1/2 cup of sourdough

Day 7 out of 40

“There is nothing in this world that does not have a decisive moment”.  Henri CartierBresson

A photojournalist waits for the “decisive Moment” as Cartier-Bresson describes. Early in my career I was inspired and guided by his words, talking countess photos looking for the peak moment. We learn to anticipate with preparation, yet not to think too much and sometimes in the end can be all luck, being at the right place at the right time to capture the perfect moment.

I can see so many similarities with sourdough baking. We feed our starters, check temperature, watch for happy bubbles and when it doubles in size. We look for signs the wild yeasts and bacterias have full strength to leaven bread. We are looking for the peak moment.

I have learned in my life and in my kitchen that time will slip away and life happens and we will miss the peak moment. But we can still produce strong photos that will tell the story as well as nutritious and beautiful breads that will feed our family. I often talk about #rethinkingperfect . There are also many other types of “breads” we can put on our tables. Even a deflated, past peak starter will ferment a big batch of waffles. And that is what I did today and also added some leftover roasted squash to it!

Whole Rye Sourdough Squash Waffles by Ellie Markovitch

makes about 12 and they freeze well

Before going to bed mix and let ferment overnight:

200g sourdough starter fresh or discard

700g liquid, I often use whey because I make my own greek yogurt

500g whole meal rye flour

235g (1 cup, packed in) of roasted butternut squash puree

In the morning add to the pre-ferment :

1/2 cup of melted fat, cooled

5 eggs

1 tbsp of baking powder

1/2 tsp baking soda

1 tsp salt

Cook waffles according to your waffle maker directions. Ours take 4 minutes to cook each waffle.


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