Skip to content

Story Cooking

About
- Press
Food
Photography
Resources

IMG_20180427_113044_569

Published April 27, 2018 at 974 × 974 in More time or more starter?

Share this:

Email
Print
Facebook

Like this:

Like Loading...

Leave a Reply Cancel reply

Enter your comment here...

Fill in your details below or click an icon to log in:

Email (required) (Address never made public)

Name (required)

Website

You are commenting using your WordPress.com account. ( Log Out / Change )

You are commenting using your Google account. ( Log Out / Change )

You are commenting using your Twitter account. ( Log Out / Change )

You are commenting using your Facebook account. ( Log Out / Change )

Connecting to %s

Notify me of new comments via email.

Notify me of new posts via email.

Instagram

#snowday #mainelife #storycooking #crosscountryski

#sourdough I doubled my #multipurposesourdough (recipe on this hashtag) added some honey (cause of @grains_of_gratitude :) This bread was mixed last night, not kneaded and no folding. This is the recipe I make all kinds of breads but hey, it can me a loaf too! #wildyeast doing all the work! It fermented overnight on the counter. This morning I shaped, placed in the basket and refrigerated for a cold second rise. I baked after work straight from the fridge at 400F for 30 minutes for a soft light crust. And I often use a thermometer to check if it is done, when I am playing with a new method or if I change the recipe. I am excited this is going to my friend's house! Another one is going into the oven now for dinner. #tableloaf #dailybread #rethinkingperfect #storycooking #wildyeast #fermentacãonatural

Este não é o chá da Dona Elena. This is not Dona Elena's tea, but every time I make tea with spices, milk and a little sweeter I can see myself walking the neighborhood to go get a very important tea at her house. Her tea was sure to make all of us better from our coughs and colds. I remember retracing my steps slowly, fulfilling the mission on my own. One more corner, and another and then going straight. The pot was not heavy and the plate underneath provided a balance and made the job easier. There were no spills, just the lingering aroma of white roses and burned sugar. And that's how I make spice teas, I caramelize raw sugar, then add water, leaves and spices. Let it simmer, add milk, strain and serve, in a jam cup, just as fine. According to my mom, her tea had "rapadura" unrefined whole cane sugar "alfavaca" basil, "rosa branca" white rose, "capim cideira" lemongrass, "canela em pau" cinnamon stick. I know I can't recreate her tea, and I don't think I want to. She already gave me a life time of healing. #storycooking #brazilianculture #chá #tea

#soupoftheweek #minestronesoup inspired by @mrsfence ! Using some of the last carrots from our garden, parsnips, turnips, celery, garlic, bay leaves, oregano, olive oil, roasted tomatoes from our garden, a handful of chopped cabbage that needed to be used and yes, lots of #leeks from #foodrescue , still going strong. I am using dry white beans cooking on my pressure cooker for 10 minutes once it takes pressure. Then I will open, check add pasta. I have an old pressure cooker and I make sure I have a couple of inches of liquid above the ingredients when I use it. That's how I watched my mom make soup. Often a piece of meat or bones can be browning as we chop and add veggies to the pot. Today it went all in at once and #meatlessmonday #storycooking #sopa #sopadeverduras #paneladepressão #storycookingleeks

When they have one of those " what's the new chip flavor you would like to see contest" I should say #DehydratedFermentedCarrots flavor ! I don't crave salty as much as I crave sweets, but the flavors are awesome here. I dehydrate in low temp, so I hope I am getting some fuel for my gut as well These have been fermented in garlic, onion, ginger and turmeric. #storycooking #dehydratedferments #fermentsToGo #ferments

#fermentedleeks I made my usual brine: 2 1/4 tsp salt for a cup of water. The brine tastes delicious after fermenting these rescued leeks. Once @alliumusic , some friends and I had a good (and heated :) discussion -- does fermentation makes allium milder or stronger flavored? Right now, four days in and these are not mellowing. And I think I was on team less pungent flavor ?! #playwithyourfood #storycookingleeks #storycooking #foodrescue #zerofoodwaste

It took some extra time to prepare dinner tonight, but we are always looking for ways to celebrate our vegetables and this was delicious. I was inspired by @veggiesdontbite chinese style orange sauce cauliflower. But I followed the recipe I have made before, from my friend @windycapp, just instead of using chicken, I used #cauliflower . I dipped bite sizes in egg, then into a mix of flour and corn starch but baked instead of frying. Then folded in the orange sauce that is a balance of sweet, cider vinegar and heat. #storycooking

Start with what you love. I love making and eating #sourdough #beetbread . I try to feed this bread to all my friends and family at some point. I want them to love it as much as I do, but in the end I know that I have created an aura for myself around this loaf. I like it baked with caraway seeds and eat it with mustard, pastrami or eggs and sauerkraut. I started by adapting from a recipe on thefreshloaf.com , some many years ago. But soon after I just started replacing beet pulp, beet skins, beet juice for the water in my breads. I do the same with leftover mashed potatoes, whole roasted squash and so on. Here this bread was also mixed before going to bed, all ingredients soaked overnight together. In the morning I did a couple of #strechandfold you can see in the vid the dough resists a little because it is cold, but it works and the bulk ferment happened on the counter. Then before it doubles I shape and place in a basket. The second rise was back in the fridge, second night ( #coldretard ) Baked the next morning in Dutch oven method. 150g levain fed and bubbly 375g of water from cooking beets and beet skins 450g flour (I can't remember but I always do at least 50g rye and 200 whole wheat on this bread) 9g salt #sourdoughbeetbread #rethinkingperfect #sourdougbread #naturallyleavened #levain #beet #storycooking #zerofoodwaste #paodebeterraba #fermentacaonatural

I love coming home at the end of the day and be greeted by a bucket of #multipurposesourdough . For sentimental reasons I always make on this bucket that my Tia Diva gave my mom and my mom gave me while I was living in Brazil and it has travels many places with me. I just love watching the dough rise when I am around and see the different ways different flours move. This dough has been rising on my counter and I can use for tortillas, pitas, pizza, English muffins, bagels, focaccia, steamed buns, pockets, BUT I don't remember actually baking as a loaf of bread! Until @grains_of_gratitude said she did! And I couldn't wait. We are all on different journeys and that is what I would like my breads to reflect. I am following her lead and added honey to the one last night (👉📷). Today she did yogurt and here is my bucket that I used powder milk and honey. I mixed last night before going to bed, put in the fridge overnight. This morning I took out of the fridge and set it out in the counter and it fermented all day. If you want to wake up to a bucket of fermented dough of your own, mix it tonight and let it sit in the counter and you can roll out some #sourdough flat bread for breakfast. #rethinkingperfect #storycooking #wildyeast Before going to bed mix: 150g starter fed and bubbly (50g water+ 50g flour+ 50g starter seed ) 150g water or other liquid 300g whole wheat flour (a combo of white and whole wheat works great too) 10g salt 22g oil 10g honey Mix all the ingredients at once, knead 3 minutes. Let it ferment covered 8-12 hours (sometimes it will take 24 hrs to double, depending on room temperature.) Once fermented, you can keep in the fridge until you are ready to use. Or you can start in the fridge and take out when you are ready to let it ferment #flourambassador

Search for:

About
Food
Photography
Resources

Create a free website or blog at WordPress.com.

Send to Email Address Your Name Your Email Address

Cancel

Post was not sent - check your email addresses!

Email check failed, please try again

Sorry, your blog cannot share posts by email.

Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy

%d bloggers like this: