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Article: Omaha World-Herald, Neb., Cookbook Showcase column: Cookbook Showcase: King Arthur tells bakers how best to use the whole grain.(Column)
- Article from:
- Omaha World-Herald (Omaha, NE)
- Article date:
- November 22, 2006
CopyrightCOPYRIGHT 2006 Omaha World-Herald. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Sue Story Truax
Nov. 22--King Arthur Flour Whole Grain Baking
Publisher: Countryman
Number of pages: 612
Cost: $35 --Just in time for holiday baking is "King Arthur Flour Whole Grain Baking." It's an excellent compilation with recipes for everything baked- from pancakes to the fanciest Danish pastries.
OK, so what is a whole grain and why should you bake with it? All grains are whole grains before refining. As such, they contain bran, germ and endosperm. The bran and germ are lost in most refining. Without them, the resulting flour, rice, cornmeal, oatmeal, etc., is not whole grain. The Whole Grains Council ...