Search Results for: label/fermentation/page/5/2011/04/making-it

578 results

Craig Ponsford Bakes Whole Wheat Ciabatta

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Bread, Food
29 Comments
...ping the flour takes place not through kneading, but instead due to a long fermentation, a wet dough and the folding you’ll see him demonstrate. And you don’t need a spiral mixer. You can incorporate ingredients by hand or with a stand mixer. Just don’t knead! Baking requires a scale. Ponsford is very insistent about this and with good reason. As he puts it, when he hears about someone’s bread disaster, 99% of the time it’s because they did not us...

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Bisphenol-A

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Thoughtstylings
5 Comments
..., Nalgene bottles, some wines (from the plastic stoppers and the lining of fermentation tanks) and the lining in metal cans. The U.S. Food and Drug Administration says it’s safe, a viewpoint contradicted by at least 100 studies. The problem: BPA is a endocrine disruptor linked to a host of problems, according to some researchers, including cancer, obesity, childhood hyperactivity and the early onset of puberty in girls. We’ve done our best around...

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A Recipe for Injera

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Bread, Fermentation, Food
3 Comments
...edients, teff flour. The recipe we used comes from the excellent book Wild Fermentation by Sandor Ellix Katz. This is a life changing recipe book that every urban homesteader should own–so go out and buy a copy! So here’s how we made injera based on Katz’s recipe: Ingredients 2 cups sourdough starter (check out our post on an easy way to keep and maintain a sourdough starter) 5 cups lukewarm water 2 cups whole-wheat flour 2 cups teff flour (an Eth...

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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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