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Published March 17, 2018 at 2340 × 2340 in Flour Ambassador Soda Bread

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#tbt to last week's #beetcorntortillas for tacos we made during the after school cooking club. We just sub the water with roasted beet pureed #storycooking #beets #beetlove #storycookingcookingclub

Preparing for #sourdough class. I often dry a bit of sourdough to have when I travel and take with me or to send to those who would like to give it a try. @kingarthurflour has a great tutorial on how to dry and how to wake up the starter. #storycookingkitchen #levain #wildyeast #fermentaçãonatural

Welcome #sunshine #scones with #blackraspberries we gleaned last summer. #storycooking

Winter break #staycation #storycooking #mainelife ⛸️ #wintervacation

The art of #fishtacos pile up! #pollock #slaw #roastedbutternutsquash #marinatedonions #jalapenosandonions #fermentedcarrots hot sauce, and so on #storycooking

Morning walk with friends #mainewinter #mainelife #storycooking #lakewalk

Breakfasting with friends #pancakes (@flourambassador recipe) #maineblueberries coulis #wholeorangecake #sourdough (that no knead) the jars and the jars . #storycooking

I think this is the closest I have gotten to #nokneadbread #sourdough . I use my fridge to pause bread making at anytime. I focus on not missing the starter pick time. The starter was very active, I fed it 3 times. So I mixed flour, salt and whey, but I was too tired and got too late to be up with bread. So I put in the fridge and went to bed. And I didn't' do any #strechandfold here. The exciment about this bread, is that it is simply on our table, it is fresh, has local flours, it fits our lives and our rhythm . Sequence anticlockwise: 1- Wednesday night before going to bed I mixed all the ingredients for #sourdough bread in a bucket and placed in the fridge overnight. 2- Thursday morning I took the bucket from the fridge, gave a stir to make sure all the flour was Incorporated and let it ferment all day at room temperature and here is how it looked like when I got home. Thursday night. Then I shaped and placed in the fridge for a slow ferment. 3- Friday morning took the dough out of the fridge. This is the boule ready to be scored. 4 - Boule scored ready to be baked in the Dutch oven where it will bake covered for 25 minutes at 450F 5 - Open the Dutch oven and here is the Boule half way through baking. It will go back in the oven to bake uncovered for another 25 minutes at 450F. #storycooking #wildyeast #rethinkingperfect #fermentaçãonatural #levain #sourdough

🐕: Are you coming? Don't make me herd you. #storycooking #gsd

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