Booch

Booch Veselīga kafejnīca Rīgā. Augu valsts ēdieni, deserti, smūtijbļodas, kafija, brokastis un vēl...

varu tikai priecāties, ka joprojām mums ir un būs. :) šad un tad manas ideālās brokastis (gardas un ļooti vienkārši gat...
06/05/2026

varu tikai priecāties, ka joprojām mums ir un būs. :) šad un tad manas ideālās brokastis (gardas un ļooti vienkārši gatavas) ir muslis samaisot kopā ar griķu kefīru.
65g smalkais muslis (ar augļiem ir mans mīļākais)
1 ēk. ķirbju sēklas un godži ogas
1 tk. čia un linsēklas
200ml fermentful kefīrs (citreiz miksēju 1:1 sojas pienu un kefīru)

- muslī iemaisi sēkliņas un godži. pārlej ar kefīru un kārtīgi samaisi. atļauj 30 min ievilkties. ja vēlies paeksperimentēt ar fermentētu putru - sagatavo iepriekšējā vakarā un atstāj līdz rītam.

daudz svaigas ogas vai augļi pa virsu obligāti. sēkliņas, karoba sīrups vai riekstu sviesta mērce būs kā punktiņš uz ‘i’. 🥰

| house granola _ berry smoothie | -`♡´--`♡´--`♡´-
20/03/2026

| house granola _ berry smoothie |
-`♡´--`♡´--`♡´-

local pearl barley (grubotto) with mushrooms, thyme, balsamic, and coconut milk // sautéed kale, green peppers from las...
18/03/2026

local pearl barley (grubotto) with mushrooms, thyme, balsamic, and coconut milk // sautéed kale, green peppers from last years harvest // baked soft .lv
______
fav kind of food 🤍🤍🤍🤍

first in a long timeworking on my sourdough skills lately. and somehow starting to love working with dough more and more...
27/02/2026

first in a long time
working on my sourdough skills lately. and somehow starting to love working with dough more and more every time.

this was my confidence boost loaf actually, as I was experimenting with local BIO and wholewheat flour with lower protein content, and most of my experiments just failed. not gonna lie, I started really questioning my baking skills.
but this one turned out pretty 🌷 strong bread flour + manitoba just feels different. high gluten gives structure. it holds. it works. sooo sometimes you just need a loaf that reminds you that you still got it.

60% bread four
40% manitoba flour
72% hydration
20% starter
2% salt

3 s&f
5 h bulk fermentation
9 h cold proof

now back to working with organic flours, adjusting the process, learning the dough, and figuring out the recipe. :)) aand slowly welcoming the spring.

Address

A. Čaka 41
Riga
LV1011

Opening Hours

Tuesday 11:00 - 19:00
Wednesday 11:00 - 19:00
Thursday 11:00 - 19:00
Friday 11:00 - 19:00
Saturday 09:00 - 15:00

Telephone

+37127667866

Website

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