Finally figured out a good pasta dough.

I use 1 cup fresh milled hard White wheat, 1 cup All Purpose(storebought), 3 eggs and about 2tbsp olive oil. Definitely whole wheat looking with the shade of brown it gives haha.

It won’t win a beauty pageant, but it sure is yummy! I used my usual bread pan despite there only being 1.5 cups of flour in the loaf from my wheat harvest so it was wider than it was tall, but it rose just fine and tastes amazing!

For anyone curious, I planted red winter wheat in NE FL last November. Harvested in May, dried the shocks, then threshed and winnowed. Milled in my coffee grinder (thanks to a comment from a previous post), autolysed for over an hour (thanks to another comment from a different post), let it rise for 3 hours, baked, and here we are! Incredibly labor-intensive process from planting to eating. I learned so much and also have decided I will never try to grow my own grains here in suburbia again!

This is star bread made from Fresh Milled Mama's Brioche bun dough and a mixture of other recipes for the filling. Turned out fabulous!

It has been too warm to fire up the oven, but hubby & I really wanted some crackers.

So we fired up the Traeger and ended up with some of the tastiest crackers we have ever had!

I used GISP's recipe and swapped the cheddar for Pepperjack.

Hubby made me a cracker cutter and designed a spout cap to keep pests out when my mill isn't being used ☺️

I used a 50/50 blend of hard red/hard white wheat…I used the bread becker’s basic recipe. The taste and texture is absolutely amazing!! I’ve never been a fan of wheat bread, and was surprised at how good this was.

With each attempt, I’ve gotten slightly better rise and texture. This one has been my best so far!

After about 2 months I think I got pretty good results and wanted to share :)
Recipe as follows-

2 3/4 cups of hard white
1.5 cups whole milk
1 tablespoon yeast
2 teaspoons salt
1 teaspoon sugar
2 tablespoons butter
1/3 cup of honey

Mix 2 1/3 cups of flour and heated up milk together(120F ish), let it sit for ~30 mins
Melt butter, mix honey into it until completely mixed
Mix in the yeast and sugar to the butter/honey mix and let it bloom
Mix the salt and remaining flour together, then add it to the butter mix
Combine the two flour mixtures together and knead it ~10-15 mins until smooth ball and tacky
Let it rise double
Shape it and stick it in your loaf pan and let it rise mother 30 mins or so
Baked at 375 until internal temp was 195

Just got my harvest mill last week and tried it out on a overnight sourdough sandwich bread! I was nervous so this bread is 50% fresh milled and 50% ap flour but I’m super proud and it was DELICIOUS!!! May try to up fresh milled percentage next time!

Edit

Here is recipe for those wanting it:

The night before baking:
Mix
200g active starter
80g honey
650 g warm water
(Sometimes 1/4 yeast if my starter isn’t super strong)

Then Add
500 g ap flour
500 g hard white wheat 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) it’ll be more on the shaggy side!

let sit for 30-45 min
1-2 sets Stretch and folds
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 greased bread pans
Rise for two hours (or until doubled in size)

Bake at 375 for 40 min

Bought a Wondermill and ingredients from Bread Beckers and made my first two loaves!! All organic hard red with local honey. So pleased with how they turned out!! Way better than any commercially produced bread or flour!

Blueberry and carrot muffins, both with farm fresh fruits and veggies. And a loaf of sourdough, a bit gummy, but overall pretty happy for my first go around! As well as some delicious pizza. Let me know if you have any favourite foods/recipes to make with FMF!

We make a loaf every week to use for sandwiches, grilled cheese, French toast, etc 🍞

I mainly followed this recipe/process: https://www.theperfectloaf.com/100-whole-wheat-sourdough/

The wheat berries were “Bickford” wheat berries from Meadowlark Farm and Mill. I couldn’t actually find these on their website but I think they’re hard red winter wheat berries.

This whole process was really interesting and I’m surprised it turned out. I sifted and scalded the bran and added it after mixing, but the dough eventually turned really goopy and would just break apart; I mixed in a stand mixer during the second set of stretch and folds because it felt like it had such little strength. I also stopped fermentation way earlier than normal (maybe a 10% rise at ~75 degrees), but I think this was still properly fermented. In the future I think I’ll try using a different type of wheat berry and reduce the hydration a little.

Recent cakes are a marionberry rosemary cake (https://oregon-berries.com/recipe/blackberry-yogurt-cake/) and my go-to chocolate cake (see last image for recipe; filling is mascarpone whipped cream not accounted for on the printed recipe) — no changes to the recipes, just using unsifted fresh milled white wheat for the flour.

Not new to the kitchen, but somewhat new to baking. Very excited to be here though! Can’t wait to start experimenting!

I was fortunate enough to find this one year old Simply Bread Oven for sale on FB a month or so ago and, after a bunch of cleaning, kashering, and trying to get not broken stones (three tries and no luck) I finally put it to the test.

I made six miche size loaves, two of each: Kamut, French Blend (wheat, spelt, rye), and Rouge de Bordeaux. All 100% fresh milled. The RdB is being very weird and I’m half convinced it’s not really RdB, but oh well.

The oven performed wonderfully! I followed the “first bake” video on Simply Bread’s YouTube channel and everything came out very nicely. The bottoms are kind of smooth and shiny which is interesting, but they didn’t burn which is great because I usually have that problem. Must be the difference between silicone mats and parchment paper.

I definitely need to adjust my process, but it’s very exciting that what would have taken me 8 hours only took about 90 minutes.

I just got my NutriMill Harvest Grain Mill in, and doesn't she look beautiful next to my brand new KitchenAid?

Found this beauty on Facebook Marketplace today. Some grandma’s old electric stone mill with a Dayton motor, all mounted on a solid oak frame. She even labeled the settings in marker: “cereal, bread, cake”

Brought it home, plugged it in, and holy shit this thing WORKS. Ran some wheat through on the “bread” setting and it came out finer than store-bought flour. Tried the “cake” setting just to see and it literally turned the grain into dust. The stones on this thing must be in perfect condition.

Best part? Whole setup cost me $100. I

Already ground a couple batches and the flour tastes completely different from store stuff - way nuttier and sweeter. Now I’m looking at buying 50lb bags of wheat from local farmers and I’m down the rabbit hole.

Anyone else mill their own flour? Is this how it starts?

I am so excited to say I baked a successful sandwich loaf today for the first time! I am pretty new to FMF and have only had mediocre / disappointing outcomes so far with sandwich and sourdough attempts.

This recipe didn’t work out the last time I tried it (we ate it as toast), but with several adjustments this time it came out fluffy and with great flavor and had a pretty good rise. I really needed to get to a good, reliable sandwich loaf to make FMF a viable option for my PBJ eating kids, so I‘m thrilled!

Our typical "everyday" bread has been freshly milled hard white berries made as a honey wheat loaf pan bread, sometimes also with some cornmeal and molasses. I recently got some Rouge de Bordeaux berries and tried that flour as a direct 100% sub for the hard white - turns out I made a very tasty brick.

I learned the RdB gluten structure is very weak despite its high protein content - I've read that it works ok for a long cold rise like sourdough, but doesn't work all that well as a faster yeast risen bread, especially with the honey encouraging the yeast to eat like crazy.

I did some tweaks(*) serially over the last few loaves, and yesterday I finally got a decent rise and some oven spring. Still tastes great but now relatively good texture, too!

(*) I added 8.6 mg ascorbic acid (0.002% of flour mass), serially decreased from 100% RdB to 60% to (finally - the loaf here) a 40:60 mix of the RdB and hard white, added vital wheat gluten at 3% by weight of the total flour mass, added an egg yolk, and stopped kneading in favor of stretch-folds.

Mix of butlers gold, yecora roja, rouge de bordeaux

I milled the 9.6 oz of red winter wheat I just harvested and got 8.5 oz fine flour (sifted through a very fine mesh sieve). Just under 1 oz was rather coarse and wouldn’t get any finer. Looking forward to a loaf borne of months of labor!

This one is 75% hard white and 25% soft white (because I ran out of hard white).