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.