THE ART OF BREAD MAKING is something



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.