SCS 052 | Ancient Grains & Fresh Milled Flours with Jade Koyle
Jul 12, 2018•1 hr 9 min•Season 1Ep. 52
Listen to this episode in Metacast mobile app
Don't just listen to podcasts. Learn from them with transcripts, summaries, and chapters for every episode. Skim, search, and bookmark insights. Learn more
Episode description
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 jacob@stellaculinary.com, 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?
For a limited time, Mockmill is offering $80 work of savings and free shipping for Stella Culinary fans who buy through this link.
Connect with Chef Jacob
For the best experience, listen in Metacast app for iOS or Android