The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Idaho

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bevibrant's picture
bevibrant

Hello from Idaho

Hi, I'm just introducing myself here.  I'm a stay at home mom who loves baking bread, espcially whole grains and sourdough.  There is SO MUCH information here, I'm very excited!  Currently I make alot of sourdough using Peter Reinharts firm starter and spelt flour.  I'm curious if anyone else has noticed a difference between different crops of wheat.  I can't seem to get very good results with my last bag, (I grind all my flour)?  Thanks!

Wild-Yeast's picture
Wild-Yeast

Welcome aboard and glad you're enjoying TFL.  It's a site that only a bread lover can understand.


Your comment "I'm curious if anyone else has noticed a difference between different crops of wheat.  I can't seem to get very good results with my last bag, (I grind all my flour)?" is what finding a good miller is about.  The climate, soil type, topography, farming methods and milling technology all have a great affect on the quality of the wheat flour (this includes rye, barley and other bread making flours as well).  The miller must take all of this into account to produce a stable product. 


An interesting story that emphasizes what can go wrong when terroir is not taken into account is this story from the New York Times regarding the sad tale of Lily Flour:


http://www.nytimes.com/2008/06/18/dining/18flour.html?pagewanted=1&_r=1


You will also notice that flour types, sources and milling are all constant topics here as so they should be...,


Wild-Yeast