Spreading the love this morning to my friends at the Saturday @chicofarmersmarket with this test batch of ginger chai biscotti!
Made with love, whole grain Sonora flour, my sourdough culture, lots of @sohnreysocialmedia almonds, a touch of @sierranevadacheese butter, and @chicochai
Holiday ordering (like these heirloom whole grain cookies) is coming 🦃🎄
When life gives you flour, make c🍪🍪kies!
Working with heirloom grains is never dull (though making bread with only 3 ingredients is arguably never dull in itself). I'm learning that cookies are a whole new spectrum of baking science, skill, and creativity. These anzac-style cookies made with frassinetto wheat flour grown by @full_belly_farm and milled by @capay_mills include oats, coconut, honey, and cinnamon - the recipe inspired by @heidijswanson
I'm learning that frassinetto is a rare variety of wheat with Italian roots. It is a soft white wheat with surprisingly high protein content and an "unusual" flavor, that to me is grassy and herbaceous. Though I appreciate it's presence in these cookies, I'll try a lower protein flour for the next batch for a more flaky, crumbly texture.
Modern wheat is bred for fat production in the fields and quick baking practices involving commercially raised yeast (Saccharomyces cerevisiae)
It is milled with consistency and shelf stability in mind, as each part of the grain is cleaved apart from the whole by roller mills. Much of the separated germ and bran (which contain the most nutrition and flavor of the grain) are sold as livestock feed
How our grains are grown, processed, and utilized contribute in HUGE ways to the flavor and nutrition of the final product. I am thrilled to have people nearby to grow and process great grains! Needless to say, I am also SO excited play with these locally grown and milled heirloom grain flours from @full_belly_farm and @capay_mills
It's Sunday and our hearts are filled with gratitude. Jerry Li, a second year undergrad in computer science joined us last semester, and has been an amazing super human bean full of energy for the project. He came from a farm town in Northeast China and also like Hailey, grew up with millet in the forms of pancakes and porridge. Here he is hand cutting and pulling some noodles for friends. Next up millet? 🌾👦🏻#millet#milletlove#farmboy#hackintoit#handpullednoodles#cagraincampaign#heirloomgrains
I seriously love this grain!!! @wncmalt preparing the first batch of Seashore Rye from the 2017 harvest. This heirloom has such a complex flavor it ignites my taste buds whether it's in bread, whiskey, or beer! #heirloomgrains#craftmalt#riverbendmalthouse
This beauty boasts heirloom grains lovingly milled by David at @capay_mills. Nutty and sweet with a gorgeous golden hue, Blue Beard Durham is quickly becoming my favorite ingredient for pancakes and bread
Want to learn more about heirloom grains? Check out @capay_mills at the #hoesdownharvestfestival at @full_belly_farm next weekend! I'll be there to assist in the tasting and flatbread making/eating 🍴
The conversation I've dreamed of @thegrainconference : leaders of CA local grain movement discussing costs, pricing, sustainable economics. Growers, millers & bakers around the same table. This discussion alone was worth the flight down. #cagraincampaign#localgrains#heirloomgrains
Maestro Dave Miller of@millersbakeshop sharing his thoughtful, practical, inspirational keynote at Day 2 of the @thegrainconference . Dave sets the standard for all of us working to build a new grain economy. #cagraincampaign#heirloomgrains#wholegrainbread
Is it wrong to love a grain?? I grabbed a handful of foxtail, proso & pearl millet from the field yesterday- man, they're beautiful. And they grow like nobody's business. Check out @themilletproject to learn more. #cagraincampaign#sustainableag#heirloomgrains
Deep dive in grain today with farmer/miller @ansonmills & baker @lafarmbakery. So much to learn from these two! Swipe for the mill, the grains, the lovely @katemedley & more. & be sure to ask Lionel about all his work with #heirloomgrains & try his Carolina Gold Rice Bread & Polenta-Fig-Walnut made from these gorgeous, healthy grains 🍞🍞🍞 And yes, the car wash is here on purpose. If you've been to #AnsonMill , you know why 😜#breadisgood#grainisgood
"Working to bake bread can renew our spirit, and with this work we renew the world, our friends and neighbors. We are reconnecting with the earth, reconnecting with our common heritage, our shared life and livelihood - we have something to eat. Please carry on - the work of feeding, the work of the heart. Bread cannot live by words alone. Thank you for your good hearted effort that brings it alive. Put some time into it: you and the dough - ripening, maturing, baking, blossoming together." -- Edward Espe Brown, Zen teacher and writer of The Tassajara Bread Book #heirloomgrains#sourdough#breadbakers#earlyrisers#edwardespebrown
We're doing a workshop next weekend in the Bekaa with Graines et Cinéma, who have grown some beautiful old 'heirloom' varieties of wheats and barleys. Heirloom varieties are those grown before the green revolution in the 1960s, when wheats and other grains started to be engineered for modern agriculture. They tend to be more flavoursome and more resistant to drought and pests. So we should be growing more of them. In the workshop we'll be discussing a wide range of topics and also baking and tasting bread made with some of these grains. Please come!
Event link in bio or email us for more details!
When you have a world-class whole-grain sourdough baker as your neighbor, i feel you're obligated to learn the craft. These bagels are made with heirloom Sonora wheat; a blond colored wheat with a soft bran that makes it behave more like a white flour. It is one of the oldest varieties of wheat cultivated in America, with roots in Sonora, Mexico dating back to the 1700's. Sourdough baking is yet another form of fungal culture: wild yeasts ferment sugars and produce alcohol and CO2, giving the bread its sweetness and air pockets or as bakers call it "cell structure". Bacteria then consume the alcohol giving the bread the tangy flavor associated with San Francisco style breads. Sourdough baking is a complex science and art in which your type of grain, how it was grown, your sourdough culture, and even the weather play a factor. #bread science #sourdough#sourdoughbread#farmordie#homesteading#millersbakehouse#fungi#bagels#boiledandbaked#heirloomgrains#slowfood#slowfoodarcoftaste#turkeytailfarm
Excited to share that we have a limited supply of heirloom corn meal and oats from Illinois grown @hazzardfreefarmgrains in the pantry! Perhaps we planned it for back to school/autumn time, perhaps not... #cacaopantry
I've been working with an heirloom bread flour and I think I've finally got it down. This is 100% heirloom wheat, light but wholesome and rich tasting. Shout out to my hubby who sliced this for the kids while I was at work but remembered to take some pictures for his crazy wife 😜
continues the series of our test plots of grain. This is our third in the series, a six row purple grained hulless #barley that has origins in Japan. Additionally, it supposedly has some glutenous traits. #hullessbarley#heirloomgrains
EARLY BIRD REGISTRATION IS OPEN for the 2nd Annual Gourmandise Grain Conference @SantaMonicaPlace. Hear keynote speakers Josey Baker and Dave Miller share the latest on the local grain movement. Consumers and the trade can register to hear our speakers and sign up for workshops to learn how to cook with whole grains with the pros! Link to conference details and registration in bio