Whole Grain Connection
Local and sustainable whole grains from farmer to baker, for good health
 
HomeCatalog & ReferencesRecipesWheat, Eco-Farm 2010Questions and AnswersLandrace wheat 2008Reports & NewslettersWhere to buy productsProducts & Detail
 

Note
The recipes and information on this webpage were written by Monica Spiller and are copyright. Please do not copy these recipes for sale. However they may be copied and used freely by bakers and chefs. It is our goal to make these recipes available to all. Also please note that we cannot be responsible for the results obtained. Responsibility for the products made with these recipes rests with the baker, chef or cook. Certainly we would be grateful to hear from recipe users, especially if there are misleading instructions. If you have questions, please contact us by e-mail, telephone or by mail using the contact information on the Home page. We want you to succeed in making delicious whole grain products.

See our catalog for dried barm, malt flour and acidity test paper.


To view or print a recipe, please click on a link below.


Black-eyed peas - cooking & serving

Sprouted wheat bread - unleavened

Whole wheat tortillas or chapattis

Whole wheat pasta (eggless, plain)

Introduction to Barm Bread 2010

Wheat sprouts 2008

Making your own barm 2008

Easy Street bread & barm refreshment

Simple Whole Wheat Sourdough Starter

Simple Whole Wheat Sourdough bread

Simple Whole Wheat Sourdough Pasta

Simple Whole Wheat Sourdough Tortillas