WAPF chapter event Sun, Jan 16, 2022 12:00 PM
Martha invites you to her backyard to learn about her adventures through the amazing rabbit hole of sourdough bread making.
Please join us for this event. It will be a potluck lunch in Martha Apaza’s backyard […in the event of rain it will be postponed for one week – January 23rd]. After lunch, she will share the story of her adventures through the amazing rabbit hole of sourdough bread making.
Bring a nutrient dense dish to share, a folding chair, water, and wear layers for the weather. Address and parking instructions will be sent to those who sign up through Eventbrite.* This is a mask optional event.
A hint of who Martha Apaza is – she was born in Peru and came to this country when she was 24. She keeps much of her culture in her heart and her lifestyle. A self proclaimed curandera, her spiritual practices often find a channel in her kitchen. She learned about the work of Dr Weston A. Price 15 years ago when her son was born. When she is not cooking, foraging or fermenting, she likes to spend time in her garden. You can find Martha on Instagram @marthaletessier.
She has plenty of starter to share for those interested (please bring a small jar)!!
This event is brought to you by the WAPF Contra Costa Tri-Valley Chapter. Open to members of all chapters.
*Location: Concord, CA
Recipes
Pain d’Épices
With the generous measure of spices, it’s easy to place pain d’épices as a luxury during the Middle Ages. But its history goes beyond the Medieval period. Pain d’épices is thought to be based on Mekong honey bread, which dates back to 10th century China. It was introduced to the Arab world, and then brought to Europe during the crusades.
Spiced honey bread spread through monasteries across Europe and became part of the Christmas festivities. Pain d’épices became especially important in Reims, Alsace, as well as Dijon.
The cake was made popular due to Charles VII and his mistress Agnès Sorel’s fondness for it, and it spread through the French court during the 15th century. By the 16th century, a guild of spice bread makers was formed in Reims, followed by Paris.
It is traditionally sweetened only with honey, though some variations include brown sugar.
255 gr rye flour or a mix of 200 gr rye and 55 gr all purpose flour
¾ cup honey (255 grams)
¾ cup water (180 ml)
240 gr sourdough starter
½ t. cinnamon, ½ t. cardamom
¾ t. powdered dry ginger
¼ t. salt
¼ t. grated nutmeg
½ ground coriander seeds, dash of ground cumin
½ t. ground anise seeds
Zest of 2 oranges
- Heat the water, add honey and orange zest and stir to dissolve.
- When lukewarm, stir in sourdough starter.
- Whisk flour(s) and spices in a large bowl.
- Add the honey mixture and stir. It should resemble a cake more than a bread dough.
- Butter an 8” loaf pan and line bottom and the two longer sides with a pice of parchment paper. Butter again.
- Pour dough in pan and sprinkle with flour. Cover loosely with plastic and let rest in a warm place for 12 hours or overnight.
- Bake at 350 F for one hour+. Test for doneness with a wooden pick.
- Let cool completely and store in a paper bag inside a plastic bag for two days. Slice thinly.
Sourdough Discard Crackers
They make a great crunchy snack.
200 gr sourdough discard
20 gr butter or ghee
2 gr salt
For flavor, rosemary and freshly grated cheese
- Mix all ingredients.
- Pour on a cookie sheet lined with parchment paper. Spread evenly with an offset spatula.
- Bake for 10 minutes. Take out and score into small squares with a pizza cutter. Return to oven for 30 more minutes.
- Watch closely during last 10 minutes. The edges tend to be done sooner so you can remove those to a cooling rack until the remaining in pan turn the same color.
- When completely cool, place in a jar with a lid.
