I use bread beckers book recipe for bread and I have converted it to grams for more accuracy and consistency. I purposely grind more than I need because humidity and temperature can change the amount of flour you may need to make it to the proper consistency. However, doing this sometimes leaves left overs. First the best thing to store left over flour in is a Mason jar or other airtight container. Then simply drop in an Oxygen absorber. And store in fridge (if using in a day or two) or freezer if longer. With the O2 absorber, there will be no oxygen to kill off the vital nutrients. Or allow it to become rancid.
Do you have asthma? Sometimes when you talk, you sound a little out of breath maybe you’re just a little nervous when you talk. I have asthma and it reminds me of myself when I’m having some issues I have a feeling it’s just the way you talk when you’re trying to get something over to us. Thank you for all your good information.
Love ya girl!! Thank you sooooo much for this video! Another question I have is: when you make muffins with said flour, do you refrigerate your muffins or leave them out? I made strawberry muffins on Thursday and had left them out. I will probably freeze some since we're not eating them fast enough. I'm noticing a taste with them now. Recipe said 24 and I got 36!!! 🤪 P.S. I have been inundating myself with your videos since I got into this "wheat berry" journey. I got the cookbook from Sue Becker as I was watching your video, thanking God that I got the right one! You rock, fellow Florida girl!! Keep 'em coming!!
I refrigerate mine all the time and they stay very fresh in a closed container in the refrigerator. I have a cake stand with a glass lid that put put a several out in. Those left out get eaten within a couple of days and then I will take several more out of the refrigerator and put them in the cake stand. Doing that I have never had any turn funny tasting. You can freeze them. I have not had to do that to keep the muffins staying fresh tasting with refrigerating the majority of the muffins in a closed tight container in the refrigerator.
Ok, left over flour gets used to feed one of my sourdough starters. I don't understand why people are still using old dead flour for that. You always have extra.
Felicia, I'm thinking up questions here as I go... Can I blend AP, bread, or self rising flour with hard wheat or soft wheat depending on recipe? and can you give measurements? Half milled to half white flour or 2/3 milled to 1/3 white...vice versa? Please help. You have the experience and right now, waste CAN'T happen. Don't mean to be a pest but could you do a part 2?
Thanks for all the ideas! Are you in our exclusive membership yet? We answer a ton of questions and troubleshoot together. Check it out: bit.ly/3ta2LTc
Been making bread now for a while. Just finished a loaf a bit ago at 2.6 pounds. A mix of hard red, hard white, barley and a cup of oats. Dried cranberries and pecan pieces. Used Leinenkugel Berry Weiss instead of water for flavor. I cheat though and use a breadmaker. But, hey. it turns out ok.
How long does the vitamin e last after baking? I just mill slightly under what i think ill need and finish it up with unbleached whole wheat from the store. I don’t want to waste any of the nutrition of my grain!
Felicia. How do you switch out self rising and all purpose with the wheat berries. Also, how to you switch out store bought bread flour for wheat berries? I’m fairly new to grinding my own flour. Thanks.
If you figure out how many grams are in a cup of all purpose flour you can mill the same amount in grams of wheat berries. You will have to add your own baking powder as that’s what makes self rising flour self rising. Usually around a teaspoon per average recipe.
Has anyone bought wheat berries from Honeyville? I have and their prices and shipping are great! However, the berries needed a little picking through. Not bad but they’re not as clean as Palouse or azure standard.
I have purchased from them in the past. In fact, I just received my soft wheat berry order the other day. They have excellent products. You will not be disappointed!!! All the best to you!! I have also purchased from Augason Farms. They send their wheat berries in pails whereas Honeyville is in a triple layer big brown paper bag!!
You could, but I prefer the no-fuss method of just measuring and eye-balling. Haven't had any issues doing it that way. :-) Eventually when you do recipes enough you'll know exactly how much wheat you need!
I’m a very scientific person being a medical professional. And would really appreciate it if people would cite the scientific study that they get these figures from. They would be much more informative statistics, and then I would feel comfortable quoting these figures to someone else.
Hi! I have a question! When I’m using soft wheat for cakes or muffins, they seem to just want to crumble/fall apart! Do I need to add more flour or why is this happening. I have learned that pretty much all recipes using store bought flour, when I want to make them using fresh flour I need to add more than the recipe calls for. Just trying to figure out how much more seems to be challenging.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
Be sure you are weighing your flour! 1 cup flour weighs 120 grams. Even if you measure absolutely perfectly, which is nearly impossible, there will be huge variations in the amount of flour in “1 cup.” Also, using volume instead of weight cannot account for excessive dryness or humidity.
Excellent video! I accidentally milled hard white for my cookies instead of soft white! Yikes 6 cups!!! Lots of tears and put in freezer. Guess I’ll be kinda lacking nutrients on my next loaf. ☹️☹️
Thanks How much if any do you tap o shake down your flour? I have a big measuring cup I mill my flour into, when I tap it a few times it will settle about 25 percent. Merry Christmas to you and yours. Jim
If you pack your flour into a measuring cup you will be adding more flour than a recipe calls for. Flour can range from 120g-135g per cup depending on type. If you fluff your flour and scoop it into your cup you will get an accurate measurement unless the recipe says to pack in in a cup measure(which I have never seen). I use only recipes that weight flour and have much better results.
This is the very reason I appreciate recipies that give weights for the recipie. I would like to test if 100 grams berries ends up as 100 grams milled.
@@GrainsandGrit oh, ok thanks for replying fast. I frooze the flour and kneaded the dough for 20 minutes, covered it w water for 3 hours in the fridge, rinsed it w running cold water, and it came out rather good :-D
I have a Kitchen aid Mixer with a dough hook attachment.. I made a loaf of Bread with 1/2 and 1/2 Soft White Wheat and Hard Red Winter Wheat for a liter blend of bread. My question is on my Kitchen Aid mixer is this... when the dough gets close to done it wraps around the hook and stays there.. When I took the dough out it was still sticky and I had to add more flour to roll it out.. any suggestions?
I light my dough slightly sticky. When I go to shape it I dust my counter and my hands to help shape it and that adds a bit more flour into the dough. I find that if I add enough flour where it's not sticky, it's too dense.
@@GrainsandGrit Yes when the bread came out of the oven it was very soft and good.. I'm not sure if it was because I used soft white wheat, or not. I have some Hard White Wheat coming. soon.
Hi Shawn, It’s not the soft white wheat that made your dough sticky, stickiness is determined by the hydration level aka percentage of water to flour ratio which will feel different during the different seasons & humidity levels. I bake weekly & use soft white wheat berries in the mix for the majority of my sandwich & bun recipes. So if you were happy with the texture of the bread, here is a tip I for dealing with sticky dough, I keep a spritz bottle with filtered water at my baking counter at all times & I lightly spritz the counter before turning the dough out on it to shape it, and I also wet my hands, this way I am not adding any more flour that could cause my bread to become too dense and also dry out quicker. And as with everything, practice, practice, practice as making bread from fresh milled grain is really an art. Happy bread baking 😊
Everytime I have milled the berries and tried to make bread, it has NEVER rose, no matter the yeast, water temp I have tried all different ways. The only difference has to be milling my our whole grain flour.
I use bread beckers book recipe for bread and I have converted it to grams for more accuracy and consistency. I purposely grind more than I need because humidity and temperature can change the amount of flour you may need to make it to the proper consistency. However, doing this sometimes leaves left overs. First the best thing to store left over flour in is a Mason jar or other airtight container. Then simply drop in an Oxygen absorber. And store in fridge (if using in a day or two) or freezer if longer. With the O2 absorber, there will be no oxygen to kill off the vital nutrients. Or allow it to become rancid.
Do you have asthma? Sometimes when you talk, you sound a little out of breath maybe you’re just a little nervous when you talk. I have asthma and it reminds me of myself when I’m having some issues I have a feeling it’s just the way you talk when you’re trying to get something over to us. Thank you for all your good information.
Love ya girl!! Thank you sooooo much for this video! Another question I have is: when you make muffins with said flour, do you refrigerate your muffins or leave them out? I made strawberry muffins on Thursday and had left them out. I will probably freeze some since we're not eating them fast enough. I'm noticing a taste with them now. Recipe said 24 and I got 36!!! 🤪
P.S. I have been inundating myself with your videos since I got into this "wheat berry" journey. I got the cookbook from Sue Becker as I was watching your video, thanking God that I got the right one! You rock, fellow Florida girl!! Keep 'em coming!!
You can certainly refrigerate them. Also, feel free to cut the recipe in half if it makes too much! :-)
I refrigerate mine all the time and they stay very fresh in a closed container in the refrigerator. I have a cake stand with a glass lid that put put a several out in. Those left out get eaten within a couple of days and then I will take several more out of the refrigerator and put them in the cake stand. Doing that I have never had any turn funny tasting. You can freeze them. I have not had to do that to keep the muffins staying fresh tasting with refrigerating the majority of the muffins in a closed tight container in the refrigerator.
Can I mill and make dough then refrigerate the dough?
Thank you so much Felicia! Your videos are always so helpful. ❤
Lots of good information thank you
Thank you! Just got my mill!
YAY!!
❤ thanks. Still new to milling flour and getting a base bread recipe. I do not have your mixer…
You can still do the recipe without a mixer! I did a video all about kneading by hand to help you out :-) ua-cam.com/video/OaySsnCM8KU/v-deo.html
Ok, left over flour gets used to feed one of my sourdough starters. I don't understand why people are still using old dead flour for that. You always have extra.
That is also an excellent idea! I thought about that too as I was editing the video lol Thanks for mentioning it here!
Felicia, I'm thinking up questions here as I go...
Can I blend AP, bread, or self rising flour with hard wheat or soft wheat depending on recipe? and can you give measurements? Half milled to half white flour or 2/3 milled to 1/3 white...vice versa? Please help. You have the experience and right now, waste CAN'T happen. Don't mean to be a pest but could you do a part 2?
Thanks for all the ideas! Are you in our exclusive membership yet? We answer a ton of questions and troubleshoot together. Check it out: bit.ly/3ta2LTc
This was super helpful info! Thank you!
So glad!
Great information. Thank you.
Been making bread now for a while. Just finished a loaf a bit ago at 2.6 pounds. A mix of hard red, hard white, barley and a cup of oats. Dried cranberries and pecan pieces. Used Leinenkugel Berry Weiss instead of water for flavor.
I cheat though and use a breadmaker. But, hey. it turns out ok.
Exotic!
Did you make a yeast bread or a quick bread?
Hey this might be a weird question but why is you butter bell upside down?
Haha, just bad habit of mine.
How long does the vitamin e last after baking?
I just mill slightly under what i think ill need and finish it up with unbleached whole wheat from the store. I don’t want to waste any of the nutrition of my grain!
Nutrition is locked in once it’s baked. So you’re good once it’s baked. Of course, this is still living food so it will start to mold in 3-5 days 😀
Felicia. How do you switch out self rising and all purpose with the wheat berries. Also, how to you switch out store bought bread flour for wheat berries? I’m fairly new to grinding my own flour. Thanks.
Good question, she needs to do a part 2 for us newbies!!
@@lorisilva10784 I totally agree
Through a LOT of trial and error :-)
@@GrainsandGrit I knew it wouldn’t be easy 🤦🏼♀️ any tips you could pass on?
If you figure out how many grams are in a cup of all purpose flour you can mill the same amount in grams of wheat berries. You will have to add your own baking powder as that’s what makes self rising flour self rising. Usually around a teaspoon per average recipe.
Has anyone bought wheat berries from Honeyville? I have and their prices and shipping are great! However, the berries needed a little picking through. Not bad but they’re not as clean as Palouse or azure standard.
I have purchased from them in the past. In fact, I just received my soft wheat berry order the other day. They have excellent products. You will not be disappointed!!! All the best to you!! I have also purchased from Augason Farms. They send their wheat berries in pails whereas Honeyville is in a triple layer big brown paper bag!!
What if you vacuum seal it in a canning jar? No oxygen means no oxidizing right?
Not quite. You can taste the difference between oxygen sealed old stuff and fresh new stuff. It's night and day.
5:50 if you bake by weights that’s not an issue
Maybe I'm missing something, but couldn't you just do your recipe by weight(my preferred method)? Then you know how much wheat to mill.
You could, but I prefer the no-fuss method of just measuring and eye-balling. Haven't had any issues doing it that way. :-) Eventually when you do recipes enough you'll know exactly how much wheat you need!
I’m a very scientific person being a medical professional. And would really appreciate it if people would cite the scientific study that they get these figures from. They would be much more informative statistics, and then I would feel comfortable quoting these figures to someone else.
Hi! I have a question! When I’m using soft wheat for cakes or muffins, they seem to just want to crumble/fall apart! Do I need to add more flour or why is this happening. I have learned that pretty much all recipes using store bought flour, when I want to make them using fresh flour I need to add more than the recipe calls for. Just trying to figure out how much more seems to be challenging.
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
Be sure you are weighing your flour! 1 cup flour weighs 120 grams. Even if you measure absolutely perfectly, which is nearly impossible, there will be huge variations in the amount of flour in “1 cup.” Also, using volume instead of weight cannot account for excessive dryness or humidity.
Some reason l am not finding your links to buy. Can you send that to me?
Feed the left overs to the chickens!!
Exactly!!
Oh yeah…now where did I put those chickens?
Will birds do if you’re not allowed to have chickens?
@@candacegilbert7230 why not!
Excellent video! I accidentally milled hard white for my cookies instead of soft white! Yikes 6 cups!!! Lots of tears and put in freezer. Guess I’ll be kinda lacking nutrients on my next loaf. ☹️☹️
Time to make some sandwich loaves then! There's always a use for your flour.
Thanks
How much if any do you tap o shake down your flour? I have a big measuring cup I mill my flour into, when I tap it a few times it will settle about 25 percent. Merry Christmas to you and yours. Jim
Yeah I just kinda tap and bump it to get it fairly even. I typically use a 1 cup measuring scoop though.
If you pack your flour into a measuring cup you will be adding more flour than a recipe calls for. Flour can range from 120g-135g per cup depending on type. If you fluff your flour and scoop it into your cup you will get an accurate measurement unless the recipe says to pack in in a cup measure(which I have never seen). I use only recipes that weight flour and have much better results.
This is the very reason I appreciate recipies that give weights for the recipie. I would like to test if 100 grams berries ends up as 100 grams milled.
@@victorialg1270 I bake weekly using weights & yes, 100g of grain equals 100g of fresh milled flour. It has never failed me. Happy baking 😊
@@savannahv1808 so do I. Or I convert it to weights
whenever I try to make seitan with it (recently milled wheat (less than three weeks)) the dough denaturates to thick water, what should I do.
You need to mill your flour daily. It must be fresh.
@@GrainsandGrit oh, ok thanks for replying fast.
I frooze the flour and kneaded the dough for 20 minutes, covered it w water for 3 hours in the fridge, rinsed it w running cold water, and it came out rather good :-D
I have a Kitchen aid Mixer with a dough hook attachment.. I made a loaf of Bread with 1/2 and 1/2 Soft White Wheat and Hard Red Winter Wheat for a liter blend of bread. My question is on my Kitchen Aid mixer is this... when the dough gets close to done it wraps around the hook and stays there.. When I took the dough out it was still sticky and I had to add more flour to roll it out.. any suggestions?
I light my dough slightly sticky. When I go to shape it I dust my counter and my hands to help shape it and that adds a bit more flour into the dough. I find that if I add enough flour where it's not sticky, it's too dense.
@@GrainsandGrit Yes when the bread came out of the oven it was very soft and good.. I'm not sure if it was because I used soft white wheat, or not. I have some Hard White Wheat coming. soon.
Hi Shawn, It’s not the soft white wheat that made your dough sticky, stickiness is determined by the hydration level aka percentage of water to flour ratio which will feel different during the different seasons & humidity levels.
I bake weekly & use soft white wheat berries in the mix for the majority of my sandwich & bun recipes.
So if you were happy with the texture of the bread, here is a tip I for dealing with sticky dough, I keep a spritz bottle with filtered water at my baking counter at all times & I lightly spritz the counter before turning the dough out on it to shape it, and I also wet my hands, this way I am not adding any more flour that could cause my bread to become too dense and also dry out quicker.
And as with everything, practice, practice, practice as making bread from fresh milled grain is really an art. Happy bread baking 😊
can you eat it raw?
Sure, it's just hard. But some people crunch them like brittle sunflower seeds one at a time.
@@GrainsandGrit does it have risk for e coli contamination is more what i meant
Everytime I have milled the berries and tried to make bread, it has NEVER rose, no matter the yeast, water temp I have tried all different ways. The only difference has to be milling my our whole grain flour.
Are you using my recipe?