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Пікірлер
@ricardosantos962 8 күн бұрын
nice, a will buy a equal machine in few minutes, too nice, i wish that works so good too
@evanb5733 11 күн бұрын
What temperature did you use?
@jasonericson 4 күн бұрын
I used 350F.
@dlk6g 11 күн бұрын
Thanks for the recipe. You don't say how much vanilla...tsp, 1/2 tsp?
@jasonericson 4 күн бұрын
I usually eyeball this. Probably about 1/2 tsp.
@dlk6g 4 күн бұрын
@@jasonericson They really came out great by the way!
@lynettestrickland1688 15 күн бұрын
No eggs?
@jasonericson 4 күн бұрын
No, although if I remember correctly, the instruction book for the extruder has recipes that contain eggs.
@veramats 17 күн бұрын
@jasonericson It looks like the butter was melted. Is the butter supposed to be melted or softened? Thanks!
@jasonericson 4 күн бұрын
I don't know if it matters? I usually melt it so it distributes evenly, but I don't know how that might affect texture.
@Bduh2 23 күн бұрын
I have had mine for about 3 years without any issues. It does everything excellent. I saved so much money by buying it in bulk, cutting it into cooking portions, and putting it in the freezer.
@jasonericson 4 күн бұрын
That's great! There's not a lot of good info out there about how long vacuum sealed pouches last in freezers so that's good to hear it's worked well for you. I think the longest I've had a pouch in the freezer is 1.5 years.
@br4653 Ай бұрын
Artisanal hazelnut is very good!
@kandersanderson Ай бұрын
I just took the lid off after the first 30 minutes and the same music played in my kitchen!!!! My sourdough results have SUCKED up to now, thank you! Im scared to leave the oven up at 485 for another 30. Only saying that because in your video you bench proofed for about "a couple hours" but skipped that whole step in your written recipe. Am I really leaving the oven hot like that for the last 30 minutes? Am I taking a temp? Thanks
@kandersanderson Ай бұрын
It turned out beautifully!!
@michaelhedges41070 Ай бұрын
Hi can you tell me what jars your using for you starter thanks
@jasonericson 4 күн бұрын
I usually use mason jars now.
@lindaschouten7210 Ай бұрын
That looks great! I am going to try this with spelt!
@yolandabadillo8766 2 ай бұрын
where do u get uour durun berries
@miramira1228 2 ай бұрын
I love it, especially for someone trying to avoid seed oils. thank you.
@DKGaming1000YT 2 ай бұрын
indeed
@jk-mx7so 2 ай бұрын
This is the perfect recipe that I have been looking for. I will be making these tomorrow for my family. They look absolutely delicious. Thank you so much.
@jmason1770 3 ай бұрын
I have an even older Welbilt ABM600-1 from the 1990s which I haven't used in years. I remember when I was a kid that we used white bread box mix from Philbury I believe. I think we just added water and yeast it was so similar. I dpn't recall what settings we used, I think it was on the box mix. They don't seem to make it for bread machines anymore. The French bread recipe that came with my machine requires shortening. Did you receipe include shortening?
@jasonericson 2 ай бұрын
I don't think I did use shortening. I forgot about the bread mix box! I used those when my family first got a bread machine.
@nataly_renee 3 ай бұрын
I’ll give this a try tomorrow. Thank you!
@theexistentialtigers 3 ай бұрын
What is the metal rod thing that you have clipped onto your pot? Thanks!! 🙏
@jasonericson 2 ай бұрын
Temperature probe.
@terryradzak5288 3 ай бұрын
Where is that cookbook mentioned?
@rbnn 3 ай бұрын
what did it taste like
@gone4days956 2 ай бұрын
chicken
@TheBoneVampire 3 ай бұрын
I tried this, mine didn’t rise at all. 🤷♀️
@jasonericson 2 ай бұрын
I've had lots of failures with popovers. Fortunately they still taste good.
@tetianatetyuk350 4 ай бұрын
Wow, I have to try to do your way. I’m beginner in sourdough fresh milled flour baking. So far how many techniques I tried, I’m not satisfied with the results. Thank you for sharing.
@jasonericson 2 ай бұрын
I needed to change my expectations. Freshly-milled whole grain bread will never look like the open crumb sourdough you get at a bakery unless you're sifting. Try the approachable loaf from Washington State University Bread Lab. It's delicious!
@TinyTimbersAgrihood 4 ай бұрын
Can you set the thickness of your oats?
@jasonericson 2 ай бұрын
Unfortunately, no.
@sherrieblake8674 4 ай бұрын
This is exactly what I’m trying to learn to do. My starter is almost ready. Thank you!
@LaRa-youknowit 5 ай бұрын
No baking powder? Or salt?
@jasonericson 2 ай бұрын
I use salt in everything so I must've used it.
@ColumbusNewcome-w2s 5 ай бұрын
Collins Wall
@JoaquinaElletson-m8v 5 ай бұрын
Frederik Greens
@j_filippo 5 ай бұрын
Ordered mine yesterday 😊. Looking forward to using it.although I am a single person I still like healthy cooking with my fresh milled flour. Which brings me to wondering why in the world don’t you have more subscribers! You do an excellent job cooking and teaching.
@goodculture8 5 ай бұрын
Thank you for the recipe! Have you ever made sfiha dough? You know, the famous Arab “meat pie”, that can be made with ground beef, cheese, or spinach filling. I want to try it with freshly milled flower.
@jasonericson 2 ай бұрын
I just saw a video for those! I definitely want to try making them with fresh milled flour.
@SusanDaschner 5 ай бұрын
I made these with 1 1/2 C date sugar and 1/2 C white sugar. I also used Khorasan (Kamut to some people) wheat berries. Thanks for the recipe!
@oliviagreen8853 5 ай бұрын
Love this! I also cook with fresh milled flour, I love seeing how others work with it, thanks for the video!
@dereklomax161 6 ай бұрын
No way! I started using my bread machine this week too. It's been about 8 years since I have used it. And even with fresh milled wheat it worked quite well. Awesome!
@jasonericson 6 ай бұрын
I was surprised. It may not look like much, but it was delicious. And the convenience can't be beat!
@samimshaheed2990 6 ай бұрын
Hi can i make with kamut or other flour using same measurements?
@jasonericson 6 ай бұрын
I don't see how it would be a problem. Hydration might need to be adjusted a bit. If it doesn't work, the good thing about this product is you can take it apart and remove the dough and use it for something else.
@samimshaheed2990 6 ай бұрын
@@jasonericson true I'll try out.
@mayra_m767 6 ай бұрын
Excellent!! Thank you for making this video!
@jasonericson 6 ай бұрын
Glad you enjoyed it!
@paulstrouth1306 6 ай бұрын
Is that a fine grind?
@jasonericson 6 ай бұрын
Yes, I almost always use the finest settings on my mill.
@wendyhiemenz9887 6 ай бұрын
Made this and my kids said it’s the best sourdough bread they have ever had !❤
@jasonericson 6 ай бұрын
That’s great to hear!
@rocmon 6 ай бұрын
How much can you fry before replacing the tallow?
@jasonericson 6 ай бұрын
From one of those tubs I fry about 4 separate times and then use the tallow to make biscuits or pie dough. With chips and French fries it stays pretty clean so you can reuse it a lot.
@Notmixxed 6 ай бұрын
And here I thought the flakes were gonna look like Frosted Flakes 🥴
@LPPayne 7 ай бұрын
Is it possible to get a print option of the recipe?
@jasonericson 7 ай бұрын
I'm using the recipe from Modernist Bread, but that would be a little bit expensive although I recommend buying it. The King Arthur website has a similar recipe so I'd suggest checking out their site.
@lauradyer6421 7 ай бұрын
Have you used either kamut or durum wheat in bread or pasta? If so, what were the results? Thanks.
@jasonericson 7 ай бұрын
I've used kamut with bread but always with hard red wheat or hard white wheat. I only use durum for pasta and it always turns out great!
@oldschoolgreentube 7 ай бұрын
Been wondering about this. Not greasy? Not soggy? Great. I have a lot of tallow stored.
@jasonericson 7 ай бұрын
Not at all if you let them get golden brown and drain them properly. FAR better taste as well.
@kristyshealy5343 8 ай бұрын
Could you please tell us the measurements if we don’t have a scale?
@jasonericson 7 ай бұрын
I can make a guess, but it won't be accurate because cups are a volume measurement, and using freshly milled, or any flour depends on how compact the flour is (how long it's been sitting), whether its been sifted or not, whole wheat vs all-purpose. Here's a recipe based on generic conversions: 1 1/3 cups water 1 tablespoon yeast 4 1/3 cups flour 2 tablespoons sugar 1-2 tsp salt 1/3 cup olive oil
@partinsheritagehomestead4981 8 ай бұрын
This is awesome thank you
@marlenegray9156 8 ай бұрын
Please use. the cups
@Halum11 9 ай бұрын
It’s so relaxing to watch you cook.
@qualqui 9 ай бұрын
Read about how bread made with freshly milled grain is way more healthier than bread with standard bread flour or all-purpose flour, your pitas look great but pita bread can also be cooked on a griddle, right?
@jasonericson 8 ай бұрын
Yes, sometimes I cook them in a cast iron pan.
@br4653 9 ай бұрын
Have you taken any other recipes for regular flour and convert to fresh milled? I know as long as measured in grams it should be good, but the liquid probably needs to be adjusted. Do you have any advise?
@jasonericson 8 ай бұрын
I've had good luck not adjusting the water at all with most recipes. The Washington State University Bread Lab has done a lot of research on this, and they recommend a straight 1:1 conversion of regular flour to fresh-milled. I think it's at least a good starting point.
@br4653 7 ай бұрын
@@jasonericson thank you!
@br4653 9 ай бұрын
Need to spread some honey on them when they get come out of the oven😃 Will definitely try I bought corn and wheat from Azure Standard!
@TheAssclown213 9 ай бұрын
They look perfect. Thanks for the content.
@jfredrick18511 9 ай бұрын
I’ve used fresh milled einkorn for everything but kneaded bread. It makes the best pastries!! Thanks for the recipe.
@k.p.1139 10 ай бұрын
Well here ya go! I have a 35 pound bucket of durum wheat. I also have the extruder. But, I have just been sitting on it. Made pasta a couple of times, but.... Well, now I have the how to..No excuses left. Thanks so much, Jason. I just needed that push, to get back at it! 😁😁
@jasonericson 8 ай бұрын
I hope you've been making fresh pasta! I can't explain the difference, it just feels heartier and better.
@danthelambboy 10 ай бұрын
Thanks for making this, I am looking to do this (when I find a source for Durum that isn't 3 times the price of regular wheat). I wouldn't use a pasta machine though, if you were not able to use the machine what shape would you chose to make (if you weren't intending to dry the pasta)?
@jasonericson 10 ай бұрын
Yeah, Durum is pretty expensive, but it’s delicious! My favorite handmade pasta is cavatelli rolled on a gnocchi board. I just use that to get the extra ridges for holding onto sauce, but you don’t need to use one.