Fresh-baked Manitoba sourdough meets the wild flavors of spruce-infused butter.
Welcome to this week’s edition of our weekly AI food art series, where we explore the intersection of culinary creativity and visual beauty. This week, we are showcasing an artisanal loaf of Manitoba Red Fife wheat sourdough, celebrated for its airy crumb and golden, crackled crust. Served on a weathered wooden board, this rustic bread becomes even more delectable when paired with spruce-infused bison-tallow butter, which melts beautifully into its warm interior. Complemented by a small bowl of wildflower honey and a steaming cup of Labrador tea, this meal invites you to savor the simple joys of nature’s bounty.
Recipe and Ingredients
- 500g Manitoba Red Fife wheat flour
- 350ml warm water
- 100g active sourdough starter
- 10g sea salt
- Spruce-infused bison tallow butter
- Wildflower honey
- Labrador tea leaves
- Coarse flour for dusting
Preparation Instructions
1. In a large mixing bowl, combine the warm water and active sourdough starter, stirring until dissolved.
2. Gradually add the Manitoba Red Fife flour and sea salt, mixing until a shaggy dough forms.
3. Knead the dough on a lightly floured surface for about 10-15 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5-7 minutes.
4. Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise at room temperature for 4-6 hours, or until doubled in size.
5. Once risen, gently deflate the dough and shape it into a round loaf. Place it seam side down on a floured cloth in a proofing basket. Cover and let it rise again for 1-2 hours.
6. Preheat your oven to 450°F (232°C) and place a Dutch oven inside to heat up.
7. Carefully remove the hot Dutch oven and place the loaf inside. Score the top with a sharp knife for aesthetic appeal and to allow steam to escape.
8. Cover with the lid and bake for 30 minutes. Remove the lid and bake for an additional 15-20 minutes until the crust is a deep golden brown.
9. Once baked, transfer the loaf to a wire rack to cool completely.
10. To serve, slice the sourdough and spread the spruce-infused bison tallow butter on top, allowing it to melt into the warm bread. Drizzle with wildflower honey and enjoy with a cup of freshly brewed Labrador tea.
Prompt Engineering: How You Can Make This Image:
Capture the artisanal beauty of Manitoba Red Fife wheat sourdough, freshly sliced to reveal an airy crumb and golden, crackled crust. This rustic loaf rests on a weathered wooden board, lightly dusted with coarse flour. A hand reaches in to spread spruce-infused bison-tallow butter, its glossy richness melting into the warm bread. Use a 50mm lens at f/2.8 for a natural perspective, highlighting the textures and inviting warmth of the scene. The background features a small clay bowl of wildflower honey and a steaming cup of Labrador tea, enhancing the rustic charm. Position the camera at a 45-degree angle to create depth and draw the viewer into this warm, candle-lit setting.
About Our 2025 Spring and Summer Program
As part of our AI Food Prompt Fridays series, this challenge is not just about creating stunning food imagery—it’s about exploring the broader landscape of digital literacy, media arts and how generative AI tools are shaping the future of creativity. Engaging with AI to craft these images, artists develop a deeper understanding of AI-assisted design, digital media, and visual storytelling. This exploration fosters critical skills in creative problem-solving, prompt crafting, and mastering new technology, empowering artists to push the boundaries of their craft while enhancing their digital fluency. Through this process, we’re not only creating art but also learning to navigate the evolving intersection of technology and creativity. Our 2025 Fall and Winter program activities are supported by the OpenAI Researcher Access Program and the Manitoba Arts Council.