What You Need to Bake Bread

March 16, 2018

...get yourself a copy of Baker’s book. It’s a class in baking organized into recipes in ascending order of difficulty. Work your way thought the book and by the end you’ll be a baking god and the life of every party. Baker is a fan of whole grains and sourdough and if that isn’t enough he has the only decent gluten free bread recipe I’ve ever tasted. At the end of the book you’ll find cookie and scone recipes that will make you the most popular pers...

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014 All About Pressure Canning With Ernest Miller

Mr. Homegrown

August 27, 2014

Food, Food Preservation, Podcasts

14 Comments

...l Center for Home Food Preservation Ball University of Alaska Fish Canning Recipes We conclude with answer to listener questions including: Modifying recipes The difference between pressure cookers and canners Glass top and induction ranges and pressure canning Canning salsas Canning meats You can follow Ernie’s company, Rancho La Merced Provisions on Facebook. Make sure to check out his beautiful glass fermenting vessels. And like the Master Food...

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Three Things I’ve Learned About Baking Bread With Whole Grain

Mr. Homegrown

February 19, 2015

Bread, Food

25 Comments

...quirk of baker’s math is that the flour is always 100% ). Old school bread recipes, most of which require a lot of kneading, have hydration ratios in the 65% range. Popular no-knead white bread recipes have hydration ratios in the 75% to 80% range. Whole wheat? We’re talking a range between 85% and 110% depending on the type of grain you’re using. 2. Shorten the fermentation time. I use a sourdough starter and, in my experience, whole grain seems...

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Day to day, our decisions count

Mrs. Homegrown

April 30, 2015

Back to the Garden

6 Comments

...n’t cook from recipes so much–or at least, don’t follow them so precisely. Recipes require special trips to the store to get specific ingredients that you may never use again–like that jar of Thai chile paste you only used a spoonful of before it was lost in the depths of your condiment collection. Learn to improvise with what you’ve got–as good cooks have done for ever and always. Right now, I’ve got The Flavor Bible waiting for me on the library...

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Farmstead Egg Guide & Cookbook Giveaway

Mr. Homegrown

March 17, 2014

Animals, Chickens, Reviews

58 Comments

...onsider keeping chickens. We’ll draw a winner at random. Here’s one of the recipes from the book: Zucchini and Mint Frittata Mint is not just for iced tea and garnishes on plates! Used in a frittata, it adds just the right savory and herbal note to the vegetables. A frittata can be finished in the oven, or it can be flipped over in the pan and finished on the stove. This recipe gives directions for the stovetop version, but you can also finish it...

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