one haiku, one pic/one recipe, no meat, no/fish, no photoshop
12 chickens laying
12 fertilized eggs each yields
many baby chicks
1 c wheat chef, 1 T oregano, 1 t sea salt, 1 T olive oil, 1 T sugar, 1/2 c water, 2 c white whole wheat flour
stir; rest 1 hour, fold; rest 8 hours, fold; rest 14 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
a high speed blender
heats up the dough just enough
to speed up rising
1 c wheat chef, 2 T sun butter, 1/2 t sea salt, 1 1/4 c white whole wheat flour, 2 t chia seeds, 6 T water
blend; rest 3 hours, fold; rest 7 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven, slash top; put in cold oven set to 465 F, covered, 30 minutes; uncovered, 10 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
pea seeds in the cold
garden soil hiding from
curious chickens
1 c wheat chef, 1 c mashed raspberries, 1 c blackberries, 5 oz sweetened dried blueberries, 1/4 c diastatic malt powder, pinch salt, 1 c rye flour, 1/2 c white whole wheat flour, 2 T chopped walnuts
form ball with all but nuts, place in parchment-lined loaf pan, top with nuts; rest, covered, 2 hours; 350 F, 80 minutes
new strawberry leaves
already sprouting as soon
as snow is melted
1 c wheat chef; 1 sweet potato, sliced, boiled, mashed+ 2.5 cooking water; 3.5 c white whole wheat flour, 1/4 c diastatic malt powder, 2 pinches salt
stir, rest 1 hour; fold, rest 2 hours; place loose ball in parchment-lined dutch oven, rest 2 hours; 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack: 400 F, 25 minutes; 375 F, 30 minutes; rests: covered, room temperature; folds: 8x
potato water
in the dough is a magic
bread ingredient
source, 9 rolls
2/3 c mashed potato, 1/2 c warm potato water, 1/2 stick melted vegan butter, 2 t namaste egg replacer+1 T warm water, 1 t yeast, 1 T sugar, 3/4 t kosher salt, 2.5 c flour
mix all but potato & flour, rest 5 minutes; add rest, knead 5 minutes; oil ball, rest, covered, until doubled; place 9 balls in greased baking dish, rest, covered, 1 hour; 350 F, 40 minutes
next to the house grape
hyacinths starting to show
their purple insides
1 c wheat chef, 2 pureed apples, 1 c sugar, 1 t vanilla, 4 T melted butter, 2 T diastatic malt powder, 3 yolks, 2 pinches sea salt, 2 cinnamon, 3 c flour
mix, pour into greased loaf pan; rest, covered, room temperature, 5 hours; drizzle with maple syrup; put in cold oven set to 375 F, 85 minutes
long fermentation
makes a workable dough with
high moisture content
1 c wheat chef, 1 can pumpkin, 2 T fennel seed, 1 t kosher salt, 1 t vanilla, 3 packets stevia, 1 T diastatic malt powder, 2 c white whole wheat flour
stir, rest 1 hour; fold, rest 7 hours; fold, rest 15 hours; place loose ball in parchment-lined dutch oven, rest 3 hours; put in cold oven set to 465 F, covered, 45 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
divide the dough to
ensure that the bottom dough
bakes up more firmly
1 c wheat chef, 1 t sea salt, 1 can pumpkin, 1 sliced boiled sweet potato, 2 T chia seeds, 2 T diastatic malt powder, 2 T chopped pecans, 1 c rye flour, 1 c flour, basil+sea salt, olive oil
mix all but potato, basil, oil; divide, add potato to half; doughs will be wet; make 4 rounds of plain dough on parchment-covered stone, top with potato dough, olive oil; rest 2 hours; 400 F, 1 hour; top with basil
8 red-wing blackbirds
6 european starlings
appear in a storm
1 c wheat chef, 1 can pumpkin, 2 t chia seeds, 2 t diastatic malt powder, 1 t kosher salt, 2 t vegan butter, 2 t maple syrup, pinch cinnamon, 2.5 c white whole wheat flour
stir; rest 1 hour, fold; rest 2 hours, fold; rest 3 hours, gently place in parchment-lined dutch oven, slash top; put in cold oven set to 450 F, 40 minutes, covered; 15 minutes, uncovered; on oven rack, 10 minutes; rests: covered, room temperature; folds: 8x
the popular book
says to use wet hands instead
of well-floured ones
starter: 1/2 c wheat chef, 6 T room temperature water, 3/4 c white whole wheat flour; dough: 1.5 c white whole wheat flour, 7 T room temperature water; heaping t salt
stir starter ingredients, rest 8-12 hours; add dough ingredients, stir, rest 1 hour; fold in salt, rest 30 minutes; fold, rest 15-30 minutes, repeat (4 folds after salt fold); put in parchment-lined dutch oven with wet hands, don’t deflate, rest 15-30 minutes; slash 1/2 inch deep, put in cold oven, lid on, 485 F, 30 minutes; lid off, 10-15 minutes; on oven rack, 400 F, 10-30 minutes; finish crust in cooling oven; rests: covered, room temperature; folds: 8x, wet hands on moistened surface
haikuveg 