Recipes

Sourdough

  • 400g Flour (I usually do 300g Bread Flour; 25g Whole Wheat or other flour; 75g All Purpose Flour)

  • 300g Water

  • 60g Starter

  • 6g Salt

  • Lots of time + patience

Baking sourdough is usually a 3 day process for me. I mix everything together around 5pm and leave on the counter until 10-11pm. I put it in the fridge until the next morning and take it out at 10am. It rests until it reaches room temperature and doubles in size (very important) which is around 3-4pm. I shape and let it proof in a banneton for 1 hour before putting it in the fridge for a final cold ferment. I bake it the next in the afternoon or at night, or possibly the morning after (24-30hr cold ferment). I bake my loaves using a Challenger Breadware Pan — heat cast iron up for 20 minutes at 450 degrees, place loaf in + score + insert ice cubes, put the cover on and bake 15 minutes, and then bake uncovered for the like 25/30 minutes.

Baking sourdough may seem very intense at first, but once you learn to read your dough/see visual fermentation cues there is not much to it!

Granola

  • 440g Rolled Oats

  • 260g Pistachios or Pecans

  • 160g Sliced Almonds

  • 90g Pumpkin Seeds

  • Olive Oil

  • Salt

  • Light Brown Sugar

  • Dried Sour Cherries or Cranberries

I came across this recipe scrolling through reddit and everyone that had made it had such rave reviews about it. At first, I followed the NYT Cooking recipe exactly but found it to be a hassle to clean the pot with the sugar/honey/olive oil mixture. My method is to mix all the nuts and oats together in a bowl and spread onto a sheet pan. I then drizzle olive oil over the entire thing, then honey. I sprinkle the sugar and salt and mix it together before it goes into the oven at 335-350 degrees. I take it out to mix periodically and the granola is done with it becomes slightly darker than golden brown. Once the granola is cooled, I mix the dried fruit in as the final step! I have this granola with yogurt and fruit almost every morning and it is so yummy + easy to make!

See more pantry items here

Tomato
Vanilla
Matcha

This drink on a hot day is everything. I love the savory notes from both the matcha and the tomato. You can add milk to this but I find that just water makes the drink more refreshing. If I don’t strain out the syrup, I like having some of the tomato seeds in the drink as well. So happy I found this syrup recipe from @daywithmei.

Note: This is also a great way to use tomatoes that are leftover in the fridge. The 2 [fruit] : 1 [sugar] ratio can also be used to macerate any fruit and create a syrup. For this tomato syrup, it usually takes 2-3 days in the fridge to start using.