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Author: Edible Santa Fe

The Perfect Loaf: Beginner’s Sourdough Bread

Story and photos by Maurizio Leo Your sourdough starter is the cornerstone of great bread. When your starter is mature each day is the optimal time to make what’s called a leaven—an offshoot of your starter that’s used in a single bake. Leaven Ingredients 40 grams mature liquid sourdough starter 40 grams whole wheat flour 40 grams unbleached all-purpose flour 80 grams water at room temperature Dough Ingredients 750 grams unbleached all-purpose flour 110 grams whole wheat flour 50 grams whole rye flour 690 grams water, warmed to 90°F 18 grams fine sea salt 185 grams mature leaven Method...

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Creating a Sourdough Starter

Three Basic Ingredients Story and photos by Maurizio Leo Flour, water, salt. That’s it. Nothing more, nothing less. If you had told me several years ago that I could make enticingly crunchy, tender, healthy bread at home with only these elemental ingredients, I would not have believed you. I would have claimed that baking bread requires a professional mixer, a big oven, and a list of ingredients so long your eyes start to glaze over. And yet, I’m performing this alchemy day after day in my home kitchen: transforming three basic ingredients into wholesome sourdough bread. How does one...

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Veggie Food for the Soul

Just Like Grandma Used to Make – Minus the Meat By Sophie Putka · Photos by Stephanie Cameron Left: Shawn Weed. Top right: “Chicken” & Waffle with sage-thyme breaded cauliflower and bourbon maple syrup. Bottom right: Wedge salad with grilled iceberg, smoked tomato, radish, hardboiled egg, and blue cheese buttermilk dressing. Give Shawn Weed fifteen hundred square feet and he’ll take, well, an acre. At his new comfort-food first, vegetarian-food second restaurant, Chef Weed has transformed a fifty-seat space and a close network of connections into a restaurant that buzzes with warmth and activity. At The Acre, the philosophy...

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Winter Pairings

New Mexico Wine Wine Notes and Pairings by Michele Padberg · Photos by Stephanie Cameron Some people freeze when it comes to food and wine pairings, but with just a few tricks of the trade, you will wow your guests in no time! First, know your wine body: light-bodied is like non-fat milk, medium-bodied is like full-fat milk, and full-bodied is like heavy cream. Think about how the different fat contents coat and linger on your palate. Now imagine that same thing happening with wines. You never want your wine to be heavier than the dish with which you...

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Cacio e Pepe Con Pasta Fatta in Casa

By Enrique Guerrero, Bang Bite Filling Station and Fenix at Vanessie · Photo by Stephanie Cameron Serves 4–5 Pasta 3 1/2 cups all-purpose flour (unbleached) 5 large eggs Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, and add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour, starting with the inner rim of the well. As you mix in the eggs, keep pushing flour up to retain the well shape. The dough will come together in a shaggy mass when...

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