It's All About the Dough
I took that first bite of homemade sourdough rye and closed my eyes. I would have sworn it was store bought Beefsteak Hearty Rye, only better. The loaf, chewy crust with soft, airy insides, releases the earthy flavor of ground caraway, bringing a normal sourdough to exquisite heights with every bite.
My husband is the baker. He grinds the wheat, feeds the sourdough, proofs and bakes every few days, using a variety of wheat we order from a farm not too far from home. The process takes about 3-4 days, although not much time during that day. It is definitely a regimented process though.
We purchase in 25# lots per grain, ordering two types at a time since shipping is about the same for one lot as for two. He has his working grains on hand, marked with labels he creates, but the bulk of it is stored in special buckets with gamma seals to keep it fresh.
Clove is also pictured here, not for bread, but for the special clove tea he makes to drink either hot or chilled. It is tasty and also good for regulating blood sugar.
Our grain mill is built into the cabinet, with the motor below, although you can hand mill if necessary. It takes only a few minutes to grind enough for a batch of bread and well worth the investment to know where your grain comes from and what is in the bread you are eating. I have to watch my sugar levels and sourdough, due to the fermentation, will take longer to digest which helps to control sugar spikes.
The grain mill is hand made in Montanna, by Grain Maker which is a family-owned business. Not only is it very well made, it is also pretty enough to have it openly displayed in the kitchen.
Grain: Janie's Mill Organic Flours
Grain Mill: Grainmaker Grain Mill #99
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