Where else is there a bakery (or restaurant) that sources grains grown within 100 miles, purchased a stone mill for onsite grinding, has a custom-built wood-fired oven, and makes/tends his own sourdough starter for the artisan, hand-crafted loaves?
“Roller-milling makes business sense, but not the best sense for flavor and nutrients,” said Thompson Duffy, who compares a wheat berry to an egg: the bran is like the shell, the endosperm is the white, and the germ is the yolk.
When wheat berries are crushed in a stone mill, like the one he has, all three components are pulverized together, retaining the nutrients and flavor. Oils released by the bran and germ, however, give the flour a shorter shelf life. If it’s not used quickly, the product turns rancid.
There's so much more to what he's doing at Culture Breads than that. What a brilliant thing.
Mike that's awesome! As I posted, I was kind of hoping others would chime in about this stuff happening in other places. I'm not exactly a bread expert and don't usually pick up on bread or bakery news.
It's because I don't eat bread due to gluten-sensitivity issues, though it was interesting to read how a normally gluten-sensitive family can eat Thompson Duffy's bread without any problems. I've been wanting to try to some homemade sourdough, maybe with einkorn or fresher grains, and see if I can tolerate it myself, but haven't found the bandwidth to do that just yet. Some day...
Yeah, the Meuer Farm folks were at the Garden Expo in Madison a month ago and gave a presentation on ancient grains and how they mill them. They said that many folks with gluten issues can eat some of their flour. So maybe there's hope...
Hopefully others chime in with their local grain to loaf examples.
I make sourdough bread from hand milled flour. My new place is going to have a wood burning oven as part of the summer kitchen. I buy my wheat though. Im in the design phase for the summer kitchen, but it is where we will make cheese, bread, smoked and cured meats, do our canning, dehydrate herbs, do our butchering, boil maple sap, and the cellar underneath will be for storing cheese and hard cider. My main concern is to ensure that there is arched support in the cellar to carry the weight of the bread oven, sugar arch, smokehouse, and a pioneer maid stove.
Is there some deep philosophical explanation for why phenol is the most important ingredient in both picric acid and in sulfonamide? Is it that with great ingredients comes great responsibility?
Brace yourself while corporate america tries to sell us its things. Some day they will chill and use tiny ads.