Freshly milled flour isn’t quite the same as traditional, but here’s some tips on how you can use it in all of your favorite recipes.
When people begin milling their own wheat berries into flour, they often want to convert their traditional recipes that they have been making for ages to ones that use freshly milled flour.
This can be a tricky task, as the flour isn’t exactly the same.
But because this is a question that I am very often asked, I thought I would go ahead and share my best tips with you. These should give you the best results when converting your recipes.
I highly recommend you start this process with recipes that you are already familiar with making, so that you know what consistency and texture you are accustomed to seeing with them.
Hard Wheat
When substituting traditional flour with a hard wheat, the substitution will usually be the same amount, cup for cup. Not always, as humidity and other factors can play a role. But it is usually pretty close.
Soft Wheat
When substituting traditional flour with a soft wheat, you will normally need a little more. The typical substitution will be 1:1 1/4
One cup of traditional flour replaced by 1 1/4 cup freshly milled soft wheat.
Measuring by Weight
If you are substituting the flour and measuring by weight, the weight will usually be about the same. Freshly milled flour is often “fluffier” than traditional flour, but measuring by weight will give you a fairly good idea of what you’ll need.
But again, the key to all of this is consistency and texture. This is why I suggest starting with recipes that you are familiar with.
Consistency and Texture are going to be the key to all of this.
Start with Less Flour
When converting a traditional recipe to one with freshly milled wheat, initially start with less flour than what the recipe calls for.
Are you making something like a cookie dough? Check for the consistency. Is it the proper thickness? Is the dough too soft and sticky? Add some more flour, a little at a time.
Is the dough too stiff? Add a little milk to soften it up some.
Are you making something with a batter, like pancakes, muffins, or cakes? Again, check for consistency. Is it too runny? Add some more flour, a little at a time until it is the right thickness.
Is it too thick? Again, add a little more milk or other appropriate liquid for your recipe.
And of course there’s bread dough. As before, start with less flour than you are accustomed to using with the recipe.
If the dough is too sticky, and not pulling together as it should, you likely need to add more flour – a little at a time until you get a proper bread dough.
Keep Notes!
Finally, whatever recipe you are making, when you make it the first time with freshly milled flour instead of the traditional flour, take notes. Keep track of exactly how much flour you needed and then the next time you make it, you’ll know where to start!
With these tips, you should have a good start for converting all of your favorite recipes over to being made with healthy, wholesome, freshly milled wheat flour.
Happy baking!
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