Search Results for: label/wheat/page/2/2010/06/the-urban-homestead

566 results

Los Angeles Interior Earthen Plaster Workshop

Avatar photo
Events
...ool overview and usage strength additive overview, preparation and mixing (wheat paste) earthen plaster finish coat mixing, application with hawk and trowel earthen plaster finish coat surface finishing techniques (sponge, hard metal trowel, plastic trowel) Instruction Type: This is a hands-on class. Attendees will have the opportunity to get dirty and use tools and equipment typical of earthen finishing. Due to the course format, enrollment will...

Read…

An Easy and Healthy 100% Whole Rye Bread Recipe

Avatar photo
Bread, Food
32 Comments
...o note, not gluten free) and that gluten doesn’t behave like the gluten in wheat–you bake it in a loaf pan which makes it easy as cake, so to speak. 100% Whole Rye Bread Based on a recipe by Emmanuel Hadjiandreou from How to Make Bread Ingredients Day One Before going to bed mix: 150 grams/1 1/4 cups dark rye/pumpernickel flour 150 grams/scant 1/2 cup rye sourdough starter 200 grams/3/4 cup plus 1 tablespoon cold water Let sit overnight at room te...

Read…

Why You Should Proof Bread in the Refrigerator

Avatar photo
Bread, Food
21 Comments
...sibility that sourdough cultures and long fermentation times may alleviate wheat allergies. There’s no solid proof of this but it makes intuitive sense to me. Loaves proofed in the fridge hold their shape better when baked. Proofing in the fridge slows down but does not entirely stop fermentation. With the breads I make I’ve found that between 12 and 24 hours in the fridge is about right. Longer and you risk over-fermentation and having dough stic...

Read…

How to Bake a Traditional German Rye Bread

Avatar photo
Bread, Fermentation, Food, How-to, Recipes
33 Comments
...for approximately 3 hours. Note that rye ferments considerably faster than wheat. Baking A half hour before you’re ready to bake, pre-heat your oven and a dutch oven or combo cooker to 475º F. Just before you’re ready to bake, turn the oven down to 450º F. Put the boule into the dutch oven and cover. This style of bread is not slashed. Bake, covered, for 20 minutes. After 20 minutes remove the cover from your dutch oven and bake for another 20 min...

Read…