Was the ancient grain, Kamut, stolen from King Tut's tomb? Probably not, but Kamut still has an interesting origin story.
With a blend of ancient grains and all-purpose flour, this dough rests in the fridge overnight to build flavor and texture.
Marcia Chatelain's current work examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry.
Learn how to make pita bread, and why the flour you choose makes all the difference.
In this recipe, you don't sacrifice texture or flavor by using whole grain flour.
Baker Eric Schedler mills five different grains in-house. On the show, we watch the process and then we bake a pie with a kamut pie dough.
Preheat your ovens! Muddy Fork bakes challah and Daniel Orr bakes paw paw bread. Then we meet farmers who are trying to tackle nitrate pollution in groundwater.
At Bloomington's Muddy Fork Bakery, the journey of introducing croissants to the menu was full of some unexpected turns
Parents often struggle to get kids to be adventurous eaters. Our experts have some ideas. Bread baking at Muddy Fork, and Brussels sprouts paired with polenta.
Muddy Fork Farm & Bakery discovered that buying ingredients from local sources wasn’t just good for the local economy, it was good for their products.