Can I use a blend of kamut and hard white?

Can we make an unrefined corn starch?

Just watched this video. You have helped me a lot. I have only been milling for 7 weeks. Sue was here a few weeks ago in San Angelo, TX and that was quite the treat. I am happy with the bread so far but will step out and try some other things. Thanks again!❤️

Should I bake my bread every day or is it OK to make three loaves and freeze a couple of loaves?

A little secret. My dad told me many many years ago to never cook or drink water from your hot water heater as they have a lot of sediment and most likely rust and bacteria. I heat my water in the microwave. I recently found your channel and am going back to watch older episodes. You are easy to watch. Thank you.

Very good, I enjoyed the video, and sharing of God's word is the best part. Keep on doing what you are doing. God will bless the work of your hands. Shalom.

I have another question. Is your doubled cornbread recipe what you put in the 8x8 pan? Or do you make 2 pans? Thanks for the understandable videos!

Good video. I never throw out any of my homemade bread. It always turns into breadcrumbs or croutons. It’s just too precious to throw out. And very little of my bread goes to waste because I freeze it. But if I have a loaf that didn’t come out I will use that for my breadcrumbs or my croutons.

Thank you, I always look forward to your videos 🥰

Excellent video

I have had a lot of flops when I use my freshly milled grain and sourdough. The bread is still good. It’s just doesn’t rise that much. Especially when I try to make a traditional sourdough loaf not a sandwich loaf. I’ve ended up using my fresh grain with yeast from the store. Or I have to use half bagged flour and the other half fresh flour. it’s very frustrating. Otherwise, my loaves come kind of flat. They’re still very tasty, but they don’t look that great. And I have very strong starter. Which does a beautiful job with regular bagged flour. I just came to believe that there’s so much fiber in my fresh green that it’s just cutting down the gluten. But I’d love to see if you could make a traditional sourdough loaf with fresh grain and get an ear on it and have it rise up nicely. It’s very very hard for me.

It worked out great

Do you let the dough go through its first rise before forming and filling the hot pockets and letting them rise a second time?

Hi Robin, I live in Massachusetts and the 5 cups of flour seem to be right for me. that was 700 g of flour or 140 g per cup. And I was still able to make three French breads 15 inches long. The weight of the dough after kneading was 1,239 g that I divided in three and it gave me 413 g per loaf. My 2 cups of warm water were 500 g, so I calculated the hydration percentage and it gave me 66% . The only difference in ingredients was that I added 1 teaspoon of wheat, vital gluten because I did not have lecithin. After baking, the weight of each bread was slightly different: 369 g 365 g and 371 g. I did put 50% kamut and 50% hard white whole-grain . thank you for your videos. They are wonderful and I love your spirit, very natural. ❤ By the way, I baked this bread on August 21, 2024.

I think that dough might have come together without the extra flour. It passed the “did I add enough flour?” test when you moved the arm in and the doughnut shape of dough sucked in from the sides. The flour soaks up a lot of water plus once the gluten starts developing it should tighten up substantially. When you get to higher hydrations like that though it’s easy to over do it so I always measure my ingredients by weight so I know how much I’ve added.

I’m in Tennessee and have to add about 1/2 cup more flour. I add my ingredients, mix, and let it sit for 10 minutes. That gives it time to absorb all of that liquid before kneading.

You're a hoot! Glad you show the oops! Life is full of them!

May I ask what kind of lecithin you use, and where you get it? I get sunflower, but it's always very clumpy.

Your videos are so awesome! Love that you said your name. :-) I do have a question. Did the dough just rise one time in the basket? Or had it risen once in your Ankasrum bowl already? Also, I'm pretty sure the silicone slings are just for lifting the bread out of the baker... not for getting it into the baker. You let it rise in a basket, put the sling into your dutch oven or clay baker, put the bread in on top of it to bake. It was designed because the hot dutch oven was difficult to not burn yourself trying to lift the bread out of the pan. And so that you aren't throwing away parchment all the time. I think. Anyway, thanks for all the great info - I enjoy learning with you. Keep up the good work!

Your bread is beautiful! Thanks for this instruction as I have not tried this method yet. I need to get some of those gloves (and bannetons). Have you seen Sue Becker’s video about clay baking? I bought the Eurita baker because of it. One recipe of her dough makes 3 boules that you mix, shape, and bake. As she says, “One hour from mixing to the table.” It rises in the oven because you place it in a cold baker, then it bakes as it heats up. The Eurita instructions are to soak the lid but not the body and to use it cold. It’s a great way to make smaller boules for the table (like your teeny-weeny one there.) I want to say what a pleasure it was to meet you in person at the Bread Becker class in Frisco. I enjoy your helpful videos very much! Cheryl

Hello! I love your videos! What I do to get my dough into the Dutch oven is to plop my dough out onto a piece of parchment paper which is laid out on the counter, score dough and then lift the paper and dough together and place it directly into the hot Dutch oven, then put the lid on. I use the silicone "lifter" things the same way. I put them in the baker, then I still use the parchment paper to lift and set the dough into the hot Dutch oven on top of the silicone lifter thingy. Then I "lift" the silicone sling to help get the bread (and parchment paper) out of the baker once it's baked. Sometimes the parchment paper will tear when I'm trying to get the baked bread out of the Dutch oven, so that's why I use the silicone sling. Not sure if any of this is correct, but that's the way I do it. It works great and my loaves turn out beautiful. I watch for your new videos every week. Keep up the great content!

Thanks for a great video! You have such a great personality and it’s fun to watch your videos. Have a great day, Robin! God bless you. ❤ Love from Alabama ❤❤❤

I need very detailed instructions and YOU did that! Thank you! First time today seeing you but I will subscribe and watch more when ready to make bread. I enjoy and appreciate your explanations! Granny KK

Great video I will definitely try this recipe especially for big batches. Thank you 🥰

My new Mockmill is in the way can’t wait You demonstrated very well but I am sure I will watching you videos more and more until it’s click Is it too loud ? I am very concerned Thanks again

Tip, don’t twist your biscuit cutter, that messes up the rise for the layers

I’ve made buttermilk biscuits all my life and I have not been able to get a good biscuit with FMF. Your tip for letting the flour cool was a aha moment. You have giving me the confidence to try again

I made these yesterday and they were delicious!

You don’t use the windowpane test? I was wondering why? I enjoy your enthusiasm and teaching ability plus learning more about the Ankarsrum. Thank you from 🏖Long Island, NY

I’m going to try this week…woohoo!

I have had the same issue as well with any recipe really! And im from TX as well. But try putting in all the ingredients listed except the yeast. Mix it, and let it sit for about 15 minutes to give the flour time to absorb the liquids. Then add in the yeast (this method will work with instant dry yeast), mix all together and see if that helps with not having to add more flour than the recipe calls for. I learned that on grains in small places here on YT. Doing it this way has really helped with not adding more and more flour!

So happy to find your channel! ❤

Informative as always.. you do such a good job of making it real.

I'm also glad it's not just me! I always need a lot more than called for!

I’m wondering if the reason you’re having to use more flowers because it’s raining outside and the humidity is so much higher? I live in Texas too but usually it’s pretty dry but we have had a little rain recently. Love your videos. How do you like your mixer? I haven’t bought that yet?

This recipe is perfection! My adult granddaughter loves them and I am making her another batch today. Thank you!

Now that I've made hamburger buns and a loaf with my starter, I came back and watched a second time - I wanted to not have quite the level of sour in my loaf. And I knew this was the video! Thank you again for the explanation. I'm going to try a stiff starter next and see how I like that.😊

Sincs i disçovered them, I've really been enjoying your videos. They're clear & informative, and you seem like a nice, genuine person. Keep up the good work.

Yes!!! very good explanation. Sound like something I CAN do.

I love your videos so much!! You help me continue to learn to use this amazing (but different) flour! 1. I didn’t realize you live in Texas! Where? I’m north of Dallas. 2. So encouraging to hear you have to add more flour! I do too! Or I add a 15 minute rest period before I add the yeast which is supposed to help the flour absorb the liquid better. But it doesn’t always work. I am learning to trust my instincts and you just helped me so much!!

A lame for sourdough

I found the same thing that often I needed more FMF until I switched to using weight instead of volume. The problem with measuring by cup is that u dont always scoop exactly the same amount of flour it may be more fluffy one time more compact another. Also, another thing that affects the amount of moisture sometimes the berries contain more moisture because of heavier rains I find 120 g for cup of flour then again berries can vary in size be different sizes, but I find a using grams is much more accurate and easier and I’m not a baker at all. I just started this journey some 5 months ago.

Oh my gosh. I'm so glad I'm not the only one who has to add extra cups of flour to the Becker recipes. I thought I just was messing up!

I'm in Louisiana and i have to use more because of humidity.

I finally was able to add the thumbs up. Also I have a question. I have a sandwich bread recipe with the exact same ingredients as your recipe and I would think it would taste exactly the same. Does the proportion of ingredients make a difference? All of my bread taste exactly like the rest of my bread no matter what I do. Because it's all the same ingredients. It's very puzzling.

Eggs Benedict is my favorite breakfast and I can’t wait to try these! Thanks!!

Good idea. Will try it soon

The audio is not good.

Good ideas. Sweet

Great ideas