I resonate a ton with this. I struggle with the urge to try all the flours, while still remaining intentional and sticking to regional flours. I feel very strongly though, about sticking to grains in the Northeast US . In terms of cookbooks I feel like the only way to make it feasible to swap out grains is either to list characteristics of the grains being used so that someone could find a comparable substitute and encourage people to talk to their local bakers/millers. Or to do some extensive research to list options.
Hello Sarah, today I made some shortbread to discover the characteristics of a whole grain Einkorn that I had bought from a farm next to where I leave, and the dough was extremely crumbly even after adding an egg yolk. If I was about to incorporate other kind of «binders» what would you suggest?
Thank you for this gold mine you have created, I enjoy reading every single post.
I resonate a ton with this. I struggle with the urge to try all the flours, while still remaining intentional and sticking to regional flours. I feel very strongly though, about sticking to grains in the Northeast US . In terms of cookbooks I feel like the only way to make it feasible to swap out grains is either to list characteristics of the grains being used so that someone could find a comparable substitute and encourage people to talk to their local bakers/millers. Or to do some extensive research to list options.
Great article, and something I mull over a ton!
Hello Sarah, today I made some shortbread to discover the characteristics of a whole grain Einkorn that I had bought from a farm next to where I leave, and the dough was extremely crumbly even after adding an egg yolk. If I was about to incorporate other kind of «binders» what would you suggest?
Thank you for this gold mine you have created, I enjoy reading every single post.