Warning sign: Truly too good Wheatsome Sablé Cookies This recipe originated with Chad Robertson’s 50/50 Sablé Cookies in Tartine Book Nº 3. I love almonds and chocolate, plus I had some Plum Good Currant Jam from the farm, so these are my two variations on the Tartine recipe. I’ve cut his recipe in half. Made on…
Tag: wholegrain
Recipe: CG’s Ginger Snaps
Flour with a bit of buckwheat
Cookies with a crack of pepper
The Right Kind of Flour
The Right Kind of Flour Filmed at the 2016 Aspen Ideas Festival Dr. Stephen S. Jones, Director Stephen Jones is a wheat breeder and the Director of the The Bread Lab. Stephen has a PhD in Genetics from the University of California at Davis and teaches graduate courses in advanced classical genetics and in the…
Recipe: Overnight Country Bread
“Flour, Water, Salt, Yeast” by Ken Forkish guided the development of our Flour from the Front blends. Starting with the Overnight Country Brown recipe on page 173, using no commercial yeast, we inversed the amount of white flour and whole grain flour in the final dough to make beautiful loaves. Our original sourdough starter (levain)…
Book by David Montgomery
Growing a Revolution: Bringing Our Soil Back to Life https://g.co/kgs/ddkVqZ
Sam’s cooking again
“Got your lovely flour. So many thanks! Promptly put it to work. And…that’s a braided venison tenderloin ala Seven Fires, coated in crushed olives and anchovies. Jolly Holly!”
Conservation Grains 
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