Local Wheat and a Love Affair with Bread

In an effort to keep our food as local as possible, Christine and I stopped at Wheat Montana in Three Forks yesterday  -- http://www.wheatmontana.com/ -- to pick up 50 pounds of Montana grown wheat flour for our baking.  Chances are good that we acquired some of the Old Farmer's wheat (which seems sort of silly, maybe we should get a mill).  We had a tough time deciding which type to buy, but settled on some nice fresh unbleached and unbromated natural white flour.  Next trip we will have to add some multi-grain, as well as whole red wheat.  I have never used a real recipe for bread making -- it is one of those spiritual activities that proceeds from an intuitive heart and is based on weather and the mood of the ingredients.  My mother always said that in order to be a good cook, you must love your food.