No announcement yet.

Ancient grains, heritage grains and heirloom grains

  • Filter
  • Time
  • Show
Clear All
new posts

  • Ancient grains, heritage grains and heirloom grains

    What are the varieties of ancient grains, heritage grains and heirloom grains? Where did they originate? Which ones are good for pasta?

  • #2
    Here are a few articles related to this subject:

    The New York Times, "Know Your Heirloom and Ancient Grains"
    Here’s an introduction to the prehistoric wheat varieties that are reaching the fringes of the mainstream, along with other formerly marginalized grains., "Q&A: La Brea Bakery discusses heirloom grain fundamentals"
    The company’s R&D expert discusses how the bakery incorporates Fortuna wheat in its products and formulating challenges.


    • #3
      Heirloom, ancient and heritage grains seem like a good way to add different flavor to pasta.

      Any recommendations on which ones to use for pasta?

      Are there any milling or processing considerations when using these grains for pasta?


      • #4
        I'm interested in Kamut. How is the texture when run as whole wheat?


        • #5
          No es un grano duro antiguo pero hace bastantes años el Mexicali era un grano duro precioso ,en casa lo habíamos cultivado, realmente mi zona no era demasiado buena para el grano duro , pero como fue un año con pocas lluvias al final de ciclo ,se hizo un grano grande y vitreo y dió una pasta de las mejores ,
          (He notado que el traductor es muy malo y lo que escribo no sale bien escrito)


          • #6
            Does anyone have any experience with the ancient grain from Africa called Fonio? Does it work well in making pasta? Is there any pasta brands that are using it successfully?