I’ve been having a work “vacation” – working with Craig Ponsford at the “Ponsford’s Place” Innovation Center [link] to fine-tune our barley bread formulations. We uncovered some interesting processing challenges that point to the particle size of the barley flour as being a suspect. We played with the water because barley has so much great [...]
January 17, 2011
My favorite food – bread
Great discussion of the bread-making process by award winning, erudite, and articulate baker Craig Ponsford. Craig is a past chairman of the board of the Bread Bakers Guild of America and won the French and Specialty Breads category in the 1996 Coupe du Monde de la Boulangerie in France, the win helping to energize the [...]
October 26, 2009
“Kernel Chemistry”
Oregon’s Agricultural Progress articles… Articles about our wheat and barley breeding activities. Kernel Chemistry – wheat Barley world
June 17, 2009
barbari bread got me thinking…
Been trying a new bread style this week, as well as using a non-traditional grain in a familiar type of bread. The non-traditional grain was a pita bread made with 50% stone ground barley and 50% stone ground hard white wheat. These were astoundingly successful and the barley adds a unique and attractive character to [...]
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