This apple crisp takes advantage of flavorful whole spelt and oat grains. The apple base is tart and delicious, and the streusel topping has a lovely contrasting texture, plus extra fiber, nutrients, and nutty flavor.
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Grain Gathering 2016
8/7/2016 The Grain Gathering is held at the Washington State University-Mount Vernon Research Station. Many of the sessions were under tents amidst picturesque fruit orchards and a short walk to the test wheat fields. A truly lovely, bucolic setting and the July weather was perfect. Attendees had class options options to choose from. The first …
Gnocchetti and Cavatelli from a Corn-and-Wheat Pasta
This pasta dough is made from a mix of corn flour and all purpose flour. It’s has a tasty mild sweetness and a hearty texture. The recipe also includes the option of a sourdough fermentation to enhance digestibility and flavor.
Heirloom Turkey Red Wheat Berries
These are whole unmilled wheat berries. Performs similarly to and can be use in place of modern Hard Red Winter wheat. Turkey Red Wheat, once the dominant variety of hard red winter wheat planted throughout the central U.S., is back in production. “Turkey” variety hard red winter wheat was introduced to Kansas in 1873, carried by …
Whole Grain Sourdough Bread: Long vs. Short Autolysis
An experiment in whole grain sourdough bread baking showing the results of two otherwise identical loaves of bread; one using a long, cold autolyse and the other a warmer, faster autolyse.
Vegan Cornbread
This is a delicious vegan cornbread recipe that uses colorful fresh-milled Bloody Butcher corn. The vegan substitutes are easy to come by, and the cornbread has a lovely texture and moist crumb.