April 26, 2009 - 3:41pm
Hello from New Hampshire
Hi,
I'm Tom and, in actuality, my last name is Baker. And, yes, I will entertain Doctor Who jokes.
I've been making my standard sandwich loaf for about 30 years (dry yeast, half whole wheat, half white) but just today I'm trying out Peter's method using a "soaker" and sourdough.
This could be fun.
Tom
Share
Hi, Tom.
Welcome to TFL!
If you are just entering the world of sourdough baking, be warned: There is no turning back.
And, if you have never used a soaker before with whole wheat, I expect you are in for a treat. It really improves the flavor of your bread.
Let us know how it turns out, and post photos!
Happy baking!
David
Hi Tom,
Welcome to TFL! I guess you have the right sort of roots for this kind of work. Where in New Hampshire do you live?
Let us see your efforts? (We are a picture hungry group.)
David
Thanks for the welcomes. I live in the Monadnock area, east of Peterborough.
Wow. That loaf came out earlier today and - as I said, I've been making bread for some 30 years, but I've NEVER tasted bread that good!
Sorry. I didn't take a picture.
Still, it's not the sort you'd want to use for sandwiches. Just break off a chunk, maybe put a little butter on it, and chew.
It might help that I grind my own flour and that I have access to fresh, raw milk. Raw milk is fabulous stuff.
This has strong possibilities. I wonder if I can start a new career.
Tom,
How nice to have a clean reliable source for raw milk! Right now I'm drinking a latte made from the usual ultra pasteurized stuff and wishing I had yours! Do you think that the flavor comes through in your baked goods?
Summer
Tom
I am in the Manchester area; just moved here, do you know where I can find raw milk in this area.
congrats on the great loaf. I have learnt so much from this site.
I haven't tried making bread with regular store bought milk, so I don't know if it makes that much difference.
But the combination of a local dairy and rich whole grain bread makes for some satisfying nutrition. I just have to be sure not to over do it.
I'm a big fan of our local dairy. I even built a website for them: http://www.connollyfamilyfarm.com Temple is about an hour from Manchester. Click on "New Customers" and give them a call. If you do come by, their ice cream IS TO DIE FOR!
Some people come up from Massachusetts and buy enough milk for a few families a couple times a week.
Since the kids left I usually only buy milk to make yogurt. So my next bread adventure will be to use some of this yogurt to make rolls for "first Friday" pot-luck at our local church.
Hi Tom,
Just saw your post; I live in the Bow area and resumed bread baking about 7 years ago after spending about 8 years of home baking in the late 70s/early 80s.
Another Tom
Tom C
Glad your bread's going well.
I was forced to move from NH due to divorce and unemployment. I miss it terribly.
Connolly's is still alive and kicking from what I know. It's not really commuting distance from Bow, however.
Keep rising!
Tom