Question and Answer to Fresh Milled Bread Baking

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!

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About Donna Miller

Donna Miller is a teacher, author, sought-after speaker and trainer. She has been a both guest and host on internet and broadcast radio talk-shows and in television interviews. She is the hostess of “Your Preparation Station” on Preparedness Radio Network. She and her husband are the Organizers of WNC Preparedness Group in Asheville, NC. She is an Adjunct Instructor for Frontier Christian University. She teaches local classes & ladies retreats for people to learn hands skills. She and her husband are the founders of Millers Grain House and, Your Preparation Station and are on the board of PREPARE Magazine. Joseph and Donna have been happily married for 27 years and have three adult children, and one daughter in-law.

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. 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