Can You Make AP (All-Purpose) Flour from Fresh Milled Flour?
ฝัง
- เผยแพร่เมื่อ 8 ก.ย. 2024
- Today, I dive into the question, Can You Make AP (All-Purpose) Flour from Fresh Milled Flour? Join me while we chat about this and some other topics circling around with freshly milled wheat.
Checkout the post that goes with this video: grainsinsmallp...
My Blog with Recipes: grainsinsmallp...
My Facebook: / grainsinsmallplaces
Join The Free Facebook Group - Fresh Milled Flour: / 782667429899138
Links To Products I Use & Recommend:
Grain mill Nutrimill (Use Coupon Code: Grainy for $20 Off yours): www.nutrimill....
Ankarsrum Mixer: www.gopjn.com/...
Oven: amzn.to/3ac24Db
Nuwave: amzn.to/3bSEQ5z
Grain storage bins: amzn.to/3pOp8MH
Bread Pans: amzn.to/46oNyQi
Food Safe Moisture Absorbers: amzn.to/3gqLdzM
Silicone Pastry Mat: amzn.to/3GOIIB9
Thermometer: amzn.to/3zlrVCq
Aluminum Free Baking Powder: amzn.to/3PNC1CE
Digital kitchen scale: amzn.to/3hjlREj
Hard White Wheat: amzn.to/3NRxLkF (Small Amount)
Soft White Wheat: amzn.to/3TwcsGG (Small Amount)
Kamut: amzn.to/42i1oBD (Small Amount)
Bulk Soft White Wheat: www.pntrac.com...
Bulk Kamut: www.pjtra.com/...
Bulk Hard White Wheat: www.pjatr.com/...
Check Out Some Of My Recipe Videos:
Pizza Dough: • The BEST Pizza Dough R...
Chocolate Cake: • Happy Anniversary Ever...
Hamburger & Hot Dog Buns: • Hamburger & Hot Dog Bu...
Vanilla Wafers: • Creating A New Recipe ...
The Perfect Flour Tortilla Recipe: • How To Make The Perfec...
Biscuits & Blondies: • Buttery Biscuits & Blo...
Sourdough Sandwich Bread: • Sourdough Sandwich Bre...
Scones: • Cranberry Orange Scone...
Monkey Bread: • Ooey Gooey Monkey Brea...
Focaccia Bread: • MASTERCLASS: Focaccia ...
Chocolate Cake: • Happy Anniversary Ever...
Fresh Milled Flour playlist: • Fresh Milled Flour Rec...
A Year In Review: • A Year In Review - Gr...
The Different Types Of Wheat Berries: • MASTERCLASS: The Wheat...
#grainsinsmallplaces #freshmilledflour #allpurposeflour #howtomakeflour #homemadeflour #freshlymilled
*This post contains affiliate links, which means I make a small commission at no extra cost to you! As an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Love and Have Used!
![Megan Thee Stallion - Neva Play (feat. RM) [Official Video]](http://i.ytimg.com/vi/TpYTyAaTRts/mqdefault.jpg)
Also, the flops help us to learn, share them! We can help each other figure out what went wrong and what we can do to correct it.
Yes, I sneak some flops in there here and there. But, it is what helps me learn too! Thanks!
I'm so glad i found you! I'm just getting started and nobody I know is doing this.
I am so happy you found me too! Yes, it is hard to get info out there, that is what inspired me to get this info out there, and share my recipes, tricks, tips, and new techniques for better bread and troubleshooting what can go wrong. Thanks so much! Happy Baking!
Wish I would have listened to this yesterday. I made a quick bread yesterday, was sourdough pumpkin loaf. I got it from callmejewels. This time I tried milling the flour and used all soft white wheat. It actually turned out pretty good, I had to add extra from my measurement then I let it set awhile before I put it in my loaf pans. I was impressed how well it turned out. Next time I will use your mix idea . I love the flavor of the kamut, I used your recipe, so good. Thanks again
Yes, this mix works great in quick breads, and spelt is another one that is amazing in quick breads.
I have really liked adding 100g of kamut in my bread loaf. Also added to pizza dough, rolls, and French bread. My husband loves the addition of kamut and never wants me to stop!
I totally agree! I really love Kamut added into almost everything I bake! I think it also makes the dough easier to work with as well! Thanks so much!
I finally got a 25lb bag of kamut… I’m making your rolls now with it and hard white!
Yay! I hope you love them! Let me know what you think! Happy Baking!
Lots of good information in this video. Thanks for doing all the hard work so that we can have success in our baking.
My pleasure! Thank you so much! I do tend to catch myself rambling, I try to edit it out if it goes too far! lol. I am so happy I can help!
Very helpful, but I am all in with the whole grain. Waiting to see what you make next.❤
Yay! I love sharing my new recipes with everyone!
For bread: 75-80% hard wheat and the remainder, Kamut.
Yes, I like to use 80% hard wheat and the rest Kamut!
You just blew my mind
Thanks so much!
I’m so thankful I found you! I’ve been a student of yours lol for almost a year ! I’ve learned so much. We will never go back to store bought bread , pie crust cookies etc. As you have said we have to adjust the amount of flour at times Based on the berries used. The humidity etc . But they’ve all came out great!!! Thank you so much!!!!!
Yay! I am so happy to hear that! I am glad you found me! Thanks so much! Happy Baking!
Liked the tip on the strainer for sifting
Thank you, I am so glad I could help!
I have an incredible recipe for challah that I have been making for over 30 years. I just started milling my own flour and love it. How can I sub in the fresh milled flour into my recipe without changing the final product too much. Thank you so much. Your videos are so informative;;
I do have a recipe for Challah made with fresh milled flour, here is the video for that. th-cam.com/video/SUo92-9lMIk/w-d-xo.htmlsi=Itnohdzs7Q-Anayq
If you want to make it with your recipe, I would recommend going by weight, and using mostly a hard wheat variety and I love to add a little Kamut (Khorasan) as well. I hope that helps! Happy Baking!
Thank you SO much for all of this important information! I have only been at this for about a month. So far every recipe he’s been super delicious!
Welcome! I am so happy to hear it is helpful! Thank you so much! Happy Baking!
Super helpful! Love your channel
Thank you so much! I am so happy to hear that! 😊
Just watched your Irish Soda Bread video and came here for the all purpose flour information. I have just been adding extra flour to recipes that call for it. I'll bet this is much better! Thanks for sharing your knowledge with us!
You are welcome! I am so happy to hear that! Thanks so much!
Thanks for this video… great info. Would you use the three grains for say the coating on fried chicken??
I have many different grains for breading on chicken and pork chops. They have all been yummy! So, really any would work, I love this combo and it would be delicious, but also have just used whatever I had open at the time, lol.
@@GrainsInSmallPlaces Oh .. ok thank you. By chance do you have a video or recipe for breading??
I haven’t been weighing so I think that will help! I have not tried using in old recipes 😮 but doing well with fresh mill ones ! Thank you
That is great! Thanks so much! Happy Baking!
I like the kamut and hard white mix too. I recently have been doing the hard white, kamut and spelt mix. The taste and texture is perfect!! And it looks more white than wheat bread and so fluffy and soft too. To get the bread flour I add some VWG to the mix.
Yes! So good! Thanks so much! Happy Baking!
I am really happy I found you because you really did help explain why my recipe for rye bread didn’t seem to come together as the recipe indicated. Undaunted I will try again.
Yay! I am happy you found me too! I am so glad to hear it was helpful! Let me know how it turns out! Happy Baking!
This has been very helpful , thanks
I am so glad it was helpful! Thanks so much!
I love your FB group :)
For my non-yeasted recipes, I’ve used all barley, all spelt, all soft white/soft red, and combinations! I just recently made waffles that were a mix of white, hulless barley, and millet. They were really yummy! But I’ve never made a FM waffle that wasn’t yummy :)
I also use random mixes for my muffins and banana/zucchini bread. Just whatever I feel like throwing in.
Yes! I like the way you think! I am always playing around with different grain combinations, and I will make some of my recipes using different blends just to see which way we like it best! Thanks so much! Happy Baking!
@@GrainsInSmallPlacesisn’t it great to see how many blends still turn out great! I love to think about people throughout history making all kinds of foods with whatever was available.
Such a helpful piece. Thanks
Awesome! I am so happy to hear it was helpful! Thanks! 😊
Funny, I’ve just been researching the blend to make all purpose. Thanks for this Kara😊
Welcome! There is not a lot of info out there, I am trying to share everything I have taught myself over the years!
I've got children on the spectrum, so tho I would like to move towards using all of the berries in all of my baked goods, I need to sift some
Thanks for the video
And that is ok! Especially in the beginning! Even with sifting, it is still a way healthier flour than processed flour! You are doing them such good! Great job Momma! Thank you!
I love your channel!! I am a brand new grain miller 🤩 and All the information you share has been very helpful!! I’ve only just begun milling and I bought soft white wheat berries by mistake and now I will use them to make this all purpose blend! I also just ordered Kamut 🤩 Thank you for all your help in making this fresh milling thing less daunting! I can’t wait for your next video ❤️
Yay! I am so happy to hear that! I am glad it has been useful! I have other recipes using soft white, including some cookie recipes, cake, biscuits, muffins, etc. All the recipes are FREE and on my website at www.grainsinsmallplaces.net See ya there!
First video I have seen of yours but definitely will watch plenty more
Yay! I am glad you found me!
Thank you, Kara. I have been looking for all-purpose flour using my wheat berries.
I am still trying to decide which of the berries I like best.
I have hard red, hard white, soft white, kamut, and spelt berries 😊 today I made banana nut bread with some red, soft white, and spelt. I really loved the results.
Next time I will use your 1/3rd of each grain for all purposes flour 😊
I think that is one of the fun things about milling our own flour, we can completely customize a flavor with just using our favorite wheat berry combinations! I love spelt in muffins and quick breads too! Try it both ways and see which you prefer! If you prefer spelt, you can sub that for the Kamut! Let me know what you think! Happy Baking!
@@GrainsInSmallPlaces thanks I will try that.
I'm just getting into milling my own grains because I'm a type 2 diabetic and low carb bread just has no flavor or decent texture, so I wanted to try einkorn because it supposedly does not raise blood sugar.
However, since I've started learning more and more about using whole grains, I've decided to experiment with other freshly milled grains. I'm thinking of ordering 5 lbs each of hard white, soft white, kamut, einkorn, and spelt. Do you think those would be a good starting point? If not, would you mind making a suggestion?
I have a Nutrimill on the way and my co-op order won't be here until March, so I've got lots of time to learn.
Your FB group and videos are wonderful, thank you for doing this!
Those are all great options to start with, and you can experiment with them to see which is better for you. So exciting to get started, yay! Thanks so much!
I had no idea that store bought whole wheat flour isn't 100% whole grain 🤯. Is that the case with organic too? Now I definitely need to mill my own flour.....lol.
Yes! Marketing had tricked us into thinking we were eating true whole wheat, but in reality, we are only eating the white flour with a little of the wheat bran added back into it. Even the organic kind.
Thanks for this info! This is very helpful. I’ve been experimenting with adding a bit of soft white to my hard white for breads but don’t really remember how much I did. Guess I should pay attention. I was just trying to get a little softer bread. This really helps. Also I was wondering about what was the best for cookies and cakes. So thanks again!
Yes, I love to add a bit of kamut to my sandwich breads! But, make sure for breads, the majority is hard wheat to get that nice strong gluten for softer fluffier bread. If you haven't had a chance to watch my sandwich bread video, I recommend to. It is a nice and soft sandwich bread! But, it is due to some techniques I teach as well. I also have some recipes for cakes, and cookies on my blog and video with them as well! I hope that helps! th-cam.com/video/Ythxqi_gu0w/w-d-xo.htmlsi=P41Iqy3t_lGeWB1k
@Kara, that was a perfect video and timing as my husband won't eat anything with a tint of 'brown' and just asked me for a white loaf. So, from what you said here, should I make a loaf for him with 75% Hard White and 25% Kamut (since I have both of those). He asked for Spelt, but I don't know the grains well enough to know what "color" bread it produces. I plan (for him only - this time as a trial) to sift the flour (against my nature but for him, LOL) and see if it's something he'll eat. If so, I've won this tug o' war and may be successful at getting him off the store-bought dead bread that he eats. He needs to consume milled flour for his poor health!! I'm trying...! (oh, he WILL eat the cinnamon raisin bread I make. I don't know how that makes a difference. I guess he's thinking of sandwich bread for the white loaf.) And, with a sweet tooth, I've made him pound cake, your chocolate donuts, and other wonderful goodies you've posted. Thank you ! Thank you! I love your channel, you've taught me so so much!
Yay! I am so happy to help! Yes, I would definitely try making a loaf with hard white and Kamut, that usually produces the lightest color bread for me. Spelt will add some "brown or red." I do have a wonderful sandwich bread recipe, and video that goes with it. But, I recommend weighing the ingredients and try to resist adding more flour, because it is a wet dough, but that is what produces that light fluffy bread! I recommend that video, and my focaccia bread video for kneading techniques, what the dough looks like, etc. Here is the recipe. grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/
Here is the sandwich bread video. th-cam.com/video/Ythxqi_gu0w/w-d-xo.htmlsi=qcoWRRfrrdKfAYvE
Here is that focaccia video. th-cam.com/video/3nDorxqEgaU/w-d-xo.htmlsi=4f9pub1nA5mlppih
New sub here! Thanks so much for covering this topic.
I understand that milled grain flour will not operate like store bought, but that’s the point, right? We’re here because we see the health benefits from consuming the whole grain or berry.
I’m going to try 75/25 HW/Kamut for my next loaf of bread. I don’t make cakes or cookies too often, but next time I do, I’ll try 50/50 HW/SW.
Thanks, Kara!
Hi! Thank you! I have tons of recipes on my blog all written for fresh milled flour if interested, including bread recipes! I love mixing kamut in with my bread recipes! Happy Baking!
www.grainsinsmallplaces.net
Totally new here. Learning so much from you. Is there a cookbook you can suggest with your way of baking?
I have entertained writing a cookbook, but don't have one yet. There are cookbooks out there with fresh milled flour recipes, Sue Becker has one I can link. But, I developed my methods from my own research, troubleshooting, trials and errors, and experiences. So, there is no book yet about my methods. Thanks for watching. Here is that link to the book. amzn.to/3UMBs0j
So, one can not make sandwich bread out of only fresh ground soft white wheat especially in a bread machine? Asking for a friend. Thanks for any and all suggestions 🙏🏻🌹🙏🏻
No, soft white wheat will not develop gluten to make that nice stretchy dough. It will make a nice quick bread, muffin, or cookie however!
Can you go over grinding the flour to show the texture of the flour. Do we mill on the finest setting for all recipes or just for some etc.
Hi I do have a short video showing how I mill fine flour, and I use fine milled flour for pretty much everything except for cream of wheat. th-cam.com/users/shortsGNOt93woIS8
I also have a longer more in detail video going over my mill here.th-cam.com/video/U4l3gfkttAM/w-d-xo.htmlsi=55evO9yUve2amPdU
@@GrainsInSmallPlaces thanks, keep up the good work.
Do you mill on a bread setting? I thought I heard Sue Becker say she sets it halfway between bread setting and pastry setting.
I actually mill all mine pretty fine. Here is a short of my technique how I mill for my flour with my mill. th-cam.com/video/GNOt93woIS8/w-d-xo.htmlsi=JMEivKbHI_R1QZNy
I have 2 questions. Is the 1/3 blend of soft white, hard white, and Kamut wheat berries by volume (cups) or by weight (grams)? My guess is that it is by weight, but I want to be sure. My other question is that I have a recipe for sourdough bread that uses a blend of soft/hard white FMF with some all AP flour to make it less dense. Do you think your AP flour would work for the AP flour this recipe is calling for? Thank you for another great informative video.
Yes, it is by weight. I don't recommend this blend for breads, because it doesn't form enough gluten to hold the bread up. I do however have a fresh milled flour sourdough bread recipe I can share. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
I also have a sourdough sandwich bread recipe. grainsinsmallplaces.net/sourdough-sandwich-bread/
Hope that helps! Happy Baking!
I thought all purpose had baking powder and or baking soda added to it. So, that's what happens when I think.
Well, you aren't super far off, because they do make a flour like that, but that is self rising flour. 😊
Is einkhorn or spelt similar to kamut?
They have some similar properties, but also very different. They are all considered ancient grains, and you can use 1/3 of one of them in place of the 1/3 Kamut in this AP Four Blend. I just really like kamut, I think it improves, flavor, texture, and color in almost everything. I hope that helps! Happy Baking!
So what would one cup of fmf weigh?
It can vary from grain to grain, but I use an average of about 120-128g per cup. Here is a link to my Free Flour Conversion chart if interested.
grainsinsmallplaces.net/grains-in-small-places-printable-library/
So would this work for cupcakes?
For cakes, I like to use mostly soft wheat and kamut with a little starch. I have a yummy cupcake recipe if interested. grainsinsmallplaces.net/the-best-sourdough-cupcakes/
Do you think the nutrimill artiste will be ok ? I cannot afford the 500.00 one this one is the cheapest one but I don’t want to waste my money.
It is a great mixer, and many people have been very happy with it. Get what you can afford. I do have a review on the artiste, and a coupon code for $20 off. coupon code: grainy
Here is my review video: th-cam.com/video/oRQvw8ktbn4/w-d-xo.htmlsi=ultmCtBYOnld4DeH
Oh wait! They just sent me a $50 off coupon code today for Valentine's Day! Temporary coupon code is: SWEETIE50 for $50 off, here is the link to grab that sale! shareasale.com/r.cfm?b=1749377&u=3294405&m=44804&urllink=&afftrack=
Now..please demonstrate...
Here is a video of scones I made using this blend, I plan to share more as well in the future! th-cam.com/video/ULi3amq97Qw/w-d-xo.html
I put Kamut with hard red wheat with sunflower lecithin it was so good .Today I tried 6cups hard white wheat and 3cups hard red doubled .I did forget the sunflower lecithin ,it has almost a sour taste to it. The bread is denser also.Can you help with this. What did I do wrong or is it the combination here?
Thank you for your recipes
What recipe was it? This AP flour recipe is not a great blend for breads you need to form gluten with. It is possible that you prefer the taste of hard red and kamut over hard white. Each person has their preferences.
Welcome! Thank you!
In Austria hart wheat doesn’t exist😢
What wheat would you use to make bread that can form gluten? That is the wheat you would use in place of the hard wheat. (Do you have hard Red? That can also be used in place of hard white.)
@@GrainsInSmallPlaces yes, I know. I read in the Internet, the law in Europe is stricter than in the US and lots of agricultural additions which are used commonly in America even for organic food is forbidden in Europe, so there is no possibility to even import this kind of wheat. We have to go for soft wheat instead. This also works, but our bread doesn’t rise as well.
🌹🌷💐♥️💚🥰
Thank you so much!