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Sprouted Wheat Flour: Technique & Formulation, with Melina Kelson

Melina

Photo courtesy Francesco Sapienza

Super Woman is real. I have met her. Sure, she appears to favor the Chicago area but, let me tell you, she does get around: the place I saw her most recently was at the Grain Gathering 2016 in Washington State. Her name is Melina Kelson. Truth be told,  I have never seen her in her blue and red garb. In fact she seems to prefer bakers’ whites… [Read more…]

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September 9, 2016 · Filed Under: Bread Events, Breads, Breads made with starter, Classes, Events, The Grain Gathering · 14 Comments

Tomato Galette

Cuite-IMG_7588

It is tomato time in our neck of the woods and since the season is so short, I thought it better not to wait to post this galette recipe (with the kind permission of beloved local chef Anne Baldzikowski, aka The Easy Artisan.) I modified it a bit as Anne uses  an all-purpose flour dough (for one 12-inch round galette: 1 1/4 cup unbleached all-purpose flour, 1/4 tsp salt, 4 oz. salted butter and 1/4 cup ice water.) I always like to use some percentage of whole-grain flour (it adds another layer of flavor.)

[Read more…]

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August 19, 2016 · Filed Under: Appetizers, Main courses, Recipes · 2 Comments

Slow, Local and Sustainable: A Personal Journey

Dawn Woodward

Photo Kim Binczewski

“What are we talking about when we say ‘slow/local/sustainable’? These words have been so overused and co-opted as to have no meaning anymore. There is the standard definition in relation to the food movement – food made by hand, products made with ingredients from that region, food that is in tune with the environment.” But what do the words mean to each of us personally?

[Read more…]

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August 17, 2016 · Filed Under: Bread Events, Events, The Grain Gathering · 3 Comments

Filo Follies

Phyllo 5You know filo dough, right? The impossibly thin, impossibly delicate sheets of dough you must paint with melted butter and always keep covered with a damp cloth as you work? The stuff of feta triangles, spinakopita, baklava and other wonders of Mediterranean cuisine?

[Read more…]

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August 14, 2016 · Filed Under: Bread Events, Classes, Events, The Grain Gathering · Leave a Comment

Sweet Dough and Lamination with Whole Grains

Croissant

This Grain Gathering (GG) 2016 workshop aimed to demystify the technique and formulation involved in creating whole-grain pastries that showcase the grain and stand out on their own.

It was taught jointly by Jeff Yankellow (who was a member of Bread Bakers Guild Team USA 2005, which won a gold medal at the Coupe du Monde de la Boulangerie,) and Jonathan Bethony (who until recently was baker-in-residence at The Bread Lab).

[Read more…]

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August 12, 2016 · Filed Under: Bread Events, Classes, The Grain Gathering · 35 Comments

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Hello!

MC-Profile- 2013 - DSC_0934

My name is MC: formerly a translator,  now a serious home baker and a blogger. If you like real bread and love to meet other bakers, you are in the right place. Come on in...

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