01/22/2024
Been a long time since Ive spent this much time in the kitchen. Ive been bound & determined to learn how to use our fresh milled flour and get it to turn out. Working with fresh milled flour is very different than all purpose flour we’re all used to. Everyone kept telling me you can’t use only whole wheat flour. I never believed that because there was a time before all purpose flour, just like there was a time before pressure canners and refrigeration.
I happened onto a FB page created by the founder of grainsinsmallplaces.net. This lady has nothing but recipes made with fresh milled flour. I tackled the pizza dough from fresh milled hard red wheat today and the sandwich loaves. The pizza dough was soft and absolutely wonderful. Not dense and hard like we always got from previous attempts. This is life changing for sure! Now for the pizza!
There is absolutely nothing in this pizza from the grocery store. Fresh milled hard red wheat, yeast, salt, olive oil from our organic supplier, local honey. The sauce from home canned & processed tomato puree & organic spices from our organic supplier. (Side note: I sure wish an Italian would tell me how to make pizza sauce that tastes like pizza sauce…. Im always disappointed in the sauce.) The cheese hand grated raw milk mozzarella from our organic supplier. Red onions from our organic supplier. I didn’t have any pepperoni so I used the Lebanon venison bologna we had made. Let me tell you, this pizza was out if this world (minus the sauce).
https://grainsinsmallplaces.net/pizza-dough-fresh-milled-flour/