Josey Baker on Bread: Whole, Wild, Wet, Slow and Bold

...r big advantage is that, due to the lactic acid producing bacteria in wild bread cultures, your bread will last a lot longer–up to a week in my experience. Lastly, though it hasn’t yet been proven, there may be some health advantages to wild starters. The lactic acid bacterias might make bread more digestible. Wet Both Baker and Miller mix up doughs that are surprisingly wet. Whole grain soaks up a lot of water to begin with, but both Baker and Mi...

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Home Baked Bread in Five Minutes

...can report that it works quite well. Hertzberg and François have penned a bread cookbook, Artisan Bread in Five Minutes a Day, that takes this basic recipe and uses it as the base for variations such as pizza dough, sticky rolls, and whole-wheat bread. While not having as rich a flavor as our wild yeast recipe, Hertzberg and François’ method is an excellent solution for busy households. We look forward to seeing the book. For more on the five min...

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Easy Scandinavian-Style Bread

...ned to take up this one as well. Yet we can’t live two months without good bread. What to do? Fortunately, I’ve found a solution to our bread crisis: a perfectly good yeasted recipe which makes a dense whole grain loaf with minimal effort. No starter. No kneading. No rise time, even. It’s a quick bread, essentially. It takes 5 minutes to mix up, then you plop it into a loaf pan and put it in the oven for 1 1/2 hours. That’s it. It lacks the sour f...

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The Urban Homestead

...and your local indie bookstore This celebrated, essential handbook for the urban homesteading movement shows how to grow and preserve your own food, clean your house without toxins, raise chickens, gain energy independence, and more. Step-by-step projects, tips, and anecdotes will help get you started homesteading immediately. The Urban Homestead is also a guidebook to the larger movement and will point you to the best books and internet resources...

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What Epuipment Do You Need to Bake Bread?

...ecessary work to produce loaves that looked to me like squishy supermarket bread. The ingredients you need to make bread are elemental in their simplicity: water, flour and salt and you can make a perfectly good loaf of bread with no equipment at all. But there are a few inexpensive pieces of equipment I like to use: 1. A digital Scale Measuring flour and water by volume is so inaccurate that both of the professional bakers I took classes with las...

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