S14 E11: What You NEED to Know Before You Start Grinding Your Own Flour

I have also learned that wheat that is in other countries are not grown with Glyphosate/Round-up and all the wheat unless its from a farmer that specifies that they don't use round up or glyphosate. The glyphosate in the wheat causes the gluten intolerance.

There is a great book with recipes that is called The Essential Home-Ground Flour Book by Sue Becker. It includes all the ancient grains. Good resource to have on hand.

I also get my bulk non perishables from Azure Standard but I did not join a co-op. They deliver right to my front door. All you have to do is add postage to your order. Even the 25 # bags of oatmeal, etc. come beautifully packed. If I add the postage to my food cost I may not save as much money but I save plenty of time, energy, and still come out ahead.

Azure Standard is great, but pricing is on the rise given world situation. Red wheat simply has more "oomph" and makes a denser bread than white. Personally, we tended to prefer hard white or a red/white mix for bread, and soft white for baking. I stored away kamut/spelt (etc) but haven't tried it yet as I am still learning baking which was my wife's forte (she is in a better place now :) I have a lot to learn, but one day will overcome ... pray so anyway.

You have a lucky husband sunshine (I mean that in a good way). FWIW I stopped receiving notifications for your channel. I refreshed but thought you might want to know. IMO you should have a lot more subs ... good people and content.

This would make a great class for the school of traditional skills in my opinion😊

Overall great, informative video.
Been in the feed and grain business for over 40 years as my grandfather had a flour mill here in eastern Washington (the Palouse country) a long time ago.
In any event you probably just misread your notes but hard red spring wheat has a protein level typically between 12-15%, hard white (has both winter and spring varieties) has typical protein of 10-14%, soft red winter and soft white winter wheats produce berries with protein levels between 8.5-10.5% as does soft white spring wheat too.
For pan bread a protein of 11-12% or higher will give the best results so a soft white or soft red wheat probably wouldn't make a great loaf.
Keep the videos coming as they are a blessing!
G

Spring wheat is usually hard higher protein wheat ie hard red spring wheat or hard white spring wheat. Winter wheat is usually soft low protein wheat for cake and pastry.

Oh my goodness!! This explanation of hard and soft wheat is huge!! No wonder my breads would not rise but the cookies and bars are so good.....I had it in my mind which one I needed and I had it wrong. I will have to listen to this again ! Very helpful!

I think it’s wonderful that you are teaching a cooking class. This was informative.

Thank you , I’ve been milling my flour for a few years and just learned a few tricks , that explanation of the germ and bran acting like knifes in the rise make so much sense now!

Loved your show. Great information! Great job! 😃 😊

Great episode.
From a middle of nowhere Oregon ranch wife always looking to learn.

Thank you Jill! I've been learning how to bake with sourdough for almost year. I just ordered a Mockmill today and want to learn more about using whole wheat. I appreciate your knowledge!

Thank you. Really enjoyed learning more.

I love khorasan (or kamut).

I am teaching a culinary class this year at our co- op too and for one of the classes I taught the kids about fresh milled grains. Same as with your students ...all of mine initially voted that whole grain was gross lol but they changed thier mind after we baked muffins. One funny thing every single kid in class did ...was eat the wheat berries whole 🤣 Non of the kids knew where flour actually came from so we watched some fun youtube videos on growing and harvesting grains. And then I let each kid ( try) to grind some wheat in an old fashioned hand crank mill which was very funny, then let them use my electric grain mill. The next week we used the flour they made to make muffins and everyone changed thier mind about whole wheat being gross! It was so fun teaching kids a skill that most adults dont even have!

So glad I found your channel Jill❤

Jill, I love how you often are able to add a historal, wide-view perspective to the topics of the day. It made me smile, therefore, when I heard that the 1990s was the "first wave" for whole wheat's popularity . . . as a baker from the 1970s, let me mention, we might have been the "first wave," since, prior to the wars, whole wheat was all that was available to nearly everyone, followed by the postwar boom in refined products. You're doing such good work in suggesting that open-mindedness is good for us all---love your perspective!

Thank you! Clearly explained for different levels. I am total beginner so the very basics of hard versus soft really helped me. I actually have both I ordered from azure, I even have a grain mill; just needed the confidence to start. You’re helping real people and families and I thank you!!

I can only get hard red wheat berries both at a local farm stand and at Health Hut store. I don't have a grain mill yet, so im using my coffee grinder in the meantime. I have to re grind about 3 times.