Josey Baker Bread: One Bread Book to Rule Them All

May 14, 2014

...beginners and experienced bakers. Finally the collective wisdom from the recent bread revolution is in one book. If you want healthy, good tasting bread in your household Josey Baker Bread is a great place to start....

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Looking for the Union Label

Mr. Homegrown

September 12, 2007

Domesticus

3 Comments

...d a highly catchy ad jingle from the roller disco era, “Look for the Union Label” (youngsters can watch it on youtube here). We looked for the union label and we were surprised to find it via a company called Union House which carries a functional, if unexciting line of apparel. Unless hipsters take to golf shirts in an ironic fashion judo move, these offerings will never be cool like the domestically made clothes made by the union busting folks o...

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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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Bread Camp at the Greystone Mansion

Mr. Homegrown

March 6, 2015

Events

1 Comment

...bread camp workshops we are offering it again! Announcing the Spring 2015 Bread Camp. This all-things-bread immersion course will explore wild yeast, fresh grain milling, hearth-baked loaves, whole grain breads, pretzels, parchment crackers, tortilla-making and pizza dough 101. What’s more, many of our recipes will be baked in MOMO a wood-fired mobile bread oven! Don’t worry, home oven baking instructions will be included in your class handouts a...

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Easy Scandinavian-Style Bread

Mrs. Homegrown

October 8, 2015

Food, Recipes

7 Comments

...en lasting at least three days on the counter top, unwrapped. This isn’t a bread for soaking up sauce, or making fancy sandwiches, because it’s not springy. Instead, it’s a bread for layering with cheese or lox or slices of cucumber and salt. It’s also great toasted. But mostly I’ve just been eating it slathered with that fancy cultured butter that Trader Joe’s has started selling lately. Now that I’ve got you all excited, I’m not going to write t...

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