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Share the love and showcase your ancient & heritage grains recipe/resources here!
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Here’s a link to a cool recipe zine all about barley from Oregon State University. I’ve made the tempeh recipe several times and it’s terrific. https://barleyworld.org/sites/barleyworld.org/files/final_osu_barley_zine.pdf
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Artisan Bread Made Easy
Hi everyone – I am sharing a video from the Monroeville Library YouTube channel which is a short tutorial on baking bread – for those of us, myself included, who are still beginners at the craft.
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That WAS fun and encouraging:). Thanks for sharing, Pamela!
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You are welcome Linda! The text area of the YouTube has the link to the original article which also includes the recipe. Let me know if you try it and how it works for you.
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Patisserie – A pâtisserie is a type of Italian, French or Belgian bakery that specializes in pastries and sweets, as well as a term for these types of food. (Wikipedia).
I am looking at a copy of the above book and recipes and thinking about our class readings and grains. “All purpose flour” is called for in all of the book’s recipes for pie crust, sugar crust pastry, sweet crust pastry, puff pastry, brioche dough, baba dough, croissant dough, coux pastry, genoese sponge and lady finger recipes. I am reflecting on now how I select the flour I choose to use when I try a recipe such as these and how it makes a difference.
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Here’s one of my barley recipes! Making this one again, and thought of this thread. Mushroom and Barley stew primary ingredients include barley, squash, beets, carrots, onions and mushrooms with turmeric, garlic and mushroom broth as primary flavors. Lots of substitutions and additions obviously work with this.
https://www.plantbasedrecipe.com/articles/vegan-winter-stew-recipe/
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