Wow, I have to try to do your way. I’m beginner in sourdough fresh milled flour baking. So far how many techniques I tried, I’m not satisfied with the results. Thank you for sharing.
Ordered mine yesterday 😊. Looking forward to using it.although I am a single person I still like healthy cooking with my fresh milled flour. Which brings me to wondering why in the world don’t you have more subscribers! You do an excellent job cooking and teaching.
Thank you for the recipe! Have you ever made sfiha dough? You know, the famous Arab “meat pie”, that can be made with ground beef, cheese, or spinach filling. I want to try it with freshly milled flower.
No way! I started using my bread machine this week too. It's been about 8 years since I have used it. And even with fresh milled wheat it worked quite well. Awesome!
I don't see how it would be a problem. Hydration might need to be adjusted a bit. If it doesn't work, the good thing about this product is you can take it apart and remove the dough and use it for something else.
From one of those tubs I fry about 4 separate times and then use the tallow to make biscuits or pie dough. With chips and French fries it stays pretty clean so you can reuse it a lot.
I'm using the recipe from Modernist Bread, but that would be a little bit expensive although I recommend buying it. The King Arthur website has a similar recipe so I'd suggest checking out their site.
I can make a guess, but it won't be accurate because cups are a volume measurement, and using freshly milled, or any flour depends on how compact the flour is (how long it's been sitting), whether its been sifted or not, whole wheat vs all-purpose. Here's a recipe based on generic conversions: 1 1/3 cups water 1 tablespoon yeast 4 1/3 cups flour 2 tablespoons sugar 1-2 tsp salt 1/3 cup olive oil
Read about how bread made with freshly milled grain is way more healthier than bread with standard bread flour or all-purpose flour, your pitas look great but pita bread can also be cooked on a griddle, right?
Have you taken any other recipes for regular flour and convert to fresh milled? I know as long as measured in grams it should be good, but the liquid probably needs to be adjusted. Do you have any advise?
I've had good luck not adjusting the water at all with most recipes. The Washington State University Bread Lab has done a lot of research on this, and they recommend a straight 1:1 conversion of regular flour to fresh-milled. I think it's at least a good starting point.
Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁
Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?
Yeah, Durum is pretty expensive, but it’s delicious! My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.
I started my own cooking channel a few months ago. I just came across your video while doing some research. I have never used the red fife wheat, so I'm excited to give it a try. I love the video. I subscribed and look forward to watching more of your videos.
I really enjoy the red fife. It’s tempting to just buy a 50lb bag of hard red wheat from Azure Standard because it’s so inexpensive, but buying different heirloom grains ensure there’s more variety available for everyone. Not to mention diversity is better for farmland!
Thank you for a great video, I am going to make this recipe today. That said, I am equally distracted by your black shirt. How on earth did you keep a black shirt spotless your whole video?? - MAKING BREAD! I stopped 6 minutes in, and paused. You are standing right next to mill - not even a puff of flour on you. You must be a wizard - or you changed between steps! haha.
Yum. Your pancakes look so nice n fluffy. I made these with freshly milled soft white wheat also. N added fresh blueberries n blackberries. Delicious. Next time I’ll try adding a little vanilla. Tnx. I learned important not to pat them down if you want fluffy pancakes. So is it better to make the extra pancakes n freeze than to save leftover batter in a jar? BTW. I appreciate you doing recipes by weight helps me be more accurate with results thank you
You can save the leftover batter, but they usually don't rise as much because the reaction from the baking powder is usually finished. I'll often keep crepe batter in the fridge because it doesn't have baking powder.
@@jasonericson ah thank you. I just started on my journey learning to bake and mill my own fresh flour bc I came across Sue Beckers videos. Blew my mind. Have you watched her videos?
Great video... I grind my grains, make my own breads. Trying to perfect rye bread currently. Wanting to do pasta next. Can't seem to find any books on baking with fresh milled grains, any suggestions? 🥰 Subscribed...
Hi Jason I just started on journey of baking and milling fresh flour. I like the idea of mixing the berries. Lol i caught myself in time when I missed read recipe 😅 n almost added 4x the oil called for So do you think its dense since fmf is thirsty n maybe needed more liquid? I love your containers. Have you heard of Sue Becker? She has amazing info on Bread Beckers channel and I highly recommend her book The Essential Home-Ground Flour book.
I just started on journey of baking and milling fresh flour. I like the idea of mixing the berries. Lol i caught myself in time when I missed read recipe 😅 n almost added 4x the oil called for So do you think its dense since fmf is thirsty n maybe needed more liquid? I love your containers. Have you heard of Sue Becker? She has amazing info on Bread Beckers channel and I highly recommend her book The Essential Home-Ground Flour book.
