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Second breakfast needed and wanted. Really excited to cut the #seededryesourdough I managed to wait 24 hrs! Recipe in the previous posts. And @catherinehalldtr The goat milk butter is addictive!!! Thank you. #sourdoughrye #sourdough #storycooking #sourdoughseptember #seededrye #100percentrye

#sourdoughseptember I am revisiting this #ryesourdough. Last time I used seeds and dried fruits it was so satisfying. My kind of eating! With yogurt or slice of cheese... Again, this is my way of thinking bread -- a little formula to help me #createpatterns : triple the amount of starter weight for the water and flour weight. This is a simple #wholegrain #sourdough that can happen before going to bed and baked this morning while cooking breakfast. I started by refreshing my Rye starter at 100% hydration, which means I fed it equal parts of water and flour. For this recipe I did 5Og of starter, 5Og of rye flour and 5Og of water) yesterday morning. Then last night I mixed the ingredients below before going to bed. 150g of rye starter (fed and bubbly from above) 450g #whey (from making #tvorog ) room temperature 450g of @mainegrains rye and 9 g of salt (2% of the flour amount) 1 1/3 cups total of seeds and sprouts. Mix well all the ingridients. Poured into a greased a 9 5/8 x 5 1/2 x 2 3/4 loaf pan and let it rise overnight til it reached the top. I baked this morning in a 475F oven for 45 minutes, internal temp 200F. I had a pan with hot water in the oven to create steam. Now wait 24hrs to cut? Oh my. #storycooking #rethinkingperfect #seededryesourdough

#frost #kale #storycooking #garden #mainelife

#sourdoughseptember The past few years I have learned that #sourdough can wait for us. I use the fridge a lot, to pause the process when life is calling. I am making a #123wholewheatsourdoughformula adapted from the #123sourdoughformula . I refresh my starter by taking 50g of the mother from the fridge and feed 50g of water and 50g of whole wheat flour that's the 150g of starter for the formula. At the same time I soak 300g of water (2x the starter) with 450g of #wholewheatflour (3x the amount of the starter) When the starter is bubbly, I add to the soaked flour (this photo) I add 2% of salt , 9g. Sometimes the dough will feel like it didn't get enough water. It is like tearing, no very elastic, so I add a few splashes as I go. Then I do a few sets of #strechandfold to help develop the gluten. All of these can happen in the morning but I found if I can't wait for the dough to double during the first rise, I just place on the fridge. When I can, take it out , let it ride, shape for the final rise. And again, retard on the fridge. I have left bread 48 hrs until I had time to bake. So how is the bread you ask? A celebration of discovery in our table. Ok, sometimes very sour, but super tasty! #storycooking #rethinkingperfect #wildyeast #100percentwholewheat

Almost #harvestmoon #WaxingGibbousmoon From kitchen window, #nofilter #moon #storycooking #mainelife

#familyday @mofga #commongroundfair #storycooking #mainelife

I try to #createpatterns in my life. Some are small actions like eating oatmeal every Wednesday. Other times I question the food in my plate. Why do I think in a certain way towards a produce or ingredient? How can I rethink? The food in my plate reflects my culture, my finances, my location, even though I have a hard time admitting, it also reflects my prejudice, that sometimes I don't even know where it comes from. Here the case of #bananapeel . First time cooking them. I was about my children's age when my mom cooked banana skin for lunch one day. I grew up in Brazil, frugal, but always had plenty to eat, including an abundance of bananas from my grandparent's small farm. Why eat the skin? I can compost, give to the plants! My mom's reason then was not about "ecology." Later she told me, "it was about training us and showing us that the peel is nutritious food." Which is about ecology! I thank my parents so much for their openness and appreciation for the humblest of ingredients. When they were children, that kind of eating was done out of necessity. I look at my own hands, ready to chop and I see the wrinkles I saw when I watched my mom in the cutting board. I do not want to forget her lessons. I made #bananapeelcake , pretty known in Brazil. We ate for breakfast. My family embraced it with delight and normalcy I did not expect. The cake is very tasty and the banana flavor is mild. I made like some of my other #blendercakes , not too sweet, more of a muffin style sweetness than a dessert cake. 👉📷 Add to the blender and blend for 3 minutes: 1 cup liquid (I used a mix of whey and milk 1/2 cup oil 4 banana peels, ends treamed (I saved mine in the freezer already washed. They were organic bananas so I did not rinse in vinegar or baking soda) 3 eggs In a bowl, mix : 2 cups of flour (I used sifted wheat and spelt) 1 cup of sugar 1 TBSP of baking powder Add blended liquids to the bowl with dry ingredients. Mix well and bake on a greased and floured pan on a 350F oven for 45 minutes or until golden. And #streuseltopeverything #bolodecascadebanana #zerofoodwaste #blendercake #bananapeel #storycooking #rethinkingperfect #storycookingbananapeel #bananaskin #banana

Saying goodbye to summer with #stuffedFermentedZucchiniLeaves (filled with lamb, mint, short grain rice, parsley, onions, dill...) Some of the summer food highlights are the veggies from a late start garden in our new home. Also food rescued that allowed a celebration of corn and other family recipes. We ate zucchini and squash leaves! I fermented the #zucchinileaves as suggested by @ourcookquest and it was delicious here! It had a strong smell out of the fermentation vessel, but don't let that stop you. After steamed, we are left with a gentle tang and the flavors of herbs and olive oil all came through. Homemade #yogurt on the side. #greeksalad with veggies from our garden and #pita ( using the #multipurposesourdough ) #storycooking #zerofoodwaste #stuffedleaves #fromgardentotable #roottofruit #rethinkingperfect #zucchinigreens

#sourdoughseptember enjoying using my #BrownRiceSourdoughStarter . This one is a 595g boule made like the others I have been baking this month. #buckwheat #tapioca and #chickpeas that have been soaked and blended in a simple household blender instead of chickpea flour. The addition of #sesameseeds crust is a win here! Delicious. #bakingwithfriends @flourambassador #sourdoughboule #gf #gfsourdough #storycooking #wildyeast

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