Hi Sweet Friends, Learn How to Soak Flour to Maximize Nutrition and Digestibility AND Make the Best Whole Grain Muffins You Have Ever Had! ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest WATCH NEXT➡ ruclips.net/p/PLkRuW3pBo2U0aASfKAihuouCN19JFk8yx ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/ ➡Be sure to head over to my RUclips channel's Home Page, where I share lots of organized playlists of videos that I think you will enjoy: RUclips.com/MarysNest 🍎RECIPE: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/ ➡TIMESTAMPS: 0:00 Introduction 0:40 Why Soak Whole Grain Flour 8:39 How to Soak Whole Grain Flour 14:57 Soaked Whole Grain Flour Muffin Ingredients 23:35 Fresh Milled Flour Versus Store-Bought Flour 29:17 How to Make Soaked Flour Whole Grain Muffins 37:38 How to Make Sprouted Flour 41:59 Close-up of Soaked Flour Whole Grain Muffins ➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/ NO EMAIL REQUIRED FOR THE 2 FREE DOWNLOADS BELOW: ➡FREE BAKING PANTRY CHECKLIST: marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/ ➡FREE GLUTEN FREE BAKING PANTRY LIST DOWNLOAD: marysnest.com/how-to-make-gluten-free-flour-mixes/ ➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/ ➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin ➡RELATED VIDEOS: ▶HOW TO BAKE 101: ruclips.net/p/PLkRuW3pBo2U0aASfKAihuouCN19JFk8yx ▶HOW TO MAKE SPROUTED FLOUR: ruclips.net/video/ljlZ8ThQOZg/видео.html ▶HOW TO SIFT FLOUR: ruclips.net/video/UZPfTq4A5Lo/видео.html ▶HOW TO MAKE RAW APPLE CIDER VINEGAR: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L ▶HOW TO MAKE FLAVORED EXTRACTS: ruclips.net/p/PLkRuW3pBo2U387AVvMfGAPb00wuDBg6VC ➡POPULAR VIDEO SERIES: ▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y ▶THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl ▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc ▶RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay. ✳ MARY'S NEST AMAZON SHOP: Visit www.amazon.com/shop/marysnest ➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/ ✳FAVORITE BAKING SUPPLIES: Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3 10-Piece Glass Bowl Set: amzn.to/3gciSrB Glass Measuring Cup: amzn.to/3NjCxZC Magic Whisk: amzn.to/3X03iFF Spatula: amzn.to/3N2CK1I Stainless Steel Measuring Cups and Spoons: amzn.to/34pwb4S Muffin Tin: amzn.to/3WV0Tfr Paper Muffin Liners: amzn.to/3WV0Tfr ✳RECOMMENDED READING: The Modern Pioneer Cookbook: amzn.to/3MBU8fo Nourishing Traditions: amzn.to/2PLIXTG ✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Survival Garden Seeds, Redmond Real Salt, and More! ✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/ ❤SOCIALIZE WITH ME: Facebook: facebook.com/marysnest Facebook Private Group: facebook.com/groups/171869080205145 Instagram: instagram.com/marysnest Pinterest: pinterest.com/marysnest 📬CONTACT: marysnest.com/contact/ Thanks for watching! Love and God Bless, Mary
I'll never forget the first time I made cornbread. I grabbed baking SODA instead of baking POWDER. That cornbread made everyone's face pucker then grab for their drinking glass that evening. 😂 Think I was only 9 or 10, but I learned quickly, and we all had a family laugh. Great times...
I love stories like this about our cooking adventures as children. I remember the time that I covered a roast chicken in Cayenne pepper that I thought was paprika. My parents were grabbing their water glasses between bites of chicken. But they were so gracious and told me it was delicious! Lol! Love, Mary
I think when I was 22 I was making biscuits and gravy at my mom's house - she had her ingredients decanted, but not labeled... so even though I thought the little container of white powder was baking powder, it was baking soda!! Baking soda biscuits are an unfortunate experience. Now, when I'm in doubt in someone else's kitchen I'll just take a pinch and taste it 😂 Edit: I was 22, not 2...auto correct got me again!
With all of the healthier ancestral cooking, baking and fermenting I do, I’ve never heard of soaking flour for muffins (I’m guessing I can do this with biscuits 🍪 too). Thank you so very much for all of your detailed knowledge!💚 I’m very excited as I’ve found a source of flours that are certified glyphosate free. They are costly esp. with shipping, but absolutely worth it for the health of my family. I no longer eat any significant amount of carbohydrates, but still love to cook/bake and my family is not really on board with eating just regeneratively raised animal based foods yet. Thank you again.🙏🏽
If you find a stoneware muffin ‘tin’ I think you’ll fall in love. It’s pretty much non stick and apparently cooking in clay/stone traditional wares makes for healthy options and great cooking.
@@MarysNest sometimes they can be found at thrift stores. I have found one before and my collection of stoneware and clay cookware mainly comes from thrift. Lots of interesting science to the cooking medium of clay/stone.
You are such a thorough teacher! One small tip for muffins and such is to use a scoop. I make such a mess spooning them out! Also a scoop is fast & clean. I have several sizes. One more thing you could link for buying! Great for cookies also!
Thanks for the clear instructions and explanation for why we may want to do this. I have been interested in trying this, but it seemed so confusing. I am thinking muffins next weekend. I think either Apple or blueberry, or maybe 2 batches, one of each. I love to have things like this in gne freezer for a quick snack!
Hi Pricilla, Wonderful! I will have some recipes coming up using sprouted flours. In the meantime, here is what I have so far: ruclips.net/p/PLkRuW3pBo2U3xS6GSsAMeW-qm0nzrSaty Love, Mary
Thank you for this idea Mary. I'd heard of soaking flour but have never pursued it. You presented this idea so clearly that I think I will give it a try. TY for being so thorough and answering so many questions in this lesson. Can't wait to try these muffins.
Hi Joseph! Thank you so much! I am glad that you are interested in learning about this topic, and joining me on this traditional food journey! Glad you’re here! Love, Mary
Good morning from Bremerton, WA Mary. When soaking the flour, can I substitute almond "milk" with ACV instead of a dairy liquid? I have lactose intolerance. BTW, I grew up with porch side conversations, so your pace of talking feels like coming home, so to speak. Ta! 😊
Thank you so much for the kind words! You are so sweet! If you’re lactose intolerant, you can certainly use just water and vinegar as I did, but if you want to use almond milk, and then just sour it a bit with some vinegar, or lemon juice, you can certainly do that. Love, Mary
Soaking flour is amazing. Especially fresh ground wheat. Mary, could you please explore sunflower lecithin and all the ways you can use it in baking? I bought a whole pound of powdered sunflower lecithin to add to my bread dough sometimes. However, I can't find a video on using it in cookies, muffins, or anything else. I'd like to utilize it (get health benefits) and not waste the money I spent on it. It was 20 dollars at a health food store. At least it is organic, and non GMO.
Omgessh Mary, This is very interesting. I actually gave up on wheat flour for health reasons, but after hearing and watching your video, I may give this a try. As of right now, I'm using nut flours abs bean flours.
Thanks for sharing this wonderful information and congrats on the TV interview. Wonderful to see you spreading useful information on so many mediums. Have a blessed Sunday!
You are such a good teacher, Mary. I am soaking some freshly milled flour, but I think it is too wet. I put the same amount of liquid as whoke grain flour, but it was extremely wet, and 15 hours later, there is about 3/4 inch of liquid on top of the "batter". Should I carefully spoon the liquid off before I do anything with it?
Great question! Add those after you add all the wet ingredients into the soaked flour. Mix gently, the sprinkle in the baking powder and baking soda and proceed with the recipe. Love, Mary❤️🤗❤️
You will laugh when I tell you this but it is part of a punch bowl set that I bought years ago at a Costco! I couldn’t find my big glass bowl, so I grabbed that off my top kitchen cabinet shelf! I *think* it was part of the Godinger “Chesterfield” pattern, if that helps. Love, Mary
@@MarysNest 😆😆😆 I should have known! It's too pretty to be just a mixing bowl!!! I may have to try to see if i can find something like it - I have to start thinking "outside the box"!! A punch bowl = a mixing bowl.... why not?? 😁
So am I correct in thinking by doing this you are reducing the gluten in the flour and could then use it for gluten free baking? Also, if your recipe calls for 6 cups, would you do the exact amount your recipe calls for? Thanks Mary, love all your teachings!!
Unfortunately, soaking whole grain flour only breaks down some of the gluten - not all of it. So whole grain flour that contains gluten does not become gluten-free after soaking. I share a lot more about this in my accompanying blog post: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/ Thank you so much for the kind words. I so appreciate it!! Glad you like the teaching. As to tripling the flour - hmmm...I am not sure. I have not tried it. It would make sense that 6 cups of whole grain flour would need 6 cups of liquid to soak in, so I would experiment. You can always drain off any liquid that is not absorbed. Love, Mary
The anti nutrients are disarmed by soaking. Gluten is not an anti nutrient, so it’s intact. GF flour needs to be used, with its additives to allow a rise of some sort & etc.
We thoroughly enjoyed muffins (whole wheat with raisins) this morning! Once the wheat flour soaked (used water+ACV) about 18 hrs. there appeared to be 1 - 1.5 cups of liquid atop the flour. More than I expected. Just mixed the liquid in and proceeded with the recipe. It worked. Will see what the soaking results will look like next time if I use another soaking liquid, e.g., yogurt thinned with water. Again, thanks Mary!
I had the same thing happened to me. I soaked freshly milled modern wheat flour for 24 hours and even though I mixed it several times during the soaking time I had a lot of liquid floating on top (I used 1c water for each 1c flour + 1Tbl apple cider vinegar total). After the 24 hours, I didn't know if that was normal, so I poured out the excess liquid and continued with the recipe. Should I keep the floating water or do what I did? The muffins turned out delicious, but I want to make sure I'm doing things right. Today I'm soaking 3c fresh ground wheat flour to try to make a cake tomorrow, and also 2c to make again the muffins. I want to know if the water should be completely absorbed by the flour or I should dump out whatever is not absorbed. Thanks for your fabulous lessons. I look forward to your response ❤
Mary, what do you do with freshly milled flour that you are using to bake biscuit type products where things like butter, shortening or coconut oil are cut into the flour before any wet ingredients are introduced?
Howdy Luisa! I have found it at the H-E-B in our town… However… I noticed that it is out of stock a lot! But they must carry it in the warehouse so maybe you can have your local H-E-B carry it at your location. It’s the “Wholesome” brand. Love, Mary❤️🤗❤️
One question I have generally is about decreasing the oven temp in a very short bake. My oven is a gas oven and it maintains temperature very easily, even when turned down. I have taken the temp frequently in the past to monitor how it bakes and it often takes more than 20 min for the temperature to drop from 425 to 350....by then, the muffins will be long since burnt. Should I skip the 425 or leave the oven door opened to cool it faster (what I occasionally do)
That’s a great question. I have tested this and I have found that even if you maintain 425°F for 15 minutes, the muffins will be fine. It sounds like your oven will stay hotter longer than 15 minutes. So then, yes, I would just start with 350 Fahrenheit and stick with that. Love, Mary
Mary, can you share the amount of flour in grams? I'm assuming that by measuring the way you did in the video you end up with more than 113g which is the standard weight that King Arthur flour recommends for one cup of whole grain flour. Thank you!
Hi Diane, Great question. I think the cup of whole wheat flour - the way I scooped it out of the bag - rather than spooning it into the cup probably weighed 130g. Hope this helps. Love, Mary
Hi Kathy, Great question! I have not tried it but it might work. It's certainly worth experimenting. Also, if you want, you can cut the butter back to 1/4 cups as I discuss in the actual recipe over on my website: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/ Also, although I don't mention this in the recipe, if you prefer to replace the butter with other fats such as coconut oil, etc. - that might work. I have not tried but will be experimenting with it and it seems to make sense that it would work. Love, Mary
That’s a great question. Cultured whey would work but as to the whey from cheese making…it might depend which type of cheese. “Acid” whey from making stove top cheese would work. I’m not sure about “sweet” whey though. Love, Mary
Hi, Mary's Nest! I love your educational videos and I was searching your channel on how to make Pepperoni's, but couldn't find one. Would you mind teaching us how to pickle Pepperoni's, please?
Hi Rhonda, Great question! I have tried storing both but have broken down to only storing hulled now. Unhulled was a bear to try and cook/bake with. Love, Mary
Oh dear. I soak my whole grain flours before making yeast bread. Do I need to fortify the gluten somehow for a better rise? Also, what are your thoughts on using oat bran in baked goods?
Great questions. I’ll be following up with some soaked flour yeasted breads but as to oat bran, you do want to soak it to neutralize it. It contains a lot of phytic acid. Love, Mary ❤️🤗❤️
I was wondering if the and fact of cooking with levain , the soaked whole flour could we include the levain as part of the flour and water… I mean instead putting 2 cups of water we could put 1 and 1/2 cup water and the same for flour…put less whole flour because in the sourdough has a certain amount of flour..well this is speaking to do dough for bread.. .. Thk you.. ..
Hi Angie, Great question! Yes, I think that is quite doable for a yeasted or sourdough bread. I will be sharing more videos about all this so I hope you will stay tuned! Love, Mary
If you are not pouring off the soak water -as you do with beans etc, how do you get rid if the phytic acid? I am confused on this issue. Some say you must pour off the original soak water to get rid of the phytic acid, but sometimes, like this, you use the soak water. How does the phytic acid disappar?
Hi Sue, That is such a great question! You don’t need to worry about the liquid because it doesn’t - in essence - contain the phytic acid. All that happens during the soaking process is that some of the phytic acid is deactivated. Hope that makes sense. Love, Mary❤️🤗❤️
@@MarysNest That clears up this issue. Thanks so much. I have wondered why you soak beans and MUST throw out the water but you soak flour or oatmeal and the water soaks in and it's okay. You make a lot of sense!
@@suemagyari212 - So happy this helped. With beans, it’s easy to pour off the liquid and refresh the cooking water. But the bottom line is that you are not “rinsing away” the phytic acid…instead, some of it has simply been “deactivated”. Love, Mary
I ha e a question off topic. I made lemon extract Jan2021 after watching you video. Should I decant it all from the peels. No one ever says how long to keep like that. Will it be bitter or is it like the vanilla bean and okay to leave the peels? Can you do a post extract video... what it looks like, max time before decanting etc.?
Great idea! As to lemon extract, yes, remove the peels and decant the extract. Given that it is alcohol-based, technically, it should last forever. However, the general rule is that decanted homemade extracts are good for about five years. Love, Mary
Hi Shirley. It would be the same thing if it is simply dried sugar cane juice. As to whey….that’s a good question. Some folks us all whey but I have not tried it. I wonder if the taste might be overly sour. You could try diluting it to one cup whey with one cup water. Love, Mary
Thank you so much for the informative video!! I made a batch of soaked wheat blueberry muffins this weekend and mixed so carefully (I didn’t overmix) and followed the directions carefully, but my muffins fell! They didn’t dome up at all or crack on the top. And even when the toothpick came out clean, they had a bit of a doughy texture instead of a light fluffy one. Was it the moisture of the Frozen blueberries, do you think? Any ideas? I wondered if I should keep the oven temp hotter for longer? Thanks, again!
Hi Stephanie, I think what happened was that yes, you had too much moisture because of the frozen berries. Even keeping the oven temperature higher for longer may not have helped. Fresh berries might work better. Alternatively, if you only keep frozen fruit on hand, I would recommend that change the recipe to 2 cups flour to 1 1/3 cups liquid. That is enough liquid to start the phytic acid deactivation. Then when you add the wet frozen berries, it should be enough moisture to thin the batter and bake up a nice muffin. Hope this helps. Love, Mary
@@MarysNest Thank you so much for taking the time to respond! I will try decreasing the amount of watered-down yogurt I soak the flour in. Thanks, again!
Great question. You have to keep in mind here that we are working with whole grains. Whole grains tend to create denser baked goods whether they are quick breads or yeasted breads. Breaking down some of the gluten, even when making a yeasted whole-grain bread, is very helpful to create a lighter loaf but the soaking process also helps to soften the grain and allow it to absorb more moisture, which is also helpful to creating a lighter loaf. But yes, you are correct - an eight hour soak for a yeasted whole grain bread is sufficient, and I will be sharing a recipe in the future showing how to make yeasted bread with soaked flour. Love, Mary.
@MarysNest Thanks. I have been baking with whole grains for a long time, including using sprouted whole grains in the bread, and have been making sourdough for a number of years, but just soaking the flour itself is a new one to me. I am very happy I found this video as I do usually buy whole grain pastry flour for any special treats like cakes that I can't grind the flour fine enough with my hand mill. This is going to be so fun to try tomorrow on baking day :) Love your channel. Thanks again! 😊
Hello Mart, do i wanted to know where can I find a bread recipee for whole graine Einkorn soaked flour since you said doaking kid better for whole graine flour. I saw the muffin recipee but not how you do for bread.. thank you..
Hi Angie, I will be sharing a video in the future for how to make bread with soaked einkorn flour. Stay tuned. :-) In the meantime, here are the videos I do have about einkorn flour: ruclips.net/p/PLkRuW3pBo2U0vqoaF2dhg-Wn3Kqffk0P8 Love, Mary
Mary! I want to just come over and switch out that cupboard curtain to echo your backsplash colors! Yellow, white and blue would blend in as a homogeneous background and not distract the eye. No matter what, your instructions are great, thank you!
So happy you liked the instructions! I have to share with you that the fabric is very special to me. My husband loves cardinals. He used that fabric to wrap a gift for me because he often shares things with me that show a husband and wife cardinal. It’s always so touching to my heart. So I used that fabric as my kitchen cupboard curtain. Love, Mary.❤️🤗❤️
Hi Mary! Muffins are my favorite! I can purchase locally an organic raw sugar cane from Florida & have been trying to figure out if it’s a good alternative to sucanat. It’s been a less expensive option for us but want to switch if it’s more beneficial. Would you have any input on this? Thank you!
@@MarysNest Mary thank you for your reply! 🤗 The Florida Crystals bag says Organic Raw Cane Sugar Minimally Processed & Unrefined from Organic Sugarcane.
Keeping it real, chapter 1. This is a wonderful video, and I loved watching it and learning about soaked flours. But here comes to keeping it real part… I liked watching you use the magic whisk, and since you said it was only a couple of dollars I clicked on the Amazon link you provided. It’s NOT a couple of dollars. It’s $10.51. 🤷🏼♂️
Hi Eriq, So sorry to hear that. I have had that same link for awhile and have not looked at it since I first copied it. The magic whisk used to be under $4.00. Well - what can we do. Inflation has definitely got to that too! Love, Mary
In the end, no problem. I simply searched for the egg whisk that seemed like the best quality at the best price, and I ordered it already, very happy! And thank you once again for your marvelous videos!
I know that IKEA sells a similar whisk like this that's dirt cheap (31:00). It's only about $3 at IKEA. Several years ago I bought a small kitchen utensil set at IKEA that included the "magic whisk." I was skeptical of the whisk and thought I would never use it. Low and behold, it's actually become my most favorite whisk in the kitchen. It's now my first choice among all my whisks. 😄
Mary I have a recipe that calls for 1 1/2 cup’s sourdough. No water just yogurt and applesauce for “liquids”. Can i mix 3/4 cup flour and 3/4 cup water to make the equivalent to the sourdough?
Mary ...I just had a 2 yr old Midea freezer go out lost a total of 1600 bucks. I have spent a week triying to find someone to repair the freezer. No one will work on it!!! They say it will cost the price of a new freezer if it's compressor also the ability to get the parts is non existent!! They tell me that these appliances from this company are made to throw away not repair!!!! It's China owed and operated. I had no idea! My husband worked at Lowes and bought it. Now I'm stuck with the loss and a new purchase!!!!...PLEASE DO NOT BUY THIS PRODUCT!!!
Hi Sweet Friends, Learn How to Soak Flour to Maximize Nutrition and Digestibility AND Make the Best Whole Grain Muffins You Have Ever Had! ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest WATCH NEXT➡ ruclips.net/p/PLkRuW3pBo2U0aASfKAihuouCN19JFk8yx
➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/
➡Be sure to head over to my RUclips channel's Home Page, where I share lots of organized playlists of videos that I think you will enjoy: RUclips.com/MarysNest
🍎RECIPE: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/
➡TIMESTAMPS:
0:00 Introduction
0:40 Why Soak Whole Grain Flour
8:39 How to Soak Whole Grain Flour
14:57 Soaked Whole Grain Flour Muffin Ingredients
23:35 Fresh Milled Flour Versus Store-Bought Flour
29:17 How to Make Soaked Flour Whole Grain Muffins
37:38 How to Make Sprouted Flour
41:59 Close-up of Soaked Flour Whole Grain Muffins
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
NO EMAIL REQUIRED FOR THE 2 FREE DOWNLOADS BELOW:
➡FREE BAKING PANTRY CHECKLIST: marysnest.com/how-to-stock-your-baking-pantry-with-the-best-ingredients/
➡FREE GLUTEN FREE BAKING PANTRY LIST DOWNLOAD: marysnest.com/how-to-make-gluten-free-flour-mixes/
➡SUBSCRIBE TO THE FREE MARY'S NEST NEWSLETTER: marysnest.com/newsletter/
➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin
➡RELATED VIDEOS:
▶HOW TO BAKE 101: ruclips.net/p/PLkRuW3pBo2U0aASfKAihuouCN19JFk8yx
▶HOW TO MAKE SPROUTED FLOUR: ruclips.net/video/ljlZ8ThQOZg/видео.html
▶HOW TO SIFT FLOUR: ruclips.net/video/UZPfTq4A5Lo/видео.html
▶HOW TO MAKE RAW APPLE CIDER VINEGAR: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L
▶HOW TO MAKE FLAVORED EXTRACTS: ruclips.net/p/PLkRuW3pBo2U387AVvMfGAPb00wuDBg6VC
➡POPULAR VIDEO SERIES:
▶MASTERING THE BASICS OF TRADITIONAL "NUTRIENT DENSE" FOODS COOKING SERIES: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
▶THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl
▶HOW TO STOCK THE TRADITIONAL FOODS KITCHEN PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc
▶RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
✳ MARY'S NEST AMAZON SHOP:
Visit www.amazon.com/shop/marysnest
➡➡➡Preorder Your Copy of my new book: The Modern Pioneer Cookbook! marysnest.com/my-cookbook/
✳FAVORITE BAKING SUPPLIES:
Favorite Aprons: www.amazon.com/shop/marysnest/list/1TY5Q86EU2YT3
10-Piece Glass Bowl Set: amzn.to/3gciSrB
Glass Measuring Cup: amzn.to/3NjCxZC
Magic Whisk: amzn.to/3X03iFF
Spatula: amzn.to/3N2CK1I
Stainless Steel Measuring Cups and Spoons: amzn.to/34pwb4S
Muffin Tin: amzn.to/3WV0Tfr
Paper Muffin Liners: amzn.to/3WV0Tfr
✳RECOMMENDED READING:
The Modern Pioneer Cookbook: amzn.to/3MBU8fo
Nourishing Traditions: amzn.to/2PLIXTG
✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/ Get up to 15% off discounts from US Wellness Meats, Mockmill Grain Mill, Masontops, Survival Garden Seeds, Redmond Real Salt, and More!
✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/
❤SOCIALIZE WITH ME:
Facebook: facebook.com/marysnest
Facebook Private Group: facebook.com/groups/171869080205145
Instagram: instagram.com/marysnest
Pinterest: pinterest.com/marysnest
📬CONTACT: marysnest.com/contact/
Thanks for watching!
Love and God Bless, Mary
Hey Mary, can you soak sprouted flour? Normal whole grains can cause leaky gut because of the husks are sharp. So perhaps sprouted grain is better...?
@@orianaspiderowl769 check video starting at 38:00 time ..
I'll never forget the first time I made cornbread. I grabbed baking SODA instead of baking POWDER. That cornbread made everyone's face pucker then grab for their drinking glass that evening. 😂 Think I was only 9 or 10, but I learned quickly, and we all had a family laugh. Great times...
I love stories like this about our cooking adventures as children. I remember the time that I covered a roast chicken in Cayenne pepper that I thought was paprika. My parents were grabbing their water glasses between bites of chicken. But they were so gracious and told me it was delicious! Lol! Love, Mary
Thanks for sharing! Be blessed❣️
I think when I was 22 I was making biscuits and gravy at my mom's house - she had her ingredients decanted, but not labeled... so even though I thought the little container of white powder was baking powder, it was baking soda!! Baking soda biscuits are an unfortunate experience.
Now, when I'm in doubt in someone else's kitchen I'll just take a pinch and taste it 😂
Edit: I was 22, not 2...auto correct got me again!
My aunt gave us a lovely looking madaira cake except it tasted vile (she accidentally used salt rather than sugar)
Beets are lovely grated into muffins, and are so good for you too.
Hi Jacqueline, What a great idea!! Love, Mary
Awesome idea, thank you.
I'd like to see a demonstration of making yeast bread with soaked flour if you have time. Thanks for this great explanation of soaking flour.
Oh yes…it’s in my plan for this series of videos on baking with soaked flour. Stay tuned! 🤗 Love, Mary ❤️🤗❤️
It’s called a preferment. I use it instead of sourdough. It adds flavor and lighter texture also hydrates the bran.
@@candylyman6429
Please how do you make a preferment, I don't want to use sourdough.
@@MarysNest Would love a link to the baking bread with soaked flour. Thanks so much, I just found you doing a Google search on how to soak flour.
Just saw your sprouted grains video and was hoping you'd do 1 on soaking flour. And then it came out right away! Amazing timing🎉
Yay!! ❤️🤗❤️
With all of the healthier ancestral cooking, baking and fermenting I do, I’ve never heard of soaking flour for muffins (I’m guessing I can do this with biscuits 🍪 too). Thank you so very much for all of your detailed knowledge!💚 I’m very excited as I’ve found a source of flours that are certified glyphosate free. They are costly esp. with shipping, but absolutely worth it for the health of my family. I no longer eat any significant amount of carbohydrates, but still love to cook/bake and my family is not really on board with eating just regeneratively raised animal based foods yet. Thank you again.🙏🏽
If you find a stoneware muffin ‘tin’ I think you’ll fall in love. It’s pretty much non stick and apparently cooking in clay/stone traditional wares makes for healthy options and great cooking.
Oh I would love that!!
@@MarysNest sometimes they can be found at thrift stores. I have found one before and my collection of stoneware and clay cookware mainly comes from thrift. Lots of interesting science to the cooking medium of clay/stone.
You are such a thorough teacher! One small tip for muffins and such is to use a scoop. I make such a mess spooning them out! Also a scoop is fast & clean. I have several sizes. One more thing you could link for buying! Great for cookies also!
Thanks for the clear instructions and explanation for why we may want to do this. I have been interested in trying this, but it seemed so confusing. I am thinking muffins next weekend. I think either Apple or blueberry, or maybe 2 batches, one of each. I love to have things like this in gne freezer for a quick snack!
Glad it was helpful!❤️🤗❤️
Would love to see a video of this, (soaking flour) with milled grain and this recipe when you do your milled grain series.
looking forward to learning more about using sprouted flours
Hi Pricilla, Wonderful! I will have some recipes coming up using sprouted flours. In the meantime, here is what I have so far: ruclips.net/p/PLkRuW3pBo2U3xS6GSsAMeW-qm0nzrSaty Love, Mary
Thank you for this idea Mary. I'd heard of soaking flour but have never pursued it. You presented this idea so clearly that I think I will give it a try. TY for being so thorough and answering so many questions in this lesson. Can't wait to try these muffins.
Thank you so much for the kind words! Glad you’re here!! Love, Mary ❤️🤗❤️
Mary, can't wait for your book and this is a topic I've wanted to learn more about for a while. Thank you for all you do.
Hi Joseph! Thank you so much! I am glad that you are interested in learning about this topic, and joining me on this traditional food journey! Glad you’re here! Love, Mary
At 40 minutes in your RUclips…here explains lots of things I have been asking myself…
Oh Angie! I am so happy to hear that I was able to answer some of your questions through this video! Love, Mary
Good morning from Bremerton, WA Mary. When soaking the flour, can I substitute almond "milk" with ACV instead of a dairy liquid? I have lactose intolerance. BTW, I grew up with porch side conversations, so your pace of talking feels like coming home, so to speak. Ta! 😊
Thank you so much for the kind words! You are so sweet! If you’re lactose intolerant, you can certainly use just water and vinegar as I did, but if you want to use almond milk, and then just sour it a bit with some vinegar, or lemon juice, you can certainly do that. Love, Mary
so detailed! as a beginner cook, love your slow, gently explained videos like this so much xx
Thank you so much! Glad you’re on this traditional foods journey with me! Love, Mary ❤️🤗❤️
These look great! Thanks for the extra info about adjusting liquids for freshly milled flour.
Hi Jim, Hope you are doing great! Love, Mary
Soaking flour is amazing. Especially fresh ground wheat. Mary, could you please explore sunflower lecithin and all the ways you can use it in baking? I bought a whole pound of powdered sunflower lecithin to add to my bread dough sometimes. However, I can't find a video on using it in cookies, muffins, or anything else. I'd like to utilize it (get health benefits) and not waste the money I spent on it. It was 20 dollars at a health food store. At least it is organic, and non GMO.
Omgessh Mary, This is very interesting. I actually gave up on wheat flour for health reasons, but after hearing and watching your video, I may give this a try. As of right now, I'm using nut flours abs bean flours.
Thanks for sharing this wonderful information and congrats on the TV interview. Wonderful to see you spreading useful information on so many mediums. Have a blessed Sunday!
Oh Rob!! Thank you SO much!! Love to the SG Family, Mary
You are such a good teacher, Mary. I am soaking some freshly milled flour, but I think it is too wet. I put the same amount of liquid as whoke grain flour, but it was extremely wet, and 15 hours later, there is about 3/4 inch of liquid on top of the "batter". Should I carefully spoon the liquid off before I do anything with it?
I would like to make lemon blueberry muffins. How should I add the fresh blueberries?
Great question! Add those after you add all the wet ingredients into the soaked flour. Mix gently, the sprinkle in the baking powder and baking soda and proceed with the recipe. Love, Mary❤️🤗❤️
Oh my goodness!!! Where did you get that gorgeous glass mixing bowl with the hobnail rim????
You will laugh when I tell you this but it is part of a punch bowl set that I bought years ago at a Costco! I couldn’t find my big glass bowl, so I grabbed that off my top kitchen cabinet shelf! I *think* it was part of the Godinger “Chesterfield” pattern, if that helps. Love, Mary
@@MarysNest 😆😆😆 I should have known! It's too pretty to be just a mixing bowl!!! I may have to try to see if i can find something like it - I have to start thinking "outside the box"!! A punch bowl = a mixing bowl.... why not?? 😁
I like your pace and consistency with this video, well thought out.
Thank you for the kind words!! Glad you enjoyed the video!! Love, Mary
@@MarysNest Funny, I’ve been speeding you up to 1.25. Love everything you do, Miss Mary. 😊
Hi Mary thank you for your valuable information good night to you and your family bye.
Same to you!
Thank you so much for this very informative and helpful lesson. BLESSINGS. SHALOM ✝️
Glad it was helpful! Love, Mary
Mary your simply the best... greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
Hi Trudy, Thank you SO much for the kind words!! I am so happy that we are on this traditional foods journey together!! Love, Mary
I love how you take time to educate us about these things. Thank you so much.
Sounds good
What a lovely lovely woman you are! I have just discovered you and subscribed as I love the wholesome recipes you are suggesting
Sarah, from Our Tribe of Many RUclips channel mentioned you today. You are such and amazing resource Mary. Thank you!
Hi Lucy, Thank you SO much for letting me know! That was so sweet of her. I will go and visit her channel! Love, Mary
You are so informative, Thank you and God bless you.
So am I correct in thinking by doing this you are reducing the gluten in the flour and could then use it for gluten free baking? Also, if your recipe calls for 6 cups, would you do the exact amount your recipe calls for? Thanks Mary, love all your teachings!!
Unfortunately, soaking whole grain flour only breaks down some of the gluten - not all of it. So whole grain flour that contains gluten does not become gluten-free after soaking. I share a lot more about this in my accompanying blog post: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/
Thank you so much for the kind words. I so appreciate it!! Glad you like the teaching. As to tripling the flour - hmmm...I am not sure. I have not tried it. It would make sense that 6 cups of whole grain flour would need 6 cups of liquid to soak in, so I would experiment. You can always drain off any liquid that is not absorbed. Love, Mary
Also, try Einkorn flour. Look up Jovial foods.
The anti nutrients are disarmed by soaking. Gluten is not an anti nutrient, so it’s intact.
GF flour needs to be used, with its additives to allow a rise of some sort & etc.
Interesting.. Love the history & science. Thank you for the recipe too.😊
Can you use soaked flour to make whole grain yeast bread?
Yes, and I will be sharing that video soon. Stay tuned. Love, Mary❤️🤗❤️
Thanks Mary. I'm soaking wheat flour in whey.
I love my apple scrap vinegar!
We thoroughly enjoyed muffins (whole wheat with raisins) this morning! Once the wheat flour soaked (used water+ACV) about 18 hrs. there appeared to be 1 - 1.5 cups of liquid atop the flour. More than I expected. Just mixed the liquid in and proceeded with the recipe. It worked. Will see what the soaking results will look like next time if I use another soaking liquid, e.g., yogurt thinned with water.
Again, thanks Mary!
Sounds great!
I had the same thing happened to me. I soaked freshly milled modern wheat flour for 24 hours and even though I mixed it several times during the soaking time I had a lot of liquid floating on top (I used 1c water for each 1c flour + 1Tbl apple cider vinegar total). After the 24 hours, I didn't know if that was normal, so I poured out the excess liquid and continued with the recipe. Should I keep the floating water or do what I did? The muffins turned out delicious, but I want to make sure I'm doing things right. Today I'm soaking 3c fresh ground wheat flour to try to make a cake tomorrow, and also 2c to make again the muffins. I want to know if the water should be completely absorbed by the flour or I should dump out whatever is not absorbed. Thanks for your fabulous lessons. I look forward to your response ❤
Can you put the soaked flour in the fridge while it’s soaking or should it be left on the counter? Thank you,
Raisins, crushed pineapple (decrease liquid), orange zest, and molasses...can add bran cereal to make it a bran muffin. I guess.
Mary, what do you do with freshly milled flour that you are using to bake biscuit type products where things like butter, shortening or coconut oil are cut into the flour before any wet ingredients are introduced?
Miss Mary. When using the wheat berries. Do you use the hard it soft Whole Wheat berries?
When using modern day wheat, I usually use hard red wheat berries. Love, Mary ❤️🤗❤️
Mary, where do you get your sucanat? I can't find it here and I too live in Texas, just south of Houston.
Howdy Luisa! I have found it at the H-E-B in our town… However… I noticed that it is out of stock a lot! But they must carry it in the warehouse so maybe you can have your local H-E-B carry it at your location. It’s the “Wholesome” brand. Love, Mary❤️🤗❤️
@@MarysNest Thank you Mary!!! ❤
What about rejuvelac for soaking? Would it be 2 cups rejuvelac or 1 cup rejuvelac + 1 cup regular water?
Great question. I have not made that but I need to. I’ll learn more. Stay tuned. 🤗 Love, Mary❤️🤗❤️
Thank you! Your videos are so informative.
Thank you.
Hi Mary. This video was so informative. I will give it a try. Thank you and many blessings 🩷
So, if I wanted to make cornmeal muffins, how would I incorporate it?
This is terrific!
One question I have generally is about decreasing the oven temp in a very short bake. My oven is a gas oven and it maintains temperature very easily, even when turned down. I have taken the temp frequently in the past to monitor how it bakes and it often takes more than 20 min for the temperature to drop from 425 to 350....by then, the muffins will be long since burnt.
Should I skip the 425 or leave the oven door opened to cool it faster (what I occasionally do)
That’s a great question. I have tested this and I have found that even if you maintain 425°F for 15 minutes, the muffins will be fine. It sounds like your oven will stay hotter longer than 15 minutes. So then, yes, I would just start with 350 Fahrenheit and stick with that. Love, Mary
@@MarysNest Thanks.
Mary, can you share the amount of flour in grams? I'm assuming that by measuring the way you did in the video you end up with more than 113g which is the standard weight that King Arthur flour recommends for one cup of whole grain flour. Thank you!
Hi Diane, Great question. I think the cup of whole wheat flour - the way I scooped it out of the bag - rather than spooning it into the cup probably weighed 130g. Hope this helps. Love, Mary
Any chance we can substitute applesauce for the butter?
Hi Kathy, Great question! I have not tried it but it might work. It's certainly worth experimenting. Also, if you want, you can cut the butter back to 1/4 cups as I discuss in the actual recipe over on my website: marysnest.com/how-to-bake-with-soaked-flour-to-maximize-nutrition/
Also, although I don't mention this in the recipe, if you prefer to replace the butter with other fats such as coconut oil, etc. - that might work. I have not tried but will be experimenting with it and it seems to make sense that it would work.
Love, Mary
Wow! I'd love to try this method!
Still waiting for your book🎉
It will be here before we know it. :-) August 15th! Yipee!! Love, Mary
Could you use leftover whey from cheesemaking to soak the flour?
That’s a great question. Cultured whey would work but as to the whey from cheese making…it might depend which type of cheese. “Acid” whey from making stove top cheese would work. I’m not sure about “sweet” whey though. Love, Mary
Hi, Mary's Nest! I love your educational videos and I was searching your channel on how to make Pepperoni's, but couldn't find one. Would you mind teaching us how to pickle Pepperoni's, please?
Wow! That sounds quite interesting. I will need to learn about that! Love, Mary
@@MarysNest Mary, ty for your response and I'm so sorry, I meant Pepperoncini's.
Bread put in fridge gets stale
Freeze it or leave on counter
Muffins get gobbled up around here. I do freeze anything over a 3 day supply tho.
Mary: If you have an ice cream scoop it really makes filling muffin tins much easier and neater.
Great tip!
Can I fo this with fresh milled flour? I know the nutrition breaks down and can turn rancet fairly quickly.
If I have soaked my wheat, should I soak the flour too?
If you use zucchini should you press out the liquid in this recipe ?
Very informative
QUESTION would you store hulled or unhulled barley? Thank You
Hi Rhonda, Great question! I have tried storing both but have broken down to only storing hulled now. Unhulled was a bear to try and cook/bake with. Love, Mary
@@MarysNest thank you so much, I value your opinion
Oh dear. I soak my whole grain flours before making yeast bread. Do I need to fortify the gluten somehow for a better rise? Also, what are your thoughts on using oat bran in baked goods?
Great questions. I’ll be following up with some soaked flour yeasted breads but as to oat bran, you do want to soak it to neutralize it. It contains a lot of phytic acid. Love, Mary ❤️🤗❤️
How do you soak yours, before making yeast bread?
Can yogurt whey be used to soak the flour?
I was wondering if the and fact of cooking with levain , the soaked whole flour could we include the levain as part of the flour and water… I mean instead putting 2 cups of water we could put 1 and 1/2 cup water and the same for flour…put less whole flour because in the sourdough has a certain amount of flour..well this is speaking to do dough for bread.. .. Thk you..
..
Hi Angie, Great question! Yes, I think that is quite doable for a yeasted or sourdough bread. I will be sharing more videos about all this so I hope you will stay tuned! Love, Mary
Hi Mary, can I use soak flour to make cinnamon rolls?
😮Mercy Mary !!! 😊
If you are not pouring off the soak water -as you do with beans etc, how do you get rid if the phytic acid? I am confused on this issue. Some say you must pour off the original soak water to get rid of the phytic acid, but sometimes, like this, you use the soak water. How does the phytic acid disappar?
Hi Sue, That is such a great question! You don’t need to worry about the liquid because it doesn’t - in essence - contain the phytic acid. All that happens during the soaking process is that some of the phytic acid is deactivated. Hope that makes sense. Love, Mary❤️🤗❤️
@@MarysNest That clears up this issue. Thanks so much. I have wondered why you soak beans and MUST throw out the water but you soak flour or oatmeal and the water soaks in and it's okay. You make a lot of sense!
@@suemagyari212 - So happy this helped. With beans, it’s easy to pour off the liquid and refresh the cooking water. But the bottom line is that you are not “rinsing away” the phytic acid…instead, some of it has simply been “deactivated”. Love, Mary
Hello Mary ! Does less gluten mean less protein ?
I ha e a question off topic. I made lemon extract Jan2021 after watching you video. Should I decant it all from the peels. No one ever says how long to keep like that. Will it be bitter or is it like the vanilla bean and okay to leave the peels? Can you do a post extract video... what it looks like, max time before decanting etc.?
Great idea! As to lemon extract, yes, remove the peels and decant the extract. Given that it is alcohol-based, technically, it should last forever. However, the general rule is that decanted homemade extracts are good for about five years. Love, Mary
Thank you, they have been in the peels and I didn't know how long I could leave the peels
Is raw cane sugar the same thing as sucanat? If I used whey, do I need to dilute it or use it 100%?
Hi Shirley. It would be the same thing if it is simply dried sugar cane juice. As to whey….that’s a good question. Some folks us all whey but I have not tried it. I wonder if the taste might be overly sour. You could try diluting it to one cup whey with one cup water. Love, Mary
Thank you so much for the informative video!! I made a batch of soaked wheat blueberry muffins this weekend and mixed so carefully (I didn’t overmix) and followed the directions carefully, but my muffins fell! They didn’t dome up at all or crack on the top. And even when the toothpick came out clean, they had a bit of a doughy texture instead of a light fluffy one. Was it the moisture of the Frozen blueberries, do you think? Any ideas? I wondered if I should keep the oven temp hotter for longer? Thanks, again!
Hi Stephanie, I think what happened was that yes, you had too much moisture because of the frozen berries. Even keeping the oven temperature higher for longer may not have helped. Fresh berries might work better.
Alternatively, if you only keep frozen fruit on hand, I would recommend that change the recipe to 2 cups flour to 1 1/3 cups liquid. That is enough liquid to start the phytic acid deactivation. Then when you add the wet frozen berries, it should be enough moisture to thin the batter and bake up a nice muffin. Hope this helps. Love, Mary
@@MarysNest Thank you so much for taking the time to respond! I will try decreasing the amount of watered-down yogurt I soak the flour in. Thanks, again!
@@stephanieseegmiller1568I’m curious...did you try again? I also keep frozen blueberries on hand.
V very nice recipe 🤤😋😋 love you Mary 💞😘 you explained v very detailed 😅❤❤ keep smiling 😁 ever 😀😊😊
Thank you!! ❤️🤗❤️
Such an important video!
Hi Susan, So happy you think so! Glad you’re on this traditional foods journey with me. Love, Mary ❤️🤗❤️
Can you soak with Greek yogurt?
Can I do this with einkorn flour?
Yes, just pull back a bit on the water by about 1/4 cup. I’ll have a video baking with soaked einkorn flour this fall. ❤️🤗❤️
Dear Mary, can I make bread from this soaked flour?
Yes, you can but the recipe is a bit different. I will be sharing how to make bread with soaked flour in an upcoming video in July. Love, Mary
@@MarysNest thank you Mary. I’m looking forward for the video. ❤️
Pancakes, waffles, banana bread with soaked flour?
What about soaking flour for yeast bread making? You would want to minimize the break down of gluten, so is 8 hours still too long too soak it?
Great question. You have to keep in mind here that we are working with whole grains. Whole grains tend to create denser baked goods whether they are quick breads or yeasted breads. Breaking down some of the gluten, even when making a yeasted whole-grain bread, is very helpful to create a lighter loaf but the soaking process also helps to soften the grain and allow it to absorb more moisture, which is also helpful to creating a lighter loaf. But yes, you are correct - an eight hour soak for a yeasted whole grain bread is sufficient, and I will be sharing a recipe in the future showing how to make yeasted bread with soaked flour. Love, Mary.
@MarysNest Thanks. I have been baking with whole grains for a long time, including using sprouted whole grains in the bread, and have been making sourdough for a number of years, but just soaking the flour itself is a new one to me. I am very happy I found this video as I do usually buy whole grain pastry flour for any special treats like cakes that I can't grind the flour fine enough with my hand mill. This is going to be so fun to try tomorrow on baking day :)
Love your channel. Thanks again! 😊
Hello Mart, do i wanted to know where can I find a bread recipee for whole graine Einkorn soaked flour since you said doaking kid better for whole graine flour. I saw the muffin recipee but not how you do for bread.. thank you..
Hi Angie, I will be sharing a video in the future for how to make bread with soaked einkorn flour. Stay tuned. :-) In the meantime, here are the videos I do have about einkorn flour: ruclips.net/p/PLkRuW3pBo2U0vqoaF2dhg-Wn3Kqffk0P8 Love, Mary
@@MarysNest oh.. sorry m’y finger slipped I meant Mary!!
Can we use 100% buckwheat flour that is naturally gluten free?
Hi Carly, That is a good question! I have not tried it but I think it is worth experimenting with. Love, Mary
Mary! I want to just come over and switch out that cupboard curtain to echo your backsplash colors! Yellow, white and blue would blend in as a homogeneous background and not distract the eye. No matter what, your instructions are great, thank you!
So happy you liked the instructions! I have to share with you that the fabric is very special to me. My husband loves cardinals. He used that fabric to wrap a gift for me because he often shares things with me that show a husband and wife cardinal. It’s always so touching to my heart. So I used that fabric as my kitchen cupboard curtain. Love, Mary.❤️🤗❤️
@@MarysNest
That's so sweet. 💕
What did I do wrong? Mine taste very bitter. The only thing I had was blueberry flavored kefir. Maybe that was my error?
Hi Mary! Muffins are my favorite! I can purchase locally an organic raw sugar cane from Florida & have been trying to figure out if it’s a good alternative to sucanat. It’s been a less expensive option for us but want to switch if it’s more beneficial. Would you have any input on this? Thank you!
Hi Lisa, it sounds similar to Sucanat. Is it just the dried sugar can juice? Love, Mary
@@MarysNest Mary thank you for your reply! 🤗 The Florida Crystals bag says Organic Raw Cane Sugar Minimally Processed & Unrefined from Organic Sugarcane.
Do you have more soaked grains/flour recipes in your cookbook?
Keeping it real, chapter 1.
This is a wonderful video, and I loved watching it and learning about soaked flours. But here comes to keeping it real part…
I liked watching you use the magic whisk, and since you said it was only a couple of dollars I clicked on the Amazon link you provided. It’s NOT a couple of dollars.
It’s $10.51.
🤷🏼♂️
Hi Eriq, So sorry to hear that. I have had that same link for awhile and have not looked at it since I first copied it. The magic whisk used to be under $4.00. Well - what can we do. Inflation has definitely got to that too! Love, Mary
In the end, no problem. I simply searched for the egg whisk that seemed like the best quality at the best price, and I ordered it already, very happy! And thank you once again for your marvelous videos!
I know that IKEA sells a similar whisk like this that's dirt cheap (31:00). It's only about $3 at IKEA. Several years ago I bought a small kitchen utensil set at IKEA that included the "magic whisk." I was skeptical of the whisk and thought I would never use it. Low and behold, it's actually become my most favorite whisk in the kitchen. It's now my first choice among all my whisks. 😄
Mary I have a recipe that calls for 1 1/2 cup’s sourdough. No water just yogurt and applesauce for “liquids”. Can i mix 3/4 cup flour and 3/4 cup water to make the equivalent to the sourdough?
Peccato non è possibile traduzione in italiano
🤍
I like your videos except that you don’t use a gram scale! As I am sure you know you cannot measure amount of flour very accurately by cup volume.
Mary ...I just had a 2 yr old Midea freezer go out lost a total of 1600 bucks. I have spent a week triying to find someone to repair the freezer. No one will work on it!!! They say it will cost the price of a new freezer if it's compressor also the ability to get the parts is non existent!! They tell me that these appliances from this company are made to throw away not repair!!!! It's China owed and operated. I had no idea! My husband worked at Lowes and bought it. Now I'm stuck with the loss and a new purchase!!!!...PLEASE DO NOT BUY THIS PRODUCT!!!
Oh no!!
Sad to say that I was told that about my new fridge. The throwaway term is not brand specific. I keep extended warranty on this new fridge.
what is the difference between soaking and sourdough?
They are somewhat similar but the sourdough process creates a greater level of fermentation. Love, Mary❤️🤗❤️
Can the baking powder, and baking soda be replaced with yeast?
Great question! Not in this recipe, but I will be sharing future recipes where I show how to bake with soaked flour using yeast. Love, Mary.