How to Bake Without Baking Powder

How to Bake Without Baking Powder:

Modern and Historical Alternatives For Light and Tasty Baked Goods

By Leigh Tate

Baking powder is a staple item in most kitchens, yet it is not as necessary as we sometimes think it is. How To Bake Without Baking Powder discusses other options: from making one's own baking powder to the numerous alternatives to be found at the home baker's fingertips. The recipes and science behind them will be of interest to homesteaders, preppers, do-it-yourselfers, homeschoolers, living historians, and historical re-enactors.

Leigh Tate has always loved living close to the land. From the back-to-the-land movement to the modern homesteading movement, the agrarian lifestyle is the one she says feels like home. She and her husband currently homestead five acres in the foothills of the Southern Appalachians. Their vision is to become as self-sustaining as possible by stewarding their land, animals, and resources. Leigh's homesteading activities include gardening, food preservation, foraging, raising goats, chickens, and guinea fowl, herbs, cheese making, permaculture landscaping, spinning, weaving, knitting, sewing, quilting, natural dying, soapmaking, wood cookstove cookery, and renovating their old 1920s farmhouse.

Download it to your favorite device here

Baking Real Sourdough Bread

Baking Real Sourdough Bread

By The Artisan Bakery School

Written by two passionate artisan bakers and teachers, this book dispels the myth that sourdough is difficult and time-consuming to make. It shows how to fit regular baking into even the craziest lifestyle by using an ordinary fridge and the principle of retardation – or ‘slo-mo’ dough.
Packed with clear explanations and helpful photographs the book shows:
* The Seven Steps to creating truly exceptional artisan loaves
* How to create, manage and maintain a wild yeast leaven
* How to choose and use the best flours
* The secrets of long fermentation
* Tips on improving the look, taste and texture of your loaves.
* Insights on managing the three T’s: Timing, Temperature and Technique
* How to bake sourdough that tastes the way you want it to – from milky to truly tart
* Includes original recipes from The Artisan Bakery School.
A handbook for anyone reaching for a real life-skill.

Learn more here 

Dad's Apple Pandowdy

By M. K. Albus

When I was growing up, oh so many years ago, my father quite often mentioned something he called, 'apple pandowdy.' Like most people way back then, my family ate dinner together at the dinner table. When it was time for dessert after finishing a meal, my dad would lean back in his chair and say, "Okay, now I'm ready for some apple pandowdy."

 Whenever he said this all of us kids would laugh. Of course, we had no idea what apple pandowdy was. Our mother never once served it. She either did not know how to make it or did not care to make it. So, despite not knowing what apple pandowdy was, we kids laughed and it was basically because 'pandowdy' is s funny sounding word. I suspect that is why our father kept mentioning it. He loved words and he loved making people laugh using words. For all we knew, apple pandowdy was something he made up.

After growing up and leaving home I never thought about apple pandowdy again and I never heard it mentioned by anyone until the other evening while dining out. It was an older gentleman sitting at the next table who said it. I was not listening to the conversation at the next table so I have no idea what context the man used the term in. But my ears picked up the two words, 'apple pandowdy' as though the gentleman had yelled them. I had not heard those two words in over forty years and hearing them again was like hearing an alarm go off.

Maybe my dad was not making it up.

So I did some cyber sleuthing to find out just what the heck apple pandowdy was and I found out that it was once a very popular dessert in America many years ago. My father grew up in Pennsylvania and that is why he called it, 'apple pandowdy.' If he had grown up in South Carolina he would have called it, 'brown Betty.' Apple pandowdy and brown Betty are essentially the same thing.

So I finally learned what apple pandowdy is. It is a dessert utilizing old stale bread layered with apple slices sweetened with brown sugar or molasses. It is a dessert made with what was usually on hand in the kitchens of America in the 1800's and early 1900's. No doubt my father had eaten plenty of apple pandowdy as a kid.

But to this day I have never eaten it. Oddly, I have no burning desire to. Perhaps I subconsciously fear that actually eating apple pandowdy will change the memory of the name burned into my noggin. Perhaps when I hear the term, 'apple pandowdy,' I would rather think about my father and luxuriate in the memories of him making us all laugh than think about an actual food.


© Copyright by M. K. Albus. All Rights Reserved.

See other articles by M. K. Albus: Using Roses in the Kitchen - The Wonders of Kale - Dogs and Nuts Are Not a Good Mix - A Taste of Paprika - Food and Vibration

Einkorn: Recipes For Natures's Original Wheat

Are you a food history buff? Do you have problems with gluten?
There is great information here:
Einkorn: Recipes For Nature's Original Wheat

The History of White Flour

Quite a history for a simple white powder:

The History of White Flour

The History of French Toast

By White Feather

What we call French toast today has nothing whatsoever to do with the country of France. The practice of frying bread that has been soaked in eggs and milk originated in the Roman Empire long before France was ever a country.

In the 1400's this dish was very popular in England and it was called, "pain perdu," which meant, "lost bread." It was called 'lost' because old stale bread was used.

According to culinary legend this dish did not get the name, 'French Bread,' until 1726 when an innkeeper from Albany, New York served it. The innkeeper's name was Joseph French and on his menu he named the dish after himself. It's been called French bread ever since.

So what do you like to pour over your French toast? Melted butter? Maple syrup? Cream cheese? Ketchup? What do you like to eat along with your French toast? How often do you eat french toast?

Also by White Feather: What is Totopoca?

What's the Difference Between Whole Wheat Bread and Whole Grain Bread?

Don't be fooled by labeling. Learn the facts:

What's the Difference Between Whole Wheat Bread and Whole Grain Bread?

What's the Difference Between Whole Wheat Bread and Whole Grain Bread?

By Lynne Evans

There are differences between definitions of whole grain bread and whole wheat bread on the two sides of the Atlantic, although the basic difference is the same.

Whole grain bread is made with whole grain flour. This means that all the grain is retained, the bran which is the outer layer of the grain; the endosperm which is the middle layer of the grain and the germ which is the inner layer where the seeds begin to sprout. During the refining process no part of the wheat or other grain is lost. This type of bread is therefore the most nutritious.

Whole wheat bread in the US may have been refined almost as much as unbleached white flour. In other words, the bran and germ may have been lost. Whole wheat bread may be referred to in the UK as whole meal bread. In this case nothing has been removed during the milling process, and the same goes for the whole grain bread, which will be wheat, rye or pumpernickel bread in Europe. These breads are dense and full of fiber and nutrients. In North America, whole grain bread is usually whole wheat bread.

In North America the labeling is tricky to decipher on brown breads. For example, in Canada you need to look for whole wheat flour or wholegrain wheat flour as whole-wheat alone can mean that up to 70 percent of the wheat germ has been removed. As the germ contains the phytonutrients with the most antioxidant properties (antioxidants will combat the free radicals which damage healthy cells and may cause cancer), you are losing out on some health benefits if the germ is not in the bread.

If you see "enriched" or "bromated" on the bread label, it will not be wholegrain or whole wheat. If you see wheat flour on the label this does not indicate what type of bread it is, other than it came from wheat. You cannot tell from this if there is any germ left in the product. However if the label says whole wheat flour or wholegrain wheat flour, then this is what the product contains.

There is now the Whole Grain Stamp which can be found on some but not all breads. Look for the official symbol and the Whole Grain Stamp. The 100 % stamp indicates that there is a full serving or more of whole grain in each labeled serving of the bread. The basic whole grain stamp indicates that there is at least half a serving of whole grain in each serving as labeled.

Whole grain flour and whole grains in our diets have been linked by researchers to a reduction of cancers, notably colon cancer, as they are high in fibre content. These whole grains also help to reduce the risk of heart disease it is thought. Whole grain breads are good for people managing Type-2 diabetes with their diets, as they do not cause a significant spike in blood glucose levels. Whole grain breads are absorbed into our systems more easily than other heavily refined products. They also contain more dietary fibre than other breads, which means that they help to prevent constipation which can cause piles and possibly contribute to colon cancer.

Whole grain breads contain the B-complex vitamins, B1, B2 and B3 as well as vitamin E and the minerals; iron, potassium, zinc and copper, along with other phytonutrients.

Read the packaging and list of ingredients carefully when looking for whole grain bread. If whole wheat flour is the first ingredient on the label, it is likely to be just that, with nothing removed. However there is no absolute guarantee of this. On the other hand, if it says 100% whole wheat then it will be.

Check the list of ingredients carefully if you are looking for whole grain bread, or 100% whole wheat bread. Your best bet is to look for the 100% Whole Grain Stam

By Lynne Evans Herbs-TreatandTaste - If you enjoyed this article why not visit this website and find out what different types of oats and barley are too? The site contains a lot of information about the food we eat and the herbs and spices we use in our food. There are also recipes and information about medicinal plants. It's only a click away and you might find some interesting facts that will inform your eating habits. Click the link and see for yourself.

Article Source: EzineArticles

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Peter Reinhart's Whole Grain Breads: New Techniques, Extraordinary Flavor, by Peter Reinhart. We know whole grain breads are better for us, but will we actually eat them, much less take time to bake them? Yes, says beloved baking instructor Peter Reinhart, but only if they are very, very good. So Reinhart, with his decades of experience crafting amazing artisanal breads, has made it his mission to create whole grain breads that are nothing short of incredible. Written in Reinhart’s famously clear style and accompanied by inspiring photographs, these recipes were perfected with the help of nearly 350 testers....More

Baking Great Artisan Bread

by Dael Leathe

Artisan bread has been considered one of the best breads ever invented, made without any chemicals and very few basic ingredients, these breads are by far superior to most. Flour, water, salt and yeast are the main ingredients in making bread. Although other ingredients may be added according to what type of artisan bread you wish to make. Some have added onions, cheeses. Artisan breads are found to be more flavorful, since bakers use only the best ingredients, but they do have a short shelf life and should be eaten within a couple of days or you can put it in your freezer immediately after purchase, for use at a later date.

There are many types of artisan breads; you have French bread, fococcia, deli rye and more. One of the secrets of artisan bread is the way it is prepared and baked. Artisan bread is handmade; you may use a mixer for the kneading process but the rest, like shaping or dividing the dough, must be done by hand. Artisan breads are not made in conventional ovens but are baked on a stone, which helps to give it that delicious crispy crust everyone loves. Artisan breads have been used to make pizzas, submarine sandwiches, croissants and Italian loafs stuffed with cheeses, olives, and Italian herbs. Another example of delicious Artisan bread is the fabulous chocolate bread, filled with chocolate chips and cocoa.

Even if you do not have local bakers to supply you with freshly baked artisan breads, you can still enjoy this delicious bread at home. You can make it yourself, right in your own kitchen. Start with your basic bread recipe, and you may add ingredients of your choosing, such as olive oil, honey, etc. But remember, if you add a liquid ingredient this adds hydration to your dough, but this could make your dough easier to handle when it comes to the kneading process. If you want firmer dough to work with let it set for 15 or 20 minutes. The kneading process of bread making involves kneading and folding the dough numerous times until it achieves a consistent, smooth outer texture. Afterwards, you want to place the dough in a well oiled bowl, over it with a warm cloth, place it in a warm place and let it rise until it's about doubled in size. But if you want to experience its full flavor, let the dough rise slowly, by putting it in a cooler area. After it has risen, remove from bowl and separate into the amount of loaves you prefer, place in baking pans and cover to let it rise once more to twice its size.

Now you're ready to bake your loaves of delicious homemade artisan bread. Before you bake, it's good to preheat your oven to the desired temperature called for by your recipe. After bread is done baking, remove from oven and set out to cool before slicing. Perhaps the easiest part of bread making nowadays is finding a recipe. Afterall, thanks to the internet, we have literally thousands of recipes at our disposal. Of course, choosing the right recipe for you takes some experimenting. No matter what kind of bread, any bread that is home made is sure to taste better and more natural than its counterpart in the supermarket. There may be a bit of work to preparing bread at home in our own kitchens, but once you bite into that delicious loaf of artisan bread, you'll see it was worth the extra effort.

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For more ideas on how to make great bread, please visit bread-making.net. For some great bread baking tips, please visit breadbaking.net

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Unlock Your Inner Chef With Dinner From the Movie, 'Burnt'