Whole Foods Plant Based Recipes
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 …
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.
Keep starter in fridge with no need to feed. Stir any liquid back from time to time if necessary, but no need to constantly feed it. Feed it with the excess of any new starters being made for baking. This is similar to the levain method Some people have suggested feeding a starter and putting …
