A Low-Cost, Wood-Fired Mud Oven, Simple Sourdough Bread, Perfect Loaves
Author: Kiko Denzer,Hannah Field
Earth ovens combine the utility of a wood-fired, retained-heat oven with the ease and timeless beauty of earthen construction. Building one will appeal to bakers, builders, and beginners of all kinds, from: the serious or aspiring baker who wants the best low-cost bread oven, to gardeners who want a centerpiece for a beautiful outdoor kitchen, to outdoor chefs, to creative people interested in low-cost materials and simple technology, to teachers who want a multi-faceted, experiential project for students of all ages (the book has been successful with everyone from third-graders to adults). Build Your Own Earth Oven is fully illustrated with step-by-step directions, including how to tend the fire, and how to make perfect sourdough hearth loaves in the artisan tradition. The average do-it-yourselfer with a few tools and a scrap pile can build an oven for free, or close to it. Otherwise, $30 should cover all your materials--less than the price of a fancy "baking stone." Good building soil is often right in your back yard, under your feet. Build the simplest oven in a day! With a bit more time and imagination, you can make a permanent foundation and a fire-breathing dragon-oven or any other shape you can dream up. Earth ovens are familiar to many that have seen a southwestern "horno" or a European "bee-hive" oven. The idea (pioneered by Egyptian bakers in the second millennium bc!) is simplicity itself: fill the oven with wood, light a fire, and let it burn down to ashes. The dense, 3- to 12-inch-thick earthen walls hold and store the heat of the fire, the baker sweeps the floor clean, and the hot oven walls radiate steady, intense heat for hours. Home bakers who can't afford a fancy, steam-injected bread oven will be delighted to find that a simple earth oven can produce loaves to equal the fanciest "artisan" bakery. It also makes delicious roast meats, cakes, pies, pizzas, and other creations. Pizza cooks to perfection in three minutes or less. Vegetables, herbs, and potatoes drizzled with olive oil roast up in minutes for a simple, elegant, and delicious meal. Efficient cooks will find the residual heat useful for slow-baked dishes, and even for drying surplus produce, or incubating homemade yogurt.
A Low-cost, Wood-fired Mud Oven, Simple Sourdough Bread, Perfect Loaves for Bakers & Beginners Both
Author: Kiko Denzer
A guide to creating public art with earth presents accounts of various projects carried out by young people around the country, and step-by-step instructions on such artworks as earthen bird-houses, model villages, sculptural benches, playground structures, murals, labyrinths and sundials. Includes a simplified approach to drawing and design, as well as instructions for locating and mixing materials; collaborative methods; philosophical perspectives; and resources.
A Manual for Making Art Out of Earth
Author: Kiko Denzer
Category: Crafts & Hobbies
**********THIS IS A "SHORT," NOT A FULL-LENGTH BOOK!!!********** This booklet tells how to make the best bread in the world. And it's made from only wheat, water, and salt! You'll love this tasty, wholesome, easy-to-make bread from a tradition thousands of years old. In fact, it may spoil you for all other bread! ///////////////////////////////////////////////// Mark Shepard is the author of several books on simple living and nonviolent social change, and also on the flute. ///////////////////////////////////////////////// CONTENTS The Starter The Ingredients The Sponge The Two Things You Must Always Remember The Dough The Rising The Baking Final Facts ///////////////////////////////////////////////// A NOTE FROM THE AUTHOR I first learned to love this bread while visiting the Community of the Ark, a utopian society founded in France by an Italian disciple of Gandhi. On my return home, a friend taught me how to make the same bread -- or pretty close. Some further experimenting ended up with the method in this booklet. If you've made other breads, you'll find it refreshingly simple. No matter how much of this bread I've eaten, I've never grown tired of it.
How to Bake the Best Bread in the World
Author: Mark Shepard
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.
An In-depth Exploration of Essential Concepts and Processes from Around the World
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
Alan Watt has been a ceramic artist for 45 years and was for 20 years head of the Ceramics Department of the National Institute of Arts at the Australian National University. Since retiring he has over the past six years conducted numerous weekend workshops on how to build your own wood fired oven. This convinced him that there is a broad and growing interest in learning how to make and use a pizza or wood fired oven. So he has written this book to show how it's done and illustrated it with many excellent colour photographs and line drawings. His book explains the historical development of ovens and the physics and basic principles of oven design. There are sections on oven bases and different types of ovens ranging from low tech to high tech and the traditional brick dome oven. Then follow sections on chimneys and dampers, casting a chimney, and doors and doorways. There are appendixes on casting an arch, Forming a brick arch without traditional formwork, and casting a chimney base. Finally there's a section of recipes, with photographs of dishes which display the diversity of wood fired ovens.
Author: Alan Watt
Publisher: Rosenberg Pub Pty Limited
Creating the perfect loaf of bread--a challenge that has captivated bakers for centuries--is now the rage in the hippees places, from Waitsfield, Vermont, to Point Reyes Station, California. Like the new generation of beer drinkers who consciously seek out distinctive craft-brewed beers, many people find that their palates have been reawakened and re-educated by the taste of locally baked, whole-grain breads. Today's village bakers are finding an important new role--linking tradition with a sophisticated new understanding of natural levens, baking science and oven construction. Daniel Wing, a lover of all things artisinal, had long enjoyed baking his own sourdough bread. His quest for the perfect loaf began with serious study of the history and chemistry of bread baking, and eventually led to an apprenticeship with Alan Scott, the most influential builder of masonry ovens in America. Alan and Daniel have teamed up to write this thoughtful, entertaining, and authoritative book that shows you how to bake superb healthful bread and build your own masonry oven. The authors profile more than a dozen small-scale bakers around the U.S. whose practices embody the holistic principles of community-oriented baking based on whole grains and natural leavens. The Bread Builders will appeal to a broad range of readers, including: Connoisseurs of good bread and good food. Home bakers interested in taking their bread and pizza to the next level of excellence. Passionate bakers who fantasize about making a living by starting their own small bakery. Do-it-yourselfers looking for the next small construction project. Small-scale commercial bakers seeking inspiration, the most up-to-date knowledge about the entire bread-baking process, and a marketing edge.
Hearth Loaves and Masonry Ovens
Author: Alan Scott,Daniel Wing
Publisher: Chelsea Green Publishing
The heart and soul of classic bread baking, from master baker Peter Reinhart From whole-wheat, sourdough, and rye to pita, focaccia, and naan, this classic cookbook from expert baker Peter Reinhart shows you how to produce phenomenal bread. Reinhart details each step in the process, giving you the knowledge and confidence to create countless versions of your own. Not merely a book of bread recipes, this book is an in-depth dive into the world of bread baking, filled with highly tested formulas to take your bread game to the next level.
Master Formulas for Serious Bread Bakers
Author: Peter Reinhart
Publisher: Ten Speed Press
Since 1992 Russell Jeavons has owned and cooked at a unique restaurant in an old cottage in one of South Australia's prized wine districts. It is famous in part because it's only open on Friday nights, but moreso for its fresh, simple food cooked entirely in Russell's wood-fired brick ovens. His pizzas are renowned throughout Australia, with fine regional ingredients artfully combined atop classic, thin, wood-oven cooked crusts. Russell's Pizza is the kind of place where friends and family gather to eat within sight of the golden, glowing kitchen; where the garden is equipped with warming braziers and outdoor fire pits for chatting, relaxing, and munching. It is an atmosphere that many of us covet for our own homes—an outdoor space where we can come together on cool nights for warmth, fun, and good food. The first part of Your Brick Oven is a step-by-step guide that takes readers through the stages of building an oven, from choosing the site to firing up for the first bake. Part two explains how to cook in the oven with invaluable tips for brick oven cooks, with recipes for sour dough bread, thin-crust pizzas, traditional roasts, fruit tarts, and sinful cakes and pastries.
Building It and Baking In It
Author: Russell Jeavons
Publisher: Da Capo Lifelong Books
Earthen walls have always been a part of Japanese culture. Due to habits of aesthetic interpretation, few people realize that all of Japan's castles, temples and tea houses are maintained using their traditional methods. Clay, sand, straw and other natural fibers, seaweed, wood and bamboo. These natural materials are used to make the Japanese earthen wall. Along with a wide variety of makes and models of trowels, extensive time-tested techniques are used to create beautifully appealing atmospheres out of earth. These can be incorporated into todays world-wide green building movement to create a better balance between ourselves and our living environment.
A Glimpse Into Their Tradition of Plastering
Author: Emily Reynolds
Publisher: Createspace Independent Pub
The child of an alcoholic father and an eccentric artist mother discusses her family's nomadic upbringing, during which she and her siblings fended for themselves while their parents outmaneuvered bill collectors and the authorities.
Author: Jeannette Walls
Publisher: Simon and Schuster
Category: Biography & Autobiography
Wood fire oven.
Author: Tom Jaine
Publisher: Prospect Books (UK)
A Step-by-step Guide
Author: Adam Weismann,Katy Bryce
First published by Yankee Magazine in 1977, this book remains the authority on how old-time brick ovens were designed and used. The book explains the evolution of the brick oven from the 17th through the 19th centuries, out lines the basic points to consider in building such an oven today, and describes in detail construction of a brick oven, ash pit complex, including the tools required, procedures to be followed, types of brick and mortar, lintels and doors, plans, dimensions, and actual brickwork, graphically illustrated with photographs, diagrams and drawings. Also covered is how to heat and use such an oven, once built. Richard M. Bacon has written numerous articles for such publications as Yankee Magazine and the Sunday New York times. He also wrote The Yankee Book of Forgotten Arts, Simon & Schuster, 1978.
How to Date, Renovate Or Use an Existing Brick Oven, Or to Construct a New One : a Practical Guide
Author: Richard M. Bacon
Publisher: Alan C Hood & Company
Pip and her twin brother, Tim, awaken an alchemist's son from a centuries-long slumber when their family moves to an old English country estate, and he enlists them in the fight against an evil alchemist who seeks to create a homunculus.
The Alchemist's Son
Author: Martin Booth
Publisher: Little, Brown Books for Young Readers
Category: Juvenile Fiction
Author: Lise Boily,Lise Boily-Blanchette,Jean François Blanchette
Publisher: National Museum of Man
Category: House & Home
For 30+ brand-new recipes and expanded ‘Tips and Techniques', check out The New Artisan Bread in Five Minutes a Day, on sale now. This is the classic that started it all – Artisan Bread in Five Minutes a Day has now sold hundreds of thousands of copies. With more than half a million copies of their books in print, Jeff Hertzberg and Zoë François have proven that people want to bake their own bread, so long as they can do it easily and quickly. Crusty baguettes, mouth-watering pizzas, hearty sandwich loaves, and even buttery pastries can easily become part of your own personal menu, Artisan Bread in Five Minutes a Day will teach you everything you need to know, opening the eyes of any potential baker.
The Discovery That Revolutionizes Home Baking
Author: Jeff Hertzberg, M.D.,Zoë François
Vanilla can be a delicious flavor, but wouldn't it be exciting to add some new spices into your bedroom--and beyond? Perhaps you have read the Fifty Shades trilogy, followed the sexual adventures of Christian and Anastasia, and are yearning to discover the world of kink and BDSM. Did something deep inside you stir when Christian used a crop on Ana? Maybe your arousal spiked when he strapped her ankles to the spreader bar. Or better yet, your closet is full of handcuffs and blindfolds, but now you are ready to push your limits and probe beyond sensory deprivation. Whether the scenes of Fifty Shades sent your mind blazing and your pulse racing, or it's merely time to step up your play and learn some new techniques, consider this book your personal erotic tour guide. Whether you're new to kink, curious about BDSM, or just exploring an exciting and familiar environment, it won't be long before you're enjoying some of the most mind-blowing sex you've ever had. Fifty Shades of Passion: An Erotic Guide to Exploring Fifty Shades with Your Lover provides a comprehensive variety of tips, techniques, and toys to play out all your sexual fantasies: * "Blow By Blow" sections offer steamy step-by-step guides to talking dirty, bondage, spanking, cropping, flogging, and all the juicy details in between. * From introductory to advanced levels, uncover the world of role play, dress up, sensation play, and sensory deprivation. * Are you a dominant, a submissive, or a switch? What exactly do these terms mean and how do they translate into the bedroom? * If you're considering erotic toy and accessory options, discover how materials and sensations vary and learn the best resources for purchasing adult toys, role play costumes, and everything else you need to furnish your sexual playground.
An Erotic Guide to Exploring Fifty Shades with Your Lover
Author: Hyacinth Books
Publisher: Hyacinth Books