Whole Grains
Whole grain and multi-grain breads
My weekly bread
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I made my weekly bread today and it came out better than ever so I though I would pass along what I did.
My usual mix is 100% fresh ground whole grain spelt, barm, salt and water. The barm is always 100% hydration. I started with 25g from a week old left in the fridge barm, about 5pm. Added 25g ea. let it sit overnight and at 6am added 50g ea. About 12:30 added 125g ea., removed 25 and put it in the fridge for next week. Let this sit until 2:30.
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Long Time Away & Chapati Flour Loaves
Spelt bagels?
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First of all, thanks a million to everyone here for all the ideas and experience I've gained from you.
Now to my question: Several folks I bake for are allergic to wheat but can tolerate spelt (and LOVE it). They're asking me to develop a spelt bagel, so I'm trying Peter Reinhart's WW bagel formula with 100% spelt. I've read that some of you here have tried it, and have gotten particular help from helend's posts, but does anyone have experiential advice to share? I'd like to develop this recipe to the point where I could sell these bagels.
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whole wheat recipe
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hello. i have finally received my mill and have a few questions about adapting the recipes i have been using to whole wheat.
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whole grain sourdough bread book
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Can anyone recommend a good bread book for whole grain sourdough bread. I have been recently diagnosed with type 2 diabeties. From what I have read whole grain sourdough is the way to go. I have baked breads and bagels before but never attempted any kind of sourdough. I have Reinhart's BBA book and looking for something else for some guidance
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My "dream book" on rye bread
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I love making bread. I also love learning about breads. There are many books on French-style, Italian-style, and American-style breads. In fact, the theory of making wheat-based breads can be found in many baking books. I have yet to see, though, a book dedicated to making rye breads. Most of my books (and I have many) have a couple of recipes, sometimes even a chapter, on rye breads. But that is it. The advice in the various recipes varies wildly: Glezer instructs that a very long knead is required, whereas Whitley claims that kneading rye breads is futile.
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Spelt Sourdough (after Eric Rusch's formula)
Home milling
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Hello,
I'd like to ask a real newbie question if I may. I am in the process of choosing a mill to grind my own flour and would like to know how to get flour other than 100% whole wheat. I make a lot of tar tine like bread and that mostly asks for bread flour not whole wheat. Would I just need to sift it or is there something else involved in the process?
Thanks,
Liza
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Anadama Lemon Rye -- memory of an old hippy
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Back in the early 70s, when I was still recovering from working night shift in a hamburger roll factory and WOULD NOT make bread at home in protest, I lived with a friend who made what she called "Anadama Lemon Rye." This is a reasonable approximation. Anadama bread is a New England tradition and has cornmeal in it. This version adds rye, whole wheat, and lemon zest.
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