Monday Open Thread 1/10/22
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)?