Buttermilk Pancakes

2 eggs

2 cups buttermilk

2 cups flour

2 tbsp sugar

1/2 tbsp baking soda

Vanilla

1/4 cup melted butter

Sourdough

255g starter

152g water 95°F

260g bread flour

37g whole wheat flour

6g sea salt

*******************

When using yeast water, use the water mixed with equal weight AP flour to make a starter. Use that starter in the above recipe.

********************

Starter and water in mixer. Add flours. Mix on slow for 5 minutes, scrape down sides and mix 10-15 more seconds. Rest 30 minutes.

Add salt, mix 5 minutes, scrape, mix 10-15 seconds. Move into bowl. Rest 30 minutes.

4-point fold, rest 30 minutes.

4-point fold, rest 1 hour.

Shape dough on counter, cover, rest 30 minutes. Dough needs to bounce back slowly from a finger poke. Could take up to an hour.

Place into rice-floured bannetons. Proof covered overnight in fridge.

Baking:

Preheat pizza stone at 400F Place on parchment, spray with water. Slash with one long up-down, and three diagonal.

Check bread at 25 minutes, through bottom of loaf, should reach 200F. Could take up to 40 minutes.

Cool on rack.

Sourdough Garlic and Oregano Pizza Dough

375g starter

170g cold water

3g salt

3g yeast

19g EVOO

19g roasted garlic, mashed

1.5g oregano

447g AP flour

Weigh everything together except flour into mixer, mix. Add flour, mix on speed 1 for 4 minutes. Measure out to 375g portions, bag and refrigerate right away.

Tomato Basil Soup

300g onion

30ml EVOO

800-1000g tomatoes

1 796ml can fire roasted tomatoes

2 540ml cans tomato juice

50g brown sugar

70ml vegetable soup concentrate

6.5g dried basil (or 13g fresh basil)

Sautee onions in oil until golden. Add all other ingredients (except if using fresh basil, add while puréeing). Bring to boil, simmer for 30 minutes. Cool.

When cool enough, puree soup using blender. If using fresh basil, add basil in blender. Strain through fine-mesh sieve.

Curried Sweet Potato Coconut Soup

 2 tbsp oil
1 onion
2 tbsp ginger paste (or 1/2 tbsp powder)
2 cloves garlic, peeled and minced
1/2 tbsp curry powder
3/4 tsp turmeric
800 g sweet potato
200 g carrot, chopped
1.25 L veggie stock
1 13.5oz can coconut milk

Heat oil. Add onion, ginger, curry, turmeric, cook until onion is soft. Add garlic, cook 1 minute.

Add carrots/sweet potato and stock, bring to boil, reduce to simmer. Cook until veggies are soft. Remove from heat, add coconut milk. Puree until smooth, then strain. Season with salt and white pepper.

Garnish with coconut milk and crunchy chickpeas.