whole wheat & flax sourdough

yet another squash

from the counter into the

oven with the bread

1 c wheat chef, 1/4 c ground flax, 1/2 t sea salt, 3 c white whole wheat flour, 2 c water

stir, rest 1 hour, fold; rest 10 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 4 hours, slash top; place in cold oven set to 500 F; 30 minutes covered, 15 minutes uncovered, 5 minutes on oven rack, 5 minutes oven off; rests: covered, room temperature; folds: 8x

acorn squash & shallot sourdough focaccia

outdoor furniture

dry, if not warm, in the shed

while it snows outside

source, previous version

dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: sliced acorn squash, sliced shallots, sliced leeks, sage leaves

combine dough ingredients, rise until doubled; gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes; add more salt+oil & toppings; 425 F, 35 minutes; 350 F, 10 minutes

nutella & toasted hazelnut thumbprint cookies

press the hazelnuts

firmly into nutella

before baking starts

source, 24 servings, 250 calories

3 sticks soft vegan butter+1 c sugar+2 t vanilla+1 t sea salt+3.5 c white whole wheat flour+1/2 c warm water; 1/2 c hazelnuts, 1/2 c justin’s nutella

knead butter mixture to form ball, make slightly-flattened balls on silpat-covered stone, top with nutella & nuts, 350 F, 25 minutes

cider fried cakes

well-oiled hands &

work surfaces allow for

just shallow frying

8 servings

2 c warm cider, 2 t yeast, 1 t salt, 1/4 c sugar, 2 T canola, 4 c flour

form ball; rest, covered, 2 hours, room temperature; form balls with holes with oiled hands, place on oiled wax paper, cover with oiled wax paper; rest, room temperature, 2 hours; shallow fry on both sides in canola oil; serve with cinnamon & powdered sugar

baked acorn squash & pasta

red breasted nuthatch

appears after a summer

of only white ones

source, 6 servings

1 egg, 1 c ricotta, 1 c grated parm, 1 c grated fontina, 1 1/4 c water, 3 T olive oil, 1 t kosher salt, pinch nutmeg, pinch black pepper, pinch red pepper flakes, 3 t minced garlic, 6 oz baby spinach, 3 T sage+thyme, 1 thinly sliced unpeeled acorn squash, 8 oz pasta

mix all but 1 T oil & 1/2 c parm; place in oiled dutch oven, top with rest; 350 F; 1 hour, covered; 30 minutes, uncovered; broil; rest 30 minutes

sourdough onion focaccia

storing acorn squash

on the vines until the frost

comes too many times


dough: 1 c wheat chef, 3 c flour, 1 t kosher salt, 1.5 c water; toppings: 2 t poppy seeds; 2 sliced onions+olive oil+kosher salt

brown onion mixture; combine dough ingredients, rise until doubled, gently spread on oiled-parchment-lined baking dish, dimple top, rest 30 minutes, add toppings, 425 F, 35 minutes

chocolate souffl├ęs

butter ramekins

with an upward motion to

ensure good rising

source, 10 servings

1 c sugar, 6 yolks, 10 whites, 1 c whole milk, 1 t coffee extract, 4 T flour, 4 T cocoa, 8 oz bittersweet chocolate, 2 t vanilla, 1 t kosher salt

butter & sugar ramekins; whisk & gently heat 3/4 c sugar, yolks, milk, coffee, flour, cocoa, chocolate, vanilla until smooth & slightly thickening; beat whites, salt, remaining sugar to stiff peaks; fold in rest; fill ramekins, place in 425 F oven, reduce heat to 375 F, 18 minutes