I am new too milling flour. My mill is still in the box and feeling overwhelmed. I would like to try this recipe but will need to find out how to make a starter. Did you use 2 tsp salt in the bread and after testing you would go to 2.5 tsp? I have made bread using the 5 minutes per day method but realize that I would lose nutrients. So Bread making will be a new challenge. I will also need to knead by hand since I do not have a mixer. Thankful that I have found you in Wisconsin. Blessings
I did use 2tsp and wish I had used more. I have made regular bread from fresh milled flour for 18 years. I just started my sourdough journey about 4 months ago. My regular bread recipe is easier for beginners and all of “Sue’s healthy minutes” amazing healing stories comes from the regular recipe. If you are ready to dive into sourdough, I applaud you. Not that it’s harder, it just takes longer to make and you now have a starter to tend to. “Grains in small places” has a tutorial on making sourdough starter from scratch. Also, you can easily make pancakes and muffins from the fresh flour. Many start with muffins just to get use to the flour.
My husband and I definitely feel the difference using freshly milled flour:) How long are you waiting between your 6 stretch and folds? I appreciate that you used weights as I find it hard to measure freshly milled flour. I know 2/3 cup wheat berries is suppose to give you 1 cup milled flour but I always end up with more and not sure if I should use or not??
Another helpful video for me. Thank you! I noticed you had a large container of flour for dusting it at the end. Is this FMF? Do you keep it in the pantry or freezer? I know FMF loses its nutrients quickly once milled. It is recommended to keep in freezer to preserve it longer. Just curious. thanks!
Well well my dear cousin, you finally arrived to the sourdough world😅 I need to come get some starter from you… I have fond memories on our sourdough adventure… reminder… don’t use the pyrex😂😂
Going to try this
Please let me know how you like it. 😊
This is so helpful! Thank you for doing that test!
I am new too milling flour. My mill is still in the box and feeling overwhelmed. I would like to try this recipe but will need to find out how to make a starter. Did you use 2 tsp salt in the bread and after testing you would go to 2.5 tsp?
I have made bread using the 5 minutes per day method but realize that I would lose nutrients. So Bread making will be a new challenge. I will also need to knead by hand since I do not have a mixer. Thankful that I have found you in Wisconsin. Blessings
I did use 2tsp and wish I had used more. I have made regular bread from fresh milled flour for 18 years. I just started my sourdough journey about 4 months ago. My regular bread recipe is easier for beginners and all of “Sue’s healthy minutes” amazing healing stories comes from the regular recipe. If you are ready to dive into sourdough, I applaud you. Not that it’s harder, it just takes longer to make and you now have a starter to tend to. “Grains in small places” has a tutorial on making sourdough starter from scratch. Also, you can easily make pancakes and muffins from the fresh flour. Many start with muffins just to get use to the flour.
My husband and I definitely feel the difference using freshly milled flour:) How long are you waiting between your 6 stretch and folds? I appreciate that you used weights as I find it hard to measure freshly milled flour. I know 2/3 cup wheat berries is suppose to give you 1 cup milled flour but I always end up with more and not sure if I should use or not??
I wait one hour in between each stretch and fold. My bread turns out fluffier that way. 😊
@@KimberlyMcIntyre do you know the weight of 1 cup milled flour should weigh?
Another helpful video for me. Thank you! I noticed you had a large container of flour for dusting it at the end. Is this FMF? Do you keep it in the pantry or freezer? I know FMF loses its nutrients quickly once milled. It is recommended to keep in freezer to preserve it longer. Just curious. thanks!
Thank you. 😊 It is a gluten free blend I happened to have on hand. Because that flour is much lighter in color and texture, it shows up better.
Well well my dear cousin, you finally arrived to the sourdough world😅 I need to come get some starter from you… I have fond memories on our sourdough adventure… reminder… don’t use the pyrex😂😂
Hey! You were my inspiration. ❤️
Love your videos! #freshlymilled
Thank you