A thorough comparison between 4 mixers kzbin.info/www/bejne/sJm9ip57nqemmbM

The type of mixer decides on how long to mix.

Thank you for selecting one of my favorite hymns…leaning on the everlasting arms!

I would love to see this recipe done in the Ankarsrum!

Thank you sooo much for this video!! I’m a big time newbie to fmf. Today I made this recipe and it turned out fantastic! 😊 Your video was so helpful!!

Can't wait to try this!

Can I add barley or wheat berries into this recipe?

Hi Kara this looks delicious and I can’t wait to make it! I have a question though. I’m running very low on Kamut berries and was wondering if any other berry would be a good substitute. I only started my FMF journey this year, and when I started I wanted to try various wheat berries to test out recipes. Aside from hard and soft, I also ordered Emmer, Rye, barley, and Spelt. Any chance any of these would be a good replacement until I’m ready to order a new batch of Kamut?

What happens if they are over proofed? Do you still bake them or what do you do?

Is it possible to double the recipe? I li,e to make 4 loaves at once and freeze. Wonderful video BTW, good job.

Thank you so much, Kara. My family is so grateful. From the love of Jesus to you and yours!!

Can you use the lid of that pan as a sheet pan to cook/bake in?

Im concerned using egg and potentially leaving the dough out for 4+ hours. The FDA says should not leave egg out for more than 2 hours. Please let me know how this is okay because I WANT to use your recipe but want to feel safe. Thank you!

I say it a lot to my family as we eat all your delicious recipes but I need to make sure I say it to you. All of us in my home appreciate the time and effort you put into creating these recipes. 😊 Thank you 😊 My family and I are grateful for them. ❤

Your trailer fits that large fridg and kitchen in it?

Did you have to sift the flour first? I thought it would be gritty if you didn't, but maybe that's just due to my failure with trying to mill flour with a blender

I’ve been using azure for over a year now. Love my drop. Everyone works together well. When missing a product, always let coordinator know, call and report to customer care but, they will say will follow up, haven’t found that to be correct but I wait until after they say will get back to me and call again. Always great about fixing the problem!!!!

Going to try this recipe and was searching for the viral cinnamon roll focaccia you mentioned..is that Pantry Mama's using sourdough?

I had to jump on here again today to say I made this last night and followed exact step by step. I would watch a step then do it. My bread is amazing!!! You are such a great teacher. Thank you!!!

I'm printing the recipe as we speak. Maybe this weekend . . .

It looks delicious. I printed the recipe. I will be making this as soon as I'm done canning and planting my garlic. 😊 Thanks so much for sharing.

Do you let them rise before the fridge if you are going to bake the next day? and how long do they need to rise outside fridge...

Beautiful

This is one of the most helpful videos! I always fear over-kneading my dough, so I tend to under-do it. Now I understand it so much better!

Love your videos everything looks delicious you make me want to cook thank you 😊🍞

Good to see you back, Kara❤ Recipe looks delicious!

Hey ! Beene missing ya

Hiiii 👋👋👋

Made the bread with 50/50 fresh ground hard white/red. Went with texture of rather than measuring wheat flour. WOW!!! You took my bread making skills to a whole new level. Thank you

How do you bake when you go camping?

What happens to your starter if you go on vacation?

@richleonard55 Sounds like what I'm used to... 65-80% and no problem by hand. Only after using the machine, and it starts right at the step when I have mixed in the sourdough to the autolysed mix. Just had an adwise to mix much LONGER...... maybe I have been to carefull. Need to try out, mixing much longer before resting...

Thanks for this video! So helpful!!!! One question … I had read to only feed with store bought flour because the bran in the freshly milled flour would cause it to die. Sooo … the freshly milled flour works ok??

Thanks 🙌

SO glad you shared this recipe with us!!! It is FABULOUS!! They are perfect!!!! Thank you!!!

What would you recommend for making sourdough in bulk regularly, for a market or cottage bakery? Thanks Kara

Kara, how can I support you financially? KZbin made a button ("Contribute" or "Give" I think?) that allows subscribers to give a financial contribution for the content they are benefitting from (when you get it, I think it would appear next to the subscription bell). Could you get that here on your channel? I've been following you for about a year now and thanks to you I am successfully making bread from fresh flour all of the time. I owe you my thanks!!

Love your channel, so much better than the other channel with a similar name. Just getting into fmf so it's great having someone who has great recipes, doesn't change their mind due to sponsors. Plus your great smile and personality is a bonus.

Thank you I played your video while my granddaughter and I made these from my starter. 😊❤😊❤

That’s exactly what I have been suspecting about soft wheat and Einkorn. Hadn’t tested my theory yet so thanks for mentioning that.

Question…. Why aluminum foil on the pan? And it was 400° for 30 minutes, correct?

I'm interested in the how to dry and put in the freezer video please :) so glad i found your channel!

What kind of yeast did you use? Instant or active?

Do you have a straight coffee cake recipe?

Also, I use Sonora for soft white because regular soft white has such large bran pieces. :) Just a good option for people who don't have access to einkorn.