stephanie nicole lee
@nanavegana.bsky.social
42 yrs veg cooking & fridge foraging.
35 years learning with k-12 students.
32 years a mama.
Inspired by resistance & badassery & songwriters.
35 years learning with k-12 students.
32 years a mama.
Inspired by resistance & badassery & songwriters.
Speaking of flower buds…bok choi flowers are the BEST
April 16, 2025 at 11:07 AM
Speaking of flower buds…bok choi flowers are the BEST
I have not! Recipe?
March 28, 2025 at 4:27 AM
I have not! Recipe?
💔She’s not cool with it and said so loud and clear in her show - called it a serious mistake, I believe.
February 25, 2025 at 7:51 AM
💔She’s not cool with it and said so loud and clear in her show - called it a serious mistake, I believe.
*was (I never proofread and it shows!)
February 24, 2025 at 7:47 PM
*was (I never proofread and it shows!)
Oh my goodness they got all switched around! Obviously I’m still new here haha
February 21, 2025 at 4:03 AM
Oh my goodness they got all switched around! Obviously I’m still new here haha
When I double the recipe I make THREE pans - sometimes I make a few smaller ones and just pull them apart.
February 20, 2025 at 2:58 PM
When I double the recipe I make THREE pans - sometimes I make a few smaller ones and just pull them apart.
Oil up your hands and poke down all the bubbles — all the way down to touch the pan — top with za’atar and scallion, course sea salt, cut tomatoes, olives, etc etc etc.
bake at 450 for exactly 25 min unless it overproofed and then maybe a bit more.
bake at 450 for exactly 25 min unless it overproofed and then maybe a bit more.
February 20, 2025 at 2:56 PM
Oil up your hands and poke down all the bubbles — all the way down to touch the pan — top with za’atar and scallion, course sea salt, cut tomatoes, olives, etc etc etc.
bake at 450 for exactly 25 min unless it overproofed and then maybe a bit more.
bake at 450 for exactly 25 min unless it overproofed and then maybe a bit more.
Haha puzza *pizza
February 20, 2025 at 2:55 PM
Haha puzza *pizza
—
RISE - either all day or overnight, shorter in summer
—
Oil up your favorite deep dish puzza pan (or pie plate with oiled baking paper) and place the dough in gently (usually I do one last coil fold as I place it in)…waiting is key. It will fill the whole pan, sides, up tomorrow near top. WAIT!
RISE - either all day or overnight, shorter in summer
—
Oil up your favorite deep dish puzza pan (or pie plate with oiled baking paper) and place the dough in gently (usually I do one last coil fold as I place it in)…waiting is key. It will fill the whole pan, sides, up tomorrow near top. WAIT!
February 20, 2025 at 2:54 PM
—
RISE - either all day or overnight, shorter in summer
—
Oil up your favorite deep dish puzza pan (or pie plate with oiled baking paper) and place the dough in gently (usually I do one last coil fold as I place it in)…waiting is key. It will fill the whole pan, sides, up tomorrow near top. WAIT!
RISE - either all day or overnight, shorter in summer
—
Oil up your favorite deep dish puzza pan (or pie plate with oiled baking paper) and place the dough in gently (usually I do one last coil fold as I place it in)…waiting is key. It will fill the whole pan, sides, up tomorrow near top. WAIT!
—
3 FOLDS - hourly, wet hands a Ms needed
—
#1 lift sides slightly and fold onto center, turn bowl, repeat around circle then turn it over. I like to tuck it all under & wipe the sides down with a wet spatula because I’m like that.
#2-3 regular coil folds - 4 ways. Should have nice surface bubbles.
3 FOLDS - hourly, wet hands a Ms needed
—
#1 lift sides slightly and fold onto center, turn bowl, repeat around circle then turn it over. I like to tuck it all under & wipe the sides down with a wet spatula because I’m like that.
#2-3 regular coil folds - 4 ways. Should have nice surface bubbles.
February 20, 2025 at 2:51 PM
—
3 FOLDS - hourly, wet hands a Ms needed
—
#1 lift sides slightly and fold onto center, turn bowl, repeat around circle then turn it over. I like to tuck it all under & wipe the sides down with a wet spatula because I’m like that.
#2-3 regular coil folds - 4 ways. Should have nice surface bubbles.
3 FOLDS - hourly, wet hands a Ms needed
—
#1 lift sides slightly and fold onto center, turn bowl, repeat around circle then turn it over. I like to tuck it all under & wipe the sides down with a wet spatula because I’m like that.
#2-3 regular coil folds - 4 ways. Should have nice surface bubbles.
*all in one bowl*
Mix (I use wooden chopstick or small spatula)
- 300g water
- 15g olive oil
- 15g salt - some will not dissolve
Add in 60g bubbly starter and stir that up for a bit
Add 375g bread flour (if using ww, add less) and stir until there aren’t any dry bits, lumpy is ok!
Mix (I use wooden chopstick or small spatula)
- 300g water
- 15g olive oil
- 15g salt - some will not dissolve
Add in 60g bubbly starter and stir that up for a bit
Add 375g bread flour (if using ww, add less) and stir until there aren’t any dry bits, lumpy is ok!
February 20, 2025 at 2:48 PM
*all in one bowl*
Mix (I use wooden chopstick or small spatula)
- 300g water
- 15g olive oil
- 15g salt - some will not dissolve
Add in 60g bubbly starter and stir that up for a bit
Add 375g bread flour (if using ww, add less) and stir until there aren’t any dry bits, lumpy is ok!
Mix (I use wooden chopstick or small spatula)
- 300g water
- 15g olive oil
- 15g salt - some will not dissolve
Add in 60g bubbly starter and stir that up for a bit
Add 375g bread flour (if using ww, add less) and stir until there aren’t any dry bits, lumpy is ok!
Baked the Focaccia and it’s just right. The boule is in the fridge after a beautiful doubling and I’ll bake it tomorrow soo it’s extra sour.
February 17, 2025 at 12:12 AM
Baked the Focaccia and it’s just right. The boule is in the fridge after a beautiful doubling and I’ll bake it tomorrow soo it’s extra sour.
Currently rising:
1 boule
1 focaccia
I had planned to bake them this morning BUT…
I fell asleep while putting my youngest to bed in the middle of the folds cycle…left them on the chilly kitchen countertop all night, so I’m counting on the amazing forgiveness of sourdough! We shall see 🤞🏻
1 boule
1 focaccia
I had planned to bake them this morning BUT…
I fell asleep while putting my youngest to bed in the middle of the folds cycle…left them on the chilly kitchen countertop all night, so I’m counting on the amazing forgiveness of sourdough! We shall see 🤞🏻
February 16, 2025 at 3:36 PM
Currently rising:
1 boule
1 focaccia
I had planned to bake them this morning BUT…
I fell asleep while putting my youngest to bed in the middle of the folds cycle…left them on the chilly kitchen countertop all night, so I’m counting on the amazing forgiveness of sourdough! We shall see 🤞🏻
1 boule
1 focaccia
I had planned to bake them this morning BUT…
I fell asleep while putting my youngest to bed in the middle of the folds cycle…left them on the chilly kitchen countertop all night, so I’m counting on the amazing forgiveness of sourdough! We shall see 🤞🏻
I actually make pizza with my focaccia dough :)
And I love making crackers too.
And I love making crackers too.
February 16, 2025 at 2:56 PM
I actually make pizza with my focaccia dough :)
And I love making crackers too.
And I love making crackers too.
Didn’t proofread! *Love 💕 not live
February 13, 2025 at 3:35 AM
Didn’t proofread! *Love 💕 not live