Imagine my surprise and delight when I heard you mention Institute of Biblical Life Principles and moms in denim. I was that Mom! lol! and it made me chuckle. I did homeschool, and we did attend two or three conferences, but was never part of the cult of Bill Gothard. I did not have a grain mill - though I admit to envying those who did - but I did have my Kitchen Aid and I did bake a good version of Cracked Wheat Bread. I don't follow you "religiously," though I am subscribed, because we are not homesteaders though I am (and have been a longtime wannabe) familiar with many of the topics that you discuss, appreciating your willingness to take a deep dive to really understand. You are a good role Mom for your generation! I am fermenting whole wheat dough which will be my first bread-baking in a long time, thanks to you!
Back in the 2000's I started making whole wheat bread. A friend's mother showed me the mill and I got hooked....an offshoot of Y2K. I found a recipe for 100% whole wheat that had you make a 'sponge' in The Bread Bible by Beth Hensperger. It worked... basically you fermented a portion of the recipe for a few hours then proceed. A book I found that I loved because it gives the history of flour in America and how it was destroyed is Flour Power by Marleeta Basey. It's 2009...out of print I think but you can pick it up online. Great podcast. Thank you.🙂
I’ve been making all our own bread, tortillas, English muffins etc. for almost 8 years. About 3 months ago, I added a flour mill to my arsenal of kitchen tools and discovered very quickly that there is a huge learning curve to using fresh milled flour. I am not good at accepting failures and will persevere until I ‘master’ all the bread products that my family enjoys. Thanks for this episode - it’s been inspiring!
It is the most challenging thing I've ever done in my kitchen. Learning to get to know your dough is key and takes so much time. I find where I live, the results can vary from week to week, season to season. There are so many environmental variables that affect the dough. All the best to you!
Awesome podcast! I just got my grain mill and a mix of hard red, white, and spelt berries this week! I use your easy sourdough bread recipe and video to make my sourdough. It would be great to see a video and recipe of your new sourdough fermentation process!
Hi Jill! I'm a big fan of rye. I seem to be reacting to wheat bran these days, so I make a 100% rye loaf every three to four days. When my loaf gets down to half eaten, I begin the next one. I eat two to three 1cm slices a day. If you're interested, this is my "recipe": I keep my starter at 100% hydration of 45g-ish of dark rye flour. Saying that.... I use a few spoonfuls of the starter - leave a tablespoon in the jar, adding another 45g and 49g of water for the starter. I use it, replenish it, let sit over night and put it into the fridge, pulling it out when the night before I start a loaf. Then I add 7 slightly heaping 1/4 cups of rye flour to the bowl with the starter, adding some water. I add enough so until the Rye goes from looking somewhat gritty to smooth, like icing - this is key. I have no idea how much water this is. You will totally understand when you see it. Ha ha! Place a damp tea towel over the bowl, and check it 2-4 times a day, when it has a few popped holes in it like pancakes, then fold the dough into itself 4 times, or until slightly smooth again. After the first full day, sprinkle the following on top. These need to be folded in a minimum of 3 or 4 times. So you could put them on after the first time you fold it, if you want a less sour or a quicker loaf, but it won't be as fluffy: About 11/2 tsp of salt (I use Maison Orphée if that matters). About 1 Tbsp of roasted cumin Sometimes I add 1/4 cup of soaked sunflower seeds and / or soaked whole grains. Pour olive oil into the crease between the bowl and the dough. Anyway, typically the next day I fold it four times here and there - whenever it comes to mind. You'll want to sprinkle rolled oats on the bottom of a greased 1L loaf pan and transfer the sourdough mixture to it. Sprinkle more oats on top and let it sit until the bubbles pop. This varies with the temperature of your house. I might bake it that night while I have supper, or wait until the next morning, depending on when I have time. You could keep it going for however long you need, just fold it here and there. The longer you go, the more sour and fluffier it will be. Bake the loaf at 428˚F for about 45 minutes, or until it browns. Let cool a bit, tip it out of the pan to completely cool, then store it in an air-tight container or ziplock bag. Don't eat it until at least 12 hours have gone by. I like to use the pyrex loaf pan, because I can put the lid on it to keep it from going stale. Enjoy!
How encouraging! I struggled with sourdough for a few months, then realized that my starter just was not up to par. I worked on it, and now am having some successes. I do have a flour mill, but have been doing part whole wheat, part white, but now I'm encouraged to try full on whole wheat with longer fermenting. I do have the Bittman book, but really have not tried the recipes. You've inspired me to go for it! Thanks, Marie
Lisa (from Farmhouse on Boone) recently posted a short video on "Bread Machine Sourdough Bread" So far, it's the only sourdough loaf that has been successful for me (every time thus far). I've started exchanging the white flour with home-ground whole wheat flour (in 1 cup increments) each time . . bread turns out great . . FLUFFY too.
What an interesting listen...on so many levels. Side note: I sat through several Bill Gothard (big red binder) seminars when I was in my 20s. I can relate! I’m on a journey discovering whole grains after avoiding bread for several years. Before that, I tried everything I could to reverse the decades I fed my fat, pre-diabetic self with the SAD. Bread was an enemy. But, the words “the staff of life” kept coming up in my mind. What was I missing? Anyway, what you’re saying makes total sense to me, and I’m REALLY enjoying my journey to whole foods. Ahh, the wonder of what God created...ancient grains, fermentation, fresh greens! There’s so much to explore. Thanks, Jill!
I got a mockmill and an ankasrum last year after I stumbled upon Sue Becker. I got her new bread book and have figured out finally that making a sponge first and letting that sit for a while produces amazing bread. I use her basic yeast bread recipe exactly except I mix the warm water, honey and yeast with 2 cups of milled hard red and let it do its thing then I come back and add everything else and knead in the ank for about 10-12 min. Oh my the soft fluffy delicious bread is so much better than the white from store. I’m on a mission to try all her recipes in the book. So far we’ve been happy with all: bread, cinnamon bread, herbed bread, cinnamon rolls, pizza dough, pancakes, banana millet muffins, chocolate oatmeal cookies that I changed and added cinnamon and used raisins, and brownies. My 10 yo also loves the bread and we are all pooping like crazy!
I use only einkorn whole flour, which has been a steep learning curve. My flour mill belong to my grandfather and it's from the 1970s (no religious affiliation, just an early adopter organic gardener and a big fan of Rodale). Thank you for what you do for us. I'm a vegan, but appreciate what you do and your values.
My loved one has some kind of gluten sensitivity so I bought some Einkorn flour about a year ago to experiment. He can eat the einkorn with no reaction. Win! There is a definite learning curve, but the secret is don’t give up! Keep trying different techniques and different recipes. I have just ordered a grain mill and some whole grain berries and kernels to start milling my own. I can finally make an einkorn bread and get it to rise beautifully. Just keep trying and tweaking until you get the results you are looking for.
Wow! This was great, Jill! So much great information. I make sourdough bread with freshly ground wheat flour. I soak the flour in whey overnight on the counter. The bread is amazing. It's tastes amazing!!
Bahaha! "Personalities like mine." Right there with ya. I laughed so hard I had to stop the video to make this comment. I'm doing one of those things right now to un-bored myself. =P
I always enjoy your podcasts but this one is my current favorite. You need to read the book by Dr. Robert Lustig called "Fat Chance." It fits in so perfectly with where you are in life right now. It's not light reading, but it's life changing! Keep doing what you do...
Loved this episode! I have tried whole wheat baking and just like you said - it’s just not that great compared with white flour. Listening to this episode encouraged me knowing that it’s not just me! I just bought the Flour Lab book and I am excited about trying to figure out the process of taking the whole wheat flour and making it into something more palatable for my whole family. ❤
Jill, THANK YOU for the book recommendations. I have the Bitmen Bread book, but just couldn't get myself to read it. (I'm not a 'sciency' person, but I'm a little geeky about my whole-grain passion) I watched one of his videos early in my milling days, but I will be cracking it open and giving it a try asap. Anyway, keep the geeky old-fashioned podcasts coming. I'm learning a great deal. Gardening: the hardest thing for me to master. I'd love to hear a podcast about how to deal with dense soil and how to help it without having to buy compost (not reliable out here in the Great White North where I live), nor do we get a lot of leaves to throw on top...I'd love to not till the garden, but I've no choice if I want to be able to sow into it. The dirt is fantastic, just dense.
We have lived parallel lives. I was very interested in listening because I did buy a new grain mill 2 years ago, have purchased more Grains but haven't made a single loaf of whole wheat bread yet. Gonna get Flour Lab and read it through. Thanks so mch!
This is really helpful information, so thanks for sharing. It really makes you think about the reason why we have become so unhealthy and how we can improve our situation.
I recently purchased a grain mill and will be trying some of the ancient grains you mentioned. I appreciate hearing this today. Not if but when I struggle with it, I’ll have this in the back of my mind to remind myself that there is a learning curve on this journey. Thank you!
i have been diagnosed with celiacs recently and we are now researching other flours, no wheat. But great informative video for the rest of the world. I have joined the one percent.
In our family alone, my sister, myself, and 3 of my children have Celiac. I think it's more common but no one knows to get tested. We have our own grain mill and mill organic non GMO brown rice flour.
I'm the odd person that doesn't do any research and just figures it out! 😅 I've been exclusively using fresh milled flour for a year now, and also sell it now. I still have some store bought flour and it just sits there as we way prefer the fresh milled!
Loved this! Thank you so much for sharing. I am going to end up going down the rabbit hole with all this info (that's ok, I'm a geek that way). Thank you for the book recommendations as well. Have an awesome day! 🌻
I LOVE your solo episodes! This is a great one. I am going to get some of those books you mentioned. Here is what I’ve been doing with my homemade breads: My sourdough starter is now made with exclusively Heritage Organic Whole Wheat flour (I favor & use exclusively Sunrise Flour Mill Heritage Organic flours. I also purchased wheatberries from Sunrise. Haven’t been brave enough to use the flour mill I bought a few years ago with your discount code though.😬) I will continue on trying with using more whole wheat in my baking through the longer ferments you mentioned. I like where you mentioned that our flours are a slow food, and if we treat them like that, it is likely we will have greater success. LOVE this episode. Thank you.
This has been a point of frustration for me for maybe 10 years now. Dense bread is always the least of my troubles so I never spend a lot of time trying to fix it but I've always wondered about good ways to get nicer bread. I read one book on fresh flour when I was first getting started and I didn't feel like it upped my game so improving that went so far on the back burner it's almost on someone else's stove (to torture a figure of speech).
This is very timely information! I just started making sourdough in the past 6 weeks or so and found out I can eat the long fermented bread! That first bite was the first time in ten years I had voluntarily put gluten in my mouth in ten years! It was so awesome, I went and bought 100lbs of"bread flour" from Azure and it's awful! 😂 I think I'll be getting that book now! Thanks
I've followed a similar route with white/ap/yeast to sourdough to whole wheat and there are 2 things I found along the way which virtually eliminated the negative aspects [for us] of sourdough and whole wheat. I mill all my WW [prefer white hard wheat] and Rye #1: While I like the additional flavor and a slight tang of SD my wife does not. I do not like the in your face San Francisco very sour SD. However, using "Wild Yeast Waters" create a very SD like bread with ZERO sour. WYW leavened dough's have Long fermentation times, which like SD add flavor. I've made Wild Yeast Water from various dry and fresh fruits. Raisins, apples, crab apples, blueberries, wild grapes etc. You can even use flowers to make WYW with the added benefit of creating some very interesting colored loafs of bread. #2: For ALL breads, and especially Whole Wheat, I cannot praise enough the Yudane or Tangzhong methods. They make all breads last longer and in the case of Whole Wheat, reduce the bran bitterness and makes the bread sweeter and much softer. Best of all, no additional ingredients are needed. If you can boil or heat water you can make Yudane or Tangzhong.
I thought I had a wheat allergy or intolerance. I alwasy felt so sick after eating a heavy wheat meal. My mom brought hom some old fashioned made sourdough from a local baker. I had very few issues with her bread. So I thought maybe I just need to limit my bread intake and eat old school bread not store bought. Then I was in the Caribbean and this restaurant made all their own bread products from local grown wheat and the berries where from when the island was first colonized 200 years ago. I had NO ISSUES. After some experimenting at home I have come to the conclusion I can't eat modern grown wheat or the modern way to make the bread.
Would it be possible, or have you previously done, a podcast on flour mills/grinders? I am especially curious about the manual style of home grinders/mills and rollers. They are a pricey investment, and I'd rather not purchase one that ends up being a very expensive paper weight.
I make sourdough weekly and use a mix of white, wheat, rye, spelt, or anything else I can find. It rises really well. I'm curious about the 72 hr rise for 100% whole wheat. My understanding is that fermentation is done room at temp and proofing is refrigerated/cold. So, what I do is a ferment on day 1 and refrigerate over night. Day 2, I make the dough and ferment all day room temp. Then put in proofing baskets and refrigerate for 16 hours then bake. I'm trying to figure out how you would do a 72 hour ferment. I've looked at the books briefly on line and I'm not sure which would explain how to do a 72 hr ferment. My thoughts are that it would over-rise? Or, which book would help my figure this out.
I've been scouring old videos trying to find these - once upon a time Jill had shown mason jar lids - spice shaker lids, pour spout lids, etc etc. I'm not having any luck finding it. Does anyone have any suggestions what that site might have been? I've searched in Amazon but none of those are what I'm looking for. Tia y'all.
Imagine my surprise and delight when I heard you mention Institute of Biblical Life Principles and moms in denim. I was that Mom! lol! and it made me chuckle. I did homeschool, and we did attend two or three conferences, but was never part of the cult of Bill Gothard. I did not have a grain mill - though I admit to envying those who did - but I did have my Kitchen Aid and I did bake a good version of Cracked Wheat Bread. I don't follow you "religiously," though I am subscribed, because we are not homesteaders though I am (and have been a longtime wannabe) familiar with many of the topics that you discuss, appreciating your willingness to take a deep dive to really understand. You are a good role Mom for your generation! I am fermenting whole wheat dough which will be my first bread-baking in a long time, thanks to you!
Back in the 2000's I started making whole wheat bread. A friend's mother showed me the mill and I got hooked....an offshoot of Y2K. I found a recipe for 100% whole wheat that had you make a 'sponge' in The Bread Bible by Beth Hensperger. It worked... basically you fermented a portion of the recipe for a few hours then proceed. A book I found that I loved because it gives the history of flour in America and how it was destroyed is Flour Power by Marleeta Basey. It's 2009...out of print I think but you can pick it up online. Great podcast. Thank you.🙂
Since books are so expensive, it's nice to get reccommendations from someone who uses them.
I’ve been making all our own bread, tortillas, English muffins etc. for almost 8 years. About 3 months ago, I added a flour mill to my arsenal of kitchen tools and discovered very quickly that there is a huge learning curve to using fresh milled flour. I am not good at accepting failures and will persevere until I ‘master’ all the bread products that my family enjoys. Thanks for this episode - it’s been inspiring!
It is the most challenging thing I've ever done in my kitchen. Learning to get to know your dough is key and takes so much time. I find where I live, the results can vary from week to week, season to season. There are so many environmental variables that affect the dough. All the best to you!
I really enjoy grinding my own wheats, I like spelt, it is so light!
Thank you, thank you, thank you! This is what I needed. I hope we get to see some of your breads.
Awesome podcast! I just got my grain mill and a mix of hard red, white, and spelt berries this week! I use your easy sourdough bread recipe and video to make my sourdough. It would be great to see a video and recipe of your new sourdough fermentation process!
Hi Jill! I'm a big fan of rye. I seem to be reacting to wheat bran these days, so I make a 100% rye loaf every three to four days. When my loaf gets down to half eaten, I begin the next one. I eat two to three 1cm slices a day. If you're interested, this is my "recipe":
I keep my starter at 100% hydration of 45g-ish of dark rye flour. Saying that....
I use a few spoonfuls of the starter - leave a tablespoon in the jar, adding another 45g and 49g of water for the starter. I use it, replenish it, let sit over night and put it into the fridge, pulling it out when the night before I start a loaf.
Then I add 7 slightly heaping 1/4 cups of rye flour to the bowl with the starter, adding some water. I add enough so until the Rye goes from looking somewhat gritty to smooth, like icing - this is key. I have no idea how much water this is. You will totally understand when you see it. Ha ha!
Place a damp tea towel over the bowl, and check it 2-4 times a day, when it has a few popped holes in it like pancakes, then fold the dough into itself 4 times, or until slightly smooth again.
After the first full day, sprinkle the following on top. These need to be folded in a minimum of 3 or 4 times. So you could put them on after the first time you fold it, if you want a less sour or a quicker loaf, but it won't be as fluffy:
About 11/2 tsp of salt (I use Maison Orphée if that matters).
About 1 Tbsp of roasted cumin
Sometimes I add 1/4 cup of soaked sunflower seeds and / or soaked whole grains.
Pour olive oil into the crease between the bowl and the dough.
Anyway, typically the next day I fold it four times here and there - whenever it comes to mind.
You'll want to sprinkle rolled oats on the bottom of a greased 1L loaf pan and transfer the sourdough mixture to it. Sprinkle more oats on top and let it sit until the bubbles pop. This varies with the temperature of your house.
I might bake it that night while I have supper, or wait until the next morning, depending on when I have time. You could keep it going for however long you need, just fold it here and there. The longer you go, the more sour and fluffier it will be.
Bake the loaf at 428˚F for about 45 minutes, or until it browns.
Let cool a bit, tip it out of the pan to completely cool, then store it in an air-tight container or ziplock bag. Don't eat it until at least 12 hours have gone by. I like to use the pyrex loaf pan, because I can put the lid on it to keep it from going stale.
Enjoy!
Rye had lots of benefits, I understand, one being low on the glycemic index. I use it often.
Grains and grit has some amazing recipes she even took ur biscuit recipe and converted it for whole wheat!
How encouraging! I struggled with sourdough for a few months, then realized that my starter just was not up to par. I worked on it, and now am having some successes. I do have a flour mill, but have been doing part whole wheat, part white, but now I'm encouraged to try full on whole wheat with longer fermenting. I do have the Bittman book, but really have not tried the recipes. You've inspired me to go for it! Thanks, Marie
Lisa (from Farmhouse on Boone) recently posted a short video on "Bread Machine Sourdough Bread"
So far, it's the only sourdough loaf that has been successful for me (every time thus far).
I've started exchanging the white flour with home-ground whole wheat flour (in 1 cup increments) each time . . bread turns out great . . FLUFFY too.
Wonderful talk!
What an interesting listen...on so many levels.
Side note: I sat through several Bill Gothard (big red binder) seminars when I was in my 20s. I can relate!
I’m on a journey discovering whole grains after avoiding bread for several years. Before that, I tried everything I could to reverse the decades I fed my fat, pre-diabetic self with the SAD. Bread was an enemy. But, the words “the staff of life” kept coming up in my mind. What was I missing?
Anyway, what you’re saying makes total sense to me, and I’m REALLY enjoying my journey to whole foods. Ahh, the wonder of what God created...ancient grains, fermentation, fresh greens! There’s so much to explore.
Thanks, Jill!
I got a mockmill and an ankasrum last year after I stumbled upon Sue Becker. I got her new bread book and have figured out finally that making a sponge first and letting that sit for a while produces amazing bread. I use her basic yeast bread recipe exactly except I mix the warm water, honey and yeast with 2 cups of milled hard red and let it do its thing then I come back and add everything else and knead in the ank for about 10-12 min. Oh my the soft fluffy delicious bread is so much better than the white from store. I’m on a mission to try all her recipes in the book. So far we’ve been happy with all: bread, cinnamon bread, herbed bread, cinnamon rolls, pizza dough, pancakes, banana millet muffins, chocolate oatmeal cookies that I changed and added cinnamon and used raisins, and brownies. My 10 yo also loves the bread and we are all pooping like crazy!
I use only einkorn whole flour, which has been a steep learning curve. My flour mill belong to my grandfather and it's from the 1970s (no religious affiliation, just an early adopter organic gardener and a big fan of Rodale). Thank you for what you do for us. I'm a vegan, but appreciate what you do and your values.
My loved one has some kind of gluten sensitivity so I bought some Einkorn flour about a year ago to experiment. He can eat the einkorn with no reaction. Win! There is a definite learning curve, but the secret is don’t give up! Keep trying different techniques and different recipes. I have just ordered a grain mill and some whole grain berries and kernels to start milling my own. I can finally make an einkorn bread and get it to rise beautifully. Just keep trying and tweaking until you get the results you are looking for.
Wow! This was great, Jill! So much great information. I make sourdough bread with freshly ground wheat flour. I soak the flour in whey overnight on the counter. The bread is amazing. It's tastes amazing!!
Bahaha! "Personalities like mine." Right there with ya. I laughed so hard I had to stop the video to make this comment. I'm doing one of those things right now to un-bored myself. =P
I feel you on the friend front. Not many have the same obsessions as I do.
I always enjoy your podcasts but this one is my current favorite. You need to read the book by Dr. Robert Lustig called "Fat Chance." It fits in so perfectly with where you are in life right now. It's not light reading, but it's life changing! Keep doing what you do...
Loved this episode! I have tried whole wheat baking and just like you said - it’s just not that great compared with white flour. Listening to this episode encouraged me knowing that it’s not just me! I just bought the Flour Lab book and I am excited about trying to figure out the process of taking the whole wheat flour and making it into something more palatable for my whole family. ❤
Jill, THANK YOU for the book recommendations. I have the Bitmen Bread book, but just couldn't get myself to read it. (I'm not a 'sciency' person, but I'm a little geeky about my whole-grain passion) I watched one of his videos early in my milling days, but I will be cracking it open and giving it a try asap. Anyway, keep the geeky old-fashioned podcasts coming. I'm learning a great deal. Gardening: the hardest thing for me to master. I'd love to hear a podcast about how to deal with dense soil and how to help it without having to buy compost (not reliable out here in the Great White North where I live), nor do we get a lot of leaves to throw on top...I'd love to not till the garden, but I've no choice if I want to be able to sow into it. The dirt is fantastic, just dense.
I get it about some people that are simply just unaware. I said the word " wheat berries" and got a "what? What is that?!?". lol
you are so good at this (being real in production and presentation), i am thankful for your input in my life.
We have lived parallel lives. I was very interested in listening because I did buy a new grain mill 2 years ago, have purchased more Grains but haven't made a single loaf of whole wheat bread yet. Gonna get Flour Lab and read it through. Thanks so mch!
This is really helpful information, so thanks for sharing. It really makes you think about the reason why we have become so unhealthy and how we can improve our situation.
Love this topic. Making bread is an obsession of mine and I'm on the same path you are - adding more whole grains. Thanks for the book suggestions!
I recently purchased a grain mill and will be trying some of the ancient grains you mentioned. I appreciate hearing this today. Not if but when I struggle with it, I’ll have this in the back of my mind to remind myself that there is a learning curve on this journey. Thank you!
i have been diagnosed with celiacs recently and we are now researching other flours, no wheat. But great informative video for the rest of the world. I have joined the one percent.
In our family alone, my sister, myself, and 3 of my children have Celiac. I think it's more common but no one knows to get tested. We have our own grain mill and mill organic non GMO brown rice flour.
Dr Peter Osborne, UA-cam, is brainiac on gut issues.
I'm the odd person that doesn't do any research and just figures it out! 😅 I've been exclusively using fresh milled flour for a year now, and also sell it now. I still have some store bought flour and it just sits there as we way prefer the fresh milled!
Loved this! Thank you so much for sharing. I am going to end up going down the rabbit hole with all this info (that's ok, I'm a geek that way). Thank you for the book recommendations as well. Have an awesome day! 🌻
Awesome podcast. Always appreciate how you share your personal journey on these topics. Your book lists are invaluable. Thank you!
I LOVE your solo episodes! This is a great one. I am going to get some of those books you mentioned. Here is what I’ve been doing with my homemade breads: My sourdough starter is now made with exclusively Heritage Organic Whole Wheat flour (I favor & use exclusively Sunrise Flour Mill Heritage Organic flours. I also purchased wheatberries from Sunrise. Haven’t been brave enough to use the flour mill I bought a few years ago with your discount code though.😬) I will continue on trying with using more whole wheat in my baking through the longer ferments you mentioned. I like where you mentioned that our flours are a slow food, and if we treat them like that, it is likely we will have greater success. LOVE this episode. Thank you.
I have been grinding hard rèd winter wheat and making bread for several years now.
This has been a point of frustration for me for maybe 10 years now. Dense bread is always the least of my troubles so I never spend a lot of time trying to fix it but I've always wondered about good ways to get nicer bread. I read one book on fresh flour when I was first getting started and I didn't feel like it upped my game so improving that went so far on the back burner it's almost on someone else's stove (to torture a figure of speech).
This is very timely information! I just started making sourdough in the past 6 weeks or so and found out I can eat the long fermented bread! That first bite was the first time in ten years I had voluntarily put gluten in my mouth in ten years! It was so awesome, I went and bought 100lbs of"bread flour" from Azure and it's awful! 😂
I think I'll be getting that book now! Thanks
I've followed a similar route with white/ap/yeast to sourdough to whole wheat and there are 2 things I found along the way which virtually eliminated the negative aspects [for us] of sourdough and whole wheat. I mill all my WW [prefer white hard wheat] and Rye
#1: While I like the additional flavor and a slight tang of SD my wife does not. I do not like the in your face San Francisco very sour SD. However, using "Wild Yeast Waters" create a very SD like bread with ZERO sour. WYW leavened dough's have Long fermentation times, which like SD add flavor. I've made Wild Yeast Water from various dry and fresh fruits. Raisins, apples, crab apples, blueberries, wild grapes etc. You can even use flowers to make WYW with the added benefit of creating some very interesting colored loafs of bread.
#2: For ALL breads, and especially Whole Wheat, I cannot praise enough the Yudane or Tangzhong methods. They make all breads last longer and in the case of Whole Wheat, reduce the bran bitterness and makes the bread sweeter and much softer. Best of all, no additional ingredients are needed. If you can boil or heat water you can make Yudane or Tangzhong.
I saw a video once of a woman on UA-cam making sourdough starter the old way it was so simple I really want to get into that.
Love all the book recommendations! I have one from sue becker from
Bread beckers. But would love to expand out!
Great video! Please make a video on making your whole wheat bread!!
I thought I had a wheat allergy or intolerance. I alwasy felt so sick after eating a heavy wheat meal.
My mom brought hom some old fashioned made sourdough from a local baker. I had very few issues with her bread.
So I thought maybe I just need to limit my bread intake and eat old school bread not store bought.
Then I was in the Caribbean and this restaurant made all their own bread products from local grown wheat and the berries where from when the island was first colonized 200 years ago. I had NO ISSUES.
After some experimenting at home I have come to the conclusion I can't eat modern grown wheat or the modern way to make the bread.
Do you have any recipes you can share if we don’t have the books you suggest?
Would it be possible, or have you previously done, a podcast on flour mills/grinders? I am especially curious about the manual style of home grinders/mills and rollers. They are a pricey investment, and I'd rather not purchase one that ends up being a very expensive paper weight.
I make sourdough weekly and use a mix of white, wheat, rye, spelt, or anything else I can find. It rises really well. I'm curious about the 72 hr rise for 100% whole wheat. My understanding is that fermentation is done room at temp and proofing is refrigerated/cold. So, what I do is a ferment on day 1 and refrigerate over night. Day 2, I make the dough and ferment all day room temp. Then put in proofing baskets and refrigerate for 16 hours then bake. I'm trying to figure out how you would do a 72 hour ferment. I've looked at the books briefly on line and I'm not sure which would explain how to do a 72 hr ferment. My thoughts are that it would over-rise? Or, which book would help my figure this out.
A very simplistic book is Readers Digest Back to Basics.
I've been scouring old videos trying to find these - once upon a time Jill had shown mason jar lids - spice shaker lids, pour spout lids, etc etc. I'm not having any luck finding it. Does anyone have any suggestions what that site might have been? I've searched in Amazon but none of those are what I'm looking for. Tia y'all.
You can find them here: shrsl.com/2ysuo
@@theprairiehomestead thank you!!! 😊
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