Comments on: Homemade Ice Cream Sandwiches / Whoopie Pies

By: Christine Kennedy

Christine Kennedy — Wed, 15 Jul 2009 14:10:22 +0000

The picture on the bag of flour has a loaf of bread on it. On the package it says, “Ideal for breads and other recipes that include yeast as a rising agent.”

But, I have always used it for everything. Unless a recipe specifically calls for soft pastry flour, I just used that. So, it must be from hard wheat berries. I’m going to try to call the company to see if they can tell me for sure.

I just got the mill in the mail yesterday. I’ve got hard wheat berries sprouted and dehydrated-ready for milling into flour, but haven’t yet. I was waiting until I got to the store to pick up some soft berries. I make more muffins and loaves, etc. than I do bread. I can’t wait to try it! Maybe I should try to mill the hard wheat and see if it works for muffins. I would just hate for it to fail and waste good ingredients. I’ll report back!

By: Kelly

Kelly — Wed, 15 Jul 2009 02:18:10 +0000

If it doesn’t say “pastry flour”, it is usually bread flour. But if it has worked for you, great! Maybe it doesn’t matter as much as I thought it did…?

Are you loving your Nutrimill?

By: Christine Kennedy

Christine Kennedy — Wed, 15 Jul 2009 02:05:14 +0000

Ok, thanks Kelly. I was actually just wondering that. When I buy a bag of organic whole wheat flour from the store, it does not specify whether they are from hard or soft wheat berries, but I have always used that flour for everything-including bread, cookies, cakes, muffins, etc. I wonder what type they are using? Maybe it is a mixture of both.

By: Kelly

Kelly — Tue, 14 Jul 2009 23:13:18 +0000

Christine, I just thought of something I forgot to tell you when you were asking about soft vs. hard wheat: sometimes a recipe calls for “all-purpose flour” – that means it’s half pastry flour (from soft berries, preferably sprouted, unless you’re soaking), and half regular whole wheat flour from hard berries (again, preferably sprouted unless you’re soaking in the recipe).

Kelly

By: Kelly

Kelly — Mon, 13 Jul 2009 14:39:03 +0000

Christine, there’s some info on that at the comments here:
http://kellythekitchenkop.com/2008/11/sprouted-grains-part-2-how-to-sprout.html
Kelly

By: Christine Kennedy

Christine Kennedy — Mon, 13 Jul 2009 14:26:15 +0000

Kelly, have you tried to make yeast bread with your sprouted hard wheat flour?

By: Kelly

Kelly — Mon, 13 Jul 2009 03:09:47 +0000

Betsy, SO cool about your grandparents.

Christine, yes, soft berries for that stuff. What would happen with hard? I don’t know, maybe it would just taste heavier…? Does someone else know? I’ve always just done what I was taught!

Kelly

By: Betsy

Betsy — Sun, 12 Jul 2009 19:05:38 +0000

Grandma always had these available when we came to visit (we’re talking the 60s here!). I think in later years a neighbor made them for her. Man, they were good. That same neighbor gave me a cookbook with the recipe. No marshmallows! The filling was made with shortening (!), confectioners’ sugar, stiffly beaten egg whites, salt & vanilla.

The cookbook, btw, is “Cooking Down East” published in 1969 by the Maine Sunday Telegram.

Grandma used white flour, but she also used lard, cream and butter. They had a veggie garden that grandpa tended until he died at 93. They lived in their own house, alone, until the end. Not bad at all!

Kelly, no TJs in San Antonio either.

By: Christine Kennedy

Christine Kennedy — Sat, 11 Jul 2009 14:04:13 +0000

Thanks Kelly,

So, would I use soft wheat for things like muffins, loaves, and cakes? They need to rise, but don’t use yeast. What would happen if I used hard wheat for things like cookies?

By: Food on Friday « Saving Money Ideas

Food on Friday « Saving Money Ideas — Sat, 11 Jul 2009 03:17:05 +0000

[...] Homemade Ice Cream Sandwiches/Whoopie Pies at KellyTheKitchenKop.com Possibly related posts: (automatically generated)Food on FridayHomemade Granola BarsCheap Eats – Fast Healthy Recipes at EatingWell.comVideo: Refrigerator pickles recipe [...]