TOP 100 CRAFTS SITES
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| Man Uses Arts and Crafts to Keep History Alive (ABC 13 Lynchburg) Please Upgrade Your Browser. This Site Uses I-Frames Extensively us.rd.yahoo.com |
Appliqué Your Way Events with Kayte Terry in SF Our pal Kayte Terry will be having a couple events in San Francisco to promote her new book, Appliqué Your Way. Check out her upcoming book tour dates online. Next up after San Francisco, is Portland on Nov 23rd.Museum of Craft & Folk ArtFriday November 20th, 6-8pmCelebrate the release of Appliqué Your WayWine & Sweets will be served51 Yerba Buena Lane SF, CA 94103The Curiosity ShoppeSaturday November 21st, 1-4pmAppliqué Workshop with Kayte TerryLearn how to make Kayte's adorable felt ornaments855 Valencia Street (between 19th & 20th)Read this article | Comment on this article blog.craftzine.com |
Arts & Crafts Boutique at Wagner Farms in Warren opened weekends to Dec. 20 (Echoes-Sentinel) WARREN TWP. – The Arts & Crafts Holiday Boutique at the Wagner Farm Arboretum, 197 Mountain Ave., is open weekends now through Sunday, Dec. 20. us.rd.yahoo.com |
Kowl the He-man Plush Shannon O'Neill is a super talented plush designer, I'm amazed at the constructions she makes in fabric, realizing things in 3D from fuzzy planar materials. Her latest is Kowl the He-man, for the upcoming Under the Influence Masters of the Universe Show at Gallery 1988 opening January 8th in LA.Read this article | Comment on this article blog.craftzine.com |
Flashback: Get a Rise Out of Sourdough When the weather is cold and wet outside, one of my favorite things to eat is a nice hot bowl of veggie chili with a fresh slice of buttered sourdough. Mmmmmm, sourdough! Back in CRAFT Volume 04, San Francisco-based writer and "fermented-food devotee" Eric Smilie offered his clear and easy sourdough bread recipe. Check it out in this week's Flashback and get your bake on. You can also still pick up the full back issue of CRAFT Volume 04 over in the Maker Shed. Get a Rise Out of SourdoughThe yeasty way to a truly good loaf. By Eric SmillieMy heart sank as I stared at the dark, deflated crust, hardly the loaf I had hoped to bake using wild yeast from a home-fermented starter. I needed help. I found clarity in Laura McNall, a baker for 22 years with the Cheese Board Collective, a worker-owned cheese shop and bakery in Berkeley, Calif., that uses more than a dozen 14-pound buckets of sourdough starter every day. "When you're dealing with fermentation," consoles McNall, "it's alive and it's got a life of its own ... Sometimes it doesn't work out." Eventually, however, it did. Now my only problem is keeping my tangy sourdough loaves out of the hands of my ravenous roommates.MaterialsFor the starter:FlourFiltered, non-chlorinated waterFor the bread:Active starter within half a day of climaxUnbleached white flour2 tsp kosher saltThe magic of sourdough is that you can leaven bread with a culture of yeast and lactobacillus (the same bacteria that turn milk into cheese) drawn from thin air, just by mixing flour and water in a glass jar. The yeast creates gluten and makes the dough rise, while the bacteria produce acid that imparts a distinct flavor and keeps spoiling microbes at bay.Every place has its own airborne microorganism population, and each can give rise to a starter with a unique character, says sourdough sage Ed Wood, the author of Classic Sourdoughs: A Home Baker's Handbook. Wood has been baking for some 50 years and sells heirloom starters collected from places like South Africa and Italy through Sourdoughs International (sourdo.com). Contrary to popular belief, he says, a starter can travel. Some people think "that if you send a culture somewhere else in the world, it will be contaminated by the local flora and fauna," he says. "That, basically, is a lot of baloney."Once established, a healthy starter can last forever. Wood claims he collected a starter in Giza, Egypt, that hadn't changed much since about 2500 BC. The oldest sourdough cultures are in the Middle East, and, he adds, "by and large, were passed from father to son for hundreds of years." Here's how to start an heirloom of your very own.Read this article | Comment on this article blog.craftzine.com |
