The Fresh Loaf

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Just bought Hard White Wheat...now what? :)

Baking for my Famiy's picture
Baking for my Famiy

Just bought Hard White Wheat...now what? :)

I just bought 25 lbs of hard white wheat but have no clue where to go from here! I assume I need a mill or grinder of some sort to grind it into flour? I'm not an amateur baker, just completely 100% amateur to anything but a 5lb bag of flour from the store! :) Soooo, with my hard white wheat...how do I turn it into yummy bread?

Toad.de.b's picture
Toad.de.b

We have been regularly buying 25# bags of HWW as well (Central Milling? It's very good) and mill+bake weekly with it. 

For enriched sandwich pan loaves, we mill it mixed 50:50 with hard red wheat.  For our weekly 100% whole grain naturally leavened miche, we've lately been mixing it 75:25 with hard red.  We find hard white to be pretty flat tasting by itself, so the sharp notes of red wheat are helpful in rounding out a SD breads' overall flavor profile.

But that's just us.  You should certainly try 100% hard white, or at least try it as the sole whole grain in a formula with all or less than 100% whole grain.  You might like the mildness.  Many do, but that probably depends somewhat on the rest of your diet and thus your palette's expectations.

Happy milling and baking.

Tom

barryvabeach's picture
barryvabeach

Yes, you will need a mill or grinder. Do  a search here and you should find plenty of info of different options, and different price points.  

vasiliy's picture
vasiliy

Multiple options for this whole wheat/grain flour once it's milled.  There are many threads on this forum about the mill options.

Can use milled grains in bread or sprout grains, dehydrate and mill into sprouted whole wheat flour.

subfuscpersona's picture
subfuscpersona

you might be interested in this thread which covers milling hard white wheat for bread
http://www.thefreshloaf.com/node/6985/wheat-red-vs-white-spring-vs-winter

Here's a photo of the flour you can mill using a Nutrimill
http://farm3.static.flickr.com/2237/2435560718_cc5884c607.jpg

dobie's picture
dobie

Welcome Baking for my Famiy

Uhhmm, the horse goes in front of the cart.

Don't be offended, just a little humor. But to me, you're doing things a little bass-ackwards. And that's OK, it's just that most folks get the mill first, then the grain.

Yes, you obviously need a mill. There are many on the market and I'm sure that each one has been used by someone here on this forum.

I was in your situation about a year ago. I made my choice based not so much on economics as the reality of my environment. I'm not a 'prepper' per se and even tho I live within a quarter mile of the Power Plant (hey, we're on a harbor, it's not so bad), we lose power quite frequently during the course of a year (I still don't understand how that happens, but it does).

So for me, being able to operate my mill without electricity was an important feature.

Long story short (and this is not my 'official' review, that will come later), I chose the WonderMill Jr. I have been reasonably happy with my $220 purchase.

There are many other, for the most part more costly mills out there (I wouldn't recommend anything cheaper), some of them even having a manual operation option; but at a certain point I felt that as my 'starter' mill, I was only willing to invest so much, until I knew how commited I actually was (in reality) to the whole idea and process.

I can tell you that this is a sturdy machine, with an option to be driven by an electric drill that works quite well (if the power is there) and yet is reasonably efficient when hand operated. Also, believe me when I say grinding a pound of flour manually (let alone 5) is a lot of work, but when you're out of power for a week or two (as often happens here), I love having that option.

If you're willing to go to purely electric in operation, there are some mighty fine (albeit expensive) options out there (of which I know little about, other than envy).

Just my input.

dobie