Simple Food: Round Two Knock-out

Hey there. I promise this will be the last bread / yeast post for a little while. Can you tell I have been obsessed with this?

I am thinking that Wednesday night / Thursday morning will work out best as my baking day. I have the least number of other obligations (i.e. driving my kids to and from stuff) during that time. It might not always work out, but knowing you need to use the start or loose it provides that extra bit of motivation when you don't particularly feel like putting in the time to bake. Last night I got home about 9:30 from a Relief Society thing. Luckily, the kids had followed through with dinner dishes and the kitchen was relatively clean, so I didn't face a 45 minute chore BEFORE diving into the process of making our bread. I still had to make kids' lunches...but nothing major. After getting the kids to bed, I started in making my dough. I had previously set out my yeast start to "warm up" (come to room temperature from the fridge). I could tell my start was in beautiful form this week: frothy on top, thick and full of bubbles inside, and sweet smelling. I had ground about 6 cups of wheat earlier in the evening, so I set straight to work mixing by hand. This time I added a little agave to the recipe too. I found that doing my kneading when the kids are in bed is ideal. I didn't have to contend with continually running to rescue, contain, comfort or entertain anyone (with my hands covered in sticky dough). It was me and my dough. I did wonder if the highly-recommended smack-down kneading technique I have been trying to perfect might bring the kids running upstairs to see what was going on. (It is SO loud.) I turned on a PBS Nova episode on Amazon Prime (like I said, it was ME time), smacking and kneading away... and before you know it, the dough was a lovely, soft ball, ready for proofing. I left it in an oiled bowl with oiled plastic wrap over the top. I thought up a genius way to keep the dough warm enough to rise over night (we turn the thermostat down a bit at night...). I grabbed a reading lamp from the office desk...one with a 40 watt bulb...and pointed in down over my dough bowl, and left it to do its thing.

This morning the dough was ready for shaping (btw, I have never seen loaves formed the way I learned to do it from my bread book. It's more like folding laundry than baking bread. I was kind of skeptical at first ..but seriously, it works!). Two more hours of raising under my little bread lamp, 25 minutes in the oven, and BAM! Bread. Perfect, natural yeast bread. Feast your eyes:

Not sour. Not dense. Just full of fluffy love. Also, SUPER healthy, and fully digestible.

I had to use up more of the start than the bread required, so I also tried some yeast pancakes. The recipe called for a proofing period too, but who plans ahead 10 hours to make pancakes? More like 10 minutes for me. So,  I wouldn't feed them to someone with a gluten intolerance... but man, were they tasty! (A side note. The book also had a recipe for yeast start pancakes with just this one ingredient: yeast start. I should try those too. That would work for gluten intolerant people who don't plan breakfast 10 hours ahead, because the start is already "proofed"). The recipe included some Kefir, which I had in blueberry flavor in the fridge. They were SO deliciously perfect. 

What will Millie (my start) and I do next?

Simple FOod: The Follow Up...week one

Just a few simple ingredients: my yeast start, water, salt, coconut oil and freshly ground wheat...

Possessed by the bread-making fever, I got crazy ambitious, and decided to try making bread right out of the blocks instead of the waffles or pancakes recommended for wild yeast beginners. I figured I was a whole wheat bread maker with advanced experience...so this shouldn't be THAT much more difficult...right? I was humbled. 

For starters, I thought I knew this before, but I know it better now: with natural yeast, timing is EVERYTHING. 

* I should have probably given my yeast start more time to get established before I asked it to do the kind of heavy lifting needed to leaven bread. Whole wheat bread. 

* I should have started earlier in the day giving the dough time to rise. Because after the 6-12 hours required  for "proofing" (rising/gluten digesting), it was like 11:00 at night, and I was too tired to put bread in the oven to bake for an hour. So I told Mike to just put the pans in the fridge over night. In the morning they looked sad and unpromising, but I decided I had come too far to not even attempt to bake them. In they went. And, to my surprise, they perked up a little in the baking process. (Way to go, yeast!)

* I realized that without instant yeast, kneading dough long enough to develop the gluten is more important than ever. And doing it the "right" way for long enough takes patience...and muscle. (I am bumping the Bosch I have always wanted up to the top of my wish list...in case you are reading this, Mitch-darling.)

Anyway...here's the finished product.  The loaves turned out a little more dense (and sour) than I had hoped. But I think I know how to remedy those issues...and we have been eating away at these first loaves. Not bad. I also whipped up some beautiful yeast waffles this weekend with my starter. They were DEE-licious!

Not too shabby for my first go. I am hoping for even better results next time. 

Simple Food: Get Ready for Something Truly Radical

For Christmas Mike's mom gave me  this book. She said she wasn't sure whether I would like it, even though I give 5 stars to this other book by the same author (which, giving credit where it's due, she also introduced me to). Thanks Jacque! I LOVE IT!

Previously, I had read a little about the idea of the benefits of natural, wild yeast strains, in tempering the grains in our diet. They pre-digest gluten, and help in the absorption of nutrients. Apparently, wheat can be a tough nut to crack (literally and metaphorically) for human digestive systems. Which is why some people have a hard time with it, especially whole wheat.  Current levels of gluten intolerance and a host of related gastrointestinal problems coincide with the introduction of fast-rising/instant yeast, developed in the early 1980's. As I read more about wild yeast, I became more excited about the possibilities.

So, feeling inspired, I sent away for a natural yeast start. I waited impatiently for it to arrive (only 3 or 4 days, but it seemed like forever). On Saturday, I spotted the envelope in the mail...and felt a little giddy as I carefully opened it and examined the tiny plastic bag containing my precious yeast. There it was, a little living thing, waiting to be nurtured and fed, in order to feed us in return. I couldn't help feeling attached to it. It was almost spiritual. :)

I wasted no time in designating a canning jar for its new home, and getting to work feeding it.

Such a little thing...

First feeding....crossing my fingers that it will be a success.

Random picture of Mitch-darling ...just because he happened to be standing there in the kitchen  while I started the yeast. (And he looked cute.)

And PRESTO! 2 days later, after a second feeding, it is just about ready to go (see those tell-tale bubbles forming against the side of the jar?). I think I will give it a go tomorrow with something simple, like waffles.

I am pretty excited, but also a little nervous. I have never really cooked with natural yeast, and I know there will be a learning curve. In the book (which is sitting conveniently in the background of the picture above), the co-author suggests taking a month just to practice maintaining the yeast start, without trying to coordinated baking days (because with wild yeast you have to time it just right with yeast-feeding days). That's good advise...especially for busy, BUSY moms like me. Otherwise, I could be looking at a giant fail.

I am hoping this will be a nutritional boon to my family, specifically those with digestion probs (I'm looking at you, Mike). I will keep you posted on my baking (mis?)adventures.

Simple Food: Egg plant pizza

In my opinion, this is the best use for egg plant. Hands down.

Egg plant has a little bit of a "bite" for me - so I like it this way. It's one of those veggies that takes on the flavor of whatever you're cooking, in this case, the olive oil and garlic.  Plus, Mozzarella, Parmesan, basil and a crispy crust... so good.

Egg Plant Pizza-
(adapted from a recipe I found on Epicurious.com a few years ago)

1 large egg plant

onion 

summer squash or other veggies (optional)

olive oil for cooking

2 T minced garlic

grated mozzarella cheese

good Parmesan cheese

Prepare pizza crust

(this is my eye-ball recipe as close as I can figure) 

1 T yeast

1 C warm water

1 1/2 - 2 C flour

1 tsp. salt

3 T olive oil

*Mix yeast into warm water, set aside for about 5 minutes until it begins to form bubbles. In a mixer pour olive oil, add yeast mixture. Add salt, then flour a little at a time until the dough forms a soft ball, and cleans the sides of the mixing bowl. Set aside.

*Slice egg plant about 1/4 inch wide. Cut a few slices of onion. Slice summer squash.

Saute vegetables in olive oil on medium heat, add minced garlic and salt and pepper to taste. Cover.

* Roll out pizza crust - on parchment or a stone. Pre-bake at 400 degrees for 8 minutes. Remove from oven, layer with mozzarella. cheese, egg plant & veggies, sprinkle liberally with Parmesan cheese. Return to oven for 10 minutes until cheeses are melted. Cut strips of fresh basil leaves over the finished pizza. Serve it up. (Feeds a family of 6, no problem.)

Give it a shot.

Simple Food: The Co-op

In line at pick-up

There are a lot of food/produce co-ops around. I've never joined one until 4 or 5 months ago, even though I think they are a great idea. Usually they required a weekly commitment and other limitations that scared me off. But we finally heard about this one. You can order week by week depending on if you want it. They encourage everyone to volunteer once in a while at pick up, which scores you some perks, and it's pretty loose. We've loved the produce and bread, we've gotten to know a few new vegetables and fruits, AND it saves us some moolah.

For a while a couple of months ago their website was swamped and it was impossible to get in to order. So I wondered about continuing. Apparently demand went through the roof in a matter of weeks (especially in Utah). They rearranged the offering times and that seemed to fix the problem on their site.

Anyway, I'm not looking for more competition on basket ordering day or anything - but this has been a part of our routine here for a while - and I love the food co-op concept. So I had to share. 

One week's basket offering

The thing is, there is always room for more people - as long as some of them are willing to start up another pick up site. It's a good opportunity for community volunteerism. I should do that. 

Simple Food: Does This Count?

Totally.

This is on the current list of things we like. A lot.

Reed's Ginger Ale / Ginger Beer with some serious ginger kick. Made with honey instead of sugar. Give it a try.

Simple Food: School lunch - homestyle

I told you I would post about this - so here it is. I have to tell you, Goodbyn is the best lunch idea EVER. (Kirsten - credit where credit is due---> thanks!)

I LUUUUV these things!

No more baggies, juice boxes, and packaged stuff. A lot less waste. The compartments make it so much easier to send a variety of food - that would be hard with traditional lunch sacks/boxes because you had to have about a million containers. Now I can send cubes of crusty bread with hummus for dipping, yogurt and granola, salads, etc.  Also, the drink bottle is the perfect size for kids.
On the down side, they are a little bit tricky to close tightly, and obviously soup would not work in these...but in general, these lunch boxes have made school lunch healthier, easier and a lot less cluttered. And I can live with that.

Another bonus feature: the bazillion dishwasher safe stickers included so your kid can personalize their Goodbyn.

I highly recommend.

Simple Food: Chocolate

OK, I'm not sure that this exactly fits my original intent with the Simple Food thing. But it kind of does. I've been reading this cool book that my sister gave me - (I think that's 350 pesos not dollars).

It follows chocolate / cacao from its origins as a Maya drink (usually served frothy, unsweetened, & spicy) through its introduction into European cuisine, becoming the first alkaloid drink (before tea and coffee), and for a time extremely popular. It also covers the transition to sweetened & solid chocolate.

Green and Black's is a Mexican producer - and style themselves as authentic (though I think the authentic unsweetened stuff of the old days might not go over so well in the modern market). 

50%+ cacao solids constitute a true dark chocolate. The 85% pictured above really packs a punch. One of our favorites has been the red chili. The Maya & later the Aztec had a good thing going with that.

Simple Food: Bread.

Making our daily bread is a long tradition in my family. I'm sure I was the only kid in my elementary school (besides my brother and sisters) who's sandwiches were always made with homemade bread. I got a lot of questions. My sister Holly had it even better. Because of a wheat allergy she had to bring RICE CAKE sandwiches to school. (hahahaha...Sorry Holly, that's still funny to me.)

Growing up, making the bread was a rotating chore, like vacuuming. Still, I never got really good at it. After I got married I didn't really bother with it at all until about 5 or 6 years ago. Mike's mom took me to a bread making class at Bosch - and I was inspired again.

Making a big enough batch in my Kitchen Aid has been an on-going challenge (not enough horse-power for bread dough) so lately I've ditched the mixer (since I don't have a super sweet Bosch) to do it my Grandma Sampson's way: by hand.

In fact this was her bread making bowl...another thing I inherited before she died.

She had this idea about soaking her wheat after she ground it for a few hours...some mystical voodoo thing about the 'living' wheat germ. I don't know. My brother-in-law, Bruce, follows her method with fantastic results. Anyway, somehow my kids actually prefer homemade wheat bread. Whenever I make it they eat all the loaves within a day or two -- toast, butter & honey, sandwiches. I can't complain. I just need to make the time to bake more. Mmmm. Warm bread.

Simple Food

BEETS!

(This batch came from my mom's vegetable garden this fall.)For some reason when beets are mentioned lots of people turn their noses up - including a few of my children. (I remember a little children's book my family used to have about a kid who refused to eat his beets until he had a bad dream about a giant beet coming to eat him.) I can't figure that out - because if ever there was a vegetable that was sweet, yummy & easy to make, this is it.

People seem to get all fussy about removing the tough skin, and so end up avoiding them all together because if you're trying to peel them first they're tricky and really messy. I deal with them the way I deal with new potatoes: scrub 'em, chop 'em, steam 'em - and then add a little butter at the end. Plus, beet greens are super nutritious. I like to saute' them with a little butter and garlic, just until they wilt a little. The kids actually love the greens. (go figure?)

Beets + quinoa for dinner. That's what I'm talking about.

Simple Food

My Mom's Chicken Eggs

My mother loves to keep a small brood of hens around her orchard - both for company and for the eggs. I think they have something like 6 chickens right now producing, as my Dad calculated, 15 dozen eggs a month. Subsequently, we receive a dozen here and there. I LOVE them.

Happy chickens ranging free around the orchard...the good life.

Simple Food

Simple Food - something I love. I've already posted a few times about my food-philosophy. But it's something I think about...so I've decided to make a "Simple Food" contribution regularly. Not so much the Martha Stewart cooking magazine variety...the minimally altered, you know where it came from kind.

Today's installment: making juice from carrots and apples.

Before my Grandma Sampson died she bequeathed her old juicer to me (she was the original health food nut in the family). It's been awesome & I have made all sorts of juices with it... although I don't as often as I would like (lazy). Today I pulled it out to make juice of the remaining apples from the tree and the multitude of carrots that are ready in the garden (the cabbages are done too...hmmm... maybe next time).

Plus the shredded waste is great for the composter:

From here...

to here...

to here...