small round sourdough

no starter, just rye

or wheat chef right out of the

refrigerator

1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour

stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes

charred eggplant & crusty bread

without oranges

and jam to eat, oriels

eat hummingbird food

4 servings

2 large eggplants, halved lengthwise, olive oil, sea salt; toppings: balsamic vinegar, chipotle tabasco, lemon juice, herbs

grill eggplants topped with oil & salt, with hickory grilling chips, until black on both sides & falling apart; divide into bowls, add toppings, serve with bread

big round sourdough

this bread can be made

without sourdough starter

just mix and let rise

1 c rye chef+1 c rye flour+1/2 c water, covered, rested 8 hours, room temperature; 4-5 c white flour, pinch yeast, 1 t kosher salt, 1 c room temperature water

knead to combine; chill, covered, overnight; fold 5x, rest, covered, room temperature, 3 hours; bake in oiled preheated dutch oven, lid on, 450 F, 60-70 minutes

raisin & walnut muffins

a little beating

adds air to make them softer,

fluffy & airy

24 servings, 120 calories

2 c unsweetened vanilla almond milk, 1 c oj, 2 T namaste egg replacer, 3 c white whole wheat flour, 1 t kosher salt, 1 T powder, 1 T vanilla, 8 packets stevia, 1 c chopped walnuts, 1 c raisins

beat first 3+1 c flour until foamy, mix in rest, use silpat, 350 F, 20 minutes

stuffed flatbread

white throated sparrows

say “old peabody;” their heads

come in two colors

source, 6 servings

dough: 1 packet yeast+1 t honey+2 c warm water, 2 c white whole wheat flour, 3/4 c plain yogurt, 1 T olive oil, pinch salt, 3 c white flour; filling: 1 c feta, crumbled+2 T oregano leaves+1/2 c basil blended with 1 t minced garlic, s&p, 1 T olive oil

stand yeast mixture 5 minutes, knead in rest; rise 1.5 hours; form 6 disks on floured wax paper, fill and pinch closed, brush with olive oil, rest 30 minutes; bake seam side down on oiled parchment on a cookie sheet, 400 F, 25 minutes

broccoli & mustard sauce

bake on just one side

until brown and crispy but

insides are tender

source, 2 servings

1.5 lbs broccoli, cut up+s&p+olive oil; sauce: 2 T soft vegan butter+3 T olive oil+2 T sherry vinegar+2 T dijon

bake broccoli on oiled foil on a cookie sheet, 450 F, until crispy; remove from heat, toss with sauce