A condensed version of Perfect Loaf’s focaccia.


  • 345 g (70%) all-purpose flour
  • 148 g (30%) high protein bread flour, malted
  • 10 g (2%) extra virgin olive oil
  • 394 g (80%) water
  • 9 g (1.9%) salt
  • 94 g (19%) sourdough starter (100% hydration)
  • toppings at your discretion


Mix (15 minutes)

  1. Add mature sourdough starter, flour, water (reserve 50g for mixing, later), and salt to a mixing bowl.
  2. Mix by hand until dough is cohesive mass in mixing bowl, then on the counter using sap/fold for 5 minutes.
  3. Put dough back in bowl and slowly add remaining water.
  4. Add olive oil, mix until oil is fully absorbed, 3-5 minutes.

Bulk Fermentation (4 hours)

  1. 2 hours in covered bowl, 4 sets of stretch and folds, 30 min apart.
  2. Transfer to heavily olive-oiled baking pan (9” x 13”). Cover. Every 30 minutes, gently stretch dough towards corners.

Proof (2 hours)

Proof covered dough at 76-78°F (24-25°C) for 2 hours. Can proof overnight in a airtight container in the fridge. Bring it to room temperature in the morning and resume.

Top & Bake

  1. Dimple dough all the way down with wet fingers.
  2. Drizzle 1-2 tbsps olive oil, add toppings, and sprinkle with herbs and salt.
  3. Bake at 450°F (232°C) for about 30 minutes (check color during last 5 mins).
  4. Let cool in the pan for a few mins, then transfer to cooling rack.

Biji's Stuffed Shimla Mirch


  • 2 green peppers, American ones are usually too sweet, I like to use poblanos
  • 2 potatoes
  • 1 medium onion diced
  • 1 tsp red chili powder
  • 2 tsp salt
  • 2 tsp ground coriander seeds
  • 2 tsp amchoor


  1. Peel potatoes, and cut into large chunks. Save the peels and roast them as chips with some oil and salt.
  2. Bring to boil in a pressure cooker, reduce heat to low after initial pressure, and cook for 10 minutes.
  3. While potatoes are boiling, cut the tops of the peppers, and scoop out the insides.
  4. Drain and mash the potatoes.
  5. Fry 1 small onion until lightening (does’t need to be too dark).
  6. Add red chili powder.
  7. Add potatoes.
  8. Add salt, coriander powder, and amchoor.
  9. Fry for 5 minutes.
  10. Add garam masala.
  11. Stuff peppers with the potato mixtures.
  12. Heat oil, and cook covered on medium low heat, turning to cook all sides. It’s done when the peppers are dark caramel.

Wholy Holy - A Mix from Mr Twin Sister


I made a mix a couple of weeks ago, and forgot to post here for posterity. Think its the longest one ever? Had fun using MTS material woven into other peoples’ music.


  • Mr Twin Sister - Resonant Arp
  • Carlton & “Family Man” Barrett - Ista Episode
  • The Clash - One More Dub
  • Mr Twin Sister - Torimas
  • Mr Twin Sister - Fantasy (8/15/15)
  • Mandingo Griot Society - Sounds From the Bush
  • Mr Twin Sister - Scan 3
  • Offering - Love in the Darkness
  • Round Five - Na Fe Throw Version
  • Jon Hassell/Brian Eno - Ba-Benzélé
  • Mr Twin Sister - Scan 1
  • Mr Twin Sister - Cheb Mami Für Immer
  • Pole - Streit
  • Normal Brain - Frottage (One Way)
  • Mr Twin Sister - One
  • Ndagga Rhythm Force - Ndiguel
  • Khaled - Chebba
  • Laid Back - White Horse (Extended Mix)
  • Villalobos - Morphunk
  • Key Tronics Ensemble - Calypso Of House (Paradise Version)
  • DV8 - This Beat is Over
  • Model 500 - Ocean to Ocean
  • Mr Twin Sister - Scan 2
  • Frantz Casséus - Suite No 1. Yanvalloux
  • Meredith Monk - Dawn
  • Aretha Franklin - Wholy Holy
  • Michael Jackson - Lady in My Life (उद्भव Edit)
  • João Donato - Me Deixa (MTS Dub)
  • 2Pac - Keep Your Head Up (DJ Screw)
  • Mr Twin Sister - Upright n Even Endless Broadcast
  • Jai Paul - Do You Love Her Now

Painting by Rabindranath Tagore

Cory's Baba Ganoush

Baba Ganoush

I subbed cilantro for the parsley, and also stirred in some too-strong chili pickle juices I’ve been trying to finish off. As usual, these quantities are rough, but you can adjust everything to taste at the end. Thanks to Cory and Ari for the recipe!


  • 2 eggplants
  • 4-5 cloves of garlic, minced
  • 1 tbsp tahini
  • the juice of 2 lemons
  • 1 tbsp salt
  • parsley, diced


  1. Cory uses an oven, I wanted to try it smoky, so I did it in a broiler on high. I have very little experience with broilers, and usually use a gas flame on a stove, but it was a huge savior on messiness. You’ll want to rotate it every 5-6 min so it cooks/chars evenly. Eggplant is done once its deflated and the skin is blackened, took me 20-30 min.
  2. Place eggplant whole in a bowl and cover with a plate and let it cool until its comfortable to handle. The covering traps the water which makes it much easier to peel.
  3. Peel off and discard all the skin, it can be annoying but you don’t want any skin in there.
  4. Chop the eggplant roughly, and strain for 10-15 minutes. You want as little moisture as possible, I waited until nothing dripped out when I pressed on my eggplant.
  5. While you’re waiting for the eggplant to strain, you can prep the remaining ingredients. As per Ari’s suggestion, I added a little salt to my garlic as I minced it to make it into a paste.
  6. Mix everything together, adjust levels to taste.pp

Bihari Gobi Matar


  • 1 head of cauliflower broken up into bite size pieces. Use the stalks!
  • ½ bag of frozen peas
  • 1 dried red chili (I didn’t have one and subbed in a fresh one)
  • mustard oil
  • cumin
  • turmeric
  • cilantro, chopped


  1. Heat oil on medium
  2. Add chili, fry for a couple of minutes
  3. Add cumin, let it darken
  4. Reduce heat, add turmeric
  5. Add cauliflower, mixing well
  6. Cover and cook for 10 minutes
  7. Check cauliflower, if not soft yet, cover, and cook longer
  8. Remove lid, increase heat, and fry until cauliflower starts to darken, stirring regularly
  9. Add peas, cook for another 5-10 minutes
  10. Add cilantro before serving



  • 4 sticks unsalted butter


  1. Melt butter in a pan on low heat.
  2. Once melted, reduce heat until butter is bubbling every so slightly
  3. After 10-15 minutes, you should see a coating start to form on the top, you don’t need to skim this off
  4. Monitor every few minutes, you’ll know its ready when the coating starts to darken
  5. Turn off heat, and let it cool until its easy to handle, 10-15 minutes
  6. Strain into jar, the liquid should be a rich amber color. Increase cooking time next time if its too light.
  7. Ghee should set and lighten into a light yellow overnight



  • whole milk
  • 1 tbsp live yogurt culture


  1. Fill up the container you plan on storing the yogurt in with milk to measure.
  2. Boil the milk in the container if microwave-safe, or in a pot. It’s important that you bring the milk to a full boil, this helps the yogurt set.
  3. Cover, and let the milk cool until its lukewarm. You don’t want to kill the bacteria, but want it to be nice and warm for them.
  4. Stir in yogurt, don’t worry about any cream/malai, you can stir that in
  5. Leave the yogurt covered in the oven with the light on for 4-6 hours
  6. Move to fridge after it thickens