Storing flour long term is an important part of emergency preparedness. Storage for grains can last for years if you do it correctly. Learn how to store flour and other grains. In The Long Winter, a book in the Little House series by Laura Ingalls Wilder, the family ends up in dire straits, trapped in […]
Ever wonder which is the more effective way to bake? Should you use weights or volume measurements? (And if you have a recipe in cups, how do you convert it to grams? Or the other way?) As I’ve worked through my Grinding Challenge, I have been able to test out both ways of baking, actually
Have you ever baked with Einkorn? As an ancient grain with a unique gluten structure, Einkorn is becoming more popular these days. But do you need to find special new recipes, or can you just translate your old favorite whole wheat recipes to Einkorn? Specific Einkorn recipes aren’t a bad idea, because it does act
Baking with Einkorn: an Interview with a Farmer & Tips for Use in Whole Wheat Recipes Read More »
Don’t you hate that feeling of spending time on a recipe and ending up with a total FAIL? I’m here for you. Want to make me bake and make all the mistakes so you don’t have to? Here’s the backstory: It’s been 6 years since I’ve had a whole wheat sourdough starter, and I never
A Grinding Challenge: Putting Fresh Whole Grains to the Test Read More »
If I make my mom’s biscuit recipe with unbleached, unbromated wheat flour, home-rendered pastured lard, Real Salt, and organic, grassfed milk, but the flour happens to have all the bran and all the germ sifted out of it, is my resulting biscuit – which will be so fluffy and melt-in-your-mouth smeared with pastured butter that
That Whole Grains Question: Is It Time for “To Soak or Not to Soak?” Read More »
I really wonder what my neighbors think when a humongous trailer truck backs into my driveway and slides out the ramp from the back. Are they moving? Did they buy a new couch? What are those boxes? (takes a minute to read the side of the truck: Country Life Natural Foods) Is that really all
What Does a Real Foodie Buy at…Country Life Natural Foods? Read More »
I’ve done a lot of poking into the subject of soaking grains, and through it all I’ve continued soaking, sprouting, and souring my baked goods. The most common question when people first hear about the idea of “soaking grains” isn’t usually “why?” but “how?” People get this funny image in their heads – and I
Soaked Grain Recipes: A Gallery from Everywhere! Read More »
In our quest for the healthiest possible grains and legumes, so far we’ve wrassled yeast into a jar and learned to feed it, coaxed things to sprout in our kitchens, and fiddled around with soaking oatmeal or flours. I hope you are convinced that sourdough preparation is proven to increase nutrients, improve digestibility and neutralize
Look out, folks, it’s been a year since I got in front of the video camera for Kitchen Stewardship®, and for good reason! Get ready to laugh at my amateur videotaping and lack of editing skills (i.e. I don’t edit at all, deal with it.) My friend Shannon and I got together for some fun
Nutrimill vs. Wondermill Grain Mill: the Head-to-Head Challenge (VLOG) Read More »
If I had a nickel for every time I wished I had a science lab at my house, and the knowledge to put it to good use… The trouble with yearning to know more about how (and if) some of the traditional foods practices work is that there aren’t a lot of companies who profit
Soaking Grains Exploration: What is the pH of your Favorite Soaking Medium? Read More »
Why is gluten such a problem now? In the 2010s, it seemed like elimination diet recipes were all the rage. Then doctors came out against the gluten-free diet, mostly because people were eating more processed foods instead of less (and probably because of pressure from the wheat industry). But for millions of people now in
Over the last month or so as the adults in the family went grain-free to combat some symptoms of Crohn’s Disease (Inflammatory Bowel Disease or IBD) in my husband, I’ve mentioned in passing a couple gut-healing diets. Although we didn’t actually go on any of them officially, I gleaned information from each to try to
I was so intimidated by the idea of making my own sourdough that I waited over six months to finally try it. I was convinced I would never post anything about it here at KS and pessimistically assumed I’d fail, so I didn’t even take one picture when I made a homemade starter for the
It came at me from all sides. I can’t tell you how many people recommended that I try Artisan Bread in 5 Minutes a Day, a technique of bread baking that requires zero kneading and truly makes bread simple. I got the book from the library long ago and read up on Jeff Hertzberg and
Whole Wheat Artisan Bread in 5 Minutes a Day Review…and Soaked? Read More »
This is my brain. This is my brain on grains. :-} I have been reading so many words I can’t pronounce these past few months and wishing I had kept little index cards like a college student as I try to unravel the story of grains. It’s tough to wrap my brain around! It’s soaking
Food for Thought: Is Soaking Grains “Traditional”? Read More »
I just finished a brownie. Unsoaked. White sugar. Whole wheat flour. It was delicious. So let’s get one thing straight. I eat grains. I eat wheat. Probably too much, too late at night. I’m no grain hater. I was planning on having the first Monday Mission of grains’ month be to move away from white
