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Created	2006-10-03	Views	17223
Modified		Id
Author	Duane &

Main > Bread Baking - Recipes and Information > Tips and Information

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1. Fresh flours taste better and perform much better in whole grain recipes kneaded in Heavy Duty Mixer and Zojirushi Bread Machines.

2. Fresh flour contains all the vitamins and minerals missing in commercial flours. It includes the bran which is vital for a healthy colon and weight control.For information on electric grain mills click here.

3. Fresh flour is economical! It only costs about 25¢ per pound or less when freshly milled.

4. If you mill only the amount of flour needed, essential nutrients are preserved. Within 24 hours up to 40% of the nutrients have oxidized. In three days up to 80% of nutrients have oxidized.

5. Stale flours become rancid because the germ oils in the grain become rancid. Rancid oils and flours strain the immune system, speed the aging process and contribute free radicals into our bodies.

6. When you mill your flour fresh you may enjoy various grains such as rye, corn, oats, rice, amaranth, spelt, quinoa, and kamut, as well as beans. Different varieties of flour are good for rotation diets, economy, and variety in eating.

7.Baking Books for beginning whole grains bread enthusiasts can be at the Urban Homemaker website under books.

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Comments (View All Comments / Add Comment)

Using fresh flour in recipes

I have never had difficulty with adjusting recipes to fresh flour. Here is how it do it: Just add enough flour so the dough clears or cleans the sides of the bowl. This is a signal enough flour has been added. Or if hand kneading, just add enough flour to have a soft, pliable dough not sticky, not dry. Too much flour makes dry crumbly bread. With experience, you will recognize when the right amount of flour is added.
Marilyn Moll [2005-12-21]

Bread making with fresh ground flours

It would be very helpful if you could give us some tips about using whole grain freshly ground flours in bread.Recipes generally assume you will be using pre-ground store bought flours which are heavier and denser because more compacted than fresh ground flours. Some adjustment needs to be made but, though I have tried and tried , I have yet to come up with a handy formula for compensating. Thanks
luolan [2005-12-16]

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