Flour frenzy, stone-ground division

[EddyTeddyFreddy]

My order from Bob's Red Mill (http://www.bobsredmill.com/) came in today! All kinds of stone-ground specialty flours and meals for me to play with in my bread machine! What did I get? Well, funny you should ask! I got:

Turbinado sugar
Vital wheat gluten flour
Amaranth flour
Brown rice flour
Flaxseed meal
Golden flaxseed meal
Hazelnut flour/meal
Quinoa flour
Spelt flour
Malted barley flour
Whole wheat flour
Soy flour

And a potato bread mix which is even now beginning its journey through my bread machine.

The rest of the goodies are now huddled together in the vegetable drawer of my refrigerator, waiting their turn for my Experiments In Bread-Making. Oh, boy!

[Ashes, Ashes]

Great! Juuust great! I came rushing in here to tell you about how my rye bread using their rye flour didn't taste like deli rye and you didn't even order any. Well, it tasted quite yummy, like graham crackers, only bread.

Also, potato flour ought not to be sustituted, straight, for regular flour. That would have been a costly mistake, lemmee tell ya.

What are you going to make with all of those other flours?

[EddyTeddyFreddy]

I'm not sure what recipe I'll try next. Maybe some basic white bread, but with some of the exotic flours -- the flaxseed, hazelnut, soy, amaranth, etc. -- mixed in to see what they taste like. I make a hellaciously good Anadama bread from scratch using the Betty Crocker Picture Cookbook recipe, now I want to see how a bread machine recipe will compare.