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.
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.
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.
My sourdough loaf bread and pizza made with freshly ground whole wheat flour are always in demand.
Flatbread is the most flavorful kind of sourdough. That’s because there is a high crust-to-bread ratio. It’s also fast to bake. When the sourdough culture has been fed flour and water several times and is ready for baking, I first save 8 oz of the culture in it’s storage jar, feed it more flour and water, and let it sit on the countertop for an hour. Then I add salt, water and my hand ground whole wheat flour to the dough and knead for about five minutes. When I make flatbread, I give the dough a bench rest to relax the gluten. Then I flatten it out and moisten the top with olive oil using wet hands. To prevent pita pockets from forming I use my Uzbeki bread stamp to poke holes in the dough after it has risen and bake the bread. My Kindle edition of “Wild Bread” is only $9.99. Also, I now have a YouTube channel. More free videos forthcoming!
Here in the Southwest, Hopi-bred blue corn is a staple food. Blue cornmeal makes the most delicious pancakes. Sourdough pancakes are very easy and the sourdough adds an even greater depth of flavor. Of course, my pancakes are vegan.