Storing Grains and Storing Flour Long Term
Storing flour long term is an important part of emergency preparedness. Storage for grains can last for years if you do it correctly. Learn how…
grains
Baking by Weight Conversion Guide {VIDEO}
Ever wonder which is the more effective way to bake? Should you use weights or volume measurements? (And if you have a recipe in cups,…
Baking with Einkorn: an Interview with a Farmer & Tips for Use in Whole Wheat Recipes
Have you ever baked with Einkorn? As an ancient grain with a unique gluten structure, Einkorn is becoming more popular these days. But do you…
A Grinding Challenge: Putting Fresh Whole Grains to the Test
Don’t you hate that feeling of spending time on a recipe and ending up with a total FAIL? I’m here for you. Want to make…
That Whole Grains Question: Is it Time for "To Soak or Not to Soak?"
If I make my mom’s biscuit recipe with unbleached, unbromated wheat flour, home-rendered pastured lard, Real Salt, and organic, grassfed milk, but the flour happens…
What Does a Real Foodie Buy at…Country Life Natural Foods?
I really wonder what my neighbors think when a humongous trailer truck backs into my driveway and slides out the ramp from the back. Are…
Back to Basics Baby Step Monday Mission no. 8: Do Something With Grains
This is a {guest post} series from Tiffany of Don’t Waste the Crumbs. Catch all the previous baby steps HERE. Dictionary.com defines “something” as “to…
Monday Mission: Experiment with Grains (or No Grains)
Your mission, if you choose to accept, is to try a new type of grain that’s previously been unknown in your kitchen or do something…
Soaked Grain Recipes: A Gallery from Everywhere!
I’ve done a lot of poking into the subject of soaking grains, and through it all I’ve continued soaking, sprouting, and souring my baked goods.…
Soaking Grains vs. Sprouting: Which is Best?
In our quest for the healthiest possible grains and legumes, so far we’ve wrassled yeast into a jar and learned to feed it, coaxed things…
Nutrimill vs. Wondermill Grain Mill: the Head-to-Head Challenge (VLOG)
Look out, folks, it’s been a year since I got in front of the video camera for Kitchen Stewardship®, and for good reason! Get ready…
Soaking Grains Exploration: What is the pH of your Favorite Soaking Medium?
If I had a nickel for every time I wished I had a science lab at my house, and the knowledge to put it to…
Food for Thought: Katie Learns About Gluten
Why is gluten such a problem now? In the 2010s, it seemed like elimination diet recipes were all the rage. Then doctors came out against…
The Comparison: The Specific Carbohydrate Diet (SCD), GAPS Diet (Gut & Psychology Syndrome), and The Maker’s Diet
Over the last month or so as the adults in the family went grain-free to combat some symptoms of Crohn’s Disease (Inflammatory Bowel Disease or…
Some Changes at the Kimball House
I have some news. I hope you won’t be disappointed about the delayed schedule, but I won’t be baking bread as often as I promised…
Monday Mission: Make a Sourdough Starter
I was so intimidated by the idea of making my own sourdough that I waited over six months to finally try it. I was convinced…
Whole Wheat Artisan Bread in 5 Minutes a Day Review…and Soaked?
It came at me from all sides. I can’t tell you how many people recommended that I try Artisan Bread in 5 Minutes a Day,…
Food for Thought: Is Soaking Grains “Traditional”
This is my brain. This is my brain on grains. :-} I have been reading so many words I can’t pronounce these past few months…
Monday Mission: Eat Fewer Grains
I just finished a brownie. Unsoaked. White sugar. Whole wheat flour. It was delicious. So let’s get one thing straight. I eat grains. I eat…