I know this is an old thread. But woukd you share your recipes for the bread? Do you use winter or spring berries?We mill wheat berries for whole wheat bread every few days.Our own potatoes go into potato bread if we want a white bread.
We use a country living mill for wheat, rye, corn, barley etc etc.
can't eat the store crap.
what kind of berries do you use?I missed this thread somehow. I use all fresh milled flour, no store bought and just soak the flour for a bit before mixing everything else in. Fresh ground flour takes longer to absorb liquids.
what kind of berries do you use?
thanks for the tip on soaking it
I have heard something about this and I wonder if grinding your flour a few days in advance would change that, making it quicker to absorb liquids?Fresh ground flour takes longer to absorb liquids.
There's no need to buy all purpose if you sieve your flour to get out the bran.
For now we buy all purpose as it's available but we can sieve our own.
when you sieve you need more berries as you are removing some volume but end up with much lighter flour.
I have heard something about this and I wonder if grinding your flour a few days in advance would change that, making it quicker to absorb liquids?
Hah!I don't know how long it would have to sit. I usually grind just what I need.
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