Category Archives for "Desem / Whole Grain"

Fresh Ground Flour and Home Milling

Fresh Hard Red Spring Wheat Berries

I have two home mills, the Blendtec Kitchen Mill and the Mockmill, well maybe three if you count the cheapo coffee grinder I used in the past before I got the Mockmill.

The Blendtec Kitchen Mill has been a mainstay in my kitchen for years. I’m actually on my second one as the first one ended up with a cracked housing (it was old, I bought it used on Ebay, years ago). I like that this mill will grind fine flour fast and in a large quantity (well large for the home baker). However, that’s pretty much all it will do, just flour. It will do a variation of super fine flour to less fine flour. It won’t grind cracked meal, bulgher, coarse meal etc. One of the cons is that it is veryContinue reading

Yohan Ferrant’s “Do Nothing” Bread

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At the “Quest for Sourdough” workshop I attended last month in Vith, Belgium, a wonderful baker, Yohan Ferrant, explained the method of making bread that he, along with some other bakers and nutritionist were working on.  It was dubbed the “Do Nothing” bread by one of the attendees and it’s now all the rage. If you hashtag, #yohansbread or #donothingbread you will find many posts on Facebook about the bread. Continue reading

Playing Around with Teff Flour for Teff Bread

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I was able to pick up some Teff flour on discount at the store. The flour is still fresh, so I think the store just wanted to discontinue it. Which means I’ll have to find it elsewhere when I need to purchase some more.

According to the internet, Teff is a seed not a grain and if that leaves you scratching your head, read here: Difference between Seeds and Grains. That is not the only article, just Google it for more information, it is quite fascinating actually.
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100% Whole Wheat Sourdough Bread at 100% Hydration

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I had a lot of fun coming up with this formula for 100% hydration 100% whole wheat sourdough bread. It was really easy actually. I used Bob’s Red Mill Organic Whole Wheat flour and made up a 100% hydration dough, enough to make two loaves. This was in response to a student in my class that asked for a whole wheat formula. Here is a video of the finished loaves:Continue reading

Cheesy Topped Loaf

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This is a companion post to the post Fig-caccia! If you want to make Cheesy Topped Loaf, the formula is at: Fig-caccia!

I made the dough using the formula found on the linked page. I used half of the dough for the Fig-caccia! and half of the dough for the Cheesy Topped Loaf. The dough is 77% hydration and wet, but not too wet as I used a large amount of whole grain flour in the formula. Continue reading

Chocolate Cinnamon Rye… with Walnuts

Cocoa Cinnamon Rye with Walnuts

Wow, did this bread ever smell great, in dough form, while baking and … while eating! It is at it’s best once cooled and given some time to mellow.

I got the inspiration for the chocolate cinnamon blend from Peter Reinhart’s bread, Chocolate Cinnamon Babka, see my post here:  http://www.northwestsourdough.com/discover/?p=900 from his book, Artisan Breads Every Day. I loved that blend of flavors, chocolate and cinnamon.

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