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Published June 27, 2018 at 2339 × 3675 in Fermented Watermelon Rind Salsa

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#adventuresofadalineandvictoria #bakingwithkids #sourdoughseptember #storycooking

#dinner Water, flour, salt, wild yeast and love . . #sourdough #fermentacaonatural #wildyeast #storycooking #paocaseiro #sourdoughseptember

Join @legacyacres and for I for an introduction to homemade #sourdoughbread @tillerrye September 26 (link in the profile to register) #sourdoughseptember . Here the #sourdough from previous post. I ended up baking last night before going to bed. I used @mainegrains sifted wheat and Rye and @kingarthurflour all purpose. Now it's cool and it can go to the freezer. When possible, I mix two loaves and freeze one for a rainy day. Sometimes I freeze slices, but whole boule defrost beautifully at room temperature. Each loaf has a story. #storycooking #heybangor #bangormaine #breadclass #localflour #flourambassador

I came home and shaped my #sourdough , from previous post, that was rising on my counter. I placed the dough in a lined basket that I sprinkled with sesame seeds. It went back in the fridge for the second rise that will happen slowly with the cold retard. It will also develop flavor. I may bake tonight before going to bed or tomorrow morning. Many ways to bread. #kitchenrhythm #storycooking #rethinkingperfect #fermentacaonatural #wildyeat

Yesterday I made yogurtand today I am making #sourdoughbread using the #whey I strained. And before going to bed last night, I mixed by hand: fed and bubbly starter, whey, flour and salt. Put the container in the fridge. Here the dough after one set of #strechandfold and I am heading out, but I will leave it on the counter to rise. When I get back I will shape it. I have been posting the past two years how I have been using the fridge as a "pause" while making bread and taking care of our growing family. Sourdough will wait for us. And will develop lots of flavor. #kitchenrhythm #storycooking

Our #soupoftheweek is #frostwarningtomatosoup : Go to the garden, get everything you can, sautee, pressure cook, blend, and eat for a few days. This is the second time I am making this version and wanted to write it down as we really enjoyed with some #paodequeijo ( #storycookingpaodequeijo ) in the winter I like to add butternut squash in my tomato soup so I tried summer squash because 1 cup of each : Onion, carrot, celery, chopped 2 medium summer squash, chopped 6-8 cups of tomatoes , chopped 1 cup of mixed roasted peppers, chopped 3 garlic cloves, salt, black pepper, oregano, olive oil (or bacon fat or butter) Bring to a boil and the vegetables will release enough liquid. Cover the pot and simmer. I pressured cooked ours for 5 minutes. Open the pot and blend to smooth. Taste and I added some ketchup, soy sauce and a spice blend of black peppercorn, coriander, cumin, cloves, cinnamon, bay leaves and ginger to taste. #storycookinggarden #mainelife #storycooking #nottiredofsummersquash

First thing I learned to ferment? #yogurt I make #homemadeyogurt every two weeks. Heat up a gallon of fresh milk (best results with less processed milk) to 185f , when it creates a "skin", let it cool to 110f (you can hold the pot with your hands) mix in 1/2 to 3/4cup of plain yogurt (the first time you make, get a good quality with live bacteria). Cover and let it sit warm place. In the summer I just place my pot inside the oven that is off and draft free. On cold days I placed the pot in a cooler wrapped in a blanket and wake up to #homemadeyogurt . I placed in the fridge for about 8 hrs then I strain the yogurt with a cloth for #greekyogurt and save the #whey for pancakes, cakes and bread making. I always save a cup of yogurt to make the next batch. You can also freeze the starter for when you want to make yogurt. When you defrost it will look liquidy, but no problem #storycookingyogurt #fermenteverything #storycooking

My friend reminded me this weekend that soon or later after I meet someone, I am talking about bread. And not longer after that, I will be offering a starter, a recipe and see when can you come over to bake. Yes it's true, all true! If you would like to give #sourdoughbread baking a try, Cat from @legacyacres and I will be teaching an Introduction to Sourdough class at @tillerrye September 26 6-7:30pm. I'm leaving the link in the profile where to register. We would like to encourage you as you find your own rhythm. Cat and I have very different styles of baking and we are excited to share with you how and why we make #sourdough to feed our families, friends and community. Each loaf has a story. #storycooking #sourdoughseptember #heybangor #mainebread #slowfoodmaine #flourambassador #sourdoughclass #sourdough

I'm super excited to teach an introduction to #sourdough class at @tillerrye with Cat from @legacyacres for #sourdoughseptember . We will use @mainegrains flour, give you a starter and share recipes. Bring a friend — let's bake and break bread together. _______ September 26th 6 to 7:30 PM at @tillerrye Be sure to register and tell your friends. #sourdoughbread #sourdoughclass #heybangor #mainething #mainelife #sourdoughbaking #slowfoodmaine #flourambassador #Repost @legacyacres • • • • • • Have you wanted to learn about sourdough? - For years I've been passionate about slow food and the benefits of a traditional diet. For my family it's essential to eat clean for our wellness. It's a passion my delightful friend @elliemarkovitch shares, and we are very excited to join together for a one of a kind "Introduction To Sourdough Class." - We are putting together a great evening, and we hope to make real bread accessible for everyone. You will -Learn why sourdough is the healthiest bread, how to prepare and keep a sourdough starter, how to bake artisan bread and more! (You'll even get sourdough starter to take home.) ________________ September 26th 6PM to 7:30 - at @tillerrye Be sure to register and tell your friends. 💚🌲

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