pear sourdough mini loaf

pears speckled from an

early summer hailstorm will

dehydrate like new

1 c wheat chef, 2 eggs, 1 c dried pears, 1/4 c sugar, pinch sea salt, 1 T vanilla, 1 T canola oil, 1.5 c white whole wheat flour

stir, rest 3 hours, covered, room temperature; knead to form ball, place in parchment-lined loaf pan, rise 2 hours, warm place; sprinkle with more sugar, 350 F, 55 minutes

sourdough with aquafaba

the great blue heron

only makes the pretense of

flying far when seen

1 c wheat chef, 3/4 c aquafaba, 3 c flour, 1/2 c water, 1 T sugar

stir, rest 1 hour; fold, rest 6 hours; fold, rest 11 hours; place in parchment-lined dutch oven, rest 3 hours; slash top, place in cold oven set to 425 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 10 minutes; oven off, 5 minutes; rests: covered, room temperature; folds: 8x

yellow tomato sourdough focaccia

yellow tomatoes

or red tomatoes that aren’t

all the way red yet?

4 servings, 400 calories

1 c wheat chef, 2 c white whole wheat flour, 1 T kosher salt, 1/2 c warm water; toppings: 1 T olive oil, 2 sliced yellow tomatoes, basil, sea salt

mix all but toppings, form disk on oiled silpat on rimmed baking sheet, add toppings, rest 2 hours, 400 F, 30 minutes

pecan & date sourdough

when filling the bird

feeder on the window snakes

slip under the house

1 c wheat chef, 1/4 c pecans, 4 chopped medjool dates, 1 t kosher salt, 2 c white whole wheat flour, 1 c water

stir, rest 1 hour; fold, rest 4 hours; fold, rest 2 hours; fold, place in parchment-lined dutch oven, rest 13 hours; slash top, place in cold oven set to 465 F, covered, 30 minutes; uncovered, 15 minutes; on oven rack, 5 minutes; oven off, 15 minutes; rests: covered, room temperature; folds, 8x

pumpkin & sunflower seed sourdough

left in the oven

after it’s off will ensure

no doughy middle

1 c wheat chef, 1 can pumpkin, 1/4 c sunflower seeds, 1 t sea salt, 1.5 c rye flour, 1/2 stick melted vegan butter, 2 c flour

stir; rest 4 hours, fold; rest 2 hours, fold; rest 12 hours, place loose ball in parchment-lined dutch oven; rest 3 hours, slash top; place in cold oven set to 465 F, covered, 35 minutes; uncovered, 15 minutes; on oven rack, 400 F, 20 minutes; oven off, 15 minutes; rests: covered, room temperature; folds: 8x

weekend getaway sourdough

dough fermenting in

the refrigerator while

its owner travels

1 c wheat chef, 1 c water, 1 T olive oil, 1 t kosher salt, 1 T maple syrup, 1/2 t vanilla, 2 T diastatic malt powder, 2 c white whole wheat flour

stir; rest 1 hour, fold; rest 3 hours, fold; cover & chill 32 hours; place in parchment-lined dutch oven, rest 12 hours, 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

oregano & sea salt sourdough

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

sun butter small sourdough

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