An update on Phoebe

November 19, 2013

...cat, Phoebe, is doing. Because we know so many people care–and at risk of making this a maudlin sick pet blog–we wanted to let you know she’s in the hospital tonight (Monday night) and will probably be there most of tomorrow. She started having trouble breathing today, and needs to spend some time in a box full of oxygen, while her genius veterinarian, Dr. Zimmerman, does some tests and re-jiggers her treatment program. Phoebe is in heart failure...

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Does Sourdough Offer Hope for the Gluten Intolerant?

Mr. Homegrown

December 2, 2013

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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C-Realm Podcast on the Age of Limits

Mr. Homegrown

May 16, 2014

Age of Limits

4 Comments

...and I neglected to mention during the interview is that we think there should be a conference here in Los Angeles that would gather together all the amazing people in our region who are making a difference in this world. We’re thinking hands on workshops, talks etc. Let us know if you have any ideas about how to make this happen....

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Stern Sprouted Wheat Vegan Cookie or Health Bar Type Things

Mrs. Homegrown

January 6, 2014

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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Recipe for the World’s Best Whole Wheat Pancake

Mr. Homegrown

January 8, 2014

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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