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pandemic pantry - food, getting it, storing it, baking during lockdown
- Thread starter pcake
- Start date
Ouch, that's no good.
We added peanut butter to our repertoire with the Vitamix. It took us trying a few different kinds of peanuts, then getting it dialed in was super easy. Now, it takes about two minutes to make as much peanut butter as we need. Which isn't much, so this is easy. Bonus is I can make a smoothie in the same cup which makes cleanup even easier.
I tried pickling for the first time ever today, peperoncinis. I love them, so figured it was time to grow our own and stop buying them from a grocery store shelf. Fresher is better, and no colorings or preservatives. Interesting fact I learned along the way, peperoncini's are not yellow. Rather, a vibrant green color.
-Mike
We added peanut butter to our repertoire with the Vitamix. It took us trying a few different kinds of peanuts, then getting it dialed in was super easy. Now, it takes about two minutes to make as much peanut butter as we need. Which isn't much, so this is easy. Bonus is I can make a smoothie in the same cup which makes cleanup even easier.
I tried pickling for the first time ever today, peperoncinis. I love them, so figured it was time to grow our own and stop buying them from a grocery store shelf. Fresher is better, and no colorings or preservatives. Interesting fact I learned along the way, peperoncini's are not yellow. Rather, a vibrant green color.
-Mike
wow, that sucks bigtime! you considering a nutrimill?
i've made peanut butter in my ninja, but now i've read your post, i should make it for my husband's lunch - he loves peanut butter, and they just discontinued his beloved kirkland.
I've been a fan of the Adam's crunchy forever and a day, always buying it from Costco in that big tub. It was cheaper that way, but takes a while to go through. This homemade pb tastes better than the Adam's in my opinion and I can make it as crunchy as I want.
I did a small batch last night with some celery from the garden.
-Mike
I did a small batch last night with some celery from the garden.
-Mike
The KoMo is pricey, but it works beautifully. It is, purely and simply, a grain mill. It has one job, and it does that job to perfection.
In case of a bind or jam (very unlikely), the milling stones can be accessed without tools. It's also pretty quiet.
We're having another go at einkorn bread tomorrow.
B.
In case of a bind or jam (very unlikely), the milling stones can be accessed without tools. It's also pretty quiet.
We're having another go at einkorn bread tomorrow.
B.
We just finished a batch of sourdough English muffins. Quite tasty with some homemade peanut butter.
I need to figure out how to make our own cream cheese.
-Mike
I need to figure out how to make our own cream cheese.
-Mike
Are you still digging the KoMo?
How did it do with the einkorn?
While we love our Vitamix for most flour milling, it's not getting it fine enough for bread. Now that we've had fresh milled flour for a few weeks, it's time to get a serious grain/flour mill.
-Mike
We are seriously digging the KoMo. It works great with the einkorn. It specifically states in the directions that you shouldn't grind anything oily, or herbs. For some reason KoMo considers oats to be oily. Go figure. And no popcorn grinding, either. (!?)
Re einkorn: do some online digging before you try to make bread with it. It's a completely different animal from regular wheat. Less water needed, for one thing, and the dough isn't quute a batter, but is essentially non-kneadable and extremely sticky. Bread doesn't rise very much, but tastes (and toasts) great, with a kind of nutty sweet background flavor.
B.
that's great info - thanks!
the komo classic is verrry temping. it says here they have a 12-year warranty.
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there's a cheaper model, too, which i didn't know
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but everyone i know who has a komo uses the classic and swears by it.
i use spelt, which on an evolutionary scale falls around halfway between einkorn and modern wheat,and it also needs less water. the first time i tried to make bread with it, i didn't know that, and ended up with a wet puddle of spelt mush LOLOL
We're currently using hard and soft white and hard red wheat berries we get from a farm in Eastern Washington. The farmer and his family have been really helpful to us as we learn to make flour.
Early on he even told us we'd eventually want a real mill since even though the Vitamix is nice, the nature of using an ultra high speed blade grinder strips away the nutrients from the wheat berries since it gets too hot. He's right, and here we are a couple months later exploring the right mill for us.
Although the soft white in the Vitamix makes a flour perfect for flour tortillas.
-Mike
Early on he even told us we'd eventually want a real mill since even though the Vitamix is nice, the nature of using an ultra high speed blade grinder strips away the nutrients from the wheat berries since it gets too hot. He's right, and here we are a couple months later exploring the right mill for us.
Although the soft white in the Vitamix makes a flour perfect for flour tortillas.
-Mike
We went with the Mockmill Lino 200. We bought direct from Mockmill.
It will be here Thursday and we are ready to start grinding.
-Mike
It will be here Thursday and we are ready to start grinding.
-Mike
The Mockmill Lino 200 has arrived, and it is nice. Here's our first loaf of cracked wheat sourdough. Wow, this bread is good on the next level.
It wasn't cheap, but our goal here was not to save money. We wanted to eat healthier and have more control of what we eat while being less dependent on others for life's essentials. In the long run I am sure this mill will pay for itself, but not right away when it's just the two of us.
-Mike
It wasn't cheap, but our goal here was not to save money. We wanted to eat healthier and have more control of what we eat while being less dependent on others for life's essentials. In the long run I am sure this mill will pay for itself, but not right away when it's just the two of us.
-Mike
Five days now with the Mockmill. Wow, why didn't we start doing this sooner?
Fresh milled flour is wonderful, and for sure changes the quality of the items we prepare using our fresh milled flour.
-Mike
Fresh milled flour is wonderful, and for sure changes the quality of the items we prepare using our fresh milled flour.
-Mike
do you find the flour you mill is different to take with?
when i first ground my own flour, it either needed to sit for a few days or needed less water in recipes.
Definitely..
We haven't been letting it sit at all. We grind then start baking or prepping. The first thing we noticed was how stretchy the bread dough is and how fast it rises. It smells fresh, like grains and natural. Not that processed flour smelled bad, but this just smells different.
We didn't change our recipe for sourdough, but wow did it taste better. The bread wasn't as dense, which is a good thing, and had a great feel to it.
-Mike
are you feeding your sourdough starter the fresh flour? if so, are you seeing differences with your starter?
