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...
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...
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...
I'm addicted to this grain. Or obsessed. Whatever, it's worth an addiction by anyone who loves bread. With various names in the world, enkir, piccolo farro, petite épautre, it's known as one the worlds first domesticated plants. It has multiple nutritious benefits,...
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