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Archive for the ‘Gold Forest Grains’ Category

Cob Oven Bread

09.07.12

I’m not sure quite what to say about the fact that I’ve had this lovely oven for months now, and today was the first time I actually intentionally baked bread. In my defense, I shall say: pizza, roast and braised meats, pies, loaves, deep frying, and smoked bacon. It’s interesting that a lot of folks think wood oven and think ‘bread’, yet it took me so long to get to it. It speaks to the over-performing-versatility of the thing. I know many of your are convinced, and

From The Farmers’ Mouth – Time to Vote

12.21.11

My highlight reel of ‘From Local Farms‘ videos was just chosen by Daniel and Mirra of The Perennial Plate as a top-four contender in their recent video competition. I’m honored to be on the list, to say the least. The very reason I started a video series at all was directly because of Daniel and Mirra’s earliest episodes – inspiring me to pick up a cheap Flip camera, introduce myself to some farmers, and press some record button. My life, quite literally, has not been

‘The Harvest’ w/ Chef Brittany Watt

11.16.11

I met Britt a few months ago, when the proprietor of the restaurant she was then working at introduced us. I promised her some plants, she came to get them and came for dinner, and I still haven’t managed to get her those plants. I think she and I get along because we’re both pretty hardcore when it comes to our values around food, and neither of us care much for beating around the bush. We were able to get out mushroom foraging this summer,

An Afternoon with Bread

02.04.11

Life’s pace slowed for a moment today, so out came the flours. I made 3 doughs. 1] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Whole Wheat. 2] 50% Highwood Crossing Unbleached White, 50% Gold Forest Grains Rye and 3] 100% Highwood Crossing Unbleached White. So a white, a whole wheat, and a rye. All with roughly 80% hydration, 1ml salt and active dry yeast per 100g flour.

The whole wheat seemed to proof the fastest, and was the most slack. Next

Local Organic Pasta

01.28.11

Bias disclaimer. I think John and his farm are fantastic. There, I’ve said it. If you want to formulate your own opinion on him and his farm, watch the From Local Farms episode about their farm. Yesterday was the FIRST time their farm attended a farmer’s market EVER. Which marked the first time their organic local flours were available on some form of retail level to folks like us. Some well respected bakers around town were hooked up – but now it’s our turn.

FROM LOCAL FARMS – Gold Forest Grains

09.22.10

Organic grains from just outside the city – a bit of a dream come true for me. I could buy organic bananas and skads of other items grown overseas, shipped, then trucked to me.  I could buy large sacks of organic flour from Anita’s Organic in Chilliwack, BC. But I couldn’t seem to find a good supplier of larger quantities of organic grains from the vast fields of cereal crops surrounding our city.  It didn’t make sense.

Problem solved. These folks are my new