The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Whole Grains

Whole grain and multi-grain breads

spsq's picture

tiny bugs in my wheat

August 14, 2013 - 5:51am -- spsq
Forums: 

Good day, all!  I have a grinder (best purchase ever!) and so I make all my own flour.  After purchasing, I keep it in large sealed plastic ice cream buckets.

The last time I opened a bucket, I noticed several tiny bugs attached to the measuring cup.  I washed it off, but every time I open the bucket, there are more bugs attached to the cup.  They are very tiny, and nothing "flies" around when I shake the wheat, but every time the bucket sits, there are more bugs to be found.

cinnamonshops's picture

Rye meal

July 25, 2013 - 11:00am -- cinnamonshops
Forums: 

Hi all,

I posted this question somewhere else, but it was buried in a longer post and got no replies:

I'm wondering rye meal. It's called for in the BBA sunflower seed bread recipe as a soaker, and I've yet to see it in any stores here. The recipe also says one can use coarse dark rye flour, and I have something more or less labeled as such, but it's neither very coarse nor very dark.

 

What do you think my best options are here? I have access to whole rye kernels as well as rye flakes; would it be possible to grind my own meal? 

 

Thanks!

goldenfisher's picture

Back to baking, a couple of years later...

July 18, 2013 - 10:59am -- goldenfisher
Forums: 

I used to bake bread for my family and neighbours at the least twice a week until two years ago, then a marriage breakup and other health issues took over my life, unfortunately...

wholemeal loaf - top

Now - finally - I'm getting back on track and back to baking! First up I thought I'd trust my rusty knowledge and do a.... probably 90% wholemeal bread. I made it up as I went...

VonildaBakesBread's picture

Laurel's Kitchen Basic WW Hydration...again!

July 15, 2013 - 1:51pm -- VonildaBakesBread
Forums: 

I feel both excited and like an idiot.

It's been awhile since I posted, but I had been having trouble with Laurel's Kitchen Basic WW. It was just sloppy dough, more scooted around the counter than kneaded, and more scooped into a loaf pan than shaped. Prone to air pockets. Yummy, though.

For whatever unknown reason, this last weekend I poured part of the liquid in, stirred waited a minute and poured some more, until all of it was in the dough.

PERFECT! I could knead it, shape it, all that stuff.

And yummiest I've ever made, at least if you ask me. :)

Nick Sorenson's picture

Just bought a Retsel stone grinder, want good tasting wheat bread and sourdough, tips?

July 10, 2013 - 3:25pm -- Nick Sorenson
Forums: 

I bought a stone grinder. I made a few loaves with the wheat flour ground at the store and wasn't impressed with the taste (I'm a white bread guy).

That said, I've heard sprouting and or sifting can help. I know nothing about sifting or the tools involved. I'm interested in anything that can make my bread taste better. I don't like the bitterness in most 100% wheat breads. Also if I do sift it will that take out all the nutrients I'm after in the first place?

Looking for any tips to making the switch to whole wheat.

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