A new machine to achieve a perfect bread
I am a whole-grain kind of gal, but I find 100% whole wheat bread of any variety to be unpalatable. It just tastes bitter to me. I've tried many different variations of whole wheat bread, but I've always been disappointed in the results. On RLB's website, she mentioned that freshly ground whole wheat does not have this bitter-taste problem, which is actually due to the slight rancidity of the flour. Today I had someone grind me some fresh whole wheat flour (the red type) and I went home and made a straight dough whole-wheat sandwich bread with a bit of it. What a difference! There is none of that bitter taste, just pure sweet grain. My kids even loved it, and they normally stay away from anything but white. The woman who ground the flour for me used Prairie Gold wheat kernels, and though I've used that flour before and been unimpressed, this woman (a former bakery owner) gave me a slice made with the Prairie Gold and it was fantastic. I've frozen about 5 lbs of this flour, and I'm excited to try the flour in different breads, especially sourdoughs. I love this sort of experimentation! Now I've just got to plunk down some money to get my own mill...but it'll be worth it!