Archive for the ‘whole grain recipes’ Category
Monday, July 28th, 2008 |
Before I stepped foot in the San Francisco Baking Institute (SFBI), I had never really baked a loaf of bread in my life. Well, to be honest, I did make a loaf of Irish Soda Bread with my mom for a school project in the second grade. But I really don’t remember too much from that experience, so I am not going to count it. So why did I sign up for two weeks of intensive bread training? Basically, because I needed to conquer my fear of mixing doughs and placing them in the oven. (more…)
Posted in whole grain recipes | 9 Comments »
Wednesday, February 27th, 2008 |
Farro and I first met while I was working at Oliveto and it was love at first bite. Initially I was attracted to its rich, nutty flavor, but our relationship quickly became serious as I began to realize that farro not only tasted good but made me feelgood as well. Since farro and I first met in a bar (and I am sure many of you know how those relationships work out), I decided it was time to do a little background check. I needed to make sure that farro was not too good to be true. (more…)
Posted in whole grain recipes | 7 Comments »
Friday, February 15th, 2008 |
When I was growing up I wouldn’t have thought twice about a morning bagel, but in this post-Atkins, carb-phobic world I think we’re all a little squeamish about the role of grains in our diet.
One thing that cannot be denied is that grains have been a foundation of the human diet for over 10,000 years and many historians link the rise of civilization to the domestication of wild grasses into agricultural products. Basically, once grains were purposely planted into plots of land the hunter-gatherers were forced to stick around while they grew; the hunter-gatherers then became farmers and eventually towns, cities, and traffic jams developed. (more…)
Posted in whole grain recipes | 3 Comments »
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