Easy-to-make vegan chickpea flour feta cheese! It is oil-free, nut-free, and high in protein. Enjoy it plain, as a snack or appetizer, or crumble and use in any recipe calling for feta cheese.

These bite-sized lentil patties are crispy on the outside yet soft and flavorful on the inside. Pair them with a side of garlicky lemon tahini dip, and you'll be licking your fingers clean!

Looking for ways to use your sourdough discard - this is the bread recipe you need! It's simple, tasty and ensures your sourdough starter creates no waste.

Easily make your own tempeh in an Instant Pot! No other equipment is required. It's cheaper and tastes a lot better than store-bought tempeh!

UPDATE 9/15/2020 Woah! It’s been 3 months of delicious water kefir sourdough bread! Yay! Every loaf I’ve made has been a success. Here are some quick tips to make sourdoughs easier for you: 1) Retard the sourdough by putting it in the fridge after each step to slow down the fermentation process. This way you can make bread on your own schedule and you’ll end up with a tastier loaf anyway. 2) Feed the starter every 2 weeks to a month. I didn’t feed the starter for a month and was able to make the best bread with it. Yay! THE RECIPEWithout further ado, the easiest, tastiest sourdough bread recipe ever! Key ingredient is water kefir. Water kefir is a top notch symbiotic community of bacteria and yeast that was always meant to ferment flour. This is the easiest tastiest sourdough “pet” you’ll ever take care of. Once you get the anaerobic starter going, you just leave it in the fridge and feed it about every two weeks. The starter takes about 1 - 2 days to make, but once it's done, making bread takes only a day. Woah. Let’s get into it! DAY 1: The Seed Culture INGREDIENTS 1 cup (4.25 oz) Spelt flour or any whole grain flour 3/4 cup (6 oz) water kefir DIRECTIONS: 1) In a small bowl combine flour and water into a stiff ball of dough. Press the piece of dough into a 32 oz mason jar and seal with a lid. Let it ferment at room temp for for 12 to 24 hours. Once it doubles in size place in the fridge. This starter doesn't require air, as the culture basically comes prepackaged in the water kefir. DAY 2 : THE BARM/STARTER INGREDIENTS: 3.5 cups (16 oz) Spelt flour 2 cups (16 oz) water kefir 1 cup (7 oz) starter DIRECTIONS 1) In a small bowl, Combine Day 1 seed culture with DAY 2 BARM INGREDIENTS and shape into a stiff ball. 2) Place in a large bowl, seal with plastic wrap and let the barm ferment at room temp for 6 HOURS or so until it doubles in size. (Make sure there is enough room in the bowl for the dough to double in size.) Place in the fridge after it doubles. CONGRATULATIONS! If all went well you should have a lively sourdough starter you can feed and make delicious sourdough bread with! Transfer to a big, clean mason jar and say good night to your new hungry little pet. Tighten the lid and place in the fridge. Feed the starter at least about every two to three weeks. When it gets down to 1 cups worth, feed it for sure so you have starter to use in the future. To feed it, just double the proportions of equal parts flour and water. For example, if the barm weighed 1 pound and you wanted to double it, add 8 oz flour, (1 3/4 cups) and 8 oz (1 cup) water kefir. Using a scale is best for making bread or any rad kind of fermentions. ;) This batch of starter should be enough for about 3 - 4 loaves of bread, so you won't have to make starter again for a while. Note: Depending on what kind of water kefir you use to feed the starter/barm, remember that this flavor profile will be quite muted when more flour and water is added. The bread will have a subtle

Experience the bold tang of sourdough in this easy recipe for extra sour sourdough bread. This recipe is for you if you love that really deep, tangy sourdough flavor that only comes from a long, cold fermentation period.

Every loaf shown in this post has been baked in an oven that started cold. Everything we read and are told is that the dough should go into a preheated oven, but these loaves belie that fact……

This Potato Sourdough bread was proofed and then baked on the same day in the Romertopf Clay Baker. The potato was boiled and the cooking water is used as the liquid required in the recipe. The crumb remains soft for days. Using Chickpeas Bread spread Further reading: Health benefits of sourdough & How to make sourdough starter Ingredients 90g Refreshed Sourdough starter (31%) 100g Mashed potato (cook the potato for about 15min-20min until fork tender, then mash while still warm) 100g Chilled potato water (the water from boiling the potatoes) 275g Bread flour 15g Rye flour 3.5g Salt Instructions 1. To the stand-mixer (Kitchenaid) bowl, add chilled potato water and mashed potato. Mix well. 2. Add all remaining ingredients, except salt. 3. Using the paddle attachment, briefly knead the dough until a shaggy mass forms. (30sec-1min) 4. Autolyse for 1hour. 5. Add salt. 6. On speed 2, using the dough hook, knead the dough for 4min. Chill the dough in fridge for 15min. The local weather is about 29°C-30°C, so chilling lowers the temperature of dough for further kneading later. 7. On speed 2, knead 4min, then speed 4, 30seconds. Chill in fridge for 10min. 8. On speed 2, knead 4min, then speed 4, 30seconds. Dough would have become silky and reached windowpane. 9. Transfer to a glass container. 10. Bulk proof at room temperature (RT about 29°C-30°C) until double in size, about 2hr-2.5hr. 11. Pre-shape the dough into a boule. 12. Cover and rest the dough for 15min. 13. Final shape the dough into any shape of your choice, using tension pull. 14. Dust a proofing basket with rice flour. 15. Place the shaped dough into the proofing basket with its seams facing upwards. 16. Final Proof the dough at RT (about 29°C-30°C) for 35min. 17. Retard the dough in the fridge for 2hr-4hr. 18. While the dough is final proofing, preheat the oven with baking vessel to 240°C for 45min-1hr. (My oven can only reach maximum 220°C with Romertop Clay baker). 19. Tip the proofed dough onto parchment paper. 20. Score the dough. 21. Take the Romertopf baker out from the oven. 22. Remove the lid and carefully lower the baking paper together with the dough, into the Romertopf. 23. Put the lid back and put the clay baker into the oven. 24. Bake for 15min at 210°C (the highest my oven can reach with the Romertopf). 25. Take the bread out from the dutch oven and put on a smaller tray. Continue baking another 20min with the convection setting (fan setting). 26. Transfer the bread onto a cooling rack. Cool for at least 2hrs before slicing. 27. Voila! Potato Sourdough Bread is ready to be enjoyed!

Learn how to make your own chickpea miso from scratch! It's buttery, a bit sweet, and packed with umami! Plus, it is soy-free!

"Indulge in the ultimate Neapolitan pizza experience with our naturally leavened Sourdough Neapolitan Pizza Dough recipe. Achieve a light, chewy crust with unparalleled flavor, all thanks to the magic of sourdough fermentation. This guide offers simple, step-by-step instructions to create the perfect base for your favorite toppings. Elevate your pizza night with a homemade dough that's not just delicious, but also boasts the unique tang and aroma of sourdough!"

Si os hacéis zumos mixtos de verduras, podéis aprovechar la pulpa para esta receta que os comparto en el post de hoy

A guide to baking naturally leavened white Sonora sourdough loaf. A soft wheat that has an incredibly tender crumb and an exceptional crust.

Esta rica lasaña de berenjenas y espinacas vegetariana rellena con verduras y garbanzo, aromatizada con orégano y hierbas finas, acompañada de una salsa blanca y gratinada con queso va a ser la sensación ya que tiene un delicioso sabor.

Based on Tartine's Oat Porridge Bread, this oat porridge sourdough is a tender, moist and custard-like bread that goes well with almost any meal.

An oil variously called the true sap, prana, the elixir of eternal life, etc. Some people call it magnetism.

There are a lot of different ways to make a great loaf of sourdough bread. This is a breakdown of my favourite techniques. If you are just looking for the formula/baking schedule, head to the recipe section of the website or click HERE for my post on the same loaf. What follows is an in-depth look at the process...It's kind of long, but it should give you a good grasp on how to produce a great loaf of sourdough bread at home.This recipe will make two beautiful loaves of crusty artisan style brea

Water kefir can be brewed with coconut water, which is naturally high in electrolytes, enzymes, and nutrients. When fermented with water kefir grains, coconut water is easier to digest and contains more boiavailable vitamins and minerals.

Creating a sourdouh starter from scratch? This Sourdough Starter Troubleshooting Guide provides answers to commonly asked questions and starter issues.

A simple sourdough pan loaf, baked in a normal loaf tin. This is a great recipe for sourdough beginners and a good way to bake sourdough bread without a dutch oven.

What is an autolyse, and is it important? This article will explain all benefits and reservations you need to know about the Autolyse technique.

20191122_131733.jpg 20191122_131820.jpg 20191122_133227.jpg New experiment. Soaked chickpea coarsely blitzed in a food processor, fermented with some starter for 20 hours before making the dough.

Este raw brownie (o brownie crudo) está delicioso, se hace en 5 minutos y además es muy sano, ¡qué más se le puede pedir!

You'll love this from-scratch sourdough artisan loaf with a chewy interior, incredible depth of flavor with minimal sourness, a thin, crackly crust, and a chewy, airy interior!

A simple recipe to make great sourdough bread

Wondering how long does sourdough discard last in the fridge? You'll find all the answers including how to store it and when to use it.

This introduction to sourdough recipe has a high amount of sourdough at almost 30% but is great for a quick homestyle loaf.  This loaf is crisp and thin with a great contrast of flavour between crust and crumb.

It's not always easy to understand the sourdough baking terminology. Here you will find an explanation of 40 sourdough baking terms.

Perfectly sweet healthy blueberry pie bars topped with a delicious oat crumble. These easy vegan and gluten free blueberry bars taste just like blueberry pie and will be your new favorite treat for spring and summer!

Are your kefir grains too small and not multiplying? Are you looking to add more bubbles to your water kefir? Learn how to grow water kefir grains and keep them healthy with this comprehensive guide to water kefir grains.