My Friends from Santa Monica an amazing Chef from
The Gourmandise School
of Sweets and Savories
Santa Monica, CA |
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post a recipe for bread starter.
This bring me back when we own our bakery in Montreal and make all theses cultures fro sponge polish, sourdough... easy to make and to maintain, give it a try.
It is a good time as well to plan some wheat in your garden .
Establishing your own Culture
(no knead to visit the Opera)
This may take 3-4 days and may stink. It's all good, though. Keep in a draft-free space somewhere in your house. Remember to always use a container much larger than you think you might need. I always wash my hands with hot water and no soap before doing this; the antibacterial properties, even in natural soaps, can harm the process.
2.5 lbs all-purpose flour
2.5 lbs. whole wheat flour
about 1 cup lukewarm spring water
1) Place the water halfway up your bowl (use about 1 cup) .
2) In a separate bowl or bag, combine your two flours.
3) Pour enough flour into the water create a thick, pancake-like consistency. You need to do this part with your finger. Set the remaining flour aside for step 4.
-Use a metal offset spatula or knife to clean the dough off your hands and back into the container.
3) Cover with a towel or dinner napkin and leave it alone for at least 3 days.
4) Scrape off the crusty stuff toss half of the culture. Now you are ready to feed it! Keep remaining flour on hand to feed it a bit every day with equal parts room temperature water, again forming a paste each time.
Wishing you a delicious day,
Clémence and Hadley
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It is time to plan your garden Chayote grow very well in Vancouver but you have to start it from a fresh fruits so easy
Beans are always fun but change spot every year as rotation is very important
No spaces, well be creative
this is what you could grow and harvest
This Great heirloom Tomatoes Pic is from my Friend Yu in Hong Kong Zen Organic Farm
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