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  <title>Pro Home Cooks - All</title>
  <updated>2024-08-28T12:19:50-04:00</updated>
  <author>
    <name>Pro Home Cooks</name>
  </author>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/overnight-pizza-dough-test</id>
    <published>2024-08-20T14:12:11-04:00</published>
    <updated>2024-11-23T13:35:55-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/overnight-pizza-dough-test"/>
    <title>Overnight Pizza Dough</title>
    <author>
      <name>Alex C</name>
    </author>
    <content type="html">
      <![CDATA[<meta charset="UTF-8">
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Over the years of my pizza making journey, I have tested many different pizza dough recipes and have finally fine tuned my go to pizza dough. It's super easy to make and has tons of flavor. Like all pizza dough recipes we are going to start with flour. You want to use bread flour because it has a high amount of protein content (14-16%). This will help the gluten form, giving the dough a good chew and have a nice fluffy interior. For my pizza dough recipe you will be using 1000 grams of bread flour. </span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.00_PM.png?v=1694542830" alt="ingredients for pizza dough" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.00_PM.png?v=1694542830"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Next up, we need to talk about hydration. I find that the perfect range for pizza goes from 60 - 70% hydration. The higher the amount of water you use, the fluffier the crumb will be but the harder it is to work with. For beginners, I would recommend starting with 60% hydration. Once you get more comfortable, go up to 65% and when you feel like you’ve become a master go up to 70% hydration! </span></p>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Now, you might be thinking what does 60-70% hydration mean? Well it is a ratio of water to flour. For 1000 grams of flour, at 60% hydration, you will use 600 grams of water (1000g x .60 = 600 grams). However, if you are doing a pizza dough at 70% grams you will be using 700 grams of water for 1000 grams of flour. Now, let's say you only want to use 500 grams of flour at 60% hydration. That means that you will use only 300 grams of water (500 x .60 = 300). This is how bakers calculate how much water they will use when making dough!</span></p>
<div data-mce-fragment="1"><a href="https://www.amazon.com/shop/lifebymikeg/list/355U6QDO49JJS?ref_=aip_sf_list_spv_ons_mixed_d" target="_blank" rel="noopener noreferrer"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.11_PM.png?v=1694542834" alt="items for pizza dough" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.11_PM.png?v=1694542834"></a></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Now, the key to making a delicious homemade pizza dough taste like your local pizzeria is the amount of yeast you use. The key is to use a small amount of yeast! Let me explain… the less yeast you use, the longer the fermentation time, and therefore the longer the flavor has to develop. You can use the standard store bought yeast you find at your local grocery store or you can even use sourdough starter. The only difference is the amount that you would use. For the store bought yeast you only need 1 teaspoon! I know it seems very little for the amount of dough you're making but this is how the dough will develop its delicious flavor. If you put too much yeast, the dough will proof too fast and wont develop any flavor. As for the sourdough starter, you will use 150 grams of sourdough starter for 1000 grams of bread flour.</span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.25_PM.png?v=1694542843" alt="how to shape your pizza dough" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.25_PM.png?v=1694542843"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">The last ingredient is salt. You want to add 2% salt so for 1000 grams of flour you will add 20 grams of salt (1000 x .20 = 20g). This will give your dough some flavor so it won't be bland. Once you mix all the ingredients together you will have your pizza dough ready to go through the process of resting and stretching. The process will help the dough develop its gluten strength and its flavor. </span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.41_PM.png?v=1694542846" alt="pizza dough stretch and fold" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.41_PM.png?v=1694542846"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;"><meta charset="UTF-8"> <span data-mce-fragment="1">Stretch and fold is a technique used in bread making to strengthen the dough's structure and develop gluten while also redistributing the gasses that are fermenting. Since high hydration doughs can be difficult to work with, the stretch and fold method is in order to build dough structure without having to add excess flour. </span></span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.50_PM.png?v=1694542851" alt="" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.16.50_PM.png?v=1694542851"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;"><span data-mce-fragment="1">Here's how to do the stretch and fold technique:</span></span></p>
<ol data-mce-fragment="1">
<li data-mce-fragment="1">Start by picking up one side of the dough and gently stretching it upward without tearing it. You want to create tension without breaking the dough. Then fold the stretched portion over the center of the dough, placing the dough over itself. </li>
<li data-mce-fragment="1">Rotate the dough 90 degrees (a quarter turn) so that you're now working with a different side of the dough. Repeat the stretching and folding process with the new side of the dough. Stretching it upwards and then folding the stretched portion over itself. </li>
<li data-mce-fragment="1">Repeat until you have gone through all four sides of the dough ball. This completes one round of stretching and folding.</li>
<li data-mce-fragment="1">Using a bench scraper if needed, flip the dough so that it is seam side down and place back into its greased bowl/container and cover with a kitchen towel/plastic wrap. Rest for 30 minutes.</li>
<li data-mce-fragment="1">Repeat the stretch and fold process 2-3 more times allowing a rest time of 30 minutes in between. This process will take about 1 ½ - 2 hours and you will have completed 3 - 4 stretch and folds in that time.</li>
</ol>
<p>If there's any gadget I used that you are interested in purchasing, check out <a href="https://www.amazon.com/shop/lifebymikeg" target="_blank">my amazon store front</a>. I listed all the items I used to make bread as well as pizza over there!</p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.11_PM.png?v=1694542857" alt="shaping dough into pizza dough" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.11_PM.png?v=1694542857"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;"><span data-mce-fragment="1">Once your stretch and folds are done, you will let it double in size on your countertop. Next, you will shape the dough into four equal size pizza balls and let them proof in the fridge overnight! The next day they are ready to be used as pizza dough or even pita pockets!</span></span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.01_PM.png?v=1694542854" alt="" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.01_PM.png?v=1694542854"></div>
<p data-mce-fragment="1"><span style="font-weight: 400;" data-mce-fragment="1" data-mce-style="font-weight: 400;">Alternatively, if you don’t have time to let it double in size on your counter and shape into balls, you can put the dough in the fridge overnight. The next day, form the dough into four equal sized balls and let them sit on your countertop for 2 -3 hours before you use them to make pizzas! </span></p>
<div data-mce-fragment="1"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.18_PM.png?v=1694542860" alt="final pizza dough balls" data-mce-fragment="1" data-mce-src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-09-12_at_2.17.18_PM.png?v=1694542860"></div>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/classic-english-scones-are-my-favorite-afternoon-treat</id>
    <published>2023-05-17T14:11:51-04:00</published>
    <updated>2024-10-09T15:48:11-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/classic-english-scones-are-my-favorite-afternoon-treat"/>
    <title>English Scones w. Clotted Cream &amp; Jam</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p><span style="font-weight: 400;">There are tons of different varieties of scones out there but English scones are my favorite. They are simple, humble, plain little treats served with clotted cream and a fruit jam of your choice. For the most part, the scones themselves are plain. Sometimes, you can find them dotted with a few raisins but that’s as crazy as an English scone can get. After you crack into the scones, the innards are pillowy soft while the outside is slightly puffed up, craggly, and crusty. They are not too sweet and not too buttery because the best part of an english scone is the classic combination of clotted cream and sweet jam piled high right in the center. After all, a scone is part of a whole. They are really just a delivery system for the cream and jam. </span></p>
<div style="text-align: left;"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/8B0C0C99-A125-486B-8E89-9DB74FF660E9_1_105_c.jpg?v=1669086033"></div>
<p><span style="font-weight: 400;">Splitting a golden brown, warm, fresh out of the oven scone in half and slathering it with cold clotted cream and piling it high with fresh jam is truly an experience everyone should try atleast once in their lifetime which is why it is my mission to convince you to try making some at home. </span></p>
<p><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/4EAADA75-3DB9-44E6-A25A-F1E2FD5307DF_1_105_c.jpg?v=1669086039">A proper scone requires very few common ingredients. Flour, a hit of baking powder, some frozen butter, and some cream to bring it together. The technique, the quality and care of your ingredients are really what's important when making a batch. Once you get it down, you’ll be cranking them out with ease for your sunday afternoon tea. </p>
<div style="text-align: left;"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/28B6D0A2-D995-4BBE-AA07-A2C598B14473_1_105_c.jpg?v=1669086047"></div>
<p style="text-align: center;"><span><strong>Notes:</strong></span></p>
<p><span>English scones are known to be max two bites. I used a 3 inch cookie cutter which made my scones 3 - 4 bites. I love a bigger scone but if you want a two biter, I would recommend using a 2 inch cookie cutter. Bake them at 450 F but lower the time to 11-13 minutes.</span> <span>I know it seems daunting to have to wait until everything is ice cold but I promise you at the end of it, your scones will be nicely puffed and tender. There's a method to my madness. </span><span>My personal favourite flavor of jam to use is raspberry. It’s a perfect mix of sweet &amp; tart. Feel free to use whatever is your favorite jam flavor. </span>Scones are very forgiving with ingredients. If you don't have half and half use milk or cream. If you don't have cake flour, use some all purpose flour. Although cake flour really makes a light scone, all purpose will also work.</p>
<ol></ol>
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<div style="text-align: left;"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/8CAAAFD2-5D8C-4AE0-92BA-AC36C5D799C6_1_105_c.jpg?v=1669086042"></div>
<p style="text-align: center;"> </p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/japanese-milk-bread</id>
    <published>2023-04-25T12:05:58-04:00</published>
    <updated>2024-11-11T16:46:43-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/japanese-milk-bread"/>
    <title>Japanese Milk Bread</title>
    <author>
      <name>Alex C</name>
    </author>
    <content type="html">
      <![CDATA[<div style="text-align: left;"><a href="https://www.amazon.com/shop/lifebymikeg/list/BTAQBL0MD8ZI?ref_=aip_sf_list_spv_ons_mixed_d" target="_blank" rel="noopener noreferrer"><img style="float: none;" alt="" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-04-19_at_3.48.43_PM.png?v=1681933729"></a></div>
<p><span style="font-weight: 400;">There are many breads like focaccia and baguette that are made 100x better by using a starter as a leavening agent but when it comes to white breads, they’re actually better with instant yeast. They come out pillowy, almost feathery soft with a tight crumb and a tender crust. My favorite white bread of all time is Japanese milk bread. It contains more milk and butter than your typical store bought white bread leaving it with better flavor, texture and longer shelf life. It is ever so slightly sweet and although there is no tangzhong in this recipe I can promise you that it will still be the most insanely addictive milk bread you will have ever made. </span></p>
<div style="text-align: left;"><img style="float: none;" alt="" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-04-19_at_3.48.58_PM.png?v=1681933757"></div>
<p><span style="font-weight: 400;">I have made this recipe countless times over the past three months and my family and I are in love. I have officially become the milk bread baker in the family and through my many trials I have a few things to tell you before you make your very first milk bread! First, you might notice the three spirals on the side of the milk bread. Although it seems like an easy step to skip, it's actually an important step to ensure that you have an evenly proofed loaf. S</span><span style="font-weight: 400;">caling them, dividing them into three, and rolling them so they all have a leveled top ensures that your final loaf will proof and bake evenly. Nobody wants their bread to be under/over proofed or lopsided!</span></p>
<div style="text-align: left;"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-04-19_at_3.48.26_PM.png?v=1681933711"></div>
<p><span style="font-weight: 400;">Speaking of proofing, in order to get the perfectly square shape the bread's final proof will be in a pullman loaf pan. It is a regular loaf pan but with a sliding top to cover the pan. <strong><a href="https://amzn.to/3Lceriu" target="_blank">The one I use</a></strong> is 9x4x4 and will yield 12 - 14 slices depending on how thick it is. The bread must rise 85-90% of the way to the top, almost to the point where you can’t slide open the loaf pan anymore. This will ensure that you will have a light, fluffy and perfectly square bread. In my many tests, I have found that the final proof can take anywhere between 2 - 8 hours. During the warmer weather it will rise quicker but in colder weather I have even left it overnight and baked it fresh when I woke up. Keep an eye on it during the first two hours of proofing and you'll be able to assess how quickly it is rising by then.</span></p>
<div style="text-align: left;"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-04-19_at_3.55.06_PM.png?v=1681934159"></div>
<p><span style="font-weight: 400;">The first couple of times I made this milk bread, I didn't have any leftovers. I was making milk bread every day so that we would have bread for our morning sandwiches but after a few days, I was able to better test out its shelf life. After 3 - 4 days the bread will still be soft but definitely drier so I stick it in the fridge and toast it to give it life anytime I want some bread. In the fridge it will last an additional 7 - 10 days.</span></p>
<div style="text-align: left;"><a href="https://www.amazon.com/shop/lifebymikeg/list/BTAQBL0MD8ZI?ref_=aip_sf_list_spv_ons_mixed_d" target="_blank" rel="noopener noreferrer"><img style="float: none;" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-04-19_at_3.56.45_PM.png?v=1681934210"></a></div>]]>
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  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/theres-no-such-thing-as-too-many-banana-recipes</id>
    <published>2023-01-27T13:13:21-05:00</published>
    <updated>2024-09-22T07:34:23-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/theres-no-such-thing-as-too-many-banana-recipes"/>
    <title>There’s No Such Thing As Too Many Banana Recipes</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[I thought about doing a couple recipes on green tomatoes since I harvested my last batch of tomatoes but I decided that the 8 black bananas in my fridge really needed the attention more. Plus, lets be real, you can never have too many banana recipes. It’s not possible because you will always have overly ripe bananas and sometimes you just get bored of the same old same old. So today I have three recipes that may come to your aid when your bananas have a one or two brown spots or when they are just straight black, leaking sugary juices, and in desperate need of being used. These recipes have been saving me from wasting bananas for years and sometimes my family specifically asks for them to be made!<br>
<p class="kt-adv-headingviewer-7114n kt-adv-heading_45s1br1imdkwzxr5ur public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7114n">P.S. The cookie butter swirled banana cake is vegan which I love and I let you in on a little hack to save you from doing some dishes. 😉</p>
<h2 id="viewer-98vov" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">2 Ingredients Banana Pancakes</u></h2>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-bgmg4 kt-adv-heading_45s1br1imdkwzxr6re public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bgmg4">This recipes goes out to my mom since she would make these for me for breakfast on the weekend. Not only is it a great recipes for mom with a tight schedule, its such a quick and easy recipe that you’ll have breakfast on the table in no time. They such a good source of protein and super customizable. I topped my delicious pancake with some blueberries and nutella. So yummy!</p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_4411c089015e43edb354c9d985cfcc15mv2-2048x2048.jpg?v=1674843135" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-eh1gn kt-adv-heading_45s1br1imdkwzxr7jb public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-eh1gn">Ingredients:</p>
<ul>
<li>1 large over ripened banana</li>
<li>1 large egg</li>
<li>Nutella, optional</li>
<li>Blueberries, optional</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-1pk7v kt-adv-heading_45s1br1imdkwzxr7zp public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1pk7v">Instructions:</p>
<ol>
<li>In a skillet on medium heat add in a little bit of oil and bring to temp.</li>
<li>In the meantime, mash together the banana and egg until you have a homogenous mixture.</li>
<li>Pour about 2 tablespoons worth of batter in the pan and it should sizzle once it hits the pan. Let it cook for about 1 – 2 minutes before flipping. Let it cook for another minutes.</li>
<li>Transfer to a plate and serve up your favorite toppings! I choose Nutella and blueberries. 🙂</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-5clto" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Cookie Butter Swirled Banana Cake</u></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_d70e2ad7c92c4b2fa5302a255d1cc109mv2-1536x2048.jpg?v=1674843138" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-9r2l8 kt-adv-heading_45s1br1imdkwzxr92s public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9r2l8">So far I have made this cake four times, not including this time. I’m telling you its a banger. Even-though you can add in whatever you like chopped nuts, peanut butter, pandan, or dried fruit I always go with crunchy cookie butter. I love the texture of the cookies and since the cookies have a blend of cinnamon and nutmeg it gives this banana bread some delicious fall flavors.</p>
<p class="kt-adv-headingviewer-78qcv kt-adv-heading_45s1br1imdkwzxr9i9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-78qcv">Ingredients</p>
<ul>
<li>2 large over ripened bananas</li>
<li>1/2 cup of sugar</li>
<li>1/2 cup of oil</li>
<li>1 1/2 cups of flour</li>
<li>1 teaspoon of baking soda</li>
<li>1/4 teaspoon of salt</li>
<li>1 heaping tablespoon of cookie butter</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-anahh kt-adv-heading_45s1br1imdkwzxr9rl public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-anahh">Instructions:</p>
<ol>
<li>Start by preheat your oven to 325 degrees. Then grab the baking dish that you are going to bake this bread cake in. (Totally your choice but the timing will vary. I used an 6×4 and it baked for 40 minutes)</li>
<li>Here’s an awesome hack for you… Grab the baking dish that you are going to bake this bread in and use that as your mixing bowl. Mash together the bananas and sugar and then stir in the oil.</li>
<li>Next, add in the flour, baking soda, and salt and slowly whisk to combine.</li>
<li>Dollop small amounts of the cookie butter across the batter and then swirl in.</li>
<li>Pour batter into prepared pan and bake until golden brown. For a 6×4 pan bake for 40 minutes.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-9uufo" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">The Ultimate Banana Hack For Oatmeal</u></h2>
<p class="kt-adv-headingviewer-1dsmq kt-adv-heading_45s1br1imdkwzxrafh public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _328F_ _1oG79 _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset has-text-align-center wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1dsmq">Turns out coming up with recipes for leftover banana is really hard lol. But then I remembered one the ways I used to use up bananas! Before I liked oatmeal I would need to add sugar into my actual oatmeal. I’m all for healthy toppings as you can see but for my oatmeal I like it plain now. Back then I would mash in a overly ripened but not black banana into my oats and then cook it like usual. It was sweet, tasted like bananas, and was the perfect step towards like oatmeal more. Try it out and let me know what you think!</p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_71e77495ff284e1992bde143b098bf01mv2_a4b62149-7730-442e-a1d3-72e7b8843a66.png?v=1674843141" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-723pt kt-adv-heading_45s1br1imdkwzxraxl public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-723pt">Ingredients:</p>
<ul>
<li>½ cup rolled oats</li>
<li>3/4 cup of oatly or your choice of liquid</li>
<li>1/2 of an overly ripened but not black banana</li>
<li>1 tablespoon of dark chocolate chips</li>
<li>1 tablespoon of coconut butter, optional</li>
<li>1 tablespoon of crushed walnuts, optional</li>
<li>1 teaspoon chia seeds, optional</li>
<li>½ banana, thinly sliced, optional</li>
<li>Sprinkle of rose petals, optional</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-om8u kt-adv-heading_45s1br1imdkwzxrb7e public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-om8u">Instructions:</p>
<ol>
<li>In a small pot mash the banana to a paste with a fork. Then add in ½ cup of rolled oats and 3/4 cup of oatly. Cook on medium to low heat and stir as needed. As it starts to bubble continue stirring until the oats soften and become creamy.</li>
<li>Transfer your oatmeal to a bowl add then add any toppings you like. I added chocolate chips, coconut butter, crushed cashews, chia seeds, handful of blueberries, and a thinly sliced banana.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/using-up-all-those-bananas</id>
    <published>2023-01-23T15:45:47-05:00</published>
    <updated>2024-10-09T15:45:37-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/using-up-all-those-bananas"/>
    <title>My Favorite Banana Bread Recipes</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzy0jvi public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">By now everyone’s bananas probably looks like mine right now. Totally black and a little mushy but even though they aren’t the best for eating in smoothies or just like that, they are perfect for baking. When bananas start spotting or just go full on black it means that the starch in the bananas are being broken down by the sugar which is why it starts to turn brown and get all mushy. However, when it comes to using those bananas in baked goods it means not having to use as much processed sugar than you normally would because you are using more naturally occurring sugars in the blackened bananas. So here are three banana recipes from a full chocolate explosion to a vegan fruity &amp; tarty banana bread to the classic oat and chocolate chip banana muffins to inspire you to use those overly ripened black bananas!</p>
<p class="kt-adv-headingviewer-29tjl kt-adv-heading_45s1br1imdkwzy0kk6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-29tjl">The first recipe is this vegan raspberry banana bread! It doesn’t need any eggs and is still light and fluffy so you can save those eggs for another recipe. I love the addition of the raspberries or any tart berries or fruit you have on hand because it adds a great fruity flavor to cut through the sweet and creamy banana flavor. Plus all those healhty topping add such great texture!</p>
<figure class="wp-block-image undefined"></figure>
<p id="viewer-58gb" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><span style="text-decoration: underline;">Vegan Raspberry Banana Bread:</span></strong></p>
<p id="viewer-d9gtk" class="_3qMKZ _1j-51 _1FoOD _3M0Fe _2WrB- _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr">Ingredients:</p>
<ul>
<li>2-3 ripe Bananas</li>
<li>½ cup Flavorless oil</li>
<li>¾ cup of Coconut sugar</li>
<li>1 ½ cups all purpose flour</li>
<li>1 tsp. Baking soda</li>
<li>1 tsp. Salt</li>
<li>1/2 cup Frozen raspberries (not thawed) or fresh</li>
<li>1 Tbsp. Pumpkin seeds</li>
<li>1 Tbsp. Chopped macadamia nuts</li>
<li>Coconut Butter, optional</li>
</ul>
<p> </p>
<p id="viewer-327r0" class="_3qMKZ _1j-51 _1FoOD _3M0Fe _2WrB- _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr">Instructions:</p>
<ol>
<li>Preheat the oven to 350 degrees Fahrenheit.</li>
<li>In a medium sized bowl, mash together the bananas until there are almost no lumps.</li>
<li>Mix in the sugar and oil.</li>
<li>Next, add in the flour, baking soda, &amp; salt. Mix until just combined however, do not over mix! Fold in the frozen raspberries.</li>
<li>Pour the batter into a 9″x5″ loaf pan that has been line with parchment paper. Making sure that any sides not covered by the parchment paper have been greased to prevent sticking.</li>
<li>Top the bread with pumpkin seeds and chopped macadamia nuts or whatever toppings you’d like.</li>
<li>Bake the bread for 45 minutes or until the center is slightly springy.</li>
<li>Once it’s out of the oven and cool to the touch. Drizzle on some melted coconut butter and enjoy.</li>
</ol>
<ol></ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<p class="kt-adv-headingviewer-etlkt kt-adv-heading_45s1br1imdkwzy0n1j public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-etlkt">The next recipes is an absolute classic. Chocolate chip and oat banana muffins! This recipe is great because it only requires you to use 1 banana and makes 4 muffins. They are a great work from home snack or spread on some peanut butter for a light breakfast.</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.41.53_PM.png?v=1674506580" alt="" style="float: none;"></div>
<figure class="wp-block-image undefined"></figure>
<p id="viewer-17gh" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Chocolate Chip &amp; Oat Banana Muffin:</u></strong></p>
<p class="kt-adv-headingviewer-12jpu kt-adv-heading_45s1br1imdkwzy0r4r public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-12jpu">Ingredients:</p>
<ul>
<li>2 tablespoons of butter</li>
<li>¼ cup of sugar</li>
<li>⅓ cup of whole wheat flour, or any kind of flour you have</li>
<li>¼ teaspoon baking powder</li>
<li>¼ teaspoon of baking soda</li>
<li>Pinch of salt</li>
<li>2 tablespoons of chocolate chips</li>
<li>2 tablespoons of chopped oats</li>
<li>1 super ripe banana</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<figure class="wp-block-image undefined"></figure>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.42.02_PM.png?v=1674506583" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-p33i kt-adv-heading_45s1br1imdkwzy0sg6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-p33i">Instructions:</p>
<ol>
<li>Preheat your oven to 350 degrees fahrenheit and grease or line a cupcake pan.</li>
<li>In a medium sized bowl mash the banana with a fork until everything is totally broken down.</li>
<li>Next add in ¼ cup of sugar, ⅓ cup of whole wheat flour, ¼ teaspoon of baking powder, ¼ teaspoon of baking soda, and pinch of salt. Mix until everything is completely combined.</li>
<li>Fold in the 2 tablespoons of chocolate chips and 2 tablespoon of chopped oats. Pour batter into the prepared cupcake pan and bake for 18 – 20 minutes.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<p class="kt-adv-headingviewer-92cc4 kt-adv-heading_45s1br1imdkwzy0t18 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsd6l has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-92cc4">Last but not least is the double chocolate chip banana bread. Its perfect for those day that you need some chocolate in your life. It not only has cocoa powder in the batter but is also studded with chocolate chips. Instead of topping it with some almond meal you can finish it off with a chocolate drizzle after it cools off for a triple chocolate threat.</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.42.09_PM.png?v=1674506586" alt="" style="float: none;"></div>
<figure class="wp-block-image undefined"></figure>
<p id="viewer-du89u" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><span style="text-decoration: underline;"><strong>Double Chocolate Chip Banana Nut Bread:</strong></span></p>
<p class="kt-adv-headingviewer-bs1gn kt-adv-heading_45s1br1imdkwzy0up4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bs1gn">Ingredients:</p>
<ul>
<li>4 super ripe banana</li>
<li>1/4 cup of oil</li>
<li>2 eggs</li>
<li>1/2 cup of brown sugar</li>
<li>1 1/2 cup of cake flour</li>
<li>1/2 of cocoa powder</li>
<li>1/2 teaspoon of cinnamon</li>
<li>3 teaspoon of baking powder</li>
<li>1/2 teaspoon of salt</li>
<li>1/2 cup of walnuts</li>
<li>1/2 cup of pecans</li>
<li>1/2 cup of chocolate chips</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<figure class="wp-block-image undefined"></figure>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.42.17_PM.png?v=1674506589" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-cqg1j kt-adv-heading_45s1br1imdkwzy0w5e public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cqg1j">Instructions<em><u class="_3zM-5">:</u></em></p>
<ol>
<li>Preheat your oven to 375 degrees Fahrenheit. Line a loaf pan with parchment paper and spray with oil. Set aside.</li>
<li>In a large bowl mash up 4 super ripe bananas. Whisk in 1/4 cup of oil, 2 eggs, and 1/2 cup of brown sugar until everything is combined.</li>
<li>Sift in 1 1/2 cups of cake flour. 1/2 cup of cocoa powder, 1/2 teaspoon of cinnamon, 3 teaspoon of baking powder, and 1/2 teaspoon of salt, Whisk until most of the dry mixture has been absorbed.</li>
<li>Fold in 1/2 cup of walnuts. 1/2 cup of pecans. and 1/2 cup of chocolate chips. Pour batter in prepared pan and bake for 40 -45 minutes or until the middle bounces back when pressed or a cake tester comes out with a few crumbs.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/its-not-your-average-bagel</id>
    <published>2023-01-23T15:35:37-05:00</published>
    <updated>2024-10-09T15:44:42-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/its-not-your-average-bagel"/>
    <title>Jerusalem Bagel</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxcpix public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">Last week, I went to an Israeli restaurant for dinner and one of the appetizers on the menu was a Jerusalem bagel. I love bread so obviously I was intrigued. I made a mental note that I had to make it one day. So here I am making some Jerusalem bagels. Hopefully they do the ones in Israel justice and that you guys like them too!</p>
<p class="kt-adv-headingviewer-d4l9n kt-adv-heading_45s1br1imdkwzxcpwg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-d4l9n">I did some research and found out that these are not similar to the bagels I know of here in the United States. Unlike the doughy and chewy NYC bagel, these Jerusalem bagels are softer and lighter in texture, slightly sweet, and always covered in tons of sesame seeds. They are made with milk, baking powder, and honey/sugar to sweeten them up. They are normally eaten with some za’atar spice mix or as side to help you mop of the sauce of your dish. It would go hand in hand with some shakshuka! Let me know if you’ve ever heard of a Jerusalem bagel and if so, how do you normally eat it with?</p>
<figure class="wp-block-image undefined"></figure>
<h2 id="viewer-dfvol" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Jerusalem Bagel</u></strong></h2>
<p class="kt-adv-headingviewer-64tbq kt-adv-heading_45s1br1imdkwzxcqhh public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-64tbq">Not only are these insanely therapeutic to make, they also taste so so good. They are so good. They are slightly sweet from the milk and honey. They are so soft and light but they best part is all those sesame seeds! Its like a punch of sesame seeds and I couldn’t be happier about it. You can serve them with some zaatar powder or with an egg in the center! You can even do the sacrilegious thing and schemer some cream cheese on it. 😮</p>
<p class="kt-adv-headingviewer-7nvfr kt-adv-heading_45s1br1imdkwzxcqol public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7nvfr">Ingredients:</p>
<ul>
<li>1 cup whole milk</li>
<li>1/2 cup water</li>
<li>1 pack of rapid rise yeast</li>
<li>2 tablespoons of honey or sugar</li>
<li>4 cups of all purpose flour</li>
<li>1 tablespoon of baking powder</li>
<li>1 tablespoon of salt</li>
<li>2 tablespoons of neutral oil</li>
<li>1 egg for an egg wash</li>
<li>1/2 cup of sesame seeds</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-evfd6 kt-adv-heading_45s1br1imdkwzxcqxv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-evfd6">Instructions:</p>
<ol>
<li>In a large bowl combine the milk, water, yeast and honey. Let this bloom for 10 minutes.</li>
<li>Then add in the flour, baking powder, salt, and oil. Mix well until a dough forms.</li>
<li>Knead for 5 – 10 minutes or until smooth. Proof for 1 hour or until it doubles in size in a warm environment. Your oven or microwave works well.</li>
<li>Once the dough has risen, flatten it out into a rectangle (11″x7″). Using a knife or bread scraper, cut out 7 -8 long strands about 11 inches long. Using a back and forth motion with both your hands, round out the edges and stretch out just a tiny bit. You just want to have a rounder not as flat strand.</li>
<li>Connect the two ends of the strand and shape into a oval/oblong shape. Repeat with the remaining dough until it is all used up. Pour all your sesame seeds into a large plate.</li>
<li>Brush the bagels on both sides with an egg wash and then dip in the sesame seeds. Make sure to cover the entire bagel in sesame seeds. Place the coated bagel on a sheet pan. Repeat with the remaining bagels.</li>
<li>Preheat your oven to 425 degrees Fahrenheit and in the mean time let your bagel proof while the oven gets hot.</li>
<li>Once the oven is ready, add the bagels into the oven and bake for 20 minutes. Eat while warm!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-fto3h" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Toad in a Hole</u></strong></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.35.06_PM.png?v=1674506123" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-3c2le kt-adv-heading_45s1br1imdkwzxcrml public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-3c2le">I loved eating toad in a holes as a kid for breakfast. There is just something so fun about ripping off some bread and then dunking it into the creamy egg yolk! It was only natural to make this with the bagels. I actually love eating this with some olives and feta cheese. Its probably not traditional but it taste really good. Hope you like it!</p>
<p class="kt-adv-headingviewer-6c44p kt-adv-heading_45s1br1imdkwzxcrto public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6c44p">Ingredients</p>
<ul>
<li>1 Jerusalem bagel</li>
<li>1 egg</li>
<li>1 tablespoon of oil</li>
<li>pinch of salt and pepper</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-11ina kt-adv-heading_45s1br1imdkwzxcs6t public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-11ina">Instructions</p>
<ol>
<li>In a non stick pan add some oil in and let that heat up. Next, crack an egg in the pan and sprinkle over some salt and pepper.</li>
<li>Then place the Jerusalem bagel right on top while it is still not fully cooked. Be sure to set the bagel right in the center of the yolk so that it peaks through the bagel’s eye.</li>
<li>Continue cooking until the egg cooks to your preference. I like my yolk soft so I only cooked mine for about 3 -4 minutes. Follow your egg preference here. Once the egg is cooked. take out your toad in a hole and enjoy!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/tortillas-are-easier-than-you-think</id>
    <published>2023-01-23T15:23:21-05:00</published>
    <updated>2024-10-12T16:17:30-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/tortillas-are-easier-than-you-think"/>
    <title>Homemade Tortilla</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxzkfv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">Everyone knows that homemade is always better but this is especially true for tortillas. They take like 30 minutes to make and they are always super tender, soft, and flavorful. Plus, they are super forgiving. You can swap out the water for some spinach water, beet juice, or tomato juice to mix up the flavors and colors. You can also use any fat that you want to make them like lard, avocado oil, coconut oil, browned butter or ghee! They store well and when you want to eat one just microwave it and you are good to go. My favorite things to make with tortillas are fully stuffed breakfast burritos, cheesy quesadilla, and some fully loaded chicken tacos or birria tacos.So if you have a taco night coming up, it would be such a blast to make some fresh tortillas with your family! You could even take this dough, stuff it with some goodies and then deep fry it for a crispy empanada moment. The options are endless, enjoy the recipes. 🙂</p>
<h2 id="viewer-df9s3" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5"><strong>Homemade Tortillas</strong></u></h2>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-bjeh2 kt-adv-heading_45s1br1imdkwzxzmi8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bjeh2">Tortillas are super easy to make and they taste better than the store bought ones. Plus, you can make them as big or as small as you want. Huge burritos, no problem. Mini chicken tacos, I got you. But one important thing that I like to add is some ghee. I normally don’t have lard on hand and you can totally use some oil if you want but I love the taste and smell of ghee in my tortillas. So, if you have some ghee on hand, try adding some to your tortillas.</p>
<p class="kt-adv-headingviewer-73lo kt-adv-heading_45s1br1imdkwzxznj4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-73lo">Ingredients:</p>
<ul>
<li>7 ounces of all purpose flour</li>
<li>4 ounces of water</li>
<li>1 teaspoon of fine salt</li>
<li>2 tablespoon of ghee</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-etdf6 kt-adv-heading_45s1br1imdkwzxzo65 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-etdf6">Instructions:</p>
<ol>
<li>In a large bowl mix together the flour, salt, and ghee. Next, mix in the warm water until you have a nice slightly tacky dough. Let it rest on the counter for 5 minutes.</li>
<li>By now it should be a really nice and soft. If you think it need a little more flour you can need in 1 tablespoon more. Dump the dough out and cut in 4 equal pieces. Roll each into a ball and let it sit for another 5 minutes.</li>
<li>Place a dry heavy bottom pan onto the stovetop at medium heat. Then place some flour on your work surface and start rolling out your tortillas with a rolling pin or jar. I like to make them about 6 – 7 inches circle.</li>
<li>By now your cast iron should be hot enough so drop one in and watch the bubbles appear. Flip after 30 -40 seconds and cook the other side for another 20 -30 seconds. Keep warm in a towel until ready to use.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-8fvf" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Breakfast burrito</u></h2>
<p class="kt-adv-headingviewer-e7ark kt-adv-heading_45s1br1imdkwzxzp7o public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-e7ark">A breakfast burrito can be a simple as eggs and cheese or potatoes and guac but I also see it as a great way to add in some veggies or some leftovers. You can add in some spinach to the eggs for some extra greens or, in my case, I added in some potato salad. My dad made this potato beet salad a couple days ago so I decided to add into my burrito and it was the best addition. It added color, crunch from the raw beets, and some creamy potatoes.</p>
<p class="kt-adv-headingviewer-9b7es kt-adv-heading_45s1br1imdkwzxzps8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9b7es">Ingredients:</p>
<ul>
<li>1 large tortilla</li>
<li>1/2 of a chicken sausage</li>
<li>1 egg</li>
<li>1 tablespoon of cream cheese or sour cream</li>
<li>1/4 of an avocado</li>
<li>scallion, chopped</li>
<li>1/4 cup of potato beet salad</li>
<li>salt and pepper to taste</li>
<li>hot sauce, optional</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-a8ua3 kt-adv-heading_45s1br1imdkwzxzqas public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-a8ua3">Instructions:</p>
<ol>
<li>Start by searing your chicken sausage until both sides are crispy. Then pour in your scrambled eggs and cook until they are just set. Take out of the pan and set aside.</li>
<li>Your flour tortillas should still be warm but if not you can warm them up now. Now, with your warmed up tortilla, spread on a little bit of cream cheese or sour cream. Followed up by some sliced avocados, your scrambled eggs, chopped scallion, chicken sausage, potato beet salad, and a sprinkling of salt and pepper.</li>
<li>This step is totally optional but you can sear the end of the tortilla to make sure that it will stay closed but otherwise, cut in half and pour on some hot sauce as you eat!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-ece9k" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Bean and Cheese Quesadilla</u></h2>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-23_at_3.22.31_PM.png?v=1674505369" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-e5gdo kt-adv-heading_45s1br1imdkwzxzrs0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-e5gdo">Here are some of my pro tips for making a quesadilla. 1.) Build the quesadilla in the pan your are going to cook it in or the plate that you will be eating it in. 2.) Don’t over stuff it! Less is more. 3.) If you don’t have a really long sharp knife to cut the quesadilla, use a pizza cutter! 4.) Don’t let it cool down too much, you want that melty cheese goodness.</p>
<p class="kt-adv-headingviewer-1b2jh kt-adv-heading_45s1br1imdkwzxzt17 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1b2jh">Ingredient</p>
<ul>
<li>2 homemade tortilla</li>
<li>1/2 cup of mashed black beans</li>
<li>hot sauce, optional</li>
<li>2 tablespoon of shredded cheese</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-br7ao kt-adv-heading_45s1br1imdkwzxzu1t public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-br7ao">Instruction:</p>
<ol>
<li>Place a skillet down on medium heat. Then add your warm tortillas as the pan is heating up. Spread on some mashed black beans, drop on some hot sauce, and then sprinkle with cheese. Close it up with another tortilla and let it cook for about 3 -4 minutes or until the bottom tortilla is crispy.</li>
<li>Flip it another cook for another 2 minutes. Slide out of the pan and onto a plate. Cut into 8 pieces and enojoy with some sour cream or guac!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/the-platonic-ideal-of-breakfast-ful-mudammas</id>
    <published>2023-01-03T10:39:49-05:00</published>
    <updated>2024-10-09T15:57:18-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/the-platonic-ideal-of-breakfast-ful-mudammas"/>
    <title>The Platonic Ideal of Breakfast – Ful Mudammas</title>
    <author>
      <name>Brandon Muhawi</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-brijf kt-adv-heading_45s1br1imdkwzxprbq public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-brijf">“It’s simple, healthy, easy, and delicious.”</p>
<p class="kt-adv-headingviewer-6l7c7 kt-adv-heading_45s1br1imdkwzxprq6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6l7c7">Those are the words my grandfather’s chooses to describe almost any meal he cooks, regardless of how accurate that may be. However, it doesn’t ring more true than when we sit around a plate of ful mudammas (or just “ful”, for short). It truly is simple, healthy, easy, and most of all delicious. It’s no wonder that this is a go-to morning meal throughout much of the Middle East. I’ve had eaten this countless times in my life – so often that the thuddy sound of fava beans being dumped into a saucepan is ingrained in my memory.</p>
<p class="kt-adv-headingviewer-2chs5 kt-adv-heading_45s1br1imdkwzxps6o public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-2chs5">Ful (pronounced “fool”) has only approximately 5 ingredients, takes minutes to prepare, and will leave you feeling more satisfied than any other meal this quick. It’s nothing more than some mashed fava beans with lemon, garlic, parsley, and a chili. In terms of flavor, there’s nothing more you could ask for. It is garlicky, tangy, herbaceous, and even luxurious. Although these ingredients probably don’t scream “breakfast” to most people, with some flatbread and fresh vegetables, it’s a meal balanced like no other. The combination of fava beans and olive oil will keep you feeling full all morning, and bread provides that carb-y boost we all desire when we wake up.</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-03_at_10.37.33_AM.png?v=1672760296" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-9lpe9 kt-adv-heading_45s1br1imdkwzxpt0e public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9lpe9">Breakfast in the United States isn’t usually the pinnacle of nutrition. The proteins we eat in the morning are often laced with animal fat (bacon, sausage, eggs) and they’re often paired with nothing but starches. Alternatives to this classic American breakfast are usually nothing more than carbs coated in sugar – pancakes, donuts, cereal, etc. Don’t get me wrong, I love a plate of American-style breakfast with eggs and hashbrowns. It is undeniably delicious. However, it leaves me feeling heavy first thing in the morning. Breakfast should be nourishing and provide you with a boost of energy for the day to come.</p>
<p class="kt-adv-headingviewer-c7rsc kt-adv-heading_45s1br1imdkwzxptfk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-c7rsc">Breakfast aside, ful is a great dish to serve when entertaining. For a Middle Eastern brunch party, some ful mudammas will share the table wonderfully with hummus, labneh, baba ganoush, tabouleh, salads, stuffed grape leaves, etc. Most of those are recognizable dishes to the general public, but ful mudammas will be a special treat for most of your guests. It’s incredibly affordable as well. At far less than a dollar per serving, it’s perfect to feed a crowd.</p>
<h2 id="viewer-6vkkt" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Ful Mudammas</u></h2>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-03_at_10.37.40_AM.png?v=1672760292" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-1pk1a kt-adv-heading_45s1br1imdkwzxpujk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1pk1a">Ful is a staple breakfast throughout the middle east and northern Africa, most notably in areas such as Egypt, Syria, Lebanon, and Palestine. There are many variations on the dish, but it’s so simple that most variances come down to personal preference. This recipe is based on the ful that I ate growing up.</p>
<p class="kt-adv-headingviewer-ecvgl kt-adv-heading_45s1br1imdkwzxpuzm public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhbz font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ecvgl">In my household, ful mudammas is most often served with taboon bread (flatbread baked on rocks), olives, tomatoes, and cucumbers, but any flatbread and assortment of pickled/fresh vegetables will work beautifully.</p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2023-01-03_at_10.37.46_AM.png?v=1672760286" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-3p4t2 kt-adv-heading_45s1br1imdkwzxpvrc public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhq2 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-3p4t2"><u class="_3zM-5">Ingredients:</u></p>
<ul>
<li>15oz can fava beans*</li>
<li>1 clove of garlic (don’t double it this time, trust me)</li>
<li>1 jalapeno or other fragrant chili pepper</li>
<li>Coarse salt</li>
<li>30g curly parsley (about 1/2 cup chopped)</li>
<li>1 lemon (zest and juice)</li>
<li>Olive oil (to serve)</li>
</ul>
<p class="kt-adv-headingviewer-qvlq kt-adv-heading_45s1br1imdkwzxpwho public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvge5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-qvlq">*<em>Canned fava beans are common at Middle Eastern grocers and can sometimes be found in Whole Foods</em></p>
<p class="kt-adv-headingviewer-2lk5h kt-adv-heading_45s1br1imdkwzxpwyq public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvhq2 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-2lk5h"><u class="_3zM-5">Instructions:</u></p>
<ol>
<li>In a small saucepan, bring the fava beans and all contained liquid to a gentle simmer over medium heat.</li>
<li>Roughly chop garlic and jalapeno, seeds removed. Add to mortar and pestle with a generous pinch of coarse salt. Pound into a rough paste.</li>
<li>Finely chop parsley with stems and add to mortar and pestle. Pound until herbs are bruised, softened, and aromatic. Add grated lemon zest and lemon juice.</li>
<li>Remove fava beans from heat. Pour the contents of the mortar and pestle into the saucepan and mix to combine. Using the pestle, mash the fava beans to the desired consistency (anywhere from not at all to totally smooth). Taste and adjust with salt and lemon. Drizzle with plenty of high-quality olive oil.</li>
<li>Serve with warm flatbread, olives, fresh and pickled vegetables, eggs, etc.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<p class="kt-adv-headingviewer-cbdai kt-adv-heading_45s1br1imdkwzxpxg4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwvge5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cbdai"><em>NOTE: This recipe can be made with a knife or food processor, but the results will taste far superior using the method described above. Bruising the parsley is crucial in tenderizing the leaves and breaking down the stems. Cutting alone will not give the most desirable texture in the finished dish, but will still be delicious regardless.</em></p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/lets-go-on-a-buttery-flakey-adventure-together</id>
    <published>2022-12-12T13:26:36-05:00</published>
    <updated>2024-09-16T22:40:21-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/lets-go-on-a-buttery-flakey-adventure-together"/>
    <title>Let’s Go On A Buttery Flakey Adventure Together…</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxdomk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">The first time I ever made a batch of homemade croissants was back in 2014. It took me three days to make, my layers broke, and I didn’t get that beautiful honeycomb cross section that every French pastry chef strives for. I was disappointed and felt defeated. As much as I wanted to do my part in saving croissants from being a dying art I felt that they just weren’t worth my time or effort. What I failed to realize was that croissants are finicky jerks that will pull your hair and test your patience but most importantly, they are your end goal not your first step.</p>
<p class="kt-adv-headingviewer-fg5jh kt-adv-heading_45s1br1imdkwzxdp00 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-fg5jh">I don’t know about you but if I made endless amounts of croissants just to make the perfect batch I think I would lose my mind. Instead I decided to focus on the first important part of croissants – the lamination process. It’s where you take a slab of butter and conceal it inside croissant dough then fold it numerous times to create those thin and flakey layers that alternate between dough and butter. Everything else in my mind prior is standard while everything after will be insignificant if the lamination process does not have good structure.</p>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-dmum3 kt-adv-heading_45s1br1imdkwzxdpf8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-dmum3">I want you to know that this recipe isn’t for everyone. It’s not my usually recipe and for those who aren’t well versed in working with this amount of butter in the summer heat, I would give this recipe a pass. It can be tricky, the butter can give you a hard time, espically when it leaks out in the oven and starts to smoke up your kitchen. However, once you get it right it is really satisfying and you’re left with a beautiful, buttery, soft on the inside, and caramelized on the outside braided croissant loaf. This recipe was created to help anyone who wants to start their journey of making their “perfect croissant” or for those who want to give croissant making a try. It won’t take 3 days, it doesn’t use cold hard butter, and it won’t make you want to punch every french pastry chef in the face. Instead I hope this recipe will invoke curiosity and determination to get those beautiful flakey layers.</p>
<h2 id="viewer-3it82" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Buttery &amp; Braided Croissant Loaf</u></strong></h2>
<p class="kt-adv-headingviewer-d1jte kt-adv-heading_45s1br1imdkwzxdq30 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-d1jte">This loaf is out of this world insane. It’s got layers on top of layers on top of layers! It’s lightly sweetened, intensely buttery, caramelized on the outside and the perfect vehicle for literally anything. Butter? Of course. Ham and cheese sandwich? Don’t forget the mustard! French toast? Yes, yes, yes, yes!!</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/FCFC4981-D39B-4745-98D1-8ABECF2FD1A4.png?v=1670869492" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-4tp79 kt-adv-heading_45s1br1imdkwzxdqo7 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4tp79">Ingredients:</p>
<ul>
<li>1 cup or 8 ounces of whole milk</li>
<li>1 teaspoon or 3 grams of instant yeast</li>
<li>¼ cup or 50 grams of sugar</li>
<li>½ cup or 4 ounces of water</li>
<li>1 tablespoon of salt</li>
<li>4 1/2-5 cups or 21.25 ounces bread flour</li>
<li>5 tablespoons unsalted butter, room temperature</li>
<li>2 sticks or 1 cup good quality butter, room temperature</li>
<li>1 egg, beaten, for brushing</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-8pqqd kt-adv-heading_45s1br1imdkwzxdqw4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8pqqd">Instructions:</p>
<p class="kt-adv-headingviewer-2k9ks kt-adv-heading_45s1br1imdkwzxdr38 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5429 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-2k9ks">Making the Dough:</p>
<ol>
<li>First, start combining the water, milk, instant yeast, and sugar together in a mixing bowl. Let bloom for 5 minutes.</li>
<li>Next, add 4 cups of bread flour and salt to a mixing bowl with the dough attachment on. Slowly stream in the water and milk mixture with the setting on medium low speed. If the dough is too sticky add ½ cup more flour and mix in. The dough will be tacky and a little sticky.</li>
<li>Now, add in 5 tablespoons of butter, one tablespoon at a time until fully incorporated.</li>
<li>Take the dough out of the bowl, shape into a ball, and place into an oiled bowl. Cover with plastic wrap and let proof for 1 hour at room temperature or until doubled in size.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<p class="kt-adv-headingviewer-a9l7a kt-adv-heading_45s1br1imdkwzxdri6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5429 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-a9l7a">Laminating the Dough:</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/02BA69BA-0195-43D1-85EC-8531DD594B31.png?v=1670869486" alt="" style="float: none;"></div>
<ol>
<li>Onto a lightly floured surface, take the dough out of the bowl and roll out to a 20×15 inch rectangle.</li>
<li>Cut the two sticks of butter into a thin squares and place right in the center of the rectangle. Fold one side of the dough over and then the other side to fully conceal the butter. Pinch the edges closed and press the dough down to compact the butter and dough together and get rid of any big air pockets.</li>
<li>Fold the bottom ⅓ of the dough up and then top ⅓ of the dough down. Roll back out to a rough 19 x 15 inch rectangle. Stick in the fridge for 30 minutes.</li>
<li>If you couldn’t get your rectangle to 19 x 15 inches, now it should be soft enough to roll out.</li>
<li>Fold in the right ⅓ of your dough to the center and repeat with the left ⅓ of your dough. Then repeat step 3 but roll it out to an 11×8 inch rectangle. Place in the fridge for 30 minutes.</li>
<li>Take the dough out, cut into four long pieces, and braid into a braid or roll into a log. Grease a 10 x 5 inch loaf pan and place your braided dough in.</li>
<li>Proof for 1-2 hours or until doubled in size. If your kitchen is hot, let the loaf proof in the fridge! You don’t want the butter in between the layers to soften. You want cold hard butter now.</li>
<li>20 minutes before your dough is fully proofed. Preheat your oven to 375 degrees, place a sheet pan inside, and gently brush some egg wash on to the top of the dough. Place your croissant bread onto the sheet pan and bake for 45 minutes or until golden brown and the internal temp reads 190-200 F on a thermometer. Let cool off completely before devouring!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/C04F2C7B-D739-437C-9851-3766D27EAA1E_1_105_c.jpg?v=1670869489" alt="" style="float: none;"></div>
</figure>
<p id="viewer-d8bfm" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr" style="text-align: center;"><strong><u class="_3zM-5">Things to Note:</u></strong></p>
<p class="kt-adv-headingviewer-b5dhs kt-adv-heading_45s1br1imdkwzxdsln public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-b5dhs">1. ) Do not use anything smaller than a 10×5 pan! As a beginner, you will run the risk of butter coming out of the loaf, seeping on to your sheet pan or oven floor, and burning and smoking up your oven. If you use anything larger than a 10×5 inch loaf pan just make sure it has high sides and adjust your bake time accordingly. Once you start to see the top of your loaf turn a dark golden brown color that is a good indicator that your loaf is done. The internal temperature should be around 190 – 200 F.</p>
<p class="kt-adv-headingviewer-93urn kt-adv-heading_45s1br1imdkwzxdsyv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-93urn">2.) The butter should be room temperature, which means it should be around 72 F. A better way to tell that your butter is at “room temperature” is to press a tablespoon of it. If it breaks in half, it’s too cold. If it falls apart it’s too soft. You should be able to press it and it should leave an indentation of your finger.</p>
<p class="kt-adv-headingviewer-c3f5n kt-adv-heading_45s1br1imdkwzxdtbd public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-c3f5n">3.) When picking up the dough try to use your whole hand instead of just a few fingers. This will help minimize the amount of tears you create. If there is a tear just sprinkle on a little bit of flour to patch it up.</p>
<p class="kt-adv-headingviewer-dk4sb kt-adv-heading_45s1br1imdkwzxdtnp public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-dk4sb">4.) If you can’t roll out the dough to the dimension I gave you, just let the dough rest for 30 minutes as the recipe says and then roll out again before giving the dough its folds.</p>
<p class="kt-adv-headingviewer-ejbl5 kt-adv-heading_45s1br1imdkwzxdu0r public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ejbl5">5.) If your finished proofed dough is too warm, stick it in the fridge for 1 hour so that it can harden. Otherwise the butter will leek out of the dough while it bakes. If it does spill out, just make sure to set a sheet pan down and be prepared for smoke.</p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/this-vegan-spiced-kabocha-loaf-cake-is-unbelievably-delicious</id>
    <published>2022-12-12T13:11:00-05:00</published>
    <updated>2024-11-12T20:54:39-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/this-vegan-spiced-kabocha-loaf-cake-is-unbelievably-delicious"/>
    <title>This Vegan Spiced Kabocha Loaf Cake Is Unbelievably Delicious</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/6863B0B0-960C-4181-8B25-400932E55848_1_105_c.jpg?v=1670868718" style="float: none;"></div>
<p dir="ltr">Usually pumpkins, sweet potatoes, and butternut squash take the main stage but I’m here to tell you to try out small, green, unripe looking squash right next to them. That little green guy is called a kabocha squash and it originates from Japan. With its bright orange flesh similar to that of a pumpkin, it has a creamier consistency closer to a sweet potato yet sweeter than a butternut squash. In my honest opinion, I find it far superior to any other pumpkin or squash I have eaten because I actually enjoy eating roasted kabocha plain.</p>
<p dir="ltr">I thought to myself what better way to showcase the extensibility and deliciousness of this Japanese pumpkin than to turn it into a vegan loaf cake that everyone can enjoy. The kabocha gets roasted in the oven to amplify its sweet and creamy flavor. Spices like cinnamon, ginger, nutmeg, and cloves go in to highlight the nuttiness of the squash and enhance it’s flavor. A touch of milk/mylk and oil go in to keep the crumb tender and cake soft for days but don't worry it won't even last the weekend. Dare I say that this one bowl, one pan vegan spiced kabocha loaf cake can replace everyone’s beloved banana bread recipe… at least for the fall/winter time?</p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/118A6DC7-C89F-4E4C-A849-78F2BC273A8C_1_105_c.jpg?v=1670868725" style="float: none;"></div>
<h2 dir="ltr" style="text-align: center;"><span style="text-decoration: underline;">Spiced Kabocha Loaf Cake (V)</span></h2>
<p dir="ltr">Ingredients:</p>
<ul>
<li>1 kabocha squash*</li>
<li>150 grams or ¾ cup of sugar</li>
<li>1 stick or 113 grams or ½ cup melted unsalted butter or oil</li>
<li>120 grams or ½ cup of milk/mylk</li>
<li>180 grams or 1-½ cups of all purpose flour</li>
<li>5 grams or 1 teaspoon baking soda</li>
<li>5 grams or 1 teaspoon baking powder</li>
<li>5 grams or 1 teaspoon salt</li>
<li>5 grams or 1 heaping teaspoon of cinnamon</li>
<li>A pinch or ⅛ teaspoon of ground ginger</li>
<li>A pinch or ⅛ teaspoon of ground cloves</li>
<li>A pinch or ⅛ teaspoon of ground nutmeg</li>
</ul>
<ul></ul>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/68F5188F-9FE8-4D66-A810-C77FF59A87B1_1_105_c.jpg?v=1670868721" alt="" style="float: none;"></div>
<p dir="ltr">Instructions:</p>
<ol>
<li>Start by washing the skin of your kombucha squash to get rid of any dirt. Next, cut it in half and remove the seeds with a spoon.</li>
<li>Place both halves flesh side down and pierce with a fork to allow steam to escape. Bake at 350 for 40 minutes or until a knife goes through the cooked flesh smoothly. Set aside to cool down to room temperature.</li>
<li>Before you begin making the batter, turn your oven to 375 degrees Fahrenheit and line a 8 inch loaf pan with parchment paper. Set aside.</li>
<li>Once the squash has cooled, gently slice 3 thin slivers of the cooked squash and set aside. (We will top the batter with these three pieces.) Next, scoop out 200 grams or 1 cup of your cooked squash (no skin) in a large bowl. Save the rest for another recipe or eat it as is like I do!</li>
<li>To the large bowl, add in the sugar, butter/oil of your choice, and milk. Whisk until you have a smooth light orange mixture.</li>
<li>Next, shift in the flour, baking soda, baking powder, salt, and all the spices. Whisk until all the dry ingredients are absorbed. Do not overmix.</li>
<li>Pour all the batter into your prepared loaf tin and top the batter with the 3 slivers of cooked squash that we reserved from earlier.</li>
<li>Bake for 35 minutes at 375 F, then lower the oven temperature to 350 and bake for an additional 10 minutes. Let cool to room temperature before slicing and serving with some tea!</li>
</ol>
<ol></ol>
<p dir="ltr" style="text-align: center;">** Most organic grocery stores ( like Whole Foods) and asian markets will have kabocha squash. Others might not have any but this recipe works well with pumpkin and sweet potato! **</p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/heres-the-one-bread-that-i-allow-raisins-to-be-in</id>
    <published>2022-12-07T10:44:23-05:00</published>
    <updated>2024-07-14T23:25:05-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/heres-the-one-bread-that-i-allow-raisins-to-be-in"/>
    <title>Here’s The One Bread That I Allow Raisins To Be In</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p> <span class="ac-designer-copy">There are two people in this world. One that loathes raisins and one that loves them and to be completely honest, I absolutely despise raisins. I would rather have a grape and so help me if I see a raisin in my rice. I believe that raisins are only allowed to be in two things. One is an oatmeal cookie and the other is cinnamon raisin bread. Anything else is blasphemy. All this results in my being immensely picky about my cinnamon raisin bread.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">With cinnamon raisin bread, there's harmony that exists between cinnamon &amp; raisin. They help each other out. The warm welcoming cinnamon is sweetened up by chewy raisin but not just any raisin will do for me. My preferred raisins are actually golden raisins. They are softer, chewier, sweeter and juicier than a typical thompson raisin so if you can find them I would totally recommend using them. I did a mixture of the two just to get a nice mix of color &amp; texture.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">The really awesome thing about cinnamon swirl raisin bread is the technique behind it. It's different from other breads because you really want a balance of flavor. Nothing overwhelming, nothing too sweet, not too many raisins, and please please please let that swirl be swirly. In order to produce what I think is the best cinnamon raisin bread, I mixed in some whole wheat flour to the dough, used an egg wash to act as a glue to keep my cinnamon mixture from breaking up the tight swirl, and I kept my raisin amount below a cup.</span> </p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/259D4F0E-2FED-4513-A253-26929030328F_1_105_c.jpg?v=1670427813" alt="" style="float: none;"></div>
<p style="text-align: center;"><span style="text-decoration: underline;"><b>Cinnamon Swirled Raisin Bread</b></span></p>
<p style="text-align: left;">Ingredients:</p>
<ul>
<li>1 cups of milk or 240g</li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2 tablespoons or 30 grams of water</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2 teaspoons or 7g of rapid rise yeast</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">⅓ cup or 67g of sugar </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">3 - 3 ¼ cups or 360- 400 grams of flour* </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Pinch of salt </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">⅔ cup or 110 grams of raisins (thompson or golden raisins work well) </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">3 tablespoon of butter</span></li>
</ul>
<p> </p>
<p>Cinnamon Mix &amp; Finishing Ingredients:</p>
<ul>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">2 tablespoons of cinnamon</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 tablespoons of all purpose flour</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 egg</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">1 tablespoon of butter, to finish</span></li>
</ul>
<p> </p>
<p>Instructions:</p>
<ol>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Line a 8x4 inch loaf pan with parchment paper or grease the pan with butter.</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">In a large bowl combine the milk, water, yeast, and sugar. Give it a good stir to combine everything.</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Sift in 3 cups of flour, ⅔ cup of raisins, 1 teaspoon of salt. Knead until a dough forms. If the dough is too dry, you can use a 1-2 tablespoon at a time. </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Next, knead in 3 tablespoons of butter until the butter has been absorbed and then let the dough rest for 1 - 2 hours or until it doubles in size.</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">In the meantime, Mix together the cinnamon and flour. Set aside. </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Punch down the dough and shape into a 8 x 8 inch square. </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Brush the bread with egg wash and sprinkle over the cinnamon mixture. Lastly, spray some water right on top of the cinnamon mixture. This will help give you a tight swirl. </span></li>
<li style="font-weight: 400;" aria-level="1">
<span style="font-weight: 400;">Then starting from the shorter end, tightly roll the loaf closed. As you roll it closed, pull back at the same time. </span><span style="font-weight: 400;">This backward tension is the secret to success — it gives the dough a tight swirl.</span>
</li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Place the loaf into a greased 8x4 inch pan and let them proof for about 45 minutes to 1 hour or until they have doubled in size again.</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Preheat your oven to 375 degrees and give the loaf a quick egg wash.</span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Bake them for 20-25 minutes. Then lower the oven to 350 and bake for another 20 minutes or until golden brown. </span></li>
<li style="font-weight: 400;" aria-level="1"><span style="font-weight: 400;">Once they come out of the oven, brush them with a little bit of butter! Let cool until warm. </span></li>
</ol>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/43FB5FB5-3A12-4D4D-BAF5-6DB572A56FCC_1_105_c.jpg?v=1670427820" alt="" style="float: none;"></div>
<h2 class="ac-designer-copy" style="text-align: center;">
<span style="text-decoration: underline;"><strong>Notes</strong></span><b class="ac-designer-marked-selection ac-designer-copy">:</b>
</h2>
<p style="text-align: left;"><span class="ac-designer-marked-selection ac-designer-copy"><span class="ac-designer-copy"><br class="ac-designer-copy">Straight up… don't soak the raisins. I feel like someone out there will want to soak the raisins in some liquid. Whether it be for more flavor or because you have dry ass raisins. My tip to you is go buy new raisins or use an extract in the dough to impart more flavor. The reason being that extra water content will mess the dough up. It wont have structure and will be a nightmare to work with but worse it wont cook up properly.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">¾ cup of raisin is the most you want to put into the dough. I think its plenty and anymore would make the dough too sweet. However, if you like less raisin in your bread you can lower it down to ½ a cup. It's really your preference on how much raisins you want in your bread.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">I ended up using a total of 400 grams of flour. I used a combination of 340 gram of bread flour &amp; 60 grams of whole wheat flour. I like what a little bit of whole wheat flour does to the color and flavor of the final dough. However, you can use less or more whole wheat flour to your discretion.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">Rolling the raisin bread tightly is very important because it ensures that your cinnamon swirl doesn't get gaps in between each layer. The way that I do it is to roll the dough like usual but with each roll I pull the dough back a bit. Not enough to tear the dough or break the gluten structure but just enough that it creates tension.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">You might have noticed that I used an egg wash on the dough before I sprinkle on cinnamon sugar. Well, good eye! I use an egg instead of the typical melted butter because egg will act as a glue whereas butter will act as a divider between the layers of dough. This is the second insurance I take to make sure that when I cut into this bread that the swirl WILL be there.<br class="ac-designer-copy"></span><br class="ac-designer-copy"><span class="ac-designer-copy">I love an egg wash and finishing butter combination. I give the first egg wash 15 minutes before it goes into the oven and then I give another egg wash right before it goes into the oven. A double egg wash is my way to go because I love a dark golden brown bread baby. A little brush of butter once it comes out and it's a glistening dark golden brown bread baby.</span></span></p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/fig-walnut-maple-scones-are-perfect-fall-dessert</id>
    <published>2022-12-06T12:34:26-05:00</published>
    <updated>2023-07-27T11:59:52-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/fig-walnut-maple-scones-are-perfect-fall-dessert"/>
    <title>Fig &amp; Walnut Maple Scones are Perfect Fall Dessert</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-69h1r kt-adv-heading_45s1br1imdkwzx5x75 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5xah has-text-color font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-69h1r">After tiring out my 10 month old puppy echo at the dog park, I head over to my favorite weekend spot, Industry City in Brooklyn, New York. I make my normal routine of walking through all the buildings being sure to stop at each one. I pick up goods like frozen udon noodles and shrimp chips from Sunrise mart, classic Japanese market, to ciabatta bread and lamb dolmas from sahadis, a middle eastern grocery store famous for their spices, to eat for lunch that day. Afterwards, I make my rounds checking out all the delicious food that is being cooked. From smelling the tonkotsu broth boil away and listening to the takoyaki sear I get hungry as per usual. Groceries in hand, I head over to Building 5 to meet <a class="_3Bkfb _1lsz7" href="https://www.instagram.com/tadaima_ny/" target="_blank" rel="noopener noreferrer"><u class="_3zM-5">Ayaka</u></a>, an amazing woman making some incredible desserts on the second floor. From her yuzu lemon loaf cake to her chestnut hoji-cha madeleines, her desserts and creativity never fails to amaze me.</p>
<p class="kt-adv-headingviewer-6ks62 kt-adv-heading_45s1br1imdkwzx5xoj public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5xps font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6ks62">Right now, my favorite treat of hers is her walnut, fig, ricotta &amp; maple scone. Her slightly dense – well spiced scone is dotted with hunks of dried figs and toasted walnuts. It’s topped with a maple syrup glaze along with a generous pinch of dried flowers and toasted walnuts for good measure. Not only are they beautiful, they taste amazing too. I don’t know where she gets her figs but wow oh wow are they delicious. They’re sweet and jammy from being dried and she adds nice big pieces so you can really feel the chew of the fresh fruit.</p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/47A374A9-680F-4935-8501-5057C70C29E0_1_105_c.jpg?v=1670347824" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-ef54 kt-adv-heading_45s1br1imdkwzx5y5z public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5xah has-text-color font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ef54">The sweetness of the figs get balanced out by the nuttiness of the walnuts. Together the flavors make the perfect combination and I had to share her store with you guys so that you can try all her treats and drinks. I created a replica of her scones for those of you who don’t live in New York but if you have some time over the weekend, head over to give her a visit at her bakery <a class="_3Bkfb _1lsz7" href="https://www.tadaimanyc.com/" target="_blank" rel="noopener noreferrer"><u class="_3zM-5">Tadaima</u></a>. Try a dessert, grab a drink. Everything is great, you can’t go wrong.</p>
<h2 id="viewer-c8q1d" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Fig &amp; Walnut Scones</u></strong></h2>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/A8E6258C-286D-4E06-9503-75B556A5A7F5_1_105_c.jpg?v=1670347845" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-94lge kt-adv-heading_45s1br1imdkwzx5zf9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-94lge">Ingredients:</p>
<ul>
<li>2 cups of all purpose flour</li>
<li>¼ cup of sugar</li>
<li>1 teaspoon of baking soda</li>
<li>1/4 teaspoon of salt</li>
<li>¼ teaspoon of ginger powder</li>
<li>¼ teaspoon of cinnamon</li>
<li>1 stick of butter, cut into 8 tablespoons</li>
<li>½ cup of dried figs</li>
<li>½ cup of toasted walnuts, roughly chopped</li>
<li>1 egg, lightly beaten</li>
<li>1/2 cup of ricotta</li>
<li>1/2 cup + 1 tablespoons of milk</li>
<li>¼ cup of sugar, optional</li>
<li>1 egg for an egg wash or tablespoon of heavy cream (either one is good!)</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-8e1ak kt-adv-heading_45s1br1imdkwzx5zts public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8e1ak">Instructions:</p>
<ol>
<li>Preheat the oven to 350 degrees.</li>
<li>In a large bowl combine the flour, sugar, baking soda, salt, ginger powder, &amp; cinnamon powder. Give it a good mix to evenly disperse the ingredients.</li>
<li>Add in the butter and using a pastry blender or your finger, cut the butter into the dough. You are looking for a wet sand kind of texture. You should be able to squeeze a fistful of the flour and have it hold its shape. Toss in the dried figs and toasted walnuts and mix into the dry ingredients.</li>
<li>Next, make a well in the center of the flour and add in the eggs, ricotta, and milk. Give the wet ingredients a mix to combine. Incorporate the dry ingredients into the wet.</li>
<li>Dump the dough out onto a lightly floured work surface and shape into a square about 1.5 inches high. Using a 3 inch cookie cutter stamp out circles. Using flour as need to make sure nothing sticks. Re-roll out any scraps to stamp out another couple of scones.</li>
<li>Optional: Roll the edges of the scones in some sugar for a nice crunchy outer crust.</li>
<li>Place all the scones on a cookie sheet lined with parchment. Leave 1 inch of space between each scone. Brush the tops of each scone with some egg wash or heavy cream. Bake for 18 – 20 minutes.</li>
</ol>
<h2 id="viewer-er69t" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Maple Glaze</u></strong></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/CC6950A6-FB8F-4D11-B141-3BEBDEC29C5B_1_105_c.jpg?v=1670347833" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-emk9n kt-adv-heading_45s1br1imdkwzx60h7 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-emk9n">Ingredients:</p>
<ul>
<li>1 cup of confectioners sugar</li>
<li>¼ cup of maple syrup</li>
<li>Splash of water, use as needed</li>
<li>Dried figs, roses, &amp; star anise for decoration, optional</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-5lbhq kt-adv-heading_45s1br1imdkwzx60vu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-5lbhq">Instructions:</p>
<ol>
<li>In a bowl, combine the sugar and maple syrup. Give it a good mix, making sure there are no lumps. If the consistency is too thick add in a small splash of water. Mix again until the water has been absorbed.</li>
<li>Spoon on the maple glaze in the center of the scone letting the glaze drip off the edge a bit. Top each scone with a dried fig, roses, &amp; star anise before the glaze sets. Enjoy!!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-4v00h" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Dried Figs</u></strong></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/1B6C8A6C-051E-413E-8E80-66EE423C169E_1_105_c.jpg?v=1670348170" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-1cjr0 kt-adv-heading_45s1br1imdkwzx61p5 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1cjr0">Ingredients:</p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-ad5u3" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">10 brown figs, ripe</p>
</li>
</ul>
<p class="kt-adv-headingviewer-4uiqb kt-adv-heading_45s1br1imdkwzx61yr public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5xps font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4uiqb">Instructions:</p>
<ol>
<li>Preheat your oven to 180 – 200 degrees or however low your oven goes. The lower the temp, the longer the drying temperature.</li>
<li>Cut the figs in half and place them onto a parchment lined baking sheet.</li>
<li>Place them in the oven for about 4 – 6 hours. You want the seeds to dry out and become jammy and intensify in flavor.</li>
<li>Let cool and store in an airtight container in the refrigerator.</li>
</ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/extreme-mushroom-sourdough</id>
    <published>2022-12-06T12:22:25-05:00</published>
    <updated>2024-11-07T04:37:23-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/extreme-mushroom-sourdough"/>
    <title>Extreme mushroom sourdough</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzx4zql public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">Hi everyone! It’s Alex here and I’m ready to talk sourdough with you.</p>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-7s4rp kt-adv-heading_45s1br1imdkwzx5097 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7s4rp">Over the last couple of years of making sourdough, I have been experimenting with adding different ingredients into my sourdough. Delicious ingredients like kalamata olives, shiitake mushrooms, and toasted walnuts have been a couple of my favorite so far. However, there was a learning curve to figuring out how many mix-ins I can add without overwhelming the dough. Figuring out when is the right time to mix these ingredients into the dough without ripping apart the gluten structure and how it’ll affect the very precise levels of hydration.</p>
<p class="kt-adv-headingviewer-9j689 kt-adv-heading_45s1br1imdkwzx50o6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwp3mj font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9j689">I’ll be honest with you, my first couple of hybrid loaves were looking <em>rough</em>. They were dense and dry yet wet and gummy. Weird combo, I know. But after many many loaves, trial and errors, research and practice, I have come up with a couple of tips that might help you as you go further down your sourdough journey! For this blog post, I will be discussing one out of three of the mix in categories. The three categories are wet, dry, &amp; rehydrated but for this post I am going to be talking about “wet” mix-ins. Think ingredients like mushrooms, olive, gochujang, cheese, etc. Ingredients that have a higher possibility of adding moisture and inevitably changing the texture of your sourdough. One might argue that wet mix-ins are the hardest out of the three to get right due to their elevated hydration levels but I think that’s what makes them fun! So, let’s get into it.</p>
<h2 id="viewer-714fe" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">The Ultimate Sourdough Keys</u></strong></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/1FEE195E-6A26-48A8-A817-51B9E9AC664E_1_105_c.jpg?v=1670347183" alt="" style="float: none;"></div>
<h3 id="viewer-6rb02" class="_3qMKZ _1j-51 _1FoOD _3M0Fe _2WrB- _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5"><strong>Hydration:</strong></u></h3>
<p class="kt-adv-headingviewer-85s7b kt-adv-heading_45s1br1imdkwzx51v2 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx51wd font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-85s7b">Hydration is the number one thing you want to watch out for when adding in wet mix-ins. The key is to treat the mix-ins well enough that they become <strong><em>one</em></strong> with the sourdough. Whether it be olives, ricotta, bacon, etc, you want to be able to pull out as much moisture as possible. Dry your mix-ins so that the only thing it lends the sourdough is its’ flavor.</p>
<p class="kt-adv-headingviewer-3mtt7 kt-adv-heading_45s1br1imdkwzx52a9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-3mtt7">Possible “Drying” Techniques Include:</p>
<ul>
<li>Chop up and pat drying with a paper towel<em> (ex:olives)</em>
</li>
<li>Squeeze/push out excess moisture <em>(ex:ricotta)</em>
</li>
<li>Cooking out/rendering the moisture or fat out <em>(ex:bacon/mushrooms/veggies)</em>
</li>
<li>Lowering the hydration levels of your sourdough recipe * <em>(ex:gochujang)</em>
</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-cqoig kt-adv-heading_45s1br1imdkwzx52ru public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _328F_ _1oG79 _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx52t4 font-family-var-ricos-custom-p-font-family-unset has-text-align-center wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cqoig"><em>*I like to lower my sourdough recipe from a 75% hydration to a 65-70% hydration.*</em></p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/8B8EB0DC-DC38-48EF-A159-A1708BE900FC_1_105_c.jpg?v=1670347174" alt="" style="float: none;"></div>
</figure>
<h3 id="viewer-3l7qc" class="_3qMKZ _1j-51 _1FoOD _3M0Fe _2WrB- _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5"><strong>Salt:</strong></u></h3>
<p class="kt-adv-headingviewer-8om5v kt-adv-heading_45s1br1imdkwzx53m4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8om5v">Not only does salt affect the way your sourdough taste, it will also affect the glutens structure. This is why you will add your mix-ins after the final dough is made but before you begin your stretch &amp; folds. Next, the most important salt question you must always ask yourself is…</p>
<p class="kt-adv-headingviewer-ea6o1 kt-adv-heading_45s1br1imdkwzx540y public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx5429 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ea6o1"><strong>How salty is my mix-in?</strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-9vvlh" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">If you’re adding in salty cheeses like feta or really flavorful ingredients like olive or bacon, lay off the salt. You’ll be fine without it.</p>
</li>
<li id="viewer-f5fnu" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">If you’re adding in things like fresh veggies like red peppers or mushrooms or add-ins that have low to no salt then give it a sprinkle of salt just to season.</p>
</li>
</ul>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/6210EE81-C69D-4C57-AFFA-6DC1692A7877_1_105_c.jpg?v=1670347171" alt="" style="float: none;"></div>
</figure>
<h3 id="viewer-3cbn2" class="_3qMKZ _1j-51 _1FoOD _3M0Fe _2WrB- _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5"><strong>Amounts:</strong></u></h3>
<p class="kt-adv-headingviewer-b8g7a kt-adv-heading_45s1br1imdkwzx54ws public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-b8g7a">Now, the last big question you need to ask yourself here is how many delicious add-ins should I be putting in my sourdough?</p>
<p class="kt-adv-headingviewer-7vkv7 kt-adv-heading_45s1br1imdkwzx55bu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7vkv7">Well, honestly do as many as you want but the good rule of thumb is to only do 20-25%. Anything more or less is not going to be fun. For a loaf that is 500 grams of flour, you will times that by .20 or .25 and get 100 – 125 grams. Meaning you will only put in 100 – 125 gram of mix-ins. However, if you wanted to do 50 grams of olives, 50 grams of feta, and 25 grams of rosemary that would be great! But notice how the total doesn’t go above 125 grams? Great, you get it!</p>
<h2 id="viewer-9ppb0" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5"><em>Extreme Mushroom Sourdough</em></u></strong></h2>
<figure class="wp-block-image undefined"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/84CDC814-02C6-44A5-9BB9-4CB8BAD8354F_1_105_c_480x480.jpg?v=1670347185" alt=""></figure>
<p class="kt-adv-headingviewer-7i4t4 kt-adv-heading_45s1br1imdkwzx56ir public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7i4t4">For my extreme mushroom sourdough, I blitzed the shiitake mushrooms until they were super fine and dumped them into a pan with garlic, thyme, and salted butter. I cooked them on medium low until the mushroom released almost all of their water. The mushrooms reduced down from 4 cups to less than 1 cup (about 125 grams).They were super flavorful and for the most part, pretty dry. They were cooled off and then added straight into the dough before I began my first fold.</p>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/186601F3-9B56-418B-9145-EAA311A098C2_1_105_c.jpg?v=1670347177" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-er1k kt-adv-heading_45s1br1imdkwzx57gx public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwoshm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-er1k"><u class="_3zM-5">Ingredients:</u></p>
<p class="kt-adv-headingviewer-fgjcq kt-adv-heading_45s1br1imdkwzx57qp public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-fgjcq">Shiitake Mushroom Mix:</p>
<ul class="public-DraftStyleDefault-ul">
<li>4 cups or 400 grams of shiitake mushroom</li>
<li>4 cloves or 12 grams of garlic</li>
<li>1 teaspoon or 3 grams of thyme</li>
<li>4 tablespoons or 56 grams of salted butter</li>
</ul>
<p class="kt-adv-headingviewer-73rup kt-adv-heading_45s1br1imdkwzx57zu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-73rup">Sourdough:</p>
<ul>
<li>500 grams of bread flour</li>
<li>350 grams of water (70%)</li>
<li>10 grams of salt (2%)</li>
<li>75 grams of active sourdough starter</li>
</ul>
<ul></ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-f53dh kt-adv-heading_45s1br1imdkwzx58f3 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx58gx font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-f53dh"><u class="_3zM-5">Instructions:</u></p>
<p class="kt-adv-headingviewer-51f96 kt-adv-heading_45s1br1imdkwzx58o0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-51f96">Shiitake Mushroom Mix</p>
<ol>
<li>Start by brushing off any dirt off your shiitake mushroom then remove the woody stem. Toss or use in another recipe.</li>
<li>In a food processor, add in all of the mushroom caps, garlic, and thyme. Pulse until you have a mixture resembling panko breadcrumbs.</li>
<li>Next, grab a non-stick pan and add the mushrooms mix along with the butter. Set the heat to medium and slowly cook down the mushroom. Stirring occasionally. (This process should take about 10 minutes).</li>
<li>Once the mushrooms have reduced down by about 75 – 80% (a little less than 1 cup or weighing about 100 – 125 grams). Remove from the heat and let cool.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<p class="kt-adv-headingviewer-3ndn4 kt-adv-heading_45s1br1imdkwzx5950 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-3ndn4">Sourdough Recipe</p>
<ol>
<li>Time to make the dough! In a large bowl, add in the bread flour, water, salt, and active starter. Mix until you have a shaggy dough. It will have dry spots, dont worry about it.</li>
<li>Once the mushrooms have cooled, add those in and continue mixing until you have a more cohesive dough. It will still look shaggy and messy but there should be no dry spot.</li>
<li>Let rest for 30 minutes. Give it a stretch and fold. Repeat this step three more times for a total of 4 stretch and folds over the course of 2 hours.</li>
<li>Then let the dough sit in a warm spot for 2 hours. Transfer the dough to the fridge to bulk ferment overnight.</li>
<li>The next morning, gently take the dough out onto a very lightly floured work surface and shape into a ball. Lightly flour it and place it inside a well floured banneton. Seam side up.</li>
<li>Leave the dough covered and in a warm sunny spot. You want the dough to come down to room temperature (approx 2 – 4 hours). In the meantime, preheat the oven and dutch oven to 500 degrees.</li>
<li>Once the 2 – 4 hours are up, flip the sourdough out of the banneton and onto a parchment paper. Score it and place it inside the extremely hot dutch oven. Be careful not to burn yourself.</li>
<li>Bake for 20 minutes at 500 then lower the temp to 475 for another 20 minutes. Take the finished sourdough out and let cool for atleast 30 minutes before cutting it!</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<figure class="wp-block-image undefined">
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/AA442C51-0831-408A-B19C-EF64B3B6BD8C_1_105_c.jpg?v=1670347180" alt="" style="float: none;"></div>
</figure>
<h2 id="viewer-f0hth" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><em><u class="_3zM-5"><strong>More Useful Tips:</strong></u></em></h2>
<p class="kt-adv-headingviewer-4v4rk kt-adv-heading_45s1br1imdkwzx5abr public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4v4rk">Because there is butter in the sourdough it is very important that you let the dough come back to room temperature. Although I say 2 – 4 hours, the dough and temperature of your house will say otherwise. Gently poke the dough, it should bounce back but leave a small indent. That is a good indicator of how you know the dough is ready to be baked.</p>
<p class="kt-adv-headingviewer-d1ju4 kt-adv-heading_45s1br1imdkwzx5arx public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-d1ju4">If you use oil instead of butter, you can get away with bulk fermenting in the fridge and not having to wait until the dough comes back to room temp because the oil won’t solidify in the fridge. However, butter is gold to me and it pairs perfectly with mushrooms. Plus, I don’t mind the wait so for me, butter it is.</p>
<p class="kt-adv-headingviewer-926hh kt-adv-heading_45s1br1imdkwzx5b0f public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-926hh">Please note that you must have an active sourdough starter to do this recipe. Otherwise, I would suggest adding in 1 pack of instant yeast. It wont be a sourdough loaf but it will still be a great mushroom loaf!</p>
<p class="kt-adv-headingviewer-b27tb kt-adv-heading_45s1br1imdkwzx5bkt public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _328F_ _1oG79 _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwp3mj font-family-var-ricos-custom-p-font-family-unset has-text-align-center wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-b27tb"><em>* This is only one of the blog posts about mixing in ingredients to your sourdough, I will be covering dry and reconstituted mix-ins in the coming blog posts! *</em></p>
<p class="kt-adv-headingviewer-bnn3g kt-adv-heading_45s1br1imdkwzx5d36 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bnn3g"><a class="_3Bkfb _1lsz7" href="https://www.instagram.com/threehungrybellies/" target="_blank" rel="noopener noreferrer"><strong><u class="_3zM-5">@threehungrybellies</u></strong></a><strong> on Instagram</strong></p>
<p class="kt-adv-headingviewer-cf2lb kt-adv-heading_45s1br1imdkwzx5dur public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwqv96 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cf2lb">If you have questions about adding mix-ins to your sourdough, email me here: <a class="_3Bkfb _1lsz7" href="mailto:alex@prohomecooks.com" target="_blank" rel="noopener noreferrer"><u class="_3zM-5">alex@prohomecooks.com</u></a></p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/extra-buttery-extra-garlicky-clams-w-lemon-zested-rosemary-focaccia</id>
    <published>2022-12-06T12:12:04-05:00</published>
    <updated>2024-07-30T12:10:26-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/extra-buttery-extra-garlicky-clams-w-lemon-zested-rosemary-focaccia"/>
    <title>Extra Buttery Extra Garlicky Clams w. Lemon Zested Rosemary Focaccia</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p><span style="font-weight: 400;">With spring in full effect, I start craving lighter foods like seafood, pasta salads, veggie dips, and sandwiches so I wanted to share a fun clam recipe with you. Typically, clams are served with linguine or in a seafood salad but my favorite way of enjoying them is with some bread. Focaccia to be specific. Let me explain why… the light fluffy interior does the best job sopping up all of the clam juice while the crispy oil fried exterior adds a bit of crunch. The clams are extra garlicky, extra buttery, and extra delicious. I always serve them in the shell so when I finish them off with a healthy amount of lemon and freshly chopped parsley, I can take a quick shot of the clams and chase it down with some rosemary &amp; lemon zested focaccia. It’s the perfect bite to welcome in the springtime!</span></p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-12-06_at_12.09.48_PM.png?v=1670346686" style="float: none;"></div>
<div style="text-align: left;"></div>
<p><span style="font-weight: 400;">When it comes to focaccia, everyone has their own favorite toppings. I normally top mine off with store bought passata and freshly grated parmesan cheese for a faux Detroit pizza. It's super easy and a fan favorite but when it comes to having focaccia with clams I like to take a lighter, brighter route. A little freshly grated lemon zest, fresh rosemary, and a healthy pinch of flakey salt will do the trick. Simple yet light and addictive.</span> <span style="font-weight: 400;">Recently, I went to trader joes (aka the adult disney land) and picked up a few items I thought would go really well in the focaccia. First up, is a cult favorite: Spanish garlic flavored olive oil. It’s been my favorite for years and since there was already enough garlic in the clams, I thought it would be perfect to even it out with more in the focaccia. Second, was a new item they had: dried black garlic! I love the black color, the contrast in texture, and the depth of flavor it added to the bread. However, if you can't find these or similar items near you, you can just use your favorite brand of olive oil and omit the black garlic or add other toppings you think would go great. </span></p>
<div style="text-align: left;"></div>
<h2 style="text-align: center;"><strong><span style="text-decoration: underline;">Extra Buttery Extra Garlicky Clams</span></strong></h2>
<p><span style="font-weight: 400;">Ingredients: </span></p>
<ul>
<li>1 heads of garlic</li>
<li>1 large shallot</li>
<li>3 tablespoons of butter</li>
<li>1 pound of little neck clams, cleaned for any sand*</li>
<li>¼ cup of dry white wine or any wine you like</li>
<li>1 lemon</li>
<li>Salt &amp; pepper, to taste</li>
<li>Handful of freshly chopped parsley</li>
</ul>
<ul></ul>
<p><span style="font-weight: 400;">Instructions: </span></p>
<ol>
<li>Start by peeling and mincing your garlic &amp; shallot. Next, in a large pan with a high side on medium heat, add in the butter. Once melted, add in the garlic and shallot.</li>
<li>Cook for 1 -2 minutes or until super fragrant. Pour in the white wine and let it come to a bubble. Drop in the clams and cover and cook for 4-5 minutes.</li>
<li>Uncover the pan, shut the flame off, and squeeze over a healthy amount of lemon and freshly chopped parsley. Any clams that did not open should be tossed out!</li>
<li>Serve with some lemon zested sourdough focaccia and enjoy!</li>
</ol>
<ol></ol>
<h2 style="text-align: center;"><span style="text-decoration: underline;"><b>Lemon Zested Rosemary Focaccia</b></span></h2>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-12-06_at_12.09.55_PM.png?v=1670346660" alt="" style="float: none;"></div>
<p><span style="font-weight: 400;">Ingredients:</span></p>
<ul>
<li>350g of bread flour</li>
<li>50g of whole wheat flour</li>
<li>380g of room temp water</li>
<li>3g of instant yeast</li>
<li>7g of fine salt</li>
<li>10g of really good olive oil</li>
<li>1 lemon, zested</li>
<li>1 tablespoon of fresh rosemary</li>
<li>1 teaspoon of black garlic</li>
<li>Flakey salt, if desired</li>
</ul>
<ul></ul>
<p><span style="font-weight: 400;">Instructions: </span></p>
<ol>
<li>In a bowl combine the flours, water, and yeast until a rough dough forms.</li>
<li>Next, add in the salt and oil. Mix together for about 5 minutes by hand or 2 by mixer. The oil &amp; salt should be completely absorbed and the dough can hold its shape better. The dough will still be shaggy and very wet but that is what we want!</li>
<li>Oil a container or bowl with and dump the dough in. Cover with plastic wrap and set in the refrigerator for 24- 48 hours.</li>
<li>After 24-48 is up, oil an 8x8 inch baking dish and gently dump the dough out into your dish. Spread the dough out as best you can, being careful to not release all the air it has created.</li>
<li>Let it rest at room temperature for 2-3 hours or until doubled in size. About 30 minutes before it's ready to go into the oven, preheat your oven to 475F.</li>
<li>Drizzle over some more olive oil, along with the zest of 1 lemon, freshly picked rosemary, dried black garlic, and flakey salt.</li>
<li style="font-weight: 400;" aria-level="1">
<p><span style="font-weight: 400;">Bake for 22 - 25 minutes or until the top is golden brown and the edges are crispy. Let cool for 5 - 10 minutes before cutting and enjoying!</span></p>
</li>
</ol>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-12-06_at_12.10.05_PM.png?v=1670346629" alt="" style="float: none;"></div>
<h2 style="text-align: center;"><span style="text-decoration: underline;"><b>Notes:</b></span></h2>
<p><span style="font-weight: 400;">If you know you are going to make clams, try to get them one day early so you can let them sit in some water. This will let the clams spit out any salt they might have inside them or on their shell. Within the hour that you are going to make the clams you can drain them out and give them one more quick rinse to make sure they don't have any residual sand on their shell. The last thing you want is to bite into a sandy clam. </span> <span style="font-weight: 400;">This focaccia recipe can be made on the same day but I find that letting it rest for 24 - 48 hours really makes a difference in flavor and texture. Plus it totally makes your life easier if you are making this dish for a picnic with friends or a quick and light dinner. All you need to do is bake off the focaccia and cook the clams. Super simple! </span> <span style="font-weight: 400;">Lastly, I don't dimple my focaccia as a preference. I don't want to disturb all the gas it has created but if you want to dimple it, dip your hand in salted water or oil before doing so. This will help the dough from sticking to you.</span></p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/7-recipes-you-can-make-in-a-pizza-oven-not-pizza</id>
    <published>2022-11-23T11:10:26-05:00</published>
    <updated>2024-07-23T12:42:06-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/7-recipes-you-can-make-in-a-pizza-oven-not-pizza"/>
    <title>7 Recipes You Can Make In A Pizza Oven (That&apos;s Not Pizza!)</title>
    <author>
      <name>Alex C</name>
    </author>
    <content type="html">
      <![CDATA[<p>It's actually insane how much pizza oven technology has advanced in the last five years to the point where people like you and me, regular home cooks, can bang out incredible restaurant style dishes at home. Although one of these pizza ovens is going to be a fraction of the cost of an actual wood fired brick oven, it's still an investment no matter how you cut it. So the goal of today is to really see how far we can push a pizza oven. I'm going to be testing its limits but trying out seven different recipes, all of which are not pizza! Fun recipes like ribeye, honey roasted carrots, apple and oat crumble, and tandoori inspired chicken skewers! <a href="https://m.youtube.com/watch?v=EDeIkfVbfgM" target="_blank" rel="noopener noreferrer">Click here to see the full video! </a></p>
<p><span style="text-decoration: underline;"><strong><span class="Apple-converted-space">Pita Pockets:</span></strong></span></p>
<p style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-11-16_at_6.07.25_PM.png?v=1668642822" alt="" style="float: none;"></p>
<p>Ingredients:</p>
<ul>
<li><span style="vertical-align: sub;">500 grams of flour</span></li>
<li><span style="vertical-align: sub;">2 gram of yeast</span></li>
<li><span style="vertical-align: sub;">10 grams of salt</span></li>
<li><span style="vertical-align: sub;">325 grams of water</span></li>
</ul>
<p> </p>
<p>Instructions:</p>
<ol>
<li><span style="vertical-align: sub;">In a large bowl, combine the flour, yeast, salt, and water. Mix until you have a shaggy dough ball. Take it out of the bowl and give it a few stretch &amp; folds over the course of two hours.</span></li>
<li><span style="vertical-align: sub;">Place it into a greased bowl and cover. Let it sit overnight.</span></li>
<li><span style="vertical-align: sub;">The next day, take the dough out and form out 8 - 10 mini dough balls. Let it rest for 30 minutes covered.</span></li>
<li><span style="vertical-align: sub;">Roll out a mini dough ball into a circle about 1/4 inch thick. <a href="https://m.youtube.com/watch?v=EDeIkfVbfgM" target="_blank" rel="noopener noreferrer">See how I did this here! </a></span></li>
<li><span style="vertical-align: sub;">Place your pita into the pizza oven and cook for 1 - 2 minutes. Most times you will get a puff but sometime you wont! </span></li>
<li><span style="vertical-align: sub;">Repeat until you have used up all the mini dough balls.</span></li>
</ol>
<p><span style="text-decoration: underline;"><strong><span class="ac-designer-copy">Flame Grilled Steak</span> </strong></span><span><strong><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-11-16_at_6.11.40_PM.png?v=1668642815" style="float: none;"></strong></span> Ingredients:</p>
<ul>
<li>1 grass fed rib eye, about 2 lbs  </li>
<li>Salt and pepper to season </li>
<li>Oil to coat</li>
</ul>
<p> </p>
<p>Instructions:</p>
<ol>
<li>Pat dry your steak and then season both sides with salt and pepper. </li>
<li>Place it on a rack and keep it in the fridge overnight to cure. </li>
<li>The next day, drizzle over some oil and place the steak in a grill or cast iron tray. Slide it into the pizza oven (closer to the back of the oven). </li>
<li>After 2- 3 minutes, take the steak out and flip it over. Place it back in the oven and cook for another 2 minutes. </li>
<li>Remove the steak from the hot pan so it doesn't over cook and let it cool down before you slice it into strips! </li>
</ol>
<p><span style="text-decoration: underline;"><strong>Flame Roasted Steak Fries</strong></span> </p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-11-16_at_6.52.57_PM_1.png?v=1668642871" alt="" style="float: none;"></div>
<p>Ingredients:  </p>
<ul>
<li>4 - 5 potatoes</li>
<li>Olive oil </li>
<li>Salt to season</li>
</ul>
<p> </p>
Ingredients: <br>
<ol>
<li>Slice your potatoes into thick wedges and cook in boiling water until fork (approx. 4 - 5 minutes).</li>
<li>Drain the potatoes and add them to a bowl. Toss with oil and salt. </li>
<li>Place the potatoes into a pan and slide into the pizza oven. Cook for 2 - 3 minutes. </li>
<li>Remove from the oven and serve with ketchup! </li>
</ol>
<p class="section"><span style="text-decoration: underline;"><strong>Flame Roasted Carrots</strong></span></p>
<p class="section">Ingredients </p>
<ul>
<li>3 - 4 carrots</li>
<li>Olive oil </li>
<li>1 tablespoon of honey</li>
<li>Salt to season</li>
</ul>
<p class="page" title="Page 6"> </p>
<p>Ingredients: </p>
<ol>
<li>Slice your carrots into 2 - 3 inch pieces. </li>
<li>Drop the carrots into a pot of boiling water and cook them for 4 - 5 minutes. </li>
<li>Drain the carrots and toss in a bowl with honey, oil, and salt. </li>
<li>Place the carrots into a cast iron pan and slide into the pizza oven. Cook for 3 minutes. Watch them carefully to make sure they don't burn!  </li>
<li>Remove from the oven and enjoy! </li>
</ol>
<p><span style="text-decoration: underline;"><strong><span>Tandoori</span> Inspired Chicken Skewer</strong></span></p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-11-16_at_6.24.29_PM.png?v=1668642811" alt="" style="float: none;"></div>
<p>Ingredients:   </p>
<ul>
<li>1 teaspoon of cumin seed </li>
<li>1 teaspoon of coriander seeds </li>
<li>1 teaspoon of dried oregano </li>
<li>Small knob of fresh ginger </li>
<li>Small knob of fresh turmeric </li>
<li>1 clove of garlic </li>
<li>1 spicy chili pepper </li>
<li>1 teaspoon of paprika </li>
<li>1 tablespoon of olive oil </li>
<li>1 tablespoon of vinegar </li>
<li>2 tablespoon of yogurt </li>
<li>1 teaspoon of salt </li>
<li>1 pound of chicken thighs, deboned</li>
</ul>
<p> </p>
<p>Instructions: </p>
<ol>
<li>To a mortar and pestle, add in cumin seeds, coriander seeds, and dried oregano. Grind until you have a nice powder. </li>
<li>Next, grate in fresh ginger, fresh turmeric, a clove of garlic, and a chili pepper. </li>
<li>Add in paprika, olive oil. vinegar, yogurt, and salt. Mix and set aside. </li>
<li>Cut the chicken thighs into bite sized pieces and pour the marinade you just made over the chicken thighs. Mix to combine and let marinate overnight. </li>
<li>The next day, skewer the chicken pieces and place onto a tray. Slide in the chicken skewers and cook for 3 - 4 minutes. Check on them at the halfway mark to make sure nothing is burning. </li>
</ol>
<ol></ol>
<p><span style="text-decoration: underline;"><strong>Apple &amp; Oat Crumble</strong></span> <span style="text-decoration: underline;"><strong></strong></span></p>
<div style="text-align: left;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/Screen_Shot_2022-11-16_at_6.30.42_PM.png?v=1668642805" alt="" style="float: none;"></div>
<p style="text-align: left;">Ingredients:</p>
<ul>
<li>8-9 honey crisp apples, peeled &amp; cored </li>
<li>3 tablespoon of butter </li>
<li>2 tablespoon of flour </li>
<li>1 tablespoon of cinnamon </li>
<li>1 teaspoon of vanilla </li>
<li>3 tablespoons of honey </li>
<li>1/4 cup of water </li>
<li>1/2 cup of oats </li>
<li>1/2 cup of flour </li>
<li>1/2 cup of coconut sugar </li>
<li>3 tablespoon of chopped butter</li>
</ul>
<p> </p>
<p>Instructions: </p>
<ol>
<li>Cut the peeled and cored apples into slices. Add them to a cast iron pan along with butter, flour, cinnamon, vanilla, honey, and water. </li>
<li>Cook on medium until the apple are soft and the sauce has thickened a bit (approx. 10 mins). Shut the flame off and let cool.</li>
<li>To a bowl add in oats, flour, coconut sugar, and butter. Using your fingers mix your crumble mixture together. Sprinkle this mixture all over the top of the apples. </li>
<li>Slide your apple crumble into the pan and cook for 4 - 5 minutes.<a href="https://www.youtube.com/watch?v=EDeIkfVbfgM" target="_blank" rel="noopener noreferrer"> Make sure the flame isn't too strong. My oven was around 450 degrees. </a>
</li>
<li>Remove from heat and serve with whipped cream or ice cream! </li>
</ol>
<ol></ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/cinnamon-swirled-pumpkin-brioche-is-my-new-favorite-sweet-bread</id>
    <published>2022-11-21T22:21:47-05:00</published>
    <updated>2024-11-10T20:03:31-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/cinnamon-swirled-pumpkin-brioche-is-my-new-favorite-sweet-bread"/>
    <title>Cinnamon swirled pumpkin brioche is my new favorite sweet bread</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-51ej7 kt-adv-heading_45s1br1imdkwzx3rka public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwxxn8 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-51ej7">One of my favorite activities in the whole world is grocery shopping. It’s actually what made me fall in love with food.There’s just something about visiting a market or store, going down every single aisle and looking at every single shelf for new products. Fall is actually <em>prime </em>grocery shopping time because there is never another season where so many new products get released. My favorite store for seasonal products is Trader Joe’s. Is anyone really surprised though? Trader Joe’s is just known for rotating products every season and their fall lineup this year just hits all the right places. Recently, the two things in my cart that weren’t pumpkin, cinnamon, or maple flavored were popcorn &amp; broccoli. I know, i know… super healthy.</p>
<p class="kt-adv-headingviewer-51ej7 kt-adv-heading_45s1br1imdkwzx3rka public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwxxn8 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-51ej7"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_660932940aa0488d89275a889d84276bmv2-795x1024_84a6e7a2-16af-4871-84dc-51d0bbc1a3b4.jpg?v=1668716878" alt=""></p>
<p>However, out of all the fall flavored things I have tried this season, the one thing that I have bought <em>numerous </em>times is the pumpkin brioche twist. It is unreal. So soft, swirled with cinnamon, pre-sliced, and perfect for french toast. I had to try making it so here we are… a classic brioche with eggs, milk, and butter twisted and braided to reveal a cinnamon sugar swirl throughout. It’s light and air-y. Perfect for ripping into for breakfast and dipping into your morning tea or coffee. If you have some extra time on your hands, stuff it with some cream cheese or jam and turn it into some stuffed french toast! Either way, this fall inspired brioche is bound to be a crowd pleaser.</p>
<p class="kt-adv-headingviewer-60v9g kt-adv-heading_45s1br1imdkwzx3s11 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwxxn8 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-60v9g"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_1a0697eac8a24bb083122ece288b0665mv2-1024x683.jpg?v=1668716900" alt=""></p>
<h2 id="viewer-crqph" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Pumpkin Brioche Bread</u></strong></h2>
<p class="kt-adv-headingviewer-5c6t4 kt-adv-heading_45s1br1imdkwzx3t7x public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx3t97 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-5c6t4"><strong>Ingredients:</strong></p>
<ul>
<li>½ package of instant yeast</li>
<li>¼ cup of sugar</li>
<li>¾ cup of pumpkin puree</li>
<li>¼ cup of milk</li>
<li>2 eggs</li>
<li>3 cups of all purpose flour</li>
<li>1 teaspoons of salt</li>
<li>3 tablespoons of softened butter</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-e8rfv kt-adv-heading_45s1br1imdkwzx3tow public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx1ei5 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-e8rfv">Instructions:</p>
<ol>
<li>In a standing mixer, combine the yeast with 2 tablespoons of water. Let it bloom.</li>
<li>Next, add in the sugar, pumpkin puree, milk, and eggs. Mix to combine.</li>
<li>Add in the flour and salt. Knead on medium low speed until you have a slightly sticky and tacky dough.</li>
<li>Add in 3 tablespoons of softened butter. Knead the dough for 5 minutes.</li>
<li>Take the dough out onto a lightly floured surface and shape into a ball. Set it in a grease bowl. Let it rise for about 1-1⁄2 hours or until it doubles in size.</li>
<li>Once the dough has proofed, knock out the air and pat it into a rectangle. The shorter end should match the length of your the loaf pan that you are using.</li>
<li>Dot the cinnamon butter mix (see recipe below) all over the dough. Roll the shorter end of the dough into a log. Cut the log in half lengthwise and place the cut side up. Twist the strands together so the layers show. See photos below for reference.</li>
<li>Place into a greased loaf pan and let proof for 1-1 1⁄2 hours or until the dough has doubled.</li>
<li>Sprinkle the proofed dough with cinnamon sugar (equal parts sugar &amp; cinnamon) and preheat your oven to 350 degrees Fahrenheit.</li>
<li>Bake for 45 – 50 minutes or until the bread hits 190-200F.</li>
</ol>
<ol class="public-DraftStyleDefault-ol"></ol>
<h2 id="viewer-6nltd" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Cinnamon Butter Swirl:</u></strong></h2>
<p class="kt-adv-headingviewer-7kmap kt-adv-heading_45s1br1imdkwzx3ucu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx3ueq font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7kmap"><strong><u class="_3zM-5">Ingredients</u></strong></p>
<ul>
<li>⅓ cup brown sugar</li>
<li>4 tablespoons of softened butter</li>
<li>4 tablespoons of flour</li>
<li>1 tablespoons ground cinnamon or pumpkin pie spice</li>
<li>1/2 teaspoon fine salt</li>
</ul>
<ul class="public-DraftStyleDefault-ul"></ul>
<p class="kt-adv-headingviewer-44jpv kt-adv-heading_45s1br1imdkwzx3umu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx3uo4 font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-44jpv">Instructions:</p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-dmdq9" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a bowl combine the brown sugar, butter, flour, cinnamon, and salt. Mix until combined. Set aside until ready to use.</p>
</li>
</ol>
<p><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_d93caf03c39b47e6ae8021ce3fb6c2ffmv2-683x1024_248924db-1eee-4509-8368-e5c5259817eb.jpg?v=1668716923" alt=""></p>
<h2 id="viewer-8691s" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Notes/Tips</u></strong></h2>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-ase3j" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">The dough will be sticky and tacky so be sure to generously flour your surface as well as being mindful to not touch the dough for too long. In this case, flour is your best friend.</p>
</li>
<li id="viewer-fgdfc" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">I used a 7 inch loaf pan but you can use any bakeware (or no bakeware) you want. I also made them into braided rounds and they came out great.</p>
</li>
<li id="viewer-e4jui" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">The flour cinnamon sugar mixture will not “spread” like butter. You will need to dot it on and gently flatten out or flatten it out with two pieces of parchment and then lay it on your dough. Either way is fine. I always got with dotting because it’s more fun and it’s easier.</p>
</li>
<li id="viewer-b194b" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">You don’t need to add more cinnamon sugar on top. You can just do a simple egg wash. I liked the extra sugar for the crunch!</p>
</li>
</ul>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/i-learned-the-secret-to-the-perfect-lobster-roll</id>
    <published>2022-09-28T15:47:21-04:00</published>
    <updated>2024-07-30T11:13:46-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/i-learned-the-secret-to-the-perfect-lobster-roll"/>
    <title>I learned the secret to the perfect lobster roll</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxb98i public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">New England Style vs Maine Style? Butter vs Mayo? Which one is better? Which one should reign supreme? The heated debate about who has the best lobster roll on the east coast. Well, today’s sandwich series is all about lobster rolls and which one I think its better.</p>
<p class="kt-adv-headingviewer-1oege kt-adv-heading_45s1br1imdkwzxb9mb public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1oege">Both rolls will be filled to the brim with luscious, sweet, and fresh lobster meat that Mark, a lobster expert, taught me how to get all the meat out of a fresh lobster along with the proper way to cook them. And since this is the sandwich series, you know I had to make the coveted rolls.</p>
<p class="kt-adv-headingviewer-bmq6n kt-adv-heading_45s1br1imdkwzxba09 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bmq6n">The homemade brioche buns I made are on the next level! They are baked together so that when you rip them apart they are still fluffy on the outside as well as the inside. They get a brush of butter on each side and then get grilled for that light crunch on the outside. To learn more about lobsters and to find out which lobster roll I crown supreme, click here to watch the full video!</p>
<h2 id="viewer-eigpt" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Brioche Style Lobster Rolls</u></strong></h2>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-boe4l kt-adv-heading_45s1br1imdkwzxbard public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-boe4l"><strong><u class="_3zM-5">Ingredients:</u></strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-dqeoa" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 teaspoon of instant yeast</p>
</li>
<li id="viewer-fl6re" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 tablespoons of sugar</p>
</li>
<li id="viewer-ef9oh" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 1/4 cups of warm milk</p>
</li>
<li id="viewer-avrvf" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">3 eggs</p>
</li>
<li id="viewer-e1vee" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">5 cups of white bread flour, plus 1 cup more</p>
</li>
<li id="viewer-9u3lp" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 tablespoons of salt</p>
</li>
<li id="viewer-eodd6" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/3 cup of softened butter</p>
</li>
<li id="viewer-p942" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 egg, for an egg wash</p>
</li>
<li id="viewer-ejfah" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 tablespoon Sesame seeds</p>
</li>
</ul>
<p class="kt-adv-headingviewer-1mhn5 kt-adv-heading_45s1br1imdkwzxbb1i public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1mhn5"><strong><u class="_3zM-5">Instructions:</u></strong></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-6gp0n" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a large bowl combine 2 teaspoon of instant yeast, 2 tablespoons of sugar, and 1 1/4 cups of warm milk. Let that sit and activate for about 5 minutes. Next, add in 3 eggs and mix until well combined.</p>
</li>
<li id="viewer-fl95r" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Then add in 5 cups of white bread flour and 2 tablespoons of salt. Mix until all the dry ingredients has been absorbed. Be aware that this dough is very soft so if you need to put some flour dough to help you knead do so! Knead for about 5 minutes or until the dough starts to become nice and soft.</p>
</li>
<li id="viewer-2ofjo" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Spread the butter on top of the dough and start to knead it in. I ended up adding it 1 cup more flour to help knead in the butter. Check out the video to see how I incorporate the butter by hand if you are having some trouble.</p>
</li>
<li id="viewer-38hic" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once it starts to feel more smooth, let it rest for 5 minute before kneading it again. Place it in a bowl and let it rise for about 1 – 2 hours.</p>
</li>
<li id="viewer-29ain" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once double in sized, split it into 9 rolls and let it sit for 5 minutes.</p>
</li>
<li id="viewer-9vodi" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Forming the rolls is quite easy. Flatten it out into a rectangle and roll it up while tucking and creating tension in the roll. Be sure to close the seam and then roll outwards to elongate the roll. See the video here to see how I did it!</p>
</li>
<li id="viewer-d27nk" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Place them on a parchment lined baking tray and be sure to place them 1/4 -1/2 inch in between. Let them proof for 1 – 2 hours or until they have doubled in size.</p>
</li>
<li id="viewer-2ivf0" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once they have doubled in size, give them an egg wash and sprinkle on some sesame seeds. Bake them in a preheat oven at 375 degrees farneehit for 20 minutes</p>
</li>
</ol>
<h2 id="viewer-41h2b" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Mark’s Hybrid Lobster Roll (Butter)</u></h2>
<p> </p>
<figure class="wp-block-image undefined"><img class="aligncenter wp-image-2026 size-full" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_15d01d163c474df7b7348b08140f531amv2.png" alt="" width="777" height="440"></figure>
<p class="kt-adv-headingviewer-902fi kt-adv-heading_45s1br1imdkwzxbbwq public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-902fi"><strong><u class="_3zM-5">Ingredients:</u></strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-bdtbd" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 cup of lobster meat</p>
</li>
<li id="viewer-9hher" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 tablespoons of melted butter, maybe more depending on the number of rolls your making</p>
</li>
<li id="viewer-5autk" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Homemade brioche buns</p>
</li>
<li id="viewer-4ufvs" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Sprinkle of seafood seasoning/lobster seasoning</p>
</li>
</ul>
<p class="kt-adv-headingviewer-cc10c kt-adv-heading_45s1br1imdkwzxbc5w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cc10c"><strong><u class="_3zM-5">Instructions:</u></strong></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-52kc8" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Start by grilling your brioche bun. Butter both sides and grill on a pan on medium heat.</p>
</li>
<li id="viewer-dbc9o" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Take the cold lobster meat, stuff in the warm bun, and drizzle a little bit of butter over top.</p>
</li>
<li id="viewer-9qkah" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Take a lobster/seafood seasoning and sprinkle a little bit just over top and enjoy!!</p>
</li>
</ol>
<h2 id="viewer-abtmt" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Secret Lobster Seasoning</u></strong></h2>
<p> </p>
<figure class="wp-block-image undefined"><img class="size-full wp-image-2029 aligncenter" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_fbd9b7156fc64ae0b63ff288682ea1b5mv2.png" alt="" width="801" height="491"></figure>
<p class="kt-adv-headingviewer-4ob8i kt-adv-heading_45s1br1imdkwzxbcr2 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4ob8i"><strong><u class="_3zM-5">Ingredients:</u></strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-3nrlh" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 teaspoon of paprika</p>
</li>
<li id="viewer-8th23" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 teaspoon celery salt</p>
</li>
<li id="viewer-danb" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon of dry mustard</p>
</li>
<li id="viewer-eniu2" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon of black pepper</p>
</li>
<li id="viewer-5gr6l" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon of nutmeg</p>
</li>
<li id="viewer-97bjq" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon of cinnamon</p>
</li>
<li id="viewer-cbd5q" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon of cayenne</p>
</li>
<li id="viewer-cka0l" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/2 teaspoon ground allspice</p>
</li>
</ul>
<p class="kt-adv-headingviewer-4j9u kt-adv-heading_45s1br1imdkwzxbczz public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4j9u"><strong><u class="_3zM-5">Instructions:</u></strong></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-c90cd" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Add all the seasoning above in a motor &amp; pestle and grind up to combine.</p>
</li>
<li id="viewer-daf" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Place into a air tight container and save in your spice cabinet. Use when needed!</p>
</li>
</ol>
<h2 id="viewer-8mj34" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Maine Style Lobster Roll (Mayo)</u></h2>
<p> </p>
<figure class="wp-block-image undefined"><img class="size-full wp-image-2027 aligncenter" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_4892a224b7a04f46ba7931055e1c5be3mv2.png" alt="" width="778" height="430"></figure>
<p class="kt-adv-headingviewer-825i5 kt-adv-heading_45s1br1imdkwzxbdl5 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-825i5"><strong><u class="_3zM-5">Ingredients:</u></strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-cive4" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 teaspoon of fresh parsley</p>
</li>
<li id="viewer-a9dkj" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 teaspoon of fresh dill</p>
</li>
<li id="viewer-3nhg3" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 teaspoon of basil</p>
</li>
<li id="viewer-9534i" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 stalk of celery</p>
</li>
<li id="viewer-5glhk" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 1/2 cup of lobster meat</p>
</li>
<li id="viewer-47s89" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Lemon</p>
</li>
<li id="viewer-5v3io" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 heaping tablespoon of homemade mayo</p>
</li>
<li id="viewer-7pj59" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Homemade brioche buns</p>
</li>
</ul>
<p class="kt-adv-headingviewer-ajdrp kt-adv-heading_45s1br1imdkwzxbe8h public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ajdrp"><strong><u class="_3zM-5">Instructions:</u></strong></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-fhouk" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Start by roughly chopping the parsley, dill, and basil. Next, dice the celery into small cubes just to give the lobster roll some crunch. Toss everything into the bowl with your chopped lobster meat.</p>
</li>
<li id="viewer-e6mhk" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Squeeze in some lemon juice and add in your mayo. Mix to combine.</p>
</li>
<li id="viewer-88h0j" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Butter both sides of your lobster roll and grill on a pan on medium heat. Stuff your delicious mayo based lobster meat into your buttered and grilled brioche New England style buns and enjoy!</p>
</li>
</ol>
<h2 id="viewer-33m30" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Homemade Mayo</u></strong></h2>
<p> </p>
<figure class="wp-block-image undefined"><img class="size-full wp-image-2025 aligncenter" src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_010a6621f5f8446c808f8d464f76db7bmv2.png" alt="" width="780" height="438"></figure>
<p class="kt-adv-headingviewer-2cucf kt-adv-heading_45s1br1imdkwzxbf46 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-2cucf"><strong><u class="_3zM-5">Ingredients:</u></strong></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-542pj" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 egg yolk</p>
</li>
<li id="viewer-e5jhv" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">About 1 cup of oil</p>
</li>
</ul>
<p class="kt-adv-headingviewer-4un3a kt-adv-heading_45s1br1imdkwzxbfiw public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4un3a"><strong><u class="_3zM-5">Instructions:</u></strong></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-1g29b" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a large bowl add in 1 egg yolk and start whisking like a mad man.</p>
</li>
<li id="viewer-9rgp8" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Slowly drip in your oil and whisk until the oil has been emlusified. Check out the video here to learn more!</p>
</li>
<li id="viewer-dciia" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Continue this process and be sure to not add too much oil at one. You really want to make sure the oil has been absorbed before adding any more so that it doesn’t break.</p>
</li>
</ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/focaccia-showdown-is-this-the-end-of-instant-yeast-forever</id>
    <published>2022-09-28T09:50:14-04:00</published>
    <updated>2023-07-27T12:02:45-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/focaccia-showdown-is-this-the-end-of-instant-yeast-forever"/>
    <title>Focaccia showdown: is this the end of instant yeast forever?!</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzx6jlh public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">I normally make tons of bread in my kitchen but I rarely ever make focaccia bread. However, I have been in the kitchen recipe testing to create an airy, fluffy, and open crumb focaccia bread recipe for you guys and have been wanting to share it with you.</p>
<p class="kt-adv-headingviewer-65vkr kt-adv-heading_45s1br1imdkwzx6jud public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzx6jy1 has-text-color font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-65vkr">I’ve come to find that focaccia is such an underrated bread to make. There is no shaping the dough, you really just need to work on the fermentation, proofing period, and developing the flavors through quality ingredients in the dough and in the toppings. It’s super simple and easy to make but you guys know me and you know I can’t just do instant yeast focaccia bread. I have to create a sourdough one as well! I even created a sourdough starter guide for you guys so that your starter will be fully activated and ready to go when you want to make homemade focaccia. <a class="_3Bkfb _1lsz7" href="https://www.sourdoughu.com/sourdough-starter" target="_blank" rel="noopener noreferrer"><u class="_3zM-5"><strong>Click here to get your free sourdough starter pdf download!</strong></u></a></p>
<p class="kt-adv-headingviewer-cmnhg kt-adv-heading_45s1br1imdkwzx6kbg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv5tm has-text-color font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cmnhg">In this episode, I pin an olive and sundried tomato focaccia made with instant yeast against a mushroom focaccia made with wild sourdough starter. Will the sourdough focaccia have a better crust? Crumb structure? Flavor? Or will it fall flat? I’m here to find out… 28 hour focaccia versus 4.5 hour focaccia. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=Xkz202NeaNI" target="_blank" rel="noopener noreferrer"><u class="_3zM-5">Click here to find the answers!</u></a></p>
<h2 id="viewer-cito8" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Sourdough Mushroom Focaccia</u></h2>
<p class="kt-adv-headingviewer-75d2c kt-adv-heading_45s1br1imdkwzx6l8h public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwober has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-75d2c"><em>Ingredients:</em></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-6nao8" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 cups of stone ground flour (220 grams)</p>
</li>
<li id="viewer-a47ch" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 cups of all purpose flour (220 grams)</p>
</li>
<li id="viewer-egdr8" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 ½ teaspoons of salt (5 grams)</p>
</li>
<li id="viewer-9us3s" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">½ cup of starter (75 grams)</p>
</li>
<li id="viewer-a5g25" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/8 cup of olive oil (50 grams)</p>
</li>
<li id="viewer-a7ta2" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 ¼ cup of water (312 grams)</p>
</li>
<li id="viewer-bp16d" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Sliced baby bella mushrooms, optional</p>
</li>
<li id="viewer-9s0dk" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Sliced garlic, optional</p>
</li>
<li id="viewer-4b5lv" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Red pepper flakes, optional</p>
</li>
<li id="viewer-4joi2" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Salt, optional</p>
</li>
</ul>
<p> </p>
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_10c88e398e874afe96fd7abd80ad6e35mv2_29dac5b7-10eb-4a64-a041-b8688ed92a24_480x480.png?v=1661879187" alt="" style="float: none;"></div>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-afmq2 kt-adv-heading_45s1br1imdkwzx6ls1 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwober has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-afmq2"><em>Instructions:</em></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-ai93l" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Start by feeding your sourdough starter with equal parts flour and water. I used about 50 grams of flour and 50 grams of water. <a class="_3Bkfb _1lsz7" href="https://www.sourdoughu.com/sourdough-starter" target="_blank" rel="noopener noreferrer" data-hook="linkViewer"><strong><u class="_3zM-5">If you have any questions about your starter click the link here to get your free sourdough starter pdf download!</u></strong><u class="_3zM-5"></u></a></p>
</li>
<li id="viewer-5rjb9" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Set your starter aside so that it can become super bubbly and active. This will take 3 – 4 hours depending on the temperature of your kitchen.</p>
</li>
<li id="viewer-frphe" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your starter is bubbly and ready to go, combine 2 cups of stone ground flour, 2 cups of all purpose flour, 1 ½ teaspoons of salt, ½ cup of starter, 1/8 cup of olive oil, and 1 ¼ cups of water. Mix until everything is combined.</p>
</li>
<li id="viewer-3i031" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Let it rest for about 30 minutes before giving it your first stretch and fold. Continue giving it 2 more stretches and folds every 30 minutes.</p>
</li>
<li id="viewer-a3qag" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">After your stretch and folds are done, cover your dough and set in the fridge overnight to really develop the flavor.</p>
</li>
<li id="viewer-f4uvb" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">The next day, take it out of the fridge and let it sit on the counter for 2 – 3 hours so that it can acclimate. Give it one stretch and fold and oil up your 9×13 inch baking pan.</p>
</li>
<li id="viewer-2usu5" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Dump your dough out into the baking tray and push and stretch your dough so that it fills up the baking tray. If it doesn’t want to stretch give it a 30 minute break before pushing and stretching the dough again.</p>
</li>
<li id="viewer-83sk0" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Let the dough rise for about 2 – 3 hours on the counter until it has gained some volume. In the meantime you can prep your toppings.</p>
</li>
<li id="viewer-1jlh2" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a pan, add in some oil and once you see little wisps of smoke add in your mushrooms. Fry for about 3 – 4 minutes and then sprinkle in your sliced garlic, red pepper, and salt. Continue cooking for about 1 more minute and then remove from the heat and let cool.</p>
</li>
<li id="viewer-cnlpf" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your sourdough focaccia bread is puffy, drizzle on olive oil and your mushrooms! Preheat your oven to 450 degrees and let the dough proof for 30 minutes. Bake for 30 minutes.</p>
</li>
</ol>
<p> </p>
<figure class="wp-block-image undefined">
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_accb9e26e6b3415895f3effe534255f0mv2_2ff4544e-701b-43f9-bd00-617c3a0c515e_480x480.png?v=1661879211" alt="" style="float: none;"></div>
</figure>
<h2 id="viewer-6vt6f" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><u class="_3zM-5">Baker’s Yeast Olive &amp; Sundried Tomato Focaccia</u></h2>
<p class="kt-adv-headingviewer-9f39q kt-adv-heading_45s1br1imdkwzx6mgu public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwober has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9f39q"><em>Ingredients:</em></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-b93sd" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 cups of stone ground flour (220 grams)</p>
</li>
<li id="viewer-7kf09" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 cups of all purpose flour (220 grams)</p>
</li>
<li id="viewer-c2n41" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 ½ teaspoons of salt (5 grams)</p>
</li>
<li id="viewer-2a0a2" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 ½ teaspoon of rapid rise yeast (5 grams)</p>
</li>
<li id="viewer-8osv6" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1/8 cup of olive oil (50 grams)</p>
</li>
<li id="viewer-1enmm" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">1 ½ cups of warm water (375 grams)</p>
</li>
<li id="viewer-cvb2q" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Black olives, optional</p>
</li>
<li id="viewer-5cugj" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Sun dried tomatoes, optional</p>
</li>
<li id="viewer-80ntj" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Rosemary, optional</p>
</li>
</ul>
<p> </p>
<figure class="wp-block-image undefined">
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_bafa756de2f64d979ccf3127cfce68fcmv2_87a4a908-dd33-4643-9b50-b1fd787c66b3_480x480.png?v=1661879235" alt="" style="float: none;"></div>
</figure>
<p class="kt-adv-headingviewer-dva6a kt-adv-heading_45s1br1imdkwzx6mz3 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwober has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-dva6a"><em>Instructions:</em></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-e92n1" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a large bowl combine 2 cups of stone ground flour, 2 cups of all purpose flour, 1 ½ teaspoons of salt, 1 ½ teaspoons of rapid rise yeast , ⅛ cup of olive oil, and 1 ½ cups of water. Your dough should be very wet but don’t worry that’s what we are looking for.</p>
</li>
<li id="viewer-j34s" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Let it rest for about 15 minutes before giving it your first stretch and fold. Continue giving it 2 more stretches and folds every 15 minutes.</p>
</li>
<li id="viewer-6c45m" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your stretch and folding is done, let it rise for about 1 – 2 hours or until it doubles in size.</p>
</li>
<li id="viewer-6207f" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Using a 9×13 inch baking tray, drizzle in some olive oil and spread it out in the pan. Make sure to oil up the sides and the corners.</p>
</li>
<li id="viewer-do9qh" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Add in your focaccia dough and spread it out as best you can. Let it rest for about 15 minutes so the gluten structure in the dough can relax and you can stretch it to the full size of your pan.</p>
</li>
<li id="viewer-4qgck" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once you have stretched your dough out, give it another 15 minutes rest.</p>
</li>
<li id="viewer-f3s0" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Next, drizzle more olive oil over your dough. Dot your dough with cut up sundried tomatoes, olives, and rosemary.</p>
</li>
<li id="viewer-60e3j" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Using a salt brine, which is just 1/4 cup of warm or room temperature water with about 1 teaspoon of salt mixed in until dissolved, start dimpling your bread being sure to push some of your topping into your dough. Cover your dough and proof for about 1 hour or until it has doubled in size.</p>
</li>
<li id="viewer-dr4vv" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your dough has risen, preheat your oven to 450 degrees and bake for 25 – 28 minutes.</p>
</li>
</ol>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/bread-rough</id>
    <published>2022-09-28T09:49:20-04:00</published>
    <updated>2023-07-27T12:03:14-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/bread-rough"/>
    <title>Making Sourdough With No Equipment (+Starter From Scratch!)</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzx1odk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">So many people have way more time to spend in the kitchen and tons of people have been making more sourdough for the first time. Since I have been making sourdough for years now I have a whole set of different kinds of equipment to use to bake the perfect loaf but some of you guys are just starting out. You might not have all the equipment to bake the “perfect” sourdough loaf and that’s okay. Since I have been moving around a lot this past couple weeks, I wasn’t able to carry all my kitchen equipment with me… and not even my sourdough starter! With everyone making sourdough bread at home using what they have at home I want to help you along by showing some cool hacks to making great sourdough with no equipment. No bench scraper, banneton, or dutch oven? No problem!</p>
<p class="kt-adv-headingviewer-9eibm kt-adv-heading_45s1br1imdkwzx1otk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv5tm has-text-color font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9eibm"><span style="color: #f2be8a;"><a class="_3Bkfb _1lsz7" href="https://www.sourdoughu.com/4-sourdough-recipes?utm_medium=social&amp;utm_source=youtube&amp;utm_campaign=LeadMagnet&amp;utm_term=yg5nLQVg4VY&amp;utm_content=HowToMakeSourdoughBreadByFeelNoRecipe" target="_blank" rel="noopener noreferrer" style="color: #f2be8a;"><u class="_3zM-5">Also don’t forget to check out my checklist for sourdough so that you are able to make sourdough on whatever schedule you are on now. In my recent video I am following the flex bake checklist!</u></a></span></p>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-4r9cn kt-adv-heading_45s1br1imdkwzx1pwg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6jb has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4r9cn"><strong><u class="_3zM-5">Making a Starter From Scratch:</u></strong></p>
<p class="kt-adv-headingviewer-6jsgd kt-adv-heading_45s1br1imdkwzx1q5z public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6jsgd"><em><u class="_3zM-5">Ingredients:</u></em></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-4ipqe" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">8 – ¼ cups of all purpose flour, total 2 cups total estimated</p>
</li>
<li id="viewer-174n" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">8 – ¼ cups of water, 2 cups total estimated</p>
</li>
</ul>
<p class="kt-adv-headingviewer-atcru kt-adv-heading_45s1br1imdkwzx1qfs public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-atcru">Note: You really just need equal parts of flour and water by volume. By eye and texture, you are looking for a cake batter like consistency for your starter.</p>
<p class="kt-adv-headingviewer-atcru kt-adv-heading_45s1br1imdkwzx1qfs public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwodvu has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-atcru"> </p>
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/a27d24_4f029d59add845f5b8469a4e37822c77mv2_98a329a5-556b-47e6-8b5f-39a958329d17_480x480.jpg?v=1661878329" alt="" style="float: none;"></div>
<figure class="wp-block-image undefined"></figure>
<p class="kt-adv-headingviewer-6rqde kt-adv-heading_45s1br1imdkwzx1r9w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6rqde"><em><u class="_3zM-5">Instructions:</u></em></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-fdp4r" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Start by combining equal parts of flour and water by volume (about ¼ cup of flour) in a jar and let it sit on your countertop for one day. You are really looking for a cake batter consistency. After one day you should start to see small bubbles starting to form.</p>
</li>
<li id="viewer-44n90" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Then feed it again with equal parts of flour and water and let it sit for another day. For day two you should start to see even more bubbles but it probably doesn’t smell too sour which is totally okay.</p>
</li>
<li id="viewer-b437u" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">For day three, give it another feeding of equal parts of flour and water and let it sit on your counter overnight.</p>
</li>
<li id="viewer-39jmp" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">On day four, you should see it really rise. Discard half of your starter by making a sourdough pancake and give it another feeding of equal parts of flour and water. You should also be able to start to smell some sour notes coming through.</p>
</li>
<li id="viewer-c99p5" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Begin feeding your starter twice a day so that it starts to become really active for about two to three days. After that you have a completely new starter and you are ready to begin your sourdough journey.</p>
</li>
</ol>
<figure class="wp-block-image undefined"></figure>
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/a27d24_8e3bb6fe3c6e42a1ba48d0844c31d667mv2_52ec04fd-f4df-4f7e-87fe-c75e6eb49905_480x480.jpg?v=1661878371" alt="" style="float: none;"></div>
<p class="kt-adv-headingviewer-909us kt-adv-heading_45s1br1imdkwzx1s4l public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6jb has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-909us"><u class="_3zM-5"><strong>Sourdough with No Equipment:</strong></u></p>
<p class="kt-adv-headingviewer-48lot kt-adv-heading_45s1br1imdkwzx1se6 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-48lot"><em><u class="_3zM-5">Ingredients:</u></em></p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-426a8" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">4 cups of all purpose flour</p>
</li>
<li id="viewer-eu1df" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">2 cups of whole wheat flour</p>
</li>
<li id="viewer-1f93c" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">3 ½ cups of water</p>
</li>
<li id="viewer-4sur" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">A couple large pinches or 10 grams of salt</p>
</li>
<li id="viewer-20qv9" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">A large glob or 150 grams of active sourdough starter</p>
</li>
</ul>
<p class="kt-adv-headingviewer-do8o8 kt-adv-heading_45s1br1imdkwzx1t1s public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwv6s1 has-text-color font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-do8o8"><em><u class="_3zM-5">Instructions:</u></em></p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-8l0d3" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">For the autolyse start combine 4 cups of flour, 2 cups of whole wheat flour, and 3 ½ cups of water. At this point, it should be super sticky so let it autolyse for 45 minutes.</p>
</li>
<li id="viewer-bklc" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Next, fold in your salt as well as your sourdough starter.</p>
</li>
<li id="viewer-ctr0p" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Let it rest for 30 mins before starting your stretch and fold process. Over the next 2 – 2 ½ period you will give your dough 4 stretches and folds. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=zhd1eeoM2Vg" target="_blank" rel="noopener noreferrer" data-hook="linkViewer"><u class="_3zM-5">Check out how I stretch and fold my dough here.</u></a></p>
</li>
<li id="viewer-cq0gb" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once you have finished you stretch and fold, you can start your bulk rise for about 5 – 6 hours. You will see the texture of the bread really change at the end of this step.</p>
</li>
<li id="viewer-cblt" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Now you are ready to start shaping your dough so lightly flour your surface and cut your dough in half with a knife. Shape your dough into a tight ball by using the stickiness of the dough to create tension.<a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=zhd1eeoM2Vg" target="_blank" rel="noopener noreferrer" data-hook="linkViewer"><u class="_3zM-5"> Click here to see how I do it</u></a>.</p>
</li>
<li id="viewer-3vb8s" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">If you don’t have a banneton, grab a large enough bowl lined with a clean towel. Dust it with flour and your makeshift banneton is ready to go.</p>
</li>
<li id="viewer-bc4bm" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Before you move your dough over to the banneton, sprinkle some sesame seeds and poppy seeds onto a plate and roll your dough on top of the sesame seeds. This helps with flavor and makes your dough more nonstick!</p>
</li>
<li id="viewer-8tlig" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Grab a large metal spatula, which will act as your makeshift bench scraper, to transfer your dough over to your banneton. Let it proof in the fridge overnight.</p>
</li>
<li id="viewer-cknsm" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your dough has proofed and passed the poke test, you can turn your oven to 500 degrees.</p>
</li>
<li id="viewer-523ha" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Get started on your makeshift dutch oven. I used a pizza stone to bake my bread on and a baking tray underneath it with some ice to create steam. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=zhd1eeoM2Vg" target="_blank" rel="noopener noreferrer" data-hook="linkViewer"><u class="_3zM-5">Check out how it turned out here.</u></a></p>
</li>
<li id="viewer-9pk1h" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Flip your bread out onto a parchment paper, with a sharp knife score it, and bake for 40 minutes.</p>
</li>
</ol>
<div style="text-align: center;"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/a27d24_99bb8bc317e24d30869ec73587f826f3mv2_1d6fb25f-38d9-4531-bbcf-0efac3067d43_480x480.jpg?v=1661878436" alt="" style="float: none;"></div>
<p> </p>
<p> </p>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/time-to-level-up-your-sourdough</id>
    <published>2022-08-28T17:35:14-04:00</published>
    <updated>2024-11-14T08:44:09-05:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/time-to-level-up-your-sourdough"/>
    <title>Time to level up your sourdough</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<div class="entry-content">
<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxy7fk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwqv96 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">I get thousands of messages from people who are early on in their sourdough bread journey asking me about how to get a good oven spring. Why there bread is flat? Or why they can’t get the perfect sourdough bread? Well generally, I tell them two main things that once they are corrected it can take your bread from good to great. I will be isolating these two steps and talking about them in depth so that you can be paying very close attention to them. With these two steps you will be able to take your bread from decent to fantastic. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=7W3TwaIAlLo&amp;t=95s" target="_blank" rel="noopener noreferrer"><u class="_3zM-5">Check out the full video here.</u></a></p>
<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxy7fk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwqv96 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo"><strong>Tip 1: Make Sure Your Starter is Active!</strong></p>
<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxy7fk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwqv96 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">There are so many countless times where the issue is just an inactive or not fully active starer. Making sure that you use your starter while it is fully activated and has domed is the key. You can still use your starter if it loses its dome but it just won’t be as strong. Using a really active starter makes a world of difference but also taking the time to feed your starter every day can help you create some epic looking loaves too.</p>
<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzxy7fk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwqv96 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo"><strong>Tip 2: Proper Bulk Fermentation.</strong></p>
<p class="kt-adv-headingviewer-5k85t kt-adv-heading_45s1br1imdkwzxycgi public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-5k85t">Bulk fermentation is when you let the dough double in size. Normally, when you use instant yeast, this can take 1 – 2 hours but this is not the same for sourdough. We are so used to using instant yeast and letting bread rise for 1 – 2 hours that when we transition to sourdough its a huge change.</p>
<p class="kt-adv-headingviewer-286m0 kt-adv-heading_45s1br1imdkwzxydks public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-286m0">Naturally, sourdough takes hours, approx. 4 -5 hours, to bulk ferment. However, this process depends a lot on the variables that you’re letting your sourdough ferment in. Placing your bread in a container with ppre-measured lines helps to keep track of how much your bread has risen aka when you bread has doubled in size.</p>
<h2 id="viewer-160c0" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">How to Properly Feed Your Starter</u></strong></h2>
<p><strong><u class="_3zM-5"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_c5858ca0eae341f785935d7131548610mv2_762dee0f-acec-45ef-a282-28673666ad46.png?v=1661832765" alt=""></u></strong></p>
<p class="kt-adv-headingviewer-8jr0u kt-adv-heading_45s1br1imdkwzxygfm public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8jr0u">Ingredients</p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-cuil" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">85 grams starter</p>
</li>
<li id="viewer-5o6gb" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">100 grams of bread flour</p>
</li>
<li id="viewer-2s8n5" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">100 grams of water</p>
</li>
</ul>
<p class="kt-adv-headingviewer-frbn8 kt-adv-heading_45s1br1imdkwzxyh1x public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-frbn8">Instructions:</p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-567jc" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a medium size container add water and flour to your starter and mix it together until all the flour and water has been absorbed.</p>
</li>
<li id="viewer-8nmql" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Let the starter feed on the flour and water and become super active. This will take about 4 – 5 hours but really it will all depend on your environment so just be sure to watch it every hour.</p>
</li>
<li id="viewer-d8fr8" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">You will notice that the starter will start to dome on the top and has bubbled to twice its size, sometimes even more. This means it is ready to use so let’s begin bread making!</p>
</li>
</ol>
<h2 id="viewer-edsbg" class="has-text-align-center eSWI6 _1j-51 _1FoOD _1oG79 _328F_ _1atvN public-DraftStyleDefault-block-depth0 public-DraftStyleDefault-text-ltr"><strong><u class="_3zM-5">Sourdough Bread (80% hydration)</u></strong></h2>
<p><strong><u class="_3zM-5"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_0a65f94ee3a044beb44c33f9223ca050mv2.png?v=1661832781" alt=""></u></strong></p>
<p class="kt-adv-headingviewer-1sdj kt-adv-heading_45s1br1imdkwzxyiro public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1sdj">Ingredients</p>
<ul class="public-DraftStyleDefault-ul">
<li id="viewer-a655f" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">100 grams of whole wheat flour</p>
</li>
<li id="viewer-5f1j4" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">600 grams of bread flour</p>
</li>
<li id="viewer-fd8o1" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">560 grams of water</p>
</li>
<li id="viewer-e173h" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">160 grams of starter</p>
</li>
<li id="viewer-9oe3v" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">18 grams of fine sea salt</p>
</li>
<li id="viewer-49avj" class="_1atvN _2TTR5 _3Kjjs public-DraftStyleDefault-unorderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Sesame seeds, optional</p>
</li>
</ul>
<p class="kt-adv-headingviewer-e187i kt-adv-heading_45s1br1imdkwzxyjkx public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-e187i">Instructions:</p>
<ol class="public-DraftStyleDefault-ol">
<li id="viewer-2nfnc" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr public-DraftStyleDefault-reset _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">In a large bowl combine your two flours, water, starter, and salt. Mix with a bread whisk or any other strong utensil like a large spoon. You want to make sure all the water has been absorbed. Your dough should be sticky to the touch. Cover with a wet towel for 10 minutes.</p>
</li>
<li id="viewer-dpr1v" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">After the 10 minutes are up, wet your hand with a little bit of water and give it a stretch and fold. Be gentle, you don’t want to tear or over stretch your dough.</p>
</li>
<li id="viewer-cjgk2" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Every 30 minutes for the next 2 – 2 1/2 hours give your dough 3 – 4 stretches and folds or coil fold. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=zhd1eeoM2Vg" target="_blank" rel="noopener noreferrer" data-hook="linkViewer"><u class="_3zM-5">Check out how I </u></a><u class="_3zM-5">folded my bread here!</u></p>
</li>
<li id="viewer-3p9h8" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">After your stretch and folds are done, it is time for the bulk rise. Set your dough into a container and cover with a lid or wet towel. Let this rise until almost double in size. Time is a big ingredient in this recipe! I won’t be able to tell you an exact time because there are other variables like the weather and the temperature of its environment.</p>
</li>
<li id="viewer-4gsfa" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your dough has doubled in size, take it out of the container and spilt into two equal dough pieces.</p>
</li>
<li id="viewer-fj4hn" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Next, pre shape your dough balls by doing another coil fold. Cover with a wet towel and let it rest for 20 minutes. In the meantime, dust your bannetons with flour.</p>
</li>
<li id="viewer-a63lp" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Now, we are going to do a final shaping. Check out my video to see how I do my final shaping to create some tension in your bread!</p>
</li>
<li id="viewer-9d4id" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Grab your shaped dough and dip the seam side down in some sesame seeds. Then place them seam side down into floured banneton. Heavily dust the tops of your bread with some more flour.</p>
</li>
<li id="viewer-ercgf" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Cover with a plastic bag or wrap and proof in room temp for 1 – 3 hours or until it passes the poke test. However, I like to give the dough its final rise in the fridge and bake the dough in the morning.</p>
</li>
<li id="viewer-d2pr5" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once your dough passes the poke test, preheat your oven to 500 degrees Fahrenheit. Be sure to put your dutch oven in to get preheated as well.</p>
</li>
<li id="viewer-6fh20" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Once the oven is preheated, flip your bread out of the banneton and onto a parchment paper to help you. Brush off the excess flour and give it a slash right down the center of the bread.</p>
</li>
<li id="viewer-4re22" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Place the loaf in the dutch oven by using the parchment paper to transport it. Cover the dutch oven and bake for 20 minutes.</p>
</li>
<li id="viewer-1ofb8" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Next, take the lid off, lower the temp fro 475F and bake for another 20 minutes or until you like the golden color of your bread.</p>
</li>
<li id="viewer-d6hkp" class="_1atvN _2ULPL public-DraftStyleDefault-orderedListItem public-DraftStyleDefault-depth0 public-DraftStyleDefault-list-ltr _1FoOD _3M0Fe _2WrB- _1atvN">
<p class="_1j-51 _1FoOD _3M0Fe _2WrB- _1atvN">Now that the bread is done, take it out of the dutch oven and let it cool on a wire rack for about 20 – 30 minutes. Slice into your bread and enjoy!!!</p>
</li>
</ol>
</div>]]>
    </content>
  </entry>
  <entry>
    <id>https://lifebymikeg.com/blogs/all/15-mistakes-for-sourdough</id>
    <published>2022-08-28T17:32:13-04:00</published>
    <updated>2023-07-27T12:03:57-04:00</updated>
    <link rel="alternate" type="text/html" href="https://lifebymikeg.com/blogs/all/15-mistakes-for-sourdough"/>
    <title>15 mistakes for sourdough</title>
    <author>
      <name>Alex Chung</name>
    </author>
    <content type="html">
      <![CDATA[<!-- wp:kadence/advancedheading {"uniqueID":"viewer-foo","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsvy0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset"} -->
<p class="kt-adv-headingviewer-foo kt-adv-heading_45s1br1imdkwzwsvy0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-foo">Over the years I have gotten so many messages, pictures, emails, and comments about sourdoughs gone wrong. Trust me, I have seen it all from too sticky, not sticky at all, no rise, no oven spring, dense, too chewy, or just plain bad doughs/breads. Well, no more bad sourdough for you. The wait is over. It is officially sourdough season and I have a complete <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=BJEHsvW2J6M" target="_blank" rel="noopener noreferrer"><strong><u class="_3zM-5">video guide </u></strong></a>on the entire process of how I make my sourdough, how to make it work on YOUR time, and what you might be doing wrong.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-fr45o","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwswcd public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset"} -->
<p class="kt-adv-headingviewer-fr45o kt-adv-heading_45s1br1imdkwzwswcd public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-fr45o"><a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=BJEHsvW2J6M" target="_blank" rel="noopener noreferrer"><strong><u class="_3zM-5">In this video</u></strong></a><strong><u class="_3zM-5">,</u></strong> we go over 15 of different things you might be doing wrong and how to fix them so you too can eat delicious, hot, crackly, right out of the oven, sourdough bread.</p>
<p data-kb-block="kb-adv-headingviewer-fr45o"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_1f94a492035c4099ad61db86e67c0fcamv2.gif?v=1661876933" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-bu313","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsxe3 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-bu313 kt-adv-heading_45s1br1imdkwzwsxe3 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bu313"><strong><u class="_3zM-5">1. The Key To Great Sourdough/ A Healthy Sourdough Starter!</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-d02t4","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsxsk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-d02t4 kt-adv-heading_45s1br1imdkwzwsxsk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-d02t4">In order to make good sourdough you need an active sourdough starter. This means not thinking you can feed your starter for 1 day and thinking that your bread is gonna be great. By keeping an active starter, feeding it once a day, ideally twice a day, and that will give the best and most consistent results. If you’re not making bread a lot, all you have to do is feed your starter once a week and place it in the fridge.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-fj71p","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsyco public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-fj71p kt-adv-heading_45s1br1imdkwzwsyco public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-fj71p">I’m telling you I get so many pictures of beginners loaf’s that don't come out great, and many times its due to a weak starter. Keep it consistent.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-6eptk","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsyqx public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-6eptk kt-adv-heading_45s1br1imdkwzwsyqx public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-6eptk">Also, don't throw away your starter! Your sourdough starter from the night before isn’t super powerful but it has a great flavor. So pour your sourdough starter into a pan on medium heat with some oil in it and let that fry. Before you flip it, sprinkling it with some sesame seeds, scallion, and any seasoning you want. Flip it over and then cook it for another 4 - 5 minutes. This is delicious for breakfast or just a side snack!</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-hphp","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwsz4d public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-hphp kt-adv-heading_45s1br1imdkwzwsz4d public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-hphp">Now back to my starter, we want 150 grams total so i'm going to feed it with equal parts water and plain white flour at 75 grams each. Let that sit out at room temp for 3-5 hours until its reaches its max height and activity, in the meantime we can move onto the next step.</p>
<p data-kb-block="kb-adv-headingviewer-hphp"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_f1de8738962d49bb87669e803bcc9ac9mv2_ee01a1c1-a0ff-438c-9e7c-ee1eb663fd87.gif?v=1661876975" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-9s4il","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwszr0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-9s4il kt-adv-heading_45s1br1imdkwzwszr0 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9s4il"><strong><u class="_3zM-5">2. Don't Forget Autolyse:</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-blpdm","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt078 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-blpdm kt-adv-heading_45s1br1imdkwzwt078 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-blpdm">This step is just to combine the water and flour and develop which instantly starts to develop gluten bonds in the dough without doing any work.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-8g5cm","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt0sb public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-8g5cm kt-adv-heading_45s1br1imdkwzwt0sb public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8g5cm">You want to autolyse for at least 45 minutes but whole wheat will take a little longer. You can even do it overnight if you want but 45 minutes is a good time.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-c05r2","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt17m public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-c05r2 kt-adv-heading_45s1br1imdkwzwt17m public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-c05r2"><strong><u class="_3zM-5">3. Using Baker’s Percentages.</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-cgkrk","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt1lm public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-cgkrk kt-adv-heading_45s1br1imdkwzwt1lm public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-cgkrk">Most recipes for sourdough bread is in baker’s percentage because they come from bakeries. Bakers percentages make its super easy to expand on your bread recipe which is necessary in bakeries.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-53ip3","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt1ts public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-53ip3 kt-adv-heading_45s1br1imdkwzwt1ts public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-53ip3">Understanding bakers percentages is super easy, if you have 1000 grams of flour, and you want a hydration level of 80 percent that means the amount of hydration or the wetness of your dough, you just take 80 percent of your flour, which is 800. So the percentage is always related to the amount of flour.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-8je2i","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt26z public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-8je2i kt-adv-heading_45s1br1imdkwzwt26z public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8je2i">Another great thing about bakers percentage is that you can add any amount of flour on a scale. So in this case, my goal is 1000 grams of flour but I am going to add different flours</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-1mp9l","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt2qw public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-1mp9l kt-adv-heading_45s1br1imdkwzwt2qw public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1mp9l"><strong><u class="_3zM-5">4. Lowering Your Hydration Level:</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-ecf74","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt3a9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-ecf74 kt-adv-heading_45s1br1imdkwzwt3a9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-ecf74">Most recipes will get you a hydration level around 80 percent, which is great for a super airy loaf, but sourdough is so tricky to work with since its a wet dough, not like pizza dough! I generally recommend that experienced or beginners bakers start closer to a 70 - 75 percent hydration so they don't run into a “sticky situation" later in the process and lose all your confidence. You bread bakers out there know what I'm talking about!</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-a0k2a","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt403 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-a0k2a kt-adv-heading_45s1br1imdkwzwt403 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-a0k2a">Now that we have our flour weighed out, I'm going to zero out my scale and add my 750 grams of water, to get to 78 percent hydration.</p>
<p data-kb-block="kb-adv-headingviewer-a0k2a"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_d2e9214e9c6443c9bb020c553e8564d9mv2_7c20ab95-8ee8-4329-b16a-000d411e61e8.png?v=1661876994" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-702o3","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt4fa public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-702o3 kt-adv-heading_45s1br1imdkwzwt4fa public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-702o3"><strong><u class="_3zM-5">5. When To Use Your Starter:</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-5b7um","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt4sd public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset"} -->
<p class="kt-adv-headingviewer-5b7um kt-adv-heading_45s1br1imdkwzwt4sd public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-5b7um">The starter will generally take 3 - 6 hours to be fully active but no recipe is going to tell you when your starter is ready, this is live fermentation! You have to use your intuition. You want to pull it when its at its peak. When a sourdough starter is at its peak it should have a rounded top and double in size. If it collapses it means it has run out of food and it has been over proofed. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=BJEHsvW2J6M" target="_blank" rel="noopener noreferrer"><strong><u class="_3zM-5">Check out the time-lapse of my sourdough starter here!</u></strong></a></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-bnp31","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt56n public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-bnp31 kt-adv-heading_45s1br1imdkwzwt56n public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bnp31">Another technique is the float test. Generally, I don’t do this but doing a float test will give you more security when know when you can use your starter.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-4d3hp","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt5j5 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-4d3hp kt-adv-heading_45s1br1imdkwzwt5j5 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4d3hp">Add 150 grams of starter and 20 grams salt but just make sure the salt is fine so that it dissolves into the dough. Then stretch and fold in your starter and salt until everything is combined. The dough will not be perfectly smooth since the salt has not dissolved. Your goal here is just to incorporate everything.</p>
<p data-kb-block="kb-adv-headingviewer-4d3hp"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_39ee84fa0aad4dd29e9e5aa33918b59fmv2_245aae44-1fd5-4752-851b-03a9edbc1153.png?v=1661877006" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-9hcbm","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt5ya public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-9hcbm kt-adv-heading_45s1br1imdkwzwt5ya public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9hcbm"><strong><u class="_3zM-5">6. Never Knead Your Sourdough Shake, Pull, &amp; Fold Instead:</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-5sbt8","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt6c9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-5sbt8 kt-adv-heading_45s1br1imdkwzwt6c9 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-5sbt8">Alright so we are officially active, fermentation begins once that starter hits more food! Food being this fresh flour and water you now have supplies it with. This was when we start the stretch and fold process. Which brings us to tip 6. Never knead your dough, were not making pizza dough, we want an airy crumb and by stretching and folding your dough, you are aligning the gluten strands without removing gas built up from the fermentation.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-dolp","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt6q2 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-dolp kt-adv-heading_45s1br1imdkwzwt6q2 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-dolp">Extensibility - you can stretch the dough without it breaking vs. Elasticity - stretching the dough and it will come back</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-nelu","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt73b public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-nelu kt-adv-heading_45s1br1imdkwzwt73b public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-nelu">You will be doing the shake, pull, and fold method every 30 minutes for 2 hours.</p>
<p data-kb-block="kb-adv-headingviewer-nelu"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_f3e41251a5264d53b359df0f5f6749d2mv2_81611eda-ddda-4038-9275-73cf95e6688d.gif?v=1661877043" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-7t30h","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt7jq public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-7t30h kt-adv-heading_45s1br1imdkwzwt7jq public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7t30h"><strong><u class="_3zM-5">7. How Do You Know When To Finish Working The Dough?</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-120om","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt7xg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-120om kt-adv-heading_45s1br1imdkwzwt7xg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-120om">Once every half hour you will give your dough a stretch and fold. Every single time the texture of your dough will change. It will start to look a little bit more shiny, a little smoother, and little more supple as you continue to stretch and fold. If you look at the outside edges of the dough in your bowl, every time the shape should get a little more round because your continuing to align the gluten strands and build a stronger gluten structure.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-16s86","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt8au public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-16s86 kt-adv-heading_45s1br1imdkwzwt8au public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-16s86">By the 4th stretch and fold your dough should be looking a hell of a lot nicer and should feel much better than when you started the process.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-estsr","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt8w1 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-estsr kt-adv-heading_45s1br1imdkwzwt8w1 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-estsr"><strong><u class="_3zM-5">8. Let The Dough Proof On Your Schedule.</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-8k6m4","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt99w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-8k6m4 kt-adv-heading_45s1br1imdkwzwt99w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8k6m4">Even though bread making is a long process, there's ways to actually slow down the fermentation to work around your schedule.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-dlnds","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt9mk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-dlnds kt-adv-heading_45s1br1imdkwzwt9mk public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-dlnds">How can a slower fermentation be better for me? Well there’s two specific times where you can slow down the fermentation to work within your schedule.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-8h1rg","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwt9zg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-8h1rg kt-adv-heading_45s1br1imdkwzwt9zg public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8h1rg">Once you dough is finished stretching and folding, it’s looking great! Now we have to let it bulk rise at this point. That could take place at room temp for 2-5 hours, but since im making this at night, I don't have that time, so I'm gonna throw this puppy in the fridge and slow down the femrnation so it will be ready to go in the morning. If you do have time to bulk rise at room temp then you can just go for it and let it gain some volume and expand for a few hours.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-7c3q0","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtadi public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-7c3q0 kt-adv-heading_45s1br1imdkwzwtadi public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7c3q0">Well, when you slow down the fermenting process, the bread rises slower because yeast isn’t as active in cold temps but the bacteria in the dough is still active so you can get more flavor!</p>
<p data-kb-block="kb-adv-headingviewer-7c3q0"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_4ce6f817a87c4aadbeaafdea92ec93c8mv2.gif?v=1661877259" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-31qr6","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtb49 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-31qr6 kt-adv-heading_45s1br1imdkwzwtb49 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-31qr6"><strong><u class="_3zM-5">9. Don't Use Too Much Flour! Bench Scrapers Are Friends.</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-1u9it","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtbi4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-1u9it kt-adv-heading_45s1br1imdkwzwtbi4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1u9it">Once your dough has finished the bulk rising process, you will see some nice bubbles forms from the fermentation process, you should also smell some of that dough fermentation in action. Now we're gonna pre shape our loaves and let them bench rest which takes us to tip 9, dealing with a wet dough! It is one of the trickiest parts about making sourdough bread, most people aren't used to a high hydrated dough so getting right texture of stickiness to dryness of your dough is key. This blance is huge and takes a while to get right, I stilll fuck it up all the time.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-9khrf","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtbva public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-9khrf kt-adv-heading_45s1br1imdkwzwtbva public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-9khrf">A lot of people freak out and start adding too much flour at this stage, but if its too dry, then it won't stick together to shape it and of course if it’s too sticky, well then your gonna have a sticky situation which isn't fun.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-clnqr","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtc8v public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-clnqr kt-adv-heading_45s1br1imdkwzwtc8v public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-clnqr">Dust your work surface with a little bit of flour. It will be a little hard to handle since it is a wet dough. Your best friend in this process will be your bench scraper, which wont stick to the dough so you don't have to add too much flour, think of it like a non stick hand…</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-81n6s","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtcll public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-81n6s kt-adv-heading_45s1br1imdkwzwtcll public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-81n6s">Cut your dough in half and give it a quick preshape. Let the two dough balls sit on your floured surface for 30 minutes. In this step you really just want to get it into a round ball and then let the gluten relax again so that when you give it the final preshape it's easier to get it into a cleaner shape.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-43n1e","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtcys public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-43n1e kt-adv-heading_45s1br1imdkwzwtcys public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-43n1e">However, if after 20 minutes they flatten out/sunk that means that they didn't get the proper gluten development.</p>
<p data-kb-block="kb-adv-headingviewer-43n1e"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_02e38fcfe5464568b2e956a90c8ad46dmv2.gif?v=1661877286" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-35o96","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtdor public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-35o96 kt-adv-heading_45s1br1imdkwzwtdor public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-35o96"><strong><u class="_3zM-5">10. Generously Flour Your Banneton</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-8dcg2","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwte2l public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-8dcg2 kt-adv-heading_45s1br1imdkwzwte2l public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-8dcg2">Your dough is ready to be placed into a banneton so flour the banneton generously. You can overcompensate the flour in this step because you can always dust it off later and you don't want your dough to stick to the banneton. If you’d like, you can use a duster to help give you an even coating of flour.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-bqneb","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtefn public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-bqneb kt-adv-heading_45s1br1imdkwzwtefn public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-bqneb">At this point if you want to have some seeds or grains on top place them onto your work surface and roll the dough onto the plate filled with your seeds. If your dough isn't sticky enough then the seeds/grains won't stick so in this case you should mist a little bit of water on top of the dough to create some tackiness. If you don't feel like adding in any seeds/grains you are ready to let your dough rest for the last time!</p>
<p data-kb-block="kb-adv-headingviewer-bqneb"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_12de76166a9d45c9b570395fb7f49b5emv2_4f1ad31d-60e6-4c7c-866d-120a41821626.png?v=1661877297" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-fq420","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtf3q public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-fq420 kt-adv-heading_45s1br1imdkwzwtf3q public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-fq420"><strong><u class="_3zM-5">11. There's No Perfect Way To Shape Your Dough</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-98g6b","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtfif public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-98g6b kt-adv-heading_45s1br1imdkwzwtfif public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-98g6b">Once the 30 minutes are up you can now beginning to shape your dough for the last time. Lightly flour your surface one more time and lightly tap it into a square. Grab the two closest corners near you and fold one corner on top of the other corner. Repeat this until you get to the other side of the dough.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-evf77","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtfps public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-evf77 kt-adv-heading_45s1br1imdkwzwtfps public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-evf77">Then come back to the side of the dough nearest you and start to roll the dough up into a wide log. The dough should already be seam side down so let it rest for about 15 seconds just so that the seam seals up. <strong><u class="_3zM-5">If it helps to watch, you can see me do this here.</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-4svul","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtg31 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-4svul kt-adv-heading_45s1br1imdkwzwtg31 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4svul">It’s good to know that there is no perfect way to shape your bread. Just because this is how I shape my bread doesn't mean you can find your own method that works for you. I've been in bakeries and have seen so many different techniques. Your main objective of shaping is to roll a tight loaf with some nice surface tension without taking the air out of it but it will still has a good surface tension!</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-747rh","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtgam public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-747rh kt-adv-heading_45s1br1imdkwzwtgam public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-747rh">Place your loaf into the banneton and give it another sprinkling of flour. The bread will rise into the side of the proofing basket so you want to make sure that you flour the edges of the bread as well. Finally, let your dough rest in a cool shady spot for 3 -5 hours or you can let it proof overnight if you’d like. Either way, 45 minutes before you are ready to bake preheat your oven and your dutch pan can anywhere from 500 to 550 degrees.</p>
<p data-kb-block="kb-adv-headingviewer-747rh"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_c6607fe414be497fbe1881ca4895b09dmv2_28ba908c-a154-45ce-99ad-5e9bf80d8f4c.gif?v=1661877337" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-djjvk","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtgqj public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-djjvk kt-adv-heading_45s1br1imdkwzwtgqj public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-djjvk"><strong><u class="_3zM-5">12. The No Fail Poke Test</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-85o02","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwth4w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-85o02 kt-adv-heading_45s1br1imdkwzwth4w public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-85o02">Once your bread has rested and you think its ready but you just aren't sure yet, you can always give it the poke test! The poke test is the best way to tell if your bread is ready to go in the oven or not and it's super simple method. Once your bread has rested, give it a poke about 1 inch deep. If it springs back then it needs more time. If it doesn't bounce back it means that it is over proofed but if you give it a poke and it bounces back but leaves a dent then it’s perfect. You are now one step closer to eating your delicious sourdough loaf!</p>
<p data-kb-block="kb-adv-headingviewer-85o02"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_e9e87c6bf1694b5496c26887916bcd90mv2_5228bc04-597e-4d99-b932-7120aea92639.gif?v=1661877387" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-3b4gj","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwthkr public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-3b4gj kt-adv-heading_45s1br1imdkwzwthkr public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-3b4gj"><strong><u class="_3zM-5">13. Baking Trays Prevent Burnt Bottoms</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-4r5cm","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwthz1 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-4r5cm kt-adv-heading_45s1br1imdkwzwthz1 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4r5cm">Once your bread has passed the poke test, grab a parchment paper and place it on of the banneton and flip the bread out being careful to not knock too much air out in the process. Brush off the excess flour so that it doesn't burn and give it a slash with a lame. Now, carefully place your bread into the dutch oven being aware of where your hands are so that you don't burn yourself. Let the loaf bake for 20 minutes.</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-4qtcb","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtic8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-4qtcb kt-adv-heading_45s1br1imdkwzwtic8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-4qtcb">Once the 20 minutes are up continue baking the dough for another 20 minutes except drop the temperature to 450 degrees fahrenheit and place a baking tray under the dutch oven. This is to prevent any burning on the bottom while allowing the crust to caramelize and develop even more flavor!</p>
<p data-kb-block="kb-adv-headingviewer-4qtcb"><img src="https://cdn.shopify.com/s/files/1/0621/0843/4687/files/f7c207_799d5db9d9e144ba80373436eee146d4mv2_02d0cba0-7675-4d82-a767-a198be1e0465.gif?v=1661877420" alt=""></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-a44bm","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtis4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-a44bm kt-adv-heading_45s1br1imdkwzwtis4 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-a44bm"><strong><u class="_3zM-5">14. Go Off Color Not Time</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-7jh21","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtj60 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset"} -->
<p class="kt-adv-headingviewer-7jh21 kt-adv-heading_45s1br1imdkwzwtj60 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwsw34 font-family-var-ricos-custom-link-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7jh21">Even though my recipe say 20 minutes it's important to know that it's not always about time. Look at the color of the bread, you are looking for a charred dark brown crust. So after 20 minutes give your bread a look is it too pale? Do you need more time? Is it just right? If it's too blonde add another 15 minutes and check again once the timer goes off. <a class="_3Bkfb _1lsz7" href="https://www.youtube.com/watch?v=BJEHsvW2J6M" target="_blank" rel="noopener noreferrer"><strong><u class="_3zM-5">Check out how I like the color of my bread here.</u></strong></a></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-b6g0n","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtjkv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-b6g0n kt-adv-heading_45s1br1imdkwzwtjkv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-b6g0n"><strong><u class="_3zM-5">Bonus Tip! Curing Your Bread</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-1cetc","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtjzl public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-1cetc kt-adv-heading_45s1br1imdkwzwtjzl public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-1cetc">Here’s an awesome bonus tip for ya! Instead of taking out the bread at the end for 20 minutes, leave it in, crack the oven open just a bit, and this will dry out the crust. This step adds a whole new depth of flavor to your sourdough!</p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-7m7u6","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtkcv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-7m7u6 kt-adv-heading_45s1br1imdkwzwtkcv public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwpg7r font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-7m7u6"><strong><u class="_3zM-5">15. It’s Okay If You Fail Miserably</u></strong></p>
<!-- /wp:kadence/advancedheading --> <!-- wp:kadence/advancedheading {"uniqueID":"viewer-42oqv","htmlTag":"p","className":"kt-adv-heading_45s1br1imdkwzwtkq8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset"} -->
<p class="kt-adv-headingviewer-42oqv kt-adv-heading_45s1br1imdkwzwtkq8 public-DraftStyleDefault-text-ltr public-DraftStyleDefault-block-depth0 _1atvN _2WrB- _3M0Fe _1FoOD _1atvN _1j-51 mm8Nw paragraph-45s1br1imdkwzwophm font-family-var-ricos-custom-p-font-family-unset wp-block-kadence-advancedheading" data-kb-block="kb-adv-headingviewer-42oqv">If you failed miserably don't be too hard on yourself. Sourdough is a hard artform to get right especially when every step needs to be perfect. Keep trying and I promise you’ll get it right and it will all be worth it when that beautiful sourdough loaf comes out of the oven!</p>
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