drjenner
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Location: Pacific NW, USA
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Post by drjenner on Sept 10, 2021 10:35:16 GMT 10
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malewithatail
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Location: Northern Rivers NSW
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Post by malewithatail on Sept 10, 2021 10:56:19 GMT 10
We buy animal feed wheat in 25 kg bags from the supplier, freeze it for a few days to kill the bugs, then grind it in a whisper mill, (with a backup hand cranked stone mill), and make bread from that, with our own honey and so on.
Baked in a standard large bread maker, using solar power from our off grid system.
Ive seen the evidence for, I want to see different evidence.
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frostbite
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Post by frostbite on Sept 10, 2021 11:03:47 GMT 10
We buy animal feed wheat in 25 kg bags from the supplier, freeze it for a few days to kill the bugs, then grind it in a whisper mill, (with a backup hand cranked stone mill), and make bread from that, with our own honey and so on. Baked in a standard large bread maker, using solar power from our off grid system. Ive seen the evidence for, I want to see different evidence. What supplier? I've been buying 5kg bags from 2Brothers Foods, but postage is more than tbe product. |
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Post by milspec on Sept 10, 2021 11:43:49 GMT 10
We buy animal feed wheat in 25 kg bags from the supplier, freeze it for a few days to kill the bugs, then grind it in a whisper mill, (with a backup hand cranked stone mill), and make bread from that, with our own honey and so on. Baked in a standard large bread maker, using solar power from our off grid system. Ive seen the evidence for, I want to see different evidence. What supplier? I've been buying 5kg bags from 2Brothers Foods, but postage is more than tbe product. Any stockfeed store CRT etc, in a rural town . |
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Beno
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Location: Northern Rivers
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Post by Beno on Sept 10, 2021 11:57:38 GMT 10
We buy animal feed wheat in 25 kg bags from the supplier, freeze it for a few days to kill the bugs, then grind it in a whisper mill, (with a backup hand cranked stone mill), and make bread from that, with our own honey and so on. Baked in a standard large bread maker, using solar power from our off grid system. Ive seen the evidence for, I want to see different evidence. What supplier? I've been buying 5kg bags from 2Brothers Foods, but postage is more than tbe product. Any ag store. I would tread carefully. There is a reason it’s animal feed including different withholding periods and chemicals used, acceptible contaminants limits etc. It’s probably negligible but you never know. |
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malewithatail
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Location: Northern Rivers NSW
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Post by malewithatail on Sept 10, 2021 12:32:38 GMT 10
Our local feed mill is organically certified and that's the stuff we buy. They also have non organic certified feeds, as well as organic chook,goat, cow etc feeds with added bio char. Our animals do really well on it, its is a little more expensive than the non organic, but well worth it.
Why me, Dog...sorry God ?
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Tim Horton
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Post by Tim Horton on Sept 11, 2021 15:42:47 GMT 10
My Sweetie is a most excellent, world class bread baker..
All her creations are good, but my 2 favorites are the version she makes of the WW2 British "National Loaf" and a Yukon style sour dough that would make all the Vancouver ...spit... fancy bakeries ashamed of there wimpy French style sour dough...
You go girl... Take no prisoners...
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drjenner
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Location: Pacific NW, USA
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Post by drjenner on Sept 12, 2021 3:29:39 GMT 10
My Sweetie is a most excellent, world class bread baker.. All her creations are good, but my 2 favorites are the version she makes of the WW2 British "National Loaf" and a Yukon style sour dough that would make all the Vancouver ...spit... fancy bakeries ashamed of there wimpy French style sour dough... You go girl... Take no prisoners... Do you mind sharing her recipe for the yukon style sour dough? Yummmmm |
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Tim Horton
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Post by Tim Horton on Sept 12, 2021 14:53:32 GMT 10
Do you mind sharing her recipe for the yukon style sour dough? Yummmmm
=== ===
Um... Er.... OK.... I did ask her about this....
Let me start by saying we have about a 3 liter jar that "Fred Sourdough" starter lives in... He has had the summer off and will be reborn some time a bit later this fall.. Fred is of good yeast stock, strong as a grizzly bear and wild and unpredictable as a wild cat...
Fred is a bit high maintaince in that it is best to keep the liqour he produces stirred in regularly.. He is best fed smaller amounts at a time, but often.. A little at a time rather than replacing what you use in one big feeding.. Fred is quite the "bush savage" so his jar sits in a dinner plate as he is known to try to climb out periodically..
So she said... She substitutes, cup for cup Fred Sourdough starter for liquid called for in a particular bread recipe.. If it calls for yeast, she uses that also as written.. She often will add egg... About 1 per loaf it appears as we always have a surplus of eggs.. Otherwise she makes breads with some oatmeal, or corn meal, or both or what ever the spirits move her to add on that particular day..
I think "proofing" the dough is a key to good success, as near as I can tell.. It is easiest, fastest in winter when the wood cook stove is warm.. We have a 40 liter oval galvanized water tub reservoir on the stove top that her bread pans will sit in the inverted lid nicely.. This a warm, moist place that works well and quickly..
She has an antique "bread bucket" to mix and knead with that she will use occasionally just because she loves the old antique... However most of the time she will use the big 6 quart Kitchen Aid mixer..
Now your making me hungry.... Images in my mind of cinnamon, raisin bread...
Good luck..
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Post by SA Hunter on Sept 12, 2021 16:06:15 GMT 10
Apart from making me hungry, I'll start a thread in the Food section for bread recipes.
When I get home I'll add my fav - an ancient Greek Loaf - drooling now!!
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drjenner
Senior Member
Posts: 186
Likes: 307
Location: Pacific NW, USA
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Post by drjenner on Sept 13, 2021 7:01:36 GMT 10
Do you mind sharing her recipe for the yukon style sour dough? Yummmmm === === Um... Er.... OK.... I did ask her about this.... Let me start by saying we have about a 3 liter jar that "Fred Sourdough" starter lives in... He has had the summer off and will be reborn some time a bit later this fall.. Fred is of good yeast stock, strong as a grizzly bear and wild and unpredictable as a wild cat... Fred is a bit high maintaince in that it is best to keep the liqour he produces stirred in regularly.. He is best fed smaller amounts at a time, but often.. A little at a time rather than replacing what you use in one big feeding.. Fred is quite the "bush savage" so his jar sits in a dinner plate as he is known to try to climb out periodically.. So she said... She substitutes, cup for cup Fred Sourdough starter for liquid called for in a particular bread recipe.. If it calls for yeast, she uses that also as written.. She often will add egg... About 1 per loaf it appears as we always have a surplus of eggs.. Otherwise she makes breads with some oatmeal, or corn meal, or both or what ever the spirits move her to add on that particular day.. I think "proofing" the dough is a key to good success, as near as I can tell.. It is easiest, fastest in winter when the wood cook stove is warm.. We have a 40 liter oval galvanized water tub reservoir on the stove top that her bread pans will sit in the inverted lid nicely.. This a warm, moist place that works well and quickly.. She has an antique "bread bucket" to mix and knead with that she will use occasionally just because she loves the old antique... However most of the time she will use the big 6 quart Kitchen Aid mixer.. Now your making me hungry.... Images in my mind of cinnamon, raisin bread... Good luck.. Maybe I should name my sourdough. I had a wonderful jar, but then when I really had to travel for work and was gone 6 days in a row, my sourdough would get neglected. I need to teach the hubs how to feed it I guess.  Sounds delicious! |
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Post by Stealth on Sept 13, 2021 14:55:25 GMT 10
I usually have a live wild starter every warmer season and have just started a new jar myself. I always name my starter too, but this season's doesn't have a name yet. I decided this year to start it with fresh-ground organic wheat because I've been told that there's more wild yeasts in the outer casing so you'll get a better starter from fresh ground wheat. Every time I've made it in the past I've started it with bog standard commercial white flour. It's always taken off very quickly because there's plenty of quickly accessible sugars that get things going more quickly than a fresh wholegrain grind. This time it's taking a little longer. But it's getting there |
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Tim Horton
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Post by Tim Horton on Sept 16, 2021 15:32:47 GMT 10
Yes... There are a number of "natural" yeasts that can be cultivated....
Sweetie planted hops out by the green house... I whish she hadn't as it has morphed into a jungle there... I cut, and slash on it every year, but it still seems to out grow my efforts..
Supposedly it makes good dry yeast and sourdough starter..
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