The following text is taken from the information pack given out for the second Leaven Bread Workshop organised by the association of Dutch leaven bakers...
Re: [wholegrain-baking] A Text by Omer GevaertFunny, I'm doing the same experiment! I'm going to use the promised "sprout smell" as my guide to go to the next...
I posted this on alt.recipes.bread and thus far have receive no responses. Maybe someone here has an idea: Since I use freshly milled hard red wheat flour...
Hey people. I know this group is just getting off the ground. I am hoping this will turn out to be a good place to learn, I am new at bread baking period, I...
Not quite what you requested, but this web page has some of the information http://www.all-creatures.org/recipes/i-grains.html ... From: hutchndi To:...
... Re: [wholegrain-baking] Kitchen Aid vs Kitchen Aid On 3/6/05 8:39 PM, "Tom Park" <tpark@...> wrote: Clearly, developing the gluten in freshly milled...
Will - Thanks for the reply. I probably should have included the multigrain process I referred to; enough people have asked for it, that I posted it at...
... that I posted it at www.imt.net/~tpark/Multigrain.htm. Tom, I looked at the link and agree, aging a dough with buttermilk and honey/sugar won¹t work....
I saw an interesting experiment today at Kyle's Kitchen (link below). He is experimenting with Hamelman's "durum semolina" loaf-- he substituted Indian...
We now have 21 members and growing daily. It will likely take awhile before conversation gets brewing, as new members join.... But I'm excited by the...
Although I don't make this a lot it is always enjoyed when I do.qahtan Volkornbrot 3 cups 5 or 7 grain cereal 1 cup whole wheat flour 2 tsp baking soda 1 tsp...
I've had a number of folks complain about the "maximum 15% white flour" rule... so what y'all say we scrap it? I'm just worried folks will start posting...
This is one of my favorite bread recipes. I use my coffee grinder to grind the whole grains. A couple times, it hasn't risen well, but it still tasted great....
This looks great. But is it really just "a loaf" and not two or three? Almost 10 c of wheat flour plus 2c rye plus 1c sourdough plus 1c barley plus other...
oops...you're right ... 3 loaves in regular bread pans. I retained the German's language, and I usually stop reading directions after all the ingredients are...
Hi group, My name is Jill and I've been baking with whole grains for about 7 years off and on. I basically just used hard red wheat at first, but then added...
... From: lobo To: wholegrain-baking@yahoogroups.com Sent: Friday, March 11, 2005 3:08 AM Subject: [wholegrain-baking] Fuenfkornbrot This is one of my favorite...
... I am pleased with the method. I cannot tell if it is faster, but I think it may be. My usual process is to mill a few berries, add water, make a small...
Will wrote "I have to say, it doesn't get much easier than this though... wet the grain, mash, wait. Pretty simple stuff. Perhaps it needs a full moon, a few...
Hi Jill (and group), Sounds like we have a lot in common. I only have 4 kids, though (ages 1.5 through 8). I've been making whole wheat bread in the bread...
... A few years back, I wrote a sourdough tutorial for beginners. If you all don't think it's too long (about 6 pages), I will post it to the list. I wrote...
At 04:18 AM 3/11/2005, Ostwestwind wrote: snip ... My starter is white flour and water. ... Beats me! I'm only half German, so I guess I would need only 2.5 ...
Lobo, If you can't post it here, you could still send it via e-mail. I sure would appreciate it! I haven't gotten my sourdough starter yet (I have the...
Maybe after posting upload it under "files" section? ... From: lobo To: wholegrain-baking@yahoogroups.com Sent: Saturday, March 12, 2005 9:25 AM Subject: Re:...
I'm getting tons of spam since I joined this group. Does anyone have a remedy? On newsgroups, one is able to add some garbage to the return email address so...
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