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I know, right? When they’re mixed they’re hard to really taste!

Thank you! Much appreciated!! Baking with whey changes the flavor and texture of the bread just slightly to a more complex, slightly sweet flavor. It's also a great way to reduce food waste for people that make their own Greek yogurt (which I do often and that is what inspired me to learn more about baking with it!) It adds some additional nutritients like B vitamins & phosphorus, plus a bit of protein. While this particular recipe is sourdough, I really love it in yeast bread, especially if you are a sourdough lover. It adds more depth of flavor to yeast bread that is otherwise missing when you don't do any fermentation.

@@TheDealfinder500 Sorry you didn’t like it! Definitely not quite the same as a real potato, but fun to try new things sometimes!

@@thesweetsimplethings yeah. you never know until you try it

@@thestig560 so glad you loved it!! :)

@@melisagenell6944 yes you could! The timing will probably be a little different so you would need to keep your eye on it.

I don’t add any! You probably could if you wanted.

Yes, I’m sure that would be just fine! I’ve never done the swap myself but I don’t see why not. You would probably be fine leaving it out, too. The lemon juice just helps it be less crumbly, but I imagine the ACV could accomplish the same. Let me know if you try it!

@@thesweetsimplethings my last batch of bread I used two eggs instead of one, and for the first time ever my bread wasn't crumbly. (because of the fat in the extra egg I reduced the oil from 1/3 to 1/4 of a cup.)

@@life_with_sunshine I love this! I’m going to give it a try next time I make this loaf!

Hello! That sounds awesome! I don't have much experience baking with keto flours, but if you give it a try sometime I'd love to know how it goes! That would be a great option for those who need to lower the carbs. Most of my baking uses freshly milled flour from wheat berries I mill in my kitchen. While it is traditional wheat, my husband (who is a type 1 diabetic and typically needs to give himself insulin for any carbs he eats) does not really need to give himself insulin for flour that is freshly milled! It's pretty amazing. His basal insulin covers it, whereas if he were to eat something made with bagged flour he would definitely need to dose extra insulin for it. I'm not sure how freshly milled flour would fit into a keto lifestyle, but it is amazing how the body seems to respond much better to its carb load when it has the entirety of the kernel in the flour.

@@saadshah7857 I’ve never tried the coconut cream, but I bet it would work and be very thick and creamy! Yum!

Hope you enjoy! They’re pretty easy and fun!

Yes I make sure I stand right next to the mixer to monitor, but it’s not a dense dough so I’ve never had an issue. But if you want to use speed 2, you can. That’s what I do for firmer doughs.

I love this!!! Have so much fun on your baking adventures! Don’t get discouraged if it takes some time to get the hang of things. I think it took me about 8 months to feel I was getting a handle on fresh milled flour. My goal is to help people get there faster than I did, but it will still take some practice. Happy baking!!

@@thesweetsimplethings it was perfect on my first try. the mockmill kitchenaid attachment was easy to dial in and worked great but took about 30 minutes for 500g. everything else turned out exactly as you described including the final loaf. thanks for helping me get to a starting place.

@@robertebob Amazing!!! So glad it worked great!!!

You’re gonna love it! But no, it doesn’t stay creamy when refrozen. The trick is that whenever you finish eating what you want that day, use the back of your spoon to flatten down the top of the ice cream again. Then put it back in the freezer. When you want to eat it again, you can just respin it in the machine (same setting-lite ice cream first, respin after if desired) and get it creamy again. Kind of a pain to respin it but just kind of a necessary evil!

@@thesweetsimplethings Thank you.

I used hard red for this video, but I’ve made them with hard white as well or a blend of both!

Thank you so much. I am new in using freshly milled flour and the tips you provided are very helpful! I will try this recipe very soon.

@@vasodaoula6711 hope you love it!!

@@DarrylFriend-y2g so glad you liked it!!! :)

@@christianrobinson4526 oh no! I’m sorry to hear that. Yogurt should not taste like spoiled creamer, though. I wonder if something was off with the yogurt? I use cottage cheese in place of yogurt in many other recipes. I blend all the ingredients with an immersion blender until smooth. Cottage cheese is not sour, so you may prefer that. You can use pudding mix, too. I don’t like the texture pudding powder leaves my ice cream personally, but many people do, so that may be more what you’re looking for!

@@bobbyq4me thank you! When I have a good recipe for that, I’ll be sure to share! :)

@@mikka1439 so glad you loved it!! :)

@@jeffbronner5059 I have not had any issues! I do like to use a rag and wash the part of the spindle that inserts into the lid, then I usually wash the other parts in the top rack of the dishwasher!

Hope you like it! It's so good!

I just use an expo marker :) need to make sure you wash it off before putting the lid in the dishwasher though-if it goes in the dishwasher with the marker on it, it sticks.

Yes! Erythritol works great, too!

Yes, I think that would work fine! Haven’t tried it myself but I don’t see why they wouldn’t work.

Those would all be amazing! I’m about ready to post an orange creamsicle version 😋

​@@thesweetsimplethingsOutstanding! Creamsicle is one of our favorite flavors.

@@virginiavoigt2418 It's posted now! th-cam.com/video/CcWpg3w5IK8/w-d-xo.html