Hi Rachael, thank you for this post! I have also started grinding my own flour recently and I love it so much. My husband had been gluten free for nearly three years due to chronic inflammation however he can eat the freshly-milled flour, which is wonderful! I’m in Australia and I haven’t heard the term “wheat berries” before - I was going to Google it but the poem you shared inspired me; could you explain?
That is exactly why I learned about it! A wife whose husband had been gluten free and could suddenly eat her bread. So amazing!! So wheat berries is what I refer to what I grind. The wheat grain—kernel? That is also how it’s labeled when I buy it, whether to grind or cook on the stove. I’m not sure why that happens to be how we refer to them!
I see! It’s funny how Americans and Aussies often have totally different words - or sometimes something that seems quite normal for you is unheard of here (like Wisconsin custard or almond paste; the latter I read of in your amazing almond cake recipe - http://erstwhiledear.com/writings/?p=3994 - which I’ve actually made and posted in the mail a couple of times, thank you!)
And amen to the amazing re: the bread from freshly-ground flour. We are so grateful!
At the moment we are using Khorasan wheat, which is apparently a little tricky to bake with. And yet we are having great success making sour dough! It is the best bread I’ve ever tasted. We have a starter that comes originally from Austria and I was given a no-knead sourdough recipe with it and with a tiny bit of tweaking, the Khorasan bakes great with it. I don’t know if this recipe would work with a different starter but it wouldn’t hurt to try. I’ve also baked some cakes. We are only a few months in to milling and currently away for five weeks so when we get home I will try Madeleines! My no-knead bread recipe (which worked great with store-bought flour) didn’t do well with the Khorasan but I’m hoping once I get some regular milking flour I can also bake that.
Let me know if you’d like any of the bread recipes.
Hi Rachael, thank you for this post! I have also started grinding my own flour recently and I love it so much. My husband had been gluten free for nearly three years due to chronic inflammation however he can eat the freshly-milled flour, which is wonderful! I’m in Australia and I haven’t heard the term “wheat berries” before - I was going to Google it but the poem you shared inspired me; could you explain?
Thanks so much!
Jess
That is exactly why I learned about it! A wife whose husband had been gluten free and could suddenly eat her bread. So amazing!! So wheat berries is what I refer to what I grind. The wheat grain—kernel? That is also how it’s labeled when I buy it, whether to grind or cook on the stove. I’m not sure why that happens to be how we refer to them!
Thanks Jess!
I see! It’s funny how Americans and Aussies often have totally different words - or sometimes something that seems quite normal for you is unheard of here (like Wisconsin custard or almond paste; the latter I read of in your amazing almond cake recipe - http://erstwhiledear.com/writings/?p=3994 - which I’ve actually made and posted in the mail a couple of times, thank you!)
And amen to the amazing re: the bread from freshly-ground flour. We are so grateful!
Oh I should have asked…do you have a favorite thing to make with fresh flour regularly? And where did you source your bread recipe?
At the moment we are using Khorasan wheat, which is apparently a little tricky to bake with. And yet we are having great success making sour dough! It is the best bread I’ve ever tasted. We have a starter that comes originally from Austria and I was given a no-knead sourdough recipe with it and with a tiny bit of tweaking, the Khorasan bakes great with it. I don’t know if this recipe would work with a different starter but it wouldn’t hurt to try. I’ve also baked some cakes. We are only a few months in to milling and currently away for five weeks so when we get home I will try Madeleines! My no-knead bread recipe (which worked great with store-bought flour) didn’t do well with the Khorasan but I’m hoping once I get some regular milking flour I can also bake that.
Let me know if you’d like any of the bread recipes.