I now realize I should have checked in with you for an order
Bread Thread
- Thread starter Gary Knowels
- Start date
Appreciate the offer Gary. As it turns out my youngest son drives by Cairnspring each time he goes to his store in Burlington. He also bakes bread and we are splitting a bag. Gives us a good excuse for another visit. I have no idea how much flour I have used. How long does it take you to go through a 50 lb bag? And how do you store it?
I buy 2 50lb bags at a time (Glacier Peak and I think it’s the Sonoma?) and the 100lbs lasts me about a year. I store it in resturant grade cambro (sp?) containers in my basement and so far I’ve never had flour weevils.
How many Cambro containers does it take to store 50 lbs of flour. Don't have a basement and wondering how much pantry space it would take.
Err.. a lot. I have 4 big ones and my guess is they each hold 15lbs each, so I do have to keep the rest in the bag until I get there. Not ideal. I should get more, but they’re not cheap.
Are those the 18 qt containers?
FYI the Chef Store had great deals on Cambro buckets the last time I was in there, less than 50% of the Amazon price.
No not at all, I don't mind driving to the mill, the wife and I turn it in to an outing and do something fun in Seattle or get lunch at an old favorite place on our way back.I now realize I should have checked in with you for an order
This'll take about 35 pounds of flour.
Then I have a 4 qt cambro I keep upstairs for ease of use. That'll take about 7ish pounds and then I have a little leftover in the bag. The remains in the bag get used as the first refill. It takes me 8-9 months to get through 50 pounds of glacier peak.
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We had a bread catastrophe on Saturday. I had put together the typical 2 loaf batch of sourdough and gotten it to the bulk proof stage. We had evening plans so I popped it in the oven with the light on to speed up the ferment then went to do some chores. Unbeknownst to me, the wife was going to do some baking and didn't check the oven first. I hadn't told her the dough was in there and by the time I got to it, the exterior touching the bowl was starting to bake, the shower cap bowl cover was starting to melt, and it has a skin on the surface. I popped it in the fridge for a bit, scraped off the skin, dug out the center of the dough and tossed it in a loaf pan and put it in the fridge overnight.
It's WAY overprooved but surprisingly tasty.
Sunday I had to restart and just pulled them out of the oven.
It's WAY overprooved but surprisingly tasty.
Sunday I had to restart and just pulled them out of the oven.
Okay I've got another, probably dumb, question. Those two loaves came from the same batch of dough, were shaped the same way, scored the same way and baked the same way. To what do you attribute the difference in the way the loaves came out? Obviously both are spectacular but they do not look identical in spite of identical lineage. Perhaps they have their own personalities. That would be cool.
Poor shaping technique (inconsistent), unevenly divided dough (different sizes), didn't set a timer for the uncovered baking of the second loaf (got a touch darker. Could also be that the challenger isn't as hot for the second loaf.
One thing I've found is that sometimes a loaf with tear during baking, like the right-hand one here did. I'm not entirely sure why or how to fix it. It's usually only one of them too.
Touchy little buggers aren't they
? Adds to the pleasure. I love finishing the covered bake and taking the top off to see what kind of magic happened. Kinda like pulling up a crab trap. At the stage I am at I never really know. I can live with that.
Makes it even more impressive when a bakery turns out hundreds of identical loaves per day. Even when I'm confident in the loaf going in, popping the top is always full of anticipation.Touchy little buggers aren't they
Finally getting a bit of consistency. Was at the natural food store getting some sesame seeds and saw tamari roasted pumpkin seeds and they were really tasty. Whole wheat sourdough with sunflower seeds and pumpkin seeds incorporated in the dough. I love having the house smell like fresh bread in the morning.
I tried a new recipe that makes two loaves and put the dough for the second loaf in the fridge to bake later.
Naturally Leavened Sourdough Bread
A richly flavored sourdough loaf made without commercial yeast.