A Guide to Northeast Grains

Nonfiction, Food & Drink, Pasta & Rice, Science & Nature, Technology, Agriculture & Animal Husbandry
Cover of the book A Guide to Northeast Grains by Kristina Razon, Kristina Razon
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Author: Kristina Razon ISBN: 9781370616817
Publisher: Kristina Razon Publication: February 21, 2017
Imprint: Smashwords Edition Language: English
Author: Kristina Razon
ISBN: 9781370616817
Publisher: Kristina Razon
Publication: February 21, 2017
Imprint: Smashwords Edition
Language: English

Flour. If you were asked to describe flour, you may immediately picture the white, non-descript powder sold in five-pound bags labeled “All Purpose” at your supermarket. However, as you will soon discover, that powder is the antithesis of what flour really is. Currently, the Northeast region of the United States is in the midst of a grain renaissance spurred by the work of dedicated farmers, millers, and bakers, who are profoundly passionate about alternative grains.

This introductory guide is intended to provide home bakers and other interested consumers with the opportunity to learn more about regional grain history, the new grainshed, how grains are transformed from seed-to-flour, and baking with local flours, specifically wheat, spelt, rye, buckwheat, emmer, einkorn, and triticale. It features interviews with passionate grain advocates, contains recipes for delicious baked goods, and provides additional resources. As you read your way through this guide and eventually purchase your first bag of freshly-milled flour, you’ll discover a whole new world  – one that’s built on flavor and the bonds of community.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Flour. If you were asked to describe flour, you may immediately picture the white, non-descript powder sold in five-pound bags labeled “All Purpose” at your supermarket. However, as you will soon discover, that powder is the antithesis of what flour really is. Currently, the Northeast region of the United States is in the midst of a grain renaissance spurred by the work of dedicated farmers, millers, and bakers, who are profoundly passionate about alternative grains.

This introductory guide is intended to provide home bakers and other interested consumers with the opportunity to learn more about regional grain history, the new grainshed, how grains are transformed from seed-to-flour, and baking with local flours, specifically wheat, spelt, rye, buckwheat, emmer, einkorn, and triticale. It features interviews with passionate grain advocates, contains recipes for delicious baked goods, and provides additional resources. As you read your way through this guide and eventually purchase your first bag of freshly-milled flour, you’ll discover a whole new world  – one that’s built on flavor and the bonds of community.

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