Fresh milled flour (learning something new) | Cooking VLOG

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[@Lovelybellbakes]

Hi Jessica! 👋🏾 Your rolls look absolutely perfect-so fluffy and golden! I'm so thankful that you tried my recipe and shared it with everyone. It truly makes me happy to see others enjoying it. Great job, and thank you for sharing your beautiful results!

[@marywilliamson9633]

Farmhouse on Boone always has some wonderful fresh milled sourdough recipes. She’s my go to for sourdough anything!

[@janetgrooms]

She has a sourdough recipe book I’ll ordered from Amazon

[@EmilyAnn634571]

I like her a lot as a person don’t get me wrong, but I’ve found her recipes a bit bland, I love the little spoon farm for sourdough recipes

[@marywilliamson9633]

⁠​⁠@@EmilyAnn634571To be honest I haven’t noticed because I always season things to me and my families taste no matter what recipes say but I’ll have to check out the little spoon farm too and see their stuff!

[@intentionallymade]

@@EmilyAnn634571sometimes I blend recipes from both 😂

[@HalleluYahfarm]

I suggested her too and yes she is my sourdough go to!

[@suewhalen3919]

I agree with Mary Williams. Farmhouse on Boone is everything sourdough and she is in the process of converting her baking to address the interest in fresh milled flours. My bread is still very dense. A new learning curve, for sure.

[@daniellewoodward4728]

I love Sue Becker’s book it’s awesome she got me into freshly milled flour in 2019 and I never looked back. It’s a learning curve at first but once you get the hang of it you’ll stop buying store bought

[@user-ec4lk8se6d]

You are correct Lovely Bell has fantastic recipes! Instructions are clear!!

[@lauraswartz9023]

Yes excellent tutorials, quick and to the point without have to spend 30 minutes + watching. ❤️ Lovely Belle Bakes. 😊

[@mamabird2434]

Grains in small places has a fresh milled cookbook very good! Highly recommend I’m 77 and still learning.

[@marywinters2436]

Grains in small spaces is really great

[@mymerrill8496]

Grains in small places is an excellent resource, and she has a cookbook.

[@lamgardn3800]

Yes, and we love her fresh milled whole grain sourdough sandwich bread! I do double her recipe to make 3 standard sized loaves.

[@JillWixon]

I just got in the fresh milled flour bandwagon and it has changed my life!! I have so many things to say I don’t know where to start, I’m still on this new journey. Fresh milled wheat is like natures crack for me, it gives me so much energy 😍

[@JacSan1754]

I am the same way with learning new things, either hyperfixation or complete avoidance 😅. Farmhouse on Boome has great fresh milled flour and sourdough videos!

[@beckisublett7287]

Also grains and grit good one to follow

[@WildwoodHomestead]

Congratulations on coming this far in your healing journey! You have been such an encouragement that this healing journey can be done with such a positive attitude. Should ever you feel like sharing, I would love to hear more about the every day ordinary of how you managed doing elimination diets while also feeding a family and keeping up your and your family’s morale.

[@amsohn1]

Jess, I'm a 6x cancer conqueror, and have no small intestines and very little large intestines left. I've had tested and Biopsied for Celiac disease... It's been 25 years since I could eat bread- homemade or otherwise... and I could eat some sourdough depending on who cooked it. I started cooking sourdough about 2 years ago, and never ate it as it's wheat... however about 6mos ago- I started milling and using this in my own sourdough... After a deep dive into sourdough and finding many forms of it- true sourdough must be fermented for a minimum of 14 hours... I fermented mine for at least 18 to 24 hours, mostly using a 2nd cold ferment in the fridge... and I'm able to eat this bread daily without the bleeding intestines and any hospital stays due to being glutened! So, while I still have Celiac, as long as I eat my long fermented sourdough- my gut is actually being healed - according to my doc. Before this I could occasionally eat Einkorn breads - that I made and have no effects... however now I'm grinding my own wheat- Hard red and white, spelt, millet, Einkorn, and others without issue. So, Go's has a funny way of telling the docs - just because you said it couldn't happen, I can always change it. Best wishes

[@commonlaw5400]

So good you are healing. Have you investigate the work of Dr. William Davis and his book Super Gut? I am amazed at the depth of research that has been done and the results of that research that conclusively show the connection between an absence of particular strains of bacteria and disease. Or the proliferation of the bad critters and how that happens. Food emulsifiers degrade our mucosal lining that prohibits the ability of the toxic excretions of the bad bugs from getting into our blood causing a whole lot of problems for many people. Excellent read for anyone wanting to get healthy and stay that way. He is completely against all grains. See, even doctors don't know everything. Fresh milled flour is best and good for us.

[@terridalelavigne1514]

Had wheat sensitivity and ì was gluten free for a few yrs. I found fresh milled has made all the difference. Plus it keeps many more nutrients. Been making Ezekiel bread as well, yum! Love you Jess been following you many years. I'm 66 and still hoping to get back out to country living. ❤

[@Carina_Rose]

I just got a grain mill for my birthday this year too! It’s been so fun experimenting with grains and recipes. I ended up making really good rolls using some leftover cream of wheat (fresh milled, and cooked), we ate what we wanted out of it and I just dumped the rest in with the dough and made rolls. So moist and hardy. We all loved it so much I had to make it a couple of times to write down the recipe.

[@bonnielandon4070]

Sticking with heritage and ancient organic grains helps.

[@kayb7415]

Kara at Grains in small places on KZbin has some great recipes. I made the chocolate cake today and it taste great!!

[@leslieransom6820]

Grains in small places is who I watch a lot. She is very thorough in her directions. I also bought all my original supplies and grain mill from Breadbeckers in Woodstock, Ga. I live about 2 hours away in Loganville, Ga. I started my bread baking journey about 5 years ago with regular flour. I switched to fresh milled about 6 months ago and love it. I make all the bread products for my daughter’s family and me and my husband. I also share with my neighbors. I am really loving it. I hope you can eat the bread cause it is so much healthier than bread sold in the stores. Love your channel!

[@elizabethlehman7375]

That's exciting! I've been curious about fresh milled flour!

[@anonymityforced4923]

I had gut issues as well. I watched/followed Breadbeckers and went to some of their classes. I learned how to mill organic wheat and have made my own bread, muffins, waffles, pancakes etc. I slowly introduced myself to it. I haven’t bought bread for years now. I have not had the same but issues unless I eat too much dairy or sugar. So I hope you can enjoy and do well physically being back on whole wheat. Scripture talks about the Bread of Life! Lovely Belle is also one of my favorites. I love watching her hands as she bakes. I am not on FB or IG only from YT do I follow her. Blessings on your weekend!

[@alamryfarms754]

I’ve been talking about getting a grain mill. When I told my husband Jess had a video he was like thanks Jess! lol! I’m so glad you shared!

[@billprice4209]

The mill type Jess is using is excellent. There are multiple brands like these (I have a KoMo), but any of the “stone grinding” types like these should be very good for home use. I used to have a high speed grinder mill, but it was extremely loud and blew dust everywhere. I would not recommend those! Mills are an investment as they’re not cheap, but I love mine. Hope you get to try one soon. :-)

[@SquizitoTastingRoom]

I started milling my own flour earlier this year too! It’s amazing! I love how it makes me feel the opposite of bloated.

[@thedirtprincess3293]

My mom milled grain and made bread. It was wonderful. Eventually her source for grain dried up,as they said they couldn't keep the grains truly non gmo any more,snd she gave that up. This was several years back so Im definitely interested in your journey, Jess. I have her mill in storage but Im guessing mills have come a long way and are far better now. Her journey was pre- youtube/internet so knowledge was much harder to get. One thing I so appreciate now is how we can learn from each other so easily, and I appreciate the lovely creators like you who share so openly. My successful entre' into sourdpugh was through Ben Starr's easy no fuss method...from him I learned to grow the starter from wild yeasts! But fmf is an entirely different animal.

[@deannadilsaver9656]

We have ordered organic grains from Janie’s Mill and have been very happy with them. I have also seen a lot of people order organic grains from Azure Standard. Just some suggestions if you and your mom want to give it a try.

[@indianne9781]

I really like Felicia’s channel, Grains and Grit. Not for sourdough, but for baking with freshly milled flour. Her chocolate chip cookie recipe is probably my favorite.

[@vivianweissmann217]

Hey Jess, those look scrumptious. Glad you're taking care of yourself; so many don't - they just want a quick fix. You probably know this, but sprouted grains can be tolerable for those with gut problems. Thanks again for sharing; take care; hugs to you and your beautiful family. Take care.

[@MaryBornforHealth]

I've been making freshly milled whole wheat bread for over 40 years. One of the tips I have found helpful is to add half of the flour (into all the other ingredients) and then add your liquid. I like to soak my flour for about a half hour (during this time I preheat my oven; prepare my pans and work surface. I use a bread machine (Bosch mixer). I then add my yeast and start mixing with a dough hook and keep adding flour until it starts to pull away from the bowl. I then take the dough hook out; put the cover on and let rise. When it has doubled in size I will punch it down and shape it into bread or rolls. My 20 year old granddaughters now bake bread with me every Thanksgiving morning. It is such a lovely tradition. Mary Born, ND

[@belieftransformation]

I got the same mill this year because it has grinding stones but Kara from Grains in Small Places, does comparisons on mills for a lower cost point that work well. Thanks for inspiring me to keep learning these valuable skills! Blessings to all 🤗🇨🇦🌻

[@karenlynn9347]

I’m so happy to see you on this journey! I’m fairly new as well but have loved everything we’ve tried. I’m a huge fan of Monique and would also like to recommend the channel Grains In Small Places. Always quality recipes and videos from them both!

[@lorassorkin]

Thanks for sharing this journey, and I'm loving the resources listed by you and others. I got discouraged too quickly after buying freshly milled flours from Barton Springs Mill in TX. I have now made some outstanding breads and rolls with their flours. You can not beat the flavor of freshly milled heirloom flours!

[@jenjoybrukiewa4815]

Yes! I have the same mill I got for my birthday last year. ❤ I cannot eat store-bought wheat without feeling inflammation/ bloating. But I can eat my fresh milled wheat breads with no issues. I like Grains and Grit on KZbin the best, but I'm excited about exploring Lovely Bella Bakes! I didn't know about her!

[@thedirtprincess3293]

@ @jenjoybrukiewa4815 will you link to your mill?

[@justgoodness333littlehomes5]

Jess, The Rose Homestead has easy sourdough recipes using fresh milled grains.

[@cherylmoran5134]

Nice present!🎁 I’ve got my eye out for a used, maybe even hand cranked one because they’re “ expensive “ ! I’m envious! 😊 Enjoy & Happy Birthday-day!

[@tessaholtegaard3045]

I’ve been milling flour for about a year and my husband, surprisingly, prefers homemade bread over any store bought. I bake a big batch and freeze it. It’s freezes really well. Grains in small places has a bunch of great recipes and videos. Grains and Grit is another great resource. I’ve experimented with a few recipes and found recipes with egg tend to mold a little quicker. It’s just my husband and I so we don’t go through a loaf that quickly. It’s been a fun journey to learn and experiment and honestly doesn’t add more than a couple minutes to prep time. I encourage anyone that bakes and is interested to try it.

[@anutk8751]

YES!! You will LOVE FMF! So very nutritious. It will satiate your hungry men like nothing else ❤ give yourself grace, there's a learning curve. But you got this. Grains in Small Places is my goto for fmf sourdough, it is fantastic tasting bread.

[@elizabethlink3993]

💚Beautiful fresh-milled flour rolls, Jess! And to see you eating one is truly great, after several years of being sick and doing elimination diets. So great to hear and see that you are healing..Yahoo! 💚

[@SherryL421]

Grains and Grit is also a very good FMF KZbin channel

[@BlessedStacy]

I would advise you to get Sue Becker’s cookbook, because freshly milled wheat is very different. The best way i can describe it is, it’s very thirsty. Always let it rest to absorb and soften before you proceed further or add more flour. Also, Sue Becker’s has been teaching this for 20 years and she gives the science behind it. I started my freshly milled journey about 6 months ago. It’s a huge learning curve. Looking forward to seeing more of this on your channel. God bless you in your new endeavor. Oh..and home made cream of wheat is my absolute favorite thing to make with it!! Also… hummus made from freshly milled chick peas. You make chick peas flour and then cook it with the tahini on the stove. Soooooooo good.

[@BlessedStacy]

Grains and grit KZbin channel is amazing too

[@justgoodness333littlehomes5]

Jess. The recipe on pg.28 in the Bread Machine cookbook is great with fresh miled white wheat berries in the bread machine. Super easy.

[@Mygardendiary]

I have been milling my own flower for a little over a year. It’s like learning a new language. I just got okay at bread making with store bought flour. Keep on. Definitely more liquid, the flour soaks it up. Merry 🎄 Christmas.

[@amypatterson3127]

It's definitely a learning curve... My favorite KZbinrs for FMF are: Sue Becker, Lovely Belle Bakes, Grains In Small Places and Grains and Grit.

[@rebeccafincher2486]

This!!!!

[@sandyoklahomatransient8557]

Sweet Jess, Good to see your able to eat bread again. I can imagine the fresh milled wheatberries makes a better tasting bread. That is a lovely mill❤ Manual or electric. Happy Upcoming Birthday Jessica🎂.

[@user-ub2md5lo3u]

New to your channel and I just got the same mill you got and love it! ❤️ Thank you 😃

[@manologal415]

I'm looking forward to learning and experimenting along with you. Turner Farm and Farmhouse on Boone are wonderful teachers for sourdough. Last night I found Grains in Small Places and she seems to know her stuff regarding fresh milled grains.

[@kelleyleblanc5025]

Those are both great ladies! I was able to get Ash’s master sourdough recipe and it turns out amazing and the steps are really easy!! I make Lisa’s sourdough bagels all the time!

[@kathystarnes6744]

I have Sjogren’s disease with osteoarthritis and fibromyalgia. I know about joint pain and it stinks. I’m so happy to hear that you are doing better and able to eat some things with gluten and not have a reaction. Love you girl!♥️🙏🏻

[@patriciapettijohn7922]

Hi Jess! I'm just starting out with fresh milled grains. I have really liked watching and learning from Lovely Bell Bakes, Grains in small places and Grains and grit. Good luck on this journey. I look forward to watchinanand learning from you too!

[@jenpetunia]

I love Sue Becker’s book and continue to learn new bread concepts. Thanks for sharing your experience, Jess!

[@rooteddinfaith]

I love my whole grain milled flour..out of bread so will make some in the morning..Patricia

[@msannieem11]

Yay!!!! I am learning to use FMF also! I am following Lovely Bell Bakes, Grains in Small Places and Grains and Grit. Sue Becker actually has a degree in food science, Bread Beckers is her channel. I binged most of her podcasts because I wanted to learn as much as possible. FMF has made a difference in my gut health.

[@kellytoycow]

Thanks for the resource! We grew Hastings Prolific and really enjoyed grinding and baking with it - we wanted to start venturing into milling other flours.

[@suewhalen3919]

Faith and Arrow Homestead has an excellent primer for those starting out with fresh milled flours!!

[@karennedder2139]

THANK YOU FOR DOING THIS VIDEO. I AM STARTING TO GRIND MY OWN WHEAT. SPELT BERRIES ARE MY FIRST TO TRY.

[@ingavaiciakauskaite3485]

so happy to see you getting better ❤❤❤

[@serenityhillhomestead7304]

I’ve trialed with sourdough all summer finally clicking with the techniques of The Perfect Loaf and The Sourdough Journey. I highly recommend! Merry Christmas 🎄

[@kellyy8114]

So excited for you! I started milling a couple years ago and I feel so much better on freshly milled flour. I've been gluten sensitive for years, but my gut has also been healing on it. The whole grain has so many nutrients and it's practically a whole food, our bodies know what to do with it as opposed to all purpose, fake flour

[@Mrs.Dreadfulbliss]

They look so good!

[@Mphscat]

I honestly can not remember all the sensitivities and allergies when I was growing up (I'm 63). I am sure that it is because the corn and wheat is gmo now and yes, the pesticides now are different and used differently. Love your grain mill. Love the gifts that keep on giving. I sure hope we go back to the "old ways" more like the Amish way of eating. Blessings to you and your stomach on this journey. More on William please 🐈‍⬛❣

[@WelcometomyCapeCodlife]

Now I’m super curious about grain mills.

[@justgoodness333littlehomes5]

Oh, it is wonderful. I love my grain mill. Sue Becker does a great teaching on you tube about all the benefits of fresh milled grains and how they work on our bodies. It's on you tube.

[@beckisublett7287]

I love my fresh milled flour bread!!!

[@marygrott8095]

Your rolls look great!!

[@marywinters2436]

Congrats on the mill, it took me a while. I ended up with a Moc Mill. I enjoy the bread especially sourdough.. if I eat store bought bread it still doesn’t agree with me. Hoping good things for you and your family ❤❤❤

[@geanamarcum6449]

We plan to do wheat and mill them ourselves next year! We wanted to grow winter wheat but couldn't find any local. I'm super excited to see you trying this though, so I have a trusted guide threw it in the spring!

[@anutkabelo3379]

Rose Homestead and Just Mill it are also wonderful!

[@BARBSCOUNTRYHOME999]

They look wonderful 👍

[@FYMXQ-36815]

(CONGRATULATIONS) Jess❗❗❗

[@reneemorgan9320]

Hard red wheat berries mixed with hard white is my favorite for bread. It freezes awesome and then I just pull out a slice at a time. Excited to see how this goes for you.

[@grannaboo03]

I just got the same mill last week! I too am taking a deep dive into all things grain sourdough! I spent a couple of months researching before I took the plunge into milling my own grains…. I was afraid of getting an appliance that I wouldn’t use. But the more information I received I realized that if I truly want to feed my family well, then fresh milling my grains was the best option. So I’m learning along with you! Grains in small Places, and Grains & Grit have been the channels I have watched. But I will definitely check out Lovely Bell!

[@julie-annepineau4022]

So glad to hear the gut issues are healing well. I love my sourdough but not ready to get into milling yet. Maybe watching you will inspire me to start the research on it.

[@rooteddinfaith]

I have followed and watched lovelybake as well when I first started out like alot of comments below I luv Kara of grains in small places..she lives in a RV and how I found the best honey wheat oatmeal sandwich bread which is my staple..I add sourdough to if. Fermented oats and even protein powder to help with sugar issues..what also helps if after it has cooled slice it and freeze it and when you take slices out and toast themj..like for breakfast it is suppose to cut even more glucose spikes down..and it stores in freezer well and just take the slices I need out as it is just me..I have also done several of her recipes and her sweet dinner rolls are to die for..they are not too sweet but just add a flavor..gonn makes those and freeze them as son likes roll and he can take what he wants and thaw it out..our Christmas dinner will make these rolls as well..she also has a Hawaiian roll recipe better then store bought..I have most of the grains except Eichorn which I want to use soon as it really is an ancient wheat and would even better for me..For yeast or hard breadss..she says half hard white and half hard red for sandwich breads I even have added a little kamut as well and done pancakes with spelt..the taste is lighter and softer with some of the ancient wheats..I do have rye berries but as yet have not made bread with it as yet some even add a little rye to the other wheat breads..a combo..when I am doing sourdough I still use my yeast as well to get a good rise and use loaf pans so the slices come out more like store..Patricia

[@anutkabelo3379]

I love LovelyBelleBakes and Sue Becker! Grains in small places website/YT channel is also great and so is Grains and grit website/channel

[@celticseaalchemist7667]

Have fun with the journey! I've been grinding my own flour for about 30 years. I was able to sell bread to order for awhile when my kids were young. Soft white wheat is best for baked goods that don't require yeast. I prefer hard white berries over the red for a more tender loaf, and I use a fine setting on my mill. For my sourdough, I use a mix of freshly ground rye, and hard white, with some unbleached all purpose in both my bread and feeding my starter. Recently, I bought some proofing baskets and silicone mats from Rose Hill Sourdough and have had consistent success with their recipe.

[@lorieflanders]

Oh mercy. Sourdough with fmf is really tricky. And you’ll need to adjust your expectations. It’s very dense compared to white flour sourdough.

[@tamariesmith211]

I have been gluten free for five years. I recently made an einkorn sourdough starter and started slowly adding pure einkorn bread into my diet. So far so good for my bodies acceptance. I am thrilled. I still can't tolerate any wheat though. Good luck on your bread journey you beautiful sole.

[@MightyPenn]

Fortunately, I've never suffered an allergy or intolerance. But I AM in search of better, healthier bread! I'm anxious to hear more about your journey, and cheering for your continued healing!

[@jmordant444]

I started using freshly milled flour about 10 years ago and honestly I use it for every recipe. I do mix different grains and sometimes use it in combination with a soft white flour (grown in a sea climate).

[@NinaM93]

I have been reeeally thinking about getting a counter top mill. You make have just convinced me 😁

[@Tweetieb]

Soft wheat is used for non yeast baked goods. You may want to get some hard white wheat to mix with the red wheat. You won’t get the preferred rise in your bread if you are using soft wheat in it.

[@bonnielandon4070]

Grains in small places Hawaiian rolls are fantastic!

[@elizabethhuff2750]

Looks like you’ve got lots of suggestions for great resources, but just thought I’d second some of them and maybe mention a few that haven’t come up: -farmhouse on Boone: I’ve actually hoped she’d interview you on a podcast for years now (or vice versa since you started one too), I feel like you’re kindred spirits. Anyway, I love that she almost always has an option to fully ferment any recipe, even “discard” recipes. Her pancake recipe is my favorite because you literally just use your starter and the enriching ingredients, no added flour like every other discard recipe out there, and it’s so quick to throw together in the morning and super simple. She’s got a decent amount of einkorn recipes if you have any desire to try your hand at ancient grains! -grains in small places: she has an awesome Facebook group as well. Always lots of people sharing, and it’s so great to learn from. -becoming a millenite: KZbin playlist by Nathan Reynolds’s. Plenty of interesting info! -the biblical nutritionist: many fresh milled recipes, even beyond flour, and some other random recipes too -you mentioned getting Sue Becker’s book, but not sure if you’d come across her podcast: a wealth of information there too, and maybe some of the guests would lead you to find even more good resources General sourdough recipe resources: -the pantry mama: so many wonderful recipes! Her jalapeño cheddar bread may be my favorite we’ve ever tried, and it’s very simple and straightforward. Great with just the cheddar too. I can’t think of a recipe that hasn’t gone well that we’ve tried from her site. She’s so good at laying out exactly how to get a loaf to turn out just right, and always explains the when’s, why’s, and how’s so well. -butter for all: lots of good stuff there. I do kind of a hybrid approach with the fresh milled flour, sometimes using it and sometimes not. It can be harder to get the right texture with cakes and cookies and such, but one thing that can help is investing in some fine mesh sieves- 60 and 80 mesh- to sift out the bran and get a finer flour to be more equivalent to a cake flour and get that finer crumb you’re looking for with something like that. I literally duct-tape my sieves to my husband’s reciprocating saw to sift it now after getting frustrated at how long it was taking, and even though it makes you feel ridiculous (my family thought it was hilarious), it beats trying to sift it for like forty minutes. you’ll find it only taking seconds instead. 😂 totally worth it. No need for the bran to go to waste either- just use it for something like bran muffins, crackers, or even just feed it to your sourdough. The largest percentage of wild yeasts are present on the outside of the bran anyway, which is why your starter is so much more active after feeding it the freshly milled flour (I know you mentioned a difference between your two starters), since the bran is usually removed in an all purpose or bread flour. Even with a typical “whole grain flour” the bran is still usually removed and then only a percentage is added back. And I guess I’m kind of going down a rabbit trail here, but one other option if you want to still ferment your grains but not deal with the sourdough side of it: soak or sprout your wheat berries and then dry them (freeze drying makes them easiest to then grind in my experience), but dehydrating would probably work too. the seeds themselves seemed harder when I tried drying them with a dehydrator, but maybe I just need to fine tune the temp better. Just an idea though. You could make kind of an Ezekiel style bread this way (though there’s also some argument as to whether that was originally a sprouted bread or not, but in the style of the kind you can buy at the grocery is what I’m referring to). or maybe a Norwegian seed bread or a traditional, dense, German pumpernickel bread if you just sprout or soak them and then bake as is without grinding. So many fun things out there to try! Well sorry I’ve rambled on for a while now, probably time to wrap it up as this is becoming a novel. I hope you’re able to continue your experiments with bread without side effects to your health. I always love everything you share; thanks so much for bringing us along on the journey!

[@marshafrick4913]

Kara at Grains in Small Places has wonderful recipes and a brand new cookbook. Been milling for about a year and love it!

[@ourserenelife4321]

Grains in small places! Her videos are very helpful.

[@susanrodman]

I have several autoimmune diseases and really should do an elimination diet, but gosh, it’s so hard to give up bread 😅. I have leaned into herbs and supplements more and have my inflammation somewhat in control. Would love to have a grain mill, they are just sooo pricey. Hope you have good luck with fresh grains!💕🌻

[@juliahowell7778]

I found a cookbook called "Prairie Flour" and it is AMAZING!! I like Sue Beckers book but I think I like this one even better!!

[@bookcarly]

Turner Farm and the Food Nanny have a sourdough subscription membership and they teach fresh milled sourdough!!! It's amazing

[@YT4Me57]

I hear you when you spoke about the effects of overuse of antibiotics on your gut. Many years ago (30+), I observed that any use of oral antibiotics beyond 5 days creates havoc in my stomach and intestines! I've been proactive, and my own advocate with doctors, insisting on limits if an antibiotic is needed. It’s worked so far.

[@theteapotgardenboutique7481]

Was wondering when you would start this!! It’s so good of you!! And you could go through a detox. I did. I have some diverticulosis and it took a little time but now is wonderful. Drink more water too.

[@FarmerPam94]

I have a lot of the same issues with gluten. I have found that I do well with einkorn flour. I make an einkorn sourdough that several people with gluten issues have found they can eat without issue.

[@gmpalmertree]

Canyon Bakehouse Heritage style whole Grain is amazing! It takes like true hime made bread and doesn't crumble. They just came out with brioche hamburger buns I'm eager to try

[@LauriMcnair-en7qi]

Happy early Birthday. Mine is next week too. Have a good one!!!!

[@jamierosso1626]

I have celiacs disease and went keto & carnivore. Helped heal my gut health so much. I will tell you I have made homemade breads, cinnamon rolls etc and I suffer with feeling like I ate glass. Sometimes I splurge and suffer just to enjoy homemade stuff.

[@dhansonranch]

Glad you were able to enjoy those rolls. The biggest thing with fresh milled for bread is to take a breather during the process and let the dough rest....but you no doubt know this. Good video!

[@robingreany899]

Great ideas. I do not have a mill and probably won’t be getting one. With just us two I make some of my own bread. I gave up on my sourdough but may try it again. Had too much in a big jar in the refrigerator. It was hard to use very much so gave up on it. Hearts and Flowers coming your way. ❤️💐

[@BrennaPribyl]

Grains and Grit is awesome for fresh milled wheat. I also love Farmhouse on Boone for sourdough and fresh milled wheat.

[@lmullens75]

I have been gluten-free and dairy free for almost 10 years and I’ve had to navigate the same things over the years. I have bumped into wonderful people who have suggested some really amazing recipes and alternative foods! The KZbin channel let them eat gluten-free cake has been a complete game changer for me! Rancher’s Homestead gluten-free sourdough bread recipe I have turned into sandwich bread that is so good when it’s fresh. And my favorite dairy free options that I never thought I would be able to have again are kite Hill cream cheese and follow your heart brand of shredded cheeses have let me feel like I can have a normal life. Lol The biggest advice I have is to ask around with people who have been celiac for a long time and ask them what their favorite things are instead of just going out and throwing your money away at some of the terrible things that are processed gluten-free or dairy free label on them.

[@Jessica-pn1dl]

😂 oh my gosh everyday I bake with hopes of remembering them before crispy burnt.

[@teresahendley5659]

We are on a similar journey with milling. I made my first batch of milled tortillas today using a recipe from Felicia at grainsandgrit and I'm going to do one from grainsinsmallplaces (both you tube channels) where they use different kinds of wheat to see which I like the best. I find they both are very knowledgeable and I am enjoying the learning process.

[@steveegbert7429]

Prayers for you on your experiential journey towards eating the good things! Happy upcoming birthday as well. I always forget so proactive is better. Miah too, in case I miss it.

[@hazelbellefarm476]

Yes to Bread Beckers! Sourdough with fresh milked grain is so good. I highly recommend cutting hard red with hard white for your bread. More white if your guys are complaining about the wheatiness. Then slowly convert them to more red than white. Use your SOFT white for cakes, biscuits and such.

[@cargold7597]

I made Kamut dinner rolls for Thanksgiving for the first time.!Kamut/khorasan has a high protein content, which I like. I learned from Grits & Grain.

[@sherryberryr]

I started the sourdough and fresh milled flour journey about a year ago and I'll never go back to store bought bread. I've lived with gut issues for years and it does seem like I have less issues now. A few places I've learned the whole fresh-milled/sourdough process are from: Farmhouse on Boone, Survival HT, Rose Homestead, Grains & Grit, Grains in Small Places, Our Gabled Home, and Mary's Nest. I'm sure there's a few more. I've been milling mine in the KitchenAid attachment & have been considering the Nutrimill as well.

[@wsams]

I've been gluten free for a couple years and thinking about eating wheat on New Year's Eve. My wife makes all of the bread our house eats and I really miss it. I suspect lactose is more of a problem than gluten for me but harder to cut out. This episode gives me hope I can add back gluten. ❤

[@carlynsykes6053]

Carolyn Thomas over at Homesteading Family does a lot of baking and sourdough and just released a GF baking book that I picked up and have been enjoying. Best scones I’ve had in ages!