Recently my friend Chef Bob Perry sent me a sample of Kentucky-grown Edison wheat from Walnut Grove Farms. Suddenly I had three bags of grains spilling out of a newly arrived box that had been manhandled in postage. To understand how to use it, I sought advice...
Amber Lambke AmberLambke is founder and CEO of Maine Grains in Skowhegan Maine. I first introduced myself to her as micro-baker, chef and blogger back in 2014. Since then Maine Grains has grown leaps and bounds. I have been waiting to figure out how to get...
Word of mouth led me to Darrold and Marty Glanville, the husband and wife team who own and run the Sunrise Flour Mill out of North Branch, Minnesota. Incidentally, it's also a Unifine Mill, but more on that later. Anyway, after getting to know them via...
Cutting white flour from my diet - and doing it cold turkey - can be scary if not tricky. But... yes you can, yes you can, yes I can... Please! What has made it easy is using alternative baking grains, like kamut, whole wheat, rye and some spelt to fill in. For...
Omega Bomb is the name of this seeded loaf from London's Karma Bread. Owned by my friend, Tami, she inspired me to try to bake it at home. It turned out good.
For a long while I wondered what it would be like to mill my own flour. So I ordered an Austrian Komo mill, and, along with a sieve, made my first effort with some organic wheat berries. Now I am researching different opinions by bakers on tempering or just mill. Lots...
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