New from Ontario :)
Hello,
I am just starting to get interested in making bread. I am a mom of 6 children who we homeschool. I have always been interested in nutrition and I try to choose healthy foods for us to eat. I have just started making our bread and I am loving it. I love the smell. I love the kneading. I love my children and husband mmmmmm'ing every time they eat a piece of bread. There really is nothing like it!
I really have a tonne of questions and I feel lost as to where to start. I basically know nothing.
I would love to learn about flours. I have a Vitamix and I would be making our flour. How do I know what is healthy, yet tasty? How do I know how much of a certain flour to use if I change from the recipe. I have only baked with whole wheat and it turns out very tasty. I did try making buckwheat flour and we all spit the bread out. It was awful. Anyway, I will be lurking on here for a while and then the questions will start. :)
Hi there!
I, like many of us here share your joy of baking for family and friends. Isn't that one of the best things about baking a loaf, sharing it with the people we love?
I also am especially interested in quality ingredients, starting with flour. I'm not particularly interested in milling my own flour, but since I live in the Heartland (Nebraska), I am interested in working with different flours. My mom lives in Manhattan, KS, the home of K-State University. They have a milling science program there and I understand they sell some of the flours they mill in their program. Sometime when I'm in town for a visit I plan to stop by the university and buy some of their flour.
I just wanted to say "hi" really. Hopefully someone else around here can offer some guidance r.e. grinding your own flour.
Marie