Whole-milled flour as defined by Peyer Reinhart
I am hoping someone can answer this query. I have Peter Reinhart's book, "Bread Revolution" and though I have made some of his recipes calling for sprouted wheat, I have not tried any of the recipes calling for whole-milled flour because I am not sure where to obtain it. I am not interested in milling my own at this point; I just want to find a good reliable source. He lists some sources in the book, but I am not sure which mills are producing whole-milled flour as he describes it. For example, he lists Bob's Red Mill which distributes their products nationally, but he puts potato flour in parenthese, so I think maybe Bob's Red Mill is listed for a source of specialty flours and not necessarily a source for whole-millled flours. So I am asking if anyone has a source of whole-milled flour that he/she would recommend, either widely distributed or available on-line.
here's a link to their website:
http://farmergroundflour.squarespace.com/about-our-flour/
my local whole foods (New York city) carries their products. I've also ordered from nybakers.com. They carry all kinds of special flours - and their website is awesome too - lots of valuable information and recipes too.
By the way, it's not that hard to make your own sprouted flours. It takes a few days, but you don't need any fancy equipment - I've done it with just a mason jar and a coffee grinder. Plus, the flavor is really awesome! If you're up for trying it, check out
http://www.weekendbakery.com/posts/a-sprouting-adventure/
They have a good step by step tutorial.
Good luck!
cherie
Cherie- Thank you so much for the info. I will check out their products. Have you used the recipes calling for whole-milled flour from Reinhart's "Bread Revolution"?
i know I could make my own sprouted wheat flour, but many on this site had a lot of trouble using their homemade sprouted flour whereas I had good success with s commercial sprouted wheat flour, so for those recipes, I think I will just buy it.
Hi Caryn-
No, I havent made the recipes from Bread Revolution. I've made some of the breads from his other books - BBA and Whole Grain Breads. To me, "whole-milled flour" just sounds like whole wheat, whole rye, whole spelt etc. (as opposed to whiter flours whose germ and bran have been sifted out). But as I said, I haven't seen the book so perhaps there's more to it?
Which commercial brand of sprouted flour do you use? I'm curious if they give any indication about storage. I've been told to regrigerate or store sprouted flours in the freezer if they won't be used for serval weeks.
Thanks,
Cherie
Caryn, I had some issues making loaves from home milled sprouted and ground flour, but I eventually realized I was taking so long to dry them, that they had sprouted too long. I bought a dehydrator, and have made sprouted, then ground, recipes without trouble since then. I have not gotten back to that book for his whole milled flour. You might want to see if someone near you has a mill, it would be very easy for them to mill a pound or two for you to try.
I Live on the West Coast. Does anyone know where I can find ph papers to test acidity that Peter R. refers to in one of his books? Thanks.
If you have a local home brew supply store (beer), I'd bet you can find them. They have an amazing number of products that cross over into bread baking.
Where can I buy wicker baskets in lieu of brot forms? Thanks
I am so sorry that I forgot to get back to this. You should be able to order baskets from San Francisco Baking Company. Their prices are reasonable even with the shipping charges.
Thursday's for 50 cents each. I have a dozen of them of various sizes and shapes for $6. They work great. I also got my baking stone there, all my bread pans and 4 DO's too. Total price $15. You jut have to be patient
Happy Baking
I have used generic wicker baskets. I line them with a well-floured kitchen towel. That said, there might come a day when the cool design of the brotforms lure me in.
but Amazon carries several types. I'm betting your local pharmacy will have some, too.
Best of luck!
Cathy
My reply was intended for poilane breadlover, above, who was looking for pH test strips.
Cathy
I think when Reinhart is referring to whole ground flours, he means any flour milled and then bagged - no further processing. This is hard to find in store bought mass produced flours. So he talks a lot about finding a "local mill". Ha. in my opinion, he's missing the boat on home milling. It's harder for me to find a local mill - especially one that has a wide selection of flours- than it is to just do it myself.
So, your ability to follow his latest book by the ingredient list is totally dependent on your location and proximity to a local mill that makes the flours he specifies. Alternatively, you can mill the flours yourself and follow the book. If you are totally set on not milling flours, then I'd say buy from King Arthur and call it good enough. You'll loose the freshness factor, which does make a difference in the final product, but you'll save yourself lots of trouble.
Happy baking!
Hi Dreasbsking- Thanks so much for your thoughts. I will just do some tests with Reinhardt's formulas with KA flour or Bob's Red Mill to see how well they might work when I return home. . I am curious, do you mill your own?
I am now on a month's hiatus from baking bread, since I am away and don't have all the equipment that I like to use, unless I decide to make the effort and change my mind.
-Caryn
I do mill my own. Been at it a couple of years and will barely touch white flour anymore. I love it And it's been a game changer for me.
ive been known to pack a loaf of bread and a homemade pancake mix in my carry on. I'm sure you'll be happy to be back in your own kitchen!