pumpkin chia sourdough

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

twice-mixed sourdough

the popular book

says to use wet hands instead

of well-floured ones

source

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

coconut & cinnamon scented sourdough

the woodpeckers’ wives

resemble them more than the

wives of the grosbeaks

1 c wheat chef, 1/2 c melted coconut oil, 1 t sea salt, 1/2 c sugar, 2 c flour, 1/4 c diastatic malt powder, pinch cinnamon, 1/3 c warm water

knead to form ball; rest, covered, room temperature, 2 hours; place in parchment-lined cast-iron pot, slash top, rest, covered, warm place, 1 hour; top with more oil, salt, sugar; 425 F, 15 minutes, lid on; 35 minutes, lid off; 5 minutes on oven rack; turn off heat, rest on oven rack 10 minutes

lemon & basil sourdough with flaky sea salt

a basil plant on

the windowsill pretending

it’s still summertime

1 c wheat chef, 1 t cut up basil, 1 t salt, 2 T diastatic malt powder, juice of 1 lemon, 1 thin-sliced lemon, 2 T sugar, 3 c flour, 1 1/4 c water

mix all but slices, rest 1 hour, fold, rest 10 hours, fold, rest 12 hours, form loose floured ball, slash top, sprinkle with more flaky sea salt, rest 30 minutes; bake in preheated dutch oven, 465 F, lid on, 30 minutes; 425 F, lid off, 15 minutes, add slices, bake 5 minutes; rests: covered, room temperature; folds: 8x

saffron & 3 nut sourdough with st. germain

saffron blooms into

little orange, yellow &

red specks in the dough

1 c wheat chef, 1 c chopped pecans+walnuts, 1 t salt, 1 T st. germain, 1 c elmhurst milked almonds, pinch saffron, 3 T diastatic malt powder, 2 c flour

stir, rest 1 hour, fold, rest 5 hours, fold, rest 14 hours, form loose floured ball, rest 30 minutes, slash top; 450 F, preheated dutch oven, lid on, 15 minutes; 400 F, lid off, 30 minutes; rests: covered, room temperature; folds: 8x

sourdough whole wheat baguette

preheated stone in

preheated oven with ice

thrown in the bottom

2 loaves

1 c wheat chef, 1/4 c diastatic malt powder, 1 T kosher salt, 4 c white whole wheat flour, 1 1/3 c water

stir; rest, covered, room temperature, 1 hour; fold 8x, rest covered, room temperature, 8 hours; fold 8x, rest, covered, room temperature, 12 hours; form 2 logs, slash tops, rest 1 hour; bake on preheated stones with steam, upper rack; 445 F, 25 minutes; 350 F, 10 minutes

cinnamon raisin sourdough

the chickens think the

recently planted bulbs are

their scavenger hunt

1 c wheat chef, 1 t salt, 2 t cinnamon, 1/4 c molasses, 3 T diastatic malt powder, 2 c raisins, 2 c white whole wheat flour, 2/3 c water

stir; rest 1 hour, covered, room temperature; fold 8x, rest 4 hours, covered, room temperature; fold 8x, rest 12 hours, covered, room temperature; fold 8x, rest 1 hour, covered, room temperature; flour & slash ball; bake in preheated dutch oven, 450 F; 15 minutes, lid on; 25 minutes, lid off

whole wheat maple sourdough

diastatic malt

powder: making a little

sugar from the seeds

1 c wheat chef, 2 T diastatic malt powder, 1 t kosher salt, 1/2 c maple syrup, 2/3 c water, 2 c white whole wheat flour

stir, rest 1 hour, covered; fold 8x, rest 11 hours, covered; fold 8x, rest 12 hours, covered; gently form ball, slash top, rest 30 minutes; bake in preheated dutch oven, 475 F, 15 minutes lid on, 18 minutes lid off

sourdough english muffins

in a container

with a lid after cooking

for nooks and crannies

source, 12 servings, 200 calories

1 c wheat chef, 1 1/4 c water, 2 T sugar, 1 T olive oil, 1.5 t salt, 4 c flour

stir; rest, covered, 1 hour; fold 8x, rest, covered, cool place, 16 hours; fold 8x, rest, covered, 5 hours; form flattened balls, dip both sides in cornmeal; cook in a lightly-oiled nonstick pan, covered, medium heat, 8 minutes/side or until puffy and golden; cool in covered container 1 hour, perforate outsides with fork

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