Cycling Moon Cafe

I love making this bread, changing up things a bit each time.
The porridge bread is part of a thing being used by a number of bakers. It’s also called ‘scalding’ or ‘mash’. Peter Reinhart’s book Whole Grain Breads is where I first learned about it. There is a bakery up in Phoenix called Proof Mill that makes one using their ‘scald’ technique.
No matter what it’s called, it transforms the wheat being transformed and adds more moisture to the bread. The results in a sourdough bread the is beautifully soft on the inside and doesn’t dry out!!! Yay!!!

These pizza’s turned out the best yet! I made them with fresh milled organic pestiside free, chemical free wheat. I used Butler’s Gold from and Sonora from . This is the first time I made with 100% whole wheat, no sifting out some of the bran! Made the dough using polish (preferment part of the dough) then overnight ferment, then long day proof. I am so amazed at how great it turned out, great holes in the crust! I’m so happy! That along with my great sauce, pepperoni, mozzarella, sharp cheddar, basil, drizzled with olive oil! It was fantastic!
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It’s going to be a pizza day! Pizza sauce ready! My favorite pizzas have the best sauce, it’s all about the sauce for me! This recipe has been passed down by my older sister from a Sicilian pizza place in Toronto!
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Vegan Savory Kouign Amann with Vegan cultured goat style cheese flavored with Herbes de Provence and vegan pastry butter. Fresh milled wheat, I made the vegan pastry butter and cultured goat style cheese. Sprinkled with nutritional yeast. I can’t wait until they are cool enough to try!
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