Apr 1 - 2022
CookingA Guide to Northeast Grains
By Kristina Razon
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This introductory guide is intended to provide home bakers and other interested consumers with the opportunity to learn more about regional grain history, the new grainshed, how grains are transformed from seed-to-flour, and baking with local flours, specifically wheat, spelt, rye, buckwheat, emmer, einkorn, and triticale.