Saturday, August 24


i'll make a sourdough crust once in a while.
and this time around, i made something especially excellent.
i'm not bragging, i'm just sayin'-
good crust isn't guaranteed,
and going freestyle on your dough isn't any guarantee of greatness.
it's a gamble,
and when you barely measure anything, you're for real taking a chance.
but this time it worked,
and it realllllly worked.
take a look:

sourdough crust, bruh.
tha's brussels sprouts,
and caramelized onions,
and fried slab garlic,
and sliced baby tomatoes,
and MINCED daiya mozzarella,
and crushed tomatoes,
topped with arugula for that freshy-freshness.
there's tempeh bacon on there, too.
it got blackened a bit, but it also tasted amazing-
y'ever make tempeh bacon/
it's pretty good stuff.
i had a teaspoon of garlic oil, hot af,
and to that in a small pan,
i added half a block of tempeh, sliced into thin strips-
then i added 2 T tamari;
1 T agave;
1/4 tsp GPOP;
1/2 tsp smoked paprika;
several dashes of liquid smoke;
and a bunch of cracked black pepper;
with 1/3 cup of warm water-
bubblin' away until the liquid is absorbed,
and the sugars caramelize,
and the whole thing gets brown and rich and tasty.
and that's it, bruh.
but, that DOUGH.
that dough was fresh to death.
1 3/4 cups of king arthur bread flour;
1/4 tsp wheat gluten;
1/2 tsp sugar;
1 T olive oil;
1/2 tsp bread machine yeast;
1/4 cup sourdough starter;
3/4 cup + 2 T warm water....
add that all together,
and let it autolyse for twenty minutes-
add 2 tsp sea salt and 1/4 cup flour,
and knead the heck out of it for eleven minutes.
let that wet sloppy dough bulk up on the counter,
folding every thirty minutes for a few hours,
then refrigerate it for the afternoon.
that's the big thing, duders.
while the oven is preheating later,
stretch your cold, relaxed dough over an olive oiled baking tray
and let it rise up again.
the flavor is HEROIC.
that's real.
i sorta suck at writing these days.
i have distractions and sleepiness and stress and work
and every other kind of real life thing....
real life intrudes.
and writing about food and dogs is kinda pretend.
i didn't turn into a food bloggin' sensation,
and i might even suck balls at writing about food.
it isn't working like it used to,
and i'm not even nearly as excited about big superfancy unnecessary meals.
i guess i'm just F*ing up?
could be.
i s'pose that's just how it goes;
never quiet, never soft.....

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