Hello - new member here from San Francisco Bay Area
Hello all,
I live in California now but I grew up in Wyoming/Idaho/Utah and my dad always ground wheat and baked bread. So I got into bread baking too -- my main motivation (besides the smell and taste) has been so I could get the benefits of fresh wheat germ by grinding the wheat and baking fresh.
Anyway - when I Google some question about bread, it frequently sends me to forum discussions here. So I decided to join.
I have read a few posts from this site and it has me interested in all the cool stuff I might be able to learn - even though the bread I bake is pretty awesome :) I just bake plain old 100% whole wheat (fresh ground) bread - nothing fancy except maybe seeds or sprouted wheat if I feel creative. I don't know a thing about all the other possibilities. I keep stumbling onto discussions about no-knead bread --- which puzzles me, because kneading bread is half the enjoyment of baking. I find it to be very relaxing process. But I'm sure I'll learn there is more to it (flavor?) than just trying to get out of kneading.
And I'm interested in learning to make sourdough starter too.
When I moved to California, I had the hardest time trying to find wheat to grind - the stores would look at me like I had just gotten out of a flying saucer. I couldn't get them to understand that there is such a thing as wheat that hasn't been ground into flour already (or why in the world anyone would bother). Shipping from Utah or Idaho or Montana was expensive so now I just load up at Wheat Montana whenever I visit family.
OK ... well I'm going to explore the forum now - I'm sure I'll have lots of questions
You have found a great forum. Enjoy!
- Abe
There is so much to learn here, and so many people who are willing and able to answer your many questions :)
Enjoy.
Welcome. I would make a trip to Petaluma to go to Central Milling, or to South San Francisco and go to Giusto's. For whole grain, I think either is fine. I love the flour that Central Milling puts out, but Giusto's is probably just as excellent. If you go to Giusto's, you could stop by SFBI and pick up some baking tools (the shop part is small but has everything you need). You could even sign up for a class.
As to sourdough, I HIGHLY recommend using Debra Wink's pineapple juice solution. I have never had a failure with that method (using pineapple juice, not other juices).
http://forums.finecooking.com/print/node/63318?page=2&comment=737624
Here is a more detailed description:
http://www.thefreshloaf.com/node/10901/pineapple-juice-solution-part-2
If you want to know more science behind it:
http://www.thefreshloaf.com/node/10856/pineapple-juice-solution-part-1
I am also in San Francisco, and it is totally worth a visit to Central Milling for their flours. I go a couple of times a year. They have recently expanded their sales room and offerings. And I am happy to share my starter - if you are interested, send me a private message.
-Brad
That is even a better way to get a starter. I moved out of state, but it would have been great to just pick one up. That is kind of you.
Thanks everyone for the suggestions ... and, wow, thanks for the offer of sharing your starter.
I generally mill my own flour, but finding the wheat berries is difficult here. I mean I can find wheat in the bulk food and pay crazy high prices getting it one pound at a time - but I'm used to buying 50 pound bags at a low price (easy to find in Utah, Idaho, Montana etc. - but not here where I live).
I can get Whole Foods to special order a 50 pound bag but I visit family in Montana and I can load the car with 50lb bags when I'm there.
Like I said, Giusto's and Central Milling are not too far. They have wheat berries (I think I used the wrong term above). Their prices are good. I bet it is less expensive in Montana though. The other thing to consider is that any wheat berry you get locally will have different characteristics that you are used to. I think Central Milling grows in Utah, not positive about Giusto's. The are owned by members of the same family, but are different companies and take a slightly different approach to their flours. They definitely sell in bulk though. You can always call and get more info. They both have great people working for them.
I thought you were recommending I go there to buy flour. I didn't realize they would sell wheat berries. I'll check them out, thanks!
I got spoiled by being able to go to the corner store (I used to live in Sandy, Utah just around the corner from the kitchen center) and buy 50 pound bags of wheat berries for $15-20. And whenever I'm travelling and have room in my car, I bring back a few 50 pound bags.
Look in the bulk section at the Rainbow Coop.
thanks, I'll check them out.