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

sourdough maple biscotti

the first woodpecker

of the fall, a hairy or

is it a downy?

12 servings, 200 calories

1 c wheat chef, 1 t kosher salt, 1/2 c maple syrup, 2 T olive oil, 1 T vanilla, pinch orange zest, 1/4 c water, 1 c white flour, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 3 hours; form log on silpat-covered stone, rest 1.5 hours; 375 F, 25 minutes; slice, 375 F, 25 minutes

sourdough pumpkin donuts

a yeasted donut

in donut pans instead of

cut with a cutter

10 servings, 150 calories

1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 1/2 t kosher salt, 1/2 t vanilla, 2 t pumpkin spice, 1/4 t orange zest, 8 packets stevia, 2 c white whole wheat flour

stir; rest, covered, 1 hour, fold 8x; rest, covered, 1 hour; place dough in silpat donut pans, sprinkle with more stevia, more salt, cinnamon; rest 20 minutes; 350 F, 15 minutes

apple-scented pumpkin sourdough

damp bird food broadcast

from the feeder isn’t too

old for the chickens

1 c wheat chef, 1/2 can pumpkin, 1/4 c apple juice, 2 c flour, 1 t kosher salt

stir; rest, covered, 1 hour, fold 8x; rest, covered, 8 hours, fold 8x; rest, covered, 13 hours, form loose ball; rest 20 minutes, slash top; 425 F in dutch oven, lid on, 25 minutes; lid off, 20 minutes