In preparation for buying a new grain mill, I order a new book, Flour Power. As far as I can tell, this book has no competition. There are no other books out there covering this topic. It is loaded with information about how commercial flour is milled, what get’s destroyed, etc. It also tells you [...]
Archive for the ‘baking’ Category
Book Review: Flour Power
Posted in baking, books, bread, foodosophy, milling on January 23, 2007 | 2 Comments »
Ruined Dough
Posted in baking, bread, fermentation on January 22, 2007 | Leave a Comment »
I ruined some dough the other day. I was trying an experiment with a no-knead sandwich bread and I actually ended up kneading it. I had left the dough in the refrigerator overnight and when I took it out I thought it looked like it could use some kneading. I threw it in my Bosch [...]
Grain Mill Shopping
Posted in baking, bread, gadgets, milling on January 9, 2007 | 1 Comment »
I’m shopping for a new grain mill. I discovered that there is a widening crack in my attachment for my Bosch Universal. The ebay ad said there was a crack, but I had not been able to find it until now. Perhaps it was exacerbated when I dropped it. At any rate, my flour has [...]
Cranberry Pear Pie
Posted in baking, sweets on December 25, 2006 | Leave a Comment »
I made Cranberry-Apple pie from Nourishing Traditions (NT) Christmas dinner. This is the one place in NT where Sally actually departs from NT principles and provides a recipe for pie crust using white flour. The crust turned out surprisingly well for one of my first pie crusts. I used Yali pears. I had never heard [...]
Sourdough Whole Grain Bread pt. 4
Posted in baking, bread on December 19, 2006 | Leave a Comment »
Start with part 1. Now for texture… Ingredients do play a role, but mostly handling. In an attempt to make my bread a little lighter (and I believe mildly successfully), I use 1 cup (per the two loaves) of an alternative flour. I had been using barley flour up until this weekend, but having run [...]
Ginger Snaps
Posted in baking on December 16, 2006 | 2 Comments »
This is the second time I have made Nourishing Traditions Ginger Snaps. I and my son really like them. My daughter won’t try them. My wife says they aren’t cookies but “almond bars.” (Apparently her definition of cookies requires that they contain white flour and white sugar). Of course that doesn’t stop her from eating [...]
No-Knead Bread pt. 2
Posted in baking, bread on December 16, 2006 | Leave a Comment »
Here is my second attempt. Ingredients were: 15oz wheat 12.5oz water 2t salt 1T oil 1T honey 1/4 cup starter I baked in the stainless at 450 with lid on for 30 minutes and with lid off for 25 minutes. When I pulled out the pre-heated pan to put in the dough, I quickly floured [...]
No-Knead Bread in Stainless
Posted in baking, bread on December 13, 2006 | Leave a Comment »
I tried making the New York Times no-knead bread last night in a 4qt stainless steel sauce-pot. It has a lot of potential, but will require working out of some kinks. I ground 370g of hard red spring wheat. I mixed in 1 1/4t salt. I then mixed in 295g tepid water to get about [...]
No-Knead Bread and Pyrex
Posted in baking, bread on December 11, 2006 | 2 Comments »
I’ve been looking at the New York Times’ recently published no-knead bread recipe that is sweeping the net. I was considering trying this with a Pyrex pan. It seems that there are some people who have tried this with success. Here is a word of warning from Wikipedia’s entry on Pyrex: Pyrex, while more resistant [...]
Sourdough Whole Grain Bread pt. 3
Posted in baking, bread on December 8, 2006 | Leave a Comment »
Start with part 1. Over several months of baking this bread I have twiddled the process and recipe to come upon a bread I really like. It is a somewhat meaty and relatively moist bread with a rich, mildly wine-like flavor. It is soft rather than chewy and has a fairly fine crumb with small-to-medium [...]
Sourdough Whole Grain Bread pt. 2
Posted in baking, bread, fermentation on December 5, 2006 | Leave a Comment »
Start with part 1. The first step is to acquire a grain mill or some very fresh whole wheat flour. Whole grain flour goes bad very quickly and nutrient value is lost rapidly if the flour is not refrigerated or frozen. I managed to acquire a used Bosch stone mill for $30 on Ebay for [...]
Sourdough Whole Grain Bread pt. 1
Posted in baking, bread on December 2, 2006 | 1 Comment »
This is the first in a multi-part series on how I make my bread. The main think I have learned is that bread making is more of an art and a skill than a recipe. I started out with a recipe and a guide book, but ended up learning far more than is possible through [...]
Corn Bread
Posted in baking, breakfasts, foodosophy on November 13, 2006 | 1 Comment »
I’ve made the Nourishing Traditions (NT) cornbread several times and really like the recipe. The key is that I use masa harina rather than using the technique of grinding whole dry corn kernels and then soaking them in yogurt and lime water. I’ve heard horror stories on the discussingnt Yahoo group about following those directions. [...]
Chocolate Muffins
Posted in baking, breakfasts, recipes, sweets on November 8, 2006 | 10 Comments »
I’ve been using Sue Gregg‘s Breakfasts cookbook for a couple months now and I love it. Every recipe I’ve tried has been great. I recently decided to try modifying one of her muffin recipes. My kids (and wife) will often eat things if they have even the remotest inkling that there might be chocolate in [...]
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