Initial Thoughts on the Age of Limits 2013 Conference

...ewhat on the fringe of American culture. Although, in our heads, we think our lifestyle is perfectly normal, and it is in fact getting more normal all the time.  I mean, since the advent of Portlandia we are at least a part of an identifiable subculture. But this weekend, at the Age of Limits, we ventured into the deep fringe. We’ll get to some details for you later, but suffice it to say it was an intense four days, and since we returned l...

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Los Angeles Permaculture Design Course Certificate Series

EarthFlow Design Works has announced a Permaculture Design Course that will start up here in LA this fall/winter. It will be taught by an exciting and engaging teaching crew. I’m hopping to attend myself. Here’s more info: The Los Angeles Permaculture Design Course Certificate Series First weekend of each month for 6 months October 2013 – March 2014 Begins Saturday & Sunday, Oct 5 & 6, 10:00 AM –...

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Saturday Linkages: Goats, Chainsaws and a Big Blue Rooster

...nspiration Bike Trailers http://feedproxy.google.com/~r/lloydkahn/~3/BGY9jmWITPc/bike-trailers.html … 11 things it took me 42 years to learn http://bit.ly/1175KcM See the Documentary “Wonder: The Lives of Anna and Harlan Hubbard” if You Can by Allen Bush http://gardenrant.com/2013/07/see-the-documentary-wonder-the-lives-of-anna-and-harlan-hubbard-if-you-can.html?utm_source=feedly … Crafty Crafting with cat hair: no, I’m not making this up...

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2013 in Review Part I

...got a lot of work to do. Thankfully, I’m back to running and fencing. February In February in Los Angeles it should rain. It didn’t. The year was the driest on record: 3.6 inches, making it a desert not the Mediterranean climate it should be. It seems to be a dry winter again this year and I’m worried. March A texting music video producer totaled our car and thus began a six month experiment in living without a car in Los Ange...

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Does Sourdough Offer Hope for the Gluten Intolerant?

...myces cerevisiae, to make bread rise quickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough cultures, but the main one is Candida...

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Recipe for the World’s Best Whole Wheat Pancake

...with a sourdough starter. The heirloom grain I used is Sonora wheat, probably the oldest wheat in the Americas. It’s a soft, winter wheat traditionally used for tortillas. Recipe (based on Nancy Silverton’s pancakes) 210 grams starter 2 tablespoons maple syrup 3 tablespoons safflower or corn oil 2 eggs 1/2 teaspoon sea salt 1/2 teaspoon baking soda 1 teaspoon baking powder The night before making these pancakes I take a tablespoon o...

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Stern Sprouted Wheat Vegan Cookie or Health Bar Type Things

...judgement, and if it seems too dry to hold together, add a bit of water. Because the dough is so wet and sticky, it’s easiest to handle if you use parchment paper. Put down one sheet of paper, turn the dough onto it, then top the dough with another piece of paper. Use a rolling pin on top of the paper to roll the dough out into an rough rectangle measuring about 7 x 9 inches. The dough itself will be about 3/8 of inch thick. If you don̵...

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Dave Miller on Baking with 100% Whole Wheat

...ance between elasticity and extensibility. Our job as bakers, Miller suggests, is to understand what gives bread its form and to shape and bake dough at the best possible moment. Much of the weekend was spent analyzing what can go wrong and how to fix it–the causes of over-proofing, under-proofing, bad color etc. If you’re scaling ingredients, noting the temperature and controlling variables as best you can, it’s a matter of ded...

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Can Whole Wheat Solve the Wheat Allergy Problem?

...asses for amateur bakers, is showing how tasty baked goods can be that are made from real whole wheat flour. But it’s tricky. High extraction whole wheat flours are a lot less uniform than white flours. And they suck up a lot of water when you use them for making bread. As the co-founder of the Los Angeles Bread Bakers I get the gluten sensitivity question a lot which is why I’m interested in hearing from readers. Do you have a wheat...

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