VEGAN Sourdough Bread | Interview and Cooking with Jessica Porter

Jessica Porter has been practicing macrobiotics since 1989. She is a teacher, private chef, author of The Hip Chick's Guide to Macrobiotics and collaborated with Alicia Silverstone on The Kind Diet. She has also helped with books by Tia Mowry, Patricia Heaton and Laura Prepon. Jessica is a standup comic who performs regularly at The Comedy Store in Los Angeles.

Steamed Sourdough Bread

2 level Tablespoons of miso

3 cups leftover rice or other grain

2 1/2 cups whole-wheat bread flour

1/2 cup whole-wheat pastry flour

Spring water

Olive oil (optional)

Raisins, seeds, onions, grated carrot, or other ingredients to add variety (optional)

Add miso to leftover rice, mixing them well together. Put aside for at least two days (I do three sometimes) in a warmish place. Massage it once a day to get the fermentation to occur. This will become a little smelly and wet. It is your sourdough “starter”. The night before you plan to cook the bread, add the flour and water, a little at a time, until you are kneading a dense, but not inflexible, dough. Knead for a few minutes until the dough has a little springiness in it. Note: This dough will always be denser and less springy than white flour dough with conventional ingredients. Divide into two small loaves. Spread them lightly with corn oil. Cover with cheesecloth and then a warm, damp towel. Let sit overnight. In morning, place the dough (wrapped in cheesecloth) in a stainless-steel or bamboo steamer above a pot of boiling water. If you don’t have a steamer, you might try putting it in a colander in a pot of boiling water, as long as the water doesn’t come up to the level of the dough. Since the dough needs to steam for an hour, you must keep adding water to the pot. Check every 15 minutes or so to make sure you don’t ruin your pot and your bread! Let cool and serve.

Makes 12 small slices of bread.

Apple Butter

6 medium apples, peeled and chopped

1 cup apple juice

Big pinch of sea salt

Place ingredients in an enameled cast iron pot or pan, with a heavy lid. Bring to boil. Reduce to low and let cook for several hours (3-4 is good), checking every 20 minutes or so to avoid burning. When apples are very soft, mash them a bit to help them break down. You can cook your apple butter to a soft apple sauce consistency, or let it get very dark and almost syrupy. Your choice. Just beware of burning as the apple butter gets darker and darker.

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