Thank you for this video! I am getting ready to mill my first flour and start my own bread baking adventure. Can hardly wait to get started because you make this all seem so doable for us! Thank you Felicia!!
Thanks so much for this info Felicia! My fiancée, who coincidentally is named Felicia as well lol (great name!), got me a grain mill as a gift since I'm a big bread maker. Been making/selling bread to family, friends, and now a local retailer so I'm thrilled to start milling my own grain now. I've been so excited to mill but there is a lot of options and I felt lost, so this video was super helpful and concise for a beginner 'to-be' grain miller like myself. Appreciate you taking the time to do this! No local grain producers in season around where I live at the moment (NY) but if you have any recommended brands or companies who delivery grain I would love any recommendations.
I use a mock mill for the past year and I have made everything wheat category with it, tall breads, flat breads, cookies, pies, empanadas, cakes, muffins, hot cereal. I hope you enjoy this mill as much as I have.
You were the 1st to turn me to milling my own flour. As a Christian I can relate to eating from a Biblical perspective. I kove that! Recently, when I was ordering hard white wheat I found Í had a choice between Spring Hard White or Winter Hard White. I learned that the Spring Wheat whether or not its red or white , soft or hard is a bit higher in protein than the Winter Wheat. The same is true with the soft wheat. It was interesting. Of course I bought the Spring White in both hard and soft and a little Spring Hard Red. My favorite tasting grain so far is Kamut.
I’ve used soft red wheat. It was one of my first wheats before I knew anything 😂 i didn’t really notice a difference, I made waffles and muffins with it. I think it’s harder to notice since those are more flavorful anyway. I’ll make plain pancakes next time and see if I notice. If anyone lived in Berks County PA, Echo Hill country store sells it.
I’m a new Grainie Bunch member as of last week. Prior to watching and joining for the challenge, I began my journey with Azure and already have the hard white, soft white and hard red wheat in buckets. I just ordered the hulled barley and brown rice to get ready for the upcoming months. I can’t wait to learn about all of these grains! Thanks for sharing your expertise!😊
Thank you for doing this. Started reducing commercial processed foods last year and this year I want to extend this into grains. I don’t have a mill but starting to make my own bread and pasta to make certain I can incorporate the extra steps into my schedule. My daughter is homemaker home schooler and small homesteader and she has been a huge encouragement to me. We have a different kind of busy lives so her schedule won’t work for me but thanks to RUclipsrs like you I am learning how to develop my own schedule
Yes! We all have different lives and we just need to learn what works for us. Way to stick to it and so glad you have someone to encourage you along this journey!
First, I am so glad God led me to your channel, even more excited you are in FL. Just got my mill and haven’t even used it yet, is the grainy bunch worth joining or is more for the experienced, I’d love to soak in everyone’s knowledge to learn.
Aw, so glad you found me, too! :-) The Grainie Bunch is for anyone who wants to support my channel and go behind the scenes a bit more. I share extra recipes, host live chats, help people troubleshoot one-on-one, do giveaways and things. It's a great, close-knit community no matter what your skill level. You can get the details here: www.grainsandgrit.com/thegrainiebunch
@@GrainsandGritor just let the lids sit in the sun for awhile that works to and running thur the dishwasher a few times then let it sit in the sun for a few weeks
Khorasan wheat or Oriental wheat is well-known as a brand name which is Kamut.(with a registered trademark). I think I have seen Khorasan also spelled as Korasan and Korosan. (I have not tried it yet!) I have a special love for using rye, because the first time I was taught how to bake bread (which I later learned is called sourdough) we always used 40% rye to 60% whole wheat flours. I loved that bread so much, its special flavor, (though I also forgot how to make it and there were decades I had none!). In recent years of course I have learned how adding rye (or even using only rye) in sourdough starters helps the start to be super active, so that's cool. Nowadays I use closer to 25-30% rye in my sourdough (and yeast) breads and am experimenting for the first time adding some spelt. Interesting thing I just learned: Bethlehem's meaning in Hebrew -- "Beth" means "house of" and this was commonly used in the names of towns. and "lehem" means . . . BREAD . . .! Pretty amazing, eh?!
Hi Felicia! Grainy here! I use the soft red wheat for my banana bread from the red BB book. Gives a nice rich flavor. Some say it competes with the flavors unlike the mild soft white wheat. I haven't noticed that myself.
GRAIN BUYING ALERT: I just found a farm in Idaho taking online orders for various types of wheat ... mostly in the vicinity of $2/lb with FREE SHIPPING inside CONUS. Shipping and a high minimum order is usually the killer for homebakers like me, but I just ordered a 24lb sack of Organic Kamut Berries for $53 which is just over $2/lb. Anyway, im sharing the tip because thats a great deal, and I dont wanna see it disappear. My usual sources (amazon and breadtopia) are pushing $3-5/lb lately with added s&h for latter included, so $2.20/lb beats both handily. - a fan of sourdough and home milling.
@@GrainsandGrit Yes. Just to further clarify for onlookers, other places charge a little less than $2/lb (sometimes under $1/lb), but shipping is always the big gotcha and often costs more (sometimes a lot more) than the grain itself ... esp on orders smaller than a full skid. Thats why the free shipping is such a noteworthy great deal here.
@@unconventionalideas5683I’ve never heard of this approach. I have heard The Food Nanny talk about Kamut for years and she always pronounces the t. I also looked it up online and the audio always includes the t.
I have heard it both ways actually lol I think I pronounced it with a t for the longest time and then I saw somewhere where you weren't suppose to say the "t". Who knows. Y'all know what I'm talking about :-p
I just made Sourdough English muffins with fresh milled hard red wheat and Kamut and a bit of Rye! Wow! Yummy! Love your channel! Just subscribed, again….
Very helpful video! I'm going to try the hard red wheat and spelt very soon! I've had 100% spelt years ago and it was very good. I think we added extra gluten and extra flour.
I have found that I have to sift the grains before I mill them because they have bits of dirt etc in them. No one mentioned that fact on any of the videos Ive watched. Please tell people about this issue.
I think you might need to rethink where you are purchasing grains from. I have not had this issue. I have purchased from Azure Standard (making sure it is not the type intended for animal feed), PHG, and Breadtopia. Where did you get yours from?
Yeah you shouldn't have to sift out that much stuff in your wheat. Wheat dust is normal, but not dirt. Also, tiny bits of wheat stalk here and there is fine because it's soft and can be milled no problem. If you are consistently receiving wheat that has to be cleaned that much before milling, I would possibly look for another source. I have plenty to choose from including discount codes on my website! www.grainsandgrit.com/buygrains
Love me a good grainy video. 😊 I have made delicious barley cakes that are apparently what Jesus multiplied when he multiplied the loaves and fishes. I don’t believe I had to add any other flour, since they wouldn’t have had all-purpose flour then. I also save my extra flour for different grains in baggies in the freezer and then mix the bread-compatible ones together to make loaves. So my breads don’t always have the same flavor. It’s fun!
Ah I’ll have to look into barley cakes!! They did have wheat back then so it’s possible they did use some wheat flour with the barley but I’m not sure. Will have to investigate 😀
I am just starting my FMF journey. So far I have just made rolls with hard white, they were great. I have ordered a bunch of small 5 lb or less bags of different varieties of hard white and red wheats to try. I just received some Soft Red from Janie's Mill yesterday. I ordered 3 3.5 gallon buckets and gamma lids to store 25 lb bags of grain, once I decide which are my favorites to keep on hand. I'm looking forward to trying Rouge de Bordeaux and Yecora Rojo. Thanks for doing these wonderfully informative videos. I have learned so much!
Janie’s Mill sells soft red. I tried it and wasn’t really a fan compared to soft white as soft white was softer and left grittier. I do know the growing location plays a role. I didn’t purchase it from Sue Becker because their farmer rotates the crop with cotton which the cotton is sprayed with glyphosate meaning it is in the soil that the soft red grows. I use Kamut and spelt in probably the majority of my foods and use spelt for soft wheat recipes many times. Kamut is my favorite for pizza and rolls. I will say, I learned from Dr Miche’s channel that barley ha ability to chelate metals. Which it dawned on me, Jesus fed the barley loaves with the fish.
FYI, your link to the Grainie Bunch explorer challenge doesn't work. Also, can you tell me how many recipes are currently in the membership database? I am on a fixed income, and while $12 doesn't sound like much, its not feasible to be part of the monthly budget either. I need to know I would truly benefit from it before I sacrifice something else in the budget to make room for this. The other member benefits (extra vids, lives/calls, social groups) are of little interest to me as I am also on a time budget. Thanks in advance for taking the time to answer. Side note... I got a pasta machine for Christmas and ordered both Duram berries and semolina flour from Azure, so fresh pasta will be worked into the time budget soon. Had to find a way to use up the abundance of fresh eggs coming in from the backyard chickens! Looking forward to the upcoming series on grain varieties, even if I can't do the full adventure! Wondering if you are sticking with the schedule you announced previously or if you are switching it up to give yourself more time to work with Teff 😉
Ah! So sorry, the link is working now. It was a typo. As far as the recipes in The Grainie Bunch, new ones are added every week and we have over 60 available so far. And yes, I'm sticking with the schedule. It's been announced, so I have to stick to it now lol
@@GrainsandGrit Thank you! I will try to find a couple months to try it out. Hood luck with the teff! I've seen a bunch of cookie recipes with it so it should be a yummy month in your house! Lol
Looking at all the different grains you have on the counter .. have you tried making a single loaf of bread with every different grain you have ? Just wondering what that would taste like. 🥖🙂
lol I have done a multi-grain bread, but not one that combines all of the wheats. I think at most I have combined 4 different wheats because I was needing more flour, but I didn't feel like milling more. So I grabbed extra flour I had in my freezer to get to what I needed!
I just purchased 5 pound packages of Emmer and Kamut from Azure. I have been mixing the Kamut with soft white for pumpkin bread and banana bread. It is delicious. My grandchildren love pumpkin bread.
Do you have a cookbook out yet for your bread recipes
Not yet!
Thank you for this video! I am getting ready to mill my first flour and start my own bread baking adventure. Can hardly wait to get started because you make this all seem so doable for us! Thank you Felicia!!
Ah so excited you're starting your milling journey! You CAN do this!
It IS doable. After you get past the initial learning curve, you’ll find making bread is very easy. Have fun!
@@yarnchickenkim Thank you! I've made bread, but never milled my own grain before. Another step towards being more self reliant.
Will you also be teaching the health benefits of the different grains?
Yes!
Thank you ! Been milling for about 6 months!!
Woo hoo!! So happy you're on this milling journey with us!
Thanks so much for this info Felicia! My fiancée, who coincidentally is named Felicia as well lol (great name!), got me a grain mill as a gift since I'm a big bread maker. Been making/selling bread to family, friends, and now a local retailer so I'm thrilled to start milling my own grain now. I've been so excited to mill but there is a lot of options and I felt lost, so this video was super helpful and concise for a beginner 'to-be' grain miller like myself. Appreciate you taking the time to do this! No local grain producers in season around where I live at the moment (NY) but if you have any recommended brands or companies who delivery grain I would love any recommendations.
Awesome! Welcome aboard the grain train, Jason! Yeah, check my list of preferred providers here: grainsandgrit.com/buygrains/
Thanks so much, appreciate the info :)
@@GrainsandGrit
As a beginner in this journey… got a Mockmill for Christmas. THIS is the number one question I had! Thank you!
Woo hoo!!! Perfect timing!
I use a mock mill for the past year and I have made everything wheat category with it, tall breads, flat breads, cookies, pies, empanadas, cakes, muffins, hot cereal. I hope you enjoy this mill as much as I have.
You were the 1st to turn me to milling my own flour. As a Christian I can relate to eating from a Biblical perspective. I kove that! Recently, when I was ordering hard white wheat I found Í had a choice between Spring Hard White or Winter Hard White. I learned that the Spring Wheat whether or not its red or white , soft or hard is a bit higher in protein than the Winter Wheat. The same is true with the soft wheat. It was interesting. Of course I bought the Spring White in both hard and soft and a little Spring Hard Red. My favorite tasting grain so far is Kamut.
Great video! Thanks for all your hard work. We Grainies all benefit!
Aww thanks, it's my pleasure.
I so appreciate the information you give us, it is super helpful.
I’ve used soft red wheat. It was one of my first wheats before I knew anything 😂 i didn’t really notice a difference, I made waffles and muffins with it. I think it’s harder to notice since those are more flavorful anyway. I’ll make plain pancakes next time and see if I notice.
If anyone lived in Berks County PA, Echo Hill country store sells it.
💙💜❤️
Can I use my hard white or red wheat berries to make cookies, cakes, etc?
They're not going to be the same, but if it's all you've got, it's worth a try.
Thank you. Any advice on how to best freeze "baked" bread? Is it best to use hard white berries for a sour bread starter?@@GrainsandGrit
I’m a new Grainie Bunch member as of last week. Prior to watching and joining for the challenge, I began my journey with Azure and already have the hard white, soft white and hard red wheat in buckets. I just ordered the hulled barley and brown rice to get ready for the upcoming months. I can’t wait to learn about all of these grains! Thanks for sharing your expertise!😊
Woo hoo!!!! Thanks for being a Grainie and I'm so excited for this challenge!!
Thank you for doing this.
Started reducing commercial processed foods last year and this year I want to extend this into grains. I don’t have a mill but starting to make my own bread and pasta to make certain I can incorporate the extra steps into my schedule. My daughter is homemaker home schooler and small homesteader and she has been a huge encouragement to me. We have a different kind of busy lives so her schedule won’t work for me but thanks to RUclipsrs like you I am learning how to develop my own schedule
Yes! We all have different lives and we just need to learn what works for us. Way to stick to it and so glad you have someone to encourage you along this journey!
First, I am so glad God led me to your channel, even more excited you are in FL. Just got my mill and haven’t even used it yet, is the grainy bunch worth joining or is more for the experienced, I’d love to soak in everyone’s knowledge to learn.
Aw, so glad you found me, too! :-) The Grainie Bunch is for anyone who wants to support my channel and go behind the scenes a bit more. I share extra recipes, host live chats, help people troubleshoot one-on-one, do giveaways and things. It's a great, close-knit community no matter what your skill level. You can get the details here: www.grainsandgrit.com/thegrainiebunch
How did you get the pickle smell out of the lids?
Lot of washings.
@@GrainsandGritor just let the lids sit in the sun for awhile that works to and running thur the dishwasher a few times then let it sit in the sun for a few weeks
Thank you for the response. I couldn’t wait! 😅 I already joined! ❤
Khorasan wheat or Oriental wheat is well-known as a brand name which is Kamut.(with a registered trademark). I think I have seen Khorasan also spelled as Korasan and Korosan. (I have not tried it yet!) I have a special love for using rye, because the first time I was taught how to bake bread (which I later learned is called sourdough) we always used 40% rye to 60% whole wheat flours. I loved that bread so much, its special flavor, (though I also forgot how to make it and there were decades I had none!). In recent years of course I have learned how adding rye (or even using only rye) in sourdough starters helps the start to be super active, so that's cool. Nowadays I use closer to 25-30% rye in my sourdough (and yeast) breads and am experimenting for the first time adding some spelt. Interesting thing I just learned: Bethlehem's meaning in Hebrew -- "Beth" means "house of" and this was commonly used in the names of towns. and "lehem" means . . . BREAD . . .! Pretty amazing, eh?!
Interesting info. I'm looking forward to the grain of the month exploration in 2024. Did you mention emmer in this video? I don't recall.
Hi Felicia! Grainy here! I use the soft red wheat for my banana bread from the red BB book. Gives a nice rich flavor. Some say it competes with the flavors unlike the mild soft white wheat. I haven't noticed that myself.
That sounds like an interesting banana bread!
GRAIN BUYING ALERT: I just found a farm in Idaho taking online orders for various types of wheat ... mostly in the vicinity of $2/lb with FREE SHIPPING inside CONUS. Shipping and a high minimum order is usually the killer for homebakers like me, but I just ordered a 24lb sack of Organic Kamut Berries for $53 which is just over $2/lb.
Anyway, im sharing the tip because thats a great deal, and I dont wanna see it disappear. My usual sources (amazon and breadtopia) are pushing $3-5/lb lately with added s&h for latter included, so $2.20/lb beats both handily.
- a fan of sourdough and home milling.
Yeah, $2/lb isn't bad.
@@GrainsandGrit Yes.
Just to further clarify for onlookers, other places charge a little less than $2/lb (sometimes under $1/lb), but shipping is always the big gotcha and often costs more (sometimes a lot more) than the grain itself ... esp on orders smaller than a full skid. Thats why the free shipping is such a noteworthy great deal here.
I love Kamut for rolls too. I often mix it with hard white wheat. I’m pretty sure you pronounce Kamut with the “t” at the end. It isn’t silent.
It’s an American Realization of the T. It is there, just very very small.
@@unconventionalideas5683I’ve never heard of this approach. I have heard The Food Nanny talk about Kamut for years and she always pronounces the t. I also looked it up online and the audio always includes the t.
I have heard it both ways actually lol I think I pronounced it with a t for the longest time and then I saw somewhere where you weren't suppose to say the "t". Who knows. Y'all know what I'm talking about :-p
I just made Sourdough English muffins with fresh milled hard red wheat and Kamut and a bit of Rye! Wow! Yummy! Love your channel! Just subscribed, again….
Thank-you!
Very helpful video! I'm going to try the hard red wheat and spelt very soon! I've had 100% spelt years ago and it was very good. I think we added extra gluten and extra flour.
Have you posted the recipe for your magical Kamut rolls? I didn't see it on your website.
no I haven't! I really need to do that :-p
What month is Kamut in the challenge? And will you keep us waiting til then? 😅@@GrainsandGrit
I have found that I have to sift the grains before I mill them because they have bits of dirt etc in them. No one mentioned that fact on any of the videos Ive watched. Please tell people about this issue.
I think you might need to rethink where you are purchasing grains from. I have not had this issue. I have purchased from Azure Standard (making sure it is not the type intended for animal feed), PHG, and Breadtopia. Where did you get yours from?
Yeah you shouldn't have to sift out that much stuff in your wheat. Wheat dust is normal, but not dirt. Also, tiny bits of wheat stalk here and there is fine because it's soft and can be milled no problem. If you are consistently receiving wheat that has to be cleaned that much before milling, I would possibly look for another source. I have plenty to choose from including discount codes on my website! www.grainsandgrit.com/buygrains
Love me a good grainy video. 😊 I have made delicious barley cakes that are apparently what Jesus multiplied when he multiplied the loaves and fishes. I don’t believe I had to add any other flour, since they wouldn’t have had all-purpose flour then. I also save my extra flour for different grains in baggies in the freezer and then mix the bread-compatible ones together to make loaves. So my breads don’t always have the same flavor. It’s fun!
Ah I’ll have to look into barley cakes!! They did have wheat back then so it’s possible they did use some wheat flour with the barley but I’m not sure. Will have to investigate 😀
I looked up the recipe. It uses 1 1/2 cups barley flour and 1/2 cup hard white or spelt flour.
What is the difference between hard red winter wheat and hard red spring wheat?
When it was planted. People say that hard winter wheat is better for yeast breads but, again, I’ve never really noticed a huge difference.
Love you big jars! Question-how did you get the pickle smell out of the jar!😂
lol I just washed it. Good hot water and good soap!
I am just starting my FMF journey. So far I have just made rolls with hard white, they were great. I have ordered a bunch of small 5 lb or less bags of different varieties of hard white and red wheats to try. I just received some Soft Red from Janie's Mill yesterday. I ordered 3 3.5 gallon buckets and gamma lids to store 25 lb bags of grain, once I decide which are my favorites to keep on hand. I'm looking forward to trying Rouge de Bordeaux and Yecora Rojo. Thanks for doing these wonderfully informative videos. I have learned so much!
Rouge de Bordeaux I find has a bit of a spice flavor. Like cinnamon. It may not be noticeable but to me I notice it lol Let me know how you like it!!!
Janie’s Mill sells soft red. I tried it and wasn’t really a fan compared to soft white as soft white was softer and left grittier. I do know the growing location plays a role. I didn’t purchase it from Sue Becker because their farmer rotates the crop with cotton which the cotton is sprayed with glyphosate meaning it is in the soil that the soft red grows.
I use Kamut and spelt in probably the majority of my foods and use spelt for soft wheat recipes many times. Kamut is my favorite for pizza and rolls.
I will say, I learned from Dr Miche’s channel that barley ha ability to chelate metals. Which it dawned on me, Jesus fed the barley loaves with the fish.
Their fields have glyphosate?? Can you please tell me where I can verify this?
@@GrainsandGrit I’ll forward you the email from them. It’s not in all their grains, just the soft red wheat
@@GrainsandGrit did you get the email?
FYI, your link to the Grainie Bunch explorer challenge doesn't work. Also, can you tell me how many recipes are currently in the membership database? I am on a fixed income, and while $12 doesn't sound like much, its not feasible to be part of the monthly budget either. I need to know I would truly benefit from it before I sacrifice something else in the budget to make room for this. The other member benefits (extra vids, lives/calls, social groups) are of little interest to me as I am also on a time budget. Thanks in advance for taking the time to answer. Side note... I got a pasta machine for Christmas and ordered both Duram berries and semolina flour from Azure, so fresh pasta will be worked into the time budget soon. Had to find a way to use up the abundance of fresh eggs coming in from the backyard chickens! Looking forward to the upcoming series on grain varieties, even if I can't do the full adventure! Wondering if you are sticking with the schedule you announced previously or if you are switching it up to give yourself more time to work with Teff 😉
Ah! So sorry, the link is working now. It was a typo. As far as the recipes in The Grainie Bunch, new ones are added every week and we have over 60 available so far.
And yes, I'm sticking with the schedule. It's been announced, so I have to stick to it now lol
@@GrainsandGrit Thank you! I will try to find a couple months to try it out. Hood luck with the teff! I've seen a bunch of cookie recipes with it so it should be a yummy month in your house! Lol
Can you talk about bread knives?
That is definitely on my list to do lol
Looking at all the different grains you have on the counter .. have you tried making a single loaf of bread with every different grain you have ? Just wondering what that would taste like. 🥖🙂
lol I have done a multi-grain bread, but not one that combines all of the wheats. I think at most I have combined 4 different wheats because I was needing more flour, but I didn't feel like milling more. So I grabbed extra flour I had in my freezer to get to what I needed!
I just purchased 5 pound packages of Emmer and Kamut from Azure. I have been mixing the Kamut with soft white for pumpkin bread and banana bread. It is delicious. My grandchildren love pumpkin bread.
Yes, I can definitely see that as a delicious combination!
Google,Is there human hair in bread 😮yes if you’re buying it from the store.True Google it 😢.
😮 crazy thing is, that probably isn't the scariest ingredient in store bought bread!!
@@LacyO86 true