Search Results for: label/preparedness/page/2/2011/04/making-it/page/45/2011/04/making-it

559 results

Dave Miller on Baking with 100% Whole Wheat

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Bread, Food
23 Comments
...ed by Chad Robertson’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 m...

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The Energy Environment Simulator

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Water and Power
15 Comments
...condition? It’s been the centerpiece of Nik’s living room ever since, even making a cross country move. The device demonstrates energy inputs and demands. Depending on how you turn the knobs, you can either engineer a future of never-ending power or, on the other extreme, your own personal zombie apocalypse. One of the energy sources is labeled “new technology.” This could either be solar or that UFO doughnut from the Thrive movie. The only info w...

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Recipe for the World’s Best Whole Wheat Pancake

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Bread, Fermentation, Food
22 Comments
...ea salt 1/2 teaspoon baking soda 1 teaspoon baking powder The night before making these pancakes I take a tablespoon of mature starter and add it to 100 grams of freshly milled Sonora wheat flour and 110 grams of water. This mixture will be the 200 grams of starter you’ll use in the recipe. The next day mix all the ingredients together, fry them up in a pan and get ready to have your pancake paradigm shifted. New frontiers in baking Freshly milled...

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Stern Sprouted Wheat Vegan Cookie or Health Bar Type Things

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Food, How-to, Recipes, Wheat
9 Comments
...ot get so dry that they turn hard and crumbly. Mine were done in 1 hour and 45 minutes, and my oven runs cool. When done they will have a little color and will hold together, but will be soft to the bite. These need to be wrapped up and stored in the fridge. The ingredients. It looks like Heidi’s breakfast. The grind The dough Rolling out with parchment Just out of the oven *Bonus: How to Sprout Grains Start by measuring your grain into a bowl and...

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Does Sourdough Offer Hope for the Gluten Intolerant?

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Bread, Fermentation, Food
9 Comments
...uickly. But even before Pasteur, bakers used the yeast remaining from beer making (also a strain of Saccharomyces cerevisiae) to make doughs rise. Sourdough cultures are not as powerful and predictable, so it’s understandable that commercial bakers would want a more dependable alternative. What is in a sourdough culture? There are many strains of yeast in sourdough cultures, but the main one is Candida milleri. Candida milleri is tolerant of highl...

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