idaveindy's blog

Sept. 21, 2020.  Goal 1240 g total dough, with bread spice. 

5:41 pm. Mixed 407 g home-milled Prairie Gold hard white spring wheat, 100 g home-milled Kamut, 118 g home-milled hard red winter wheat, (625 g total flour), 531 g water, (531/625=.85), 12.5 g salt (2%). Plan for a 1.5 hr soak/autolyse.

[ Autolyse: 1 hour 35 minutes.]

(Above image is pre-cooked, shortly after mixing.)

Sep 15, 2020.

This is the rolled oats and seed loaf, called "Adventure Bread", from "Josey Baker Bread."

http://www.amazon.com/Josey-Baker-Bread-Baking-Awesome-ebook/dp/B00GOJT6LU?tag=froglallabout-20

This is my first loaf bake in six months. I have been making small flatbreads in the meantime.

I milled seven pounds of flour on Friday the 11th -- 3 pounds of Prairie Gold hard white spring wheat, 2 pounds of Kamut, and 2 pounds of hard red winter wheat.

The goal here was to re-do the previous bake, #19: http://www.thefreshloaf.com/node/62664/19th-bake-3202020-18-tsp-instant-yeast

with a longer autolyse, and a shorter ferment. 

How I lubed and adjusted my Chinese-made Shule (German) brand version of the Marcato Marga 3-roller hand-cranked grain mill.

No guarantees here. This blog is about my particular machine, my experience and observations.

I checked the Marcato Marga site, and externally it is identical to mine except for cosmetic differences. Be aware that the interior could be very different.

On this other person's  blog page: https://seedforsecurity.com/blog/79

In my experience, Fresh-Milled flour has 7 "things" I need to allow for:

This is based on using a sourdough starter/levain. Commercial yeast (dry or fresh) will be slightly different.

1. Fresh-milled flour is usually thirstier, takes more water, than store-bought WW. This is a general rule. You will eventually find exceptions, i.e., some grain will already be high in moisture, and therefore need less water.

2. Fresh-milled flour takes more time to soften, so use 30-90 minutes of soak/autolyse (without starter/levain, depending on granularity (particle size).

I'm working on sourdough tortillas.  To reduce calories  I like the idea of sourdough to soften the tortilla instead of lots of oil.  

So far I'm experimenting, just measuring salt and baking soda, and eyeballing/guessing the rest.

l did remember to weigh the total resulting dough today, about 120 grams, and that was enough for 3 tortillas about 8 to 8.5" in diameter each.

So far I have... per 120 grams of total dough (3 tortillas):

- 1/8 tsp baking soda. (Previously tried 1/4 tsp, which was too much. will try 1/8 next time.)

- 1/8 tsp salt.

After at least two years of using sourdough, I'm finally starting my own starter.   I half-heartedly tried once before, but I used a firm-starter/biga method and gave up after about 3 days.  That was way before I found TFL.

So yesterday...

Thursday, PM, I started two would-be cultures:  one using home-milled Kamut, and one using home-milled Hard Red Winter Wheat that had been hermetically sealed for about 12 years.

From: https://www.manataka.org/page180.html

American Indian fry bread.

Reproduced here in case the web site goes away.

--

Manataka American Indian Council

COOKIN' WITH THREE SISTERS

FRY BREAD RECIPES

From: http://www.angelfire.com/art/skyhawkfireheart/recipe.html  

American Indian fry bread.

Reproduced here in case the original web site goes away.

---

March 19/20, 2020.

Inspired by this conversation, http://www.thefreshloaf.com/node/62657/does-whole-wheat-need-long-fermentation  to do just a plain simple instant yeast formula, with overnight bulk ferment.

5:05 pm. Mix 469 g water, 586 g home-milled whole grain flour. 80.0% hydration. (In hindsight should have used 85%.)  1 tsp of caraway seeds.  Flour was a mix of Prairie Gold (Hard white spring),  Hard Red Winter (generic), and Kamut Khorasan.