Monday Open Thread 1/10/22
Whole-grain love
Between my upcoming rye deli bread recipe, the grain-based soups I am working up for the Spring issue of Edible Boston, and the rye gingersnaps (pictured above) that I just worked out for an upcoming workshop on home milling and whole-grain cookies (also for Edible Boston, stay tuned for a link), I am on something of a whole-grain kick these days. I plan to share a lot more whole-grain recipes this year here, something I suspect many of you will appreciate.
For this week’s Open Thread, let’s talk about grains!
What are you doing at home with whole grains these days?
Are you milling at home yet?
Or do you have a local or regional mill you love and want to share?
Are you using whole grains in your breads? In other baked goods?
What sorts of whole-grain recipes are you hoping to see here (generally or specifically)?
—Andrew
Hello hello! Writing you with lots of loafy love from Chicago. I'd like to sing the praises of Brian Severson Farms in Dwight, IL (https://qualityorganic.net/). They grow heirloom, organic, non-GMO grains and everything is stone-ground on-site. All of what they offer is so flavourful and fresh and always makes for incredible eating. I haven't sifted through (lol sifted) the glut of glorious information you've already shared, but a handy chart with interchangeable whole grain flour options (ex: if you're using AP flour, use this much of it and this much water. if you're using whole wheat flour, use this much of it and this much water...etc).
I do not mill my own flour. I have no desire to have another kitchen appliance, or more supplies that then require either storage space or a commitment to use before they go bad or pick up bugs. And I am not overly fond of most bread or other baked goods with too much whole wheat content. There, I said it. Am I going to get booted out of the group?