POOLISH ▪200g or 3/4c water, room temp ▪Instant yeast (small pinch) ▪200g or 1 1/4c AP flour (11.7% protein) To make your poolish, measure water, yeast, and flour into a high sided glass container. Stir to combine. Allow to sit, covered, at room temp for 12-24 hours.
1lb ground turkey 1/4 cup sun-dried tomatoes chopped 1/2 cup crumbled feta cheese or goat cheese 1/2 cup kale, minced 4 burger buns 2 avocados, sliced 1large tomato, sliced 1red onion, sliced and rinsed lettuce leaves Prehead grill to 450F (or you can fry in iron skillet
RECIPE - ▪1 red onion, medium diced and rinsed ▪1 poblano pepper, medium diced ▪4 large garlic cloves, chopped ▪35g or 2Tbsp olive oil ▪20g or 2 1/2Tbsp chili powder ▪5g or 1 3/4tsp paprika ▪5g or 1 3/4tsp ground cumin ▪2g or 2tsp dried oregano ▪1500g
▪125g or 1/2c warm water ▪3g or 1 tsp instant yeast ▪35g or 2 1/3 Tbsp sugar ▪75g or 1/2cup russet potato (roasted & mashed) ▪50g or 3 1/2Tbsp butter, melted and cooled ▪300g or 1 3/4c AP flour (11.7% protein) ▪5g or 3/
1/4 cup olive or avocado oil 6 med green zucchni 4 oz spaghetti 2-Tbsp olive oil 1/4 tsp salt basil leaves, torn into small pieces 2-Tbsp unsalted butter 8-Tbsp grate parmigiano cheese Slice zucchine into thin slices (1/8 inch rounds) either by hand or using a mandoline
w/ Honey Mustard Sauce 1.5 lbs chicken tenders 1-egg 1-Tbsp water 6-Tbsp melted butter 3-cup crushed pretzels salt and pepper Sauce: 1/2 cup Dijon Mustard, 1/2 cup sour cream, 1 Tbsp honey Heat the oven to 425˚ F. Line a baking sheet with foil and lightly oil
MILK PASTE OR TANGZHONG STARTER - 45g Milk (or rough 1/4 cup) -45g Water (or rough 1/4 cup) -15g Bread Flour (2 Tbsp) DOUGH - 325g Bread Flour (or 2 2/3 cups) -50g Sugar (or 1/3 cup) -5g Yeast (or 1 tsp) -110g Warm Milk (about
FOR THE TANGZHONG STARTER 45g - milk (or 3 tbsp) 45g - water (or 3 tbsp) 15g - flour (or 2 tbsp) Using a small pot, stir these ingredients over a medium setting until they thicken making a paste or rue. Set aside to cool. In a Kitchen Aid add:
BUN: • 200g (or 3/4 cup) warm water (86F/30C) • 70g (or 1/3 cup) sugar • 2 egg (save one egg for egg wash to spread over buns before baking) • 75g (or 5 1/2 Tbsp) melted butter • 8g (or 2 1/2 tsp) instant yeast • 15g (or 1 3/
RECIPE BIGA •175g or 3/4c warm water (86F/30C) •1/4tsp instant yeast •225g or 1 1/2c AP flour (11.7% protein) Add water, yeast, and flour into a high sided container and mix until no dry clumps of flour remains. Let ferment at room temp for 6-24
(makes two 12" pizza doughs) Dough takes two days to proof. Poolish: 50g water (room temp) pinch of yeast 50g AP flour or bread flour Combine water, yeast and flour. Stir to combine. Put mixture in a container with a lid, but with enough room to double. Let sit
Bread
* 1/2 cup butter, softened * 1/2 cup sugar (I substitute 1/4 cup Monkfruit) * 2 eggs * 4 very ripe bananas * 1 1/2 cups flour * 1 tsp baking soda * 1/2 tsp salt * 1 tsp vanilla * 1 cup chopped walnuts (or any other nuts you prefer, I like to
Ingredients 1/2 cup dried buttermilk 2 Tbsp dried parsley flakes 1 Tbsp onion powder 1 Tbsp garlic powder 1 Tbsp dried chopped onion 2 tsp dried chives 2 tsp dried dill weed 2 tsp salt 2 tsp pepper Combine all ingredients in a small bowl and mix until well
Mix the following to make a Poolish the night before: 150g water (room temp) 1/8 tsp yeast 150g flour The next morning mix: 280g water (room temp) 1/2 tsp yeast poolish Once mixed, add the following: 350g bread flour 50g whole wheat flour (if you don't
1 Tbsp avocado oil 2 Tbsp fresh grated ginger 1 stalk lemon grass, minced 2 tsp red curry paste 4 cups chicken broth 3 Tbsp fish sauce 1 Tbsp light brown sugar 3 (13.5 ounce) cans of organic coconut milk 1/2 pound fresh shiitake mushrooms, sliced 2 pounds
2 chicken breast, skinless and boneless 3 avocados, large firm ripe 1 cup fresh cilantro 3 cloves of garlic 2 jalapeno peppers 3 limes 1 red onion 2 Tbsp bouilion chicken flavor 1 Tbsp olive oil 1/4 cup queso fresco 4 cups of water Bring a small pot of