On closing the gap between a Komo mill, Grand Teton Ancient grains, and the flour my sister used to bring from Basel. Or the connecting points between great bread, home milled flour, Swiss baking techniques, and the glorious grains that come out of eastern Idado. ...
Swiss Multigrain Meets Sicilian Heritage Flour Pane Nero di Castelvetrano is dark, dense, deeply flavored bread built around Sicily's ancient grains. It's also become a staple in my oven. I'm not alone. Ever since...
Head Baker at Grand Central Bakery in Seattle. Mel Darbyshire is a leader in the sourcing of local grains, helping bakers (and bakeries) shift off big-ag's commodity flour. Along the way, she has been generous with sharing her deep knowledge of everything around...
Letting Grain Teach You I’ve been milling grains at home for nearly twenty years, with results that range from quietly great to deeply humbling. Testing, repetition, and a lot of paying attention slowly improved my approach. This past year, I’ve been lucky to work...
As one of 12 children, Jade Koyle grew up on a family farm in southern Idaho. Jade later left the farm to attend college where he studied psychology, engineering and business. Today he puts all those experiences into helping run an innovative farming operation that...
With the recent price hike in eggs, I turned to making Challah. It's a bread that starts with a dough that can even be made without eggs (just ask Reddit!). It's also a bread with wide regional and historic roots, spreading among the Jews around two of our diaspora...
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