Bread

Read more about the article Recipe: Brown Butter Sage & Potato Pizza
Brown Butter Sage & Potato Pizza is delicious and satisfying.

Recipe: Brown Butter Sage & Potato Pizza

Continue ReadingRecipe: Brown Butter Sage & Potato Pizza

After watching the Chef's Table: Pizza series, I felt a burning creativity that resulted in brown butter sage & potato pizza. It's a recipe I came up with using garden-fresh ingredients, inspired by a pizza I inhaled once at Industrial Eats in Buellton, CA. The recipe is still in the experimental stage, but hopefully it will inspire you to try fixing your own garden-inspired creations on flatbread. Pizza is soul-satisfying food, open to interpretation, that puts a smile on everyone's…

Heritage Baking Ellen King1
Fingerprint cookies are just one of the delicious recipes found in Heritage Baking.

Review: Heritage Baking by Ellen King

Continue ReadingReview: Heritage Baking by Ellen King

Winter is the time for baking, so it's only fitting that Chronicle Books released Heritage Baking by Ellen King just in time for holiday festivities. What's better than breads and pastries made with whole grains? This book, showing you how to do it yourself. Here at Gardenerd, we grow a small batch of heritage grains each year. So far we've grown Turkey Red, Kamut, White Sonora, quinoa, triticale, and this year, Red Fife. We usually harvest enough to make a…

Roan Mills counter
Beautiful bread from start to finish.

Field Trip: Roan Mills Bakery

Continue ReadingField Trip: Roan Mills Bakery

On a sleepy Saturday morning in early October, I drove to Fillmore, CA to meet up with a gaggle of sourdough bread bakers. Our gathering place: Roan Mills Bakery. Why? To get a behind-the-scenes glimpse of making bread from start to finish--from heritage grain to Caprese sandwich. The Bakery Roan Mills is run by Andrea Crawford of Kenter Canyon Farms (and LABB member). She and her team control ever stage, from growing identity-preserved wheat including Sonora, Red Fife, and Glenn,…

Read more about the article Podcast: Sourdough Bread with Dana Morgan
Dana Morgan, adorned in Red Fife wheat.

Podcast: Sourdough Bread with Dana Morgan

Continue ReadingPodcast: Sourdough Bread with Dana Morgan

Sourdough bread is addictive. Once you learn how to make it you want to perfect it. You gain weight testing loaf after loaf, but it's worth every pound. Because bread is the staff of life, and sourdough is a living food. This week's guest on the Gardenerd Tip of the Week Podcast is Dana Morgan of Los Angeles Bread Bakers (L.A.B.B.). Dana teaches sourdough bread making classes, and organizes events for L.A.B.B., including monthly bakes at the Westchester Community Oven…

Laugarvatn Fontana rye bread butter
Not nearly enough butter, according to our guide

Field Trip: Iceland’s Geothermal Bakery

Continue ReadingField Trip: Iceland’s Geothermal Bakery

Nothing grows outside in Iceland in the winter. The land is blanketed with snow and scarcely a twig is visible for miles. Lava rock punches through the landscape and geysers power the entire island. Iceland gets 100% of its energy from either wind, geothermal, or hydroelectric power sources. And you can swim in the runoff as a health benefit. It's another world. I'll bet you're wondering why I'm writing about Iceland. I was there last week for a scant 2…

Read more about the article Review: Mockmill Stone Flour Mill
The Mockmill fits easily onto the Kitchenaid mixer and the metal shoot is designed to dump flour straight into the bowl below.

Review: Mockmill Stone Flour Mill

Continue ReadingReview: Mockmill Stone Flour Mill

Homesteader nerd-alert: Los Angeles Bread Bakers held a Meetup at the King's Roost where Paul LeBeau of Wolfgang Mock was slated to be the guest speaker. He'd also raffle off 2 Mockmills in a free raffle, and a 3rd in an additional $5 raffle. What's a Mockmill? It's a stone grain mill that attaches to your Kitchenaid mixer (like any Kitchenaid attachment) to grind your own flour. Hold up! You mean it doesn't sit on the counter?  -- No. You…

Read more about the article Look Ma – Homemade Bread in 5 Minutes!

Look Ma – Homemade Bread in 5 Minutes!

Continue ReadingLook Ma – Homemade Bread in 5 Minutes!

One benefit of taking a long airplane trip is that a tremendous amount of reading is accomplished. During my trip to Italy - land of wonderful food and bread - I read Jeff Hertzberg and Zoë Francois's book, Artisan Bread in 5 Minutes a Day. It has changed the way I think about making bread.

Confession: I have a bread machine, and while I learned how to make bread the old fashioned way prior to getting the bread machine (*cringe* - 20 years ago), I must admit that ...

Read more about the article Zucchini Overload Solution: Zucchini Bread Cookies

Zucchini Overload Solution: Zucchini Bread Cookies

Continue ReadingZucchini Overload Solution: Zucchini Bread Cookies

There are some years that I don't plant zucchini because I'm still sick of it from the year before. This was not one of those years. Admittedly, summer squash doesn't hold my interest as long as winter squash is around, but I wanted to try a new variety of summer squash. But wait...

First let's clarify something. Summer squash grows in the summer. Winter squash... grows in the summer. The difference is in the storage. Summer squash has to be consumed during the summer, but winter squash stores through the winter (think pumpkins, ...

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