New Facebook page & Kindle edition for Wild Bread sourdough cookbook

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.

Making & canning peach jam safely

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.

The Natural Canning Resource Book – A guide to home canning with locally-grown, sustainably-produced and fair trade foods By Lisa Rayner

Boiling pinto beans in a solar cooker

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.

	The Sunny Side of Cooking: Solar cooking and other ecologically friendly cooking methods for the 21st century By Lisa Rayner

I grind my own whole wheat flour

Fresh flour tastes sweet. Wheat germ oil goes rancid quickly. Store whole grain flour in the freezer.

Wild Bread – Handbaked sourdough artisan breads in your own kitchen By Lisa Rayner

Kneading sourdough bread dough is easy!

 

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.

Wild Bread – Handbaked sourdough artisan breads in your own kitchen By Lisa Rayner

Blue corn pancakes for Christmas dinner

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.

My newest book is about weaving

When I’m not baking, cooking and gardening, I’m often weaving. I have published a 20-page, full-color booklet as both an instant digital download ebook and as a printed booklet called The Mermaid Scarf Pattern & the Freeform Overshot Technique. The booklet is for sale in my Etsy shop.  I wove my Mermaid Scarf on my 25-inch-wide Schacht Flip rigid heddle loom. Handwoven magazine published my short article on my Mermaid Scarf and put the scarf on the magazine cover of the Nov./Dec. 2015 issue.

From my booklet: Do you wish you could weave fabric with complex Jacquard-like patterns? Do you like tapestry motifs, but want to weave wearable, drapeable cloth? You can weave such fabrics on any loom, from rigid heddle looms, backstrap looms, and even full size inkle looms, to simple shaft looms, multishaft table and floor looms, and dobby looms using the freeform overshot technique.

This booklet contains:

• Close-up photographs of the back of my Mermaid Scarf showing design detail.

• A description of my creative process and reinventing freeform overshot.

• A detailed, easy-to-follow description of how to weave a Mermaid-style scarf.

• Excerpts and photographs from blog posts I wrote while I was weaving the scarf.

• Directions on how to apply the freeform overshot technique to any weaving project.

• Photographs of freeform overshot scarves and comments from five other weavers.

• How to use weaving software to design freeform overshot patterns.

• How to weave freeform overshot-style patterns on a dobby loom.