Urban Homestead Book Signing and Lecture

...rban Eco-Villages and the Los Angeles County Bicycle Coalition present THE URBAN HOMESTEAD Talk, Slide Show and Book-Signing with Kelly Coyne and Erik Knutzen Thursday June 26th 2008 7:30pm at Los Angeles Eco-Village 117 Bimini Place, LA 90004 Directions at www.laecovillage.org Suggested donation $5, no one turned away for lack of funds Books sold separately for $15 Come hear the authors of the Homegrown Evolution blog and get yourself a copy of t...

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Solar Oven Triumph: Fluffy Egg Strata

...he melted butter, the herbs, the salt n’ pepper. Pour the egg mix over the bread. Let it soak in. The bread might float a bit before it takes enough water aboard to sink. You should have pretty good coverage of the bread. A little poking above the eggs is fine. The bread needs time to soak so it really breaks down. The magical thing about strata is that the bread and egg and cheese meld into one, creating a magical new substance if given a chance....

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An Easy and Healthy 100% Whole Rye Bread Recipe

I’m a huge fan of making your own rye bread. Why? The rye bread you get at the market ain’t rye bread. It might have a bit of rye in it but it’s also got a lot of other stuff: often white flour, caramel coloring, dough conditioners and preservatives. This recipe that I often teach as a class, has a lot going for it: It’s 100% whole rye. Whole grains, as most of you know, are much better for you than white flour. Nothing has been removed and no st...

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2,000 Year Old Bread

...ries about the history of bread. One, that there’s nothing new about white bread. The elites have been eating white bread for a long time. Ironically, healthier whole wheat breads tended to go to poor folks. Also he says that the Pompeian bread would most likely, as this chef proves, look and taste a lot like contemporary “artisinal” sourdoughs. In other words, the bread you buy at a fancy bakery like Tartine in San Francisco hasn’t changed much i...

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Dave Miller on Baking with 100% Whole Wheat

...bertson’s first cookbook. Results were better but I was still making white bread. My new bread baking adventure began this weekend when I took a workshop taught by Chico, California baker Dave Miller. His breads are almost all 100% whole wheat. He mills his own flour from carefully sourced heritage grains. Using a levain (a starter), he creates loaves that foreground the flavor of the grain. In short, he shows that bread can have as much flavor di...

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