On my other blog, before the beginning of this blog, I had someone ask me for details on grain sources and recipes for my sourdough bread. Here are some answers.
I use 100% hard red spring wheat. I can buy hard red wheat locally at a couple different health food stores (Whole Foods and Arbor Farms). However, I was looking for a place to buy in bulk to cut my costs. I looked around for a bit and discovered that shipping costs made nearly any supply house comparable to just buying from the grocery stores.
I just so happen to be lucky enough to be close to Eden Foods headquarters in Clinton, MI (I like a lot of their other products as well – especially their mustard). In fact, I drive right through Clinton every day. Sure enough, they have wheat in 50lb bags. I called and ordered a 50lb bag of hard red spring wheat and another of soft white winter wheat (for biscuits, muffins, and pastries). They had it there for me when I drove through that night so I didn’t have to pay any shipping.
I suggest doing a little research in your area and seeing what options you have available for this type of thing. The grain at the grocery store costs about $0.95/lb whereas this costs about $0.50/lb. If you use it a lot that’s worth doing a little research.
I’m currently working with a recipe for 100% whole wheat sourdough bread from Sourdoughhome.com. I also ordered the book he is selling (for a measly $5). I was having trouble reproducing his results with the flour from my grain mill. I contacted the author and he indicated that this is pretty common as milling can make a big difference. I am currently experimenting with methods for increasing the rise and improving the dough to get the results described. I’ll post my recipe when I’m happy with it.
