Search Results for: label/fermentation/2010/06/the-urban-homestead

477 results

Sandor Katz and Wagner

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Events
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...@ Stone Barns, in conversation with Sandor Katz, author of the new book, “Fermentation as Metaphor,” as they discuss all things fermented. During this exciting event, bestselling authors and food rockstars Katz and Barber will discuss connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. Click here t...

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Our Daily Bread: Sonora Sesame Za’atar Bread

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Bread, Food
...dough a few times every hour to shape into a rough loaf. 2. Once the bulk fermentation is sufficient, shape into a log and place in a greased bread pan (I use this one with Pam baking spray). Use a spatula to make some diagonal indentations and sprinkle the top of the loaf with some more za’atar. 3. Reheat your water and put the baking pan in the microwave to proof for an hour or two. When the dough is getting close to the top of the pan pre-heat...

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Baking Bread with Specialty Malts

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Beer, Bread, Food
2 Comments
...ting with a wet dough and letting the grain soften during a very long bulk fermentation and proof. An important last step was to put a bowl over the loaf after it came out of the oven to lock in the moisture. I would never do this with most kinds of bread, but this style of dense German/Scandinavian bread really benefits from a wet post-bake sauna. In addition to further softening the specialty grain it also softens the crust. While I may no longe...

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089 The New Wildcrafted Cuisine with Pascal Baudar

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Food, Foraging, Podcasts
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...ng insects harvesting your own sea salt fermenting with sea salt primitive fermentation rosin baked potatoes fermented hot sauces ethics of foraging You can take a class with Pascal via urbanoutdoorskills.com and make sure to check out Pascal’s amazing Facebook page. If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to [email protected]. You can subscribe to our podcast in the iTunes store...

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A Simple and Life Changing Bagel Recipe

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Fermentation, Food
14 Comments
...If you don’t have a mixer you can knead. Dough will be very stiff. 2. Bulk fermentation: 1 1/2 hour in a covered bowl at room temperature. 3. Divide the dough into 113 gram pieces and shape into bagels. Here’s how you do that: https://youtu.be/rx-AV0Kaglw 4. Place shaped bagels into a covered container and put in the refrigerator overnight. 5. The next day, take the bagels out of the fridge and check to see if they are ready to boil and bake. Put...

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