In Memory of the Rev. Peter Rood

...emakers he hosted book events for us. He collaborated with the Los Angeles Bread Bakers in building a community oven which became a place to gather for monthly bread and pizza parties. Peter had the same condition as Kelly and was very supportive during Kelly’s two open heart surgeries. He was a kind, creative and loving soul who will be greatly missed by so many people. I went though my photos to find pictures of Peter at work but he was always m...

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Beans 101 (Return of Bean Friday!)

...en change the name: Crostini. See how marketing works? Toast up some stale bread. Rub it with a piece of garlic. Drizzle with olive oil. Then put a spoonful beans on top. Beans are a great side, of course. If you eat meat, you can use beans to help round out your plate. Beans and sausages. Beans and chicken breast du jour. Pork chops and beans. Last week Erik and I had a rare, fancy meal out and I had a magnificent piece of honey-cured salmon on a...

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099 The Amazing Sourdough Breads of Guy Frenkel

...en if you’re not a baker you’ll be inspired by Guy’s enthusiasm, persistence and creativity. Here are the links Guy mentions: Guy’s yeast water pdf farmer Larry Kandarian Perfect Sourdough Facebook Group Udemy online bread making classes The Sourdough Library T&A Farms Guy’s social media: @Ceorbread in Instgram, Ceor Bread Facebook, Guy Frenkel in Facebook. If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or...

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A Simple and Life Changing Bagel Recipe

...e 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 the first speed for three minutes. T...

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Picture Sundays: Joaquin Oro Wheat Loaf

...This is a 100% whole wheat loaf I baked this week using locally grown Joaquin Oro wheat, a high protein, hard red spring variety. It was fermented with a sourdough starter (100% hydration for the bread geeks out there). And thank you to Michael Pollan for inventing the somewhat crass #crumbshot hashtag. Look for more #crumbshots and a whole wheat bread baking e-book on Root Simple in the coming year....

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