Bread has been a staple food in our Western diets for many thousands of years. The baked dish is formed by combining water, flour, yeast, and salt… it sounds simple for sure, but you’d be surprised how few adults can claim to have baked bread themselves. That is until now. Google trends during the 2020 […]
Archive | March, 2020
Measurement Guide
Purchase a pack of these Measurement Guide cards to share with your classroom! Measurement Guide The measurement guide includes 25 standardized references for measuring. $8.00 (Pack of 25)
You’ve Got Flour!
Contact: Sharon Davis, Family & Consumer Sciences EducationHomeBaking.org, hbadavis@gmail.comDownload PDF of this release You’re home. You’ve got a kitchen. You’ve got flour! Homebound might not be all bad. There are dozens of essentials you can bake. The Home Baking Association can help get that flour from the bowl to the oven and on your table. […]
Whole Grain Sampling Day
The Home Baking Association loves to award bakers who share what they know with someone else! Why not make make Whole Grain Sampling Day a part of your creative plans to teach OR share with a group of your favorite baked whole grain product and how you prepared it. Whole grain (WG) flours or meal […]
Living Well
Our heads are spinning with virus news and cancellations. No matter what, no one can afford to be sick. There are some great resources to be accessed for Living Well Month with the national Family & Consumer Sciences professionals at www.NEAFCS.org Your #1 Tip: Wash your hands. 1. Wash after you’re out and about. 2. Wash counters, […]
All Bakers Thank the Irish
The Irish, well-known for their hospitality, can help us get out the door to Bake and Take to a neighbor this month. Home Baking member and Irish Baker and Chef Gemma Stafford shares her Best Ever Irish Scones with video step-by-step guide. On St. Pat’s Day itself surely you’ll be baking the daily favorite Irish Soda Bread, you will! It’s perfect to bake and take to work or […]
Celebrate National Flour Month
Flour is such a staple ingredient in our daily diet, it could almost be its own food group. With flour serving as the framework for any type of baking and so many different types of flours available, it seems only fitting this go-to ingredient should be honored with its own special month. Be sure to […]
Bake and Take!
The simplest baked item made and delivered by you is therapy for all these days. In Kansas this practice became “Bake and Take Day” more than 40 years ago, launched as an opportunity to celebrate relationships with friends and family. Now a national promotion and celebrated throughout March, the Kansas Wheat Commission is teaming up with […]
Baking: Farm to Table
It’s March at last! Wild or mild, the weather has us preparing to plant gardens and farms and puts a spotlight on nutrition. Flour’s often an unsung nutrition hero. World-wide, we don’t live well without flour. As Americans focus more on plant-based proteins, wheat flour is a “heavy-lifter” in baked goods. It’s essential gluten […]
