Getting Started Items: Yeast Bread

[@vanessagomez5323]

I really appreciate these videos.

[@Maria-ix1up]

Learned a lot from this video. Thank you!

[@COUNTS1096]

I used to use olive oil but I’ve now been using lard as a fat and it gives me great results.

[@BreadBeckers]

We do not recommend using lard as it is hydrogenated and not good for many reasons. Our Extra Virgin Olive Oil is pure and much better for our bodies.

[@greentree_]

The internet is trying to convince us that lard is this super food. Don’t know what to believe. I tend to think it’s not that healthy (the non hydrogenated type), and the hydrogenated is obviously very bad. The evidence is still not to abuse saturated fat.

[@victoriadegand2393]

I too just started using lard. My mom used it when I was a kid. I’m slowing changing over. I think it’s a good decision.

[@COUNTS1096]

@@BreadBeckers commercially produced lard, which I wouldn’t recommend either, is often hydrogenated. I render my own from local, pasture raised, pigs.

[@prspastor]

Thank you. New baker here. Great tip on lecithin! I’m going to have to try it.

[@tillisross2246]

Love your book Sue…thank you for writing it!

[@jennifershipp2599]

So much good information. Thank you.

[@BreadBeckers]

You are so welcome!

[@Thisisit120]

Awesome video. Thank you.

[@BreadBeckers]

Our pleasure!

[@frangordon9215]

Love your channel!!

[@BreadBeckers]

Thank you so much!!

[@michaelweymouth4015]

Can beans be soaked in h2o and baking soda to remove the lectins and then oven dried to grind into flour? Really trying to get the most out of all these Bread Becker Baking video Binge watching from this weekend. I liked the bean flour to make cream of chicken soup. There’s a Gundry video about Lectins causing leaky gut and joint pains. I’ve noticed less pain by not eating potatoes????? But maybe a little more Godly wisdom about bean protein to go with the Dailey Bread. Thank you 🙏 I love the videos. I was born in Augusta Ga. So you made me feel at home. Up here in Augusta Maine.

[@BreadBeckers]

Hi. Thanks for your question. I think that you would benefit greatly from listening to Sue's Healthy Minutes Podcast. She answers a lot of questions about leaky gut and so much more in different episodes. Please check it out either from our website here, www.breadbeckers.com/blog/sues-healthy-minutes/ or on any podcasting platform, such as Spotify, Apple Podcasts, Google Podcasts, Amazon Music, and so many more. Thanks!

[@jenn1174]

Thank you!!

[@BreadBeckers]

You're welcome! Thanks for commenting.

[@mikewurlitzer5217]

Love your detailed presentations and have purchased your "Home Essential Home-Ground Floor book". Have you ever experimented with Wild Yeast Water vs Sourdough or Commercial yeast? I'd love to make your 100% yeast bread using a poolish made with Wild Yeast Water rather than commercial or SD starter. We like the SD process but don't like the sour taste most produce. Wild Yeast Water is very sourdough process like, but does not have any sour notes. Hope to order some Hard White berries when they are back in stock.

[@BreadBeckers]

We have a sourdough class coming up on April 30 and are offering an online stream registration option.

[@mikewurlitzer5217]

@@BreadBeckers Fantastic! Even if you don't touch on Wild Yeast Water, I can take sourdough information and make it work for WYW. Hope to have the bucket of Hard White Wheat berries from you by then.

[@Thisisit120]

A question about what wheat we use when. I understand that you should use the hard wheat when you’re using yeast to be able to get the rise and the soft wheat for the other baked goods. But cinnamon rolls is a pastry that uses yeast so which flower do you use the hard or soft? Thank you so much for putting this video out.

[@BreadBeckers]

So technically because it calls for yeast, you need a hard wheat. BUT.....cinnamon rolls don't rise nearly as much as say a loaf of bread so sometimes you can get away with using soft wheat. Just make sure when you cut your cinnamon rolls and put them in your pan that the sides are slightly touching. These way they are forced to rise up.

[@cwgabel]

Great presentation. Very informative. Unfortunately the $48 Wheat Hard Red 42lbs. 6 gal. Bckt.will cost $61 to ship to me in the Midwest area. Does your supplier work with individuals for retail sales? Is there a distributor in my area?

[@BreadBeckers]

Yes. Unfortunately, we cannot set the prices of shipping, but we do have co-ops located in various areas on the US. Check our website to see if there's one near you. www.breadbeckers.com/blog/co-ops/

[@suricadena5356]

What do you know about MTHFR gene mutation ? Is this a problem with whole grains?

[@mskimsoprano8582]

I've been watching your videos, trying to learn, and getting ready to order. On your website, you don't list hard white, but you do have something called Einkorn wheat. What is that?

[@BreadBeckers]

Hi. Thanks for asking. Einkorn is a little lower in the gluten-forming proteins, so it's not going to make a big, fluffy loaf of bread. It' makes great pancakes, muffins, and other non-yeasted breads. Our supply is currently limited for Hard White Wheat, but we have plenty of Hard Red Wheat. Hard Red is very flavorful when made into a bread loaf. I (Tiffany) also use Hard Red for muffins and pancakes as well, and my family loves the texture and flavor it gives. Hope that helps!

[@gwendolion3295]

I’m a newbie and just ordered your book. Can’t wait for it to arrive. In another book “Nourishing Traditions” by Sally Fallon she says that one should soak their freshly ground flour in buttermilk, yogurt, sour or cultured milk for 12-24 Hours before baking with it because it breaks down the phytic acid in the bran and makes the final product more nutritious and digestible. Sort of freaks me out as bread baking, to me, is a little daunting. Have any thoughts on this?

[@BreadBeckers]

The freshly-milled flour is naturally nutritious and digestible. There is no need to add the extra steps - making something so simple, overly complicated. Milling the grain and using it immediately is what is most important. Once the grain is milled, it begins to oxidize. After the 12-24 hours that she recommends waiting, almost half of the nutrients from the grain will be gone. Just mill the grain and bake with it immediately.

[@Luvinglife74]

Hi , how can I get smaller portions for a single individual? Thanks

[@BreadBeckers]

Hi, you can easily divide your ingredients in half or more if needed. Thanks for asking.

[@walternapolitan6194]

If I buy the 6 gallon buckets and I open one to use a lb of grain and the reseal it with the lid, will it still remain fresh and protected from humidity and bugs?

[@BreadBeckers]

Yes. As long as it is air-tight and moisture-free, it should stay fresh. Thanks for asking.

[@gmansmith1907]

What is the difference between summer hard red wheat and winter hard red wheat?

[@BreadBeckers]

Thanks for asking. Here is an article, written by Sue Becker, on different types of wheat. www.breadbeckers.com/blog/few-words-about-wheat/

[@kaycreates]

Would storing lecithin in refrigerator or freezer extend the shelf life?

[@BreadBeckers]

Thanks for asking... Storing Lecithin in the freezer could cause it to become too solid for use. It would need to be thawed every time you go to use just a little bit of it. You can keep it in the fridge, but more importantly, keep it in a cool, dark, and dry area for it to keep its freshness. Hope this helps.

[@rdaleyj1]

Which is the organic kamut brand wheat, red or white wheat?

[@BreadBeckers]

Thanks for asking. Kamut, Red, and White Wheat are three different types of wheat. Follow the links below for each one. Kamut: www.breadbeckers.com/store/pc/Kamut-c89.htm Hard Red: www.breadbeckers.com/store/pc/Wheat-Hard-Red-ORGANIC-42lbs-6-gal-Bckt-p2594.htm Hard White: www.breadbeckers.com/store/pc/Wheat-Hard-White-ORGANIC-42lbs-6-gal-Bckt-53p2595.htm

[@sharranpryor9218]

How do I place an order?

[@BreadBeckers]

Hello... Visit our website at breadbeckers.com. There, you will find all of our amazing products, along with a list of co-ops closest to you. You can either join a co-op for cheaper shipping, or place an order of your own if there is not a co-op near you. Thanks for asking!

[@cherylahoward7282]

Dont live in the South anymore...so my question is can I use UNBLEACHED FLOUR..

[@BreadBeckers]

Thanks for your question. We only recommend milling your own flour.

[@marykdinasky988]

I dont eat eggs can I eliminate the egg or use something else in its place

[@BreadBeckers]

It is not necessary to use eggs in the basic bread recipe. Thanks for your question.

[@terrijuanette486]

I thought this would deal with actually making the bread. My bad. I'll look in your other videos. Thanks.

[@BreadBeckers]

Yes, this video is only for the list of items needed to get started. The Getting Started video can be watched here, kzbin.info/www/bejne/jnykXmyIeqx9ebM.