Fresh Flour, Fresh Bread
Milling and sifting started last night at around 8:00, I read to the kids then Daniella made sure they fell asleep as I went to the Mill House to start milling and sifting our neighbors wheat into flour for the morning’s bread and flour customers.
Baguettes are kneaded, risen and folded, risen and folded, given shape and nestled in linen cloth. The last of the coals die and the earth oven cools from a blistering 700+. 475 degrees, the baguettes keep the soft salty focaccia company for their 25 minute journey under the oven’s dome.
Fresh Flour, Fresh Bread.
What is Old Fashioned Wheat Flour?
Old Fashioned Wheat Flour, it is not a whole grain… but it does have bran, germ, and all the nutrients found in the wheat grain. We call it Old Fashioned because it is sifted after being stone ground through a fine mesh that is similar to the way fine flours would have been made in the days of our great grandparents. The mesh takes out larger bran particles but lets the fine ones through. This simple method is the one that had been used for generations to create healthful and easily usable flours for all baking needs from cakes, cookies, and crusts, to great breads and crackers. This is the kind of flours that made fine products before the advent of roller milling that created the need to enrich flour by processing it so thoroughly that many of the vitamins and minerals where oxidized and destroyed.
Try our Old Fashioned Wheat Flour in your next recipe, it is not “white flour” but we think that you will be pleased.
Cookies on the last day of Thanksgiving vacation, Cabot Butter, Organic Sugar, our backyard eggs, a touch of Vanilla, and of course, Old Fashioned Wheat Flour.
Cookie Cutter Cookies, adapted from Joy of Cooking
1/2 cup organic sugar
1 stick of softened unsalted Cabot butter
1 t vanilla
2 1/2 Old Fashioned Wheat Flour
2 t baking powder
1/2 t salt
Cream the the sugar and butter. Beat in the rest of the ingredients. Chill for a few hours or longer. Cook at 374 for 10 minutes.