The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Whole Grains

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Whole grain and multi-grain breads

Budge's picture

Grain Storage

July 20, 2016 - 10:47am -- Budge
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I am interested in buying grain in bulk and obviously want to store it properly. I have read about bucket storage systems, Mylar bags, and oxygen extractors. 

Other than keeping grain dry and away from insects and pests, how much do I need to worry about Mylar bags and oxygen extractors? They seem like overkill unless I plan to store for years.

I have heard than grain found in 2500 year old Egyptian tombs was ground into usable flour.

ryebreadasap's picture

Smo's Spelt Recipe Math

July 11, 2016 - 8:58am -- ryebreadasap
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I am hoping to reach a wider audience. The post below this by Smo for the Easiest Spelt-German Recipe Ever has the recipe for the 9" pullman pan.  I got the 13" pullman pans.  Can someone help me figure out the amounts to use? I wrote more on Smo's post.  I need the flour and water and seeds and also what size and where to get plastic rising containers of the appropriate size.   is there a recipe calcuator wher i can plug in the amounts for this 100% hydration recipe?

 

Thank you for your time

sheep1's picture

Slash marks not blooming in oven?

June 27, 2016 - 10:56am -- sheep1
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I've been making lean 100% whole wheat sourdough bread with a percentage of home milled wheat (not actually 100% because I sometimes add bolted flour).  I've varied hydration from 75% to 90%.  I found a bolted flour locally (Type 85) and adding even 30% helps with lightening the loaf. I sometimes bake loaf the same day, starting early morning and baking late at night, other times I put it in the fridge for the final rise. I bake in a Dutch oven or a ceramic cloche at 475 degrees (turned down to 425 degrees).

jts1968's picture

(Mostly) Whole Wheat

June 22, 2016 - 2:00pm -- jts1968
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This was today's attempt at a Forkish-ish Whole Wheat. It's approximately 60% WW, 40% Unbleached AP. I used my sourdough starter and 1/5 tsp Fleishman's dry yeast. I baked it in a cast iron dutch oven.

 

The measurements are a bit vague because I discovered I was nearly out of APF, so I had to improvise a bit. :-)

 

It's still cooling, so I haven't sliced it yet (no crumb shot).

 

Cooled now.

 

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