hello my fellow bakers!

Submitted by loaflady on January 22, 2012 - 6:04pm

I have been scoping out this site for awhile now, but decided to join up finally because I'll be soon joining the ranks of home millers. While I love baking all sorts of things, I really want to get a bangin' recipe down pat for my 'everyday' bread: whole wheat, super healthy, that I can produce over and over, that my 2 kids and husband will actually eat with no coercion or threats of violence (I kid). I look forward to learning from the wealth of knowledge from everyone here!

Submitted by alabubba on January 23, 2012 - 1:45pm.

Welcome aboard.

Submitted by jcking on January 23, 2012 - 1:55pm.

If I may

Peter Reinhart's "Whole Grain Breads" is a good place to start. ~ Jim

Submitted by sharon.anders on January 23, 2012 - 2:10pm.

Using buttermilk

I was not the greatest fan of whole wheat bread until I started making our 'everyday' honey whole wheat bread using buttermilk in place of the milk called for in the recipe. I found this greatly changed the flavour and texture of the bread. For some reason it seems I get a better rise when using buttermilk, too.

Submitted by loaflady on January 23, 2012 - 5:20pm.

Thanks for the suggestions.

Thanks for the suggestions. I'm about to search the forums for info on producing a soft light fluffy wheat bread. My hubby want's bread that tastes and feels like pepperidge farms 100% whole wheat bread. I'm trying to explain that it's almost impossible to recreate what they've done, but on the chance that I'm wrong I need to do the research.