Fresh Milled Whole Wheat Pizza Crust: Part 2

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Category:

Howto & Style

Tags:

• pizza
• crust
• whole
• wheat
• grain
• fresh
• milled
• grinding
• nutrition
• frugal

[KallyJones]

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???

[thewheatguy]

@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.

[tonyslat]

how much water in this recipe?

[thewheatguy]

Sorry about that!

Maybe it's in Part 1?

It is 1.5 C for this recipe!

Thanks for asking!

Donna

[thewheatguy]

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

[jenily05]

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!!

[thewheatguy]

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.

[jenily05]

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

[thewheatguy]

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

[lutetube88]

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.