I’m wearing one of my handwoven tunics. In this second video I talk about how I became a vegetarian in college. I later interned for Farm Sanctuary taking undercover videos in Pennsylvania stockyards. Watching the horrific abuse made me a vegan. I also talk about my early effort to write a cookbook based on foods that grow well at high elevation. Finding a word-processor in a dumpster was a big help to creating the first edition of my book, Growing Food in the Southwest Mountains (now in its fourth edition). I also discuss how I became interested in baking sourdough bread. I explain the feeding schedule for my sourdough starter and show off my Lehman’s grain grinder
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!
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.
Here in the Southwest, Hopi-bred blue corn is a staple food. Blue cornmeal makes the most delicious pancakes. Sourdough pancakes are very easy and the sourdough adds an even greater depth of flavor. Of course, my pancakes are vegan.
Santa Fe resident, vegan, and bicycling advocate Jackie Shane baked these sourdough whole wheat/rice bread loaves and took their picture. She says, “Got the idea from Sandor Katz author of Wild Fermentation, and the awesome starter from Lisa Rayner, who authored Wild Bread.”
My wife loves roses. She is growing two plants for their flowers, especially their scent, in containers on the south side of our house in an especially warm microclimate. Roses are marginal here. She’s been putting the roses in the garage on especially cold nights for the last month. Older rose varieties, like Rugosa roses and wild rose species, handle our cold spring nights at 7,000 feet better; some have large rose hips (rose fruits) that make excellent tea and can be preserved for jelly/jam.