It's Wednesday- another pizza night. Still experimenting with the makeshift wood fired pizza oven (Weber kettle) - we can't get over the oven spring over a wood fire. 2 day fermented dough- pizza with Italian sausage and vegetarian with courgettes and padron peppers. #sourdoughpizza#sourdough#naturallyleavened#pizza#woodfiredpizza
Little guy and I had homemade liver paté on sourdough toast, along with some sauerkraut and garden tomatoes and kale (he still hasn't taken to the kale though...). This recipe was easy, didn't measure anything but it was about 1/3 onion, 1/2 carrot and 1/4 lb chicken liver sautéed in butter with a dash of thyme, cumin, salt and pepper and just a little parsley. Then I put all that in the food processor with 1/2 a green onion, about 2 tbsp raw butter and a splash of raw cream. Blend well. Yum!
Firs sourdough bake back at home. 30% whole wheat, 70% hydration. Doesn't have the development I'm looking for, need to find stronger flour with higher protein content. More loaves to come. Baked with @lodgecastiron
I added turmeric to my veggie and lentil soup - hence the yellowness - and it added a delicious warmth 😊 I can't believe I hadn't tried sourdough toast until today 12/10
I haven't tracked anything today and I feel good for it... I think. I still want to lose a little weight and tone up. I'll just have to be patient
Не обращая внимания на то, что витрины кондитерских пестрят различными цветами , обилием фактур и форм ... хлеб не меняется веками и остаётся единственным и неповторимым блюдом любого стола. Шеф-повар или шеф-кондитер могут создавать новое и прекрасное сочетание продуктов, новый вкус, новые блюда или презентации, которые принесут известность их имени. Пекарь не имеет такого стремления, потому как характер его работы совершенно другой. Пекарь каждый день старается совершенствовать то, что было разработано сотни лет назад. И каждый день у нас есть возможность исправить неудачи вчерашнего дня!
🍞feeling sick and stressed and sad so here are the delicious products of my stress baking. I combined my two favorite roasted root vegetable sourdough breads: the roasted beet and sweet potato recipes. I went with two different loaf styles to see which worked best and they both turned out swirly and adorable🍞
All ft. my adorable new kitchen towel from @cathieschlaud ❤❤❤
Such beauty 😍. Another beet root sourdough. Thank you @sourdough_nouveau for letting me share.
It would be a tough call, but if it came down to it, I'd probably say beets were my favorite vegetable. Besides the fact that they are really good for you and make visually beautiful food, they are SO versatile. At the peak of my obsession I used beets as the main ingredient in every meal for a whole week, including in desserts (chocolate and beets.. such a magical combination). Then I found out you can use it in sourdough and well, I guess that's what pushed it up to claim top spot. [Slide left for post-bake picture].
As a curious home baker, I have started to think about how to eradicate the sourness from sourdough bread and tried to home-cultivate and make my own organic wild yeast.
I have an older established pear tree inherited upon buying and moving into this house, so decided to ferment those organic pears and made my very first batch of yeast water.
This weekend project surprised me. The resultant bread had a much better rise, sans sourness!
FORNADAS DA SEMANA
Dia 17/08, quinta-feira a partir das 15 horas, é dia de início de fornada!
Essa semana estaremos disponibilizando os seguintes pães:
- Cacau com mel e aveia integral
- Jenipapo com semente de girassol, aveia e centeio
- Wit bread: semente de coentro tostada, aveia e laranja
Pães de fermentação natural preparados não só com farinha, água e sal, mas também com muita paciência e carinho, o que garante a qualidade Casca Grossa!
HORÁRIOS PARA RETIRAR O SEU PÃO
Ás quintas e sextas-feiras a partir das 15 horas até o término dos pães, e aos sábado e domingos a partir das 9 horas até o término dos pães!
A retirada do pão só pode ser realizada na padaria.