HomeRoast Digest

Topic: OT Bread was +how many have you converted (17 msgs / 545 lines)
1) From: Brian Kamnetz
Man, that sounds like good bread....
On 5/4/07, Randall Nortman  wrote:

2) From: Lynne Biziewski
I bake bread, too - although my method is more esoteric, sort of like the
way I do my coffee roasts. Let me tell you - I won't even waste my time &
money buying pizza out anymore (just one of my cast-iron pizzas for lunch...
Does this farm co-op mail their grain? I actually have purchased a couple of
pounds of whole grain wheat at a local shop (specializes in Indian food),
but it's too expensive (and I'm looking for organic, also).
You can send any info directly to my email, as I don't want to start getting
the Flaming Swords of the Caffeinated OT Patrol!!
On 5/4/07, Brian Kamnetz  wrote:
"Who knows where inspiration comes from. Perhaps it arises from desperation.
Perhaps it comes from the flukes of the universe, the kindness of the
Amy Tan

3) From: Lynne Biziewski
Whoops - when I said 'cast-iron pizzas,' I was referring to the PAN I bake
it in, not the pizza itself!! Ha!

4) From: Phil Clevenger
lol, Lynne...just fixin' to say I've baked a few of those myself...
On 5/4/07, Lynne Biziewski  wrote:

5) From: Lynne Biziewski
Ha - I beat you to it! I KNEW someone would pick up on that.
Seriously, I don't bake my pizza on anything BUT my trustworthy cast iron
pan.... now to take this back to coffee, good pizza - and good bread.. goes
great with a smooth cuppa...

6) From: Julie H Tieszen
This is a multi-part message in MIME format.
You can check at www.breadbeckers.com to see if they have a co-op in =
your area. Luckily we have several bulk food stores around here that I =
can get pretty much any grain I want at a very good price. I've been =
grinding my own wheat for about a year now. 
We make our own pizza too. We've been tweaking it over the years and I =
think it's rather good. My goal is always to try to get a good NYC style =
pizza crust. Hubby and I were getting pretty good when we were using =
white flour but now that we are grinding our own wheat we'll need to =
start tweaking again.
You can reply to me offlist too, if you want.  But I think one thing =
this group of people on this list have in common besides coffee, is the =
willingness to put time and energy into making things we like. We don't =
just settle for what is "out there" whether it be coffee, bread, =

7) From: Lynne Biziewski
Thanks, Julie. I'll check out that site. There is a coop in Cambridge, but,
boy, they are MORE expensive than most places around here. There is a big
difference in the flavor of freshly ground flour.
On second thought - I may not be grinding my flour! I promised my good ol'
Vitamix to my daughter... and I don't want to invest in any more equipment
for awhile. I forgot about that...
Anyway, the quality of flour makes a big difference, all around. I was
buying my local, generic bleached stuff for awhile, when money was low
(well, lower than now : > ). Couldn't figure out why everything I baked came
out horrid - that was it!

8) From: Brian Kamnetz
On 5/4/07, Julie H Tieszen  wrote:
What sort of grinder do you use to grind wheat? (I am tangentially
interested because I use a Zassenhaus wheat grinder to grind coffee. Seems
like I recall Tom saying he used a Zass wheat grinder to grind grain when he
used to brew beer. But it seems like it would be sort of slow.)

9) From: Julie H Tieszen
This is a multi-part message in MIME format.
It's a called the Nutrimill. There was a hand grinder that I wanted to =
get but it was more expensive. I love to grind my coffee in the Zass. I =
suppose if the electricity went out I could put wheat in there. It would =
take awhile to grind enough to make bread though! Is the Zass wheat =
grinder a lot bigger than the coffee one. I've never seen one.

10) From: Lynne Biziewski
While you're waiting for Randall, I'm going to chime in!
I have lots of good sites, although I haven't visited them lately (so busy):
Videos of The Queen Herself, Julia Child:http://www.realbakingwithrose.com/recipes/bread/(scroll down for the no knead recipe - I use that one all the time, now)">http://tinyurl.com/3ywxg8Rose Levy Beranbaum (she's also great):http://www.realbakingwithrose.com/recipes/bread/(scroll down for the no knead recipe - I use that one all the time, now)
I have more, but my son has to use the computer. Was thinking of starting a
bread baking blog...

11) From: Randall Nortman
OK, responding to several messages all together:
Grain source: There's not much wheat grown near me, so I'm using
Heartland Mill in Kansas -- heartlandmill.com.  They are fairly
expensive as grain goes, but the real killer is shipping -- UPS
shipping usually accounts for about 60% of the tab.  Grain is cheaper
per pound than coffee, and I have to order a lot more of it, so as a
percentage the shipping is very expensive.  There are cheaper ways for
me to get wheat, but I'm picky -- I like "hard white wheat" (not to be
confused with white flour -- this is whole grain stuff), and I want it
to be organic, and that's not something I can get very many places.
There aren't many folks who will sell it in small quantities, either.
(I buy 60-70lbs at once, and that's considered a rather small
quantity.)  Heartland Mill stocks high quality stuff -- in addition to
the hard white wheat, I recommend their rye and whole corn.  I have
heard that their pre-ground flour is excellent, but I grind my own.
"Bread Science" by Emily Buehler.  Some hardcore science in this book,
but presented in layman's terms.  Not widely distributed; order fromhttp://www.twobluebooks.com/"Bread: A Baker's Book of Techniques and Recipes" by Jeffrey Hamelman.
This book presents recipes for making 40lb batches of dough, but is
also accesible to the home baker.  Gotta love any book that has an
appendix on "Rheological Testing and Analysis of Flour".
"The Bread Builders" by Daniel Wing and Alan Scott.  Includes advice
on building a masonry oven, which I'd love to do some day.
"The Laurel's Kitchen Bread Book" by Laurel Robertson.  This is much
less of a "pro" book than the others, but it's the only book out there
that's really focused on 100% whole grain baking, which is very, very
different than working with white flour.  Most pro books do not cover
the subject well, because pro bakers have, until recently, been rather
scared of whole grain baking.  That's starting to change, now that
people are getting more interested in the health benefits of whole
grain -- not to mention that whole grain bread from freshly ground
grain tastes great.
"The Bread Baker's Apprentice" by Peter Reinhart.  This is a beautiful
book with great photos.  Very inspirational.  It's a coffee table book
for bakers.
Somebody else mentioned Rose Levy Beranbaum.  I have her Bread Bible,
and also her Cake Bible and Pie and Pastry Bible.  Her books are
mostly enormous compilations of recipes, with some good technique and
equipment advice as well.  The books are great for what they are, but
I mostly am not interested in recipes when it comes to bread, except
as inspiration.  (When it comes to cakes and pastries, having tested
recipes is very useful.)
rec.food.sourdough -- read the FAQ
There are lots of other online resources.  I'm a bit out of touch with
the online baking community -- I gleaned all I could from it years
ago, and I don't participate much now.  I guess that makes me a bit
Grinder: A "Family Grain Mill" attachment for my KitchenAid stand
mixer.  Does the job, albeit slowly.  There are better options out
there, including stone mills like the Retsel.  The attachment sold by
KitchenAid is awful, I've heard; the "FGM" mill is a third-party
attachment, which is also available with its own motorized base or a
hand-crank model.  I haven't done any mill shopping recently, so I
hesitate to make recommendations.  I suspect that any decent burr
coffee mill could also handle grain just fine -- grain is less
demanding than coffee when it comes to grinding.
If I had to sum up my knowledge of bread baking it would be: The best
bread comes from high quality flour and at least 24 hours of
rising/fermentation at cool temperatures, even if you're not making
sourdough.  Ingredients are simple: flour, water, salt.  Process is

12) From: mirrera
Thanks very much.  That's just what I was looking for -- maybe it'll be motivation for me to actually do something.

13) From: The Dunaways
Randall!  Thank you!!  I have been looking for a closer source of grain mys=
elf. That one looks promising.  Another route you can try is Montana Millin=
g. www.montanamilling.com  You have to email them and they can put you in t=
ouch with a local buying coop.... but for us it hasn't been that convenient=
.  I'm sure each coop is handled by who ever is in charge so your mileage w=
ill vary.... for us... well... I'd like the option to order more frequently=
 than twice a year... and more flexibility in pick up of order.  We use a W=
onder Mill to grind and the same books Randall mentioned with the addition =
of King Arthur's Whole Grain Baking.  Hope that helps!!

14) From: Mike Chester
This is a multi-part message in MIME format.
If you would like to make an authentic Italian style crust, use 00 =
(double zero) flour.  It is available at www.kingarthurflour.com 

15) From: Tom Murray
Another place to get flour is at Giusto'shttp://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/giustos/home.d2w/reportTom

16) From: Ken Mary
You can buy bulk grain from here:http://www.bulkfoods.com/grain.aspThey have FREE SHIPPING for $50+ orders.
I am fortunate to live within easy driving distance of an organic farm that
sells locally grown grains for about 50 cents a pound. Google for one in
your area.
Do not waste time with a Vitamix or hand operated mills. Buy a high speed
grinder like the Whispermill.

17) From: Lynne Biziewski
Unfortunately, I don't think I'll find any locally grown wheat in the Boston
area! (The fried clams, however, are much better than anything in our
I'm not planning to get a grain mill anytime soon - but thanks for the
recommendation for when & if I do. I used the Vitamix (I have the old
version, stainless steel)  because it was there... my daughter loves it for
the smoothies (I do, too, but she'll use it more than I will).
Would LOVE to have a good grain mill... maybe someday..
"Who knows where inspiration comes from. Perhaps it arises from desperation.
Perhaps it comes from the flukes of the universe, the kindness of the
Amy Tan

HomeRoast Digest