Comments on Casaubon's Book: 52 Weeks Down: Week 3: Make It Yourself

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2009-05-25T18:35:12.827-07:00

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Wonderful series that you have begun with this! I'...

2007-05-18T09:57:00.000-07:00

Wonderful series that you have begun with this! I'm with you all the way, even making a report about it on my blog; off course with links to yours. I'm curious to see where you might lead us.

I'd add to this -- or maybe it'd be a good suggest...

2007-05-16T08:44:00.000-07:00

I'd add to this -- or maybe it'd be a good suggestion for next week -- that one of the best things you can do in addition to making things is learn to fix things. There's so much surplus stuff out there that often it's cheaper, easier, and more environmentally sensible to fix an existing thing than it is to make something from scratch.

I made the bread today--as I type this my kids are...

2007-05-15T14:18:00.000-07:00

I made the bread today--as I type this my kids are eating slices topped with big slabs of butter!

The recipe was easy to follow and kneading the bread was actually fun (got to work out a little bit of aggression, what a plus!). One thing though--I might have missed it, but you didn't state how much salt to use. I guessed, and the bread came out great, but I was just curious.

--Loretta

Thank you so much ... I'm going to try everything!...

2007-05-15T08:00:00.000-07:00

Thank you so much ... I'm going to try everything! I'm in Australia where we still haven't signed Kyoto either and I'm so inspired by all the blogs I'm discovering that I've started one here too. We have an election coming up this year and everyone is throwing themselves at doing something about it. I've quoted your Eichmann blog and on my newish blog I'm committing to one new personal and one political action a day ... thank you so much for your inspiration

I just found this blog a few days ago, and I have ...

2007-05-15T04:50:00.000-07:00

I just found this blog a few days ago, and I have to say, you're one of the clearest, funniest writers on sustainability/peak oil I've found. You spare no one's feelings or security in telling us how doomed we are, yet most of the time, it makes me want to go plant a garden rather than hiding in the corner.

And this last post has inspired me to finally really learn how to make bread without the bread machine. Lately I've been experimenting with flatbread and dumplings (I hadn't realized the same dough works well for both), and now the house is filled with somewhat unnerving quantities of whole-wheat bread and little filled buns (how much bread does the Joy of Cooking think people eat??) :-) I'll have to try that cracker recipe sometime.

Hi - great tip - I was just thinking the other day...

2007-05-15T00:44:00.000-07:00

Hi - great tip - I was just thinking the other day I cook all our own dinners and sweet snacks but don't have any cracker recipes - Ill be trying the gruel!

Mom of Many, You definitely have my sympathies. E...

2007-05-14T15:42:00.000-07:00

Mom of Many, You definitely have my sympathies. Eli, my eldest is autistic, and while he's a very, very good eater by any standard, he also has strong food passions, some of which are packaged foods, and he simply doesn't understand why he can't have them. We can cut back, but we've not been able to eliminate them without causing him severe stress and misery.

(For those without children with autism, many autistic children have strong sensory issues with food, and the word "conservative" doesn't even begin to describe how autistic kids feel about change ;-))

Eli's purchased things are popsicles, cheerios and apples every day of the year. We buy apples by the bushel, but it is usually too warm to store most by about May 1, so we buy out of season fruit (it is still local, though, since a local orchard cold stores it), cheerios and sugar-and-red-dye popsicles (sometimes.) I make juice popsicles, but the sugary commercial ones are, shall we say, a potent motivator ;-).
Anyway, my sympathies on that one -I really do know what you mean.

If anyone out there knows how to make something that tastes like cheerios, I'd be interested.

And Mimi, thanks for your point about yeast. I've made sourdough before, but not non-sour yeast (which we buy in bulk, not in packages - I forgot to change the measurements in the bread for bulk yeast - it should read ...or two tablespoons). But I'll definitely try your yeast! Cool.

I was only thinking today about saving energy and ...

2007-05-14T14:05:00.000-07:00

I was only thinking today about saving energy and ways to reduce items that need to be recycled. I have a daughter who is autistic and she only eats certain things but they are things that bring a lot of packaging with them. She likes to eat plain cup cakes,bread and crisps so I thought that I would try making my own bread and cakes and try and cut down on crisps and buy her Pringles but less often. The Pringles packets are made from recycled materials but can't go to the recycling but my daughters school loves them and they must be better than huge amounts of crisp packets which you can do nothing with.

Oops! The URL got cut off. The starter is at www...

2007-05-14T13:19:00.000-07:00

Oops! The URL got cut off. The starter is at www.epicurious.com. Do a search for proto dough (I love that name!)

Enjoy!

Hi Sharon,Great post! I just wanted to add that i...

2007-05-14T13:17:00.000-07:00

Hi Sharon,
Great post!

I just wanted to add that in regards to making your own food, as long as we don't use a lot of processed food when we cook, the food will be healthier. I used to be a restaurant addict. Over the past couple of years, I have been making a lot of my own food and I feel healthier and have lost 27 pounds without "dieting" or changing my activity level substantially. So the benefits end up being personal as well as global.

I have been making bread often too. In January, I started a wild yeast starter. It never managed to get sour so I use in place of commercial yeast in all of my bread making (from cinnamon buns to wheat loaves). It is easy to maintain (for me since I can't bake all the time and I live in a two person household who can't eat our way out of one baking session per week), I store the starter in the fridge and feed it on the weekends when I bake. Since your hubby bakes several times a week, you could leave the starter out and feeding would occur when you bake without having to toss any starter. You will not be tossing out the packaging from commercial starter and since you would reduce the liquid in your bread recipe, you would use less milk/buttermilk. The bread also comes out with a much better texture. If you or any of your readers are interested in trying this out, here is the recipe I used to get started:

http://www.epicurious.com/recipes/recipe_views/views/230917

Keep up the good work, these tips are great!