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Three years ago I began making tinctures. I've a slew of medical needs some of which are reproductive. Because of my kidneys I can't take ibuprofen. But my menstrual cycle has been out of control for the last 31 years. So I usually self-medicate under the observation of my naturopath. My first tincture was cramp bark for menstrual distress. I'd taken a store bough brand I found in the co-op awhile back, but I wanted to see if I could make something that was of jéhan specific potency.

I've since graduated to other tinctures of other purposes. I was reading about a sage tincture for stomach bloat because I'm growing hydroponic white sage in my kitchen garden. Suddenly I remembered the two infusions that sat on a floating shelf above my bread baking station.

  • Tincture #1 = cinnamon, thyme, black currant, & Everclear 190 proof alcohol x 3 years

  • Tincture #2 = juniper berries & black currants, & Everclear 190 proof alcohol x 3 years

They're incredibly potent And delicious. I mixed one in a lemonade but it turned cloudy and it kinda weirded me out.

Sent that photo to my partner. I baked that bread and made that tuna melt with cannabis infused grapeseed oil and cannabutter. It was delicious. It also had a homemade balsamic glaze, sprouts, and romaine lettuce. Those pringles are sour cream and onion flavored hence the lactaid.

Today I awoke early excited to make cinnamon rolls I'd been craving.

So delicious! I get so frustrated by undercooked or rock hard cinnamon rolls. This recipe used sourdough discard and yeast. They came out super fluffy and cooked all the way through. The icing is vanilla cream cheese made with my favorite lactose free cream cheese and regular butter.

I also baked a whole wheat sandwich loaf. Well, it's currently on its second rise but I started it this morning.

I also also baked two Tartine country loaves. I'm still hella working on my shaping so I'm gonna bake until I'm satisfied.

That's them after the first series of folds. It eventually doubled in size. That might mean it's overproofed, but we'll see. Shaping went much better this time.

Here are all three loaves in another room. I like to do their final rise in a room separate from my kitchen because the oven takes awhile to heat up and changes the temperature of the room significantly. I lost a partial batch of baguettes to a warm room and overproofing.

Because I baked the whole wheat with cannaoil I refrained from giving any away. I don't pay attention to dosage yet so the potency is pretty up there.

It's 7pm and I'm still waiting for the loaves to complete their rise. Back to applying for jobs and planning for the future tomorrow!

The Tartine cookbook has a recipe for brioche that uses olive instead of butter. I had a few bottles of cannaoil in the fridge so I decided to do a lifted version. Using canna- olive oil instead of extra virgin.

I loved how the brioche from Emilie Raffa's cookbook turned out. It was more firm after the bulk rise. That meant it was less sticky and easier to handle. This brioche recipe was wetter than ciabatta dough when it came time to handle it. I added extra flour to the counter, that made it handle-able. The final version was burnt so I think I'd bake it for a shorter amount of time. I think the multi- processing of the olive oil made it more susceptible to burning. The insides are delicious though! Light and fluffy. I'm curious about how to eat it. Maybe with a nice soup.

I was extra eager so I simultaneously made baguette dough when I made the brioche. Tartine's cookbook uses baguette dough for its English muffins recipe. It also calls for using a fat when cooking in the pan unlike Raffa's. I didn't use a fat because I didn't feel like it. Love how they turned out!

I wanted be careful of my salt intake. When I eat these, I'll toast them and add butter. I like only using butter once.

I haven't bought bread from the store in a few months. When I did, it was because I assassinated my starter and didn't want to wait a week to ferment another.

Raffa's cookbook is user friendly for beginners. I consider myself a beginner. Tartine still feels like a textbook. I've no complaints about the flavors of what I make when using Tartine as a guide. Glad I have them both. Can already see my growth.

Updated: Oct 30, 2023

I've tried to make baguettes twice. The first time using only sourdough starter as Emilie Raffa's Artisan Sourdough Made Simple: A Beginner's Guide to Delicious Handcrafted Bread with Minimal Kneading asks of you. The second time using Tartine by Chad Robertson. I bought both books plus a 3rd for myself for my birthday. I've made most of the recipes in Raffa's. I just started with Tartine. Tartine is hard because clearly Robertson loves bread. Clearly he's brilliant at it. I think he wrote it for other experts because lawd are there hella explanations in the middle of the recipe. He also sends you to other places in the book at not so helpful times: "fold it like step 4 on page 54 then return to the recipe then rotate it like step 6 on page 56..."

SIR! My ADHD and I need bullet points AT LEAST. So last night, because I assumed that my baguettes would need a 12-18 hour rise like Raffa's. Nah, 2-3 hours and then 30 minutes then another 2-3 hours. Sooo that's why Zoe got more leverage out of my unmade bed last night than I did.

My partner gifted me a red Kitchen Aid stand mixer when I first started baking with sourdough starter. It was smart, because now I make emergency phone calls that sound like, "Do you want fresh bread???"

I finished the last loaf of baguette at 5am. This picture us the one I sent my Italian bff this morning.

All this practice means I'm making hella bread so I bake and give away. Mostly to my neighbors and family. Often via North Beacon Hill Free Bakery that I started. I just wanted to practice making bread and feeding people. It's working out nicely!

While it's not a baguette yet, it's a long loaf of delicious bread so I'm happy.

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