What are you baking now?

Ozark Hen - I made the Biscotti today and it is really nice. I really like the lemon zest in it. I almost burnt it though and glad that I checked it after 35 minutes on the edge of burning. I made mine with Walnuts and dried Bing Cherries. I wanted to make TipsyDog pumpkin roll but spent 4 hours making a carrot chutney. There were so many ingredients and chopping, shredding and cooking took forever. May be tomorrow.

Sandee
 
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Sour dough whole wheat. It's still not quite what I was getting before I went over to the new mill, but it's close.

.....Alan.
 
Alan, we just got a new mill. Do you have any tips for a newbie? A favorite web site? Where do you get your grain? They grow it all around us, but nobody sells it, unless I want a barge full!
 
What type of mill did you buy?

Check out this thread over to The Fresh Loaf for ideas where you might be able to find your grain: http://www.thefreshloaf.com/node/14273/where-buy-bulk-wheat-berries

If you're not accustomed to baking with home-ground whole-wheat flour keep in mind that it will handle differently than white flour or even store-bought whole-wheat flour. Generally speaking whole-wheat needs a bit more liquid and may need a longer time to absorb it. Also, a wetter dough is better than a drier one.
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It does smell up the house in a pleasant way. Nothing really makes a house smell like home the way bread baking in the oven does. My kids go to sleep most Sunday nights with that smell wafting into their room.


.....Alan.
 
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