Search Results for: label/bread/2011/04/making-it

591 results

Learn to Build with Adobe

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Events
...terior Earthen and Lime Finishes – November 14-18 Ongoing: The Los Angeles Bread Bakers has been holding monthly bread and pizza baking events at The Westchester Community Oven in west LA, which was built through a series of AiNS workshops and in collaboration with artist Beth Ann Morrison and Environmental Change Makers. Stop by if you are interested in bread baking, or seeing a earthen horno in action, RSVP and bring your dough! Got something go...

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Home cooking advice?

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Food
30 Comments
...ng with one palette. I love Italian food, and there’s plenty of crossover in ingredients with Middle Eastern food– but I love even more the thought of a perfectly streamlined, specialized pantry. (I’m imagining some of you might be saying here, “What about the homemade tortillas you’ve been making? What about all that sourdough bread? That’s not Middle Eastern.” Part of the answer is that the wonder of tortillas is that they’ll wrap around anythin...

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Make Your Own Chalkboard Paint II

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Design
2 Comments
...e Root Simple compound was making our own chalkboard paint and using it to label all of the cabinets in our garage workshop. In the past month, inspired by a visit from über-maker Federico Tobon, I’ve taken up the task of pimping out the workshop with a proper workbench and table saw. I’ll blog about Workshop 2.0 when I’m finished with the renovation, but the chalkboard paint hack is worth a repeat mention. Thanks to the chalkboard paint, when I w...

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A Recipe for Injera

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Bread, Fermentation, Food
3 Comments
...oda. He says that if you like the sour flavor and don’t mind a less bubbly bread skip the baking soda. We like sour, but we thought the final result was too sour so we added the baking soda. Katz says that using baking powder will provide leavening but leave the dough sour. Again, we recommend adding some baking soda. 5. Stir well and let sit for a few minutes after adding baking soda or powder. 6. Heat up a pan and and lightly coat it with oil. 7...

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Bold Baking

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Bread, Food
8 Comments
...ker calls this “bold baking.” It’s bold because it goes against the beginner’s fear of burning. While crust color provides a convenient clue for when your loaf is ready to remove from the oven, oven temperature and baking times are also factors. If the bread bakes too fast you’ll end up with a soft crust; if the oven runs too cool you’ll get a crust that’s too hard. In our old O’Keefe and Merritt, I bake my bread at 500º F (260º C). If you’re usin...

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