Fermented: First Veggie Kraut in Baja

Chopped and jarred in our outdoor camp kitchen in La Ribera, Baja California Sur, Mexico. From veggies procured at the Mercado Organico in Cabo San Lucas. Lovely, eh?

Another Sunday Sourdough

Another loaf using freshly-milled organic spelt, tons of sunflower, sesame, and flax seeds, and a dripping serving spoon of Kentucky-made sorghum molasses. Oh - and lots of butter.

I might have a weekly routine going; I've managed to bake sourdough for the past three Sundays in a row. With the non-existent weekly schedule in our house (I'm at home, and my husband's schedule changes monthly, and randomly switches from day- to night- to evening-shifts), this feels solid and comforting.
I'm so happy with the strides I've made with whole grain sourdough lately. The last two batches have been downright delicious - not even very sour, though I'm not sure why, considering I'm using the same starter and general recipe.
I have settled into using The Tassajara Bread Book's guidelines for making sourdough. Hilariously (because I rarely follow recipes that closely), the closer I follow the recipe, the better the bread turns out! ;) He knows his stuff.
I have been kneading in copious amounts of seeds - sprouted sunflower, sesame, and flax - inspired by a loaf we loved in Baja Sur that Woo and Miles found at the Saturday organic farmers' market in San Jose del Cabo. (I know; how awesome that there's an organic market there!) Although I doubt that those bakers added quite the amount of butter that I'm also loading into this loaf. I look forward to the opportunity to share this bread with Woo, a passionate bread-lover, to hear her response. :)
One thing that is so hard for me to relearn, after my background in packaged-yeast bread baking, is how soft the dough needs to be in order to rise; mine are still not rising much. But they certainly are damn tasty.