How’s the Sugar Free Experiment Going for Erik?

June 2, 2014

Food

...as how nutrition interacts with human customs, rituals and beliefs. That said, processed sugar is definitely bad. I have no doubt about that. And I don’t think I need to tell the readers of this blog that processed foods as a whole are what are making us unhealthy. But as I discovered in my own life, it’s difficult to avoid sugar. It’s in everything the big food companies make. Making time to cook from scratch and eating a diverse variety of food...

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

Mrs. Homegrown

May 19, 2014

Bread, Food

13 Comments

...’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 only thing I don’t love about it is the pumpkin seeds–I don’t like their slippery texture so much in this context. Next time I may switch those out. I’m going camping this weekend...

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Kevin West’s Saving the Season

Mr. Homegrown

October 1, 2013

Food, Food Preservation, Reviews

8 Comments

...h. Full disclosure here: I’ve tasted a lot of West’s jams. I teach a bread making class at the Institute of Domestic Technology. After my bread demo West does a jam making session and I stick around to watch and, hopefully, filtch an extra jar. Those West jams are coveted items around the Root Simple household. What makes Saving the Season different from other preserving books is West’s masterful use of aromatics and alcohols. As he explains in th...

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How to Make Amazake

Mr. Homegrown

September 9, 2007

Fermentation, Food, Recipes

16 Comments

...ecked the temperature and added a little more hot water as needed. 5. After 10 hours check for sweetness. If it’s not sweet enough continue the incubation process for a few more hours. 6. Once you’ve reached the desired level of sweetness you must stop the fermentation process by boiling the mixture, otherwise you’re heading down the road to making sake, something we plan on attempting in the fall. Taking a tip from the guru of fermentation Sandor...

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Whole Wheat Sourdough Starter Recipe

Mr. Homegrown

June 24, 2007

Bread, Food

6 Comments

UPDATE : we have a whole (so to speak) new take on making a starter. See our sourdough starter video for a better way to do this. Back in March we showed how to make a sourdough starter with white flour. This month we converted a white starter over to whole wheat and have baked many successful loaves of bread with it. The reason that we have to do this conversion rather than starting out with whole wheat flour is that whole wheat tends to get mol...

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