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#sourdoughbiscuit and butter scape. I know it is a luxury of time and ingredients. That cup of leftover pumpkin puree in the fridge from Thanksgiving could go in the freezer, but it has so much potential, if I only could get to it. Will I make noodles? Muffins? Add to a soup? But I saved for biscuits — to make them golden and soft I was dreaming. Sometimes I spend more time contemplating the time that will take me to bake something to the actual active time it takes me to do it. While driving, while brushing my teeth, I plan in my head. Some of us write poems, some think of equations. I think patterns to have biscuits on a busy Tuesday morning. School bus will be here in no time! So I split the task. Before going to bed, using @flourambassador recipe, I mixed the leftover pumpkin puree with @mainegrains whole wheat and the starter which was a combination of fed and unfed I had at hand and add the melted butter. Let ferment overnight in the fridge. This morning I added the eggs, baking soda, baking powder and salt. It baked 12 minutes on 400F. Then I write it down and hope to repeat. #storycooking #kitchenrhythm #bakingwithfriends #addaveggie #biscuits #quotidianaesthetic #zerofoodwate #storycookingwintersquash

Slow jobs, getting there Video editing and #boiledcider on the wood stove #storycooking

Friday. Just add hot water. I can do that. #storycookingnoodlejars and popcorn on the house. #noodlejars #storycooking

First day of back country #crosscountryski of the season with these two. Squeezing time before a busy day. #storycooking

Recipe testing for tomorrow. I'm excited to make #snowmancrackers at my daughter's school for the book fair family night. Thanks to the internet for the cream cheese inspiration. I wanted to share savory cut out ideas using Maine flours plus frosting and decorating IS so much fun. Bonus: This recipe can be used as basic pasta dough. For the #homemadecrackers: Makes about 110 2-inch crackers 475g of Maine Grains flours (270g (2 cups) of sifted wheat flour plus 205g ( 1 ½ cups of #buckwheat flour) 2 tsp of salt 2 tsp of garlic powder Pinch of black pepper ¼ tsp of baking powder (optional) 65g (¼ cup of ) of olive oil 240g (1 cup) water If using a food processor, add dry ingredients, pulse a few times and slowly add the liquids through the tube while the machine is running until it all comes together in a ball. If mixing by hand, add liquids to dry ingredients and knead until well incorporated and dough is elastic 4-6 minutes. It may feel a little wet, but let it rest 15 minutes before rolling out. Roll out to ⅛ of inch thick in a floured surface. Use a cookie cutter to stamp the shapes. This recipe works really well to cut out other shapes for savory treats. Bake 400F on ungreased cookie sheet for 7-9 minutes depending how thick the cracker are and how crisp you like them. We got the idea online to frost our snowman with cream cheese and decorated with raisins and dried mangoes @mainegrains #crackers #cookingwithkids @mainegrainalliance @flourambassador #mainefood #storycookingcrackers #storycooking

Third annual bring a tree in from our backyard with our #gsd #mainelife #storycooking #arvoredenatal

My mom made for us and I make for my girls #softboiledegg #sourdough #storycooking

#sourdough : from the freezer to the toaster #storycooking

Very good to wake up to a slow start and contemplate everything including #piecrust and sunshine #enamorada #pie 1 cup of local whole grain, 1/2 cup butter, 1/4 cup water lil salt baked 425 for 15 minutes the rest at 375, covered towards the end. Around 25-30 minutes. I used the @legacyacres #pumpkinpie recipe for the filling she posted on her IG #everydaythanksgivingmeal #storycookingpie #storycooking #mainefood #flourambassador

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#sourdoughbiscuit and butter scape. I know it is a luxury of time and ingredients. That cup of leftover pumpkin puree in the fridge from Thanksgiving could go in the freezer, but it has so much potential, if I only could get to it. Will I make noodles? Muffins? Add to a soup? But I saved for biscuits — to make them golden and soft I was dreaming. Sometimes I spend more time contemplating the time that will take me to bake something to the actual active time it takes me to do it. While driving, while brushing my teeth, I plan in my head. Some of us write poems, some think of equations. I think patterns to have biscuits on a busy Tuesday morning. School bus will be here in no time! So I split the task. Before going to bed, using @flourambassador recipe, I mixed the leftover pumpkin puree with @mainegrains whole wheat and the starter which was a combination of fed and unfed I had at hand and add the melted butter. Let ferment overnight in the fridge. This morning I added the eggs, baking soda, baking powder and salt. It baked 12 minutes on 400F. Then I write it down and hope to repeat. #storycooking #kitchenrhythm #bakingwithfriends #addaveggie #biscuits #quotidianaesthetic #zerofoodwate #storycookingwintersquash

Slow jobs, getting there Video editing and #boiledcider on the wood stove #storycooking

Friday. Just add hot water. I can do that. #storycookingnoodlejars and popcorn on the house. #noodlejars #storycooking

First day of back country #crosscountryski of the season with these two. Squeezing time before a busy day. #storycooking

Recipe testing for tomorrow. I'm excited to make #snowmancrackers at my daughter's school for the book fair family night. Thanks to the internet for the cream cheese inspiration. I wanted to share savory cut out ideas using Maine flours plus frosting and decorating IS so much fun. Bonus: This recipe can be used as basic pasta dough. For the #homemadecrackers: Makes about 110 2-inch crackers 475g of Maine Grains flours (270g (2 cups) of sifted wheat flour plus 205g ( 1 ½ cups of #buckwheat flour) 2 tsp of salt 2 tsp of garlic powder Pinch of black pepper ¼ tsp of baking powder (optional) 65g (¼ cup of ) of olive oil 240g (1 cup) water If using a food processor, add dry ingredients, pulse a few times and slowly add the liquids through the tube while the machine is running until it all comes together in a ball. If mixing by hand, add liquids to dry ingredients and knead until well incorporated and dough is elastic 4-6 minutes. It may feel a little wet, but let it rest 15 minutes before rolling out. Roll out to ⅛ of inch thick in a floured surface. Use a cookie cutter to stamp the shapes. This recipe works really well to cut out other shapes for savory treats. Bake 400F on ungreased cookie sheet for 7-9 minutes depending how thick the cracker are and how crisp you like them. We got the idea online to frost our snowman with cream cheese and decorated with raisins and dried mangoes @mainegrains #crackers #cookingwithkids @mainegrainalliance @flourambassador #mainefood #storycookingcrackers #storycooking

Third annual bring a tree in from our backyard with our #gsd #mainelife #storycooking #arvoredenatal

My mom made for us and I make for my girls #softboiledegg #sourdough #storycooking

#sourdough : from the freezer to the toaster #storycooking

Very good to wake up to a slow start and contemplate everything including #piecrust and sunshine #enamorada #pie 1 cup of local whole grain, 1/2 cup butter, 1/4 cup water lil salt baked 425 for 15 minutes the rest at 375, covered towards the end. Around 25-30 minutes. I used the @legacyacres #pumpkinpie recipe for the filling she posted on her IG #everydaythanksgivingmeal #storycookingpie #storycooking #mainefood #flourambassador

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