The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

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Abelbreadgallery's picture

Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.

Rustic loaf. 70% bread flour, 20% whole wheat, 10% kamut.

snead hearn's picture
snead hearn

Wheat Grinder - Nutrimill vs Vitamix

I confess to being a lurker - I bake quite a bit, but have my repertoire of recipes so don't comment as much as I should but I will try to be better!

Here's my question: I grind almost all of my own wheat (and other grains, Kamut, teff, quinoa, etc) in my Nutrimill. It works well. It is loud, slow (although I have nothing to compare it to) and makes some dust. 

We recently were given a Vitamix Blender thing. It did not come with the dry container. 

What I wonder is, given my very limited kitchen space - should I sell the Nutrimill and buy the dry container for the Vitamix? Has anyone compared these? I'd love to save a little bit of space, and if I can even break even, I'll be happy.


Will the Vitamix Dry Container grind with any sort of the flexibility I've come to love with the Nutrimill, or should I just suck it up and keep them both?



RobynNZ's picture

Serious Eats' Taste Test SF Sourdough

Serious Eats have conducted a taste test on some San Francisco Sourdoughs.

cfiiman's picture

Stomach Pain After Eating Sourdough Bread

Hey everyone,

I finally baked my second real sourdough loaf using my sourdough starter that has been doing great for the last couple of weeks.  It smells wonderful and raises wonderfully.  My question is I'm experiencing stomach pain almost within minutes of eating the bread.  I baked it last night and about 10 hours overnight letting it cool I had 2 small slices with butter and jam for breakfast, it tasted great, but within 3-5 minutes I felt my stomach start to hurt.  It has been almost 2 hours since and while it isn't nearly as bad I still feel that "over-full" feeling and seem to burp up some acid (gross I know sorry).  My wife doesn't get sick nor others that ate it.  I have a sensitive'ish stomach but bread has never been an issue, well unless I pig out on it or something lol.  I don't seem to feel this way if I don't use my starter so i'm sure it is something to do with the wild yeast.  Just seems like to me it can't be bad, b/c there is no signs of that, the look is great, smell is great, etc. plus no one else feels bad after eating it.  This comes on almost immediately so wouldn't if the starter had gone "bad" it would take longer before I felt sick, like a couple hours or something?  I'm basing this off of a food poising scenario, it doesn't happen within a couple minutes, more like a couple hours right?  I'm thinking I may just be sensitive to the wild yeast if that is possible, which really sucks b/c the bread taste great, and I don't want to have to go back to eating "regular" bread :)  If I buy sourdough from Panera, grocery, whatever this never happens, just my own.  I tried a loaf that I made with my starter after less than a week and when it happened I thought maybe it just hadn't "matured" enough, so now it has been 2 weeks + and it happened again.  Not sure what to do, b/c even though I love the taste I hate feeling like this for a few hours afterward.

shootingladybug's picture

Robin Hood Flour

I live in the states but was going to Canada to buy Robin Hood flour to bake my bread with. I have recently moved to the south and I'm trying to find a flour that is comparable here in the states. The problem I have been running into is that my bread is WAY more dense and it looses its flavor as well. Has anyone else had this same problem? Is there a flour in the states that is comparable to Robin Hood flour? 

DavidEF's picture

Why is my dough getting stickier while kneading?

I'm a little confused. Kneading has turned out to be one of the tougher things for me to figure out with bread baking. I always feel like I didn't do it right. One thing is that I don't really know what properly kneaded dough should feel like. I've read posts on here, and watched a few different youtube videos, and still can't figure it out. Everything I've seen indicates the dough should get less sticky and more pliable when it is properly kneaded. I can't seem to get that result. I don't know what I'm doing wrong. My dough does seem to be more extensible after a while of kneading, but it also becomes more sticky, and doesn't want to let go of my hands or my work surface. It sticks to everything like chewed gum.

I know there are several variables in bread making. I'll try to explain as much as I can about mine. I'm usually baking with my 100% hydration sourdough starter, but I've also recently baked a recipe using commercial yeast only, out of a book. I've used different flours, ranging from AP to Bread to Whole Wheat. Usually, it is a random mix of two or more of those. Sometimes I have my starter kept on top of my fridge, being fed twice a day, sometimes in the fridge being fed once a week or so. I'm very experimental with my food, if you can't tell. I've had some decent loaves, some great ones, and a couple of barely-edible-but-not-quite-a-brick loaves in the past few months that I've been baking. Sometimes I get great flavor, sometimes no discernible flavor, and exactly once the loaves turned out to be really sour. I don't know what I'm doing most of the time (really, like ever), but I haven't counted many of my attempts as disasters. I have learned a lot, but currently trying really hard to get the kneading down, and I'm stumped.

mike1977's picture

Cook's Essentials BM2005W Bread Machine

Does anyone else here have a Cook's Essentials BM2005W bread machine? Where can you order a spare pan and paddle?

Darwin's picture

New starter questions

Hi all,

I just started my first 2 cultures and they are looking good and smelling nice on day 3. (knock wood) Both are using AP white flour, how long should I wait to try and convert one over to Whole Wheat or other grain?  And just for extra confidence is there an easy recipe for beginner or should I just try one that looks good?

Thanks in advance.  ;)

AnnaInMD's picture

Atkins Diet

Ok, this is it and for the past 3 weeks I have been a faithful Atkins Dieter. It's coming off as described but I will have a few more weeks to go.

Alas, I will never ever be able to "devour" my creations and now only allow myself a very scant piece now and then.

My husband loves it though, so much more for him to enjoy. 

Holiday baking will really be a bummer :(

Today I said good-bye to my beautiful tomato plants on the deck. The squirrels discovered them and despite building an enclosure of chicken wire and other netting, they sit on the railing and just fish out what they can get. I got tired of shooshing them away and just running up the street to the closest veggie stand is less trouble.

Cheers from sunny and again very humid Southern Maryland.


letterboy1's picture

Greetings from Columbus, Georgia

I am new to bread baking but determined to eventually make a proper German "Farmer's Bread." Or as it is often called in Germany, "Bauernbrot." Actually, I love all kind of bread but it just so happens that Bauernbrot is the first challenge I chose to tackle. Wish me luck! As with all things worth doing, bread baking reveals itself as a very deep art and NOT as easy as it looks!