On Being: The Grandeur and Limits of Science

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No Root Simple podcast this week. Instead I thought I’d point you all to an interview with science writer and Institute for Figuring co-founder Margaret Wertheim. In this deep and profound discussion, Wertheim gets to the philosophical core of our current ecological/spiritual crisis. Along with her sister Christine Wertheim, they orchestrated a crochet coral reef that is touring the world. In June the coral reef will be on view in Minneapolis alongside Leonardo da Vinci’s Codex Leicester.

Baking Bread in a Casserole Oven vs. a Combo Cooker

71V58kIANBL._SL1200_One of the tricks popularized by Jim Lahey’s no-knead bread recipe is using a Dutch oven to bake the bread. The Dutch oven harnesses the moisture in the dough to create a steamy environment. This allows the dough to rise rather than toast immediately. Commercial bread ovens (and some high-end home ovens) have steam injection systems that serve the same purpose. A Dutch oven is a lot cheaper, of course.

The trick is to get a loose and wet dough into a 500ºF Dutch oven without either burning yourself or smacking the loaf against the side of the pot. Some people first transfer the dough to parchment paper and then transfer that to the Dutch oven, (See Eric of GardenforkTV explain this method). Two years ago I finally broke down and bought a Lodge Combo cooker:

61mB9jx6oXL._SL1200_To bake bread in it, you use it upside-down. The dough goes into the frying pan part and the pot goes on top. In order to get an evenly baked crust in our old oven I’ve got to turn the pot periodically in the last part of the bake. And that’s the problem. The handles make that difficult. It’s not a big deal (I can twist the loaf in the pot), but I’ve concluded that I would have been better off buying the Lodge casserole pot pictured at the top of this post since there’s no long handles.

Incidentally, trying to steam a home oven by spraying the inside with water or throwing in a wet towel does not work as well, in my opinion, since a lot of that moisture is lost out the vent.

Saturday Tweets: Naked Gardening Day Edition

045 Whole Grain Baking

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In episode 45, Kelly and Erik discuss whole grain baking, specifically a workshop the Los Angeles Bread Bakers put on featuring the very talented Dave Miller. The picture is of the bread Dave baked in the workshop. Clockwise from upper left: einkorn, sonora wheat, charcoal wheat and spelt/rye. Miller was featured prominently in Michael Pollan’s book Cooked. During the show we mention:

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. A downloadable version of this podcast is here.

Saturday Tweets: She Sheds, Wild Chickens and Fatbergs

044 Daniel Kent: Cabin Dweller’s Textbook

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Our guest this week is Daniel Kent, creator of the Cabin Textbook Dweller’s Textbook and Dean of Beverages at the Institute of Domestic Technology. In our first outdoor podcast (recorded in the mountains near a creek) Kelly, Daniel and I discuss:

If you want to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Frankenstein. Additional music by Rho. A downloadable version of this podcast is here.