The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

fresh milled grain

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cjjjdeck's picture

Where to buy wheat berries in the Northeast?

March 15, 2013 - 1:52pm -- cjjjdeck

I am a new member and this is my first post.  This site seems to have great information and the members seem very knowledgeable and are quick to help.

I didn’t find a more recent post of this subject (2009/2010 posting is what I found) and the one I saw didn’t really help much for the Northeast area.  So I figured I’d post it myself.  I apologize if I missed a more recent post on this subject.

loydb's picture
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.

 

JavaGuy's picture

Fresh Milled Flour

February 20, 2009 - 5:55pm -- JavaGuy
Forums: 

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.


 

mbecktel's picture
mbecktel

My history with bread seems to hold steady. The focaccia did not turn out as planned. I milled the flour, mixed it and let it rise. It was a beautiful rise. \The instructions then said to punch down and pat out onto an oiled baking sheet. Did this, and dimpled the top, sprinked on parmesean cheese and a bit of sea salt. Nice looking out of the oven, but TOUGH!

Bob gamely ate some with olive oil and herbs with me. The cement in the gut feeling came back. Not for him. He loves bread in any way shape and form.

Okay, I apparently have trouble with massive amounts of insoluable fiber. As said earlier, I have found whole grain bread to be dry and bitter, so oatmeal was the fiber of choice. No probls with that, but this whole grain stuff...whew

the reason I chose the Nutrigrain mill was that it had a fine setting. Well, fine is still pretty gritty. And tho I did drink lots of water that day, that is not the answer to the problem. I guess I need to work up to it, so for now, I will bake with unbleached white flour, and add some e fresh ground wheat, eventually working up to substantial amounts.

To be honest, I really want to master the yeast thing first. I can give a rip about the jjello thing (gosh my 'puter won't even let me type the word!) but I am so frustrated about the bread baking thing. At least I am in the right place, eh?

Oh, and the dogs love the focaccia.

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