I still haven't got my husband to eat my wholewheat bread. He's a white bread or nothing lol

thanks, but this video was for all purpose flour, not bread flour. I use either red or white hard wheat for bread flour. If you add soft white it won't make good bread. This combo makes great biscuits.

Just use hard wheat, don’t blend in any soft wheat! Red or white hard wheat by themselves or in combination works. The red is a little nuttier and the white a little more mellow.

I researched and found that #60 is the closest to what store bought all purpose flour is. The shifter came with a #40, but I found a #60 on walmart. com. www.walmart.com/ip/Vibrating-Sifter-Mesh-Screen-Stainless-Steel-Vibrating-Sieve-Mesh-Screen-60-Mesh-0-3mm-for-Automatic-Powder-Sifter-Machine/849273154?wmlspartner=wlpa&selectedSellerId=5621&&adid=22222222227000000000&wl0=&wl1=g&wl2=c&wl3=42423897272&wl4=pla-51320962143&wl5=9009557&wl6=&wl7=&wl8=&wl9=pla&wl10=115794101&wl11=online&wl12=849273154&veh=sem&gclid=CjwKCAjw7eSZBhB8EiwA60kCW7Pp_ZlWSahW2rFh22KhfHMYSmSwi2vuL2rAjhNes6Nyru76hkHcXxoCty0QAvD_BwE&gclsrc=aw.ds the sifter I got from amazon, smile.amazon.com/gp/product/B07M9N62VD/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 I have used the #40 for bread but usually don 't sift for bread, just use it whole wheat.

when making this all-purpose flour I sift both the hard and soft wheat flours.

@@3Mfarm thanks you for replying

my mockmill doesn't have numbers or marks. you move the lever til it starts to makes a slight grinding noise, that is high I would say. So I try to grind as fine as the mill will do, on all types of wheat. The finer it is the less shifting is needed

hard white. since it is a yeast dough and you don't want it to be soft or it won't hold up to the toppings

Here is a short video on setup from Mock Mill, they do a better job than I could. the first video has how to set the coarseness adjustment near the end. mockmill.us/support/

Keeping in the fridge prevents loss of nutrients. Many only grind the amount they are going to use as they need it so it has the highest nutritional value. But I am starting to do more like you. Grind a larger amount when I have time and keep it in a sealed container in the kitchen. Since I make bread each week I don't think I am losing that much nutrients. But in the fridge it doesn't catch moisture if sealed, that I have found. But you have to let it warm up before baking, cold flour doesn't rise well. That's the part I hate, lol. I don't plan ahead enough to remember to take it out to warm up.

for bread I use either hard white, or hard red or mix them. Any ratio is fine since they are the both hard wheat. I usually mix about half and half because red wheat has a stronger taste and I like it less so. But I do no sifting for bread. But if you want it more like store bought bread flour then you would sift just like the all purpose. But lose a lot of nutrients

@carol motsinger No, I really want to preserve the whole grain flavor and nutrition. I have purchased a variety of whole grains and am trying to find recipes or grain combination recommendations. So far, I've combined hard red and Einkorn with some store bought whole wheat flour. It's turning out delicious, but I don't plan on buying any more whole wheat flour as I want to grind my own. Any ideas are very welcome! Here's what I have: spelt, kamut, einkorn, red wheat, and white wheat. Thanks so much!

@@jiberri store bought whole wheat is hard red from what I understand. From what I have read, the other grains you mentioned are lower in protein so would not give the same rise as hard wheat. so it is good to always mix with a hard wheat. Some people use kamut for pasta. I find it has a grainy texture even milled the same as my wheat. Bread Beckers website has lots of good info.

@@3Mfarm Thanks, Carol!

yes, I use this for anything you would use store bought allpurpose flour for.

@@3Mfarm Nice!

I got my sifter from Vevor. They seem to have the best price by quite a margin! They all seem to be selling the same machine.

When you sift it this much, you are sifting out all the germ and bran the parts that do spoil. So what your left with is the same thing as store bought flour. So when I make this all-purpose flour I don't refrigerate it. Because there's nothing in it now that spoils.

@@3Mfarm This is really helpful information, thank you! About how long would you say it last being stored at room temperature?

I don't know, I don't make a large amount at a time so mine is usually used up in about 2 weeks. @@butcherpete3324

no, I can't. I recently tried to make that protein-sparing bread, with egg white powder. It didn't come out that well. I wish I could find a good low carb option that tasted good.

this mill requires it to be running before adding the grains. the manual warns about making sure to only add grain when the mill is running

I use home milled hard white and hard red to make my bread. This flour is all purpose, so it has more soft wheat than hard so would not give a good rise to bread.

Thank u for sharing mam

Where do I buy the Miller and the sive mam

The electric one from Amazon is here 110V Stainless Steel 300mm/40 Mesh Electric Vibrating Sieve Machine Sifters for Powder Particles a.co/d/chdVKY0

You can also get hand sifters also 3 Pieces Stainless Steel Round... www.amazon.com/dp/B08HK81L5M?ref=ppx_pop_mob_ap_share

@@3Mfarm thank you

The soft white mills easier than the hard. So if you milled them together, the soft would get milled finer than the hard. You may have hard pieces that aren't ground all the way. But you could try, maybe your Mill will be able to do it better than mine.

I get mine through azure standard co-op.

Thank you