SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
Stella Culinary School · Jacob Burton - StellaCulinary.com | Jade Koyle - AncientGrains.com & Einkorn.com
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Show Notes
In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates AncientGrains.com & Einkorn.com.
A few of the topics we touch on include:
- How to successfully bake bread with ancient grains such as Einkorn, and how their different gluten structures require a specific approach.
- Using fresh milled "herb flour."
- Using foraged grains to give your bread a special sense of time and place, as well as unique flavors.
- The difference between white and red wheat, and what to look for when buying whole grain berries.
Question or Comment?
Send them to [email protected], or leave us a voicemail at 775-204-8389. You can also join the discussion over on the Stella Culinary forum, or the the SCFB Group.
Interested in Getting Your Own Grain Mill?
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