Monthly Archives: April 2013

Turkey Red Heritage Wheat in a Bread Machine

At our last Mill City Farmers Market, a new customer, Angela Carlson, came looking for wheat gluten.  We had a nice talk about why recipes call for it (generally because wheat is of poor quality and won’t rise without adding more gluten, and freshly dry milled flour behaves differently from commodity flour that has been tempered, taken apart and put back together with added ingredients), and that she wouldn’t need it if she used our flour.  She uses a bread machine and we often have people ask us if it will work in one.  We don’t use a machine so we have no first-hand experience with it and no one who has purchased the flour for a machine has given us feedback.  We tell people that it’s “real” wheat so there should be no reason for it not to but we couldn’t say that from experience, either ours or anyone else’s. She purchased some whole wheat and I got a lovely email from her this week. She said I could share it with you. It reads:

Hello Marty,

We met at the Mill City Farmer’s Market a couple weeks ago when I was looking for gluten. You pointed me toward your Turkey Red whole wheat flour and suggested I give it a try instead and let you know how it turns out.
 
I made the recipe at the bottom of this email in my bread machine today with your flour and cornmeal and it turned out wonderfully! I didn’t add gluten, per your suggestion and not being able to find any 🙂 I also didn’t add millet because I haven’t been able to find it.
 
I’ll keep experimenting. What I’d really like to do is not use “bread machine flour” because I’d rather buy freshly milled, heritage flours for obvious reasons.
 
Best,
Angela
 
My response to her was that I was so pleased that she took the time to let us know, and that if she feels she needs to add another flour in addition to the Whole Wheat that she try our Refined.  It’s counter-intuitive because bread flour typically is a hard  wheat, and all purpose is a blend of hard and soft wheat, but we use the Turkey Red heritage wheat for everything from bread to cookies, cakes, sweet breads and other pastries.  She said that she is going to try it the next time she visits the market.