October 10, 2009 - 6:24am
NYTimes News Article
I found this article on whole grain baking to be of interest and am guessing that others may also find it so.
Jeff
http://www.nytimes.com/2009/10/11/magazine/11food-t.html?_r=1&hpw
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I found this article on whole grain baking to be of interest and am guessing that others may also find it so.
Jeff
http://www.nytimes.com/2009/10/11/magazine/11food-t.html?_r=1&hpw
Too bad he isn't a fresh loafer. I would love to pick his brain about his oven. Speaking of WFO I need to get mine fired up again!
That's quite a story. I would love to be able to build my own oven and sell 400 loaves of SD bread.
Thank you....inspirational.....
I stopped reading when he said "no nutrional value". Someone willing to lie so outrageously is not worth listening to or supporting.
I was finally able to get to the Dane County Farmer's Market (in Madison, Wisconsin) to try some bread from this bakery. I bought a 1 lb. loaf of their naturally leavened whole grain country bread and an 8 oz. pumpkin wild rice roll. Both had a nice crust, moist tender crumb and a very pronounced sourdough tang. It's good bread, made by traditional methods. What more could anyone want? Prairie19