Three Most Common Problems When Making Bread With Fresh Milled Flour - Avoid These Mistakes!

how long do I knead by hand since I don't have a mixer?

Kara, you make it so simple and easy. Thank you! ♥

This is a great video for beginners. I needed it, and I will pass it along.

Thank you for your videos, good information. I'm one of those old experienced bread bakers and just getting into FMG. I bought an old used K - tec Kitchen Mill that was made by Blendtec years ago. I thought I would try it out before upgrading to a more expensive stone grind mill. Do you know about this mill and if you do, what do you think? Also thinking about getting the Nutri Mill bread mixer & saving my KA for cake (saw your video on that mixer). Looking forward to watching and learning from you. 😊
PS...also I'm at altitude & super dry, but I have learned what it takes to make good bread in my climate. Wet dough is my friend.

Do you have a recipe for cream puffs?

I needed this for the past two years! I love using my fresh milled wheat berries and a flaker for rolled oats from oat groats. So grateful you took the time to share all of this wonderful info- I made all modifications for all my fav' recipes that used store-bought flour. I am excited to try them again -failed miserably many times - DENSE bread and house humid most of the year (lower Alabama) Many blessings and look forward to all of your video's

Maybe I need to let my flour sit in water longer but even kneading for like 30+ mins I’m not getting the same stretch I’ve seen on your channel. Using Palouse hard red wheat

Thank you!!!!

Can you give a ballpark of how much you’d need to increase your bakers percentage to compensate for the fresh milled flour?

Hey you know your stuff! Been baking close to 40 years, and I’m impressed!

I prefer measuring my ingredients in grams. How can I convert a recipe written in cups to grams? I’ve noticed that measuring out a cup of berries and weighing it yields 185 grams, but different grains seem to convert differently. Is there a rule of thumb for converting these recipes?

New at this...I am using a Kitchen aid-kneading about 30 minutes-tastes good but it is pretty 'wet' and hard to form into a tight shape? Tips? Am I not kneading enough? Getting a pretty good window pane...but after it rises, its pretty sticky and wet again...help!

What did I do wrong?!?! My dough never ‘pulled off the side’ a ton? Seemed warm & super soft & stringy? Over kneaded?

This was helpful, thanks for sharing 👍 I don’t use package yeast, only sourdough starter…. So some of this I don’t know how to convert, as I’m newer at this fresh milled wheat… 😊

I don't see your "auto lize" sp???? link. Where is it? Thanks.

My first loaf was delicious but as I sliced it (cold) the top began to split from the bottom, so about 3/4 from the bottom that's where the loaf split at the top. It seemed the texture was right just split at the top like it had a lid. Any help would be appreciated.

Lifesaver! Beginner here and I have been getting frustrated. I’m used to store bought flour and need to retrain my brain.

This video has tons of information, if you listen closely. Thank you.

this makes so much sense once I mill my hard red wheat berries. thank you

I’m still in hunt for that ahh-haaaa on the FMF. But with your content, I’m sure I’m on the right path!!

Great tips! Thanks so much!

So glad I found you. Just starting fmf baking. You are a wealth of info! Thank you!

I am new to fresh grain bread making and was wondering if you have a go-to recipe for sandwich bread for the very first loaf?

Great job

Just received your book. Directions are great and easy to follow. Can’t wait to try your recipes. 😊

Very informative, Thank you!

I'm getting amazing loaves of sandwich bread with 80% hard white and 20% Kamut. it's so yummy and I haven't had any problems with getting an awesome window pane and great rise. I do the same with my hamburger buns. seems the 80/20 is a sweet range.
I'm going to try a 50/50 with my biscuits and see how that works out cause I'm always trying to figure out how to get more kamut into our bodies!

but I am a little confused I have to admit because if it's high protein that gives you the good stretch/gluten, Kamut has more protein than hard wheat but yet it won't make a great sandwich loaf by itself??

Here was my biggest mistake early on and my aha moment......I didn't have a great kitchen scale so I stuck to volume measuring.
the dough was too dry even following the volume measure to the tee. once I got a better scale and switched to weight/grams, immediately I got my first real window pane with fresh milled flour!

I've tried several bread and bun recipes and techniques but just can't get ones that don't break apart once filled, whether with lunchmeat, or a burger or hot dog, or whatever. What am I missing??

When you take the temperature of the bread do you go in through the top or the side?

I'm so glad I found your channel! So much excellent info. I just got my mockmill and my first sourdough was OK, but huge room for improvement so I'm excited to try your recipes!

(Noob baker) When I did my first kamut bread it was like a perfect dough (based on regular bread recipe) but wasn’t developing that windowpane so I kept adding more water and still wasn’t getting there and decided to just stop because it was just being weird. Anyways as I left it alone. It started to behave like kinetic sand lol so I’m totally curious why that happened.

My last batch looked beautiful. When cutting it for sandwiches it seems to fall apart to easy. Is there not enough gluten in it?

I had all the problems. Lol

In the video I was just watching, you were talking about yeast and the frothiness of it. I am just learning to use homemade yeast and the one thing I haven't been able to find is (and you may have already covered in another video I haven't found yet) how much of homemade yeast do you use instead of dried yeast?

Thank you for your videos. New to baking with fmf. I have a recipe I used before but I added oil before autolyzing and it looks like the gluten is not developing. Still a soupy mess. Some were recommending making crackers. I have no idea temp time and if I add anything else. Thanks for any help!

Wow, you are a wealth of information! Thank you for such thorough and helpful explanations on all things fresh milled. I’m truly enjoying and learning from your videos 😊

Thank you for the detail! I have a Kitchen Aid so I’ll be prepared for a longer mix it sounds like.

I use a proofing box by Brod and Taylor. I think I over proof my bread sometimes. Or maybe it’s the temperature I have it set at. Thanks so much for your advice!

Hello! I’m super new to fmf and I tried the Sue Becker’s pizza dough recipe and I thought I was following it to a T, but the dough never got to a stretch…it was so sticky…I added just a small amount of flour…continued to be sticky. I even let it sit for another 10 minutes (and I did let the warm water and flour sit for 20 minutes before adding yeast) and still wouldn’t come together. I got so frustrated that I ended up putting in the fridge. Help! What did I do wrong?!

I don’t have kamut- is it ok if I just use either the hard red or hard white for your breads without mixing in another softer wheat?

How do you autolyse and use regular yeast? I do not like instant yeast

My bread is too soft and falls apart or it has big holes, I need it denser!

If you have bad yeast and a septic tank dont throw the yeast away. Fkush it down the toilet. If any of it is still active it will really help your good breakdown bacteria in the tank. Of its 100% dead it wont hurt anything so only good things can happen

How can I get guaranteed results everytime when shaping my loaves, meaning no holes in my loaves.

❤

I think I might be about ready to take the plunge and get a bigger mixer, I have the Bosch compact now. I also live in a small space, so it takes a bit of thought before adding anything else into my tiny kitchen, but I would love to make more dough at a time. Bosch or Ankarsrum?? Hmm?

I am about to start my milling journey!! Thank you so much for the great video!!

Thank you for your video. Very informational. One question for you. Is it possible to use a white flour sourdough starter with fmf flour, or must I use a fmf starter?

When and how do you know if your dough is too wet

I started to make sourdough early afternoon, but by the time the dough doubled, it was after 10pm (yikes). I put it in the fridge to hinder further rising. I guess I will find out in the am if I can continue. Have you ever run into this scenario, and how would you handle it.