Sourcing Node: Friends District Baker’s Guild & Olive Branch Olive Co-op
There is a communal rhythm to sourdough in the Friends District. It is a slow, living craft that requires patience, ambient warmth, and a refusal to rush the natural fermentation process. This week, we associate our signature wild-yeast loaf with a completely plant-based herbed fromage that has become a staple of Miller late-autumn gatherings. By bypassing industrial dairy systems, this spread celebrates the rich, clean flavors of our local herb gardens without compromising our commitment to bodily and ecological peace.
The Ingredients
For the Bread:
* 3 cups organic heirloom wheat flour
* 1¼ cups filtered water
* 1 cup active wild-yeast sourdough starter
* 1 tsp fine sea salt.
For the Fromage:
* 1½ cups raw cashews (soaked for 2 hours and drained)
* 2 tbsp nutritional yeast
* 1 tbsp cold-pressed olive oil
* juice of 1 organic lemon
* 1 tbsp fresh rosemary (finely minced)
* 1 tbsp fresh thyme leaves
* 1 clove garlic
* ½ tsp sea salt
The Method
- Leaven the Loaf: Mix the wheat flour, water, starter, and salt in a large earthenware bowl until a shaggy dough forms. Cover with a damp cloth and let rest for 30 minutes. Perform four rounds of stretch-and-folds over the next two hours, then allow the dough to bulk ferment at room temperature for 8 hours. Shape into a round boule, proof in a basket for 2 hours, score the top with a peace branch motif, and bake inside a preheated Dutch oven at 450°F for 25 minutes covered, and 20 minutes uncovered until deep golden brown.
- Blend the Fromage: While the bread cools, place the soaked cashews, nutritional yeast, olive oil, lemon juice, garlic, and sea salt into a high-speed blender. Process on high until completely silky and spreadable. Scrape the mixture into a ceramic bowl and gently fold in the minced rosemary and thyme leaves.
- Serve: Slice the sourdough while warm and spread the herbed fromage generously over the crisp crust.
Pax vobiscum, and bon appétit.
Leave a Reply