2011 in Review: Urban Homestead Trademark Dispute

...and organizations including our publisher Feral House/Process Media, public radio station KCRW, Denver Urban Homesteading, and the Santa Monica Public Library. In addition DI successfully manged to get Facebook to take down a page about our book The Urban Homestead, that our publisher had put up, in addition to Denver Urban Homesteading’s Facebook page. As of this date both of those Facebook pages are still down. The Electronic Frontier Fou...

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How to make a Calendula oil infusion

Love that golden orange color. It’s prettier in real life. So finally I get around to finishing off this mini series on Calendula (pot marigold). This post will be on infusing oil, and next week we’ll have the one on salves. We’ve already covered the growing and drying Calendula: Why not plant some Calendula Harvesting and drying Calendula Oil infusion is as simple as can be.  Oil infusion is soaking. Think of...

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Cooking Bread in a Dutch Oven and Alternative Steaming Techniques

Commercial bread ovens have a steam injection system. The steam keeps the surface of the dough supple so that dough can expand gracefully during baking. Jim Lahey’s popular no-knead bread recipe uses a dutch oven to emulate steam injection. The Dutch oven method seals in the moisture contained in the dough during the first half hour of baking. It works great and I cook all my bread this way. That being said it can be tricky to plop a loa...

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Why You Should Proof Bread in the Refrigerator

in a sourdough culture more time to pre-digest the flour. Researchers are looking at the possibility that sourdough cultures and long fermentation times may alleviate wheat allergies. There’s no solid proof of this but it makes intuitive sense to me. Loaves proofed in the fridge hold their shape better when baked. Proofing in the fridge slows down but does not entirely stop fermentation. With the breads I make I’ve found that betwee...

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Tartine Bread

A whole wheat loaf fresh out of the oven at Tartine. It tastes as good as it looks. As a bread baking geek I’ve set a goal of visiting the best bakeries in every town I’m in. Here in San Francisco, on our book tour, I had the privilege of waiting in the long line outside Tartine Bakery to buy a loaf of bread. It was well worth the wait. Founded by Chad Robertson, Tartine specializes in naturally leavened breads with dark,...

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Spent Grain Bread–We Brew Econo

D. Boon from the Minutemen (the musicians, not the rifle clutching revolutionary war dudes or the contemporary anti-immigrant racist dudes) dreamt of a day where every block would have its own band, a distributed and democratic D.I.Y network of musical creativity encircling the globe. Why trek to faraway Hollywood when you can jam at home in San Pedro? With the band on every block, Homegrown Evolution would like to add a brewery in every kitche...

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Quick Breads

re easy, involve no yeast or rising times, and are nearly foolproof, which is why the knuckle draggers in flyover country like them so much. Now the problem we had in our boho days with maintaining a sourdough starter is that it required daily feeding–in fact it was a bit like having a pet–a very boring slightly messy pet that leaves moist and moldy flour all over your countertop. Sourdough is best for slacker cooking geeks who plan o...

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Supper for a buck?

Recently someone asked me how much it cost us to make a loaf of no-knead bread. I had no idea, but was intrigued by the question, so I went home and did the math on the flour. We buy our flour in bulk from fine company called Central Milling through the Los Angeles 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 fl...

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No-Knead Artisinal Bread Part I

es in the kitchen that cause marital strife. 2. In the morning I mix the final dough, carefully measuring ingredients on a digital scale. While I use a stand mixer fitted with a dough hook, I’m trying to wean myself of its use. Kneading, it turns out, is unnecessary labor and can be replaced by simply folding the dough a few times during the initial fermentation period. 3. After mixing the dough I let it rest for around 20 minutes to allo...

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How to Bake a Traditional German Rye Bread

st the sort of rustic German style breads I’ve always wanted to learn to bake. What I love in particular about his caraway rye sourdough 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...

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