Monday Mix 7/3/23
Damp squibs
Hopefully many of you are in the middle of a nice, long long weekend right now. I’m still toiling away in the flour mines myself, mostly getting ready for my pretzel workshop this coming weekend. And prepping for my workshop at The Kneading Conference later this month.
With July 4 here, we are finally into the heart of summer, though you wouldn’t know that where I live here in the Pacific Northwest New England, where it has seemingly rained every day since temperatures rose above freezing. Welcome to the new normal, as they say.
This Wednesday I’ll be sharing a recipe from
’s newly-expanded reissue of his book Veggie Burgers, Every Which Way. If you think veggie burgers are just for hippies or bland and boring, this book will change your mind. I’d hoped to have a revised burger bun recipe to share with it, but it remains stuck in R&D, so stay tuned for that soon, hopefully by the time you get the book in your hands.Happy Fireworks Day, see you on Wednesday.
—Andrew
Please give us back our rain. The 4th is typically wettest day of July in Seattle with the most rainy days in the last 80 years. But not this year! It's going to be in the mid 80's.
I live in the Pacific Northwest (for real!!) and it's really really dry. Alexa just told me humidity level is 32. My bread of the day was a 20% whole grain mockmilled Triticale & white wheat with Sunflower seeds and the rest Cairnspringsmills Expresso Bread flour. Fluid was half beer, half whey and it was awesome! I like warm weather, but hiking in the woods in June and sweating is a new concept. I never thought I'd say this, but I do miss the rain. We're getting ready for the first forest fires now, and then less access to hikes because of the smoky air. I have a treadmill, but it's just not the same. Oh, and I LOVE Lukas Volker's new book. I made the earlier version of his carrot & bean burger last week, and it was yummy. I usually don't follow recipes to a T, so mine didn't have canned white beans but beer-soaked soybeans in it. :) And I crumbled the left-overs (#nextovers) over my dark green salad. Intuitive cooking is my middle name. I do that with my baking, too -- as long as the percentages are the same, it all works out.