There is a great book with recipes that is called The Essential Home-Ground Flour Book by Sue Becker. It includes all the ancient grains. Good resource to have on hand.
I totally agree on this book! I make the softest fluffy bread using her rcipe for basic bread I use 1 cup hard red and 1/2 cup spelt berries and its awesome I do use the vital wheat gluten she has it causes the bread to rise and not be so “ whole wheat dense” reputation. This makes one loaf
I learned on this book! Started at age 73 so old dog can learn new tricks! I do not add any bagged flour don’t keep it in my house! I make the softest fluffiest breads and other goods. Hard red spring is awesome! Have used most all types love spelt for its awesome flavor!
Overall great, informative video. Been in the feed and grain business for over 40 years as my grandfather had a flour mill here in eastern Washington (the Palouse country) a long time ago. In any event you probably just misread your notes but hard red spring wheat has a protein level typically between 12-15%, hard white (has both winter and spring varieties) has typical protein of 10-14%, soft red winter and soft white winter wheats produce berries with protein levels between 8.5-10.5% as does soft white spring wheat too. For pan bread a protein of 11-12% or higher will give the best results so a soft white or soft red wheat probably wouldn't make a great loaf. Keep the videos coming as they are a blessing! G
@@beans4853they are I agree. First purchase and first 3 loaves this weekend spot on first time. Just stumbled on this video 5 mins ago. I did half hard white and hard red spring. Bread came out beautiful
Azure Standard is great, but pricing is on the rise given world situation. Red wheat simply has more "oomph" and makes a denser bread than white. Personally, we tended to prefer hard white or a red/white mix for bread, and soft white for baking. I stored away kamut/spelt (etc) but haven't tried it yet as I am still learning baking which was my wife's forte (she is in a better place now :) I have a lot to learn, but one day will overcome ... pray so anyway. You have a lucky husband sunshine (I mean that in a good way). FWIW I stopped receiving notifications for your channel. I refreshed but thought you might want to know. IMO you should have a lot more subs ... good people and content.
Jill, I love how you often are able to add a historal, wide-view perspective to the topics of the day. It made me smile, therefore, when I heard that the 1990s was the "first wave" for whole wheat's popularity . . . as a baker from the 1970s, let me mention, we might have been the "first wave," since, prior to the wars, whole wheat was all that was available to nearly everyone, followed by the postwar boom in refined products. You're doing such good work in suggesting that open-mindedness is good for us all---love your perspective!
Oh my goodness!! This explanation of hard and soft wheat is huge!! No wonder my breads would not rise but the cookies and bars are so good.....I had it in my mind which one I needed and I had it wrong. I will have to listen to this again ! Very helpful!
Thank you , I’ve been milling my flour for a few years and just learned a few tricks , that explanation of the germ and bran acting like knifes in the rise make so much sense now!
I have also learned that wheat that is in other countries are not grown with Glyphosate/Round-up and all the wheat unless its from a farmer that specifies that they don't use round up or glyphosate. The glyphosate in the wheat causes the gluten intolerance.
My mom is gluten intolerant & had no problem eating bread & pasta in Italy. Moving away from sourdough has also impacted the situation as she can eat wheat after a full 24hr fermentation but not 12 or less (didnt experiment btween those times)
Thank you Jill! I've been learning how to bake with sourdough for almost year. I just ordered a Mockmill today and want to learn more about using whole wheat. I appreciate your knowledge!
I was lucky and was taught by a local woman! Watched her once, got my equipment and berries and had a successful first batch of two loaves! Loaves, rolls, cinnamon rolls! Even noodles! Ones that didn't fall apart when reheated! My husband loved the cinnamon rolls! Made two loaves a week, three when a friend learned I made whole wheat and bought one every week! Grilled cheese sandwiches are the best! I am an old fashion 73 yr old now and only do loaves rarely as widowed. But still do occasionally! Ths video was great!
I also get my bulk non perishables from Azure Standard but I did not join a co-op. They deliver right to my front door. All you have to do is add postage to your order. Even the 25 # bags of oatmeal, etc. come beautifully packed. If I add the postage to my food cost I may not save as much money but I save plenty of time, energy, and still come out ahead.
Hi Jill, Wanted to tell you how much I appreciated your video. Your presentation is remarkably focused on a very broad subject matter and because of your willingness to share both the good and the bad of the learning process, extremely helpful! Thank you, thank you, thank you! Dave
At 71 years old, I’m trying to learn about the fresh milled flour; thanks for sharing! I was raised on a farm but we had white flour from the store, even though my dad used to grow wheat! Back then, there weren’t the chemical sprays that are happening now here in Canada. So I purchased a stone grinding grain mill & organic wheat berries. My sourdough has been pretty heavy with even 2 cups of whole wheat but I’ll get the feel & not knead so much. Blessings to all 🤗🇨🇦
Late to the party- 8 months. But, I have been baking bread umm a decade...or...well, a while. There is that wait time with the hydration for the ancient grains that is the KEY STEP. In our history lessons, we learned that the bakers took the ground grains (not berries) and mixed them with water, a piece of the dough from the last baking, into the bread troughs, and went to bed. When they got up at the early hours, the ground grains had fully hydrated and were then ready for the additives- salt and oil, and then they made the loaves and flat breads, Saving a little dough from that day. The gluten is different, meaning if it's kneaded too much, it falls apart or disappears, which is what makes it sticky. When using the elder grains, I grind them, add warm water, and because I put yogurt in mine, I add that then, as well. Then cover it and walk away for at least an hour or so! The time isn't to fussy. THEN when I'm ready, I add the oil, and a tiny bit of sugar, and the yeast. I only knead for about 3 or 4 minutes, tops. You will find after waiting that long hydration time, the dough forms into a smooth ball, rather quickly. Then I give it a little while to rest and rise- I'm in Florida, it can be as little as 30 minutes, but the colder climates will need longer. Then I shape on a lightly olive oiled surface and put it in the pans. Set my timer for 15 minutes, and then start the oven. Once the oven is ready, I watch for the dough to be close to where I want it, and put it in the oven. The ancient grains, once you get used to the time to soak, and the gentle hand that it needs, make them such a pleasure to work with. 😊 And note to NEW bakers. Kamut ( ka-moot) is BEST for breakfast or lunch. The high protein packs a coffee punch, without the jitters, but you don't want to eat it and try to sleep...😧😧🤣 Ask me how I know this? 😂
I am teaching a culinary class this year at our co- op too and for one of the classes I taught the kids about fresh milled grains. Same as with your students ...all of mine initially voted that whole grain was gross lol but they changed thier mind after we baked muffins. One funny thing every single kid in class did ...was eat the wheat berries whole 🤣 Non of the kids knew where flour actually came from so we watched some fun youtube videos on growing and harvesting grains. And then I let each kid ( try) to grind some wheat in an old fashioned hand crank mill which was very funny, then let them use my electric grain mill. The next week we used the flour they made to make muffins and everyone changed thier mind about whole wheat being gross! It was so fun teaching kids a skill that most adults dont even have!
I wanted to mention yes you can stock up on flour and freeze it....I have done that for many years. I store it in glass jars in my freezer...now it may lose some of it's nutrients? I don't know about that. But I guess if a person is stocking up for desperate times, and that is their only option I think it is one I would use. Thanks to channels like Jill's I now stock up on wheat berries instead and that sits on the shelf which I really love. But....my wheat grinder is electric....so yeah, who knows. Honestly I should put some flour in the freezer again.
Spring wheat is usually hard higher protein wheat ie hard red spring wheat or hard white spring wheat. Winter wheat is usually soft low protein wheat for cake and pastry.
I can only get hard red wheat berries both at a local farm stand and at Health Hut store. I don't have a grain mill yet, so im using my coffee grinder in the meantime. I have to re grind about 3 times.
Thank you! Clearly explained for different levels. I am total beginner so the very basics of hard versus soft really helped me. I actually have both I ordered from azure, I even have a grain mill; just needed the confidence to start. You’re helping real people and families and I thank you!!
So, I read somewhere that most bread in Europe is made from white wheat vs red wheat, and a lot of soft white wheat. Supposedly white and soft white is easier on the gut. ???
I love grinding my own wheat berries into whole wheat flour. I have even bought some finer sieves to sieve out the bran which some in the family do not like. Lastly is how to take fresh ground WW flour into bread flour or oo pizza dough flour. Or... Does that require different types of wheat?
Use a soft wheat for a pastry flour it doesn’t need the gluten strength to rise and it’s a finer softer flour I found I have to loosen my mill stones to mill a sort wheat
I’m having success with Einkorn. It’s expensive but I feel worth it. I get it from Jovial via Amazon. I’m going to try Kamut in the future but can’t advise you on that yet. I am modern wheat sensitive and don’t have a problem with Einkorn.
There is a great book with recipes that is called The Essential Home-Ground Flour Book by Sue Becker. It includes all the ancient grains. Good resource to have on hand.
I totally agree on this book! I make the softest fluffy bread using her rcipe for basic bread I use 1 cup hard red and 1/2 cup spelt berries and its awesome I do use the vital wheat gluten she has it causes the bread to rise and not be so “ whole wheat dense” reputation. This makes one loaf
I learned on this book! Started at age 73 so old dog can learn new tricks! I do not add any bagged flour don’t keep it in my house! I make the softest fluffiest breads and other goods. Hard red spring is awesome! Have used most all types love spelt for its awesome flavor!
Overall great, informative video.
Been in the feed and grain business for over 40 years as my grandfather had a flour mill here in eastern Washington (the Palouse country) a long time ago.
In any event you probably just misread your notes but hard red spring wheat has a protein level typically between 12-15%, hard white (has both winter and spring varieties) has typical protein of 10-14%, soft red winter and soft white winter wheats produce berries with protein levels between 8.5-10.5% as does soft white spring wheat too.
For pan bread a protein of 11-12% or higher will give the best results so a soft white or soft red wheat probably wouldn't make a great loaf.
Keep the videos coming as they are a blessing!
G
I just ordered the Hard Spring Red Wheat from Palouse in Washington, via Amazon. Gonna be my first FMF bread attempt!
@@angelat2917 Their grains are beautiful
@@beans4853they are I agree. First purchase and first 3 loaves this weekend spot on first time. Just stumbled on this video 5 mins ago. I did half hard white and hard red spring. Bread came out beautiful
Azure Standard is great, but pricing is on the rise given world situation. Red wheat simply has more "oomph" and makes a denser bread than white. Personally, we tended to prefer hard white or a red/white mix for bread, and soft white for baking. I stored away kamut/spelt (etc) but haven't tried it yet as I am still learning baking which was my wife's forte (she is in a better place now :) I have a lot to learn, but one day will overcome ... pray so anyway.
You have a lucky husband sunshine (I mean that in a good way). FWIW I stopped receiving notifications for your channel. I refreshed but thought you might want to know. IMO you should have a lot more subs ... good people and content.
Spelt is a great grain to store! Works great for yeast bread and baked goods. So if you only have that, you're good to go
I have found that spelt is great but it doesn't absorb the water as much as wheat berries do
@@renamaemcdonald2075 true, you need to use less water with spelt
Jill, I love how you often are able to add a historal, wide-view perspective to the topics of the day. It made me smile, therefore, when I heard that the 1990s was the "first wave" for whole wheat's popularity . . . as a baker from the 1970s, let me mention, we might have been the "first wave," since, prior to the wars, whole wheat was all that was available to nearly everyone, followed by the postwar boom in refined products. You're doing such good work in suggesting that open-mindedness is good for us all---love your perspective!
Oh my goodness!! This explanation of hard and soft wheat is huge!! No wonder my breads would not rise but the cookies and bars are so good.....I had it in my mind which one I needed and I had it wrong. I will have to listen to this again ! Very helpful!
Soft winter wheat is so good.
I think it’s wonderful that you are teaching a cooking class. This was informative.
Thank you , I’ve been milling my flour for a few years and just learned a few tricks , that explanation of the germ and bran acting like knifes in the rise make so much sense now!
I have also learned that wheat that is in other countries are not grown with Glyphosate/Round-up and all the wheat unless its from a farmer that specifies that they don't use round up or glyphosate. The glyphosate in the wheat causes the gluten intolerance.
My mom is gluten intolerant & had no problem eating bread & pasta in Italy. Moving away from sourdough has also impacted the situation as she can eat wheat after a full 24hr fermentation but not 12 or less (didnt experiment btween those times)
Great episode.
From a middle of nowhere Oregon ranch wife always looking to learn.
Thank you Jill! I've been learning how to bake with sourdough for almost year. I just ordered a Mockmill today and want to learn more about using whole wheat. I appreciate your knowledge!
I was lucky and was taught by a local woman! Watched her once, got my equipment and berries and had a successful first batch of two loaves! Loaves, rolls, cinnamon rolls! Even noodles! Ones that didn't fall apart when reheated! My husband loved the cinnamon rolls!
Made two loaves a week, three when a friend learned I made whole wheat and bought one every week! Grilled cheese sandwiches are the best! I am an old fashion 73 yr old now and only do loaves rarely as widowed. But still do occasionally! Ths video was great!
So glad I found your channel Jill❤
This would make a great class for the school of traditional skills in my opinion😊
I love khorasan (or kamut).
Me too!!!
I also get my bulk non perishables from Azure Standard but I did not join a co-op. They deliver right to my front door. All you have to do is add postage to your order. Even the 25 # bags of oatmeal, etc. come beautifully packed. If I add the postage to my food cost I may not save as much money but I save plenty of time, energy, and still come out ahead.
Good to know, thanks.
I use Bread Beckers, Woodstock, Ga. 30188
Hi Jill,
Wanted to tell you how much I appreciated your video. Your presentation is remarkably focused on a very broad subject matter and because of your willingness to share both the good and the bad of the learning process, extremely helpful!
Thank you, thank you, thank you!
Dave
At 71 years old, I’m trying to learn about the fresh milled flour; thanks for sharing! I was raised on a farm but we had white flour from the store, even though my dad used to grow wheat! Back then, there weren’t the chemical sprays that are happening now here in Canada. So I purchased a stone grinding grain mill & organic wheat berries. My sourdough has been pretty heavy with even 2 cups of whole wheat but I’ll get the feel & not knead so much. Blessings to all 🤗🇨🇦
In my sourdough I've been adding 1/4 c of milk. Game changer!
Late to the party- 8 months. But, I have been baking bread umm a decade...or...well, a while. There is that wait time with the hydration for the ancient grains that is the KEY STEP.
In our history lessons, we learned that the bakers took the ground grains (not berries) and mixed them with water, a piece of the dough from the last baking, into the bread troughs, and went to bed. When they got up at the early hours, the ground grains had fully hydrated and were then ready for the additives- salt and oil, and then they made the loaves and flat breads, Saving a little dough from that day. The gluten is different, meaning if it's kneaded too much, it falls apart or disappears, which is what makes it sticky.
When using the elder grains, I grind them, add warm water, and because I put yogurt in mine, I add that then, as well. Then cover it and walk away for at least an hour or so! The time isn't to fussy. THEN when I'm ready, I add the oil, and a tiny bit of sugar, and the yeast. I only knead for about 3 or 4 minutes, tops. You will find after waiting that long hydration time, the dough forms into a smooth ball, rather quickly.
Then I give it a little while to rest and rise- I'm in Florida, it can be as little as 30 minutes, but the colder climates will need longer. Then I shape on a lightly olive oiled surface and put it in the pans. Set my timer for 15 minutes, and then start the oven. Once the oven is ready, I watch for the dough to be close to where I want it, and put it in the oven. The ancient grains, once you get used to the time to soak, and the gentle hand that it needs, make them such a pleasure to work with. 😊 And note to NEW bakers. Kamut ( ka-moot) is BEST for breakfast or lunch. The high protein packs a coffee punch, without the jitters, but you don't want to eat it and try to sleep...😧😧🤣 Ask me how I know this? 😂
I am teaching a culinary class this year at our co- op too and for one of the classes I taught the kids about fresh milled grains. Same as with your students ...all of mine initially voted that whole grain was gross lol but they changed thier mind after we baked muffins. One funny thing every single kid in class did ...was eat the wheat berries whole 🤣 Non of the kids knew where flour actually came from so we watched some fun youtube videos on growing and harvesting grains. And then I let each kid ( try) to grind some wheat in an old fashioned hand crank mill which was very funny, then let them use my electric grain mill. The next week we used the flour they made to make muffins and everyone changed thier mind about whole wheat being gross! It was so fun teaching kids a skill that most adults dont even have!
Great class!! We use Azure standard also. I also use soft white wheat for pastries and cakes , etc.
I wanted to mention yes you can stock up on flour and freeze it....I have done that for many years. I store it in glass jars in my freezer...now it may lose some of it's nutrients? I don't know about that. But I guess if a person is stocking up for desperate times, and that is their only option I think it is one I would use. Thanks to channels like Jill's I now stock up on wheat berries instead and that sits on the shelf which I really love. But....my wheat grinder is electric....so yeah, who knows. Honestly I should put some flour in the freezer again.
Have you ever thought of a hand grinder just in case? This way, you'll always be able to grind your wheat.
My mill has its own small generator that will run it. It’s a little solar BLUETTI
Loved your show. Great information! Great job! 😃 😊
Thank you. This was awesome. I was just looking into which mill to get and where to get berries.
Thank you
Spring wheat is usually hard higher protein wheat ie hard red spring wheat or hard white spring wheat. Winter wheat is usually soft low protein wheat for cake and pastry.
Thank you so much for sharing this!❤
Thank you. Really enjoyed learning more.
Thank you for all the info!!
Great info!
I can only get hard red wheat berries both at a local farm stand and at Health Hut store. I don't have a grain mill yet, so im using my coffee grinder in the meantime. I have to re grind about 3 times.
Yay! Ready to learn all about it!!
Thank you! Clearly explained for different levels. I am total beginner so the very basics of hard versus soft really helped me. I actually have both I ordered from azure, I even have a grain mill; just needed the confidence to start. You’re helping real people and families and I thank you!!
I hope you took the leap! It's really not as hard as you think. I started half a year ago
Hello Jill. Mind if I ask about your “wall hanging” behind you in this video?
So, I read somewhere that most bread in Europe is made from white wheat vs red wheat, and a lot of soft white wheat. Supposedly white and soft white is easier on the gut. ???
I love grinding my own wheat berries into whole wheat flour.
I have even bought some finer sieves to sieve out the bran which some in the family do not like.
Lastly is how to take fresh ground WW flour into bread flour or oo pizza dough flour.
Or... Does that require different types of wheat?
Use a soft wheat for a pastry flour it doesn’t need the gluten strength to rise and it’s a finer softer flour I found I have to loosen my mill stones to mill a sort wheat
Merci and blessings +++!
I am very sensitive to gluten and sugar. What grain would be the best for me to try?
I’m having success with Einkorn. It’s expensive but I feel worth it. I get it from Jovial via Amazon. I’m going to try Kamut in the future but can’t advise you on that yet. I am modern wheat sensitive and don’t have a problem with Einkorn.
Can i use the wheat i feed my chicks? Feed wheat?
If I wanted too make cottage cheese with store bought milk what kind would I use?
How do you manage extraction at home? Like grinding your own all purpose or bread flour?
Can sift it through a strainer
I grind my own flour. It's super easy with a mill. You can learn more about that here: www.theprairiehomestead.com/2020/06/make-own-flour.html
Do you keep your sourdough flour separate from your milling/baking?
No
Im strongly gluten intolerant, but i can handle einkorn.
Farro... most nutrition