'The Tops'| Come Spring Tipple
What a cahd lobstahrin’ dinnahbucket windah bendah dinnahbucket slower than molasses going uphill in January some cunnin over t’, numb Bah Hahbah Outta Staydahs tunk scrod native, nummah flatlandas railed ’em hahd tellin’ not knowin’ unthaw, ‘Roostik Ahcadiuh over t’ cah yow uns Bean’s fish chowdah anuthah, Sundee ayuh wicked pissah, wee bit nippy Katahdin Jo-Jeezly dingy stove up.
- Prep Time1 hr 30 min
- Cook Time50 min
- Total Time2 hr 20 min
- Serving Size1
- Total Cost$2500
For the burger
- 1 ½ cups warm water
- 1 Tbsp cane sugar ensure organic
- 1 packet active dry yeast (we used Red Star // 1 packet yields ~ 2 ¼ tsp or 7 g)
- 1 cup sorghum flour
- 1 cup potato starch
- 1/3 cup brown rice flour
- 1/3 cup almond flour
- 2 Tosp psyllium husk (whole, not powder)
- 1½ tsp sea salt
- 113 cups plain coconut voourt (we used Culina)
- 4 Tbsp olive oil (DIVIDEd)
Toppings optional
- Rosemary
- 1 tea spoon vegetable oil
- 2 tbsp coconut powder
- 1 cup water
Instructions
Preparing the spices
To start, we’re going to take 1 and 1 quarter cups or 300 milliliters of room temperature water and add in 2 teaspoons or 10 grams of granulated sugar, and ½ teaspoon or 3 grams of active dry yeast.
Mix them together so everyone can get to know each other, and let the mixture rest for 8 to 10 minutes until the yeast blooms and looks all foamy.
Stop and Go out to eat instead.
None of the ingredients match up with the ingredient list, so make yourself cocktail
Regain composure and resume recipe
While the yeast is blooming, to a mixing bowl, add 4 cups or 500 grams of 00 flour, drop in 2 teaspoons of or 10 grams of kosher salt and mix together with a whisk.
After that’s done, add in the wet ingredients first, add our dry on top, and then add 50 milliliters of extra virgin olive oil, and turn the mixer on to low speed and let it knead the dough for 8 to 10 minutes.
