Reflections On A First Year
The more I learn, the less I know. I could leave it right there, but I wouldn’t want you to think I mean that in a negative way, so I suppose I should elaborate a little.
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February 21st Bread Class
Erik Knutzen, co-founder of the Los Angeles Bread Bakers is coming to Grist & Toll Saturday, February 21, 2015 1:00-4:00 Follow this link to register: http://www.meetup.com/Los-Angeles-Bread-Bakers/events/220310298/ Join the whole grain sourdough revolution and learn how to make a 100% whole wheat boule from local Joaquin Oro wheat from Grist & Toll. This is a simple,
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2015 Class Schedule Begins
We are starting 2015 with more pastry. We’ll be baking up a storm, learning recipes for everything from scones to pop tarts to cakes – 6 recipes in all! Follow this link for details and registration for our first class of the year, which will be held on Sunday, January 25th. We’re flying Dawn Woodward
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On Wheat
I consider this topic to be even more monstrous and unwieldy than naturally leavened bread. And if you knew how many times a day I am asked to troubleshoot bread or dough of some sort, you’d know exactly what I mean by that! But let’s just dive in anyway.
2014 Fall Pie and Pastry
Here is the link for registration and details http://www.eventbrite.com/e/fall-pie-and-pastry-tickets-12994566097
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2014 Fall Class Schedule Begin
Grist & Toll’s 2014 Fall Class Schedule Begins with Elegant Cooking with Whole Grains Saturday, October 4th, 2014 10:00am to 3:00pm Class Tuition: $175 Available Seats: 14 Register via the following Eventbrite link: http://www.eventbrite.com/e/elegant-cooking-with-whole-grains-tickets-12994092681 We are pleased to welcome Joseph Shuldiner, director of the Institute of Domestic Technology, for a delicious and inspiring class centered on
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Recipe: Grist & Toll Shortbread Cookies
I love shortbread cookies. It’s amazing how much more I love them now that I can make them with freshly milled flour. In the previous blog post, I mention how the flavors of fresh, whole grain flour really shine when there aren’t a lot of competing flavors and ingredients in the mix. This really rings
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Recipe: Whole Grain Sonora Scones
I find that when I am discussing what makes fresh flour so special, I can’t escape making multiple references to the time I spent working in the wine industry, which inevitably leads me to the sophistication of our current coffee culture. There are so many parallels. Just like grapes and wine, until we were exposed
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And So We Begin
My business partner, Marti, likes to say that Grist & Toll is the newest old idea in the world. And she’s right.