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The Fresh Loaf
Checking grain for pebbles and debris - necessary? Tips?

Checking grain for pebbles and debris - necessary? Tips?

I finally got a NutriMill and love it.  I'm using "heirloom" wheat berries from an apparently very conscientious grower who does not, however, mention on their website whether or not they check the wheat they sell for pebbles and other debris.  I emailed the farm a month or so ago to ask them about this, but it says on their site that they're extremely slow at answering emails (it's a family farm), and sure enough I haven't heard back.

Since putting a pebble through a NutriMill can simultaneously wreck the mill and void the warranty, I'm concerned.  So I carefully pick through the wheat before I mill it; a stultifying task, and long-drawn-out too, since I got a Bosch Universal along with the Nutrimill and am milling at least 12 cups of wheat kernels for six loaves of bread every time I bake.

I've used about 2/3 of the first of two 25# bags of wheat, and haven't found a single pebble or piece of debris so far.  I'm thinking that if I get through the whole bag without finding anything, maybe I'll throw caution to the winds and use the second bag without bothering to check it.

I know there are companies that triple-check their grain - I think Honeyville is one of them - but so far I haven't found a triple-checker that stocks the kinds of grain I want.

So my questions are:  If you buy grain that's not 3X checked, do you check it yourself?  Do you ever find pebbles etc. in it?  Has anybody ever wrecked a mill by putting a pebble through it?  (Accidentally, I mean. :) )  Finally, if you do check grain, have you found ways to speed it up?

I Googled this question and used the search function here without results.  Many thanks to anyone who can comment on this!

Joan

 

 



Tartine 3/ White Whole Wheat Loaf Problems

Tartine 3/ White Whole Wheat Loaf Problems

Has anyone here had experience with this particular recipe in Tartine 3.? I attempted a batch last night and my loaf came out terrible. It had a few really big gas pockets, but the crumb was dense. The taste was good, but I have a hard time believing that a loaf consisting of 75% whole wheat flour (50% high extraction, 25% whole wheat, 25% white whole wheat) is going to have an open, airy crumb that i really want and the book proclaims.

 



Whole Wheat Sour

Whole Wheat Sour

I often ask for requests but seldom get one.  "Oh whatever you want to make" is the most common.  This time around the lovely lady requested a Sour Wheat bread.  I was thrilled.  I decided I'd build a new formula just for this/her.  And since I'm so happy with the results I thought I'd share.  A note on how my spreadsheet functions.  The
Green row is for Pre ferment 1 and the Red Row is for Pre Ferment 2.  This is the flour it will pull from accounting for the flour in the seed culture.  You may need to adjust slightly to your cultures specs.  I also used all Freshly Milled grains.

Cheers

 

 

 

 

 

 



Managing Starter - Not the way of Ken Forkish!

Managing Starter - Not the way of Ken Forkish!

People often criticize the Forkish method of managing one's starter.  For example, if you were to make his double-fed sweet levain according to his instructions, you would throw away everything but 50 grams of your starter that you fed 24 hours ago, feed it 250 grams of flour and (200 grams of water) for a total of 450 grams of levain.  Then you'd throw out 200 grams of the levain and feed it 500 grams of flour and 500 grams of water for a total of 1000 grams of levain, before using only 540 grams of it, and presumably, keeping the remaining 460 grams of levain only to discard 410 grams of it for the next bake.

The benefit to creating so much starter that winds up in the trash is that small errors in measurement are much less significant when dealing with huge quantities whereas the same small errors when dealing with smaller quantities are significant (in terms of percentages.  What the impact on the bread is, is unknown to me).

I house my starter in a 1/2 pint mason jar. Here it is after having been fed and then used to create a levain for an overnight country brown.

My jar weighs 147 grams empty. With my culture in it above, it weighed 153 grams.  Since I had 6 grams of culture it was time to feed.  Rounding, I fed it 3 grams water, 3 grams AP flour and 1 gram of whole wheat flour.  That turns out to be 75% hydration rather than his recommended 80%. If I was to not round, I would have fed it 2.7 grams, 2.7 grams and 0.7 grams respectively,bringing me to 79%.  Given the resolution of this scale, lord only knows what I actually put into the mix.  However, to be sure of getting one thing right, I measured the water with a syringe.  Not because I am crazy exact, but because I have trouble pouring that little water into the jar and didn't want to over-pour by a lot.

Here it is, all fed right before going in the fridge.

Note, this is not how I normally do things. But that is because I have no real "normal" way of doing things. Sometimes, for a bake, if I have too much in the jar, I will take out a portion of my already small starter and build it in a new jar, feed the old and stick it in the fridge, and keep the new on the counter until it is ready for use.  I might then have two jars in the fridge, or simply add the old and the new into a single jar, cleaning the old one.     

 



Ryetest Photo - Week 1

Ryetest Photo - Week 1



A Newbie

A Newbie

Well... this is my first post to say hello and messed up already.  I posted in the blog entries so I won't re-write it here.  I'll continue to learn as I go not only making bread but posting.  Thank you to everyone for such a great site.



A Newbie

A Newbie

Hello all TFL'ers.  I stepped away from baking bread for awhile and just started again about 18 months ago, but this time with SD.  I want to say thank you to everyone that posts on this site.  What a wealth of information, passion and willingness to share. There are many folks here that have inspired me to keep learning and challenging myself.   I felt after "lurking" on the site for so long that I'd log-in.  My hat goes off to Floyd for such a great site that he tirelessly maintains. (IMO). Until next time.... happy baking.



KA Flour pumpkin yeast bread

KA Flour pumpkin yeast bread

so it's been a good long while since I even thought about this recipe, but I love King Arthur Flour's pumpkin yeast bread, it was the first pumpkin bread I tried, and nothing's compared since, it's moist and fluffy and just a little bit sweet. I get some spare time and I realise I haven't baked it in a while, so I open my bookmarks to the recipe-

 

http://www.kingarthurflour.com/recipes/pumpkin-yeast-bread-recipe

 

and I notice some pretty terrible changes to the recipe. it's been fine tuned for amateur bakers who've never handled a high hydration dough before. the changes are noted, with the original amounts and omissions included, but I'm still unsure, I'm almost positive that the original recipe didn't use eggs.

If anyone has the original recipe I'd love it if you shared, otherwise I'd just like to know if it does need the eggs.



My first 5 Min Loaf

My first 5 Min Loaf

This is wholewheat formula from Artisan Breads in Five Minutes, I have rolled in raisins, chopped almonds and cinnamon sugar. It worked so extremely well. Nothing better then a bucket of dough sitting in the fridge to be torn, shaped, proved and baked anytime.

I have made variations and created the fillings and added following loaf using this dough in my menu and my clients are very happy.

- Olive and sundried tomatos

- Cheese and herbs

-Nuts and raisins 

-Onion garlic and poppy

-Walnut and black currant

- Cranberry and hazelnuts

- Multigrain

-Spicy Mince meat 



Happy Halloween!

Happy Halloween!

Everyone, have a fun trick and yummy treat!!

 

 

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