Dick Adams wrote:

>"Mike Avery" > wrote in message news:mailman.3.1121656109.12629.rec.food.sourdough @mail.otherwhen.com...
>
>
>>I hate to be honest, but the home mills I've seen produce a very poor
>>grade of flour from the baker's perspective.
>>
>>
>
>I do very well with my ancient chromed VitaMixer. Witness:
>http://www.prettycolors.com/bread%5F...BMWW7SEP04.jpg
>which was made in a bread machine.
>
>1 cup bread flour (All Trumps 50111)
>2 cups hard red spring wheat, ground in VM after measuring
>10 fl. oz. water, in which is dissolved at the right temperature
>Enough dry yeast (try 1.5 rounded tsp. of the not-instant variety)
>2 fl. oz. molasses (total fluid incl. molasses 65% of flour weight)
>10 grams salt (~2 tsp. level)
>Optional: zest of an orange
>(Cycle #1, crust setting 1 of 3 in machine rated for a 1.5 LB loaf.)
>
>
>
I think the all trumps saved you - it's my favorite white flour. If you
had tried to make the bread with just home ground hard red spring wheat,
which is what most of the food faddists want to do, your results would
have been very different.

Having made more than my share of 100% whole wheat breads, the home
ground variety straight from the home mill is not as good.

>>At the end of the day, I'd rather not mess with it. There are enough
>>complications in my life already.
>>
>>
>
>Whole grain is nice because it stores indefinitely and is always "fresh"
>as soon as it is ground and can be bought cheap in big sacks. I think
>that WW bread has got enough taste of its own so that WW SD does
>not make sense. I have made the above formulation slightly complicated
>with the molasses and the orange peel, but it works (rises) much better with
>the molasses, and tastes pretty good with the slight molasses sweetness
>and the very mild orange flavor.
>
>
>
If you were trying 100% home ground, I think you'd find sourdough is worth the effort with the home ground. It helps. Not enough, but it helps.

Mike