Ancient Grains

A post from my previous blog sourdough365.com

Wednesday, January 23, 2013

I plan to do a post or two about history of natural leavening and ancient grains and the benefits of both. In the meantime, I did come across a couple of videos that I would like to share. The first is a short clip about the ancient grain Einkorn and a project to re-establish this nutritious grain. Einkorn is almost twice as high in minerals than modern wheat and makes a richly flavored, more digestible bread. It is being grown at the University of Massachusetts Amherst experimental farm in Deerfield to help prevent the extinction of this delicious and nutritious grain inherited from the ancient world.



The second is a webinar on the ancient grains Einkorn, Emmer and Spelt. It covers their origins and attributes, current and potential uses and markets, and what we know so far about how to grow them. This webinar is for those interested in specialty grains, including farmers, consumers, bakers, chefs, millers, and other grain processors.