FLOUR IS BACK IN STOCK!

[@scottwalker7611]

Class is in session! Thanks Jon for the information.

[@BattlestarCanada]

Awesome work Jon and team!

[@hu_b]

I like your flour display with the jars. Did I understand correctly, you've found that by doing a scald it enhances the khorasan flavor in the bread? Also buckwheat is in the knotweed family, not a legume.

[@amandazemke5765]

Good morning proof 💜

[@satkaramsingh20]

Wonderful explanation ... 🙏❤️

[@Cbbq]

Thanks for the info wrt scalding one’s flour…. Is tangzhong and Scalding effectively the same thing ? Cheers from Canada

[@satkaramsingh20]

A tangzhong cooks the starch, thus increasing the fine Ness and tenderness of the crumb. A scald -- which typically is used with wholegrain flours -- kills resident microorganisms and optimizes the activity of amylase enzymes, which convert starches to sugars.

[@Cbbq]

@ thanks you for that insight. Once I read what you wrote…. Oh of course … but thank you, I had missed that line of thinking complete

[@ellenbristol7899]

I hope in the future you can offer whole berries on the flours you are selling so we can Mill according to our usage. Thank you

[@ProofBread]

We plan to! Right now this is still a pilot program. We consider this the 2nd pilot. Once our current inventory finishes selling we will take down the store again and jot down our learnings. Our goal is to launch the full Proof Flour Mill storefront by Spring and it will include berries. Stay tuned!

[@JarrodWeiner]

Love your channel btw

[@JarrodWeiner]

Any chance you can deliver to NorCal. We live in the Bay Area and would love to try your flour. When we try to order, the reply states that you dont deliver to this area.

[@robertperinetti3745]

Are all your flours organic?

[@NativeEarthlingAI]

Got it 🎉

[@sheilam4964]

👍

[@safffff1000]

Is einkorn flour good?

[@satkaramsingh20]

"Good" in which respect?

[@safffff1000]

@@satkaramsingh20 Taste, nutrition, ease of baking, how well it makes bread, can it be used by a bakery to be proftable, ect

[@satkaramsingh20]

@safffff1000 most of your definitions of "good" are very subjective. Most people would say that Einkorn is exceptionally tasteful. It's not very easy to bake with Einkorn, compared to American bread flour....but if you know what you want and how to use it, you should be fine. Nutritionwise, Einkorn is comsidered superior to most other wheat-related grains. But you can find specific and substantial info about this topic on the www. Just google Einkorn and you'll have all your questions answered in an instance

[@satkaramsingh20]

@safffff1000 , and regarding the question of profitability, the answer is: It depends. Profitability depends on at least two hands full of factors. Price of the actual grain is just a relatively small factor.

[@hu_b]

@@satkaramsingh20 Curious what your opinion is of a scald enhancing flavor versus adding flour without scalding. In the video I believe he was saying he thought it accentuated the khorasan flavor by scalding but not positive that's what he meant...

[@JarrodWeiner]

My bad, figured it out. Keep out the beautiful work and knowledge. Appreciate the nuisance you guys have passed on.