This was awesome! I had no idea that red wheat has tannins. I love learning new stuff. So, what do you know about home mills like the Mockmill? I have a Mockmill attachment for my KitchenAid and mill smaller amounts of flour -- usually about 100g for each loaf. That way I can mix up the whole grain contents to include some rye, Barley, Emmer or Triticale. I love Triticale! I ordered it from Moon Family Farm (https://www.moonfamilyfarm.com/product-page/triticale). I started the habit of doing a separate Autolyze with the freshly milled flour since it's not quite as fine. I don't sift, because I want all the good stuff in my bread! When I do the one hour autolyze with the bread flour component separately, it seems to develop the gluten better than if I mix it all together. But that's just my guess. Do you have any experience with that?
I have noticed though, that the breads with more than 100g mockmilled flours are definitely not open crumb, but they taste awesome. My bread flour I get from Cairnspring Mills in Burlington, WA. It's a road-trip two or three times each year, because I pick up the 50lbs bag to stick in my freezer. Their Expresso Breadflour is awesome! https://cairnspring.com/collections/all/products/organic-expresso-t85-artisan-bread-flour?variant=35203552411813
This "primer" is great. Your work has inspired my wife and I since we caught the "grain chain" bug last year. She is the baker and I am the supporter :) We've also started our own web resource for finding non-commodity small grain growers and mills across the US: https://www.dailygrains.co/map_explorer
This was awesome! I had no idea that red wheat has tannins. I love learning new stuff. So, what do you know about home mills like the Mockmill? I have a Mockmill attachment for my KitchenAid and mill smaller amounts of flour -- usually about 100g for each loaf. That way I can mix up the whole grain contents to include some rye, Barley, Emmer or Triticale. I love Triticale! I ordered it from Moon Family Farm (https://www.moonfamilyfarm.com/product-page/triticale). I started the habit of doing a separate Autolyze with the freshly milled flour since it's not quite as fine. I don't sift, because I want all the good stuff in my bread! When I do the one hour autolyze with the bread flour component separately, it seems to develop the gluten better than if I mix it all together. But that's just my guess. Do you have any experience with that?
I have noticed though, that the breads with more than 100g mockmilled flours are definitely not open crumb, but they taste awesome. My bread flour I get from Cairnspring Mills in Burlington, WA. It's a road-trip two or three times each year, because I pick up the 50lbs bag to stick in my freezer. Their Expresso Breadflour is awesome! https://cairnspring.com/collections/all/products/organic-expresso-t85-artisan-bread-flour?variant=35203552411813
This "primer" is great. Your work has inspired my wife and I since we caught the "grain chain" bug last year. She is the baker and I am the supporter :) We've also started our own web resource for finding non-commodity small grain growers and mills across the US: https://www.dailygrains.co/map_explorer
Keep up the great work!
Yes, thanks. Owlpeakfarm.com
Thank you! This is a very useful guide for customers of our small mill flours.