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

591 results

Planting a Mini-Orchard

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Gardening, Water and Power, Water Conservation
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Ignore the bucket in this illustration! See update below. Update 3/13/2011: I met Brad Lancaster last night and he told me that he and Art Ludwig no longer use the upside down bucket described in this post. The reason is that detergents can build up in the hole. In my experience the bucket was also an unnecessary step. While I have a clay soil, the hillside drains fairly well. A properly sized mulch basin should suffice to allow greywater to infi...

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July Linkages

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Miscellaneous
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...ks in the series, “Home Dairy” and “Beekeeping”, will be available in April 2011. Hopefully we’ll be having English on our new Homegrown Evolution Podcast that will debut when we can get our computer, seen above, to record audio. A few blog posts ago we answered a question about soil testing. Visiting journalist Michael Tortorello tipped us off to the University of Minnesota’s Soil Testing Laboratory that will test out of state samples for their r...

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Primitive Grain Storage Technique

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Appropriate Technology, Food Preservation, How-to, Preparedness
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When thinking about technology, I like to play with the idea of what is the absolute minimum you need to get the job done. This may be because I’m not very handy at building things, but yet have survivalist tendencies. So while I’m pretty sure I’ll never actually have any need for these skills, it’s fun to think about how I’d get by in a DIY world. So I was delighted when I ran across this minimalist grain storage technique on the BBC documentary...

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How To Make a Sourdough Starter

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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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