Flours: range of tastes, happiness cereals!
Chickpeas, buckwheat and millet.
© Clémence Denavit / RFI
By: Clémence Denavit Follow
11 mins
Without it, no bread, pancake, foufou to treat us and share, no more donuts, injera, cream puffs, or tortillas: essential ingredient, flour is one of the first foods of our history.
Since prehistoric times, man discovered that he could grow cereals, crush them and then mix them with water to make a nourishing porridge, first, until the litany of rolls and others today's pancakes.
Flours in the plural, in their diversity and their uses, whether raw, cereals, legumes, roots, plants, fruits, flours are universal!
(Replay of March 6, 2021).
Publicity
Jennifer Hart-Smith
is a pastry chef and naturopath, Franco-Australian.
Health and pastry go hand in hand, and complement each other.
Culinary author, she has published the inspiring “
Pâtisseries Naturelles”
, published by Marabout, “
Wild Therapy”
with Anne Sophie Nardy in self-publishing.
Jennifer organizes online workshops, and trainings.
Her blog
and on
instagram.
Jennifer Hart-Smith.
© Clémence Denavit / RFI
Nathalie Brigaud Ngoum
is a blogger, cook and author of “
Mon Imprécis de cuisine
” in self-publishing, World Gourmand Award 2019. She gives introductory workshops to African cooking and pastry making.
Her blog
and
on instagram.
Nath Brigaud Ngoum.
© EG
In links:
-
Philippe Guichard
is a farmer in Lot-et-Garonne, a peasant miller.
He works with ancient wheats and a number of cereals and legumes, raw or in flour.
-
Building a world with better taste
- Nadia Sammut with Paule Masson photos Anne-Claire Héraud - Actes Sud 2020 - more than a book: a life and community project.
Inspiring!
- KomandSal: flour mill, bakery, gluten-free sourdough pastry, in Cavaillon, in the south of France.
KomandSal
works exclusively with local raw materials.
The brand's products are sold in Paris, Marseille, and online.
-
Slices of bread
- Epure editions - 2017
-
Flours,
by Jennifer Hart-Smith - Moulin des Moines - 2017
-
CERES
magazine
- published by Menu Fretin, a jewel of reports, recipes, portraits of chefs and cereals, a joy to watch and read.
Slideshow
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Wholemeal breads and ancient grains
- Litz Geissler - Ulmer 2018
-
The encyclopedia of homemade bread
- Marie-Laure Fréchet - Flammarion
-
Vilain Levain on Instagram
with the podcast for
lovers of sourdough and fermentation.
Valérie Zanon is the author of
Levain,
published by Alternatives.
-
Le chant du pain, a small treatise on the art of baking
- by Paul Magnette and Jean-Pierre Gabriel - rebirth of the book 2019.
To listen :
CHINA REPORT Stéphane Lagarde: flour in China
Musical programming
- Pà Pa Pa,
by Femi Kuti
- Seeds,
by Camille.
RECIPES
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Braided brioche
with sweet potato flour from Ivory Coast,
by Nathalie Brigaud Ngoum - recipe from "
Mon imprécis de cuisine
".
Roasted corn and peanut butter cookies
For 6 people
140 peanuts, 100 g of oatmeal, 55 g of roasted corn flour, ½ tsp of baking powder, 1 tsp of salt, 55 g of organic butter, 90 g of sugar, 3 tbsp of peanut butter, 1 vanilla pod, brown sugar for decoration.
Brown the peanuts in the pan for a few minutes.
Mix them finely with the oat and roasted corn flour.
Add the baking powder and salt to this mixture.
Book.
Mix the sugar, softened butter, and vanilla until the sugar dissolves.
Gradually add the flour mixture, do not overwork the dough.
Leave at least 2 hours in the fridge.
Make small balls with your palms, pour a little brown sugar and crush them lightly.
Space about 10 cm apart on a baking sheet lined with parchment paper.
Bake 10 to 15 minutes at 200 ° c (th 6-7).
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