Thank you! 100% agree. I almost always do ahead of leavening, but followed the instructions i got from the recipe, and I was contemplating if I should or not, but my instincts were to do the autolyse. I'm sure they will come out even softer if that were done. Good call!
The buns look so good. We have been using freshly milled flour for a little over a year now. We enjoy experimenting with new recipes. Can’t wait to make this recipe. 12:10
Thank you for going the FMF route. I’ve been milling for about 2 years and this process has been good for my gut...so I’m all for using the whole grain. Those buns are gorgeous; this recipe looks like a keeper. What model or size is your KA mixer? I’m thinking about one, but it has to have some muscle. My current one is a wimp. Thanks again...love your channel.
My gut health has greatly improved! My KA is at least 35 years old. It was my mother's and she gave it to me. I guess she bought it in the 70's. It's a 4.5 quart Ultra Power. I don't use it to mill. I have a Komo mill for that. I bought a newer one a few years back and it was weak and wimpy, so I sent this one into KA to be rebuilt. Definitely worth it. I think the newer ones are not as strong as the older ones. I would look into some better brands or models or buy an old one off of ebay or marketplace and get it rebuilt if you need to.
I can not wait to try these!! I think I'd let the dough rest before I added the yeast and salt. Thank you for sharing!!!!
Thank you! 100% agree. I almost always do ahead of leavening, but followed the instructions i got from the recipe, and I was contemplating if I should or not, but my instincts were to do the autolyse. I'm sure they will come out even softer if that were done. Good call!
The buns look so good. We have been using freshly milled flour for a little over a year now. We enjoy experimenting with new recipes. Can’t wait to make this recipe. 12:10
The more and more I use FMF, the more I love it! These were pretty darn easy and taste so good!
Thank you for going the FMF route. I’ve been milling for about 2 years and this process has been good for my gut...so I’m all for using the whole grain.
Those buns are gorgeous; this recipe looks like a keeper.
What model or size is your KA mixer? I’m thinking about one, but it has to have some muscle. My current one is a wimp.
Thanks again...love your channel.
My gut health has greatly improved! My KA is at least 35 years old. It was my mother's and she gave it to me. I guess she bought it in the 70's. It's a 4.5 quart Ultra Power. I don't use it to mill. I have a Komo mill for that. I bought a newer one a few years back and it was weak and wimpy, so I sent this one into KA to be rebuilt. Definitely worth it. I think the newer ones are not as strong as the older ones. I would look into some better brands or models or buy an old one off of ebay or marketplace and get it rebuilt if you need to.
@@cindyoconnellHealthI may do that...or save for an Ankasrum.
Good idea! I've heard a lot of good reviews on the Ankasrum!
Someone mentioned adding apple cider vinegar with the mother for yeast breads to reduce the phytic acid
Interesting! I'll have to look into that! Thank you!