thatís almost gone by the wayside. Itís very easy to

just pick up a loaf at the local grocery instead of

dissolving yeast and waiting for the bread to rise.

However, some bakers take the art of bread making

to itís fullest by grinding their own wheat, while some

are completely content with purchasing a bread

baking machine and pouring in the ingredients and

pressing start.

Sarah Jones, owner/operator of Bread of Life

Bakery in Pensacola said her family began their

quest of teaching the art of bread baking in 1995.

Jones said her parents started an organization called

EduCare, teaching classes for eager bakers about the

art of grinding wheat, dissolving yeast, kneading

and sculpting loaves and other baked items. Jones

said they printed recipe books and instruction

manuals about how to use freshly ground wheat

instead of bleached, processed fl our. She said their

family opened the bakery in 1999.

Jones said the bakery can order 6 gallon buckets

of wheat for their customers to grind and also can

order wheat mills to process the grains. Th ere are

diff erent types of wheat to consider for baking: hard

red winter, hard red spring, soft red winter, durum,

hard white and soft while. According to EduCare

instruction manuals, red is a heartier, nuttier fl avor

and soft white is for pastries. Soft wheat is the lowest

in protein and red wheat is best used for yeast rising

breads and rolls.

Todayís serious baker has variety of mixers to

choose from when creating whole wheat breads

from scratch, said Jones, although some may want

to knead their dough completely by hand. EduCare

manuals describe hand kneading by learned

experience. Itís typically a ten minute process but

can take longer if the baker is new to the process.