How do I substitute Home-milled flour for "all-purpose" flour?
I have some recipies for bread that I use, and they are fine, but already are written with fresh milled flour in mind.
Looking at recipes for cookies, cakes, muffins, etc....
Does anyone know the way to do it with fresh milled flour instead of all purpose flour and have them turn out well, even "great"?
i HAVE searched with the search feature... and sooo many of the posts just look like greek to me ("chemical leavening" to get dome tope on muffins.... i have NO idea what "chemical leavening" is!!!)
Sorry to bother anyone...