DU bread makers - I need advice on my bread

[Nac Mac Feegle]

20. That's good

I had some problems when starting back up again after a long hiatus. My flour was stale and tasted off.

I recently discovered Blue Bird flour, from Cortez Mills in Colorado. It's a tradition in the Four Corners area. And darn good flour, to boot. It's the only one that still comes in cloth bags.

I've been experimenting with the sponge method to improve flavor, the last couple weeks, It really makes a wonderful tasting bread.

I use the stand mixer to do the kneading. My shoulder wouldn't hold up to manual kneading too well. I have a Kitchenaid that does the trick quite nicely.

I prefer to bloom the yeast before use: warm water (not to exceed 107 F), yeast, and sugar together in a bowl for at least 10 minutes to get their party started. Then in with the rest of the ingredients as called for.

When I'm home, I'll post my formulas to share. There's nothing like fresh homemade bread in terms of taste, smell and satisfaction of the spirit.