bake - Special Report - November 2023 - 8

(bakers percentage) because it's a
special grain. We want it to speak
for itself. "
Dorothy Lane Market sources
grocer based in Dayton, Ohio,
shared that " as our local grain movement
continues to grow, we at the
DLM Bakehouse are continuously
searching for ways to bridge the
past with the present. We believe
our DLM Einkorn Bread is a testament
to this. Einkorn is believed
to have originated in the Fertile
Crescent more than 10,000 years
ago and is considered to be the first
wheat ever cultivated by humans.
It is known by bakers and farmers
alike as the great-grandfather of
modern wheat. "
Along with einkorn's prestigious
history, it boasts unique health
benefits. The grain has never been
hybridized. It contains 14 chromosomes
vs. 42 in modern wheat and
has far less gluten, making it easier
to digest. It also has high levels of
beta-carotene and fiber.
" The less you handle it, the better, "
Tyzzer says. " Einkorn has a unique
smell and flavor (nutty) to it. We mix
this as a straight dough. We only
do one shaping, with 2 to 3 hours
of bulk fermentation. We do 100%
8
Bake Magazine Digital Special Report 4 | Volume 4 | bakemag.com
einkorn flour from Brandt Family
Farm in Carroll, Ohio. It's picked up
by Jon Branstrator, who mills it at
his farm in Clarksville, Ohio.
" We farm with the least amount
of inputs as possible, " Branstrator
comments. They plant untreated
seeds and cover the soil with
residue, at all times. " We are regenerating
micro-organisms in the soil.
Each year, my soil becomes better. "
Tyzzer explains that at Dorothy
Lane Market, " our einkorn bread
loaf is different than most that
we bake. Due to its lower gluten
content, it does not get as tall as a
traditional sandwich loaf. Instead,
you get a dense loaf with a soft
interior. We mix it with just a touch
of honey before giving it a long
fermentation period, so that this
Einkorn has a
unique smell
and flavor
(nutty) to it. The
less you handle
it, the better. "
Greg Tyzzer, bakehouse manager at
Dorothy Lane Market
ancient grain can speak for itself. "
Other important ancient grains
include spelt, a species of wheat
defined as an ancient grain that
has been cultivated in central
Europe since approximately 5000
BCE. Spelt was introduced to the
United States in the 1890s, but in
the 20th century it was replaced
by hybridized wheat in almost all
areas where it was still grown. The
organic farming movement revived
spelt's popularity toward the end of
JOHN UNREIN

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bake - Special Report - November 2023

Table of Contents for the Digital Edition of bake - Special Report - November 2023

bake - Special Report - November 2023 - Intro
bake - Special Report - November 2023 - 1
bake - Special Report - November 2023 - 2
bake - Special Report - November 2023 - 3
bake - Special Report - November 2023 - 4
bake - Special Report - November 2023 - 5
bake - Special Report - November 2023 - 6
bake - Special Report - November 2023 - 7
bake - Special Report - November 2023 - 8
bake - Special Report - November 2023 - 9
bake - Special Report - November 2023 - 10
bake - Special Report - November 2023 - 11
bake - Special Report - November 2023 - 12
bake - Special Report - November 2023 - 13
bake - Special Report - November 2023 - 14
bake - Special Report - November 2023 - 15
bake - Special Report - November 2023 - 16
bake - Special Report - November 2023 - 17
bake - Special Report - November 2023 - 18
bake - Special Report - November 2023 - 19
bake - Special Report - November 2023 - 20
bake - Special Report - November 2023 - 21
bake - Special Report - November 2023 - 22
bake - Special Report - November 2023 - 23
bake - Special Report - November 2023 - 24
bake - Special Report - November 2023 - 25
bake - Special Report - November 2023 - 26
bake - Special Report - November 2023 - 27
bake - Special Report - November 2023 - 28
bake - Special Report - November 2023 - 29
bake - Special Report - November 2023 - 30
bake - Special Report - November 2023 - 31
bake - Special Report - November 2023 - 32
bake - Special Report - November 2023 - 33
bake - Special Report - November 2023 - 34
bake - Special Report - November 2023 - 35
bake - Special Report - November 2023 - 36
bake - Special Report - November 2023 - 37
bake - Special Report - November 2023 - 38
bake - Special Report - November 2023 - 39
bake - Special Report - November 2023 - 40
bake - Special Report - November 2023 - 41
bake - Special Report - November 2023 - 42
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https://digital.bakemag.com/sosland/bake/bake-special-report-may-2023
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https://digital.bakemag.com/sosland/bake/bake-may-june-2022
https://digital.bakemag.com/sosland/bake/bake-march-april-2022
https://digital.bakemag.com/sosland/bake/bake-january-february-2022
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https://digital.bakemag.com/sosland/bake/bake-november-december-2021
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