William Morris is the Marie Kondo We Need

...serable trumpery, from the engineers who have had to make the machines for making them, down to the hapless clerks who sit daylong year after year in the horrible dens wherein the wholesale exchange of them is transacted, and the shopmen who, not daring to call their souls their own, retail them amidst numberless insults which they must not resent, to the idle public which doesn’t want them, but buys them to be bored by them and sick to death of t...

Read…

Quick Breads

...olution has changed our minds on the previous paragraph, and we’re back to making sourdough. That being said, an occasional quick bread ain’t a bad thing: Quick breads are easy, involve no yeast or rising times, and are nearly foolproof, . [Erik here speaking in 2020: This is an incredibly offensive and stupid remark. I apologize. It’s the worst kind of cheap humor. It’s a humor not based on experience but, instead, just making fun of other people...

Read…

Sourdough Recipe #1 The Not Very Whole Wheat Loaf

...an manufacturing meth amphetamines (not that we know anything about that), making sourdough also benefits from accuracy in measurements, so the use of a scale will give you better results. We’ve tried to give equivalents in cups, but differences in humidity could bite you in the ass and the scale will make things easier. Ingredients: 8 oz sourdough starter (a little over 3/4 cups) 13 oz unbleached white bread flour (about 2 3/4 cups) 3 oz whole wh...

Read…

2022 in Review: Cats, Mushrooms and Politics

...t a magnificent trip to England. Here’s the Sir John Soane museum, an early 19th century architectural masterpiece. We went to Canterbury and stayed in a hotel with a view of the Cathedral. All is well in the world when you fall asleep admiring this view. The end of the year When we got back from London I tore down the chicken coop. Some friends adopted our last chicken. The Central Library Christmas tree had ornaments make in their Octavia maker...

Read…

Whole Wheat Sourdough Starter Recipe

...an’s book Good Bread is Back, which details the revival of sourdough bread making in France in the early 1990s. Kaplan notes that sourdough, “rises less than a dough made with baker’s yeast and also more slowly. Its crust is thicker. It keeps significantly longer. It has greater nutritional value, partly because it is richer in certain vitamins and enzymes that are by-products of lactic fermentation, and it contains less phytic acid, which blocks...

Read…