bold

September 15, 2016

...https://www.youtube.com/watch?v=J9pAObqHzXI The bread nerd club I co-founded, the Los Angeles Bread Bakers, brought Josey Baker down to LA to teach a class. Now you can watch a version that very same class via Youtube for freeeeeee. I’m a huge fan of his method and his book Josey Baker Bread. If you’re interested in making your own bread skip the Netflix tonight and get whole, wild, wet, slow and bold....

Read…

Bold Baking

Mr. Homegrown

July 28, 2015

Bread, Food

8 Comments

...ker calls this “bold baking.” It’s bold because it goes against the beginner’s fear of burning. While crust color provides a convenient clue for when your loaf is ready to remove from the oven, oven temperature and baking times are also factors. If the bread bakes too fast you’ll end up with a soft crust; if the oven runs too cool you’ll get a crust that’s too hard. In our old O’Keefe and Merritt, I bake my bread at 500º F (260º C). If you’re usin...

Read…

A Recipe for Injera

Mr. Homegrown

June 15, 2007

Bread, Fermentation, Food

3 Comments

...oda. He says that if you like the sour flavor and don’t mind a less bubbly bread skip the baking soda. We like sour, but we thought the final result was too sour so we added the baking soda. Katz says that using baking powder will provide leavening but leave the dough sour. Again, we recommend adding some baking soda. 5. Stir well and let sit for a few minutes after adding baking soda or powder. 6. Heat up a pan and and lightly coat it with oil. 7...

Read…

Whole Wheat Sourdough Starter Recipe

Mr. Homegrown

June 24, 2007

Bread, Food

6 Comments

...while geeking out on Cornell Professor Steven Laurence Kaplan’s book Good Bread is Back, which details the revival of sourdough bread making in France in the early 1990s. Kaplan notes that sourdough, “rises less than a dough made with baker’s yeast and also more slowly. Its crust is thicker. It keeps significantly longer. It has greater nutritional value, partly because it is richer in certain vitamins and enzymes that are by-products of lactic f...

Read…

Recipe for the World’s Best Whole Wheat Pancake

Mr. Homegrown

January 8, 2014

Bread, Fermentation, Food

22 Comments

...a long period with a sourdough starter is also the way that Dave Miller, a Chico California based baker, makes his bread. He takes 100% whole wheat dough, every bit as wet and gloppy as pancake batter, deftly shapes it into loaves and bakes the best bread on the west coast. The Los Angeles Bread Bakers, a group I co-founded, is hosting a sold out class with Miller later this month and I hope to share on this blog what I learn. There is increasing...

Read…