The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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victoriamc's picture
victoriamc

Whole grain spelt flaxseed rolls

Nutty, malty flavoured, golden brown little rolls.  They are high in fibre from the whole spelt flour and crushed flaxseeds and enriched with a good dose of heart healthy omega 3 fatty acids.  

These rolls were a big hit with my kids and friends, just make sure you make plenty, they are very versatile for any meal, with any topping.

For full details and instructional pictures, head over to www.mybreadandbrot.com. 

http://mybreadandbrot.com/whole-grain-spelt-flaxseed-rolls/

Klamp's picture
Klamp

Hello, new baker

Hi,

Over the years I've become increasingly more conscious about my food chain/supply and now I'm interested in producing my own flour for breads and baked goods.  I'm perfectly comfortable in the kitchen preparing meals, but don't have a lot of experience baking, though I can make a batch of cookies with ease. 

I don't currently own a stand mixer or grain mill but intend to in the near future. However, they are large investments, so any recommendations or suggestions would be welcome. I do consider them investments, so I'm more interested in capabilities and quality than price. 

Also, can anyone suggest some first-time bread bakers recipes for sandwich bread and baguettes?  I'm interested in trying the Americas Test Kitchen recipe for baguettes but wonder how it fares with whole wheat (recipe calls for apf). 

Thanks in advance.

andychrist's picture
andychrist

New Rye Sourdough Starter

Day 4.

Had to dump my faithful old starter when I moved, and was afraid the new one wouldn't "take" because the only rye flour I had on hand was two years old (though still in unopened bag, no weevils) non organic, plus the pineapple juice had been left over from a really crappy can of the crushed. The house getting kinda chilly this time of year, I incubated the mess in a mason jar atop a shelf in the water heater closet, where the temperature probably stays around 70°, and hoped for the best.

Any way, morning of day four, the mixture already seems extremely active, not just with the tiny bubbles one generally sees early on from bacterial activity — this looks like a full fledged yeasty beastie to me. Smells pungent of ethyl alcohol, though there is no separate hooch.

Normally this would be the time to discard half the mixture and replenish with just flour and water rather than continuing with more pineapple juice, IIRC. Next day or so the mixture would most likely to appear dead, only to come back to life in another day or two. Am wondering though if it might be active enough right now to use, in which case after feeding I could take half and build a levain. Or at this early stage would I just be wasting time and flour? Thanks for any advice.

Bakingfanatic's picture
Bakingfanatic

Chocolate, orange & cranberry sourdough

A tangy, rich and very indulgent sourdough loaf.

Made with orange zest and cocoa throughout the dough, with pieces of dark chocolate and orange-soaked cranberries folded in.

https://bakingfanatic.wordpress.com/2015/09/01/chocolate-cranberry-orange-sourdough/

 

Sitopoios's picture
Sitopoios

For anyone interested in an oven

I think this book should be for everyone who is interested in baking bread.

[link removed by editor] 

Rustica Panem's picture
Rustica Panem

Where Can I Order Unimproved Spelt Berries?

I am looking for an unimproved common variety of whole grain spelt berries.

lepainSamidien's picture
lepainSamidien

Komo Classic Grain Mill for sale

Hello fellow FreshLoafers,

As I will soon be moving to France for the next two years, spending the majority of my time on a farm where are cultivated wheat and einkorn that are transformed into flour and eventually bread (life is hard), I will--sadly--no longer have need of my Komo Classic Grain Mill, which has served me admirably since I purchased it this past December. This means that you will have access to an amazing piece of machinery with more than 11 years remaining on its warranty. It is in terrific shape and has been very well cared for. I would ship it out either Thursday, October 15 or Monday, October 19.

The going rate for a brand new Komo is $500. As I can't help but think that "driving it off the lot" has reduced its value, I will be offering mine for $400, plus shipping charges. I have done some research into the shipping costs, which will probably run between $35-$50, depending on your exact location. The reason it's so expensive is that it's a fairly heavy piece of machinery.

As many FreshLoafers will attest, the Komo is an absolute beast. I have processed upwards of 10 lbs of grain in one sitting and while it does take time, it produces a top-quality flour. Please send me a PM if you are interested or would like more information.

Sam

fusan's picture
fusan

What happend to my breads???

So I used my usual recipe to make my usual breads.

During the last few weeks I've done everything to make by breads sour again and this is what I have changed in my quest for sourness...

  • Keep my starter at a lower hydration (50%) in the fridge
  • Keep the temperature higher (85 deg F) for the Levain
  • Used whole wheat and/or whole rye flour
  • Longer final proofing (12+ hours) in the fridge
  • More Levain (30% of the total flour)

This morning, when I took the breads out of the fridge, I noticed that they were more proofed than usual. It was strange since I didnt really change much from my last no-sour bake. The ovenspring was pretty good and after I baked the breads, I noticed a deeper, better smell of bread/wheat. More concentrated and characteristic. When I cut the first slice and tasted it, I discovered that it was actually much more sour but not too much and very well ballanced. It is propobly the best breads I ever made!

The only thing I changed, compared to my usual way, was to give the Levain more time between every feeding. I gave it about 2 hours more after it has peaked.

The question is, can this little change really ad a LOT more flavour and sourness to the breads when all the others didnt?

 

sheep1's picture
sheep1

Sprouted flour experiences, mixed...

Our Whole Foods store is now carrying sprouted flours from One Degree.  My local library has Peter Reinhart's Bread Revolution.  I've made 4 recipes from the book:

1.) Sprouted Whole wheat pan loaf using just instant yeast (no sourdough), and lean, no oil, sugar, just sprouted whole wheat flour, salt, instant yeast and water.  The bread proofed okay, but had no oven spring.  The crust was a little chewy, not in a good way, the inside crumb was very tight, baked until 210 degrees inside.  The loaf went stale in about 2 days in plastic bag.

2.) Yesterday I made the Sprouted Rye bread, pan loaf, which contains a mix of spouted rye and sprouted whole wheat flours, and uses sourdough starter.  The loaves turned out terrible- very flat, in addition to no oven spring, I swear that the loaves deflated in the oven, the top didn't brown (the sides and bottom did) and the inside is a little chewy yet crispy crust is kind of weird- like sugary gummy feeling, which I cannot describe. The flavor is okay, but the texture is not.  Another loaf for toast...

3.)Sprouted multigrain crackers using sprouted whole wheat flour and ground pumpkin seeds- these tasted pretty good.

4.) Sprouted whole wheat pancakes- of the 4 recipes I've tried, this one was the winner.  Wonderful flavor, a bit of sweetness to the pancakes, I didn't even use syrup, just some butter.

So far, I'm not too impressed with these sprouted flours for breads, although do like them for quick recipes like the pancakes.   

The One Degree flours are not cheap, I'm going back to my regular whole grain wheats with sourdough fermentations for my breads... although may occasionally buy some sprouted flour for making pancakes...

Your experiences?

tootslondon's picture
tootslondon

Rye starter smells vinegary

Hi there,

This is the first time I am posting and wanted a little advice. I have recently been entrusted with some starters, a rye, plain, and I have made my own gluten free.

 

When they were handed over I was told they were a 100% hydration starters, so I should use the ration 2:1:1.  At the moment.  I was also recommended to leave them in a cupboard.  I was feeding them once a day, and the rye has startered to smell a little vinegary, it still has lots of bubbles on the sides, but not so much on the top.  I wondered if this was normal and if not how best to rectify the situation.

 

The other two seem to be acting ok, and no pungent smells as yet, although could also perhaps be more bubbly ontop.

 

Any advice much appreciated

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