Search Results for: label/bread/page/10/2011/04/making-it/2010/06/the-urban-homestead

968 results

A Question About Freezing and Canning Home Grown Vegetables

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Food, Food Preservation
12 Comments
...s sort of preservation. Frozen berries, for example, are fantastic for jam making. If I need to make some peach jam out of season, I head straight to the frozen fruit section of the grocery store. Your caller was asking about vegetables, of course, and there would be some nuances. First, they will want to be sure to freeze the vegetables properly, such as blanching certain veggies to set color and stop enzymatic reactions. Following the guidelines...

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Root Simple Redesign

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Events
2 Comments
...er to our new host. The web address will remain the same–www.rootsimple.com. Hopefully you won’t notice the switchover, except for the fact that commenting will disappear between the 6th and the 10th. You are welcome to leave comments on the Root Simple Facebook page. During the switchover period we’re going to feature a rerun of our most popular posts....

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Our New Open Floor Plan

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Design
18 Comments
...ared them a “death trap.” Then the good natured Will Wallus of the Weekend Homestead came on the podcast to gently defend open floor plans. Naturally, I’m spending this month making our house, gasp, more open. Let me explain. When I installed the floor in the living room in the aughts I discovered an opening that used to exist between our living room and what we use as our bedroom. Back in 1920 this house was a one bedroom with a kind of sitting r...

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Starting a Sourdough Starter Talk at Artisinal LA

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Bread, Events, Food
4 Comments
...I’ll be doing a short talk at Artisinal LA this Sunday October 13th at 4pm on how to start a sourdough starter. Artisinal LA (yep, the “A” word) is a showcase of local small food vendors. In case you’re not in LA this is what I’ll be demonstrating: http://www.youtube.com/watch?v=0bGLF8B_pZ0 Mark Stambler, who co-founded the LA Bread Bakers with me and Teresa Sitz, will also be doing a talk on baking bread at 4pm on Saturday....

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Craig Ponsford Bakes Whole Wheat Ciabatta

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Bread, Food
29 Comments
...wets containers that he puts dough into. It’s a lot neater and less flour gets incorporated in the dough. Whole wheat doughs need to be wet. When he does use flour, as in the end of the video he’s using it strategically–in order to keep the loaf from getting to dark in the oven. Baking bread is actually fairly simple as long as you realize that the devil is in the details. Use a scale and study how Ponsford handles the dough and you’ll get good r...

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