My vegetable seedlings are doing fine, but the garden is still covered with slowly melting snow. My indoor tomato project is still going strong despite the grow light fiasco I had last month.
I have my first green tomatoes on my Red Robin Dwarf plants and, as you can see, I have been fighting Aphids with insecticidal soap. The plant is indeed very small and only about 12" tall. It seems to be doing well in my water farm hydroponic bucket.
Since my yard seems to be the last place in Wasilla to melt, I decided to try my hand at something new yesterday and set out to bake some whole wheat bread from scratch. Now I have baked my own bread for many years, but this time I decided to try my hand at grinding my own flour.
I have a small steal bur mill that I have used for grinding coffee in the past. I tried adjusting the grind as fine as possible. I found that hard red wheat berries are tough and ended setting the grind a little coarse and running them through the grinder twice setting it as fine as possible on the second grind. It was a slow process and took nearly 30 minutes to get 4 cups of flour. Not as fine as commercial bread flour - but fine enough for me. I would definitely switch to a real flour mill and probably an electric one if I decide to do this very often. My recipe is based on the Tassajara Bread Book.
I decided on flour, water, yeast, oil, and salt. I followed the basic whole wheat sponge method with punching down and double rising the dough to improve the gluten and make the bread as light as possible. This is definitely an all afternoon process. I also used their french bread baking method. Adding a water filled pan inside my oven and starting at 400 degrees for 10 minutes then brushing the loaf with more water and lowering the oven to 375 for about 30 minutes. I also place the loaf on a ceramic pizza stone inside my convection oven.
The loaf came out a beautiful golden nut brown without splitting after 30 minutes. I use the snapping test method to listen for that distinct hollow sound indicating it is done baking. I cooled it on a wire rack fighting off the urge to cut a slice fresh from the oven.
Still warm after a cooling for an hour I broke down and had to have a taste. It was not as heavy as I expected and adding the water during baking kept the crust from getting too tough and possibly splitting. It did remind me of the texture in a French baguette with the nutty flavor of whole wheat four. Is grinding flour worth the effort? I believe it is, simply because you are getting all of the nutrients and oils from the wheat berry that quickly oxidize after milling and cause commercial flours to go stale over time. The nutty flavor and texture was definitely better then many loaves I made from commercial flours. A real flour mill is already on my future wish list.