Trees and flowers are popping colors here in Alabama, and I hope they push Winter into next year fast! I always get that thrill or "rush" of Spring when the robins (literally hundreds of them) fill the front pasture, the trees get fuzzy with new growth, and yellow daffodils pop out everywhere. The bare starkness of a very cold season is soon to be a distant memory. Joy, joy!
I had the pleasure of participating in the Bread Bakers' Guild of America's March workshop featuring "Baking with Ancient and Sprouted Grains." Peter Reinhart, founder of Brother Juniper's Bakery in Santa Rosa, CA, and author of many books on baking, was our instructor for two days filled with making many sprouted breads using our flour. Surely it was a 2-day best for me for consumption of bread and butter. Simply fabulous! We made multi-grain loaves, focaccia, bagels, batard and baguettes, bouls, cornbread, and pizza. Check out the photos. The workshop was hosted by Alon's Bakery in Atlanta. If you'd like to have some of Peter's formulations please email email@example.com
My gluten-free recipe this month is a great way to cook sprouted black beans. We hope to add to our sprouted legume offerings in May.