Sourdough vegan pizza night at our house

Pizza. Yum. Photos from our most recent bi-weekly vegan pizza night. Lately, I’ve been making pizza sauce using cooked winter squash like butternut or kabocha in place of tomato paste. I add our favorite Italian herbs and spices just as I would for a tomato-based pizza sauce. On top of the sauce is eggplant sauteed in tamari. The pizza pictured has two different veggie areas: mushroom and red bell pepper, and zucchini. I partially melt a little Daiya nondairy cheese on top after the pizza is baked. Then I add steamed broccoli and let the pizza cool before slicing to ensure a good crust texture. There is more broccoli on the zucchini section of this pizza to make up for fewer kinds of veggies. The 100% whole wheat crust was absolutely delicious. I’m having so much fun with unlimited amounts of whole wheat flour.

My new everyday bread

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This is a loaf of whole wheat sourdough twice the size of my previous regular loaves, about two pounds of bread. The loaf pan is a specialty pan for angel food cake. It was a gift. The pan is big enough that the loaf could have been higher, so next time I’ll try making a 2.5 lb loaf.

A fan’s sourdough creations

Becky Zavada says, “I made a sourdough nutella star using Lisa Rayner’s sweet dough from her book “Wild bread“. I really love that book. I also made crackers and batter bread from that book and they both turned out great.” Purchase a Kindle or paper copy of Wild Bread at the link.

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Kindle edition of Wild Bread now available!

My book, “Wild Bread: Handbaked sourdough artisan breads in your own kitchen” is now available on Kindle. Amazon is supposed to link the Kindle edition to the paper edition within the next 48 hours. You can buy the spiral-bound paper version here.

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Kneading sourdough bread dough is easy!

 

In this three-minute silent video, Lisa Rayner, author of “Wild Bread – Handbaked Sourdough Artisan Breads in Your Own Kitchen,” demonstrates how to knead the dough for whole wheat sourdough bread. Visit AmazonĀ to purchase my new Kindle version. The link below takes you to the paper version. Use my index and search box below left to look up sourdough blog posts.

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A Wild Bread cook book fan makes sourdough whole wheat & rice bread loaves

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Santa Fe resident, vegan, and bicycling advocate Jackie Shane baked these sourdough whole wheat/rice bread loaves and took their picture. She says, “Got the idea from Sandor Katz author of Wild Fermentation, and the awesome starter from Lisa Rayner, who authored Wild Bread.”

Wild Bread: Handbaked sourdough artisan breads in your own kitchen

Wild Bread Book

An Uzbeki bread stamp

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A loaf of my whole wheat sourdough flatbread stamped with a bread stamp I bought from Uzbekistan. I bought the stamp on Etsy. Bread stamps prevent flatbreads from developing pockets like pita bread.; it’s the same principal as when I use a fork to keep pizza crust flat. You stamp the bread after it has risen, right before you bake it. Central Asian bread stamps are particularly artistic and come in many different designs, often with a floral look.