Page 22 - The Valley Table - Summer 2021

By the early 2000s, organic agriculture had become widely accepted and available, fueled by a shift away from extreme methods of preservation and production, such
as additives, factory farming, and genetically modified organisms. Even beer drinkers began to demonstrate their desire for a better product, paving the way for the craft beer industry to thrive.
Once the process of baking bread had returned to its origins, it was only natural that the ingredients should follow. Recent years have seen demand for local sourcing and the introduction of ancient grains like einkorn, spelt, and emmer to the baker’s repertoire. Bread Alone now offers a line of Nordic-inspired loaves featuring rye, spelt, and einkorn.
The rejuvenated demand for local grains is of particular importance to our region since, up until the late 19th century, the Hudson Valley was one of the most fruitful grain producers in the United States. Records suggest that in the
AMARANTH*
Technically a seed, amaranth is high in protein with a distinctively nutty taste.
BARLEY
A common grain dating back to the Stone Age, barley has a subtle nutty flavor.
BUCKWHEAT*
Another seed that is ground into flour, buckwheat has a strong, earthy flavor.
EINKORN
One of the first wheat varieties ever cultivated; the flavor is richer than that of traditional wheat.
EMMER
Dating back 20,000 years, emmer fell out of favor until it was re-popularized as Italian farro; toothsome, nutty flavor.
KAMUT
Ancient grain with rich, buttery flavor.
MILLET*
An easy-to-grow grass plant whose seed is used for flour; mild, slightly sweet flavor.
RYE
Contains less gluten than typical flours; slightly sour, malty flavor.
SPELT
Higher gluten content than traditional wheat; slightly sweet, mellow flavor.
20 THE VALLEY TABLE
JUNE – AUG 2021
Emma De Rosa, Head of Pastry at Kingston Bread + Bar
*Naturally gluten-free
GRAIN GLOSSARY