Onion Bread, traditional sour dough & my view of society in general!
A baker mate shows us how to make traditional sour dough, that onion bread and a few other bits and pieces while I continue my crusade of supporting small bussiness and artisans.
GRANDMA Making Gutab with Wild Onion, ASMR Video
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This is one of my delicious outdoor cooking video. Today we are cooking Gutab with wild onion on the saj at the amazing nature.
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Ingredients:
????️ Wild Onion
????️ Wild coriander
????️ Pomegranate
????️ Sumac
????️ Salt
????️ Cheese
????️ Butter
#gutab#relaxingvideo#outdoorcooking
Grandma Baking Walnut Bread and Delicious Pilaf with Wild Onion in the Village
#Grandma #Bread #Pilaf
The videos are shot in the Zagatala region of Azerbaijan. Our sweet grandmother introduces Azerbaijani cuisine to the world.
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Baking Walnut Bread
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Using wild onions and garlic from the lawn
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Most of the botanical info about wild alliums in this video comes from the the North Carolina State University Extension:
1995 case report of death camas poisoning in Arizona:
My old mushroom risotto recipe with yard onions:
Bacon bread using Onion wild yeast (make your own yeast!)
Continuing my wild yeast bread adventures..a natural way to make your own bread making your own yeast!
To make onion wild yeast:
Puree 1 red onion with 500g water, place it in a glass container, add 1T granulated sugar with a lid loosely on.
Let it sit out at room temperature and ferment for 5-7 days. Tilt the glass upside down once a day. When it is nice and sparkly after 7 days you can use it to make bread.
Bread:
500g bread flour (or combo of 350g whole wheat flour, and 150g bread flour)
1T salt
360-400g wild yeast water
1 pack chopped bacon
1T sourdough starter, or old bread dough if you have it.
knead for 10 minutes, rest for 10 hours at 80F, fold the first 4 hours.
Put the dough in the fridge for at least 10 hours. Then shape it onto parchment, let it sit out for 2 hours, spray it with water, and put a little flour on top so it looks rustic and pretty.
Turn on your oven to full blast, around 400F with a dutch oven. When it's nice and hot, make a cut about 1 inch into the top of your bread, place the loaf, with your parchment into the dutch oven, and put that into the oven for 20 minutes with the lid on.
Now remove the lid, lower the temp to 350F, bake for another 20 minutes.
Your onion-bacon loaf is ready. Cool for an hour and enjoy!
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Wild Onions, A Cherokee Foraging Tradition
Foraging for wild onions is more than just a tradition for many Cherokees. It's a way to connect with nature, spend time with loved ones and pass on important parts of our culture to new generations.