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

triple berry sourdough

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

sweet potato sourdough

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 rolls

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

sweet apple sourdough

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

pumpkin & fennel seed sourdough

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