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.

A rainy baking day in Santa Fe

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What I’ve been doing today: I baked whole wheat loaf bread, flatbread and peppermint chocolate chip okara cookies with flour I ground by hand this morning.

A sunny, warm spring day at 7,000 feet

Well, a few days from the start of spring. I solar cooked some long grain brown rice with turmeric to eat with stir-fry leftovers. Afternoon temperatures have been in the mid-60s, so I’m putting the fig tree on the balcony for a few hours every day. I also baked another loaf of whole wheat bread and soaked soy beans for making soy milk in the evening.

Milk & cookies!

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Organic, homemade soy milk and peppermint chocolate chip soy okara cookies made with freshly ground whole wheat flour, that is.