In this warm and earthy episode of Heartland Hot Dish, Claire Smith of Teffola returns to the kitchen to show us the beauty of baking with teff. This tiny, nutrient-packed ancient grain has deep roots in Ethiopian food traditions — and Claire is helping it find a new home in Midwestern ovens.
Daniel, Max and Claire talk about:
Bread baking with teff: The unique flavors, textures, and challenges of working with teff flour, plus tips for blending it with other grains with sourdough starters
Kefir and more : Discuss the love and process of maintaining Kefir, creme fraiche and yoghurt and clotted cream.
Elderflower cordial: Making a fan favourite
