52 Weeks of Baking

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Welcome to 52 weeks of theme-based baking! A new challenge each week of the year. This is a great way for beginners to learn, and for experienced bakers to expand their skill set and explore their creativity.

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Okokimup@lemmy.world

Week 16 Intro and Weekly Discussion: Ancient Grains (lemmy.world)

submitted 7 months ago by Okokimup@lemmy.world to c/52weeksofbaking@lemmy.world

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Hello bakers, welcome to week 16 – ancient grains week! So, what exactly are ancient grains? The Whole Grains Council states that, while there is no official definition of ‘ancient grains’, they define an ancient grain as one that has remained “largely unchanged over the last several hundred years”. Grains that fit this classification include quinoa, teff, farro, spelt, buckwheat, chia, millet, barley, amaranth, oats, and sorghum. King Arthur has a fantastic guide to baking with ancient grains, including common uses and textural effects of each ingredient, however if you’re looking for more suggestions, here are a few below:

Spelt bread

Oat and millet flour ricotta biscuits

Strawberry cream and coconut quinoa tart

Farro and ricotta tart

Amaranth, ricotta, and greens pancakes

Happy baking!

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