Society For Revisionist Baking

Society For Revisionist Baking The Society for Revisionist Baking is the resource to help rethink and update what baking is all about for you. Through classes, posts, recipes and more.

05/13/2020

Join FB Group "Cooking with the Coop"

We're up to fun and games, Under the virtual Big Top plus doing some serious learning!

Our Community Bake-a-Long kicks-off is 10 am Monday May 18.

This week's theme is Sourdough: STARTING STARTERS. The Coop's culinary instructor, Sidonie Maroon, (that's me!) is giving a talk and slideshow, sharing how she makes a grain free starter using the Instant Pot.

Share your starter methods, ask questions, post stories, add pictures. Join a starter race and more...

Join in the community of bakers and wanna-be-bakers.

First step is to request to join "Cooking with the Coop"

Hope to see you there 😉

10/26/2017

We ate the cake this morning for my birthday breakfast. So good, moist, spicy, dark, rich everything gingerbread should be but without all the sugar.

Cookie Development Success! Wayne's Oatmeal Cookies A recipe developed from my longing for this childhood cookie that my...
01/23/2016

Cookie Development Success! Wayne's Oatmeal Cookies

A recipe developed from my longing for this childhood cookie that my Grandma made weekly for my Grandpa. There was this certain flavor and chewiness that had to be there. We loved these cookies they were epic in our hearts.

But it needed a revision from of all the excessive white sugar, white flour, instant oats, crisco, Karo, and Jiff peanut butter.

Mine has sorghum flour, tapioca and corn starch. ground flax seed, toasted ground sunflower seeds, toasted walnuts, toasted oats, raisins, radpadura, blackstrap molasses, coconut oil, sea salt, baking soda and cinnamon.

Everything is ground fine and mixed together so it comes out like a crinkly gingersnap--but definitely with my Grandma's flavors and chew. Don't tell Grandma but mine just might be better. Ah, so happy, dancing around the kitchen.

07/02/2015

I did it! It was a big push with fairy camp, but eight Society For Revisionist Baking recipes done for the month of June for the 100 in 1 Challenge. So 92 to go. All sourdough, wheat free, low sugar recipes.
1) Apple/ Applesauce Cake 2) Banana Oat Bread 3) Anise Lemonbalm Biscotti
4) Lemon Shortbread 5) Cashew Oat Chocolate Chip Cookies 6) Barmbrack -An Irish Tea cake 7) Gingerbread Cookies 8) Figgy Thumbprint Cookies.

Why whole grains are essential.
06/19/2015

Why whole grains are essential.

The Enormous Importance of Magnesium: Part I - Millions of people take calcium and magnesium supplementally, but often incorrectly. . .

Maggie's Fridge Fudge--delicious!
06/19/2015

Maggie's Fridge Fudge--delicious!

Food in TranslationJune 18, 2015Good Food HouseI just had to put down my tea cup and start laughing this morning. My fam...
06/18/2015

Food in Translation
June 18, 2015
Good Food House

I just had to put down my tea cup and start laughing this morning. My family’s already laughing at me, they claim I can’t finish a paragraph without the word magnesium in it. Should I start a new paragraph?

Magnesium.

Magnesium, This is a kinda complicated thought stream but here goes... . The other day I was reading my Alumni magazine from Evergreen, I like to look at the ‘Greeners Today’ section to see if anyone I know is there, usually not, but I caught a piece about Eve Rickert, a 2006 graduate who runs an organization in Vancouver B.C. called ‘ Talk Science to Me Communications’, her organization translates scientific information into stories through writing, editing, illustration, design and web development.

Wow, what a great idea. First off I thought of my son Pan and what a great fit this would be for him. But, then I also saw myself, and that I’m always trying to translate food science into stories for people.

The way I recently described it to Pan is that so many websites and articles about food and nutrition give us the code behind what they are trying to say instead of the text face. I’m sure you’ve had it happen, where your computer frizzes out and gives you the code for a page instead of the English text. It’s not helpful or usable, maybe interesting, but useless to the average reader.

That’s how I feel reading about the magnesium blah, blah, blah online.I’m being given the clockworks instead of the clock face. We need the clock face to actually tell the time, although the clockworks spur the clock face on.

I have some science background, so I do understand some of the clockworks of magnesium, but still it’s not very useful to me, as far as real life choices that I’ll make about my diet and life.

Something’s become twisted up in our culture around communicating information. We are wired for stories, especially stories that touch us, that we can relate to. We’re not wired for science speak. It’s like looking at code nonstop; we weary, lose interest, zone out quickly--it taxes us. Whereas a story that translates the information for us, can touch us deeply, and create true understanding. We will change our habits from a story. Science speak just runs right through us, without our extracting its minerals. We don’t retain it, literally we’re not wired to care in that way.

Yet, because we have been trained throughout our educations to worship scientific facts, to treat them as emotional content, and lead our lives based on the research--everyone thinks they must write and present things in this way, or they won’t be taken seriously. If you’ve ever had to write a research paper, it’s completely in a style that distances and pretends objectivity- through its choice of words. It’s not really objective, because it can’t be...it’s all pretend, a show to create worth.

So this is where I start laughing at myself, because I’ve been caught up in my own metaphor. One of the key points in Revisionist Baking is that by putting all baking through an overnight soaking, fermentation process-- the minerals, including magnesium, will become more available to our bodies.

By putting science through a translation process, by creating usable story with it. It also becomes more accessible and available. We are able to see the real point, and make use of it because now it’s working with our story life, which is where we are actually influenced and make real lifechanges from.

So here is the final twist in my story---An important character of our life story is Magnesium.Magnesium is the eighth most abundant mineral in the Earth’s crust. It’s the third-most abundant mineral dissolved in seawater. And a form of magnesium--magnesium iron silicate is the most abundant mineral on Earth.
Yet, 56%, and some sources say up to 80% of the U.S. population does not meet the RDA for magnesium.

Magnesium, so abundant in the earth and sea is essential to us. We fall apart without it--
Some of the effects of not getting enough magnesium in your food is feeling stressed, anxious, and fatigued. You don’t feel right, you can’t think well, and you won’t make the best choices. Choices for yourself, your children, your job, your life but also about the Earth and Sea.

You have to eat the earth and sea, to be able to think right about the earth and sea. ( Read that line several times until you get it. It’s so simple that it’s profound.)
We are made out of the same stuff as earth and sea.
We must eat what comes from the earth and sea to be whole. We must be whole to be helpful.
Yet, somehow, somewhere, not too very long ago… we stopped eating what we need from the earth and sea. And we stopped being so helpful to the earth and sea.
We processed what was good out of our food, and we made it white, convenient and special instead.
We thought we were clever, so special and beyond the earth that we stopped listening. “We are too clever to need to eat earth and drink salt water” we said.

But, we started to weaken, sicken, and not feel right in our guts and heads. In droves, and droves--we sickened. Our children now needed drugs to go to school because they felt so anxious, and confused. We needed drugs to because we were so tired and stressed.
But remember, we need to eat the earth and sea to think straight about lives because we are made of earth and sea.

It was the plants who saved us, and it was the stories that helped us to remember to listen to the plants.
“Look for our dark green leaves, and cook them with butter” they said.
“ Eat our nuts and seeds and grain, but soak the nuts, seeds, and grains with time, and warmth and our friends the good bacteria who live everywhere around you.” they said.
“You will start to sleep better. Life will begin to be right, and as you heal remember to give back to us and feed the soil every time you plant--put the minerals back into the soil.” they said.
“ As you feel well, you won’t need to strive to be so clever, you won’t need to pour clever chemicals on the ground and into the water.”
“ You’ll want to spend more time enjoying the beautiful earth, making love, art, and music. You will want less things, use less things and stop hoarding and destroying everything and one around you, because you feel so small and fearful.” they said.

And so it was that the people began to wake up, and before it was too late they realized with the last pieces of sanity, that they are part of this beautiful all giving planet, and need to live by its rules or perish.
Help Heal Humanity ---Eat your Magnesium
Best sources are dark leafy greens, nuts, seeds, legumes, seaweeds, and whole grains.
I’ll have to work on my storytelling but you get the point. I’d be interested in hearing what you think of this idea of translating science into story.

06/13/2015
100 in 1 Revisionist Baking Challenge  #3 and  #4 Message me if you'd like a PDF of the recipes.Lemon Shortbread and Cas...
06/13/2015

100 in 1 Revisionist Baking Challenge
#3 and #4 Message me if you'd like a PDF of the recipes.
Lemon Shortbread and Cashew Oat Chocolate Chip Cookies

 #2 in 100 in 1 BAKING CHALLENGEAnise Lemon balm Levain Biscotti  A Society for Revisionist Baking Recipe c 2015Biscotti...
06/07/2015

#2 in 100 in 1 BAKING CHALLENGE

Anise Lemon balm Levain Biscotti

A Society for Revisionist Baking Recipe c 2015

Biscotti are Italian cookies that are baked twice. The first baking cooks the dough while the second gives the rusk-like crunch. This version is gluten- free, subtly sweet with anise lemon notes, the overnight fermentation really brings up the flavors of the grain, and makes them very digestible. Watch out they’re addictive!
MESSAGE WITH YOUR EMAIL IF YOU'D LIKE A PDF OF THE RECIPE.

 # 1 in the 100 and 1 Challenge
06/02/2015

# 1 in the 100 and 1 Challenge

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Port Townsend, WA
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