The Basics of How to Bake with Fresh Milled Flour

➡️TIMESTAMPS:
0:00 Introduction
1:42 Which Type of Whole Grain Can Be Milled into Fresh Flour?
2:34 How to Bake with Fresh Milled Flour
10:35 How Much Flour Do You Get from One Cup of Whole Grain?
17:08 How to Make Sprouted Flour
19:30 How to Sift Fresh Milled Flour

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[MarysNest]

➡This video is the FIRST IN A SERIES of videos where I will be sharing more about how to bake with fresh milled flour. I will also be continuing my other series on how to bake with soaked flour.




➡TIMESTAMPS:
0:00 Introduction
1:42 Which Type of Whole Grain Can Be Milled into Fresh Flour?
2:34 How to Bake with Fresh Milled Flour
10:35 How Much Flour Do You Get from One Cup of Whole Grain?
17:08 How to Make Sprouted Flour
19:30 How to Sift Fresh Milled Flour


NO EMAIL REQUIRED FOR THE 4 DOWNLOADS BELOW:







➡RELATED VIDEOS:

➡POPULAR VIDEO SERIES:


As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.

✳ MARY'S NEST AMAZON SHOP:


✳FAVORITE BAKING SUPPLIES:

✳RECOMMENDED READING:



❤SOCIALIZE WITH ME:


Thanks for watching!

Love and God Bless, Mary

[mamabird]

I bake with only fresh milled flours no bagged allowed here. And my breads are softer than anything you can purchase in stores. I do not sift out anything either I ant all the nutrients I can get. It’s made a HUGE difference in my health. I’m 75 and take NO medicine now. I did before I started my fresh milled journey. Even my dr is impressed! He loves my bread too!

[Paul_]

My tip is to start your mock meal before you add the grain to the hopper as per the instructions

[pattis]

Hi Mary, I have the same Mock mill as you do. I just wanted to give you a heads up to be sure and turn the mill on before you put grain in the hopper to avoid the motor locking up. Reminding with love :)

[Slodo-bakery]

Thanks for your video, I learned a lot! Your voice is so calming too!

[jessicaeiss]

Mary, my understanding from reading, is you add an extra 1/4 cup of flour per cup, because freshly milled flour takes up more space, with more air between the particles, so you'd actually need more flour, not water, if it was weighed out. It's possible, depending on environmental conditions, that extra water might be needed, but generally, when measuring flour, you need a little more, or a rounded cup. Also should mention sprouted grains have to be dehydrated, or oven dried before putting through the mill, so that they aren't wet, going in. You gave thorough info though!

[mamakids]

Thank you for explaining all this. I switched over to milling my own a few months ago and it's been such a different baking experience.

[VeronicasVeil]

I love this! I have been milling my own flour now for some time and my husband’s IBS literally disappeared almost overnight. And I have had a dramatic improvement in stomach issues. BTW - I have the same salt crock in my kitchen…..thank you again for your videos - love it…..am also making l-reuteri yogurt from your video on that.

[EssayonsFG]

Wonderful information, Mary. We have a small grain mill that we need to take out and use more often. This will help inspire us to try different flours now. Have a blessed weekend

[barbarascura]

Awesome Mary you're the sweetest little angel on Earth I love watching your videos you're such a happy upbeat God bless you person😊❤

[Dinahflo]

I had to bump up the sound speed to 1.25
Thany you for beginning this series.

[renmuffett]

I do enjoy your channel because I love to cook. Especially baking. I'm 69. Raised on cooking from scratch and have been baking all by myself since I was 9. Made mu 1st cake from scratch at age 11. Another positive about freshly milled grains, they wont lose as much nutrients when used fresh. According to nutritional analysis, once a wheat berry is broken, it oxidizes out 40 percent of nutrients in 24 Hours. 90 percent in 90 days. Store bought flour is fortified with 3 essential nutrients (probably synthetic) but not the rest that's actually in the freshly milled whole wheat flour. I'm sold on it. Thanks for sharing this! Blessings.

[heathernotzdaniels]

Wonderful information Mary :) Your timing always seems to be right in line with my next project, not sure how that happens :) It is definitely a great thing, though!

[sadiecantle]

Hi Mary thank so much for the fabulous video I have just got my first grain mill here in the u k my first loaf was just lovely I have followed your advice so once again many thanks god bless and love sadie xx

[aimeec-b]

This is the video/information I’ve been looking for! I even bought a book on using home milled grains and it didn’t contain info as clearly or succinctly as this.
Thank

I’m beginning to realize the perfect scientific/precise approach we are used to today is (obviously) not how people have done this for thousands of years. It was “feel” and experience… too bad most recipes and cookbooks don’t start with whole ingredients and don’t give the “nuanced” information like “it should should look/feel/smell like…”

Such a fascinating combination of chemistry and personal context goes into cooking real food

[sunshinegardener]

Thank you Mary for this video, you’ve answered so many of my questions. You are truly a blessing and just love that you take time to explain the what and how. Really looking forward to reading your new book too!

[joellenlevitre]

I sometimes think I know everything, but every time I watch Mary's videos, I learn something I didn't know.

[kristyholman]

I’m very excited about this series! I have a mockmill too and love it.

[bravelily]

Oh thank you so much Sweet Mary! This is information I’ve been looking for a long time. Another reason to be excited about getting your new book-glad I ordered mine already!❤🙏🏻

[A_C]

She's a great helper! Thank you for teaching us to make bread.I have a grinder too.