How to Convert Recipes to Freshly Milled Wheat 4 Tips | Home Milled Wheat Recipe Conversions | FAQ
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- เผยแพร่เมื่อ 6 ส.ค. 2024
- So you've started milling your wheat and now you want to know how to convert those beloved recipes from Grandma over to freshly milled wheat?
In this video, I share with you 4 tips about how to convert recipes over from store-bought flour to 100% freshly milled wheat! Plus I give you examples of how I have done this with other recipes in the past.
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Great tips! When I started milling my grains back in 2012 there were no videos to teach me how. I spent about 2 months frustrated trying to make bread with soft wheat when a friend told me I needed hard wheat. lol I'm thankful for TH-cam so people can easily learn these things!
lol I totally get that! When I started milling 11 years ago there was NOTHING except Bread Becker's classes on their website.
I did the very same thing and at around the same time too! we were gifted a second hand wonder mill and a bucket of wheat berries. I tried for months to use that bucket of soft white, finding very little info about the difference in grains and whole grain recipes. all these years later still grinding and so grateful there is a ton more info out now.
Thank you so much. I have a long and beautiful story of how i started my journey of not eating regular flour and discovering sourdough and einkorn. I didn’t even know about red and white berries. What a confusing and overwhelming time I had starting there. However when I discovered I can also make ‘normal’ red and white fresh ground wheat, and how healthy it is, it opened a whole new world. I appreciate your video’s and the intellectual info you share as well. Thank you and God bless you.
Good for you. It's a journey, but we take it one step at a time.
Good tips except using store bought flour. That stuff is banned from my home period since the first flour came out of my mill. I vowed then never ever buy that stuff again. Have I had fails, you betcha but I learned more quickly that way maybe it’s just me but I’ve found all fresh milled baking boils down to consistency of the dough what it takes to get that is the learning process. It’s very doable just have to learn as you did when attempting anything you’d never done before. And baking in say, Florida, and baking in Colorado or Texas or Maine it’s all different and differences that can only be learned by trying and adjusting and trying again.
Just started using a freshly milled whole wheat flour and baking a chocolate chip cookies following Your recipe.....My family and I fell in love with the cookies.🥰 Thank you so so much. Greetings from Macedonia.
Thank for all your words of wisdom. I look forward to your videos and emailed letter every week
So helpful! Thank you!
I was just thinking about this yesterday. Very timely and helpful advice. Thank you!
Thanks for the info!
Thank you Felicia! Very helpful information, especially for beginners like me! God Bless You!
I swear you read my mind! Was wanting information on this and boom! Felicia comes through! Thank you ❤❤❤❤
I'm just getting started with home milling, and you have been a plethora of information! Thank you!!!
Great to hear!
Thank you!!!
You read my mind. Just told my husband I need a class on the very topic. Thank you!
You're not the only one lol I've been receiving more questions about this lately, so I figured it was time for an updated video!
You have been the most informative channel!
Thanks! Glad to help!
I finally got my grain mill and I'm getting wheat berries today!
YAY!!
OMG.. I have been waiting for this video. fresh milled chocolate chips cookies this weekend 😋
Thank you Felicia 😊. Its very cool to see that you live on a homestead. I live on a farm too. I left my home state born and raised of beautiful sunny Florida and moved to Northeast Alabama on the mtn to grow most all our own organic food 8 years ago. Mostly wanted to say I love the info on your channel ❤️ .
Oh cool, what part of Florida did you come from? I'll bet you have fewer bugs now!
Hello from Tennessee 😊
So happy I found your channel. Was looking for more information on using freshly milled grains for bread recipes. I am so excited!
Welcome! You've definitely come to the right place. Freshly milled grains is literally all we do here :-)
Hello Melinda. I too live in Tennessee
Thank you Felicia for these wonderful tips. I really need enjoy all of your recipes. The Lord bless you
You are so welcome
Good stuff
Love your site❣️ Just made your sandwich bread yesterday. Hubby loved it & its my new favorite recipe! I would like info on your membership program please?
Thanks Bunches ❣️🌾🍞
So glad you are enjoying the recipe! To find out all about our membership group you can check it out here: grainsandgrit.aweb.page/p/803ec31d-6998-4e97-b2fe-783e9ddcb0eb
I was on PHG's website the other day. Bosch mixers are on sale d/t European issues. So if anyone is wanting a Bosch mixer now is the time to grab one. Prices haven't been this low in years. That's per PHG.
Great video. My biggest issue is the crumb and structure of my breads. Especially non yeast breads. Is it too much fat or not enough? Is the battery to wet or too solid. A video on ths crumb would be awesome. Thank you.
Thank you for sharing your experience and knowledge. I see in the comments that others are having issues with the texture/crumb of their bread and cookies. I would greatly appreciate it if you could share how we can improve the texture. Thanks again.
Yep, I did a live about that very issue a while back: th-cam.com/video/dpSiuPPC9pU/w-d-xo.html
Thank you just got my mill didn’t know it was different than store bought flour
You’re welcome 😊
Great video!
Question?? In buying my soft white wheat berries is there any difference in those that say “sprouted”?
Still reading mind a year later lol. Thanks!
I love it!!
Nice videos, my diet is not to have grains, but i do make einkorn flour tortillas
Well, I hope we convert you to a home-milled grains diet soon!
I just got a kitchen aid attachment for milling grains yesterday!! I’m so excited to use it! I have an azure membership but I did wanna know if you have an Amazon store front since you mentioned Amazon sells wheat berries as well
Here you go: www.amazon.com/shop/grainsandgrit
I have bought berries from Amazon in the past but I think Azure may be a little less expensive (it may just depend on who you buy from) but I just ordered a 25# bag of berries from Azure. I also have an attachment for my Kitchen Aid mixer and love using it.
Thanks for this! I’m wondering if you do any sifting to remove some of the bran for certain recipes?
Yes you can! I certainly do this for biscuits. It doesn't remove nearly all the bran, though, which is a good thing, because bran is such an important part of the whole grain.
Your glowing girl your looking healthy.
Thank you! I filmed during Golden Hour so that really helps lol
Flour Tortillas!!! 🎉
I'm making apple tarts with kamut and AP. 50/50. Used lard and butter. So hoping they turn out. Thanks for your instructions and info. My sister also lives in Florida & is on the lookout for fresh milk. She is in the Port St. Lucie area. If you know any farmers in that area, I sure would appreciate a recommendation. Thanks!
I'm making Kamut videos right now if you want to check my recipes using 100% whole-grain kamut. So yummy and simple!
OK, on tip #2, I'm going to give my opinion as to WHY you may need to add more home ground flour vs store bought. When you measure 1 C of store bought AP flour, you get 1 C of flour in your cup. With home ground, you measure 1 C of your flour but you don't have 1 C of flour. You have 1 C of VOLUME of flour, BUT you have flour PLUS the husks of the grain making up your 1 C. I'm sure the husks don't work like flour in baked goods. That is all I can figure out why.
Have you ever used your whole grains to make yeast or cake doughnuts??? So cool this is the method I have stumbled on myself with just trial & error too. I've been milling grains for about 20 years now & the b vitamins alone have helped me so much to manage Mthfr/CFS. :))
Yes! I should do a video on that!
Yes please & thank you! :)))@@GrainsandGrit
Really? That is so good to hear. I just got a NutriMill last week and just made my 4th loaf. I have been having issues with my digestion and have chronic pain due to several things including Fibromyalgia and chronic fatigue. I think I may be low on the B vitamins which was a huge factor in me investing in this mill and the whole berries. Already, the taste is so above store bought flour but my loaves today looked a bit flat when they came out of the oven. I still got an ear but definitely not the round loaves I was expecting. I’m so happy to hear that this is making you feel better and I hope I will be as fortunate with my issues as you have been.
@@GrainsandGrityes please do!!
Soft red is good for baked goods also, and we can't tell any difference from red to white, even though I've heard red is more bitter
Will u have a blog or worksheet with these little tidbits? Im helping some amish families get started into this world and this would benefit them greatly but they obviously dont use the internet
At this time, I don't have anything in a printable format for this. Just the video :-) Feel free to take notes for them!
I saw your Hardee's like biscuts recipe uses 8 cups of flour, is that correct? most biscut recipes use 2 cups that I have seen.
I just want to make sure before I try it.
@Felicia how do you create self rising flour with home milled flour? I tried an online conversion that called for lots of baking soda and the biscuits tasted metallic. 😵
Here you go: th-cam.com/video/XCmiaY3-wOA/w-d-xo.html
I'm new to your channel..baking in general 😋 if a recipe calls for a certain weight say 5 grams...does milling your own correspond to weight in recipe?
Look for a video very soon on weighing your flour.
Felicia, I'm a year into using my grain mill for everything and I have a question for you. Do you find that when converting recipes you either need more liquid or less flour in them? I think I read that whole wheat absorbs more liquid than AP and I'm wondering how that has been affecting my results. There is also the factor that freshly milled flour is fluffier and doesn't scoop the same store flour. I totally agree with you that first time trying a recipe that calls for AP you should make it that way otherwise you won't know if the issues you run into are because of the flour or just a recipe you don't care for. You mention bread flour, which is supposed to have more protein than AP. How would someone convert this differently in a recipe vs a recipe that calls for AP. This would be the same problem if you have ever had to convert using a European recipe that calls for "strong white flour" because its essentially the same thing as bread flour in the US, according to Mr. Googlepants. Thanks in advance!
As far as more or less liquid or more or less flour, it just depends on the recipe. Like I mentioned, my biscuit recipe I actually needed LESS liquid which was surprising.
If a recipe calls for bread flour that's an immediate clue you need hard red wheat because that's what bread flour is made from. You can also use hard white wheat.
For all purpose flour, it all depends on what you're making since all purpose flour can be used for yeast breads or for baked goods.
In the Uk we have wheat. No options. You can get rye and spelt etc as well, but no soft/hard/red etc
Hmm, maybe you should start making some calls to ask what variety that farmer grows.
I have learned so much from your videos, so I have been making my bread from a 50/50 mix of hard red & white (which in my opinion is the best bread I have made) and adding apple cider vinegar and letting it soak for at least 12 hours. But I am trying to get my blood sugars down, and everyone says cut out bread.... can't do it! And I know milling my own wheat is better than store bought flour (as God intended it to be used), but have you done anything else to make bread with more fiber to help bring down the effect it makes on blood sugar? Thanks so much for your help, God bless!
God's formula is perfect. The glycemic index on regular, home-milled whole-wheat bread is very low.
Ground flax seed is a nice addition. 1/4 cup per 1lb loaf
I know you mentioned Pleasant Hill Grain as your go to grain provider but since I’m in FL just like you do have any local place to get grains in bulk in central Florida? I’m in Tampa specifically but I’m willing to drive a few hours.
I would Google it for Tampa. If a place sells wheat berries you can buy by the pound, they are usually willing and able to do a bulk order for you. This is usually found in more independent, health-conscious grocery stores. Or Amish stores but not sure if there’s one for your area.
Bread Beckers does do co-ops throughout Florida so that’s another option.
And of course Azure Standard also has co-ops here too!
@@GrainsandGrit Thank you for letting me know. I watch her all the time but I didn’t know that co-op was a thing. I just sent an email. Keep up the good work.
Wondering if you ever partially sub whole wheat for store bought. I see a lot of whole wheat recipes using store bought for a portion of the needed flour.
Absolutely not. My goal is 100% freshly milled wheat. I may do that at the beginning when I'm experimenting with a recipe, but the goal is to never use store-bought flour.
I take a cup of wheat berries and always get 1 1/4 cups of flour.
So if I have a recipe that calls for half whole wheat flour and half all purpose or bread flour, what would you recommend using?
I recommend converting it to ALL whole-wheat.
Can you do a sourdough starter with milled grains
Yes, but it's not easy. Still perfecting mine.
I’ve have a grain mill, hard and soft wheat berries for three months now. I’m so scared to try then disappointed at myself for not trying. I see so much information that is very intimidating until I found you. Thanks. My question is about sifting or removing something and that I need a special sifter….do I need?
No you don't need a sifter.
I've been trying to create a beautiful sourdough Ezekiel bread recipe. For about 4 weeks I sifted the mix to no avail. Last week I double milled my Ezekiel flour mix for the first time. No sifting needed. So close to a real bread loaf , next,,, extend kneeding time. The failures all tasted great. Cookies still taste yummy whether soft or crunchy. My point is. It's going to be great .
@@joanthomas2789 hi I have been trying some bread recipes with fresh milled wheat and the bread all tastes like I’m eating flour really not pleasant. Any ideas how I can fix?
@@russellfulton6861good luck.
I have gone through almost a full 10 gallon pail of grain, still failing 9 out of 10 times. Oddly I will have a great loaf, but cannot replicate it ever again. It's crazy. Do you have a recipe book? Maybe offer video consulting?
All my recipes can be found at www.grainsandgrit.com/recipes ! And no video consulting yet but there are plans in the future :-)
I just wondered if using a cookbook fron, say, 100-125 years ago would likely be using fresh home ground flour.
You would probably have to go back at least 125 years.
I appreciated your tips. But the prices for wheat berries at Pleasant Hill Grains are insane. I recommend you look at Azure Standard,
Wow, you've seen me really evolve I'll bet :-)
What is your thoughts on making pizza dough?
Don't overthink it lol I have used my simple yeast bread loaf recipe for pizza as well as my focaccia bread recipe for pizza dough.
Just curious, have you made popovers with freshly milled flour? That's a big one for us.
Sorry - I have no idea what popovers are lol So unless I know them by another name, I'm going to have to say I haven't tried them with freshly milled wheat.
@@mariahposa9743 Wow, thank you so much.
@@GrainsandGrit Yorkshire pudding or Dutch babies can be the other names.
Why you should stop buying commercial bread from personal experience.
I would like to share some information on benefits I found for myself in giving up store bought bread and making my own from unbleached or home ground flour. Not only has my general overall digestive health greatly improved over the past year, but pain due to the arthritis in my hands has seemed to become nonexistent, and cold weather drops here below 20 at times. The arthritis hasn't disappeared, just that it no longer causes me any discomfort. I plan on expanding into other areas of making pitas, tortillas, and flatbread so I can do away with buying that also. I'm 72 and have had increasing pain in my knuckles for 20 years. All gone. I hope you also have experienced healthful benefits.
Pleasant Hill doesn’t ship small amounts. Very expensive.
I literally throw up with store pre milled flour since a child. In other countries I can stomach breads...I finally realized why. Bad to say.. try store flours😮😢
It should be freshly milled.
Commercial store bought flour is so full of chemicals and pesticides. You are not the only one having problems like that. For years we thought we couldn’t eat wheat because we were told that it was the gluten making us sick but had eaten it for years before that with no problems. It wasn’t until after they started heavily so eating the wheat before harvest with pesticides that we started getting sick at our stomachs every time we ate store bought commercial flour. In 2022 I found out about Sue Becker and found it it’s the chemicals and the heavy use of pesticides in the commercial processed flour that’s causing all of the problems not the gluten. Another issue was the commercially processed sugar in those products. Over 90% of sugar now grown is gmo and our bodies don’t recognize it as good and can’t digest it, either. The processed white sugar is as laden with chemicals as the white flour is. My family is now able to eat the organic freshly milled wheat bread products with organic version of no chemical processed sugar called Sucanat with no problems like many people are discovering.
Do you ever weigh your freshly milled flour? I’ve heard that 130 grams is a cup of store bought flour.
I never bother weighing my flour. There's too much variation from day to day.
Oh…. I just can’t go back to white flour!!!
Never again!!
If I could make a recommendation. You don’t need background music when you’re speaking. It makes it difficult to hear your message and that’s the real reason I’m viewing your video.
Thanks for the tip. I think it gives us a nice effect, but I try to keep it turned down and in the background.
Omg, this is scaring me. I’m new to fresh grains, you are making this sound like this is real complicated.
Good tips except using store bought flour. That stuff is banned from my home period since the first flour came out of my mill. I vowed then never ever buy that stuff again. Have I had fails, you betcha but I learned more quickly that way maybe it’s just me but I’ve found all fresh milled baking boils down to consistency of the dough what it takes to get that is the learning process. It’s very doable just have to learn as you did when attempting anything you’d never done before. And baking in say, Florida, and baking in Colorado or Texas or Maine it’s all different and differences that can only be learned by trying and adjusting and trying again.
You go mama!! You know I'm totally for a 100% ban! I just know for me, when I first starting milling I could barely cook at all lol So it was a huge help for me to ease into things. But kudos to those of y'all who have a total ban! Love it!
@@GrainsandGrit I just saw so many health changes I couldn’t let hat stuff in my home ever again. I’m now 75 and take no meds of any kind I’m healthy and no more night hives no gastrointestinal junk that drs wanted to cover both with medical bandages they are completely gone my only wish is I’d learned this fresh mill stuff when my kids were little. But that didn’t happen I raised them with the knowledge I had at the time. They are healthy adults and parents now working on grand parenting very soon! Wow how did that happen? 🤣
I’m new to this and hoping so much that it helps with my GI issues