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Started this discussion. Last reply by Amy Domestico Jun 17.
Started this discussion. Last reply by David Sanders Mar 26.
Started this discussion. Last reply by Craig Bergland Jan 28.
December 7, 2009 from 6:30pm to 7:30pm – Nevada Humane Society
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Been a Green since '94. Environmental activist since I was 12 and joined Friends of the Earth. I went Dem to help with the NV caucus and to support Obama from 4/07-2/08. Created the internationally recognized support group RENObama! in Jan '07
Greens Make Gains in City Council Races Across the USPosted on November 12, 2009 at 11:23am —
Call these phone numbers to stop the NV phone book from automatically coming to your house.Posted on October 1, 2009 at 12:00pm —
The Green Party of Nevada and Washoe Greens join in the national picket and boycott of Whole Foods Markets after comments made by CEO Co-Founder John Mackey in the Wall St Journal decrying Medicare for all, smearing with the lie that HealthCare reform will bankrupt America and telling us that healthcare is not a right for all Americans but a privilege for those who wor… Continue Posted on August 27, 2009 at 8:00pm — 10 Comments
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Exquisite Safaris Philanthropic Travel donates $25 per traveler to our partner Black Rock Solar. BRS provides free solar power installations to schools & hospitals across Nevada including Gerlach, Wadsworth, and UNR.
In 2008, Exquisite Safaris Philanthropic Travel raised over $1,000,000 in donations for our humanitarian & environmental partners.
With Gratitude,
David
Also, my bread will start to mold in a couple of days because of the lack of preservatives, so the extra loafs I slice up after it's cooled, and put in gallon baggies and freeze until needed. Makes great toast.
Also you can vary your recipe and use part rice flour, soy flour etc. Barley flour is a very pleasant addition, too.
Thanks for the recipe. I'll try it.
By the way, I do grind my own flour, so anytime you'd like to try fresh let me know. I solar grind it when the sun's out and generally have more than I can use.
My recipe is a bit simpler.
4C warm water.
Add to 1 tsp yeast (more yeast is faster, but the flavor doesn't develop as well I think)
Add 4 cups flour and stir well in bowl (I use plastic because it stays warmer) Cover with towel until doubles in bulk. (how long depends on how much yeast you put in. I've done overnight by putting in only a pinch of yeast, or in an hour by using 3 tsps)
When doubled add 1/3 cup oil. Stir in 4 more cups flour with 2 tsp. salt, and about 3 tsp sugar or honey, and some gluten flour if you have any. (my flour is very coarse and the addition of gluten helps it get air.) Stir as long as you can and then scoop out onto a breadboard and knead with additional flour until it stops being 'sticky'. You have some leeway here, stickier means softer bread, less sticky means drier bread I've found. Any way, I've gotten to know when the dough is ready, it just 'feels' alive.
Let rise double in bulk again, and then punch down the dough. I found if I suddenly Drop the bowl, the air comes out more completely and makes better bread. Punch the dough down 30 times, and divide into 3 parts. Put each of the parts into a buttered breadpan cover with towel and let rise a 3rd time.
Bake at 350 for about 40 minutes. Until browned on top and thump with your finger it sounds hollow.
Have baked it in my box solar oven, and it often has a hard time reaching 350, but I just let it bake a bit longer. You know it's done when the inside of the glass gets foggy from moisture release.
I'll try your recipe soon, thanks.
Craig
(FYI... yer little network system thingy went all crazy and said you commented 6 times, for the 1? Better than you going crazy? Maybe... maybe not. Cuz yer fun!)
xo
LB
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