Search Results for: label/fermentation/page/3/2010/06/the-urban-homestead

550 results

Learn to Embroider at Trade School Los Angeles

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Design, Domesticus, Events, Fermentation, Food
3 Comments
...they have a zero waste sewing and mending class on the 16th and a class on fermentation on the 23rd. For more information on these classes head to their Eventbrite listing. Here’s how it works according to their website: Step 1) Classes at Trade School LA are taught in exchange for barter items provided by students. For example, if you teach a class about building a website, you might ask students to bring 1 of the following barter items: a pack g...

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Mandrake!

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Fermentation, Food
2 Comments
...season of beer making (things are too little too hot around right now for fermentation). What separates Buhner’s book from both the geeked-out world of middle-aged home brew aficionados on the one side and the Budweiser frogs on the down-market other is his emphasis on the ancient and sacred elements of beer making which used to be, he claims, the duty of women, not men. His chapter, “Psychotropic and Highly Inebriating Beers” contains a number o...

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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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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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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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