I am new to bread baking and am looking for a fresh flour source. Does anyone know of a mill in the Boston area? Also, when using sprouted flour, are any adjustments to a standard flour recipe required?
Hi, I agree with the suggestion to use sprouted flour. I didn't know all that about how well it keeps.
I can't afford to buy already sprouted flour so I do it myself. I get wheat berries and spelt berries from WheatMontana. I sprout them then dehydrate them. Store then in fridg and grind them as needed.
I can order 25lb bags from my local health food store through Rainbow Natural Foods for about $25. I am part of the buyers club. Check the WheatMontana website to see who is distributing their products to your area. I get the Prarie Gold Hard Spring Wheat berries (I think) and spelt.
I am a novice baker who decided to bypass commerical flour and start with the wheat grains. The science of sprouting makes sense to me and I want to make 100% whole wheat breads. By using sprouted flour, dispite the fact that I am a total baking novice, I am getting amazing results! I mean really amazing. I was failing miserably to bake a 100% whole wheat sandwhich loaf - they were bitter and dense. More like bricks than bread. After reading about how aweful store bought flour is I decided to embark on the journey of sprouting/dehydrateing then grinding the grains as I need into lovely flour using my Family Grain Mill that I got online. It works great. And the Prarie Gold mixed with Spelt is just the best! I get wonderful crusts!
I am following Peter Reinharts Whole Grains bread book. I am dissappointed that it does not mention sprouted flours at all. Other than that I highly recommend his book. I just substitute pound for pound but I weight in grams not measure in cups. The techniques are very powerful!
I can give your further instructions as to how to sprout and dehydrate the grains, then grind them into flour. jaquith123@hotmail.com
Hi, I agree with the suggestion to use sprouted flour. I didn't know all that about how well it keeps.
I can't afford to buy already sprouted flour so I do it myself. I get wheat berries and spelt berries from WheatMontana. I sprout them then dehydrate them. Store then in fridg and grind them as needed.
I can order 25lb bags from my local health food store through Rainbow Natural Foods for about $25. I am part of the buyers club. Check the WheatMontana website to see who is distributing their products to your area. I get the Prarie Gold Hard Spring Wheat berries (I think) and spelt.
I am a novice baker who decided to bypass commerical flour and start with the wheat grains. The science of sprouting makes sense to me and I want to make 100% whole wheat breads. By using sprouted flour, dispite the fact that I am a total baking novice, I am getting amazing results! I mean really amazing. I was failing miserably to bake a 100% whole wheat sandwhich loaf - they were bitter and dense. More like bricks than bread. After reading about how aweful store bought flour is I decided to embark on the journey of sprouting/dehydrateing then grinding the grains as I need into lovely flour using my Family Grain Mill that I got online. It works great. And the Prarie Gold mixed with Spelt is just the best! I get wonderful crusts!
I am following Peter Reinharts Whole Grains bread book. I am dissappointed that it does not mention sprouted flours at all. Other than that I highly recommend his book. I just substitute pound for pound but I weight in grams not measure in cups. The techniques are very powerful!
I can give your further instructions as to how to sprout and dehydrate the grains, then grind them into flour. jaquith123@hotmail.com
Good luck! Valerie
We grow certified organic grains and also sell sprouted flours. You can use them cup for cup as you would other flours.
www.organicwheatproducts.com