Comments on: Whole Wheat Flour and Grinding At Home

By: Jill

Jill — Fri, 04 Dec 2009 12:08:58 +0000

Have you tried adding extra gluten to your wheat bread?

By: Lynn

Lynn — Tue, 01 Sep 2009 22:11:55 +0000

For bread baking and other yeast items I like hard red or hard white. My family prefers the hard white but I do sometimes mix it with hard red. For non yeast items like pancakes and muffins I prefer to use soft white wheat, which is basically whole wheat pastry flour. I hope that helps

By: angie

angie — Tue, 01 Sep 2009 21:11:06 +0000

Hi Lynn,

Wow, my first post and I left out a word and spelled combining wrong. I meant to say I have found your blog to be informative.

By: angie bailey

angie bailey — Tue, 01 Sep 2009 17:22:52 +0000

Hi Lynn,

I really like your blog and have it to be very informative. I would like to start grinding my own wheat for baking. What kind of whole wheat do you use? What is your opinion on hard red wheat berries, hard white and soft white? The man I’m purchasing from suggested combing the hard red wheat and the hard white. Thanks for your input!!

By: Lynn

Lynn — Tue, 18 Aug 2009 00:35:59 +0000

Joy, I would guess that I use whole wheat in about 50% of my baked goods, pancakes, etc. I have found that it works better in some things than others. And yes my family does not always like it. I have learned that certain things I cannot get by with using it. Or at least not without complaints. I will try to do a post soon on how much and in what I think it works best. And also how I get my family to eat it.

By: Joy

Joy — Tue, 18 Aug 2009 00:14:51 +0000

I have just recently purchased a used Nutri Mill I haven’t received it in the mail yet but can’t wait too. I have also studied quiet a bit about wheat but need to research more I will have to find that book as well. Do you use your wheat flour in the majority of your cooking now? Was it hard for your family to get used too?
Joy