Urban Homestead Book Signing and Lecture

June 18, 2008

...rban Eco-Villages and the Los Angeles County Bicycle Coalition present THE URBAN HOMESTEAD Talk, Slide Show and Book-Signing with Kelly Coyne and Erik Knutzen Thursday June 26th 2008 7:30pm at Los Angeles Eco-Village 117 Bimini Place, LA 90004 Directions at www.laecovillage.org Suggested donation $5, no one turned away for lack of funds Books sold separately for $15 Come hear the authors of the Homegrown Evolution blog and get yourself a copy of t...

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Solar Oven Triumph: Fluffy Egg Strata

Mrs. Homegrown

July 5, 2016

Recipes, Solar, Solar Oven Summer

10 Comments

...he melted butter, the herbs, the salt n’ pepper. Pour the egg mix over the bread. Let it soak in. The bread might float a bit before it takes enough water aboard to sink. You should have pretty good coverage of the bread. A little poking above the eggs is fine. The bread needs time to soak so it really breaks down. The magical thing about strata is that the bread and egg and cheese meld into one, creating a magical new substance if given a chance....

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An Easy and Healthy 100% Whole Rye Bread Recipe

Mr. Homegrown

June 24, 2014

Bread, Food

32 Comments

...There’s no tedious shaping or worrying about a loaf deflating in the oven. Breads made with 100% rye don’t hold their shape–rye is low in gluten (though, it’s important to note, not gluten free) and that gluten doesn’t behave like the gluten in wheat–you bake it in a loaf pan which makes it easy as cake, so to speak. 100% Whole Rye Bread Based on a recipe by Emmanuel Hadjiandreou from How to Make Bread Ingredients Day One Before going to bed mix:...

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2,000 Year Old Bread

Mr. Homegrown

August 15, 2014

Bread, Food

10 Comments

...ries about the history of bread. One, that there’s nothing new about white bread. The elites have been eating white bread for a long time. Ironically, healthier whole wheat breads tended to go to poor folks. Also he says that the Pompeian bread would most likely, as this chef proves, look and taste a lot like contemporary “artisinal” sourdoughs. In other words, the bread you buy at a fancy bakery like Tartine in San Francisco hasn’t changed much i...

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Dave Miller on Baking with 100% Whole Wheat

Mr. Homegrown

January 21, 2014

Bread, Food

23 Comments

...bertson’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 much flavor di...

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