Grains 1.0
Old grains, new hands. We worked, baked, fermented and shared, letting these ingredients find their place in today’s kitchens. One recipe at a time.
With guidance of artisan baker Alice den Boer of Amarant bakery, our laborants have been experimenting and working with ancient grains like emmer, einkorn and spelt. Besides learning and exchanging between different professions, together we have developed a new set of recipes. Some of the results are already tangible: a lovely bread and a non- alcoholic aperitif made with red grains served at Restaurant Wils. With the insights from this Low Food Lab we aim to inspire you! - the (home)bakers, the fermentation enthusiasts, the foodies, the brewers and the (pastry)chefs.
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Moromi
What’s left after soy sauce might be the start of something else entirely. Moromi is rich, complex and with remarkable culinary potential. We brought it back to the kitchen.
