Whole Foods Plant Based Recipes
There’s something magical about watching a scored loaf bloom in the oven—those beautiful cracks and ridges that transform a pale dough ball into a rustic masterpiece. But if you’ve ever had a loaf burst in the wrong place or spread sideways instead of up, you know that scoring is more than just decoration. Today, we’re …
Received some Canadian Robin Hood All Purpose Flour. I didn’t want to buy bread flour, but heard that Canadian All Purpose Flour. Canadian All Purpose flour has a higher protein content (~12-13%) compared to most US all-purpose flours, making it great for artisan bread! Some Reports No need for bread flour—just stretch, fold, and let …
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 …
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 …
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 …
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 …
1 Gallon of un chlorinated water 1-1/2 cups of sugar 4 – 6 oz of spruce tips 1 lemon 1/2 cup ginger bug
Sour dough made with 100% whole wheat, whole wheat sour dough starter, salt and water. Sometimes baking recipes ask for weight measurements, but I can’t always be bothered to bring out the weight scale. I found a mix of recipes. 1/2 cup sour dough starter (mine is whole wheat) 1-2/3 cups of distilled or un …
Whole Wheat Flour Chlorine Free Water Day 1: Combine one cup of whole wheat flour with one cup of filtered water in your glass bowl. Stir well, scraping down the sides of the bowl. Cover your bowl with a clean tea towel and let it sit at room temperature for 24 hours. I used no …