I have been baking breads for several years now. My focus has been sourdough breads, both wheat and rye, made with starters I cultivate from wild yeasts in my home kitchen. Think Pumpernickel. Danish Rye. Vollkornbrot. Dense and moist and filling. Some are plain and simple. Some are loaded with nuts, fruits, and spices. My favorite is a Christmas bread that I fill with candied orange peel, cinnamon, ginger (and I mean lots of ginger--both ground and candied), and cardamom.
Now I am expanding my bread baking to include loaves made from preferments using commercial yeasts to make baguettes, ciabatta, bagels, and many other types of bread.
Breads made with sourdough starters and preferments require several days to create, as the dough does a long, slow fermentation to develop complex flavors, textures, and aromas.
Most of my breads are made from whole grains, some of which I grind myself using a Bosch grain mill. The wheat berries I grind come from Norm Oeding, a grower in Kingman County, Kansas. In addition to wheat and rye, I use oats, millet, barley, quinoa, teff, amaranth, and other grains, nuts, and fruits.
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