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Author Archives: dcarmack
Don’t Waste Your Starter
Last weekend we made pancakes for the granddaughters and we used some waste starter to flavor the batter. We made more batter than we needed, because that was what the recipe called for, so I saved the leftover in a … Continue reading
Nobody Cares
The truth about sugar has been known my entire life. It is not news to me that sugar and sweets are fattening. We all know that. We all have always known that. This is not news. The thing that IS news, however is that eating fat is NOT fattening. Continue reading
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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
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
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
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
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
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
A Journey of 1000 Miles Begins with…
…A Starter. I guess that should more correctly be, “A journey of 1000 loaves begins with a starter.” Three days ago I wetted flour, just regular King Arthur all purpose flour with an equal amount of water to begin my … Continue reading
One Small Change at a Time 