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 Fresh Ground Flour Loaf bread/Parker House Rolls

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Elisabeth_P Posted - May 04 2020 : 06:59:26 AM


Yesterday I made a double batch, Sandwich Loaf and Parker House Rolls. I make our rolls a smaller size and divide them between two pans.

So I rushed them a bit on the first rise but they were in the proofer at 85 degrees so they were about ready anyways.

But the main reason I’m posting the picture. We have organic soft white and organic prairie gold white wheat kernels from when I used to grind my own flour. I am running low on my MaryJaneFarm Flour. So to make sure it lasts, I’m just feeding MJ flour to my mother to make sure she stays the same, and when I go to make the bread I’m adding the fresh ground flour from my mill.

This was the first time I did it and I think they did very well!
Do you think it would be better to feed my mother (not my fridge mom) the night before or the day of with the fresh ground flour. Do you think that would help it or hurt it?

I’m definitely keeping my fridge mother the same I don’t want to change her. I may one day start a mother with the fresh ground flour but I’m not ready for that.

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Ashley Posted - May 04 2020 : 10:46:46 AM
Thank you for sharing a picture of your breads. As usual, they're gorgeous! I don't see an issue with feeding the Activated Batter you prep the night before Bake Day your fresh-ground flour.