Whole Foods Plant Based Recipes
There’s nothing sweeter than little hands learning the rhythm of sourdough! 💛✨ Teaching kids to feed a starter (or build a levain) is a fun way to introduce science, patience, and the magic of fermentation. Here’s how we do it:🔹 “It’s like feeding a pet!” – Kids love watching the starter bubble up after a …
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Roughly use 25 grams of sourdough starter, feed it 50 grams of whole wheat flour and 50 grams of room temperature water the night before baking. If you haven’t already, feed your sourdough starter 4-12 hours before you begin making the bread. Make sure the starter is at its peak, active and bubbly. Using a …
Build or revive a small starter by accident. I was making a loaf of sourdough and essentially used up all of starter. I measured the weight of the jar compared to an empty one and there was difference of 2 grams of scrapings remaining. I took a more conservative route as to not overwhelm the …
The primary purpose of scoring sourdough bread is to control expansion during baking, but it also affects aesthetics and texture. Here’s a detailed breakdown: 1. Controls Oven Spring (Expansion) 2. Creates an “Ear” (Optional but Desirable) 3. Improves Crust Texture 4. Aesthetic Appeal Bonus: When to Skip Scoring? Pro Tip: Cold dough (post-fridge retard) is …
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 …
Here’s a traditional 18th–19th century Quebecois spruce beer recipe based on historical methods (likely used by sailors, Indigenous peoples, and early settlers), using spruce branches, bark, and/or cones along with molasses. This recipe yields 1 gallon for authenticity and ease. Traditional Spruce Beer Recipe (1 Gallon) Ingredients: Method: Historical Notes & Adjustments: Modern Tweaks (If …
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 …