Dave Miller on Baking with 100% Whole Wheat

...the weekend was spent analyzing what can go wrong and how to fix it–the causes of over-proofing, under-proofing, bad color etc. If you’re scaling ingredients, noting the temperature and controlling variables as best you can, it’s a matter of deduction to correct mistakes. It’s been my experience that after practicing with a particular bread recipe over and over again I can tell by appearance when a loaf is going to succeed or fail. The ideal brea...

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Tools for Conquering Internet Addiction

...as Carr observed in his prescient 2008 article in the Atlantic, “Is Google Making Us Stupid?,” I’ve noticed that my attention span seems to be shrinking and that I’m less able to sit down and read books without the temptation to jump on the Internet and look stuff up. I’ve also noticed that I’m having a harder time initiating and completing the sort of gardening, cooking, food preservation and general DIY projects that provide fodder for this blog...

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I Can’t Get Adam Curtis Out of My Head

...e that this entire multi-thousand post blog, with all those canning, bread making, gardening, squirrel complaining ramblings are just an excuse for those few times I get to implore readers to watch the latest Adam Curtis documentary? Methinks yes and so I must note that a new Curtis just dropped on the BBC yesterday. “Can’t Get You Out of My Head” is Curtis at his most sprawling and complex. We watched the first episode last night which covers, am...

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BrickTube

...et for cutting bricks. Bricklayer, August Sander, 1929. I like the idea of making small garden follies with bricks and can imagine other uses for brick structures in gardens. Could I build a wall or something structural? No way–not without a lot more practice. Brick work is intellectually challenging and hard physical labor. I have much respect for the people who do this for a living. I mean, just think about the man in that Sander photo above and...

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Can Whole Wheat Solve the Wheat Allergy Problem?

...e were made with whole wheat flour. While he does use some white sugar, he uses it very sparingly. Like most bakers he’s in a difficult position in our anti-gluten era. While acknowledging gluten sensitivities, Ponsford believes the problem is more complex and that the solution may be in looking at older forms of wheat as well as the way wheat is milled and baked. The “whole wheat” breads one finds at the supermarket are made with flour that has h...

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