A brief essay on making substitutions for sourdough baking if you’re living in a state with shelter-in-place or stay-at-home orders: I ran out of semolina due to other people’s panic buying because of the pandemic. I’m at high risk for coronavirus complications so I’m avoiding shopping in stores. I was going through my food storage and realized I had blue corn atole, a type of roasted cornmeal. It works perfectly well for dusting pans. I also have some garbanzo flour and teff grain in my freezer. I have started adding small amounts of one or the other to each sourdough bread loaf to stretch out my supplies and spread out consumption of extra nutrients to maintain my health. I’m using olive oil to oil pans because I have more olive oil on hand than other oils and fats.
You can purchase my book, “Wild Bread,” in Kindle form if you want an instant download to avoid possible coronavirus exposure. Of course, paper copies are also available from Amazon and lisarayner.com. My friend Dan runs lisarayner.com and runs a considerably more sanitary operation than Amazon warehouses are experiencing right now. He only has one employee.
My gardening book, “Growing Food in the Southwest Mountains,” has a chapter on food substitutions—how to use local and home grown ingredients in place of imported foods. A sustainable future will require a relocalization of food systems based on small farms with permaculture polycultures.
Super easy sourdough cinnamon rolls. The recipe is in my book.
I make them vegan by using vegan butter.
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!