The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

organic flours

caliorganics's picture

Greetings from Northern California and Happy New Year! 

This is my very first post to The Fresh Loaf.  Just a few photos of this year's first batch of Organic Pumpkin Seed bread.  Three loaves were made - one fully baked in 2011, the next put in the oven in 2011 and pulled out in 2012 and the final loaf fully baked in the new year.  Call me sentimental.

I've been working on the formula for quite some time.  Three organic flours: unbleached white (from the fine folks at Central Milling), rye (8%) and whole wheat (8%; from the fine folks at Massa Organics in Hamilton City, CA).  Organic rye starter and seeds (pumkin, sunflower and sesame).  683g of dough per boule.  Bulk fermented for 6 hours at 65F and 10 hour rise at approximately 67F.




Postal Grunt's picture

My Sidetrip to Heartland Mills

May 15, 2011 - 9:47pm -- Postal Grunt

After reading Proth5's account of her trip to visit Heartland Mills, I knew I should take the next opportunity I got to drive there and pick up some flour. After all, they're just a little katty-corner across the state from me. Mrs PG and I decided that the first weekend in May would be good time to head west to Colorado for some scenery, high altitude-we're only 770 ft ASL here- driving, and some dining. Well, I admit I tried some CO beers too. The day before we left, I called Heartland Mills and placed a small order with the information that i would pick it up on our way back.

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