My first thougths go out to all the restaurants and eateries who used my flour and are now forced to be closed. I hope that you find a way to keep baking your good and healthy food.
Today is April 16 and the sun is shining, I can't wait for Spring to arrive!
I have a couple of busy weeks behind me. My husband, Case, worked hard to set up my new stone-mill,
automatic grain delivery to the mill and automatic sifting while milling.
I painted all the welded parts, wood cases and cleaned up after him:)
Everything is running now smoothly and it is a joy to work in the mill.
You might see a slight change in the flour. This stone is 20 inches and keeps the flour longer between what seems to makes the flour finer.
I love to work with this flour, my bread turns out even better.
And I do work a lot in the mill to fill all the orders I am getting for the 5 lb. bags.
I realize that my flour is going to a lot of people who are using it for the first time. I hope you like this kind of flour! And if you have any questions please feel free to contact me.
A question I often get is that people find that their breads dry out faster.
What to do about this?
This whole wheat flour requires more moisture and would like to have more time to soak up the moisture .the flour "opens up" and will get a softer inside.
When I use the breadmaker, I often put all the ingredients together the night before, except the yeast and let it stand overnight. The next morning I add the yeast and put it in the machine to make my dough/bread.
I will also add my recipe that works very well for us. The bread tastes good, is not dry and freezes well.
100% whole wheat bread
Ingredients:-3 cups whole wheat flour
-1 tbsp sugar/honey
-1 tbsp yeast
-2 cups warm water
-2 cups whole wheat flour or 1 cup spelt flour and 1 cup red fife flour
-2 tsp salt
-2 tbsp oil
Instructions- Combine first 4 ingredients in mixing bowl with wooden spoon. Cover with plastic and let stand for 25 min. Add the last 3 ingredients, knead with dough hook or by hand for 25 min. Divide the dough in 2 and shape into 2 loaves and into 2 greased bread pans. (I use the smaller size bread pan). Let rise for 30 min. In the meantime preheat the oven to 425 F (last 10 min of rising) Bake bread for 23 min or until loose from sides. Cool on a rack.
If using partly spelt and red fife flour, reduce kneading to 8 min.
Let not over rise.
I use 2 cups of the white whole wheat in the second step.
I put it unsliced in the freezer.
Hope this helps for you and your family!
A first peek at my new mill!
We have seen in the past weeks how quickly things can change .
I hope that you all may stay healthy and that we all may come through this time well.
I have had the question if I am still selling flour and the answer is yes!
As long as I am not sick I hope to keep going.
For delivery it will be different. The purple carrot is working with different means and I don't want to bother them by asking to take my flour orders in and than out again for you.
If you order we will find a way to get the flour to you.
Either by meeting with you or by picking the flour up at my daughters work.
It is unbelievable how the time does fly!
From Christmas is it February already. And again a lot has happened.
My first news is that the Spelt flour and the Buckwheat flour are now available in the PURPLE CARROT in 3 lb bags. I am grateful for their great service they provide me with by being able to drop off my orders at their place!
My second news is that,
my clientele is growing and there are several restaurants and bars in Calgary, Edmonton, Banff, Lake Louise, Cochrane and area who are ordering their flour at our mill. Also every week I have some orders from my farmers market clients! This makes my mill working overtime and I was able to buy a bigger stone-mill from the old miller in Nanton. I also ordered 2 new machines in China to be able to bring more different products to the market. I found a buck wheat dehuller and a Flaker machine. When they arrive I am able to roll Spelt grains and oats into flakes for your breakfast;) and dehull the Buck wheat so I can sell you the grouts.
This means that we are going to make some changes in the mill.
Third: I have signed up again for the coming Farmers market season!
I hope to join them for 10 Saturdays again, and I am really looking forward for the market to start!
I want to wish all my customers a blessed Christmas and a prosperous 2020!!
On October 19 i attended the market for the last time this season.
I want to thank all my customers for making it fun to attend the markets!
During this in between season we will we open for orders on Monday - Saturday.
I hope to be in Lethbridge on Wednesdays to drop off your order at the purple carrot or meet with you in person.
Tomorrow I hope to be at the market but I did get a different spot for this week.
I will be straight ahead in the isle from the doors.
Hope to see you there!
Today is September 12, the rain is over and it is a beautiful day outside.
Between my last blog and today a lot has happened.
We did go away on Aug 5 but had to return the next day already due to the big storm that came over our farm.
The damage was unbelievable.
I would like to thank all of my clients and friends who did take the time to talk to us and for the support shown to us!
In the mean time I have attended 2 markets again and am looking forward to return the 21st of Sep.
The last market I had a new product with me.
Since I mill Buckwheat, I get a special kind of bran and the hulls as an extra product.
The bran is a healthy snack for our chickens and the hulls make great nesting material.
Since I have it in my nesting areas, they never pooped in there anymore and my eggs stay nice and clean!
I have taken it to the market and for now I am sold out already!!
If you like to try it , please let me know and I will add your name to a list and fill orders as soon as I mill Buckwheat again.
Today is the 1st of August.
Time seems to fly!
On July 22 I had the opportunity to meet with chefs, cooks and managers of health stores from Calgary and Area at the Galimax Chef Tour.
It was a very nice morning and I met with lots of people who showed interest in our flours!
In the meantime , on the farm, they have been busy combining the grass seed.
That means that next week will give us a little break with the field work.
We are thinking about going away for a camping trip but that means that the mill will be closed next week and that I have to reschedule the farmers market from Aug 10 to Aug 17.
If you do need flour next week please feel free to contact me before Saturday Afternoon and I hope to fill your order and arrange shipping into Lethbridge next week.
On Monday Aug 5 I will let you know if we will be closed for sure.