The biggest difference with this loaf -- other than its poofiness and the uncommon strength it took to open the poof-sealed lid -- was the inaugural use of pure, freshly ground whole wheat flour. Flour we watched being ground right before our eyes from little grains of wheat. Flour ground using water power from a river and flume and stuff.
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| Our flour source. Aka "It's hard to take a bad photo here" |
I guess the moral of this story is: Great-grandma didn't have enriched flour so great-grandma probably didn't use a bread machine either.
At least we know enough not to top it with "I Can't Believe It's Not Butter"...
And by the way, it tastes heavenly.
3 comments:
Wow, that's a beautiful mill, where is that?
It is in north Clark County. It's called the Cedar Creek Grist Mill. We had never been there before but had heard about it from friends. Totally worth the field trip!
http://www.cedarcreekgristmill.com/
I love getting the fresh-ground flour from Cedar Creek Grist Mill! It makes the most heavenly pancakes also... :)
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