It used to be the challenge was in sourcing locally grown grains. As their availability increases, so is the knowledge about baking with them.
At the forefront of passing on this knowledge is Jeffrey Hamelman of King Arthur Flour, who offered a 2-day class on baking with locally grown grains this past year. Located in Norwich, Vermont, the class was held at their Baking Education Center.
We started off with Blitz Puff Pastry, made with a combination of whole wheat pastry and white flours. Above: Butter mixed into the flour until broken into chunky shards; demonstration on giving the dough a book fold.
We also tested out the flours with two breads, one with yeast and the other without.
In the end, the yeasted loaf had tremendous loft and structure. The one made with a culture was slightly denser, with the sourdough flavor more then compensating.
To see more >
- King Arthur Flour Baking Education Center, Norwich, Vermont
- Bread: A Baker’s Book of Techniques and Recipes by Jeffrey Hamelman
- Butterworks Farm
- Gleason Grains
- Nitty Gritty Grain Co.
Submitted to YeastSpotting.