Baking with Locally Grown Grains

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It used to be the challenge was in sourcing locally grown grains. As their availability increases, so is the knowledge about baking with them.

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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.

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Clockwise from top: Nitty Gritty Grain Store white, and Gleason Grains and Butterworks Farm whole wheat flours.

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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.

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Jeffrey rolling out the puff pastry on a dough sheeter, in preparation for baking into vegetable pies and cheese straws. We also made a batch of scones using sifted whole wheat pastry flour.

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We also tested out the flours with two breads, one with yeast and the other without. 

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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 >

Resources:
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.

This entry was posted in cooking, field trip and tagged , , . Bookmark the permalink.

6 Responses to Baking with Locally Grown Grains

  1. What fun and aren’t we lucky that they are located in our part of the country. I bet your family will be enjoying the benefits of your attending this class. :)

    • leduesorelle says:

      Hi Judy, we consider ourselves lucky indeed! We’ve just run out of the bread from this workshop, time to take another one!

  2. Liz says:

    Those breads look fabulous. I wasn’t aware that the origin of the flour would impact on the finished product but then what I don’t know about baking is pretty much everything…

    • leduesorelle says:

      Hi Liz! The wonderful think about both gardening and cooking is how it’s an ever expanding opportunity to learn new things!

  3. azita says:

    Love the ridges on top. You guys have the most instructive/cinematic posts. The bread loaves look amazing. But I’m suspicious since none of the bakers look like the one in Moonstruck.

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