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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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I would have had a good chuckle at that as well. And you're probably right on the corona mills, not really good for making flour.
I was looking at the manual for my vitamix last night and going through the section that talks about making cereal and flour. It did not mention anywhere running it in reverse so maybe I'm just dreaming that part. The basic instructions though were to run it on low for 5 - 30 seconds for cereal, and to make flour: 2-3 minutes for course flour, 4 for bread flour, and 5 for fine flour. As to the heat build up, I can see it being an issue but not too much I suppose. In the soup section it talks about adding cold ingredients and they should be boiling after 10 minutes on high. Given that the flour making is done on low and less than half the time I would hope the heat build up would be minimal. One of us will have to run a test though, I suppose. |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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Brook, I'm starting to pick up ingredients here and there. A couple questions.
for the wheat berries, would hard or soft be authentic? I'm not too familiar with the difference. so far all I've been able to find is hulled millet. You said before that the hulled barely you found wouldn't sprout, I'm assuming this is the same here. Do you have a source for whole millet? |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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HistoricFoodie
Admin Group Joined: 21 February 2012 Location: Kentucky Status: Offline Points: 4940 |
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I thought I did, Mike. Turns out it was hulled, and didn't sprout.
I figured the flavor profile wouldn't be affected to much, particularly with the barley you'd send---which has a fairly assertive taste. So I just ground the millet with the other grains. I went with the hard wheat, cuz it has a higher protein content. Soft wheat is what they use for pastry flour. |
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But we hae meat and we can eat
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pitrow
Master Chef Joined: 22 November 2010 Location: Newberg, Oregon Status: Offline Points: 1078 |
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well after much searching I was able to find one place that has whole unhulled millet. But it seems rather spendy for what it is, and the site appears to be targeted more towards bird feed, but it does talk about sprouting and using it for beer. Might have to splurge and buy it anyway.
https://www.trueleafmarket.com/whole-millet-seed-organic?gclid=EAIaIQobChMIlKGcg56l1QIViAcqCh2bjgANEAkYBiABEgKpNPD_BwE and here is another option, but 6 pounds of it would last forever! https://www.amazon.com/Mosher-Products-Organic-Whole-Millet/dp/B00I80PMWK |
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Mike
Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
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TasunkaWitko
Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9356 |
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Stepping in a bit late here, but any news on this?
I will be going to Great Falls soon and can/should be able to get the ingredients. I haven't read through the thread yet, but will. |
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