Freshly Milled Local Grains
These past few weeks I picked up my experiments with fresh milled local grains again, trying to produce a loaf of bread I love. As you may know, the “Bakers Choice” experiment last week did not go very well. When I pulled the loaves out of the oven I was happy the way they looked but what a disappointment when I cut one open! A hole in the middle and the flavor was too sour for my taste. The KAMUT flour I used has less gluten than wheat flour so it couldn't support the rise of the loaf and left a hole. Apologies if you got a loaf like that, I really hope this weeks “bakers choice” is better. This week I used the beautiful Sonoran white wheat grain that Prairie Heritage Farm grows outside of Great Falls, but added some organic red winter wheat as well to try to get a crumb and a flavor that is as wonderful as that grain’s color and the fields it grew in. I want to continue experimenting with this grain even though it is not the ideal bread wheat but I absolutely love the idea of producing a loaf of bread that is made with flour grown by one family and then milled at my bakery and made into delicious bread. I do think this flour can produce a wonderful loaf of bread, it will just take more tries. If you prefer to no longer participate in the “experiment” of the Bakers Choice this month please let me know and I will switch you to another loaf for the rest of the month! I am obsessed with creating a loaf I love with this grain, and feel I need to keep experimenting. Thank you all for participating in the quest for excellent bread. Your feedback on these loaves is very appreciated!
This week’s Share
Ingredients: Montana grown org. wheat flour, water, KAMUT-wheat berries, sourdough culture, freshly milled KAMUT flour, sea salt.
Cinnamon Raisin Sandwich Loaf
Ingredients: Montana grown org. wheat flour, water, org. raisins, sourdough culture, org. wheat flour, org. fair trade molasses, local raw honey, sea salt, org. cinnamon.
Bakers Choice: Sonora-White-Wheat Loaf
Ingredients: org. fresh milled Sonoran white wheat flour, Montana grown org. wheat flour water, sourdough culture, sea salt.
1/17/2016 05:02:36 am
So happy you found quark.
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I love bread! I will post my weekly bread choices here and anything else bread, grains and fermentation related that I think you might find interesting.