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Wow! It really works! Thanks!

This recipe turned out fabulous! Thank you!! I subbed hard white for the barley and einkorn. Delicious! And SO SOFT AND LIGHT. The yudane I think is key with the fresh milled flours. Everytime I use it, it makes a world of difference in the softness. And it helps the bread stay soft longer. Love your videos 😊

My wife just started down the fresh milled grains path and has been watching several other ladies' channels daily. I just found yours and think it may be the best! You don't waste time and get right to the task at hand. Looking forward to more recipes. Hoping to find some artisan breads and buns!!

Blessings sis look I need your stater cause I struggle with mind. I don’t know if it’s my starter but my dough struggle to rise and I use fresh milled flour as well. I’m not gonna give up though

When I first started making bread I burned out my kitchenaid and that was before I started milling my flour. I now have an ank and there is definitely a learning curve and it won't make dough like a kitchenaid. I have gotten faster results using the dough hook on my ank. But I just kept trying different settings with the roller and depending on the dough I can reach a window pane in 8 to 12 mins. You might want to check out grains in small places, she uses her ank with fresh milled flour.

I’m looking forward to trying your recipe! By the way “yudane” is pronounced YOU-DUH-NAY 😊

I love all your recipes!

NOW I stumble across THIS after I gave up with bread!

Hi! Always love your recipes. Made this the other day and noticed my dough was very, very sticky. I did not watch the video beforehand, just followed the sunflower lecithin version which gives a water measurement of 346g, however, you state in the video to use 296g so I will try again with the lower amount. Your dough looked so much better than mine with that lower amount!

Your bread be sky high😊❤

How many grams of dough is used for each bun?

Thanks!

Kind of looks like my thighs…😂

You have some cool toys!!!

Whoa!!! That is perfect!

I know the kids LOVED this bake!!

My dough is rarely that soft feeling, and tears when I try windowpane. Is it not enough water? Or knead it longer?

Hi! I just purchased the WondeMix Revolution, and it seemed to only spin my dough around in one mass, not really kneading the dough. It looks like this mixer started out that way, too. Do I just leave it to do its thing and it will eventually be kneaded?

Beautiful!!!!👏

So glad I found your channel! I’m going to try your pizza dough recipe tonight.

The 5 quart Zacme has a high pitched whine un different reviewers' videos. This sounds great! Quiet and low pitched.

How much do you love this mixer?

Thanks!!!!

Wow!!!! I am making my first loaves of bread and your video is going to be a huge help to me! Thank you so much!!!

What happens if you bake an over proofed loaf?

I am definitely one of those people who would have been tempted to add more flour. Thanks for sharing this!

Have you ever tried this using the stretch and fold technique which is typical with sourdough breads? Just wondering what the differences are in results between using the mixer or doing stretch&fold intervals…

I keep getting a huge hole inside when I roll mine up. Why would that be?

What?!?! No way! I’ll try that next time!

That’s a good tip I could have used in the past!!!! It seems to me that freshly milled grains are quite prone to over proofing.

Beautiful dinner rolls! Yum! 😋

I'm about 4:30 into the video, and I think for the kneading at this point you should have removed the scraper and just let the roller do its thing. That would have prevented it from getting stuck. I've found that when you change the dough or the volume, you have to change which tools you're using in it. Yesterday I made a large pullman and 6 hotdog buns all from the same dough. Started with the scraper and the dough hook, but I noticed it was just rotating around the dough hook and not really being effective without prodding. I switched to just the roller alone and I was able to walk away and let it do its thing. Sometimes the best thing is to lock the roller off at the arm's maximum travel and let the dough form a donut around the edge of the bowl.

I really enjoyed watching your video. This 75 year old grandmother got confidence to try out my manual pasta machine by listening to your video. I have baked bread for many years but have always, like you, been intimidated by homemade pasta made with freshly milled flour. I also enjoyed seeing a little head and a tiny foot occasionally. Thank you.

Thanks for video. Just wondering, why couldn't you split the dough in 4, and then into 3, to make 12 balls?

Perfect timing for a new video; I’m taking a break after making fresh milled waffles. Thanks for sharing.

Thank-you so much for keeping your videos short and focused! You're an excellent presenter and I truly appreciate your efforts.

The recipe link doesn’t work??

OK I just made this recipe this morning an I have to say I'm blown away by the gluten development of this dough! And the extensibility from the spelt was crazy to see. The sandwich bread I typically make has a lot more fat and honey so the texture of this loaf was a nice change. The sides of the loaf did squish in a bit as it cooled, giving it a somewhat hourglass figure. Other than that it was perfect!

I you want to make a large batch and freeze it for meal prepping, would you freeze the spaghetti or freeze it as the quarter-sized dough? Wonderful video! Thank you!

I’m definitely making this loaf this weekend!

Hi can I use sourdough starter instead of the dry yeast? If so, how Much would I need?

This looks fantastic, I will have to give this recipe a try! If I have all of the flours except einkorn, how would you recommend that I adjust the recipe?

Thank you.

I've been wondering about using a pasta machine with FMF! 😍

I actually have all the grains needed to try this recipe. Have to wait a week or so, we’re overstocked on fresh bread products. 🤦‍♀️

Beautiful

where do you purchase your honey?

Looks great! Thanks for recipe!

Thank you for mentioning that spelt makes a stretchy dough! I probably would have added more flour to make it less sticky--so thanks for teaching us to leave it sticky.

Wow. Is there an instructional video coming?