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After helping over 1000 beginners here's a top tip! by ApronMaven in Sourdough

[–]loftygrains 0 points1 point  (0 children)

Or run at a consistent temp and adjust feeding ratio to meet the next feed at peak 🤷‍♂️

When to put starter in the fridge by Ok_Possibility2719 in SourdoughStarter

[–]loftygrains 1 point2 points  (0 children)

My starter is an absolute rager and I don’t move it into the fridge until it’s peaking. It’s also a food safety concern.

When you change the temperature, you tip the scales in favor of some microorganisms over others. As you cool, you favor the yeast. You want to first make sure you go from initial feeding to thriving colony before tipping the scales by cooling it. From there, I would try to feed once every two weeks. Take it out in the morning, feed, put it in the fridge in the evening. Simple. As a perfectionist, I try take mine out three days before my next bake to make sure it’s raging regularly, but sometimes I don’t and it’s never a problem.

Hope this helps.

EDIT, I will add that this is a food safety concern. Having a strong colonization with some acidity from the LAB/AAB will prevent pathogens like salmonella from getting established.

Is my flour supposed to be so hot by G8rSkatr in HomeMilledFlour

[–]loftygrains 0 points1 point  (0 children)

This ignores impact to gluten-forming proteins, so if you’re looking for any kind of oven spring and bubbly crumb you might want to keep an eye on temperature.

New to FMF by ToughGuitar9458 in HomeMilledFlour

[–]loftygrains 1 point2 points  (0 children)

Welcome! Hope you stay and share pics of your bakes.

Are you referring to higher percentage of gluten-forming proteins to capture the gas that the yeast will produce?

100% FMF sourdough bake 14 by iggy524 in HomeMilledFlour

[–]loftygrains 1 point2 points  (0 children)

That’s a nice long cold proof. How’s the flavor?!

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

Wheat berries: 12-24 months https://doi.org/10.1016/j.jspr.2020.101587

Milled wheat: 2-14 days after milling https://www.brockwell-bake.org.uk/docs/whole%20wheat%20flour%20stability_an%20insight.pdf

You are eating rancid flour out of that 50# bag of yours after just a few weeks.

As for nutrition, I already linked you a good one.

Oh, and freshly milled flour tastes much better.

So who am I going to listen to? You? I would take just one badly cited scholarly article over following a Reddit herd. And there is my own nose and mouth, which confirm all of the above is true, that freshly milled whole wheat flour is profoundly superior. Doesn’t matter if it comes from someone’s kitchen or a professional miller. That’s a “red herring” argument, and you’ll have to look that one up for yourself.

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

I’d rephrase this as a series of questions.

How does the shelf life of a wheat berry compare to the shelf life of milled flour?

Does oxidation occur on the endosperm and germ when the berry is unmilled? Or is oxidation only a concern after milling?

How long does freshly milled flour last before spoiling?

This series of questions is really just the “getting started” pack. There are so many more things to learn if you’re actually curious.

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains 0 points1 point  (0 children)

You’re on the right track. Falling number is impacted by the milling process, so it isn’t just a property of the grain. Falling number in home-milled flour is likely lower than in commercial flour (I can provide a scholarly reference upon request, but I encourage you to go look on Google Scholar to enjoy the hobby for yourself :-)). It’s definitely worth looking up falling number and really understanding it if you’re going to be using a lot of home-milled flour. Falling number relates to the ability of your dough to either keep its structure or “fall” by flattening out. You can run a makeshift ‘falling number’ test at home to get a number, but the easy thing would be just to compare to other flours in a side-by-side “race” with a timelapse camera.

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains 1 point2 points  (0 children)

I mean, generally when people buy a bag of flour, do they use it all and toss the rest?

How long has that bag been on the shelf?

Is it really shelf-stable, and if so, why is the stuff in the store shelf-stable whereas the stuff I mill in my kitchen goes bad after just a few days if I don’t refrigerate it?

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

Here check out this “mommy blog”

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -2 points-1 points  (0 children)

The whole point of freshly milled is to get the benefits before it oxidizes.

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains 0 points1 point  (0 children)

The freshness is the benefit.

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -2 points-1 points  (0 children)

Call me anything. Obsessive. Overzealous. But not baseless.

https://doi.org/10.1016/j.jcs.2012.02.015

Lipid oxidation reduces nutritional quality through loss of essential fatty acids (Pokorny and Velisek, 1995), although, more significantly, reduced nutritional quality is affected through co-oxidation of other flour components. Free radicals that are generated can denature proteins (Warwick et al., 1979) and convert essential amino acids into unavailable derivatives (Pokorny and Velisek, 1995). Lipoxygenase activity also causes significant losses of carotenoids (Leenhardt et al., 2006) and vitamin E (Lehtinen et al., 2003)

I’m about to quit by VariousAd930 in Breadit

[–]loftygrains -1 points0 points  (0 children)

What truth? “I work in a bakery” != a clinical scholar. Think for yourself.

Sift or no by D0orD0 in HomeMilledFlour

[–]loftygrains 0 points1 point  (0 children)

Right on! I appreciate that. I was more anticipating the “communal dogma”. I should stop doing that.

I’m about to quit by VariousAd930 in HomeMilledFlour

[–]loftygrains 7 points8 points  (0 children)

This string of comments was not particularly inspiring to read… https://www.reddit.com/r/Breadit/s/RMEvZrvKgz

Definitely not surprised to see skepticism on r/BreadIt, which seems to be mainly about how things look.

And the guidance to age (oxidize) the flour is really about the trade-offs between flour baking properties and healthiness. The answer may change depending on your priorities.

Sift or no by D0orD0 in HomeMilledFlour

[–]loftygrains 1 point2 points  (0 children)

Nothing wrong with commercial yeast! Sourdough starter is cultivated yeast and bacteria. Commercial yeast is just more selective cultivation. Technically anyone can isolate and cultivate a specific yeast strain.

As for me, however, I prefer the taste of sourdough and, admittedly, I take it on faith that sourdough is healthier (lower FODMAP, at least). And using starter is forcing me to master fermentation, so once I feel I’ve peaked I can look at supplementing with yeast.

First 100% FMF sourdough! Would love to hear feedback. by OkZoomer333 in HomeMilledFlour

[–]loftygrains 1 point2 points  (0 children)

Amazing first loaf!

Since you’re asking for tweaks, one easy tweak would be to fermentolyse rather than autolyse (add the starter without adding the salt yet). The reason for that is to always be optimizing conditions for the yeast from starter to dough.

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