Grist & Toll Farmer Feature Introducing Mai Nguyen, aka Farmer Mai, and two landrace wheats grown by her: Wit Wolkering and Chiddam Blanc de Mars A blog post featuring a California farmer and specially selected wheat varieties has been a long time coming. I’m really pleased that this first dedicated post involves collaboration with Mai […]
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Stollen is one of my favorite holiday breads. There is a lot to love: fruit, nuts, almond paste, powdered sugar topping – Yum! A quick preferment of milk, yeast and flour gives the dough a nice depth of flavor, and the whole grain flours make everything taste richer, nuttier, and more complex. This is a
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People Who Live in Spice Houses Linda Civitello for Grist & Toll Sweden’s pepparkakor (pepper cake) is pfefferkuchen in Germany, speculaas to the Dutch, gingerbread to the British, and pain d’épices (spice bread) in France. Notice a theme? All are northern European, at the opposite end of the world from the tropical Pacific islands where
Grist & Toll flour mill wants to change your bread We are excited to share our interview on Marketplace. Kai Ryssdal host and senior editor of Marketplace, came to visit and talk to us at the mill. You can find the interview here https://goo.gl/p1mqCs
How We Roll at Grist & Toll By Linda Civitello What History Has To Say About Nan’s Mother’s Buttermilk Crescent Rolls From the “It Just Wouldn’t Be Thanksgiving Without This” Department Crescent rolls had been around for centuries before the Pillsbury Doughboy, aka “Poppin’ Fresh,” made his spectacular debut: on Sunday, November 7, 1965, he
I am very pleased that author and food historian, Linda Civitello, will be contributing to the website from time to time. We have put our heads together, lining up topics and recipes drawn from history that resonate with how we want to bake and cook today. We are launching this collaborative series with the hottest
Baking Powder Wars: The Cutthroat Food Fight that Revolutionized Cooking Meet the author Linda Civitello Saturday, Oct 14, 2017 1:00pm to 4:00pm Meet the author, taste historic recipes made with our flour, buy a book and have it signed, learn more than you ever though possible about food and politics. This book is an
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Gourmandise Grain Conference CONSUMER DAY – Featuring JOSEY BAKER Sun, Sep 24 2017 Milling & Working with Different Grains with Nan Kohler, Grist & Toll 10:45 am Sourdough Bread with Andy Kadin, Bub & Grandma’s, and Nan Kohler, Grist & Toll 2:45 pm http://thegourmandiseschool.com/grain-conference-consumer/ INDUSTRY/TRADE DAY – Featuring DAVE MILLER Mon, Sep 25
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Grist & Toll Bread Baking Series Sourdough: Back To Basics With Nan and Rose Sunday, June 25, 10am-3pm Sourdough Bread Class Location: Proof Bakery’s Commissary Kitchen 2388 Glendale Blvd., Ste A Los Angeles, CA 90039 By popular demand, we are going back to basics with our first bread class of 2017. This class is open to
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Nan Kohler, co-owner of Grist & Toll, Los Angeles’ first urban flour mill, will be taking us through the history of milling and its place in culture and industry. Why does milling matter for health and baking? What’s really going on between modern and ancient grains? We don’t know, but are excited to find out!
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