The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New member from Illinois

  • Pin It
Rocketcaver's picture
Rocketcaver

New member from Illinois

Hello all from Southern Illinois.

I have been baking "standard" loaf bread for many years. I went off the beaten path to try the Artisan Bread in Five Minutes a Day style when it came out, then switched to the "no knead" methods on the Breadtopia site about 2 years ago, and have been making some very good sourdough breads. Now that I am fairly comfortable with that, I have been reading Peter Rheinhart's "Whole Grain Breads", and hope to start baking from it soon. I bought a Retsel "Lil Arc" manual grain grinder about 12 years ago and promptly motorized it.  I mainly use it to grind cornmeal for some really killer cornbread. I haven't made any "artisan" breads with home ground flour at all yet, have been using store bought flour to get comfortable with the methods. I bought about 5 lbs of Spelt berries on my last trip to the coop though, I'm going to try the Breadtopia Spelt Sourdough recipe in a few days and see how that goes. I just found this site a few days ago and have been doing lots of reading. Looks like this is a great resource.

ehanner's picture
ehanner

Welcome to the site Rocketcaver. I think you will find us a friendly bunch. The sharing of techniques here has helped many learn this ancient craft. Looking forward to seeing your spelt bread.

Eric

Rocketcaver's picture
Rocketcaver

Thanks for the nice welcome.  I made a couple of loaves of the spelt no knead bread for Thanksgiving.  I lost the race for the oven Thursday morning though, so they over-proofed a bit and the oven spring wasn't what I had hoped for, but the taste was very good.  We all liked it so much in fact, that I'm thinking of setting aside my other bread making to concentrate on spelt for a while.  I'm going to have to make a run to the coop for some more spelt berries.  I'll try to take some photos next time.

Les