Holly Stockley

I usually get mine from Janie's Mill.  

www.janiesmill.com  

They have an excellent selection of both flours and whole grains if you want to grind your own.  Mostly grown in the Midwest.   I did an interview with them for my podcast, and I was quite impressed by their commitment to caring for the land.

IIRC, millstones tended to be either harder types of sandstone or limestone, or built up composites.  But it's been a while since I last toured the local windmill and paid attention to that part of the lecture.

I DID find this page on millstone that might also be helpful:
https://www.engr.psu.edu/mtah/photos/photos_millstones.htm

The vintage versions aren't usually glazed, but this is pretty close to what they're like. Though most of them use the regular malted milk power, not the chocolate flavored kind. The cinnamon applesauce is interesting, too.  I do like cinnamon and chocolate.  Not sure about cinnamon and chocolate malt.

https://www.dineanddish.net/differences-triple-chocolate-malt-bread/

I have a couple of vintage cookbooks with recipes for chocolate malted quickbread.  It seems to have been popular, even if it seems like an unusual choice today.  That might go well with a bit of beet or something else that doesn't have too strong a flavor of its own.

Welcome Ginny!  Looking forward to any tips and tricks you might have.  I've been considering adding a grain mill, and looking seriously at the KoMo, since it has the insert available to accommodate keeping GF grain grinding separate.

Jenny Wright wrote:

Holly Stockley wrote:I've made my own - and I've usually used a strip of apple peel as my "kick starter" source of yeast.

But if I don't to take the time/effort to do that, I do occasionally get one from Positively Probiotics.  I have their Danish Wheat as my current starter.  I've always had good luck with their stuff, and I often grab a sourdough starter from them to tuck in the freezer if I'm ordering some yogurt cultures anyway.

And when I want to take a break from either one, I spread some on parchment, let it dry, crumble it up...  and put it in the freezer.

Super helpful to know about drying and freezing.! How long does it take to "wake up" after you take it out of the freezer? Do you just add it to some warm water?

Not long at all.  I usually just stir the flakes into some room temp water, give it 30 minutes to rehydrate, then stir in an equivalent weight of flour.  Let it ferment 24 hours, then you're back to an active starter to feed/use however you normally do.

I've made my own - and I've usually used a strip of apple peel as my "kick starter" source of yeast.

But if I don't to take the time/effort to do that, I do occasionally get one from Positively Probiotics.  I have their Danish Wheat as my current starter.  I've always had good luck with their stuff, and I often grab a sourdough starter from them to tuck in the freezer if I'm ordering some yogurt cultures anyway.

And when I want to take a break from either one, I spread some on parchment, let it dry, crumble it up...  and put it in the freezer.