80% Hydration Sourdough Bread

The recipe is for 80% hydration which is what I bake, and what I recommend when using majority whole-wheat. However, you can tweak the amount of water vs the indicated flour to 70% if this is your first time as it would be a lot easier to handle with lower hydration.

Understanding Sourdough

You have a starter, you have the basic tools, now let’s understand some of the terminology for sourdough baking. This is an overview to consolidate and share what I’ve learned as fail-safe ways for an amateur home-baker to succeed every time at baking sourdough bread. Where relevant, I have shared what I think are the best videos or sites should you wish to learn each of the components in more detail.

The Glamorous Side of Plant-Based

It’s no secret that plant-based food is becoming mainstream. Whether it’s college campuses cutting beef from cafeteria menus or governments adopting the Meat Free Monday movement, plant-based food is no longer hiding in the closet. But in the past year plant-based food has taken center stage in some of the most high-profile events and venues on the planet, recognized mainly for its environmental and ethical advantages.

About veggino

Whether you are already living a plant-based lifestyle, or just interested to know about what it is, veggino is the practical guidebook for embracing a new way of life that starts on your plate and may seep into other aspects of your life in Japan. In both English and Japanese, we provide you with practical information, from getting to know about a plant-based lifestyle, all the way to grocery shopping, cooking, eating out and keeping healthy.

Latest Blog Posts

Understanding Sourdough

Understanding Sourdough

You have a starter, you have the basic tools, now let’s understand some of the terminology for sourdough baking. This is an overview to consolidate and share what I’ve learned as fail-safe ways for an amateur home-baker to succeed every time at baking sourdough bread. Where relevant, I have shared what I think are the best videos or sites should you wish to learn each of the components in more detail.

read more
The Glamorous Side of Plant-Based

The Glamorous Side of Plant-Based

It’s no secret that plant-based food is becoming mainstream. Whether it’s college campuses cutting beef from cafeteria menus or governments adopting the Meat Free Monday movement, plant-based food is no longer hiding in the closet. But in the past year plant-based food has taken center stage in some of the most high-profile events and venues on the planet, recognized mainly for its environmental and ethical advantages.

read more
A Plant-based Pregnancy

A Plant-based Pregnancy

As of the date I found out I was pregnant, I had already been eating only plant-based for 3 years so there was no dispute as to what my diet would look like for the duration of pregnancy. However, I was also aware that in Japan, this would be a challenge as a) many doctors and midwives may not be familiar with the diet enough to recommend and support my decision, and b) family and relatives would not hesitate to point fingers at my ‘not normal’ diet if/when something was not looking right.

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Starting Sourdough

Starting Sourdough

I will admit, staying at home due to COVID, while pregnant sparked my curiosity to start sourdough baking. It’s also quite hard to find 100% animal-free bread in Japan – so why not bake at home? Through trial and error, I now bake tasty sourdough bread a few times a week at home. Sharing some tips and tricks to keep it simple and (hopefully) fail-safe.

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Latest Recipes

80% Hydration Sourdough Bread

80% Hydration Sourdough Bread

The recipe is for 80% hydration which is what I bake, and what I recommend when using majority whole-wheat. However, you can tweak the amount of water vs the indicated flour to 70% if this is your first time as it would be a lot easier to handle with lower hydration.

read more
Sourdough Starter

Sourdough Starter

To bake sourdough bread, you need a sourdough starter (basically a natural form of levain, or the yeast in baking if you will). If you are making the starter from scratch, I suggest you make the starter at least a week before you intend to bake any bread to make it active.

read more
Hiyashi Chuka Sauce

Hiyashi Chuka Sauce

When it’s tough to buy noodles to your liking with a sauce that is plant-based and tasty….you start making at home! This is a staple Japanese / Chinese fusion dish that is commonly seen in the summer in most ramen stands in Japan. I love it all year round though!

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No Oil Hearty Lentil Soup

No Oil Hearty Lentil Soup

I bake a lot of sourdough bread at home. A good hearty soup packed with lentils is my go-to when I want a simple way to eat lots of goodness with a loaf of bread. I do no-oil for myself, but for those gourmet folks, I have added how you can make it even better with some olive oil and veg broth. To blend it, I use an immersion blender (hand blender).

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Real Gyoza

Real Gyoza

This gyoza has been a staple for when we have non-plant-based guests. With the added salting of vegetables, you can be sure you will have a flavor-packed, delicious gyoza that’s great with beer, ramen, or on its own!

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