How to Choose the Right Grain | What Wheat Berries Do I Buy | Wheat Berries FAQ | Grains FAQ

[@GrainsandGrit]

QUESTION OF THE DAY! What is your favorite type of bread? If you make it, what wheat do you use? Comment below!

[@Mindy56743]

I started out with hard white. It was easier with my family

[@deniseholway234]

Cuban bread 🥖

[@Mindy56743]

@@deniseholway234 I love Cuban bread. I have tried so many different recipes and can’t get it to come out right.

[@barbarawilliams979]

I like bread made from hard white wheat. I mill it myself with my Mockmill.

[@barbarawilliams979]

Have you ever made granola? I used to make it for my late husband. I need to start making it again. If you have made it, would love your recipe.

[@lhaines1544]

Time stamps 2:35 Ancient grains 7:25 common wheat varieties/modern (soft white, hard red, hard white.) 10:03 other grains

[@mamabearwarriors93]

My hubs is Ethiopian, so we are also using Teff grain and Azure has it, thank goodness! It's considered an ancient grain, but it's rarely used outside of Ethiopia.

[@GrainsandGrit]

Oh I would love some recipes! I am not really familiar with grains most used in Africa like Teff, Millet, etc. But I definitely want to learn!

[@bigblockperformance3400]

I grind teff grain and use it as a flour to make gravy for mashed potatoes and got anything else I that would need a brown gravy.

[@lucooper8166]

Sourdough, 35 year old starter from my dad. Feed the starter with rye flour. Recipe uses 10% Einkorn, 20% hard red, 70% hard white. Round rustic sourdough in a Dutch oven.

[@GrainsandGrit]

Wow, that's impresive!

[@mountainsidelane9894]

I love your honestly about your intimidation of trying certain things… it lets us “beginners” know we are not alone. 😊

[@GrainsandGrit]

I'm so glad!

[@jefflaporte2598]

Thank you for selecting us to be your grain therapist. We are happy to be here and listen to you talk about your grains anytime. :)

[@GrainsandGrit]

Y'all are truly the best!

[@jessicaproulx7228]

We cook 2 cups of oat groat in 5 cups water in the instant pot at high pressure for 4 mins and natural release for 20 mins. We eat this weekly it is delicious!

[@GrainsandGrit]

And so healthy - good for you!

[@sherrikinney6633]

That’s sounds amazing. Our daughter in law killed our instant pot…lol. Otherwise I’d try it.

[@simplyimpish1055]

What a treasure you are💗 I’m looking into milling my own wheat for my recipes and didn’t know where to start. You have explained the grains well so thank you

[@sarahale7214]

I played with Einkorn for a few months with different bread recipes I found online. They were good but not great. Then I decided to just make it the way I make wheat bread and just make a little dryer. It came out perfect.

[@decathlete2000]

can you please share your perfect enkorn recipe ?

[@cherylwatson9619]

I bake sourdough bread using home milled flour from ancient and heritage grains. My typical loaf is 1/3 of a lower rising grain (emmer, kamut, einkorn, durum, etc) with 1/3 spelt and 1/3 Rouge de Bordeaux hard red wheat. It has wonderful taste and rise.

[@GrainsandGrit]

Oh that DOES sound delicious!

[@taylorlindsey4931]

Where do you buy these?

[@cherylwatson9619]

@@taylorlindsey4931 I buy Rouge de Bordeaux from Guardian Grains and Breadtopia. I also buy grains from Janie’s Mill, Ancient Grains, and Central Milling.

[@corinnemaldonado439]

I make my bread using only spelt. It is a very good dough and cooks up beautifully.

[@jamileemcquivey9507]

Is this an artisan bread?

[@angelellazeenna9104]

At the Northern part of Ghana, we use different types of millets in making different kinds of foods. The one that looks like bird seed is used in making porridge which is a popular breakfast food for most Ghanaians. And it’s also used in making a northern staple food called Tuo Zaafi (fufu) and eaten with any kind of African soup of your choice. The red sorghum is also a type of millet used in making a fermented traditional drink called Pito also known to the northern Ghanaians. Thanks for sharing the different kinds of grains getting ready to stock up 😊

[@GrainsandGrit]

That is fascinating! Thank you so much for sharing. If you have any recipes for these items, please share!

[@saielady]

We have a specialty shop near us that sells fufu flour and a few years ago I bought some. Honestly I had no idea what to use it for. I made pancakes with them and another recipe I can’t think of and it was delicious….go figure 😂

[@ruqaia9563]

Thank you so much for sharing

[@shareewhite237]

My family loves my seeded emmer bread, crusty on the outside with a good chew in the center. I had never made whole grain bread until my husband became the millwright for our local grainery, Bluebird Grain Farms in Washington State. Now thanks to Grains and Grit I know how to use the different flours my husband brings home.

[@GrainsandGrit]

How cool!!

[@MargaretUIUC]

You can cook whole oat groats without flattening them. It just takes a long time. I cooked a bunch overnight in a slow cooker and they were fabulous--smooth and creamy. I froze most of it in single serving baggies to reheat for a quick breakfast.

[@GrainsandGrit]

Oh I'll have to try it in the Crock Pot! Easy breakfast in the morning, for sure! Do you add anything to the oat groats after cooking? Sugar, fruit, etc?

[@MargaretUIUC]

@@GrainsandGrit I like my oats plain, so I don't add anything. The oats do get crusty around the edges, but I don't mind that much. If you don't like the crust, you could put the oats in a pan in water in the crock pot and let it cook that way.

[@GrainsandGrit]

@@MargaretUIUC ok cool, thanks! I will have to try it :-)

[@sandyewald2933]

Excellent idea. I’ve been trying to figure out how to use oat groats that I bought about a year ago from Azure Standard. I’m going to do exactly what you do. Thanks so much!

[@SheaSoapsbyLara]

Yes, cook them overnight in a crockpot for delicious oatmeal in the morning. I add all I want in my oatmeal EXCEPT the sweetener. We add sugar or honey once it is cooked.

[@evelynjepson5955]

From what I heard with Emmer the heads are not up straight and the machines used to harvest lost alot of the grains, so they were developed with straighter heads. The Emmer was before the last War, and the straighter heads after WW2.

[@MommaT1970]

I’m so happy you mentioned Farro. I bought some…it’s on my shelf…zero idea what it was… it just looked like a grain I needed😂 Now I know it’s Emmer❤

[@colinrobert-kv2up]

Grains dryer, storage bins. Wife of the farm. Teacher's aid in providing specific guidance farmers market,if known good to buy. John.

[@tinakuehne9056]

I love jalapeño cheddar but my staple is fresh milled wheat with walnuts 🥰 God bless you

[@evelynjepson5955]

I like any bread...my dad and I used to go down to Toronto, on Berkeley st and get big round loaves of bread...we would devour one on the way home...and when waiting for the bread, the guys in the back used to give me chunks of bread to munch..in the doorway of the bakery it was nice and warm...it doesn't exist today...the front was run by two old ladies that used to make pastries.

[@GrainsandGrit]

Oh my, that sounds amazing. They just don't make it like that anymore. That's why we have to do it for ourselves. Thanks for sharing that memory.

[@lynnannecoolidge8680]

I am a new grain user. And I have been using king Charles reg unbleached flour. But now that I am milling. I was using hard white wheat berries. I make a sour dough.

[@vbetta8979]

Thank you! You packed in a LOT of information without...droning on and on. Subscribed!

[@ldg2655]

Newbie here… This has been very informative…Thank you!!.

[@jeanhumes375]

Thank you for all this information. I am new to this and was overwhelmed. Your videos have taught me so much and I have only just begun listening to them. My favorite bread is Baggett

[@GrainsandGrit]

You are so welcome!

[@libbyleatherwood6940]

I just found your channel! I am so excited…I am new to making my own flour, I sure did start at a pricy time! I just received my grain mill…I have ordered some grains…dang they are expensive, but I am determined to do this! Thank your so much❤️

[@GrainsandGrit]

lol yes this is a crazy time to start, but TODAY is always the best time to start! So glad you are on this journey!

[@tracyg4783]

My favorite sandwich bread is swirled pumpernickel rye. I just started milling in January this year. I bought hard white, hard red, soft white and soft red.

[@unbeatablenelly]

I absolutely love a sourdough bread with 60% kamut (khorasan), 20% bread flour and 20% Manitoba…my sourdoughstarter is usually made with organic bread flour (called 812 here in Germany) and a few grams fresh milled whole wheat or rye. Kamut smells and tastes so delicious and has 16-17% protein, so can absorb lots of water. Lots of love from Germany 👍❤️

[@GrainsandGrit]

Thanks for sharing!

[@terrijuanette486]

My father is farmer. We grew wheat (hard red or white) ...in the Panhandle of Oklahoma. It gets enough cold days (below freezing) there that Winter wheat does well and can still grow in the winter. We also grew Spring wheat which was a soft wheat. I looked at a map of wheat showing the hard red/white and the soft white and I was surprised what grows where. In my searches I found a map by NASA's Gobal Precipitation Measurement Mission on wheat and where it's grown. That was eye opening. It lists hard winter wheat as almost exclusively in the mid-west in Kansas and the western half of OK. I had never heard of the Northern states being called the 'Bread Basket'. I grew up believing that was the mid-west. I guess that depends on where you grew up.

[@GrainsandGrit]

Interesting!

[@cavymomma]

Currently experimenting with Einkorn, Thankfully nowadays it's much more popular so plenty of recipes online. Made pretzels last week ... they spread sooo much (flopped LOL) but taste delicious and make a nifty pretzel sandwich bread 🙂

[@gracef244]

What really got me started in milling my own wheat, was a local organic farmer selling organic hard red winter wheat, and rye for $30/50lb bag! (Can$). I thought it was too amazing a price to pass up. I immediately gathered a group of friends and all together we ordered 10 bags - so the lovely organic farmer gave us an extra 10lb per bag! Amazing, right?! Anyway, so I've got 3, 60lb bags of hard winter red, and 2, 60lb bags of rye wheat berries all stored in mylar bags, in food grade buckets... yes, we are starting to "prep". Anyway, I've since tried Einkorn (my absolute FAVORITE FLAVOUR for bread, it does not dome up like other breads, and it makes amazing muffins. I've also tried soft white (not great in my opinion for muffins), but it actually made a nice bread (believe it or not), just not tall. I'm struggling to make a bread that doesn't dimple in the baking stage - or fall completely - in spite of my efforts to not let them rise too long. I live in a cold, dry climate (central Alberta), so moisture/ heat isn't our issue in the colder months.) Spelt makes good muffins, for sure. I primarily use speltt for that. I recommend everyone get online and search out which organic farmers will sell directly to the customer - if you can gather a group of friends to order a bunch, then they may be willing. When we did that, we ordered over 500lbs. It was an awesome deal.

[@GrainsandGrit]

That is a great deal for wheat berries and even better that you were able to find a local farmer to support! As far as bread that doesn't fall or dimple, that definitely can be a trial-by-error thing you have to learn and can be different from someone else just based on where you live. I had to figure out my own recipe for a good tall yeast loaf that was perfect for sandwiches and a good overall loaf. I have that video here on my channel if you are curious :-) For me I not only had to figure out a good recipe ratio, but also how to fold and shape it right. I am quite the opposite as far as climate goes! In Florida it is hot and humid ha! Thanks so much for all the info about different grains you have used. You have me all excited now to use my Einkorn. I have heard great things about its flavor!

[@hvmkay9911]

Where in Canada are you located?

[@gracef244]

@@hvmkay9911 an our East of Edmonton, Alberta. Are you Canadian?

[@hvmkay9911]

@@gracef244 yes. I am in Ontario however. Iived in Alberta edmonton twice in my life (Sherwood park second time). I am in search of white wheat berries. It is very difficult to find! There are two sources I can find but to have them shipped is just too prices. Have you found any?

[@gracef244]

@@hvmkay9911 feel like we were ships passing in the night: I grew up in Southern Ontario, moved to Sherwood Park 11 years ago, moved an hour further east last year. 😆

[@davidsims1329]

Sourdough, you missed kamut as a ancient gain. I have read the commit grains or wheat was found in the tooms of the pharaohs in Egypt

[@GrainsandGrit]

Ah! Can't believe I didn't say kamut! I LOVE kamut but it's been so difficult to get a hold of it lately.

[@nickdesanto6119]

On the question of the day: Irish soda bread. Simple quick. You got bread in 30 mins. Been using a mix of whole wheat and white but looked this video to check some good alternatives.

[@colleenmccowan5083]

My absolute favorite is Malt Bread. Small diameter roll of bread, dark brown, dense and sweet. Can't find it anywhere anymore. I could eat a whole loaf. Excellent toasted with butter. Yummy!!

[@GrainsandGrit]

Oh that does sound yummy

[@pasqualguigano6315]

Cut oats is also called Irish or Scottish oatmeal. Has a different texture when cooked as oatmeal. I prefer it as it doesn’t get mushy like rolled oats and also has a nuttier taste

[@jazzloonz101]

Sourdough wheat with added seeds and grains

[@dianehipsley6450]

my favorite breads are a good whole grain & pumpernickel,esp bagels. i use rye in my sourdough starter.

[@trailsandbeers]

I mostly make self milled 100% Einkorn sourdough bread, sometimes 100% Rye bread.

[@DevanWickline]

Recipes

[@veronicamarquez276]

Thanks for all the information. It was helpful in understanding the difference in how grains are used. Now I can feel comfortable with investing in a milling machine.

[@GrainsandGrit]

Glad it was helpful!

[@vinnettepope8255]

Yes, this 👏 was a very informative 👏 👏 👏 👏 👏 👏 👏 video for me. Thank you so 💓 much for sharing.

[@bettypierce5323]

Your channel just showed up in my feed. New subscriber! There is so much to learn.

[@saikumardesu1700]

I really like it, and thank you for educating with the history. Awesome video.

[@jennifersaylor8717]

Loved the explanation of the hard and soft berries.

[@GrainsandGrit]

Oh good. Stick around, plenty of more videos like this!

[@snger4jc]

Sourdough. No question!

[@pen5532]

I just got into using whole grains. I tried hard red and durum together and made a loaf that I really like more than just hard red. My family also liked it more. It is a firmer bread, but was nice toasted and used for dipping in gravy...yum!

[@GrainsandGrit]

Mmm, sounds great!

[@Tweetieb]

I just stumbled upon your channel and really like all your videos on grains. I am also a big fan of Breadbeckers and use many of their recipes. I also use the Wondermill for my milling.When I use the Breadbecker’s bread recipe I double the basic recipe and use hard white wheat but I replace one cup of the wheat with Einkorn and my bread comes out beautiful. This works out well to incorporate some Einkorn wheat and still get a good rise in my bread.

[@GrainsandGrit]

Hey we're grain mill twins! lol I'm going to have to try to use Einkorn in my regular loaf like that. That sounds like a great idea I will be trying! I'm glad you stumbled upon this channel. Happy to have you here!

[@dianem7815]

I LOVE Bread Beckers!

[@shareewhite237]

Just an FYI Blue Bird Grain Farms has lots of organic emmer berries right now. They just started milling soft white Senora which I have not used yet because I was not sure what to do with it, but now thanks to your video I think I can confidently put it to use. So thank you again for all your tips tricks and insights they have made my venture into the whole grain world much easier.

[@lleweyriggs7065]

Awesome & accurate presentation-thank you!

[@maryannmay7105]

Thank you so much that was so informative

[@RobbinRoshiRose]

I use fresh milled einkorn almost exclusively - (gluten issues) very tasty! substitutes 1:1 for cakes, muffins, quickbreads. Yeasted or sourdough breads work best if you allow the dough to REST in the fridge overnight after first rise, before shaping and baking. Pie crusts work well if you understand that it's stickiness means (after a rest) rolling out using silicone / saranwrap type stuff with the dough between layers. I have a great, washable, silicone pie crust zippered thing by OXO that I love!

[@GrainsandGrit]

After this video, I discovered that Einkorn makes amazing muffins. The muffins come out very light and spongy. Einkorn is certainly tricky to work with as you pointed out. I don't recommend it for beginners because of that ha But sounds like you have the hang of it! Do you have a link for the silicone pie crust thing you mentioned?

[@DevanWickline]

Recipes

[@tagladyify]

French and Italian breads are my most favorite.

[@tagladyify]

Rye bread is one of my favorites. I have made it from my own sourdough starters. Delicious.

[@DevanWickline]

Recipes

[@tagladyify]

@@DevanWickline it takes about 2 weeks of feeding to make your own starter.

[@tagladyify]

I don’t use my discard till after that because it generally takes that long for the bacteria to level out,, but rye is the easiest flour to get a start going. Clever Carrot and Pantry Mama sites both have excellent detailed instructions for getting a sourdough starter going from scratch.

[@tagladyify]

@@DevanWickline Light Rye Sourdough Sandwich Bread Ingredients: 400 g Bread Flour 100 g Rye Flour 60 g Butter, softened, cut into cubes 12 g Sugar 11 g Salt 100 g Rye Sourdough Starter (100% hydration) 265 g Warm Water 1.5 tbsp Caraway Seeds Mix the Dough In a stand mixer fitted with the paddle attachment, add the flour, butter, sugar and salt. Mix on low speed until combined; the butter should look like crumbs. Scrap bottom of mixer and mix one more time. Add the starter and warm water. Mix until the flour is fully absorbed (get in there with your hands to finish mixing). The dough will feel slightly sticky and elastic at this stage. Cover and let rest for 30 minutes. After the dough has rested, switch to the dough hook and add the caraway seeds. Run on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple and not stick to your hands. If it does, add a dusting of flour. Note: If you do not have a stand mixer, the dough can be made by hand. After mixing and resting for 30 minutes, knead the dough on a lightly floured surface for 8-10 minutes, or until smooth, soft and elastic. Do not worry about under/over kneading. Relax into the process and focus on the texture, not the time. Bulk Rise Cover the bowl (I use a glass lid or Pyrex pie plate) and let rise overnight at room temperature (68 F) until double in size, about 10-12 hrs. My oven is ancient and does not have a light so I generally proof in my dehydrator turned off to avoid all drafts. It’s a smaller space and stays on my counter so very convenient. Shape the Dough In the morning, coat an 8.5×4 inch loaf pan with butter. I like to use vintage glass with matching lid so I can see the color of all sides of the bread. I only use the lid for the rise, though. I bake uncovered for this bread Remove the dough onto a lightly floured work surface. Gently flatten the surface to release any large air bubbles. Roll the dough into a log tucking the ends underneath. Rest for 5-10 minutes. With floured hands, gently cup the dough and pull it toward you to tighten its shape. Using a bench knife, place the dough into the loaf pan seam side down. Second Rise Cover the dough. I use the matching glass lid to the loaf pan as I do not like to keep or use plastic wrap. Let rest at room temperature until it has risen to about 1-inch above the rim of the pan (check the height by looking at the domed center portion of the dough). You are not looking for it to double in size. For timing, this can take anywhere from 1 1/2-2 hours (or more!) depending on temperature and the amount of sourdough starter used. Remember, the warmer it is, the faster the dough will rise. Preheat your oven to 400 F. (25 degrees added for our antique oven ☺ 1920s) Note: For higher oven spring, preheat to 500 F instead. Reduce to 400 F once the dough goes into the oven and bake as directed. Bake the Dough Bake the dough on the center rack for about 45-50 minutes, or until golden brown. Temperature should be about 203 degrees on a digital thermometer. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely before cutting. I adapted this recipe from Clever Carrot’s basic sourdough recipe so I cannot take credit for it. Weighing the ingredients on a digital scale and checking the temp for doneness absolutely ensure that it turns out perfectly every time. Bread has a range if not specified in the recipe of 190’ F to 210’ F. If there is butter eggs or milk you definitely want to shoot for ~200’ F and up. My fav recipe from Pantry Mamaks site is for sourdough English muffins. OMG! DELICIOUS! 😋 Hope you enjoy. ☺

[@tagladyify]

Definitely wait till fully cooled to cut into it as that affects the doneness. So hard, though, after all that and it smells sooooo good! Still, worth it.

[@vidareich80]

Just found your channel. I grind my flour also. I use an equal mix of spelt berries, einkorn & sprouted white wheat berries that are ground together to make the flour. Our family doesn't like total wheat bread so I use a mix of the home ground flour & unbleached white AP flour. Have used for regular sandwich bread & also sourdough bread. Also just started making rye bread.

[@GrainsandGrit]

Great to have you here! So glad you have already started this journey :-)

[@craz4mom]

New to grains and milling my own!

[@GrainsandGrit]

Welcome!

[@amandasnowbarger7848]

We have started with hard white and soft white wheats. Interested where the cheapest spelt or kamut can be found in bulk??

[@ShelleyhitzTV]

My favorite bread is sourdough due to the health benefits

[@lynnannecoolidge8680]

I love pumpernickel.

[@sheilaross6791]

I don't eat much bread. Use the sprouted wheat to make flour for cake and cookies. After watching your video we bought a mockmill.

[@GrainsandGrit]

Glad you've started down this path with us. Welcome!

[@lindamcneely7333]

Felicia, my new best friend! Lol. I have a new Mockmill and being too excited I started with Einkorn, Emmer, and Spelt!!! I’ve made too many blunders. Thank you thank you for this info. Now I feel like I can get a better start. Linda in WV

[@GrainsandGrit]

Oh goodness, yep you started with the hardest specialty grains. Get you some hard red and soft white and you'll be all set for 75% of the breads you want to make.

[@hvmkay9911]

I’ve found my people. All. The. Grains. It’s my love language.

[@GrainsandGrit]

Welcome!!!!!

[@nicolesvacationsandcooking496]

Cornbread and biscuits and favorites of mine. Also love muffins and pancakes

[@sherrikinney6633]

I started about a month ago milling my own flour. I’ve always know store flour wasn’t good for our bodies, but had no idea we could mill it ourselves. Then my uncle told me about it and I jumped in. I bought a bread machine, big mistake. Nothing came out right. So I bought a new kitchen aide and made Kmart bread. Yeah, that didn’t turn out well. I began getting discouraged and today read, don’t give up. So I won’t. I’m going to keep looking for another bread book. I have Beckers book, but feel I’m missing something. I’ll keep watching too…thank you.

[@GrainsandGrit]

ALL of my recipes are 100% freshly milled, whole-grain. I recommend bookmarking this page on my website and working your way through: grainsandgrit.com/recipes/

[@patriciarobbins7551]

What about kamut for pasta? favorite bread is homemade. Family is not a fan of whole wheat bread so I've been using an unbleached white flour. Am going to get a mill so I can grind own grains.

[@joannestretch]

Kamut (Khorsan) and Red Fife bcz i find that the bread, rolls, etc. come out crispy on the outside and still soft but has that chewy bite still (doesnt fall apart, yet you dont have to tear at the bread to get a piece or bite in) But i havent mastered whole wheat yet so im not adventurous enough to try it unless advised first, I hate to throw away food if it doesnt come out properly, sometimes you just cannot save it I stumbled on your videos and this is the second one, info very much appreciated, im learning a lot, ty for sharing your knowledge 5D world , sharing and caring

[@GrainsandGrit]

Welcome!! My chickens have enjoyed many of my failed experiments haha.

[@tinaedwards8452]

Einkorn flour and sprouted Emmer. Sourdough bread! Sooo good!

[@DevanWickline]

Recipie

[@benjamindrew9232]

I would love to make a replica of the rye beefsteak bread you get in the grocery store.

[@Refertech101]

I love a whole grain breads, good heavy loaf, so far all I been having is store bought, to fix this I just got the country living mill

[@GrainsandGrit]

Good for you!! :-)

[@carolynbiester8349]

I enjoy rye bread and like farro w/ veg.

[@susanfertig6450]

Thank you for going over all of this! I recently got a mock mill and have been making wonderful sourdough from store bought all purpose flour. Well when I got the mill, I bought soft white wheat berries and started milling ! My sourdough discard crackers and waffles are great but my breads don’t rise well and even my home made pie crust was a fail! First time in my life ,my pie crust was a fail! Ugh! Im pretty sure it’s because of the soft white wheat berries and not enough protein! Soo I think I’m gonna buy some hard white wheat berries and add it to my soft white , like you said and see if that helps. Tired of buying store bought bread when I can make it at home! I even took notes from this video! Any other info would be helpful! Thanks again😊

[@GrainsandGrit]

Great! Here's how I get the perfect pie crust: kzbin.info/www/bejne/d3q6fI2LjrGCabM

[@lostmagicofdisney]

Soft white is best with sweet breads that don't need to rise (also, muffins, pancakes, waffles). Hard white, hard red, kamut, and spelt work well for loaf breads that will be used for sandwiches or toast. I've been milling my grains for a few years now and much prefer them over anything store bought. I hope you continue to love making your own bread as much as I have. 🙂

[@ToryE1959]

Excellent excellent information. You are so through…. I am new to grain milling, still doing research…. All the different wheat berries was confusing until your video

[@GrainsandGrit]

So glad this video was helpful! When I started 10 years ago, information was hard to find. I started this channel to give people info I wish I had in an easy-to-understand format 😄 Welcome to the world of grain milling!!

[@donkruse]

Thank you so much!

[@nancyhjort5348]

I watched your video twice because it was so informative. Thank you!

[@GrainsandGrit]

You are welcome! And yes, I can understand needing to watch it twice especially if you are new! :-)

[@utubetvux5170]

Love your channel. Subcribed.

[@Midnightblue0105]

Thank you for all the info, cant wait to share with my momma!!!

[@JustMillIt23]

Love your videos, and appreciate you! My favorite bread is Challah, but I haven’t tried to make it since using fresh milled flour.

[@kimberlytate2803]

I make Challah with a combination of spelt, whole wheat and white. So delicious.

[@roberthill5353]

Awesome. Sweet bread.

[@heatherj3385]

Great video. I've been milling.for.a year or so. I just heard about a company that sells a premixed blend of wheat berries for baking pastries, cookies, brownies and such. They use wheat, barley, and spelt. I want to experiment mixing my own using those three grains since I have them on hand. Hopefully I can nail that ratio!

[@jennygalvin7867]

Love this educational I'm a beginner

[@Texg1rl_]

Sourdough chiabatta dark and white rye

[@Sarah-zg5qs]

My favourite combo flours are Spelt, Kamut aka Khorsan, Rye white A/P flour. Great taste. Sometimes I will sprout wheat berries and then mill them and add to the mix, great taste

[@rebeccastephens6447]

After you spout the wheat berries do you have to air dry them before milling them? It seems that it would be too moist if not. I genuinely want to know so that I can try.

[@ruthgreen2014]

@@rebeccastephens6447 yes, it has to be dried. I use a dehydrator.

[@rebeccastephens6447]

@@ruthgreen2014 thanks so much!

[@fabricdragon]

i routinely used a half and half of hard red and hard white (not my own milling yet- i just started on that)

[@alliw1276]

❤️❤️❤️ your channel. I just bought my first grain mill and am very excited to get started using it. So glad you make these videos.

[@JoannaBraxton]

My favorite is whole wheat with seeds and nuts. Do you have a recipe which includes seeds and nuts?

[@GrainsandGrit]

Thanks for the idea!

[@sherrikinney6633]

I started about a month ago milling my own flour. I’ve always known store flour wasn’t good for our bodies, but had no idea we could mill it ourselves. Then my uncle told me about it and I jumped in. I bought a bread machine, big mistake. Nothing came out right. So I bought a new kitchen aide and some bread pans. I made Kamat bread . Yeah, that didn’t turn out well. But…it’s edible. I began getting discouraged and today read, don’t give up. So I won’t. I’m going to keep looking for another bread book. I have Beckers book, but feel I’m missing something. I’ll keep watching too…thank you.

[@GrainsandGrit]

Their recipe book was what I started with, but you're right, it just didn't quite work for me. That's why I spent over a decade perfecting recipes to share with you here on my channel! So, even beginners can now make the perfect bread. I recommend downloading my free Newbie Guide: bit.ly/3XgUWrD

[@tinaj8565]

I use the bread machine for the dough mixing and first rise, then I divide in two and shape into loaves for the second rise.

[@sherrikinney6633]

@ thank you. I’ll try that.

[@Oshiiiiiiiiiiii]

My Bread baking for Beginners by Bonnie O Hara ​got me started and baking great loaves. There are also instructions for different sweet pastries, and sourdough. I recommend this book 😊 @sherrikinney6633

[@carmenmarcinkiewicz7149]

I LOVE your energy and your teaching style! I couldn't hit that subscribe button fast enough! Thank you, for all you do to educate your viewers!

[@GrainsandGrit]

Wow, thank you!

[@Impulse_Photography]

I'm from Pa in the USA and I boil Hulled Barley in a ration of 3:1. Then I eat it for Breakfast mixed with Honey. That is just fabulous !! It's slightly different than Oatmeal. Is there a nutritional difference between Hard Red and Hard White ? Is there a reason or a circumstance I would want to use Hard Red over Hard White ? (I'm asking about them because that is what I have right now and I'm new to milling - Wonder Mill Jr)

[@kathiebartley3131]

So happy I found your channel. Have learned so much from you. Will find more of your information and look forward to learning from you. I am new to all this.

[@jahart358]

Fabulous education... Thank you.

[@hesgone6699]

Very nice video.

[@laurennunley3759]

My favorite bread is your recipe for honey wheat!

[@gerryhouska2859]

Spelt and rye half and half.

[@deborahpotter703]

Thank you thank thank you

[@jessidutton3441]

I have purchased some hard white berries. I have not bought a mill yet. Thinking WonderMill?? This is my first video of yours. Wonderful! I noticed you use metal lids on your jars. Is that better than plastic?

[@colinrobert-kv2up]

Solid months. Of snow storms cold half of year. Farmers Branch manager. Snowy fun. ,shop technology observation, grounding rod on everything. Ok ?

[@lizdallas1615]

New to bread but been experimenting with pasta for Abt a year. I personally love to add some milled 00 flower to my semolina flower it just gives it a bit better mouth feel imo

[@GrainsandGrit]

Great tip!

[@krystlerees5144]

Ahhhhhhh! I'm so glad I found you. Excuse me while I binge watch every video❤️❤️❤️

[@GrainsandGrit]

Lol WELCOME! I am here if you have any questions!!

[@pierrettewamba6577]

I love French baguette and beignet. Which wheat should I use?

[@GrainsandGrit]

Hard white, so it's soft but still rises :-)

[@MrsRGAllen]

Thank you for all the information that you provide - ❤ I can see why so many people trust you. I don't even like baking!!! But I have an autoimmune disease and thyroiditis, so here I am.... I have a KitchenAid that I use once a year and I'm thinking about getting the mock mill accessory for it (so I don't have yet another appliance taking up counter space). Would you please recommend 2-4 grains I should start with for my specific condition? Sandwich bread, hot dog buns, hamburger buns, flour tortillas will be the main items I will make for starters. Thank you so much and God bless you!

[@Mindy56743]

Challah is my favorite bread I use the hard white wheat berries for it

[@GrainsandGrit]

I have actually never made a challah bread, but it's on the list!

[@Mindy56743]

@@GrainsandGrit it really is not that hard to make and the French toast and bread pudding are to die for. I have to make lots extra for those two items

[@Mindy56743]

@@GrainsandGrit jammie Geller has a ebook that I got for free that walked you through the making of challah. If you use the ebook don’t add the full amount of fluid for the whole wheat. Fresh ground wheat is a lot different than the package of whole wheat flour.

[@GrainsandGrit]

@@Mindy56743 Thanks! I will have to look into that :-)

[@Coookierookie]

How would I make yemeni malawah bread. I don’t know a single thing about milling. I’m so used to buying what I need rather then making. What’s a mills is good for white all purpose flour, brown all purpose flour, white self rising flour, brown self rising flour, each flour individually.

[@GrainsandGrit]

Welcome! I recommend starting with this free Newbie Guide: bit.ly/3XgUWrD

[@johnsmith-dm2tq]

I will have to listen to this again when I can take notes. I was going to stock up on grains and had no idea what ones. This will save me from having to bake 400 loves of rhy bread. I didn't even know what I didn't know.

[@GrainsandGrit]

Yes! No need to buy 400lbs of ONE kind of wheat. There are so many varieties and, especially in a disaster of some kind, having a variety of food will be a huge morale booster. “Variety is the spice of life.” 😄

[@amandacorrea2764]

Thanks! Very informative and helpful as I get back into home baked/home milled bread!

[@GrainsandGrit]

Great to hear!

[@hpyrkh3]

I grew up eating Russian black bread, which was rye sourdough bread. It was the cheapest bread in Belarus and the healthiest. That’s the only thing I miss where I live in America. Also, when I first came to America, I was surprised that there is no bread in America. No offense, but it felt like the most common breads sold in supermarkets were used to hold the sandwich. I couldn’t feel any taste. In Belarus, I could literally be satisfied with a piece of this black bread and some sour cream spread on top with a pinch of salt. Not to say that there is no problems with nutrition in Belarus, Eastern Europeans do overuse white flour and sugar as well. Note, if you google Russian black bread, the most recipes out there are absolutely wrong. I’m still looking for an authentic recipe in English. If not, I would have to translate.

[@GrainsandGrit]

Very interesting. It does seem America has completely lost real bread - which is why I'm trying to bring it back! If you ever do translate a good recipe into English, I'd love it if you send it to me. I'd really like to make it!

[@hpyrkh3]

@@GrainsandGrit I will try.

[@hpyrkh3]

@@GrainsandGrit I want to thank you for what you do. America is a very special place. The fact that Americans are sick is very concerning. If America goes, the world is in trouble.