Does anyone have a good online source for small amounts of wheat seeds? I have a very small plot of land (very small - 4'X4') and a I realize I won't get much of a yeild, but I want my kids to see how bread gets to the table from beginning to end.
I've found a few places that sell 3, 6, 9 pound bags online, but I need much less. And, since I procrastionated, I suppose I'll need to grow spring wheat instead of winter.
I have searched the site and am trying to find basics for making a freshly ground whole wheat starter. What measurements do I use for the water and flour (preferably in cups)? How often do I feed it? When do I refrigerate it? How do I replenish it? Like I said absolute basics =)
Anyone try roasting wheat before grinding it? I saw an episode of "Good Eats" on Food Network where Alton Brown (Host) recommended roasting wheat berries in a heavy pan before soaking and using them in cereals. The idea was that the heat changed some of the simple sugars into more complex (flavorful) compounds.
I wonder if this would effect grinding, gluten development, rise (not as much sugar for the yeast), etc.? I found a few discussions on roasted flour here, but not roasted whole grains.
Hello everyone. I'm posting this as a feeler for anyone interested in whole, unground wheat berries. We're a small farm in kansas, and are currently looking to cater to home-millers by producing and shipping custom amounts of wheat/rye/triticale depending on the demand for each. We currently will have hard red winter wheat available as of about july or september, and depending on the interest, can make hard white winter wheat, rye, and triticale(a cross between rye and wheat) available as needed (by next year) Please e-mail your interests, i.e, what kind of product you wish to see, typi
I have a West Bend bread machine and can make excellent white bread that rises just up over the top of the pan perfectly every time. However, when I make whole wheat bread - and I've tried several recipes - it never rises - oh, it may rise 40% of the pan height at most, but that's it. My 1.5 lb. wheat bread load is less than half the height of my 1.5 lb. white bread.
Any suggestings on where to start looking for the cause? I have all fresh ingredients.
Hi! I am a bread noob so I'll offer a preemptive apology if this is a really dumb question!
I found a recipe that I'd really like to try, for just a coarse country-style bread, and it calls for bulghur. Not cooked or uncooked, just bulghur. My impression was that I would add it uncooked -- is this correct?