Black Emmer grown by the Chef's Garden
Dating back to the times of ancient Egypt in the fertile crescent, Emmer is one of the first crops domesticated by humans. This particular variety of Emmer is called Black Emmer because of the purple-black color of its husks. Called "farro nero" in Italian, this grain is often cooked whole and eaten in soups, salads, and as a side dish. As a milled flour its rich nutty flavor is perfect for making pastas, rustic pastries, and breads.
Flavor Profile: rich, earthy, nutty
Uses: breads, pasta, pizza, pancakes, cookies
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and moe extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%
Dating back to the times of ancient Egypt in the fertile crescent, Emmer is one of the first crops domesticated by humans. This particular variety of Emmer is called Black Emmer because of the purple-black color of its husks. Called "farro nero" in Italian, this grain is often cooked whole and eaten in soups, salads, and as a side dish. As a milled flour its rich nutty flavor is perfect for making pastas, rustic pastries, and breads.
Flavor Profile: rich, earthy, nutty
Uses: breads, pasta, pizza, pancakes, cookies
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and moe extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%
Dating back to the times of ancient Egypt in the fertile crescent, Emmer is one of the first crops domesticated by humans. This particular variety of Emmer is called Black Emmer because of the purple-black color of its husks. Called "farro nero" in Italian, this grain is often cooked whole and eaten in soups, salads, and as a side dish. As a milled flour its rich nutty flavor is perfect for making pastas, rustic pastries, and breads.
Flavor Profile: rich, earthy, nutty
Uses: breads, pasta, pizza, pancakes, cookies
Performance notes: Similar to store-bought all-purpose flour but contributes less elasticity and moe extensibility to the dough, allowing it to stretch further without breaking
Recommended Hydration Percentage: 63-68%