How to Bake a Traditional German Rye Bread

...dough loaf (pictured above) is the crust. Unlike most other breads you don’t slash it before tossing it in the oven. The goal is a kind of perfect imperfection–a hard, thick crust with as many fault lines as the state of California. And this is a bread that requires no kneading so you can easily fit it into a busy schedule. Here’s how I make it (recipe based on Hadjiandreou’s caraway rye sourdough): 350 grams dark rye flou...

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Comrades

...Rant Gary Nabhan Green Roof Growers Grounded Design Heirloom Broccoli Hen Cam Holy Scrap Hot Springs I am Roger the Shrubber James Howard Kuntsler Kevin Kossowan LA Creek Freak LA Streetsblog Little House Living Lloyd’s Blog Low Tech Magazine LunaSol Farm Margie’s Garden Mikey Wally Milk Crate Digest Modern Cat Natural Building Blog Paleofuture Petaluma Urban Homestead Plants are the Strangest People Port Potager Poultry Bookstore Bl...

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Urban Farm Magazine

We have a article on urban farmers across America in the premiere issue of a magazine bound to appeal to readers of this blog, Urban Farm. Our article, Where Urban Meets Farm, profiles the efforts of our friends the Green Roof Growers of Chicago, Em Jacoby of Detroit and Kelly Yrarrazaval of Orange County. All of these fine folks have repurposed urban and suburban spaces to grow impressive amounts of food, a common sense trend popular enough to...

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Get Baking and Share the Loaves

...g 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 vortex of hydration ratios and cold proofing sessions. At a panel discussion on Monday, moderated by KCRW’s Evan Kleiman, Baker announced that he’s working on an Einkorn baguette, the bread geek equivalent of proposing a new rout...

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Supper for a buck?

...s Bread Baker’s Club. A 50lb bag of general purpose flour costs $30.00. This 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 se...

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Quick Breads

...ans give a try sometime, but for the lazy we recommend quick breads, which can be whipped up quicker than riding the Xtracycle to Trader Joes. With this in mind the Homegrown Revolution test kitchen will be experimenting with quick breads in the next few months and presenting the results. Today’s quick bread experiment, we are happy to report, was very successful–Whole Wheat Walnut Bread from the book Country Wisdom & Know How. 3...

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Spent Grain Bread–We Brew Econo

...ht, and next week we’ll know if it’s worth drinking or if it’s compost. We’ll do a taste test and report back on the whole process when we crack the first bottle. What we do know was a success is using the spent grains, the leftover malted barley and crystal malt that we used in the 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 her...

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Book Review: The Urban Bestiary

...ry to remember that I am a creature of nature, living in a vast human habitat which exists as part of a web with the entire ecosystem. Remembering that I am not apart from nature sometimes requires a little mental judo–and some well chosen bedside reading. Thus my recent reading has included books like Being Animal and What the Robin Knows (reviewed here) and most recently The Urban Bestiary: Encountering the Everyday Wild by Lyanda Lynn Ha...

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Breadbaking (Level 1) Class at the Ecology Center

I’m teaching a basic no-knead bread class down in the OC at the Ecology Center in San Juan Capistrano on Saturday February 8th. To sign up head over to the event page. Here’s the 411: Ditch the preservatives and plastic wrap. Join us and learn how to make homemade, all-natural bread from scratch. Take home fresh and ready-to-bake dough! There was a time in the not-so distant past that the smell of freshly baked br...

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Bread Ovens of Quebec Free e-book

North American has two regions famous for oven building: New Mexico and Quebec. The design of the ovens of Quebec have their origin in much older French ovens. The Canadian Museum of History has posted an amazing, out of print book, Lise Boily and Jean-François Blanchette’s 1979 book The Bread Ovens of Quebec, in its entirety online. The book includes the history of the Quebec oven, how to build an oven, bread recipes a...

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