Battle of the Ancient Grains: Spelt vs Einkorn vs Emmer vs Kamut wheat

[@TrueFoodTV]

👉 *Unlock the secrets to making CONSISTENTLY great sourdough:* courses.truefood.tv/courses/make-great-sourdough

[@MoroccanAnwar]

the fact you ofered me to skip to the info i was looking for i decided to watch the whole thing. wow so considerate

[@MoroccanAnwar]

the fact you ofered me to skip to the info i was looking for i decided to watch the whole thing. wow so considerate

[@drek226]

My son had health issues and when we switched to organic wheat only it got better but when we tried einkorn for the first time it was even better. Things have been changed over time so much to fit convenience. And I think it comes at the cost of people and their health. Thankfully some of these ancient wheats survived so that we can experience wheat as it was meant to be.

[@AJ-ku9jz]

Which is easiest to bake with? I heard einkorn was difficult so I'm quite nervous to try

[@27kjh]

This was very interesting. l’d love to see you work with 100% of the Whole Grain Ancient grains.

[@bexraphaela]

Im so happy that there are still ppl out there growing and preparing ancient deliciousness in the healthy way and that not all gets lost.

[@massoodn9410]

Hands down,you are the best I have seen. Knowledge, passion, and science all combined. Thanks 🙏

[@darrylalder2541]

Just a note: Many people are more familiar with the brand name Kamut® than Khorasan. Kamut is a trademarked brand name by Kamut® International; it is important to understand that the grain itself is called Khorasan.

[@chuw9325]

While i doubt that those 3 ancient wheat are still being used (much) here in Germany, Spelt is actually very popular. It is just the variety of grains (especially rye, sunflower, etc) and the combination of them, paired with different baking times and techniques, which makes the bread in my country so extremely diverse, special and tasty and baking time is a huge part here. A traditional bakery-baked bread takes really long and time is expensive, which already shows the main dilemma of modern bread. I lived for 2 month in the US and the lack of good bread was hard to take and even bread made from white wheat can be good (like in France), but this mixture of paper, gum and chemicals (slightly exaggerating😂) I only found in the US really hurt, therefore I am quite surprised to have found such a video as yours. Chapeau!

[@thatsmuzik2570]

@chuw9325 It depends which side you visited. On the East Coast I can’t find the quality and selection we have for health conscious cooks. Here there is an abundant variety of quality fresh fruits & veggies. It is very easy to find multiple types of grain. A lot of people use a variety of Ancient grains here unless you shop at Walmart. But on the West Coast we have several quality food stores & boutique ones,as well. A lot of people have developed gluten sensitivity and autoimmune disorders (although no one had it when we were kids), so they use alternative flours. The United States is huge like several countries, and every part is very different.

[@Flashtone08]

I can tell serious passion goes into each one of these videos. The way you explain the topics feels very organic and not rehearsed even though I'm sure there are a lot of behind the scenes.

[@TrueFoodTV]

What a lovely comment, thank you! Yes, I do a lot of research. I'm a former journalist so getting my facts straight means a lot to me!

[@gregjones3660]

Beautiful breads…

[@MerthanE]

The production quality is incredible and will definitely pay off in the future

[@charlessudom288]

A video very well done! I really liked the way you explained a bit about each ancient grain and this is the message people need to hear to rediscover the goodness of these grains.

[@LetsBeResponsible]

I use 100% einkorn freshly milled and my breads come out amazing! My toddlers eat the bread up and our tummies feel so healthy! I also have an einkorn sourdough that I got from a friend. I noticed your bread has a lot of holes, *tip: through your dough down hard on your counter 5 times before putting in your oven. ;)

[@luciepaul1]

I have worked with einkorn and it’s a wonderful grain. Flavor is crazy and the smell of freshly milled grain is insane. I would have never believed it but now I am

[@gorgig9136]

I make my bread 40 years.I mix wheat, rye, barley and oat.

[@sishrac]

High time for you to explore Spelt, Einkorn, Emmer, and Kamut!

[@kiwilove2395]

Recipe?

[@chasingdreams3844]

Wonderful video. Full of useful information and no wasted time spent. Thank you! I just bought a Mockmill 100, some organic red spring wheat berries from a local farm near my home and some organic Kamut/Khorasan kernels from a farmers co/op as well. I also made a homemade electric flour sifter so I can screen out the bran if needed to make very clean, sifted white bread flour to go with the whole ground ancient grains. Today I'm baking all home ground sourdough loaves. Up until now I've been buying store bought flour's so I'm looking forward to the new flavor's of my home ground flours.

[@stepheather1]

What city and state are you located in that you’re able to buy green from local harvesters?

[@InForTheFood]

I have gluten intolerance since a few years ago, and I discovered Emmer flour here in Germany, and I have no issues digesting it. Spelt is still a problem though. I find it easier to bake with emmer than with einkorn, einkorn white flour is more sticky, I did not try it whole grain. I am lucky to have organic farms near me that cultivate emmer and einkorn, and I can buy the white emmer and einkorn flour, and also as grains that I then mill myself. The bread I eat I bake 100% with emmer, to avoid digestive issues, so the oven spring is not so good as your breads, but it is decent. And the bread is delicious. And I am thrilled to be eating a sourdough bread that tastes like bread and does not messes up my digestion. Happy to see that you use it too, and maybe more people will get to use it.

[@LavenderHillFarm]

I appreciate your comment as I have had problems also. All sound amazing I just need to be cautious

[@kimw3471]

I have battled for 30 years to find a bread that I was able to eat and found a Baker whose wife also had stomach issues and I have been buying his 100% spelt sourdough bread and for the 1st time I am able to enjoy eating bread with no stomach issues.

[@survivorhighonthetrail9101]

I recently tried red fife, bolted, and it was awesome. I have celiac but had no issues with digestion. It may not technically be an ancient grain but from from what I’ve read it was one of the dominant wheats farmed in North America before mordere wheats were developed

[@Viva-Longevity]

Beautifully filmed and narrated. All those loaves looked amazing.

[@ariellelionessofYah]

I bought a grain mill from Pleasant Hill for my birthday this year and it was the best purchase!! I use it ALL the time. Fresh milled whole grain bread is LIFE CHANGING!! I love Spelt bread (it seems to agree with me the best) but I also really like to combine red wheat and spelt and barley in different quantities and compare the results (which are always delicious 😋). I’m interested to try the Kamut, which I’ve eaten in the past but never used for bread. Really fun video!!

[@BumbleBee-hv2mn]

I am interested to use spelt to try would it possible for you to send me how you exactly you make it like amount time to rise and exactly ingredients and any hidden tricks please and thank you

[@sandriagutierrez2605]

Young lady, you did a wonderful job! Glad Kamut came on top, it’s a favorite of mine also (out of the four). Enjoyed watching.

[@einfachweilicheskann]

It's interesting that i can go to the bakery here in Germany and get a massive variety of bread, because we don't just use basic wheat flour. Most germans prefer darker bread from other flours like rye, spelt etc. You should definitely try out more varieties, because the flavor is different with every flour and it is awesome. What can I say more, germans just love their bread ;)

[@s.u.0509]

I think the world should know more about our german bread...So much varieties, mostly sour dough and so delicious

[@jimfrodsham7938]

I love German Graubröt. I miss that here in England. You have to really search out good bread here, supermarket bread is crap and frankly so are many bakers.

[@davidclark9086]

If one goes to a small independent German bakery great bread can be found but go to one of the large chain bakeries and their bread is boring at best. The problem is that the large chains are pushing the independent bakeries out of business. There are a few left in my part of Franken but for how long?

[@mercedesaschenbrenner9352]

@@davidclark9086 sad 😔

[@MegaFregel]

@@davidclark9086 it’s still miles better than us bread

[@Mindy56743]

I haven’t tried those wheats but really love to grind my own wheat berries and make fresh breads. The flavor for even the hard white wheat is so much more than the white flour you get at the store. For me flavor is a big reason but the biggest reason for grinding my own wheat is nutrition. There is a huge difference between the two.

[@alancarter4270]

New sub, your editorial is perfect, mahalo for taking me on a journey of ancient grains, its inspiring me to look into these and give a go. Our ancestors had some realy heathy whole foods.

[@lordpopesthegangofgods]

I found this video while researching Kamut, I can’t wait to try it. But, you have some beautiful bread baking over there, keep up the good work buddy. 👍👍👍

[@cdinaz]

After eliminating grains altogether in our home we're allowing some very few items. My son loves traditional sourdough so this is just the kind of info we're looking for. Thanks so much!

[@victoryak86]

I’ve been using 70% organic white, 20% Einkorn and about 10% a combo of Spelt and Whole wheat. All organic. I’m really just experimenting!

[@dr.sandhyagupta8317]

Hi Nicole. Lovely video . Got to learn so much about ancient varieties. We used to buy 'red wheat' in early 70's ( I was six years old) which was considered inferior quality. But now we know it is more fibrous and healthy. The sure test of good wheat was to chew it and if it is hard to chew it is good . Also remembered that there was an 'Political Emergency" in India and we could only buy 2 kg of wheat or rice from Govt outlets only. We have surely come along way after the Green Revolution. Take Care dear.

[@sarajamal799]

Another amazing video Thank you 🥰 We use white, whole wheat and hay as well local to our land

[@over2166]

Funny, you find different types of spelt and emmer in any German super market. As spelt breads dry out quickly, I usually scald (?) 100 grams of spelt wholegrain with 100 grams of boiling water in order to keep the bread fresh for a longer period. It is a "zero dough" so you can simply add it to your recipe. However, this may also make the crumb denser. We have a lot of spelt-rye doughs here, so for this I recommend scalding (pouring boiling water over an equal amount of flower). Usually I do the same with emmer...

[@trijezdci4588]

The terminology for this is pregelatinisation, Brühstück and Kochstück in German.

[@jasonpassofaro3305]

Best video Iv found on bread by far!

[@vaazig]

Thanks for this video. I have tried them all now and I love the flavour of Khorasan. I've read smug articles trying to write these wheats off as fads, but I don't even attribute any health properties to these flours. The flavour on its own justifies the higher price.

[@dorianphilotheates3769]

Exceptionally well researched and presented- thank you.

[@captainmother1268]

Pretty good video, although I want to point out there is absolutely no reason to use store bought "white flour" - which I can't eat at all due to diabetes. If you want a more diabetic-friendly bread, go with 50% hard red flour and 50% Kamut (khorasan) flour, and maybe add a bit of vital wheat gluten if you need a bit more rise - but that depends on what you're making. In any case you can grind all the flour you need on your Komo, and you'll make bread that has almost no effect on blood glucose if done correctly and eaten in moderation. If you're adding store-bought flour you're doing something wrong. Remember, "Kamut" is a US trade name for khorason wheat (middle east origin). You also can use a baking stone (or two or three stacked) in a conventional oven to get great results, no real need for the fancy bread oven. Don't make people think they need the expensive stuff to make great bread. Also remember that any commercial "enriched" flour has 11 nutrients stripped out, and then it is "enriched" by adding 6 nutrients back in (sounds good for advertising)...but what you've got is a high glucose product. Once you heat it in an oven then you've made even more glucose. Monsanto and ADM invented a lot of high-production techniques in the 50's and 60's, and the whole goal was to keep flour on the shelf longer. They also knew it would give rise to diabetes problems in the population, but profit is king. That's a story for another day.

[@TrueFoodTV]

Of course you can make 100% whole grain loaves! I make those as well.

[@nxvsd58]

Well thought out comment….Monsanto was behind the origination of many modern day health problems. Stay away from the middle aisles of the supermarket and you’ll notice the difference in your health.

[@kikkinhammer5689]

@@nxvsd58 yes!💙 What do you mean by middle aisles? I am from Norway, hehe

[@Mickycho1964]

Bottom line: "The whiter the bread the sooner one is dead"

[@Mickycho1964]

@@TrueFoodTV WHat hydration do you use for the 100% whole grains?

[@JosiahMcCarthy]

All your videos are great. I always get the impression that I would actually get along with you in real life, it's a pleasure to track your narration and thoughts laid out so well in the video.

[@TrueFoodTV]

Aw, Josh, thank you!!

[@zeliaoliveira2126]

This is the first time I’ve watched you and I like your explanation very much

[@TrueFoodTV]

Thank you! I'm so glad!

[@johndudash2579]

Appreciate your fine details of breadmaking, flours, procedures, thank you, . Next is Emmer and Kamut , looking forward to trying them !

[@jklphoto]

Thank you so much for this primer on ancient grains Nicole! Just got a Mockmill 200. Can't wait to start milling!

[@rarespencer4642]

I would love to see which grain would work best as a 100% whole grain loaf, I’ve made whole wheat bread and while tricky to get the hang of , tastes amazing , the trick is to proof in a warm place (turn oven on 200 f , then turn off oven and keep door open, put dough in oven and let rise for amount needed)

[@danthelambboy]

I do 100% organic UK Einkorn milled through my Mockmill 100 and can attest that the bread tastes great. It is more cakey than other loaves but I don't mind this at all.

[@starsfromheaven7382]

Beautiful bread! I’ve used kamut and spelt before. I really like their wholesomeness! Incidentally, I have a hand wheat grinder...great arm workout!

[@Hisham_HMA]

this is so beautiful i almost cried during while watching the video

[@gabriel65304]

Instead of yeast I use an apple fermented in a liter of water , and I use just the water , and I am doing flat bread like in ancient , rye bread and wheat whole grains so far, now I want to buy spelt and einkorn grains. I like your work, I hope you make it more profitable for consumers than for you . Success..

[@flori-bloom]

Thank you for this series, you make sourdough sound less overwhelming! If you want an idea for a future video, I'd love to hear your thoughts on Danish dark rye break. I loved it in Denmark, but there are so many recipes claiming to be "the original". Much love from Europe!

[@TrueFoodTV]

That's a fantastic idea, Flori! I'm up for the challenge.

[@thebadfairyprincess]

The problem is that many recipes, even here in Denmark too, add instant coffee and malt syrup to give darker colour and sweetness. There's many types of Danish rye bread too. Most of those recipes you see on international sites or overseas will be more akin to a New York style rye, which is way, way off the mark. The really dark stuff will have whole rye kernels and often have a sourdough base - though for modern industrial production they add types of sourdough extract for flavour and use baker's yeast. The darkest stuff comes from Southern Jutland and is heavily influenced by German black breads and are (or should traditionally be) 100% sourdough. These are also close to 100% rye.

[@danbev8542]

For rye breads, I recommend Stanley Ginsberg’s ‘The Rye Baker’. He has rye recipes from around the world & excellent explanations for the ways rye is different from wheat. Also, if you are anything like me, it’s a good read in its own right!

[@joepschmobly]

The best ancient grain bread video on KZbin!

[@MTMSA1280]

Info spoiler- love it Stood for it all but it was tempting. Thank you 😊 🙏🏼 for being such a good, informative person 👏

[@michaelsylvester7272]

Hi Nicole, Thanks for sharing this ancient wheat, Very interesting I have admit I love the smell of fresh baked bread.

[@TrueFoodTV]

It's the best, right Michael?

[@michaelsylvester7272]

@@TrueFoodTV Oh Nicole , it’s simply the best .

[@Sergedanilow]

Emmer is my absolute favorite. Taste simply the best. I bake my favorite bread (a kind of French country bread) with a high proportion of mild wheat sourdough from French T65 wheat flour (Lievito Madre), about 20% Emmer and further T65. A very special version of this bread contains Timillia (also called Tumimmia), an ancient whole wheat variety from Sicily, instead of Emmer. You may find it hard to believe, but it gives the bread a unique, distinct cinnamon note, without adding cinnamon. Unfortunately, it is not available here in Germany and I always have acquaintances bring it to me from Sicily. Definitely try it out! But be careful with the dosage: the cinnamon flavor is very intense.

[@trailsandbeers]

I only eat vanilla ice cream 🍨 Mostly I make 100% Einkorn sourdough bread, sometimes Rye or kamut, always mill my own flour, never buy flour and never use yeast.

[@leafster1337]

ive heard the protein ancient grains are comprised of are more digestible as we slowly adapted to them over time, while modern wheat had new and unheard proteins appear (and other things) as we increased their yields and changes their properties and only had decades to microscopically adapt to them, and probably not even that as our bellies were full and there were no environmental pressures. a miracle we can feed so many, but a curse that it may not be so good for us. some say european wheats are healthier than the americans ones due to less change

[@WhatWeDoChannel]

Thanks for this! My research has told me that there’s nothing wrong with modern wheat, the problem is modern milling! They strip/filter all the good healthy stuff out of the wheat and then put a few nutrients back in, that’s called enrichment! Stone milling your wheat berries at home and using it straight away gives you all the wonderful nutrients!

[@moncher2797]

Wow! Thank you! Very recently I purchased a large amount of modern wheat berries, Kamut berries & Spelt berries. Obviously, your video was of great interest to me.

[@darrylalder2541]

I have been meaning to do this contest between ancient grains myself and now I don't need to. Thanks

[@thatsmetalking345]

I was reading an article recently about some scientists in USA who have been looking into some of the previously unknown health benefits of spelt flour. I was interested to learn that it has been highly effective in treating people with dyslexia.

[@M4R1N4]

That is interesting!

[@firaszenalabdeen8414]

You are an artist. I love your content

[@JamesJosephFinn]

Just dropping in to say: You're an inspiration.

[@Morticia147]

These are beautyful grains and I love Kamut also very much. Where I live we also have different kinds of spelt, and red and yellow wheat. Bread with these grains look amazing.

[@paulmlemay]

I would be so happy with a loaf like that, and I've been baking whole wheat sourdough for two years with my Mockmill!. Great job.

[@moonshynegirl172]

Beautiful breads! Wonderful information. This was fun and intriguing to watch.

[@TrueFoodTV]

Glad you enjoyed it!

[@crp9347]

This is great, I just bought a bag of kamut berries. Looking forward to making my first loaf with it.

[@sweetcharismadolaota6366]

The queen is back!

[@TrueFoodTV]

😊

[@sweetcharismadolaota6366]

Oh wow never expected you to reply Hi

[@kesnasterling3818]

I loved this video. I just stared baking breads a few months ago and have been thinking I need to learn more on ancient grain baking and overall sourdough. Just subscribed and will be checking out what I can find on your channel to aid my bread journey. Thanks 🙏

[@Sarah-zg5qs]

I haven't tried Emmer or Einkorn but I do make my bread with kamut, spelt and rye the combination is amazing flavour. I have recently found some einkorn kernals but haven't milled them yet. I heard that einkorn and whole wheat is also an awesome flavourful bread.

[@M4R1N4]

Hello, this combination sounds great! I want to incorporate rye into my breads but am unsure of the quantities. Can you give your recipe or general proportions of what you do? Thanks!!

[@pixvanemason6546]

Great video Nicole. Thank you so much

[@collette2908]

Hey! Vanilla is my favorite ice cream! But nice demonstration of the different ancient grains. I’ve only used einkorn and spelt. Now I am eager to try kamut and emmer.

[@LeftistUprising]

Wow - amazing videos. I discovered einkorn a little more than a year ago. I started baking bread since 2019, and I love it. I've been dying to understand about the different kinds of grains.

[@sharonmohr1]

Nice to find it in one place for comparison.

[@xXLunatikxXlul]

One big thing I've learned about ancient grains(mainly spelt) is that due to their low glutinous content you actually want to knead them much less than you would regular All-Purpose Flour.

[@RovingPunster]

I think you meant HIGHer rather than lower. In any case, as long as you allow a dough to rest at least 8 mins between kneading, and preferably 20, the dough will behave fine ... in fact, as long as you wait at least 20 mins after your initial mix-in, a decent quality flour that's not enzymatically dead will have begun undergoing some autolysis, and will develop some gluten strength and smoothness all on its own. Sprouted flour is much more enzymatically active than even self ground wholemeal, so the effect is even greater ... so you can just let the clock handle some of the load on gluten development.

[@eddytheman1384]

Thanks Nicole ! First time stumble on your channel and I enjoy your vid a lot in all aspects ! I been baking my own SD for 10 yr. and I tried almost many types of flours and still learing and experimenting with mixing /ratios etc.Keep up your good work ! You got me as subs ! sending lots of HPL

[@bigdanny9721]

You are the queen of good bread

[@TrueFoodTV]

I am a constant student, but I do enjoy it!

[@sajidswindon]

Great. First time I have learnt about different types of wheat grain.

[@dutchgunner8856]

If you weren’t married I would introduce you to my son just so I could get some bread! I just love your channel please keep it up!

[@TrueFoodTV]

Ha! Sorry about that. ;)

[@amycrumley7722]

LOVING these videos!

[@TrueFoodTV]

Yay!!

[@LIFESaWONDER]

I use 60% einkorn, 30%, spelt or kamut, and 10% millet.

[@teddymuchoki8623]

Can't believe I'm this impressed by bread. Subscribing for sure i'

[@candisclaiborn9943]

Fantastic information! I'm trying to figure out how to bake bread with Einkorn, and it has not been easy. Your video is encouraging!

[@southwife]

Wow. Great video. Food science is Magnificent.

[@yannlemoing7512]

Brilliant video! Thanks a lot for the very clear explanations

[@TrueFoodTV]

Glad it was helpful!

[@jjasminchang]

wow, exactly what I needed to know, and well-done video. Thank you!

[@raist315]

I might never make my own bread. But I've been totally enjoying this line of videos!

[@TrueFoodTV]

Raphael, that is so kind! I'm thrilled you're still enjoying it!

[@EmmaAppleBerry]

I do order vanilla every time though 😱😭😂

[@TrueFoodTV]

No shame! I like vanilla too. ;)

[@farispervaiz1634]

Aww thats sweet

[@jonathandoelander6130]

Try Kamut flavor next time!

[@Sam-yi1lh]

@EmmaAppleBerry #MeToo

[@janoskurko8383]

Yep, is the hardest flavor to master for an ice cream shop, any mistakes in texture or cheap ingredient in the mix will come trough!

[@agcala9619]

Thank you. We have just started to make our own bread. We used to buy Ezekial bread.

[@lordhavemercy5481]

Thank you! This is a great video to compare these grains specifically 😁 am just getting started!

[@jassiuswise]

A good start on the subject.

[@centurione6489]

Even in my hands Khorasan takes a lot of water and it has a sweet/biscuit taste. I like to mix it with semolina flour to increase the yellow. It is top but it only goes with very tasty dishes as it tends to overly dominant.

[@woodworkingandepoxy643]

History and food! My two favorite things next to woodworking

[@TrueFoodTV]

Kindred spirits on the food and history front!

[@nancylindsay4255]

You do know about Tasting History with Max Miller on KZbin?

[@admart99]

Love this series!! I can't wait to try your tips to make sourdough starter and bread. My last attempt to make a starter and bake with it was less than stellar. But seeing the results of your bakes...I'm excited to give it another try! Thank you!!

[@TrueFoodTV]

Best of luck! Keep me posted.

[@TrueFoodTV]

👉 I share more secrets and in more depth in my new beginners course: courses.truefood.tv/courses/make-great-sourdough

[@jonbarlow3542]

love your video, is there ever that question for you as to how these ancient grains may perform as they did way back then without the inclusion of the modern grain; what is wrong with a more solid & dencer loaf made with 100% whole antient grains? Thank you

[@HickoryDickory86]

Just a slight correction: Einkorn doesn't have lower gluten content; it's the same as any other wheat. The difference is that it's a weaker (the weakest) gluten.

[@chillingwithagrin3091]

I'll be revisiting this one. Great info and personality.

[@TrueFoodTV]

Thank you!

[@bebeyuku377]

Where we can find these kind of grains? please. I'm really interested. Thank you for responding to my question.

[@hulkhogan1630]

Everything about this video is amazing 🤩

[@dwaynekoblitz6032]

Another fantastic episode! Makes me so hungry for bread.

[@TrueFoodTV]

Hope you're doing well, Dwayne!!

[@dwaynekoblitz6032]

@@TrueFoodTV I did order Kamut flour, Nicole. I’ve no grinder and have no plans to get one or have the need for one since I don’t make to much bread. But I am dang sure trying it out! Not making sour dough either. But I do love it being from San Francisco. I was finally able to actually buy bread machine yeast. It’s been impossible to get. So as soon as my flour arrives I’ll be making some machine bread. And just maybe it will turn out okay and make my little house smell as good as yours must’ve for hours!! Can you mail me some bread?? Lol, after all you have so much. You look fantastic in stripes. As always. Take care until the next video, which I cannot wait to see.

[@danielkarch7998]

The kamut kernels are the largest, hence the relative amount of husk is smaller than for the other grains. That is why it does not look like a wholegrain bread.

[@TrueFoodTV]

The bran seems softer too -- it mills up finer than, say, spelt.

[@miningmonkey760]

I love this comparison, I have always been partial to einkorn and have always used it,spelt eh it's good,but now I want to try kamut and the other

[@TrueFoodTV]

Me too! I've used einkorn (which I really enjoy) and spelt (which felt less intimidating) for a while now. It was really eye-opening to run this experiment!

[@Psalm13903]

New subscriber here. I've been waiting for a video like this..........sourdough baking with fresh-milled ancient grains and how they differ! It's been hard to find video/recipes for sourdough bread made with fresh-milled grains. I've been baking with Kamut, Spelt and Hard Red Winter wheat, but have had tons of questions re the differences in these grains. Thank you!! Great video!!

[@VetsrisAuguste]

“Baking in technicolor”. Makes bread baking sound so exciting.

[@williamsydney535]

Thank you very much for being an inspiration and an amazing soul...😁

[@TrueFoodTV]

Thank you!! 🙏

[@johncastillo6574]

Great video Thank you. I subscribed. Look forward to more. Question? How does the bread come out when using 100 percent ancient grains? Thank you

[@TrueFoodTV]

Thanks for subscribing! 100% whole wheat is a greater challenge in terms of getting that nice oven spring. I'm working on a whole course about it. Will let you all know when it's ready.

[@sanjuansteve]

I love your videos my friend!! Thank you for another fantastic one!! :D

[@TinkaPautinka]

Hi, @Truefoodtv Great video thank you for the comparison. Have you ever tried making the ancient grain bread with 100% ancient grain? I love that you’re adding regular white bread flour but would be curious to know if it’s possible to get similar results with 100% ancient grain.

[@nmtumbleweed5320]

Will you attempt using these grains alone without modern flour? I would like to know what this process would be like and how they taste. Also, milling my own grain would be awesome!

[@timdarmetko4039]

agreed. let's get back to basics ! :)

[@e.m.5499]

I was wondering the same thing 🤔...would a bread made of these ancient grains alone be edible or would they rise properly? 🤔 I mean 40%...that's effectively 1/2...of the flour used.

[@e.m.5499]

@username Thx. I was wondering. I'd think bread from these ancient grains would be much healthier than processed "all-purpose" flour. Peace to you.

[@wendyshine8548]

I have been using einkorn exclusively. I don’t want to use any modern wheat because of the damage it does to our gut and whole body. I was glad to see there are other ancient grains. Thank you for opening up the possibilities of different flavors. Why do you use white bread dough with the ancient grains? It seems to defeat the purpose. Could yo do a video using the 5 grains by themselves? Thanks for your video.