Search Results for: label/bread/page/2/2011/04/making-it/page/38/2011/04/making-it

662 results

German Rye Bread Recipe

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Bread, Food
5 Comments
...e to slash the loaf before it goes in the oven. And unlike the white bread that passes for rye in the US, this loaf is actually made out of mostly rye. It does have some white flour in it, but just enough to allow making a hearth loaf. If you’re in the LA area, I’ll be teaching some more rye classes this year. Sign up for the Los Angeles Bread Bakers on Meetup.com and you’ll get all the announcements and invites....

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Make a Sourdough Starter

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Bread, Fermentation, Food, Recipes
24 Comments
...millions more in the damn flour. If we had to “catch” wild yeasts we’d be making bread with Los Angeles yeasts, which would likely to be too busy yakking on their cell phones in search of an agent to bother helping to leaven a loaf of bread. So now you have no excuses–creating a sourdough starter simple and there is no mystery to it. Get into your kitchen and get a starter going. To make a wheat starter go here. Check out our bread recipe for how...

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Bread Ovens of Quebec Free e-book

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Appropriate Technology, Bread, Food, How-to, Resources, Water and Power
...ok forward to having people over to give me an excuse to fire it up. Ovens, in Quebec households were associated with life itself and I understand why. If you’re interested in more information on DIY ovens, I’d recommend The Bread Ovens of Quebec along with Kiko Denzer’s Earth Ovens and Alan Scott’s The Bread Builders (brick ovens). If you’d like to see an oven built in the Quebec style, these folks have posted their experience of building one....

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Baking Bread in a Casserole Oven vs. a Combo Cooker

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Bread, Food
6 Comments
...zed by Jim Lahey’s no-knead bread recipe is using a Dutch oven to bake the bread. The Dutch oven harnesses the moisture in the dough to create a steamy environment. This allows the dough to rise rather than toast immediately. Commercial bread ovens (and some high-end home ovens) have steam injection systems that serve the same purpose. A Dutch oven is a lot cheaper, of course. The trick is to get a loose and wet dough into a 500ºF Dutch oven witho...

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Does Sourdough Offer Hope for the Gluten Intolerant?

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Bread, Fermentation, Food
9 Comments
...commercial bakeries cheat and you’re not getting the health benefits of a bread fermented with an authentic culture. You’re just getting quick fermented white bread flavored to simulate a real sourdough culture. To add to the confusion, it’s a myth that there is something unique about the bakeries of San Francisco. Lactobacillus sanfranciscensis has been isolated in sourdough cultures around the world. It’s simply the handling (long fermentation...

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