Search Results for: label/wheat/page/5/2011/04/making-it

589 results

The KoMo FlicFloc

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Food
12 Comments
...eance when I spotted the KoMo FlicFloc. The FlicFloc manually flakes oats, wheat, rye, barley, millet, spelt, rice, sesame, flax seed, poppy and spices. The breakfast possibility it opened to me? Fresh muesli is thy name. Finally a filling and healthy alternative to my Grape Nuts addiction. The FlicFloc is elegant and simple. There’s not much to say about it. You put grain in the top, turn the handle and deliciousness discharges into a glass, thou...

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How to Bake a Traditional German Rye Bread

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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...

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Pee on your Compost

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Composting
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...n and it’s estimated that we all produce enough urine to fertilize all the wheat and corn that we as individuals consume. And urine is sterile and safe unless you’ve got a bladder infection. Urine should be diluted before applying directly to plants since salts in your pee can build up in the soil. Dilution should be at least 10 parts water to one part urine. Peeing directly on plants can burn them as anyone who owns a dog already knows about. Uri...

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Grist & Toll: An Urban Flour Mill

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Bread, Food
1 Comment
...Toll is located at 990 S. Arroyo Parkway #1 in Pasadena, California. Stop on by and get the bakers in your life some hard to find flours. Make those holiday cookies with tasty Sonora wheat! If you’re not in the Southern California area leave a comment with some tips on where to find interesting grains where you live . . ....

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2,000 Year Old Bread

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Bread, Food
10 Comments
...have been eating white bread for a long time. Ironically, healthier whole wheat breads tended to go to poor folks. Also he says that the Pompeian bread would most likely, as this chef proves, look and taste a lot like contemporary “artisinal” sourdoughs. In other words, the bread you buy at a fancy bakery like Tartine in San Francisco hasn’t changed much in 2,000 years. The British Museum has helpfully provided a recipe should you want to make yo...

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