Our New Open Floor Plan

May 7, 2018

Design

...en disowned the practice. No doubt, within a fortnight I’ll be back on Facebook and Instagram posting my avocado toast lunches. How about open floor plans? In the click-baitiest blog post ever, I declared them a “death trap.” Then the good natured Will Wallus of the Weekend Homestead came on the podcast to gently defend open floor plans. Naturally, I’m spending this month making our house, gasp, more open. Let me explain. When I installed the floo...

Read…

May the Work I’ve Done Speak for Me

Mr. Homegrown

March 18, 2019

Thoughtstylings

3 Comments

...yone who wanted to use it. Along with Joanne, he generously hosted several book promotion events for us, including lectures, a beer making party and pickling and bread classes. He nurtured deep relationships with other faith traditions and hosted ecumenical lectures and events. Peter is of the “ask forgiveness not permission” style of leadership. In keeping with this he says “yes” where others might hem and haw and wait to check with the higher up...

Read…

Computer Troubles II

Mr. Homegrown

April 16, 2019

Thoughtstylings

6 Comments

...A big thanks to our web czar and book designer Roman of Yay Brigade for fixing last week’s WordPress problems. He did it just in time for me to jam my right index finger on a drawer thus making typing incredibly painful. Thus today’s short excusey blog post. Ouch. I’ll see you all in a few days....

Read…

Don’t Worry About the Boule: Bake Bread in a Loaf Pan

Mr. Homegrown

July 31, 2020

Bread, Fermentation, Food

8 Comments

...ooks more like a pancake than an Instagram worthy boule. But if you’re not making bread for the ‘gram, you don’t have to do a boule or batard unless that really floats your boat. There’s nothing wrong with baking in a loaf pan. Sometimes it’s kinda nice to have a square loaf for sandwiches anyways. The pan I have is a Pullman pan made by USA Pan. It’s square and has a lid. The lid is especially handy in that you can do the first 20 minutes of the...

Read…

A Simple and Life Changing Bagel Recipe

Mr. Homegrown

January 27, 2021

Fermentation, Food

14 Comments

Based on Jeffrey Hamelman’s recipe in Bread: A Baker’s Book of Techniques and Recipes 453 grams (16 ounces) bread flour 263 grams (9 ounces) water 9 grams (.3 ounces) salt 2 grams (.07 ounces or approximately 3/4 teaspoon) active dry yeast Malt syrup or molasses for boiling Optional: sesame, poppy, flake salt or other seeds for topping. Yield: 6 bagels 1. Throw all the ingredients except the malt syrup or molasses into a stand mixer and mix on th...

Read…