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Sourdough Baker in France  RSS feed

 
Adrien Lapointe
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Location: Kingston, Canada (USDA zone 5a)
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This is a really interesting video (in French) of Nicolas Supiot, a baker in Brittany who does Sourdough bread. He grows old varieties of wheat, grinds the flour and bake the bread in a traditional wood oven. Even if you don't understand French, the video can be interesting as you see him knead the dough, use the raising baskets and bake the bread.

http://vimeo.com/5084694#at=0

In another video of him that I watched a while ago, he describes how he grows his wheat and it sounded very permaculture like.
 
Jordan Lowery
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Cool video, we grow our own wheat for breads and tortillas. All old world wheats. The quality of the bread is above and beyond with our wood fired oven. Which also makes for some very special pizzas.
 
Adrien Lapointe
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Location: Kingston, Canada (USDA zone 5a)
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I grew Red Fife (from here) last summer as an experiment, but I would not have enough to even bake one small loaf.

What varieties do you grow?
 
Jordan Lowery
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The largest cropped ones are Sonora wheat and a brewing barley. I'm building my seed crops with about 20 varieties from all over the world. Places like Egypt, Italy, north Africa, the himilayas, places near Russia, and a few more. Also working on more brewing barleys. The problem with them is when you get the seeds they only give you 30-50 seeds. So it takes some sacrifice and patience but I know it will be worth it.
 
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