Whole Wheat Sourdough Starter Recipe

UPDATE : we have a whole (so to speak) new take on making a starter. See our sourdough starter video for a better way to do this. Back in March we showed how to make a sourdough starter with white flour. This month we converted a white starter over to whole wheat and have baked many successful loaves of bread with it. The reason that we have to do this conversion rather than starting out with whole wheat flour is that whole wheat tends to get mol...

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How to Make Amazake

...ecked the temperature and added a little more hot water as needed. 5. After 10 hours check for sweetness. If it’s not sweet enough continue the incubation process for a few more hours. 6. Once you’ve reached the desired level of sweetness you must stop the fermentation process by boiling the mixture, otherwise you’re heading down the road to making sake, something we plan on attempting in the fall. Taking a tip from the guru of fermentation Sandor...

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So Wrong it’s Right

...st post a few corrections this morning. Please note our corrected posts on making prickly pear cactus jelly and on our tomatoes. Also, our poll results are in and you all want more info on growing your own food! We note with some dismay the low rating of the harangue, the popularity of which is a minority view not surprisingly expressed by two friends and professional harangists, one an attorney and the other LA bike activist extraordinaire SoapBo...

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Our Rocket Stove

...ew small branches or twigs. Before we built the rocket stove we considered making a cob oven, a mud domed wood fired oven in which you can cook bread and pizza. There’s a trend in the eco-world to build cob ovens and we felt a certain pressure to keep up with the eco-Joneses. We started to build the base for one and then began to think about how often we would actually build a fire, especially considering that it has to burn for several hours befo...

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Josey Baker’s Awesome Adventure Bread (gluten free!)

...’s foolproof. If you have bread baking anxieties, just leave those behind. Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend...

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