Win a copy of Keeping Bees with a Smile this week in the Honey Bees forum!
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com private forums all forums
this forum made possible by our volunteer staff, including ...
master stewards:
  • Nicole Alderman
  • Mike Haasl
  • Anne Miller
  • Joylynn Hardesty
  • Pearl Sutton
  • paul wheaton
  • r ranson
stewards:
  • James Freyr
  • Devaka Cooray
  • Jocelyn Campbell
master gardeners:
  • Steve Thorn
gardeners:
  • Ash Jackson
  • thomas rubino
  • Jay Angler

!! Jen’s Boot Camp and Allerton Abbey Experience

 
pollinator
Posts: 1082
Location: Meppel (Drenthe, the Netherlands)
304
hugelkultur dog forest garden urban cooking bike
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
You are all doing well, don't you?
When I see news reports here on the situation in the USA they only show New York. Live in the mountains of Montana probably is very different from that big city!
 
gardener
Posts: 710
Location: Wheaton Labs
426
foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Chris,

If you’re looking at the green stuff on the Abbey roof and mass, unfortunately that is mulch (conifer branches from junkpoles) and not growies, but we do want to have plants growing there soon!
 
Jennifer Richardson
gardener
Posts: 710
Location: Wheaton Labs
426
foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Inge,

We have all been sick, but we are hanging in there—we have plenty of food and plenty to do when we have the energy. Thanks for checking on us!
 
pollinator
Posts: 851
Location: Federal Way, WA - Western Washington (Zone 8 - temperate maritime)
58
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks for Inge's answer... I think a lot of us are wondering how your coping with the physical downer.... (prayer/intentions at you all [and, of course, for everyone else, everywhere, dealing with the same :)  ox
 
Jennifer Richardson
gardener
Posts: 710
Location: Wheaton Labs
426
foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
  • Likes 4
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Nancy,

It has definitely been a little stressful to be down right as we are beginning spring planting, with lots of fencing projects that need to be completed, etc., but mostly we have just been working to the best of our capacity and being gentle on ourselves. We have been getting some design and planning work done, and I have been working on indoor projects like the window quilts since being outside much gives me a chill and hurts my lungs. Orin has been a champ about carrying the workload as the only healthy person, and Josiah has been doing a lot of heavier work (like fencing) despite being sick. Hopefully things will start gaining forward velocity this next week!
 
Jennifer Richardson
gardener
Posts: 710
Location: Wheaton Labs
426
foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
  • Likes 6
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
With all of us sick, I have been making some recipes from this free herbal medicine mini-course lately:

https://www.medicinelodgeranch.com/products/free-herbal-medicine-making-mini-course

Today I made golden milk (picture and recipe below).

I really want to take her full herbal medicine making course:

https://www.medicinelodgeranch.com/products/herbal-medicine-making-premium

But my bank account is below the threshold I try to maintain, so I am being good and restraining myself from buying the course for now.

However, I thought I would share for anyone who’s interested. The full course is normally $350 (ouch!) but I have a 50% off coupon that’s good for until April 10th, making it only $175. The code is HEALTHYATHOME for anyone who would like to use it, and it’s not limited to one-time use, so feel free.

(BRK Day 78)
A26DD91B-C452-488A-872E-74106228673D.jpeg
Josiah and his guitar crashed on the Fisher-Price house sofa
Josiah and his guitar crashed on the Fisher-Price house sofa
23BB1991-5F25-4CD6-BC72-E13B2C0786B2.jpeg
Beginning the second window insert
Beginning the second window insert
7D72FCDA-1C0C-4271-B5B5-4F16A1E46D55.jpeg
Golden milk
Golden milk
38D0F9E6-DEB5-4EAF-B9A4-770AFA38AC73.png
Recipes for thyme honey and golden milk
Recipes for thyme honey and golden milk
 
Jennifer Richardson
gardener
Posts: 710
Location: Wheaton Labs
426
foraging books wofati food preservation cooking fiber arts building writing rocket stoves wood heat woodworking
  • Likes 9
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Here is a video of Josiah explaining the quick sourdough sandwich bread method he has been using to make bread for all of us lately:



(BRK Day 79)
1310A2CC-A64F-4953-85D9-44E9CB4F02DC.jpeg
Picture of the finished bread
Picture of the finished bread
 
pollinator
Posts: 190
Location: North Texas, Dallas area suburbs, US zone 8
85
hugelkultur kids purity cat forest garden fungi books cooking medical herbs homestead
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
So really just flour and water?  No salt at any stage?

Also, did I understand you just have that one bowl--like, not a separate one for "starter only"?  So, that's all the starter; you mix more flour/water in to get make bread; then you just conserve some in the same bowl to start the next batch?   (I think you said in another post that Josiah is making this bread almost daily?)
 
nancy sutton
pollinator
Posts: 851
Location: Federal Way, WA - Western Washington (Zone 8 - temperate maritime)
58
  • Likes 1
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Thanks!  and, of course, more questions:  this looks like whole wheat flour?   how much reserved to continue fermenting, as more starter?  and is it left at room temp for one day, til next days' addition of flour/water for more loaves?  And is this pic of the preheated glass pan bread?  And... if you take a break, does starter go into fridge?.. and last forever? or need halving, an 'feeding' with fresh flour/water?  and... well that's all I can think of now :)   Thanks :)   (Oh, another one... if the pans were left at room temp, say for an hour, would more rising happen?... or just over-proofing and collapse... ?
 
pollinator
Posts: 149
Location: Wheaton Labs
301
  • Likes 10
  • Mark post as helpful
  • send pies
  • Quote
  • Report post to moderator
Jen asked me to drop by and clarify the bread technique, so here's the details.

I keep a sourdough starter in a quart mason jar on the counter at room temp. I try to at least double this in size every day to keep it active, which can get to be a whole lot of starter very fast if you don't use it at least every other day to bake bread or make pancakes or something. If you aren't baking very often it can always be kept in the fridge and fed less aggressively.

For making 2-3 three loaves of the no-knead sandwich bread, I like to use 3-4 cups of very active starter. I usually only reserve a drop or two of the starter in the mason jar, this is because occasionally increasing the sourdough starter 10x will select for organisms that colonize new flour rapidly, this will give your bread and pancakes more loft.

I don't measure hardly anything anymore because I have done this so many times. I find that to make delicious 100% whole wheat bread, I like to have the saturation ratio close to 100%. This means equal weights of flour and water. I don't usually weigh my ingredients because I know what 80-100% saturation looks and feels like. Its still relatively liquid, but if your culture is active enough it will still develop elasticity and be able to actually rise.

So I pour my starter in a big bowl in the morning and add a bunch of flour and water to bulk it up, keeping it a little on the wetter side so that I can add more flour later. Then I let it sit until lunch.

At lunch time I add 1-2 tsp of salt, and the remainder of the flour, and then let it sit until the end of the workday.

At 5 pm I preheat the oven with the glass bread pans in it, and or, pour the dough into the steel bread pans to rise until the oven is preheated.

bake for 40-60 minutes. Presto. about 10 minutes of active work.

cheers.

 
Check your pockets for water buffalo. You might need to use this tiny ad until locate a water buffalo:
Rocket Mass Heater Plans: Annex 6" L-shaped Bench - now FREE for a while
https://permies.com/wiki/138231/Rocket-Mass-Heater-Plans-Annex
reply
    Bookmark Topic Watch Topic
  • New Topic