Search Results for: label/bread

116 results

Our Rocket Stove

Mr. Homegrown
Preparedness, Rocket Stove
65 Comments
...e’s no need to cut down a tree to cook your dinner–all you need is a few small branches or twigs. Before we built the rocket stove we considered making a cob oven, a mud domed wood fired oven in which you can cook bread and pizza. There’s a trend in the eco-world to build cob ovens and we felt a certain pressure to keep up with the eco-Joneses. We started to build the base for one and then began to think about how often we would...

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Our Favorite Searches

Mr. Homegrown
Thoughtstylings
3 Comments
...se, sticklers for detail will point out that we did not grow and grind our own flour. We’ll get to how to do that soon. “injera get bad without refrigeration” We made a very successful batch of the Ethiopian bread injera back in March without any refrigeration involved. In fact refrigeration would probably prevent it from fermenting as it’s supposed to. Comrades, it’s time to overcome your food safety paranoias! “Acc...

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Daikon Radish Pickles

Mr. Homegrown
Fermentation, Food
13 Comments
...the kinds of bacteria that cause spoilage. Thus lacto-fermentation is a method of preserving foods as well as a way of creating a distinct flavor. Lacto-fermented foods include sauerkraut, kimchi, Swiss cheese, and sourdough bread among many others. Lactic acid producing bacterias, and there are many different varieties, tend to have a high tolerance for salt unlike their unwanted bacterial cousins. The process of lacto-fermentation begins with...

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Advances in Gardening Series: The Fan

Mrs. Homegrown
Garden Design, Gardening, Herbal Medicine, Herbs
6 Comments
...e for salves. With this in mind, I’m going to rotate “large” crops of annuals through this space, one variety per wedge. This winter’s fan is planted with, from left to right, Calendula, chamomile and bread seed poppies. I started the Calendula and chamomile in flats ahead of time, simply to get a head start, then transplanted them into their wedges this week. Poppies don’t like to be transplanted, so I sowed thos...

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Is Our Furniture Killing Us?

Mr. Homegrown
Thoughtstylings
4 Comments
...uture heath. Having done a lot of running and far too little stretching, Mr. Homegrown Evolution’s middle-aged body has gotten increasingly stiff. Mrs. Homegrown describes me as having the flexibility of a “ginger bread man.” And yet I see our 70+ year-old Chinese neighbors doing all their garden work while nimbly crouched low to the ground, in a posture I doubt most native born Westerners half their age could mimic. Their healt...

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California Dreaming

Mr. Homegrown
Thoughtstylings
2 Comments
...at a fundraiser for the Los Angeles County Bicycle Coalition, my dark mood lifted as I was reminded that good things are happening out there. Change comes slowly, one step at a time, requiring great patience. Like gardening, bread baking and home brewing there will be mistakes and setbacks. But there will also be a slow accumulation of knowledge, a gradual revolution. Someday, perhaps, that apartment mini-farm seen in my dream will become realit...

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There Will Be Kraut Part II–Full Day Hands-On Fermentation Workshop at the Greystone Mansion

Mr. Homegrown
Events
2 Comments
...gh of selected authentic Korean ingredients for those of you ambitious fermentors. Lunch is included and will include delicious fermented ingredients and beverages. The Fest continues with a fermented dark whole-grain rye bread recipe made with wild yeast starter. We’ll finish the day with a quick brine-based daikon radish fermented pickle and the signature Institute Flavor Bar™ packed full of spices and flavorings to make your pickle u...

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