Hi Kay, I am a new subscriber!Your bread looks delicious! I started milling my own grains too. My Christmas gift this Christmas was a grain mill. We love it! I made cracked wheat bread last night. It was delicious 😋. Thank you for sharing your recipe. I appreciate it😊❤🥰
I have mine in my freezer since I haven’t been using it. I’ve been using my sourdough starter. Will it hurt my yeast in the freezer? What is the tool you used to slice the top of the dough?
I don't believe the yeast will be hurt in the freezer. I would pull out what you're needing for making bread and leave it on the counter overnight or for a few hours before making bread just to assure a good rise will happen. For the scoring, I use a lame that uses flat razor blades: amzn.to/4016hPF. Beware, that baby is SHARP!! I hope this helps :-)
@@rebeccadees2300 some loaves like a nice deep cut for scoring and oven spring space, Pano Cubano did NOT like that at all, it ruined it completely. I would probably need to see what you're going for as you score and then may see if the blade needs replacing? Scoring was a tricky thing for me at first. It took a hot minute for me to get that down nicely :-)
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Hi Kay, I am a new subscriber!Your bread looks delicious! I started milling my own grains too. My Christmas gift this Christmas was a grain mill. We love it! I made cracked wheat bread last night. It was delicious 😋. Thank you for sharing your recipe. I appreciate it😊❤🥰
Absolutely, you're welcome! I hope it turns out well for you :-)
I have mine in my freezer since I haven’t been using it. I’ve been using my sourdough starter. Will it hurt my yeast in the freezer? What is the tool you used to slice the top of the dough?
I don't believe the yeast will be hurt in the freezer. I would pull out what you're needing for making bread and leave it on the counter overnight or for a few hours before making bread just to assure a good rise will happen. For the scoring, I use a lame that uses flat razor blades: amzn.to/4016hPF. Beware, that baby is SHARP!! I hope this helps :-)
@@kayslittlekitchen thank you! I have a bread lame but doesn’t slice the top of my bread like yours. Not sure what I’m doing wrong.
@@rebeccadees2300 some loaves like a nice deep cut for scoring and oven spring space, Pano Cubano did NOT like that at all, it ruined it completely. I would probably need to see what you're going for as you score and then may see if the blade needs replacing? Scoring was a tricky thing for me at first. It took a hot minute for me to get that down nicely :-)
@@kayslittlekitchen I agree. It’s a technique I need to practice plus make sure I have a sharp blade 👍
It did take me quite a while to really feel confident and get a nice score on bread. I'm still learning with my sourdough ;-)
Was your milled wheat hard red or hard white
For this recipe, I used hard red wheat. I like both hard red and hard white, but my preference is for the deeper flavor of the hard red wheat berries.