Most of us pull a bag of flour off the shelf and never think past the label. This is a different look. That's Jade, out in the field with Grand Teton Ancient Grains. The harvest is done, and he's walking us through what happens now. The field isn't just sitting there. Between harvests, he plants a cover crop to feed the soil and get it ready for next season. Take a minute and watch it. This is how close we are to the source. That's what the Ancient Grain series is about. From Berries to Bread. We start with the whole grain berry, learn what makes each ancient grain different, then mill it, mix it, and bake it. By the end, you won't just follow a recipe. You'll understand the grain. And there's something in it for you. Finish the lessons and you're entered to win real grain: - 🌾 Grand prize: 25 lbs of Grand Teton ancient grains - 🌾 Weekly drawings: 5 lb bags given away every Friday How to get in: 1. Register at https://challenge.bakinggreatbread.com 2. Pick the grain you want to work with 3. Watch the lessons, take the quiz, and you're in Registration takes a minute, and you'll get one email a week with recipes and tips, no spam. If you're in the Academy, there are bonus points waiting for you inside. Start by introducing yourself, that's 5 points right there. Watch Jade's video, then go register here: https://challenge.bakinggreatbread.com Henry⭐️🔥

To cut up apples quick and easy I start with an apple cutter! Makes the job easy peasy.

In addition to taking part in today’s multigrain bread bake-along, I baked my go-to sourdough sandwich bread (one of Henry’s recipes). It’s not in the Recipe Pantry - yet. @Henry, that’s a hint. 😊 The step that I skipped was the bulk proof, going directly from kneading to shaping. Pure curiosity, I just wanted to see how it would turn out. I was not disappointed. Two of the things that may have worked in my favor were approximately a 40 minute rest as a shaggy mess prior to kneading. I also extended kneading time from my typical 10 minutes to about 15. Even with the extended kneading, there were some air bubbles so I docked the dough prior to shaping. Yes, I do that occasionally.

Portuguese papo secos: dinner or breakfast rolls

Thank-you, @Henry Hunter Daddio for your awesome pancake recipe. I mixed some extra wholewheat flour, added some oats for breakfast and added some discard to make it healthier. I hate it when I run out of dough and discovered by accident picture 3, how they make these cute little pieces of leftover baby dough waffles on their part. I had this for breakfast this morning with syrup. It was very crispy and delicious. 😋 @Ann Snow @Deborah Karaban For lunch, you Gals inquired what sandwich was I making with my soft multigrain sandwich wholewheat loaf bread I baked yesterday. I added hummus, fresh avocadoes from the garden, cold cut, lettuce, tomatoes, cucumbers and a boiled egg. I shared half with hubs as it was very filling. For the Queen's Bee, 3 pm tea time. I whipped up some fresh cream and added some almond essence. I jazzed it up my waffles with blueberries and bananas. I made myself a cup of cappuccino and it was so much better and natural than Starbuck's. I had my full quota of carbs and fat for the day and I am a happy camper. Tomorrow is slow down day and diet day. Eish! 🤢