I'm guessing 3 days has turned a lot of people off! I enjoyed this video and all of the others especially the sour dough and the homemade pasta vids. Very instructive!
I came here because I just got into milling my own flour and I was trying to get an idea as to what wheat buries people typically use. Now it seems I have to learn how to make mozzarella cheese 😂
You should make it! It's so easy! And I typically use hard red wheat and hard white wheat, although I've started to blend in a percentage of soft white wheat to my doughs.
Yeah I'm definitely going to give that a shot. I just actually had my first Pizza that I made with fresh milled. I used hard white. But I think I'm likewise going to play around with combinations. But I'll first see how I like it with just hard red.
I have been trying to recreate the BakingSteel 72hr recipe using Hard Soft Wheat, freshly ground, not sifted. When I do this it does not come out well. When divide the dough and start making the dough balls the dough tears instead of pulling smooth like it does when I use Bread Flour from the store. Then if I let those rise and try to flatten them out they tear very easily. I noticed you used a rolling pin. Is that because you have the same issue?
I usually have good results with the hard red wheat because it's fairly high in protein. I also don't stretch mine out that much because I like a thicker, more doughy crust. I can usually get a good stretch without tearing when I'm trying for a window pane test though.
@@jasonericson Thank you for the response! I realize I messed up and said hard soft wheat. I meant Hard White Wheat. Everything I have seen says Hard White and Hard Red and both high protein. Do I have that wrong?
I'm guessing 3 days has turned a lot of people off! I enjoyed this video and all of the others especially the sour dough and the homemade pasta vids. Very instructive!
impressive. Homemade cheese is something I never thought of, but the less processed the better.
Looks delicious! Thank you 😊
I came here because I just got into milling my own flour and I was trying to get an idea as to what wheat buries people typically use. Now it seems I have to learn how to make mozzarella cheese 😂
You should make it! It's so easy! And I typically use hard red wheat and hard white wheat, although I've started to blend in a percentage of soft white wheat to my doughs.
Yeah I'm definitely going to give that a shot. I just actually had my first Pizza that I made with fresh milled. I used hard white. But I think I'm likewise going to play around with combinations. But I'll first see how I like it with just hard red.
Used 2/3 hard white and 1/3 hard red….turned out awesome
I have been trying to recreate the BakingSteel 72hr recipe using Hard Soft Wheat, freshly ground, not sifted. When I do this it does not come out well. When divide the dough and start making the dough balls the dough tears instead of pulling smooth like it does when I use Bread Flour from the store. Then if I let those rise and try to flatten them out they tear very easily. I noticed you used a rolling pin. Is that because you have the same issue?
I usually have good results with the hard red wheat because it's fairly high in protein. I also don't stretch mine out that much because I like a thicker, more doughy crust. I can usually get a good stretch without tearing when I'm trying for a window pane test though.
@@jasonericson Thank you for the response! I realize I messed up and said hard soft wheat. I meant Hard White Wheat. Everything I have seen says Hard White and Hard Red and both high protein. Do I have that wrong?