I am pretty clear on the use of flour from the mill, but am curious about how long do I need to age grains that I mill at home? I have seen opinions where it needs to rest from several days to several weeks.
- Log in to post comments
I am pretty clear on the use of flour from the mill, but am curious about how long do I need to age grains that I mill at home? I have seen opinions where it needs to rest from several days to several weeks.
I use the flour right away. I used to age the flour, thinking the results would be better, but now it goes straight into the mix once it is ground. The bread bakes well and you get the most nutrition possible.
If you notice that your ground flour is getting too hot, you can place it into the freezer to get it cold and then grind. I often keep a small supply of various grains in the freezer for later use.
Dan
When your water is wet.
Take a look at dabrownman’s idea. http://www.thefreshloaf.com/comment/394458#comment-394458
That man is a bread genius.
Maybe you don’t have to choke down dry bran and chug-a-lug water to wash it down. ;-)
Dan
Using the bran and germ bits to feed a levain is what I've been doing all along. My previous post here was regarding when I make something special (i.e. Ravioli) that needs to be silky fine, then I eat the germ and bran so it isn't wasted.
It's not as much of a choking it down as you might think - I happen to like the taste of it and I think it's really good for you to have a tablespoon or two with a glass of water anyway. :)
I’ll have to give it a try.
I have been known to eat raw garlic for health benefit. I actually had to chase it with Tobasco sauce to get it down.
Dan
I enjoy a lot of things that others don't (and don't like some things that everyone loves - like sugar). I mix up my own very hot mustard. I like very hot peppers. I will cut a thick slice of raw onion, grate some fresh pepper and salt on it and have it on a slice of warm wheat bread (with a nice beer of course --- I read somewhere that bread, onions and beer was the standard Egyptian diet back in the day).
My father ground wheat and baked bread so I've been eating 100% whole wheat bread all my life - also I'm grinding hard white (Wheat Montana Prairie Gold) so it has a lot less tannin than Hard Red.