The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

Grains and milling

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If you are into milling at home, this is the place for you.

debunix's picture

Recipe to test heirloom wheat?

July 19, 2015 - 1:29pm -- debunix

I just got some locally grown heirloom wheat from the Hollywood Farmers Market:  Sonora Gold is a pale soft wheat; Glenn is a deep red hard winter wheat; and Triple Four is supposed to be an in-between 'all purpose' sort.

I'd like to bake something very simple with these wheats to compare their flavor to my commodity organic white wheat berries (hard and soft) that I get from the local co-op. 

What would you make to test the flavor more than the gluten/baking properties of the wheat? 

improbablepantry's picture

Home milled WW flour -- should I wait some time before using it for bread?

June 22, 2015 - 7:00pm -- improbablepantry

I've been milling my flour at home for a few months (mostly red fife wheat) to excellent result with sourdough starter.  I was telling an acquaintance about my experience, and he suggested that he'd heard that you should not use fresh milled flour right away, but should wait some (unspecified) length of time and it would be "better".  I've been pretty happy with what I've been doing, but "better" would always be better!

Anyone have any experience with experimenting before I dive in?


cheekygeek's picture

Newbie milling -> bread recipe conversion necessary?

June 3, 2015 - 8:01am -- cheekygeek

This question will be the equivalent of a catastrophic wardrobe malfunction in revealing my newbieness, but...

Milling wheat results in TRUE whole wheat flour. So how does one use it in the recipes that are out there (for example, books like "Flour Water Salt Yeast")? I've noticed that many recipes that call for whole wheat flour only use it as a percentage of the wheat "bill". Is that how people use it, or are there recipes that use 100% milled wheat?

prpltrmpt's picture

Marias River Farm - Quality?

May 26, 2015 - 11:06am -- prpltrmpt


Does anyone know about the wheat from Marias River Farm? They have a small web presence and their website says they are 5th generation wheat farmers...

At 25 lb for $30 for Dark Northern Spring (Hard Red) Wheat berries, it seems like a pretty good deal, and they said "chemical-free" grains, but I emailed to ask about what exactly that means and how they deal with pests/insects.

breadalchemist2's picture

Popcorn Flour

May 8, 2015 - 2:48pm -- breadalchemist2

Hello everybody. 

Longtime lurker here. Thanks for all the help. 

Has anyone made popcorn flour? I'm talking about flour made from popped popcorn, not cornmeal made from unpopped popcorn. 

If so, what was the equipment you used? 

I've made it in small quantities using a food processor, and want to be able to make larger quantities. I'm willing to invest in a grain mill attachment to a kitchenaid, or even a nutrimill, but need to know that it will work beforehand. 

Any help would be much much appreciated!

DanielCoffey's picture

Motor type for grain mill?

April 25, 2015 - 2:35pm -- DanielCoffey

I am planning ahead for when I motorise a Diamant grain mill and I would appreciate some clarification on the two main Capacitor categories that are offered for the sort of motors we would commonly use.

I have narrowed my search down to (probably) 0.5HP single phase, 4 pole for the Diamant (they advise  0.5HP as a minimum) but have the choice of permanent capacitor or cap start/cap run and I don't know which is advised for grain mills.

dobie's picture

Are sprouted flours diastatic?

April 17, 2015 - 1:35pm -- dobie

Aren't sprouted flours essentially diastatic malt (grain sprouted, dried under 110F and ground)?

I've always heard you should use diastatic malt in very small percentages (0.1 - 0.5) due to the effects of the enzymes on gluten structure (or have I held on to bad information?).

If sprouted flours are not diastatic malt, how so? Are they dried at higher temperatures that would kill the enzymes? I have heard some claim that they are not. Or is something else at play?

All insights welcome.



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