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Showing posts with label Kitchen. Show all posts
Showing posts with label Kitchen. Show all posts

Wednesday, September 11, 2013

A sourdough variation

Rye flour and water starter, photo by Michael McKinney
 I have been following the Thom Leonard sourdough recipe from Artisan Baking Across America.  The recipe begins with a simple rye flour, mixed into a levain, and builds off of three or four subsequent mixtures of General Purpose flour and Bread Flour.  The recipe is notable in its lack of yeast, which I added, as well as raisins and walnuts.


Sourdough Levain, Photo by Michael McKinney

Risen Sourdough Raisin Walnut dough.  Photo by Michael McKinney
 Artisan Baking across America: The Breads, the Bakers, the Best Recipes
Finished bread.  Photo by Michael McKinney

Saturday, August 25, 2012

Review of Bottomfeeder, by Taras Grescoe

BottomfeederBottomfeeder by Taras Grescoe

My rating: 4 of 5 stars


It reminded me that the slowest fish of all - even when it happens to be very swift indeed - is always the one you catch yourself. Grescoe

Taras Grescoe makes a lot of really good statements in this collection of essays, organized around the depleting of protein, (fish), in the collected oceans and seas of our common environment.  The impression he makes is that each of us is responsible for addressing the topic as a verifiable and accountable issue, one that is only capable of being remedied with active and persistent questioning. 
In seeking new forms of protein, he ascertains the methods that have been used have not only overfished and depleted resources that were seemingly inexhaustible, new methods developed to compete with a greater demand have caused more damage to the environment, yielding more bycatch and greater quantities of smaller and smaller fish.
These ideas are echoes of other writers and other essayists, political campaigns and a variety of non-profit organizations who seek to further various initiatives and ecological awareness issues - where Grescoe separates his writing is the first hand accountability he implores the reader to take, using his own experience as a suitable example. 



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Monday, July 30, 2012

Oatmeal Cranberry Bread



I threw together some disparaging elements in my kitchen today - a little ground oatmeal, some Almond meal, honey, Organic Wheat Flour, Organic Bread Flour, Kosher salt, dried cranberries and voila.  Bread, good enough to eat.