Видео

My pleasure! Yes, you could mill it ahead of time and keep in the fridge for up to 1 week, or freeze for up to 3 months. 😊

Yes! I agree homemade is always better! That is one option to do as well. Thanks for sharing! 😊

Yes! That is why he usually does the cutting! lol

My pleasure! It was so good! Thanks! 😊

Yes, I baked it at 350* F for 1 hour. 😊

Thank you so much! 😊I actually made the video to dry out the starter, here is the link for that! ruclips.net/video/34xmj9_RvXI/видео.htmlsi=z4y7iLfBj4KKMrTq

My pleasure! Let me know what you think! 😊

Awesome! I am so happy to hear that! Thanks! 😊

My pleasure! We love these too! One of my most requested cookies! Thanks so much! 😊

Thanks so much! 😊

Yes! I love fresh milled flour pasta! Here is my pasta recipe. grainsinsmallplaces.net/fresh-milled-kamut-flour-pasta-noodles/

@@GrainsInSmallPlaces awesome. Thank you.

@@GrainsInSmallPlaces I only have hard white wheat berries. Would that be ok?

I rotate, and have done both. I will typically grab for Kamut, yes. But, sometimes I will use spelt, especially if I am running low on Kamut.

It could be too much flour added, or overbaked, or even the kind of wheat you are using. I have some tips in this video that may help. ruclips.net/video/xLXm9PcmnNM/видео.htmlsi=VQFMxhQRMDLVxh0_

@@GrainsInSmallPlaces one loaf was hard white with some kamut. The other loaf was rye with all purpose

That is pretty amazing! Thanks for sharing!

Yes! We love having the freedom! I would recommend to use mostly a hard wheat for this dough, and most bread type doughs to get them light and soft. With soft white/Einkorn they will be a bit more dense. Neither soft white or Einkorn do well with much kneading. I hope that helps! Happy Baking! Enjoy your journey! I am glad you found me! I do have a video that talks about some of the more common grains and what to use them for if interested. ruclips.net/video/EgWp0Ee6_QI/видео.htmlsi=NiddcQrq-cO34Dnd

@@GrainsInSmallPlaces thank you

Awesome! I am so happy to hear that! Thanks!

I don't have the Ankarsrum mill attachment. But, I really like having a stand alone grain mill, also this allows me to be using both at once when I want to. 😊

@@GrainsInSmallPlaces I see, that makes sense, thank you.

Awesome! Let me know what you think of it! Thanks!

This is a Bosch Compact mixer, it has unfortunately been discontinued. But, here is my review of it, sometimes you can find one on market place or thrift stores. ruclips.net/video/jac7Gy0Q45E/видео.htmlsi=Ql4rkCO0NQV-gXoy

I am so happy you found me too! Awesome! I am so happy to hear that! Thanks so much!

It can vary from grain to grain, but I use an average of about 120-128g per cup. Here is a link to my Free Flour Conversion chart if interested. grainsinsmallplaces.net/grains-in-small-places-printable-library/

Yum! Fresh Peaches off the tree! Can't get any better than that! 😋

Awesome! I am so happy to hear that!

Yes, I have a video for 100% Kamut bread, it's not quite as soft and squishy, but it is delicious! ruclips.net/video/dzjcavlulBw/видео.html

Yes! But, there are some tricks to it, here is my super soft sandwich bread made from 100% unsifted fresh milled flour. ruclips.net/video/VYOZsbspepE/видео.html

It can be different each time, but this batch went for 40 minutes.

@@GrainsInSmallPlaces i threw away 2loafs today, i kneaded for 35-40minutes with bosch universal. After bake it just ddnt rise and just as tall as the before bake😢 is it overk eaded or under kneaded. I used speed 2-3. Dough not too hot after kneaded.

You could use my AP Flour blend for this, and mix up the dry ingredients and keep them in the fridge for a week, or freezer for up to 3 months. But, the dough mixed up would probably only last for a couple days in the fridge. Here is my AP Flour blend. ruclips.net/video/ZfljrcQ1svQ/видео.html But, I also do have a biscuit recipe if interested. Here is that video. ruclips.net/video/jtUzlBNDo54/видео.htmlsi=4LTwYwchOKlox2q6

Thanks! They were both delicious!

Yes! My son is the same way! If I add chocolate chips, he will eat them too!

Yum! Great additions! Thanks for sharing!

When I have too much batter I just make a mini loaf with the excess or a muffin or two. I hate cleaning up spill overs

I haven't tried to fit one, because I don't have one. But, I think a standard size Bundt pan would probably fit in there.

Can’t wait to try both recipes.

Thank you! They were both delicious!

Thank you! They were yummy! 😋

Awesome! I am so happy to hear it was helpful! Thanks!

Awesome! I am so happy to hear it was helpful! Let me know how it goes! You got this! Happy Baking!

It is a beast of a mixer! I love it! It is an investment for sure. But, I plan to have it for many years, and be able to pass it down to my kids in the future!

I am so happy to hear that! I was worried some might get bored with the slower speed, but I really wanted to show the changes in the dough as it happened in real time. Thanks so much!

My pleasure! I am so happy to hear they were a hit! Thanks!

You can decrease the amount of sugar in the future, or sub for some honey as well. 😊

It is the Bosch Compact, here is my review video on it, but yes it has been discontinued. You may be able to find it on Marketplace, or thrift stores, etc. ruclips.net/video/jac7Gy0Q45E/видео.htmlsi=hpK9ID2IdxVDgNGM

And this is the recipe for the cream puff dough: grainsinsmallplaces.net/cream-puffs-fresh-milled-flour/ Here is the pastry cream recipe with fresh milled flour: grainsinsmallplaces.net/pastry-cream-fresh-milled-flour/

Yes! I do, here is the video for those. ruclips.net/video/pEE9eVGvqbM/видео.htmlsi=tDbHLWvznai7DkLr

Thanks

I am glad to help! Yes, this rolling pin was a game changer for me! Mini Double Rolling Pin: amzn.to/44xOjp4 *This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!

I got a new batch of hard white wheat berries, and they were kneading around 8 minutes, then another batch from the same brand, kneading for around 15 minutes. I find It really depends on the wheat berry, hydration, and even the weather! It is a bit different each time. I just keep checking on it for the stretchiness, I have some videos showing what the dough should look like, etc so you know when it is getting close. ruclips.net/video/VYOZsbspepE/видео.htmlsi=SQmG2_CS9n5O4r7Z

@@GrainsInSmallPlaces That makes sense! I've already been binge watching your videos after making your soft bread recipe several times now. For health reasons I've milled my flour & baked my bread for over 20 years & your recipe is the BEST I've ever made! I even have an ankarsarum mixer that I retired for a smaller kitchenaid after downsizing my recipe & not quite getting the results I wanted. I'm thinking about pulling it back out & trying it again with your recipe/method. The kitchenaid is taking about 15-20 minutes with the 5 minute pauses you described in your video just to get to the early window pane stage with my current combo of hard red/white wheatberries. I'd also like to try your recipe without the additions. Is the texture that much different from the enriched bread with the milk/egg? I just can't get over how much difference the hydration step makes with the gluten development & final texture of the bread. How did you ever find this method? Thanks so much for sharing all your good grains info! :)