The Lament of the Baker’s Wife
...to my hips, sweetheart! And I know I shouldn’t complain. “We have too much food!” “There’s nowhere to put it!” “All this artisanal sourdough is making me fat!” Boo hoo. This the lament of the baker’s wife....
Search Results for: label/rooftop gardening/page/7/2010/06/the-urban-homestead/2011/04/making-it
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Fabulous Postcards from HenCam
...collection, but it seems kitties were a little too sly for early cameras, making good pictures (as opposed to cat-shaped blurs) hard to find.) She tells us she spent two years collecting pictures for these collections, searching everywhere, from flea markets to eBay, parsing through thousands of photos. Her favorites are collected in books of 30. She picked good ones. Every card tells the story, and most of them leave me with questions, too. Also...
Can Whole Wheat Solve the Wheat Allergy Problem?
...his classes for amateur bakers, is showing how tasty baked goods can be that are made from real whole wheat flour. But it’s tricky. High extraction whole wheat flours are a lot less uniform than white flours. And they suck up a lot of water when you use them for making bread. As the co-founder of the Los Angeles Bread Bakers I get the gluten sensitivity question a lot which is why I’m interested in hearing from readers. Do you have a wheat or glut...
Ten Uses for Palm Fronds
...I’m excited about this idea. Here’s how to do it. 9. Use as a symbol of victory. Palm fronds have symbolic meanings across numerous cultures. https://www.youtube.com/watch?v=yu4I8bDQsS0 10. Rob a liquor store. I’m not making this up. Via Bob in Oz. One runner-up idea: hugelkultur. I’m skeptical. What did I leave out? Basket weavers do you have any tips? Please tell me I don’t need to scale the tree to get a green palm frond....
Does Sourdough Offer Hope for the Gluten Intolerant?
...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...