one haiku, one pic/one recipe, no meat, no/fish, no photoshop
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
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
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
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
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
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
pond after a rain:
the swallows who live in the
bluebird houses dive
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, zest & juice of 1 lemon, 2 whole lemons, 2 T olive oil, 1/4 c d’vash date nectar, 1.5 – 2 c flour
stir all but whole lemons; chill 14 hours, covered; fold 8x to form ball; proof 5 hours, covered, room temperature; oil ball well, slice lemons on top, top with more salt, oil, & sugar; bake in preheated dutch oven, lid on, 450 F, 65 minutes
grackles eat one piece
of birdseed and then throw ten
pieces to the ground
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T d’vash date nectar, 1.5 – 2 c flour, 1 T balsamic vinegar, 2 t cardamom, 7 oz dried figs
stir, chill 18 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt & stevia; bake in preheated dutch oven, lid on, 450 F, 65 minutes
sweet and chocolatey
enough to put into the
toaster for breakfast
12 servings, 292 calories
1 c wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, 2 T olive oil, 2 T maple syrup, 1.5 c chocolate chips, 1/4 c cocoa, 1 c white flour, 1 T cinnamon, 1 T vanilla, 1/2 -1 c white whole wheat flour
stir, chill 15 hours, covered; fold 8x to form ball; proof 4 hours, covered, room temperature; oil ball well, sprinkle with more salt, cocoa, sugar; bake in preheated dutch oven, lid on, 450 F, 1 hour
no starter, just rye
or wheat chef right out of the
refrigerator
1 c rye or wheat chef, pinch yeast, 1 t kosher salt, 2/3 c water, scant 2 c flour
stir, adding water if needed; chill, covered, 15 hours; fold 5x to form ball, proof 4 hours, covered, room temperature; oil & sprinkle with sea salt; bake in preheated dutch oven, lid on, 450 F, 45 minutes
