I've successfully made Bernard Clayton's Buttermilk Whole Wheat Rye Bread as a marble rye.  Could I use pumpernickel flour instead of the rye flour and add cocoa powder?  I'm wanting to use up some pumpernickel flour and have been having bland results with the recipes I've been trying out.  They don't taste much like the pumpernickel breads I enjoy!  I know this is to be expected without a sourdough starter, but would using the buttermilk rye recipe (which also includes caraway seeds) work?

In my search for spelt flour, my brother directed me to a company that sells all types of grains, beans, flours, etc for long term storage.

the name of the place is Walton Feeds.  They are based in Idaho.  You can download their catalog to see what they offer and how much the stuff is.  Eveything from dried beans, to 50lb bags of flour to grain mills (no photos of the grain mills that I could find) , but what I found very interesting was the information on this particular area of their site that talks about long term storage and expected results.

http://waltonfeed.com/blog/show/article_id/162

Since so many folks on THIS site are probably "from scratch" bakers etc, I thought you might be interested in the information provided.

One thing I didn't know, that I discovered reading thru this site, is that those little packets you find in so many things (the little 1-1/2" square packets in clear wrap?) are used to remove oxygen from the items which they're packed in.  I knew they said something about a freshness packet, but I didn't know they were designed to suck out oxygen................

anyway - if you get a chance - check out the link.  you may find it as intersting as I did.

-Susie

Can anyone out there help me find a computer program that will analyze our breads? We've recently opened a co-op bakery and have been asked for that info on all of our products and we need help!

Love this site and have learned so much yet know so little. How can this be so much fun?

this may sound dumb, but I have pumpernickle, and what appears to be a finely ground rye flour, and I don't believe I've ever seen any labels at the co-op for whole rye.....am I missing something here?

I made the potato-cheese-chive bread from BBA last year and I was amazed at how good it was.  I was also amazed at how expensive chives are.  I always thought chives and green onions were interchangable but the chives I bought for the bread were really something else.  This year I planted plenty of chives in the garden and made the first loaf yesterday.  It looks and tastes good but it's missing the big chive taste I remember from last year's loaves.  Does anyone know anything about growing good tasting chives?  Is it too early in the year?  It never gets very hot in the part of the San Francisco Bay Area where I live--do they need a hotter climate to develop a strong flavor?  Any ideas???

-greg

A friend of mine owns a small donut shop and she told me she can get me the unbleached flour which I can't normally find around here in the larger bags.  It's around $18 for 50 lbs.  I can't afford to buy both the all purpose and the high gluten right now.  Mostly what I can find here is bleached.  The unbleached is available at a store around 30 miles from here and runs around $3 for 5 lbs. and I don't know how fresh it is.

Since the purpose of getting this is to keep around a good supply of unbleached flour to bake breads and pizza crusts - which should I get?  The brand is General Mills.

She needs to let her supplier know by 1pm today 7-9-09.  I can always order the next time, but I'd love to get some today.

If someone could advise me on which one to order for the purposes I stated, I would be very grateful.  meanwhile I'll browse thru postings and see if I can find some info on this.

my email address is

Thanks!

Susie

I'm fed up of buying flour from the supermarkets, 1.5 kilograms at a time.  It just makes the bags of shopping too heavy to carry.

Has anyone got any suggestions for where to buy larger amount from?  If it could arrive on my front door step, brought by a delivery man, that would be wonderful, but where could I order it from?

I've had one sack of 16kg of Strong White Flour from Dove Farm, which my local farm shop ordered for me, and I would certainly order from them again (though probably 25kg next time, as 16kg only lasted me 6 weeks), but I'm just interested to know what other options there are and what different sorts of flour are out there.

I'm in North Yorkshire, if that makes any difference.  I haven't found a working windmill within easy reach, or I would try there, but there may be one I've overlooked, we haven't lived here for very long.

Cheers,

Claire

Any DC residents have any luck procuring rye berries?  I've looked at Yes Organic Market, Whole Foods, and Harris Teeter with no luck!

Its strange, I can get Teff flour, and all sorts of other things, but the pickings for whole grains seems to be rather slim  Whole foods comes the closest with some wheat berries.

My brother is an avid eater of Ramen noodles, but always leaves little packets of seasonings, sauces, and oils around. I figure these could produce an interesting, LUXURIOUS loaf for those Ramen noodle epicureans who aren't scared of a little indulgence. Has anyone ever tried this before?

courtesy of flickr

I wanted to send a friend a bread mixture I created. I don't know when they are going to use it and I was wondering if yeast, if mixed with flour and salt in a bread mixture and packaged, could store for a few months and then when water is added, rise like it normally would. Just curious to know about that whole chemistry. Thanks!