Discover the art of fresh milled flour in our cooking VLOG. Learn tips, techniques, and recipes to elevate your baking skills!
Exploring the Art of Fresh Milled Flour: A Culinary Adventure
Lovely Bell Bakes offers a delightful array of baking content that inspires creativity in the kitchen. Her recipes are designed to be accessible and enjoyable, making it easy for both novice and experienced bakers to try their hand at new creations. With a focus on quality ingredients and simple techniques, her approach demystifies the baking process and encourages viewers to experiment with their own culinary skills.
In addition to her engaging baking tutorials, Jess Sowards shares valuable insights into the world of baking supplies and resources. By utilizing platforms that support home cooks, she emphasizes the importance of having the right tools and ingredients on hand. This not only enhances the baking experience but also contributes to successful outcomes, ensuring that every creation is both delicious and visually appealing.
Unlocking the Secrets of Fresh Milled Flour: A Culinary Adventure Awaits!
Hey there Darlings welcome back to the farmer table my name is Jess and these are some rolls I made actually just grabbed the camera to document taking my first fresh mil flour rolls out of the oven I put them in and set my timer and ran and jumped in the shower which typically don’t like to do.
That while I’m baking because I am kind of historically somewhat distractable um but I made sure I just kept reminding myself you have rolls in oven you have rolls of that would be fast now I want to tell you a little bit about this and I am going to let myself be a.
Guinea pig publicly um it’s not my favorite thing to do I’ll be honest but uh I am curious to see how this goes and I have High Hopes well I have not eaten gluten in um let’s see it’s been about three years now since I cut it out I think is that right it’s all running together I feel like I just moved to South Carolina like.
3 weeks ago and it’s actually been 3 and 1/ half years so I got really sick a few years ago and I did like a really intense Elimination Diet I actually went fully carnivore for a while and then I’ve done a couple of different elimination diets for periods of time but the big thing was and the the short of it without giving you like my medical.
Record records um I have an autoimmune disorder issue uh that I’ve had for a long time that was misdiagnosed that led to a lot of antibiotic use that led to a lot of gut damage and what ended up really helping me was to do a real Elimination Diet and remove anything inflammatory from my diet so I went a couple of years without.
Eating like sugar dairy gluten and of course I’m not trying to just like bring things back to to a level that’s going to cause issues and I’m really maintaining that I primarily still eat a pretty ant anti-inflammatory diet but I have been steadily kind of introducing things back and this will be the first time that I’ve actually eaten.
Bread in like a while now I should note I’m I’m not Celiac I do not have an actual allergy to gluten it was just that I was having inflammation issues because of damage to my gut due to antibotics I see a lot of people talking about like sourdough and fresh milled flour and a lot of claims get made being like.
Yeah people who have issues with gluten can sometimes eat this stuff and that that is true like if you have a gluten sensitivity for whatever reason a lot of times if you have a gluten sensitivity it’s actually actually reacting to like the pesticides that get commonly sprayed on wheat or maybe you have inflammation issues and like gut issues and any sort.
Of you know gluten at all is going to cause cause you inflammation but um it’s not actually an allergy if you have Celiac if you actually have an allergy to gluten um it doesn’t matter how long you ferment sourdough or how fresh the grains are they’ll still make you have a reaction I’ve never had that I’ve been tested for Cel Celiac and never had it I.
Just had the kind of situation where my joints hurt a lot and I dealt with a lot of the symptoms of gluten um intolerance and when I cut it out it eliminated my inflammation a lot so that’s why I’ve done it so I’ve never had to be like so Vigilant that like things couldn’t touch um if I ever accidentally let got a sauce that.
Maybe had like Trace Amounts of weed or gluten in it it wouldn’t cause a lot of issues I at the beginning when I was still kind of like very reactive and sick I could definitely tell through inflammation like my joints would hurt really bad but it’s gotten significantly better as my gut is healed over time um and I’ve been able to bring some Dairy.
Back I can’t go over on anything but I’ve been able to bring some Dairy back into my diet and I am now going to try this I’m not going to eat this whole thing I’m just going to try it and then I’ll tell you about this all right check it out so the thing with fresh miled flour which let me just eat this and enjoy this and I’ll tell you about it.
Afterwards H well that’s delicious for one I’m probably I’m probably partial anyway just cuz I haven’t eaten a roll so long but the flavor is really good it’s intense it’s very like wheat flavored you know how sometimes you’ll eat bread and they it’s kind of it tastes more like this sugar that they.
Put in it or whatever it doesn’t have like a wheat flavor this is really strong wheat flavor the texture is also great so with fresh milled flour what you do is you actually take um like wheat berries here I’ve got I’ve had to put a label in it I couldn’t find.
My label gun hard red and soft white um I did half and half for this and here is my grain meal this this is my birthday present my birthday is actually what next week and um I got this in and I got to open it early which I was really excited about I’ve had a blender like my my blender has a canister that will grind wheat um and I have ground grains.
Some with that I did it a lot more like many years ago and I just it the thing is is like baking with fresh miled grains is kind of a whole different animal from baking with conventional flour and it does have a lot of benefits I’ve read a lot about it I’ve heard people talk a lot about it I do get the benefits it just always felt a little.
Bit on the fussier side for me and I was like I don’t know admittedly like learning new things for me is either deeply addictive and I get so fixed on it and I love learning all the things I want to learn all the information or it’s extremely daunting like sometimes I just have a hard time like not knowing how to do something I don’t like being.
Bad at stuff and so for years I’ve been like yeah one day I’ll start Milling grain I’ve actually bought wheat berries cuz they store for a really long time it’s a really good way to have like emergency food storage um whereas flour because it’s it’s completely mil and then white flour processed flour that’s not whole wheat is sifted with like The.
Germ removed because that helps it store longer without going rancid but in doing that you lose some of the nutritional value and I knew all of that information but it was just like I don’t know that I really want to tackle that and then we went gluten-free which was fine you know like I I have honestly not terribly missed bread um my kids were asking me.
The other morning they’re like Mom cuz I got this in and they’re like you going to be able to eat bread and I’m like I don’t know yet I think I probably will be able to I may watch this video back after editing it if I have some sort of like gastrointestinal distress or like really bad inflammation and be like you fool why did you do that but I I don’t.
Think so like I said Dairy has come back without causing issues whereas 2 years ago I cannot tolerate Dairy at all so my body is healing and I think given this Avenue um I I actually think that it’s going to be okay but I joined a Facebook group and I’ve just been collecting information um comparing it to the experiences I’ve had again I have done.
Fresh mailed uh flour before using that blender but it was limited in what it was able to do as far as textures and different things like that and so I decided to just tackle it I love especially during winter time when I’m not really tied up with the garden I love finding new things that I can like tackle skills that I can learn when I.
Actually have the time to really go deep into it and my my meal came in day before yesterday yesterday I attempted to make a few things but I made some silly mistakes and they did not turn out very well so today is the first day I I would I mean these are very much edible they’re very delicious uh the texture is very good.
And I feel great about it so I want to tell you where I what I where I learned this from um there’s lots of resources using fresh mil flour I think it’s wonderful whenever many people teach the same thing because we’re going to resonate with different people we have we all we’re so diverse humans are so diverse and with different.
Learning styles some teachers are just going to be more effective in teaching you personally and that’s why I don’t have like here’s the end all be all resource for any topic I can just tell you who click the best with me and I found a woman blog her website and I followed her recipe on this her name is Monique Bell and I believe she has a.
YouTube channel also I’m going to link her YouTube channel her website and her YouTube channel is called lovely Bell bakes and she does a lot of content on Fresh M grains and so I actually followed her very thorough tutorial on her website have these beautiful rolls which honestly look just like hers see look there there’s Monique hi Monique I.
Don’t know her so this will be an introduction if you all go over to her her YouTube channel and say Hello uh that will be my introduction to her her introduction to me I guess I should say I’ve been staring at her face for the last day looking at this um here’s her roles and here are my roles I would say it worked don’t you think I did the.
60-minute uh roll recipe with egg so she had multiple options of how you could do these like you could do like a longer process there was egg without egg she had lost of different options but I would say these are really really good I’m going to exercise some self-control and not just gobble up this you know I could probably knock out a good quarter.
Of that Pan um happily but I am going to let this process because this is the first breath that I’ve e in a while and I want to make sure it’s not actually going to make me sick you know I made sourdough very regularly for a good while and when I went gluten-free I kind of stopped with that um I ended up moving over to the bread machine I just.
Make my kids sandwich bread in the bread machine and that’s just easier for me to manage because in not eating bread it was just kind of hard to do a lot with it but I really wanted to pick back up with keeping sourdough going I am of the mind that any homemade bread is going to be significantly better for your body than just continually buying.
Store-bought bread because there’s just a lot of added ingredients in a lot of things at the store and also store bread especially if you’re trying to buy like better brands that don’t have as much added stuff even the good brands have stuff added to it um it’s just expensive an exception I have found um Aldi has a sourdough bread this just very basic.
Ingredients I feel pretty good about that one um there are a couple just like different stores that have options but some stores I go in and if I don’t want a bunch of like cruddy ingredients my bread I have to pay like7 or 8 for a loaf I have a lot of kids I mean can knock out a loaf of bread just making like sandwiches for school or if they.
Make toast in the morning or when they get home from school if they grab some for a snack we can easily eat a loaf of bread in a day um so that that’s very expensive that’s if if we were to do that daily I mean we’re looking at $ 4ish a week just on the bread so obviously it’s beneficial for us to make that at home and I’ve shown videos of.
Making just like plain sandwich bread and then also talking about the bread machine but I’m really wanting to kind of get back into the sourdough the right here these are just Rising so this is just a plain white flour sourdough loaf that is on its initial rise that won’t be ready to bake until like dinner time T night and now I’m experimenting with.
The fresh miled flour um you can see significantly less rise on that one I don’t really know it I feel like I’m having to like relearn Concepts that are extremely familiar to me like going all the way back to the beginning and starting from scratch it’s a fun challenge but uh so here’s my regular sourdough starter which I bulked this up.
A lot I’m making quite a bit of of starter I just fed this so when this fills up it’ll be about to the top and I’m going to start baking now one of the things that I do in December is for Christmas gifts I’ll give like goodie baskets to to some of our local friends and family um and so I’ve got like vanilla extract that I made a year ago.
And I’m about to do some like herbed salts and I’ve got jams that I made throughout the year and preserve things that I’ve had I make extra throughout the year like when I make jellies when berries are in season and different things like that and then at Christmas time I just put together like goodie baskets of handmade stuff to give to.
People and I usually put a loaf of some sort of bread and this year I’m planning on doing doing like a round sourdough Loaf in each one of my baskets um because I put fresh baked stuff in it I personally do not aim to like give all of the baskets in one weekend I just to me it’s still a Christmas basket if I give it in the month of December so I’ll.
Just bake and like deliver baskets throughout a couple week period uh with Christmas goodies in them cuz if you get it at Christmas time that still feels like a gift um this is interesting though I fed the sourdough starter with the fresh mil flour and it’s just the half soft white and half hard red wheat I fed it at the same time as I fed the.
Other one and that one’s hardly risen and this one is already doubled in just a couple hours so I don’t know if you’ve got anybody that you’re following that you’re really clicking with that’s teaching freshmed sourdough I you know I love resources I’ve ordered Sue Becker’s book and of course I really like what Monique’s posting and sharing so I’ve.
Been kind of like steadily working my way through her videos and just Gathering the information and also being willing to make a mess I’ve destroyed my kitchen yesterday playing with fresh mil flow and at the end I really didn’t have a whole lot to show for it which I don’t love that like I don’t love making a big mess and not having dinner done but it’s.
Okay I am learning a lot and today I got the rolls done right okay hey y’all what’s up it’s been a few days since the first half of this video I’m in my kitchen right now and I’m separating out some egg yolks from whites because I’m making a big batch of eggnog which I do make a batch before Thanksgiving and then I usually make one for Christmas.
Too so um I shared this recipe last year it’s so I showed a video last year um kind of showing an eggnog recipe with the aged eggnog um this is it’s it’s Alton Brown’s recipe I I alter it just a little bit um but I will put a link to to the video I made sharing a a eggnog recipe as well as to his if you want to make a grownup eggnog I wanted to follow.
Up on the first half of this video as I have been playing a little bit more with my fresh miled flour I felt completely great after eating that Prospect of being able to add bread products back in Is Awesome The Thing with the with the Grain Mill for me and my thinking was is I’ll try wheat and see if I can handle fresh meal wheat but if not with a grain.
Meal you can also make a lot of gluten-free things anyway it was fun to get to share it with y’all and I look forward to uh sharing that process even more if you have any resources that you are loving for that if you have any experiences with fresh milled grain especially if you have any experiences of being able to to tolerate them after.
Not being doing great with I’d love to hear it if you will leave comments down below I’m going to get on with this thank you guys for hanging out with me today and all the days that you do I bless you goodness that is a very persistent egg white until next time
