The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

Grains and milling

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

Jacob Lockcuff's picture

Diastatic Malt Powder

February 1, 2017 - 12:06pm -- Jacob Lockcuff
Forums: 
Grains and milling

Hello! I've found a few sourdough bread recipes that require small amounts of diastatic malt powder. I have hard red wheat berries and a Nutrimill electric grain mill, so I thought about attempting to make some! Now, I've read not to heat it above 104 degrees F, but wouldn't grinding heat it up more than that? My mill advertises to keep flour at around 118 degrees F, so would I be able to grind up the sprouted grain and not worry about it killing the enzymes?

Any help is highly appreciated!

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scudsucker's picture

Separating meal into flour

January 31, 2017 - 12:36am -- scudsucker
Forums: 
Grains and milling

Hi.

I have recently started volunteering at Mostert's Mill, the only working traditional windmill in Africa.

I would like to separate the meal produced by the mill into the various flour types (bread, cake etc)- is it as simple as just sifting it through sieves with a smaller and smaller grid?

So I would take the meal, and sift that through a coarse sieve. That would give me "brown" bread flour (and bran)

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VonildaBakesBread's picture

Newbie about old wheat berries

January 21, 2017 - 2:15am -- VonildaBakesBread
Forums: 
Grains and milling

I purchased some fairly old wheat berries several years ago, and they have been sitting under my counter or out in the garage since then (in a food-safe white bucket). The garage is heated, but we keep it set to 60 degrees out there. Do I need to dump the whole bunch? Give it a try? Can I get some advice for storage? Buy only as much as I need for a couple weeks at a time? (But it's cheaper to buy online in greater quantity, right?)  Thanks in advance!!

 

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krippen.knittle's picture

Home milled A/P flour?

January 8, 2017 - 9:50pm -- krippen.knittle
Forums: 
Grains and milling

I have Prairie Gold, hard Spring red, hard spring white, and soft white wheat berries. I know that soft white is best for pastry or cake, but is there a combination that can render the equivalent of all purpose flour? I know that sifting the bran out of the hard wheats will soften somewhat the textureand flavor, but won't affect protein content, which is what is most important in figuring which flour to use.

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TopBun's picture

Mill sprouted wheat immediately, or wait until needed?

January 6, 2017 - 9:43am -- TopBun
Forums: 
Grains and milling

I've recently started sprouting wheat and drying it in my dehydrator (with excellent results for flavor!) I have a grain mill to make the sprouted wheat flour, and I bake bread with 100% whole wheat.

Thus far I am storing the sprouted & dried berries until I'm ready to make bread, then mill as just much as I need for that bake. Is it better to do this, or to mill all the sprouted berries into flour immediately and store them for future use (within a few weeks)? Does it matter?

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kshedd21's picture

Advice on Mills

December 21, 2016 - 7:25pm -- kshedd21
Forums: 
Grains and milling

Hello all, I'm new to the forum and could use some advice on purchasing the right mill.  Would anyone recommend the Diamant grain mill?  I bake about thirty-fifty loaves three times per week, so that would take a lot of grinding.  Has anyone hooked a motor up to the fly-wheel of their mill to speed the process?  Thanks, Kyle 

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