Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone
Bake Bread Like A Pioneer In Appalachia ... With No Yeast
When The Microbes Are Happy, The Brewer Is Happy
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Photo: Ryan Kellman/NPR","credit":null,"description":"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg","width":3500,"height":2331}},"fetchFailed":false,"isLoading":false},"bayareabites_80800":{"type":"attachments","id":"bayareabites_80800","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"80800","found":true},"title":"Salt rising bread is a yeastless Appalachian soul food.","publishDate":1398272843,"status":"inherit","parent":80799,"modified":1398272843,"caption":"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell","credit":null,"description":"Salt rising bread is a yeastless Appalachian soul food.","imgSizes":{"kqedFullSize":{"file":"https://ww2.kqed.org/app/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg","width":600,"height":449}},"fetchFailed":false,"isLoading":false},"bayareabites_56323":{"type":"attachments","id":"bayareabites_56323","meta":{"index":"attachments_1591205162","site":"bayareabites","id":"56323","found":true},"title":"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost.","publishDate":1360367842,"status":"inherit","parent":56322,"modified":1360367842,"caption":null,"credit":null,"description":"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. 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Her books include The Art of Vintage Cocktails (Egg & Dart Press), World of Doughnuts (Egg & Dart Press); Kids in the Kitchen: Fun Food (Williams Sonoma); Honey from Flower to Table (Chronicle Books) and The Astrology Cookbook: A Cosmic Guide to Feasts of Love (Manic D Press). She has studied organic farming at UCSC and holds a certificate in Ecological Horticulture from the Center for Agroecology and Sustainable Food Systems. She does frequent cooking demonstrations at local farmers’ markets and has taught food writing at Media Alliance in San Francisco and the Continuing Education program at Stanford University. She has been the lead restaurant critic for the San Francisco Bay Guardian as well as for San Francisco magazine. She has been an assistant chef at the Headlands Center for the Arts, an artists' residency program located in the Marin Headlands, and a production cook at the Marin Sun Farms Cafe in Pt Reyes Station. After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"danielklein":{"type":"authors","id":"5129","meta":{"index":"authors_1591205172","id":"5129","found":true},"name":"Daniel Klein","firstName":"Daniel","lastName":"Klein","slug":"danielklein","email":"daniel@kleinpictures.com","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"After learning to cook at his mother’s bed and breakfast, Daniel went on to work and train at many of the world’s top restaurants. His culinary education brought him to Spain, France, England, India and New York, where he has worked and trained at top Michelin starred restaurants including The Fat Duck (Heston Blumenthal), St. John (Fergus Henderson), Mugaritz (Andoni Luis Aduriz), Bouchon (Thomas Keller), Applewood (David Shea) and Craft (Tom Collichio). After graduating from NYU, Daniel also pursued a career in film. He has directed, filmed, edited and produced projects on various issues including the development industry in Africa ( “What are we doing here?”) and oil politics. Daniel is a 2013 James Beard Award winner and the founder of \u003ca href=\"http://www.theperennialplate.com/\">The Perennial Plate\u003c/a>.","avatar":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g","twitter":null,"facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Daniel Klein | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/d6384e3e44d3dcfd3ba4c7a4319b6f7b?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/danielklein"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_84924":{"type":"posts","id":"bayareabites_84924","meta":{"index":"posts_1591205157","site":"bayareabites","id":"84924","score":null,"sort":[1405469348000]},"guestAuthors":[],"slug":"captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone","title":"Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone","publishDate":1405469348,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a \"paleo ale\" from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.","status":"publish","parent":0,"modified":1405469348,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":28,"wordCount":811},"headData":{"title":"Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone | KQED","description":"Yeast scraped from a 35-million-year-old whale fossil is the key ingredient in a "paleo ale" from a Virginia brewery. Like many scientific innovations, the idea came about late one night over a pint.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"84924 http://blogs.kqed.org/bayareabites/?p=84924","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/07/15/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone/","disqusTitle":"Captain Ahab's Revenge: Brewing Beer From An Ancient Whale Bone","nprByline":"Nicholas St. Fleur","nprStoryId":"331723450","nprApiLink":"http://api.npr.org/query?id=331723450&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone?ft=3&f=331723450","nprRetrievedStory":"1","nprPubDate":"Tue, 15 Jul 2014 17:54:00 -0400","nprStoryDate":"Tue, 15 Jul 2014 16:52:00 -0400","nprLastModifiedDate":"Tue, 15 Jul 2014 17:54:49 -0400","path":"/bayareabites/84924/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84926\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jason_01_custom-55e93334cf3c6a67295cde9339d244e3e4d551a1.jpg\" alt=\"Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84926\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Amateur paleontologist and beer lover Jason Osborne organizes fossils in the basement lab of the Calvert Marine Museum in Solomons, Md., last month. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>by Nicholas St. Fleur, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/15/331723450/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone\">The Salt at NPR Food\u003c/a> (7/15/14)\u003c/p>\n\u003cp>What happens when an amateur paleontologist with a love for beer teams up with a microbiologist? Bone beer, or beer made from yeast scraped from a 35-million-year-old whale fossil, to be precise.\u003c/p>\n\u003cp>The new brew, dubbed Bone Dusters Paleo Ale, is a concoction created by amateur fossil hunter \u003ca href=\"http://paleoquest.org/4.html\">Jason Osborne\u003c/a> of \u003ca href=\"http://paleoquest.org/\" target=\"_blank\">Paleo Quest\u003c/a>, a nonprofit paleontology and geology advocacy group, and microbiologist Jasper Akerboom of the \u003ca href=\"http://www.lostrhino.com/\" target=\"_blank\">Lost Rhino Brewing Company\u003c/a> in Ashburn, Va.\u003c/p>\n\u003cp>Like many scientific innovations, Bone Dusters came to Osborne late one night while he was drinking a beer.\u003c/p>\n\u003cp>Osborne was hunched over his desk, studying ancient whale bones he'd collected on an underwater expedition, when he took a sip and began to ponder how beer has yeast — an organism that transforms sugar into alcohol — and yeast can be found almost anywhere. His gaze shifted from his glass to his fossil.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I thought, even though this is dead, there's got to be things living on it,\" he tells The Salt.\u003c/p>\n\u003cp>And an idea began to brew.\u003c/p>\n\u003cp>Osborne enlisted his friend Akerboom to swab the fossil and a dozen more from the basement drawers of the \u003ca href=\"http://www.calvertmarinemuseum.com/\">Calvert Marine Museum\u003c/a> in Maryland. Akerboom, a former research specialist at the Howard Hughes Medical Institute, didn't think the prehistoric bones could sustain yeast's appetite.\u003c/p>\n\u003cp>But in the name of science and great beer, he swabbed away. The results, he said, surprised him. While most fossils failed to create suitable yeast, Akerboom found one that fermented.\u003c/p>\n\u003cp>What he discovered was a wild yeast subspecies, which the pair named \u003cem>Saccharomyces cerevisiae var protectus, \u003c/em>after the yeast's host, protocetid whale \u003cem>\"Eocetus wardii,\"\u003c/em> an early whale ancestor that Osborne had described in a \u003ca href=\"http://www.bioone.org/doi/abs/10.1666/10-083.1\">2011 paper\u003c/a> in the journal \u003cem>BioOne\u003c/em>.\u003c/p>\n\u003cp>The whale was a prehistoric beast that had hind legs, molars and canine-like teeth. Scientists say it may have been amphibious, dwelling on both land and water.\u003c/p>\n\u003cp>To retrieve the fossils, Osborne went 30 feet down into a Virginia swamp wearing full scuba gear and equipped with a type of crab cage. Down there, the violent water rushed past him like hurricane winds, he says. It was an \"extreme sport for science.\"\u003c/p>\n\u003cp>\"It's such a high risk,\" Osborne says. \"But the yield of return is super awesome.\"\u003c/p>\n\u003cp>In this case, that yield is not just millions-of-years-old fossils, but bone beer.\u003c/p>\n\u003cp>Akerboom says that the yeast is probably not nearly as old as the fossil it was scraped from, but he believes that it came from the swamp that the bones were found in. And it behaves in mysterious ways.\u003c/p>\n\u003cp>\"The fermentation is so strange. It stops and then continues. That's something we haven't seen before, not from our brewing strains,\" says Akerboom.\u003c/p>\n\u003cfigure id=\"attachment_84925\" class=\"wp-caption aligncenter\" style=\"max-width: 3500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/jasper_01_custom-b18580c9f13303d1f9a6d529045a1a10e612bdd8.jpg\" alt=\"Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\" width=\"3500\" height=\"2331\" class=\"size-full wp-image-84925\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jasper Akerboom of the Lost Rhino Brewing Co. in Ashburn, Va., tested a dozen yeasts before finding one that was perfect for making bone beer. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>Osborne and Akerboom are not the first to craft a prehistoric brew. In a feat that resembles Jurassic Park, Raul Cano \u003ca href=\"http://www.sanluisobispo.com/2011/01/18/1447061/poly-professor-brews-beer-with.html\">extracted yeast\u003c/a> from the stomach of a 45-million-year-old fly entrapped in fossilized amber to create his own beer.\u003c/p>\n\u003cp>Cano, a microbiologist who now operates \u003ca href=\"http://www.fossilfuelsbrewingco.com/\">Fossil Fuels Brewing Co.\u003c/a>, raises some skepticism over the origins of the yeast Osborn and Akerboom discovered.\u003c/p>\n\u003cfigure id=\"attachment_84927\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/bones_02-bf62aacbabfe6c7e39bfb2aa9ba7f8c63e0bbdd7-290x217.jpg\" alt=\"A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\" width=\"290\" height=\"217\" class=\"size-medium wp-image-84927\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A piece of ancient whale vertebra similar to the one used in the creation of the Bone Dusters Paleo Ale. Photo: Ryan Kellman/NPR\u003c/figcaption>\u003c/figure>\n\u003cp>He thinks that the yeast is most likely the product of contamination, whether from the museum or from the people who handled it.\u003c/p>\n\u003cp>But he praises the team's accomplishment. \"Regardless of whether it came from a whale bone, or someone's fingernail, I think it's amazing.\"\u003c/p>\n\u003cp>But only the taste can take this brew from gimmick to classic, he says.\u003c/p>\n\u003cp>\"You drink the first beer because of curiosity,\" Cano says. \"You drink the second because it's good, so if people keep drinking it, I'm impressed.\"\u003c/p>\n\u003cp>At the Bone Dusters premiere in late June, scientists and beer geeks alike arrived to taste what Akerboom described as a citrusy, Belgium-style amber. Osborne will donate part of the Paleo Ale proceeds to buy microscopes for underserved schools in Virginia, he says.\u003c/p>\n\u003cp>\"This was an adventure,\" says Osborne. \"It's getting people excited about paleontology in a different way,\" one prehistoric pint at a time.\u003c/p>\n\u003cp>As you know, we here at The Salt love our beer, so stay tuned for an upcoming video poem celebrating beer ... and the evolutionary saga you can taste in every pint.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/84924/captain-ahabs-revenge-brewing-beer-from-an-ancient-whale-bone","authors":["byline_bayareabites_84924"],"categories":["bayareabites_301","bayareabites_13306","bayareabites_4084","bayareabites_10916"],"tags":["bayareabites_13579","bayareabites_10921","bayareabites_3251"],"featImg":"bayareabites_84925","label":"bayareabites"},"bayareabites_80799":{"type":"posts","id":"bayareabites_80799","meta":{"index":"posts_1591205157","site":"bayareabites","id":"80799","score":null,"sort":[1398273369000]},"guestAuthors":[],"slug":"bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","publishDate":1398273369,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","status":"publish","parent":0,"modified":1398273369,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":39,"wordCount":1166},"headData":{"title":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast | KQED","description":"Bacteria can make a bread rise and give it a cheesy flavor. That's the secret ingredient in salt rising bread, which dates to the late 1700s in Appalachia, when bakers didn't have yeast on hand.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"80799 http://blogs.kqed.org/bayareabites/?p=80799","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/04/23/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast/","disqusTitle":"Bake Bread Like A Pioneer In Appalachia ... With No Yeast","nprByline":"Glynis Board","nprStoryId":"305659383","nprApiLink":"http://api.npr.org/query?id=305659383&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast?ft=3&f=305659383","nprRetrievedStory":"1","nprPubDate":"Wed, 23 Apr 2014 12:23:00 -0400","nprStoryDate":"Wed, 23 Apr 2014 12:21:00 -0400","nprLastModifiedDate":"Wed, 23 Apr 2014 12:23:08 -0400","path":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_80800\" class=\"wp-caption aligncenter\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/salt_rising_bread-b4ee6832788c6c69fffce27d9c01e01d7a90d881.jpg\" alt=\"Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\" width=\"600\" height=\"449\" class=\"size-full wp-image-80800\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salt rising bread is a yeastless Appalachian soul food. Photo: Susan Brown and Jenny Bardwell\u003c/figcaption>\u003c/figure>\n\u003cp>by Glynis Board, \u003ca href=\"http://wvpublic.org/\">WVPB\u003c/a> at \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/04/23/305659383/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast\">The Salt at NPR\u003c/a> (4/23/14)\u003c/p>\n\u003cp>Growing up in West Virginia in the 1960s and '70s, Susan Brown would have a slice of salt rising bread, toasted, for Saturday morning breakfast. Her grandmother baked the bread with the mysterious and misleading name.\u003c/p>\n\u003cp>There's little or no salt in the recipe. No yeast, either. The bread rises because of bacteria in the potatoes or cornmeal and the flour that goes into the starter.\u003c/p>\n\u003cp>The taste is as distinctive as the recipe. Salt rising bread is dense and white, with a fine crumb and cheese-like flavor.\u003c/p>\n\u003cp>\"Indeed it is, when at its best, as if a delicately reared, unsweetened plain cake had had an affair with a Pont l'Eveque cheese,\" wrote J.C. Furnas in \u003cem>The Americans: A Social History of the US, 1587-1914\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today, Brown herself bakes the bread. So does her friend, Jenny Bardwell, who owns \u003ca href=\"http://risingcreekbakery.com/\">Rising Creek Bakery\u003c/a> in Mt. Morris, Pa. And the two have become experts on this unusual loaf.\u003c/p>\n\u003cp>Like the \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/07/09/198425906/how-the-diy-butter-trend-got-churning\">neo-butter churners\u003c/a> and the \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/02/13/146821976/diy-willy-wonka-turns-home-into-chocolate-factory\">cacao bean grinders\u003c/a>, Bardwell and Brown are keeping a labor-intensive culinary tradition alive. And they're giving some members of their community who grew up on the bread a nostalgic taste of childhood.\u003c/p>\n\u003cp>Their research hasn't yielded the definitive origin story. The best guess is that salt rising bread dates to the isolated Appalachian region in the late 1700s, where enterprising women who did not have access to yeast figured out a way to make a yeast-free bread.\u003c/p>\n\u003cp>The origins of the name are also unclear. One explanation is that pioneer women who crossed the country kept their starter dough warm in the salt barrel, kept atop the wagon wheel.\u003c/p>\n\u003cp>By day the sun would warm the salt, which would warm the starter. The bread could be made in the evening.\u003c/p>\n\u003cp>Another possibility: The starter was placed on a bed of rock salt in a box by the hearth.\u003c/p>\n\u003cp>Either way, the starter takes a long time to ferment.\u003c/p>\n\u003cp>\"Sometimes it's 9 hours, sometimes it's 11 hours,\" says Bardwell. \"You have to be really tuned into this bread. You have to kind of know how to recognize it when it's ready. Not an hour before, not an hour later.\"\u003c/p>\n\u003cp>Heat is critical. \"Salt rising Bread is primarily wild bacteria you're culturing with heat, about 105 to 115 degrees Fahrenheit,\" explains Bardwell. She believes the different bacteria interact when heated, raising the bread and giving it flavor and texture.\u003c/p>\n\u003cp>To find out more about the process, Brown and Bardwell headed to a lab at the University of Pittsburgh to visit pathologist Bruce McClane, who studies \u003cem>Clostridium perfringens\u003c/em> — one of the microbes that makes the bread rise.\u003c/p>\n\u003cp>\"We walk in and [the lab] smelled just like salt rising bread!\" Bardwell says, referring to the strong smell of the starter, which some people liken to rotten cheese.\u003c/p>\n\u003cp>The microbe is ubiquitous, they learned — and McClane told them it can be responsible for medical conditions such as gangrene and diarrhea. But the strains in the bread do not usually cause food poisoning, he says. And baking the microbes \"significantly\" reduces their number, \"to the point where they should not be a threat.\"\u003c/p>\n\u003cp>The two bakers collaborated with McClane and family medicine professor Greg Juckett on an \u003ca href=\"http://mediad.publicbroadcasting.net/p/wvpn/files/201404/microbiologySRB.pdf\">article\u003c/a> for the \u003cem>West Virginia Medical Journal\u003c/em> to highlight how SRB has no history of causing any problems.\u003c/p>\n\u003cp>Meanwhile, the small bakery on the bank of Dunkard Creek is one of the only places in the country that produces the bread, selling it in the shop and shipping out hundreds of loaves each week. Customers surveys reveal that they like to toast the bread and eat it with butter, or drizzle milk and brown sugar on top, or dip it in sweet coffee.\u003c/p>\n\u003cp>And for many who grew up with salt rising bread, the bakery offers a welcome taste of the past without having to prepare the time-consuming loaf.\u003c/p>\n\u003chr>\n\u003ch3>Recipe: Salt Rising Bread\u003c/h3>\n\u003cp>There are a half-dozen or so recipes for the pioneer bread on the Internet. This one is featured on Susan Brown's \u003ca href=\"http://home.comcast.net/~petsonk/\">website\u003c/a> and comes from Pearl Haines, a Pennsylvania woman who started making the bread when she was about five years old and baked it for nearly 90 years. (Haines passed away this year.) Her starter, or \"raisin,\" as she called it, uses fewer ingredients than most recipes and has no sugar or salt.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>3 teaspoons cornmeal\u003c/p>\n\u003cp>1 teaspoon flour\u003c/p>\n\u003cp>1/8 teaspoon baking soda\u003c/p>\n\u003cp>1/2 cup scalded milk\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>Pour milk onto dry ingredients in an ungreased quart glass jar or metal, glass, or pottery bowl that holds about four cups. Stir. Cover with saran wrap — and punch a hole in the wrap to keep it from sinking.\u003c/p>\n\u003cp>Keep starter warm, at 105-115 Fahrenheit, overnight until foamy. Three suggestions: 1) Wrap the bowl in a heating pad at the lowest setting, then wrap a towel around it. 2) Set the bowl in an electric skillet with about half an inch of water, set at the lowest temperature. 3) Put it in an oven if there's a light bulb inside that's about 60 watts and you can keep the bulb turned on, or if the oven has a \"proof\" setting.\u003c/p>\n\u003cp>Brown suggests having a thermometer on hand to check the starter's temperature several times during the rise.\u003c/p>\n\u003cp>After \"raisin\" has foamed and has a \"cheesy\" smell, put it in a medium-size bowl. Add 2 cups of warm water, then enough flour (about 1 1/2 cups) to make a thin pancake-like batter. Stir and let rise again until foamy. This usually takes about 1 1/2 to 2 hours. Monitor the temperature during this stage as well.\u003c/p>\n\u003cp>Next, for each loaf you want to make, add one cup of warm water and 2 to 3 cups of flour (enough to be able to form the dough into a ball). Shape the dough into a loaf and place in a small loaf pan (about 8 1/2 inches by 4 1/2 by 2 1/2) greased with butter, Crisco, Pam or oil.\u003c/p>\n\u003cp>Let rise 2 to 3 hours. (If it doesn't rise at that point, you'll likely have to start over, Brown says.)\u003c/p>\n\u003cp>Bake at 350 degrees Fahrenheit for 35 to 40 minutes, or until the loaf is a light golden color and sounds hollow when tapped.\u003c/p>\n\u003cp>The bread has a long shelf life. \"It can keep on your counter for a good week or ten days without going bad,\" says Brown, \"and if you put it in your refrigerator it'll keep for another couple of weeks.\"\u003c/p>\n\u003cp>If you encounter any problems, Brown invites you to email her at srbwva@gmail.com. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.wvpublic.org\">West Virginia Public Broadcasting\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/80799/bake-bread-like-a-pioneer-in-appalachia-with-no-yeast","authors":["byline_bayareabites_80799"],"categories":["bayareabites_1516","bayareabites_2090","bayareabites_10916","bayareabites_12"],"tags":["bayareabites_11689","bayareabites_11456","bayareabites_59","bayareabites_1853","bayareabites_10921","bayareabites_13283","bayareabites_3251"],"featImg":"bayareabites_80800","label":"bayareabites"},"bayareabites_56322":{"type":"posts","id":"bayareabites_56322","meta":{"index":"posts_1591205157","site":"bayareabites","id":"56322","score":null,"sort":[1360375843000]},"guestAuthors":[],"slug":"when-the-microbes-are-happy-the-brewer-is-happy","title":"When The Microbes Are Happy, The Brewer Is Happy","publishDate":1360375843,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","status":"publish","parent":0,"modified":1360375843,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":668},"headData":{"title":"When The Microbes Are Happy, The Brewer Is Happy | KQED","description":"Yeast are demanding little critters. To make good-tasting beer, brewers have to pamper them like pedigreed pets. A new report says it's all about the microbiology. Brewers say they use science to keep their charges happy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"56322 http://blogs.kqed.org/bayareabites/?p=56322","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/02/08/when-the-microbes-are-happy-the-brewer-is-happy/","disqusTitle":"When The Microbes Are Happy, The Brewer Is Happy","nprByline":"Lydia Zuraw","nprStoryId":"171384920","nprApiLink":"http://api.npr.org/query?id=171384920&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy?ft=3&f=171384920","nprRetrievedStory":"1","nprPubDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprStoryDate":"Fri, 08 Feb 2013 15:38:00 -0500","nprLastModifiedDate":"Fri, 08 Feb 2013 15:37:59 -0500","path":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_56329\" class=\"wp-caption aligncenter\" style=\"max-width: 666px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/02/beer.jpg\" alt=\"Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\" width=\"666\" height=\"500\" class=\"size-full wp-image-56329\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Yeast affects several aspects of beer including the foam, or head, that forms on the of the glass. If fermentation is too vigorous, too many of the foam-stabilizing proteins may be lost. Photo: Cate Gillon/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Lydia Zuraw, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/02/08/171384920/when-the-microbes-are-happy-the-brewer-is-happy\">The Salt at NPR Food\u003c/a>\u003c/p>\n\u003cp>Yeast can be pretty demanding little buggers, despite being unicellular microscopic organisms. Brewers know they must appease them to get the beer they want.\u003c/p>\n\u003cp>\"It's yeast-strain dependent, it's environment, it's temperature, oxygen levels,\" says Matt Brophy, brewmaster of \u003ca href=\"http://flyingdogales.com/\">Flying Dog Brewery\u003c/a> in Frederick, Md. \"There's a lot of variables that you need to have a high level of control over.\"\u003c/p>\n\u003cp>Yeast produces hundreds of chemical compounds that can affect the beer's ultimate flavor, appearance and stability. Over the centuries, humans have domesticated yeast strains with the best characteristics for brewing, so that the ones brewers use today are much more effective than wild yeast. It's kind of like going with a pedigreed Best In Show at Westminster, rather than a coyote.\u003c/p>\n\u003cp>\"We deal with cultured yeast — very specific strains that give us flavor profiles that we desire in our beers,\" Brophy says.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then they have to pamper the yeast with the right conditions.\u003c/p>\n\u003cp>It gets fed wort, a sugary liquid made by steeping, roasting, and mashing barley or other grains. The wort is cooled to just the right temperature, and stirred to oxygenate it so that the yeast can grow and reproduce.\u003c/p>\n\u003cp>After all those demands have been met, the yeast starts converting simple sugars to alcohol and carbon dioxide.\u003c/p>\n\u003cp>Or, as a new \u003ca href=\"http://bit.ly/asmbeerfaq\">report\u003c/a> from the American Academy of Microbiology says, \"If the Yeast Ain't Happy, Ain't Nobody Happy.\"\u003c/p>\n\u003cp>So does this mean that brewers are basically microbiologists?\u003c/p>\n\u003cp>\"Yes, absolutely,\" Brophy says. \"Not only do you need to learn and know about yeast health, viability, vitality, and all the variability that affect fermentation, but there's also the buggers that you don't want.\"\u003c/p>\n\u003cp>Ann Reid, director of the microbiology academy, says that even she was struck by \"the degree to which the whole beer-making process really is an effort to produce something that the yeast will be really happy, with so they'll make you the beer that you want to drink.\"\u003c/p>\n\u003cp>In addition to describing the brewing process in depth and outlining the ways in which yeast affects beer's flavor, the report explores the history of brewing and differences in types of yeast.\u003c/p>\n\u003cp>Some highlights:\u003c/p>\n\u003cul>\n\u003cli>Yeast probably evolved the ability to produce alcohol because other microbes can't survive in it. It kills off the competition. But this also explains why fermented drinks were popular before the development of water sanitation systems — beer was safer to drink than the local water supply.\u003c/li>\n\u003cli>The two major brewer's yeasts are ale and lager yeasts. Ale yeasts prefer warm temperatures for fermentation. Lager yeasts grow well at low temperatures, an important quality for brewers in Northern Europe.\u003c/li>\n\u003cli>Too little yeast, and fermentation will take too long to get started, allowing bacteria to outcompete it. Too much, and the beer will lack complex flavor and aroma.\u003c/li>\n\u003c/ul>\n\u003cp>This is the latest of the Academy's reports on microbes in our world. \"We get the sense when people think of microbes, they think of things that make you sick and they think of microbiologists as people who work in the clinical laboratory at the hospital,\" Reid says. \"It's a lot more varied than that.\"\u003c/p>\n\u003cp>Previous \u003ca href=\"http://academy.asm.org/index.php/colloquium-program/faq-series\">FAQ reports\u003c/a> have queried microbiologists on oil spills, \u003cem>E. coli\u003c/em> and adult vaccines.\u003c/p>\n\u003cp>For the yeast report, the academy had to turn to Europe for about half of their brewing experts. \"There's not a lot of it going on in our universities,\" Reid says. \"In Europe there are actual professors of fermentation who specialize in beer.\"\u003c/p>\n\u003cp>But regardless of where the experts come from, Reid says, \"beer microbiologists are among the most fun of a pretty fun profession.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/56322/when-the-microbes-are-happy-the-brewer-is-happy","authors":["byline_bayareabites_56322"],"categories":["bayareabites_301","bayareabites_10916"],"tags":["bayareabites_14753","bayareabites_11161","bayareabites_11176","bayareabites_3251"],"featImg":"bayareabites_56323","label":"bayareabites"},"bayareabites_27074":{"type":"posts","id":"bayareabites_27074","meta":{"index":"posts_1591205157","site":"bayareabites","id":"27074","score":null,"sort":[1304175652000]},"guestAuthors":[],"slug":"the-perennial-plate-spring-pizza-party-with-foraged-pesto","title":"The Perennial Plate: Spring Pizza Party with Foraged Pesto","publishDate":1304175652,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n","blocks":[],"excerpt":"Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.","status":"publish","parent":0,"modified":1312425813,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":734},"headData":{"title":"The Perennial Plate: Spring Pizza Party with Foraged Pesto | KQED","description":"Daniel Klein forages for wild edibles in Minnesota and makes Ramp Pesto for a pizza party to celebrate Spring.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"27074 http://blogs.kqed.org/bayareabites/?p=27074","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/04/30/the-perennial-plate-spring-pizza-party-with-foraged-pesto/","disqusTitle":"The Perennial Plate: Spring Pizza Party with Foraged Pesto","path":"/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_27083\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/DK-making-pizza300.jpg\" alt=\"Daniel Klein making pizza. Photo by Stephanie Watts\" title=\"Daniel Klein making pizza. Photo by Stephanie Watts\" width=\"300\" height=\"450\" class=\"size-full wp-image-27083\">\u003cfigcaption class=\"wp-caption-text\">Daniel Klein making pizza. Photo by Stephanie Watts\u003c/figcaption>\u003c/figure>\n\u003cp>Today, after the last of the snow in our backyard melted, it snowed again. It has been a long winter -- as it usually is in Minnesota (although I’ve only experienced two). This extended period of long-underwear, wool socks, and root vegetable stews is the reason why more people don’t live here. But as the snow melts and the temperature rises above 32 degrees, there is real joy. It’s not just a nice day for us… it’s excitement, anticipation and even a relaxation (of whatever muscles are used in shivering). And for me, most of all, it’s the search for wild foods that gets me out walking in the woods.\u003c/p>\n\u003cp>Over the course of the last year making episodes about food in Minnesota, of all the topics, foraging has been the most prominent. I suppose it is so with any subject, but the more you learn, the more wonderful and intriguing it becomes. A walk in the woods is not just beautiful, it is a shopping trip and a treasure hunt. So this time of year is the most exciting of all.\u003c/p>\n\u003cp>At this point in April when we (Minnesotans) have a few wild edibles popping out of the ground, you (Californians) have been eating them for months. But that doesn't make them any less special. So, this last Saturday we had a pizza party in celebration of Spring. It was quite ironic as the temperature dropped into the 30's that evening. Regardless, that morning we went foraging for the first of spring's offerings. A ritual that I wish was part of every cooking job: first go harvest, then go cook.\u003c/p>\n\u003cp>We found garlic mustard, nettles, ramps, daylilies and dandelion greens. The nettles were small and purple in color. They aren't woodsy or bitter at this point, more like spinach. We used these as a base for our pesto. The ramps were still a little young, so we didn't over pick them. If you haven't had a ramp yet, they are garlicky and delicious. I usually use the leaves for pesto while pickling the stems. The daylilies are shooting up all along the edge of my house, if you get them when they are young, they add a nice crunch with a very slight onion flavor. And dandelion greens -- they are bitter of course, but add a taste that connects you to the earth. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=71649\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157626570119156%2F&set_id=72157626570119156&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Recipe: \u003cstrong>Ramp Pesto\u003c/strong>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 part ramp leaves\u003c/li>\n\u003cli>3 parts nettles\u003c/li>\n\u003cli>1 part garlic mustard\u003c/li>\n\u003cli>1 part dandelion greens\u003c/li>\n\u003cli>1/2 part Extra Virgin Olive oil (more if needed)\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBlanch the nettles in hot water followed by an ice bath. Wring out the water. Puree all the ingredients together. You can add nuts or Parmesan if you want, but we we're going for more of a sauce type consistency. This could be used in pasta or as a sauce for more full flavored fish or a lighter meat. We used it on pizza, with a few dollops of chevre and cooked it in a wood-fired oven then garnished with some micro greens. A delicious spring.\u003c/p>\n\u003chr>\n\u003cp>Recipe: \u003cstrong>Pizza Dough\u003c/strong>\u003c/p>\n\u003cp>The pizza oven and the levain used in the dough were both created by Lisa Ringer of \u003ca href=\"http://twoponygardens.com/\">Two Pony Gardens\u003c/a>. She spent the last year collecting large stones from her property to decorate the oven all the while managing her wild yeast \"mother.\" I used her levain to create my pizza dough, no commercial yeast added.\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 Cup levain\u003c/li>\n\u003cli>3 Cups flour\u003c/li>\n\u003cli>1/2 Cup warm water\u003c/li>\n\u003cli>2 Tablespoons EVO\u003c/li>\n\u003cli>2 teaspoons sea salt\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Instructions:\u003c/strong>\u003cbr>\nBecause I was making dough for 150, I mixed the dough in a mixer. But for a small batch, do it in a bowl. Add a little extra water if necessary, you want the dough to be nice and wet. Once the dough is formed (as little mixing as possible, just knead until combined), I let it rise for a couple hours in the kitchen and then overnight in the fridge. The next morning, I divided it into small balls, covered with a damp towel and let it slowly rise again until i was ready to cook the pizzas. In the heat of a wood-fired oven they don't take more than a minute. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/27074/the-perennial-plate-spring-pizza-party-with-foraged-pesto","authors":["5129"],"categories":["bayareabites_2638","bayareabites_60"],"tags":["bayareabites_8917","bayareabites_2196","bayareabites_472","bayareabites_9263","bayareabites_1302","bayareabites_9261","bayareabites_8987","bayareabites_443","bayareabites_9262","bayareabites_9259","bayareabites_9260","bayareabites_8916","bayareabites_3251"],"label":"bayareabites"},"bayareabites_9514":{"type":"posts","id":"bayareabites_9514","meta":{"index":"posts_1591205157","site":"bayareabites","id":"9514","score":null,"sort":[1263076401000]},"guestAuthors":[],"slug":"easy-multi-grain-bread-draft","title":"Easy Multi-Grain Bread ","publishDate":1263076401,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/bread500a.jpg\" alt=\"Multi-Grain bread\" title=\"Multi-Grain bread\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9596\">\u003cbr>\nWhy bake bread when you live in Bay Area? Acme, Della Fattoria, Grace, Brickmaiden, Thorough Bread, and Tartine (to name just a few favorites) all ply their trade around here, kneading and rising and selling their wares at storefront bakeries and supermarkets, gourmet stores and farmers' markets. Just as you can usually pick up a decent bottle of wine or a six-pack of microbrew at even a dumpy corner bodega here, so you don't have to go far to score a pretty excellent loaf of bread. \u003c/p>\n\u003cp>So, yes, I'm grateful to all the dedicated professional bakers out there. But sometimes I don't \u003cem>want\u003c/em> the hard-crusted, rip-and-tug Euro-styled country loaf that has become our city's default daily bread. Sometimes, my jam and I want a slice that's a little more dense and mellow, something without gaping jelly-dripping holes, something whose crumb is worth chewing. A bread that holds up to slicing and toasting. A butter-and-honey bread, a bread for peanut butter and banana sandwiches, in short, a bread that you can only have if you make it yourself. \u003c/p>\n\u003cp>Of course, there are perfectly nice, widely available loaf breads out there. Vital Vittles makes a bunch, as does Alvarado Street Bakery. But somehow, pre-sliced bread twist-tied in a plastic bag always feels a little soulless to me, no matter how many wheat berries and sunflower seeds are found within. \u003c/p>\n\u003cp>There is nothing like the smell of homemade bread to perfume your house on a winter's day, and nothing like the taste of it, either. And any invitation—to dinner, to teatime, to dinner that you hope will be followed by breakfast—is sweetened by the nonchalant appearance of bread baked by your very own hands. \u003c/p>\n\u003cp>But before you laugh hollowly, contemplating your overscheduled life with no room for rising in it, I say, the cool, slow, low-yeast rise is your friend, my busy pal. Most bread recipes call for way too much yeast and heat. Why? Because a dough loaded up with yeast, like a Long Island Iced Tea or a turbo-charged vibrator, gets the job done faster. But the point here is the product, not how fast you can get there. A bread that rises slowly is a bread that tastes of grain, not yeast. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In fact, slowing down the time it takes for your bread to go from dough to loaf frees you up. A long, cool rise is actually much easier to manage, because you can leave the house for hours at a time and get all manner of things done while your dough is slowly inching up in the bowl. Plus, you have a lot more wiggle room. Since the rise goes slowly, it takes a lot longer to get to the threat-of-collapse stage. \u003c/p>\n\u003cp>Given that the average drafty Victorian is fairly cool, even with the hallway heater on, a bowl of dough left on the kitchen counter will probably take anywhere from 3 to 5 hours to double in size. And if things (playdates, the line at the DMV, prime makeout opportunities) get away from you, you can always punch it down and let it go for a second rise before shaping it into loaves. \u003c/p>\n\u003cp>In general, it's pretty hard to screw this bread up. Once you make it a few times, you won't even need to measure; as long as the proportions are roughly the same, precision isn't necessary. \u003c/p>\n\u003cp>The one bread-killer is overheating the yeast; yeast dies outright at 140 degrees F, and doesn't much like temps over 120 degrees. So, make sure to dissolve your yeast in tepid water (drip some on your wrist; it should feel just about skin temperature, neither hot nor cold) and make sure that the cereal goop has cooled to barely lukewarm before you stir in the flour and yeast. (Stir the mix thoroughly to make sure there are no pockets of heat remaining before you add the yeast.)\u003c/p>\n\u003cp>Again, because I like a slow rise, I use ordinary active dry yeast, not rapid-rise or instant yeast. And speaking of yeast, it seems a lot of people worry about the viability of their yeast. Unless you bought it 10 years ago or have kept it stashed right over the stove, it's fine. Most jars or foil-sealed packets of yeast are good for a year or more at room temperature, even more if stored in the freezer or fridge. In decades of bread baking, the only bad yeast experience I've ever had has been with Rize Organic Yeast. In the 2 or 3 times I've tried this brand, it has never risen for me, leaving me with leaden lumps of useless dough. With the readily available Red Star and Fleischmann's brands, no problems. \u003c/p>\n\u003cp>Finally, this bread is the best use I know for that multi-grain, steel-cut hot cereal mix you find in the bulk bins at Rainbow Grocery or Berkeley Bowl. The texture depends on the nubbly chunkiness of the mix, so don't substitute powdery instant or quick-cooking cereal. \u003c/p>\n\u003cp>\u003cstrong>Easy Multi-Grain Bread\u003c/strong>\u003c/p>\n\u003cp>You could also make a vegan version by substituting vegetable oil or Earth Balance (the kind that comes in sticks, not in a tub) for the butter, and agave, maple, or brown-rice syrup for the honey. Molasses works too, although it will add a more prominent flavor to the finished loaf. \u003c/p>\n\u003cp>\u003cem>Makes 2 loaves\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n1 cup multi-grain hot cereal blend (not instant)\u003cbr>\n1/2 cup dry polenta\u003cbr>\n2 tbsp butter\u003cbr>\n2 tsp salt\u003cbr>\n2 tbsp honey\u003cbr>\n1 1/2 cups boiling water\u003cbr>\n1 packet active dry yeast (2 tsp)\u003cbr>\n1 cup rye flour\u003cbr>\n3 to 3 1/2 cups white flour (or a mix of whole wheat and white flour)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, combine cereal, polenta, butter, salt, and honey. Pour in boiling water and stir to combine. Set aside to cool, which will probably take about 30 minutes. \u003c/p>\n\u003cp>2. When mixture has cooled to lukewarm, it's time to get your yeast ready. Sprinkle yeast over 3 tablespoons of tepid water in a small bowl. Let sit for 5 minutes, then stir to dissolve.\u003c/p>\n\u003cp>3. Beat rye flour into cereal mixture. Stir in yeast, then add white and/or whole wheat flour, 1 cup at a time. Dough should be soft and sticky, but not so goopy that your hands turn into big gooey dough-paws when you try to knead it. Every batch will be different, depending on the humidity of the air and the moisture in your flour, but start with 3 cups, and save the remaining half-cup to sprinkle in as necessary while you knead. \u003c/p>\n\u003cp>4. If you can, let dough rest for 10 minutes before kneading. This helps the flour begin absorbing the liquid in the dough, so you won't have to add so much extra flour to make it manageable. \u003c/p>\n\u003cp>5. Turn the dough out onto a floured surface. Push the dough away from you with the heels of your hands. Fold it over towards you. Turn it a quarter turn to the right, and repeat. Push, fold, turn, for about 10 minutes, adding small sprinkles of flour as needed to keep it from getting unbearably sticky. When well-kneaded, it should feel like a relaxed inner thigh, or a lady's un-Pilatized stomach. (If naked ladies aren't your frame of reference, a man's torso will do just fine, but imagine more bear than buff.)\u003c/p>\n\u003cp>6. Drop the dough back in the bowl and cover with a damp towel. Let rise, preferably at around 70-75 degrees, for 3 to 5 hours, until doubled in bulk. \u003c/p>\n\u003cp>7. Press down gently to get all the air out. Divide in half and shape into two round loaves. Set on a lightly greased or parchment-covered baking sheet and let rise until doubled in size, anywhere from 2 to 3 hours, possibly more. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>8. Preheat oven to 375 degrees. Bake for 45-50 minutes, until crust is well-browned. To avoid gumminess, let cool on a rack for at least an hour before you tear into it. \u003c/p>\n\n","blocks":[],"excerpt":"Sometimes, you don't want the hard-crusted, rip-and-tug Euro-styled country loaf that's become the city's default daily bread. Sometimes, you and your jam want a bread that holds up to slicing and toasting, a bread without gaping jelly-dripping holes, ready for butter and honey or peanut butter and banana sandwiches, in short, a bread you can only have if you make it yourself. ","status":"publish","parent":0,"modified":1263081049,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1385},"headData":{"title":"Easy Multi-Grain Bread | KQED","description":"Sometimes, you don't want the hard-crusted, rip-and-tug Euro-styled country loaf that's become the city's default daily bread. Sometimes, you and your jam want a bread that holds up to slicing and toasting, a bread without gaping jelly-dripping holes, ready for butter and honey or peanut butter and banana sandwiches, in short, a bread you can only have if you make it yourself. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"9514 http://blogs.kqed.org/bayareabites/?p=9514","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/","disqusTitle":"Easy Multi-Grain Bread ","path":"/bayareabites/9514/easy-multi-grain-bread-draft","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/bread500a.jpg\" alt=\"Multi-Grain bread\" title=\"Multi-Grain bread\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9596\">\u003cbr>\nWhy bake bread when you live in Bay Area? Acme, Della Fattoria, Grace, Brickmaiden, Thorough Bread, and Tartine (to name just a few favorites) all ply their trade around here, kneading and rising and selling their wares at storefront bakeries and supermarkets, gourmet stores and farmers' markets. Just as you can usually pick up a decent bottle of wine or a six-pack of microbrew at even a dumpy corner bodega here, so you don't have to go far to score a pretty excellent loaf of bread. \u003c/p>\n\u003cp>So, yes, I'm grateful to all the dedicated professional bakers out there. But sometimes I don't \u003cem>want\u003c/em> the hard-crusted, rip-and-tug Euro-styled country loaf that has become our city's default daily bread. Sometimes, my jam and I want a slice that's a little more dense and mellow, something without gaping jelly-dripping holes, something whose crumb is worth chewing. A bread that holds up to slicing and toasting. A butter-and-honey bread, a bread for peanut butter and banana sandwiches, in short, a bread that you can only have if you make it yourself. \u003c/p>\n\u003cp>Of course, there are perfectly nice, widely available loaf breads out there. Vital Vittles makes a bunch, as does Alvarado Street Bakery. But somehow, pre-sliced bread twist-tied in a plastic bag always feels a little soulless to me, no matter how many wheat berries and sunflower seeds are found within. \u003c/p>\n\u003cp>There is nothing like the smell of homemade bread to perfume your house on a winter's day, and nothing like the taste of it, either. And any invitation—to dinner, to teatime, to dinner that you hope will be followed by breakfast—is sweetened by the nonchalant appearance of bread baked by your very own hands. \u003c/p>\n\u003cp>But before you laugh hollowly, contemplating your overscheduled life with no room for rising in it, I say, the cool, slow, low-yeast rise is your friend, my busy pal. Most bread recipes call for way too much yeast and heat. Why? Because a dough loaded up with yeast, like a Long Island Iced Tea or a turbo-charged vibrator, gets the job done faster. But the point here is the product, not how fast you can get there. A bread that rises slowly is a bread that tastes of grain, not yeast. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In fact, slowing down the time it takes for your bread to go from dough to loaf frees you up. A long, cool rise is actually much easier to manage, because you can leave the house for hours at a time and get all manner of things done while your dough is slowly inching up in the bowl. Plus, you have a lot more wiggle room. Since the rise goes slowly, it takes a lot longer to get to the threat-of-collapse stage. \u003c/p>\n\u003cp>Given that the average drafty Victorian is fairly cool, even with the hallway heater on, a bowl of dough left on the kitchen counter will probably take anywhere from 3 to 5 hours to double in size. And if things (playdates, the line at the DMV, prime makeout opportunities) get away from you, you can always punch it down and let it go for a second rise before shaping it into loaves. \u003c/p>\n\u003cp>In general, it's pretty hard to screw this bread up. Once you make it a few times, you won't even need to measure; as long as the proportions are roughly the same, precision isn't necessary. \u003c/p>\n\u003cp>The one bread-killer is overheating the yeast; yeast dies outright at 140 degrees F, and doesn't much like temps over 120 degrees. So, make sure to dissolve your yeast in tepid water (drip some on your wrist; it should feel just about skin temperature, neither hot nor cold) and make sure that the cereal goop has cooled to barely lukewarm before you stir in the flour and yeast. (Stir the mix thoroughly to make sure there are no pockets of heat remaining before you add the yeast.)\u003c/p>\n\u003cp>Again, because I like a slow rise, I use ordinary active dry yeast, not rapid-rise or instant yeast. And speaking of yeast, it seems a lot of people worry about the viability of their yeast. Unless you bought it 10 years ago or have kept it stashed right over the stove, it's fine. Most jars or foil-sealed packets of yeast are good for a year or more at room temperature, even more if stored in the freezer or fridge. In decades of bread baking, the only bad yeast experience I've ever had has been with Rize Organic Yeast. In the 2 or 3 times I've tried this brand, it has never risen for me, leaving me with leaden lumps of useless dough. With the readily available Red Star and Fleischmann's brands, no problems. \u003c/p>\n\u003cp>Finally, this bread is the best use I know for that multi-grain, steel-cut hot cereal mix you find in the bulk bins at Rainbow Grocery or Berkeley Bowl. The texture depends on the nubbly chunkiness of the mix, so don't substitute powdery instant or quick-cooking cereal. \u003c/p>\n\u003cp>\u003cstrong>Easy Multi-Grain Bread\u003c/strong>\u003c/p>\n\u003cp>You could also make a vegan version by substituting vegetable oil or Earth Balance (the kind that comes in sticks, not in a tub) for the butter, and agave, maple, or brown-rice syrup for the honey. Molasses works too, although it will add a more prominent flavor to the finished loaf. \u003c/p>\n\u003cp>\u003cem>Makes 2 loaves\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients\u003c/strong>\u003cbr>\n1 cup multi-grain hot cereal blend (not instant)\u003cbr>\n1/2 cup dry polenta\u003cbr>\n2 tbsp butter\u003cbr>\n2 tsp salt\u003cbr>\n2 tbsp honey\u003cbr>\n1 1/2 cups boiling water\u003cbr>\n1 packet active dry yeast (2 tsp)\u003cbr>\n1 cup rye flour\u003cbr>\n3 to 3 1/2 cups white flour (or a mix of whole wheat and white flour)\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a large bowl, combine cereal, polenta, butter, salt, and honey. Pour in boiling water and stir to combine. Set aside to cool, which will probably take about 30 minutes. \u003c/p>\n\u003cp>2. When mixture has cooled to lukewarm, it's time to get your yeast ready. Sprinkle yeast over 3 tablespoons of tepid water in a small bowl. Let sit for 5 minutes, then stir to dissolve.\u003c/p>\n\u003cp>3. Beat rye flour into cereal mixture. Stir in yeast, then add white and/or whole wheat flour, 1 cup at a time. Dough should be soft and sticky, but not so goopy that your hands turn into big gooey dough-paws when you try to knead it. Every batch will be different, depending on the humidity of the air and the moisture in your flour, but start with 3 cups, and save the remaining half-cup to sprinkle in as necessary while you knead. \u003c/p>\n\u003cp>4. If you can, let dough rest for 10 minutes before kneading. This helps the flour begin absorbing the liquid in the dough, so you won't have to add so much extra flour to make it manageable. \u003c/p>\n\u003cp>5. Turn the dough out onto a floured surface. Push the dough away from you with the heels of your hands. Fold it over towards you. Turn it a quarter turn to the right, and repeat. Push, fold, turn, for about 10 minutes, adding small sprinkles of flour as needed to keep it from getting unbearably sticky. When well-kneaded, it should feel like a relaxed inner thigh, or a lady's un-Pilatized stomach. (If naked ladies aren't your frame of reference, a man's torso will do just fine, but imagine more bear than buff.)\u003c/p>\n\u003cp>6. Drop the dough back in the bowl and cover with a damp towel. Let rise, preferably at around 70-75 degrees, for 3 to 5 hours, until doubled in bulk. \u003c/p>\n\u003cp>7. Press down gently to get all the air out. Divide in half and shape into two round loaves. Set on a lightly greased or parchment-covered baking sheet and let rise until doubled in size, anywhere from 2 to 3 hours, possibly more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>8. Preheat oven to 375 degrees. Bake for 45-50 minutes, until crust is well-browned. To avoid gumminess, let cool on a rack for at least an hour before you tear into it. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/9514/easy-multi-grain-bread-draft","authors":["5038"],"categories":["bayareabites_1516","bayareabites_752","bayareabites_2695","bayareabites_12"],"tags":["bayareabites_3252","bayareabites_59","bayareabites_1967","bayareabites_3250","bayareabites_3251"],"label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2023/08/possible-5gxfizEbKOJ-pbF5ASgxrs_.1400x1400.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/10/ATC_1400.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0018_AmericanSuburb_iTunesTile_01.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.","imageSrc":"https://ww2.kqed.org/news/wp-content/uploads/sites/10/powerpress/1440_0017_BayCurious_iTunesTile_01.jpg","imageAlt":"\"KQED Bay Curious","officialWebsiteLink":"/news/series/baycurious","meta":{"site":"news","source":"kqed","order":"4"},"link":"/podcasts/baycurious","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/bay-curious/id1172473406","npr":"https://www.npr.org/podcasts/500557090/bay-curious","rss":"https://ww2.kqed.org/news/category/bay-curious-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvbmV3cy9jYXRlZ29yeS9iYXktY3VyaW91cy1wb2RjYXN0L2ZlZWQvcG9kY2FzdA","stitcher":"https://www.stitcher.com/podcast/kqed/bay-curious","spotify":"https://open.spotify.com/show/6O76IdmhixfijmhTZLIJ8k"}},"bbc-world-service":{"id":"bbc-world-service","title":"BBC World Service","info":"The day's top stories from BBC News compiled twice daily in the week, once at weekends.","airtime":"MON-FRI 9pm-10pm, TUE-FRI 1am-2am","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/BBC_1400.jpg","officialWebsiteLink":"https://www.bbc.co.uk/sounds/play/live:bbc_world_service","meta":{"site":"news","source":"BBC World Service"},"link":"/radio/program/bbc-world-service","subscribe":{"apple":"https://itunes.apple.com/us/podcast/global-news-podcast/id135067274?mt=2","tuneIn":"https://tunein.com/radio/BBC-World-Service-p455581/","rss":"https://podcasts.files.bbci.co.uk/p02nq0gn.rss"}},"code-switch-life-kit":{"id":"code-switch-life-kit","title":"Code Switch / Life Kit","info":"\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />","airtime":"SUN 9pm-10pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2021/12/CodeSwitchLifeKit_StationGraphics_300x300EmailGraphic.png","meta":{"site":"radio","source":"npr"},"link":"/radio/program/code-switch-life-kit","subscribe":{"apple":"https://podcasts.apple.com/podcast/1112190608?mt=2&at=11l79Y&ct=nprdirectory","google":"https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy","spotify":"https://open.spotify.com/show/3bExJ9JQpkwNhoHvaIIuyV","rss":"https://feeds.npr.org/510312/podcast.xml"}},"commonwealth-club":{"id":"commonwealth-club","title":"Commonwealth Club of California Podcast","info":"The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.","airtime":"THU 10pm, FRI 1am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2019/07/commonwealthclub.jpg","officialWebsiteLink":"https://www.commonwealthclub.org/podcasts","meta":{"site":"news","source":"Commonwealth Club of California"},"link":"/radio/program/commonwealth-club","subscribe":{"apple":"https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2","google":"https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw","tuneIn":"https://tunein.com/radio/Commonwealth-Club-of-California-p1060/"}},"considerthis":{"id":"considerthis","title":"Consider This","tagline":"Make sense of the day","info":"Make sense of the day. Every weekday afternoon, Consider This helps you consider the major stories of the day in less than 15 minutes, featuring the reporting and storytelling resources of NPR. Plus, KQED’s Bianca Taylor brings you the local KQED news you need to know.","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2022/02/Consider-This_3000_V3-copy-scaled-1.jpg","imageAlt":"Consider This from NPR and KQED","officialWebsiteLink":"/podcasts/considerthis","meta":{"site":"news","source":"kqed","order":"7"},"link":"/podcasts/considerthis","subscribe":{"apple":"https://podcasts.apple.com/podcast/id1503226625?mt=2&at=11l79Y&ct=nprdirectory","npr":"https://rpb3r.app.goo.gl/coronavirusdaily","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM1NS9wb2RjYXN0LnhtbA","spotify":"https://open.spotify.com/show/3Z6JdCS2d0eFEpXHKI6WqH"}},"forum":{"id":"forum","title":"Forum","tagline":"The conversation starts here","info":"KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.","airtime":"MON-FRI 9am-11am, 10pm-11pm","imageSrc":"https://ww2.kqed.org/app/uploads/2022/06/forum-logo-900x900tile-1.gif","imageAlt":"KQED Forum with Mina Kim and Alexis Madrigal","officialWebsiteLink":"/forum","meta":{"site":"news","source":"kqed","order":"8"},"link":"/forum","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/kqeds-forum/id73329719","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz","npr":"https://www.npr.org/podcasts/432307980/forum","stitcher":"https://www.stitcher.com/podcast/kqedfm-kqeds-forum-podcast","rss":"https://feeds.megaphone.fm/KQINC9557381633"}},"freakonomics-radio":{"id":"freakonomics-radio","title":"Freakonomics Radio","info":"Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. 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No other part of the globe has experienced such dynamic political and social change in recent years.","airtime":"SAT 3am-4am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/insideEurope.jpg","meta":{"site":"news","source":"Deutsche Welle"},"link":"/radio/program/inside-europe","subscribe":{"apple":"https://itunes.apple.com/us/podcast/inside-europe/id80106806?mt=2","tuneIn":"https://tunein.com/radio/Inside-Europe-p731/","rss":"https://partner.dw.com/xml/podcast_inside-europe"}},"latino-usa":{"id":"latino-usa","title":"Latino USA","airtime":"MON 1am-2am, SUN 6pm-7pm","info":"Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg","officialWebsiteLink":"http://latinousa.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/latino-usa","subscribe":{"npr":"https://rpb3r.app.goo.gl/xtTd","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/Latino-USA-p621/","rss":"https://feeds.npr.org/510016/podcast.xml"}},"live-from-here-highlights":{"id":"live-from-here-highlights","title":"Live from Here Highlights","info":"Chris Thile steps to the mic as the host of Live from Here (formerly A Prairie Home Companion), a live public radio variety show. 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Updated Monday through Friday at about 3:30 p.m. PT.","airtime":"MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm","imageSrc":"https://ww2.kqed.org/app/uploads/2021/10/Marketplace_1400.jpg","officialWebsiteLink":"https://www.marketplace.org/","meta":{"site":"news","source":"American Public Media"},"link":"/radio/program/marketplace","subscribe":{"apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=201853034&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/APM-Marketplace-p88/","rss":"https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"}},"mindshift":{"id":"mindshift","title":"MindShift","tagline":"A podcast about the future of learning and how we raise our kids","info":"The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. 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