red fife desem

red fife desem

Inspired by Benny’s red fife bakes, and an earlier red fife by @suminandi that caught my eye, I wanted to see what I could learn from working with this flavorful but fermentation intolerant heritage grain.  I’ll be doing a few bakes with this one using desem at different percentages of PFF.

Based on Benny’s baking notes and comments from others, I erred on the side of caution in this one, and it might be a little underfermented.

Details to follow.

Uncategorized

Restaurant Review: Gangster Vegan Organics

    Photo by Shantika Bhat By Shantika Bhat, VRG Intern As a vegetarian, it is often hard to find places that have great vegetarian and vegan options. Upon my visit to my first vegan restaurant, it felt very reassuring that I could get food from a place without stressing over my dietary needs. If you had […]

    Read More
    Uncategorized

    CALIFORNIA STUDENT ARPI KESHISHIAN WINS $10,000 VEGETARIAN RESOURCE GROUP SCHOLARSHIP

      Arpi wrote, “Knowing that millions of animals are suffering and being killed in factory farms each year, just to be served as school lunches that would usually be left uneaten, completely broke my heart. I knew that something had to change … I decided to create a plant-based survey and send it out to students […]

      Read More
      Uncategorized

      No-Bake Frozen Cheesecake

        No-Bake Frozen Cheesecake is the perfect way to celebrate summer. A sweet and salty crust combines with a layer of smooth cheesecake filling and fresh berries to create a delicious dessert for summer entertaining. It’s that time of year when I start thinking about simple summer recipes to share with you. As the temps heat […]

        Read More