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...
While I have a Komo mill at home, at work I was using an old mill attachment for my mixer. A few weeks ago, I decided to splurge and ordered a Mock Mill 100 from Breadtopia, the company's American distributor. On arrival, the hopper broke and calibration issues...
Recently I mistakenly ordered white Sonora flour instead of high extraction. That said, its also heritage grain from the southwestern border region with a long interesting history. My first thought was sourdough wheat tortillas, but I found a formula using it for a...
Einkorn, is one of the oldest varieties of domesticated and cultivated wheat. It's made a revival with bakers, part of the current renaissance around "ancient grains". Popular in middle European countries, it's also known as enkir and le petit...
It seems since I learned about miller Fillipo Drago, I wanted to see him at work. I finally got the chance in my Sicilian pilgrimage this summer. Here are some of the sights and sounds at his mill in Castelvetrano. https://vimeo.com/137637110 Cuscus from Jeremy...
It's been a while since I've baked with Sicilian flour, specifically grain from Castelvetrano and the miller Filippo Drago of Molini del Ponte. What a surprise when my friend Judy Witts Francini messaged me and posted this video. In fact Judy schlepped a five kilo bag...
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