Whole Grains
whole grain formulas
mixing PR's basic whole wheat loaf
I have tried PR's basic whole wheat loaf from his whole grains bread book three times and love it. I am following the instructions exactly but I have questions that I feel he doesn't explain or I can't find clearly written on the website.
1. The soaker oxidizes and turns grey. I wrapped it completely in cling wrap so no air could get to it and it still turned. Would a vacuum sealer/container stop this from happening or is there something else I can do?
Coops and Places to buy Whole Grains in or near Portland Oregon
Hi all, I did a search for coops in the Portland area through the TFL search engine, but could not find any threads.
I live in Newberg Oregon about 19 miles from Portland and close to Salem. I am looking for good places to buy Whole Grains in bulk.
Does anyone who lives in or near Portland know of a coop or grain supplier with clean, high quality grains that is reasonable in price?
Thank you,
Dennis
article on buckwheat from the SanFrancisco Baking Institute
article on buckwheat from the SanFrancisco Baking Institute - Fall '08 newsletter
Reinhart -- Alas, right about fresh flour
When I first read Peter Reinhart's Whole Grain Breads, I discounted a passage in which he writes about home grinding. I wish I could find the exact quote, but essentially, he says that while fresh flour tastes wonderful, it needs to be used within 7 hours or so of grinding -- otherwise, one needs to wait 2 weeks because enzymatic activity will hamper performance. After two weeks, the process is finished and the flour will perform well.
I didn't believe him ...