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To be clear, I’m not saying this place doesn’t have utilities, I’m talking about some beautiful land isolated elsewhere just gotta get crafty with Solar, and other green tech! Colorado, I’ll be back!

Hi Lisa, I have not made gelato so I am not experienced to help there, but as far as soft ice cream to firm, it will take about 6 hours to get firm and it does get crystalized.

Hi Andrea, it is half 3% milk and half milk cream. Milk cream isn't as thick as whipping cream. Milk cream is typically used for adding cream to coffee. So, half and half makes your ice cream richer than plain milk, but full whipping cream actually gives ice cream a greasy texture.

Thank you!

You can find the recipe we use at familybaker.com/recipes

I multiplied the Basic Yeast recipe by 4 to make the bread in the video.

Great question. There are two reasons. First, one pound of dough is a manageable amount to work with. For families who need more than a pound for a meal, it works out easier to make another batch. Mixing the dough is fast and the sizes will be proportionate. Second, we are only mixing and a 'pre-knead' at this stage, then resting. Kneading really happens in conjunction with the pasta roller. We don't want the dough to get tough, so we use the fold-and-roll for the main kneading since it also creates the thin sheets of pasta.

@@familybaker6391 Thank you, very insightful!

Thank you!

Thank you!! Merry Christmas!

I know both of these machines well. This feature has two sides of a coin. Both machines are so well designed that when they knead, the fully develop the gluten. Thus, one rising will be sufficient for a great loaf of bread ... light, high rise, good crumb. The other side of the coin is the grain itself. Take apples, they grew in one season, fall off the tree, then rot. Grain doesn't do this. Why? Food has phytic acid that prevents the food from breaking down. Some foods have very little, like apples. Some foods have lots, like grains. This is where the desire for a second rising comes to play. Just because grain is milled doesn't change this protection against rotting. Our bodies can't digest grain very well at this stage. This is sometimes experienced as stomach distress. When grain is in a wet environment, that phytic acid breaks down. The longer we can keep the flour wet, the more it breaks down, so the more digestible it becomes. All of this to say, both machines do a great job kneading, but the idea of a second rise is only to benefit the digestibility. My theory is some product spec writers add one rise (I guess that appeals to some for speed), and other spec writers add the second rise because that has always been the process. My background is experience. You may want to contact the NutriMill company who is the official North American distributor for Bosch and the owners of the Artiste for their answer.

No, you will freeze the pasta while it is still damp. It will last for about 6 months or so in the freezer.

Thank you! That just made my day 🙂

Great point

That is an excellent question. I did a quick search and found this: Make a brine with 3 quarts water and 1 pound salt, divide it between two 1-gallon freezer bags, and store bags flat in freezer. It is doubtful that our freezers can freeze this solution, but it really wouldn't be necessary ... it is plenty cold to pour around the bowl.

If you give that a try, please let us know.

These are my favorite pans! I love the 12" pans ... I get 16 good-sized slices in each loaf. They are from Norpro and available at FamilyBaker.com.

EXACTLY. "Real bread is water, yeast, flour and salt."

that's good for artisan bread not for sandwich bread you need oil and honey to give it some flavor learn your different breads Dumbo.

@@chrisrichards2827 , does not matter. Bread is bread. I never understand how people eat sweet bread with Bologna, for example.

@@natalyabulatnikova6741 unfortunately you don't know much about baking bread is not bread 100% whole wheat is different from white bread and it's different from artisan bread.

@@chrisrichards2827 , okay. It's your opinion. My opinion is different .

My guess is that table salt would be more expensive to use than rock salt ... since rock salt is chunky, it takes longer to dissolve. I'm curious too if anyone has used table instead of rock salt.

I only had pretzel salt worked fine

Hi Cynthia, I milled six cups of grain to get eight cups of flour.

People use different vocab words for these two, thus the confusion. My definition has always been that vital wheat gluten is whole red wheat grain that everything except the gluten has been washed away ... thus the term 'vital'. Gluten flour is a term used when a flour company adds some of this VWG to their whole wheat flour to boost the amount of protein in their flour. Lots of people use these terms interchangeably because the VWG is a powder (looks like flour). A good way to know which you have is the color. Actual Vital Wheat Gluten is golden in color. Flours that have added VWG in them is much lighter in color.

Thank you!

Great idea; I am very inclined to eat another flavor :) But that Ben and Jerry's 'cookbook' really has great recipes and ideas.

www.familybaker.com has all the attachments. You can email at orders@familybaker.com

Making bread is a great adventure!

During the first days there is no light. Put it inside the cabinet or in a kitchen corner. But after the sprouts have grown, put it in full sunlight for a day. This creates 'green' sprouts and helps dry out the mason jar.

I will be blessed to find Bosch Universal Mixer at an affordable price in Najaf! Blessings in the name of God of Jesus & Muhammad peace be upon Him and His Progeny.

Yay, I am from Florida. We moved to Colorado 20 years ago. The first loaf I made in our new home's kitchen (at 5280 ft altitude) didn't turn out. What!? I had been making bread since 1987; oh, it must be the oven! Ha! I had to learn to make bread at this elevation. PS it wasn't the oven :)

Glad it was helpful!

You are so welcome!

Thank you!

My favorite grain for making pasta is Kamut. You really can use any type of grain, but the one I think taste best as a pasta is Kamut by far!

What you get at the grocery store that is labeled 'white flour' is a grain that has been milled, then the germ and hull are removed. All that is left is the endosperm. This flour is available as bleached or unbleached flour. At home, you are able to mill the grain and put it through a sifter to remove the majority of the bran. Hard wheat is the term used for grain that has about 13% protein or more. Soft wheat is about 11% protein. Store-bought all-purpose flour is a combination of these two wheats. There is great benefits in milling and using the whole grain.

Hi David, I will give you my thoughts to add to your decision making. Kneading by hand has a wonderful, back-to-basics feel about it. You are able to feel the dough as you are working with it and after a while you will know that perfect sweet spot that tells you it is time to stop and let it rest. Small batches of dough ... enough for a loaf or two ... is doable to tackle. If you want to do more at a time, that is when the power of electric motors play a great role. Hand kneading truly cannot handle large lumps of dough sufficiently. Men have more power and can handle more dough, but sometimes guys can be a little too hard on the dough. It's a balance and one that you can figure out. I say this from experience; I taught bread baking classes for decades and when the men came, I always had to remind them that the gluten strands will break with too much force. So pros for hand kneading: it's free! Kneading becomes a soothing rhythm and allows the baker to know how his or her dough is doing. Cons for hand kneading: over or under kneading the dough and the TIME spent doing so. In your situation, you are retired and will probably enjoy that time, but for others who might read this, time is not always something people have. I am a Mom of nine kids and was always busy when they were growing up. If I had to knead by hand, I am certain the kids would not have gotten home made bread (which I made daily with my Bosch - they gobbled it up!). Pros for using a machine: It is easy! I typically made a couple of loaves daily, and when needed, I could make eight loaves in the same amount of time. The dough always came out silky smooth. Cons for using a mixer: the cost of the machine ... as well as the research to figure out which machine you want to buy. You do need a strong enough motor to handle the dough. If you use whole wheat flour or plan to make several loaves at at time, you must have a heavy duty motor. I hope this helps and if you have any other specific questions, just respond below and I will try to get back with you. May you have a blessed and tasty adventure!

@@familybaker6391 Thank you for taking the time to help me. It makes sense what you said. God Bless and have a great day!

@@davidfalgout7304 May I jump in here cos I, too, am retired and have been struggling with whether to buy a new mixer to replace the old Kitchen Aid. First, what do you need the mixer for? If it is for bread, depends whether you like to make Artisan bread, Sourdough type or not. Those don't really need a machine at all, most are just time, stretch and fold every 45 mins. Bread turns out wonderful. The other technique I learned these few years is let mixture of flour and all ingredients rest for 20-30 mins then your kneading time to window pane is only 5 mins or less. mix everything up with hand or paddle and I know it is sticky and rough but cover and rest. Come back to knead again and you will be surprised. I recently bought a Bosch cos my thumbs is having muscle pain and I want to bake cake and whip cream etc without holding onto the hand mixer. If you only bake small batches of up to 6 cups of flour, can look into Zojirushi programmable bread machine. You can make dough and take it out etc. I have one and love it cos the cleaning is much less than all these mixer. Hope this help and good luck.

@@katalinaj3450 Thanks, I pulled the trigger and bought the "ANK". Love it. We had no way to mix anything. Maybe not for every bread recipe, but it sure does come in handy. Been making some awesome bread. Every-bit as good as artisan store.

@@davidfalgout7304 Congrat! That’s the best. Enjoy your machine n the creations! 🤤😂

Right, not everyone is at a season where they can make bread at all. So for some, starting out with yeasted bread is a little bit easier to try.

That's an interesting comment. Could you expand on it please?

I get them from A Family Baker www.FamilyBaker.com. I use the same grains, etc for me and the chickens

Great question Carolyn, yes you can. Do a flash freeze (place separated pasta on a baking sheet in freezer for about 15 minutes in order to partially freeze it so that the pasta does not to stick to itself later). Then put that partially frozen pasta in a freezer bag and freeze for up to three months.

We often leave our noodles in long strings and hang them over a laundry dryer to dry for a day or two. Then break them into pieces and into icecream pail and put into a dark place to store. Or we have divided them into cookie sheets and let dry there, mixing them a couple times a day so they all can dry and store the same way. This obviously takes longer than hanging on a rack. I've only froze mine if I havent been able to dry them completely.

I do not hear a banging sound nor does my mixer bounce. My first question would be do you have the correct amounts in the bowl. Both too little and too much ingredients can affect the attachment. If you have the right amounts, I would say contact Bosch at 1-800-MY-BOSCH and ask for service. Tell them what is going on. They can troubleshoot you through it or give you a recommendation on a course of action. They are a great company!

@@familybaker6391 I tried it again and added more ingredients and more ice (as well as water, like you instructed) and it worked! Thank you!

You can eat the grain sprouts. They are not my favorite sprout to munch on, but my chickens LOVE it!

Thank you!