by Gigi | May 1, 2024 | Food, FoodWISE, FoodWISE blog
My favorite recipe is from Tassajara….but it’s the fermented grains that make it a whole food…..You can buy them, or just soak the wheat berries overnight, dry, then mill. The sponge is created with gentle stirring and kneading, creating a wet... by Gigi | Oct 12, 2020 | FoodWISE
Gigi Berardi reads Part 3 of FoodWISE—a review, and offers a NYT article on local vs. global, highlighting the work of an Australian... by Gigi | Oct 4, 2020 | FoodWISE
Gigi Berardi reads FoodWISE, concluding her section on sensory science in our personal world of food, and leaving us with this sobering story: bread in Ireland? Image:... by Gigi | Apr 13, 2020 | FoodWISE
In my reading and vlog tonight (see below), I highlight yeasts and bread baking in FoodWISE and invite readers to follow up with any of Stephen Jones’ work in The Bread Lab. In terms of coronavirus, I invite you to look at a reasoned and reasonable article in The...