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Farm Fresh Weekly
Slow fermentation of dough
Kendra: I've been reading up about the concept of "slow fermentation" as perfected by Peter Reinhart, a bread guru. This process includes soaking flour in multiple ways for 24+ hours before mixing, kneading, and baking.
Slow fermentation allows enzymes in the flour to break down starches into sugars before the yeast activates the flour, thus greatly increasing the nutrition and flavor of the end product.
I have found that goods that I bake using this process are also lighter and softer than my previous method. This new way will also allow me to make 100% whole wheat cinnamon rolls. It's been really interesting and I plan to begin working these new items into the sales room starting this week.
Last week's Farm Fresh Weekly
This week we were chided a bit for last week's newsletter. One item talked about obesity and the next item talked about addiction to our cinnamon rolls. So we might not be that consistent but at least we are honest. :)
Stories from the farm
We had most of our cattle on sunflower stalks with volunteer wheat in them for part of the winter. This week we received over an inch of rain and the soil became very saturated. Needless to say the farmer wanted them removed pronto so we spent the day Thursday moving cattle. Not what was planned but we adjusted. Now hopefully it will continue to warm up so our grass here at home continues to grow.
Healthy food for healthy living. Daniel, Ken, and Kendra
JaKo, Inc.
6003 E. Eales Rd
Hutchinson, KS 67501
www.jakoinc.com
620.663.1470
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