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GRIT Country Skills Series

GRIT Country Skills Series Fall 2017

The recently launched Country Skills book series by GRIT magazine is loaded with easy, healthy and do-it-yourself tips and tricks to make your life better. Whether it is making the perfect loaf of homemade bread or finally getting those backyard chickens, we have the solutions. You won’t be disappointed.

Paese:
United States
Lingua:
English
Editore:
Ogden Publications, Inc.
Frequenza:
Interrupted
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COMPRA NUMERO
6,20 €(VAT inclusa)

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6 minuti
grit.com

Featured Comment “Some people let their dough rise until it doubles, punch it down, knead it again, and then mold it into buns or shove it into a loaf pan and then let it rise again. This is absolutely fine and your bread will be fabulous. But you don’t have to let it rise twice. If you don’t feel like doing two rises, you don’t have to. ... Why do people let their bread rise twice if it’s not necessary? Flavor. I think two rises allows the yeast to further develop and spread, and the result is a more flavorful bread. But I think the bread tastes great with one rise. I don’t like extremely yeasty bread.” —Candi Johns, The Farm Barbie in “Homemade Yeast Rolls” Rural Courier Let us sort through rural lifestyle…

12 minuti
you too can bake bread

The Grit community is filled with great cooks, some of whom blog for us at www.grit.com. We’ve compiled a few of their recipes to give you a taste of the great breads they produce on a regular basis. Baking is a labor of love for many of your fellow Grit readers, and each and every one of them would encourage you to join their ranks: Baking bread is good for your health, your pocketbook, and your soul. Super Simple Flourless Egg Bread By Leigh Schilling Edwards About two years ago, I found out that I could no longer eat any gluten products. As if suddenly going completely gluten-free in my 40s wasn’t hard enough, I came to realize that a loaf of gluten-free bread was roughly four times the cost of a regular loaf.…

3 minuti
5 reasons why your bread dough doesn’t rise

Recently,several people have told me, “I can’t make bread. It won’t rise.” Despite our best efforts, sometimes flour + water + yeast doesn’t equal a tantalizing loaf of bread; it’s just a large lump of dough. Needless to say this can be frustrating. Making a loaf of bread is a commitment. We carve time out of our day to plan and mix in anticipation of something that can’t be recreated at the grocery store: a freshly baked loaf of bread, its aroma wafting through the house. Having that experience crash and burn may dissuade us from ever trying again. And that would be too bad, because chances are one of these reasons deflated your dough: Old dead yeast. Dry, inactive yeast can live for years. But if you used a packet of…

8 minuti
milling about

Who can resist a loaf of bread, warm from the oven with a slab of cheddar on top? Or whole-wheat pancakes slathered in butter and maple syrup? What about tortillas fresh off the griddle, filled with beans, rice, salsa, and sour cream? These mouthwatering temptations can be staple foods at your home, made with flour milled right in your kitchen. Choosing the best mill for your family’s needs is the first step. Considering the investment in a grain mill, an understanding of the different types of mills is important before making your decision. Grain mills come in two types: the electric impact mill that bursts the grain open, and the burr mill, which rubs the grain between two wheels of stone or stainless steel. Neither mill is better than the other; they…

9 minuti
how to make homemade flour

Whymake homemade flour? Here are a few of the great reasons to try your hand at homemade flour: FLAVOR. Freshness, which can be equated with both flavor and nutrition, is the No. 1 reason to mill flour. The moment after grains become flour is the moment of the flour’s maximum potential flavor, after which oxygen goes to work scavenging flavor molecules and degrading fatty acids. Some types of fresh flour, including buckwheat, corn, oats, and rye, are even more susceptible than wheat to fast degradation. This is no different than what happens to coffee beans once they’re ground. Many coffee aficionados wouldn’t think of brewing coffee with beans ground a week or more ago. VARIETY. With more than thirty thousand varieties of wheat in existence, you’d think options for nutritious flours would be…

14 minuti
easy, no-knead artisan bread

I used to be intimidated by bread baking. I thought it was a monumental task that only homemakers invested in ... mixing, kneading, waiting for rises, expensive stand mixers with dough hooks, etc. I hate to admit it, but I went to the grocery store and bought the mini loaves of “artisan” bread trucked in from California. My excuse for not baking bread from scratch was that I didn’t have the time, nor the fancy equipment. Enter no-knead bread — a magical mixture of flour, salt, yeast, water and time. The world of homemade, thick-crusted, moist-crumbed, real artisan bread opened up to me, and it will for you, too. After seeing a blurb about Jim Lahey’s book My Bread (W.W. Norton & Co. Inc., 2009) in a magazine, I was intrigued, and…