Wednesday, September 19, 2012
Flour notes
Now near the end of the 1.5kg of stone ground flour from the mill at Hele Bay (27th August and http://www.helecornmill.com). In the event, the bag has held up despite acquiring a small tear in its side. The flour itself has done well, giving the bread a more interesting flavour than that from Waitrose, a flavour which more than compensates for the more small rise.
Given that I am using 8oz of stone ground to 2lbs of white to make my wholemeal bread, bread which turns out at the dense end of what is reasonable, one wonders how people got on in the olden days when they could not afford all the waste involved in making white flour and maybe lived on bread made with 100% stone ground. Must have been real heavy stuff, and more so if unleavened, and one can understand why pharaonic teeth were mostly ground down to the gums by their democratic gesture of eating the same bread as the workers. Or perhaps they had no choice as white flour and sieves had not been invented at that point.
Given that I am using 8oz of stone ground to 2lbs of white to make my wholemeal bread, bread which turns out at the dense end of what is reasonable, one wonders how people got on in the olden days when they could not afford all the waste involved in making white flour and maybe lived on bread made with 100% stone ground. Must have been real heavy stuff, and more so if unleavened, and one can understand why pharaonic teeth were mostly ground down to the gums by their democratic gesture of eating the same bread as the workers. Or perhaps they had no choice as white flour and sieves had not been invented at that point.
# posted by Jim @ 3:25 AM 
