How (& Why) You Should Grind Your Own Flour 🍞

Рет қаралды 8,856

Күн бұрын

Flour. We eat it in bread, pasta, cakes, and cookies. It is one of the most delicious and nutritious ingredients in the kitchen. But did you know that white flour is a relatively new addition to the common kitchen? And in exporting flour milling and processing to large corporations, we are losing essential nutrients along the way? Today we take a look at how you can take back flour power by milling your own grain at home.
Original Article: insteading.com/blog/grinding-...
Resources:
Azure Standard www.azurestandard.com/
Gamma Seal Lid pleasanthillgrain.com/gamma-l...
Country Living Mill pleasanthillgrain.com/country...
Healthy Grains to Add to Your Diet insteading.com/blog/healthy-g...
How to Capture Wild Yeast insteading.com/blog/wild-yeast/
The Bread Builders www.chelseagreen.com/product/...
Chapters:
0:00 Intro
1:06 Grinding Your Own Flour
3:53 Types of Wheat
5:21 Homestead Recipes
5:29 Multi-Grain Breakfast Porridge
6:01 Gluten Free Breakfast Porridge
6:24 Sourdough
7:03 Pastries
7:27 Why You Should Grind Your Own
9:23 History of White Flour
12:30 Conclusion

Пікірлер: 17

@Dr_V 7 ай бұрын

Keeping raw untreated grain in plastic buckets is terrible idea, unless you add a moisture control agent inside. Any type of grain and especially organic ones can harbor naturally occurring mold spores that may start growing inside the airtight container, often undetectable with the naked eye or by smell until far too late. Fortunately there's a cheap and easy way to prevent this, the oldest and healthiest mold prevention agent known to man: table salt. For a bucket that size about a pound of salt packed inside a permeable cloth pouch/baggie and simply placed on top of the grain will do. Coarser salt won't spill through the cloth pouch, but even if some of it does it's just plain salt, you'll add some to the bread dough anyway.

@WholeBibleBelieverWoman 6 ай бұрын

Thank you for this information!

@happydays1336 Ай бұрын

For 45 years I've stored whole wheat "berries" and other grains in plastic 5 gallon buckets with the plastic lids that come with them. The lids fasten so tightly that you have to use a special tool to pry them off. I use the dry ice method which kills any bug eggs and larvae because they need oxygen to hatch and grow. After a bucket is opened I transfer the grain into an empty bucket with a Gamma lid--which easily twists open. (You can find instructions for the dry ice method on the internet, I believe. It's very simple to store grain this way.) Grain isn't harvested until it has an ideal amount of moisture in it. It's tested before threshing because growers don't want silos full of rotting, moldy grain that would be the result of harvesting it too soon. If they were cavalier about the moisture content farmers would be bankrupted. Where I live (Utah) Costco sells wheat berries in 5 gallon buckets. I've bought a bunch of them and none have had any sort of oxygen or moisture absorbers in them. I have almost a ton (no exaggeration) of grain stored either commercially through Costco in in 5 gallon buckets or sealed with the dry ice method and have had zero problem with mold and bugs. (It's surprising how little space it takes to store this amount of grain. I store so much because I want to be able to help family and neighbors in case they need it.) I've read a bunch of comments by people on KZbin that recommend bay leaves to keep bugs out. I've tried that and my grain was crawling with maggots when I opened the buckets. This is why I use the dry ice method. So, I respectfully disagree with your comment.

@smonda02 7 ай бұрын

You had me at “mix and match your own grain blend” 🤤💕

@sabinewalter9887 Ай бұрын

Great Video! It would be helpful though if the Azure folks would know what type of grains they're selling. Before I ordered I asked if the hard red wheat was winter or spring and got the answer of "we don't know. All it says is hard red wheat". The grain is still good and works in my sourdough; but I still would like more info as to type (Red Fife? Yecora rojo? Rouge de Bordeaux? Turkey Red? Spring or Winter?)

@dwaynenelson3764 4 ай бұрын

Thank You! Words are exceptionally well spoken.

@mlokte3788 2 ай бұрын

*THANK YOU SO MUCH FOR SUCH A WHOLESOME VIDEO* PLEASE KEEP SHARING

@geegaw1535 7 ай бұрын

A wealth of information in this video. Pleasure to listen, learn and watch. Thank you for the information and video. Blessings to you ❤

@cporter1775 7 ай бұрын

Very interesting. What a wonderful video. Thank you

@hollyh9334 7 ай бұрын

New sub here. I started grinding my own flour a few months ago. Thanks for the great info in this video.

@Insteading 7 ай бұрын

Welcome!

@LaineyBug2020 7 ай бұрын

Could you do a video on some grain free seed flour options and recipes? I can have corn before it's dried, but nothing after like cornmeal, cornstarch, hominy or popcorn. I can have Wild Rice but not any other rice. I can have seeds and pseudo cereals but not cereal grains. I prefer not to use processed starches like tapioca/cassava, but like whole root flours like maca and sunchoke/Jerusalem artichoke. For reference, I follow Anti Inflammatory and MTHF-R Gene Mutation diets. It ends up being a mixed sort of clean whole food paleo/keto. I do however, love researching 'bread' dupes for flatbreads and loaves, and I would love to have my own hand mill so l could grind my own mixes. My absolute dream set up would be to grow North American Indigenous crops like Blue Flax for food and textiles along with Wild Rice & Amaranth and a 3 sister's sweetcorn crop. I would love to be able to design an Indigenous fish and Wild Rice aquaponics system if I didn't have access to wetland type property. But all that is a pipe dream right now, and I'm just going on and on!