|50% barley flour pita: with help from Leslie Mackie of Macrina in Seattle. Leslie showcased some of her breads made with barley and gave her own workshop on her breads. Leslie’s bakery is extremely well regarded – Macrina was named one of the USA’s top 10 bakeries in 2011 by BON APPÉTIT
Fairhaven mill whole barley flour, pita, & barley bread in the style of a baguette,.
|Barley pretzels, getting ready for the lye [NaOH] dip.
The evening before: getting pain au levain with 10% barley ready for the next mornings workshop
Eat your wholegrains: barley that is!
Photos courtesy of Patrick Hayes, the leader of BARLEYWORLD
Read more: http://wholegrainsurf.blogspot.com/#ixzz1ZM44wI27
After a long hiatus the blog is being revitalized.
More molecules of the moment to come.
This is wheat I did with my weekend.
Pictures are courtesy of Meeghen at Breadsong who also makes a killer 80% rye bread that uses the a “scald” or porridge of pre-gelatinized rye flour as part of the process.
The breads come from the session I shared with Leslie Mackie of Macrina Bakeries Seattle on barley in breads.
Other than that I shared a long session on the science of breadmaking and grain and flour testing methods with Lee Glass MD, and Bread Baker’s Guild member.