The Age of Raisin

This is my second try at sourdough raisin bread.  The dough is a mix of bread flour and whole wheat.  After the dough was mixed I spread it out  and brushed with melted butter and Kahlua syrup (Kahlua that has been cooked down a bit to thicken).  Then I sprinkled a layer of raisins and The Age of Raisin

Sylvia’s Pickled Carrots

Chopped and boiled, fried or steamed, cooked in soups and stews, carrots are a friend to all, but that is hardly news.

Fall Soup

Tasty fall soup for this bout of colder than necessary weather.  Home made chicken/vegetable stock with Echo Valley squash and potatoes and some just picked kale,  blended with hand blender.  Toasted sourdough croutons/Echo Valley Organics garlic with 24 month Parmigiano and – can’t hurt- a few drops of olive/truffle oil.  Pretty yummy.

Shōjin Ryōri

You might be inspired by this article describing Shōjin ryōri, an approach to food preparation derived from Japanese Buddhism going as far back as the 6th Century. Literally “devotion cuisine” it is designed to promote alignment of mind, body and soul into careful balance.  It strikes me as an extension to the mindfulness and community Shōjin Ryōri

Approaching Sourdough Deliciousness

My bread today is approaching really really yummy. The ambient temp in the last few days has been 25+C.  Everything happens much faster than normal (for here).  The starter that I took out before bed was double in volume by the next morning and definitely ready to go by 9 am  (normally would only be Approaching Sourdough Deliciousness

Approaching Pizza Perfection

Slowly,  slowly,  Mr. Mole’s Wood Oven Pizza is approaching perfection.  There is always room for improvement but the result is now “entirely satisfactory”- the crust is thin, crisp yet soft with a nice edge.  A small amount of simmered sauce, with some fresh Mozzarella, 24 month aged Parmagean and a bit of Swiss Gruyere for Approaching Pizza Perfection

Sourdough Times

Breadcraft is coming along.  Experience has led me to some definite guidelines:  Starter must be strong, i.e. recently fed. What seems to work well is to feed about 50g of refrigerated starter in the evening with 100-125 g flour (mix white and whole wheat and or rye) and similar amount water.  Let sit at kitchen Sourdough Times

Chocolate Almond Biscotti

The best almond chocolate biscotti of all time!.  They are crunchy, nutty and chocolatey in perfect proportions.   I hope I can give them to my son before I have eaten them all. This is the recipe I followed more or less.  I used fewer almonds and added 70% chocolate.  And I used my Kitchen Aid Chocolate Almond Biscotti

Wood Fire Oven Pizza

Finally, I got to try out the wood fire oven. It definitely burns hot. After I had the fire going with fir kindling for about 15 minutes it went to up 800F. I let it cool down and added chunks of arbutus, and settled it down to 6-700F. The pizza cooks in 4 minutes and Wood Fire Oven Pizza

A Tale of Three Starters

Here are three starters in the morning after they had been fed the night before. The elastic band indicates the level before feeding. The first two on the left show more vigorous growth, with the middle one the most. It was all white flour, the other ones were 1/2 wheat 1/2 rye. The two on A Tale of Three Starters