Josey Baker’s Awesome Adventure Bread (gluten free!)

May 19, 2014

...husks, not powdered psyllium seed, which is a laxative.(!) ] …No yeast. No grain other than oats. It is tasty and moist and sliceable. Better still, its easy to make! Seriously, it’s foolproof. If you have bread baking anxieties, just leave those behind. Making this “bread” is easier than making cookies. In texture, Adventure Bread could belong to that camp of dense Nordic/Germanic breads, like Vollkornbrot, but its nutty nature sets it apart. The...

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Injera

Mr. Homegrown

March 7, 2007

Bread, Fermentation, Food

2 Comments

..., whole wheat flour, water, salt and teff flour. Teff is an extremely fine grain grown in Africa. It’s so tiny in fact that a handful of seeds is enough to plant a small farm. Teff is grown in the US by the Teff Company of Caldwell Idaho and is available (though somewhat expensive) at Whole Foods via Bob’s Red Mill. The teff growing folks claim that the iron from teff is more easily absorbed by the body, and that it also includes high levels of ca...

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How to Make Amazake

Mr. Homegrown

September 9, 2007

Fermentation, Food, Recipes

16 Comments

.... Here’s how: 1. Get your Aspergillus orzae in the form of inoculated rice grains called koji. We found our koji in the refrigeration cabinet of our local Japanese supermarket. Koji can also be found at some health food stores or you can mail order it from G.E.M cultures. We used a brand called Cold Mountain. 2. Bring 1 cup of white or brown rice to a boil in 2 cups of water. Turn down the heat and simmer for 50 minutes. We used sweet rice, but an...

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The Human-Powered Home: Choosing Muscles Over Motors

Mr. Homegrown

June 16, 2009

Bikes

...gazine. As we say in the review, don’t expect to be able to run your plasma screen with a bicycle (a lot of our favorite appliances take a hell of a lot more energy than pedal power can provide), but you will be able to grind grain, press apples, operate a sewing machine, and shell nuts. Dean’s book tells you how to harness human power in clear step-by-step instructions. Read our complete review here. Read excerpts from the book on Dean’s website....

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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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