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I've never seen a recipe for these that only requires pan cooking and not a 2nd step of baking in the oven. So kool!!

Great video love the overhead filming.

Love all your bread recipes More please 🌸

I love biscuits and gravy! I’m so excited for this biscuit recipe!

I love your videos. They’re so calming and peaceful. I’ve been baking sourdough for years milling my own flower for about a month.

Roles?

Thank you so much! I have had the very troubles you mentioned with confusion! You made it sound so uncomplicated and clear. I would love more sourdough recipes now that I will be able to make it! God bless you, dear!

That food looks delicious 😋, and your kitchen is absolutely gorgeous 😊!

Thanks for sharing this lovely recipe. You explained and demonstrated it perfectly 🙏 They looked so delicious! ❤

Great video. What type of counter top do you have that you use dry erase markers on? I currently write all over my stainless steel refrigerator lol

Oh my goodness you are a walking encyclopedia! Thank you so much for all your work, you take a subject and break it down. Sourdough starters needed your help, there is so much misinformation out there. Thank you, thank you, suzie

I also have the grain flaker attachment and absolutely love the oatmeal I make. I also add the freshly rolled oats to my bread. I make oatmeal in my Instant Pot and it is so convenient. I roll a heaping cup of oat groats and add 5 cups of water. Optional add ins are honey, salt, cinnamon, milk powder, and dried fruit. Set Instant pot for 8 minutes. This makes enough for my husband and myself where my husband has two bowls, love the Akarsrum and plan on getting more attachments.

I'm so glad you demo'ed the english muffins. The other videos that ppl do using the liquidy batter type look more like biscuits. They claim "look at those nooks and crannies and I'm thinking, "where?" So yours are the real deal tytyty, thumbs up!!!!

Which commercial flour could give us the closest thing to "hard white wheat flour"? I don't mill flour.

I'm so glad I saw this! English muffins are the next thing I'm planning to try. I've watched several other how-to videos, but yours really look the most like the real deal with the large holes. Thank you!

Where can I find your wonderful wooden bowl? I love it! Thanks for your video!

I would love to see you do a video on making tortillas with freshly milled flour!! Or even better freshly milled flour and sourdough:-).

I love your videos. You are so informative and offer so many suggestions (using sourdough, using different grains, etc). Thank you! I am going to go make these shortly.

37.37 reply here my friend full-time yummy food

Thanks for the reminder! I forgot that I'm out of English muffins! You CANNOT freeze the dough. But, you CAN freeze the baked muffins. I freeze them ALL the time! I like to make 2 or more batches, at once, so I'm stocked up. 😄 I don't use extra flour on the counter, I use corn meal there as well. I dust the counter and then the top before moving. AND, then. I have the cutters, but, I'm really the only one that eats them, After I plop the dough on the counter, I just run my pizza cutter to make my rou-squar-angles .🤣I have no one to impress, and so far the toaster hasn't fussed either. 😂

I will be able to start milling this week, very exciting! I have never made bread before(I have been watching lots of videos using Freshly milled Flour) , well except for banana bread with white flour, and I am wondering how you can tell for sure it is done? I know with banana bread or brownies that you can stick a butter knife in the middle and make sure no batter comes out, but how does that work with this bread loaf?

Thank you, they looks great

Where can I find honey granules?

My husband and I both grew up calling them spatulas LOL! Never really thought of that! Maybe that's why we have to say ,"hand me the spatula, wait, not that one, the red one"!😆

Great video!! Thank you!

So, what was the attachment did you use to grate the cheddar?

I look forward to your videos every week. You do a fantastic job and I always learn from your videos. Thank you! I've always baked bread, but just recently started using fresh milled flour. I appreciate all you do to make the process easier to understand. Keep up the good work!

I had no idea you could choose your level of sour!

I wonder if you can just let the Ank mixer knead the dough (vs hand kneading). Hmmm... Maybe you have tried?

Such a helpful video! Love your personality ❤️

Thank you 🙏🏻 very helpful 🎉

It is so refreshing to see a sourdough starter video using plain old common sense about keeping it alive, thank you! One method with a stiff starter (play-doh texture) said to take 10g of that starter, add water and flour to it, water and flour in a 1:1 ratio, to get the amount of high hydration starter, then let sit out on the counter for 2-6 hrs until it's bubbly and ready to use. That's the method ai'm going to try. Your explanation of how hydration of the starter affects the flavors was clear and fascinating. Thank you for this video.🌹🌼🌸🌝🌹💐🪷 abouquet of flowers for you, I hope you have a lovely day.

But when do you know the rise is ready when placed in the warm oven? Do you do the poke test? What do you go by to tell the rise is complete?

Thank you so much for explaining in details. I just wonder what is the speed on the ankarsrum when kneading the dough.

Excellent! You are definitely a problem solver. Can’t wait to make my starter and make the bread. I really appreciate you sharing how you resolved your issue. I don’t have a mixer for bread. Maybe sometime you would make a video hand kneading. Thanks so much!

I love this video ❤❤Thanks for being you 😊

Thank you for all the insights!!!! Can’t wait to try it.

Thank you so much for telling us abiut the fail and how you fixed it! Such a valuable,real world experience. I'm excited to try a sourdough sandwich loaf!😊

Stopping by to say HI! 😆😆I'm skipping sourdough classes 😝😝🤣🤣

I appreciate your honesty! Boy, can I relate to everything you shared… And what a testimony you are to our Lord! I started my sourdough last week, and am hoping that it's ready in the next day, or two, so I can make this recipe. Thank you again again… You make such great videos, and I love how thorough you are! May you have a blessed week!

Thank you for being real, very nice video. You give beginner sourdough bakers permission to not br perfect, tompossibly fail, but figure it out and finally triumph! I loved this video, thank you again. ❤️

Can't wait to try this .😊

Yeah, they call bread without yeast 'quick breads' - because there isn't any rising time. You mix it and then bake it.

I cannot tell you how grateful I am for your channel. I’ve been successful at bread & sourdough with fresh milled wheat. I’ve wanted to do fresh milled pasta for months. Used your recipe and method today & it was great! Thanks so much and God bless you! I also appreciate your wonderful Christian witness!

About to try this one today, can't wait. Thank you for sharing.

😁How come you aren’t letting the Ankarsrum do the kneading? You are an excellent teacher and entertaining. You make me smile every time I watch one of your videos. Thank you. Christine from Long Island, NY.

I love your encouragement! Turning it to the Lord and sharing your love for sharing this info is a blessing!

Hi. I made this bread - LOVED the taste, but it was crumby for me. I don't use lecithin in my recipes. I use freshly milled hard white wheat for the flour and I use an Ankarsrum mixer to mix and knead. Do you have any thoughts on what I may be doing wrong? I add 5 ¾ c flour to this one and I kneaded for like 12m. I've tried less and slightly more - always the same result - delicious but crumby (falls apart). The SAME things happens to me when I do Sue Becker's Basic Bread dough recipe with hard white wheat. Any thoughts? suggestions? To fix the extreme crumbiness (falling apart)?

Thank you, this was a great demonstration of the flaker and shredder attachments. I have a flaker, but have been worried about using it, but you've inspired me. A couple of questions, if you don't mind? 1) I was told that to use the flaker, the grains need to be shaken in a jar with a little water, then let sit overnight so they flake rather than shatter. Is that what you do? 2) You mentioned putting flaked grains on green beans before serving, which sounds delicious. However, I've always heard that you shouldn't consume raw grains because they could give you salmonella . So that's not true. Again, thank you for the great info, I may try the vanilla made with spiced rum, too.

Made these and can't make them anymore. I now look like a Cheez-it! They were soooooooooooo good. I didn't have sharp cheddar, so used Dubliner instead...Yes...visualize a Cheez-it w/legs...that's me :) Thank you for sharing!