You never know what that Lucy will come up with next and the horrid heat of the summer only makes her brain box overheat mote than usual and there is no telling if a great bread recipe will come out of it or a cup of piping hot Joe. This time she thought up something new – sprouted grain flour.
Is there a better way to celebrate the 4th of July than to highlight the bounty and variety of grain grown in the USA by baking a couple of breads that have 15 different grains in them? Maybe some smoked ribs and a beer but this bake was close and ribs and beer will happen later :-)
After last Friday’s bake found here: Götz von Berlichingen Ancient Age Sourdough Bread our research on Götz of the Iron Fist turned up all kinds of interesting factoids. After downloading our new Swami Swabi app for the iPhone, Lucy was able to channel many famous dead Swabians and ask them what Swabien bread they enjoyed the most when they were alive - amazing technology - really !
Lucy, being a German Baking Apprentice 2md Class in fairly good standing when she isn’t sleeping, came up with what she thinks is a fitting healthy and hearty bread that, if actually baked back in the 15th and 16th centuries would, all by itself, explain this one armed knight’s long life, clean behind and possibly account for his missing arm - especially if he washed it down with too many very dark, high alcohol European brewskies. Lucy does have a thing for men with Von in their name since she is a real Von Snigglefriz herself.
Ever since Sylvia posted her wood fired calzones we have been making them at least once a month. These were packed with home make pizza sauce, fresh and shredded mozzarella, Parmesan and Pecorino cheeses, Italian hot sausage and pepperoni , red and green onion, button, shitaki and crimini mushrooms, with some red pepper slices and fresh basil.
Yes, they really did find einkorn in the tombs of the Pharaohs…..but it was the Italians really messed up farro for the English speaking. Farro, for Italians, comes is 3 sizes that are based on the size of the grain kernel. Small is einkorn, medium (the most common farro) is emmer and the large size spelt.
1/1/2014 - New Year’s Panettone - 2014
1/3/2014 - YW SD Spelt and White Whole Wheat Miche
1/5/2014 - Saturday Night Pizza - 1/4/2014
