Resources

Bread Recipes

For a list of some of my bread recipes, go to the bread section at Communal Table.


Recommended Books

I am constantly reviewing new bread books, but here I’ll mention a few on my shelf that stand out:

For the Beginning Baker

Josey Baker Bread // Josey Baker
For my in-depth review of this book, go here…

Bread: A Baker’s Book of Techniques and Recipes // Jeffrey Hamelman

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza // Ken Forkish

For the Enthusiast

Tartine Bread and Tartine Book No. 3 // Chad Robertson

Sourdough // Sarah Owens

Advanced Bread and Pastry // Michel Suas

Six Thousand Years of Bread // H.E. Jacob


Flour and Grain Sources

Anson Mills // Columbia, South Carolina
Committed to Southern foodways, Anson Mills provides good flour alternatives to the stuff on grocery store shelves. Rather than roller-milling their white flour, they make it by stone-milling and bolting out the bran. This flour still contains the germ with all its vital nutrients. For the record, I love almost all of Anson Mills products. Their corn tastes like the height of summer; their rice is beguilingly flavorful, their field peas, well, let’s just say I can’t stop. And I’ve never been disappointed in their flours.

Camas Country Mill // Junction City, Oregon
Local, mostly organic, stone milled, available by mail. This mill is my local hero. I love it so much I could crawl into bed with it. Except I can’t because I’m too inspired to make good bread every time a shipment arrives.

Capay Mills // David Kaisel is a farmer and miller in Northern California who respects time-honored traditions of growing heritage grains that work for our food systems in sustainable ways.

Carolina Ground // Asheville, North Carolina
This is one of only a handful of mills in the country doing everything in a considered and thoughtful stream. They work with local farmers to source the best grains and stone mill the grains into a wide range of flours that meet many needs. The stone-milling and hand-bolting nature of their flours mean that even the white flours retain more nutrients (from the germ) than a typical roller-milled flour.

Champlain Valley Milling // Westport, New York
Fresh milled flour in Vermont and upper New York. It’s hard to find all purpose flour with all the germ, but here it is! If you’re in the area, seek it out.

Community Grains // Oakland, California
This Oakland outfit is the grandfather of the local grain economy movement. They have done a lot to educate the public to the important issues in bread baking. And they always carry a decent selection of flour.

Farmer Ground Flour // Trumansburg, New York
Farmer Ground is tops in what it does, which is sourcing local grains and fresh milling them (on a stone mill.) They do not ship retail, but if you’re in New York state, they have a list of retail places where you can buy their flours. I’ve never used their flours, but Amy Halloran does, and that’s good enough for me!

Grist and Toll // Pasadena, California
This rock star of a miller, Nan Kohler, will see your grain passion and raise you ten. She’s energetic about sourcing her grains and always has interesting stock in the on-line store. She is using an Osttiroler stone mill. The California Star hard white wheat has been one of my recent favorites when I’m in the mood for white bread. Of course, her whole grain flour selection is stunning in scope and performance, as well.

Lonesome Whistle Farm // Junction City, Oregon
Jeff Broadie and Kasey White work hard to bring to market some very unique organic grains. I’ve worked with their Red Fife and Maris Widgeon, as well as many of their beans. I’m ever grateful for farmer’s like Kasey & Jeff. In their words: “We see ourselves as part of the food security, re-localization, anti-corporate globalization, and DIY resistance movements.” Power to the people. Bake on!

Louis Mill // Louisville, Kentucky
Try the Heritage Turkey Wheat from this Kentucky mill. This varietal has so much inherent flavor and makes killer chocolate chip cookies!

Weatherbury’s // Pittsburgh, Pennsylvania

 

Roller Mills with Better Practices
Although I try to support mills that crush grains on stone because I prefer flour that’s sifted, rather than separated, I recognize that sometimes people just need a little all-purpose flour. Here are the larger-scale roller milling operations that I think are taking care of the larger issues of a sustainable grain economy. Their all-purpose flour is still all-purpose flour (therefore not as nutritive as whole stone-ground flour, or even high-extraction flour), but they are a better choice for what’s on the grocery store shelves.

Central Milling // Northern Utah
In operation since 1867, Central Milling takes the cycles of farming–> milling–> baking seriously for the scale it produces. It is still one of the best places to purchase high-quality roller-milled flour, and they have stayed current, while honoring tradition. Their dedication to organics and sustainability is another reason to use their flour. And best of all, everything I’ve gotten from them bakes like a dream.

King Arthur // Norwich, Vermont


Equipment Sources

For good equipment worthy of the home baker, I love Breadtopia.

My favorite dutch oven for baking bread is this one.

This is the best double-sided baker’s lame that I’ve tried. And of course, don’t forget to get extra blades.