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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What laundry detergent should I use for greywater applications?

...of “whiteners” and “brighteners” found in grocery store brands. To me, this is a plus.  It is not found on supermarket shelves. I have seen it in some health food stores, but we order it online. This is not too bad of a deal because it is concentrated, so a gallon bottle lasts a long time. 2)  The second option is soap nuts. Soap nuts are the dried fruit of the soap nut tree–they look a little like a cross between a...

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A viewing suggestion from the media arm of Root Simple

...17;m typing on to communicate with the outside world, to the electric light burning beside me. Bless the BBC for making Tudor Monastery Farm (a title which I believe would not fly on American television). This is a quiet series showing three historians/archeologists at play in the Weald & Downland Open Air History Museum, trying out some of the skills they’d need to be tenant farmers to the local monastery. It has some of the structure...

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My Brand New Homebrew Soda Carbonator

...Erik won the good husband award this Valentine’s Day. He surprised me with my very own soda making machine. This is not a SodaStream–it’s better. It’s an industrial strength CO2 tank topped with sturdy dials and valves and whatnot, all sourced from the local homebrew shop. He’s going to do a how-to post soon (tomorrow maybe?) on how to put together the parts, and how to use it. So hold on for those det...

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On the Back Porch of America

I rag on Hollywood a lot. But today, for a change, I get to point to something positive. Root Simple pal and LA bike revolutionary, Ben Guzman and his business partner Angela Wood produce videos, through their company Small Medium Large, that readers of this blog will love. Small Medium Large’s series, The Back Porch of America, is like the Foxfire books come to life. You can watch a couple of episodes here. This is what television woul...

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From the Archives: Loquat Leather

Judging from the reaction to Mrs. Homegrown’s post yesterday it looks like some folks have a loquat obsession. Welcome home brothers and sisters. At the risk of tooting my own loquat horn and repeating an old blog post, Mrs. H neglected to mention my controversial 2012 loquat leather experiment and recipe. You’ve still got to de-seed the damn things but at least there’s no need to skin them. Plus it makes us...

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Loquat Season

...that mostly goes to waste. Many of these trees live in public spaces, the parkway and people’s front yards making them prime candidates for urban foraging i.e. free food. The tree itself has a vaguely tropical appearance with waxy leaves that look like the sort of plastic foliage that used to grace dentist office lobbies back in the 1960s. In short it’s a real tree that looks fake with fruit that nobody seems to care about. The loquat...

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Flowers from Vegetables

...favorite garden flower comes off an old Italian chicory plant left to go riot. I’m not sure which chicory it is, but it’s one of those  long-leaved, bitter greens beloved in Italy and sold by Franchi seeds. It’s easy to grow, pest proof, and we like the strong, bitter flavor. The flowers, though, are amazing. The greens send up narrow stalks 8′ tall or more (approx. 2.5 meters) and the stalks are covered from top to botto...

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Get Baking and Share the Loaves

...he refrigerator. This deepens flavor, allows flexibility in your baking schedule and can help a hearth loaf hold its shape in the oven. Are you beginner? Make your bread in a loaf pan. It’s a lot more forgiving than trying to shape a boule. Use a tip sensitive thermometer to determine if your rye bread is done. Baker didn’t discuss the exact temp, but I shoot for 210°F. For wheat loaves let color be your guide–you want just shor...

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Virtuosic Bread Shaping

...sked her how she learned to shape pizzas. The bread being shaped here is called Markook, In Arabic, مرقوق، شراك. It’s a flatbread found throughout the Middle East (an Armenian friend who grew up in Lebanon told us about it). A casual Youtube search will reveal many different Markook shaping techniques. Here’s a pillow free version making the rounds on Facebook: Post by Akhilesh Sharma. Back to learning a difficult skill. In the...

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