For making in a pizza oven (at high temp, no olive oil!)

Makes 5/3 pizzas (250g dough balls)

• 225g/135g ripe starter
• 600g/360g 00 flour
• 25g/15g salt
• 400g/240g water

Mix the ingredients, let sit ~20min. Two stretch and folds (or 10min in stand mixer worked well, even with such wet dough) and let rise until doubled (usual 4-5 hours). Divide dough into 250g portions and roll them into balls with no seams. Place on a tray, covered with plastic, in the fridge for at least 24 hours (seems ok after 3 days, 5 should be fine).

Remove from fridge at least 2 hours before using. Use lots of flour when rolling, and not not too much pizza sauce (~4-5 tbsp max), and not too much toppings (unless you just want to launch the toppings into the oven). Cooking at 400+C (not F) on the stone takes about 90 seconds..

For making in the oven (with olive oil in dough)

Makes enough for one thin crust large square pizza., or two thin crust personal pizzas (30cm, 300g each). Need to prepare the dough with ripe starter at least 24 hours before using.

Ratios are all based on starter: 1-2-3 starter-water-flour. To make 4 pizza doughs:

250g ripe starter

400g warm water

• 600g flour
• 50g olive oil
• 25g salt (1.5 tsp)

Combine all ingredients until uniform with a fork. Let rest 20 min, stretch and fold, rest 20min, stretch and fold. Cover, proof 3-5 hours at room temperature. It won’t quite double, but should have some small bubbles. Stretch and fold to make dough ball (or more if making more pizzas, 300g per pizza). Delicately remove from bowl, coat in oil, wrap in plastic, and store in fridge at least 24 hours (develops more flavour over time, max 1 week or so).

Remove dough from fridge just before using, stretch dough out on floured surface, it can be made very thin. Add as little flour as possible (ideally none), as it has a nice crispier texture without added flour. I usually drop the dough onto parchment paper with very little flour, sprinkle just enough flour on top so my fingers don’t stick, and then flatten it out.

Cook in hot oven, on pre-heated surface, ideally on pizza stone. Worked well at 475F convection for 20min, preheat the cooking surface, ideally a pizza stone.

• 270g ripe starter
• 345ml warm water (250-350ml)
• 500g flour (e.g 125g spelt + 375g hard white, or whatever, use more water if using whole wheat, e.g. 100g ww, 100g spelt, 300g white)
• 13g salt (2.5 tsp)

The recipe is very flexible and fool proof as long as you adjust the time to work for your starter, which needs to have been fed and expanded when used. I use 90g starter, 90g water, 90g flour. I usually feed it in the morning so that I can make the bread dough in the evening/late afternoon (and cook the following morning).

Combine ingredients loosely with a spoon. Start with dissolving the water and salt into the starter. Let the dough rest for 20min covered, do a “stretch a fold” , rest 20min more minutes covered, then rest and fold again, then rest 20min and one final stretch and fold.

Leave the dough proof somewhere warm. It should at least double in size, but if it’s warm, it can grow much more. It usually takes about 4-5 hours depending on the starter and the temperature. It’s important to put the dough in fridge after, say overnight, but at least a couple of hours, otherwise it’s too soft to make a loaf that holds form.

Punch the dough down, flatten on a table and get any bubbles out. Fold and make a ball with tension in the surface, shape into a loaf and close off the seam. Poke gently with a finger, it should spring back almost immediately. Let proof for ~45min (poke with a finger, and it should spring back, but not nearly as fast; it can take up to 2 hours).

Heat oven to 425F not convection. Heat a cast iron skillet (or some other vessel with good heat capacity) in the oven, as well as the surface on which the bread will cook.

Make slashes on the bread to let it expand (2-3cm deep). Add 1 cup of boiling water to the skillet. Place bread in (hurry to trap the steam) and cook for 15min. Then remove the skillet and let the steam out and cook another 28min. The bread should be edible, with a thin crust. For a thicker crust, lower temp to 275F convection, and cook another 45min.

Let it cool down before slicing, ideally more than an hour!

To make baguettes instead, make 2 baguettes (make a normal loaf, with a seam on the bottom, and keep making the loaf longer, about 40cm). Heat oven to 450F with pan for water. Make 2-5 diagonal cuts on top, and place in oven with 1 cup of boiling water into the pan. After 10min of steam, lower to 425F, remove steam pan, cook another 15min (total of 25min), then lower to 275F convection for 20 min. Cool before eating. Best baguette ever.

Détrempe,:

• 100g levain rafraîchi
• 1 oeuf (de 60g, x0.75 équivaut à 45g d’eau)
• 200g lait (-> 54% <—- !)
• 7g levure sèche
• 6g poudre malte
• 70g sucre
• 500g farine “AP”
• 10g sel
• 25g beurre (x0.15 = 3.75g d’eau)

Laisser pousser 1h00, bien dégazer, mettre en rectangle. Refroidir. Toujours rouler quand la pâte est froide.

Faire le beurrage avec du beurre froid (250g) , juste après l’avoir applati au rouleau dans du papier à cuisson.

3 tours simples (au moins 2h au frigo entre tours, le premier peut être fait avec le beurrage).

Diviser en deux pour faire 2 portions de environ 10 croissants + restes.

Abaisser à 4mm d’épaisseur, si besoin en plusieurs étapes de repos au frigo, puis faire des croissants. Environ 3h d’apprêt (avec jaune d’oeuf).

Si congelés après façonnage, alors 4h d’apprêt.

Cuisson 170C chaleur tournante, environ 20min pour des croissant dorés.

Ou 15min à 200C (chaleur fixe!) puis 3min à 180C pour des croissant bruns.

Fry meatballs in butter. Sprinkle ~ 1/4cup of flour while frying. Once it’s all nice and brown, pour about 2 cups of broth, reduce until the right thickness, adjust seasoning.

Enough for 2 people…

• 2 shallots (or 1 onion), cut finely
• 2 cloves of garlic pressed
• 1 can of bean (red kidney, pinto, …), rinsed
• some lard (e.g. from making carnitas!), or melted butter (1/4 cup?)
• cumin
• smoked paprika
• regular paprika
• salt and pepper

Fry the shallots for ~5min in some oil on medium. Then add the garlic for 30s, and then the beans. Stir in the spices. Fry for another 5-10min on medium. Taste to make sure seasoning is good.

Can add a little bit of broth if desired (to make it a little more liquid when mashing).

Remove from heat and mash. Mix in melted lard (or butter) to get good consistency.

• 1/2 red cabbage, shredded
• 2/3 cup cider vinegar
• 2 tsp salt
• 2 tbsp sugar
• 1 small onion, chopped
• 2 apples, diced
• 1 cup water
• 3 tbsp red currant jelly

Cover cabbage with sugar, salt, vinegar and let rest for ~10 min.

Heat up some butter and fry apples and onions until apples start to brown, 5-10min, on medium.

Add the cabbage, 1 cup of water, bring to a boil, then turn heat to very low and let it cook with the lid on for at least 2 hours.

After ~ 2hours, check how much liquid there is, remove lid if necessary, there should be no liquid at the end and everything should be very soft. About 3 hours total cooking.