5 Ways To Mastering Fresh-milled Flour Adjustments 2024

<ol> <li>Mastering Fresh-Milled Flour Adjustments and Techniques for Baking Success</li> <li>A Guide to Baking with Freshly Ground Flour Tips and Tricks</li> <li>Elevate Your Baking Game with Fresh-Milled Flour Essential Tips and More</li> </ol>

Learn how to bake with fresh milled flour and make the necessary recipe adjustments. Discover the nuances of using different grains and the benefits of soaking the flour for better nutrition. Improve your baking with these expert tips.

Fresh milled flour requires adjustments in recipes due to its higher liquid absorption.
The amount of extra liquid needed varies based on the type of grain you're milling.
Soaking fresh-milled flour can enhance nutrition and digestibility.
Using freshly-milled flour in yeasted bread may require sprouting for improved nutrition.

In "The Basics of How to Bake with Fresh Milled Flour," Mary from Mary's Nest introduces us to the world of baking with fresh-milled flour. Fresh-milled flour differs from store-bought flour in its thirstiness, requiring adjustments in recipes. This article explores the adjustments needed for various grains, the benefits of soaking fresh-milled flour, and the importance of sprouting for yeasted bread.

Understanding Fresh Milled Flour
- Fresh-milled flour is more absorbent than store-bought flour, necessitating recipe adjustments.
- The required extra liquid varies based on the type of grain milled.
- Modern red and white wheat berries generally need 1/4 cup extra liquid per cup of freshly-milled flour.
- Ancient grains like spelt, emmer, and einkorn require about 2 tablespoons of extra liquid per cup of freshly-milled flour.
- Factors like climate and kitchen conditions also influence liquid requirements.
Baking with Fresh-Milled Flour
- Soaking fresh-milled flour can enhance nutrition and digestibility.
- A video guide on soaking flour is available, explaining how to use cultured or acidulated liquids for soaking.
- Yeasted bread made from 100% whole grain flour may lack proper nutritional preparation.
- Sprouting whole grain before milling is recommended to improve nutrition and digestibility.
Milling Your Own Flour
- Fresh-milled flour provides the flexibility to choose the texture.
- Grinding whole grain results in approximately 1.5 times the flour by volume.
- The choice of grain type influences the flour's characteristics.
Mockmill Grain Mill
- Mary recommends the Mockmill grain mill and shares a discount code for viewers.
- She sets the mill to a texture that retains some bran and germ for added versatility.
Soaking for Whole Grain Pastries
- Soaking freshly-milled flour in cultured or acidulated liquids can transform it into whole grain pastry flour.
- This technique maximizes the nutritional value and digestibility of baked goods.

In summary, Mary's guide provides essential insights for baking with fresh-milled flour. Whether you're baking quick breads, muffins, or yeasted bread, understanding the flour's characteristics and the benefits of soaking and sprouting is key to successful and nutritious baking.

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