Hi Sweet Friends, Today I am showing how to grind Einkorn Grain and then sift it so that you can turn it into All-Purpose Einkorn Flour that will create lighter baked goods. Love, Mary
Thank you Mary , love your videos. I bought a komo grain milk (very similar to your mock mill ) but when I milled it on the finest setting and a few notches bigger there didn’t seem anything to separate with a mess strainer.. around what size setting should I use to be able to strain off the bran?? Middle setting, largest, etc?? (Also, some have mentioned u can grind it twice if needed but it bogs up mine so I assume whatever setting is best to make all purpose flour is also going to be the finished product size once strained?) . Thank you
This is the video I was searching for WOW-- just bought Kamut and einkorn berries than found out most ppl use AP versions of these for sourdough. Than I got lost… oh man, what a saviour you are. No one talks about the details that matter like this. Much love to you
I haven't tried this with Einkorn but with modern wheat berries. Once I sifted it in order to make egg noodles and FINALLY got noodles that held together in the water! First time for me with my own fresh ground flour....
Patti Fabrick - Hi Patti!! Wow...that’s terrific!! You persevered and we’re a success!! Great job!! Sounds like you enjoy Traditional Cooking!! Have you seen my playlist of videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - I’m not sure, but...Are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Oh Susan! Thank you SO much for visiting and thank you for the kind words. Yes, I really want to preserve traditional nutrient dense cooking. I don't want these skills to be lost!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you for the tip on freezing grain before grinding. I have a Vitamix with a dry container that I use for grinding. I will definitely pre freeze my grains first....you just saved me $300
Thank you so much Mary. I am just learning how to make bread and I have successfully created sour dough starter. I’ve made einkorn bread in a Dutch oven from purchased flour but I’d like to learn to make my own flour. I never knew the difference between all purpose and whole grain so this is a wonderful learning experience for me. You’re a wonderful teacher and you help your students build the confidence they need to say I can do this.🤗
Hi Mary I'm a long time listener I am also a long time prepper and have been storing my grains and seeds and rices for many years now I love you channel I'm going I do believe Eikorn is one of the "ancient grains"and it's full of nutrients and B6's and other nutritional vitamins that we desperately need in a famine. I would love to make Einkorn with a 12 grain or a nine grain bread in my bread maker, I have a the mill would love to see how it comes out of my bread box have you ever did a recipe like this if so let me know thank you :-)
Oh Kitty!! I am so glad you found my channel and I am thrilled to hear that I can be a help to you. I am so passionate about preserving traditional ways of making nutrient dense foods and am glad to be on this journey with you! And if you know of anyone else who is interested in traditional nutrient dense foods, please share my channel with them. (And I have a website too, where you can print out all the recipes: MarysNest DOT com.) Please let me know what traditional food subjects you would like me to cover! :-) In case you haven't seen them yet...I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Yes, please, for the no knead einkorn sourdough bread! Thanks so much for all your hard work. Your videos have answered quite a few questions for me and I appreciate it.
Hi MARY,😄 I'M learning so much from you, I'm going to have to😀 take a week off of work just to watch your videos,😳 and learn from them. I'mgoing 👍to watch the next video now. GOD🙏🙏 bless you. EDUARDO MIAMI FL 🇺🇸
I absolutely love watching your videos. You explain everything so clearly plus you add so much background information. I have sent your links to many family members as well as friends. Thank you so much.
Hi Janine, Thank you SO much for all the kind words! I am so thrilled to "meet" other folks who enjoy this traditional foods journey! Since you enjoyed this video, you may also like my playlist titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I am so happy to hear this! Tomorrow I have a video coming out all about Kamut. And then on Saturday I am showing how to bake a Healthy Fresh Peach "Buckle". It's so easy, so delicious, and made with whole grains! Works great as a breakfast or brunch coffee cake or as a dessert! Love, Mary
Thank you for this video. I purchased a Mockmill a few months ago. I made some bread with my grand daughter and it was so good, but the flour was too course. Your video explained how to get a less course flour. Thank you!
This is FABULOUS, @ Mary's Nest! As you know, Einkorn is ALL I bake with! I don't grind my own berries - YET - but hope to soon! Jovial Foods brand is THE BEST!!!!!!!!! @jovialfoods AND guhreat tip re: quick breads! I'll try sprouted next time I do a banana bread or chocolate zucchini bread! ;) You did a great job explaining the WHY for people! I always tell friends: why on earth would you want to eat shelf stable, regular ole' bread, put it in your body, and NOT attain any of those nutrients??? xoxo
Mary you are the best!!! I just found all of your videos and am terrified trying to get into making my own flour for sourdough loaves. You are making it so much more understandable and im so much less intimidated!!!
Thank you so much for visiting. Glad you liked this information. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest I’ve seen many of your videos and have enjoyed them all and have learned quite a bit from you thank you. I’m unable to join on Facebook because I closed my account. I did not like some of the things people posted and I find it takes up to much precious time. Thank you Mary for what you do❣️
@@smueller3247- Thank you so much for the kind words. I am so happy to hear that you are enjoying my videos. And as to FB - I understand completely. I am not a fan either. And as a matter of fact, I am thinking of trying to create a chat group over on my website. That would be fun! Just need to figure out all the logistics. I am also in the process of migrating my site to a new theme, so there will be lots to look forward too. If you've not been over there, take a peak. If you want, you can sign-up for my email to be notified when my new site is up. But I will also be sure to mention it here in a video too, so no one will miss out! Thanks so much for you wonderful comments. They are a delight to read! Love, Mary
Great information. I have einkorn that I grind for certain recipes, but still use all purpose store bought flour for other recipes when I want a fluffy end product. Good to know I can try sifting the einkorn in those recipes and get something a little lighter.
Hi Jennifer, So happy to hear that you found this helpful. Yes, you can sift any flour that you grind. And you are still creating a nutritious product. This was a common practice in the Middle Ages so as to be able to create a lighter loaf of bread and one that was easier to digest. Because by removing some of the bran and the germ, you are also removing some of the phytic acid. Do you make sourdough bread? If so, I have a playlist you might enjoy here: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof Love, Mary
Hi Mary. I found this video to be very informative. I bake my own sugar cookies and love the recipe I have which uses all purpose flour. My question is: can this all purpose flour work the same in my cookies as store bought all purpose flour? Thanks again.
Hi Michelle, Einkorn flour works very well for making cookies or a quick breads. It contains less gluten, so to a certain extent almost performs like a pastry flour. However, since it does contain less gluten… Whether the all purpose version or the whole grain version… It will produce a lower rise in yeast risen or sourdough bread recipes. Hope this helps. Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary, this was great. I’ve bought many variety of wheat berries but find it difficult to learn how to grind them and apply a label to what they become. EX. How to make All purpose flour, white, kamut, einkorn. I read another blog post that said it was not easy to make AP flour due to not getting protein content correct. I really do t need to be a professional at it, I just need to understand how to do it as a regular person in a kitchen. So, these are still my questions. 1. If you sifted hard white wheat berries do you get an AP white or just what they call white flour? Also, is all wheat flour the same label normally whether you use hard red or hard white wheat berries? White or red wheat berries unsifted would be considered whole wheat flour right? But when you sift it’s now an AP flour? I really want to use white flour cause it’s general purpose for many recipes but concentrate more on kamut and einkorn especially since I’ve spent so much time sourcing them here in Canada, and the lesser gluten content, and because I find ancient grains so beautiful to eat and preserve age old ingredients. Many ppl I follow use einkorn and kamut for sourdough but they said they mix the Kamut or einkorn with the same flour but an AP version which I believe you explained here how to do. So it’s really that easy to get the AP versions of these? I’m still confused too when ppl say white flour, because white flour sifted from your terminology (how I understand it) really is white AP flour, as unsifted it would be whole wheat flour.? I guess the terminology and labels through me when trying to use wheat berries vs buying flour. I’m very excited to continue stocking up on my wheat berries but find gaps in learning to apply them. Thank you. Hope that made sense
Hi Mary, about a year ago I purchased a Mock Mill on your recommendation. I love it. I followed your video on how to make All Purpose Flour Einkorn flour with great success. Recently my flour sifter broke - a 1 cup Foley made in the USA. It belonged to my mother in law - she had it since the 1950 and it has served us well. Can you recommend a USA made sifter that can make AP flour of my MockMill Milled Einkorn berries.
Einkorn has a different kind of gluten entirely than modern grains. It is actually well tolerated by those with Celiacs. There are videos here on YT showing people who have tried it.
Hi Mary, love your videos. When I sift my einkorn flour, that I grind in my pampered chef delux cooking blender, I have nothing left. It all goes through the sifting, like sifting regular all purpose flour. I have tried sifting through a sifter like you have and a strainer taping it. I’m not sure why?
I don't think my sifting separated the bran very well but I did get some remnants left in sifter. First, my sifter must have larger screen in it so I used a small hand held metal strainer. This did better but it still isn't as fine or looks like flour I bought from the store. I"m going to use it anyway and see what happens to make sourdough bread. My grainmill doesn't have numbers, just a dial and kept it fairly fine which actually didn't seem that fine. My grinder is a manual one. I"m expencting a little heavier bread since I don't believe I made good all purpose flour.
Hello Mary! I was given a bag of kamut wheat and I was wondering if this is also considered an ancient grain. Do you know if it will behave similar to einkorn? What is the difference between both grains? Thanks!
Hi Cintya, Thanks so much for visiting! And that is a great question...and as a matter of fact, I have a video coming out tomorrow titled "What is Kamut?" Yes, it is an ancient grain and yes it is similar to Einkorn but not as "ancient" as Einkorn. Kamut is related to "Emmer" and it a "tetraploid" vs Einkorn which is a diploid (this refers to how many chromosomes they have.) . Come back tomorrow and learn more. :-) BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you for your fast reply! I'm learning so much from every one of your videos! Thank you so much 😉🤗 I don't have a Facebook account. I prefer RUclips... 😁 sorry... I feel this platform is less overwhelming. I can hardly wait for your video about kamut!😉.
@@cintyahansen4970 - I understand how you feel about FB. I think I am gradually going to do less and less over there and just concentrate my efforts here. So happy that you are enjoying my videos!! And I really am so glad you are here!! Love, Mary
Yes, absolutely! WELCOME!! If you enjoy making traditional foods, I hope you’ll consider subscribing here if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos So glad you’re here!! Please let me know if you have any questions! Love, Mary
Do you need to wash the grain at all before grinding? What else can you do with the bran after it's been sifted? can you use it for poridge or something?
No, I do not wash the grain. I save the bran to use when making bran muffins or sprinkling into porridge or using to dust a pan in which I am placing dough to bake. Love, Mary
I have a question - I'm brand new to your page and am eating a bit differently due to a doctor's suggestion. My question is, did you already de-husk your einkorn? Or did you purchase it already de-husked?
Hi. Mary will you please do a video on how to substitute Einkorn in recipes - I love Einkorn but have a difficult time working with it - especially with sourdough and yeast recipes. thank you ;-) I would like to convert all recipes to Einkorn
Another perfect timeing video find for me :) i too grind my flour in a mockmill 100 and just ordered einkorn. I do want to sift some of my flours.. Is there any thing in particular we should look for in a sifter... size of holes etc. And i didnt see a link to the one your using if you'ld like to share :)
Hi Jill, Great question! I have found the best sifters be those sold by “Breadtopia DOT com”. They have two sizes. I would recommend getting both. They sift whole grain flour to varying degrees. Love, Mary
Thank you :) I got my Mockmill from them too :) I just checked there and they are back ordered :( so will see. Will look for a 40 and 60 though. Dont want all the 'color' out but just dont want to EVER have to purchase white flour if i dont have to ;) Mostly i LOVE the whole grain though too.
@@MarysNest Hello Mary and Jill, I love doing business with Breadtopia, Their 40 and 50 screen mesh sifters are good but it is a hassle to sift flour. I am also looking for a 40 mess sifter with a handle. Best to you two, Mike
How much grain (einkorn) should I grind and sift to get 1 cup of all purpose flour? I want to use a very fine sifter for this. I'd like to grind only what I need for a recipe.
Great question. It’s tough to be super exact. However, the general rule is that 1 cup of whole grain will yield 1 1/2 cups of whole grain flour. However, when you sift out the bran and the germ which generally make up less that 20% of the whole grain flour the remains 80+% will be the endosperm. So if you grind 1 cup of whole grain and get 1 1/2 cups of flour and the sift out the bran and the germ, you will most likely have about 30% less flour. But this is not an exact science. It’s going to be difficult to be as exact as you would like. Love, Mary🤗
I have been using einkorn to make artesian bread. It seems to be wetter than orgnic white flour. Should I add more flour? I ended up doing that with this loaf.
Mary I would like to grow Einhorn wheat and then grind it myself but I’ve been reading that the husk is so tight around the kernel and hard to remove. what do you suggest? thank you
Okay, I'm still learning. So if I make a quick bread (I'm assuming that's the no knead bread) and I'm using unsifted whole grain, it's better to just add the water and let it sit in the fridge overnight then add the rest of the ingredients?
Hi Benjamin, No knead bread usually refers to a bread made with yeast or sourdough. Breads made without yeast are quick breads and use baking powder or baking soda to rise. Quick breads are not to be kneaded and should never be over mixed. If you are making a no knead bread with yeast or sourdough, yes, you can let it rise overnight in the fridge. Hope this helps. Love, Mary 🤗
This is such a great and informative video on how to make your own all-purpose flour, and it's presented so charmingly! I just love your kitchen. Thank you for the instructions. As a small side note, I've known about the phytic acid debate for years. Of course it's been demonized, particularly from the Paleo movement, but some sources claim that phytic acid is actually also linked to certain health benefits. Supposedly it aids in the prevention of cancer, cardiovascular disease, insulin resistance, and even osteoporosis (interesting that, since it's purported to inhibit calcium absorption by the 'other side'). So I've been on the fence about phytates for years. Was wondering how you feel about it in that light?
Thank YOU for visiting and for all the kind words! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Hi Mary! Would the all purpose einkorn flour be the right flour to use for other purposes such as frying chicken? OR which would you recommend if no health issues such as a gluten sensitivity etc... I live in the south and well....my husband would be sad if there were no fried chicken haha.
Can I make a pizza with my own hard white wheat berries. Sifting to an all purpose flour ? I’m concerned about the measurements using my milled vs boughten all purpose.
How long did it take to grind the einkorn. I have heard some grinders take a loooong time to grind the Einkorn. Do you notice a difference between the Einkorn and other wheat?
Hi Mary,my second batch of bone broth are coming out slimy ,I afraid of using it ,is that normal I did it twice and I threw it out,what am I doing wrong?please help,thank you have a great night.
Hi Himatee, Hmmm...let's figure out what's going wrong. When you say your "second batch" do you mean when you are reusing the bones after making your first batch? And when you say "slimy" do you mean once it has been cooled? Are you confusing it with gelatinous? Let me know, so we can figure this out. Thanks! :-)
6:39 - Charlie the chain baker agrees. “Temperature is an ingredient.” 😊 Great info. I’ve been using commercial einkorn flour for sometime now and have been a little disappointed with some results. In particular, I’m not a fan of how little lift/rise it has (pardon the pun 😂) in comparison to the modern bread flour which clearly is to do with the fact it has “less gluten”. This is where I’m a little confused. The einkorn I use is ground by the Pronat brand here in România and is a great product. It’s *14% protein/gluten*, so why is structure such an issue for this flour? It is also a little more resistant to moisture making the dough more wet than a modern flour recipe. Charlie the chain baker has an entire video about sour ingredients which will tighten the dough (and this has been an eye-opener) but I still have issues with the rise at every stage of baking. Any advice would be ripper. Reply and you’ll get a like and forever subscribe 😉😂
Einkorn Recipes for Nature's Original Wheat by Carla Bartolucci. You can thank her for Jovial Eikorn flour. Also, Sourdough by Science Understanding Bread Making for Successful Baking by Karyn Lynn Newman, PhD
I’m trying to find something to strain bran and germ from my home ground wheat to make lighter bread. But al I can find are sifters. What is it called?
Hi Mary, I have been using Einkorn all purpose flour for some time. Unfortunately during this Covid-19 pandemic, my usual brand of all purpose Einkorn flour was unavailable so I ordered another brand. My bread was brown and super dense. It didn’t rise well and didn’t have the yellow color. Not realizing it but I had purchased whole grain Einkorn flour and not all-purpose Einkorn flour. So am I to understand I only need to sift this flour to get all purpose? Please help! I ordered a lot of flour and don’t know how to use it.
Don’t worry. You can fix this. Did I read correctly that you bought the flour? If you bought the grain, you can coarse grind it and easily sift as I showed I the video...but if you bought the flour, you should also be able to sift it. However, since you are not grinding this your self, you will need a very fine sifter. You may be able to find it on Amazon but you might have better luck looking at sites like “Breadtopia”. Search for flour sifter. You want the type that are made for professional bakers. And it’s not going to be inexpensive. You’re probably looking at a price point of at least $15 for one. Now, keep in mind that the flour is not going to be as pure, in essence, as if you had actually purchased einkorn all-purpose flour but if you keep sifting it, you will get something closer to all-purpose. And it really doesn’t take sifting out that much bran and germ to create a flour that will create a less dense bread.Keep me posted. If you enjoy making other Traditional Foods in addition to baking with Einkorn, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods. And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists: ➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH ➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr ➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj ➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N ➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS ➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX ➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more! And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS ➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes. ➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK ➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U ➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest Thank you for responding so quickly. Yes I have already purchased the flour. My sifter is not fine enough so yes I will have to purchase another. Thank you for the recommendation on where to look. I will keep you posted as to how this all works out. And!!!! I love your videos. I am a subscriber and I have learned so much. ❤️
Hi Mary, so I looked into Breadtopia. I did not find one that sifted finer than the one I already had. I ended up purchasing a sifter with a duster. I sift the flour straight into a duster which then goes into a bowl. This was time consuming because the sifter only holds so much. My end result did look quite a bit different than the original flour and the left over product was brown and course. I wish I could send you a comparison photo. I am hopeful and will be baking bread with it tomorrow. I'll post what happens. Thank you again!!!
Is this the old flour that doesn't cause gluten intolerance? If not do you know what grains I could use that tastes like store bought white flour? tfs ♥️
I just wanted to point out, the jovial foods company states that it has the same amount of gluten, but that the gluten is a weak type of gluten, making it more digestible - forgive me, I don’t mean to be a know it all - love you Mary
I feel that we shouldn't throw away the fiber, as it's not digestible, but can be easily eliminated naturally from our body, this fiber is porous which makes it ideal for the soluble fiber to adhere to it, so the nutrients would pass slowly through our digestive system, that way, the nutrients will be used to the maximum, we'll also avoid high insulin peaks due to the slow absorption, and we will feel full for a longer period of time.
Definitely...but depending on your digestive system and how much physic acid you can handle based on your genetics, , you may want to soak the bran overnight as when making soaked muffins or use a sourdough starter. You can learn more here: ruclips.net/video/7p9hhdiuIqE/видео.html ❤️🤗❤️
I bought some Einkorn berries and ground it into flour and would like to cook with it without turning it into all purpose flour. Almost all of the online recipes are for all purpose Einkorn flour but some sites tell how to adapt the recipes for whole wheat Einkorn flour. But they contradict each other. Some say to add more liquid to the recipes and some say to reduce the liquid in the recipes. Do you know how I could convert all purpose Einkorn flour recipes to whole wheat Einkorn flour recipes?
I understand completely. It can be very confusing!! When you convert the recipe to using whole grain Einkorn flour, you will need to add 2 teaspoons extra of water (or whatever liquid you are using) for every cup of whole grain Einkorn flour used. Mix and then let the dough rest for 30 minutes before kneading. This should give your dough the correct consistency. Good luck. Love, Mary❤️🤗❤️
The thing about the so-called Anti-nutrient: I heard the same thing, verbatim, from somewhere else. That's a red flag that this is an urban legend, and it's not true
Spelt in the translation is suppose to be the einkorn and in some other they say einkorn is the little spelt!! I really would like to have the real translation which is which !! ...thks
Check out Wheat Belly or listen to the audio and you will have a way different out look on eating these disruptive things. they really do destroy your health. The audio is free on YT definitely check it out
As to the round ones, one is a #40 sifter and the other is a #50 sifter. As to my hand held crank sifter, I do not know the number mesh. It’s just a standard sifter. Sorry for not being able to be more exact. Love, Mary
Hi Sweet Friends, Today I am showing how to grind Einkorn Grain and then sift it so that you can turn it into All-Purpose Einkorn Flour that will create lighter baked goods. Love, Mary
Thanks Mary....can you tell us the best mesh size to use when sifting?
Thank you Mary , love your videos. I bought a komo grain milk (very similar to your mock mill ) but when I milled it on the finest setting and a few notches bigger there didn’t seem anything to separate with a mess strainer.. around what size setting should I use to be able to strain off the bran?? Middle setting, largest, etc?? (Also, some have mentioned u can grind it twice if needed but it bogs up mine so I assume whatever setting is best to make all purpose flour is also going to be the finished product size once strained?) . Thank you
This is the video I was searching for WOW-- just bought Kamut and einkorn berries than found out most ppl use AP versions of these for sourdough. Than I got lost… oh man, what a saviour you are. No one talks about the details that matter like this. Much love to you
I haven't tried this with Einkorn but with modern wheat berries. Once I sifted it in order to make egg noodles and FINALLY got noodles that held together in the water! First time for me with my own fresh ground flour....
Patti Fabrick - Hi Patti!! Wow...that’s terrific!! You persevered and we’re a success!! Great job!! Sounds like you enjoy Traditional Cooking!! Have you seen my playlist of videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - I’m not sure, but...Are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Orowheat makes a Honey Wheat Berry bread that has whole wheat berries in it.
Thank you for sharing your knowledge. So much culinary knowledge is being lost.
Oh Susan! Thank you SO much for visiting and thank you for the kind words. Yes, I really want to preserve traditional nutrient dense cooking. I don't want these skills to be lost!! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you for the tip on freezing grain before grinding. I have a Vitamix with a dry container that I use for grinding. I will definitely pre freeze my grains first....you just saved me $300
Congratulations on passing 1M subscribers!
Thank you!! ❤️🤗❤️
I love how you explain everything slowly, thanks for the instructions!
Thank you so much Mary. I am just learning how to make bread and I have successfully created sour dough starter. I’ve made einkorn bread in a Dutch oven from purchased flour but I’d like to learn to make my own flour. I never knew the difference between all purpose and whole grain so this is a wonderful learning experience for me. You’re a wonderful teacher and you help your students build the confidence they need to say I can do this.🤗
Could you please do a video on using Einkorn flour making regular bread Not sourdough ?
Hi Reta, That's a great idea. Will do. Thanks for the inspiration. Love, Mary
Thank you Mary! When grinding frozen grain be careful to cover after taking out of freezer so it doesn't have added moisture from the condensation.
Hi Mary I'm a long time listener I am also a long time prepper and have been storing my grains and seeds and rices for many years now I love you channel I'm going I do believe Eikorn is one of the "ancient grains"and it's full of nutrients and B6's and other nutritional vitamins that we desperately need in a famine. I would love to make Einkorn with a 12 grain or a nine grain bread in my bread maker, I have a the mill would love to see how it comes out of my bread box have you ever did a recipe like this if so let me know thank you :-)
Your explanations on bread baking and information on the different grain and the why of it is most excellent!
You are a blessing to me in many ways. This is what I have been looking for.
Oh Kitty!! I am so glad you found my channel and I am thrilled to hear that I can be a help to you. I am so passionate about preserving traditional ways of making nutrient dense foods and am glad to be on this journey with you! And if you know of anyone else who is interested in traditional nutrient dense foods, please share my channel with them. (And I have a website too, where you can print out all the recipes: MarysNest DOT com.) Please let me know what traditional food subjects you would like me to cover! :-) In case you haven't seen them yet...I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thanks for sharing this information, Mary. We will have to try this. Have a blessed weekend.
Yes, please, for the no knead einkorn sourdough bread! Thanks so much for all your hard work. Your videos have answered quite a few questions for me and I appreciate it.
Oh Alison! I am so happy to hear this!! I will definitely do an Einkorn Sourdough! So glad you're here!! Love, Mary
Alison, hopefully Mary will do a video too, but if you subscribe to @jovialfoods RUclips channel you'll be thrilled!
Hi MARY,😄 I'M learning so much from you, I'm going to have to😀 take a week off of work just to watch your videos,😳 and learn from them. I'mgoing 👍to watch the next video now.
GOD🙏🙏 bless you.
EDUARDO MIAMI FL 🇺🇸
Oh Eduardo! I am so glad you are here. It's so much fun being on this traditional foods journey with you!! Love and God Bless, Mary
@@MarysNest 😄😄👍👍🙏🙏
Hi Eduardo, So happy you are learning from these videos. It's always a joy to read your comments! Love, Mary
@@MarysNest 👍👍👍❤❤🙏🙏🙏🙏🙏🙏🙏
Eduardo Salcedo Sr: - Hey Eduardo, Hope you are doing well. 🤗🤗🤗
I absolutely love watching your videos. You explain everything so clearly plus you add so much background information. I have sent your links to many family members as well as friends. Thank you so much.
Hi Janine, Thank you SO much for all the kind words! I am so thrilled to "meet" other folks who enjoy this traditional foods journey! Since you enjoyed this video, you may also like my playlist titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Such a good, interesting teacher ! Love learning from you with so many of the items I use or want to use, bake, make! Thank you, Mary ❤
Thank you for showing these kinds of videos. It's always nice to learn new things.
Hi Naomi, So glad you found this helpful! Love, Mary
Good info as always.
So happy you find this helpful! A Kamut video is coming tomorrow! Love, Mary
Thankyou Mary, I’m learning so much from you 😀❤️
I am so happy to hear this! Tomorrow I have a video coming out all about Kamut. And then on Saturday I am showing how to bake a Healthy Fresh Peach "Buckle". It's so easy, so delicious, and made with whole grains! Works great as a breakfast or brunch coffee cake or as a dessert! Love, Mary
Thank you for this video. I purchased a Mockmill a few months ago. I made some bread with my grand daughter and it was so good, but the flour was too course. Your video explained how to get a less course flour. Thank you!
This is FABULOUS, @ Mary's Nest! As you know, Einkorn is ALL I bake with! I don't grind my own berries - YET - but hope to soon! Jovial Foods brand is THE BEST!!!!!!!!! @jovialfoods AND guhreat tip re: quick breads! I'll try sprouted next time I do a banana bread or chocolate zucchini bread! ;) You did a great job explaining the WHY for people! I always tell friends: why on earth would you want to eat shelf stable, regular ole' bread, put it in your body, and NOT attain any of those nutrients??? xoxo
A Substantial Life - Wonderful words of wisdom!! So glad you’re here!! Love, Mary❤️😘❤️
Such a great and educational video. You are a good teacher
Mary you are the best!!! I just found all of your videos and am terrified trying to get into making my own flour for sourdough loaves. You are making it so much more understandable and im so much less intimidated!!!
So grateful for you! Happy Thanksgiving
Thank you so much for the information ❣️
Thank you so much for visiting. Glad you liked this information. Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Mary's Nest I’ve seen many of your videos and have enjoyed them all and have learned quite a bit from you thank you. I’m unable to join on Facebook because I closed my account. I did not like some of the things people posted and I find it takes up to much precious time. Thank you Mary for what you do❣️
@@smueller3247- Thank you so much for the kind words. I am so happy to hear that you are enjoying my videos. And as to FB - I understand completely. I am not a fan either. And as a matter of fact, I am thinking of trying to create a chat group over on my website. That would be fun! Just need to figure out all the logistics. I am also in the process of migrating my site to a new theme, so there will be lots to look forward too. If you've not been over there, take a peak. If you want, you can sign-up for my email to be notified when my new site is up. But I will also be sure to mention it here in a video too, so no one will miss out! Thanks so much for you wonderful comments. They are a delight to read! Love, Mary
Great information. I have einkorn that I grind for certain recipes, but still use all purpose store bought flour for other recipes when I want a fluffy end product. Good to know I can try sifting the einkorn in those recipes and get something a little lighter.
Hi Jennifer, So happy to hear that you found this helpful. Yes, you can sift any flour that you grind. And you are still creating a nutritious product. This was a common practice in the Middle Ages so as to be able to create a lighter loaf of bread and one that was easier to digest. Because by removing some of the bran and the germ, you are also removing some of the phytic acid.
Do you make sourdough bread? If so, I have a playlist you might enjoy here: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
Love, Mary
Excellent video. Thanks Mary for all of your hard work. I've been looking for a way to make Einkorn into all purpose flour. !!!
And now I will learn 😊
Very informative! THANK YOU so much.
Hi Mary, thank you for sharing❤❤❤❤
I read your article in Back Home Magazine!!!
Hi Mary. I found this video to be very informative. I bake my own sugar cookies and love the recipe I have which uses all purpose flour. My question is: can this all purpose flour work the same in my cookies as store bought all purpose flour? Thanks again.
Hi Michelle, Einkorn flour works very well for making cookies or a quick breads. It contains less gluten, so to a certain extent almost performs like a pastry flour. However, since it does contain less gluten… Whether the all purpose version or the whole grain version… It will produce a lower rise in yeast risen or sourdough bread recipes. Hope this helps. Do you enjoy making other traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Great video! Succinct and informational. Thank you.
Hi Mary, could you use the bran when you shape it to get some of the fiber back in the loaf?
Hi Mary, this was great. I’ve bought many variety of wheat berries but find it difficult to learn how to grind them and apply a label to what they become. EX. How to make All purpose flour, white, kamut, einkorn. I read another blog post that said it was not easy to make AP flour due to not getting protein content correct. I really do t need to be a professional at it, I just need to understand how to do it as a regular person in a kitchen.
So, these are still my questions.
1. If you sifted hard white wheat berries do you get an AP white or just what they call white flour? Also, is all wheat flour the same label normally whether you use hard red or hard white wheat berries?
White or red wheat berries unsifted would be considered whole wheat flour right? But when you sift it’s now an AP flour?
I really want to use white flour cause it’s general purpose for many recipes but concentrate more on kamut and einkorn especially since I’ve spent so much time sourcing them here in Canada, and the lesser gluten content, and because I find ancient grains so beautiful to eat and preserve age old ingredients.
Many ppl I follow use einkorn and kamut for sourdough but they said they mix the Kamut or einkorn with the same flour but an AP version which I believe you explained here how to do. So it’s really that easy to get the AP versions of these?
I’m still confused too when ppl say white flour, because white flour sifted from your terminology (how I understand it) really is white AP flour, as unsifted it would be whole wheat flour.?
I guess the terminology and labels through me when trying to use wheat berries vs buying flour.
I’m very excited to continue stocking up on my wheat berries but find gaps in learning to apply them.
Thank you. Hope that made sense
Hi Mary, about a year ago I purchased a Mock Mill on your recommendation. I love it. I followed your video on how to make All Purpose Flour Einkorn flour with great success. Recently my flour sifter broke - a 1 cup Foley made in the USA. It belonged to my mother in law - she had it since the 1950 and it has served us well. Can you recommend a USA made sifter that can make AP flour of my MockMill Milled Einkorn berries.
Einkorn has a different kind of gluten entirely than modern grains. It is actually well tolerated by those with Celiacs. There are videos here on YT showing people who have tried it.
Hi Mary, love your videos. When I sift my einkorn flour, that I grind in my pampered chef delux cooking blender, I have nothing left. It all goes through the sifting, like sifting regular all purpose flour. I have tried sifting through a sifter like you have and a strainer taping it. I’m not sure why?
I'm woundering by freezing the grain will make the grinder mill get wet or damp causing corrosion???
I don't think my sifting separated the bran very well but I did get some remnants left in sifter. First, my sifter must have larger screen in it so I used a small hand held metal strainer. This did better but it still isn't as fine or looks like flour I bought from the store. I"m going to use it anyway and see what happens to make sourdough bread. My grainmill doesn't have numbers, just a dial and kept it fairly fine which actually didn't seem that fine. My grinder is a manual one. I"m expencting a little heavier bread since I don't believe I made good all purpose flour.
Can you do a walk through of making an einkorn sourdough starter?
Hello Mary!
I was given a bag of kamut wheat and I was wondering if this is also considered an ancient grain.
Do you know if it will behave similar to einkorn? What is the difference between both grains? Thanks!
Hi Cintya, Thanks so much for visiting! And that is a great question...and as a matter of fact, I have a video coming out tomorrow titled "What is Kamut?" Yes, it is an ancient grain and yes it is similar to Einkorn but not as "ancient" as Einkorn. Kamut is related to "Emmer" and it a "tetraploid" vs Einkorn which is a diploid (this refers to how many chromosomes they have.) . Come back tomorrow and learn more. :-) BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Thank you for your fast reply!
I'm learning so much from every one of your videos!
Thank you so much 😉🤗
I don't have a Facebook account. I prefer RUclips... 😁 sorry... I feel this platform is less overwhelming.
I can hardly wait for your video about kamut!😉.
@@cintyahansen4970 - I understand how you feel about FB. I think I am gradually going to do less and less over there and just concentrate my efforts here. So happy that you are enjoying my videos!! And I really am so glad you are here!! Love, Mary
Mary. I love you. I have adopted you as my mom.
Would this grinder also be good for oat groats?
Just found your site today, love it! Thank you!
Yes, absolutely! WELCOME!! If you enjoy making traditional foods, I hope you’ll consider subscribing here if you haven’t already done so. It’s such a joy building this traditional foods community and would love to have you join us on this Traditional Foods Journey! ➡️ SUBSCRIBE: ruclips.net/user/marysnest
Also, be sure to check out the home page of my channel - I have some CURATED PLAYLISTS there that you might find helpful: ruclips.net/user/marysnest
And here is the link to my most RECENT UPLOADS: ruclips.net/user/MarysNestvideos
So glad you’re here!! Please let me know if you have any questions! Love, Mary
Do you need to wash the grain at all before grinding? What else can you do with the bran after it's been sifted? can you use it for poridge or something?
No, I do not wash the grain. I save the bran to use when making bran muffins or sprinkling into porridge or using to dust a pan in which I am placing dough to bake. Love, Mary
Thank youuu🥰
I tried sifting mine, but everything went through the sifter. What type of sifter do you use?
I have a question - I'm brand new to your page and am eating a bit differently due to a doctor's suggestion. My question is, did you already de-husk your einkorn? Or did you purchase it already de-husked?
Hi. Mary will you please do a video on how to substitute Einkorn in recipes - I love Einkorn but have a difficult time working with it - especially with sourdough and yeast recipes. thank you ;-) I would like to convert all recipes to Einkorn
Another perfect timeing video find for me :) i too grind my flour in a mockmill 100 and just ordered einkorn. I do want to sift some of my flours.. Is there any thing in particular we should look for in a sifter... size of holes etc. And i didnt see a link to the one your using if you'ld like to share :)
Hi Jill, Great question! I have found the best sifters be those sold by “Breadtopia DOT com”. They have two sizes. I would recommend getting both. They sift whole grain flour to varying degrees. Love, Mary
Thank you :) I got my Mockmill from them too :) I just checked there and they are back ordered :( so will see. Will look for a 40 and 60 though. Dont want all the 'color' out but just dont want to EVER have to purchase white flour if i dont have to ;) Mostly i LOVE the whole grain though too.
@@MarysNest Hello Mary and Jill, I love doing business with Breadtopia, Their 40 and 50 screen mesh sifters are good but it is a hassle to sift flour. I am also looking for a 40 mess sifter with a handle. Best to you two, Mike
How much grain (einkorn) should I grind and sift to get 1 cup of all purpose flour? I want to use a very fine sifter for this. I'd like to grind only what I need for a recipe.
Great question. It’s tough to be super exact. However, the general rule is that 1 cup of whole grain will yield 1 1/2 cups of whole grain flour. However, when you sift out the bran and the germ which generally make up less that 20% of the whole grain flour the remains 80+% will be the endosperm. So if you grind 1 cup of whole grain and get 1 1/2 cups of flour and the sift out the bran and the germ, you will most likely have about 30% less flour. But this is not an exact science. It’s going to be difficult to be as exact as you would like. Love, Mary🤗
Can you make biscuits from all purpose einkorn flour
I have been using einkorn to make artesian bread. It seems to be wetter than orgnic white flour. Should I add more flour? I ended up doing that with this loaf.
Would this work ( by sifting) to make home made noodles in a noodle maker
Could the bran be given to chickens? Thank you.
Mary I would like to grow Einhorn wheat and then grind it myself but I’ve been reading that the husk is so tight around the kernel and hard to remove. what do you suggest? thank you
Okay, I'm still learning. So if I make a quick bread (I'm assuming that's the no knead bread) and I'm using unsifted whole grain, it's better to just add the water and let it sit in the fridge overnight then add the rest of the ingredients?
Hi Benjamin, No knead bread usually refers to a bread made with yeast or sourdough. Breads made without yeast are quick breads and use baking powder or baking soda to rise. Quick breads are not to be kneaded and should never be over mixed. If you are making a no knead bread with yeast or sourdough, yes, you can let it rise overnight in the fridge. Hope this helps. Love, Mary 🤗
This is such a great and informative video on how to make your own all-purpose flour, and it's presented so charmingly! I just love your kitchen. Thank you for the instructions.
As a small side note, I've known about the phytic acid debate for years. Of course it's been demonized, particularly from the Paleo movement, but some sources claim that phytic acid is actually also linked to certain health benefits. Supposedly it aids in the prevention of cancer, cardiovascular disease, insulin resistance, and even osteoporosis (interesting that, since it's purported to inhibit calcium absorption by the 'other side'). So I've been on the fence about phytates for years. Was wondering how you feel about it in that light?
Thank YOU for visiting and for all the kind words! Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
@marysnest can you fry in einkorn flour?
Hi Mary! Would the all purpose einkorn flour be the right flour to use for other purposes such as frying chicken? OR which would you recommend if no health issues such as a gluten sensitivity etc... I live in the south and well....my husband would be sad if there were no fried chicken haha.
Can I make a pizza with my own hard white wheat berries. Sifting to an all purpose flour ? I’m concerned about the measurements using my milled vs boughten all purpose.
How long did it take to grind the einkorn. I have heard some grinders take a loooong time to grind the Einkorn. Do you notice a difference between the Einkorn and other wheat?
Hi Mary,my second batch of bone broth are coming out slimy ,I afraid of using it ,is that normal I did it twice and I threw it out,what am I doing wrong?please help,thank you have a great night.
Hi Himatee, Hmmm...let's figure out what's going wrong. When you say your "second batch" do you mean when you are reusing the bones after making your first batch? And when you say "slimy" do you mean once it has been cooled? Are you confusing it with gelatinous? Let me know, so we can figure this out. Thanks! :-)
I just got some bargain einkorn flour in the U.K. for 49p (about 55c) for 1kg.
6:39 - Charlie the chain baker agrees. “Temperature is an ingredient.” 😊
Great info. I’ve been using commercial einkorn flour for sometime now and have been a little disappointed with some results. In particular, I’m not a fan of how little lift/rise it has (pardon the pun 😂) in comparison to the modern bread flour which clearly is to do with the fact it has “less gluten”. This is where I’m a little confused. The einkorn I use is ground by the Pronat brand here in România and is a great product. It’s *14% protein/gluten*, so why is structure such an issue for this flour?
It is also a little more resistant to moisture making the dough more wet than a modern flour recipe. Charlie the chain baker has an entire video about sour ingredients which will tighten the dough (and this has been an eye-opener) but I still have issues with the rise at every stage of baking.
Any advice would be ripper. Reply and you’ll get a like and forever subscribe 😉😂
Einkorn Recipes for Nature's Original Wheat by Carla Bartolucci. You can thank her for Jovial Eikorn flour. Also, Sourdough by Science Understanding Bread Making for Successful Baking by Karyn Lynn Newman, PhD
I’m trying to find something to strain bran and germ from my home ground wheat to make lighter bread. But al I can find are sifters. What is it called?
Hi Mary, I have been using Einkorn all purpose flour for some time. Unfortunately during this Covid-19 pandemic, my usual brand of all purpose Einkorn flour was unavailable so I ordered another brand. My bread was brown and super dense. It didn’t rise well and didn’t have the yellow color. Not realizing it but I had purchased whole grain Einkorn flour and not all-purpose Einkorn flour. So am I to understand I only need to sift this flour to get all purpose? Please help! I ordered a lot of flour and don’t know how to use it.
Don’t worry. You can fix this. Did I read correctly that you bought the flour? If you bought the grain, you can coarse grind it and easily sift as I showed I the video...but if you bought the flour, you should also be able to sift it. However, since you are not grinding this your self, you will need a very fine sifter. You may be able to find it on Amazon but you might have better luck looking at sites like “Breadtopia”. Search for flour sifter. You want the type that are made for professional bakers. And it’s not going to be inexpensive. You’re probably looking at a price point of at least $15 for one. Now, keep in mind that the flour is not going to be as pure, in essence, as if you had actually purchased einkorn all-purpose flour but if you keep sifting it, you will get something closer to all-purpose. And it really doesn’t take sifting out that much bran and germ to create a flour that will create a less dense bread.Keep me posted.
If you enjoy making other Traditional Foods in addition to baking with Einkorn, be sure to head over to my RUclips channel’s home page where I share lots of playlists of videos that I think you will enjoy. Here is the link: RUclips.com/MarysNest Plus, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods.
And for more details on some of these subjects mentioned above…(and more), be sure to check out these detailed playlists:
➡️How to Make Bone Broth: ruclips.net/p/PLkRuW3pBo2U0JFsTi2N7sHSpU-vBR04CH
➡️How to Make Fermented Vegetables: ruclips.net/p/PLkRuW3pBo2U2EhVspEV5d4Xs2s4pcbHbr
➡️How to Make Fermented Condiments: ruclips.net/p/PLkRuW3pBo2U0hCKYoMMBeVD-9bA6TckEj
➡️The Complete Guide to Sourdough: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡️The Complete NO KNEAD BREAD Playlist: ruclips.net/p/PLkRuW3pBo2U0ZnA45FadK99NvKZLKh-6N
➡️How to Make Bread with or without Yeast Playlist: ruclips.net/p/PLkRuW3pBo2U344nspo8zPj3O3LfyNVHZS
➡️And if you are interested in learning about how to make various types of Homemade Dairy including Cultured Butter, Cottage Cheese, Sour Cream, Ricotta Cheese, and more, be sure check out this playlist: ruclips.net/p/PLkRuW3pBo2U2R7u0Ri26HwdLMjUa4iJJX
➡️Also...If you enjoy making homemade pantry type items, you might enjoy my playlist: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc where I show how to make Apple Cider Vinegar (see more info about this below), 10 Flavored Extracts including Vanilla Extract, 10 Seasoning Blends including Ranch Dressing Mix and Onion Soup Mix, 1- Minute Homemade Mayonnaise, Homemade Bouillon - and how to dehydrate it, Natural Food Colorings, Evaporated Milk, Condensed Milk, Preserved Citrus, Breadcrumbs, Croutons, and more!
And if you like the idea of making your own Apple Cider Vinegar as mentioned above…Be sure to check out the Apple Cider Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U1QPA95O2-oOvxwtO-v3L4L which a 3-part series where I walk you through the entire 30-day process. And if you like making vinegar, I also have a Homemade Citrus Vinegar Playlist: ruclips.net/p/PLkRuW3pBo2U3apQRTzhfQBkR_x0rb514U And I have one more vinegar video where I show how to make vinegar from Strawberry Scraps. You can watch it here: ruclips.net/p/PLkRuW3pBo2U2M3dRA483q5KJ7JkJfn3fS
➡️And…Have you seen my playlist for making immune boosting foods and natural remedies including a Super Mineral Detox Broth? You can look through the playlist here: ruclips.net/p/PLkRuW3pBo2U0p9nRAWldbyqYSbgwzARGd You may like some of these recipes.
➡️And if you are interested in how to make probiotic rich fermented drinks, here is my playlist of some fun drinks including How to Make Homemade Sodas, Mocktails, Drinking Vinegar, Homemade Energy Drinks, Switchel, Shrubs, and More: ruclips.net/p/PLkRuW3pBo2U2w2-CiBrkNnZj_IIlqZc9h You may enjoy these videos. And if you are interested in learning how to make Kombucha and/or Water Kefir, I have a playlist which includes a Beginners Guide to Kombucha Making along with a video on making water kefir for beginners…which you can watch here: ruclips.net/p/PLkRuW3pBo2U3YysV0OYOMsxsJuf_sxPTK
➡️And in the Modern Pioneering spirit…If you enjoy canning, or are interested in learning about canning, I have a playlist of my canning videos here which include step-by-step tutorials: ruclips.net/p/PLkRuW3pBo2U3HJRCmwVAvBNS90WjifR1U
➡️Oh…And here is my 2020 Channel Update for everything I have planned for this year: ruclips.net/video/qjOJh8Cb_-k/видео.html
Please let me know if you have any questions. I’m so happy to help! And also, let me know what other types of traditional food videos you would like to see me make. I’m SO glad you’re here!! Love and God Bless, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. The direct link can be found in the description under this video. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Mary's Nest Thank you for responding so quickly. Yes I have already purchased the flour. My sifter is not fine enough so yes I will have to purchase another. Thank you for the recommendation on where to look. I will keep you posted as to how this all works out. And!!!! I love your videos. I am a subscriber and I have learned so much. ❤️
Hi Mary, so I looked into Breadtopia. I did not find one that sifted finer than the one I already had. I ended up purchasing a sifter with a duster. I sift the flour straight into a duster which then goes into a bowl. This was time consuming because the sifter only holds so much. My end result did look quite a bit different than the original flour and the left over product was brown and course. I wish I could send you a comparison photo. I am hopeful and will be baking bread with it tomorrow. I'll post what happens. Thank you again!!!
C A - Happy that you we’re able to find something that worked. Yes, keep me posted. ❤️🤗❤️
Is this the old flour that doesn't cause gluten intolerance? If not do you know what grains I could use that tastes like store bought white flour? tfs ♥️
I just wanted to point out, the jovial foods company states that it has the same amount of gluten, but that the gluten is a weak type of gluten, making it more digestible - forgive me, I don’t mean to be a know it all - love you Mary
I feel that we shouldn't throw away the fiber, as it's not digestible, but can be easily eliminated naturally from our body, this fiber is porous which makes it ideal for the soluble fiber to adhere to it, so the nutrients would pass slowly through our digestive system, that way, the nutrients will be used to the maximum, we'll also avoid high insulin peaks due to the slow absorption, and we will feel full for a longer period of time.
Can the bran be used ( and would it be nutritious ) to make high fiber bran muffins? Thanks!
Definitely...but depending on your digestive system and how much physic acid you can handle based on your genetics, , you may want to soak the bran overnight as when making soaked muffins or use a sourdough starter. You can learn more here: ruclips.net/video/7p9hhdiuIqE/видео.html ❤️🤗❤️
Do you think you could use the bran to feed your sourdough thereby reducing the amount that would be in the bread but still using it? Thanks!
I bought some Einkorn berries and ground it into flour and would like to cook with it without turning it into all purpose flour. Almost all of the online recipes are for all purpose Einkorn flour but some sites tell how to adapt the recipes for whole wheat Einkorn flour. But they contradict each other. Some say to add more liquid to the recipes and some say to reduce the liquid in the recipes. Do you know how I could convert all purpose Einkorn flour recipes to whole wheat Einkorn flour recipes?
I understand completely. It can be very confusing!! When you convert the recipe to using whole grain Einkorn flour, you will need to add 2 teaspoons extra of water (or whatever liquid you are using) for every cup of whole grain Einkorn flour used. Mix and then let the dough rest for 30 minutes before kneading. This should give your dough the correct consistency. Good luck. Love, Mary❤️🤗❤️
@@MarysNest Thank you so much! I knew you would know what to do. I learn so much from your videos. You are a wealth of information!
I have become interested in einkorn flour and can the bran then be used in bran muffins.
hi mary, just wanted to correct you on something. plants have beta carotene, not vitamin a, only animal products contain vitamin a.
If ancient grains are beneficial why modern grains varieties were created?
Easier to harvest on a larger scale.
The thing about the so-called Anti-nutrient: I heard the same thing, verbatim, from somewhere else. That's a red flag that this is an urban legend, and it's not true
It is true that Phytic Acid does block or at least inhibit absorption of some nutrients, and that the development of sourdough does break this down.
Spelt in the translation is suppose to be the einkorn and in some other they say einkorn is the little spelt!! I really would like to have the real translation which is which !! ...thks
Check out Wheat Belly or listen to the audio and you will have a way different out look on eating these disruptive things. they really do destroy your health. The audio is free on YT definitely check it out
Hi Blake, Thanks for visiting. But how do you feel about grains - including the ancient wheats - when they are properly prepared? A;; the best, Mary
Hi Mary, regarding your handheld sifter, could you tell me what number mesh it is?
As to the round ones, one is a #40 sifter and the other is a #50 sifter. As to my hand held crank sifter, I do not know the number mesh. It’s just a standard sifter. Sorry for not being able to be more exact. Love, Mary