Category: baking

tomato sauce pie

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in the cold ferment

the dough may expand at least

double in its size

source, 12 servings

dough: 6 3/4 c bread flour, 1 T salt, 1 T sugar, 2 T olive oil, 1.5 t yeast, 2.5 c water; sauce: 2 big cans crushed tomatoes, 4 smashed cloves garlic, 1 T sea salt, 1/4 c olive oil; oregano

dough: dough hook 8 minutes, chill covered 24 hours, make rectangle in well-oiled 13×18 pan, rest 3 hours, form deep-dish crust; sauce: combine, rest 3 hours, pour half into dough; 425 F, 25 minutes; add rest of sauce, 425 F, 25 minutes; top with oregano, rest 1 hour

tomorrow’s sourdough challah

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fermenting in the

refrigerator for a

whole day and 1 night

1 c wheat chef, 2 c flour, 2 t sea salt, 2 eggs, 2 T honey, 1/2 c silk whole next milk; toppings: 1 egg+canola oil+more honey & salt

knead 2 minutes, cover & chill 24 hours, braid with oiled hands on well-oiled parchment-covered rimmed baking sheet, add toppings, place in 100 F oven, 1 hour, set oven to 350 F, 35 minutes

gingerbread blondies with toasted white chocolate drizzle

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after browning the

butter toast the white chocolate

in the same hot pan

source

2 sticks browned butter, 1.5 c brown sugar, 2 T molasses, 1 T ginger, 2 eggs, 2 T vanilla, 2 c flour, 2 t powder, 1 t cinnamon, 1 t salt, 1/4 t allspice, 1/4 t black pepper, pinch cloves, 3 oz melted & lightly browned white chocolate

mix all but chocolate, pour into parchment-lined square pan, 350 F, 30 minutes, top with chocolate

sourdough pizza with savory tomato jam

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very sticky dough

gently pressed onto parchment

will bake beautifully

2 servings, 500 calories

dough: 1 c wheat chef+1 c flour+1/2 t sea salt+1/4 c warm water; toppings: 1/2 c tomato jam, 2 T vegan parm, basil

knead dough 2 minutes, press into parchment-lined cast-iron pan, add jam+parm, rest uncovered room temperature 3 hours, place in cold oven set to 475 F, 35 minutes, top with basil

pretzel & chocolate chunk biscotti

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filling bird feeders

chickadees grabbing some seed

before they’re hung up

previous version, 32 servings, 155 calories

1 stick soft vegan butter, 80 pretzel sticks (2.5 oz), 1 c sugar, 1/4 c namaste egg replacer+1/2 c warm water, 2 t vanilla, 1 t sea salt, 3 t powder, 3 c white whole wheat flour, 1 bag chocolate chunks

mix, form 2 logs on silpat-covered baking sheet; 350 F, 30 minutes; slice; 350 F, 10 minutes

banana & corn flour chocolate chip sourdough skillet cake

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last year’s woodpeckers

hover by the window where

the suet was then

12 servings, 320 calories

1 c wheat chef, 4 eggs, 4 oz banana puree, 1 c sugar, 1 t sea salt, 1 T vanilla, 2 c masa harina, 1 c mini chocolate chips, 1 c silk whole next milk

mix, pour into parchment-lined cast-iron pan, top with cinnamon & more sugar, rest 3 hours uncovered room temperature, place in cold oven set to 350 F, 70 minutes

honey wheat sourdough

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the thinnest ice on

the pond on a cold morning

a thrown rock breaks it

1 c wheat chef, 2 c whole wheat flour, 1 c warm water, 3 T honey, 1/4 c vegetable oil, pinch sea salt flakes

stir, rest covered warm place 3 hours, gently place in parchment-lined loaf pan, top with more honey+oil+salt, rest 1 hour uncovered warm place, 350 F, 75 minutes