365Caws is now in its 16th year of publication. If I am unable to post daily, I hope readers who love the natural world and fiberarts will seize those days to read the older material. Remember that this has been my journey as well, so you may find errors in my identifications of plants. I have tried to correct them as I discover them. Likewise, I have refined fiberarts techniques and have adjusted recipes, so search by tags to find the most current information. And thank you for following me!
Saturday, January 22, 2022
Mill-it!
Day 101: It's been a while since I found out that Bob's Red Mill produced a millet flour, and I have to admit I've gotten a little spoiled by having it at my fingertips, ready-made. I used to buy millet in bulk, and although I sometimes used the whole seed in crackers, my primary use for it is as flour, notably substituting it for a portion of the bread flour called for in my favourite sourdough loaf. With Bob's Red Mill in easy reach, the last of my whole seed migrated to the back of the refrigerator freezer and only came to the forefront in response to a sub-vocal question about the contents of the container. "Oh!" said I. "I should grind that and use it up." Thus you see today's project: turning four cups of whole millet into flour. It should only take an hour or so, allowing time for the grain mill to cool down between batches.
Labels:
cooking,
grain mill,
KitchenAid,
millet,
millet flour
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