The process began with seeding the winter grains some time ago (see earliest posts) in our backyard homestead in Bellingham, WA. Then — separating the grain from the chaff, in a process called threshing and winnowing. Great video on this at http://www.youtube.com/watch?v=IgVtZY3ouYM.
Then the extra-cleaning begins, making sure there are no small stones present, before grinding into flour…
followed by making the sponge (Tassajara Bread recipe, one I’ve been using for decades)…
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| kneading bread for rolls |
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| The “sponge” rising |
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| Making pizza with local cheese and home-grown/-made tomato sauce |
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| Crackers and pizza dough with our own wheat, pizza with heirloom tomatoes, | Samish Bay cheese, and venison sausage |
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| Final products: Bread, pizza, crackers |
