How’d That Fresh-Ground Whole Wheat Store? Report at 15 Days

15-day-loaf

Back on November 11, I posted about my experiences with fresh-ground whole wheat, and I promised I’d come back and let you know how the dough stored.  Short answer:  pretty well.  I baked off some of the dough on day 10 of the batch-life, and it did beautifully.  Here, pictured above, is the same batch on day 15, which is a day longer than we usually recommend.  I had a feeling that it was going to be OK when I took the jar out of the fridge (remember, don’t screw the top down if you store dough in jars– gas is still being produced and this could cause a hazard).  You can still see some decent hole structure:

in-jar

So, I’m liking this fresh-ground wheat.  Very curious as to all your experiences with it.

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Using Fresh-Ground Whole Wheat Flour (and some highlights from our book tour)

scoopers-of-flour

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The flour on the left (the browner, coarser one) is an organic fresh-ground whole wheat.  On the right, the commercial whole wheat flour is obviously finer-ground and lighter in color (it’s the Dakota Maid brand, a very consistent and tasty product).  So many of you have asked about grinding your own wheat to make whole grain breads, that I decided to try it myself.

OK, I didn’t really grind it myself, I sourced fresh-ground wheat from Sunrise Flour Mill at the Mill City Farmer’s Market, next to the Guthrie Theater in downtown Minneapolis.  After Zoe and I did an event and booksigning there, Marty Glanville of Sunrise Flour came by to say hello.  She gave me a great home made whole grain bread to try, made from her fresh-ground whole wheat, and I was sold.  The flavor is, well, very fresh.

It’s not an absolute requirement for whole wheat bread, but here’s a little on my first experiments with this great flour.  Considering how different the fresh-ground product looked compared with commercial whole wheat, I was surprised at how easily this stuff was able to be used in our Master Recipe– with no changes.  After some whole wheat talk, a little about the West Coast leg of our book tour (Seattle, Portland, and San Francisco).   Continue reading