I'm curious... Why has no microwave manufacturer figured out a way to install a heating element and a thermostat in a microwave so that you can use it as a proofing box too???
@KallyJones ~ Good question. The answer could be the mercury that would be required would cause the radio activity in the microwave to explode it. Since the food is 'cooked' only because of rapidly moving atoms in a microwave and no heat is actually produced (other than in the food when the molecules have been agitated and transformed by the rapidly moving atoms) then a microwave itself does not produce any heat.
fishandfestival - I grind my own wheat for the health of my family
Wheatguy - couple of questions, I do not have the hard white only hard red and soft white. Will this be good with a combo of those 2? Also I do not have a bread machine do you have manual directions somewhere? And lastly I have fleish active DRY yeast, is that the same yeast? Thanks preparing for Dd's 4th bday and want to make an awesome pizza crust
The grains you have should be a great combo. More hard than soft tho. We like white because it's a bit milder but red works great if you're used to it.
I don't have directions written, but just hand knead for 10 mins max (maybe less) until it feels elastic like a bread dough. Rise until doubled, punch down and the rest is the same.
The yeast measuring differs. Pretty sure if it's NOT instant it requires proofing in liquid w/sugar about 5 mins. Use 1/2 what I did & proof first.
Thank you very much for your prompt reply! The 2 containers with twist on lids I purchased from you work beautifully. I use them for my wheat berries and haven't had a single problem with storage!!
ok...i love the recipe...how important is it to wait for the yeast to rise?...also, is it important to bake the crust first before putting the toppings on?...i usually just bake the whole pizza together.
The first time it is VERY important, the second time not so much, Makes a crispier crust if it doesn't rise while formed but goes right to baking.
Well if you have a pizza oven capable of being about 500 degrees and a great perferated pan for the crust, not a problem...otherwise, there's a risk of a soggy crust. Even just a little toasting helps to keep the crust from getting too soggy.
You can try topping without baking first and let me know (o:
This is a 'Breadman' machine. It's ancient! All I use it for is the mix/knead/rise cycles when I'm busy elsewhere in the house. I don't care for how it bakes bread. Shape and loaf are odd...so I hand shape all items.
If I remember correctly - in the Bosch - a bread recipe kneeds for about 10 minutes (I think) and I know that the pizza recipe kneads for about half the time of the bread in the machine - so it seems like 5 mins would work in the Bosch.
I've done this by hand before - with very very little kneading (rush job) and it still worked great!
hmm, maybe this is why my regular bread does not rise very well in my bread machine...I make a well, but do not expose the water...LOL, if I thought about it a "well" contains "water", duh! I will try that next time I use my bread machine.
I tried to make this pizza dough, but it was a bit difficult because the amount of water was not stated, & not matter how hard I tried, I couldn't tell by pausing the video. It seems like a really good recipe, I hope I guessed correctly!
Why is it that the store bought/pre packaged flour is missing all those nutrients? It seems that it would be cheaper for them just to leave it all in.
The oil in the wheat germ contains all of the vitamin E, etc. that is so good for you. BUT, oils go rancid--they can't sit on the shelf. But the white starchy part of the wheat can. So, they keep that, and then add a few vitamins back in that they originally stripped out--but they only put back about 5 of the 19 that gets removed.
You are exactly right! On our website grainmiller(dot)com about half way down on the right hand side there is a video that goes into more detail about what all is taken out for 'convenience' of shelf life.
Thanks for adding to this thread!
Best Blessings!
PS: Did you get my reply (finally) about how much water for the pizza crust?
I'm curious... Why has no microwave manufacturer figured out a way to install a heating element and a thermostat in a microwave so that you can use it as a proofing box too???
KallyJones 3 months ago
@KallyJones ~ Good question. The answer could be the mercury that would be required would cause the radio activity in the microwave to explode it. Since the food is 'cooked' only because of rapidly moving atoms in a microwave and no heat is actually produced (other than in the food when the molecules have been agitated and transformed by the rapidly moving atoms) then a microwave itself does not produce any heat.
It's called "nuking" for that reason.
thewheatguy 2 months ago
how much water in this recipe?
tonyslat 2 years ago
Sorry about that!
Maybe it's in Part 1?
It is 1.5 C for this recipe!
Thanks for asking!
Donna
thewheatguy 2 years ago
fishandfestival - I grind my own wheat for the health of my family
Wheatguy - couple of questions, I do not have the hard white only hard red and soft white. Will this be good with a combo of those 2? Also I do not have a bread machine do you have manual directions somewhere? And lastly I have fleish active DRY yeast, is that the same yeast? Thanks preparing for Dd's 4th bday and want to make an awesome pizza crust
jenily05 2 years ago
Hi!
The grains you have should be a great combo. More hard than soft tho. We like white because it's a bit milder but red works great if you're used to it.
I don't have directions written, but just hand knead for 10 mins max (maybe less) until it feels elastic like a bread dough. Rise until doubled, punch down and the rest is the same.
The yeast measuring differs. Pretty sure if it's NOT instant it requires proofing in liquid w/sugar about 5 mins. Use 1/2 what I did & proof first.
thewheatguy 2 years ago
Thank you very much for your prompt reply! The 2 containers with twist on lids I purchased from you work beautifully. I use them for my wheat berries and haven't had a single problem with storage!!
jenily05 2 years ago
YAY!!!
We have about 350 lbs of grains in them and thus far (almost 3 years) no issues!
Hope your pizza was awesome! Ours is rising as I type!
Best Blessings!
Donna
thewheatguy 2 years ago
Great video's,Thanks!
I have been doing this for years, even grow my own heritage wheat!
Do you find your bread machine bogs down with whole wheat? I find store bougt WW flour rancin, that is how I started.
lutetube88 2 years ago
Hi!
Thanks for your encouraging words!
The fresh milled doesn't seem heavy at all - not near as heavy as store bought 'dead' ww flour. So I have no problem with it bogging down.
The fresh milled is lighter than 'white' flour.
Thanks for tuning in!
Best Blessings!
Donna
thewheatguy 2 years ago
Who grounds their own whole wheat to make flour?...Not me, I can tell you that...I buy my whole wheat flour from the supermarket.
fishandfestival 2 years ago
The above video response is the answer. It was made a good while ago for educational purposes.
Best Blessings!
Donna
thewheatguy 2 years ago
ok...i love the recipe...how important is it to wait for the yeast to rise?...also, is it important to bake the crust first before putting the toppings on?...i usually just bake the whole pizza together.
fishandfestival 2 years ago
Sorry I missed the comment notice!
The first time it is VERY important, the second time not so much, Makes a crispier crust if it doesn't rise while formed but goes right to baking.
Well if you have a pizza oven capable of being about 500 degrees and a great perferated pan for the crust, not a problem...otherwise, there's a risk of a soggy crust. Even just a little toasting helps to keep the crust from getting too soggy.
You can try topping without baking first and let me know (o:
thewheatguy 2 years ago
How much water to you add to the dough? Sounds great.
LynnM3973 2 years ago
This recipe calls for 1 1/2 cups of warm water.
Sorry so late in my reply!
Hope this helps!
Enjoy!
Donna
thewheatguy 2 years ago
Thanks so much. I am trying this very soon. Needs to go buy grain tomorrow.
LynnM3973 2 years ago
What brand is your bread machine?
Tashakcooks 2 years ago
This is a 'Breadman' machine. It's ancient! All I use it for is the mix/knead/rise cycles when I'm busy elsewhere in the house. I don't care for how it bakes bread. Shape and loaf are odd...so I hand shape all items.
Thanks for watching/asking!
Best Blessings!
Donna
thewheatguy 2 years ago
How long would I knead this in a Bosch mixer?
pstrotherd 3 years ago
If I remember correctly - in the Bosch - a bread recipe kneeds for about 10 minutes (I think) and I know that the pizza recipe kneads for about half the time of the bread in the machine - so it seems like 5 mins would work in the Bosch.
I've done this by hand before - with very very little kneading (rush job) and it still worked great!
Best Blessings!
thewheatguy 3 years ago
hmm, maybe this is why my regular bread does not rise very well in my bread machine...I make a well, but do not expose the water...LOL, if I thought about it a "well" contains "water", duh! I will try that next time I use my bread machine.
Christine66 3 years ago
I'd love to hear if it made a difference for you! It does for me.
Best Blessings!
Donna
thewheatguy 3 years ago
I tried to post answers to the questions but for some reason could not get the post to go through.
thewheatguy 3 years ago
I tried to make this pizza dough, but it was a bit difficult because the amount of water was not stated, & not matter how hard I tried, I couldn't tell by pausing the video. It seems like a really good recipe, I hope I guessed correctly!
LMC616 4 years ago
OH my! I am so very sorry I lost the login info to all these videos when my son went off to college! Please forgive me!
The water amount is 1.5 Cups. If you use honey rather than sugar - you may want to drop it to 1 1/3 Cups.
Again so sorry for the delay!
Take a look at our home page for more tips and FREE recipes.
Best Blessings!
thewheatguy 4 years ago
hi, can you tell me how i can mill my grains/seeds. where did you buy that machine? is there a smaller version of that? thanksss
mademoisellenikita 3 years ago
Oh WOW! I don't know why I didn't get the notice of this comment! Please forgive me for 'ignoring' you - it was unintentional!!
We carry the NutriMill in our shop. Go to:
millersgrainhouse(dot)com(slash)store
There are other options of mills as well (some cheaper).
Sorry to not get back with you!! Please forgive me!
Best Blessings!
Donna
thewheatguy 2 years ago
Why is it that the store bought/pre packaged flour is missing all those nutrients? It seems that it would be cheaper for them just to leave it all in.
laurettabear 4 years ago 2
I had a mini-novel explaination for you but am limited to 500 charectors! ARG!
The short of it is that dead flour can SIT on the shelf longer (no live nutrients, oils etc) thus they can sell more.
You can subscribe to one of our websites (which I can't post here either) and get more info on the WHY of it all!
I'd love to give you the more detailed version but can't with youtube limits. Sorry!
Best Blessings!
Donna
Millers Grain House
thewheatguy 4 years ago
test
thewheatguy 3 years ago
The oil in the wheat germ contains all of the vitamin E, etc. that is so good for you. BUT, oils go rancid--they can't sit on the shelf. But the white starchy part of the wheat can. So, they keep that, and then add a few vitamins back in that they originally stripped out--but they only put back about 5 of the 19 that gets removed.
LMC616 4 years ago
You are exactly right! On our website grainmiller(dot)com about half way down on the right hand side there is a video that goes into more detail about what all is taken out for 'convenience' of shelf life.
Thanks for adding to this thread!
Best Blessings!
PS: Did you get my reply (finally) about how much water for the pizza crust?
thewheatguy 4 years ago
Yes, I did, thank you! I plan on trying it soon. Have a great day, & thanks for the video!
LMC616 4 years ago