Using Freshly Milled Flour in Sourdough

[@thehomespunwife]

You calm and logical explanations about things like soaking grains and stretching/kneading really demystify the process of bread making. I have learned a lot from you, Mary.

[@angelicamachado3753]

Mary, you’re the best! I’m a Brazilian living in the U.S. for a while, and I've recently started my journey into the amazing world of sourdough bread. I have to tell you that I followed your recipe, and it turned out so great! It’s all thanks to you! I also just bought a Nutrimill and am learning to use freshly ground flour. Thank you so much for being such an inspiration to me!

[@DorothyGrifka]

I just loved this video. You have helped me so much in my sourdough journey. Especially with freshly milled flour.

[@cindyacton9181]

You explained this well. I am am avid freshly milled flour baker and needed a pep talk about sourdough! I love my Harvest Grain Mill and my Bosch mixer. We make beautiful music 6:21 together. 😂

[@lynettestrickland1688]

Your videos are such a blessing…thank you!

[@GrandmaLynnie62]

I ordered the NutriMill grain mill and mixer recently during their sale. Loving the grain mill but there is definatey a learning curve in the milling process. I’ve been struggling with density after baking my bread - going to try soaking. Now that I have the NutriMill mixer I will be able to knead it longer or more efficiently too. I have two KitchenAid stand mixers, which I love, but they just couldn’t handle the dough and grains. Thanks Mary!

[@LivingBreadHomestead]

Oh, thank you for posting this! I just ordered my first grain mill and need all the help I can get. Not only is it slightly intimidating, I dont want to waste too many wheat berries😅

[@songbirdmedows]

Thank you Mary, I was going to try milling my own to see if I like it. I never would have known any of this without this video. I would have thought of it as a fail and not tried again. Now I will keep at it 😊

[@lispottable]

I love your channel. I’m learning so much from you! I would love if you would do some more teaching on using einkorn!

[@sharlas8030]

I freakin' love you! So many unhelpful videos on the topic. Yours is the opposite. Thank you, thank you! And Merry Christmas from my kitchen to yours!

[@therosehomestead2]

Thank you!!

[@cynthiaholland13]

I don't eat bread or bake but you're relaxing to listen to❤

[@millermdiehl]

This is very helpful. I was a master at making bread with white bread flour. I was good at making sourdough with all purpose flour. freshly milled flour, I felt like I was the worsted bread baker. 2 of these methods I figured out through lots of errors. The extra kneading I did not know. Wish I had this video earlier 😊

[@LisaNeuman-m2p]

I so want to make sourdough with freshly ground flour! Can’t wait to try your tips!

[@Robin-f8w]

Never heard of this! I’m going to consider this! Thank you!

[@mayra_m767]

Thank you so much for these tips!

[@slurpyproductions4173]

I remember my parents doing this!! Brings back memories and I am going to have to try and turn the memory into a reality! Thank you for sharing this.

[@marybethchristian309]

Thank you!

[@thebaker1517]

I appreciate you so much. Your wisdom and gentle way is so reassuring as I'm trying to figure out this new world of freshly milled flour.

[@katrinakayser628]

Thanks for the tips this is very helpful.

[@lisamaldonado2334]

great info thank you!

[@MarikaBrink]

So many of my questions have been answered. Thank you so much. On my way to your channel to see if you have a recipe.

[@stephaniefortney5851]

Just started milling wheat berries and this is so helpful. Thank you!

[@edeaver50]

Thankful for your wisdom

[@WayOutWayIn777]

Just subscribed! Looking forward to all your wonderful info and techniques. You go rebuild that channel! We’re behind you! Watching your playlist right now, all 42 videos. Should add up in your watch time catch-up.❤

[@gingerbread950]

Thank you for this information 👍🏻

[@nhlams]

I used to make fresh milled bread years ago and have now started doing it again. I can tell you I am loving making sourdough recipes. But, my fresh milled flour always comes out soupy, no matter how long or short I knead it in my mixer. It is so frustrating and thankful that I have chickens so I can feed it to them. I have come to the conclusion that I need to use regular flour mixed in with my milled flour to get a nice eatable loaf. I wish I could have a chat to chat with you for advice!

[@cyn4rest]

Good tips. Thank you. I’ll try them. I made pretty good SD bread last year but current loaves are not raising as well. Not sure why. Same grain, same mill, etc. I need to problem solve. Will try your tips. Thanks.

[@z1yzz1]

Interesting stuff.

[@patriciaarrington9197]

Mary? Just received my Nutrimill grain mill..I can't wait to mill grain for my first sourdough bread recipe! ❤

[@TheAntisocialInfluencer-f5n]

This great information, thank you

[@xo2quilt]

Great tips - thank you!!!

[@modestiafashion7943]

Do you have a recipe for this bread? I’ve been wanting to make a sprouted freshly milled bread with all natural ingredients.

[@julianat1408]

Hi! I think she probably has it on her website

[@CaliRose2020]

Thanks for the info 👍

[@robinlimpert2862]

Hi Mary! I am so grateful for you and your channel. May God richly bless you and your family. How long should I soak freshly milled flour before using it in a recipe?

[@therosehomestead2]

I do at least 30 minutes and up to an hour if I have time. Thank you so much for watching!

[@michaelwallace4757]

Love the video

[@corinabecerra953]

Thank you. I don’t like to cook. My daughters cook and I clean. I’m learning a lot though. God Bless

[@onThisJourney]

❤❤❤

[@garrillh7412]

Hi Mary, I’m getting ready to take the plunge as I have ordered my first grain mill and waiting for it to be delivered. Thank you so much for this very helpful video and I will slow down and take my time to learn the new techniques. Do you recommend a specific BASIC wheatberry , like perhaps the hard white or the hard red wheat berry to begin this journey of milling my own flour?

[@therosehomestead2]

Yes, I always suggest hard white wheat for everything at first. It's the easiest to learn with and the easiest to work with. Are you joining us for the FREE fresh milled sourdough course here on KZbin? We are going through a lot just about wheat berries and it may be helpful for you! Here's a link to the playlist: kzbin.info/aero/PL-oexXyHqRymFdQM3xwLtFbW7HpFf22r9

[@maryskakun6904]

I think my sourdough starter died, as I haven't fed it in a few weeks and it doesn't have much of a sour smell. I am trying to restore it.

[@CherylHargus]

Hi Mary, I finally got up the nerve & milled wheat berries in my new NutriMill Classic Grain Mill😁🙌 (& the flour looks so... Purtty - as I like to say😁🙏🙌). I had just read from your website back from Oct 2023 where you said you liked a combination of 2 cups hard red wheat berries, 1 cup hard white wheat berries & 1 cup Kamut berries. So, since I trust your baking wisdom - I ground that combination. On your website or KZbin do you have a recipe using that combo for 2 loaves of sandwich bread that I can follow tomorrow when I bake my bread with my freshly milled flour?😁🍞 Thank you again for the blessing that you are to me & so many other's🙏😊🍁

[@therosehomestead2]

I usually do 1 1/2 cups warm water, 1/3 cup oil, 1/3 cup honey, 1 tbsp yeast, 2 tsp salt, and 5 to 6 cups flour. I also like to add an egg. Knead 10 minutes let rise until doubled. Divide and let rise in 2 loaf pans until the dough is above the rim of the pan. Bake at 350 for 35 minutes. Hope that helps. A note: this may not use all of the flour you ground. Extra can be stored in the freezer.

[@CherylHargus-fy8dh]

Mary, thank you so much for getting back to me quickly & for the recipe😊 I notice that this isn't a sourdough recipe & I'm one of those people who hasn't had the best of luck with yeast & getting dough to rise very good. But I've been having great rises using my sourdough starter when I bake your sourdugh sandwich bread. Crazy question, but is there any way the recipe you sent me - could I use my starter instead of yeast & if so how much starter? I apologize for so many questions. Thank you again Mary😊🛐🍁

[@RavenCreekCharms]

TkU, great video !

[@CherylHargus-fy8dh]

Hello Mary, thank you so much for this, & all of your videos. You have such a kind spirit about you & I have learned so much from you. I recently, because of your encouragement purchased the Nutrimill Artiste Mixer & just a few days ago my new Nutrimill Classic Grainmill arrived🤗🍞 I need to buy some wheat berries so I can begin milling my own flour. Which wheat berries should I get & also can I use fresh milled flour in my sourdough starter in place of all purpose flour? I appreciate any help you can give me with my questions😊 Take care & God Bless You & Casey💑🛐 Blessings, Cheryl

[@therosehomestead2]

I feed my starter with freshly milled hard white wheat or spelt. I will use all purpose Kamut as well and the starter is very strong and active.

[@CherylHargus-fy8dh]

@@therosehomestead2 Thank you Mary for your help😊 I'm getting ready to place my first order with Azure Standard for wheat berries for bread making & general baking - which wheat berries would you advice me to purchase? There are so many options & I trust your bread making/baking knowledge. I'm looking forward to learning about & starting to mill my own flour. I also thank God for watching over you & your husband after your KZbin channel was highjacked🛐🛐❤ Blessings, Cheryl🤗

[@herbertwedermanjr239]

Hi Mary, I just discovered your channel, I heard your the best teacher, so thank you in advance. I purchased a grain mill and would like to know what wheat berries you recommend for me to buy? I hear they last a long time?

[@Tiffany-l2c]

Wonderful video! Subscribed! I know you said at least 30 minutes to soak the flour in the water but longer is better. How long do you personally do for the best results? :)

[@therosehomestead2]

I think for the very best results, let it soak for an hour. Thank you so much!!

[@rhondasorrells5435]

What type grains do you use and where do you purchase it?

[@philjenson]

💗

[@suzyvance7328]

Mary, the ads that appear before your videos. Are these ads ones that you have approved or are they just random throughout KZbin?

[@therosehomestead2]

Random

[@suzyvance7328]

whew!

[@l.dschick-inn-palacecrafts6174]

I didn’t know if I had ruined my artisan sourdough bread. I’ll know for sure tomorrow. I used hard red wheat. The recipe I used, my dough was very thick and very stiff. I thought the recipe was on spot but I knew that stuff was not right. It took 7 hours of stretching and folds with adding water with each to finally get a smooth, puffy, stretchy dough. It’s now in my fridge and cooking in the morning. When you say rancid, is this possible like mine taking 7 hours to finally do better? And, do you have a recipe for the artisan loaf? Thanks so much Mary❤

[@therosehomestead2]

therosehomestead.com/whole-grain-sourdough-artisan-bread/ Also, I have one coming in the next 2 weeks that is in grams if you prefer to wait for that one. I'm sure yours will be fine. Let me know how it turns out.

[@l.dschick-inn-palacecrafts6174]

@ thanks bunches. Yes I do have a scale but I’ll go look at this one you’ve posted. 💓

[@l.dschick-inn-palacecrafts6174]

@ where do you purchase your white wheat berries? 😊

[@therosehomestead2]

@@l.dschick-inn-palacecrafts6174 I have been ordering from breadbeckers.com lately. It's the cheapest option I have found.

[@l.dschick-inn-palacecrafts6174]

@ ok. Yes I’ve been listening to Sue’s videos about whole grains. I never knew this. Heard about milling but I didn’t grasp the why. Thanks bunches for your help and all your hard work and time to get us great information ❤️

[@suzang9642]

Hi Mary. I am milling my flour now and trying Gluten free recipes. I'd not seen others mention putting the flour and liquid together to soak first. I weigh my flours-do I need to add more still? The recipes all seem to have starch in the recipe. Are you familiar with this? I just feel uncomfortable using so much starch. Thanks for you input. I may try the Einkorn and Kamut next.

[@patriciaarrington9197]

How do you recommend storing excess freshly milled flour?

[@therosehomestead2]

I store mine in a freezer bag in the freezer. I use it straight from the freezer with no problems.

[@br4653]

I am going to try some recipes on your website! Do you use fresh milled flour on your sourdough recipes on your site? Thank you!

[@therosehomestead2]

Yes! The only exceptions will be noted in the post. However, I've made every single recipe with fresh milled flour.

[@anitacrosby9256]

What's the difference between "All Purpose" Kamut and freshly milled Kamut?

[@therosehomestead2]

Freshly milled has the bran and germ intact. All purpose has them sifted out completely to make it shelf stable.

[@anitacrosby9256]

To guess, might it be that the All Purpose kamut is sifted?

[@suzang9642]

What settings do you use with the Nutrimill Flour Mill Classic? I just bought one and cannot figure it out. thank you

[@therosehomestead2]

I knead on speed 2.

[@suzang9642]

@@therosehomestead2 I'm sorry, I meant the grain mil. There are two dials, where do you set them?

[@therosehomestead2]

@@suzang9642 I use the top dial all the way to the left and the bottom dial at 11 o'clock.

[@sherrieblake8674]

Thank you!

[@cindypalumbo7503]

Thank you!!