The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New from Portland, OR

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squidmaster's picture
squidmaster

New from Portland, OR

Hello, everyone.  I'm re-entering baking after a 10 year hiatus.  I baked weekly for 20 years and had long standing rye and bread flour starters.  I let them lapse when I went on a low-carb diet.  Although, I lost 80 lbs, I desperately crave bread (really the only thing I've missed), so I decided to try to work up some recipes for real bread made with whole grains and lots of fiber.  I've restarted a wild yeast rye starter and a regular sourdough starter and have made some whole rye bread (using a bit of added vital wheat gluten) and some pumpernickel, as well as some regular boiled bagesl because the fam really likes them.  Current challenges are getting really high gluten white flour, rye chops and some of that resistant corn starch.  I'll keep everyone posted.

 

Floydm's picture
Floydm

Welcome, squidmaster, from one Portlander to another.

-Floyd

HMerlitti's picture
HMerlitti

I am also in Portland. 

 

Floydm, you commented on "In search of a good miche".   I am about to order 5 pounds of purple wheat flour in order to make purple wheat miche.  I found the recipe in the volume 5 issue of Pastry & Baking magazine.   This is a speical order from a mill in Canada.   I cound not find purple wheat flour in the US.      If either of you are interested may be the will allow me to order more than 5 pounds.

Floydm's picture
Floydm

Thanks for the offer, HMerlitti, but I am good on flour at the moment!

-Flooyd

parkita's picture
parkita

hey i three am here in pdx. you should share the pumpernickle formula. I have access to a wfo and would like to try the overnight 'fragrant brick' someday. did you say yr looking for high gluten flour?

squidmaster's picture
squidmaster

I would be happy to share the formula.  I'll prettify it when I get home and post it over in the recipe's section.  I used to order Sir Lancelot from King Arthur in 5 lb bags, but it's gotten more expensive, so I've been using King Arthur Bread flour, which is available in Portland.  For bagels and pizza, though, I really like more gluten, so I add some vital wheat gluten from BRM.  I would *prefer* to continue to use Sir Lance, but I can't find a local store that carries it.

larryparis10's picture
larryparis10

Hi SquidMaster, great looking bread. I'm also in Portland and tried to get Whole Foods in the Pearl to carry it--no luck so far. If you find a source, please share it with me; I use KAC's 3-pound bags when it relaxes its s&h. LarryParis

squidmaster's picture
squidmaster

ya.  I've asked whole foods and food front.  Both carry KA bread flour.  Food front has not yet said, 'no'.

LindyD's picture
LindyD

Or a baker, if you're looking to source KAF's Sir Lancelot HG flour.  I've been able to order 50# of Sir Lance thanks to a restaurant owner in a nearby town.  Fifty pounds is a lot of flour and takes me about a year to go through (I use it primarily for bagels), but it keeps well in the freezer in glass containers with tight lids.

The KAF website lists the following Oregon distributors.  Not sure if they sell to the general public, but worth a phone call.

Hood River Fruit & Produce, Hood River, OR, 541-386-6379

Puratos, Portland OR, 503-285-9900