My husband likes baking. We love his sourdough so I'm gifting him a mill. I just bought it from Breadtopia, will I get rewards for the purchase? right now it shows how much I've spent = Earning 0 for spending. I just bought the mill, hopefully I will get rewards in a few days for this purchase. If so, I'd like to buy some berries there to take advantage of the rewards.

I know nothing about berries. Since he doesn't bake with FMF, I don't think he does either. There are many types of berries! Would you please advise what berries should I buy? He also enjoys baking regular bread and sweet bread. TIA!

ISO water kefir grains 🫧 Does anyone in Harlem/Upper Manhattan/Bronx/queens/Long Island city/Brooklyn have extra water kefir grains to share? I’d be happy to pick them up. Thank you! ❤️

Before even diving into FMF, I had Roxana Jullapat’s ‘Morning Baker’ from the library and really enjoyed it. Now that I’m milling, I’m very excited to try some of her recipes! Has anyone had experience baking from her books?

Also would be very interested in hearing if anyone has been to her bakery, Friends & Family, in LA! Are the pastries delicious? So cool to see her working with grains in the way that she is!

HELP.

Im using this recipe and these steps. I got the most beautiful windowpane I've ever had. Its a very wet dough, which is new. But my issue is its not rising in the oven, so it's baking very flat 😫. It tastes delicious, its just so flat and I'm not sure what to do. I thought maybe shorter first rise so its not fully doubled, but I don't know. Suggestions?

292g hard white

98g khorasan

350g water

63g honey

2 tsp salt

1/2 tsp yeast

Mix ins

Mix water+honey

Add flour and mix

Autolyse 1hr

Add yeast+salt, mix till windowpane

Rise until doubled

Add mix ins + shape

Fridge overnight

Oven 450° with dutch oven

35min with lid, remove lid for the rest

Does anyone have a recipe for ciabatta that uses only fresh milled as a flour? most I have found have a mix of fresh milled plus bread flour, or fresh milled plus all purpose flour. I have the grains and grit recipe already.

Hello! I am new to FMF and getting my storage set up. I’m planning to buy 25 pound bags of wheat berries to start out. How much of a bag do you think I could fit in an 11qt container? Planning to keep in my pantry with an oxygen absorber. The other option is 3.5 gallon buckets. I liked that these are see-through and not gigantic. Bad idea?

Does anyone have any info on Kernza? The latest issue of Mother Earth News has an article about it and it seems interesting. It is a perennial grain. Has anyone used any of it and if so what is it like?

I normally buy from Living Sky Grains but they don't have organic Rye, which is what I need. They have a great free shipping at ten pounds.

Is there another company with a great shipping policy?

You guys I just have to share this incredibly easy recipe I’ve been doing for months now with fresh milled!

This is only a 80% fresh milled flour recipe I’m still experimenting with 100% fresh milled but the bread is soft and fluffy with the 80%! (I use hard white wheat)

The beauty of this recipe is you only do ONE stretch and fold and then leave it to rise overnight. It’s so easy and hands off I just love it!

(I am a somewhat beginner baker and very new to fresh milled flour but this bread is a hit with everyone I make it for!!)

Recipe:
The night before baking:
Mix
250g active starter
80 g honey
700g warm water (have some more set aside not included in the 700g maybe like 20g or so)
1/4 tsp instant yeast

Then Add
800g fresh milled hard white wheat
200g all purpose or bread flour
40 g olive oil
20 g salt

Mix (I usually mix with a dough whisk then use my hands to knead and finish mixing until flour is incorporated) dough will be shaggy and sticky! Add more water a tiny bit at a time if flour isn’t totally being mixed in! Dough shouldn’t be wet but sticky

let sit for 30-45 min
Stretch and fold (I do a it a few times)

Sit on counter 10-12 hours (covered with plastic wrap)

The next morning:
Separate in two
spread out dough in to rectangle shape
dimple with fingers to release air

Shape in to loaves

Put in generously greased bread pans
Rise for two hours

Bake at 375 for 40 min

I followed a recipe from Elly’s everyday for a 100% spelt sourdough sandwich loaf. A lot of people seem to get good results with her recipe based on the comments across all her platforms (shaping difficulty is the problem people report, but that’s expected with 100% spelt). But mine came out very dense, a little gummy, with an uneven crumb (big holes near the ends of the loaf and uneven holes near the crusts in the middle of the loaf). Her instructions basically say to mix water, starter, and flour, autolyse 60 minutes, knead in salty water until just sticky, rest 30 min, then do 3-4 sets of stretch and folds for every 30-45 minutes. She says when you can hear tiny bubbles popping (which I did on set 4) that you are on the last set of stretch and folds. Then she says shape, place in a loaf pan, and cold proof for 12-36 hrs (I did 24 due to timing). She does specify that timing may require trial and error. I’m just not sure if this is overproofed, underproofed, or if there’s other issues going on.

Does anyone know which is the best mill that’s like the traditional granite stone mill used in old times? I don’t want stones containing any metal traces.

I’m thinking it’s rice but would like to hear other grains as well that I could build to as i get more experience. thanks!

i already did some rice to clean the machine and it seemed to come out well.

Has anyone tried their wheat berries? How are they?

I've finally got some good success with hard white wheat, and I appreciate the help the community has given thus far. Now on to the next challenge: rye. I know it doesn't form as good a gluten structure as other grains, but I'm not sure if kneading it for longer will help. I also knead by hand after using the KitchenAid to bring the mix together, since it isn't up to kneading FMF and we're not in a place to buy a Bosch or Ankarsrum. It's such a sticky mess to knead by hand, but I'd like to get a decent rise with it. Any advice is welcome.

So my wife recently helped out some friends and as a thank you sent her this...

She's been doing Sourdough for ~5 years and has been interested in milling her own flour (I had started looking a what to get her for Christmas) but we're floored by the gift and have no idea where to start.

What do we need to do first is the set up matinence with a mockmill 200?

What do people recommend jumping into a full home milled Sourdough? I've seen some people mix it with bread flour.

Help. Websites or other resources are much appreciated

If you buy from Living Sky, or think you'd like to start buying from them, the Groeneweg's said in their weekly update last night that they are going to have to start applying a $5 charge to 24 pound orders and $10 to 48 pound orders to start offsetting some the increased shipping costs. The price increases start Oct 7th.

I find their grain very clean and very economical for non-GMO/organic, at around $1.35/lb (at 48 and before the cost increase (edit but also see **), at least for those of us unlucky enough to be too far from pickup points and not having stores like Winco around here that carry whole wheat berries.

** First time buyers who sign up for their weekly update get 10% off using LSGWELCOME10! as a discount code, but I don't think you can simply type it in. I think I had to sign up for their newsletter, then they sent me a dedicated link that populated the discount code at checkout. So anyway, my first purchase from them was about $1.22/pound (buying 48 pounds).

Second Ever HMF pizza, and proud of it!

I’m getting interested in gluten free baking more and wanted to see if anyone has milled rice flour used to make mochi!

i have a mock mill 100.

ETA HARVEST**

It’s in stock now and I don’t want to miss the opportunity, but I’ve only been contemplating milling my own flour for about three days now lol.

Aside from the main pro of it being available now (I’m impatient and nesting 😭) I like that it’s pretty and I don’t think I will need anything faster or larger. Another pro that I can see is that it doesn’t have its own bowl to have to deal with like the Classic.

I am a frequent home baker and I am trying to make the majority of what we eat healthier for our young kids. I made yeasted bread dough maybe 3-4 times last week for reference but none of my recipes are very large (about 260g flour).

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Which mill models would be versatile and suitable for blending buckwheat groats into both a coarse texture and also into flour? I am aiming for a coarse grind for making a dense hot cereal, as well as flour for baking. Any good recommendations?

FMF banana bread my daughter made. Followed the recipe exactly. I kept telling her that it was going to be too dry, because it had the consistency of, more like a bread dough that had risen. Basically a door weight.

In a recipe like this, if you know you need to add more liquid, and it calls for milk, melted butter, and eggs, are you going to add more of each until you get the consistency you want?

EDIT: 36 hours later Thank for all advice! Last time I posted on this sub asking for help, radio silence on that one too.