 Pie crusts can be intimidating. The threat of mushy, under-cooked undersides and the fear of rolling out concentric dough has kept many people from trying their hand at this pastry classic. Enter the galette. Galettes have all the flavor of pies but are far more low key. No blind baking and no tedious crust crimping. They are like that dinner guest who always knows what to say and gets along with everyone.
Please note that this recipe yields two crusts. I usually bake one off on the same day that I assemble the dough and refrigerate or freeze the other. Knowing that I have a ball of galette dough waiting patiently for me to transform makes me feel rich.
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 Cookies! Now! Do you have a hankering for a baked good but can’t be bothered to break out your Kitchen Aid? This recipe comes together quickly and easily, no mixer required.
I really do love cookies. However, I don’t really like how I feel when I eat the standard cookie that is made with mostly refined flour and sugar. I developed this cookie to be comprised of minimally processed ingredients that are, mostly, pantry staples. The one, more oddball ingredient is reishi. Reishi is known as the longevity mushroom and I like adding it to things when I feel that I need an immune system boost. The flavor is slightly bitter but you won’t be able to taste it when it is mixed into the earthy peanut butter and rich chocolate.  After many, many different sourdough iterations I finally settled on this recipe. I started baking regularly years ago and began by using Tartine’s Country Bread recipe. I enjoyed the results but I wanted something that had a higher whole grain percentage. I slowly started to tinker with the percentages and found that 40:60 of bread:whole wheat yielded a complex loaf that wasn’t too dense. I love including a porridge into my dough because the resulting loaves are more moist and tend to keep longer.
 This is a terrific way to use spent grains. I occasionally make rejuvelac with sprouted wheat berries and then use them to make bread. The sprouting makes the grains more digestible and reduces the presence of the anti-nutrient, phytic acid. Miso provides additional bacterial and also yields a savory, umami flavor.
 If I ever need to bring food to a potluck and I am short on time I often bring this. The batter comes together in about 15 minutes and is comprised of ingredients that you will likely already have in your house. I love having some around for whenever I get a craving for baked goods but don't want to indulge in too much sugar.
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