Relishing retro…

Yesterday I connected with Tanya, Sophia and Jerome for a bite of lunch, recognition of my b’day, and general story telling and catching up. Sophia and Tanya were quite excited about my b’day gift — which turned out to be a Victorio Flour Mill. Interesting, because I’ve been considering a flour mill attachment for my Champion Juicer motor for years. Just never took the plunge. After lunch at Juniper 61 we went back to Tanya’s kitchen, complete with her garden produce in antique stoneware bowl, as Sophia was anxious to “mill flour.” After milling a few cups of Hard Red Wheat Berries. Tanya whipped up two batches of whole wheat, sourdough, waffle batter (as the quickest way to compare the flavor of freshly milled, premium whole wheat and King Arthur whole wheat flours). Tanya and I both agreed that the freshly ground flour won for both taste and texture. In fact the King Arthur’s flavor was so much weaker that the little bit of baking powder used actually competed with the wheat flavor; something that I have in fact noticed in the past; which is why I generally throw some buckwheat in my batters to make sure the baking powder or soda does NOT rear up its unpleasant taste in the bakery.

Later last evening I made a couple of sourdough whole wheat baguettes with the freshly ground flour. The dough handled differently than my usual King Arthur flour. The liquids seemed to take more flour (not as dry? not absorbing as much liquid?). It also got smoother faster and seemed less sticky (I like fairly moist doughs) while kneading. It also provided a very quick and lively rise. And a few hours later — wow — quite a fine, full flavored, whole wheat bread with fine and lovely crumb.

So now we take another retro step back into the fresher, minimally processed, food past. The machine will definitely eliminate the use of those crank machines at the gym too. The more we do at home the less we have to buy gym memberships.

(click photograph for larger view)