Thursday, November 4, 2010

A New Adventure

I am fortunate enough to have purchased a grain mill attachment for my KitchenAid and have used it for several years now to grind up Hard Red Winter Wheat berries

into a semi-coarse flour that I have used to bake some very wholesome and delicious breads for my family.

Having been mostly successful in my bread baking attempts~ if you don't count the loaves I made when I first got married some 18 years ago that could have served as a home protection system with their ability to render an intruder unconscious with a simple whack to the head... 

I have decide to try my hand at sourdoughs.  Not the typical rye sourdough but a bread called Desem.  This uses a wheat starter which will take about 2 weeks to mature.  Although it calls for only a few simple ingredients, the instructions warn that they must be followed to the letter in order to achieve the desired results.
If my efforts are successful, I will post about the process and results in a couple of weeks.  If not, don't expect to hear the word Desem uttered by yours truly ever again.

If anyone has experience with making their own bread starters and has any advice or encouragement it would be deeply appreciated~ Rhonda


Penny @ The Comforts of Home/Lavender Hill Studio said...

I just made a classical Tuscan bread last weekend. It called for a 12 hour starter. This bread had no salt - typical for Tuscan bread for generations, because of a high salt tax many years ago.

It was my first attempt at anything other than a regular white loaf of bread.

Would love to know how your Desem turns out!

Vee said...

Desem? Never heard of it so I'll be curious to know how it all turns out. Sourdough breads make me ill and I love them. Does that seem fair?

Sue said...

Hi Rhonda,
I have always wanted to buy this attachment for my Kitchen aid, and I might just put this on my Christmas wish list.
Your photo of the rolls looks great.
I am not familiar with Desem, and am very curious as to how it does for you.
Just this week I started a sourdough starter, and am looking forward to making sourdough bread soon. It is a very simple recipe, and like you I am waiting to see how it turn out too. lol
Good luck, and wish me luck too. lol
I read your Giving thanks post and was so blessed by it. I was hoping to join, but just got busy.
Thanks for coming by and taking the time to leave me a sweet comment, I am still trying to sort this out.

Christy said...

I have the same attachment for grinding wheat but I've not been able to get a good loaf from the flour I ground myself. Do you have any tricks? Care to share a recipe? I gave up but would like to be successful at this.

Windy Meadows Farm said...

Yes, to share?! Grinding wheat is great, except for the time my attachment wasn't secured tightly...nothing like the sight of it spinning around and around and wheat berries flying everywhere!