Tag: The Bread Lab
FoodWISE, growing lentils, and breeding plants for taste, nutrition, sustainability in the COVID era
Gigi Berardi reads from FoodWISE, on biodiversity, and success stories of plant breeding for taste, nutrition, sustainability in the COVID era. See: The Bread Lab. She also mentions (and recommends) Liz Carlisle’s book Lentil Underground. Image: The Bread Lab (website)
Some FoodWISE thoughts on bread!
See here for a lively discussion of bread! Bread? Yes, commercial vs…well, what you might make at home… http://thebreadlab.wsu.edu/redefining-bread/ This is from Stephen Jones. The best way to think about the difference between store-bough bread and all the variations you might make… is in terms of the length of fermentation (slow fermentation usually involves “the…