I saw this old fellow passing out something, and he called me over and he said, “Hey Sonny, would you like some of King Tut’s wheat?” and I said “sure!”
On our show this week, we’re exploring ancient varieties of wheat–in particular, Kamut.
Eric Schedler of Muddy Fork Bakery will share why he likes to use Kamut flour in pizza dough, and we’ll hear more about the grain itself from the authors of a new book called Grain by Grain: A Quest to Revive Ancient Wheat, Rural Jobs, and Healthy Food.
Earth Eats joins Eric Schedler in the commercial Bakery of Muddy Fork Farm and Bakery, and also in their home kitchen, just up the drive. We learn about the blend of flours they use to make their pizza dough, and why an overnight fermentation can make a big difference in your homemade pizza.
And Earth Eats Associate Producer Alex Chambers brings us the story of Kamut, one of the ancient grains making a comeback in recent years.
Music on this episode
Boots for Seven Miles by Kielocaz on Free Music Archive
Relaxing Setting by Pradelles on Killer Tracks.
Stories On This Episode
With a blend of ancient grains and all-purpose flour, this dough rests in the fridge overnight to build flavor and texture.
From King Tut's tomb to Noah's ark, This large-kernel wheat sure has some good stories!