Search Results for: label/bread/2011/04/making-it/2010/06/the-urban-homestead

923 results

Foodcrafting 101

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Bread, Events, Food
1 Comment
...ng you to recreate everything at home. Foodcrafting 101 Workshop Schedule: Bread Making: Master the simple technique of bread making from scratch using the no-knead bread recipe from the Institute Director’s own cookbook. Learn about types of flour, where to purchase them, how to shape loaves and achieve the perfect crust. You’ll learn how to recreate a professional bread baker’s oven at home and produce loaves that rival accomplished bakers. Chee...

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Dave Miller on Baking with 100% Whole Wheat

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Bread, Food
23 Comments
...ed by Chad Robertson’s first cookbook. Results were better but I was still making white bread. My new bread baking adventure began this weekend when I took a workshop taught by Chico, California baker Dave Miller. His breads are almost all 100% whole wheat. He mills his own flour from carefully sourced heritage grains. Using a levain (a starter), he creates loaves that foreground the flavor of the grain. In short, he shows that bread can have as m...

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Gluten Intolerance . . . Is It All In Your Head?

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Bread, Food, Thoughtstylings
26 Comments
...s the pre-digestive power of sourdough cultures, ancient wheats and baking bread longer may have an effect on how our bodies process bread. But there’s no research yet to back up my idea. As to the power of the mind, like sourdough it’s also about culture, but culture in the non-physical sense. On that note, we’ve got a lot of work to do. Thankfully we can harness the placebo effect to do a lot of good. That will have to be the subject of another...

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How to Bake a Traditional German Rye Bread

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Bread, Fermentation, Food, How-to, Recipes
33 Comments
...I make it (recipe based on Hadjiandreou’s caraway rye sourdough): 70% Rye Bread with Caraway-based on a recipe by by Emmanuel Hadjiandreou from How to Bake Bread Starter 125 grams dark rye flour 125 grams water 1 Tbsp mature starter Final Dough 350 grams dark rye flour 150 grams white bread flour 10 grams sea salt 1 teaspoon caraway seeds 250 grams rye sourdough starter (see step one) 475 grams warm water Building the starter First build: take on...

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Our Daily Bread: Sonora Sesame Za’atar Bread

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Bread, Food
...ert in the 17th century. It has a light yellow color and makes a delicious bread. Sonora wheat tastes great plain but, inspired by Josey Baker’s book, I’ve been adding additional ingredients for some variety. This week I added some sesame seeds and one of my favorite spices, za’atar. Sonora Sesame Za’atar Bread The night before mixing your dough create a pre-ferment: 56 g Sonora wheat (or any whole wheat) 67 g water 10 g sourdough starter In a sep...

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