Peter Reinhart's [Delectible] Whole Wheat Bread

This bread recipe is a cross between the best of all the bread worlds and is my first successful attempt at truly properly made whole wheat yeast bread.
See various webpages for the recipe or invest in his book which appears to have many other winning recipes! :)

• It is 100% whole grain = no white flour! (I used various ratios of Hard Red Wheat, Hard White Wheat, Rye, Spelt and Buckwheat.)
• The recipe allows for proper soaking time! hurray! For those new to whole grain, this makes it 'feel' just like white flour breads and it would be hard for them to believe it is 100% whole grain. but also nutrition is increased, you get benefits from the enzymes and even increases the minerals you get by neutralizing the phytic acid which is holding them and taking yours.
• (I left mine in the fridge a few extra days longer than the days called for simply because of a busy schedule and it still worked!! usually the sourness causes failure, but not this time!)
• I used only part sprouted flour so I need to test it with 100% to see if it still works, but it looks promising. - this would increase the nutrients even more, including vitamins. It also improves the digestability of the gluten. (sorry, I'd have to dig up links to source that, but search for WAPF sites that talk about it for some basic info)
• And the end product is delicious! It rises into a beautiful texture good for soft sandwich slices or steaming with honey butter for a treat.
• (I replaced half the milk with water and next time will do just water - I am all for drinking milk, but prefer to cook with water since my milk is high in price from being politically incorrect.)

"canning" vegetables the world history way

Preserve your own raw vegetables in a method that INCREASES nutrition and does not use cooking. (personal opinion echoed from gardening posts - seeking out a higher nutrient density yields a superior product)

My original introduction to fermented veggies: http://www.westonaprice.org/food-features/lacto-fermentation

video summary: http://www.westonaprice.org/beginner-videos/fermented-foods-and-beverages-video-by-sarah-pope

overview/ideas: http://www.wildfermentation.com/resources.php?page=vegetables

I've done sauerkraut, I am currently doing pickles for the first time... peppers are next:
http://www.pickl-it.com/blog/410/3-way%20pickled%20peppers/
http://wellpreserved.ca/2011/08/18/naturally-pickled-fermented-jalapeno-peppers/
http://www.woodwifesjournal.com/2010/10/marinated-peppers.html
http://realfoodlittlerock.blogspot.com/2010/06/peck-of-pickled-lacto-fermented-peppers.html

Anyone else's life busy?

It must be time to catchup and simplify.
Using self sufficient and non-consumer methods of course:

• Make Jam (and try a batch of marmalade) with no sugar needed (or other chemical to gel this) Pectin
• Any other seasonal food storage and pantry stocking up!
  
• Cool Weather Baking! try out a new bread recipe
  soak and dehydrate more grain/seed to use for part of the flour (improvement to nutrition - the longer day waiting options are a similar improvement)
  
• Spring Cleaning! Steam (verb and noun) (no chemicals needed) clean.
• During open window weather: Oil furniture and any other maintenance with smelly chemicals.
  
• Organize! Put away clothes in sizes the kids are outgrowing packing them away by size and cycle down the hand me downs.
  Pick up the bigger sizes from second hand stores (great time of year as they are receiving so many donations on good weather days!)
• Set up the garden! barefoot when possible ;) -- put in seeds and transplants (moon planting calendar and detail version)
  
• Fertilize the Citrus -option1, alternatewith, info2(wild rhododendron can be a source of the fungi mycorrhizae), inspiration3