Sunday, August 3, 2008

Just Whole Wheat

Another request from Ann: she wanted loaves of plain whole wheat, to take to a week-long workshop with Sheila Waters, a master calligrapher who lives in southern Pennsylvania. Wanted them plain since she wasn't real sure about how adventurous some of the other folks there might be. So here's the result: just plain whole wheat.



from above



and a closer view of the crumb, a bit blurry. Good taste, if a bit bland!

Whole Wheat

King Arthur Traditional Whole Wheat Flour
Organic Amish Whole Wheat Flour
Organic unbleached white flour
Organic cornmeal
Ground steel-cut oats
Potato starch
Ground flax seeds
Ground hemp seeds
Organic barley malt
Organic canola oil
San Francisco Sourdough starter
Columbus Brewing Ohio Honey Wheat Pale Ale
Kosher salt

Barm mixed 7/6/08
Loaves shaped 7/8/08
Baked 7/10/08


Baked five loaves. Then Ann's plans for the workshop changed (in part due to my getting sick), so she'll be going in October. Loaves are in the freezer; we'll see if they last until October!

And an odd side note: the blogger folks notified me Friday that this blog had been identified as a potential spammer, and it was being suspended while they checked it out. The freeze of the blog ended today (perhaps obviously). No idea how that happened, or what about posting recipes for bread and photos of bread managing to trigger the 'whoops! Spammer!' response. One of the dangers, I guess, of automatic content programs.

3 comments:

Peggy said...

Hello,
I found you on google trying to find a place to buy a good local dark rye flour. If you know of a place to purchase the above and see this, could you please let me know.
Thank you,
Peggy

alan said...

sorry! Just saw this. Don't know where you are -- but King Arthur is a good source for rye flour (but it's not local unless you live in Vermont!). I get a decent rye flour at our local coop here in central Ohio; the flour comes from Amish farms relatively nearby, so it's close to local.

bakers said...

Thanks for thinking of us. Happy baking. Frank from KAF, baker/blogger