The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

New Nurtimill, flour measurments

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rpryor's picture
rpryor

New Nurtimill, flour measurments

I just received a Nutrimill, and have been been using it for the past two weeks.  I've read that freshly milled flour absorbs MORE liquid than store-bought.  However, it seems like the opposite thing is happening to me!  For some reason, it seems like my dough is much stickier than usual, and I end up adding more flour.  I've used the recipes before (from Reinhart's Whole Grains book.)


The only thing that I can think of is that I'm using the flour right after milling it, without giving it a chance to "settle."  Therefore, it almost feels like I'm using sifted flour.  Does this make sense?  


I'm a beginner (although I'm coming to think I might always feel like a beginner at this!) so any suggestions are welcome!

LeadDog's picture
LeadDog

Do you use a scale?  That is the only way that you will know you are comparing the same hydrations.  My fresh milled really does absorb more water.

janij's picture
janij

I find that they fresh flour takes longer to absorb the water.  If you let it sit a little while, like an autolayse it will help.  But you also need a scale.  Weighting the flour is the only way to know for sure.

OldDoughNut's picture
OldDoughNut

Yes, fresh-milled is "fluffier", more like sifted flour.


Been there, got a scale!  Good luck & Have fun!


 

carolcw's picture
carolcw

I have a Nutrimill and have been grinding grain and baking whole grain bread with it for several years.  I did not have a scale in the beginning but got a cookbook with the mill from the lady who sold the mill to me.  She uses the equivalent of 2/3 C grain for every cup flour used in a recipe and cautions not to measure after milling.  She also says use a scant cup of grain as opposed to a heaping cup of grain.  I have only weighed my grain a couple of times in new recipes but have had great results using this equivalent for the last three years with everything from breads to waffles to muffins to cookies to cupcakes to piecrust.  For my two pound multigrain loaf I always mill 3 scant cups of the several grains I use and it is always perfect. 


Weighing is great but it isn't the only way to achieve great results if you don't have a scale or are not good at converting the cups to grams. 


I hope this is helpful on some level.

carolcw's picture
carolcw

We were all new at this at one time and thanks to TFL we crawl our way into confidence in one area and then are new in another. 


I forgot to say earlier that I bake right after milling also with that "fluffy" grain and I haven't found it to absorb differently.  I use 1 1/2 C. water and 1/3 C. of both oil and honey for my 2 lb. loaf of whole grain bread.  I only adjust the water slightly if it is a very humid day.  I can tell by the feel if it needs more water and you will be able to also after a 1/2 dozen or so loaves of bread.  Oh! That is the amount of liquid for the scant 3 cups of grain I mill for my two pound loaf.