The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts


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sheri's picture


I have finally taken the plunge and joined the forum!  Yay!  Here's some about me:


My name is Sheri, obviously, and I am from Pennsylvania.  I've been baking all of my household breads since November - just the basic bread at first and then taking on more and more challenges so that now I do everything - different kinds bread, rolls, etc. - I even tried a sourdough starter that was awesome!  I am a daycare provider and all of my child care bread is made by me too, so it's a continual process making bread twice a week, sometimes three times to keep up with demand!  (And I freeze it too!  We still use that much!)  My teenage son loves the bread so if he gets on a toast binge, a loaf could be gone very, very quickly. :-) But I love making the bread, so that's okay.

My challenge lately has been home ground whole wheat.  I keep tweaking my recipes that worked when I was buying KA flour, but don't work as well now that I am grinding my own.  My hubby got me a wonder mill for Christmas (I think he likes the bread!) so I have been practicing to get it right.  Last week I used just a basic sandwich bread recipe and did a 40/40/20 split between ground wheat, store bought bread flour and ground spelt and it was just about perfect.  Very nice texture.  So hopefully my burger buns and rolls will soon follow and work as well as before. 

So, that's my bread making experiences in a nutshell.  My other interests are running, biking, yoga - anything outdoorsy like that really and we're a pretty active family that way.  It's nice to finally post on the site that has been very helpful to me in my journey!

ZD's picture

Great web site isn't it? Sounds like a lot of bread backing going on at your house. If you find the time show us some pictures.

Greg R

Ford's picture

Welcome. Sheri!  I use KA flour almost exclusively.  I have not had a problem with the whole wheat.  It is a finer grind than some.  In any case, I find making a soaker with the whole wheat and the liquid to be used in the recipe helps.  Let the soaker stand overnight in the refrigerator and bring to room temperature the next day and continue from there.  I wish you well.


Marni's picture

You've really plunged into the bread baking!  Great isn't it?  It's so great to see your family eating healthy bread you've made yourself! 

I also make all my family's baked goods and now there is no going back.(Not that I want to)  My eleven y.o. son says store bought baked goods taste like plastic. 

Happy baking,


genem5329's picture

Plastic Bread, that's a laugh.  My kids call store bought bread cardboard.  Sheri, I too make my whole grain flour using a bread mill.  The best W.W. bread I have made so far uses 100% W.W. flour plus 1 cup of W.W. sourdough starter at 100% hydration.  I put my mill on the most coarse setting, and use N.C. grown hard winter wheat only.  My kids made my starter during a school science fair using a bit of pineapple juice, 2 Tbs. W.W. flour and 1 Tbs. water.  It took two weeks of daily feeding before the starter was ready for baking.  Now I keep it in the fridge and feed it the day before I am going to use it.  If I plan on making french/Italian bread I feed it AP flour.  If I plan on baking W.W. bread I feed it W.W. flour etc. etc.