A Simple and Life Changing Bagel Recipe

January 27, 2021

...e in Bread: A Baker’s Book of Techniques and Recipes 453 grams (16 ounces) bread flour 263 grams (9 ounces) water 9 grams (.3 ounces) salt 2 grams (.07 ounces or approximately 3/4 teaspoon) active dry yeast Malt syrup or molasses for boiling Optional: sesame, poppy, flake salt or other seeds for topping. Yield: 6 bagels 1. Throw all the ingredients except the malt syrup or molasses into a stand mixer and mix on the first speed for three minutes. T...

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099 The Amazing Sourdough Breads of Guy Frenkel

Mr. Homegrown

March 1, 2017

Bread, Fermentation, Food, Podcasts

4 Comments

...r pdf farmer Larry Kandarian Perfect Sourdough Facebook Group Udemy online bread making classes The Sourdough Library T&A Farms Guy’s social media: @Ceorbread in Instgram, Ceor Bread Facebook, Guy Frenkel in Facebook. If you’d like to leave a question for the Root Simple Podcast please call (213) 537-2591 or send an email to rootsimple@gmail.com. You can subscribe to our podcast in the iTunes store and on Stitcher. The theme music is by Dr. Franke...

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Beans 101 (Return of Bean Friday!)

Mrs. Homegrown

March 1, 2013

Bean Fest, Food, How-to

21 Comments

...en change the name: Crostini. See how marketing works? Toast up some stale bread. Rub it with a piece of garlic. Drizzle with olive oil. Then put a spoonful beans on top. Beans are a great side, of course. If you eat meat, you can use beans to help round out your plate. Beans and sausages. Beans and chicken breast du jour. Pork chops and beans. Last week Erik and I had a rare, fancy meal out and I had a magnificent piece of honey-cured salmon on a...

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How To Make a Sourdough Starter

Mr. Homegrown

November 10, 2012

Bread, Food, Videos

42 Comments

...starter that you use to “inoculate” a larger batch of starter to use in a bread recipe. Keep your starter at room temperature and feed every day. Alternately, you can put it in the fridge if you don’t want to feed it all the time. When you want to wake it up, take it out of the fridge and feed for a day or two before you bake with it. You’ll never go back to commercial yeast once you get used to the taste of bread made with a sourdough starter. Y...

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Leave Your Leaves Alone

Mr. Homegrown

January 2, 2019

Gardening, Native Plants

1 Comment

...rovide. A review of research by Linda Chalker-Scott (2015, Arboriculture & Urban Forestry, 41.4, 173-186) suggests that both native and non-native woody species can enhance biodiversity of urban landscapes by providing these essential services. At this risk of wonkiness, do we have a Hegelian plant dialectic here, perhaps? Are we on the cusp of a synthesis in the native/non-native plant debate? This is a complicated question, but I think that Eise...

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