For white unbleached all purpose flour I use a 25lb. bag of King Arthur from costco.
For my specialty flours rye, wheat, 00 pastry and so on I have a couple of sources. I have found a store that carrys Bob’s Red Mill in smaller portions
that come in very handy. I can use it without the worry of it going rancid or taking up valuable freezer space.
We use to have a store nearby, Wild Oats, but that was sucked up by Whole Paycheck. Too bad because I enjoyed their selection of bulk items.
They said it was going to reopen as Whole Foods but that never happened, still empty. Chow Jim
Have any of you bought any bulk flour at places like Whole Foods? We have Whole Foods and a regional chain called Sprouts out here in AZ that sells bulk flour. You just scoop out how much you need and pay by the pound.[;)][:D][8D]
My bread and pizza making dropped off completely this summer. First I carried a kidney stone for 2-1/2 weeks of pain until I had a cystoscopy to remove it, and then after I got over exuberant in laying porcelain floor tile and did too much at one time trying to catch up and stay on schedule. My left arm and hand froze up and became literally an non-functioning stump for a couple of weeks and my little finger and ring finger went numb. Probably a similar case to carpel tunnel syndrome from too much constant movement of laying mortar and grouting. You can’t knead dough in that condition. [;)]
Wow…never had a homemade english muffin…gotta be better than Thomas’s we have to get!!
Davydd, It may be of interest to you that King Authur has reduced the price of flour to the wholesalers. This sould trickle down to your grocery store soon. You can find out the information on their web site.
Good news because flour prices went thru the roof.
My bread baking usually falls off during the summer months, but it has been an uncommonly cool rainey summer so I pop out about 3 loaves a week.
Homemade English muffins today, a good way to use dicarded starter.
The three night course is over. I missed the second night because I was suffering through a kidney stone attack. But I did get a photo of the results of the second night’s class where they put on a second 4 inch layer of insulating clay, sand and straw and then a finish coat along with decoration. As you can see the artists in the group made it into a pig’s head.
The last night was basically a celebration and baking of pizzas and bread. Here is our instructor making a toast for the completion of the oven. The oven was fired up about 2 PM and then the coals were raked out at about 5:40 PM. You can see the pizzas that had come out of the oven. Everyone got to make their own.
After the oven had cooled down from making pizzas the bread baking took over. Here you can see the bread baking. That is an artisan bread on the left and two loaves in a pan on the right.
Here are two finished loaves of bread.
It was a fun course. An earthen oven is simple to make. I don’t know if I would do this or just go ahead and make a more permanent dome brick oven. My schedule is too busy this summer but perhaps next summer.
I haven’t baked any bread recently having been on another pursuit of the breaded pork tenderloin sandwich most of last month. [:)] However, last night I started an earthen oven course that will span over the next two weeks at the Gale Woods Park Farm in Minnetrista, MN west of Lake Minnetonka. It is a community education course with hands on construction of an earthen oven. About 20 students signed up. The instructor prepared ahead of time the foundation base, fire brick arched door and sand form on top of a wagon. We mixed sand and clay for the first 4 inch layer and applied it. Next week we will finish it and the following week we will bake pizza and bread in the oven as part of the course. Last night after we completed our work we all piled onto a hay wagon for a ride through the park. The park is a donated farm to the Three Rivers Park System in the Minneapolis metro area. It is a working farm with chickens, sheep, cows and pigs focused on school group tours.
In my ongoing quest a search for honeycomb bread I came across this recipe
which I tryed yesterday. Getting close but still haven’t nailed it yet.
This recipe is intended for a bread machine, I’m the machine.
1 c Whole Wheat Flour
1/2 c Oat Flour
1 1/2c Bread Flour
3 Tbl. Applesauce
1 ts. Margarine
3 tbl powdered Buttermilk
2 ts Brown Sugar
1 ts Honey
1 ts molasses
3/4 ts Salt
1 c Water
1 Tlb Yeast
Original recipe calls for all ingreidiants added to bread machine
useing the dough cycle for rolls.
I don’t own or care to own a machine so mine was done by hand.
I didn’t have oat flour on hand, actually neve have seen it so I made my own by grinding whole oats in a spice mill. Worked just fine.
Overall a very good breakfast type bread a little dense would make great french toast or bread pudding if it starts to go stale.
My next try this weekend I’ll try to tweak it useing my starter instead of yeast also some homemade buttermilk rather than the powder. I might add rasins also. Chow Jim
I found the whisks fairly resonable at Fantes. I bought both sizes shipping was cheap enough and arrived in 3 days. I’ll be giving them a workout this morning, I have the pre-ferment going for 2 loaves as I type.
Davy, What a coincidence I’ve been looking for a Danish dough wisk for months now. I knew I could order one on line but for the one item I was trying to avoid the shipping costs. I was holding out thinking I’d lump it in with my next King Arthur order. I checked all the large kitchen outlet stores to no avail, sale clerks didn’t even know what it was.
I have 2 stand mixers that I rarely use, I just like to mix by hand and get the feel of the dough.
You may want to look at bannertons for your loaves of bread. I found some reasonable at the San Fransisco bakeing institute. Chow Jim
Don, You will just have to use your imagination. [:D]
I just bought the Dutch oven so I can’t wait to experiment. I might bake in the fire pit in my back yard. [:)]
I also bought a Danish dough whisk from Breadtopia.com. I think it will give my bread an aesthetic edge. [;)] [:)]
Durn it, we need smell o vision
Paul, It is fun to experiment. I seldom ever make the same bread or pizza twice. Tomorrow I am going to run up to Cabelas and buy a cast iron Dutch oven and give bread making a try over a campfire when we head out next month.
DavyDD is getting pretty good at this. I have always been intimidated at baking good bread but he has inspired me to learn and do better.
Paul E. Smith
Davydd…another delectible delight…I can see the butter melting on my piece now!!
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