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how to sprout lentils

Published March 14, 2016 at 1200 × 1650 in Free Download

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Feliz Páscoa. Happy Easter. Христос воскресе! Воистину воскресе! Christ is risen, He is risen indeed! #easterbread #paska #Kulich #storycooking #easterbreakfast #bread #sourdoughkulich #wildyeast #sourdough #naturallyleavened

Adapting my friend @anyakaramelka #paska family recipe to sourdough #breadincans #Kulich #sourdoughkulich #storycooking

#canvas #storycookinggarden

When my mom became allergic to black pepper she taught me how to use #papayaseeds to season and tenderize. Growing up we ate the seeds too (well, I was told to eat a few when we cut a #papaya) because they are good to get ride of parasites and good source of fiber... the rest of the seeds we always tossed by empty lots, edges of the property, side walks... The trees grow fast in the Brazilian climate and in a few months there were more papayas! If you have been following this account for a while, you may remember all the papaya posts from our time in Brazil. When I find a papaya here in Maine I get it and celebrate all its beauty. PS: I dry them and grind when I need (see photos👉📷) #eatbeforecompost #zerofoodwate #zerowaste #sementedemamão #storycooking #roottofruit

Test two of @1000bitesofbread communal bread recipe using rye #sourdough starter, half @auroramillsfarm whole wheat and @kingarthurflour AP . Awesome project Adrian! I love to picture breads in kitchens all over the world, friends sharing recipes, and coming together to bake and break bread. #breadwish #everydaythanksgivingmeal #storycooking #naturallyleavened

#spring #storycooking

#storycookingsourdoughempanadas . . . #empanadas #storycooking

#storycookingberioza #familywalk #storycooking #mainelife #maine

My #levain likes #leftovers! It really loves leftover vegetables. It likes whole grains too, well water, and a bit of salt. . Last time I made this bread, I did a cold retard but I wanted to try as same day #sourdough. I have been pushing the amount of vegetables I add to my sourdough and here I am using half veggies! This is soft and chewy bread and it uses up leftover pureed vegetables. A little formula that is easy to remember: Same amount of water and starter + same amount of vegetable pureed and flour. 150g levain (33%) starter fed and bubbly 150g water (33%) 450g pureed sweet potatoes and regular potatoes (100%) 450g flour (100%) (200g whole wheat @mainegrains and 200g @kingarthurflour AP 50g Rye) 9 g salt (2%) . I mixed in the morning, kneaded for good 6 minutes and let it rise in the counter for the day. Came home by 5pm, shaped into buns, brushed with egg wash and let it rise again, in my kitchen took a few hours. When it almost double, I baked 450F for about 15 minutes. We are eating this morning. Formula way of baking inspired by @florarnaud #storycooking #sourdough #sourdoughbuns #addaveggie #kitchenrhythm #zerofoodwate #opensourcerecipe

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