The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Hello from Mid Missouri USA

Snowflake's picture

Hello from Mid Missouri USA

Hello everyone

I have been reading a lot of the content of this website. I like the Sourdough Lady's starter recipe for Sourdough using the pineapple juice etc. I made regular yeast bread when I was younger and didn't have to worry about the bad things we eat today. So I kind of know a little about the kneading etc, if I haven't forgot.

Once I get thru this starter process, I would like a recipe for healthy whole grain type of bread.

The breads in the grocery stores are so bad for us. I am not diabetic, but my husband is, so I would like to watch the sugar stuff and get away from white.

Also how does our midwest humidity affect the sourdough starter if at all? Right now maybe a good time to start it here in March.

Also where I live, it is hard to find certain ingredients  such as special milled flour etc and the nearest health food store is at least 60 miles away. Thanks in advance for any tips!!!

Postal Grunt's picture
Postal Grunt

If you're looking for a whole grain type of bread recipe, you'll find that people who post here are always sharing their recipes. Just wait a day or two and there will be a new one offered or an old favorite revisited.  You will find it convenient to learn the concept of bakers' percentages if you haven't already done so. By using the search button at the top of the page, you'll be able to find out much more information on the subject than you'll need to get started. Bakers' math or percentages is like a universal language that enables you to scale up or down the ingredients in a recipe to suit your needs.

Don't worry about a sourdough starter in the Midwest, I'm just west of you in Leavenworth, KS and maintaining a sourdough starter is no problem once you're equipped with some basic knowledge that is also available in the archived threads that can be searched by the button at the top of the page. There are quite few other avid bakers in the KC area that maintain healthy starters so my success wasn't just a lot of luck on my part. Don't be reluctant to use instant dry yeast or active dry yeast in your breads. You can make a fine tasting loaf with dry yeast that has the qualities you're seeking. It's just using the correct techniques more than exotic ingredients. Just start with simple breads, get your techniques down pat, and then move up to more complicated recipes. Before you know it, you'll be entering your bread in the County Fair.

Finally, I suggest that you look at the book reviews section of this site. Consider what the posts say about the books and then pay a visit to your local library to borrow a copy or request an interlibrary loan. "Bread Bakers Apprentice", "Bread", "The Bread Bible", and more are favorites that are discussed in the review section but to buy all the books reviewed, even used copies, will put a dent in your finances. That's why your local librarian can be your bread baking buddy.

Snowflake's picture

Thank you for you comment. I will be watching. I am sure there is still plenty on this website that I haven't yet had the opportunity to read. I lived in KC about 20 years and worked in Lee's Summit, so I know where Leavenworth KS is. I purchased an Artisan Bread book last year, which was really good.