No secret I love barley flour in my bakes. It's just a flavor I enjoy. This bake is based on a recipe in The Finnish Cookbook by Beatrice Ojakangas. I converted from volume to weight as best I could and took a few liberties.1) I replace half the rye flour with rye chops2) I added a YW pre-ferment that incorporated all the rye flour and the other half of the barley flour3) I
BLUE SPRINGS – For years, Lou Ann Kidd had a cast-iron skillet that she used only for cornbread. Then she started thinking about what else she might be able to
Trying different grains now that I have the Mockmill 200, and this week, I experimented with Turkey Red and Red Fife. Recipe was my standard overnight sourdough recipe with equal parts of Turkey Red and Red Fife as the whole grain component. The grains were milled to pass through a #40 sieve. Result was about 95% extraction. The bran collected was then scalded and used in the