This slender volume (113 pages, 7⅞” x 6”) is a charming work of practical advocacy for using a variety of locally-grown flours, from wheat and its kin like emmer, spelt, and einkorn to barley, rye, oats, and buckwheat.
Dawn Woodward, who owns Evelyn’s Crackers, a wholegrain bakery in Toronto, is fascinated by the taste of grains which have not been ruthlessly standardized for the broadest possible utility. She relishes the differences between flours and demonstrates here in 30 recipes how those qualities can be used. Sweet things predominate, but there are savory items as well.
Among the things you can bake for yourself:
Emmer kamut crackers with green olives
Whole grain enriched sourdough
Chocolate rye and fleur de sel cookies
Cardamom buckwheat brownies
Spelt shortcakes
Woodward is a fan of Ontario-grown wheats such as Red Fife and Rouge de Bordeaux, but she recognizes the limits of their distribution and provides useful tips on what to look for from growers who may be closer to you.
Measurements are given both by volume and by weight.
Paperback.
