Those hand-crank mills can be real knucklebreakers, especially with larger grains or whole berries. The flakers are pretty cool though. We got spoiled with our electric mill. I think once someone borrowed it and ground a bunch of soft wheat too fast and glazed the stones, but we just ran a couple of bags of plain popcorn through and it got rid of the glaze. Mom never loaned it out again without supervision, though You have to let the stones cool down or the steam from the grinding process will make the flour into a rock-hard crust and it will glaze up the rough surface of the stones.
I made an experimental all-millet quickbread the other day with carob molasses as the sweetener. It came out looking and tasting almost exactly like brown bread--a bit dryer and more crumbly, but really good. I've been putting salmon salad and some grilled onions on a slice of this bread for lunch, with some spring greens on the side--pretty tasty!
Millet tends to make very dense, dry bread. I find it to be better in combination with other flours to lighten it up a bit. It has a very subtle taste. It can be a little on the sandy side, sort of like brown rice flour, but soaking seems to take care of most of that problem.
So far I like oat flour the best, especially in combination with ground flaxseed, but that's probably my natural predilection for oats coming out We always had oatmeal for breakfast in the winter when I was a kid, and Mom put any leftovers into her bread batches, where it lent a wonderful moistness and chewy, nutty flavor.
It's snowing here right now, so I might soak some oats tonight to have for breakfast tomorrow. Yummmm!
Everyone is entitled to his or her informed opinion. --H. Ellison
This is my next thing to try. I had never eaten teff until January 2 this year. I ate it as a hot cereal. I was glad to see that the leftovers firmed up like a polenta. I used the leftover in stir fries with onion, bell pepper, zucchini.
I think I will grind my teff in an old coffee bean grinder I have to make the teff flour. I hope it works. It works when I put quinoa in it to make flour. I found a recipe in The Whole Grain Cookbook. After you posted about making injera, I found a similar recipe here on the boards. The only difference is the recipe here uses equal parts teff flour and water; my book calls for 1 1/4 cups teff flour to 4 cups water. The recipe in my book says to ferment the dough for 3-4 days. Do you have any trouble getting your dough to ferment? Do you grind your own flour? Does it end up tasting like a sourdough?
My first batch, a year ago, didn't ferment at all after a week. This time I used yeast in it the first time (1-2 teaspoons). Then I saved 2 tablespoons as starter, in the refrigerator. The second batch turned out much better and fermented faster, no yeast, just the starter.
I just eyeball the water now, my first batch didn't have enough, so I added more after trying to make one with it. It should be quite thin so you can just tilt the pan to get it evenly coated. I don't know if mine are authentic, since I've never seen them before, but they get a few bubbles in them as they cook, and the top kind of dries out and cracks, looking like a parched dried up lake bed. They taste best with something spicy and saucy on top, definitely savory, never sweet.
Type O+ blogger, secretor afterall. Gluten intolerant. With two gluten intolerant sons: A+ Secretor 10 yo (also fructose intolerant and slightly egg allergic), and O- 7yo.
My cookbook says they aren't easy to make, so if it doesn't work to dissolve 1 T yeast and 1 tsp. honey into 1/4 cup lukewarm water and allow it to work until frothy. Then mix and proceed as directed, so you did it right.
I have another book that talked about capturing wild yeasts, so tomorrow when it's warm outside, I'll mix the teff flour and water in a bowl, cover it with a very fine mesh cloth (to keep the bugs out) and put it outside to try and capture a wild yeast. I'll bring it indoors at night. I'll see if that works before I add commercial yeast.