How to make a Calendula oil infusion

...ndula Harvesting and drying Calendula Oil infusion is as simple as can be.  Oil infusion is soaking. Think of it like making sun tea. You take a nice clean jar with a good lid, and fill that about half way full of dried herb, top it off with oil, and let that sit in the sun. The resulting oil is medicinal. It can be used straight on the skin, or fashioned into salves and balms. I’m particularly fond of Calendula. As a skin treatment it...

Continue reading…

Why You Should Proof Bread in the Refrigerator

...my dough during proofing. While the bulk fermentation takes place at room temperature, I almost always proof my bread in the refrigerator. Why? Proofing bread in the fridge slows down the fermentation. Most of my breads are made with a sourdough starter (levain is a better word). A long proofing stage allows the acid producing bacteria in the levain to create a more developed tangy flavor than you would get if the bread just proofed for a few h...

Continue reading…

Cooking Bread in a Dutch Oven and Alternative Steaming Techniques

Commercial bread ovens have a steam injection system. The steam keeps the surface of the dough supple so that dough can expand gracefully during baking. Jim Lahey’s popular no-knead bread recipe uses a dutch oven to emulate steam injection. The Dutch oven method seals in the moisture contained in the dough during the first half hour of baking. It works great and I cook all my bread this way. That bei...

Continue reading…

Tartine Bread

A whole wheat loaf fresh out of the oven at Tartine. It tastes as good as it looks. As a bread baking geek I’ve set a goal of visiting the best bakeries in every town I’m in. Here in San Francisco, on our book tour, I had the privilege of waiting in the long line outside Tartine Bakery to buy a loaf of bread. It was well worth the wait. Founded by Chad Robertson, Tartine specializes in naturally leavened breads with dark,...

Continue reading…

Supper for a buck?

...is works out less per pound than the cheap-0 flour at the supermarket. We actually go through so much flour that it works for us to buy in those quantities, but of course it is also possible to buy flour in bulk and split it with a friend or two. A loaf of no-knead bread contains the following ingredients: 400 grams of flour, 300 grams of water,  1 1/2 teaspoons of sea salt and, depending on the recipe, either 1/4 teaspoon of active yeast or a bi...

Continue reading…

Get Baking and Share the Loaves

...nominative determinism I know of, was in Los Angeles this week to share his enthusiasm for whole grain sourdough bread. Enthusiasm is an understatement. Baker always has a big smile on his face and spent hours, at a bake-off and book signing at LA’s new mill Grist & Toll, answering questions and sharing his knowledge. Baker’s love for bread making is infectious. Catch that infection and you’ll go down a very deep and geeky v...

Continue reading…

Quick Breads

...onder bread wasteland but now, in our coast to coast boho yuppified age, you can even find decent La Brea Bakery bread in the red states. Now we’re a bit contrarian at Homegrown Revolution, so while we’re not quite ready to go back to Folgers (though that day will come), we are ready to try some down home white trash quick breads. OK, so Homegrown Revolution has changed our minds on the previous paragraph, and we’re back to maki...

Continue reading…

Spent Grain Bread–We Brew Econo

...he beer recipe, which are strained out before the beer is put away to ferment, as a flavoring for our wild yeast bread (recipe and instructions for making that bread here—we added 4.5 ounces of the spent grains to the dough–and we just threw them in whole without grinding them up as some folks on the internets suggest). The rich, smoky taste and the dark color these grains imparted to the bread makes us want to brew another batch of beer so...

Continue reading…

Los Angeles Bread Bakers Blog

...Just a short time after planting–a field of wheat sprouts in Los Angeles County. The Los Angeles Bread Bakers, that I helped co-found along with Mark Stambler and Teresa Sitz, now has a blog: losangelesbreadbakers.blogspot.com. A big thanks to Saul Alpert-Abrams for putting it together and to Paul Morgan for blogging! Paul has been writing about the wheat we helped plant at Maggie’s Farm in Agoura Hills, a suburb of Los Ange...

Continue reading…

Sourdough Rye Bread Class at the Ecology Center in San Juan Capistrano

...Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch. Learn to bake the healthiest bread on the planet: a 100% whole grain sourdough rye. In this class you’ll learn how to start and maintain a sourdough starter and how to work with whole grains. We’ll reveal the secrets of whole grain baking, plus you’ll learn how you can grind your own grains. In the end, you’ll...

Continue reading…