Amy Halloran writes about food and agriculture. An avid baker, particularly of pancakes, she is very interested in the revival of regional grain systems. She blogs at amyhalloran.com and FromScratchClub.com, and archives her work at amyhalloran.net.
Bakers are falling for rye, using the "it" grain in breads and pastries. Jennifer Lapidus of Carolina Ground, a flour mill in Asheville, North
If you have a baker on your holiday list, a baking guide will be a surefire hit. If you don't already have one in
Pancakes are everyday magic. There is something about a puff of flour rising to the occasion of an otherwise dull morning that makes me
Malt is a fairly mysterious ingredient, but craft beer is about to change that.
Like milling helps turn wheat into bread, malting helps turn barley
Regionally sourcing flour for 15,000 pounds of bread a week is the equivalent of a lunar landing, but in Vermont one bakery has found the way
"The world doesn't want to know the truth about gluten," graduate student Lisa Kissing Kucek joked last July under a tent at Cornell University's
Soda bread is serious stuff. The Irish Heritage Society near me is having a contest, and people can enter in three categories: traditional white,
Sam Fromartz's new book, "In Search of the Perfect Loaf, A Home Baker's Odyssey," is a departure. The journalist and editor began his career