Los Angeles Bread Festival This Weekend!

June 3, 2016

...emo on how to starter a sourdough starter as well as a lecture on cats and grain! I’ll also be at the Los Angeles Bread Baker’s booth all weekend. Here’s the 411. Throughout the weekend, Grand Central Market vendors will provide an eclectic offering of special, one-time only bread menu offerings–special, hearth-baked loaves from Clark Street Bread, cornbread from Horse Thief BBQ, flatbread specials from Madcapra, handmade tortillas from Chiles Sec...

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Los Angeles Interior Earthen Plaster Workshop

Mr. Homegrown

March 14, 2014

Events

...ing and preparation (bagged silica sand screening) importance of aggregate grain variation in plasters finish coat straw selection and preparation (fine chop) finish plaster tool overview and usage strength additive overview, preparation and mixing (wheat paste) earthen plaster finish coat mixing, application with hawk and trowel earthen plaster finish coat surface finishing techniques (sponge, hard metal trowel, plastic trowel) Instruction Type:...

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Erik’s 2014 New Years Resolutions

Mr. Homegrown

January 1, 2014

Thoughtstylings

14 Comments

...prepared for some kind of geodesic raised bed folly. Perfect my 100% whole grain sourdough breads using freshly milled flour. Write up some recipes and share my results. Take a trip that involves a class or workshop. I’ve never regretted money spent on education (at least as an adult!). Good health. I’ve figured out a simple if quirky equation. If I can fence I’m healthy. If I can’t I’ve got work to do. This pretentious niche sport just happens to...

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Fermentation Update–Filmjölk

Mr. Homegrown

April 16, 2007

Fermentation, Food

7 Comments

...so on. Now, as a thoroughly industrialized people, it does go against the grain to leave dairy products just sitting around at room temperature. But power to the people, it works! The next day we had a jar full of kind of chunky, yogurty stuff, which was not rancid, but really quiet tasty. We shook it up to remove the lumps before drinking it. We must confess that only one of us partook of that first glass, since our other Homegrown Revolution co...

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Bread and Transformation

Mr. Homegrown

January 25, 2010

Bread, Fermentation, Food, Thoughtstylings

7 Comments

...ter and at least half the flour must be white to get it to leaven properly. I’ve had great results, but would like to someday make a loaf entirely from whole wheat with a sourdough starter. Reinhart, in his book Whole Grain Breads: New Techniques, Extraordinary Flavor claims to be able to do just that and not end up with a hockey puck. If you’ve tried his method (and gone through his very lengthy directions) leave a comment!...

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