whole wheat sourdough ciabatta

handled with wet hands

this very wet dough will hold

itself together

1 c wheat chef, 1 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour; fold, rest 1 hour; fold, rest 10 hours; fold, rest 12 hours; gently place in parchment-lined dutch oven, rest 4 hours; slash top, place in cold oven set to 500 F; 30 minutes, covered; 10 minutes, uncovered; 8 minutes on oven rack; 10 minutes oven off; rests: covered, room temperature; folds: 8x

double chocolate buckwheat sourdough biscotti

nut butter powders

are rather magical in

baking recipes

16 servings, 160 calories

1 c wheat chef, 1 t sea salt, 2.5 c buckwheat flour, 1 T powder, 1 T vanilla, 1 T pumpkin spice, 1 bag lily’s stevia-sweetened chocolate chips, 1/4 c c powdered almond butter, 2 T cocoa, 10 packets stevia, 1.5 c warm water

mix, form shaggy log on silpat-covered stone; 350 F: 30 minutes, slice, 25 minutes