├── Pizza.md ├── Tofu.md ├── .gitignore ├── Bread.md ├── Thai food.md ├── Indian food.md ├── Fermented foods.md ├── Vietnamese food.md ├── Drinks.md ├── .github ├── FUNDING.yml └── workflows │ ├── fix-links.yml │ └── compile-markdown.yml ├── Shrubs.md ├── Lacto Plums.md ├── Strawberries.md ├── Plums.md ├── Mushrooms.md ├── Kombucha.md ├── Cold Brew Coffee Concetrate.md ├── Japanese Food.md ├── Sweet Miso.md ├── Korean food.md ├── Vanilla Ice Cream with Miso Caramel.md ├── Miso.md ├── Mushroom Gnocci.md ├── Miso Caramel.md ├── Strawberry Marinara.md ├── Oat Milk.md ├── Food.md ├── Lemon Verbena Kombucha.md ├── Watermelon-Basil Shrub.md ├── Blueberry-Lavender Shrub.md ├── Coconut Dhal.md ├── Tofu Banh Mi.md ├── Yeast Pizza Dough.md ├── Mapo Tofu.md ├── Crispy Korean BBQ Tofu.md ├── Thai Peanut Butter Ramen.md ├── Mushroom Ramen.md ├── Tofu Pepper Fry.md └── No-knead Sourdough Bread.md /Pizza.md: -------------------------------------------------------------------------------- 1 | #TK -------------------------------------------------------------------------------- /Tofu.md: -------------------------------------------------------------------------------- 1 | #TK -------------------------------------------------------------------------------- /.gitignore: -------------------------------------------------------------------------------- 1 | .obsidian/ 2 | -------------------------------------------------------------------------------- /Bread.md: -------------------------------------------------------------------------------- 1 | # Bread 2 | I feel like I don't have to explain bread, right? -------------------------------------------------------------------------------- /Thai food.md: -------------------------------------------------------------------------------- 1 | # Thai Food 2 | #TK 3 | 4 | ## See also 5 | [Food](./Food.md) -------------------------------------------------------------------------------- /Indian food.md: -------------------------------------------------------------------------------- 1 | # Indian Food 2 | #TK 3 | 4 | ## See also 5 | [Food](./Food.md) -------------------------------------------------------------------------------- /Fermented foods.md: -------------------------------------------------------------------------------- 1 | # Fermented Foods 2 | #TK 3 | 4 | ## See also 5 | [Food](./Food.md) -------------------------------------------------------------------------------- /Vietnamese food.md: -------------------------------------------------------------------------------- 1 | # Vietnamese Food 2 | #TK 3 | 4 | ## See also 5 | [Food](./Food.md) -------------------------------------------------------------------------------- /Drinks.md: -------------------------------------------------------------------------------- 1 | # Drinks 2 | I don't drink alchahol. Recently really into Shrubs]] and [[Kombucha. -------------------------------------------------------------------------------- /.github/FUNDING.yml: -------------------------------------------------------------------------------- 1 | # These are supported funding model platforms 2 | 3 | github: koddsson 4 | -------------------------------------------------------------------------------- /Shrubs.md: -------------------------------------------------------------------------------- 1 | # Shrubs 2 | Vinegar based fruit drinks. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | [Drinks](./Drinks.md) 8 | 9 | ## References 10 | #TK -------------------------------------------------------------------------------- /Lacto Plums.md: -------------------------------------------------------------------------------- 1 | # Lacto Plums 2 | #TK 3 | 4 | ## See also 5 | [Plums](./Plums.md) 6 | Fermented foods 7 | 8 | ## References 9 | Redzepi, R. and Zilber, D., 2018. _The Noma Guide To Fermentation_. pp.68-82. -------------------------------------------------------------------------------- /Strawberries.md: -------------------------------------------------------------------------------- 1 | # Strawberries 2 | In season from late May till September. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | [Food](./Food.md) 8 | 9 | ## References 10 | ‘Eat the Seasons | Strawberries’. Accessed 1 May 2021. [http://www.eattheseasons.co.uk/Articles/strawberries.php](http://www.eattheseasons.co.uk/Articles/strawberries.php). -------------------------------------------------------------------------------- /Plums.md: -------------------------------------------------------------------------------- 1 | # Plums 2 | 3 | #TK: Image 4 | 5 | ## Notes 6 | Available year round but British ones are in season from mid-August to October. 7 | 8 | ## See also 9 | Lacto Plums 10 | 11 | ## References 12 | 13 | BBC Good Food. 2021. _Plum_. \[online\] Available at: \[Accessed 24 January 2021\]. 14 | -------------------------------------------------------------------------------- /Mushrooms.md: -------------------------------------------------------------------------------- 1 | # Mushrooms 2 | #TK: Image 3 | ## Notes 4 | Mushrooms want to breathe, leave them in your fridge in a open paper bag. Leaving mushrooms in a sealed container can bruise them and make them slimey. 5 | 6 | ## See also 7 | [Food](./Food.md) 8 | 9 | ## References 10 | - https://en.wikipedia.org/wiki/Agaricus_bisporus 11 | - https://youtu.be/wnCCdpt8y6w 12 | -------------------------------------------------------------------------------- /Kombucha.md: -------------------------------------------------------------------------------- 1 | # Kombucha 2 | > Kombucha is a fermented, lightly effervescent, sweetened black or green tea drink commonly consumed for its purported health benefits. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | [Drinks](./Drinks.md) 8 | 9 | ## References 10 | ‘Kombucha’. In _Wikipedia_, 8 November 2021. [https://en.wikipedia.org/w/index.php?title=Kombucha&oldid=1054215364](https://en.wikipedia.org/w/index.php?title=Kombucha&oldid=1054215364). -------------------------------------------------------------------------------- /Cold Brew Coffee Concetrate.md: -------------------------------------------------------------------------------- 1 | # Cold Brew Coffee Concetrate 2 | #TK: Image 3 | 4 | ## Ingredience 5 | - 1 parts coffee by weight 6 | - 6 parts water by volume. 7 | 8 | | Amount of cold brew | Amount of coffee | Amount of water | 9 | | ------------------- | ---------------- | --------------- | 10 | | 600ml cold brew | 100g coffee | 600ml water | 11 | | 1.5L coldbrew | 250g coffee | 1.5L water | 12 | 13 | ## See also 14 | [Drinks](./Drinks.md) -------------------------------------------------------------------------------- /Japanese Food.md: -------------------------------------------------------------------------------- 1 | # Japanese Food 2 | > Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | [Food](./Food.md) 8 | 9 | ## References 10 | ‘Japanese Cuisine’. In _Wikipedia_, 30 October 2021. [https://en.wikipedia.org/w/index.php?title=Japanese_cuisine&oldid=1052731484](https://en.wikipedia.org/w/index.php?title=Japanese_cuisine&oldid=1052731484). -------------------------------------------------------------------------------- /Sweet Miso.md: -------------------------------------------------------------------------------- 1 | # Sweet Miso 2 | > Great on bread with butter. 3 | 4 | #TK: Image 5 | 6 | ## Ingredients 7 | - 300g Miso 8 | - 6 tablespoons mirin 9 | - 50-60g sugar 10 | - 3 tablespoons water or sake 11 | - 1.5 teaspoons vinegar 12 | 13 | ## Instructions 14 | Stir all the ingredients together until the sugar has dissolved. This will keep in the fridge more or less indefinitely. 15 | 16 | ## See also 17 | [Miso](./Miso.md) 18 | 19 | ## References 20 | Anderson, Tim. _Vegan JapanEasy: Classic & Modern Vegan Japanese Recipes to Cook at Home_, 2020. -------------------------------------------------------------------------------- /Korean food.md: -------------------------------------------------------------------------------- 1 | # Korean Food 2 | >Korean cuisine has evolved through centuries of social and political change. Originating from ancient agricultural and nomadic traditions in Korea and southern Manchuria, Korean cuisine reflects a complex interaction of the natural environment and different cultural trends. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | [Food](./Food.md) 8 | 9 | ## References 10 | ‘Korean Cuisine’. In _Wikipedia_, 27 October 2021. [https://en.wikipedia.org/w/index.php?title=Korean_cuisine&oldid=1052037375](https://en.wikipedia.org/w/index.php?title=Korean_cuisine&oldid=1052037375). -------------------------------------------------------------------------------- /Vanilla Ice Cream with Miso Caramel.md: -------------------------------------------------------------------------------- 1 | # Vanilla Ice Cream with Miso Caramel 2 | ## Ingredience 3 | - 3 scoops of Vanilla Ice Cream 4 | - A handful of Sweet and Salty popcorn 5 | - Miso Caramel 6 | - Chocolate or almonds or both! 7 | 8 | ## Method 9 | - Chop up your chocolate, almonds or both. 10 | - Put some ice cream in a bowl (3 scoops worth) 11 | - Throw some popcorn over the ice cream. I don't put a ton, just to get some texture with the ice cream. 12 | - Drizzle miso caramel over your ice cream and popcorn. 13 | - Sprinkle the ice cream with chocolate, almonds or both. 14 | 15 | ## See also 16 | Miso Caramel -------------------------------------------------------------------------------- /Miso.md: -------------------------------------------------------------------------------- 1 | # Miso 2 | > Miso (みそ or 味噌) is a traditional Japanese seasoning produced by fermenting soybeans with salt and kōji (the fungus Aspergillus oryzae) and sometimes rice, barley, seaweed, or other ingredients. The result is a thick paste used for sauces and spreads, pickling vegetables, fish, or meats, and mixing with dashi soup stock to serve as miso soup, a Japanese culinary staple. High in protein and rich in vitamins and minerals, miso played an important nutritional role in feudal Japan. Miso is still widely used in Japan, both in traditional and modern cooking, and has been gaining worldwide interest. 3 | 4 | #TK: Image 5 | 6 | ## See also 7 | Japanese Food 8 | 9 | ## References 10 | ‘Miso’. In _Wikipedia_, 8 November 2021. [https://en.wikipedia.org/w/index.php?title=Miso&oldid=1054153988](https://en.wikipedia.org/w/index.php?title=Miso&oldid=1054153988). -------------------------------------------------------------------------------- /.github/workflows/fix-links.yml: -------------------------------------------------------------------------------- 1 | name: Fix links 2 | 3 | on: 4 | push: 5 | branches: [ main ] 6 | workflow_dispatch: 7 | 8 | jobs: 9 | build: 10 | runs-on: ubuntu-latest 11 | 12 | steps: 13 | - uses: actions/checkout@v2 14 | - name: Use Node.js 15.x 15 | uses: actions/setup-node@v1 16 | with: 17 | node-version: 15.x 18 | - run: node fix-links.js 19 | - name: Commit & Push Generated Data 20 | run: | 21 | git config --local user.email "actions@github.com" 22 | git config --local user.name "Actions Auto Build" 23 | find . ! -iname "*.md" -not -path "./.git/*" -not -path "./.github/workflows/compile-markdown.yml" -not -name ".git" -delete 24 | git add -f . 25 | git commit -m "auto fix links" || true 26 | git push --force origin HEAD:refs/heads/view 27 | -------------------------------------------------------------------------------- /Mushroom Gnocci.md: -------------------------------------------------------------------------------- 1 | # Mushroom Gnocci 2 | 3 | #TK: Image 4 | ## Ingredients 5 | - 250g Mushrooms 6 | - 500g gnocchi 7 | - 3 tbsp olive oil (or truffle oil) 8 | - 160g bag spinach 9 | - 100g blue cheese 10 | - Or feta cheese 11 | - Or whatever cheese you have 12 | 13 | ## Method 14 | 1. Heat oven to 220C fan. 15 | 2. Slice the mushrooms and put in a roasting tin with the gnocchi 16 | 3. Drizzle over 3 tbsp olive oil. 17 | 4. Roast for 25-30 mins or until the gnocchi are golden, stirring occasionally to stop them sticking. 18 | 5. Once the gnocchi are ready, stir half the spinach into the tin to wilt it, then crumble the blue cheese over the top. 19 | 6. Put it back in the oven to melt the cheese 20 | 7. Serve with the remaining spinach, drizzled with a little olive oil. 21 | 22 | ## See also 23 | [Mushrooms](./Mushrooms.md) 24 | Pasta 25 | 26 | ## References 27 | https://www.bbcgoodfood.com/recipes/roast-mushroom-gnocchi -------------------------------------------------------------------------------- /.github/workflows/compile-markdown.yml: -------------------------------------------------------------------------------- 1 | name: Compile Markdown 2 | 3 | on: 4 | push: 5 | branches: [ view ] 6 | workflow_dispatch: 7 | 8 | jobs: 9 | build: 10 | runs-on: ubuntu-latest 11 | 12 | steps: 13 | - uses: actions/checkout@v2 14 | - name: Use Node.js 15.x 15 | uses: actions/setup-node@v1 16 | with: 17 | node-version: 15.x 18 | - run: npm install -g remark-cli remark-html 19 | - run: remark *.md --use remark-html --output 20 | - name: Commit & Push Generated Data 21 | run: | 22 | git config --local user.email "actions@github.com" 23 | git config --local user.name "Actions Auto Build" 24 | find . ! -iname "*.html" -not -path "./.git/*" -not -name ".git" -delete 25 | git add -f . 26 | git commit -m "generate html files" || true 27 | git push --force origin HEAD:refs/heads/gh-pages 28 | -------------------------------------------------------------------------------- /Miso Caramel.md: -------------------------------------------------------------------------------- 1 | # Miso Caramel 2 | #TK: Image 3 | ## Ingredience 4 | - 3/4 cup sugar 5 | - 1/4 cup water 6 | - 1/2 cup double cream 7 | - 2 tablespoons white [miso](./miso.md) 8 | 9 | ## Method 10 | 1. In a heavy saucepan set over medium-high heat, stir together sugar and water. Without additional stirring, bring the mixture to a boil. Use a wet pastry brush to wash down any sugar crystals that form on the sides of the pan. When sugar becomes a deep golden brown, remove the pan from heat. 11 | 2. Once the pan is off the heat, pour in the cream, which will cause the caramel to bubble. Stir to combine. If the caramel seizes up and hardens with the addition of the cold cream, then put the pan back over low heat and stir until the caramel is liquid again. Whisk in the miso. Allow caramel to cool before pouring it into a container and store in the refrigerator. 12 | 13 | ## References 14 | [Best Miso Caramel Recipe - How to Make Easy Miso Caramel Sauce (food52.com)](https://food52.com/recipes/18618-miso-caramel) -------------------------------------------------------------------------------- /Strawberry Marinara.md: -------------------------------------------------------------------------------- 1 | # Strawberry Marinara 2 | #TK: Image 3 | ## Ingrediences 4 | - 500g strawberries, hulled. 5 | - 220g strawberries, thinly sliced. 6 | - 175g tomatoes, peeled, seeded and diced. 7 | - 100g sweet onion, minced 8 | - 100g dry white wine. 9 | - 3g garlic, thinly sliced. 10 | - 2g basil leaves, torn. 11 | - 2g taragon leaves, bruised. 12 | - Salt to taste 13 | - Lime juice to taste 14 | 15 | ## Steps 16 | 1. Rinse and juice hulled strawberries. Measure 185g of juice to use in next steps. 17 | 2. Combine thinly sliced strawberries with 185g strawberry juice in a large, heavy bottomed pot. 18 | 3. Add all the ingrediences except salt and lime juice and simmer uncovered, strirring often, until the sauce becomes as thick and intesnely flavored as rich marinara, about 35 minutes. 19 | 4. Season the sauce and serve it warm. 20 | 21 | ## See also 22 | [Strawberries](./Strawberries.md) 23 | 24 | ## References 25 | Myhrvold, Nathan, Maxime Bilet, and Melissa Lehuta. _Modernist Cuisine at Home_. 1st ed. Bellevue, WA: Cooking Lab, 2012. pg 114. -------------------------------------------------------------------------------- /Oat Milk.md: -------------------------------------------------------------------------------- 1 | # Oat Milk 2 | 3 | ## Ingredients 4 | - 100g Rolled oats 5 | - 1 tsp salt 6 | - 1 tsp vanilla extract, optional 7 | - 1 tbsp syrup 8 | - 1L water 9 | 10 | ## Preparation 11 | 1. Place 100g of oats in a blender. 12 | 2. Add 1tsp of salt. 13 | 3. Add the vanilla extract and syrup. 14 | 1. Could also add a tbsp of vanilla syrup. 15 | 4. Add 1L of water and blend on high for 1 minute. 16 | 5. Double strain the liquid into a 1L container using a cheesecloth-lined strainer and a towel. 17 | 6. Refrigerate in a sealed container for up to 3 days.# Oat Milk 18 | ## Ingredients 19 | - 100g Rolled oats 20 | - 1 tsp salt 21 | - 1 tsp vanilla extract, optional 22 | - 1 tbsp syrup 23 | - 1L water 24 | 25 | ## Preparation 26 | 1. Place 100g of oats in a blender. 27 | 2. Add 1tsp of salt. 28 | 3. Add the vanilla extract and syrup. 29 | 1. Could also add a tbsp of vanilla syrup. 30 | 4. Add 1L of water and blend on high for 1 minute. 31 | 5. Double strain the liquid into a 1L container using a cheesecloth-lined strainer and a towel. 32 | 6. Refrigerate in a sealed container for up to 3 days. 33 | 34 | 35 | ## See also 36 | [Drinks](./Drinks.md) -------------------------------------------------------------------------------- /Food.md: -------------------------------------------------------------------------------- 1 | # Food 2 | I used to be a picky eater when I was a kid. I think I'm still in some ways a picky eater but I really try not to be. I feel a bit ashamed for flatly not liking some foods. 3 | 4 | Some years ago I decided to try to consume as few animal products as I could. I specifically word my choice in this way because I don't like labels and don't like calling my self "a Vegan". I think there are a ton of emotions that people have put into this label and have made up their mind of what "a Vegan" before talking to you. It makes for boring conversations and some people trying to construct eloborate situations in where you'd consume an animal. I'm not a perfect Vegan so I don't call my self that. Sometimes I wear leather, sometimes wool. Sometimes I accidentally buy something with milk in it and then eat it. I don't want to have to defend who I am constantly so I call myself someone that "tries to consume as few animal products as possible". 5 | 6 | So my recipies will either call for vegan ingredience specifically or just call milk, milk and when I'm making food, I'll use oat or soy or almond milk. 7 | 8 | Since I moved to London some years ago I've really enjoyed eating Indian food. There's a vegeterian/vegan indian place in my neighborhood that's increadibly good. 9 | 10 | I really love a good [Pizza](./Pizza.md) but it's hard for me to make at home. I always prefer pizzas made by someone with access to good sourdough and a wood fire oven. I've made some progress with a pizza stone, but I need to get better at making pizzas. -------------------------------------------------------------------------------- /Lemon Verbena Kombucha.md: -------------------------------------------------------------------------------- 1 | # Lemon Verbena Kombucha 2 | #TK: Image 3 | ## Ingredience 4 | - 240 grams sugar 5 | - 1.76 kilograms water 6 | - 20 grams dried lemon verbena 7 | - 200 grams unpasteurized kombucha (or the liquid that comes with  a packaged SCOBY) 8 | - 1 SCOBY (a culture of bacteria and yeast that kickstarts the fermentation process - these are available to buy online) 9 | 10 | ## Steps 11 | 1. Water, SCOBY, lemon verbena, sugar,  and finished kombucha. 12 | 2. Make a syrup using the sugar and  an equal weight of water. 13 | 3. Combine the syrup and lemon verbena and allow to steep before adding the remaining water. 14 | 4. Strain the infusion through a fine-mesh sieve into the clean fermentation vessel. 15 | 5. Backslop with the unpasteurized kombucha. 16 | 6. Place the SCOBY into the fermentation vessel and cover. 17 | 7. Measure the sugar content using a refractometer (optional) and check again after 7 days. 18 | 8. Use pH strips to check the acidity of the kombucha. When the pH has reached 3.5 to 4, the kombucha should be close to ready. 19 | 9. Remove the SCOBY. Strain and bottle the kombucha. 20 | 21 | ## See also 22 | [Kombucha](./Kombucha.md) 23 | 24 | ## References 25 | Redzepi, René, and David Zilber. _The Noma Guide to Fermentation: Foundations of Flavor_. Foundations of Flavor. New York: Artisan, 2018. 26 | 27 | House & Garden. ‘Noma’s Guide to Making Kombucha’. Accessed 10 April 2021. [https://www.houseandgarden.co.uk/gallery/how-to-make-kombucha](https://www.houseandgarden.co.uk/gallery/how-to-make-kombucha). 28 | 29 | -------------------------------------------------------------------------------- /Watermelon-Basil Shrub.md: -------------------------------------------------------------------------------- 1 | # Watermelon-Basil Shrub 2 | ## Ingredients 3 | - 1 1/2 cups cubed watermelon 4 | - 3/4 cup raw cane sugar 5 | - 15-20 basil leaves (about 1/2 ounce), bruised 6 | - 3/4 cup white wine vinegar 7 | 8 | ## Process 9 | 1. Place watermelon and sugar into a medium bowl. Stir to combine. Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to 2 days. 10 | 2. Meanwhile, place basol leaves into a nonreactive container, cover with vinegar and store in a cool, dark place for up to 2 days. (The fridge is fine, but unnecessary.) 11 | 3. Pour watermelon mixture into a small bowl through a cheesecloth to remove solids. 12 | 4. Strain vinegar mixture throught the same cheesecloth, into same bowl as watermelon syrup. Allow to combine. 13 | 5. You may have some sugar clinging to the solids in the cheesecloth. If so, set the cheesecloth with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed. 14 | 6. Squeeze the cheesecloth a bit to get the most out of the mixture. 15 | 7. Pour syrup-vinegar mixture into a clean mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using. 16 | 8. Discard the solids or save them for another use. 17 | 18 | ## See also 19 | [Shrubs](./Shrubs.md) 20 | [Drinks](./Drinks.md) 21 | 22 | ## References 23 | Dietsch, Michael. _Shrubs: An Old Fashioned Drink for Modern Times : Recipes for Savoury, Sweet and Sour Cocktails and Sophisticated Sodas_, 2014. 24 | -------------------------------------------------------------------------------- /Blueberry-Lavender Shrub.md: -------------------------------------------------------------------------------- 1 | # Blueberry-Lavender Shrub 2 | #TK: Image 3 | ## Ingredients 4 | - 1 pint organic blueberries 5 | - 1 cup sugar 6 | - 8-10 lavender sprigs 7 | - 1 cup apple cider vinegar 8 | 9 | ## Process 10 | 1. Place blueberries and sugar into a medium bowl. Crush the berries and then stir to combine. 11 | 2. Cover bowl with plastic wrap and place in refrigerator. Allow to macerate for up to 2 days. 12 | 3. Meanwhile, place lavender into a nonreactive container, cover with cider vinegar and store in a cool, dark place for up to 2 days. (The fridge is fine, but unnecessary.) 13 | 4. Pour blueberry mixture into a small bowl through a cheesecloth to remove solids. 14 | 5. Strain vinegar mixture throught the same cheesecloth, into same bowl as blueberry syrup. Allow to combine. 15 | 6. You may have some sugar clinging to the berry solids in the cheesecloth. If so, set the cheesecloth with the solids over another small bowl. Pour the syrup-and-vinegar mixture over the solids to wash the sugar into the bowl. Repeat as needed. 16 | 7. Squeeze the cheesecloth a bit to get the most out of the berries. 17 | 8. Pour syrup-vinegar mixture into a clean mason jar. Cap it, shake it well to incorporate any undissolved sugar, and place in the refrigerator for a week before using. 18 | 9. Discard the solids or save them for another use. 19 | 20 | ## See also 21 | [Shrubs](./Shrubs.md) 22 | [Drinks](./Drinks.md) 23 | 24 | ## References 25 | Dietsch, Michael. _Shrubs: An Old Fashioned Drink for Modern Times : Recipes for Savoury, Sweet and Sour Cocktails and Sophisticated Sodas_, 2014. 26 | -------------------------------------------------------------------------------- /Coconut Dhal.md: -------------------------------------------------------------------------------- 1 | # Coconut Dhal 2 | #TK: Image 3 | 4 | ## Ingredients 5 | - ½ unit(s) vegetable stock pot 6 | - 150g red split lentils 7 | - 200ml coconut milk 8 | - 3-4 garlic clove 9 | - 1 onion 10 | - 1 nob ginger 11 | - 1 red chilli 12 | - 1 tsp chili flakes 13 | - 1 tbsp curry powder 14 | - 1 bag spinach 15 | - 2 tbsp desiccated coconut 16 | - ½ bunch coriander 17 | - 3 tbsp butter 18 | 19 | ## Instructions 20 | 1. In a medium-sized pot, boil 250ml of water and add the vegetable stock pot. 21 | 2. Rinse the lentils under running water for at least 30 seconds (important for improving flavour!). Pour your lentils into the boiling stock and reduce to a gentle simmer. Cook for 10 mins. 22 | 3. Add the coconut milk. Cook for a further 5 mins then turn off the heat. 23 | 4. Peel and finely chop the garlic and onion. Peel the skin from the ginger using the edge of a spoon and then chop it finely. Cut the red chilli in half lengthways and finely chop. 24 | 5. Heat the butter in a frying pan on medium heat and add your onion. Fry until your veggies have softened, 4-5 mins, then add your garlic, ginger and as much chilli as you dare. Cook for a couple of mins and then stir in the curry powder. 25 | 6. Wilt the spinach in a pan and toast the desiccated coconut in a hot pan. 26 | 7. Once the spinach is wilted and the coconut is toasted, combine along with veggies and coriander to the lentils. Stir to combine and simmer for 10 minutes. 27 | 8. Serve with naan or chapatis. 28 | 29 | ## See also 30 | Indian food 31 | 32 | ## Referenced 33 | HelloFresh. 2016. ‘Coconut Dal with Homemade Chapati Recipe’. HelloFresh. 16 November 2016. [https://www.hellofresh.co.uk/recipes/coconut-dal-with-homemade-chapat-582c2e40383a7f55e43ca662](https://www.hellofresh.co.uk/recipes/coconut-dal-with-homemade-chapat-582c2e40383a7f55e43ca662). 34 | -------------------------------------------------------------------------------- /Tofu Banh Mi.md: -------------------------------------------------------------------------------- 1 | # Tofu Banh Mi 2 | ## Marinated Tofu 3 | - ~230 g extra firm tofu, drained and pressed 4 | - 60 ml soy sauce 5 | - 60 ml rice vinegar 6 | - 60 ml maple syrup 7 | - 2 tbsp sesame oil 8 | - 2 tsp fresh grated ginger 9 | - 1 tbsp cooking oil 10 | 11 | Combine all the ingredients for the tofu marinade EXPECT the cooking oil in a **large, shallow dish**. Slice the tofu into four slices and place in the marinade so that tofu is completely submerged. 12 | 13 | Marinate for 1 hour or longer. 14 | 15 | ## Pickled Vegetables 16 | - 1/3 large carrot, cut into matchsticks 17 | - 1/2 small cucumber, cut into matchsticks 18 | - 1/2 jalapeño, seeded and cut into thin rings 19 | - 60 ml rice vinegar 20 | - 1 tsp granulated sugar 21 | - 0.5 tsp salt 22 | 23 | Combine the ingredients for the pickled vegetables in a small bowl. Cover and refrigerate until ready to use. 24 | 25 | ## Creamy Bánh Mî Sauce 26 | - 60 ml vegan mayonnaise 27 | - 2 tsp hoisin sauce 28 | - 1 tsp soy sauce 29 | - 1 tsp maple syrup 30 | - 1 tsp sriracha 31 | 32 | In a small bowl, whisk together the ingredients for the Creamy Banh Mi Sauce. Refrigerate until ready to use. 33 | 34 | ## The rest 35 | - 12 inches baguette, cut in half 36 | - a few fresh sprigs of cilantro 37 | - 1/4 jalapeño, seeded and cut into thin rings 38 | 39 | Once tofu is marinated, heat oil in a **large skillet** over medium heat. Once the oil is hot, add the tofu. Cook for about 5 minutes per side, until the tofu is dark and crispy. 40 | 41 | Cut the baguette in half and then slice each baguette lengthwise to open. Generously spread the creamy Banh Mi sauce over both sides of each baguette. Add cooked tofu and a small handful of pickled carrots and cucumber. Top with fresh cilantro and jalapeño and serve immediately. 42 | 43 | ## See also 44 | Vietnamese food 45 | [Tofu](./Tofu.md) 46 | 47 | ## References 48 | My Darling Vegan. ‘Tofu Banh Mi’, 18 April 2018. [https://www.mydarlingvegan.com/tofu-banh-mi/](https://www.mydarlingvegan.com/tofu-banh-mi/). -------------------------------------------------------------------------------- /Yeast Pizza Dough.md: -------------------------------------------------------------------------------- 1 | # Pizza dough 2 | ## Ingredients 3 | - 1 teaspoon sugar 4 | - 600 milliliters warm water 5 | - ¼ cup semolina flour 6 | - 6 tablespoons extra virgin olive oil, plus more for greasing 7 | - 1½ tablespoons kosher salt 8 | - 2 teaspoons active dried yeast 9 | - 7 cups all-purpose flour, plus more for dusting 10 | 11 | ## Method 12 | - “Bloom” the yeast by sprinkling the sugar and yeast in the warm water. Let sit for 10 minutes, until bubbles form on the surface. 13 | - In a large bowl, combine the flour and salt. Make a well in the middle and add the olive oil and bloomed yeast mixture. Using a spoon, mix until a shaggy dough begins to form. 14 | - Once the flour is mostly hydrated, turn the dough out onto a clean work surface and knead for 10-15 minutes. The dough should be soft, smooth, and bouncy. Form the dough into a taut round. 15 | - Grease a clean, large bowl with olive oil and place the dough inside, turning to coat with the oil. Cover with plastic wrap. Let rise for at least an hour, or up to 24 hours. 16 | - Punch down the dough and turn it out onto a lightly floured work surface. Knead for another minute or so, then cut into 4 equal portions and shape into balls. 17 | - Cover the dough with a kitchen towel and let rest for another 30 minutes to an hour while you prepare the sauce and any other ingredients. 18 | - Preheat the oven as high as your oven will allow, between 450-500˚F (230-260˚C). Place a pizza stone or heavy baking sheet (turn upside down so the surface is flat) to the oven. 19 | - Meanwhile, make the tomato sauce: Add the salt to the can of tomatoes and puree with an immersion blender, or transfer to a blender or food processor and puree until smooth. 20 | - Once the dough has rested, take one portion and start by poking the dough with your fingertips. Then, stretch and press the dough into a thin crust. Make it thinner than you think it should be, as it will slightly shrink and puff up during baking! 21 | - Sprinkle semolina onto an inverted baking sheet and place your stretched crust onto it. Add the sauce and ingredients of your preference. 22 | - Bake for 15 minutes or until the crust and cheese looks golden brown. 23 | 24 | ## See also 25 | [Bread](./Bread.md) 26 | [Pizza](./Pizza.md) 27 | 28 | ## References 29 | [How To Make The Best Homemade Pizza Recipe by Tasty](https://tasty.co/recipe/pizza-dough) -------------------------------------------------------------------------------- /Mapo Tofu.md: -------------------------------------------------------------------------------- 1 | # Mapo Tofu 2 | ## Notes 3 | Start with soaking your shitake mushrooms if you got dried ones. This is _really_ spicy in its current form, I plan on skipping chili oil next time I make this and see if that makes it more bearable for my tastes. Still delishious though! 4 | 5 | ## Ingredients 6 | - [ ] 4 tablespoons vegetable oil 7 | - [ ] 1 1/2 tablespoons Sichuan peppercorns (coarsely ground, reserve 1/4 teaspoon for garnish at the end) 8 | - [ ] 3 tablespoons ginger (finely minced) 9 | - [ ] 3 tablespoons garlic (finely minced) 10 | - [ ] 1 tablespoon fermented black beans 11 | - [ ] 1-2 Thai bird chilies (thinly sliced) 12 | - [ ] 4 ounces shiitake mushrooms (110g, finely chopped) 13 | - [ ] 1-2 tablespoons spicy bean sauce (depending on your desired salt/spice levels) 14 | - [ ] 1 tablespoon chili oil 15 | - [ ] 2/3 cup water (or vegetable or mushroom broth) 16 | - [ ] 2 teaspoons cornstarch (mixed with 1 tablespoon water) 17 | - [ ] 450g pound silken or soft tofu, cut into 1-inch cubes 18 | - [ ] 1/4 teaspoon sesame oil 19 | - [ ] 1/4 teaspoon sugar 20 | - [ ] 1 scallion (finely chopped) 21 | 22 | ## Instructions 23 | 1. In a wok over medium low heat, add the vegetable oil and ground Sichuan peppercorns (remember to reserve ¼ teaspoon for garnishing the dish at the end). 24 | 2. Cook for 30 seconds, and add the ginger. Cook for another 1 minute and add the garlic. Cook for another 1 minute. Add the black beans, and chilies. Cook for another 1-2 minutes. 25 | 3. Turn up the heat to medium, and add the mushrooms. Cook until the mushrooms are cooked down and slightly caramelized, about 5 minutes. 26 | 4. Add the spicy bean sauce and chili oil to the mixture and stir it in well. Turn up the heat to high, and add ⅔ cups water or broth and stir. Bring the mixture up to a simmer, and allow to bubble for 1 minute. 27 | 5. Stir the cornstarch and water mixture to make sure the cornstarch is dissolved, and add it to the sauce. Allow the sauce to thicken (if it gets too thick, splash in more water or stock). If the sauce is too thin, make a little more cornstarch slurry and add it in. There will be variations depending on how high your heat is. 28 | 6. Add the tofu to the wok and gently toss the tofu in the sauce. Allow the tofu to simmer for 3-5 minutes, and then add the sesame oil, sugar, and scallions. 29 | 30 | ## See also 31 | [Tofu](./Tofu.md) 32 | 33 | ## References 34 | #TK 35 | -------------------------------------------------------------------------------- /Crispy Korean BBQ Tofu.md: -------------------------------------------------------------------------------- 1 | # Crispy Korean BBQ Tofu 2 | > Super crispy tofu tossed in the most delicious Korean inspired BBQ sauce. 3 | 4 | ## Ingredients 5 | - Scallions for serving 6 | - Rice for serving 7 | 8 | ### BBQ SAUCE 9 | - 1/2 Cup Tomato sauce, canned 10 | - 1/4 Cup Rice Wine Vinegar 11 | - 1/4 Cup Soy sauce or liquid aminos 12 | - 2 Tablespoons Agave syrup 13 | - 2 Teaspoons Gochujang paste 14 | - 1 Small Apple, finely grated 15 | - 2 Cloves Garlic, finely grated 16 | - 1 inch piece Fresh ginger, finely grated 17 | - 1 Tablespoon Sesame seeds 18 | 19 | ### Tofu 20 | - 1 Teaspoon Salt 21 | - Oil for frying 22 | - 1 Block(15oz.) Extra firm tofu 23 | - 1/2 Cup Corn starch 24 | 25 | ## Instructions 26 | 1. Start by pressing your tofu. I will link to my tofu guide below if you would like a step by step of that process. Press the block of tofu for at least 30 minutes, the longer the better. You can even do it in the morning before you plan to make it. 27 | 2. When you are ready to eat, make the Korean BBQ sauce first. In a medium sized mixing bowl, whisk together the tomato sauce, rice wine vinegar, soy sauce, agave, Gochujang, the finely grated apple, garlic and ginger, and the sesame seeds. Whisk until combined. Set aside. 28 | 3. Then, take your pressed block of tofu, cut into cubes, or thinner rectangular slices like I did. Whatever you prefer. Add the tofu to a large mixing bowl, then sprinkle with the corn starch and salt. Toss to coat all of the tofu. 29 | 4. Now, heat a little bit of oil at the bottom of a non stick pan on medium high. Add the tofu to the pan, don't over crowd it, if the pan is too small to fit all of it, do it in two batches. 30 | 5. Brown the tofu on all sides, reducing heat as needed. It will take a few minutes on each side to get the tofu nice and crispy. Remove the tofu from the pan, place in a bowl. 31 | 6. If there is any leftover oil in the pan, wipe it out. Then return the pan to the heat and add about half of the Korean BBQ sauce. Heat on low for a minute, then add the tofu back to the pan. 32 | 7. Toss to coat the tofu, and cook for a minute. Then remove from heat. Serve with rice and veggies. Drizzle the remaining sauce over the top and garnish with scallions or chives! 33 | 34 | ## Notes 35 | - Serves 4. 36 | - If you have never worked with Gochujang before, it's a Korean chili paste, if you can't find it, your favorite chili sauce or paste will work. 37 | 38 | ## See also 39 | Korean food 40 | 41 | ## References 42 | ‘Vegan Crispy Korean BBQ Tofu’. 2019. _Rabbit and Wolves_ (blog). 13 February 2019. [https://www.rabbitandwolves.com/vegan-crispy-korean-bbq-tofu/](https://www.rabbitandwolves.com/vegan-crispy-korean-bbq-tofu/). 43 | -------------------------------------------------------------------------------- /Thai Peanut Butter Ramen.md: -------------------------------------------------------------------------------- 1 | # Thai Peanut Butter Ramen 2 | #TK: Image 3 | ## Ingredients 4 | ### Broth 5 | - 1 tablespoon peanut oil (or vegetable oil) 6 | - 1/2 onion , sliced 7 | - 3 cloves garlic , sliced 8 | - 2 teaspoons ginger , minced 9 | - 2 to 4 tablespoons Thai red curry paste (see notes) 10 | - 4 cups vegetable broth 11 | - 1 can (14oz / 400 ml) full-fat coconut milk 12 | - 1/3 cup unsweetened natural peanut butter 13 | - 3 tablespoons soy sauce 14 | - 1 tablespoon sugar 15 | 16 | ### Toppings 17 | - 225g protein or roasted sweet potato 18 | - 225g mushrooms , sliced 19 | - 1 bell pepper , sliced 20 | - 2 pieces (total 7 oz / 200 g) Instant noodles 21 | - 1 lime , juiced (and more lime wedges to garnish) 22 | - Chopped cilantro for garnish (Optional) 23 | 24 | ### Instructions 25 | 1. Heat oil in a 4-quart (3.78-lite dutch oven (or heavy poover medium-high heat until hot. Add the onion. Cook and stir for 1 minute. 26 | 2. Add the garlic, ginger, and red curry paste. Cook and stir for another minute or so, until it becomes very fragrant and the curry paste evenly coats the veggies. 27 | 3. Add the vegetable broth. Use a spatula to scrape the bottom of the dutch oven to release the brown bits. Add the coconut milk, peanut butter, soy sauce, and sugar. Stir to mix well. Try to use your spatula to break apart the peanut butter. The peanut butter will melt into the broth once it starts simmering. Taste the broth. You can add more Thai red curry paste if the broth is not spicy enough. 28 | 4. Once the broth comes to a boil, add the chicken breast and mushrooms. Turn to medium-low heat and cover. Simmer for 15 minutes, or until the chicken breast is just cooked through. 29 | 5. Transfer the chicken to a plate. Shred with two forks. If you find the inside of the chicken is still pink, return it to the pot and cook for a few more minutes, until it just cooked through. 30 | 6. Turn to medium-high heat and bring to a boil. Add the instant noodles and bell peppers. Boil according to the package instructions until the noodles turn tender, 2 to 3 minutes. 31 | 7. Turn off the heat. Add back the chicken and lime juice. Stir to mix well. Taste the broth. You can adjust the taste by adding more salt. If the broth is too spicy, you can add more sugar to balance the hot taste. 32 | 8. Serve hot with more lime wedges and cilantro, if using. 33 | 34 | ## See also 35 | Thai food 36 | 37 | ## Notes 38 | 1. The amount of Thai curry paste depends on the brand you use. Some brands produce a very spicy paste. In this case, 2 tablespoons are more than enough heat for the dish. Some brands make much milder pastes, such that you can use up to 4 tablespoons and the dish still won’t taste too spicy. I recommend you add 1 to 2 tablespoons first. You can taste the broth at step 4 and add more paste if needed. 39 | 40 | ## References 41 | #TK -------------------------------------------------------------------------------- /Mushroom Ramen.md: -------------------------------------------------------------------------------- 1 | # Mushroom Ramen 2 | Got this recipe from the Noma Projects website after I bought some of their smoked mushroom garum. I've tweaked it slightly using another recipe so that it's more like a Tantanmen Ramen. I'm sure I'll tweak this recipe more in the future to not include the smoked mushroom graum since it's a bit of a _rare ingredient_. 3 | 4 | Yields 3L  5 | 6 | ## Ingredients 7 | ### Mushroom Broth Base 8 | - 3.5L water 9 | - 120g dried shiitake mushrooms 10 | - 100g kelp 11 | - 1 star anise 12 | - 4 bay leaves 13 | - 1 head garlic, top sliced off 14 | - 1 stick cinnamon 15 | - 80g smoked mushroom garum 16 | 17 | ### Tare 18 | - 70g tahini 19 | - 30ml chilli oil 20 | - 40ml light soy sauce 21 | - 1 tsp sugar 22 | 23 | ### Vegan Ramen Broth 24 | - 1.5L mushroom broth base 25 | - 1.5L soy milk 26 | - 120g tare 27 | - 75g white miso 28 | - 75g smoked mushroom garum 29 | - 10g toasted sesame oil 30 | - Salt, to taste 31 | - White pepper, to taste 32 | 33 | ### Noodles (to finish) 34 | - 400g ramen noodles, fresh or dry 35 | - 5g salt 36 | - Nori, cut into 2cm squares, for garnish 37 | - Bean sprouts, for garnish 38 | - Scallions, thinly sliced, for garnish 39 | - Toasted sesame seeds, for garnish 40 | - Chilli oil, to taste 41 | 42 | ## Method 43 | ### For Mushroom Broth Base: 44 | 1. Place the dried shiitake mushrooms into a large pot. In a separate pot, boil the water and pour over the mushrooms. Soak for 10 minutes. After 10 minutes, add the kelp pieces and soak for 30 minutes more. Remove the kelp and discard. 45 | 2. Add the remaining ingredients, except for the smoked mushroom garum, to the kelp-infused mushroom water. Bring this liquid to a simmer and cook for 30 minutes. 46 | 3. Place a sieve over a large heat-proof bowl or container. Strain stock through the sieve and add the smoked mushroom garum to the strained base. Use immediately, or keep in the refrigerator until needed (for up to one week). 47 | 48 | ### For Tare: 49 | 1. The tare is the flavour bomb that is going to infuse into your broth. In a bowl, combine your tahini, chilli oil, soy sauce and sugar in a bowl. 50 | 51 | ### For Vegan Ramen Broth: 52 | 1. Combine the broth base, soy milk, and tare into a large pot and bring to a slow boil. Add miso directly into the pot and whisk in the miso so it emulsifies into the broth base. Bring to a simmer. 53 | 2. When heated, the soy milk will split like miso soup, and give body to the broth. Remove the pot from the heat and add the smoked mushroom garum, sesame oil, and season with salt and pepper to taste. 54 | 55 | ### To Finish: 56 | 1. Bring a medium pot of water and salt to boil. 57 | 2. Cook the noodles until tender, but still springy. Remove the pot from the heat and drain the noodles into a colander or sieve. Shake off any excess water and portion into 4 serving bowls. 58 | 3. Ladle the hot ramen broth over the noodles and garnish as desired. Serve immediately. 59 | 60 | ## See also 61 | Japanese Food 62 | [Mushrooms](./Mushrooms.md) 63 | 64 | ## References 65 | Noma Projects. ‘Vegan Ramen’. Accessed 26 March 2022. [https://nomaprojects.com/blogs/recipes/vegan-ramen](https://nomaprojects.com/blogs/recipes/vegan-ramen). 66 | 67 | Mob. ‘Tantanmen Ramen’. Accessed 26 March 2022. [https://www.mobkitchen.co.uk/recipes/tantanmen-ramen](https://www.mobkitchen.co.uk/recipes/tantanmen-ramen). -------------------------------------------------------------------------------- /Tofu Pepper Fry.md: -------------------------------------------------------------------------------- 1 | # Tofu Pepper Fry 2 | This is one of my favorites, I haven't had the original in Dishoom since it has meat. The original recipie is a Mutton Pepper Fry but I've just replace the meat with Tofu. The rest of the recipe is already vegan. 3 | 4 | This recipie also introduced me to parathas which is now my favorite. 5 | 6 | I'd make the spice masala in advance since it takes a bit of time to toast the spices and then cool them down completely. 7 | 8 | Serves 4. 9 | 10 | ## Ingredients 11 | 12 | ### Spice masala 13 | - 3 dried read chilis 14 | - 1 small cinnamon stick 15 | - 18g coriander seeds 16 | - 10g black peppercorns 17 | - 1tsp fennel seeds 18 | - 1 clove 19 | - 4 fresh curry leaves 20 | 21 | ### Tofu Marinade 22 | - 500g firm tofu, cut into 4cm pieces 23 | - 20g ginger paste [^note-on-ginger-and-garlic-paste] 24 | - 20g garlic paste [^note-on-ginger-and-garlic-paste] 25 | - 1tsp ground tumeric 26 | - 1 tbsp vegetable oil 27 | - 1tsp fine sea salt 28 | 29 | ### Curry 30 | - 60ml vegetable oil 31 | - 1/2 tsp mustard seeds 32 | - 8 fresh curry leaves 33 | - 3 dried red chilis 34 | - 200g red onions, finely diced 35 | - 15g ginger paste [^note-on-ginger-and-garlic-paste] 36 | - 15g garlic paste [^note-on-ginger-and-garlic-paste] 37 | - 1 tsp deggi mirch chilli powder 38 | - 3g long pepper powder 39 | - 10g freshly ground black pepper 40 | - 200g tomatoes (fresh or tinned) 41 | - 2 tsp chopped coriander leaves 42 | 43 | ### To serve 44 | - 1 tbsp vegetable oil 45 | - 6 fresh curry leaves 46 | - Coriander sprigs 47 | - Lemon wedges 48 | - Parathas 49 | 50 | ## Method 51 | 1. For the spice masala, put the ingredients into a dry, heavy-based frying pan then place over a medium heat, so the spices gradually warm with the pan. Gently toast for 1-2 minutes, until you just start to smell the spices. Tip out onto a plate and allow to cool completely, then grind to a fine powder, using a pestle and mortar. I also use a spice grinder to help me out with the grinding. 52 | 2. For the marinade, mix the ingredients together in a large bowl. Add the tofu pieces and turn them to coat all over. Cover and leave to marinate in a cool place for 2 hours, while you prepare the curry base. 53 | 3. For the curry, warm a heavey-based saucepan over a medium-high heat and add the oil. Add the mustard seeds, curry leaves and dried red chillies and let them sizzle for 1 minute, or until the mustard seeds start to pop, whichever is the shorter time. 54 | 4. Add the red onions and sauté over a medium-high heat, stirring frequently, until dark brown, 20-25 minutes. 55 | 5. Stir in the ginger and garlic pastes and continue to sauté for 3-4 minutes, until the garlic is very lightly browned, stirring almost continuously so that it doesn't burn. 56 | 6. Add the chilli powder, tumeric, 1.5 tsp salt, all the pepper and 15g of the spice masala. (Keep the rest in a jar for another use.) Cook for 2 minutes, then add 50ml water and stir well to create a thick, pliable paste. Turn the heat right down and cook for a further 10 minutes, stirring regularly, until the oil seperates from the spices. 57 | 7. Chop the tomatoes, add to the curry and cook over a medium heat for 20-25 minutes. Add a small splash of water whenever the pan starts to dry. The tomatoes need to completely disintegrate and build up a good color. 58 | 8. Add the marinated tofu to the sauce along with 150-200ml water. Bring to a simmer and simmer gently for a couple of hours. Top up with a little water now and then, if you need to. (The original recipie calls for 2 hours but I tend to make a big batch and after all this I'm hungry and want to eat so I have a serving right away and then let it simmer for some hours) 59 | 9. When the curry is almost ready, heat the oil in a small frying pan over a medium-high heat, add the curry leaves and fry for 1 minute until crisp. 60 | 10. Stir the chopped coriander through the curry. Serve in deep bowls dotted with the fried curry leaves, with coriander on the side, lemon wedges for squeezing and plenty of parathas to mop up the rich sauce. 61 | 62 | ## See also 63 | Indian food 64 | 65 | ## References 66 | Thakrar, Shamil, Kavi Thakrar, and Naved Nasir. _Dishoom: ‘From Bombay with Love’_. London: Bloomsbury Publishing, 2019. 67 | 68 | [^note-on-ginger-and-garlic-paste]: The Dishoom cookbook calls on you to make this yourself but I just buy it online and I think it's fine. https://www.souschef.co.uk/products/khanum-minced-garlic-ginger -------------------------------------------------------------------------------- /No-knead Sourdough Bread.md: -------------------------------------------------------------------------------- 1 | # No-knead Sourdough Bread 2 | ## Ingredients 3 | - 520g organic white bread flour. 4 | - 2 teaspoons fine sea salt 5 | - 385g filtered water 6 | - 90g sourdough starter 7 | - fed 8-10 hours earlier, using it slightly after peaking (or use an unfed starter, 3–6 days after feeding if refrigerated for a more “sour” taste) 8 | 9 | ## Instructions 10 | ### 8 AM 11 | Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (**See notes for extra sour**). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. **Best to use starter after it peaks, when it is “hungry”.** 12 | 13 | ### 8:00 PM 14 | PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl.  _Then_ add salt, spices, seeds.  Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon – it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and **let rest 15 minutes.** It will loosen up as it rests.  (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.) 15 | 16 | ### 8:20 PM 17 | Do the first set of stretches and folds.**  (See the **1st video** in post) With one **wet** hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough.  Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. **Cover, rest, and repeat the process** 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. **Then turn the dough over in the bowl.** Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 18 | 19 | ### 8:35 PM 20 | Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours.  (see notes on temperature) 68-70F is the ideal temp.  (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.) 21 | 22 | ### 6-8 AM 23 | Check the dough in the morning. The dough should have expanded, with a slight springy dome to the top. It won’t necessarily double in size ( maybe 1.5 -1.75 times bigger) but will have expanded. 24 | 25 | **Do the POKE TEST:** With a floured finger, poke into the dough. If it indents easily and mostly springs back to its original shape,  it has probably risen enough. If it feels firm or very hard to indent, let it rise longer. If it feels loose, runny, or indents too easily or doesn’t spring back, it is most likely over-proofed (bake it anyways). 26 | 27 | ### Line a high-sided bowl with parchment. 28 | This brand of parchment does not stick to the bread- but if you are unsure about yours, spray oil your parchment lightly before putting the dough in it. (If you are a seasoned bread baker, you do not actually need parchment -this is only for easier transport only, bread will not stick to the inside of a dutch oven.) I like using a high-sided medium-sized bowl versus a flat or shallow bowl to help shore up the sides. You can also use a rice-floured Banneton (bread proofing basket) if you have one. 29 | 30 | ### 2nd Set of STRETCH and SHAPE 31 | (**Watch 2nd video -Stretch and Shape video**). Loosen the dough from the all edges of a bowl with using your wet fingers, a **wet** spatula or **wet** plastic dough scraper,  sliding down the sides of the bowl. With both **wet hands**, carefully pull the dough straight up, in the middle and lift it, stretching straight up in the air- about 1-2 feet (see photo) and place it back down, gently folding it on top of itself. In this first stretch, the dough may feel quite loose and runny.  This is OK. It should firm up as it stretches and folds. (**Note:** If your dough breaks here, it is probably over-proofed, bake it anyways. If your dough won’t stretch like the photo and feels too tight or firm, it needs to proof longer).  After the first stretch, give the bowl a quarter turn, wait 30-60 seconds, wet your hands again and stretch it up high again, folding over itself in the bowl.  Wait 30-60 seconds. (You could repeat this one more time, 15 minutes later). Then, the third time you lift and stretch, you will lift it all the way into your parchment-lined bowl, folding over itself like you’ve been doing. (Alternatively, lift it into your floured proofing basket _seam side up. ( If seam up, pinch the seam closed).  **Sprinkle top with seeds and flour (get the sides too) gently rubbing it to even coat –**and add seeds if you like. If using a banneton, sprinkle the seeds in the banneton before adding the dough._ 32 | 33 | ### Final rise and preheating the oven 34 | Place the bowl in the refrigerator for **one hour** uncovered which will firm up the bread, and make scoring easier and help boost  “oven spring”.  It won’t rise in the fridge.  (You could also keep it in the fridge for 3-4 hours if you want to bake later.) **Preheat the oven** (for 1 FULL hour)  to **500F** with your dutch oven inside and lid on (see notes). **If you have convection- use it.**  You can also bake the bread at 45oF or 475F.  **You want your oven as hot** so don’t skimp on the preheat. I usually preheat for 1 full hour. 35 | 36 | ### Preparing to bake 37 | When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid.  Score the bread in the bowl, using a very sharp knife, lame, or razor blade, score the dough swiftly and deeply, at a 45-degree angle, 3/4- 1-inch deep. One deep slash is just fine. Or criss-cross, or crescent shape. _Oiling the knife helps as well as using a lame._ You want to score where you want the dough to puff out from. Carefully lift the parchment by the corners and place both bread and parchment directly into the dutch oven. Cover quickly. It is OK if parchment peaks out. _You want to score and transfer as quickly as possible._ (Alternately, if using a proofing basket, cover the basket with parchment, carefully flip the dough into the parchment in the palm of your hand and then center the parchment and dough into your dutch oven, then score). 38 | 39 | ### Baking 40 | Place dutch oven in the middle of the 500F oven for **20 mins with convection on**, **25 minutes w/no convection** (or 28 minutes at 450F). Remove lid. It should be puffed and just lightly golden and internal temp close to **200F**  (if not, put lid back on for a few more minutes). 41 | 42 | Lower heat to 450 F, continue baking 10-15 minutes until **deeply golden** and **internal temp reaches 204- 208F.** No pale loaves please, let them get golden! (For a less “crusty” loaf, increase covered baking time, lower uncovered baking time. You can play with this for desired results.) 43 | 44 | Remove from dutch oven, let loaf cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it. Be patient. 45 | 46 | ### Notes 47 | - This type of bread is always best served _toasted!_ 48 | - Store the bread wrapped in a kitchen towel for the first day or two to keep the crust nice and crispy, then move it to a zip lock bag to keep it moist for longer. 49 | 50 | ## References 51 | ‘No-Knead Sourdough Bread’. 2020. Feasting At Home. 11 April 2020. [https://www.feastingathome.com/sourdough-bread/](https://www.feastingathome.com/sourdough-bread/).# No-knead Sourdough Bread 52 | ## Ingredients 53 | - 520g organic white bread flour. 54 | - 2 teaspoons fine sea salt 55 | - 385g filtered water 56 | - 90g sourdough starter 57 | - fed 8-10 hours earlier, using it slightly after peaking (or use an unfed starter, 3–6 days after feeding if refrigerated for a more “sour” taste) 58 | 59 | ## Instructions 60 | ### 8 AM 61 | Twelve hours before mixing your dough, feed your sourdough starter, leaving it out on the counter making sure it doubles in size within 6-8 hours. (**See notes for extra sour**). OR, if you keep your starter in the fridge and fed it in the last 7 days- it is OK to use it straight from the jar, cold, without feeding. **Best to use starter after it peaks, when it is “hungry”.** 62 | 63 | ### 8:00 PM 64 | PLEASE use a kitchen scale if this is your first loaf. Weigh the flour in a medium bowl.  _Then_ add salt, spices, seeds.  Mix starter and water in a small bowl until cloudy and well mixed. Pour the starter-water into flour incorporating all the flour using a fork or wood spoon. It should be a thick, shaggy, heavy, sticky dough. See video. Mix for about 1-2 minutes using the wood spoon – it will be hard to mix. Don’t worry about tidy dough here, just get the flour all mixed in and cover with a wet kitchen towel and **let rest 15 minutes.** It will loosen up as it rests.  (Alternatively, mix starter and water in the bowl first, then add the salt and flour-like in my 3rd video- either way works.) 65 | 66 | ### 8:20 PM 67 | Do the first set of stretches and folds.**  (See the **1st video** in post) With one **wet** hand (put a bowl of water next to you) pull the dough from one side and stretch it upward, then fold it up and over to the center of the dough.  Quarter turn the bowl and repeat, stretching up and folding it over the middle, repeat for about 30 seconds or until the dough gets firm and resists. This helps strengthen the gluten. **Cover, rest, and repeat the process** 15 minutes later. With wet fingers, stretch up and fold over, turning, repeating, for 30 seconds until the dough gets firm and resists. **Then turn the dough over in the bowl.** Yes, you could do this a couple more times if you would like to build the gluten, but not imperative. 68 | 69 | ### 8:35 PM 70 | Proof overnight, at room temp. Cover the bowl with plastic wrap, wax wrap, or a damp kitchen towel (to keep the moisture in) and place it on your kitchen counter for 8-12 hours.  (see notes on temperature) 68-70F is the ideal temp.  (If it is warmer, check at 6-8 hours. If it is very cold, it may take up to 18 hours in winter.) 71 | 72 | ### 6-8 AM 73 | Check the dough in the morning. The dough should have expanded, with a slight springy dome to the top. It won’t necessarily double in size ( maybe 1.5 -1.75 times bigger) but will have expanded. 74 | 75 | **Do the POKE TEST:** With a floured finger, poke into the dough. If it indents easily and mostly springs back to its original shape,  it has probably risen enough. If it feels firm or very hard to indent, let it rise longer. If it feels loose, runny, or indents too easily or doesn’t spring back, it is most likely over-proofed (bake it anyways). 76 | 77 | ### Line a high-sided bowl with parchment. 78 | This brand of parchment does not stick to the bread- but if you are unsure about yours, spray oil your parchment lightly before putting the dough in it. (If you are a seasoned bread baker, you do not actually need parchment -this is only for easier transport only, bread will not stick to the inside of a dutch oven.) I like using a high-sided medium-sized bowl versus a flat or shallow bowl to help shore up the sides. You can also use a rice-floured Banneton (bread proofing basket) if you have one. 79 | 80 | ### 2nd Set of STRETCH and SHAPE 81 | (**Watch 2nd video -Stretch and Shape video**). Loosen the dough from the all edges of a bowl with using your wet fingers, a **wet** spatula or **wet** plastic dough scraper,  sliding down the sides of the bowl. With both **wet hands**, carefully pull the dough straight up, in the middle and lift it, stretching straight up in the air- about 1-2 feet (see photo) and place it back down, gently folding it on top of itself. In this first stretch, the dough may feel quite loose and runny.  This is OK. It should firm up as it stretches and folds. (**Note:** If your dough breaks here, it is probably over-proofed, bake it anyways. If your dough won’t stretch like the photo and feels too tight or firm, it needs to proof longer).  After the first stretch, give the bowl a quarter turn, wait 30-60 seconds, wet your hands again and stretch it up high again, folding over itself in the bowl.  Wait 30-60 seconds. (You could repeat this one more time, 15 minutes later). Then, the third time you lift and stretch, you will lift it all the way into your parchment-lined bowl, folding over itself like you’ve been doing. (Alternatively, lift it into your floured proofing basket _seam side up. ( If seam up, pinch the seam closed).  **Sprinkle top with seeds and flour (get the sides too) gently rubbing it to even coat –**and add seeds if you like. If using a banneton, sprinkle the seeds in the banneton before adding the dough._ 82 | 83 | ### Final rise and preheating the oven 84 | Place the bowl in the refrigerator for **one hour** uncovered which will firm up the bread, and make scoring easier and help boost  “oven spring”.  It won’t rise in the fridge.  (You could also keep it in the fridge for 3-4 hours if you want to bake later.) **Preheat the oven** (for 1 FULL hour)  to **500F** with your dutch oven inside and lid on (see notes). **If you have convection- use it.**  You can also bake the bread at 45oF or 475F.  **You want your oven as hot** so don’t skimp on the preheat. I usually preheat for 1 full hour. 85 | 86 | ### Preparing to bake 87 | When ready to bake, place dough by the stove. Pull out the dutch oven, close the oven, remove lid.  Score the bread in the bowl, using a very sharp knife, lame, or razor blade, score the dough swiftly and deeply, at a 45-degree angle, 3/4- 1-inch deep. One deep slash is just fine. Or criss-cross, or crescent shape. _Oiling the knife helps as well as using a lame._ You want to score where you want the dough to puff out from. Carefully lift the parchment by the corners and place both bread and parchment directly into the dutch oven. Cover quickly. It is OK if parchment peaks out. _You want to score and transfer as quickly as possible._ (Alternately, if using a proofing basket, cover the basket with parchment, carefully flip the dough into the parchment in the palm of your hand and then center the parchment and dough into your dutch oven, then score). 88 | 89 | ### Baking 90 | Place dutch oven in the middle of the 500F oven for **20 mins with convection on**, **25 minutes w/no convection** (or 28 minutes at 450F). Remove lid. It should be puffed and just lightly golden and internal temp close to **200F**  (if not, put lid back on for a few more minutes). 91 | 92 | Lower heat to 450 F, continue baking 10-15 minutes until **deeply golden** and **internal temp reaches 204- 208F.** No pale loaves please, let them get golden! (For a less “crusty” loaf, increase covered baking time, lower uncovered baking time. You can play with this for desired results.) 93 | 94 | Remove from dutch oven, let loaf cool 1 hour on a rack or tilted up on its side, before slicing so you don’t let the steam out and don’t smash it. Be patient. 95 | 96 | ### Notes 97 | - This type of bread is always best served _toasted!_ 98 | - Store the bread wrapped in a kitchen towel for the first day or two to keep the crust nice and crispy, then move it to a zip lock bag to keep it moist for longer. 99 | 100 | ## See also 101 | [Bread](./Bread.md) 102 | 103 | ## References 104 | ‘No-Knead Sourdough Bread’. 2020. Feasting At Home. 11 April 2020. [https://www.feastingathome.com/sourdough-bread/](https://www.feastingathome.com/sourdough-bread/). --------------------------------------------------------------------------------