The Romance of the Wheat and The Upper Crust (Carole Collins 1991) $15.00(Make Bread Like Your Great-Grandmother Did)Bread making from A to Z, great-grandma’s way. Buying and storing wheat, grinding, 7-hour soak-of-the-dough, recipes and more. Learn how to implement Matthew 6:11 and Luke 11:3 right in your own kitchen.
Poem: I am Truth Dedication Incredible Wheat Why Bother? Poem: Mama's Mama Before you Begin Dr. Ethyl Starbard Nutritional Aspects of the 7 hour soak Home Grinding Mills Puchasing Bulk Wheat Storing Wheat Washing Wheat Grinding Flour Ingredients Tools Technique
Why the Difference? 7 Hour Timing The Day Before Baking Day - assembling tools and ingredients Basic Recipe A
Proof Yeast Make the Sponge 20 minute Sponge Rest Completing the Dough The Stretch Test Forming the Dough Ball Risings Method of Punching Down What is Ripe Fermented Dough? Emergency Refrigeration of Dough Forming the Loaves Rounding Molding Pans Crusts The Final Rise Slashing the Crust Baking Oven Spring Is It Done? Slicing Hot Bread The Critique Storing Bread Warm Bread as a Gift Basic Recipe B Basic Recipe C Three Methods of Mixing Dough Pita Pita Recipe My Family's Favorite Recipes
Garlic, Cheddar Cheese and Onion Breads The Humble Crumbs Trouble Shooting and Questions
Incorporating a Forgotten Ingredient Rising Problems (in the rising bowl) Handling Poor and Fragile Dough Proofing Problems (final rise in the pan) Loaf Didn't Rise Well (after baking) Oven Problems Loaf Has Poor Shape Problems with Crust Problems with Interior Texture of Loaf Poor Flavor Rapid Staling Baking Powder and Baking Soda Wheat and Flour Test Altitude Adjustments The Upper Crust is an addendum to The Romance of the Wheat and contains extra nutrition and interesting energy principles, tips on adding fruit, nuts, seeds, and spices to breads, shaping plain and fancy rolls, round and french loaves, rye bread, goodies made with other leaveners, pancakes, cookise, corn bread, biscuits, single vs. multiple batches, seven hour soak using baking soda and baking powder, and a top secret sourdough recipe. Bleaching of Flour (North Dakota Agricultural Station Report, 1910) $10.00What your grocer doesn’t know; what his grandfather has forgotten. Included in this booklet (45 pages) are "Our Daily Bread," "Introduction to Bread From Stones," "Hidden Dangers in White Bread," "A Concept of Totality," "Bread: Practical Methods in Preparing Health-Building Foods," and "The Great Margarine Experiment." HomeQuestions? Comments? E-mail Snail Mail: Dianne Miller
(417) 890-8636
This page was updated on February 23, 2005 |
