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living cells magnified
Cell Art, Cell Magnifying, Living Cell, Mandelbrot Fractals, Art Inspiration, Canvas Art, Art And Cell, Art Fractals, Belleza Fractals Art
Living cells magnified
This fractal, Cells Alive, is a winner at ???Beno??t Mandelbrot Fractal Art Contest 2009???. It will show in ???International Congress of Mathematicians 2010???, Hyderabad, India.
Cells as canvas art
What a great idea! Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_
Cooker Breads, Crockpot Bread, Crock Pots Breads, Breads Recipe, Artisan Breads, Breads Baking, Baking Breads, Homemade Breads, Slow Cooker Bread
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ ....been looking for a crockpot bread recipe....
slow cooker bread Artisan Bread in 5 in the crockpot. Baking bread without heating up the kitchen.
Homemade bread in the crockpot -- bakes in an hour, saves from heating up kitchen and you don't have to let it rise! From the authors of _Artisan Bread in 5 Minutes_ But, bread in a crock pot? Over the years we have gotten requests from readers to develop a method of baking our dough in a crock pot. I had my doubts, lots of them. I didn’t think the slow cooker could get hot enough, I thought it would take too long, I didn’t think it would bake through or have a nice crust and I resisted trying it. I was so convinced it would be a fail. Oh, how wrong I was. The crock pot does indeed get hot enough, and it takes less time than using your oven, because the rising time is included in the baking. The only thing I got right was the crust, it is very soft and quite pale when it comes out of the slow cooker, but just a few minutes under a broiler and I got a gorgeous loaf. I am a convert and it is just perfect for summer baking when you don’t want to heat up your oven. You could even amaze your friends at work by baking a loaf under your desk! * 1 pound dough (Here is our No-Knead 5-Minute Bread Recipe. I used the Peasant Bread from The New Artisan Bread in Five Minutes a Day, but the recipes from Healthy Bread in Five Minutes a Day would also work.) Form the dough into a ball and place it on a sheet of parchment paper. Lower the dough into the Crock-Pot (Slow Cooker), mine is a 4-quart, but I think it will work in any size. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. So, you can use fresh or refrigerated dough. Turn the temperature to high and put on the cover. (Not all crock pots behave the same, so you should keep an eye on the loaf after about 45 minutes to make sure it is not over browning on the bottom or not browning at all. You may need to adjust the time according to your machine.) Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. If you are using a 100% whole grain dough, you may want to go for a bit longer as well). You will have a fully baked loaf of bread, but the crust is very soft, almost like a steamed bun. To check for doneness I poked the top of the loaf and it felt firm. Before it is fully baked it felt soft and almost mushy when I gently pressed the top. The bottom crust should be nice and crisp, but the top of the loaf will be quite soft. Some folks desire a softer crust, so you will love this loaf. If you want a darker or crisper crust… Stick the bread under the broiler for 5 minutes or until it is the color you like, with the rack positioned in the middle of the oven. Let the loaf cool completely before slicing. Cutting into a hot loaf is tempting, but it may seem gummy and under-baked. It is fantastic with butter or as a sandwich. I love this method! Since Zoe first published these photos a few years back, it’s become one of our most popular posts. Why? It answers many of the questions that you asked us here on the site, and we’ve incorporated that into our new book, The New Artisan Bread in Five Minutes a Day, which was released today. Thank you all for making this new edition possible–our readers are where the new ideas come from. We were on TV this afternoon talking about all this, on Twin Cities Live (KTSP-ABC Minneapolis): Return to TV/Video/Radio page The winners of our book giveaway drawing from October 17 were picked and have been notified… If the embedded video frame isn’t working, click here for a link to the video. And for more about this wonderful basic recipe–the cornerstone of all our books…If you’re new to our site, we’d like to say welcome, and thank you for trying the bread. Our new edition has lots of material that wasn’t in the original Artisan Bread in Five Minutes a Day: —More color pictures, there are 40 now (compared with 8), and 100 B+W instructionals —A gluten-free chapter —An expanded Tips and Techniques section —Weight equivalents for every dough–for those of you with digital scales at home (optional!) —Instructions for adjusting yeast and salt to your taste. And we decreased our standard yeast amount to 1 tablespoon (used to use 1.5 tablespoons for four pounds of dough). —And 30 new recipes, including crock pot bread, a whole wheat variation that lets you increase the whole grain, rolls, panini, and more. About 130 more pages than our first edition. As we bake through the basic Master recipe from NewABin5 we’ll try to answer some of the most frequently asked questions. The goal is to create a large batch of dough that stores in the refrigerator for up to two weeks. That’s why our method saves you so much time– all the mixing and prep is divided over four one-pound loaves. Master Recipe from The New Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking: 3 cups (1 1/2 pounds) lukewarm water (you can use cold water, but it will take the dough longer to rise. Just don’t use hot water or you may kill the yeast) 1 tablespoon granulated yeast ( you can use any kind of yeast including: instant, “quick,” rapid rise, bread machine, active dry, or fresh cake yeast*. We’ve always tested with Red Star Yeast and they have a new premium product called PLATINUM, which has worked beautifully in our recipes. You can also decrease the amount of yeast in the recipe by following the directions here. Or you can bake with a sour dough starter, see instructions here.) *If you use cake yeast you will need 1.3 ounces. 1 to 1 1/2 tablespoons Morton Kosher Salt (adjust to suit your taste or eliminate it all together. Find more information here) 6 1/2 cups (2-pounds) all-purpose flour (we’ve always tested our recipes with Gold Medal flour. If you use a higher protein flour check here) Mixing the dough: In a 5 or 6 quart bowl or lidded Food Storage Container, dump in the water and add the yeast and salt. Because we are mixing in the flour so quickly it doesn’t matter that the salt and yeast are thrown in together. Dump in the flour all at once and stir with a long handled wooden spoon or a Danish Dough Whisk, which is one of the tools that makes the job so much easier! Stir it until all of the flour is incorporated into the dough, as you can see it will be a wet rough dough. Put the lid on the container, but do not snap it shut. You want the gases from the yeast to escape. (I had my husband put a little hole in the top of the lids so that I could close the lids and still allow the gases to get out. As you can see it doesn’t take much of a hole to accomplish this.) Allow the dough to sit at room temperature for about 2 hours to rise. When you first mix the dough it will not occupy much of the container. But, after the initial 2 hour rise it will pretty much fill it. (If you have decreased the yeast you will have to let it go longer than 2 hours.) DO NOT PUNCH DOWN THE DOUGH! Just let it settle by itself. The dough will be flat on the top and some of the bubbles may even appear to be popping. (If you intend to refrigerate the dough after this stage it can be placed in the refrigerator even if the dough is not perfectly flat. The yeast will continue to work even in the refrigerator.) The dough can be used right after the initial 2 hour rise, but it is much easier to handle when it is chilled. It is intended for refrigeration and use over the next two weeks, ready for you anytime. The flavor will deepen over that time, developing sourdough characteristics. The next day when you pull the dough out of the refrigerator you will notice that it has collapsed and this is totally normal for our dough. It will never rise up again in the container. Dust the surface of the dough with a little flour, just enough to prevent it from sticking to your hands when you reach in to pull a piece out. You should notice that the dough has a lot of stretch once it has rested. (If your dough breaks off instead of stretching like this your dough is probably too dry and you can just add a few tablespoons of water and let it sit again until the dough absorbs the additional water.) Cut off a 1-pound piece of dough using kitchen shears* and form it into a ball. For instructions on how to form the ball watch one of our videos. Place the ball on a sheet of parchment paper… (or rest it on a generous layer of corn meal on top of a pizza peel.) *I actually use a pair of Sewing Shears because I like the long blade. I just dedicated a pair to the kitchen. Let the dough rest for at least 40 minutes, (although letting it go 60 or even 90 minutes will give you a more open hole structure in the interior of the loaf. This may also improve the look of your loaf and prevent it from splitting on the bottom.) You will notice that the loaf does not rise much during this rest, in fact it may just spread sideways, this is normal for our dough. You can also try our “refrigerator rise trick,” shaping the loaves and then immediately refrigerating them overnight. By morning, they’ll have risen and are ready for the oven after a brief room-temp rest while the oven preheats (click for instructions). Preheat the oven to 450 degrees with a Baking Stone* on the center rack, with a metal broiler tray on the bottom (never use a glass vessel for this or it will shatter), which will be used to produce steam. (The tray needs to be at least 4 or 5 inches away from your stone to prevent it from cracking.) *(or Cast Iron Pizza Pan- which will never crack and conducts heat really well. Be careful to dry it after rinsing with water or it will rust) Cut the loaf with 1/4-inch slashes using a serrated knife. (If your slashes are too shallow you will end up with an oddly shaped loaf and also prevent it from splitting on the bottom.) Slide the loaf into the oven onto the preheated stone (the one I’m using is the cast iron) and add a cup of hot water to the broiler tray. Bake the bread for 30-35 minutes or until a deep brown color. As the bread bakes you should notice a nice oven spring in the dough. This is where the dough rises. To insure that you get the best results it is crucial to have an Oven Thermometer to make sure your oven is accurate. If you used parchment paper you will want to remove it after about 20-25 minutes to crisp up the bottom crust. Continue baking the loaf directly on the stone for the last 5-10 minutes. Allow the loaf to cool on a rack until it is room temperature. If you cut into a loaf before it is cooled you will have a tough crust and a gummy interior. It is hard to wait, but you will be happy you did! Make sure you have a nice sharp Bread Knife that will not crush the bread as you cut. Or you can tear it apart as they do in most of Europe. If you have any leftover bread just let it sit, uncovered on the cutting board or counter with the cut side down. If you cover a bread that has a crust it will get soggy. Enjoy and have fun baking. Bread that is made with love and joy tastes better! Note: Gold Medal and Red Star Yeast are sponsors of BreadIn5 LLC’s promotional activities.
Colors Patterns Design 1, Blue Texture Paintings Wall, Crackle Texture, Textures Patterns, Crackle Colors, Polymer Clay, Building Paintings, Texture Patterns, Peel Paintings
flake. Inspiration for a polymer clay Skinner Blend and crackle technique.
MOTH WING SCALES (Argema mittrei) © Kevin MacKenzie, University of Aberdeen Scanning electron micrograph of the scales on the wing of a Madagascan moon moth, (Argema mittrei). This endangered moth is from the order Lepidoptera and is also known as the Comet moth, because of its characteristic long tail. The tail span is 15 cm and wing span 20 cm, making it one of the world’s largest silk moths. Scales are found on the wings of butterflies and moths in the Lepidoptera order,
Moth Wings, Moon Moth, Madagascan Moon, Natural Colors, Wellcom Image, Scanning Electronics, Electronics Micrograph, Wings Scale, Microscope Image
Moth wing scales. Scanning electron micrograph of the scales on the wing of a Madagascan moon moth. [Credit Kevin MacKenzie, University of Aberdeen, Wellcome Images]
Microscopic image of a moon moth's wing
Moth scales: Butterflies and moths get their color from scales. These are the scales of the endangered Madagascan moon moth. Scanning electron micrographs are black and white and then colored. Here, the color is light green, which is the natural color of the moth.
Inspiration, Texture, Beautiful, Colors Palettes, Colors Schemes, Old Doors, Wooden Doors, Colour Palettes, Peel Paintings
Old turquoise and lavender wooden door detail.
Daily Web Design News: http://www.fb.com/mizkowebdesign #webdesign #design #designer #inspiration #user #interface #ui #web #color #colour #palette
lovely old door with beautiful colors.
Color palette idea
Lots of Color inspiration.... Even peeling paint can be beautiful
beautiful color scheme
Weathered In Lavender and Aqua - Beautiful Texture
Vieille peinture par jean-yves noury sur L'Internaute
Antiques Doorknob, Dreams Houses, Old Doors Knobs, Pretty Doorknob, Antiques Doors, Design Elements, Architectural Design, Architecture Design, By Vintage Knobs
cool antique doorknob
Old door knob
Vintage Door Knob #doorknobs
for our next dream house - When your house is tiny, little details like this are even more important.
Rusty RV by Evan Gearing
Photography Decay, Abandoned Photography, Rusty Cars, Abandoned Bus, Rusty Abandoned, Abandoned Beautiful, Evans Gears, Rusty Rv, Old Rusty Things
Rusty RV -Evan Gearing
#Abandon, #Bus, #Rustic #Rust #Creepy
German sea lily fossil (crinoid).
Lilies Fossil, Natural History, Lower Jurassic, Sea Lilies, Rocks And Crystals, Fossil Rocks, Fossil Crinoid, German Sea, Fossils
German sea lily fossil (crinoid). Seirocrinus subangularis, Lower Jurassic, Holzmaden, Germany.
Corn fields in the snow, Rhône, France - Yann Arthus-Bertrand
Corn Fields, Textures Cr, Textures 机理, Photography Aerial, Aerial Photography, Earth, Aerial View, Yann Arthus Bertrand, Textures Patterns Prints Ideas
Corn fields in the snow, Rhône, France
Mount Olivet Cemetery, Frederick, Maryland - photo by Christopher Levy
Mount Olivet Cemetery, Frederick, Maryland. Photo by Christopher Levy.
Color, Wabi Sabi, Texture, Old Wood, Old Doors, Old Building, Peel Paintings, Male, Paintings Colour
Old paint on old wood
old door but vivid colors
amaze. cracked paint colour glitter
I love the colors and textures of peeling paint.
patina - rust - peeling paint - beautiful decay
dazzling decay of an old building
Books Covers, Colour, Peeling Paint, Body Paintings, Texture, Colors, Limes Green, Lime Green, Peel Paintings
Lime green and rust color inspiration
Lime green and #book covering #3d book cover #cover book #book cover
Peeling Paint by Scott Willis: Lime green paint on rusty metal. [Please keep photo credit and original link if reusing or re-pinning. Thanks!]
Lime green and #Paint Body #Painting Body #Painted Body
Lime green and Rust - This seasons biggest colours! This seasons Inspiration Condura Accessories || Texture
orange, yellow, sky blue and rust.
Colors Combos, Rust Texture, Rusty Colors, Sky Blue, Art Inspiration, Amazing Colors, Colors Rainbows, Photo, Colors Inspiration
Abstract | Flickr - Photo Sharing!
orange, yellow, and rust,love this color combo
orange, yellow, and rust texture
old iron - beautiful decay
Colour, Gardens Fence, Irons Fence, Color, Picket Fence, Texture, Natural Design, Irons Gates, Photo
Love the colors on this weathered iron gate
Colorful iron fence
Old garden fence love the colors
Fence photo - color, texture, composition inspiration
Rusty fence. natural design
Decay is considered a flaw, however when showcased in photographs it can often look quite beautiful with the colours and textures it presents.
Rust Painting, Colors Pattern, Rusty Beautiful, Rust Art, Rust Metals, Rusty Metals, Decay Art, Decay Painting Wall, Colours Art
color pattern rustic stlye
Rusted Metal : looks like a fabulous abstract painting!
5) Metal or Rusted Art...
rusty metal colors
Etched and patina Copper and Brass - Payton Jett