#is sourdough healthy
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Sourdough pizza
This is our Friday night tradition: Homemade Sourdough Pizza and a family movie!
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#Cheese#Easy#Easy Sourdough#easy sourdough pizza#easy sourdough pizza dough#easy sourdough pizza dough recipe#easy sourdough pizza recipe#Healthy#healthy pizza toppings#Homemade#homemade pizza#homemade pizza dough#how to make sourdough pizza#how to make sourdough pizza dough#how to spend less on pizza toppings#how to use dehydrated mushrooms on pizza#how to use dehydrated peppers on pizza#Is sourdough good for you?#is sourdough healthy#making pizza#Nutrafarms Bacon#nutrition facts of sourdough pizza#Nutritious#pizza topping#pizza topping ideas#Recipe#Recipes#sougdough entree ideas#Sourdough#sourdough baking ideas
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Posting here after ages. Do you want to keep seeing photos of the bread I make?
#love#food#foodie#yummy#food blog#recipe#breakfast#food photography#bread#sourdough#sourdough baking#sourdough bread#bread making#handmade#home made#whole grains#toast#healthy lifestyle#healthy food
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My sourdough came out trash, dense and rubbery. BUT IT HAD SOME BUBBLES. it was TASTY too. Sad I used WAX paper instead of parchment paper. But it will be ok next time. I'm getting there
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Big, ugly, & full of roughage. I needed it.
#personal#mine#foodie#me#healthy#food#clean#lunch#steak#ribeye#egg#sourdough#mixed greens#onion#tomato#oregano#olive oil#white wine vinegar#celtic sea salt#smoked paprika#salad
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I just had an ice cream sandwich peace and love on planet earth 🕊️
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farmers market goodies ❤️
#food#fruit#vegetables#farmers market#sourdough#summer#spring#produce#healthy#healthy eating#tomato#peach#mine
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Courgette & butterbean bowl
Sophsplantkitchen on tiktok
INGREDIENTS
2 × large courgettes, cut in half and then into wonky triangles
8-10 cloves garlic
5 tbsp good quality extra virgin olive oil
Salt and pepper
2 × 400g tins of pre cooked organic butterbeans + their stock (the water in the can)
For the cashew cream, blend:
1 cup of soaked cashews or sunflower seeds
3 tbsp nooch
Juice of one lemon
1/2 tsp salt
Ground black pepper
2 garlic cloves
Around 60-80ml of water for blending consistency
To serve:
Crunchy nutty breadcrumbs (1 slice of bread and 1 handful of almonds whizzed up in a blender, fried in olive oil, salt and garlic powder until crispy. Let rest on a plate lined with kitchen roll until ready to use)
Fresh basil
Lemon zest
#vegan#courgette#butter beans#zucchini#dinner#english#i think? ive got no fucking clue#recipe#healthy#made#this is the most decadent delicious toe curling vegetarian meal ive made in my entire life#(vegetarian bc i subbed the cashew cream for marscarpone which i highly recommend)#I wanted to sprinkle chicken bouillon powder as a seasoning too but was out#for the breadcrumbs i crumbed them in my blender toasted in olive oil fried some sage crumbled that in and added a ton of#nutritional yeast#best breadcrumbs ive had in my life#the bread was a whole wheat sourdough with fennel and anise baked in from my local farmers market
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i have eaten about 1000 calories worth of ice cream today probably
#tw maybe but idk how to tag it lol#this morning it was avocado toast#then for dinner i had tomato soup with sourdough bread#And then i ate a fuck ton of ice cream idk why but i wanted it#Tomorrow i will eat eggs and healthy things
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fucked up and the top of my dough was crinkly as hell. came out gorgeous my beautiful beautiful tasty friend
#STUNNING i’m in love with her my beautiful sourdough#did the fridge fermentation for less time so it’s less sour this time…… SAD!!!!! well next time i’ll remember#and my starter is so healthy….. sourdough life is good
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Learn how to make these easy and tasty Sourdough Pizza Pockets (Panzerottis) for dinner!
They also make a great packed lunch if you make ahead and freeze/reheat!
Visit: https://thenorthbirdblog.com/2023/08/01/sourdough-panzerotti-pizza-pockets/
#recipe#recipes#homemade#healthy#northbird#sourdough#easy sourdough#sourdough recipes#making pizza#pizzalover#showbiz pizza#basic panzerotti#difference between a panzerotti and a calzone#pizza pockets#family meal
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Breakfast Perfection: A Technical Look at 10 Irresistible Sourdough Pancake Recipes for Every Palate
This technical book explores the art and science of sourdough pancake making, providing readers with a comprehensive guide to mastering this timeless dish. It covers creating a healthy starter, fermentation, and dough handling, offering insights to achieve the perfect stack of sourdough pancakes. Join the culinary journey to discover the secrets to achieving light, fluffy, and tangy goodness.
#perfection#perfect#breakfast food#breakfast scramble#breakfast club#breakfast and brunch#irresistible#giftunislandhurghada#Sourdough#sourdough bread#sourdough starter#sourdough discard#sourdough baking#baking#pancakes#whipped cream#healthy chicken recipes#recipes#cooking#food porn
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Gut Healthy
By Greg Schmitty
(Dedicated to Jeshastevens on TikTok… you have led me astray for the last time)
it was Sunday night
You wanted another
Iced cream
Sandedwhich
You were craving
Two soft and chewy
Chocolate chip cookies
A layer of
Vanilla ice cream
In between
The cookies were sour dough
And naturally fermented
So they were
Gut healthy
Gut healthy
For you
But not for me
Your gut biome rejoice
At the blessing of
Fermentation
Your crops flourished
Your nations grew healthy
Gut healthy
My gut biome wept
Pillaged
Crops salted
Land flooded
The balance upset
As an upset stomach
Cursed with disease
I
B
S
Nation collapsed
Torn asunder
Only darkness
A war cry
A hurricane
Then nothing
But it was gut healthy
She said
Naturally fermented
Gut healthy
Two soft and chewy
Chocolate chip cookies
With a layer of vanilla ice cream
In between
It was gut healthy
For who?
What is gut healthy for God
Makes humanity weep
#gut healthy#naturally fermented#sourdough#inspired by TikTok#cookies#ice cream sandwich#dessert#philosophy#aspiring writer#franz kafka#poetry#literature#classics#writing#orginal poem#poems#poems on tumblr#orginal poetry#suffering#angst#fall of troy#ibs#writeblr#writblr#writers on tumblr#writers and poets#fanfic#fanfiction#Jesha how could you#i trusted you
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I just really like her 'I'm fine' face. Okay babygirl, no one believes you.
#out of ichor#about to travel two hours total from my middle of nowhere town because I really want olive sourdough and pomegranate#I'm mentally healthy
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#food#culinary plating#brunch#breakfast#avocado toast#avo toast#healthy#healthy food#sourdough#poached egg#vegetarian
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Fourth times the charm. Making sourdough might be easy for most but trying to make this with disabilities means adapting to a different way of doing things.
I simply can’t knead bread anymore, it’s beyond my dexterity now as my joints continue to be affected by this condition (EDS for the curious). All the recipe I had been trying to do were for stretch and fold, then shaping. I tried to adapt to them but simply wasn’t finding success.
That was until I found a standmixer recipe. The first one I tried was half stand mixer half traditional. So I figured I’d merge the first and second parts into one stand mixer recipe. By this point I was on my third loaf, suffice to say third time was not the charm. It was another pancake.
Then finally I found a loaf made entirely with the stand mixer with minimal shaping before bulk fermentation. The shaping was also done with a tool.
I followed this new method and it worked the first time. I wish I’d found this method sooner!
My recipe was 350g of room temperature filtered water, 100g of rye sourdough starter (fed the night before), 525g of wholemeal bread flour (Dove’s Farm) and 10g of Himalayan salt.
I used a standard paddle for the initial mix then the dough hook for gluten development (what would normally be the stretch and fold part of the process). In the end I had it on for 15/20 minutes. I then proofed it in a proofing basket (Brod and Taylor) for about four and a half hours then transplanted it to a banneton basket to bulk ferment overnight in the fridge.
In the morning I warmed up the oven for 30 minutes on 230°C before adding the loaf to a bread oven. I scored the loaf beforehand and cooked the first half for 25 minutes before removing the lid and cooking for a further 20 minutes. The picture you see is what it looked like after the second half of cooking was complete. Perfect blistering and nice ear.
What I would different is proof it less. It was nearly triple the size when I took it out before bulk fermentation and I think that over proofed it. So I will tweak it a little the next time I do this.
The best part is I didn’t need to do too much. Most of the work is actually the maintenance of the starter. The bread making part with the stand mixer was the easiest in the end, once I got that part right and stopped trying to do a loaf like able bodied people do.
My goal is to make a 100% spelt loaf with a spelt starter. I will wait until I’m a little more seasoned before attempting that though.
Very happy with how this loaf turned out.
As an aside I used rice flour to prevent the loaf from sticking to the bread basket. This worked a charm. I have learnt so much through this process (plus hours of watching YouTube videos) and built my confidence up. It also helps me feel a little bit more independent which is so valuable when you have disabilities.
#vegan#food#organic#fermenting#plant based#crueltyfree#govegan#healthy#fermentation#ehlers danlos syndrome#sourdough starter#sourdough bread#sourdough#rye starter#rye flour#wholemeal flour#kitchenaid#brod and Taylor
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