Realised I could put my leftover pesto to good use by making a pesto sourdough miche this week. Had to be really careful and gentle with the S&F for this one to prevent the pesto from oozing out of the dough! The oils really make the texture more akin to that of a focaccia—which then makes me wonder: now, why didn't I just make a focaccia or fougasse instead? (Soon, soon.)
77% hydration. Mix levain, water, organic strong white flour (64%), all-purpose flour (16%), whole wheat flour (16%), and rye flour (4%) for an hour-long hybrid autolyse. Add salt, then mix well via the Rubaud method for about three minutes, before the usual slap and fold to develop the gluten for at least 10 minutes. Bulk fermentation for three and a half hours at room temperature, with S&F every 30 minutes for four times, adding the pesto on the second round. Be careful to encase the pesto and not have it ooze out. Shape and placed immediately into a floured linen-lined bowl. Final proof for 21 hours in the fridge. Preheat oven at 250ºC. Score and spritz dough with water, then cover with the Lodge cast iron combo cooker. Bake in a steam oven at for 26 minutes covered, then uncover for 24 minutes at 230ºC.
. #omnomnom#小女人日記#開心麵包 ＃手作りパン #天然酵母#wildyeast#sourdough#flourwatersalt#levain#naturallyleavened . #lesaventuresavecJP#slowliving#fermentation#vegan#veganbaking
Probably the saltiest carbonara I have ever had in my life. Maybe someone forgot that the Parm and the meat are both salty. The spaghetti on its own was salty. Definitely a compounded amount of salt!
Their appies and pizza was amazingly delicious but this, not so much.
Looking for a healthy alternative in Whistler? @greenmoustachecafe offers healthy meals without compromising the taste. If Whistler is too far they also have a location in North Vancouver. The meals may look small but they’re really filling. 😋
• Veggie Wrap
• Buddha Bowl
• Chaplin Smoothie
• Einstein Smoothie
Not sure what to call this - hummus veggie greens bowl? Bed of greens, arugula and lettuce and then roasted veggies, grains - faro and quinoa- cucumbers, sauerkraut - from @traderjoes, very good unpasteurized and not too salty kraut - and lots of hummus soft serve. Finally managed to put enough lemon into hummus and it’s bright and sparkly. All veggies turned fairly uniform shade of reddish purple coz purple sweet potatoes, the force is strong with them, but they taste good. Took a while to cook and ready everything but it’s enough for couple of days, as long as the greens hold up.. #bedofgreens#bowl#vegan#plantbased#macrobiotic # #roastedveggies#hummus#fresh#healthyfood#organic#madefromscratch#dinnerisserved#omnomnom
0 62 hours ago
I'd say my first time making Korean fried chicken was pretty successful 😋
3 222 hours ago
S/o to the goddess baker @coconutbabybarbados for always coming through with these DELICIOUS birthday cakes.
Ever marvelled at the Chinese noodle pulling masters? Now you can see their craft up close and personal! Every Sunday to Wednesday from 8-9pm, join us for a noodle pulling performance along with free Dan Dan Noodles for dining guests.