In my last effort baking home toasted grano arso bread, I mixed barley and semola rimacinata. The results were less than stellar. This time I adjusted the formula, using a highly active levain, semola rimacinata, as well as a grano Miracolo from Molino Grassi, an...
Molino Grassi is an 80-year old mill with a home in Italy's Parma region. It specializes in ancient grains. More specifically, it specializes in ancient, non-GMO grains. Luckily for Americans, it is now selling its products on Amazon. I bought some of their...
Einkorn is the ancient grain that's regained popularity recently. But it remains something of a mystery when it comes to handling. While high in protein, the flour is weak in gluten, so shaping a decent loaf can be a challenge. After a long proof, designed...
Ever since I’d heard of ancient grains at San Francisco Baking Institute, I’ve wanted to try them. Well, enough procrastination, I choose this gorgeous weekend to devote to Quinoa and teff, my latest ventures in psuedo-cereals and ancient grasses. First I...
Every picture tells a the story, right? Rod Stewart said it not me. If this nub of my latest loaf is any indication of my love, or great appreciation for the world’s smallest grain, I am ahead of myself, Teff. That’s the name of this nutty and vigorous...
