small crusty sourdough

little green peppers

some want to be picked, and some

left to turn colors

1 c wheat chef, 2 c flour, 1 t kosher salt, 2/3 c lukewarm water

stir; stand 1 hour, covered, fold 4x; stand 15 hours, covered, fold 8x; stand 5 hours, covered; gently form ball, lightly flour outside, slash top; bake in preheated dutch oven, 450 F, 20 minutes lid on, 35 minutes lid off

sourdough ciabatta

hummingbird ignores

open spots on the feeder

to poke her sister

previous version

1 c wheat chef+1/4 c flour+1/4 c lukewarm water+pinch yeast; 1 1/4 c flour, 3/4 c lukewarm water, pinch kosher salt, pinch yeast

rest chef mixture, covered, room temperature, 15 hours; add remaining, rest, covered, 4.5 hours; form loose rectangle on well-floured parchment on stone with well-floured hands, adding flour to dough if needed, dimple top with fingers, rest 1 hour; 450 F, 32 minutes, adding steam at beginning and 5 minutes

dark sourdough

making plans for the

baby cucumbers before

they reach adulthood

1 c wheat chef, 1 c lukewarm coffee, 1/4 c cocoa, 1/4 c molasses, 1/2 c almond flour, 2 t kosher salt, 1 T caraway seeds, pinch yeast, 3.5 c flour

knead 5 minutes; rise, warm place, 2.5 hours; oil ball well, sprinkle with more salt & caraway; 450 F in dutch oven, lid on, 45 minutes

apple sourdough

one day in july

the birds didn’t empty the

entire feeder

1 c wheat chef, 1/2 c apple juice, 1/2 c applesauce, pinch yeast, 1 t kosher salt, 2 c flour; toppings: olive oil, sea salt, stevia

stir; chill, covered, 15 hours; fold 8x to form ball, rest, covered, room temperature, 5 hours; oil ball well and form braided round with oiled hands on parchment-covered stone, sprinkle with sea salt & stevia, proof 1.5 hours; 450 F, with steam, 40 minutes

sourdough baguettes

in a gas oven

toss a quarter cup water

onto the bottom

2 loaves

1 c wheat chef, 1 c water, 1 t kosher salt, 2.5 c flour, pinch yeast

stir; chill, covered, 16 hours; fold 8x to form ball, rise, covered, room temperature, 5 hours; form 2 logs on parchment-covered stone, proof 1 hour, slash tops; bake with steam 450 F, 30 minutes

sourdough pain au chocolat

five chipmunks under

the bird feeder filling their

cheeks with fallen seeds

8 servings, 400 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 4 oz unsweetened applesauce, 1 c room temperature apple juice, 4 c flour, 4 oz ghirardelli 70% cacao chocolate squares (.5-oz size), toppings: sea salt, stevia, olive oil

knead all but chocolate & toppings to form ball; rise, covered, room temperature 3 hours; form 8 chocolate-filled envelopes on silpat, add toppings, proof 30 minutes; 375 F, 35 minutes or until browning

sundried tomato & basil sourdough

old firewood from

the shed stacked beside the peas

to help prop them up

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t balsamic vinegar, 1 T olive oil, 1/2 c basil, 3 oz sundried tomatoes (not oil-packed), 1 c aquafaba, 1 T vegan grated parm, 2 c flour

stir; chill, covered, 16 hours; fold 8x to form ball; proof, covered, 5 hours; oil ball well and top with more parm & sea salt; 450 F in dutch oven, lid on, 55 minutes

pumpkin sourdough

a mourning dove dies

its mate walks around it all

night and cries to it

1 c wheat chef, 1 c pumpkin, pinch yeast, 1 t kosher salt, 2 T maple syrup, 2 T olive oil, 1 T vanilla, 1/2 c cider, 2.5 – 3 c flour

combine, rise 5 hours, covered, room temperature; form oiled ball sprinkled with more salt & sugar, stand 30 minutes; 425 F, 70 minutes, dutch oven, cover on

chocolate chip sourdough scones

almost summer but

the sourdough starter smells

like fresh-picked apples

8 servings, 300 calories

1 c wheat chef, pinch yeast, 1 t kosher salt, 1 t vanilla, 2 T olive oil, 2 T maple syrup, 1 c lily’s stevia-sweetened chocolate chips, 1/2 c water, 2 c white whole wheat flour

stir; chill, covered, 15 hours; knead 4x to form ball; stand room temperature, covered, 6 hours; form flattened disk on silpat-covered stone, rest 1 hour, sprinkle with stevia; 425 F, 20 minutes

vegan parm & butter sourdough

the clematis blooms

purple on one side and white

on the other side

1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 c flour, 2 T sliced vegan butter, 1 T grated vegan parm

stir, chill, covered, 15 hours; fold 5x to form ball, proof 6 hours, covered, room temperature; oil & sprinkle with more parm; bake in preheated dutch oven, lid on, 450 F, 55 minutes