Jump to content

Menu

Measuring freshly milled flour


Recommended Posts

I have a Nutrimill for milling grain into flour. I am having quite a bit of difficulty with measuring the flour for recipes. I am not that experienced making bread that I can just tell how much is needed, and I often use a breadmaker. I also like to make lots of other things like cookies, muffins, pizza dough, waffles, etc. I know I need more flour than the recipe calls for, but how much more? I've tried using weight to measure but that hasn't worked for me either.

 

Is there a tried and true trick?

 

Thanks,

Cathy

Link to comment
Share on other sites

This volume/weight chart at King Arthur has been very useful for me. I cut and pasted the flour portion into the inside of my cabinet right above my scale. I never go by volume anymore. One thing that I do is I weigh out my wheat berries before I grind using a little bit more than the amount/weight of flour required for the recipe. I just freeze any extra flour in a ziplock.

 

I have found that I go more by texture than anything now that I've been baking for a while. Honestly, it just takes some trial and error... :(

 

I use both freshly-milled (from my Nutrimill) and store-bought.

Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Guest
Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

 Share

×
×
  • Create New...