Ingrid Backstrom’s Recipe for Success

[WIND HOWLING] [MUSIC PLAYING] 

[SKIING] 

[THUDS] 

[WIND HOWLING] 

INGRID BACKSTROM: That's absolutely out of control-- oops. 

[WHISKING] 

Stir to combine. 

[TIMER RINGS] 

We're gonna add red flour. Check our cookies-- I think I'm gonna call that done. 

[MUSIC - ROZA, "MINDPLAY"] 

Yep, just in Washington, waiting for weather. 

[LAUGHS] 

So I just use lots of olive oil, 'cause the olive oil makes the crust nice and crunchy. Crisp on the bottom. Sauce-- some garden tomatoes cooked in the slow cooker for two days. Oh yeah, splatter it on and then smear it around. 

[MUSIC PLAYING] 

This dough is a little bit on the wet side, which hopefully is going to make them soft and chewy. 

[CREAKS] 

[TIMER BEEPS] 

Better. This is sourdough bread. So for this one, this is all natural yeast from the air. I didn't use any commercial yeast. 

ROZA: (SINGING) 'Cause you got yourself into this, it says enter at your own risk. 

INGRID BACKSTROM: Sourdough likes the action. 

[BANGING] 

[LAUGHS] 

Crispy crust. Shredded or-- but it's a cool zone anyway. It's fun to check out. 

ROZA: (SINGING) Kind of wanna stay. 

Hurricane, name in vain. 

INGRID BACKSTROM: Oh, yeah. 

ROZA: (SINGING) Such a shame. 

INGRID BACKSTROM: Wintry mix. 

[LAUGHS] 

This looks like pow dough. That looks pow-ish. 

ROZA: (SINGING) Now your name is on my list. 

[TIMER RINGS]