Comments on: How to Read a Bread Bag: Searching for Whole Grains

By: Weekly Roundup #2

Weekly Roundup #2 — Sat, 20 Feb 2010 06:27:54 +0000

[...] How to Read a Bread Bag: Searching for Whole Grains @ Kitchen Stewardship [...]

By: Lawanna

Lawanna — Mon, 15 Feb 2010 18:00:08 +0000

Cool! I’m putting you in my reader so I don’t miss any of your new posts. Thanks for sharing!

By: Katie

Katie — Mon, 15 Feb 2010 10:51:52 +0000

Lawanna,
I’m right in the middle of a grains series, actually, and will be recommending making one’s own bread and grinding grains in the next few weeks, along with sourdough and soaking or sprouting grains.

Thanks!
Katie

By: Lawanna

Lawanna — Sun, 14 Feb 2010 18:01:13 +0000

Just saw your blog from a link from Tip Junkie, so I don’t know if you’ve covered this or not….but have you tried making your own bread? Once I got in the hang of it, it’s not a big deal. I use a bread machine and have been making whole wheat bread (from wheat I’ve ground) nearly daily. http://moneysavinghabits.com/2009/09/22/back-to-school-lunches-bread/
Lawanna´s last blog ..Dinner: Crockpot Garlic Chicken

By: aparna

aparna — Thu, 11 Feb 2010 14:29:28 +0000

i just saw ur topic on tipjunkie ,i wanted to read ur views bcos
thats the problem i face whenever i goto the grocery store to buy bread ,u enlightened me what to buy and what not to ,thanxs a lot .
iam going to follow the labels whenever i buy bread

By: Katie

Katie — Sat, 28 Nov 2009 04:09:41 +0000

Gail,
How sad. That’s unbelievable that you you can’t even find good whole wheat anymore. Maybe make your own bread? I’m working on learning that art, and I’m pondering a grain mill for Christmas. I’m not sure if I’m quite ready to take THAT plunge, but I’m getting close! Try a health foods store – they have to have quality whole grain breads there.
Good luck!
Katie

By: Gail

Gail — Thu, 26 Nov 2009 21:05:01 +0000

I live in Ottawa, Canada, and, as a diabetic, have used a “stone ground 100% whole wheat” bread since I was diagnosed. It is recommended by the (Canadian) author in the GI DIET. When I couldn’t find it on any shelves, I contacted the company (Dempster’s) to find out it was discontinued because there was not the demand.

By: Jen

Jen — Sat, 27 Jun 2009 20:51:00 +0000

Hi Katie. I have a wonderful sourdough starter that I made using this method:

http://www.sourdoughhome.com/startermyway.html

It’s a great sourdough site with a ton of information.

This method uses only 1/4 cup filtered water, and 3/8 cup whole wheat flour. You do throw away 1/2, and feed every 12 hours to start it though. I occasionally missed a feeding with no issues, but tried to be good in the beginning. After 30 days you can refrigerate it, and feed minimally unless you plan to use it.

I have had no problems or issues with this method, and it smells wonderful (not stinky)!

Good luck!

By: Katie

Katie — Mon, 22 Jun 2009 02:30:20 +0000

50 cents! That’s awesome for whole grain bread. Woo hoo!

I don’t know about the raisin extract for sure, but it doesn’t sound like an ingredient I would worry about. Color is def. a good theory. I’ve seen it in many a bread ingredient list. At least raisins are close to the earth!

By: karen

karen — Fri, 19 Jun 2009 17:17:21 +0000

I usually buy bread at a local bakery (Alpine Valley if you live in PHX, AZ), the day old loaves (with only 7 ingred, all of which are currently in my kitchen) are 50 cents!! I just can’t justify heating the oven for those prices.

However, I’ve also been frequenting the Hostess Outlet. Why does Orowheat bread (no HFCS, mostly good ingred) have raisin extract? Is it just for color?