The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Sources or book recommendations for ancient grain combinations or ratios?

Tropical's picture
Tropical

Sources or book recommendations for ancient grain combinations or ratios?

Hi all,

Hope you are all good

Does anyone have any recommendations around ratios/recipes for loaves combining spelt, einkorn, emmer, other grains?

I have two young kids so don't have a lot of free time to research on here or online, so any books would be a great solution

Any steer warmly welcomed

 

 

idaveindy's picture
idaveindy

Welcome to TFL.

There are plenty of posts on TFL wherein people describe their baking with ancient and heirloom grains.  The search box at the upper right corner will help you find them. Just plug in the name of the wheat/grain that you want to work with, and click the search button.

www.thefreshloaf.com/search/node/emmer
www.thefreshloaf.com/search/node/einkorn
www.thefreshloaf.com/search/node/spelt
www.thefreshloaf.com/search/node/khorasan
www.thefreshloaf.com/search/node/kamut
www.thefreshloaf.com/search/node/millet

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Chad Robertson's book on ancient grains, Tartine Book No.3, is also currently on sale in Kindle format for a ridiculously low price:  https://www.amazon.com/Tartine-Book-No-Ancient-Classic-ebook/dp/B00F8H0FKU?tag=froglallabout-20

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Another good baking site, www.theperfectloaf.com/ has posts on bread with ancient/heirloom grains.

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As far as sources, I assume you meant sources of grains, not just sources of formulas.  Www.centralmilling.com/store is a reputable source.

I have purchased from Country Life Natural Foods, www.clnf.org/  In addition to the normal shipping methods, If you are in the midwest, they can delivery free for orders over $400 or $450.  Check their "truck route" page for cities served.

 Good luck and bon appétit.

Tropical's picture
Tropical

Thanks that's very helpful. I'm in the UK but that's really useful nonetheless.

idaveindy's picture
idaveindy

who can direct you to grain/flour sources.  Abe and albacore are frequent helpers.

To get the attention of country-specific people, it can be helpful to mention your country/location in the subject/title of a comment/post. We're a world-wide group here, but mostly US/Canada.

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Amazon UK has the Tartine Book No. 3 ebook on discount as well.  The special pricing usually runs from a Monday through a Sunday, for an unknown number of weeks.  So if it interests you, look it up and read a free sample, so you can decide to buy or not before the end of tomorrow/Sunday.  It's only £2.48 last I looked.

I bought the ebook for 2.99 US and loved it so much that I bought the physical book too.

Though there are the random ebook sales/discounts of a day or two that start/stop at any time.

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If you are a beginning baker, you may not be aware of challenges of  matching non-US flour for use in formulas(recipes) that were designed for flour types commonly available in the US.   For instance "all purpose" flour in the US usually does not match many brands of "all purpose" flour in the UK.  ("all purpose" flour in the US varies widely too.)

Presence or lack of a malting/diastatic agent (such as malted barley flour and amylase) also varies country to country.

Tropical's picture
Tropical

I'm about a year in, so I guess at mid to upper end of beginner. I haven't found too many issues with flour as I haven't been a great deal adventurous as yet. Tend to stick to bread flour, whole-wheat and rye. But I think you are right and that will change. I have some Emmer, spelt and einkorn sat in the cupboard though so keen to start casting my net a little further.

I'll remember to tag UK in the title next time. 

Thanks for your nod re Tartine. I have Tartine Bread but have heard good things about T3.

Thanks again