Page 3 - Daniel Mattern News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Article content People often overlook flour, prizing it for function rather than flavour. It’s considered essential but unexceptional: a neutral, blank slate. In conventional baking recipes, even those grounded in seasonality, flour equals all-purpose. There are other options though, which many discovered firsthand during the early days of the pandemic, as they turned to stone millers when supermarket shelves emptied. We apologize, but this video has failed to load. Try refreshing your browser. In Mother Grains, baker Roxana Jullapat proves flour is more than function — it s flavour Back to video For some, baking with whole-grain flours may have started out of COVID curiosity, but momentum has been building over the past decade. We’re in the midst of a “grain revolution,” says Roxana Jullapat, head baker and co-owner of Friends & Family in Los Angeles, and author of

United statesRoxana jullapatDaniel matternNan kohlerLos angelesKristin teigKing arthurNancy silverton campanileLaura brehautMother grainsww norton companyWw norton companyWhole foodsAuthor roxana jullapatGrain revolutionNancy silvertonCooks county