Living Car Free - Tips On Living Car Free ... ???

I'm riding my new Electra Townie mostly now. I have a spare bicycle -- 1991 Mongoose Switchback 18-speed, which is mostly for my boys to ride now, or my back-up transportation. My Mongoose will fit on the bus rack, so I can take it with me when necessary. My Townie is too long for the bus rack ...

That would be a good tip for people who are planning on going car free, and want to take their bikes with them on the bus. Make sure you measure the bicycle carefully from the extreme ends, and measure the bus racks for the bicycles first. The bike shop would not take back my Townie, or even give me a trade-in!!! Even though I called them only 30 minutes after I bought the bike!

What are some tips you could share on living car free? Like how to carry groceries easier, various kinds of packs (different sizes, styles) to attach all around the bicycle? I'd like to have something that I could easily/quickly attach to the handle bars. Also, some kind of small pack to attach to the center frame.

Any other ideas ....

What are some tips you could share on living car free? Like how to carry groceries easier, various kinds of packs (different sizes, styles) to attach all around the bicycle? I'd like to have something that I could easily/quickly attach to the handle bars. Also, some kind of small pack to attach to the center frame.

Any other ideas ....

Ever heard of panniers, trunk bags, frame bags, handlebar bags, and backpacks?

For example:
http://www.mec.ca/Products/product_listing.jsp?FOLDER%3C%3Efolder_id=2534374302693317&bmUID=1227061837624

or

http://www.rei.com/category/4500129

or

http://www.nashbar.com/subcategories.cfm?category=600066

I'll throw a few more tips out there ...

-- check the yellow pages. If you need to haul larger or awkward stuff there are taxis, grocery delivery services, pet taxi services, and all sort of things available. It's amazing what you find when you look.

-- don't be afraid of renting a car periodically if you need to get somewhere where public transportation won't take you. Enterprise is a great company if you want to stay local. If you're going to travel long distances you'll want to use a different company.

-- many furniture companies have delivery services. If you are purchasing a new sofa or deep freeze or something, get them to deliver it.

-- get a deep freeze. Stock up on canned and frozen goods, and things like toilet paper, laundry soap, etc. Take the bus to the grocery store (or walk there) and then take a taxi back with it all. If you've got enough basic food and supplies to last you 3 or 4 months, then you only need to make weekly runs for things like milk and fruit.

A rear rack, mounted over the rear tire, is a good way to get started.

http://tbn0.google.com/images?q=tbn:56oioPQUo6iTtM:http://bp3.blogger.com/_vUEhS0lU3eU/R_Vdsdhvk4I/AAAAAAAAEu0/CNvD0Xj7DYo/s400/Tikit_W-_Rear_Rack_croppd.preview.jpg

From the rear rack, you could hang panniers that would hold your groceries::

http://tbn0.google.com/images?q=tbn:_kskaXjWTdXuIM:http://inertiadesigns.com/catalog

Or you could mount a milk crate to the rear rack:

http://tbn0.google.com/images?q=tbn:33sL2Ap1g1ZcgM:http://lh5.google.com/bdmartin75

Or, for a little more money, a trunk bag:

http://tbn0.google.com/images?q=tbn:H_O3GAUSgWgtkM:http://www.bagandcover

Plan your trips. At least a couple of times a month, I drive to the grocery store (usually at night) to pick up things I could have gotten by bike during the day with better planning. It happened again tonight when I remembered I'd run out of eggs, and had to drive to the grocery store. I've got lights and could have ridden, but am not a fan of riding at night.

I'd suggest investing in a grocery-getter trike and perhaps modifying it. Mine is a 3-speed that I have since converted into a 15-speed and changed the entire front end to cruiser style (though really it's just for esthetics and so I don't get laughed at for riding an 'old-lady's' bike. I have built a trailer and added a very large front basket. Combined, I can carry as much as I ever did in the trunk of my car or, to give you a visual 9 24-bottle cases of beer (with bungee cords). Yes, I have done it. Could have gotten more on, perhaps, but didn't need more. Today I used it for 4 20lb bags of rice (without the trailer) as well as a number of small items. It's also terrific for daily trips to the butcher, bakery and deli. Trikes are a safer ride in the winter too and with 3 reflectors in the rear, 3 rear clip-on lights as well as 2 lights in the front, I'm lit up like a Xmas tree at night. Motor vehicles seem to give me extra space too seeing as how I'm a litle wider---though the perception is that I alot wider.

Buy several spare inner tubes and extra tires ahead of time. That way you will have spares ready. Your favorite tire or inner tube might be out of stock when you really need a replacement.

Replace quick release levers with bolts and nuts if you want to make it harder for thieves to take your parts. I take my Brooks saddle and Thudbuster suspension seat post with me and leave the frame and wheels locked to a bicycle rack.

Get to know all the shops and offices in your neighborhood. You may be surprised how many local resources are available to you.

What are some tips you could share on living car free? Like how to carry groceries easier, various kinds of packs (different sizes, styles) to attach all around the bicycle? I'd like to have something that I could easily/quickly attach to the handle bars. Also, some kind of small pack to attach to the center frame.

Any other ideas ....

My wife has a Townie and she bought Electra's front basket. I don't recommend it. I thought it really affected the steering. The geometry of that bike is a little weird. It's like riding a chopper motorcycle.

I would suggest looking at a rear rack. I don't remember if there are eyelets for a rack, but even without them, you can always use p-clamps to attach the rack. Fortunately, as far as I know,the Townie does not have any Carbon fiber in the frame...

Another thought about the Townie is that -- if you are really annoyed with it -- you can keep it till Spring and try to sell it. I think there is a big demand for them. They do look pretty nice...

Get to know all the shops and offices in your neighborhood. You may be surprised how many local resources are available to you.

+1 I was surprised to find how many resources I drove right past that are well within cycling distance, some within walking distance.

To that I would add in a general sense don't be afraid to be assertive in sticking up for yourself. Most people don't understand those who live by bike and will therefore try to force you to fit into the same mold as car drivers. For instance having a backpack/bag with you while on bike can be pretty necessary, yet is rarely needed when you drive. Many stores have anti-bag policies for fear of shoplifting. I ignore these signs and go about my business, if they track me down to enforce their policy I explain my situation and they've always been understanding so far. I usually invite the security guard to come shop with me to add a little humor, it seems to help relax them. If I'm going into a store for a single item and know I'll be in and out very quickly I'll just bring my whole bike in with me.

Know your limits. When I'm healthy, I can walk 7 or 8 miles in a day, or bike around 30. I can carry about 30 lbs for several miles in a backpack, or about 50 on my bike. Those limits define what I can reasonably manage in a day. If I try to overdo it, the next day I will be exhausted and I can't hope to do even half as much. This time next year, my limits will be different... hopefully better :).

Have a plan for when you get hurt or sick. My doctor's office is right across the street, but when I hurt my knee last week, I couldn't actually walk there on my own til several days after. Without my friends and partner, I would have been in trouble. Instead, I had a friend who was able to help me get home, and another who let me stay with her a few days while my partner was out of town. And my partner was a saint through the whole thing. There were points where I couldn't manage to do something as simple as walk to the door to get takeout, and he covered for all of them.

If you're going to be riding your bike more, and using it as your main transport, it's well worth learning how to maintain it. It's not that difficult, and some LBSs will have classes - they may seem expensive, but not when you find out how much they charge to fix a flat tyre, or adjust brakes. Also, get some lights. Then get some more lights, then get some more expensive lights.

As for carrying stuff - I use a rack and panniers, and/or a trailer. A quick release seatpack is handy for carrying essentials such as a puncture repair kit.

Ever heard of panniers, trunk bags, frame bags, handlebar bags, and backpacks?

For example:
http://www.mec.ca/Products/product_listing.jsp?FOLDER%3C%3Efolder_id=2534374302693317&bmUID=1227061837624

or

http://www.rei.com/category/4500129

or

http://www.nashbar.com/subcategories.cfm?category=600066

Wow ... !!! Those are some good links ... Thanks ... !!!

I'll throw a few more tips out there ...

-- check the yellow pages. If you need to haul larger or awkward stuff there are taxis, grocery delivery services, pet taxi services, and all sort of things available. It's amazing what you find when you look.

-- don't be afraid of renting a car periodically if you need to get somewhere where public transportation won't take you. Enterprise is a great company if you want to stay local. If you're going to travel long distances you'll want to use a different company.

-- many furniture companies have delivery services. If you are purchasing a new sofa or deep freeze or something, get them to deliver it.

-- get a deep freeze. Stock up on canned and frozen goods, and things like toilet paper, laundry soap, etc. Take the bus to the grocery store (or walk there) and then take a taxi back with it all. If you've got enough basic food and supplies to last you 3 or 4 months, then you only need to make weekly runs for things like milk and fruit.

Those are some great ideas ... I also take advantage when my neighbor has a ride to the store (she only rides a very small scooter, and carries either a 5-gallon bucket or a crate), and I ask them to pick up several items for me.

Where we live bus service is not very good. There is no bus that goes near the stores with the best prices (Wal-Mart, WINCO, Food Maxx, Cost Less, Food 4 Less). So I will eventually need to invest in some kind of trailer.

I really like the one-wheel trailers ... !!! That looks like a good investment.

I already called many stores, and there are no home grocery delivery services in our town. So that's out of the question. For me, a cab wouldn't work, because I'd have to push a shopping cart across the street from Wal-Mart to WINCO, which would be about 1/4 mile walk, then another walk of at least 1/2 mile pushing a shopping cart full, to Food Maxx, before I could load up the cab!!!!

Right now, the best I can do is to shop often, three-four times a week, sometimes more often, and make sure to always pick up something after work. All the stores in our neighborhood are much too expensive, and the fruit and vegetables are not good quality. So, we are stuck with traveling some distance for grocery shopping ....

What would be the most universal rear rack? I don't want to get stuck with a rear rack that will not be compatible with whatever bag or trunk I buy ....


A rear rack, mounted over the rear tire, is a good way to get started.

http://tbn0.google.com/images?q=tbn:56oioPQUo6iTtM:http://bp3.blogger.com/_vUEhS0lU3eU/R_Vdsdhvk4I/AAAAAAAAEu0/CNvD0Xj7DYo/s400/Tikit_W-_Rear_Rack_croppd.preview.jpg

From the rear rack, you could hang panniers that would hold your groceries::

http://tbn0.google.com/images?q=tbn:_kskaXjWTdXuIM:http://inertiadesigns.com/catalog

Or you could mount a milk crate to the rear rack:

http://tbn0.google.com/images?q=tbn:33sL2Ap1g1ZcgM:http://lh5.google.com/bdmartin75

Or, for a little more money, a trunk bag:

http://tbn0.google.com/images?q=tbn:H_O3GAUSgWgtkM:http://www.bagandcover

Buy several spare inner tubes and extra tires ahead of time. That way you will have spares ready. Your favorite tire or inner tube might be out of stock when you really need a replacement.

Replace quick release levers with bolts and nuts if you want to make it harder for thieves to take your parts. I take my Brooks saddle and Thudbuster suspension seat post with me and leave the frame and wheels locked to a bicycle rack.

More good ideas ... !!! I think I'll replace the quick release levers with nuts. I have two locks for now, so I can lock up the frame with both cables and both wheels. I have the $150.00 Kryptonite heavy-duty chain, and another Kryptonite extra-thick cable with heavy lock.

Also, I have invested in Bontrager Hard Case Triple Puncture Protection tires on both of my bicycles, along with heavy-duty inner tubes and liners!!! Haven't had a flat yet on my Switchback (in two years), and no flats on my Townie in eight months.

I also have a cable with lock to secure my seat! I need to find a small, light weight cable to secure my basket with several small locks.

Get to know all the shops and offices in your neighborhood. You may be surprised how many local resources are available to you.

Another good idea! I've changed from our old pharmacy to the clost pharmacy, only five blocks away. So we can even walk there. Unfortunately, we live in a strange part of town ... Only small stores and shops, which are very expensive!!! Milk is $6.00 a gallon!!! Can you believe that? None of the stores sell low-sodium bread. And none of the stores sell my special health drinks. And the fruit and vegetables are poor quality. So, I'm stuck commuting ... Closest stores I buy my groceries is Cost Less, 1 1/2 miles each way, which isn't bad. Can't get everything there though ... So, I still need to make cross-town trips to Wal-Mart, WINCO, and Food Maxx. And Food 4 Less when I work out at InShape City.

My wife has a Townie and she bought Electra's front basket. I don't recommend it. I thought it really affected the steering. The geometry of that bike is a little weird. It's like riding a chopper motorcycle.

I would suggest looking at a rear rack. I don't remember if there are eyelets for a rack, but even without them, you can always use p-clamps to attach the rack. Fortunately, as far as I know,the Townie does not have any Carbon fiber in the frame...

Another thought about the Townie is that -- if you are really annoyed with it -- you can keep it till Spring and try to sell it. I think there is a big demand for them. They do look pretty nice...

I know what you mean ... I was disappointed with the front basket (I got the black basket for my Townie too). Difficult to steer ... So, I put the basket on my Switchback instead. Better, but still a little difficult even on my mountain bike.

I would like to try a small rack and small bags in the front, but that will come later. First I need to get a large, heavy-duty rear rack.

What would be the most universal rear rack? I don't want to get stuck with a rear rack that will not be compatible with whatever bag or trunk I buy ....

I am a big fan of the Jannd Expedition (http://www.wallbike.com/jandd/expeditionrearrack.html) but there are several similar racks out there. The best ones are made out of round tubing and give you a weight rating to work from. I have Blackburn racks (http://www.blackburndesign.com/racks.html), Bor Yeur (stock on a lot of Taiwan built bikes) and a couple of unknowns. There are plenty of good racks out there.

Aaron:)

+1 I was surprised to find how many resources I drove right past that are well within cycling distance, some within walking distance.

To that I would add in a general sense don't be afraid to be assertive in sticking up for yourself. Most people don't understand those who live by bike and will therefore try to force you to fit into the same mold as car drivers. For instance having a backpack/bag with you while on bike can be pretty necessary, yet is rarely needed when you drive. Many stores have anti-bag policies for fear of shoplifting. I ignore these signs and go about my business, if they track me down to enforce their policy I explain my situation and they've always been understanding so far. I usually invite the security guard to come shop with me to add a little humor, it seems to help relax them. If I'm going into a store for a single item and know I'll be in and out very quickly I'll just bring my whole bike in with me.

You have very lax policies where you live. I've been stopped several times at different stores, and tried to explain my situation, but the refuse to allow me to take my bags with me while I'm shopping! So, I have to hassle with leaving my bags somewhere. I really don't feel comfortable with that ... I'm afraid somebody will steal my bags! Most stores allow me to take my bag with me (Food 4 Less, Save-Mart, Raleys, Wal-Mart, WINCO, Food Maxx), but not K-Mart, Cost Less or Mi Pueblos.

If you're going to be riding your bike more, and using it as your main transport, it's well worth learning how to maintain it. It's not that difficult, and some LBSs will have classes - they may seem expensive, but not when you find out how much they charge to fix a flat tyre, or adjust brakes. Also, get some lights. Then get some more lights, then get some more expensive lights.

As for carrying stuff - I use a rack and panniers, and/or a trailer. A quick release seatpack is handy for carrying essentials such as a puncture repair kit.

What kind of a one-wheel trailer is that you have? I haven't seen one quite like that! Looks extra heavy-duty. That's exactly wht I need .... How much would something like that cost?

Only small stores and shops, which are very expensive!!! Milk is $6.00 a gallon!!! Can you believe that? None of the stores sell low-sodium bread. And none of the stores sell my special health drinks. And the fruit and vegetables are poor quality. So, I'm stuck commuting
Around here, the drug stores that have small grocery sections have good prices on staples such as milk. What drug stores kill you on is prescription prices! Ironically, the grocery stores around here with pharmacies have much better prices on common generic drugs.

People who are very particular about their bread sometimes bake it themselves, either the old fashioned way or in a bread machine. You could make it any way you like it! Of course you might become choosy about the kind of flour you want to use, and then you're back to square one, hmm.

I'm lucky to have a vegetable garden here, so for a fair number of vegetables I just walk out the back door to get them. Of course it being the cold season I'm down to greens, herbs, peppers, turnips & carrots but they'll go just fine with tonight's roast.

Most stores allow me to take my bag with me (Food 4 Less, Save-Mart, Raleys, Wal-Mart, WINCO, Food Maxx), but not K-Mart, Cost Less or Mi Pueblos.

If the store refuses to let me have my bag(s), I don't shop there. I am not a criminal, and I do not deserve to be treated like one.

It is a good idea to keep close track of the prices you pay for things. I find Wal-mart has good prices on some products, but they are rarely good *enough* to make up for the hassle and danger involved in biking there. The local Wal-mart has a particularly dangerous parking lot. Many many many other stores are better in that regard, and by changing how we eat a little, I do just about as well on cost. Most of the change was cutting back on processed foods, which usually aren't very good choices costwise. And making my own bread instead of buying it has helped as well.

If the store refuses to let me have my bag(s), I don't shop there. I am not a criminal, and I do not deserve to be treated like one.

+1!

Even though you're bringing home groceries, supplies and your bags or baskets may be full and kind of heavy, make sure you bring a flat kit. Nothing is worse than a flat tire or a lost rack bolt along with 50 lbs of extra stuff.

I use a anti bag due to closeness and I have to walk.
I also have to use college's crappy system.
Not enough protection or responsibility for such a limiting factor.

Grocery store of all places.
My friend watches the bag and I get my stuff. We make it look rather silly.
Friend "Got your items here is your backpack"
"Yea let me put them in the backpack before we walk away I said"
"thats a good idea to bring that back pack" Friend
"Thanks did you need any thing to purchase here. (he is a paraplegic) I said"
"No I am good"
"let's go I exclaim."

My grocery shopping habits have changed since I've gone car-light. Instead of making a few big trips, I'll make small grocery runs much more frequently. This is especially useful when shopping for fresh fruits and vegetables.

Also, for the convenience of shopping close to home, I'm willing to pay a little more. I could go to the neighbouring city and save on almost everything, but the time involved (and the fuel to drive there in the colder months) hardly seems worthwhile. I'm in a small town and I'm able to get all my day-to-day items locally. There are two grocery stores and three pharmacies within 1.6 kilometres of my home and a bulk and natural food store within about one kilometre.

When I've lived in larger cities, I've still been able to get most of what I needed within a few kilometres and sometimes within a few blocks of where I lived.

If the store refuses to let me have my bag(s), I don't shop there. I am not a criminal, and I do not deserve to be treated like one.

It is a good idea to keep close track of the prices you pay for things. I find Wal-mart has good prices on some products, but they are rarely good *enough* to make up for the hassle and danger involved in biking there. The local Wal-mart has a particularly dangerous parking lot. Many many many other stores are better in that regard, and by changing how we eat a little, I do just about as well on cost. Most of the change was cutting back on processed foods, which usually aren't very good choices costwise. And making my own bread instead of buying it has helped as well.

Could you please send me your bread recipe? I would only use whole wheat flour though .... and no salt! Might even put a few raisons, or bananas ... !!! And of course, gotta add some flax seeds!!!

What kind of a one-wheel trailer is that you have? I haven't seen one quite like that! Looks extra heavy-duty. That's exactly wht I need .... How much would something like that cost?

It's a Revolution Cargo trailer, a copy of a BoB Yak. It's rated for 35kg, 77lbs. So far as I know it's only available in the UK, but the BoB is available pretty much anywhere - for a little over twice the price. It tracks really well, with 25kgs on there I barely knew it was there - after I'd got it hitched, which isn't easy when it's loaded. If you intend riding anywhere bumpy, or with poorly maintained roads, I recommend paying a little more for the BoB Ibex, which has suspension - I lost a bucket which had been hooked over the ladder at the start of that ride.

http://www.edinburghbicycle.com/ebwPNLqrymode.a4p?f_ProductID=6176&f_SortOrderID=1

http://www.bobgear.com/trailers/trailer.php?product_id=11

Heh, that's the problem... well several all in one. Every household has their own needs and tastes. My household makes a lot of use of salt and white flour, largely because they keep well. And after about 4 years of work developing a bread method to suit us, I'm quite sure I can't translate it to suit someone else. I don't measure anything for starters :o.

Your best bet is to find a fairly simple bread recipe, and then put in a few years of a loaf of bread every week. Learn it inside and out, so that you can make it on automatic and work it into daily life. There isn't really any substitute for the time learning exactly what *you* like best, and how you work best.

It's a Revolution Cargo trailer, a copy of a BoB Yak. It's rated for 35kg, 77lbs. So far as I know it's only available in the UK, but the BoB is available pretty much anywhere - for a little over twice the price. It tracks really well, with 25kgs on there I barely knew it was there - after I'd got it hitched, which isn't easy when it's loaded. If you intend riding anywhere bumpy, or with poorly maintained roads, I recommend paying a little more for the BoB Ibex, which has suspension - I lost a bucket which had been hooked over the ladder at the start of that ride.

http://www.edinburghbicycle.com/ebwPNLqrymode.a4p?f_ProductID=6176&f_SortOrderID=1

http://www.bobgear.com/trailers/trailer.php?product_id=11

Thanks for the input about the Bob Ibex with suspension. The roads everywhere in our area are bad to very bad, and even worse that very bad in many places I travel ... !!! So, it looks like I will need to invest in the Bob Ibex with suspension. Are there any other typeson one-wheel trailers that are heavy-duty you know of?

Here's a bread recipe I make all the time. If you like a pretty crusty, fairly heavy bread this is good. It comes from a book called "Artisan Bread in five minutes a day" by Jeff Hertzberg and Zoe Francois and available on Amazon. I don't use whole wheat flour yet, but I've been gonna try it once I use up my current supply of flour. I suppose you could cut back on the salt a bit if you need to without affecting anything too much

________

The Master Recipe
Boule (Artisan Free-Form Loaf)

Makes four 1 lb. loaves. The recipe is easily doubled or halved.

3 cups lukewarm water
1 1/2 Tablespoon granulated yeast (2 packets)
1 ½ Tablespoon Kosher or other course salt.
6 ½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method.

Mixing and Storing the Dough

1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100 F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.

2. Add yeast and salt to the water ina 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food grade bucket. Don't worry about getting it all to disolve.

3. Mix in the flour – kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high capacity food processor (14 cups or larger) fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with th e spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead! It isn't necessary. You're finished when everything is uniformly moist without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of it's container.

4. Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw topped bottles or mason jars, which could explode from the trapped gasses. Lidded lastic buckets designed for dough storage are readily available page 14). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx. 2 hours, depending on the room's temperature. Longer rising times, up to about 5 hours, will not harm the results. You can use a portion of the dough anytime after this period. Fully refrigerated dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our methodm it's best to refirgerate the dough overnight (or at least 3 hours), before shaping a loaf.

On Baking Day

5. The gluten cloak: Don't knead, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal ( or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.

Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1 – pound (grapefruit size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it woult stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quater turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated in the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten and and adhere during resting and baking. The correctly shaped final product will be smoth and cohesive. The entire process should take no more than 30 to 60 seconds.

6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the corn-meal covered pizza peel. Allow the loaf to rest on the peel for 40 minutes to 2 hours (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).

7. Twenty minutes before baking, preheat the oven to 450 F; with a baking stone placed on the lowest rack. Palce an empty broiler tray for holding water on any other shelf that won't interfere wit the rising bread.

8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top on the loaf liberally with flour, which will all the slashin knife to pass without sticking. Slash a ¼ inch deep cross, scallop, or tic-tac toe pattern in the top using a serrated bread knife.

9. Baking with steam: After a 20 minute preheatt, you're ready to bake, even though your oven thermometer won't yet be up to temperature. With a quick foward jerking motion of the wrist, slide the loaf off the pizza peel and onto the the preheated baking stone. Quickly but carefully pour about a cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle or ”sing” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, testure and slicing. The perfect crust crust may initially soften, but will firm up again when cooled.

10. Store the remaining dough in the refigerator in your lidded (not air-tight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not air tight). If you mixed your dough in the container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1-pound portions in a airtight container and defrosted overnight in the refrigerator prior to baking day.

Lazy sourdough shortcut: When your dough bucket if finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate in the new dough.

What's a “Gluten Cloak”? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protien strands in the surface can be aligned, creating a resilient “cloak” around the mass of wet, barely kneaded dough. Visuallize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the tamptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal “custard”.

Thanks so much for the recipe! I will definitely give it a try ... hopefully soon .... !!!


Here's a bread recipe I make all the time. If you like a pretty crusty, fairly heavy bread this is good. It comes from a book called "Artisan Bread in five minutes a day" by Jeff Hertzberg and Zoe Francois and available on Amazon. I don't use whole wheat flour yet, but I've been gonna try it once I use up my current supply of flour. I suppose you could cut back on the salt a bit if you need to without affecting anything too much

________

The Master Recipe
Boule (Artisan Free-Form Loaf)

Makes four 1 lb. loaves. The recipe is easily doubled or halved.

3 cups lukewarm water
1 1/2 Tablespoon granulated yeast (2 packets)
1 ½ Tablespoon Kosher or other course salt.
6 ½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop and sweep method.

Mixing and Storing the Dough

1. Warm the water slightly: It should feel just a little warmer than body temperature, about 100 F. Warm water will rise the dough to the right point for storage in about 2 hours. You can use cold tap water and get an identical final result; then the rising will take 3 or even 4 hours. That won't be too great a difference, as you will only be doing this once per stored batch.

2. Add yeast and salt to the water ina 5 quart bowl or, preferably, in a resealable, lidded (not airtight) plastic food container or food grade bucket. Don't worry about getting it all to disolve.

3. Mix in the flour – kneading is unnecessary: Add all of the flour at once, measuring it in with dry-ingredient measuring cups, by gently scooping up flour, then sweeping the top level with a knife or spatula; don't press down into the flour as you scoop or you'll throw off the measurement by compressing. Mix with a wooden spoon, a high capacity food processor (14 cups or larger) fitted with the dough hook until the mixture is uniform. If you're hand-mixing and it becomes too difficult to incorporate all the flour with th e spoon, you can reach into your mixing vessel with very wet hands and press the mixture together. Don't knead! It isn't necessary. You're finished when everything is uniformly moist without dry patches. This step is done in a matter of minutes, and will yield a dough that is wet and loose enough to conform to the shape of it's container.

4. Allow to rise: Cover with a lid (not airtight) that fits well to the container you're using. Do not use screw topped bottles or mason jars, which could explode from the trapped gasses. Lidded lastic buckets designed for dough storage are readily available page 14). Allow the mixture to rise at room temperature until it begins to collapse (or at least flattens on the top), approx. 2 hours, depending on the room's temperature. Longer rising times, up to about 5 hours, will not harm the results. You can use a portion of the dough anytime after this period. Fully refrigerated dough is less sticky and is easier to work with than dough at room temperature. So, the first time you try our methodm it's best to refirgerate the dough overnight (or at least 3 hours), before shaping a loaf.

On Baking Day

5. The gluten cloak: Don't knead, just “cloak” and shape a loaf in 30 to 60 seconds. First, prepare a pizza peel by sprinkling it liberally with cornmeal ( or whatever your recipe calls for) to prevent your loaf from sticking to it when you slide it into the oven.

Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1 – pound (grapefruit size) piece of dough, using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it woult stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quater turn as you go. Most of the dusting flour will fall off; it's not intended to be incorporated in the dough. The bottom of the loaf may appear to be a collection of bunched ends, but it will flatten and and adhere during resting and baking. The correctly shaped final product will be smoth and cohesive. The entire process should take no more than 30 to 60 seconds.

6. Rest the loaf and let it rise on a pizza peel: Place the shaped ball on the corn-meal covered pizza peel. Allow the loaf to rest on the peel for 40 minutes to 2 hours (it doesn't need to be covered during the rest period). Depending on the age of the dough, you may not see much rise during this period; more rising will occur during baking (“oven spring”).

7. Twenty minutes before baking, preheat the oven to 450 F; with a baking stone placed on the lowest rack. Palce an empty broiler tray for holding water on any other shelf that won't interfere wit the rising bread.

8. Dust and slash: Unless otherwise indicated in a specific recipe, dust the top on the loaf liberally with flour, which will all the slashin knife to pass without sticking. Slash a ¼ inch deep cross, scallop, or tic-tac toe pattern in the top using a serrated bread knife.

9. Baking with steam: After a 20 minute preheatt, you're ready to bake, even though your oven thermometer won't yet be up to temperature. With a quick foward jerking motion of the wrist, slide the loaf off the pizza peel and onto the the preheated baking stone. Quickly but carefully pour about a cup of hot water from the tap into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes or until the crust is nicely browned and firm to the touch. Because you've used wet dough, there is little risk of drying out the interior, despite the dark crust. When you remove the loaf from the oven, it will audibly crackle or ”sing” when initially exposed to room temperature air. Allow to cool completely, preferably on a wire cooling rack, for best flavor, testure and slicing. The perfect crust crust may initially soften, but will firm up again when cooled.

10. Store the remaining dough in the refigerator in your lidded (not air-tight) container and use it over the next 14 days: You'll find that even one day's storage improves the flavor and texture of your bread. This maturation continues over the 14-day storage period. Refrigerate unused dough in a lidded storage container (again, not air tight). If you mixed your dough in the container, you've avoided some cleanup. Cut off and shape more loaves as you need them. We often have several types of dough storing in the refrigerator at once. The dough can also be frozen in 1-pound portions in a airtight container and defrosted overnight in the refrigerator prior to baking day.

Lazy sourdough shortcut: When your dough bucket if finally empty, don't wash it! Immediately re-mix another batch in the same container. In addition to saving the cleanup step, the aged dough stuck to the sides of the container will give your new batch a head start on sourdough flavor. Just scrape it down and it will hydrate and incorporate in the new dough.

What's a “Gluten Cloak”? Just imagine a warm blanket being pulled around you on a cold night. Or, for the more technically inclined: What you are trying to do here is to add enough flour to the surface so it can be handled and the protien strands in the surface can be aligned, creating a resilient “cloak” around the mass of wet, barely kneaded dough. Visuallize a cloak being pulled around the dough, so that the entire ball is surrounded by a skin. Resist the tamptation to get rid of all stickiness by adding too much flour. Adding large amounts of flour prevents the bread from achieving a finished crumb with the typical artisanal “custard”.

I just saved the recipe to Apple Works. I used to make bread many years ago ... but that was white bread. I don't eat white bread anymore. I'm sure it will work with wheat bread ....

Hot, home-made bread is the bomb ... !!! Thanks again ... !!!

Glad I could help .... hope you enjoy :)

Rik

Rik,
Thanks for the recipe and the lead on the book...like I NEED another book. I am the bread baker in the family around here (other than mom) but am seldom home enough to do much. But hopefully that will be changing in the next year or two. We are getting our fields ready to grow our own corn, wheat, rye and barely in small batches. However because of the climate I won't be able to grow hard wheat.

vja4Him...look to using honey, whole wheat and other natural ingredients the quality will blow you away. People think I am nuts because I only buy the base ingredients for much of my cooking. The closer to the field the better.

Aaron:)

As far as the anti-bag policy I am ok with it as long as they have a decent system in place that protects my bag from getting taken by just anyone. Like a ticket or such, the minute they loose or take something from my bag there will be hell to pay. I buy a lot more concetrated items then mix them up when I get home. Don't forgret your lock, I do this more than I would like to admit.

Rik,
Thanks for the recipe and the lead on the book...like I NEED another book. I am the bread baker in the family around here (other than mom) but am seldom home enough to do much. But hopefully that will be changing in the next year or two. We are getting our fields ready to grow our own corn, wheat, rye and barely in small batches. However because of the climate I won't be able to grow hard wheat.

vja4Him...look to using honey, whole wheat and other natural ingredients the quality will blow you away. People think I am nuts because I only buy the base ingredients for much of my cooking. The closer to the field the better.

Aaron:)

I like to get a little closer to the fields myself ... !!! I have a wide variety of grains at home that I use for cereal (which I eat two or three times a day): barley, maize, flax, oats, wheat, Scottish oats, farina, brown rice, black rice, and wild rice. I make each pot of cereal a little different ... !!!

My youngest son is even eating my home-made cereals now ... !!! I only buy whole wheat breads, and quite a variety. I've recently found one type of bread that has Omega 3. Also found peanut butter and mayonase with Omega 3.

I have several different kinds of spreads that add more variety to my diet: hazlenut spread, almond butter, yogart spreads.

I eat as little meat as possible, but I have found that if I eat too little meat, I get weak, light headed, dizzy, and so I have to eat some meat. I also have hypoglycemia very, very bad, and so I need the extra protein, and also have to eat quite often (8-10 times a day, or more).

And now that I'm bicycling everyday, I am working on building up my muscles (whole body workouts), with lots of stretching, and I'm also doing isometric exercises ....

What kind of vehicle is that in your avatar?


Glad I could help .... hope you enjoy :)

Rik

As far as the anti-bag policy I am ok with it as long as they have a decent system in place that protects my bag from getting taken by just anyone. Like a ticket or such, the minute they loose or take something from my bag there will be hell to pay. I buy a lot more concetrated items then mix them up when I get home. Don't forgret your lock, I do this more than I would like to admit.

I never forget my lock!!! It's always locked to the frame. I actually got away with having my backpack and several bags with my workout clothes in the shopping cart yesterday at Cost Less. Lots of strore workers saw me, and several were watching me closely, but nobody said anything this time ...

I was ready to put up a fight, and continue shopping, waiting to see what happens (police show up, or manager gets irate!).

I too am very concerned about leaving my stuff somewhere .... I know that they won't be watching my things, and the only place they have to put my stuff is in the corner, by a vending machine!! That is not secure at all!!

If they had a secure place, like at K-Mart, and gave me a ticket to identify my things, that would be better.

What kind of vehicle is that in your avatar?

That is a Terra Trike, Cruiser with a fiberglass velomobile type body added to it. I got it from Bernie Baker Bikes out in Ashtabula, Ohio. Don't know if he's still making them, Don't see them on his web site anymore. I have if off right now, 'cause it's too warm for summer use. I guess I should get out in the garage and put the darn thing back on ... been kinda chilly lately.

Rik

Rik,
Thanks for the recipe and the lead on the book...like I NEED another book. I am the bread baker in the family around here (other than mom) but am seldom home enough to do much. But hopefully that will be changing in the next year or two. We are getting our fields ready to grow our own corn, wheat, rye and barely in small batches. However because of the climate I won't be able to grow hard wheat.

Aaron:)

Sure Aaron, Hope you enjoy. I hadn't really cooked much for my whole life (I'm 56 now) but in July of '06, my wife had a stroke and I suddenly became the chief cook and bottle washer around the place. I'm finding I kinda enjoy cooking, once I started getting into it. Like you I am trying to get more into from scratch cooking and away from all the commercially made processed crap. We do have a patch of ground (30 acres) where we could start growing some of our own stuff, but I can't see myself being able to do that alone, much as I like the idea. Just ain't enough hours in a day.

Rik

I never forget my lock!!! It's always locked to the frame. I actually got away with having my backpack and several bags with my workout clothes in the shopping cart yesterday at Cost Less. Lots of strore workers saw me, and several were watching me closely, but nobody said anything this time ...

~snip~

I don't forget my lock(s) either...;)

Aaron:)

http://inlinethumb43.webshots.com/41578/2733993040066886751S200x200Q85.jpg

Sure Aaron, Hope you enjoy. I hadn't really cooked much for my whole life (I'm 56 now) but in July of '06, my wife had a stroke and I suddenly became the chief cook and bottle washer around the place. I'm finding I kinda enjoy cooking, once I started getting into it. Like you I am trying to get more into from scratch cooking and away from all the commercially made processed crap. We do have a patch of ground (30 acres) where we could start growing some of our own stuff, but I can't see myself being able to do that alone, much as I like the idea. Just ain't enough hours in a day.

Rik

Tell ME about the lack of hours in a day!:cry: We are making our landscaping pay for it's upkeep by going to edible landscaping (http://ohioline.osu.edu/hyg-fact/1000/1255.html), if I have to expend energy to tend to plants and shrubs I better get something in return:lol: We have also switched the veggie gardens over to the square foot gardening (http://www.squarefootgardening.com/) method, had a few growing pains this year, but should be better next year.

Aaron:)

...............We do have a patch of ground (30 acres) where we could start growing some of our own stuff, but I can't see myself being able to do that alone, much as I like the idea. Just ain't enough hours in a day.
Rik

If you think of growing stuff at the 30 acres level you will never start. Don't even think of 30- acres or even 1/5 acre. Think of a bucket or pot or at most an old washtub. Think small like a pot of herbs on your window sill or even just one herb and tend that. It requires only minutes and the plant already knows what to do. It will teach you. If you want to start bigger, plant your favorite vegetable in a pot and tend that. Other than acquiring the pot, soil and seed it once again requires only minutes. The hardest part is getting started. In the spring get a bag of potting soil, punch holes in it, plant radish seeds and water. You will be hooked in no time.:)

Aaron, we started " Square foot gardening" in the spring but "she who must be obeyed" is not very disciplined:rolleyes: and abandoned the grid within weeks. The raised beds really work well however.:D

Even though you're bringing home groceries, supplies and your bags or baskets may be full and kind of heavy, make sure you bring a flat kit. Nothing is worse than a flat tire or a lost rack bolt along with 50 lbs of extra stuff.
Zip ties! Carry them with you, great for many kinds of temporary fixes.

Tell ME about the lack of hours in a day!:cry: We are making our landscaping pay for it's upkeep by going to edible landscaping (http://ohioline.osu.edu/hyg-fact/1000/1255.html), if I have to expend energy to tend to plants and shrubs I better get something in return:lol: We have also switched the veggie gardens over to the square foot gardening (http://www.squarefootgardening.com/) method, had a few growing pains this year, but should be better next year.

Aaron:)

I was thinking about doing something similar ... Although I can't afford the fancy design, but I wanted to downsize my garden a bit, and make the raised beds even higher, so I can sit on a stool. I have a bad back, and bad knees (all of my joints are giving me trouble!).

If you think of growing stuff at the 30 acres level you will never start. Don't even think of 30- acres or even 1/5 acre. Think of a bucket or pot or at most an old washtub. Think small like a pot of herbs on your window sill or even just one herb and tend that. It requires only minutes and the plant already knows what to do. It will teach you. If you want to start bigger, plant your favorite vegetable in a pot and tend that. Other than acquiring the pot, soil and seed it once again requires only minutes. The hardest part is getting started. In the spring get a bag of potting soil, punch holes in it, plant radish seeds and water. You will be hooked in no time.:)

Aaron, we started " Square foot gardening" in the spring but "she who must be obeyed" is not very disciplined:rolleyes: and abandoned the grid within weeks. The raised beds really work well however.:D

Yes, I agree ... Start small ... very small ... You can always add as you go ... I always work up just enough soil for about two large beds, but then only prepare one small bed ... That way I still have more dirt that is close to being ready for planting ... Also, I weed out the beds very clean, by hand, with a trowel.

If I'm going to plant any cold-weather vegetables, I'd better get started soon!!! We only have December, January, February, and March. April starts our warm weather again ... Not looking forward to that one bit!!!

vja4him, any tips on making cereal? Do you do baked "cold cereals" or just oatmeal-style hot cereals?

I've never made home-made cereal before - I mostly just have oatmeal or cheerios for breakfast.

I am a big fan of the Jannd Expedition (http://www.wallbike.com/jandd/expeditionrearrack.html) but there are several similar racks out there. The best ones are made out of round tubing and give you a weight rating to work from. Aaron:)

+1 (http://www.flickr.com/photos/9320902@N04/1375536981/)