sourdough english muffins

in a container

with a lid after cooking

for nooks and crannies

source, 12 servings, 200 calories

1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour

stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork

lentil soup with cilantro & lemon

white-breasted nuthatch

looking chubbier than when

last seen in the spring

source, 3 servings

3 T olive oil, 1 sliced onion, 2 cloves garlic, tiny can tomato paste, 1 t cumin, s&p, 1 t chili powder, 1 T veggie bouillon, 6 c water, 1 c red lentils, 1 carrot, juice of 1 lemon, 1/4 c cilantro

cook oil, onion, garlic, spices 5 minutes; add tomato, cook 5 minutes; add water, bouillon, lentils, carrot, cook until done; puree half, add lemon & cilantro; top with more olive oil, cilantro, chili powder

layered salad with marinated veggies

whole lettuce layered

with marinated veggies

and tangy dressing

source, 2 servings

veggies: 10 halved small tomatoes, 1 sliced celery stalk, 1 tiny can sliced olives+1 T brine, 1/4 c diced red onion, kosher salt & pepper, 1/2 t lemon peel, 2 T olive oil, 2 T red wine vinegar; dressing: 1/4 c olive oil, 1/2 c red wine vinegar, kosher salt & pepper, 1/2 t lemon peel; 1 small head lettuce

chill veggies at least 1 hour, combine dressing ingredients; layer lettuce, dressing, veggies, repeat

sourdough bagels

proofing under wax

paper as the sun comes up

they could be donuts

source, 12 servings, 250 calories

1/2 c wheat chef, pinch yeast, 5 c flour, 1 2/3 c water, 2 T kosher salt, 1 T diastatic malt powder, toppings

stir all but toppings, rest, covered, 1 hour; fold 8x, rest, covered, 4 hours; fold 8x, rest, covered, 13 hours; divide, add inside toppings, form bagels; rest, lightly covered, 4 hours; boil 1 minute on each side in water+2 more T salt+2 t soda; add outside toppings; use parchment, 425 F, 13 minutes/side or until golden

sourdough pumpkin cookies

walking in the woods

rocks & sticks hiding under

the dry crispy leaves

source, 30 servings, 165 calories

1 can pumpkin, 1/2 c wheat chef, 1 stick soft vegan butter, 8 oz vegan cream cheese, 1 t soda, 1 t sea salt, 1 t vanilla, 2 t cinnamon, 1 t nutmeg, 1/2 c sugar, 1/2 c brown sugar, 1 bag vegan chocolate chips, 2.5 c white whole wheat flour

mix, use silpat, 350 F, 18 minutes

spiced banana & chia bars

autumn spices don’t

just have to apply to things

made out of pumpkin

16 servings, 175 calories

4 c frozen sliced bananas, 1/2 c chia seeds, 1 bag lily’s stevia-sweetened chocolate chips, 2 T pumpkin spice, 1 t kosher salt, 1 T vanilla, 1 t soda, juice of 1 lemon, 1.5 c white whole wheat flour, 1.5 c mooala unsweetened vanilla almond milk

mix, bake in parchment-lined 9×13 pan, 400 F, 45 minutes

sourdough pretzels with chocolate chunks

counting the new points

on the bucks that have grown up

over the summer

previous version, 12 servings, 270 calories

1/2 c wheat chef, pinch yeast, pinch sea salt, 3/4 c elmhurst milked hazelnuts, 2 T namaste egg replacer, 1 stick soft vegan butter, 2 T sugar; 6 oz semisweet chocolate, chopped; 2.5 c flour, 1 T maple syrup

mix all but syrup, rest, covered, 1 hour, fold 8x; chill, covered, 20 hours; rest, covered 5 hours; form pretzels, brush with syrup, sprinkle with more sea salt, rest 30 minutes; bake on silpat-covered stones, 350 F, 30 minutes