Does Sourdough Offer Hope for the Gluten Intolerant?

December 2, 2013

Lactobacillus sanfranciscensis. In the last 20 years bakers around the world have revived the art of baking with a sourdough culture. At first this revival was related to flavor, but increasingly bakers are turning to sourdough cultures in the interest of health. It’s possible that the unique qualities of sourdough cultures may offer hope to those who think they are gluten intolerant or have an allergy to wheat. A very short history of bread yeas...

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From the Archives: Loquat Leather

Mr. Homegrown

April 29, 2014

Food, Food Preservation, Foraging, Fruit Trees, Gardening

10 Comments

...nd repeating an old blog post, Mrs. H neglected to mention my controversial 2012 loquat leather experiment and recipe. You’ve still got to de-seed the damn things but at least there’s no need to skin them. Plus it makes use of booze. I’ll admit it’s not a thrilling fruit leather but it’s not too bad. Mrs. Homegrown chimes in: My philosophy is simply that if one is going to go through the trouble of making fruit leather, preserves, pies etc., one s...

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2013 in Review Part I

Mr. Homegrown

December 30, 2013

Thoughtstylings

2 Comments

...atellafemoral syndrome, aka bad knees. In May I did what I should have done 20 years ago: hire a personal trainer to set up a gym program tailored to my needs and weaknesses. After many hours at the YMCA I’ve got PT syndrome under control but I’ve still got a lot of work to do. Thankfully, I’m back to running and fencing. February In February in Los Angeles it should rain. It didn’t. The year was the driest on record: 3.6 inches, making it a deser...

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Stern Sprouted Wheat Vegan Cookie or Health Bar Type Things

Mrs. Homegrown

January 6, 2014

Food, How-to, Recipes, Wheat

9 Comments

...et Baking parchment (helpful) Rolling pin (optional) • Preheat your oven to 200 degrees Fahrenheit. Mix together all ingredients and grind them up somehow. I used our wonky, cheap Chinese food grinder and sweated and cursed my way through the whole process (but heck, I was burning calories!). You could also use a food processor, though Miscovich notes that food processors tend to leave irregular chunks of fruit and nut behind. All things considere...

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Recipe for the World’s Best Whole Wheat Pancake

Mr. Homegrown

January 8, 2014

Bread, Fermentation, Food

22 Comments

...ea salt 1/2 teaspoon baking soda 1 teaspoon baking powder The night before making these pancakes I take a tablespoon of mature starter and add it to 100 grams of freshly milled Sonora wheat flour and 110 grams of water. This mixture will be the 200 grams of starter you’ll use in the recipe. The next day mix all the ingredients together, fry them up in a pan and get ready to have your pancake paradigm shifted. New frontiers in baking Freshly milled...

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