Let’s Talk About Milling At Home Part of the Grain Mill Comparison If you’re a regular here, you know I tend to ramble. This page could be a prime example of this. In this page, we’ll look at many different aspects of grain milling at home, starting with philosophy, getting good grain, and then finally
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Flour Test Conclusions Part Of The Big Flour Test Last Updated November 9, 2006 I haven’t tested all the flours on the market. Not even all the flours available in Colorado. Or even all the flours in my pantry. Still, I am seeing some definite trends. Trends that are worth commenting upon. The first, and
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Flour Test Results Chart Part Of The Big Flour Test More than a few people have commented that they’d like to have a single page with some sort of graph, or chart, of the results of the flour tests. So, here it is. All ratings are on the classic 1 – 10 scale, with 1
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Hydration Levels Compared Part Of The Big Flour Test A comparison of hydration levels in different flours How does one measure flour? By cups ? Many people tell you that cups are a very inaccurate way of measuring flour. What is needed, they insist, is to measure flour by weight. To a certain extent they are right. If I
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How We’re Testing Flour Part Of The Big Flour Test Flour Test Time Line #10 Last Revised January 27th, 2003 This details the order of the steps in the flour test. This lets us do the same things again and again without forgetting things. This time table lets you finish the flour test in
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Sourdough Ciabatta Ciabatta is an Italian word meaning “slipper”. It’s a soft bread that is shaped like a slipper. It’s a messy bread. It’s a bread where I usually use a mixer, though stretch and fold worked well. Enjoy it by tearing it apart and dipping the pieces into a nice flavorful olive oil. As is
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Why We’re Testing Flour Part Of The Big Flour Test There are few topics that focus a baker’s attention like flour. We all know what the best flour is, it’s the one we’re using! But, we still want to hear about what other people say, and why. So, we try other flours, we read about
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Grain Mills Examined and Compared We’ve spent a few weeks examining and evaluating some grain mills. We’ve looked at the classic KitchenAid Grain Mill, the Komo Fidibus Classic, the Mockmill 100, and the classic Whispermill. We have also shared two recipes that we used to test the flour. One is a 90% whole wheat bread with just a touch of rye
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5 Flours, 10 Loaves – A Flour Test I hadn’t planned on doing it. I’d sworn off of doing it. To be honest, I’d gotten so tired of flour tests I was ready to scream. And there I was, testing 5 flours. How did this happen? How did I let this happen? I was in a
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Somehow in 19 years of running the sourdoughhome web site, we never had a faq for gluten? I probably wanted to avoid the hate mail because someone would send me hate mail telling me I was wrong. The simple answer is that gluten is a protein formed when glutenin and gladin are mixed together. Gluten
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Some Disarded Sourdough Starter Recipes Many methods of feeding sourdough, including some on our web page, have you feed your starter twice a day, discarding half the starter before you feed it. The reason for this is pretty simple – if you aren’t using your starter and you feed it enough to double it in
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Sourdough English Muffin Bread Fast Track to Sourdough If you just finished our “Introduction to Baking” recipes, you may be having a deja vu moment. However, this is one of those breads we make both as a yeasted bread and as a sourdough bread. This one is part of our :Fast Track to Sourdough” series
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