tag:blogger.com,1999:blog-3420957879376754270.post5443809407703472329..comments2023-11-03T08:56:03.162-04:00Comments on Grow the Change: Baking with Freshly Ground Whole GrainsFreija and Beringian Fritillaryhttp://www.blogger.com/profile/11591614320106389316noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3420957879376754270.post-31282310491526635422008-12-29T13:20:00.000-05:002008-12-29T13:20:00.000-05:00el and susy, this little hand crank mill is the on...el and susy, this little hand crank mill is the only one I would reccomend for grinding by hand, because it is geared. The gears are stainless steel, and it is overall of good construction. It is usually only advertised as a oat roller, but there is a setting for flour, and I put it through twice to get the flour you see in the pictures. Here's a link for the mill: http://www.kitchenkneads.com/index.php?module=store_listings&action=view_listing&listing=63<BR/><BR/>As far as other flour mills go, I have tried grinding the wheat by hand, and it is HARD. I think I expended more energy grinding the flour than I get back from eating the bread. The only flour mills that really make sense are either motorized or pedal powered.<BR/><BR/>el, I'll have to look into wet-kneeding... do you eventually incorporate the water into the dough? I would love to know more about your yogurt sponge. I am a novice baker, and working with our flour is really teaching me a lot.<BR/><BR/>redclay, I agree that the texture of fluffy white bread that you can spread peanut butter over and not tear a hole through, is impossible to replicate with whole grains. But the flavor of freshly ground wheat is irresistable, especially fresh from the oven or lightly toasted. Besides all of the compelling health considerations...Freija and Beringian Fritillaryhttps://www.blogger.com/profile/11591614320106389316noreply@blogger.comtag:blogger.com,1999:blog-3420957879376754270.post-71588212834722003822008-12-29T08:05:00.000-05:002008-12-29T08:05:00.000-05:00I'll gladly give your recipe a try. My goal is to...I'll gladly give your recipe a try. My goal is to come up with a recipe that is acceptable to my wife (in preparation for my anticipated wheat harvest this summer). She grew up on Wonderbread (ack) and though she has broadened her horizons to whole wheat bread, she still likes the fluffiness of the refined product.<BR/><BR/>I totally agree with your commentary about the enriched flours. The problem is that they only enrich what they KNOW to be missing and they cannot replace the compounds that are prone to oxidizing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3420957879376754270.post-89111015810112453092008-12-28T16:25:00.000-05:002008-12-28T16:25:00.000-05:00We also use freshly ground grains in a lot of our ...We also use freshly ground grains in a lot of our breads as well. I still make some white flour things. <BR/><BR/>I have a mill that attaches to my kitchenaid mixer, I would like to get a hand crank one, but this one was free so I'm using it for now. <BR/><BR/>I'll have to give your recipe a try.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-3420957879376754270.post-69203354073556451922008-12-27T17:42:00.000-05:002008-12-27T17:42:00.000-05:00Ah, I am jealous of your mill. It's on the long l...Ah, I am jealous of your mill. It's on the long list...<BR/><BR/>Have you done much experimenting with wet-kneading dough? Basically it is just what it sounds like: with tough-to-knead whole grains like yours it's basically kneading in a puddle of cool water. The dough remains quite sticky on top but it becomes more pliable, especially after a bit of a rest. In general I think a wetter dough with whole-wheat loaves is just fine. <BR/><BR/>I've also used yogurt to do the sponge of a whole-wheat bread: even storing it cold overnight it seems to allow the dough a chance to puff up and rise; I think it has something to do with breaking down and forming gluten. But I am a huge fan of potato water!Anonymousnoreply@blogger.com