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: Why mill fresh flour at all?
Go to this video to find the answer:
http://www.youtube.com/watch?v=y_GR4nLsLJs&feature=channel_page

Here is another question and an answer about fresh milled bread baking that may be helpful:

When do you know if it has risen the right amount on the first rise?
~ Usually this first one is just time related. It’s the second rise that is more size related while in the pan. Mine rise anywhere from 30-45 minutes the first time. As a note, the second rise is also about that time, but I watch the size as well.

Come back regularly as we add a new question and answer through out the coming weeks!

Best Blessings!

Category: Wheat Information
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2 Responses to “Question and Answer to Fresh Milled Bread Baking”

  1. Marie K Grubbs March 5, 2009 at 3:41 am

    I tried twice to give you names of friends who might be interrested and get the free bread recipes, but it kept coming up with a server error.

  2. dnurkle March 11, 2009 at 5:48 pm

    Thank you for letting us know! Sorry it did not work. We are working on this issue.
    You can still get the free bread recipes if you have permission from three friends – we can add them to the newsletter database and send you your recipes. Email them (as long as they are okay with it) to: millersgrainhouse(at)gmail(dot)com and we will send you the recipes!

    Best Blessings!
    Donna Miller