Tag Archives: freshly milled

Why do I mill grains at home? Part #2


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If you already read Part One of this tip, then you may or may not have peaked the curiosity of former nay-sayers. You may still need more explanation for why you are thinking of or currently milling at home. After all, inquiring minds want to know. The second tip to answering the questions of why […] Read more

TIPS TO REMEMBER WHEN USING FRESHLY GROUND GRAINS: #1


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1. Rainy weather will have some effect on your bread rising. The moisture gets trapped more easily in the wheat or grain that has just been ‘cracked’ by milling. It’s more susceptible to absorbing moisture than dead flour that has sat on a shelf for months. So you may need to slightly adjust the water […] Read more

Basic Whole Wheat Bread: More than loaf bread


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You can stretch your budget and your menu with the one basic bread recipe that we send out with every newsletter. "How?" - you may ask. Simply look at the lump of dough differently. The Basic "Fool Proof" Bread Recipe we send out second in our newsletter series can be shaped into: ~ Burger Buns […] Read more

Milling pastry flour at home to eat more whole grains.


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A word about the 'pastry flour' from fresh milled grains. You can mill pastry flour from soft wheat (vs. the hard wheat that make good loaf bread) but it will not be silky smooth like bagged flour because the hulls (aka: bran., fiber) are not separated. You could sift it to get some of them […] Read more