The Basics of How to Bake with Fresh Milled Flour

[@MarysNest]

Hi Sweet Friends, Learn the Basics of How to Bake with Fresh Milled Flour. ➡SUBSCRIBE to my channel: kzbin.info ➡WATCH NEXT: kzbin.info/aero/PLkRuW3pBo2U0aASfKAihuouCN19JFk8yx ➡This video is the FIRST IN A SERIES of videos where I will be sharing more about how to bake with fresh milled flour. I will also be continuing my other series on how to bake with soaked flour. ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook: marysnest.com/my-cookbook/ ➡Be sure to head over to my KZbin channel's Home Page, where I share lots of organized playlists of videos that I think you will enjoy: KZbin.com/MarysNest 🍎BLOG POST: marysnest.com/the-basics-of-how-to-bake-with-fresh-milled-flour/ ➡TIMESTAMPS: 0:00 Introduction 1:42 Which Type of Whole Grain Can Be Milled into Fresh Flour? 2:34 How to Bake with Fresh Milled Flour 10:35 How Much Flour Do You Get from One Cup of Whole Grain? 17:08 How to Make Sprouted Flour 19:30 How to Sift Fresh Milled Flour ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ NO EMAIL REQUIRED FOR THE 4 DOWNLOADS BELOW: ➡FREE BAKING PANTRY CHECKLIST: marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡FREE GLUTEN FREE BAKING PANTRY LIST: marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡FREE CREATE A TRADITIONAL FOODS KITCHEN CHART: marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/ ➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): kzbin.infojoin ➡RELATED VIDEOS: ▶How to Bake with Soaked Flour: kzbin.info/www/bejne/h5mXm6uhf69-qZo ▶How to Make Sprouted Flour: kzbin.info/www/bejne/opvPi2uKnbaCkMk ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: kzbin.info/aero/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE SOURDOUGH BAKING SERIES: kzbin.info/aero/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ▶THE ULTIMATE PREPPER PANTRY SERIES: kzbin.info/aero/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: kzbin.info/aero/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: kzbin.info/aero/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08 ▶RECENT VIDEO UPLOADS: kzbin.infovideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook: marysnest.com/my-cookbook/ ✳FAVORITE BAKING SUPPLIES: Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3 10-Piece Glass Bowl Set: amzn.to/3gciSrB Stainless Steel Measuring Cups and Spoons: amzn.to/34pwb4S 40 Mesh Bakers Sifter: amzn.to/3NKhMqf 60 Mesh Bakers Sifter: amzn.to/42QuhEN ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary

[@lisapolinsky4297]

Hi Miss Mary, love the book! I would love to hear where you buy all your berries. I find it so hard to discern quality and prices. Help?

[@mamabird2434]

I bake with only fresh milled flours no bagged allowed here. And my breads are softer than anything you can purchase in stores. I do not sift out anything either I ant all the nutrients I can get. It’s made a HUGE difference in my health. I’m 75 and take NO medicine now. I did before I started my fresh milled journey. Even my dr is impressed! He loves my bread too!

[@MarysNest]

This is fantastic here! Love, Mary ❤️🤗❤️

[@thecoffeeholicmommy1603]

I need some of your recipes! I'm still having trouble get my breads softer.

[@farmhousekitchen-mf1st]

Yes my to

[@Debitandcredit77]

Yes me too!

[@bcvahsfam]

Pls share your recipes.

[@joellenlevitre2590]

I sometimes think I know everything, but every time I watch Mary's videos, I learn something I didn't know.

[@pattis5534]

Hi Mary, I have the same Mock mill as you do. I just wanted to give you a heads up to be sure and turn the mill on before you put grain in the hopper to avoid the motor locking up. Reminding with love :)

[@MarysNest]

Thanks so much. Did I not have the grain in the hopper? Love, Mary

[@jessicaeiss2541]

@@MarysNest Instructions say to turn on first, before adding the grain. You put the grain in first, and then turned it on. Wouldn't want viewers to do this routinely. I haven't been watching for awhile, but congrats on all your subbies, well done!

[@A_C839]

She's a great helper! Thank you for teaching us to make bread.I have a grinder too.

[@renmuffett]

I do enjoy your channel because I love to cook. Especially baking. I'm 69. Raised on cooking from scratch and have been baking all by myself since I was 9. Made mu 1st cake from scratch at age 11. Another positive about freshly milled grains, they wont lose as much nutrients when used fresh. According to nutritional analysis, once a wheat berry is broken, it oxidizes out 40 percent of nutrients in 24 Hours. 90 percent in 90 days. Store bought flour is fortified with 3 essential nutrients (probably synthetic) but not the rest that's actually in the freshly milled whole wheat flour. I'm sold on it. Thanks for sharing this! Blessings.

[@namehere4954]

90% nutrient loss within 3 days.

[@mamakids6163]

Thank you for explaining all this. I switched over to milling my own a few months ago and it's been such a different baking experience.

[@barbarascura7288]

Awesome Mary you're the sweetest little angel on Earth I love watching your videos you're such a happy upbeat God bless you person😊❤

[@MarysNest]

Oh my goodness! Thank you so much for such kind words! Glad we’re on this traditional foods journey together! Love, Mary❤️🤗❤️

[@aimeec-b6253]

This is the video/information I’ve been looking for! I even bought a book on using home milled grains and it didn’t contain info as clearly or succinctly as this. Thank you!!!!! I’m beginning to realize the perfect scientific/precise approach we are used to today is (obviously) not how people have done this for thousands of years. It was “feel” and experience… too bad most recipes and cookbooks don’t start with whole ingredients and don’t give the “nuanced” information like “it should should look/feel/smell like…” Such a fascinating combination of chemistry and personal context goes into cooking real food

[@MarysNest]

Wow! Thank you so much for the kind words. I think you will really enjoy the additional videos. I’ll be filming for the series. Yes, it’s all about feel and being able to visualize what the dough or batter should look like. These upcoming videos will help you significantly in your baking with fresh milled flour. So happy we are on this traditional foods, journey together! Love, Mary❤️🤗❤️

[@Dinahflo1]

I had to bump up the sound speed to 1.25 Thany you for beginning this series.

[@MarysNest]

LOL!! 😂😂😂

[@pumpkineater_69557]

My tip is to start your mock meal before you add the grain to the hopper as per the instructions

[@EssayonsFG]

Wonderful information, Mary. We have a small grain mill that we need to take out and use more often. This will help inspire us to try different flours now. Have a blessed weekend

[@heathernotzdaniels6350]

Wonderful information Mary :) Your timing always seems to be right in line with my next project, not sure how that happens :) It is definitely a great thing, though!

[@jessicaeiss2541]

Mary, my understanding from reading, is you add an extra 1/4 cup of flour per cup, because freshly milled flour takes up more space, with more air between the particles, so you'd actually need more flour, not water, if it was weighed out. It's possible, depending on environmental conditions, that extra water might be needed, but generally, when measuring flour, you need a little more, or a rounded cup. Also should mention sprouted grains have to be dehydrated, or oven dried before putting through the mill, so that they aren't wet, going in. You gave thorough info though!

[@brendadodd1075]

Thanks Ms. Mary. I'm finding out I want the Mock Mill my Nurimill is not lasting me long as I expecting. I have to unplug it to turn it off as the writch went out. Plus it puts flour dust all over the counter and room. So I'm saving for a Mick Mill. I'm still learning how to use fresh milled flour. I'm getting pretty good baking the sandwich bread. We haven't eaten store bought bread for about 8 years now. I still want to work on making soft Whole wheat hamburger and hotdog buns and rolls.

[@JkBee]

Is that the Nutrimill harvest or classic?

[@sunshinegardener1189]

Thank you Mary for this video, you’ve answered so many of my questions. You are truly a blessing and just love that you take time to explain the what and how. Really looking forward to reading your new book too!

[@MarysNest]

Wonderful!! And thank you!! Love, Mary❤️🤗❤️

[@joellenlevitre2590]

Thanks!

[@MarysNest]

Wow!! Thank you!! ❤️😘❤️

[@kristyholman351]

I’m very excited about this series! I have a mockmill too and love it.

[@MarysNest]

So happy to hear this! Love, Mary ❤️🤗❤️

[@sadiecantle5370]

Hi Mary thank so much for the fabulous video I have just got my first grain mill here in the u k my first loaf was just lovely I have followed your advice so once again many thanks god bless and love sadie xx

[@VeronicasVeil333]

I love this! I have been milling my own flour now for some time and my husband’s IBS literally disappeared almost overnight. And I have had a dramatic improvement in stomach issues. BTW - I have the same salt crock in my kitchen…..thank you again for your videos - love it…..am also making l-reuteri yogurt from your video on that.

[@tiarabelle6155]

Your videos make my soul happy and make me hopeful.

[@craz4mom]

This is just what I needed to hear - definitely following you!!!!!!thanks!

[@MarysNest]

Wonderful!

[@bravelily2581]

Oh thank you so much Sweet Mary! This is information I’ve been looking for a long time. Another reason to be excited about getting your new book-glad I ordered mine already!❤🙏🏻

[@jeanwoodall1523]

Thanks for sharing. I plan to get a grain mill after we get our own place.

[@MarysNest]

Hi Jean, Wonderful news! Hope you are all doing well! Love, Mary❤️🤗❤️

[@Just-Nikki]

I love my komo classic grain mill! I mill all our flour. Einkorn is our everyday flour but I made a lovely rye with caraway seeds yesterday.

[@amithagamage1824]

Good

[@bethp8436]

I bought a bucket of einkorn berries mill and make freshly milled baked goods but I am just finding recipes for already ground all purpose einkorn flour. Where are you getting recipes to use the freshly ground einkorn flour?

[@brendas1346]

Thank you for explaining this! I recently ground some wheat berries to bake bread and it came out rather dense, but still tasted amazing. I will try again and add extra water.

[@cherylpresleigh6403]

Fascinating information. Thank you for the amazing work you do, bringing us videos.

[@MarysNest]

Thank you for the kind words! I’m so glad you’re on this traditional foods journey with me! Love, Mary

[@cherylpresleigh6403]

@@MarysNest Very new to this even at 62 but thanks to landing on one of your videos a few years ago, our ‘pantry’ has grown and changed in wonderful ways. It’s an adjustment but worth the effort! I’m really hoping that our paths cross at the Homesteading convention in Idaho!

[@doina8340]

What setting did you mill at? I have the Mockmill 200 Lino and my flour, on the finest setting, looks like the flour you sifted. I do not sift at all.

[@karensheart]

Thank you very much. I’ve been waiting for this class!❤

[@MarysNest]

Wonderful! And this is the first in a series of videos that I’m going to be doing all about this. In future videos, I’ll be baking with the various fresh milled flours and showing the proper consistency of the dough or batter. Love Mary

[@karensheart]

@@MarysNest love and appreciate you Ms. Mary!!!!!!!!

[@ellendarra1544]

Could you do or do you have a video explaining the possess for sprouting and drying grain please?

[@MarysNest]

Oh yes! Here it is: kzbin.info/www/bejne/opvPi2uKnbaCkMk Love, Mary❤️🤗❤️

[@wendyshine8548]

So to sift out a 1/4 of the bran so you only sift a quarter of the flour? And what gage mesh to accomplish this?

[@geraldfriesen5600]

In my humble opinion, if a Mockmill is affordable for someone, a $20 digital scale should be well within reach. Using weights for recipes is a giant leap up for any bakers that haven't mastered baking by intuition, which many of us (myself included) have not.

[@victoriadegand2393]

I have found so few recipes with grams. I have baked by weight for years. It’s frustrating. 😊

[@markluke8447]

Hello Mark, thank you for your vast resources of cooking insights. I am new to baking and like the idea of grinding sprouted wheat for yeast bread, do you have a video that covers this?

[@lam7750]

Mary I have a question. If we think of sifting it out just about a quarter of the bran & germ, why don’t we straight away mill the flour a bit finer like beyond the “5” that you mentioned is your usual level of milling? Is that better option to retain the nutrients like bran and germ intact while still getting a finer flour? I mean the question really is about whether a finer flour is better than a second sifting out of bran. Thanks so much for all your help and suggestions out of your wonderful experience as a traditional foods person.❣️

[@amarilysflores8602]

Hello I just found your YT channel and I think I will learn a lot! have a quick question. Last week was my daughter's birthday and wanted Tres Leches cake. I made it with my soft white wheat cherries and I sifted it but the cake came out very heavy and this dessert is supossed to be light and fluffy, like a cloud swimming in delicious sweet and creamy juice. How can I obtain home milled flour that will be that light?

[@lauraganey6010]

Which flour making grain mill would you recommend?

[@angellohector]

Hi great work! If one wanted to grind fresh flour in advance, how long would you recommend storing it in an air tight container before the natural oils make it go rancid? I'd be happy with 2 weeks max if that would work? Thanks

[@namehere4954]

Within 1 day of milling you lose 40% nutrients. By day 3, 90% nutrient loss. Grains are like tiny apples and oxidize away their nutrients as soon as they're cut. You should mill only what you'll use immediately.

[@brendadodd1075]

What is the BEST berries All-Purpose flour as well as Cake flour

[@JJM-GodIsUpToSomething]

Should the grains be soaked before using them in the bread machine? Also, does anything special need to be done when making bread machine bread with freshly milled wheat berries?

[@danielpincus221]

NYC’s Scarr’s Pizza uses its own milled flour. Mill in the basement.

[@tanana2070]

I make your sourdough recipe, 123 method. Can you adapt this recipe to red hard wheat flour?

[@kennethbailey9853]

Thank You Mary !😊

[@alischannel6008]

thanks Mary, great video, I cant wait for the part 2!

[@MarysNest]

Wonderful!

[@hangtoughhomestead2229]

Hi Mary. Will you be putting out a 'fresh milled flour cookbook?' I've got your other cookbook and love it! I was making bone broth and had no idea that boiling it hard would not give me the final product that I was looking for. Thank you for that info. I also like that you don't give me lots of recipes that are not my basic go-tos. I cook family style and aim for nutritious, fast & easy, and mostly traditional. So, today...I was making sugar cookies and followed the recipe that I like. Yet, with the freshly ground soft white (sifted), it was not dry enough. Reading comments below, it sounds like I need to wait a few minutes for it to absorb the moisture. What I did, was to just add enough more sifted flour to get the right texture. I then did a hubby taste test between the two (one was flat, but I think it tasted more buttery; the other was less moist...but fine, too). But, the hubby said they were both equally as good, and he liked the thicker texture better...with not enough taste difference to matter.

[@beedlejuice2324]

Yes! Love this! I have tried your artisan bread (no knead bread) recipe with fresh milled flour and haven’t been able to perfect it yet. I am going to add even more liquid and give it a go!

[@MarysNest]

Wonderful!

[@susanclair8623]

Awesome video. thank you for sharing

[@sadiecantle5370]

Hi Mary please can you give me some advice about flour seive here in the uk I have only seen fine mesh what mesh is best to use many thanks sadiex

[@MarysNest]

If you can find a baker’s sieve with a mesh a designation of 40, 50, or 60 that will be great. But if not, whatever mesh strainer you have will help.

[@DorothyTriolo]

Hello Mary. I have only been milling my own flour for almost a year… I love it! But I am having a problem with how my slicing bread turns out. It looks great until I slice it. The middle of the slices falls apart… or it actually has a crevice in the middle. Do you have any suggestions for what I’m doing wrong? Thank you so much! Dorothy. I have a picture and will send to you …do you have an email for fans to use?

[@brandyhileman1385]

Can you use the bran sifted out for porridge?

[@wendyshine8548]

If i want to sift out a quarter of the bran do i only sift a quarter of the flour?

[@loricastleman6576]

Thank you for this!

[@TheShelbySue]

Are there pre-milled flours for baking that are more nutrient dense than the regular flours you can buy in a typical Grocery store? TY

[@MarysNest]

Great question! Yes, you can usually find spelt flour and einkorn flour at most specialty grocery stores. And, as a matter of fact, I have been seeing spelt flour at my local grocery store. Love, Mary

[@TheShelbySue]

@@MarysNest Is it an equal substitute for standard flour? Any adjustments to be aware of?

[@Just-Nikki]

Also, sprouted flour is more nutritious and available to purchase already milled.

[@arnienicola3355]

Do you have to sift the flour before using

[@quebirt]

Other than freshness, shelf-life, and grain options (as if that isn't enough), what is the advantage of grinding our own flour over buying something like King Arthur Whole Wheat Flour? I'm right on the edge of getting in to grinding, but it seems to be A LOT more expensive than even the "whole foods" flour options. At least at a glance it seems to be.

[@jamesgarner2103]

there's so much involved. i usually do a short soaking, water, Himalayan salt, and milled flour for about half an hour. the autolyze allows for decent hydration or else the dough will be too breakable. autolyze allows elasticity, especially if i'm making pizza dough. then i add my yeast and some olive oil.

[@ToddWife]

You mentioned soaking the fresh flour overnight in an acidified or cultured liquid.... Would buttermilk be ok? What about whey? Is it ok to do it with those? Would it need to be refrigerated?

[@mjpraying]

You're a wonderul teacher. I feel like we are best friends. I'm learning so much. thank you for communicating so succinctly. However may I suggest that you separate the teaching on ancient grains from modern grains. That would help from getting confused. Because it is. Now you may have this simple on blog.

[@moneyglitters1667]

Will you do a video on milling gluten free grains and dent corn.

[@MarysNest]

Yes, once I get through this series of working with modern day wheats and ancient wheats, I will move on to gluten-free grains. Love, Mary.

[@moneyglitters1667]

@@MarysNest Wonderful, thank you.

[@kathym2563]

@@MarysNest Also,will you alsoshow us how to mill dent corn ?

[@Lolah_b]

Mary I have a question. I saw you made a tincture on an old video. Is it safe to make a tincture with purslane? There are no videos of anyone doing this.

[@MarysNest]

That’s an interesting question! I have not tried that. But check out this website and see what they have to say: backyardpatch.blogspot.com/2014/07/herb-of-week-purslane.html?m=1#:~:text=Making%20Purslane%20Tincture&text=The%20purslane%20should%20be%20healthy,in%20water%20for%20two%20minutes. Love, Mary

[@Lolah_b]

@@MarysNest thank you! That is just what I needed. I will give it a go tomorrow.

[@faithlaw8516]

Thank you!!

[@colleen7092]

Mary, trying to find a homemade lip balm💛

[@MarysNest]

I have made face cream and foot cream from tallow but not lip balm yet. I will add to my list. ❤️🤗❤️ Face cream: kzbin.info/www/bejne/fmKYXmCMg72erJY Foot cream: kzbin.info/www/bejne/r6KxfYiZrr6Wrrc Love, Mary❤️🤗❤️

[@colleen7092]

Thank you

[@cherylmeri5143]

Mary, where do you buy your whole berry wheats? Do you have a local provider there in the Austin area? (We do live close enough to drive up and buy some.)

[@MarysNest]

Howdy, neighbor! I haven’t really found a good affordable local source. I have not yet tried azure standard because there wasn’t a drop off close to me. But I know they are expanding in our general area, and they may be a wonderful option for both of us. They have a drop off in Dripping Spring, Cedar Park, and South Austin (Sunset Valley). I’m really giving serious thought to signing up for this. Alternatively, I have been ordering mine online from Breadtopia. Love, Mary

[@cherylmeri5143]

@@MarysNest I got them at Azure in Tennessee, but have not used them here yet. The closest drop off is about 25 mins drive, not bad for Texas. 50 lbs for 64.22 $1.28 a lb is a good deal for the hard white. 45.28 for the hard red @ 0.91 per lb. Go check and see if they drop closer now or you can start your own drop area! Thanks for the video, they are all so informative and USEFUL!

[@aimeec-b6253]

Not sure where you are. I’m in Florence (N. of Cedar Park). I pick up at a drop off in Belton. There’s another one in Georgetown or Round Rock. And fortunately you don’t have to sign up or buy-in to make a purchase.

[@leadingkitchenbysumaira]

Looks yummy 😋

[@fatimatarsha9337]

Thanks for sharing!

[@judithtripp821]

Mary please consider adding something about working with semolina. Also, what about rice flour or tapioca starch…there are noodles from these grains that can be made from a potato ricer without a lot of know how or fuss.

[@MarysNest]

Will do! ❤️🤗❤️

[@danielpincus221]

What mill are you using?

[@Straightarrow42]

What do you mean by "digestibility?"

[@bcvahsfam]

I want recipes for bread using only home milled flour and sourdough. Right now i mix in 1/2 store bought flour.

[@MarysNest]

Stay tuned. I’ll be sharing videos for that. Love, Mary.

[@LivE-cs6cd]

Please make a recipe on how to cook bread, hot dog buns & hamburger buns with einkorn. Then how to use hard red wheat. 🙏🙏🙏🙏

[@deshannsears5392]

Nice

[@Cookinggardening16]

Wow looking yummy good luck sister

[@AuntDuddie]

Wouldn't weighing the milled flour be better than cups and spoons? 🍞

[@MarysNest]

Great question! You can certainly do that, but the method that I teach does not require anyone having a scale. I never like to require people to buy additional equipment (over and above the grain mill) for making traditional foods. I like them to be able to use things they already have in their kitchen, and in many ways, make bread and other traditional foods in the way our ancestors did. Love, Mary

[@AuntDuddie]

@@MarysNest Thanks Mary. FYI my husband has been making the champaign of milk for almost 7 days! He's drinking over a pint a day!

[@gowest5145]

The problem is if the electricity goes off the electric mill won't work. Thanks for the information.

[@thekingsdaughter4233]

That's why I opted for a hand-crank version. It was nice to just be able to let the machine do its thing- but I don't worry about power outage, and get a free workout. 😄

[@MarysNest]

I also have a manual grain mill, and a sun oven. If you’d like to learn more about my set up, I talk about it in this video: kzbin.info/www/bejne/e3WUhaSdrs6Yeck Love, Mary

[@91B30V]

2 is 1 and 1 is none

[@gowest5145]

@@MarysNest I had a manual grain mill once and I couldn't even turn it and I was younger. lol

[@gowest5145]

@@thekingsdaughter4233 How do you turn it?

[@stormygayle9388]

I hate to be dumb but how do i Mill flour?? I obviously need a machine ., so what is the machine called?? I hope there is a machine!

[@MarysNest]

Yes, you need a grain mill. I like the Mockmill and there is a discount coupon code on my shopping guide: marysnest.com/shopping-guide/ But there are various ways to grind grain which I discuss here: kzbin.info/www/bejne/e3WUhaSdrs6Yeck Love, Mary❤️🤗❤️

[@MsAtom70]

i tend to weig by the pound on the food scale rather than by cups

[@Katy1803]

Mucho texto i poca accion

[@debrapaulson7882]

I bake my bread by weight and just weigh my grains and then grind them.

[@journeytohealthafter60]

FYI I followed your link n Mockmill does not honor the discount. So disappointed I was excied.

[@reasoningmindu]

This lady is fuckin hardcore

[@ecpapa3]

Rather than cups, it would be easier to understand measurements in grams…

[@kim94503]

Thank you! I bought 250 lbs of different wheat berries when the plandemic happened. Love these videos