Category: Recipe

thermal cooker
Main Dishes, Recipe, SFH Food Talk & Recipes

Beat the Heat with this Amazing Thermal Cooker Three-Course Master Recipe

A thermal cooker not only makes good food, it can rescue you from heat and suffering. Chef Blondie shows you how.

thermal cooker

Hello, my friends. I’m here to tell you that on one of the hottest and muggiest days Serendipity Farmhouse has seen this season—complete with thunderclaps, surprise downpours, and humidity you could slice with a butter knife—Sous Chef Fuzzy and I still managed to put a full dinner on the table without breaking a sweat.

Use Our Thermal Cooker Master Recipe

And we didn’t just make any dinner. We made lemon pepper chicken with tasty potatoes, a silky gravy, and crisp green beans. All of it—yes, all of it—was done with a humble thermal cooker. No oven, no hours standing over a stove, and no heat filling up the kitchen. That’s what we call cooking smarter, not hotter.

The best part? While that cooker quietly did its slow-and-steady magic, Fuzzy and I stepped outside between storms to pick fresh raspberries right here on the ‘vast estate’ (okay, 1.203 acres). Those sweet little gems turned into the perfect light dessert to round out our summer feast.

In our latest video, you’ll see just how easy this meal is to prepare. It’s what I call a “master recipe”—one that can change with the season, your pantry, or whatever’s coming out of the garden. Swap out the chicken for pork, turkey, or beef. Use carrots, zucchini, or whatever veggies suit your mood. The method stays simple, the results stay delicious.

✨ No electricity? No problem.
🌡️ Sweltering heat? Not a worry.
🍴 Tasty, complete meal? Guaranteed.

So if you’re looking for a way to keep cooking through the summer without heating up your kitchen, come see how it’s done the Serendipity way. Pull up a chair, pour yourself a glass of something chilled, and enjoy the show.

🎥 Watch the full video and see how you can beat the summer heat—Serendipity style.

Ready to cook smarter and slower this season? Dive into the recipe, the raspberries, and the rhythm of homestead cooking.

For more about the versatility of thermal cookers check out our videos here and here. For more detail check out our posts here and here.

garlic scape pesto
Recipe, SFH Food Talk & Recipes

How to Make Garlic Scape Pesto

This season, my garlic scapes have arrived in abundance, so what better way to celebrate their garlicky goodness than with a rich, flavorful garlic scape pesto? – Welcome back to the Serendipity Farmhouse kitchen, where fresh ingredients and simple techniques come together to create something magical!

garlic scape pesto

You may be wondering—what exactly is a garlic scape? These are the flowering stems of hardneck garlic plants, harvested to encourage larger bulbs. Their flavor? Milder and slightly sweet, with a firm texture that makes them perfect for pesto.

Today, I’m sharing my favorite farmhouse pesto recipe, featuring my preferred nut choice—walnuts. They add just the right amount of creaminess and depth, balancing beautifully with basil, Parmesan cheese, lemon juice, and olive oil.

But what’s a cooking adventure without a taste test from my trusty sous chef — Chef Fuzzy? That’s right, he’ll be giving his own humorous review on how garlic scape pesto stacks up against traditional basil pesto. Let’s dive in!

Perfect Pairings – The Farmhouse Feast

To fully appreciate this pesto, I paired it with rigatoni pasta, and let me tell you—this choice was spot-on! The rigid shape and hollow center hold onto the pesto beautifully, ensuring every bite is packed with that garlicky goodness.

For a complete meal, I served it with:
🥖 Fresh sourdough bread – A rustic, chewy contrast to the creamy pesto.
🥗 Simple garden salad – Adding crisp freshness to balance the rich sauce.
🍷 A glass of red wine – The perfect complement to the bold garlic notes.

Sous Chef Fuzzy’s Taste Test – His Verdict?

No farm kitchen would be complete without a lighthearted taste test, and that’s where Chef Fuzzy comes in! While I was savoring the pesto’s subtle sweetness and vibrant flavor, he had his own opinion—creamier than regular pesto, with a unique bite that sets it apart.

Of course, his final approval came in the form of an empty plate (and a very satisfied expression).

Watch the Full Garlic Scape Pesto Video on YouTube!

Want to see it all come together with behind-the-scenes kitchen fun? Watch the full Serendipity Farmhouse Test Kitchen video where I demonstrate the process step-by-step.

📌 Watch now:

📌 Follow our farmhouse adventures: SerendipityFarmhouse.com Drop a comment and let me know how you use garlic scape pesto! Would you tweak the recipe? Swap the walnuts for pine nuts? Try it on pizza? Let’s talk flavors!

Garlic scape pesto is a fresh, flavorful twist on classic pesto, using the milder, slightly sweet stems of hardneck garlic for a unique depth. This simple, farm-fresh recipe combines garlic scapes, basil, cashews or walnuts, Parmesan, and olive oil to create a creamy, vibrant sauce that’s perfect for pasta, bread, and more. Ready in minutes, it’s a delicious way to make the most of seasonal ingredients!

goat milk yogurt
Daring Dairy, Recipe, SFH Food Talk & Recipes

Thick & Creamy Goat Milk Yogurt – The Practical Way

Folks, let’s get one thing straight—I’m not here to waste time. Cooking should be practical, efficient, and get the job done right. And that’s exactly why goat milk yogurt has earned its place in the Serendipity Farmhouse Test Kitchen.

You see, I don’t mess around with overcomplicated recipes. If there’s a way to make it better, cheaper, and smarter, I’ll find it. That’s why we’re using raw goat milk, yogurt culture starter, and Knox gelatin to produce thick, creamy, probiotic-rich yogurt—without the ridiculous markup you’ll find at the store.

🐐 Why Goat Milk? Because It Works

I’ve tried cow milk yogurt, and while it’s fine for some, it doesn’t hold a candle to goat milk when it comes to digestibility. Smaller fat globules, lower lactose, and a naturally smooth texture mean it’s easier on the stomach and better in consistency. This holds true for the goat milk cheese we make here at Serendipity.

goat milk yogurt

⚙️ Instant Pot: The Workhorse of Yogurt-Making

Instead of fiddling with thermometers every two minutes, I rely on the Instant Pot’s Yogurt Mode to keep temperatures precise, letting the bacteria do their thing without interference. Just set it, forget it, and check back when it’s done.

🍧 The Gelatin Trick

Now, goat milk yogurt tends to run a little thin—that’s just how goat milk works. So, instead of straining it forever, I pre-mix Knox gelatin into one cup of reserved goat milk before heating. When mixed back in, this helps cool the milk faster while ensuring a smooth, evenly thickened final product. No lumps, no nonsense. And there are other benefits as well.

Knox gelatin

⏳ How It’s Done—The Practical Steps

  • Heat milk to 165°–180°F to ensure a proper texture.
  • Mix gelatin with reserved milk before heating.
  • Cool quickly below 110°F before adding the starter.
  • Set Instant Pot to Yogurt Mode for 8 hours—longer for tangier yogurt.
  • Refrigerate for 4 hours before serving.

💰 Why Pay More? Make It Yourself

This homemade yogurt costs half of what store-bought goat milk yogurt does. You control the probiotics, the thickness, and the flavor. Instead of paying extra for additives and stabilizers, you just make it right the first time.

goat milk yogurt

🥣 My Breakfast Ritual

A bowl of thick goat milk yogurt, a drizzle of maple syrup, and some toast made with fresh sourdough bread—that’s how I start my day. If you want better food, you make it yourself. If you want smarter cooking, you simplify the process. And if you want to see more practical farmhouse skills, subscribe and follow along.

Now, go make yourself some yogurt. Happy Cooking!.

This recipe is an adaptation of a recipe at Frieda Loves Bread.

This is an adaptation of a recipe at frieda loves bread.

black-eyed peas
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Let’s Make Some Fantastic Instant Pot Black-Eyed Peas!

There’s something undeniably comforting about a warm pot of black-eyed peas and ham, simmered to perfection. It’s a dish steeped in tradition, carrying stories of resilience and prosperity from kitchens across the South. And today, in the Serendipity Farmhouse Test Kitchen, we’re putting our own spin on this time-honored meal using the Instant Pot.

This isn’t just another recipe—it’s a special creation we crafted for our dear neighbor’s birthday. She loves black-eyed peas, and what better way to celebrate than by bringing together rich, smoky ham, thick-cut bacon, and tender black-eyed peas in a dish that tastes like home?

Using the Instant Pot, we cut hours of cooking time down to just 18 minutes of pressure cooking. (Of course there was some warm-up and natural release time.) But don’t be fooled—every bite is bursting with flavor and tradition, thanks to the careful balance of ingredients. Smoked ham brings depth, bacon adds richness, and a slow natural pressure release ensures the peas are perfectly tender.

But this isn’t just about efficiency—it’s about honoring history. Black-eyed peas have been a Southern staple since the 18th century, praised by Thomas Jefferson and relied upon during the Civil War. From slow-simmered Dutch oven methods to the modern speed of the Instant Pot, this dish carries generations of flavor.

Now, we want YOU to join us in the kitchen. Watch our latest video as we bring this Test Kitchen Project to life, sharing tips, history, and a taste test that proves just how satisfying this dish can be.

Watch the full video and Happy Cooking!!

This dish is high in protein and fiber, making it a satisfying meal. The sodium content can be adjusted by using low-sodium broth or reducing added salt.

Breakfast, Mr. Monte, RV Living

RV Life Through My Eyes – Elderly Egg Poachers are Dangerous

I was kidnapped by a renegade duo of lawless egg poachers. It was only by feline cunning and irrepressible strength of will that I am here to tell you this tail.

Greetings to my 23,417 feline followers. Mr. Monte here, resident supervisor of Serendipity Farmhouse, fearless feline, and unwilling participant in this latest RV cooking adventure. Against my will and better judgment, Chef Blondie and Old Fuzz Face physically abducted me, forcing me to join them on their first RV camping trip of the year. Let me just say—their deluded and ill-conceived antics did not bolster my faith in the ultimate survival of humanity.

Genesis of the Egg Poaching Plot

As is typical with these two elderly desperados, this episode of disorganized RV cooking began with no intention of filming. But once they pulled out their Dash Rapid Egg Cooker—a contraption they had previously tested at home—Fuzz Face got that peculiar glint in his eye, and suddenly, the camera was rolling.

I observed from my plush perch as Chef Blondie orchestrated the poaching of eggs in our cramped RV kitchen. One can only marvel at how humans struggle to function in small spaces, yet persist with enthusiasm. The morning was filled with spilled yolks, misplaced utensils, and questionable decision-making. All the while they laughed through the chaos of RV life.

The Egg Poachers Bungle their Way to Success

Despite their usual bumbling, I must admit, the final result was surprising. They produced what appeared to be mouthwatering: perfectly poached eggs, toasted English muffins, and fresh orange slices. Even I, a sophisticated predator, could appreciate their teamwork and problem-solving skills. (Though next time, I expect a plate of my own).

egg poachers

So, dear readers, if you revel in camping misadventures, RV cooking trials, and lighthearted camaraderie, this video is one to watch. Stay tuned—Old Fuzz Face already has ideas for a new video, which promises even more RV revelations.

Until next time, I remain your ever-observant overlord,

🐾 Mr. Monte

Tuscan portobello stew
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Quick & Easy Meatless Meal – Chef Blondie Shows You How

Join us in the Serendipity Farmhouse Test Kitchen as we prepare a delectable meatless meal. Try out this Tuscan Portobello Stew – it’ is a perfect dish for Lent.

meatless meal

Hello my friends! Chef Blondie here. Welcome to our test kitchen. In this post and the accompanying video we’re going to test a recipe from the Taste of Home called Tuscan Portobello Stew. We’ve never made this before, but it looked enticing to me. It’s meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, “Let’s give it a go.”

Tuscan Portobello Stew – Recipe Highlights

What sets this recipe apart? Our rigorous testing uncovered many good things. Here’s what we found:

  • Tuscan-Inspired: This dish is infused with the rustic flavors of Tuscany; it’s a culinary journey to the Italian countryside.
  • Lenten-Friendly: We found it to be a nourishing meatless meal that’s perfect for those days of abstinence during Lent.
  • Farmhouse Simplicity: This is a simple, one-pot meal using fresh ingredients, right from our country kitchen.

Why You’ll Love It

Are you going to like this dish? While tastes differ, some things like a warm hearty stew seem to make most people happy. Here’s why we think you’re going to love this dish;

  • Healthy and satisfying: Going back for seconds of this dish is not a problem. It’s full of goodness.
  • Bursting with rich, earthy flavors: – I just love portobello mushrooms, and this dish gives you that rich flavor you can’t resist.
  • Ideal for vegetarians and vegans: This dish will add some excitement and variety to your menu.
  • Perfect for cozy family dinners: It’s not necessary to wait for a cold night in winter to have this dish. It would be good on any day of the year.

Check out our video.

In our video, I will guide you through the steps of creating this hearty and flavorful stew. And while you’re watching you’ll have the opportunity to learn about our granddaughter’s recent European travels.

If you’re looking for another Lenten meal idea, check out How to Make Jacques’s Lentil Salad.

We tested this recipe from the Taste of Home. We had never made a stew like this before, but it looked enticing. It's meatless and I can never pass on a dish with portobello mushrooms. So, my staff and I said, "Let's give it a go." - We found this to be be a hearty and nutritious stew perfect for a meatless menu, especially during Lent.

Main Dishes, Recipe, SFH Food Talk & Recipes, Soups & Salads, Uncategorized

The Best Manhattan Clam Chowder – Mystery Solved

Join Chef Blondie and Sous Chef Fuzzy as they delve into the rich history and delightful flavors of Manhattan Clam Chowder in their charming farmhouse kitchen! Today, they not only share their mouthwatering recipe but also unravel the mystery behind the origin of this beloved dish.

Discover how Manhattan Clam Chowder evolved from Rhode Island roots in the late 1800s to its unique tomato-based version influenced by Azorean immigrants. Watch as our favorite culinary duo navigates the essential ingredients—bacon, onions, carrots, potatoes, tomatoes, and more—bringing the past to life with every simmering pot. Don’t miss the cooking fun and a hearty bowl of chowder that’s sure to warm your soul on a cold winter day!

Chef Blondie and the Serendipity Farmhouse Test Kitchen have adapted this longtime standard recipe providing three options; Option 1 - (O1) Standard Betty Crocker recipe Option 2 - (O2) Added ingredients to enhance flavor Option 3 - (O3) Meatless meal suitable for Lent

Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

Easy and Tasty Creamy Mushroom Gnocchi by Chef Blondie

This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. Yes, once again the culinary wizards, Chef Blondie and Sous Chef Fuzzy, embarked on a delicious adventure in their cozy farmhouse kitchen. With a shared love for Italian cuisine and a desire to perfect their homemade gnocchi, they set out to create a dish combining the comfort food feel of homemade gnocchi with the richness of fresh cream and savory mushrooms.

This is what we did with our homemade gnocchi

Hi! Chef Blondie here. This is the follow-up to our post How to Make Gnocchi and our YouTube video here. In this post we pick up right where the newly made gnocchi is boiled and drained.

gnocchi

At this point, we sauté garlic and sliced mushrooms in butter. When the mushrooms have become tender, we add the gnocchi and continue cooking. Finally, the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper to taste and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. – 

Sounds delicious, doesn’t it?

It’s a Generic Cream Mushroom Gnocchi Recipe, but…

This was a little bit of impromptu cooking. After we made our fresh gnocchi, we wanted to show what we could do with it. So, we came up with a very quick recipe called Creamy Mushroom Gnocchi. It’s a generic recipe that’s quick and simple to make. It may be generic, but it’s uncommonly good. We think you will find it quite tasty and like it just as much as we do. – Make sure you watch the video to see the step-by-step process.

A Couple of Words about Ingredients

The ingredients for this creamy mushroom gnocchi provide an incredibly wonderful flavor yet they’re readily available and quite simple in nature. For making our gnocchi dish we used:

  • Homemade Gnocchi: One pound of fresh homemade gnocchi was all we needed. We don’t think store-bought gnocchi would be as well suited for this dish
  • Butter: We used two tablespoons of butter. The mushrooms soaked up so much of the butter, we needed to add a bit of EVOO to keep the ingredients moist.
  • Garlic: One clove of garlic minced well went into this dish. Add more if you like.
  • Mushrooms: This recipe calls for one cup of sliced mushrooms. We used button mushrooms but cremini mushrooms would work just as well.
  • Heavy Cream: A half cup of heavy cream works perfectly.
  • Seasoning: We used salt and pepper to taste. There’s room to be more creative here.
  • Garnish: We didn’t have any fresh parsley, but that would be great for a garnish. We had to use some dried parsley instead.

This Creamy Mushroom Gnocchi dish combines the pillowy softness of homemade gnocchi with the rich, savory flavors of mushrooms and garlic. The gnocchi is first boiled, then sautéed to create a golden exterior. Sliced mushrooms are cooked until tender, and the entire dish is brought together with a luxurious heavy cream sauce. Seasoned with salt and pepper and garnished with fresh parsley, this dish is both hearty and indulgent, perfect for a cozy meal. - Sounds delicious, doesn’t it?

homemade gnocchi
Main Dishes, Recipe, SFH Food Talk & Recipes, Test Kitchen

How to Make Gnocchi

Gnocchi Triumph in the Serendipity Farmhouse Test Kitchen 🍽️👨‍🍳 When the culinary mastermind, Executive Chef Blondie, fell ill, Sous Chef Fuzzy stepped up to the challenge with Chef Blondie’s expert guidance. Together, they transformed a potential kitchen disaster into a gnocchi masterpiece!

Hi! Chef Blondie here. Well, I’ve been under the weather for quite some time. The medics can’t tell me what I have, but it’s really slowed me down. So instead of testing this recipe for fresh gnocchi myself, I had to instruct my Sous Chef, Fuzzy, how to do the test. Although, we’ve never done this before, Fuzzy, with my expert guidance, met the challenge and achieved a great success.

how to make gnocchi

In this little Test Kitchen adventure, poor old Fuzzy had to prepare potatoes by ricing them. Sure, he could have mashed them, but the SFH-TK just got a new potato ricer and we had to try it out. In our video, you’ll get to see Sous Chef Fuzzy step up to the challenge. It was a little tough going at first, but eventually he figured out how to use it properly. – Just another day in our beloved farmhouse kitchen

Why make homemade gnocchi?

Hey, I have a question for you. Why would you want to make your own homemade gnocchi? Or, why would it be preferable to store-bought gnocchi?

  • Freshness: Well, first of all, it’s the freshness. Homemade gnocchi is far fresher than any store-bought. That’s because the store-bought has been on the shelf for who knows how long.
  • Texture: Store-bought gnocchi always tastes kind of rubbery to me. It’s the texture. The fresh gnocchi has such a delicate and pleasant texture.
  • Flavor: Homemade gnocchi can have a richer, more enhanced flavor.
  • Healthier: Homemade gnocchi is healthier for you because you can eliminate any of the preservatives or anything that’s in it. You have control over salt and everything else.
  • Customizable: You can customize homemade gnocchi. You can adjust the recipe to fit your dietary needs or preferences.

Talking Taters

I’m going to tell you one more thing here. If you look at these two little salt and pepper shakers, my daughter-in-law bought these for me when they were on their honeymoon many years ago in Prince Edward Island. I thought, why not use these today. Anyway, my friends, we’re going to get started with making this gnocchi. And happy cooking!

Ingredients for Homemade Gnocchi

Sous Chef Fuzzy here. Here’s a few words about the ingredients. We used three medium russet potatoes. We were shooting for 2 lbs, and as it turned out, the three spuds came in at almost exactly 2 lbs. You’re going to use 1 to 1½ cups of all-purpose flour, depending on how well the ingredients are mixing together. One large egg is used and then you can use one teaspoon of kosher salt. Instead of kosher salt, we used Redmond Real Salt. – Now back to Chef Blondie

Video Step-by-Step Instructions

Watch me and Sous Chef Fuzzy navigate this delicious culinary journey, turning fresh ingredients into perfectly fluffy, mouthwatering gnocchi. Don’t miss out on the secret tips and techniques that made this dish a success!

Resources

There are many dishes that we’ve made that rely on gnocchi to add that special touch. For example our post And the morel of this story is … showed how gnocchi was the perfect ingredient to compliment the delicate flavor of morel mushrooms. If you want to see another approach to making gnocchi, check out this recipe: Gnocchi

We've used store-bought to make many different recipes. For example, our post And the morel of this story is ... shows how gnocchi was the perfect ingredient to go along with some morel mushrooms we received as a surprise gift. We here at the Serendipity Farmhouse Kitchen decided that is time that we learned how to make our own gnocchi from scratch. So,we reviewed several recipes, found the common ingredients and preparation techniques, and developed this generic recipe for testing.

sourdough sandwich bread
Breads, Recipe, SFH Food Talk & Recipes, Sourdough

Practical Man’s Guide to The Rose Homestead Sourdough Sandwich Bread

Join us in the Serendipity Farmhouse Test Kitchen as we put The Rose Homestead’s sourdough sandwich bread recipe to the ultimate test! 🍞 Whether you’re a seasoned baker or just starting your quest for great sourdough bread, this post and our YouTube video have something for everyone. Let’s see if The Rose Homestead’s recipe lives up to the hype! 🚀

sourdough sandwich bread

Hi! Old Fuzz Face here! Between the recent cold spell and my unique ability to capture defeat from the jaws of victory, this SFH-TK test has been a real challenge. Nevertheless, I’m happy to report that our test of this bread recipe by Mary Rose produced a great loaf of bread.

When I started putting our YouTube video together, Executive Chef Blondie cautioned me that some of the content would put viewers into a deep sleep or even a vegetative state. Of course she wasn’t able to tell me that until I woke her up. So, this post will provide you some of the geeky material that I edited from the video.

When you go to the video you will find these highlights:

  • Step-by-step tutorial: Follow along as we mix, prepare, and bake this highly recommended recipe.
  • Essential tips: Learn the techniques to achieve a perfectly fluffy and flavorful sourdough loaf.
  • Ingredients: Discover the ingredients that make a difference.
  • Test results: See how this recipe stacks up and hear honest feedback from our dear friend Miss Nancy.

Baker’s Percentage Analysis

Baker’s Percentage is a way of expressing the ratio of ingredients to the total weight of flour in a recipe. It may not look like much fun working with percentages, but it can be very helpful in scaling a recipe up or down. Here’s the baker’s percentage analysis for this recipe:

  • Flour: 100% – (assuming 3.25 cups as the average) 3.25 cups = 390 grams (assuming 1 cup of flour weighs 120 grams)
  • Water: 60.8% – 1 cup = 237 grams (assuming 1 cup of water weighs 237 grams)
  • Sourdough Starter: 30.8% – 1/2 cup = 120 grams (assuming 1/2 cup of starter weighs 120 grams)
  • Olive Oil: 13.8% – 1/4 cup = 54 grams (assuming 1/4 cup of oil weighs 54 grams)
  • Honey: 10.8%- 2 tbsp = 42 grams (assuming 1 tbsp of honey weighs 21 grams)
  • Salt: 2.3% – 1.5 tsp = 9 grams (assuming 1 tsp of salt weighs 6 grams)

Yes, it adds up to more than 100%. But don’t sweat the small stuff. That’s a problem for mathematically inclined bakers.

Why this Recipe Works

When you break out a recipe this way, you can see beforehand what characteristics will be present in the bread. Here’s the breakdown for Mary Rose’s recipe:

  • Hydration: The hydration level (water to flour ratio) is around 60.8%, which is typical for sandwich bread. It should yield a dough that is a bit sticky and easy to work with. It will give the bread a soft crumb and help in achieving a tender texture. It’s perfect for sandwich bread.
  • Sourdough Starter: Adds a mild tangy flavor characteristic of sourdough bread. The starter provides natural leavening and flavor. The 30.8% starter is a substantial amount of starter, which will result in a noticeable sourdough flavor and quicker fermentation. The bread should have good structure and a nice tang from the natural fermentation process.
  • Olive Oil: Adds a subtle, rich flavor and tenderness to the crumb. It also helps keep the bread soft and moist.
  • Honey: Adds a touch of sweetness which balances the tanginess of the sourdough, and also creates a slightly caramelized crust.
  • Salt: Enhances the overall flavor by bringing out the sweetness and sourness, while also strengthening the gluten network for better structure.

Substituting Freshly Milled Hard White Wheat

If you substitute 1 cup of freshly milled hard white wheat for 1 cup of all-purpose flour, here are some changes you might need to consider:

  • Hydration: Freshly milled flour tends to absorb more water. You might need to increase the water slightly to achieve the same dough consistency.
  • Texture: Freshly milled flour can make the bread denser. Consider sifting the flour to remove some of the bran for a lighter texture. (We prefer not to sift in order to retain the natural nutrients in the bran.
  • Fermentation: Whole wheat flour ferments faster due to higher nutrient content. Keep an eye on the dough and adjust fermentation times as needed.

Potential Improvements

As you will notice, I have converted the test recipe to grams to improve consistency. Weighing the flour instead of using cups can help achieve results that are reliable and repeatable.

In our video, I have a special section showing how I totally destroyed a loaf of bread due to over proofing. The lesson here is that you need to adjust the fermentation time based on room temperature. Warmer temperatures may require shorter fermentation times, while cooler temperatures may need longer. In this case I tried to compensate for very low room temperatures. In my own characteristic way, I managed to overcompensate. Let me tell you, Chef Blondie was not amused.

sourdough sandwich bread

Resources