My job as a cereal scientist sometimes affords me the joy of a full day of baking, product development, and promotion of our work and the farmers who are putting their money where their mouth is and growing food barley. In all the products shown below, the flour has a minimum of 10% stone-ground whole [...]
April 10, 2011
More whole grains at Oregon State
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 23, 2011
Adventures in whole-grains at Oregon State – barley breads
What barley foods can do for you… They can keep you satisfied with outstanding flavor as well as keep you healthy and regular, as our whole-grain experiments in fine food here at Oregon State University are showing us. Sourdough barley boules: 50% of the flour is barley in the style of a light rye via [...]
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 [...]
OSU