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Thank you so much! I have made so many loaves of fresh milled bread and I cannot get it right. My recent problem is it's dropping in the center. The next time I make it I'm going to try to proof it less. Do you ever use Lechin or more gluten in your breads?

Where do you buy your kamut berries? I use the food nanny white flour but got a mill and want to make sure we buy the right berries! So excited to find your page!

I have watched a few of your videos and am excited to try your recipes. I was gifted a nutrimill and can't wait to start milling my own flour and baking bread.

Great video…I’m going to upgrade!

I have to say this…you look just like Janis Joplin. She was my mom’s favorite singer, and I miss my mom every single day.

Thank you for your vid. At what point do you add the yeast? And, can you elaborate more on the rise time frames?

That looks wonderful! I can't wait to try it!

Have you used freshly milled Ezekiel flour for this?

Just subscribed! What a beautiful loaf of bread. I appreciate the video and really "knead" the tips lol.

Talks too much. Could be edited down by half.

i fixed these rolls yesterday and again today both times the dough has been super sticky when trying to shape , should i add a little more flour while kneading

Gmo free is very good but one needs to also recognize they spray the fields with pesticides and herbicides. I will only eat organic grains and organic grass fed and pastured only meat and chicken.

I was bad and ordered the artiste mixer. It’s just me and hubby now. We shall see. I will make more bread and rolls. 😁

I love all the good information you have, but I can’t handle your hands waving around in the video. It’s not relaxing. i’m not insulting her. I’m just saying that I can’t handle the hands waving around over the bowl.

Thanks!

I made it a few minutes in, got frustrated, and left. I want to see the mixer working. I don't want to see someone waving their hands at me hiding what I am trying to see. We've all seen hands. Hands are not mixers. Less pointless rambling. More substance. More product. No one cares what you're making or what your process is or what your bread consists of. Please. G'day.

Thank you so much!! This answered so many questions!

Very good instructions for a new miller of grains! I will try this recipe! I’ve been adding the FMG to my sourdough & getting better with each time. I think I didn’t let it knead long enough. Blessings to all 🤗🇨🇦🌲

I have a question! I don’t have a mill right now however I buy different berries and substitute part of what the recipe calls for, with flour I “mill” in my vitamix- a local company sells stone ground flour, non-gmo and nothing added, they grind the flour and ship it to you after you order. How long would this flour retain the nutrients? I store it in my freezer if that matters 🤷‍♀️

You can use a disposable shower cap instead of Saran wrap

I’m gonna try this soon. My son has been bugging for me to make swim biscuits. A tip I learned is using (homemade) kefir in place of buttermilk. I’ve tried this is so many recipes and it is flawless and I don’t have to buy extra buttermilk now.

Where in Florida do you stay?

Oh my goodness! I've made peach cobbler probably half a dozen times with fresh milled flour (never with store bought so nothing to compare with) and my recipe said to pour in the batter over the butter but under the peaches and it NEVER floated to the top -- not even when out of frustration I added a whole tablespoon of baking powder to the flour mixture! And the flour mixture in my recipe had milk (which I can't drink) so I was using almond or cashew milk, but now I see I don't need either?! My recipe added a cup of sugar to the peaches along with some water to cook ahead to make a syrup, and then another cup of sugar to add to the flour mixture (which includes milk, so I added almond or cashew milk). But 2 cups of sugar was too much. Worked out well to add 3/4 c. coconut flour to the peaches and 3/4 c. coconut sugar to the flour mixture. Last time I made it (which was 2 days ago) I tried using homemade date paste -- which worked out great, but it was too much work cleaning the saucepan where I had boiled the frozen peaches. I guess that dates can EASILY burn onto the bottom of a beautiful Corning Ware saucepan. I had to scrub with water and baking soda again and again over a 24 hour period before I finally got all that black stuff OFF...! Craziest part is that even though the dough once again did NOT rise to the top my housemate said it was the best peach cobbler she ever had. (I had used only soft white fresh-milled wheat). She is normally very critical (in a positive way, like living with a food critic who has good taste). I had long ago given up on the dough EVER rising to the top, but the memory of my grandma's peach cobbler has always haunted me, because HER dough was on TOP..! So I will definitely try this!

😂😂😂 Kody lol …🎶🎶

Thr butter you bought is that the best? You havr tried others.❤

Just bought your cookbook!

Would you ever add more flour to try and get a window pane if your dough is not coming together and seems overly wet? I have a kitchen aid and read to rest it periodically when kneading so not to burn out the motor. Do you think this affects the window pane? I am really learning a lot from you and appreciate all the time you take to help so many strangers. May God continue to bless you and your family and keep you all safe during your travels. 🙏

Kara, is this mixer your favorite ?

What is your APF blend? I havnt found that yet

Can you share your dog food recipe please

Kara, I was researching the difference in winter and spring wheats and it showed that spring wheat has more protein . I never hear anyone speak of this and they always just say hard wheat or soft wheat . So which one do you actually use?

With you loving in a camper, how do you handle frozen items? I freeze butter.

Command strips! Thanks for sharing :)

Kara..Hi I am starting an Amish friendship starter for my son ( he loves these quick breads )..and usually just likes white bread from store..there is a recipe using this starter for a sandwich bread but it says to use a bread flour or all purpose flour..I have made the honey oat bread ( your recipe) and added regular sourdough to it and comes out great..but for a whiter bread and or to get him eating a healthier bread..what flour mixture would you use to get this consistancy - maybe..Only day 3 of my starter so have time..Patricia

I bought your cookbook and I made these cookies tonight. Used einkorn like you said in the video. So good! Thank you!!! I love your cookbook and the QR codes taking you to the videos is awesome!!!

I am totally amazed that you do all of that in an RV. I have an RV, and I am very curious as to how you drive down the road with all of that secure and not flying everywhere.

I failed epically with sugar cookies today… may try these to get morale back up 😅😂

I’m excited to see what you bake next! Thanks for sharing! Christmas blessings 🤗🇨🇦🌲

Receiving my mill for Christmas and starting with fmf next week. I have been making regular sourdough for 9 months I was sad to hear you say that the bread ferments so much faster that a overnight refeigerator proof cant be done! 😢 That is one of my favorite features as it offers flexibility with my schedule. I can make, skip a day and bake the next. To be clear, with fmf sourdough, I'll always have to bake the same day? Thank you!

I was wondering if we're going for window pane.. i saw a previous commentor did. So thats what i will do! Im doing my first loaf. Using bread for life starter so we will see. I was to chicken to start my own. After watching your video im definitely going to

Oooh I’m sooo jealous of your Ankarsrum!! Beautiful bread too lol 🤘🏻

So is the starter 100g?

I just made these again, and added a heaping tablespoon of coco powder to make a crust for cheesecake. Turned out great! I also for fun stamped them with a cookie snowflake stamp.. just because :) Thank you again for a great versatile recipe Kara!