Can You Make AP (All-Purpose) Flour from Fresh Milled Flour?

Рет қаралды 7,956

4 ай бұрын

Today, I dive into the question, Can You Make AP (All-Purpose) Flour from Fresh Milled Flour? Join me while we chat about this and some other topics circling around with freshly milled wheat.
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Пікірлер: 87

@lanaromanoff4420 4 ай бұрын

I'm so glad i found you! I'm just getting started and nobody I know is doing this.

@GrainsInSmallPlaces 4 ай бұрын

I am so happy you found me too! Yes, it is hard to get info out there, that is what inspired me to get this info out there, and share my recipes, tricks, tips, and new techniques for better bread and troubleshooting what can go wrong. Thanks so much! Happy Baking!

@candylyman6429 4 ай бұрын

I have really liked adding 100g of kamut in my bread loaf. Also added to pizza dough, rolls, and French bread. My husband loves the addition of kamut and never wants me to stop!

@GrainsInSmallPlaces 4 ай бұрын

I totally agree! I really love Kamut added into almost everything I bake! I think it also makes the dough easier to work with as well! Thanks so much!

@beckylongest2628 4 ай бұрын

Also, the flops help us to learn, share them! We can help each other figure out what went wrong and what we can do to correct it.

@GrainsInSmallPlaces 4 ай бұрын

Yes, I sneak some flops in there here and there. But, it is what helps me learn too! Thanks!

@beckylongest2628 4 ай бұрын

Lots of good information in this video. Thanks for doing all the hard work so that we can have success in our baking.

@GrainsInSmallPlaces 4 ай бұрын

My pleasure! Thank you so much! I do tend to catch myself rambling, I try to edit it out if it goes too far! lol. I am so happy I can help!

@Azierehomestead 4 ай бұрын

I finally got a 25lb bag of kamut… I’m making your rolls now with it and hard white!

@GrainsInSmallPlaces 4 ай бұрын

Yay! I hope you love them! Let me know what you think! Happy Baking!

@blessedandfree7819 4 ай бұрын

I’m so thankful I found you! I’ve been a student of yours lol for almost a year ! I’ve learned so much. We will never go back to store bought bread , pie crust cookies etc. As you have said we have to adjust the amount of flour at times Based on the berries used. The humidity etc . But they’ve all came out great!!! Thank you so much!!!!!

@GrainsInSmallPlaces 4 ай бұрын

Yay! I am so happy to hear that! I am glad you found me! Thanks so much! Happy Baking!

@123thisiswhy 4 ай бұрын

You just blew my mind

@GrainsInSmallPlaces 4 ай бұрын

Thanks so much!

@kathyslowik17 4 ай бұрын

Thank you SO much for all of this important information! I have only been at this for about a month. So far every recipe he’s been super delicious!

@GrainsInSmallPlaces 4 ай бұрын

Welcome! I am so happy to hear it is helpful! Thank you so much! Happy Baking!

@rhondamullis2061 3 ай бұрын

Just watched your Irish Soda Bread video and came here for the all purpose flour information. I have just been adding extra flour to recipes that call for it. I'll bet this is much better! Thanks for sharing your knowledge with us!

@GrainsInSmallPlaces 3 ай бұрын

You are welcome! I am so happy to hear that! Thanks so much!

@Ylbahooker123 4 ай бұрын

Very helpful, but I am all in with the whole grain. Waiting to see what you make next.❤

@GrainsInSmallPlaces 4 ай бұрын

Yay! I love sharing my new recipes with everyone!

@beckisublett7287 4 ай бұрын

Liked the tip on the strainer for sifting

@GrainsInSmallPlaces 4 ай бұрын

Thank you, I am so glad I could help!

@crp9347 Ай бұрын

This has been very helpful , thanks

@GrainsInSmallPlaces Ай бұрын

I am so glad it was helpful! Thanks so much!

@auswindall 4 ай бұрын

I haven’t been weighing so I think that will help! I have not tried using in old recipes 😮 but doing well with fresh mill ones ! Thank you

@GrainsInSmallPlaces 4 ай бұрын

That is great! Thanks so much! Happy Baking!

@jojojohnson800 4 ай бұрын

I like the kamut and hard white mix too. I recently have been doing the hard white, kamut and spelt mix. The taste and texture is perfect!! And it looks more white than wheat bread and so fluffy and soft too. To get the bread flour I add some VWG to the mix.

@GrainsInSmallPlaces 4 ай бұрын

Yes! So good! Thanks so much! Happy Baking!

@melodieself7886 4 ай бұрын

First video I have seen of yours but definitely will watch plenty more

@GrainsInSmallPlaces 4 ай бұрын

Yay! I am glad you found me!

@beckisublett7287 4 ай бұрын

Funny, I’ve just been researching the blend to make all purpose. Thanks for this Kara😊

@GrainsInSmallPlaces 4 ай бұрын

Welcome! There is not a lot of info out there, I am trying to share everything I have taught myself over the years!

@kellyclemmer9715 4 ай бұрын

I love your FB group :) For my non-yeasted recipes, I’ve used all barley, all spelt, all soft white/soft red, and combinations! I just recently made waffles that were a mix of white, hulless barley, and millet. They were really yummy! But I’ve never made a FM waffle that wasn’t yummy :) I also use random mixes for my muffins and banana/zucchini bread. Just whatever I feel like throwing in.

@GrainsInSmallPlaces 4 ай бұрын

Yes! I like the way you think! I am always playing around with different grain combinations, and I will make some of my recipes using different blends just to see which way we like it best! Thanks so much! Happy Baking!

@kellyclemmer9715 4 ай бұрын

@@GrainsInSmallPlacesisn’t it great to see how many blends still turn out great! I love to think about people throughout history making all kinds of foods with whatever was available.

@maryquintanilla7283 4 ай бұрын

I love your channel!! I am a brand new grain miller 🤩 and All the information you share has been very helpful!! I’ve only just begun milling and I bought soft white wheat berries by mistake and now I will use them to make this all purpose blend! I also just ordered Kamut 🤩 Thank you for all your help in making this fresh milling thing less daunting! I can’t wait for your next video ❤️

@GrainsInSmallPlaces 4 ай бұрын

Yay! I am so happy to hear that! I am glad it has been useful! I have other recipes using soft white, including some cookie recipes, cake, biscuits, muffins, etc. All the recipes are FREE and on my website at www.grainsinsmallplaces.net See ya there!

@18Rhapsody 4 ай бұрын

I've got children on the spectrum, so tho I would like to move towards using all of the berries in all of my baked goods, I need to sift some Thanks for the video

@GrainsInSmallPlaces 4 ай бұрын

And that is ok! Especially in the beginning! Even with sifting, it is still a way healthier flour than processed flour! You are doing them such good! Great job Momma! Thank you!

@DeeSperling 4 ай бұрын

I'm just getting into milling my own grains because I'm a type 2 diabetic and low carb bread just has no flavor or decent texture, so I wanted to try einkorn because it supposedly does not raise blood sugar. However, since I've started learning more and more about using whole grains, I've decided to experiment with other freshly milled grains. I'm thinking of ordering 5 lbs each of hard white, soft white, kamut, einkorn, and spelt. Do you think those would be a good starting point? If not, would you mind making a suggestion? I have a Nutrimill on the way and my co-op order won't be here until March, so I've got lots of time to learn. Your FB group and videos are wonderful, thank you for doing this!

@GrainsInSmallPlaces 4 ай бұрын

Those are all great options to start with, and you can experiment with them to see which is better for you. So exciting to get started, yay! Thanks so much!

@JJM92023 Ай бұрын

For bread: 75-80% hard wheat and the remainder, Kamut.

@GrainsInSmallPlaces Ай бұрын

Yes, I like to use 80% hard wheat and the rest Kamut!

@deborahcresswell1616 3 ай бұрын

Thanks for this info! This is very helpful. I’ve been experimenting with adding a bit of soft white to my hard white for breads but don’t really remember how much I did. Guess I should pay attention. I was just trying to get a little softer bread. This really helps. Also I was wondering about what was the best for cookies and cakes. So thanks again!

@GrainsInSmallPlaces 3 ай бұрын

Yes, I love to add a bit of kamut to my sandwich breads! But, make sure for breads, the majority is hard wheat to get that nice strong gluten for softer fluffier bread. If you haven't had a chance to watch my sandwich bread video, I recommend to. It is a nice and soft sandwich bread! But, it is due to some techniques I teach as well. I also have some recipes for cakes, and cookies on my blog and video with them as well! I hope that helps! kzfaq.info/get/bejne/j9qYq9SaxM3ZYKs.htmlsi=P41Iqy3t_lGeWB1k

@lindapeckett4476 4 ай бұрын

I had no idea that store bought whole wheat flour isn't 100% whole grain 🤯. Is that the case with organic too? Now I definitely need to mill my own flour.....lol.

@GrainsInSmallPlaces 4 ай бұрын

Yes! Marketing had tricked us into thinking we were eating true whole wheat, but in reality, we are only eating the white flour with a little of the wheat bran added back into it. Even the organic kind.

@anthonykenny2631 3 ай бұрын

Totally new here. Learning so much from you. Is there a cookbook you can suggest with your way of baking?

@GrainsInSmallPlaces 3 ай бұрын

I have entertained writing a cookbook, but don't have one yet. There are cookbooks out there with fresh milled flour recipes, Sue Becker has one I can link. But, I developed my methods from my own research, troubleshooting, trials and errors, and experiences. So, there is no book yet about my methods. Thanks for watching. Here is that link to the book. amzn.to/3UMBs0j

@susiet2150 4 ай бұрын

New sub here! Thanks so much for covering this topic. I understand that milled grain flour will not operate like store bought, but that’s the point, right? We’re here because we see the health benefits from consuming the whole grain or berry. I’m going to try 75/25 HW/Kamut for my next loaf of bread. I don’t make cakes or cookies too often, but next time I do, I’ll try 50/50 HW/SW. Thanks, Kara!

@GrainsInSmallPlaces 4 ай бұрын

Hi! Thank you! I have tons of recipes on my blog all written for fresh milled flour if interested, including bread recipes! I love mixing kamut in with my bread recipes! Happy Baking! www.grainsinsmallplaces.net

@diannemiller4754 4 ай бұрын

Thank you, Kara. I have been looking for all-purpose flour using my wheat berries. I am still trying to decide which of the berries I like best. I have hard red, hard white, soft white, kamut, and spelt berries 😊 today I made banana nut bread with some red, soft white, and spelt. I really loved the results. Next time I will use your 1/3rd of each grain for all purposes flour 😊

@GrainsInSmallPlaces 4 ай бұрын

I think that is one of the fun things about milling our own flour, we can completely customize a flavor with just using our favorite wheat berry combinations! I love spelt in muffins and quick breads too! Try it both ways and see which you prefer! If you prefer spelt, you can sub that for the Kamut! Let me know what you think! Happy Baking!

@diannemiller4754 4 ай бұрын

@@GrainsInSmallPlaces thanks I will try that.

@sheranrigg8841 Ай бұрын

Thanks for this video… great info. Would you use the three grains for say the coating on fried chicken??

@GrainsInSmallPlaces Ай бұрын

I have many different grains for breading on chicken and pork chops. They have all been yummy! So, really any would work, I love this combo and it would be delicious, but also have just used whatever I had open at the time, lol.

@sheranrigg8841 Ай бұрын

@@GrainsInSmallPlaces Oh .. ok thank you. By chance do you have a video or recipe for breading??

@SharkstoothMom 4 ай бұрын

@Kara, that was a perfect video and timing as my husband won't eat anything with a tint of 'brown' and just asked me for a white loaf. So, from what you said here, should I make a loaf for him with 75% Hard White and 25% Kamut (since I have both of those). He asked for Spelt, but I don't know the grains well enough to know what "color" bread it produces. I plan (for him only - this time as a trial) to sift the flour (against my nature but for him, LOL) and see if it's something he'll eat. If so, I've won this tug o' war and may be successful at getting him off the store-bought dead bread that he eats. He needs to consume milled flour for his poor health!! I'm trying...! (oh, he WILL eat the cinnamon raisin bread I make. I don't know how that makes a difference. I guess he's thinking of sandwich bread for the white loaf.) And, with a sweet tooth, I've made him pound cake, your chocolate donuts, and other wonderful goodies you've posted. Thank you ! Thank you! I love your channel, you've taught me so so much!

@GrainsInSmallPlaces 4 ай бұрын

Yay! I am so happy to help! Yes, I would definitely try making a loaf with hard white and Kamut, that usually produces the lightest color bread for me. Spelt will add some "brown or red." I do have a wonderful sandwich bread recipe, and video that goes with it. But, I recommend weighing the ingredients and try to resist adding more flour, because it is a wet dough, but that is what produces that light fluffy bread! I recommend that video, and my focaccia bread video for kneading techniques, what the dough looks like, etc. Here is the recipe. grainsinsmallplaces.net/everyday-sandwich-bread-made-with-fresh-milled-flour-easy-recipe/

@GrainsInSmallPlaces 4 ай бұрын

Here is the sandwich bread video. kzfaq.info/get/bejne/j9qYq9SaxM3ZYKs.htmlsi=qcoWRRfrrdKfAYvE Here is that focaccia video. kzfaq.info/get/bejne/adR0otWp1qvLkYk.htmlsi=4f9pub1nA5mlppih

@beckisublett7287 4 ай бұрын

Do you mill on a bread setting? I thought I heard Sue Becker say she sets it halfway between bread setting and pastry setting.

@GrainsInSmallPlaces 4 ай бұрын

I actually mill all mine pretty fine. Here is a short of my technique how I mill for my flour with my mill. kzfaq.info/get/bejne/fbR_p5xk3NWtg2w.htmlsi=JMEivKbHI_R1QZNy

@natashacolthirst2112 2 ай бұрын

Can you go over grinding the flour to show the texture of the flour. Do we mill on the finest setting for all recipes or just for some etc.

@GrainsInSmallPlaces 2 ай бұрын

Hi I do have a short video showing how I mill fine flour, and I use fine milled flour for pretty much everything except for cream of wheat. kzfaq.infoGNOt93woIS8 I also have a longer more in detail video going over my mill here.kzfaq.info/get/bejne/i5qcZsqX0NrYcYE.htmlsi=55evO9yUve2amPdU

@natashacolthirst2112 2 ай бұрын

@@GrainsInSmallPlaces thanks, keep up the good work.

@markb547 4 ай бұрын

I have 2 questions. Is the 1/3 blend of soft white, hard white, and Kamut wheat berries by volume (cups) or by weight (grams)? My guess is that it is by weight, but I want to be sure. My other question is that I have a recipe for sourdough bread that uses a blend of soft/hard white FMF with some all AP flour to make it less dense. Do you think your AP flour would work for the AP flour this recipe is calling for? Thank you for another great informative video.

@GrainsInSmallPlaces 4 ай бұрын

Yes, it is by weight. I don't recommend this blend for breads, because it doesn't form enough gluten to hold the bread up. I do however have a fresh milled flour sourdough bread recipe I can share. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/ I also have a sourdough sandwich bread recipe. grainsinsmallplaces.net/sourdough-sandwich-bread/ Hope that helps! Happy Baking!

@junebug2195 28 күн бұрын

So, one can not make sandwich bread out of only fresh ground soft white wheat especially in a bread machine? Asking for a friend. Thanks for any and all suggestions 🙏🏻🌹🙏🏻

@GrainsInSmallPlaces 27 күн бұрын

No, soft white wheat will not develop gluten to make that nice stretchy dough. It will make a nice quick bread, muffin, or cookie however!

@janettesmith9705 4 ай бұрын

So would this work for cupcakes?

@GrainsInSmallPlaces 4 ай бұрын

For cakes, I like to use mostly soft wheat and kamut with a little starch. I have a yummy cupcake recipe if interested. grainsinsmallplaces.net/the-best-sourdough-cupcakes/

@user-lu6wz5im8b 3 ай бұрын

I put Kamut with hard red wheat with sunflower lecithin it was so good .Today I tried 6cups hard white wheat and 3cups hard red doubled .I did forget the sunflower lecithin ,it has almost a sour taste to it. The bread is denser also.Can you help with this. What did I do wrong or is it the combination here?

@user-lu6wz5im8b 3 ай бұрын

Thank you for your recipes

@GrainsInSmallPlaces 3 ай бұрын

What recipe was it? This AP flour recipe is not a great blend for breads you need to form gluten with. It is possible that you prefer the taste of hard red and kamut over hard white. Each person has their preferences.

@GrainsInSmallPlaces 3 ай бұрын

Welcome! Thank you!

@Michelle-oz1jc 14 күн бұрын

Is einkhorn or spelt similar to kamut?

@GrainsInSmallPlaces 12 күн бұрын

They have some similar properties, but also very different. They are all considered ancient grains, and you can use 1/3 of one of them in place of the 1/3 Kamut in this AP Four Blend. I just really like kamut, I think it improves, flavor, texture, and color in almost everything. I hope that helps! Happy Baking!

@user-bk5sw9ys2o 4 ай бұрын

🌹🌷💐♥️💚🥰

@GrainsInSmallPlaces 4 ай бұрын

Thank you so much!

@charliecat8891 4 ай бұрын

Now..please demonstrate...

@GrainsInSmallPlaces 4 ай бұрын

Here is a video of scones I made using this blend, I plan to share more as well in the future! kzfaq.info/get/bejne/i7KZZsSe1p-bgas.html

@amymoore5646 4 ай бұрын

Do you think the nutrimill artiste will be ok ? I cannot afford the 500.00 one this one is the cheapest one but I don’t want to waste my money.

@GrainsInSmallPlaces 4 ай бұрын

It is a great mixer, and many people have been very happy with it. Get what you can afford. I do have a review on the artiste, and a coupon code for $20 off. coupon code: grainy Here is my review video: kzfaq.info/get/bejne/pbiBqdpp0NrGnmg.htmlsi=ultmCtBYOnld4DeH

@GrainsInSmallPlaces 4 ай бұрын

Oh wait! They just sent me a $50 off coupon code today for Valentine's Day! Temporary coupon code is: SWEETIE50 for $50 off, here is the link to grab that sale! shareasale.com/r.cfm?b=1749377&u=3294405&m=44804&urllink=&afftrack=

@prayalways- 2 ай бұрын

In Austria hart wheat doesn’t exist😢

@GrainsInSmallPlaces 2 ай бұрын

What wheat would you use to make bread that can form gluten? That is the wheat you would use in place of the hard wheat. (Do you have hard Red? That can also be used in place of hard white.)

@prayalways- 2 ай бұрын

@@GrainsInSmallPlaces yes, I know. I read in the Internet, the law in Europe is stricter than in the US and lots of agricultural additions which are used commonly in America even for organic food is forbidden in Europe, so there is no possibility to even import this kind of wheat. We have to go for soft wheat instead. This also works, but our bread doesn’t rise as well.