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Posts tagged eric schedler

May 31, 2019

 

Ancient Wheat, New Farms, Hot Pizza

Was the ancient grain, Kamut, stolen from King Tut's tomb? Probably not, but Kamut still has an interesting origin story.

May 31, 2019

 

Muddy Fork’s Pizza Dough

With a blend of ancient grains and all-purpose flour, this dough rests in the fridge overnight to build flavor and texture.

March 29, 2019

 

Falafel For Your Pita, And Fast Food Histories In Black Communities

Marcia Chatelain's current work examines the intersection of the post-1968 civil rights struggle and the rise of fast food industry.

March 22, 2019

 

Spelt Flour Makes The Best Pita Bread

Learn how to make pita bread, and why the flour you choose makes all the difference.

March 22, 2019

 

Muddy Fork’s Spelt Pita Bread

In this recipe, you don't sacrifice texture or flavor by using whole grain flour.

April 12, 2017

 

Mill-It-Yourself At Muddy Fork Bakery

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.

September 29, 2016

 

A Little Light Baking, With Challah And Paw Paw Bread

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.

October 23, 2014

 

Croissant-Making 101 in Muddy Fork’s New Bakery

At Bloomington's Muddy Fork Bakery, the journey of introducing croissants to the menu was full of some unexpected turns

March 29, 2014

 

Get Kids Cooking, Muddy Fork Bakery, Brussels Sprouts

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.

June 22, 2012

Let's Get Baked 

Muddy Fork Farm & Bakery: Local From Flour To Fire

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.

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