I think that is a old question.

I am looking that :King Arthur professional Organic bakery flours but is impossible.

I call to many distributors but I can't find it. I look for in any location in USA.

Even I call to King Arthur but doesn't know what distribuitors have that flours . Can you figure out?

Pls Help

Hi, I'm starting up a small business creating an all organic pancake mix. I live in the Los Angeles area and am looking for King Arthur organic all purpose flour at wholesale in size larger than 5 lbs. Ideal would be 20 or 25 lb. bags. Any help would be appreciated.

I recently bought a package of organic whole wheat flour from my local health food store.  I was expecting it to look like whole wheat flours I've seen in the past - similar to white flour but with pieces of bran that are much bigger than the flour particles.  However, it doesn't - it's either very finely ground or it's sifted or something.  There are no large bran pieces, only the tiniest specks.  The only reason I can tell it's different from my AP flour is the colour - it's a bit darker, which makes me think it was very finely ground so that the bran is in with the rest of the flour.

I've used it several times for muffins and it results in a very tasty whole wheat muffin.  I've used it for bread and haven't turned out anything great yet (but that could just be because I'm a newbie at this, and still trying to figure things out anyway).

I have a few questions about the finely ground or sifted flour...

Is it as healthy as the whole wheat flour with bran pieces in it?  How does its effectiveness compare for baking breads and such?  I've already noticed it absorbs more liquid than its white counterpart.

It seems really nice, so what are the disadvantages of this type of flour compared to the coarser grain?

I've tried searching the internet for some answers, but unfortunately it seems that not many people are talking about finely ground whole wheat (go figure).

I was wondering if anyone knows when or where to hook up with the North carolina organic bread flour project.  Is this up and running?  It would be really nice to have a local contact for single origin organic wheat berries that won't eat up all of my profit. 

June 18-20 at Omega Institute in NY, I will teach a gluten-free cooking and baking weekend workshop; My new cookbook, Gluten-Free Recipes for the Conscious Cook, A Seasonal Vegetarian Cookbook by Leslie Cerier due July 1st, 2010 is full of delicious and easy to follow recipes for gluten-free whole grains and flours.

Gluten-free cooking and baking is fun and easy and delicious. For more information; please join me at www.lesliecerier.com

I look forward to hearing from you. eval(unescape('%64%6f%63%75%6d%65%6e%74%2e%77%72%69%74%65%28%27%3c%61%20%68%72%65%66%3d%22%6d%61%69%6c%74%6f%3a%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%22%3e%4c%65%73%6c%69%65%40%6c%65%73%6c%69%65%63%65%72%69%65%72%2e%63%6f%6d%3c%2f%61%3e%27%29%3b'))

Join organic gourmet chef, teacher, and author, Leslie Cerier, for an informative and fun approach to preparing a full spectrum of gluten-free foods.

This hands-on, gluten-free cooking and baking workshop is perfect for people with gluten sensitivities; people who cook for those with gluten sensitivities; and nutritionists, dieticians, and other health professionals. Beginner and experienced cooks are invited. You learn:

• Menu planning for ease of preparation and great taste
• Ways to substitute ingredients according to seasons, schedules, moods, and what’s in your kitchen
• Cooking and baking with various sweeteners, oils, and seasonings
• The magic of global flavors, using local produce, herbs, and spices

Delectable protein-based side dishes highlighting beans, soy foods, pasture-fed dairy, nuts, and seeds

Learn to cook like an artist as you master dishes ranging from appetizers to desserts and breakfasts to one-pot dinners, including pancakes, porridges, soups, salads, pasta dishes, pilafs, bread, sushi, and pastries.

Recommended reading: Cerier, Gluten-Free Recipes for the Conscious Cook and Going Wild in the Kitchen

To register: www.lesliecerier.com or http://eomega.org/omega/workshops/d6b7adb6b819e1f957a32d21bfe62ad2/

I'd like to get back to making my own bread.However I require that the wheat be true organic due to allergies to chemicals .I had been using Wheat Montana until they changed some years back.As far as I could determine they added a mold inhibiter.Other sources may use pesticides in storage or shipping.It's also tough to have to buy large amounts to test it. Many of the chemicals will penetrate packaging .A plastic bag is no deterent to these chemicals. I've got many years experience baking and have a mill , all I need is pure wheat. Do any of you have the problem and can help me ?

Hi all, please let me know of good and healthy recipes for pizza, thanks

For over 3 years I've been baking artisan style breads in my (really lousy) gas oven without a baking stone but was never quite satisfied with the result. I finally purchased a good baking stone. This is my first effort with the baking stone...

Sourdough Sesame Seed Batards with Spelt Flour

The height of each of these batards is about 4 inches (compared to the 3-1/4 inch height I got without a stone) for a similar type of dough and prebaking dough weight.

The recipe (one of my own devising) uses a white flour 100% hydration sourdough starter. About 20% of the total flour weight is spelt flour (home milled from organic spelt). In an attempt to add sesame flavor to the bread without compromising rising, I use 8% sesame seed meal, which is ground from whole sesame seeds using a small electric coffee mill. Additional sesame seeds are on the outside of the dough. Dough hydration is 68%

I am pleased with this first effort using my new baking stone, although I obviously need to become familiar with this newest addition to my bread baking equipment arsenal.

Onwards and upwards - SF

==========================

For those who are interested, this stone is a Dacor baking stone. It is 1/2 inch thick and measures 15" x 20". This was a good size for my oven, as my oven rack measures 17" x 25". I believe that smaller size baking stones from Dacor are marketed under the brand name Old Stone Oven; these smaller stones are widely available.

The stone was purchased from fantes.com for $50 USD plus shipping. The packaging was excellent and shipping was prompt.

I am including two images of this baking stone from the fantes.com site in this post to give an idea of what the baking stone looks like...

I read this depressing article in the NYT today:

http://www.nytimes.com/2009/05/29/us/29dairy.html?_r=1&hp

It is mainly about arganic dairy farms.  Are there any Fresh Loafers who have info about how the recession has hit the organic grain farmers?  Is it as bad for them? 

In the meantime, since my husband and I have managed to keep our jobs, have no children to support and have no massive debt, I'll continue to to buy organic milk and flour and hope that the economy picks up so that others will eventually be able to as well.  I'd hate to see this industry take a step backwards.

Summer

Being a certified organic farmer means MUCH more than just not using chemicals. It means a different way of farming altogether than conventional farming. Certified organic farming means you have to leave buffer strips to make sure that adjoining fields can't contaminate your fields with chemical sprays and GMO crops. This is done by tilling under a large section of your fields that are near neighboring fields. We can't use chemicals in organic farming so we have to remove weeds with the tractor and methods called multiweeding and harrowing. These methods also remove a portion of the crops which you lose so you have to seed heavier to compensate for this which makes it more expensive than conventional farming is and also means hours and hours spent in the tractor. Water quality is also checked and soil samples are required much of the time. This all costs money. We have to rotate the crops each year which helps to keep the soils from being depleted of nutrients , which means you can' t grow the same crop on the same field two years in a row. You have to let some fields "rest" or lie fallow for a year which helps to remove weeds by not planting that field that year, you just keep tilling the weeds under to kill them. When a field lies fallow you don't make any money from it that year, but it helps to produce a better crop the next year. We grow a specialty legume crop that produces nitrogen for the ground instead of using a deadly chemical such as annhydrous ammonia. Nitrogen is key to the protein content of the wheat and we are proud of our 14% high protein wheat-produced organically. Being certified organic means that you have to pay to join a certifying agency.THEY in turn choose an inspector to send out to the farm each year to perform an all day inspection. You can't choose your own independent inspection company in certified organic farming. Companies can't do inspections, only certifiying agencies can. The inspector checks the fields and crops, the machinery and grain bins and the mountain of paperwork and records that you have to have. You have to have certificates and affidavits for many things. The machinery, grain bins and trucks have to be cleaned out between crops and be rodent proof and the trucks and combine are checked to make sure that they aren't leaking anything that could contaminate organic soil. The semi trucks that haul the grains to the mills have to also be cleaned out and have affidavits also.If you use any fertilizers such as molasses, you have to provide the paperwork that shows that they are approved by your certifying agency, and also provide the labels for these. If you have too many weeds in your fields the crops can be condemned and are not certifiable. Just because an inspector comes and checks your farm does NOT mean that your farm will be certified organic. All of the certifying agency's requirements have to be met in order to become certified. If they choose not to certify your crops you don't get your money back and you can't sell your crops as certified organic. We CHOSE to be certified organic farmers because we believe that it is so much better for us, our families, the earth and our customers who buy directly from us and ultimately for the consumers who end up with our high quality grains and flours. We work hard to grow these crops while we also try to build up the soils to replace what the crops remove each year. I hope that this has helped to educate some people about what it really means to be Certified Organic. Going the extra mile to become a cerfied organic farm means that our customers can be assured that we have done everything possible to provide them with the highest quality wheats and flours that we can while we also are stewards of the land that is so precious to us. We have been a certified organic farm for almost 14 years. www.organicwheatproducts.com