In this three-minute silent video, Lisa Rayner, author of “Wild Bread – Handbaked Sourdough Artisan Breads in Your Own Kitchen,” demonstrates how to knead the dough for whole wheat sourdough bread. Visit Amazon to purchase my new Kindle version. The link below takes you to the paper version. Use my index and search box below left to look up sourdough blog posts.
Flatbread is the most flavorful kind of sourdough. That’s because there is a high crust-to-bread ratio. It’s also fast to bake. When the sourdough culture has been fed flour and water several times and is ready for baking, I first save 8 oz of the culture in it’s storage jar, feed it more flour and water, and let it sit on the countertop for an hour. Then I add salt, water and my hand ground whole wheat flour to the dough and knead for about five minutes. When I make flatbread, I give the dough a bench rest to relax the gluten. Then I flatten it out and moisten the top with olive oil using wet hands. To prevent pita pockets from forming I use my Uzbeki bread stamp to poke holes in the dough after it has risen and bake the bread. My Kindle edition of “Wild Bread” is only $9.99. Also, I now have a YouTube channel. More free videos forthcoming!
My book, “Wild Bread: Handbaked sourdough artisan breads in your own kitchen” is now available on Kindle. Amazon is supposed to link the Kindle edition to the paper edition within the next 48 hours. You can buy the spiral-bound paper version here.
I have created a Facebook page with the help of my printer. I’m publishing a Kindle version of the paper book very soon. Check back for details.
Lisa makes her own peach jam while demonstrating some of the basics of water bath canning in this four-minute video. Video is silent but includes some descriptive text. Lisa Rayner is the author of “The Natural Canning Resource Book – A guide to home canning with locally-grown sustainably-produced and fair-trade foods.” This video is not meant to be a complete lesson in home canning. Canning can be fun but it can also be dangerous if not done correctly. Please educate yourself properly about canning before attempting to can your own food.
Yes, solar cookers really do get hot and cook food! My Sun Oven reaches 350°F easily. The boiling point at sea level is 212°F. The boiling point at 7,000 feet elevation is 199°F.
Fresh flour tastes sweet. Wheat germ oil goes rancid quickly. Store whole grain flour in the freezer.