Whole Foods Plant Based Recipes
Rye flour is overflowing with nutrients that serve as food for the wild yeast and bacteria in your sourdough starter. Feeding rye flour to your sourdough starter offers several unique benefits that can supercharge its activity, flavor, and resilience. Here’s why many bakers swear by it: 1. Faster Fermentation & Stronger Rise 2. Robust Microbial …
Living in Montreal there was a seasonal beer there called Coup de Grisou which was a buckwheat beer with coriander inside. This turmeric rendition is styled after that. Makes 1 gallon (4 Litres) EQUIPMENT: INGREDIENTS: Making home made ginger beer is really simple and you only need a few items and points to remember to …
Today marks one month of when my first sourdough starter begun. It certainly has been a journey, accumulating several litres of discard to making no discard starters has been quite the lesson. All along the way, everyone around has been enjoying different variations of sourdough bread. Recently I was struggling with getting my dough to …
Last year I collected a lot of spruce tips and filled up the freezer. This year instead instead of freezing it all, if I could create a spruce essence by extracting the rich flavour instead of storing all the spruce tips in bulk, it would last longer, have a stronger flavour and be compact in …
For a traditional Quebec-style spruce beer with a bold, complex flavor—balancing earthy bitterness, piney resin, and a touch of sweetness—here’s an authentic recipe and method. This version mimics the old-fashioned “bière d’épinette” brewed with foraged spruce and wild fermentation. Québec Spruce Beer Recipe (1 Gallon / 4L Batch) Bold, earthy, and slightly medicinal—like the old …
It’s difficult to keep track of all the steps and I want to pass this information on to others as well. Maintaining a healthy sourdough stater is key.
Certainly! Spruce beer (Bière d’épinette) is a traditional Quebec fermented drink made from spruce tips (young spring shoots of spruce trees). Unlike modern commercial versions (like Épinette by Gaspé), old-fashioned spruce beer was often home-brewed as a lightly alcoholic or non-alcoholic fermented beverage. Here’s a classic Quebec recipe inspired by historical methods: Traditional Quebec Spruce …
First sourdough starter ever for me was begun in a 1 quart or 1 litre Ikea korken jar. This was following the guidelines for numerous sourdough starter tutorials. I ended up building up a lot of sourdough discard over time. Even eating a loaf of bread everyday, I was only using 1/2 a cup to …
Spruce beer is a traditional Quebecois fermented beverage made from the young shoots of spruce or fir trees. It has a long history in Quebec, dating back to the early settlers and Indigenous peoples who used it for its medicinal properties (especially as a source of vitamin C to prevent scurvy). Here’s a classic recipe: …
Found a recipe for sour dough discard crackers. Family usually packs crackers for their school and work lunches and we have a fair amount of discard piling up.