fresh milled grain

October 26, 2011 - 7:11am

loydb

Inspired by GermanFoodie's Sourdough Whole Wheat Crackers I used up some extra starter last night with a batch. I added 1/4 teaspoon caramel color to the dough, rested for 5 hours, and sprinkled with oregano, basil and kosher salt prior to baking. They came out tasty, really crispy and surprisingly sour, and are a way better deal than the 'gourmet' crackers available at the store. The only change I'll make next time is to incorporate the dried herbs into the dough rather than sprinkling on top.

Fresh Milled Flour

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Ingredients

I live near a Harry's Farmers Market that has a small flour mill. It has hard and soft wheat and you basically stick a bag under it and hit the button. It kind of works like a coffee grinder.

I keep thinking about it, but I haven't tried it yet. I could use some advice on using the flour. Should I grind the flour and use it quickly, or can I get a lot and store it for later? Also, should I adjust the recipe for water or add some barley flour for the enzymes? Anything would be helpful.