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Thread: From Coffee Roasting to Bread Baking

  1. #1
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    From Coffee Roasting to Bread Baking

    Gene Cafe Coffee Roaster $850 - Free Beans Free Freight
    I have recently begun the sourdough bread making journey. It is a lot of fun.
    Milling my own flour is next on the list.
    I was wondering if an old spare coffee grinder (not the one used for my morning cup) will do the trick or is it going to kill it quickly?
    I'm talking about 500g at a time.
    Has anyone tried?

    Also, there are numerous blogs and websites out there on breadmaking, but I was wondering if there were any in a similar vein to CoffeeSnobs.
    Local (to Australia), lots of useful information, good advice, generally well mannered posters, a GrainBay?
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  2. #2
    Mal Dimal's Avatar
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    A coffee grinder is NOT a flour mill and you will eventually destroy it.

    Mal.
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  3. #3
    Senior Member trentski's Avatar
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    You would want to wash it thoroughly and be very patient as a small coffee grinder can generally only be run for 2 minutes on and 10 minutes off, a cheapy even less

  4. #4
    Super Moderator Javaphile's Avatar
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    Can't help you with a forum suggestion but I've probably got a few recipes that might interest you. Hhhhmmmm.....Sourdough pancakes! YUM!

    Warning! Having a good active sourdough starter around can be hazardous to ones diet!


    Java "Sourdough rocks!!" phile
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  5. #5
    eg
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    sourdough pancakes recipe

    Hi Javaphile

    I'd like a copy of your sourdough pancakes recipe if you're sharing; send some pancakes while you're at it

    Evan.

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    Sourdough is yum. No forums that I know of unfortunately.
    One of my favourite bloggers is fig jam and lime cordial. I use a retarded dough method that fits into my work and family schedule well and mainly make white, rye and fruit bread with pizza and pancakes every now and then. Can send recipes too if you want.
    John

  7. #7
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    Making good sourdough bread from home milled flour is not a walk in the park for someone new to sourdough. As home milled flour still contains all the bran and oil the dough will not be as light and Hole y as what you can get with commercial milled flour. Even commercial whole meal flour is nothing like home milled flour as its really only white flour with specific sized bits of bran added back in.

    Making bread from home mill s really quite involved and it takes good timing and management not to end up with a brick. That said.. It's way healthier make your own flour and very rewarding.

    My advice is to stick to good bread flour until you are expert at managing your sourdough and getting consistently excellent loaves. Once you're there then slowly start replacing a portion of your flour with home milled. Start at 20% and work your way up.

    I definitely would not bother with a coffee grinder. You can get purpose built stone mill fairly cheap (around 500)

    As far as forums go I have found "The Fresh Loaf" to be a great source of information
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  8. #8
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    Here is some of mine...

    The dark one is 100% Home milled Spelt loaf.

    The others are varying proportions from all white to about 30% home mill and rye
    Attached Images Attached Images
    ajayro57, Dimal, Javaphile and 5 others like this.

  9. #9
    Mal Dimal's Avatar
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    Wonderful looking bread S_c...

    Mal.

  10. #10
    Super Moderator Javaphile's Avatar
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    Not only are these great 'cakes but they're quick and easy to make and are also a great way to use up a lot of starter if your batch has gotten out of hand. I figure y'all are smart enough to do the conversions yourself so I won't bother to do them for you.

    2 Cups sourdough starter @ room temperature
    1/4 Cup olive oil (I've used other oils as well but Olive Oil seems to work the best.)
    1 egg (2 works as well if you want the extra protein/richness)
    2 tablespoons granulated sugar
    1/2 teaspoon salt
    1 teaspoon baking soda
    1 tablespoon warm water

    Combine the sourdough starter, oil, egg, sugar, and salt in a bowl mix well and set aside.

    In a separate bowl dilute the baking soda in the warm water and set aside.

    Warm up your griddle with a bit of grease/oil in it until fairly hot.

    Just as your griddle is reaching temp *gently* fold the baking soda/water mixture into the batter. Do not beat! Your batter will start lightly foaming. Let the mixture sit and bubble and foam for a minute or two before using.

    Pour ~1/2 Cup of the batter onto the hot griddle per 'cake and cook the 'cakes 1 to 2 minutes on each side or until golden brown and bubbly.

    Remove from heat and dive into heaven! Serving with your favorite topping(s).

    My preferred griddle is a large electric one so I can cook all the batter in a single go. You want to cook the pancakes while the baking soda is still working so they cook up nice and fluffy.

    As with most pancake recipes you can add your favorite fruit/berries to the batter, adding them just prior to putting in the water/baking soda mix, sprinkling them onto the pancakes just prior to flipping, or as a topping when they're done cooking.

    These 'cakes are deadly delicious! While I will occasionally make them with seasonal fruit/berries my favorite way is just plain with butter and Maple Syrup over them. *Swoon*

    Edited in later I suppose I should add that I've made these with 3 different starter bases:

    • Unbleached Flour
    • All Purpose Flour
    • Whole Wheat Flour

    They all worked excellently.


    Java "Best 'cakes EVER!" phile
    Last edited by Javaphile; 20th July 2016 at 02:28 AM. Reason: Added Info
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  11. #11
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    Quote Originally Posted by Dimal View Post
    A coffee grinder is NOT a flour mill and you will eventually destroy it.
    Pretty much what I expected.
    I was hoping to use it to give me some practice baking with home milled flour while I researched proper flour mills.
    But will give it a miss.
    Taan

  12. #12
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    Quote Originally Posted by Javaphile View Post
    Not only are these great 'cakes but they're quick and easy to make and are also a great way to use up a lot of starter if your batch has gotten out of hand.
    Will be trying these on the weekend.
    Yum!!

  13. #13
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    Quote Originally Posted by Sink_cut View Post
    Making good sourdough bread from home milled flour is not a walk in the park for someone new to sourdough. As home milled flour still contains all the bran and oil the dough will not be as light and Hole y as what you can get with commercial milled flour. Even commercial whole meal flour is nothing like home milled flour as its really only white flour with specific sized bits of bran added back in.

    Making bread from home mill s really quite involved and it takes good timing and management not to end up with a brick. That said.. It's way healthier make your own flour and very rewarding.

    My advice is to stick to good bread flour until you are expert at managing your sourdough and getting consistently excellent loaves. Once you're there then slowly start replacing a portion of your flour with home milled. Start at 20% and work your way up.

    I definitely would not bother with a coffee grinder. You can get purpose built stone mill fairly cheap (around 500)

    As far as forums go I have found "The Fresh Loaf" to be a great source of information
    Thanks Sink_cut. The challenge is part of the fun.
    Lovely looking bread. Do you cook all your bread in a Webber??

  14. #14
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    Quote Originally Posted by Sink_cut View Post
    Here is some of mine...

    The dark one is 100% Home milled Spelt loaf.

    The others are varying proportions from all white to about 30% home mill and rye
    Great looking loaves!

  15. #15
    eg
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    Hi J&C

    l'd love the recipes. What's the worst that can happen? They just sit with the rest of the recipes until we run out of ideas.

    Javaphile, I agree that "Warning! Having a good active sourdough starter around can be hazardous to ones diet!" & thanks for the 'cake recipe. I "made" sdough pancakes that tasted great, but were quite dense & would have made great frisbees if they didn't taste good.

    Evan.

  16. #16
    Senior Member trentski's Avatar
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    Quote Originally Posted by saeco_user View Post
    Thanks Sink_cut. The challenge is part of the fun.
    Lovely looking bread. Do you cook all your bread in a Webber??
    Agree looks delicious.

    That's a Japanese kamado there not a Weber. Much more temp stable and slightly damper environment than a weber, I can run mine at 100 degrees c for 8 hours without touching it, better than my oven.
    Bread cooked over charcoal is fantastic.
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  17. #17
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    Quote Originally Posted by trentski View Post

    That's a Japanese kamado there not a Weber.
    Spot on

    I won't bake my precious sourdough babies in the oven any more... It's just a let down after the charcoal. THe Komado adds another layer of complexity to the flavour and the most delicious crust.. Once I even threw some hickory in just before the bread. But that was just over the top and a bit creepy tasting for me.

    Again, it was another leaning curve to use it a few ended up in the bin on the way....

  18. #18
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    Made Javaphile's sourdough pancakes this morning. Went down very well with the family.
    Topped with butter and maple syrup. May become the regular Sunday breakfast.

  19. #19
    Super Moderator Javaphile's Avatar
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    Glad you enjoyed them!


    Java "Good stuff!" phile
    Toys! I must have new toys!!!



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