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Week of April 25, 2016--link to Stone Punk Diary essay

Rob Salvino

Week of April 25, 2016

The electronic ink is not flowing today. Today’s note will probably be short (I haven’t written it yet so I can’t say for sure). I used up my words recently on a long essay about the people who are restoring stone milled flour to our baked goods. Find the link of the Cereal Box Bakery Facebook page or go to www.thousandbitesofbread.com/stone-punk-diary. I am quite partial to this trend, so if you read it you might get a hint of why I do what I do.

You’ll find some pasta in your box this week. The pasta features 50% whole grain emmer farro flour. It goes great with asparagus. And mushrooms. It’s even better with both. Here’s one simple recipe.

Emmer farro pasta with sautéed mushrooms and asparagus

While you’re heating up your pasta water, heat sliced mushrooms in a sautee pan until they start to release their juices. Add ¼ c olive oil, some garlic chopped fine, fresh herbs such as rosemary and thyme, and asparagus chopped into 1 to 2 inch pieces. Saute until the asparagus is done. Mix with cooked noodles.

Another idea is Cacio e Pepe sauce (cheese and pepper). It’s really easy and awesome with these noodles. The best recipe I’ve seen is on the New York Times website. Have anotheridea? Send me your recipes—or better yet post them to the Cereal Box Bakery Facebook page for all to see.

 

What’s in the box? This week we have…

French country sourdough boule (Fairhaven hard white wheat)

This week we wrap up our tour of hard white wheats. We started two weeks ago with a boule made from Edison flour. Last week we turned back the clock a bit and had a boule made with einkorn flour—an ancient variety of wheat. Einkorn wheat doesn’t have as much gluten so the loaves flattened a bit (especially since it was so warm last week) but it has a really nice flavor. This week the boule is made from a hard white wheat flour stone milled by Fairhaven Flour. I don’t know the exact pedigree of this wheat. I can tell you it is perhaps the strongest flavored of the three we’ve sampled.

Emmer Farro Fettucine (Emmer farro)

I turned to the hand-cranked pasta machine to make 50% emmer farro fettucine. Stick these in the freezer when you receive them. Also, they were beautiful when I rolled them out but I am concerned they may have become sticky. Let me know if you  have any problems cooking them. See other side for recipe suggestions.

Assorted bagels (Fairhaven hard white wheat)

Made with sourdough and proofed for a day. Varieties include cinnamon raisin and seeded.

Seeded linguette crackers (Sonora wheat)

Lingeuette means ‘little tongues’ in Italian. These crumbless sourdough crackers are made with Sonora wheat flour for just the right crunchiness and flavored with sunflower and pumpkin seeds. I switched to coconut oil to make them flakier.