The other day, I picked up some freshly ground red-fife flour from Cliff Leir at Fol Epi bakery. I’ve been using the Red Fife flour from SaltSpring Mills and been quite happy with it, BUT I found out that Cliff is using grain from the same organic farmer in Saskatchewan AND, its milled fresh the same [...]
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I’m not sure if its the weather, or what, but I’ve been craving buttertarts for the past few days. After a couple of days of trying to ignore it, I figured I would go ahead and make them — justifying it by making the crust with whole grain flour. I may have blogged before about the SaltSpring [...] Just like the 22-Minutes version of Babe Bennett (having some time this afternoon) I decided to goof around a bit … with teff! I was interested in coming up with an alternative bread formulation that was rice-based, but still had plenty of spring to it. My usual formulations start with a base of garfava flour, millet, tapioca [...] I recently got a copy of Peter Reinhart’s Whole Grain Breads. For those who are bread-obsessed, it is a great book that picks up where he left off with the Bread Bakers Apprentice, full of recipes with whole-grain goodness! I’ve made a couple of loaves of the basic whole wheat boule, but was hankering for something a [...] Having made a wild yeast starter to try some of the breads in the new Peter Reinhart book Whole Grain Breads, I had a batch of starter just itching to foment some action! Thumbing through the book, there is a section for some flatbreads and crackers, and I noticed a recipe for Injera, the Ethiopian flatbread that [...] |
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