I think this is my NEW favorite class. Thank you SO much Ms. Pam and Mr. Jim. I was holding my breath on the 100%, and that is what I have been looking for. I have spent the last 3 weeks in the garden, so I must have missed the notification on this one. Either way, I am ARMED and ready to start sprouting. I love kitchen adventures. 😀
Beautiful outcome! Thank you, Pam and Jim, for all your hard work. I bet editing this vid was a chore! Thank you for the handout. This class was so interesting! I’ve never done Stretch & Folds with a yeast dough - only sourdough. Can’t wait to try this. Special thanks to you, Jim, for excellent camera work. The white was clearly visible. 😊
What an excellent and informative video. You have taught me so dang much! Things I literally would never have been able to teach myself. I do thank you and Jim so very much! You two are just amazing!
This was a fantastic class. I have always been intimidated by making a sprouted grain bread. I prefer it, but it has really gotten crazy expensive. I have had the grain mill and the white winter wheat for quite some time, and now I feel that I can do it. I am going to try the apricot brioche bread as well. It was beautiful! The 100% ww bread came out great as well. Thank you, Pam and Jim. I can only imagine the trial runs that you have to have made for our benefit. I also am in my 70s and I love that there is so much to learn now that I have retired. I even make all my salves, tonics, tinctures, creams, etc. I took it on with a gusto when I retired. Thank you both again. Jim, you even climbed up to shoot the little nubs! All the hard work that you both did for us.💕 👏👏👏👏👏👏
Sometimes I learn how to do something, and it helps me understand why a loaf of sprouted grain bread costs what it does. Going to buy some grain now. Thank you!
Looking forward to trying this again. Years ago I attempted sprouted grains for bread and ended up with a heavy gummy crumb...I see the light on this method! Thanks Pam and Jim
Thank you so much!!! What an incredibly rich class. I learned so much and plan to reference this class as I work my way through the sprouted bread journey.
I recently bought a zojirushi bread machine and find, when I use it on dough cycle, I get much better results,I shape into loaf(s) I do a rise, in a slightly warmed oven, then egg wash and bake at 350°, using a thermometer, test for 195°-200°.. My macine does a twopound loaf, or two 1 pound 😊
Pam and Jim you two never cease to amaze and impress….those brains are always active and searching and hearts always sharing . Your time and energy presenting this valuable information that’s healthy end results in nutritional hearty tasty end results . Your joy in giving is obvious and all recipients are blessed for it .❤️
Yay! Thank you, thank you, thank you! Especially for trying the 100% sprouted grain loaf. That is what I will be making. I so appreciate all the hard work, ingredients, time and positive energy you and Jim put into this class. And the handout was a happy bonus. I was always intimidated to try this, now - the sky is the limit! My gut thanks you, too! P.S. Can't wait to see you tackle Einkorn!
Thank you for your videos I would like to recommend the book “the essential home ground flour book by Sue Becker. They also have their own grain store and then some called bread beckers. I’ve been making my own milled flour and bread for about 15 yrs now thanks to her she’s a good resource
This is great. I just grow Wheatgrass for juicing, now I'm excited to make sprouted bread with it. Thanks @Homestead Heart for recommending this channel
This was explained so well in detail, I hope that I have the success you had. My problem in the past has always been when I get to slicing on the middle of the loaf it is what you call gummy. I tried leaving it in longer, but then the crust got too brown. All the videos I've watched, they never show slicing into the center of the bread to really see if it's the same as the first slice. I've come to the conclusion that maybe not all of them were.
This was confirming and encouraging. I had commented before that I used to do this for my daughter. My sprouted grain looked very much like yours this time.The bread I made was always 100% fresh milled and usually looked very much like your 100% loaf. I thought I wasn’t very successful because my loafs didn’t look like your big fluffy 50% loaf. Now I see that I wasn’t doing so bad after all! I did not have any basis of comparison back then. Thank you so much for all of this hard work. I feel better about myself and skills and am encouraged to maybe start sprouting my grain again- now and then, because it is quite a bit more work and time.
I am so happy that both you and Jim have produced this educational video. I was discussing sprouted grains with a group of friends last evening. I had told them that you were working on this project and I was waiting to see the outcome. If anyone could overcome the obstacles you first encountered I believe you could. I will definitely share the video and perhaps the group can challenge each other to try to replicate your success. I can’t wait to see what you produce next.
As always…..a wonderful class. I will definitely try the sprouted grain. Also, just FYI…I have always used the grain mill attachment on my KitchenAid for grinding my wheat. I decided to purchase the Komomio based on your grain mill comparison video. I absolutely love it. To have a quality stone mill at an affordable price is a blessing. Thank you so much.
I use an egg in my 100% fresh milled breads and get a lovely rise compared to the days before I used fresh milled flours and it’s light and fluffy compared to any store bought bread. I also use flour, salt, water, and yeast along with my oil and honey but no bagged flours ever it was a learning curve but it can be done. I knead in my Ankarsrum mixer as my hands cannot handle the kneading nor the stirring to mix. Works for me. I’m so happy you are diving in to show fresh milled flours more. You are very knowledgeable in so many ways and so helpful. Thank you both!
This was great - thank you!!! A lot of very helpful information that I will be putting to good use. My goal is to be the best fresh stone milled flour dough baker in town that no one knows about except my family and close friends. I have been looking for place where this info was all in one place. Looking forward to using other types of grains too. You two are the best, Pam & Jim. Love ya and stay blessed.
Your bread looks amazing. I am very excited to sprout my white wheat and try making your bread method and recipe. Thank you for all the work you and Jim to teach us!
Thank you so very much for bringing your knowledge and expertise to share with us who are enriched because of your kindness in doing so! I have long been timid in trying this method and your in depth information has dispelled the issues I had with it! Thank you.
This was fascinating and so informative!! Congratulations on your successes that we can all benefit from now. Thank you and Jim for all of your efforts to present this class. I just received my new Komo Mio today and will start to sprout my wheat tomorrow. I grabbed a copy of the handout and a few others while I was there. Y’all are so generous and we appreciate your hard work!
Pam and Jim: A valuable class. I sprouted my white winter wheat to make sprouted bread for my family. I also tried dozens of unsuccessful sprouted wheat bread recipes and had just about given up. This give me new hope. I will definitely give these recipes a try and your methods a try. I suspect that I may have been over kneading all along and baking at temperatures too high. Have you tried your recipes using a pullman pan? I would be anxious to learn the outcome from an equipment change on your recipe.
Congratulations on the finished product! What a wonderful class. I have learned so much about sprouting grains! I mostly bake sourdough without commercial yeast and have been doing so for about 15 years and I do come across some gumminess occasionally depending on the flour I use in my loaves. If I use psyllium or other ingredients like that I do find the bread to be a little sticky so I really do bake it very well and like you use an instant read to guide me in making a more successful loaf. I would find it very interesting if you had a class on using sprouted wheat for sourdough bread. Thank you both for your time and investment in what you produce. Linda, Quebec city, Canada
One thing folks need to understand is that whole wheat flour takes longer to hydrate. That is why you really need the longer process of kneading to allow a good hydration on the dough.
Wow, wonderful teaching. I am interested in doing (100%) sourdough sprouted spelt bread. I hope that will be one of your demonstration when you get to spelt grain? Look forward to learning more. Thank you for your channel.
I have learned that if you add "Vital Wheat Gluten" to whole grain flours it will help with the rise and have a loftier crumb. Whole grains have less gluten. Also you can use it in AP flour, making it into bread flour.
I am really excited for Einkorn ideas... I make a low carb bread with it, vital wheat gluten, flax meal, and oat or bamboo fiber as the base. Your tips and method will be so very helpful in my adaptation of making bread with alternative flours. (Hubby has T2 diabetes and is sincerely thankful to be able to have bread that is delicious and ok for his health) Thank you for all the extra work you two do to give us printable resources along with dependable information in your delightful way. 🤗🙏
Catchy tune... BTW, I use a Danish whisk for hand mixing. Much easier to use than a spoon and mixes more thoroughly with less effort. Another thought is that perhaps adding steam to the oven would allow the bread to expand a little further and transfer the heat throughout the loaf a little better so the center wouldn't be so dense. I put a pan of hot water under the rack, removing it when the bread had reached its best rise, to finish in a dry oven. Or you can just water spray the heck out of the oven (and the top of the loaf) when you first put the bread in the oven. I also score the top before baking, allowing the bread to expand a bit more. Not sure about this for your bread, but it works for mine. Love your videos. Thank you for all the good info. I pick up good stuff with all of your videos.
I have seen bread pans with a few small holes in the bottom, and wondered if it was to allow moisture to escape from the bottom of the loaf. Those are great looking loaves.
I was wondering what the difference is of sprouting the grain first vs. just milling the grain for flour? Thank you so much. I can smell those breads from here. 😊
Those look amazing! Is there any way that you could make the handouts in a pdf format, I can't print it out in the word document format ( for those of us that are not computer savvy). Thank you for your time and efforts to help us all to be self sustaining! 😊
I have looked at those recipes and frankly, they do not appeal to me at all. I think it is too much! LOL! But I might consider doing it at some point. Several people have asked.
I’ve been a subscriber for years. Yesterday I was watching an older video and I just happened to check and it showed me not subscribed. So I subscribed again. Today it was showing me not subscribed again. This has been happening a lot lately to me but only with homesteading, prepping, farming type channels. RUclips is playing shenanigans.
I am also interested in knowing if the PAM'S method can be used with non sprouted flour? I saw that a few others ask the same question but with no reply. A million thanks for all you do.
WOW! Thankyou so much, q: 350 f temperature, is that celius, im in Australia temperature here is different, none of my ovens go up that high, id love to try this on spelt flour
I just learned that if you change your receiving bowl to your mill to a ceramic bowl you won’t have the flour dust problem it’s the static coming from the plastic bowl. Haven’t tested it yet but sure worth a shot going to test out stainless bowl too. Your thoughts?
Great job on the informative video! However, I noticed that you didn't mention how to check the doneness of the bread. Your instructions say to bake it at 350 degrees for 30 to 60 minutes. Should the thermometer be used to check the internal temperature, or is it just to see if the probe comes out clean? If we are using it to measure internal temperature, what temperature should we aim for? Thank you!
I have parrots, and I belong to a group that a doctor of animal husbandry, I assume, runs. Crean is his name. He is a proponent of feeding, parrots, all kinds of natural food, and one of the big things that we feed them is nuts and seeds and grains and beans. All of which need to be soaked ahead of time to get that anti-nutrient off the outside. Without that you can make yourself or your animal sick. As you know, it’s very hard to digest. However the soaking times are not necessarily to make the, for example, bean sprout, to reach that optimal nutritional level you need to only soak the bean for certain period of time, break down that outer shell, and allow the chemical process to begin inside the bean that will begin to make it sprout. But you don’t actually have to see the sprout in order to get to this point. Each of these seeds, beans, nuts and grains has a different soaking time. Some are very short and others are quite long 24 hours. But you don’t have to sit there looking to see if you see the tiny little sprout coming out or not. And yes, he has tons of scientific evidence behind what he is teaching. Unlike so many other people who do not use any science, they just simply pass on information they heard somewhere. So I thought you might like to go on his website and see his soaking times. And some of his evidence as to why you don’t have to wait for it to actually sprout. You might find it interesting.
So cool to find another parront!! Just wanted to let you know that's not a good diet. They need fresh, organic veggies. Seeds and nuts can cut their lives very short. But be careful as not all veggies are OK. Avocado and garlic are toxic. But there is so much that you can make and eat with them to be more of a "flock". 😁✌
@@pagandragon830 I agree that’s why I feed my parents, fresh vegetables and fruits along with many other things for a very varied natural diet every day. I do the same thing with my dogs. I cook all their food for them. I spent a lot of time making sure that my animals have his natural a diet as possible.
@@KatMa664 FINALLY!!! Seems like we're the only two sometimes. But I get that not everyone can afford that either. And feeding my parrots organic everything - including seeds and nuts, not to mention the destructible toys - is CRAZY expensive. So now I'm starting a garden so I can grow food for them (and us of course - but our pets come first). And next spring we're getting chickens for nice fresh eggs - and more animals to love.
I have learned so much from you. And Jim, your photography was really good. I could see all the little sprouts. My question is, is there a big difference in the taste with the sprouts? Ps, if my teachers were as good as you, I would have been a valedictorian.
Pam, I’m just getting into fresh milling, and wanted to move forward with sprouting. I have a freeze dryer as I know you do also. I am considering using the freeze dryer to dry the grain after sprouting. Have you tried the freeze dryer instead of the dehydrator for drying? I have also read that the freeze dryer can be used to guarantee a long shelf life for the grains when stored properly.
I have a high sensitivity to wheat. I've not tried sprouted wheat though. Are there other grains that this can be done to to make bread? I generally don't use grains for health reasons but want to have some usable grains on hand for emergencies.
I put enough lentils in my sprouting jar that it made a full quart. Is there a danger of that getting contaminated because it is so full. The last one I did was about the same but if there is a chance of it going bad then I don't want to eat it. Thanks.
That moist crumb you talk about must what's wrong with most of the store bought bread that families buy for their children's sandwiches! Although, boys seemed to always prefer to squeeze their sandwiches untill they had flattened or rolled them into balls.
I have a nutri-mill and I have noticed that when I grind my sprouted grains it goes slower. Does that happen to you too? You have taught me to sprout grains properly and I thank you!
I think this is my NEW favorite class. Thank you SO much Ms. Pam and Mr. Jim. I was holding my breath on the 100%, and that is what I have been looking for. I have spent the last 3 weeks in the garden, so I must have missed the notification on this one. Either way, I am ARMED and ready to start sprouting. I love kitchen adventures. 😀
Mine too!!!!!!
It's a free college class!!🥰
Beautiful outcome! Thank you, Pam and Jim, for all your hard work. I bet editing this vid was a chore! Thank you for the handout. This class was so interesting! I’ve never done Stretch & Folds with a yeast dough - only sourdough. Can’t wait to try this. Special thanks to you, Jim, for excellent camera work. The white was clearly visible. 😊
What an excellent and informative video. You have taught me so dang much! Things I literally would never have been able to teach myself. I do thank you and Jim so very much! You two are just amazing!
OUTSTANDING class session. Thank you so much! I have enjoyed sprouted-grain bread for years but never had the courage to try baking it. Until now!
Wonderful! So glad this helped you move forward!!!
This was a fantastic class. I have always been intimidated by making a sprouted grain bread. I prefer it, but it has really gotten crazy expensive. I have had the grain mill and the white winter wheat for quite some time, and now I feel that I can do it. I am going to try the apricot brioche bread as well. It was beautiful! The 100% ww bread came out great as well. Thank you, Pam and Jim. I can only imagine the trial runs that you have to have made for our benefit. I also am in my 70s and I love that there is so much to learn now that I have retired. I even make all my salves, tonics, tinctures, creams, etc. I took it on with a gusto when I retired. Thank you both again. Jim, you even climbed up to shoot the little nubs! All the hard work that you both did for us.💕
👏👏👏👏👏👏
Sometimes I learn how to do something, and it helps me understand why a loaf of sprouted grain bread costs what it does. Going to buy some grain now. Thank you!
Thank you! As always you are a truly wonderful teacher. 👏🌷👏🌷👏
Wonderful information thanks for all the research you do to give accurate information. Now I can sprout grains.
I ❤ This You Remind me of my Home economics Teacher She was Awesome‼️👏🏼🥰Thank Youuu🙋♀️
Wow! That’s a lot of work for you to learn to do that. Looks like you love a challenge! ❤
Brilliant! Many thanks for getting me over my fear of sprouted wheat. 🎉
Wonderful!
Excellent teacher! Thank you!
Looking forward to trying this again. Years ago I attempted sprouted grains for bread and ended up with a heavy gummy crumb...I see the light on this method! Thanks Pam and Jim
So did we. Jim
Thank you Pam, you are my go to when I want to learn a new process, or anytime really.
I discovered you on RUclips and I am so glad to be able to do that. Your videos are an education. Thank you Pam and Jim!
So very neat to see this process. You're such a scientist in the kitchen. 😊
Gotta try the caterpillar method and the fold and stretch. My fresh milled loaves are squat and dense. Hopefully this will help
This has been great - I’m so happy I found you both here on YT! Thank you for alllll your hard work and for sharing your efforts with us!!
Thank you so much!!! What an incredibly rich class. I learned so much and plan to reference this class as I work my way through the sprouted bread journey.
Thank you for all your hard work. Your teaching method is great!
Thank You, Thank You, Thank You!!!
I recently bought a zojirushi bread machine and find, when I use it on dough cycle, I get much better results,I shape into loaf(s) I do a rise, in a slightly warmed oven, then egg wash and bake at 350°, using a thermometer, test for 195°-200°.. My macine does a twopound loaf, or two 1 pound 😊
You and Jim are amazing ❤ thank you for sharing all this knowledge
Awesome class. I've been curious about sprouted flour. Looking forward to learning about using Einkorn flour as I recently bought some.
I have enjoyed your channel over these many years. I would love to see more on meals on a bag videos.
Wow! I learned so very much! Thank you for doing the work, once again!
Pam and Jim you two never cease to amaze and impress….those brains are always active and searching and hearts always sharing . Your time and energy presenting this valuable information that’s healthy end results in nutritional hearty tasty end results . Your joy in giving is obvious and all recipients are blessed for it .❤️
Yay! Thank you, thank you, thank you! Especially for trying the 100% sprouted grain loaf. That is what I will be making. I so appreciate all the hard work, ingredients, time and positive energy you and Jim put into this class. And the handout was a happy bonus. I was always intimidated to try this, now - the sky is the limit! My gut thanks you, too! P.S. Can't wait to see you tackle Einkorn!
You are so welcome!
Thank you for your videos I would like to recommend the book “the essential home ground flour book by Sue Becker. They also have their own grain store and then some called bread beckers. I’ve been making my own milled flour and bread for about 15 yrs now thanks to her she’s a good resource
Thank you.
This is great. I just grow Wheatgrass for juicing, now I'm excited to make sprouted bread with it. Thanks @Homestead Heart for recommending this channel
Excellent and thoroughly done!
What? No squatting, dense bricks of bread? Crazy! lol, you crack us up, girlfriend.
I ❤ you are sprouting grains
This was explained so well in detail, I hope that I have the success you had. My problem in the past has always been when I get to slicing on the middle of the loaf it is what you call gummy. I tried leaving it in longer, but then the crust got too brown. All the videos I've watched, they never show slicing into the center of the bread to really see if it's the same as the first slice. I've come to the conclusion that maybe not all of them were.
This was confirming and encouraging. I had commented before that I used to do this for my daughter. My sprouted grain looked very much like yours this time.The bread I made was always 100% fresh milled and usually looked very much like your 100% loaf. I thought I wasn’t very successful because my loafs didn’t look like your big fluffy 50% loaf. Now I see that I wasn’t doing so bad after all! I did not have any basis of comparison back then. Thank you so much for all of this hard work. I feel better about myself and skills and am encouraged to maybe start sprouting my grain again- now and then, because it is quite a bit more work and time.
This was a wonderful class! Thank you very much!
I am so happy that both you and Jim have produced this educational video. I was discussing sprouted grains with a group of friends last evening. I had told them that you were working on this project and I was waiting to see the outcome. If anyone could overcome the obstacles you first encountered I believe you could. I will definitely share the video and perhaps the group can challenge each other to try to replicate your success. I can’t wait to see what you produce next.
As always…..a wonderful class. I will definitely try the sprouted grain. Also, just FYI…I have always used the grain mill attachment on my KitchenAid for grinding my wheat. I decided to purchase the Komomio based on your grain mill comparison video. I absolutely love it. To have a quality stone mill at an affordable price is a blessing. Thank you so much.
I use an egg in my 100% fresh milled breads and get a lovely rise compared to the days before I used fresh milled flours and it’s light and fluffy compared to any store bought bread. I also use flour, salt, water, and yeast along with my oil and honey but no bagged flours ever it was a learning curve but it can be done. I knead in my Ankarsrum mixer as my hands cannot handle the kneading nor the stirring to mix. Works for me. I’m so happy you are diving in to show fresh milled flours more. You are very knowledgeable in so many ways and so helpful. Thank you both!
Thank you so much for the wonderful tutorial. You provide such thorough teaching. I feel confident in trying to follow your lead.
Thank you Pam and Jim,
I've been waiting for this video.
This could not have come at a better time. I am researching grain mills now for purchasing. And I’m always looking for healthy recipes.
This was great - thank you!!! A lot of very helpful information that I will be putting to good use. My goal is to be the best fresh stone milled flour dough baker in town that no one knows about except my family and close friends. I have been looking for place where this info was all in one place. Looking forward to using other types of grains too. You two are the best, Pam & Jim. Love ya and stay blessed.
Your bread looks amazing. I am very excited to sprout my white wheat and try making your bread method and recipe. Thank you for all the work you and Jim to teach us!
Thank You !!! for the lesson, I'm anxious to watch the Einkorn, lesson, as it is My go to Grain. THANK YOU !!!.
We hope you enjoy it. Jim
@@RoseRedHomestead LOVE LOVE LOVE !!! YOUR INFORMATION !!!
Thank you so very much for bringing your knowledge and expertise to share with us who are enriched because of your kindness in doing so! I have long been timid in trying this method and your in depth information has dispelled the issues I had with it! Thank you.
You are so welcome, Jim
This was fascinating and so informative!! Congratulations on your successes that we can all benefit from now. Thank you and Jim for all of your efforts to present this class. I just received my new Komo Mio today and will start to sprout my wheat tomorrow. I grabbed a copy of the handout and a few others while I was there. Y’all are so generous and we appreciate your hard work!
Thanking so much, your videos are just what I have been looking for!!
Really appreciate you
Pam and Jim: A valuable class. I sprouted my white winter wheat to make sprouted bread for my family. I also tried dozens of unsuccessful sprouted wheat bread recipes and had just about given up. This give me new hope. I will definitely give these recipes a try and your methods a try. I suspect that I may have been over kneading all along and baking at temperatures too high. Have you tried your recipes using a pullman pan? I would be anxious to learn the outcome from an equipment change on your recipe.
Love this sprouting and beans info. Thanks ❤ love from Oz
You are great Patriots!!!
Congratulations on the finished product! What a wonderful class. I have learned so much about sprouting grains! I mostly bake sourdough without commercial yeast and have been doing so for about 15 years and I do come across some gumminess occasionally depending on the flour I use in my loaves. If I use psyllium or other ingredients like that I do find the bread to be a little sticky so I really do bake it very well and like you use an instant read to guide me in making a more successful loaf. I would find it very interesting if you had a class on using sprouted wheat for sourdough bread. Thank you both for your time and investment in what you produce. Linda, Quebec city, Canada
Thank you. 😊
One thing folks need to understand is that whole wheat flour takes longer to hydrate. That is why you really need the longer process of kneading to allow a good hydration on the dough.
Excellent video/tutorial! Appreciate everything you both do! Thanks
They all looked amazing i bet they tasted delicious im pleased this worked well 😀
This information is so helpful, I’m looking forward to trying it.
Thank you so much! I can hardly wait to try this out!
let us know how it works. Jim
Wow, wonderful teaching. I am interested in doing (100%) sourdough sprouted spelt bread. I hope that will be one of your demonstration when you get to spelt grain? Look forward to learning more. Thank you for your channel.
Thank you. for this class. I may try this sprouting. Very intresting
Wonderful class!
Such a great lesson! Thanks very much!
You're very welcome! Jim
I have learned that if you add "Vital Wheat Gluten" to whole grain flours it will help with the rise and have a loftier crumb. Whole grains have less gluten. Also you can use it in AP flour, making it into bread flour.
Thanks for the information. Jim
Thank you, excellent class!
I am really excited for Einkorn ideas... I make a low carb bread with it, vital wheat gluten, flax meal, and oat or bamboo fiber as the base. Your tips and method will be so very helpful in my adaptation of making bread with alternative flours. (Hubby has T2 diabetes and is sincerely thankful to be able to have bread that is delicious and ok for his health) Thank you for all the extra work you two do to give us printable resources along with dependable information in your delightful way. 🤗🙏
Would you be willing to share your recipe? 🙏🏻
Catchy tune... BTW, I use a Danish whisk for hand mixing. Much easier to use than a spoon and mixes more thoroughly with less effort. Another thought is that perhaps adding steam to the oven would allow the bread to expand a little further and transfer the heat throughout the loaf a little better so the center wouldn't be so dense. I put a pan of hot water under the rack, removing it when the bread had reached its best rise, to finish in a dry oven. Or you can just water spray the heck out of the oven (and the top of the loaf) when you first put the bread in the oven. I also score the top before baking, allowing the bread to expand a bit more. Not sure about this for your bread, but it works for mine. Love your videos. Thank you for all the good info. I pick up good stuff with all of your videos.
Those both sound like great tips. Thanks! 😊
Always turn your mill on first before you pour in your grain. Or you may end up with the stones locking up.
I follow the instructions that came with my mill. Thanks.
Awesome!
I have seen bread pans with a few small holes in the bottom, and wondered if it was to allow moisture to escape from the bottom of the loaf. Those are great looking loaves.
Thank you! We were very pleased with them. I have not seen pans like that, but your explanation makes a lot of sense!
Pullman loaf pans. Love using them!
Could the sprouted wheat berries be freeze dried rather than dehydrated?
I was wondering what the difference is of sprouting the grain first vs. just milling the grain for flour? Thank you so much. I can smell those breads from here. 😊
Could you put the sprouted grain in a freeze dryer? Seems like the ideal thing to lock in the nutritional gains.
Those look amazing! Is there any way that you could make the handouts in a pdf format, I can't print it out in the word document format ( for those of us that are not computer savvy). Thank you for your time and efforts to help us all to be self sustaining! 😊
One thing you can do is make screenshots of the handout and crop and print those.
Done! It is posted and ready for you to download.
@@RoseRedHomestead You are absolutely awesome! Thank you so much! 😊
I would love to see you make Ezekiel bread! ❤
I have looked at those recipes and frankly, they do not appeal to me at all. I think it is too much! LOL! But I might consider doing it at some point. Several people have asked.
WAY TO GO PAM!!!
Thank you! It was a long road to get there!!!
I’ve been a subscriber for years. Yesterday I was watching an older video and I just happened to check and it showed me not subscribed. So I subscribed again. Today it was showing me not subscribed again. This has been happening a lot lately to me but only with homesteading, prepping, farming type channels. RUclips is playing shenanigans.
We are not sure what the problem is...we have heard that from other subscribers, too. Basically, all we can do is subscribe again. Jim
I am also interested in knowing if the PAM'S method can be used with non sprouted flour? I saw that a few others ask the same question but with no reply. A million thanks for all you do.
WOW! Thankyou so much, q: 350 f temperature, is that celius, im in Australia temperature here is different, none of my ovens go up that high, id love to try this on spelt flour
I just learned that if you change your receiving bowl to your mill to a ceramic bowl you won’t have the flour dust problem it’s the static coming from the plastic bowl. Haven’t tested it yet but sure worth a shot going to test out stainless bowl too. Your thoughts?
Great job on the informative video! However, I noticed that you didn't mention how to check the doneness of the bread. Your instructions say to bake it at 350 degrees for 30 to 60 minutes. Should the thermometer be used to check the internal temperature, or is it just to see if the probe comes out clean? If we are using it to measure internal temperature, what temperature should we aim for? Thank you!
I have parrots, and I belong to a group that a doctor of animal husbandry, I assume, runs. Crean is his name. He is a proponent of feeding, parrots, all kinds of natural food, and one of the big things that we feed them is nuts and seeds and grains and beans. All of which need to be soaked ahead of time to get that anti-nutrient off the outside. Without that you can make yourself or your animal sick. As you know, it’s very hard to digest. However the soaking times are not necessarily to make the, for example, bean sprout, to reach that optimal nutritional level you need to only soak the bean for certain period of time, break down that outer shell, and allow the chemical process to begin inside the bean that will begin to make it sprout. But you don’t actually have to see the sprout in order to get to this point. Each of these seeds, beans, nuts and grains has a different soaking time. Some are very short and others are quite long 24 hours. But you don’t have to sit there looking to see if you see the tiny little sprout coming out or not. And yes, he has tons of scientific evidence behind what he is teaching. Unlike so many other people who do not use any science, they just simply pass on information they heard somewhere. So I thought you might like to go on his website and see his soaking times. And some of his evidence as to why you don’t have to wait for it to actually sprout. You might find it interesting.
Thank you.
So cool to find another parront!! Just wanted to let you know that's not a good diet. They need fresh, organic veggies. Seeds and nuts can cut their lives very short. But be careful as not all veggies are OK. Avocado and garlic are toxic. But there is so much that you can make and eat with them to be more of a "flock". 😁✌
@@pagandragon830 I agree that’s why I feed my parents, fresh vegetables and fruits along with many other things for a very varied natural diet every day. I do the same thing with my dogs. I cook all their food for them. I spent a lot of time making sure that my animals have his natural a diet as possible.
@@KatMa664 FINALLY!!! Seems like we're the only two sometimes. But I get that not everyone can afford that either. And feeding my parrots organic everything - including seeds and nuts, not to mention the destructible toys - is CRAZY expensive. So now I'm starting a garden so I can grow food for them (and us of course - but our pets come first). And next spring we're getting chickens for nice fresh eggs - and more animals to love.
Thank you so much, I've been wanting to make sprouted wheat with the wheat berries I ordered from Palouse Brand but I was afraid I would mess them up.
Beautiful bread,
Thank you 😊
Pam, could one freeze dry the sprouted grain (instead of dehydrating in the dehydrator or oven) but before milling into flour?
Could you add taco seasoning before canning the meat?
Thank you, Pam. Why do we sprout them to make flour versus just grind the wheatberry?
It gives a different flavor, but do either. Jim
I was wondering if you could freeze dry the sprouted berries and it be the same?
I have learned so much from you. And Jim, your photography was really good. I could see all the little sprouts. My question is, is there a big difference in the taste with the sprouts? Ps, if my teachers were as good as you, I would have been a valedictorian.
We noticed a pronounced taste, but perhaps others don't. For us, the biggest issue was that more root development meant a gummy crumb.
Pam, I’m just getting into fresh milling, and wanted to move forward with sprouting. I have a freeze dryer as I know you do also. I am considering using the freeze dryer to dry the grain after sprouting. Have you tried the freeze dryer instead of the dehydrator for drying? I have also read that the freeze dryer can be used to guarantee a long shelf life for the grains when stored properly.
We have not used our freeze drier for drying. Jim
I will allow NO bagged flour in my home so my question is can we use just fresh milled non sprouted flour in place of the king bagged?
Great video. Where do you get the plastic dehydrator trays?
I have a high sensitivity to wheat. I've not tried sprouted wheat though. Are there other grains that this can be done to to make bread? I generally don't use grains for health reasons but want to have some usable grains on hand for emergencies.
I am wondering what the shelf life of the sprouted and dried grain would be. Any guesses?
I wonder if you could sprout Ezekiel Mix?
I'm looking for Ezekiel bread recipe. I'm not sure about making sith beans
Thank you very much. Can that be used for pizza too?
I put enough lentils in my sprouting jar that it made a full quart. Is there a danger of that getting contaminated because it is so full. The last one I did was about the same but if there is a chance of it going bad then I don't want to eat it. Thanks.
That moist crumb you talk about must what's wrong with most of the store bought bread that families buy for their children's sandwiches! Although, boys seemed to always prefer to squeeze their sandwiches untill they had flattened or rolled them into balls.
I have a nutri-mill and I have noticed that when I grind my sprouted grains it goes slower. Does that happen to you too? You have taught me to sprout grains properly and I thank you!
Yes it does! Jim