6 Things I Wish I Knew When I Started Milling | Home Milling 101 Series Episode 4 | Baking Tips
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- Опубликовано: 26 окт 2023
- New to milling your grains and baking bread? Want some advice from someone who knows a thing or two because she's seen a thing or two?
In this video I'm going to give you 6 bits of advice when it comes to milling your own grains plus a bonus tip!
//This is Episode 4 of our Home Milling 101 Series. To see the rest of this series watch here: • Real Bread/Home Millin...
//5 Things I Wish I knew When I Started Milling video (original): • 5 Things I Wish I Knew...
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I spent YEARS learning to make sourdough, including 1-2 years working on it with fresh-milled flour (using my high-speed blender). I NEVER made yeasted bread. I was just obsessed with sourdough. FINALLY I found a way that worked for me, well, every time (and that was just a month or two ago!) I was SO elated! But then my housemate noticed that the ONE time I made yeasted bread for her she had experienced a healing right after THAT bread. (Being able to walk around the house WITHOUT a walker for the first time in over a year.) And THEN ( made some yeasted bread again after I did something stupid and almost killed my starter "experimenting" with leaving my starter out for 14 hours WITHOUT feeding. Since it took me days to reactivate my starter and we had run out of bread, I made YEASTED bread for the second time. And she had a breakthrough sign AGAIN. I say "sign" because even though she continues to be able to walk around the house without her walker, the new sign did not continue like that did. (It normally takes her many minutes after sitting up in bed to be able to stand up; but after the second time I made the yeasted bread she had a morning where she could get up right away!) One thing *I* have noticed is that since I have been baking only yeasted bread for about or nearly a month now, her whole attitude has become hopeful. I have lived in the same house with her for nearly 7 years and being hopeful for her has been just NOT happening. Today even her sister who lives here in town mentioned how cheerful she sounded. Every little thing with her it's a big deal, because she had been going downhill FAST.
And here's the funniest thing: I still LIKE sourdough bread, but the whole grain sourdough never tasted the way I was wanting (which is to be like the fake flour sourdough I had known when I still ate fake bread). And the YEASTED bread -- now that I let go of my obsession with sourdough -- tastes SUPER yummy to me! On top of that, it is SO much quicker to make. And I don't know for sure, but it makes sense to me that the healthier of the two breads (at least for non-wheat-sensitive people, which we know are NOT as many as THINK they are) is the YEASTED simply for the FACT that I can mill the grain and have bread in just a FEW HOURS -- whereas when I finally got my sourdough to the best that it could be (at least for me) with fresh-milled grain took 48 to 54 to 72 HOURS (including 8-10 hours fridge time) to make and being uncooked all that time, I'll bet it was losing nearly all of the nutrients that get lost when flour is not used very soon after baking [CORRECTION: after MILLING, not baking].
All in all, I now CELEBRATE the day I let go of the sourdough (though I surely will make it again once in a blue moon). I LOVE my "new" bread -- and I am going to experiment with adding a cup of active starter to my YEASTED bread mostly just for the flavor and NOT to go through the long sourdough process.
Felicia, you have been a GREAT help to me. I was even going to join your paid thing that is $5 a month, but every software you use (even for your free ebook) leaves me in the dust and confused because it's technology with which I am totally unfamiliar. I'm not asking you to change. It's obviously working for you and many of your fans and compatriots. Just wanted you to know I would be there if I could -- and I'm just so appreciative of your RUclips channel and want to thank you again! May our wonderful Lord of Lords bless you and yours greatly! -- Michele
P.S. One other thing I just recently heard on a testimony is that one woman's husband felt NO healing with the freshly milled homemade bread until he stopped always toasting his bread. So we are going with room temperature or warmed but not toasting the bread. At first my housemate was hesitant, thinking she would not like it anymore if it was not toasted. But once she tried it non-toasted she discovered she likes it untoasted BETTER. (The actual flavor of the bread comes through a lot stronger.)
Incredible
I have a huge back story so I’ll spare you… however, I started milling a few weeks ago and my super picky hubby, who is in love with Lil Debbie (she’s a tramp btw) has loved EVERYTHING!! I got into it because of a friend who mentioned ancient grains and that it may be tolerable for me and my 84yr old total bed pt mother with serious gi issues. I hit the door running! Bought a Vitamix for oily seeds, Nutrimill Harvest an Ankarsrum & $300 worth of wheats (including ancients) all in one week!!! Binged yours, Kara’s and Mrs Sue’s vids and have not looked back!!! 😂😅😅😅 It’s been awesome to get to eat all the things, not gain weight back I had struggled to loose, not be super sick from eating even “organics” from the store, etc. THANK YOU!!! 💚Mimsy
Wow! So glad you have started your milling journey and way to jump in with both feet! 😀
Lol my husband has a Big Deborah shirt ( he had to give up the lil Debbie’s He’s diabetic . And I did the exact same thing as you . I went on a shopping frenzy to get my Nutra Mill & grains , the first thing I made were the chocolate chip cookies and they are absolutely amazing 🥰
I started a sourdough starter a few months ago and made such amazing bread, then I found out how milling fresh grains was so healthy and transitioned into that. My sourdough bread did great. I've learned a few tricks. I sift the flour and set the germ and bran aside and soak with scalding water for one hour while my dough rests and soaks up the water. Then I introduced the bran and germ plus the salt back into the dough and kneed everything together. It turns out light and amazing!
would you be willing to share your recipe for sourdough (using milled wheat) and your process?
Oooo interesting technique. Thanks!!
@@susie4lifeutube Yes.
THIS IS FANTASTIC NEWS! Thank you for sharing this technique!
@@lindagordon2955 not to jump in on this conversation, but I'd be wondering what your recipe is as well.
Felicia recommends making chocolate chip cookies in previous videos to get your family on board. I totally agree! Ive made them for many youth group & church functions and not one person can tell, and most say "how did you make these, they are the best ive had!" Master the chocolate chip cookie and you cant go wrong 💞😆☺️
Exactly!
Hi, thanks for this video. After milling my own flour off and on for 8 years I can say I have made most of these mistakes. Very solid advice. Listen to her folks. I started with an ancient grain, thinking that was better. Found out in time that we just didn’t like spelt And that it was harder to work with, especially coming from store bought flour. Switched to Einkorn. Very hard learning curve! I will say that I think I finally mastered my Einkorn sourdough recipe for rolls juust before hearing about freshly milled wheat the second time around. 😂
This time I decided we were gonna forget about ancient grains and just do organic wheat and regular yeast. I was tired of doing things the hard way. I Love baking again. So satisfying.
I’ve been milling my own grains for almost a year now. It actually takes practice and patience to figure out how to use the freshly milled grains. I am actually just getting the hang of it now 😅. I have you to thank, Felicia!! ❤
Wonderful!! Keep at it and you will keep getting better!
#5 is so true! I make my banana bread with fresh milled oat flour, my family loves it. I also substitute half of the butter with peanut butter and it is out of this world.
Yum....
I wanted to tell you that I really appreciate your channel. I have now a grain mill and have started learning to bake bread with the freshly milled grains. I am lucky because my husband has been very supportive and thinks everything has tasted good, even when I found fault with it. You are an inspiration and have given me the confidence to keep going. Thank you and God bless.
So glad this channel has been helpful! You can do it! Every time you bake, you learn 😀
Your bread recipe is so easy and so good. I tried several different mixtures of grains, and every loaf was amazing. My sister started milling this week. I shared your recipe with her. Her husband and her love the bread. Thank you for sharing your knowledge.
I am milling just bread for about a year now - it's still not where I would like it to be.
But, when someone tells me it's just OK, I take it that they don't like it. Then, I start asking them what are all the things you don't like about it.
I make notes to myself of things I need to research & work on.
I use the bread for soups these days - it's not good enough for sandwiches yet ...
I am going to start making pasta dough this week also - I suspect that will also be an ongoing project.
Feedback is the most important aspect of Learning !!
I needed this! Thank you for sharing this info! ❤
You are so welcome! You got this :-)
Great tips Felicia - thank you!
For Sourdough bakers.... its a good approach to Incorporate freshly milled flour in stages, for example an artisan style I typically add 25% whole grain to organic stone milled flour. Observe any difference and increase percentage. Same thing with feeding the starter. Five feedings of incremental amounts old flour to new flour works well. Also keep in mind fresh milled speeds up fermentation A LOT. Starting out baking same day vs overnight proof in the fridge staves off over fermenting the dough. Same day mix, bulk, proof and bake allows better observation of the faster fermentation, plus time to make any possible adjustments.
Additionally, most professional bakers often use a portion of bread flour sifted at ~ 85% extraction up to 50% blended with freshly milled whole grain to maintain a nice oven spring. Soaking or scalding also yields better loaves.
After all that, remember transitioning to freshly milled flour is a new addition on the sourdough journey.
I forgot to mention you’ll need to increase hydration too. You’ll may do instinctively to achieve the hydration level you’re used to working with. Every starter, flour, kitchen, temperatures etc are different.
Thanks for all the tips!!!
@@GrainsandGrit Most welcome 🤗 i also forgot to clarify the “bread” flour is a hard wheat. I think my HWW berries provides a better structure and I treat HRW like a whole grain flour. I happen to love Spelt and work with it like a soft wheat.
I started this freshly milled wheat journey a couple of months ago. I have really enjoyed being able to provide a healthy options for my family. Especially after reading Sue Beckers book. I have tried several recipes but your easy sandwich loaf is by far my favorite. ❤
I have had good days, not so good and just tossed a couple of loaves out😂. Not because of the recipe but technique. I have made you cinnamon rolls, dinner rolls And cinnamon raisin bread using your same recipe. My son & grandkids say i can bring them as much bread as i want. Especially the raisin bread. 😊
I do have a hint: to keepyour bread fresh longer, use a glass cake plate with a heavy glass dome. I had a loaf stay fresh for 6 days.
Wonderful! And thanks for the bread storage tip!
I love that you said “don’t be afraid to ditch a grain” , I see recipes that call for certain grains and I’m like I don’t have that. Now I think I can try some with just my white wheat. Thank you😊
We have SO MUCH variety, you can reap many many benefits without using every single one of them 😀
Thanks
Hi Felicia! I've just started grinding my own wheat. Your videos have been such a blessing! I appreciate you sharing. Thank you!
I really needed this. I just got my mill and wheat berries a couple weeks ago and I needed a bit of confidence to try it out. Thanks!!!!
You can do it! 😀
I started milling grains because of you and am very thankful. However, I did the opposite of what you said 😂 I started with sourdough and ancient grains. Lordy has it been difficult. You are right to start simple, but this is an amazing journey I’m on. Thank you for the wisdom.
Lol good for you for not giving up! And way to just jump in with both feet lol
Great advice, and I love the new haircut, you look beautiful!❤
Your master recipe is wonderful!!!!
Thanks, glad it was helpful!
Speaking of sourdough.. I started one jar with fresh milled SWW. I've had it going for a few days, not seeing any bubbles yet but I definitely hear pops when I tilt the jar to discard, it's like it's trying to grow! Som this makes me think I will add regular AP flour to give this a good start and then use my fresh milled grain to make the loaf. I'm just beginning and already had a couple fails but LOVE sourdough. The effort is worth it. ❤
It wasn't hard for me to eat whole grain bc I didn't eat white bread to often ,my husband on the other hand loves his white bread lol. He said he would try my grain flour lol. He likes the brownies and muffins but the bread not so much. He told me the other day his blood pressure is doing a lot better .so I will keep learning I'm loving it.thank you
Hey he’s eating something and it’s helping!!
Great info Felicia! I don't think anyone could resist your cinnamon roll recipe!! 😋
Lol it’s true. Nothing brings my entire family into the kitchen than when they smell cinnamon rolls!!
My son doesn't like the sandwich bread but he loves the waffles. He eats waffles way more than even store bought bread. Small wins!
He's still getting good grains!
Wow! How crazy! I was literally just watching your 5 things I wish I knew video from 5 years ago! I’ll finish that one then watch this one!
Lol yes it was time for an update!
When I started I made more cookies and muffins than anything. Bread was incredibly hard! I got there but the chickens got a lot of the breads for a few months. I was also making homemade bread with store bought white bread flour. That was much harder than the store bought bread
Hey nothing is ever wasted with chickens around! Lol way to stick to it!
@@GrainsandGrit i meant to say homemade white bread is still healthier than store bought. Autocorrect sucks! I would rather have a misspelled word than the wrong word.
Chickens can hide a thousand mistakes. They leave no trace of it 😂
Hi. I’ve started milling my own fresh milled flour. Do you have a cookbook with all of your recipes? If not, please consider putting one together. I would definitely buy it. Thanks
As I watch and listen, while eating your pancakes 😂😂😍
Lol love it!!!
I just got my Nutrimill, and have been milling my flour, feeding my starter with fresh milled flour and baking sourdough. I have also made "water yeast" since it's the end of apple season and I am going through tons of apples, and fed the yeast fresh milled flour and it loved it. So I do disagree with #1. Don't ignore sourdough, and don't shy away from it, LEARN how to make your breads that you like with fresh milled flour. If it doesn't turn out as fluffy or rise as well, keep working it. It only took me 3 doughs to figure it out, and most of the problem was in my timing and temperature. An extended autolyse is also very helpful will fresh milled, no matter if it's a yeast bread or a sourdough.
It was me that didn't like the bread. Husband did. I had to buy a big sifter to sift the bran out. Now I love it.
😅
Lol it can take time to give up the fake stuff because it’s all we’ve known!
Some brans are worse than others. I prefer soft white, Sonora, spelt and einkorn brans but better than hard wheat brans. None of them really bother me anymore. First time I tried Felicia’s biscuit recipe I hated it, I needed to sift. I do see a difference in health with sifted wheat. Now indicted biscuits are perfectly fine. It takes time to adjust and you’ll get there.
I just bought a grain mill and i have hard white wheat, can I still use my sourdough starter with all-purpose flour and mix it with freshly ground flour?
It's worth a try. But I would ask this: why do you want to sour APF? Sourdough is meant to neutralize some things in whole-grain flour, and APF doesn't even have that stuff in it. That's why I say, sourdough is cool if you can make it work with freshly milled, whole grain flour (it's incredibly difficult), but if not, that's ok. The main thing is to stay away from the dead APF.
Where can I find a link to the recipe mentioned at 9:20, her go-to yeast recipe? Thank you!
Here you go! grainsandgrit.com/simple-yeast-bread-loaf/
Some of my family loves the likes the fresh milled some want store bought because the bread is softer
You can have very soft bread with freshly milled wheat! Good recipe and technique matters 😀
I agree with Felicia you can make very sift bread with freshly ground whole grain flour. Felicia us right a great recipe and technique are really important. Another important thing is do not put too much flour in the bread dough. The second thing is that you can use 2 or 3 types of wheat. Sue Becker likes to use 1 part hard red wheat, 1 part hard white wheat and 1 part Kamut or spelt wheat. The third thing that can really make a difference is putting 1 tablespoon of lemon juice in your dough as you are mixing your dough up. It’s not enough to affect the taste but it help the finished bread be softer.
So I’m brand new at 72 years young at milling my own wheat. I have settled (chose) you as my go to person. Love your videos and actually made your bread 3 times now. Sticking to getting that down as you suggested. I only have my vitamix to use as a grain mill. I invested in a refurbished one to support remedies I was making for my husband who sadly passed away 4 years ago. I cannot afford an actual grain mill but I do have the dry grain blender that I bought extra. Discouraged when people say it’s a blender not a mill. I KNOW but… $$$. I have a couple of questions because I’m using a vitamix. Am concerned that it doesn’t get the berries as fine milled so I sift and my bread has been great doing that. However I just saw I might be sifting out the germ and certainly bran. Jumping Jehoshaphat! The whole reason I’m doing this is for that wheat germ especially. Is that what I’m doing? Been trying to Google an answer with uncertain results so far. Can I soak that sifted out bran looking stuff and add in to make easier to eat with older teeth? Asking for a friend (lol)! Tomorrow I plan, Yah willing, to do your biscuits. Slightly intimidated, but pressing on. HELP! I can’t afford a mill. Please answer if I’m sifting out all the good nutrition. Think I just got an answer. Btw I am not fond of sourdough bread. I KNOW, I KNOW, I’m different. When SHTF ( maybe like happening now in Israel) is there another way to make our own yeast?
It's never the wrong time to learn new things- good for you! The Vitamix will work ok, but you just have to go with very small batches. Only mill a small amount at a time, and sifting shouldn't be necessary. But sifting freshly milled flour doesn't take out as much as people thing. Sure, it's better to leave it all in, but sifting it only takes out a little. Not a big deal, really.
@@GrainsandGrit thank you so much for that advice. Another commenter said she actually takes that bran and soaks in hot water until her final process. Then she presses out the water and adds to dough. I’m going to try that! I hate to lose even a little.
I prefer heirloom and heritage varieties just because the minerals are more concentrated. Sourdough bread works best for me as my wife hates added sugar including honey. Bread without butter or honey is so bland and sourdough imparts some flavor. Dry starter method has been a lifesaver in time. I skip the levain phase too because whole wheat ferment faster. Turns out great.
I use Sonora for tortillas. So excited to try red fife and Turkey red that was delivered this weekend.
I do agree to ignore some of the ancient grains. Einkorn is probably the most difficult to work with in my experience. Kamut and spelt is easier. At the end of the day, freshly milled hybrid wheat is going to be better than ancient grain store bought bread or flour.
When my extremely unhealthy in-laws rejected the bread, a comforting thought, which I believe from God, came “the bread is only to whom it is given.”
The biggest thing I wish I knew before starting milling: give yourself lots of grace. Some times things will turn out amazing, others not as great. There’s always next time.
Excellent advice and mentality 😀
I don’t see the recipe you mentioned in the video? Am I missing it? Thank you
I bought freshly milled hard white wheat flour from Azure Standard rather than buying a grain mill...is this OK and not mill my own wheat?
Well, it's better than buying enriched all purpose flour. But it's still not fresh. The germ has mostly oxidized. And the taste difference is unmistakable.
I hope this doesn't sound stupid, but what is the big difference between freshly milled grain and store bought flour that would make someone not like a loaf of freshly baked bread? They are both made from wheat.
I think you might start off with this explanation: ruclips.net/video/DYHTxNKSVbQ/видео.html
@@GrainsandGrit Thank you very much!
Where was you a year ago. I literally stopped milling my grains due to these 5 reasons.
"ignore sourdough" me with a loaf of 100% whole wheat sourdough in the oven right this minute 😮
Lol good for you!! I only say ignore sourdough because it may cause people to just stop doing this completely. 😀
@@GrainsandGrit no, I totally get it. I've been on the whole grain train for about two years now and it's no joke. Sourdough is my new obsession and it. Is. HARD. 😭
Felicia, you mentioned waffles. I'm struggling to find a good, reliable waffle maker. It seems everything out there today is a disposable product. Do you have a recommendation for me? I don't have time to be shopping and returning appliances that aren't going to hold up - and I'd rather invest in something and cry once over the investment, than have to get another one a couple years down the road
Oh I LOVE my CuisineArt double Belgium waffle maker! I got mine from Pleasant Hill Grain bit.ly/3n9mTpn
They have single ones if you don’t want the double 😀
@@GrainsandGrit thank you. I will look it up. Do you think Cuisinart is a good brand, then?
These are all fine tips in terms of things about getting started with fresh milled but just none of them are actual baking tips, effects from the bran, hydration differences, time, temp, starter activity, etc. And this is the second one you've made on the topic at least so I keep skipping ahead (you should try chapter markers) looking for actual tips on baking and not like the why or psychology or thick skin of it. Would appreciate more practical techniques of craft, please.
Sounds like you would benefit from my advanced training. This video is more for newbies.