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

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one-on-one #sourdough #storycooking

#storycookingCookingClub We made @flourambassador recipe for the best ever ever #pancakes using @mainegrains whole wheat and did #eggfloattest #localeggs #storycooking #cookingwithkids #heybangor #mainefood

#dehydratedbananas from #foodrescue I sliced the bananas using a mandolin in the "thick" setting and skipped the step of soaking or brushing them with lemon juice because I don't mind them brown! We baked them in the dehydrating setting of my oven at 135F and it took 8-9 hours. #zerofoodwate #zerowaste #storycooking #everydaythanksgivingmeal

There's so much to share and to be excited when we cook and eat together. In a recent chat with @shulam1s and @colinmhayes I was thinking out loud of the power of eating collective for change. I am preparing for my after school cooking club class today and the students requested blueberry pancakes. Of course I am making the pancake queen - @flourambassador recipe. And I asked her, if I only had a few minutes to tell them about whole grain eating where should I start? Thank you Amy. We will reflect and draw parallels in the journey of humans and seeds by holding, tasting and trying to make a few tablespoons of flour. We will make pancakes using @mainegrains whole wheat flour my friend donated to the class along with local eggs. Thank you Laurie! It takes all of us! #storycooking #flourambassador #wholegrain #storycookingCookingClub

Happy #spring from this sweet #turnip blossom regrown from scraps. We have been harvesting little greens from our #scrapgarden to add to our #deviledeggs and dreaming of having our hands in the dirt soon. #storycooking #mudseason #turnipblossom #inthekitchenwithkids #regrowveggies #regrow

When life gives you #bananas We will not be able to eat all the peels this time but the compost will gladly take the organic skins. #bananachips #dehydratedbananas #foodrescue #zerofoodwate #zerowaste #storycooking

And now we have mid week bread. 200g rye levain (from mixing 30g seed starter, 100g flour, 100g water and let it ripe) 485g water room temperature (82-85% hydration) 600g flour (300gAP 300g @auroramillsfarm whole wheat) 12g salt (2%) Mixed everything for a few minutes before going to bed. Put it in the fridge overnight. The next morning I did a few sets of #strechandfold and let sit on the counter for the first rise. Shape, put back in the fridge for another night and baked the following morning. Baked dutch oven method #storycooking #sourdough

This is what I woke up to this morning. It doesn't look like much but there is 200 g of fed rye levain, 495g water, 600g flour and 12g of salt. All the ingredients were mixed together for a few minutes before I went to bed last night and kept in the fridge overnight. This morning I did some #strechandfold and it doubled in size. It's is now back in the fridge and I can't decide if I bake now or wait until tomorrow morning. There's that little tension and excitement when you work with #sourdough .... There's not one day like the other, there's not one loaf like the other. #rethinkingperfect #storycooking #handmixed

Thank you #beechtree for holding on to your leaves through the winter. I appreciate you glowing the paths as played outside. I am ready to see you dressed in green. #mainewinter #bangormaine #storycooking

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