I just listened to Rose in her recent “Vegetable Confetti Cake” interview on the “She’s My Cherry Pie” podcast -- great intro to her new book!
My favorite grain to bake with is Sonora (because it acts a little like AP in most baked goods) or rye because it adds a little edge and interest to flavor and texture.
Oat flour crepes are one of my very favorite, nearly instant things to make. Oats may be the least alternative of the alternative grains but they are so flavorful and so versatile! This book looks terrific!
I love to bake with rye and make cookies, bread and crackers. I like it as a cereal or porridge as well. I use whole wheat in most my breads to enhance the flavor and nutrion.
Can't wait to try these two recipes. I've started incorporating buckwheat into my bread baking. Just added a small amount to baguettes and liked the results.
I love adding some fresh-milled rye to most of my breads. When it comes to cooking, I've definitely been on a farro kick for the last year or so, using it in a lot of grain bowls and soups.
I've just recently started using purple barley both as a breakfast porridge grain and as a tempeh component, and I absolutely love it in both applications.
Choreg with 20% spelt. I added a bit to the hydration. Perhaps my imagination but I thought it was a bit sweeter but not more dense. Fooled everyone else.
Being new at bread making, my idea of an alternative grain is anything other than ap or bread flour. So much to learn...
I love me some buckwheat. What it lacks in gluten it makes up for in FLAVOR!
Spelt! In Dinkelbrot and other Germanic breads. Also my favorite grain to use (freshly ground) in Amy Halloran’s The Best Pancake Recipe.
I just listened to Rose in her recent “Vegetable Confetti Cake” interview on the “She’s My Cherry Pie” podcast -- great intro to her new book!
My favorite grain to bake with is Sonora (because it acts a little like AP in most baked goods) or rye because it adds a little edge and interest to flavor and texture.
Spelt, in Sesame Spelt Sourdough by Wordloaf.
Oat flour crepes are one of my very favorite, nearly instant things to make. Oats may be the least alternative of the alternative grains but they are so flavorful and so versatile! This book looks terrific!
I love to bake with rye and make cookies, bread and crackers. I like it as a cereal or porridge as well. I use whole wheat in most my breads to enhance the flavor and nutrion.
Corn! Waffles made with Masa are everything!
I love using Sorghum the subtle sweetness it adds to baked goods is so addictive. Plus it’s the only grain that is milled fresh from where i’m from.
I love love love Black Emmer for adding to my heartier sourdoughs and also for the simple yeasted bread in the APO app!
Can't wait to try these two recipes. I've started incorporating buckwheat into my bread baking. Just added a small amount to baguettes and liked the results.
I love adding some fresh-milled rye to most of my breads. When it comes to cooking, I've definitely been on a farro kick for the last year or so, using it in a lot of grain bowls and soups.
I love baking with whole grain. Some favorites for bread are spelt, kamut, and einkorn. I would love Rose’s new book!
I've just recently started using purple barley both as a breakfast porridge grain and as a tempeh component, and I absolutely love it in both applications.
Choreg with 20% spelt. I added a bit to the hydration. Perhaps my imagination but I thought it was a bit sweeter but not more dense. Fooled everyone else.
Big fan of millet!