Grind your own flour for maximum taste and nutrition with a home grain mill. Our needs were basic — just something to grind whole-wheat flour or whatever strikes my fancy. Here I review the options.
European breads are frequently made with an overnight starter, called “Poolish” or “Biga”. A super-easy way of developing dough I learned from Peter Reinhart (author of The Bread Bakers Apprentice) has helped me to quickly put together some delicious, full-flavored sandwich breads. Here’s how.
This is my go-to recipe for making our weekly bread. It provides consistent, crusty results, uses only three (ish) ingredients, and takes about 40 minutes of active time. It’s also 100 percent whole-wheat/whole grain, which is the rule for bread in our house. Don’t be put off by the 7 hours of time required — most of that is passive time while you wait for your bread to rise.
This is an easy-to-make, fragrant, delicious and nutritious meal. It takes minimal prep work and simmers for a couple of hours until the meat is practically falling off the bones.
My favorite, best cookie recipe just happens to actually be pretty healthy and a good choice for after-school snacks. I used to keep a tin in my office, available to anyone who hadn’t had time for lunch. They have enough protein, iron and whole grain to make them guilt-free. This recipe makes about 60 two-inch cookies that freeze well.
When life gives you zucchini overload, turn it into this moist and savory Zucchini Olive Yeast Bread.
Reader Jenna Winkeller of Gilbert, Ariz., wrote to us about a homemade device that can make small-scale wheat cultivation far more efficient: a DIY wheat thresher crafted from just a bucket, drill and chain. Check out a video of it in action, and get instructions for assembling your own version of this wallet-friendly, timesaving tool.
Bleached, colored, preserved and flavored, white bread is practically devoid of nutrition.
Interest in breeding a perennial version of wheat is once again on the rise. That would help reduce soil erosion, maintain soil cover, and cut back on fossil-fuel and chemical inputs.
Do natural genes that defend wheat against diseases also hurt its productivity and food quality? Sometimes yes, sometimes no - and when diseases hit, resistance genes protect yield and quality.
Learn about the benefits of baking with this ancient grain.
This post informs readers on the advantages of using whey in baking. It includes a recipe for whole wheat sandwich bread.
Sowing confusion about wheat.
Does wheat wreck your health?
In this excerpt from Fair presenters Hank and Karen Will’s new book, Plowing With Pigs and Other Creative, Low-budget Homesteading Solutions, they’ll show you how to add small grains to your plot.
Take a tour of the mills and mountains of the Ozarks of Missouri and Arkansas, home to some of the finest remaining historic gristmills that still exist in the U.S.A. Based on the popular Historic Ozarks Mills book created by award-winning photographer Mike McArthy. Hydropower's energy-producing capacity is getting well-deserved attention these days, and these old mills provide inspiration.
Steve explains how he and his 11 year old son grew a crop of wheat entirely by hand, and why this is something you should try, too.
One of our family treasures is an old iron mill. We had an opportunity to get the old mill out this fall and grind some beautiful wheat that we had been gifted with.
The development of gluten intolerance persuaded me to investigate the possibility of an heirloom wheat flour that might not cause the gluten reaction of wheat-based products.
Recap of 2010 growing season in Northwest Pennsylvania
Cam shares the results of his experiment growing wheat in his vegetable garden.
The second post (of three) describing an organic gardener's attempt to grow his own wheat.
Cam grows a patch of wheat to see how much work is involved. He will never take a loaf of bread for granted again!
Easy to make and addictively wonderful, whole wheat English muffins are cooked on the griddle before they are baked in the oven.