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Stella Culinary School

Jul 12, 2018

In this episode I discuss ancient grains, fresh milled flour, and sourdough bread baking with the President of Grand Teton Farm & Mill, Jade Koyle. Jade also owns and operates &

A few of the topics we touch on include:

  • How to successfully bake bread with ancient grains such as Einkorn,...

Jul 7, 2018

Have a question you'd like me to answer on an upcoming episode? Leave a voicemail, call the Stella Culinary Hotline at 775-204-8389, or e-mail me, You can also post your questions, comments, success and failures, to the Stella Culinary Forum, or our Facebook Group.

In this episode, listener...

Jul 3, 2018

In part three of our culinary boot camp series, we cover the science and best practices behind various cooking techniques including braising, steaming, pressure cooking and a deep dive into sous vide.

If you have any questions or comments on this episode, you can send me a voice mail or call our hotline, 775-204-8389,...