Monthly Archives: March 2016

Getting it Down

I am getting the hang of making bread. This weekend I made my fourth dough, tweaked some things, figured out some places in my workflow that still need some work. To recap, last time I made bread it was from a … Continue reading

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Practically a Failure

Baked the two loafs of bread that came from the dough that I made last weekend. If you recall, I accidentally doubled the amount of salt in my recipe, hence I ended up doubling the recipe to catch up. After … Continue reading

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Success, With Comments

After last week’s “trial loaf” that contained monoculture active dry yeast, though no sugar, and a modified recipe that was supposed to contain salt but did not, I have tried again and have it on reliable report that I have … Continue reading

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ADHD and Diet

Reading the papers this morning I come across an article in the New York Times, “Is It Really A.D.H.D. or Just Immaturity?” The article describes research in Taiwan that tries to distinguish between the incidence of ADHD suffered by children who enter … Continue reading

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Here is the Headline…

…The Longer You Work, the Greater Your Risk for Heart Disease According to the underlying article, which is based on this study, “Working 75 hours or more doubled the risk for a cardiovascular problem — angina, coronary heart disease, hypertension, … Continue reading

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Nope

My starter culture of wild yeast and bacteria are not strong enough yet to make bread without Reinforcement. I had to add 2 teaspoon of active dry yeast to my leaven this morning, because my leaven tablespoon would not float–wasn’t … Continue reading

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Tonight I Begin

Tonight I will start the process of making fermented bread tomorrow. My starter is growing on top of my refrigerator. I have five pounds of self-ground wheat to work with. I have a plan. Tonight I will create my leavening. … Continue reading

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