bake - April 2018 - 23

Promoting local and heritage grains continues to be a
popular movement today, and WheatStalk instructor
Mac McConnell demonstrated techniques to make
breads with alternative and whole grains such as
khorasan wheat, known commercially as kamut.
"The beauty of kamut, or khorasan, is it drinks up a
lot of water. It makes for an easy baguette to shape
because the dough is extremely extensible. It also
colors really well in the oven," he says.
Another instructor, Don Guerra, the owner and head
baker for Barrio Bread in Tucson, Arizona, spoke
about the importance of quality when starting a
community-supported bakery. Guerra is committed
to working with local farmers, chefs, and other food
producers to strengthen the local grain economy and
One of the true values of WheatStalk for Bread Bakers Guild of
America members was the opportunity to share connections.

Perfection in

every grain

Discover the North Dakota Difference

Standard Patent Flours:

Specialty Flour:

Dakota Champion/Dakota Diamond/
Miller's Choice

Whole Wheat Flours/Malted Barley
Flour/ White Whole Wheat flour

Short Patent Flours:

Organic Flours:

Dakota Pride/Bakers Pride/
Dakota Maid

Dakota Maid Organic Spring Wheat
Flours/Dakota Maid Organic Whole
Wheat Flours

Clear Flour:
Dakota Warrior

High-gluten Flours:

Long Patent Flour:

Dakota Chief/Empire Builder/Dakota
State/Capitol/Big 15/Dakota Queen/
Dakota King/Dakota Premier

Dakota Brave

Call 1-800-538-7721 to discover the difference.

FSSC 22000
I E D2018 >


Table of Contents for the Digital Edition of bake - April 2018