Noreen great video! Explained well. I never saw a grain mill working, very interesting! You are a great teacher & know so much about cooking & baking. Love your videos!
Noreen I have been following your UA-cam channel for a bit now..and I think your a wonderful person..your cooking is very homely and it has that mothers touch to it..thanks for being you..xoxox
Thank you, Noreen! I have had this mill for a couple of months and have been afraid of using it!!! Now I am not!!! Anxious for your advice on the bread using this milled flour!
I've never been envious of you until today. You have worked very hard to build your channel so the free products, I always thought were a nice bonus, but I WANT THE MILL! Ok now that I've got that off my chest lol. We do a lot of our own "milling" in the blender because of Tim's wheat allergy and I have a yeast allergy so we have perfected the bannock! Have fun with your new mill and I will live vicariously through you! Greeting from the NC foothills!
I have had this machine for about 12 years now and it still works like a charm. I have learned that to use fresh ground flour that you may want to use 1/2 ground to 1/2 white bread flour to help give you the loft and lighter crumb you are looking for (or even 3/4 ground to 1/4 white). Dough enhancer and vital wheat gluten work also but still seem to give me a dense bread. Both ways still give you the nutrients as well. Have fun and experiment!
Dorothy W Thanks Dorothy! I think I am going to use a ratio of white flour along with the fresh ground flour to give me what I am looking for. I also keep #10 cans of vital wheat gluten on hand and have just ordered some of the Honeyville dough enhancer which is on it's way to me so when I get my wheat berries I will be ready to figure this all out! Thanks so much for the input!
Can't wait to watch your future milled flour baking. I've been watching the wonder mill videos from other videos and have been interested in it. Thank you.
I have been enjoying your videos for several months. I am sorry that some people use the comment feature to say ugly things. I appreciate your hard work. Please continue your videos and ignore the haters. By the way my kitchenaid is down for repairs also.
Vernon Archer Thank you for your kind comments. Normally I try to not give the haters the time of day, but that one was just one too many and I had to answer. Sometimes I feel like the one's that aren't full flegged trolls, feel like they can do and say what they like anticipating I won't talk back to them. Sometimes I do find the need to respond even if it isn't in the most favorable way. I am sorry to hear about your mixer, hopefully you can get it fixed without too much trouble. I know how hard people work to have good equipment only to have it break and become useless. It makes me sad! Don't ever worry about me giving up on making videos. That isn't going to happen as long as I have something to say about it! LOL!
I just purchased the White wheat berries from Walmart today also. I always use home ground white wheat for my breads. I baked your Italian bread this morning. My husband likes this recipe a lot. I don't use any enhancer & I think that the bread comes out just lovely. I guess we are just used to the whole grain bread, don't like white bread anymore. Enjoyed your video. Vida
Wow, Noreen - the mill is awesome! I can't wait for you to share your perfect sandwich loaf for white whole wheat. I have started eating only whole grains in order to try and lose weight. I am trying to eliminate AP flour from my diet. I have made a couple of loaves of bread. I notice that the whole wheat benefits from a slightly looser, stickier dough. I have also spritzed water over the tops of my dough after I have shaped into whatever I am making. This seems to help with the drying which allows it to rise a little more.
Thanks for your videos. I've only had my Wondermill for a few years, but LOVE it. We have a small farm & grow a few acres of wheat, so I grow & grind my own flour ☺️ as others have stated, I also use about 1/2 white & whole wheat flour. We no longer buy our bread from the store (YUCK -too many chemicals) I am looking forward to your "experiments" with your home ground grains & recipes. I'll be checking back often- hope you come up with some good multi-grain ones as well
One thing that makes it easier to remove the Wondermill and canister is to open the bottom and the top and remove everything from the bottom. I turned mine on the side to open the bottom. This worked very slick and was so much easier to get everything out of the box.
I've been using my K-Tech mill since the mid 1990s, although not continuously. A good mill will provide decades of use. Starting out w/King Arthur Sir Lancelot high protein white flour or your preferred brand, in combination w/the fresh milled will help a lot. You can also sift out some of the bran/germ, to keep the bread lighter while you experiment. You may also wish to experiment w/Nordpro loaf pans which have a 'waffled' texture to help the dough 'climb' up the pan walls - have had mine since mid 1990s and they're now so well seasoned I don't grease them, if I do, the bottom of the loaf burns. Make sure your flour has cooled to room temperature after the heat of milling before baking. Grinding a large quantity and freezing saves time and if you don't have an attached bin, the cleanup/mess. Hard spring wheat seems better than hard winter for bread. Experimenting w/fresh ground oat flour (oat groats) is an easy next step since we already bake w/oat flour made from rolled oats. That's another great tool - rolling your own oats! You probably already know all this, just triggered a flow of thoughts as I watched your video. You are a great teacher and very well presented! Thank you for making the time that you do!
Apron Acres Thanks for the suggestions! I agree that incorporating some white flour will be helpful. I make a whole wheat sandwich loaf that uses a ratio of WW to white flour and it came out great. As for the other grains, I am excited to try them. I actually have buckets full of popcorn and oat groats in my food storage and I am looking forward to giving them a try. I actually think Bosch makes a flaker to roll oats with so I am going to be looking into that as well. I have never used oat flour. Is it similar to using regular all purpose? Do I need to make any adjustments? I am looking at getting the bagger as well so I can grind a bunch at once and freeze. There are a lot of good options for being more self sufficient. I just love the idea of getting more out of my food on my own and having it be so easy! Thanks so much for the helpful information!
Oat flour, in my opinion, is lighter/less 'whole grainy' than other whole grains but you do need to mix w/your regular white bread/high protein flour, since it doesn't have the gluten to rise high alone. Simply whirl a cup or 2 of Quaker Oats rolled oats, even quick/instant oats, in a blender/whatever, and you have oat flour, if someone doesn't have a mill. Adjustments? trail and error for your family's taste - start w/a little and work up to 1/2 the flour in a recipe for whole grain then cut back if it's too much for taste. Let the yeast proof up to 10 minutes to be sure it's 'raring to go' even if instant/double acting yeast. I don't have a bagger since my mill is so old, I just mill outside so the flour dust isn't in the house and scoop the flour into freezer bags - usually double bag to avoid tears in bags. Wendy DeWitt is the diva of food storage so all her info is great as well as the LDS manual, free to anyone, abysmal.com/LDS/Preparedness/Preparedness.pdf. Be careful w/popcorn because some mills advise against it - use field or dent corn instead if mill won't take popcorn - read your mill's manual to confirm. I purchased a Family Grain Mill manual grain mill, base and rolled/flaker attachment - one can flake wheat, barley, etc. as well as oats. I chose manual in case the electricity failed. I also keep my rolled oats in freezer or refrig along w/flour to prevent oxidation/nutrient loss.. If one already has a Bosch, Kitchen Aid, etc. then yes, work w/the attachments for those bases but if not, there are many choices to study. Keep up the great work!
and ...Utah State University Extension has a free manual just for food storage extension.usu.edu/foodstorage/ with good info - the LDS manual is food storage plus everything else, which may be info overload for some.
Cracked me up when it started to twirl at first. Fun to have one. Saw a tip to keep the grain frozen or at least chill it so when ground it would not build up as much heat and kill vitamins.
true chilling or freezing will make your flour come out at about room temperature. But the flour would have to come out at 130 Fahrenheit to damage the nutrition of it. It doesn't happen even if you put the grain in at room temperature.
You and Rick are so cute together, I love how you are always finishing each others sentences. You remind me of my Grandma and Grandpa, they were married for 63 years and when you ate with them they passed things to each other before they had even asked for it, they used to just crack me up when they did that. My Grandma would say it was kismet. (I don't think she really knew what that meant) LOL
Hi Noreen , I bought a Vitamix that I am going to be using to mill my grains. I have a small kitchen with little counter space and only 4 cabinets so everything has to be a multitasker here. I can not wait to see more videos on grinding grains.
I didn't go anywhere. Been here for 12 years. Every Monday Wednesday and Friday. Glad you came across me again. Hit the subscribe button and you won't miss me again.
It is a real learning curve, I went from making great white flour bread to whole wheat bricks. I can't eat gluten products but I can tolerate wheat berries that I grind and are organic. I found that if you are using ww flour knead it less and really watch your first rise. I am on the hunt for really old cookbooks hoping that they will have a bread recipe since they were only using flour they ground themselves. I look forward to your next bread videos.
You have inspired me to get out my old "Universal #1" and start milling again. Baking is quickly becoming a lost art. We really should be making our own food again, and not buying the chemical poison they sell us today. With that mill, I see a lot of great HEALTHY baked goods coming your way. Good Luck and God Bless.
Very impressed with your video! I just ordered a Wonder Mill from Amazon and am so looking forward to trying it out. I have milled before using the Nutrimill but that machine takes a lot longer to mill 8 cups of grain (anywhere from a half an hour to 45 minutes). Question: do you have a recipe for all-purpose flour?
Besides the white flour ratio and the dough enhancers, two things that may help with the rise and the texture for you to experiment with are: a) 1/4tsp of ginger powder per loaf (yeast LOVES ginger, so it boosts the rise of any yeast prep without changing the flavor); and b) what people call here of (and I'm free translating that) "pinching" the flour, which consists of making 2x5min pauses (10min total) - the first one just after ingredients combine in a ball and start to come off the sides of the mixer (turn it off and wait 5min), then kneading 5 min (turn it off and wait 5min), then finishing the kneading time. This makes a very light and soft interior with flaky and crisp exterior...
Can't wait to see what you do to make this bread better as I am not good at this sort of stuff & I have the same set up as you do. Thanks again for all the help You might also want to ck out if you have a LDS cannery near you. You can buy 25 lb bag of white wheat berry's for around $6.00 or you can buy a case of them. The case has 6 #10 cans both sealed & with a lid and it dose cost a lot more I think around $35.00, could be wrong on the price of this . Or at lest we can get this here where we live.Pray this helps.
me s Thanks for the comment. Our closest cannery is 5 hours away. My neighbor is in the LDS church and once a year they do a group purchase. He always gives me an order form to fill out. I pay them and they bring me what I ordered. I have been able to stockpile my long term food storage this way. I do have lots of whole wheat stored, however do not want to bust into that and it is not in an easy place for me to access at the moment. Getting the wheat from Wal-mart is easy for me and gives me something to work with. The whole wheat from the cannery is hard read wheat. I wanted hard white wheat so I can work with it and get to know it. Then I will branch out to the red stuff. Thanks so much for the suggestions.
you probably figured it out by now but I had the same problem with my bread from home made flour. I use now the hard white berries and a little of red wheat berries which have higher gluten content. bread rises nicely (I'm doing French style bread)
Hi Noreen, so glad you're using a grain mill. Recipes are hard to come by I wanted to let you know about: breadbeckers.com they have a recipe booklet using only whole grains that is fabulous. My familyespecially loves the ooey-gooey cinnamon rolls and the pancakes using ezekiel flour. Also Crystal, at Everyday foodstorage on youtube. Her recipe for EZ whole wheat bread using hard white wheat is perfect for sandwiches. Wanted to remind everyone all those wheat berries you have in storage, use them. I'm rotating my stock and am fortunate to have a Cannery near by. Word of caution, I CANNOT make a decent biscuit from soft white wheat, my family said NO. Good luck!
I was wondering if you ever use a breadmaker. Now, before you start yelling at me for being sacrilegious, LOL, I was just asking. I can no longer mix or knead bread and I was wondering what type of breadmaker you could recommend. Love this video. Very interesting to watch and learn. Thank you.
Great vid, thanks! I'm very curious to know though: how warm does the flour get during the milling process? Does the milling heat just a little or a lot? Thanks.
We also love KA AP because of its high protein content...makes marvelous soft sandwich bread, but it is white bread. I grind our whole wheat flour from organic white wheat. You CAN make soft sandwich bread with whole wheat if you add gluten flour to it...1 T. per cup of whole wheat flour. Also, as someone else has suggested, the dough needs to be a tad sticky. Add more fat and more water to the dough. I knead in my KitchenAid mixer, and after the dough has been kneading for several minutes on speed 4, it will begin to no longer stick to the bowl of the mixer. One more thing is to autolyse. Mix all the ingredients EXCEPT salt to just a shaggy dough, then cover the bowl and let stand 20 minutes. Add the salt and knead as usual. You won't believe the difference it makes! I highly highly highly recommend Beranbaum's book -- The Bread Bible. The whole grain (and white bread!) recipes and methods in that book will make you a bread baking star!!! BTW..I immediately purchased this mill after seeing your video!! Been using a VitaMix, which is fine, but hey...I deserve this!!! Thanks!
BakingNana Thanks for the suggestions! I have been watching Chef Brad quite a bit and getting a feel for what I need to do. I am sure once I get my wheat stock I will be able to figure this out with all the great input I have received from folks like you! I have #10 cans of wheat gluten on hand and just ordered some of the Honeyville Grains dough enhancer which I see that Chef Brad also uses. Thanks so much for the help!
Hi Noreen! I would love to make my own cornmeal for cornbread and corn muffins. Do you know what type of corn is best for this and where I can purchase online?
An impressive piece of equipment. How kind of the company to reach out and send this to you. I know it will get a lot of good use in your household. Thank you for sharing.
Catherine K It's smart marketing, not necessarily kindness. Noreen has worked hard to build her channel and is increasingly recognized by companies as doing an excellent job of demo's and promo's, which increases sales for those products..
Soak the wheat flour for at least 2 hours and if you can longer, and do a 30 to 70 ratio with whole wheat to White flour. Use all of the moisture in the wheat flour to soak it.
+Noreen's Kitchen I think she meant to soak the flour before using, like you would with sourdough. Grind it, add water, and leave overnight. Makes the flour easier to work with, I've heard.
Noreen's kitchen... I bought 2 days ago wonder mill, i grind wheat pestry type but flour made not fine flour..but little bit course type..so what can i do?pl.answer me.i m wating..
Loved the video!! Since I must go gluten free do you know if you can grind rice or almond flour in the mill? A mill is something I would like to get but if I was limited to only flours made with gluten grains then it wouldn't be worth the money.
Dawn Wise You are able to grind rice, beans, millet, sorghum and other gluten free grains in this however you cannot grind nuts of any kind, or flax, coffee beans or anything oily or it will ruin the mill stones. If you want to grind nuts for nut butters or meal, you can do that using the WonderMill Jr. Hand grinder.
That's awesome. I love making my house smell like fresh bresh. But forgive if I'm wrong if your adding all the other stuff after grinding your clean flour is it not just as easy to buy a good flour with everything already done. I only ask be I'm new and just wondering if I'm confusing myself.:) thanks for all the vids!
Jenn Russell The point of grinding your own flour is to get the whole grain along with all the oils and the bran into your bread. When you purchase flour in the store those things have mostly been removed. If you are purchasing white flour it is pretty much gone. However if you are purchasing bleached white flour you are pretty much guaranteed that all the nutrition is gone because of how the bleach and bromate the flour with chemicals. I am not knocking white flour. I use it and will continue to use it as an addition to my breads for loft and proper crumb. However there is little nutrition in it. What I would be adding would be dough amendements such as vital wheat gluten and dough enhancers like Ascorbic acid or potatoes to give the dough tenderness and loft. Those things are all natural.
Is it possible to grind the flour more than once to achieve a finer result? I have no idea about these things that is why I so appreciate your research on our behalf.
stillwaiting No, you cannot run ground flour through the mill a second time. There is a grind selector. You can grind pastry, bread or coarse flour. I find setting the dial halfway between the "bread" and the "Pastry" setting is perfect for bread. I do sift my flour to get the majority of the crunchy stuff out. YOu don't have too, but that is my preference. If you are using the hand mill, you can grind it through a second time. However if you set your burrs to the right setting you should not have a need for that.
SuperKnowledgeSponge No, I don't really think there is a need. It is a very high powered motor that expels whatever it grinds into the canister. It does not come apart other than the canister. You can wipe out the top of the mill with a damp cloth. There is a cover for the mill for storage as well to keep out dust and dirt.
I've owned my wondermill now for just under three years and cannot speak highly enough of my machine. It is truly a treasure in our home.
Oh what timing... I've had this on my wish list from Amazon! It's on sale!! Thank you for showing this product in action!
Noreen great video! Explained well. I never saw a grain mill working, very interesting! You are a great teacher & know so much about cooking & baking. Love your videos!
Noreen I have been following your UA-cam channel for a bit now..and I think your a wonderful person..your cooking is very homely and it has that mothers touch to it..thanks for being you..xoxox
Thank you, Noreen! I have had this mill for a couple of months and have been afraid of using it!!! Now I am not!!! Anxious for your advice on the bread using this milled flour!
I've never been envious of you until today. You have worked very hard to build your channel so the free products, I always thought were a nice bonus, but I WANT THE MILL! Ok now that I've got that off my chest lol. We do a lot of our own "milling" in the blender because of Tim's wheat allergy and I have a yeast allergy so we have perfected the bannock! Have fun with your new mill and I will live vicariously through you! Greeting from the NC foothills!
What a lovely surprise!!! Awesome, so happy for you!!
I have had this machine for about 12 years now and it still works like a charm. I have learned that to use fresh ground flour that you may want to use 1/2 ground to 1/2 white bread flour to help give you the loft and lighter crumb you are looking for (or even 3/4 ground to 1/4 white). Dough enhancer and vital wheat gluten work also but still seem to give me a dense bread. Both ways still give you the nutrients as well. Have fun and experiment!
Dorothy W Thanks Dorothy! I think I am going to use a ratio of white flour along with the fresh ground flour to give me what I am looking for. I also keep #10 cans of vital wheat gluten on hand and have just ordered some of the Honeyville dough enhancer which is on it's way to me so when I get my wheat berries I will be ready to figure this all out! Thanks so much for the input!
Can't wait to watch your future milled flour baking. I've been watching the wonder mill videos from other videos and have been interested in it. Thank you.
I have been enjoying your videos for several months. I am sorry that some people use the comment feature to say ugly things. I appreciate your hard work. Please continue your videos and ignore the haters. By the way my kitchenaid is down for repairs also.
Vernon Archer Thank you for your kind comments. Normally I try to not give the haters the time of day, but that one was just one too many and I had to answer. Sometimes I feel like the one's that aren't full flegged trolls, feel like they can do and say what they like anticipating I won't talk back to them. Sometimes I do find the need to respond even if it isn't in the most favorable way. I am sorry to hear about your mixer, hopefully you can get it fixed without too much trouble. I know how hard people work to have good equipment only to have it break and become useless. It makes me sad! Don't ever worry about me giving up on making videos. That isn't going to happen as long as I have something to say about it! LOL!
Thanks I am going to try to make flour soon again thanks 😊
I just purchased the White wheat berries from Walmart today also. I always use home ground white wheat for my breads. I baked your Italian bread this morning. My husband likes this recipe a lot. I don't use any enhancer & I think that the bread comes out just lovely. I guess we are just used to the whole grain bread, don't like white bread anymore. Enjoyed your video. Vida
Great video, I'm definitely putting this on my wish list. I'll look forward to your future videos on how to adjust and make this..Thanks Noreen...
You are delightful. Your information is excellent and is only exceeded by your warmth and good nature.
Wow, Noreen - the mill is awesome! I can't wait for you to share your perfect sandwich loaf for white whole wheat. I have started eating only whole grains in order to try and lose weight. I am trying to eliminate AP flour from my diet. I have made a couple of loaves of bread. I notice that the whole wheat benefits from a slightly looser, stickier dough. I have also spritzed water over the tops of my dough after I have shaped into whatever I am making. This seems to help with the drying which allows it to rise a little more.
This thing is marvelous. Thank you so much for this review.
Thanks for your videos. I've only had my Wondermill for a few years, but LOVE it. We have a small farm & grow a few acres of wheat, so I grow & grind my own flour ☺️ as others have stated, I also use about 1/2 white & whole wheat flour. We no longer buy our bread from the store (YUCK -too many chemicals) I am looking forward to your "experiments" with your home ground grains & recipes. I'll be checking back often- hope you come up with some good multi-grain ones as well
One thing that makes it easier to remove the Wondermill and canister is to open the bottom and the top and remove everything from the bottom. I turned mine on the side to open the bottom. This worked very slick and was so much easier to get everything out of the box.
I've been using my K-Tech mill since the mid 1990s, although not continuously. A good mill will provide decades of use. Starting out w/King Arthur Sir Lancelot high protein white flour or your preferred brand, in combination w/the fresh milled will help a lot. You can also sift out some of the bran/germ, to keep the bread lighter while you experiment. You may also wish to experiment w/Nordpro loaf pans which have a 'waffled' texture to help the dough 'climb' up the pan walls - have had mine since mid 1990s and they're now so well seasoned I don't grease them, if I do, the bottom of the loaf burns. Make sure your flour has cooled to room temperature after the heat of milling before baking. Grinding a large quantity and freezing saves time and if you don't have an attached bin, the cleanup/mess. Hard spring wheat seems better than hard winter for bread. Experimenting w/fresh ground oat flour (oat groats) is an easy next step since we already bake w/oat flour made from rolled oats. That's another great tool - rolling your own oats! You probably already know all this, just triggered a flow of thoughts as I watched your video. You are a great teacher and very well presented! Thank you for making the time that you do!
Apron Acres Thanks for the suggestions! I agree that incorporating some white flour will be helpful. I make a whole wheat sandwich loaf that uses a ratio of WW to white flour and it came out great. As for the other grains, I am excited to try them. I actually have buckets full of popcorn and oat groats in my food storage and I am looking forward to giving them a try. I actually think Bosch makes a flaker to roll oats with so I am going to be looking into that as well. I have never used oat flour. Is it similar to using regular all purpose? Do I need to make any adjustments? I am looking at getting the bagger as well so I can grind a bunch at once and freeze. There are a lot of good options for being more self sufficient. I just love the idea of getting more out of my food on my own and having it be so easy! Thanks so much for the helpful information!
Oat flour, in my opinion, is lighter/less 'whole grainy' than other whole grains but you do need to mix w/your regular white bread/high protein flour, since it doesn't have the gluten to rise high alone. Simply whirl a cup or 2 of Quaker Oats rolled oats, even quick/instant oats, in a blender/whatever, and you have oat flour, if someone doesn't have a mill. Adjustments? trail and error for your family's taste - start w/a little and work up to 1/2 the flour in a recipe for whole grain then cut back if it's too much for taste. Let the yeast proof up to 10 minutes to be sure it's 'raring to go' even if instant/double acting yeast. I don't have a bagger since my mill is so old, I just mill outside so the flour dust isn't in the house and scoop the flour into freezer bags - usually double bag to avoid tears in bags. Wendy DeWitt is the diva of food storage so all her info is great as well as the LDS manual, free to anyone, abysmal.com/LDS/Preparedness/Preparedness.pdf. Be careful w/popcorn because some mills advise against it - use field or dent corn instead if mill won't take popcorn - read your mill's manual to confirm. I purchased a Family Grain Mill manual grain mill, base and rolled/flaker attachment - one can flake wheat, barley, etc. as well as oats. I chose manual in case the electricity failed. I also keep my rolled oats in freezer or refrig along w/flour to prevent oxidation/nutrient loss.. If one already has a Bosch, Kitchen Aid, etc. then yes, work w/the attachments for those bases but if not, there are many choices to study. Keep up the great work!
and ...Utah State University Extension has a free manual just for food storage extension.usu.edu/foodstorage/
with good info - the LDS manual is food storage plus everything else, which may be info overload for some.
I had that one my house burned down and i lost it, but I did love it, it grind everything, I i loved it.
Cracked me up when it started to twirl at first. Fun to have one. Saw a tip to keep the grain frozen or at least chill it so when ground it would not build up as much heat and kill vitamins.
true chilling or freezing will make your flour come out at about room temperature. But the flour would have to come out at 130 Fahrenheit to damage the nutrition of it. It doesn't happen even if you put the grain in at room temperature.
You and Rick are so cute together, I love how you are always finishing each others sentences. You remind me of my Grandma and Grandpa, they were married for 63 years and when you ate with them they passed things to each other before they had even asked for it, they used to just crack me up when they did that. My Grandma would say it was kismet. (I don't think she really knew what that meant) LOL
Hi Noreen ,
I bought a Vitamix that I am going to be using to mill my grains. I have a small kitchen with little counter space and only 4 cabinets so everything has to be a multitasker here. I can not wait to see more videos on grinding grains.
That Wondermill is super cool!
2019....I've missed you-so glad to find you again!
I didn't go anywhere. Been here for 12 years. Every Monday Wednesday and Friday. Glad you came across me again. Hit the subscribe button and you won't miss me again.
It is a real learning curve, I went from making great white flour bread to whole wheat bricks. I can't eat gluten products but I can tolerate wheat berries that I grind and are organic. I found that if you are using ww flour knead it less and really watch your first rise. I am on the hunt for really old cookbooks hoping that they will have a bread recipe since they were only using flour they ground themselves. I look forward to your next bread videos.
That thing is really cool. Hope you will make more videos with it soon. Id like to see that cake flour it makes. Thanks!
You have inspired me to get out my old "Universal #1" and start milling again. Baking is quickly becoming a lost art. We really should be making our own food again, and not buying the chemical poison they sell us today. With that mill, I see a lot of great HEALTHY baked goods coming your way. Good Luck and God Bless.
Great video! Thanks for sharing! Do you get organic wheat? And do you try hard red or just hard white? Thanks again!
Very impressed with your video! I just ordered a Wonder Mill from Amazon and am so looking forward to trying it out. I have milled before using the Nutrimill but that machine takes a lot longer to mill 8 cups of grain (anywhere from a half an hour to 45 minutes). Question: do you have a recipe for all-purpose flour?
Great demonstration, thank you!
Besides the white flour ratio and the dough enhancers, two things that may help with the rise and the texture for you to experiment with are: a) 1/4tsp of ginger powder per loaf (yeast LOVES ginger, so it boosts the rise of any yeast prep without changing the flavor); and b) what people call here of (and I'm free translating that) "pinching" the flour, which consists of making 2x5min pauses (10min total) - the first one just after ingredients combine in a ball and start to come off the sides of the mixer (turn it off and wait 5min), then kneading 5 min (turn it off and wait 5min), then finishing the kneading time. This makes a very light and soft interior with flaky and crisp exterior...
OMG , thank you so much Noreen !
Can't wait to see what you do to make this bread better as I am not good at this sort of stuff & I have the same set up as you do. Thanks again for all the help
You might also want to ck out if you have a LDS cannery near you. You can buy 25 lb bag of white wheat berry's for around $6.00 or you can buy a case of them. The case has 6 #10 cans both sealed & with a lid and it dose cost a lot more I think around $35.00, could be wrong on the price of this . Or at lest we can get this here where we live.Pray this helps.
me s Thanks for the comment. Our closest cannery is 5 hours away. My neighbor is in the LDS church and once a year they do a group purchase. He always gives me an order form to fill out. I pay them and they bring me what I ordered. I have been able to stockpile my long term food storage this way. I do have lots of whole wheat stored, however do not want to bust into that and it is not in an easy place for me to access at the moment. Getting the wheat from Wal-mart is easy for me and gives me something to work with. The whole wheat from the cannery is hard read wheat. I wanted hard white wheat so I can work with it and get to know it. Then I will branch out to the red stuff. Thanks so much for the suggestions.
Awesome .. I want one ! A Jr one too !
you probably figured it out by now but I had the same problem with my bread from home made flour. I use now the hard white berries and a little of red wheat berries which have higher gluten content. bread rises nicely (I'm doing French style bread)
Hi Noreen, so glad you're using a grain mill. Recipes are hard to come by I wanted to let you know about: breadbeckers.com they have a recipe booklet using only whole grains that is fabulous. My familyespecially loves the ooey-gooey cinnamon rolls and the pancakes using ezekiel flour. Also Crystal, at Everyday foodstorage on youtube. Her recipe for EZ whole wheat bread using hard white wheat is perfect for sandwiches. Wanted to remind everyone all those wheat berries you have in storage, use them. I'm rotating my stock and am fortunate to have a Cannery near by. Word of caution, I CANNOT make a decent biscuit from soft white wheat, my family said NO. Good luck!
I was wondering if you ever use a breadmaker. Now, before you start yelling at me for being sacrilegious, LOL, I was just asking. I can no longer mix or knead bread and I was wondering what type of breadmaker you could recommend. Love this video. Very interesting to watch and learn. Thank you.
I love my NutriMill! ~ Yvonna
Great vid, thanks! I'm very curious to know though: how warm does the flour get during the milling process? Does the milling heat just a little or a lot? Thanks.
We also love KA AP because of its high protein content...makes marvelous soft sandwich bread, but it is white bread. I grind our whole wheat flour from organic white wheat. You CAN make soft sandwich bread with whole wheat if you add gluten flour to it...1 T. per cup of whole wheat flour. Also, as someone else has suggested, the dough needs to be a tad sticky. Add more fat and more water to the dough. I knead in my KitchenAid mixer, and after the dough has been kneading for several minutes on speed 4, it will begin to no longer stick to the bowl of the mixer. One more thing is to autolyse. Mix all the ingredients EXCEPT salt to just a shaggy dough, then cover the bowl and let stand 20 minutes. Add the salt and knead as usual. You won't believe the difference it makes! I highly highly highly recommend Beranbaum's book -- The Bread Bible. The whole grain (and white bread!) recipes and methods in that book will make you a bread baking star!!! BTW..I immediately purchased this mill after seeing your video!! Been using a VitaMix, which is fine, but hey...I deserve this!!! Thanks!
BakingNana Thanks for the suggestions! I have been watching Chef Brad quite a bit and getting a feel for what I need to do. I am sure once I get my wheat stock I will be able to figure this out with all the great input I have received from folks like you! I have #10 cans of wheat gluten on hand and just ordered some of the Honeyville Grains dough enhancer which I see that Chef Brad also uses. Thanks so much for the help!
I thank YOU. I really look forward to your videos. Love love your channel!
Hi Noreen! I would love to make my own cornmeal for cornbread and corn muffins. Do you know what type of corn is best for this and where I can purchase online?
An impressive piece of equipment. How kind of the company to reach out and send this to you. I know it will get a lot of good use in your household. Thank you for sharing.
Catherine K It's smart marketing, not necessarily kindness. Noreen has worked hard to build her channel and is increasingly recognized by companies as doing an excellent job of demo's and promo's, which increases sales for those products..
I need one
Cool!
Soak the wheat flour for at least 2 hours and if you can longer, and do a 30 to 70 ratio with whole wheat to White flour. Use all of the moisture in the wheat flour to soak it.
You can't put wet grain in this mill. You will break it. I don't understand why you would suggest this.
+Noreen's Kitchen I think she meant to soak the flour before using, like you would with sourdough. Grind it, add water, and leave overnight. Makes the flour easier to work with, I've heard.
Noreen's kitchen...
I bought 2 days ago wonder mill, i grind wheat pestry type but flour made not fine flour..but little bit course type..so what can i do?pl.answer me.i m wating..
Yay!
Loved the video!! Since I must go gluten free do you know if you can grind rice or almond flour in the mill? A mill is something I would like to get but if I was limited to only flours made with gluten grains then it wouldn't be worth the money.
Dawn Wise You are able to grind rice, beans, millet, sorghum and other gluten free grains in this however you cannot grind nuts of any kind, or flax, coffee beans or anything oily or it will ruin the mill stones. If you want to grind nuts for nut butters or meal, you can do that using the WonderMill Jr. Hand grinder.
That's awesome. I love making my house smell like fresh bresh. But forgive if I'm wrong if your adding all the other stuff after grinding your clean flour is it not just as easy to buy a good flour with everything already done. I only ask be I'm new and just wondering if I'm confusing myself.:) thanks for all the vids!
Jenn Russell The point of grinding your own flour is to get the whole grain along with all the oils and the bran into your bread. When you purchase flour in the store those things have mostly been removed. If you are purchasing white flour it is pretty much gone. However if you are purchasing bleached white flour you are pretty much guaranteed that all the nutrition is gone because of how the bleach and bromate the flour with chemicals. I am not knocking white flour. I use it and will continue to use it as an addition to my breads for loft and proper crumb. However there is little nutrition in it. What I would be adding would be dough amendements such as vital wheat gluten and dough enhancers like Ascorbic acid or potatoes to give the dough tenderness and loft. Those things are all natural.
I'll just stick to my vitamix , Noreen what's you're opinion on vitamix thanks
oh btw...im new to this and my mom is allergic to wheat...what other kind of berries can i purchase for white bead
Wheat gluten? since you have fresh milled flour, would you add it?
Frm where you bought this wheat?
Is it possible to grind the flour more than once to achieve a finer result? I have no idea about these things that is why I so appreciate your research on our behalf.
stillwaiting No, you cannot run ground flour through the mill a second time. There is a grind selector. You can grind pastry, bread or coarse flour. I find setting the dial halfway between the "bread" and the "Pastry" setting is perfect for bread. I do sift my flour to get the majority of the crunchy stuff out. YOu don't have too, but that is my preference. If you are using the hand mill, you can grind it through a second time. However if you set your burrs to the right setting you should not have a need for that.
Noreen's Kitchen Okay thanks !
I want this mission tel me cost
you forgot to empty the cup. that is the same flour as in the bottom. the only purpose of that cup is to slow down the speed of the flour going thru.
Shari L No, I didn't forget, I just didn't do it on camera. I knew to empty it though. Thanks for the input.
That would be great also if you wanted to make your own gluten free flour. Great piece of equipment.
Is this machine able to make white flour (No bran) ?
No
Where I can get one
amzn.to/2MxSzxe
Thank you, but I am looking for a grinder beside grinding wheat able to seperate bran.
Can you clean the interior?
SuperKnowledgeSponge No, I don't really think there is a need. It is a very high powered motor that expels whatever it grinds into the canister. It does not come apart other than the canister. You can wipe out the top of the mill with a damp cloth. There is a cover for the mill for storage as well to keep out dust and dirt.
Can it grind corn...for making cornmeal?..
Yes
With You tube it can help one make changes in life!
Try aging the flour a bit. If you age the flour, it works better, generally. Maybe 1-2 weeks. Freshly milled flour is a bit harder to use.
Does it powder chilli powder
No
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What is the likely price on sale?
I have no idea. You can go to their website and have a look or they are available on Amazon. Likely around $300
Does this hav service centre in India?
Probably not.
How can I buy it?
On line.
How to order?
They sell them on Amazon or on the wondermill website
Good things happen to good people Noreen. Things like this are all the good karma you have sent out coming back to you.
Want this how to order pp. Waiting for your quick action n response
Link to company website in description below video
Made in Korea :(