Erik Knutzen of Root Simple joins Eric to catch up on Erik’s baking bread in L.A. with local grains. He has found that if you use whole wheat bread, you eat less bread, and its more healthy.
Erik helped found the Los Angeles Bread Bakers meetup, and things have been going very well, he likes the face to face meetings.
Making a bread oven is not as complicated as it sounds. The key is to use local clay, which is usually easily dug up in most parts of the world. Cracks will happen in the oven, but the key is the right mix of sand, clay, water to avoid cracks.
Erik has been using a Komo grain mill for his breads, he gets his grains from Central Milling in Utah and Grist & Toll in L.A. He uses his own yeast starter rather than a commercial brand, he has limited his breads to whole wheat with sourdough starters.
Eric asks, does home made bread have less of a carbohydrate impact on your diet? Erik says yes, because of the whole wheat, you will eat less.
Drones are the next topic, and our mutual concern for abuse. Realtors like them for selling houses. We will try to borrow one and see what its like.
Erik’s recent podcasts include foraging and cooking wild plants, learn more here. One of the over-harvested plants in Erik’s area is white sage, which he suggests one should just grow one’s garden.
We touch on foraging for mushrooms, watch our videos here, Erik has yet to master this.
We finish on bees, there are more swarms in LA than Eric’s world.