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

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

daylong sourdough

mix the dough in the

morning and then bake it the

following morning

1.5 c wheat chef, 1 t kosher salt, 4 c flour, 1 1/3 c water

stir; stand, covered, 1 hour, fold 8x; stand, covered, 11 hours, fold 8x; stand, covered, 11 hours; form loose floured ball, rest 20 minutes, slash top; bake in preheated dutch oven, 500 F, lid on, 25 minutes; 425 F, lid off, 35 minutes

pecan & pistachio sourdough

chickadees return

to the bird feeder without

saying where they’ve been

1 c wheat chef, 1/4 c pistachios, 1/4 c pecans, tiny can coconut cream, 1 t kosher salt, 2/3 c water, 2.5 c flour, 1/2 c sugar

stir; rest, covered, 1 hour; fold 8x, dough will be wet, rest, covered, 3 hours; place in parchment-lined loaf pan, rest, covered, 3 hours; top with oil, more sugar & salt; 375 F, 1 hour

buckwheat sourdough

not too much buckwheat

for a light, airy bread and

a crispy, crack crust

1 c wheat chef, 2/3 c coconut milk (carton, not canned), 1 t kosher salt, 1 t vanilla, 1 T maple syrup, 1/2 c buckwheat flour, 1.5 c flour

stir; rest, covered, 1 hour; fold 8x; rest, covered, 8 hours; fold 8x, form loose ball, rest 1 hour, slash top; 450 F in dutch oven, 25 minutes, lid on; 15 minutes, lid off

rosemary & sea salt sourdough

rosemary hiding

under a cluster of more

prolific herb plants

1 c wheat chef, 1 T sea salt, 1 T cut up rosemary, 2/3 c lukewarm water, 2 c flour

stir; stand, covered, 1 hour; fold 8x, stand, covered, 15 hours; fold 8x, stand, covered 3 hours; gently form ball, slash top, sprinkle with more salt; bake in preheated dutch oven, 450 F, 20 minutes, lid on; 25 minutes, lid off

fresh tomato & basil sourdough

tomatoes give up

juice during the rise, but the

dough stays together

1 c wheat chef, 3 tomatoes mashed with 1 t kosher salt, 1/3 c chopped basil, 1/2 c shredded vegan parm, 3 c white whole wheat flour, 1/4 c water

stir, adding the water if needed; stand, covered, 1 hour; fold 8x; stand, covered, 15 hours; fold 8x; stand, covered, 5 hours; place loose ball of dough in preheated dutch oven, 450 F, lid on, 30 minutes; lid off, 40 minutes

fig & blueberry sourdough

ground cherries too good

to live up to their name and

fall down to the earth

1 c wheat chef, pinch salt, 3.5 c flour, 1/3 c sugar, 20 dried figs, 1 c dried blueberries, 1/4 c chia seed, 1/4 c shredded vegan parm, 1/4 c cold sliced vegan butter, 1 T st. germain, scant 3/4 c lukewarm water

knead to form ball; rise, covered, 6 hours; oil ball well & slash top; 450 F, preheated dutch oven, lid on, 20 minutes; 425 F, lid off, 35 minutes

sourdough sandwich loaf

golden, rounded top

overflowing the lip of

the steaming loaf pan

1 c wheat chef, 2.5 t kosher salt, 1 3/4 c lukewarm water, 4 c flour

stir, rest, covered, 1 hour; fold 8x, rest, covered, 14 hours; fold 8x, place into parchment-lined loaf pan, rest, covered, 5 hours; 425 F, 20 minutes; 375 F, 25 minutes

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