From Listeners’ favorite Girl Scout Cookies, to the magical story of Yorkshire rhubarb, plus another dramatic reading from the back of a Dove’s Farm flour bag, Stefin and Andrea are full of chat this week.

Review: Double Ginger Spelt Cookies from Daylesford

The duo both absolutely loved these small-batch cookies, with their beautiful texture, warming flavor, and old-fashioned slice-‘n’-bake style, and agreed this was a perfect first bake during Flour Power month. Andrea plans to double or treble the recipe to have some in her freezer, handily tackling one of her #20for20 baking resolutions. Stefin is in love with “creamy” spelt flour, and reports that it also makes amazing pizza dough.

This Week’s Bake Along: Einkorn Apple Hand Pies from Jovial

Will the duo’s second foray into baking with an ancient grain be as successful? Hopes are high with this week’s bake along, the Einkorn Apple Hand Pies from Jovial. Both hosts will use the crust recipe as a jumping off point; Stefin plans to make a full-size pie with Yorkshire rhubarb (see above), and Andrea will make minis, but filled with pear instead of apple.

Andrea reminds listeners that einkorn is not a gluten-free flour, and will absorb moisture more readily than traditional whole-wheat flour. Bake along (and experiment!) with us this week, and let us know you get on with “nature’s original wheat.”

Intimidation Station: The Science of Flour

The daring duo travel to Intimidation Station to discuss the facts behind the flour. From hydration to protein to the baker’s percentage, it’s a dive into the science of that most essential baking ingredient.

Here’s the handy flour substitution chart Andrea referenced from Bob’s Red Mill Flour.

Previously on Preheated …

Three Years Ago: Episode 18: Puddings Low and Slow, Hot and Cold

Two Years Ago: Episode 67: No Knead, Indeed

One Year Ago: Episode 115: Salted Chocolate Sophisticate

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