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Half onion and #beetstems fermenting in saurkraut leftover juice. It increases the nutritional value in our foods. I call these little everyday kitchen projects "little jars of joy." If you don't have kraut juice, just make a brine. I use 2 1/4 tsp of sea salt for a cup of non chrorinated water. It's on the high end of salt ratio but it works well. Add some veggies, keep under the brine. You see here I just nest a smaller jar into a big one to hold vegetables down. A piece of fruit or an onion slice depending on the jar side will work. I put a lid on and burp the jar (let air out that will be produced as it ferments) for 3-4 days then transfer to the fridge. The brine can be used for the next batch. You can taste as you go and see how you like the texture and move to the fridge. I will use the fermented veggies in a salad or sandwich or something. #startwithwhatyoulove #zerofoodwaste #zerowaste #storycookingferments #fermenteverything
Thank you @halibey for the encouragement and inspiration this morning about creating joyful spaces in our plates and in our surroundings. I am often in a minimalistic practical make do mind frame, but I do love color and texture. It gets tricky (on my mind at least) to display in our communal spaces. When I travel I always try to buy little pieces of fabric. This one is more than 12 years old; I intended to make a shirt when I learn to sew... It feels so good to finally wear it. #storycooking #sandwichseason #compoundmayonnaise #chiveblossoms #storycookinggarden #multipurposesourdough
#multipurposesourdough My everyday cooking is all improvisation, but I keep ingredients for the base and the toppings. Bases are my grains and doughs. For my toppings I use vegetables, fruits, spices, herbs, etc. A simple dough is like a canvas. If you are not working with #sourdough reduce the flour to 3 cups and use 1/4 tsp yeast in this recipe. Yesterday I shaped into a boule baked with steam in a cast iron. You can mix the dough in the morning, let it ferment and decide how you bake it later. It takes about 8 hours to ferment, so you can mix before going to bed and wake up to dough ready to shape or make in the morning and come home to dinner plans. After the first rise, you can decide how to shape: For PITA, roll out rounds and bake in a 500F oven For TORTILLAS, roll out circles and cook them in the griddle or grill For a LOAF, shape and place in a loaf pan, let it rise and bake 450F for 30 minutes For PIZZA, roll out, parbake 450F for 10 minutes, add toppings, bake another 10 minutes For a BOULE , shape into a ball, let it rise in a bowl lined with a dish towel sprinkled with flour (I often use cornmeal or seeds), let it rise again in the counter or the fridge to 3/4. Then bake in a preheat dutch oven 450F for oven for 25 minutes with the lid on and another 30-25 with the lid off or until internal temperature reads 190-200F 1cup of starter fed and bubbly ( 100%hydration: equal parts of flour and water) 1 cup liquid (I am using the whey) 3 1/2 cups of flour (here I used 1cup AP, 2 cups @mainegrains whole wheat, 1/4 cup rye, I used less flour because I mixed most whole grains, but I could have added a bit more water.) 1 1/2 tsp salt 1 tbsp honey or sugar 2-3 tbsp fat Mix all ingredients at once. #rethinkingperfect #storycookingquarantine #storycooking #BaketoConnect #wildbread #fermentacaonatural
There's only one way to find out if a chocolate rye crust, filled with a thin layer of cheesecake, encrusted with rhubarb and honey tart would taste the way I have been making it in my head the past few days. It is great to see it come together and have a slice while watching the sun go down. #startwithwhatyoulove #storycooking #rhubarb #rhubarbtart #eatinginseason #blindbaking #storycookingpie #recipetest #BaketoConnect #mainegrainrye #rye #mainegrains #mainefood #mainespring #flourambassador
One of my mom's favorite saying: "I raise children for the world." She is in Brazil and we can't be together physically. Kinda like 20 years quarantine life with a few weeks of vacation here and there. I have cooked many meals while on the phone with her. Maybe that's why I bake long distance with my friends. . My parents let me go. They encouraged me to cross the street and the town, cross the state, cross the oceans... I understand now how hard and selfless that was... My life, my home turned out different than theirs, reflecting my opportunities and choices. . This #sourdoughstarter is fed and ready to go to a new home. All homes welcome, all bakers and baker' styles welcome. All journeys encouraged. #rethinkingperfect #dailybread #storycookingquarantine #storycooking
Good morning, I wanted to share my #sourdough feeding routine. (There are several vids on my IG highlights) but feel free to message me. I have different starters kept at different ratios, some dried even, but for my simple table breads, this is how I mantain – 1:1:1 1) "mother", my starter seed I got from my dear friend @windycapp in 2013, is fed equal parts of flour and water. I use a clean jar and scoop 50g of seed starter from the fridge, add 50g of room temperature water and 50g of flour. I will let it rise in the counter with loose lid on until it doubles, like I do if I am making bread, then I put it back in the fridge if I am not baking everyday. I do this every week or two even if I am not baking. Feed the baby before the nap. 2) the second jar is my levain jar. some recipes will tell you the amount of seed starter and the water and flour amounts to control the time, the acidity, and so much more. I have a lot to learn on this area. But my daily breads I show here, I build the #levain (pre ferment) the same way I feed my starter. I use 50g of the mother jar and feed it 50g of flour and 50g water. I keep also in the counter covered with a plate. My go-to recipes call for 150g of starter fed and bubbly. If I have been feeding my seed starter regularly, I often don't need a second feed before I get a levain that passes the float test and is ready to mix bread. 3) the final 50g on the yellow bowl, is what some say #sourdoughdiscard but really it can be fed just like the other jars and mixed a second bread. This is what I do often so I don't have discard, but I see this as wonderful ingredient: #fermentedflour is the word I like to use, to add to recipes. If you need more discard for a recipe, just save the fermented flour in the fridge. Quarantine week 11 In sum, they were all fed the same way. Now you will find your own rhythm and patterns, but this could be a place to start. Happy baking. If you need a starter, let me know. #storycookingquarantine #storycooking #fermentaçãonatural #BaketoConnect #flourambassador #breaddoula
I took the idea from my April 13 post: 3tbsp of rye + 2 tbsp of apple sauce #flatbread and made these barley roasted garlic potatoes flat breads, to keep the conversation going on simple #dailybread I used the food processor to puree the leftover potatoes and opened them with my tortilla press but they can be mashed with a fork and rolled out with a rolling pan. 1 cup barley flour + 2/3 cup of mashed potatoes = 7 #flatbread . I have used cooked sweet potatoes in a ratio of 1:1 so it is very forgiving. A kind of #noreciperecipe Cooked in #castironskillet #rethinkingperfect #dailybread #zerofoodwaste #storycooking #storycookingflatbread #storycookingquarantine
Kid: now it will be everything #rhubarb Me: yes #everydaythanksgivingmeal #eatinginseason #storycooking #rhubarbcompote #rhubarbseason #storycookingquarantine
The #sourdough loaf from the dough from my previous post that was mixed before I went to bed and put in the fridge right away for an overnight hydration. That's what I call. Maybe we can say it is a kind of autolize but it's not just flour and water here, I mixed all the ingredients and it was in the fridge for more than 10 hrs. In the morning, the #levain knew what to do. Many recipes guide us to particular temperature and precise percentages and we can predict outcomes and have uniform bakes, but there's so much beauty in #wildbreads , watching it figuring out as we figure out. It works, feed us, fits our lives, and delights our hearts even. #rethinkingperfect #storycooking #storycookingquarantine

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Half onion and #beetstems fermenting in saurkraut leftover juice. It increases the nutritional value in our foods. I call these little everyday kitchen projects "little jars of joy." If you don't have kraut juice, just make a brine. I use 2 1/4 tsp of sea salt for a cup of non chrorinated water. It's on the high end of salt ratio but it works well. Add some veggies, keep under the brine. You see here I just nest a smaller jar into a big one to hold vegetables down. A piece of fruit or an onion slice depending on the jar side will work. I put a lid on and burp the jar (let air out that will be produced as it ferments) for 3-4 days then transfer to the fridge. The brine can be used for the next batch. You can taste as you go and see how you like the texture and move to the fridge. I will use the fermented veggies in a salad or sandwich or something. #startwithwhatyoulove #zerofoodwaste #zerowaste #storycookingferments #fermenteverything
Thank you @halibey for the encouragement and inspiration this morning about creating joyful spaces in our plates and in our surroundings. I am often in a minimalistic practical make do mind frame, but I do love color and texture. It gets tricky (on my mind at least) to display in our communal spaces. When I travel I always try to buy little pieces of fabric. This one is more than 12 years old; I intended to make a shirt when I learn to sew... It feels so good to finally wear it. #storycooking #sandwichseason #compoundmayonnaise #chiveblossoms #storycookinggarden #multipurposesourdough
#multipurposesourdough My everyday cooking is all improvisation, but I keep ingredients for the base and the toppings. Bases are my grains and doughs. For my toppings I use vegetables, fruits, spices, herbs, etc. A simple dough is like a canvas. If you are not working with #sourdough reduce the flour to 3 cups and use 1/4 tsp yeast in this recipe. Yesterday I shaped into a boule baked with steam in a cast iron. You can mix the dough in the morning, let it ferment and decide how you bake it later. It takes about 8 hours to ferment, so you can mix before going to bed and wake up to dough ready to shape or make in the morning and come home to dinner plans. After the first rise, you can decide how to shape: For PITA, roll out rounds and bake in a 500F oven For TORTILLAS, roll out circles and cook them in the griddle or grill For a LOAF, shape and place in a loaf pan, let it rise and bake 450F for 30 minutes For PIZZA, roll out, parbake 450F for 10 minutes, add toppings, bake another 10 minutes For a BOULE , shape into a ball, let it rise in a bowl lined with a dish towel sprinkled with flour (I often use cornmeal or seeds), let it rise again in the counter or the fridge to 3/4. Then bake in a preheat dutch oven 450F for oven for 25 minutes with the lid on and another 30-25 with the lid off or until internal temperature reads 190-200F 1cup of starter fed and bubbly ( 100%hydration: equal parts of flour and water) 1 cup liquid (I am using the whey) 3 1/2 cups of flour (here I used 1cup AP, 2 cups @mainegrains whole wheat, 1/4 cup rye, I used less flour because I mixed most whole grains, but I could have added a bit more water.) 1 1/2 tsp salt 1 tbsp honey or sugar 2-3 tbsp fat Mix all ingredients at once. #rethinkingperfect #storycookingquarantine #storycooking #BaketoConnect #wildbread #fermentacaonatural
There's only one way to find out if a chocolate rye crust, filled with a thin layer of cheesecake, encrusted with rhubarb and honey tart would taste the way I have been making it in my head the past few days. It is great to see it come together and have a slice while watching the sun go down. #startwithwhatyoulove #storycooking #rhubarb #rhubarbtart #eatinginseason #blindbaking #storycookingpie #recipetest #BaketoConnect #mainegrainrye #rye #mainegrains #mainefood #mainespring #flourambassador
One of my mom's favorite saying: "I raise children for the world." She is in Brazil and we can't be together physically. Kinda like 20 years quarantine life with a few weeks of vacation here and there. I have cooked many meals while on the phone with her. Maybe that's why I bake long distance with my friends. . My parents let me go. They encouraged me to cross the street and the town, cross the state, cross the oceans... I understand now how hard and selfless that was... My life, my home turned out different than theirs, reflecting my opportunities and choices. . This #sourdoughstarter is fed and ready to go to a new home. All homes welcome, all bakers and baker' styles welcome. All journeys encouraged. #rethinkingperfect #dailybread #storycookingquarantine #storycooking
Good morning, I wanted to share my #sourdough feeding routine. (There are several vids on my IG highlights) but feel free to message me. I have different starters kept at different ratios, some dried even, but for my simple table breads, this is how I mantain – 1:1:1 1) "mother", my starter seed I got from my dear friend @windycapp in 2013, is fed equal parts of flour and water. I use a clean jar and scoop 50g of seed starter from the fridge, add 50g of room temperature water and 50g of flour. I will let it rise in the counter with loose lid on until it doubles, like I do if I am making bread, then I put it back in the fridge if I am not baking everyday. I do this every week or two even if I am not baking. Feed the baby before the nap. 2) the second jar is my levain jar. some recipes will tell you the amount of seed starter and the water and flour amounts to control the time, the acidity, and so much more. I have a lot to learn on this area. But my daily breads I show here, I build the #levain (pre ferment) the same way I feed my starter. I use 50g of the mother jar and feed it 50g of flour and 50g water. I keep also in the counter covered with a plate. My go-to recipes call for 150g of starter fed and bubbly. If I have been feeding my seed starter regularly, I often don't need a second feed before I get a levain that passes the float test and is ready to mix bread. 3) the final 50g on the yellow bowl, is what some say #sourdoughdiscard but really it can be fed just like the other jars and mixed a second bread. This is what I do often so I don't have discard, but I see this as wonderful ingredient: #fermentedflour is the word I like to use, to add to recipes. If you need more discard for a recipe, just save the fermented flour in the fridge. Quarantine week 11 In sum, they were all fed the same way. Now you will find your own rhythm and patterns, but this could be a place to start. Happy baking. If you need a starter, let me know. #storycookingquarantine #storycooking #fermentaçãonatural #BaketoConnect #flourambassador #breaddoula
I took the idea from my April 13 post: 3tbsp of rye + 2 tbsp of apple sauce #flatbread and made these barley roasted garlic potatoes flat breads, to keep the conversation going on simple #dailybread I used the food processor to puree the leftover potatoes and opened them with my tortilla press but they can be mashed with a fork and rolled out with a rolling pan. 1 cup barley flour + 2/3 cup of mashed potatoes = 7 #flatbread . I have used cooked sweet potatoes in a ratio of 1:1 so it is very forgiving. A kind of #noreciperecipe Cooked in #castironskillet #rethinkingperfect #dailybread #zerofoodwaste #storycooking #storycookingflatbread #storycookingquarantine
Kid: now it will be everything #rhubarb Me: yes #everydaythanksgivingmeal #eatinginseason #storycooking #rhubarbcompote #rhubarbseason #storycookingquarantine
The #sourdough loaf from the dough from my previous post that was mixed before I went to bed and put in the fridge right away for an overnight hydration. That's what I call. Maybe we can say it is a kind of autolize but it's not just flour and water here, I mixed all the ingredients and it was in the fridge for more than 10 hrs. In the morning, the #levain knew what to do. Many recipes guide us to particular temperature and precise percentages and we can predict outcomes and have uniform bakes, but there's so much beauty in #wildbreads , watching it figuring out as we figure out. It works, feed us, fits our lives, and delights our hearts even. #rethinkingperfect #storycooking #storycookingquarantine
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