The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Canadian living in Texas

swiftchick82's picture
swiftchick82

Canadian living in Texas

Hi everyone! I found this site by googling whole weat sandwich bread and fell in love with this site! My name is Jessica, I'm a 25 yr old Canadian married to an American and we currently live in Central Texas. I have tried a friend's recipe and it always ended up too crumbly. I have a Wheat Mill and a Bosch, so I'm a bit spoiled. Looking forward to developing the homemaker skills I seriously lacked growing up. If anyone else is from Central Texas, speak up! I'd love to have a commrade to help me learn the ropes! I'm a newbie!

Jessica

speckfish's picture
speckfish

Living in C. Texas is a good thing. There are many German and Chek desendents in that area. Sausage, cheese and of-course bread are big staples. Ask around. I live in Dallas and will be glad to help where I can. Try some of the wheat recipes on this site. Awesome!

Floydm's picture
Floydm

Don't forget the beer! Shiner Bock and such.

The best doughnuts I've ever had in my life I had around Shiner too, in Hallettsville I believe it was.

Welcome to the site.

mikeofaustin's picture
mikeofaustin

I've heard the best donuts around are 'Round Rock Glazed'.  I've heard they ship them round the country, but my opinion, when they go cold, they're no good anymore.  Fresh and warm, they are Godly.

     On a side note, I've bought some whole wheat "HEB brand" flour,  and found an intense amount of grain 'husk' in the flour. So much, I've started sifting before using it.  

     I've never used a mixer (been thinking of buying one) but I've since learned when doing it by hand, to knead for 5 minutes, let it rest for 5-7 mintues, then  knead another 5 minutes. This really smoothes out the dough.  Perhaps go back to hand knead for 1 trial, and see what that does.   Also, have you tried a dough conditioner like a little butter or oil? perhaps ~2%?

   FWIW, I lived in Canada (Hardity, Alberta) for a number of years a while back.  I fell in love with Canada. I sometimes would work harvesting wheat, ironically.  I learned that a 5 gallon bucket of wheat will buy you an 18 pack of beer.  (I better hush, I'm showing my colors now ;-) 

swiftchick82's picture
swiftchick82

I am not far from Austin, just up here in Temple. I hail from Calgary, though where you were you would have been closer to Edmonton (blah!, lol). I'm glad to hear you fell in love with Canada. I miss it a lot!

I am retardly new to bread making. I found a store in San Antonio that dealt with all bread making stuff (now I can't remember the name of it) which was where I got my bosch and grainmill. I had one lady from here in town show me how to work through the one receipe I had, but we didn't do any of kneading by hand except near the end. I have a couple tins of dough enhancer, but haven't used it again though I would like to.  Is there a video some place that I can watch that teaches the basics of kneading and such? Anyone know?

ehanner's picture
ehanner

Check out the videos Floyd has here and also on the most active threads look at "Eye Opening Techniques".

Here is a link to Mike Avery's section on kneading and folding.
http://www.sourdoughhome.com/kneadingconverting.html

Here is Floyds sandwich loaf kneading video.
http://www.thefreshloaf.com/node/2461/video-tutorial-shaping-sandwich-loaf

Eric

Floydm's picture
Floydm
ehanner's picture
ehanner

Collectively we have made some giant strides in the area of providing basic help to new bakers. The Fresh Loaf is hands down the best place on the net to get past the intimidating first stages of becoming a baker.

I thought I would go back and fine tune the "Eye Opening Techniques" post that has been helpful to so many of us.

If anyone has more suggestions of things that make it easier to get past the hard first steps, I would be glad to include them in a future update. Just let me know at ehanner (at) gmail dot com.

Eric