Last week we were excited to visit one of the great local organizations that Bob’s Red Mill has just started working with, Friends of Zenger Farm. On paper Zenger Farm has a broad spectrum of goals that would be ambitious for any small organization, but when you walk around …
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Oftentimes customers write us with suggestions on changing instructions or ingredients in our baking mixes. Sometimes it’s a low-fat version, sometimes it’s an added ingredient, and sometimes it’s just a new product altogether. One of our most popular mixes is the Gluten Free Brownie Mix, so we hear numerous creative …
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This weekend finally started to reflect the calendar here in Portland. The sun was shining, the air lightly breezy and the strawberries abundantly overflowing their bins at every farmer’s market (I even found a few in my own homely patch).
Who could resist the beautiful red ripeness of the strawberries? …
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I was all set to write you a long post about the proposed USDA guidelines for 2010 when we got a visit from our friends Tim and Judy Cebulla. You may remember Tim as our Myrtle spurtle maker from Wood I Kid You? Well, what they brought by for …
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When I first started my employment at the Bob’s Red Mill Bakery I wondered where does all this bread go? I guess I just didn’t understand how busy Bob’s Whole Grain Store actually gets. I found out real quick. Unfortunately, we are not able to do large wholesale accounts, considering …
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To follow up from my post last week about hulling grains, I thought I would touch upon the difference between hulling and pearling when it comes to grains. We learned about hulling, where the hull is thrown into an impact huller and essentially smashed off of the grain. This …
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Happy Summer Solstice!
Since today is both the beginning of summer, and the longest day of the year, we thought we’d share with you our favorite sunshine fueled cooking idea – the solar oven! This simple cooking method is powered by little more than some reflective material and a …
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Because I do most of my exercise in the evening after work, I am often searching for a snack that will give me enough energy to get in a good workout, without making me too full to get my heart rate up. As someone who has made the mistake more …
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Every now and then, the home baker will run into a recipe that requires compressed or cake yeast. Most of us are used to using what is known as active dry yeast, which usually comes in packets or jars in an almost granular-looking form. But compressed yeast, which most often …
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Please excuse my play on words, I couldn’t resist. For the last few months, I’ve had the privilege of spending a few hours a week working with Bob on a labeling project. During these talks, we inevitably talk about more than just labeling. Last week we got onto a very …
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