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.

vasiliy's picture

Retsel stones get glazy

August 21, 2015 - 7:24pm -- vasiliy

Hi all,

I recently purchased a used Retsel (I believe it's MillMaster) with stones.  A very exciting event since I've been baking for about a year now and grinding my own flour is very appealing. However, when I try to use the grinder, after about 10-15 minutes of running it stops grinding.  When I eventually remove the outer stone to clean it, I see that the stones are glazed.  I use Montana's Prairie Gold and Bronze Chief hard wheat.

Greggy_bread's picture

Good granary seed mix suggestions?

August 4, 2015 - 10:59pm -- Greggy_bread

I'm looking to make my own granary seed mix for my bread and was wondering if anybody had some good recommendations on what kind of seeds/berries to put in?

Currently using a mixture of: flax seeds, white & black sesame, sunflower seeds & sometimes pumpkin.

Does anybody have additional recommendations for what to put in/replace some of the milder seeds with? I'm looking for something that will bring a lot of flavour. I heard wheat berries and rye berries can be used but I've never got my hands on them so I don't know whether they'd require a soaking etc.

leighannh2's picture

KitchenAid grain mill help

August 3, 2015 - 8:18pm -- leighannh2

Hi everyone, I kept referring to this forum so I finally joined.

My husband was given several 5 gallon buckets of wheat (in long-term storage packaging) and I have been trying to perfect my baking using fresh ground 100% whole wheat.  I tried the KitchenAid, and had a lot of problems getting the loaf to rise, and through a lot of trial and error, I learned to bake a rustic loaf that tasted good but crumbled apart too easily, even after running the flour through 3 times.  I also tried to make pancakes with the flour, and they turned out more like cornbread.

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?

Thanks!

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?

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