Originally published June 21 2005
Miller who grounds his own flour makes bread with "soul, integrity"
by Mike Adams, the Health Ranger, NaturalNews Editor
ChicoER.com reports California baker Dave Miller grinds his own whole-grain flour and bakes his bread in a wood-fired brick oven, a process his customers prefer, saying his bread has "soul and integrity."
YANKEE HILL Dave Miller is a miller.
He owns an Austrian-made stone mill, which grinds grain into the finely textured flour he uses in his bread.
Jutting off from one side of the bakehouse is the heart of the operation, a wood-fired brick oven with an 8- by 6-foot baking chamber.
Its furnishings include cabinets full of shelves and racks full of trays, a rotund mixer that rests on the floor, a table for mixing and shaping the dough and a set of trays with long handles, called peels.
Miller warns his visitors to step aside as he gets ready to use one of the peels to load his bread into the oven.
It takes about 25 minutes for the bread to bake.
But it takes as long as 25 hours to fire the oven and let it cool down enough to reach baking temperature a mere 600 degrees for bread.
He said his customers also claim the freshness of his flour makes a difference to them.
"I haven't been able to come across any studies that show fresh flour is better than flour that has aged for a couple of weeks.
Miller believes fresh flour isn't as crucial for bakers who, following French and Italian traditions, use white flour.
But Miller uses only whole grain flour, made from rye and several varieties of wheat, including kamut and spelt.
I just have a feeling that there has to be something good about that."
Although he has been a baker for more than 20 years, Miller said whole grains didn't come into his life until the late 1980s.
For several years, he owned and operated a bakery in Chico called Wunderbrot.
He sells his products at the Saturday Farmers Market and to Chico Natural Foods and S & S Organic Produce and Natural Foods.
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