A few commenters expressed interest in my flour mill, on my panettone post, so I decided to write up my process for making my regular (every other) weekend rye sourdough. I get my whole rye berries and wheat berries from Oak Manor Farms. They claim to be “Canada’s original organic flour mill.” All I know is that I can get 10kg of hard wheat berries there, for a little over $20. It may not be as cheap as flour, but it’s fresh and local (which are both far more important to me than organic, personally). It also makes beautiful bread.
There was a lot of angst in our baking group about this week’s recipe from The Baking Bible. I’ve been baking bread at least every other week for the last couple of years, so bread honestly doesn’t scare me. In my adult life, I think I’ve only had a real disaster once with bread, when I left the yeast out. Did that a few times with my parents’ bread machine as a kid, too. This one’s a special sort of bread – lots of butter, lots of egg yolks, and candied/dried fruit. In my post this week, alongside the pictures for the panettone, you’ll see a few process pictures of my rye sourdough, which I was working on at the same time.