So what did we do last night? See the rest of the photos here. Already have ideas for March’s hack? Tell us! Did you take awesome photos? Email us!
Big thanks to Noisebridge, everyone who came, and the brave SF State photojournalism students. You guys are awesome!
Thanks to everyone who came last night! There were a ton of pumpkins (organic canned but mostly fresh!) and we even made pumpkin muffins with ginger snap cookies crumbled over the top. Check out all the photos on facebook.
Let’s talk about October. More pie? It’ll be the week before Halloween and we’d love to hear your thoughts.
Upon request, we’re doing savory baked goods for April’s hack! This has actually been in the queue for a while now so we’re excited to finally get this on the schedule. We’re going to pick two items for stuffing so drop us an email and cast your vote: potato, faux sausage, mushroom, cabbage, or get hacky and let’s do something crazy!
We’re going to be using a family recipe but this is the gist as far as method and inventory. As always, the non-vegan ingredients are up for negotiation because we’re hacking it. Get it? Yum, can’t wait for April!
Our first, yet unofficial, vegan hacking night at Tastebridge/Noisebridge, we made bagels! It may seem tame but this was a recipe that had been personally tackled for over a month. At first, it felt almost too dense. Wheat flour versions were seriously dialed down in flavor. Turns out the magic ingredient was Daiya (mozzarella shreds) and a few other hacks. Here’s our most successful version.
Inventory
2 1/4 tsp active dry yeast
2 cups warm water
1/4 cup basil, finely chopped or dried
4 1/2 cups unbleached flour
1 tbsp sugar (agave nectar)
2 tsp salt
1 cup grated cheese (Daiya)
Parchment paper
Dish towel
Baking sheet
Tongs or slotted spoon
Large pot
Method
Let the yeast activate in the warm water, about 5 minutes. Add the yeast and water mixture, sugar, salt, basil and cheese to the flour. Flour a surface for kneading your dough and keep extra water and flour near your workspace.
Add more water as needed, typically between 1 and 2 cups. You want the dough to hold together without crumbling but also dry enough to knead without half of it sticking to your surface. You can err on the side of more water as conservatively adding more flour while kneading won’t really hurt.
Knead the dough for 15 minutes. Wrap in a clean dish towel and put aside to rise for approximately an hour. Set aside a large pot with water and tongs (a slotted spoon works well, too). It’s up to you as to when you pre-heat your oven. We like to conserve as much energy as possible, so we suggest waiting until your large pot of water starts to boil. Prepare a baking sheet by lining it with parchment paper.
While you wait for the water to boil, knead your dough for a final few minutes and then begin to separate it by halving. It depends how large you like your bagels but you should have, at the very least, 8 separate balls of dough. Roll these into cylinders 9-inches or longer and join the ends to make a bagel shape. Make sure the bagel holes are a little wider than you’d typically imagine them to be as the bagel will fill out during baking.
When your water begins to boil, drop in a few bagels at a time. Let them boil for about 30 seconds and then place them on the parchment paper, keeping them at least 2-3 inches from each other. Continue until all of the bagels have been boiled.
Bake bagels for 12 minutes and set aside to cool.
