taste buds and the eyes. Breakfast Pizza is where it's at.

A simple pizza dough recipe was made from 350 grams of 100% humidity starter, then added whole wheat flour until it could be kneaded by hand comfortably. Salt, rest. While heating the pizza stone, I fried up some tempeh with salt, pepper, garlic, and a little bit of butter. Sliced vine ripened tomatoes take the place of sauce here. Par-bake dough for 5 minutes at 450. Add tomatoes, some chopped garlic, and crack three eggs onto pizza. Bake for 8 minutes. Add fried tempeh, Vermont cheddar cheese, salt, and pepper to taste. Bake for 5 more minutes, or until desired yolk consistency. Enjoy.

Country Baguette

Country Baguette

These winter mornings in North Eastern Vermont can be harsh and bitter cold, but the smell of a country bread coming off of the pizza stone in the kitchen can warm the toes that normally curl on the frozen hardwood floor.

Leaven: 

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
60% Water
5% Sourdough Starter at 100% humidity
combined, but not mixed, sat for 15 hours.

Dough:

50% Unbleached All Purpose King Arthur Flour
50% Butterworks Whole Wheat Bread Flour
68% Water
5% Sourdough Starter at 100% humidity

Combined, mixed by hand for 25 minutes.
Rest, salt, repeat.

Shaped, then Baked at 450 for 32 minutes.

A very fun and easy hand mixed dough with fabulous results.

I made 2 baguettes, and it took about 10 minutes for my housemates to finish them off. I like to think that success is when it takes less time for your friends to eat your bread then it does your yeast to eat at the dough.






Thanks go to my dear friend Toussaint for being a wonderful model and muse.

Rye Boule

Rye Boule

At the request of a local bookshop owner, a large, dark, 100% rye loaf. The 100% humidity Rye starter took 4 days to make; feeding 48 hours after starting, then 24, then 12, and mature culture 12 hours after that. The Levain was 675 grams of rye flour, 100% humidity, with a few tablespoons of starter and let sit for 15 hours. In the morning, 235 grams of rye flour, 80 grams water, and a few large pinches of salt was added. Hand mixed for 20 minutes, then rested in a round brotform for about an hour, before being baked for 1.5 hours.

Rich Rye scent filled my kitchen, a good rise lifted the air pockets in the loaf, and the cats in my house all tried to eat this bread before it was delivered.

This was my first experiment with 100% rye flour, and I must say it was rather difficult to work with by hand, but I'm not sure an electric mixer would make it more enjoyable.

Leek in the Woods

Leek Loaf with cracked Black Pepper

 This was one of those experimental loafs, but turned up really good. I just really like the combo of any onion veggie mixed with cracked black pepper, so I thought I should try it with a Sourdough loaf.  

 

Modified - 3-4 small loafs/ 2 medium loafs about 5
650 g King Arthur White Wheat Flour

80g Medium Rye Flour

40g Whole Wheat Butterworks

20g Buck Wheat Local Organic

10g Cracked Black Pepper

30g Leeks Sliced thin
465 g Water

30 g Salt
310 g Levain (mature sourdough culture, 100% hydration)

 Yumsville!! You picking up what im dropping down?

Woke up early and had to fill the house with great smelling bread. Its a great soup bread and just a loaf you can spread some cheese on and enjoy its crust. There will be more loafs like this. I have great plans of maybe getting a gluten free sourdough project started soon. Much love, peace, bread and wine.

The Moarning Loaf

French Toast Loaf

One of my favorite loafs that came out of that oven. Its sweet tasty  full of cinnamon and great things. I dont quite know what was in it but I'm sure my husband will fill it in later. He fixes most of my horrible grammer anyway. I honestly dont know what I would do without spellcheck and I still seem to not know how to fully utilize it.

Anyway, great rise on this loaf with a fantastic burst. Chris always complains when he gets a big burst on his loaf or an "explosion" as he calls it. I love it, why keep to any constraints, why should we limit to where the the loaf can stretch to, I love it.

 Told you, the loaf was fantastic, now only if you could taste this through the computer your life would be complete.

Chris here,
I picked up some bread from a Scratch Bakery in Portland, Maine one day, and although my housemates and I did our best to eat it in a timely manner, there was some hardening of the crust in a few days time and we needed to do something with it. French toast ensued. The recipe for vegan french toast is simple. Olive oil, Flax egg(flax meal soaked in 3 parts warm water), Nutritional yeast to taste, Molasses, Cinnamon, Nutmeg, Allspice, Salt, and anything else you want in on your french toast. Dip your near stale bread in this mixture and fry in a cast iron at medium-low heat until golden brown. Unfortunately we have no pictures of the french toast that was made, but we do have the result of the leftover batter. The great thing about Vegan french toast mixture is that it stores easily and for a very long time.  But, if you are desperate to use it up, it goes great in bread!

I made a pizza dough style bread, using consistency of the dough as my measuring devices. I put water in a bowl, then a few tablespoons of Jackie, a 1.2 year old sourdough starter, and added flour while stirring with a rubber spatula. After the mixture looked like thick pancake batter, I stopped and let it sit for a few hours. Then, proceeded to add a few pinches of salt and more flour until it took on the consistency of pizza dough. Easily workable with my hands, I laid this mixture out onto a floured surface and stretched it to its limits. Then gently oiled the surface of the dough, placed the remaining vegan french toast mixture onto the bread and rolled it up into a log. This sat for a few more hours before it was baked at 450 for 32 minutes.

Easy, Simple, Fun, and we got to feel good that we didn't waste any batter.

Cheers.

Whole Wheat Sourdough Mornings

Kale and Garlic Sourdough 

Morning all, its been a while since I've posted and its due to a new job I picked up. EW! Its a cooking position at a local coop and its the best kitchen job I've had so far. Kitchens can be a mess but this one is surprisingly clean, organic, local and great fellow cooks. Oh and not to mention the pretty people who come in and make suggestions, mostly health conscious people or as their real name, hippies.
On my days off which are Tuesdays and Wednesdays I packed my things got some Butterworks farm Whole Wheat flour and headed to the bakery.  We prepped our loafs the night before and let them do the special thing they do overnight. 

  These are two loafs with chopped Kale, diced Garlic, 20 grams of salt, 80 grams of starter and no measure for water/flour. Im gonna try making my loafs without measuring with a scale, I want to get better at just estimating from eyes.

 My husband meanwhile mixed a loaf with whole wheat (Butterworks) and organic molasses. Hold on, he is my husband but more so my partner (lifelong partner). His loaf was smaller but much tastier them mine were. The crust was a fantastic dark brown with beautiful exposure, there wasn't much of an oven spring but it had raised enough. The whole wheat and molasses combined together makes a fantastic loaf.

Booya motherlicker!