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Woody and I are making our annual appearance at the Summer Monroe County Green Market in Stroudsburg, Pa, on Saturday, July 23, from am to noon.There will be cookbooks to sign (feel free to bring your own) and pie baking equipment. Jun 20, 2015 | From the kitchen of Rose in Bread It's really quite amazing now-a-days how home bakers can turn out extraordinary loaves of bread often equal and sometimes even superior to those found in bakeries.
Colored bread wrappers for dating freshness video
We've lost much in this sphere over the last century.
Our current field and bread lab research at our own research farm in Hopkins, SC, Clemson University Organic Research Farm in Charleston and at the WSU Bread Lab in Mt.
Vernon, WA, involves Polycrop Flours where we grow many classes of plants interspersed with wheat plants in the ancient ways of the Fertile Crescent using native fertility.
When the flour arrived, I was amazed by the aroma and almost clay-like color.
I baked both my standard hearth bread boule and the ubiquitous "no knead bread." It was impressive how, when mixing the dough, the flour quickly and evenly absorbed the water.
Both loaves had beautiful crumb and structure though they were significantly lower in height than usual. The most impressive result was that the no knead bread, which so many people including me complain about having a pasty crumb and somewhat one dimensional flavor, was moist but not at all pasty and absolutely delicious. Here is some fascinating information of a more technical nature that Glenn Roberts shared: We occasionally develop wild yeast and inoculate liquid levain prep within a mature ready to harvest landrace wheat field by pre-misting the whole wheat plants with water in a small area then setting the levain prep in the center of the misted plants since the populations/ratios of these yeast strains are nearly extinct here in the USA due to pervasive modern wheat that supports a different yeast population spectrum.
The basic hearth bread, which is normally 7-1/2 by 4" high was 9" by 3". The baking results are extraordinary but the process is not yet reliable.
My much esteemed bread baking colleague, Peter Reinhart, told me about a very special flour from Anson Mills that he said was able to absorb more water than the usual flours.
I lost no time in contacting Anson Mills and was thrilled when Glenn Roberts offered to send me samples.