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I have really been missing your videos! I sure hope all if well! 🙏🏻

Very interesting. Be prepared for a large dose of verbosity, however. This is more about talking than demonstrating. It "wears" a bit, but the info is worth the chatter. 👍

thank you for this informative video.

I am so glad I found your channel. We have bought Sue Becker and Rex Russell’s books and are stocking up on appliances and supplies to begin milling our own grain. It’s a slow process getting started. I will be going to a Bread Becker class soon. I really enjoy your content!

Cheese over the edge! Straight to jail!

Pizza pizza❤

I never make a loaf of bread without this video! Thank you so much!

Thanks for the demo. I just got the flake mill and have been wondering whether you can use grains other than oats. Now that I've watched you, tomorrow I'm going to start with hard red wheat, then the next day Einkorn, then after that spelt, then rye.....

Iam new to fresh milled bread making and Iam learning alot from you! Thank you ! But can you please bring us in closer so we can see what your doing better

Thank you so much! I wasn’t sure how it was supposed to look after mixing, and this really helped. I needed a step by step. You did great!

Thank you for this video! I am a beginner in fresh milled four and want to start with sourdough too. I started my first with all purpose and “ruined” it at our campground. Probably should have used bottled water but it petered out and I never started another. You successfully helped me feel like I can do this again - thank you for your encouragement that I can do it. Glad that TH-cam recommended you to me today.

How do you about the Phillips 7000 pasta maker?

Could you not have let it knead longer in the machine?

Just found you!! I love all the extra information and how you acknowledge God and His timing!! 🎉❤

Hoping you’re doing well. Miss you. ❤

Can’t hear

So what flours work best for pasta? I bought some Durum berries… I have never tried kamut, I use hard red mostly

Is it one tablespoon of yeast or two the recipe says one but in the video you say two and what kind of yeast … is in instant or regular …. I’ve been making this with one tablespoon of instant and it doesn’t seem to rise like it should ….. I’m new to this so any info would be appreciated ❤

I just bought a $100 worth of debt corn from Pleasant Hill Grain 😢

OHHHHH my word. I just made these they are fabulous. Better than store bought and they are all whole wheat. I used 100% hard white berries. The just taste soooo good. Mine didnt get the big crannys like yours tho. I didnt have any lecithin. Is that why or what did I do wrong. They rose up very nice and puffy. I was very careful to not degas them. But its fine. Thank you so much.

You are adorable! 💕

I'm curious what Lecithin is and why you need it in the recipe? I'm baking bread - fresh milled Hard Red, Hard White, and some soft white flour for over two years. Maybe this is something I am missing (I'm thinking).

Hi, I hope it is okay to ask a question here, I could not find an email address. I need more help with the mock mill, you have taken me so far and now I need more help. Would you please tell me what setting I use on the mock mill to get cracked wheat for cream of wheat and what setting for steel cut oats. I don't seem to be able to get them correct. Mockmill gives us so many settings, 30 and that is a lot to learn. Any help would be greatly appreciated. I miss your videos, I hope everything is okay. I will be praying for you. Thank you for all the help you are to me and so many more. suzie

Came here when researching Ankarsrum attachments and how they compete with Kitchen Aid and I appreciated you talking about mixing berries because a lot of people don't think about that. On our wheat farm our main bread and butter (pun intended) crop is western white which is 70% white, 30% club and it's a great mix. Are you happy with your Ankarsrum?

Great video, thank you. And, you have a lovely kitchen.

I used Sue's recipe using the Emile Henry cloche and the first time it came out great. Your video was extremely helpful!

Robyn are you doing ok, haven't seen a video from you in awhile..

This is wonderful thank you! I have the Ankararum too - what speed should I be kneading the dough on? Thank you!!

I love Barbara O'Neil as well. Be careful some of the newer videos are AI generated. Watch her videos she does in churches. Thank you for sharing the Fire Cider. I think I will make some to give to my kids, (all adults) for Christmas. lol 😂 That might be better than coffee to wake them up in the morning! ;- ) God Bless

Thank you for your yummy recipes. We have just started using fresh whole grain and find it challenging. With your helpful videos I am hoping to have more success in the kitchen! Thank you for sharing your heart and your words about our wonderful Savior. He is truly wonderful and brings peace to our broken world if we would only trust him. God Bless you and your beautiful family! 🙂

I like you! You are so genuine... I am glad that you did not edit it out... It's looks like something that I would have done 🤣 I like your channel. It motivates me to use my Ankarsrum and Mockmill 200 to make healthy fresh doughs.

my replies don't seem to be getting back to you???

Have you quit making videos? I'm hoping everything is ok. Last I saw I asked if we could chat via email, haven't seen you since.

Hi! I watched Sue’s video on how to make French bread with her recipe and I noticed you didn’t do her sponge method by only adding about half of the flour she called for and letting it sit for ten minutes before adding the rest and starting the kneading. I wonder if that would make a difference. I tried your recipe and it’s great. Following your method I too had to use extra flour. I’m going to try following her video next. And see if then it wouldn’t take so much extra flour.

Do they freeze well

Very interesting I’m going to get one

Can you share the name of the sourdough cookbook that you made your recipe from?

I mill corn in the Wondermill.... such a nice corn flour. Makes the best cornbread

Just found your videos!! Thank you for great instructions and look forward to following you! Blessings 💜

Did you receive my email address

Robin, thank you so much for making these videos, I love the way you explain things. If the wondermill cant mill dent corn for cream of wheat or corn bread, can I put it in a food processor to get the coarse mill? I am trying to decide which mill I want the wondermill or the Mockmill 200. I don't make a lot of cornbread but absolutely love cream of wheat for brkfst. I have a kitchen aid food processor and am hoping I can get a coarse grind with it.

is it possible to add the weight by grams for both the starter, flour, water and salt. I always go by weight because weight changes by gr to cups. I also appreciate that you use the ankushrum?? as I bought one and have not used it yet.

Can hard red wheat berries used for this recipe ? I just ordered hard red wheat berries for breads and soft white berries for cakes, pastries and cookies... I hope that's right. I'm just learning about milling my own flour. Also if your mockmill can go from coarse to find why did you purchase the wondermill... I'm just curious. Thank you for doing TH-cam Dee

One more thing I recently discovered with fresh milled wheat you can autoleyse (sp) for hours (overnight) add the starter in the morning. You will be amazed at how the dough feels the next morning!

Autolyse is wheat and water only; fermentalyse is when it has the starter

Oh wanna have some fun probably and interesting thing to teach your kids since you home school 🎉 look up food geek and apple leaven. Yes you can use it to make fermented bread like sourdough method , but tastes less sour. He was even surprised at how well it rose. Check it out!!

I don’t understand how you got sourdough to double in an hour. Takes me 4 in my proofing box set at 86 degrees! I then shape and put in the banneton for an hour so the. The fridge over night. Would love to know why it’s doubling that fast.

I bought the pasta roller for my Elektrolux Assistant, the predecessor of Ankarsrum. Ankarsrum is not effective for doughs with low hydration, which I work around by adding the last flour at the end of the kneading, or by kneading the last flour in on the counter. I saw in a video that if you run the dough through a few times before turning to a smaller thickness, you achieve the same as standing and kneading by hand for a long time. It also warms up the dough a little like with your hands. I don't know if that's right. I have not bought the various other pasta dough rolls for the same reason you mention.

Is there special experience in mixing soft white wheat with kamut, or can you use pasta dough made from pure kamut. I have tried making pasta dough from both kamut and spelt, separately. Spelt alone cracks. We have weaker wheat varieties in Denmark, especially the old varieties and the newer bread wheat, which has been refined away from good baking properties against several tons/Ha

Love all your videos keep them coming 😊