Fw: Intro and bread questions

[Guest guest]

Hello, I am new to the list and am looking for you to assist my learning curve

with bread. I am a good cook and baker but am new to the NT way of treating my

grains. I am the married mom of two--a girl (11) and boy (9). While our diet

is pretty good having made beneficial changes in our meat selections, organic

veggies, etc it is lacking in a lot of areas. I am pretty overwhelmed with the

food situation in our house right now especially because of my daughter. Both

my kids were raised on junk that was supposedly supposed to be good for

them--cereal, bagels, pasta, etc. My daughter is a long-standing powerhouse of

picky eating. She has always been able to taste the differences between brands

and throws a fit for her favorites. Over the last year or so, I have basically

" starved " my kids into eating what I prepare. Earlier, I subscribed to the

theory that " they will eat what they need " etc--It took me a long time to figure

out that by being allowed to pick and choose, they were eating 60-75%

devitalized foods or more. I think they are eating about 25-33% devitalized

foods now.

I chatted with Sally at the Traditional Foods conference in Portland, Oregon and

she suggested not presenting anything weird (she also told me that I had my work

cut out for me). So I am prioritizing the items to work on--The top of my list

is the sandwich. I would like to be able to put a sandwich in my kid's lunch

and have it be healthy. I have a recipe for 1/2 whole wheat bread that they

really like and happily eat. I am going to start with that until I get a new

everyday loaf. Does anyone have suggestions for a bread that is smooth (no

chunks of grains) and is something that picky kids will tolerate? If I grind my

grain fresh, is the next hurdle for healthy in the NT way to get a soaked grain?

or to get natural fermentation instead of commercial yeast? Any suggestions

would be great.

Also, when I find this everyday loaf, I would like to be able to make 4-6 loaves

at one time. I have a Kitchenaid but my experience is that it would never

handle that workload. Has anyone ever used a doughbucket? Supposedly you can

knead 6 loaves of bread at once.

Thanks much,

Jamay

[Guest guest]

Jamay,

My kids are not picky as yours, but I would like to say They love the sourdough

bread I make better than anything else!! I used to make wonderful yeast breads

and my mom still does. She gave us a loaf last week (We are in the process of

rewiring the whole house and I frequently do not have access to electricity

throughout the day!) helping out and we ate it. yuck! I used to love her bread!!

Go back to the archives and read all that we've talked about on bread!! We've

really learned alot here on this list sharing information. I would also suggest

purchasing a sourdough starter over trying to start one yourself, in trying to

learn everything it was easier for me to at least have a forgiving starter to

begin with.

Grace,

a Augustine

I wish you enough sun to keep your attitude bright.

I wish you enough rain to appreciate the sun more.

I wish you enough happiness to keep your spirit alive.

I wish you enough pain so that the smallest joys in life appear much bigger.

I wish you enough gain to satisfy your wanting.

I wish you enough loss to appreciate all that you possess.

I wish you enough ''Hello's " to get you through the final goodbye.

--anonymous

----- Original Message -----

From: jgv9

Sent: Thursday, November 08, 2001 2:38 PM

Subject: Fw: Intro and bread questions

Hello, I am new to the list and am looking for you to assist my learning curve

with bread. I am a good cook and baker but am new to the NT way of treating my

grains. I am the married mom of two--a girl (11) and boy (9). While our diet

is pretty good having made beneficial changes in our meat selections, organic

veggies, etc it is lacking in a lot of areas. I am pretty overwhelmed with the

food situation in our house right now especially because of my daughter. Both

my kids were raised on junk that was supposedly supposed to be good for

them--cereal, bagels, pasta, etc. My daughter is a long-standing powerhouse of

picky eating. She has always been able to taste the differences between brands

and throws a fit for her favorites. Over the last year or so, I have basically

" starved " my kids into eating what I prepare. Earlier, I subscribed to the

theory that " they will eat what they need " etc--It took me a long time to figure

out that by being allowed to pick and choose, they were eating 60-75%

devitalized foods or more. I think they are eating about 25-33% devitalized

foods now.

I chatted with Sally at the Traditional Foods conference in Portland, Oregon

and she suggested not presenting anything weird (she also told me that I had my

work cut out for me). So I am prioritizing the items to work on--The top of my

list is the sandwich. I would like to be able to put a sandwich in my kid's

lunch and have it be healthy. I have a recipe for 1/2 whole wheat bread that

they really like and happily eat. I am going to start with that until I get a

new everyday loaf. Does anyone have suggestions for a bread that is smooth (no

chunks of grains) and is something that picky kids will tolerate? If I grind my

grain fresh, is the next hurdle for healthy in the NT way to get a soaked grain?

or to get natural fermentation instead of commercial yeast? Any suggestions

would be great.

Also, when I find this everyday loaf, I would like to be able to make 4-6

loaves at one time. I have a Kitchenaid but my experience is that it would

never handle that workload. Has anyone ever used a doughbucket? Supposedly you

can knead 6 loaves of bread at once.

Thanks much,

Jamay