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More Q & A's: Hard, Soft, Red, White – what wheat for what?

April 7, 2009 0 Comments

Greetings! Below is a question from a dear customer who is really excited about learning the value of healthy food storage and milling at home. As I answered the question privately, my thoughts were that many people may be wondering the same thing! So, I wanted to share it with you all! Please feel free [...] Read more
Category: Grain Resource, Question and answers, wheat, wheat and grain, Wheat Information
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Whole Grain left-over blender waffles

April 3, 2009 0 Comments

What to do with the whole grains that are left over? There is an easy to follow recipe that I use and have made a video for you to try the same steps. If we have even just a little left over oatmeal and grits – we don’t throw them away! This recipe makes the [...] Read more
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Question and Answer: Sub bread (hot dog & burger buns too)

March 23, 2009 0 Comments

This question came to me from a dear lady who has just grown leaps and bounds in her knowledge of eating healthy and caring for her family! Hopefully her question and the following answer will help inspire you to ‘think outside the bread-box’ and make more whole wheat breads for many options! Question: ” hi [...] Read more
Category: Grain Resource, organic grains, organic wheat, Question and answers, wheat, wheat and grain, Wheat Information
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Loaf Bread Question and Answers: Split and lopsided

March 16, 2009 0 Comments

Question: “I did it all as the book directed, right down to to the exact ingredients. I used their techniques. It rose nicely. I shaped beautiful loaves. Then, as they rose, they split open and made for an uneven and lopsided loaf. What happened? What might I do if I see it happening again?” Answers: [...] Read more
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Questions and Answers about loaf bread

March 11, 2009 0 Comments

QUESTION: Also when I get it [bread] out of the pan sometimes it is nice on the top but close to the bottom it looks more dense(not as airy) can you tell me why? Did I not wait long enough at the second rise? ?????? ???? ???? ????????????? ANSWER: Two potential reasons: ~ If the [...] Read more
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Or did I let it sit too long or not long enough?

March 3, 2009 0 Comments

A continuation of the previous question…. Or did I let it sit too long or not long enough? Answer: ~ If it sits too long it will actually also sink (without touching) while baking. Remember “double in size” is not relative to the pan The size rise is relative to the dough. It won’t look [...] Read more
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Another question about fresh milled whole wheat bread: The rise, punch and shape

February 26, 2009 0 Comments

Does the dough shrink after you touch it? ????? ??? ?????? ??????????? ????????? ????? ? ??????? ????? ??????? 12 ~ Any time the dough is in the risen state – if you touch it it will flop/shrink. That is why after the first rise, it is punched down (compacted again) and the two finger pounce [...] Read more
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Question and Answer to Fresh Milled Bread Baking

February 23, 2009 2 Comments

For the next few weeks, it is our hope to address some of the questions we get from people who are new to fresh milled bread baking. We have many questions come in every day and we hope to compile a list of FAQs to post here with the answers. The first question is always: [...] Read more
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Whole Grain Breakfast Cookies Recipe

February 10, 2009 0 Comments

The next recipe to go out for this newsletter is: Whole Grain Breakfast Cookies Wholesome and quick out the door is the best benifit to this recipe! Be sure to sign up for the Newsletter! Read more
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Make ahead whole grain muffins

January 26, 2009 0 Comments

If your mornings are as rushed as ours are, there is a way to make a great warm, wholesome, whole grain breakfast without the long prep time. You can even use your own recipe! First simply substitute the flour in your recipe for 100% freshly milled flour. It’s whole grain and provides all the nutrients [...] Read more
Category: grain mill, Mill, organic grains, organic wheat, wheat and grain, Wheat Information
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