Thread: Fresh baked bread!

Originally Posted by wvloony

we are actually hoping to construct an earth oven in the near future so we can do more artisan breads like those but currently I'm at 4-H camp so I am not able to enjoy the home made bread

WVL: Absolutely the best! 'Hope you do it and have a ball.

Originally Posted by thebigspendur

That has nothing to do with nutrition. it's a chemical thing. White flour has the part of the wheat with all the nutrients milled away which is why they enrich flour which only replaces a tiny fraction of what they take away in the first place. If you are talking nutrition you need the entire wheat berry and unfortunately as soon as the berry is milled it starts to deteriorate within hours unless it's refrigerated and I have never seen Whole Wheat Flour refrigerated in the store and it's not dated so you know when it's milled. Also, why can't you have whole wheat sourdough?

TBS: thank you for the info. As mentioned, I mill berries also. But fresh milled that's not aged 10-14 days won't perform as well. That's the reason for the bleaching & bromating - in lieu of having to store the flour - a chemical aging. After 10-14, refrigeration keeps the oil in the germ from going rancid. BTW. Whole Wheat sourdough is traditionally called Desem (flemmish). Its the loaf in the upper right hand corner.

Paco, I'm not an expert there, but like most of the gluten free stuff - it may not have gluten, but often also has no reason to eat it. The lower glycemic index for sourdough doesn't reduce the carbs, just makes a slower burn instead of a hard sugar hit. My former boss could have carbs, but in very limited/controlled amounts. If there was a low carb bread that tasted good enough to eat, I would bet it would have an instant following. Best of luck w/ a solution.

Originally Posted by pinklather

Paco, I'm not an expert there, but like most of the gluten free stuff - it may not have gluten, but often also has no reason to eat it. The lower glycemic index for sourdough doesn't reduce the carbs, just makes a slower burn instead of a hard sugar hit. My former boss could have carbs, but in very limited/controlled amounts. If there was a low carb bread that tasted good enough to eat, I would bet it would have an instant following. Best of luck w/ a solution.

Thanks for the info i did not know that the sourdough had a lower index. thanks again

I bring a bread maker with me on deployments (it makes everyone happy every morning, there its nothing quite like waking up to the smell of fresh baked bread.

Here's a loaf that is made with organic, locally purchased spelt that I milled at home, spelt sourdough starter, a little honey and salt. It was baked in a clay "bread dome" for a wonderful crunchy crust. Easily made and unbelievably delicious.

Some may think it over the top to mill your own flour, but as already stated in this thread its superior to store bought; and....we are straight razor shavers....so what is over the top anyway? Best to all.

i love baking bread too. do it every day at work. used to work in a small bakery where we milled our own whole wheat flour..Bronze Chief hard red winter wheat kernels in a 16" stone burr mill. the smell of freshly milled whole wheat flour has nothing to do with the dry as dust whole wheat you buy in a bag at the store.
i got really compulsive about building a brick oven and this is the result. don't use it much because it's a pain to fire it, but it does the job.

Milling your own wheat and being able to custom blend your own flour is akin to roasting and grinding your own coffee beans. It's all not that expensive and the benefits are way up there.

Ahh to have a brick/earthen wood fired oven. Enough dreaming and back to the mill.

jleeg, Spelt is wonderful stuff, but a bugger to get a proper rise w/ 100% spelt. I've done it a few times, once w/ a 4+lb loaf baked in a clay baker made for roasting chickens. The flavor of spelt is fabulous. 'Just got 2 motherdough whites out of the oven 20 min. ago. 'Been doing alot of wheat/rye blends - with about 1/4c ea of raw sunflower seeds. The seeds are fine, but the taste of the oils which roast in baking brings a pronounced flavor. Keep baking! I've gotta get back to my black rye. 'Been too long & the last attempts weren't successful. Get it right & its very impressive.

dPinklather, here's a not so impressive picture of a slice of the 100% whole spelt bread; its fairly airy with lots of pockets but with a chewy crust (crispy when fresh or toasted).

The secret for me is a "no-knead" recipie that remains fairly wet and is only folded over a few times before going into the 450 degree clay. Check out such a recipie at Bread Making Videos Look for Sourdough Spelt in the left margin.

Black rye? Has my mouth watering.