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I have not had any adverse effects from milling flour due to heat created during milling - this mill grinds for 10 seconds, then a few seconds to rock the mill (so it mixes the grain one more time) - then another 5 - 10 seconds for whole wheat flour. I will mill further for softer, finer flour (another 3 times at 10 seconds intervals). I must say that the flour is warmer, but not to the point I would say it has become "hot". Perhaps milling until the flour is "hot" to a certain temperature will affect the gluten development in the baking process... (?) It has not made a difference in my sourdough breads or other baked goods to warrant any concern.

Thank you so much!

You will have to pause the video at 15:20 ( after the video is practically over, I accidently put those instructions AFTER the end of the video - After it says :"Thanks for watching".....there's more, but only for 2 seconds , so you will have to pause as soon as you see it at 15:20 - hope this helps

I can't say that I have seen this in particular - I know they change color (stain) when they are in a wet spot for too long, also the protein in the egg can cause a Maillard reaction if they are exposed to heat.

Thank you for you kind words and encouragement. I wholeheartedly agree with not letting the "debbi-downers" get to people - I have a few other videos with some odd (negative) comments but you just can't please everyone, plus we can't all have the same opinion ...this world would be boring lol.😊

On Amazon, you should be able to search by "My Orders" - I am very unfamiliar with ebay however and have no clue on how to search for anything.

Hi Judy, Without seeing the unit in person I can only make suggestions : Ensure that the the incubator end plug of the electric cord is all the way inserted into the incubator to make contact with the prongs. Be sure to connect the wires as intended so electricity can flow properly to all sections of the components. If you are tech savvy, take the panel off and see if any wires are disconnected, or any solders are incorrect. If you find that there is nothing you can do to correct this without professional help, I would return the unit to the merchant you purchased it from. I am sorry that you are having trouble with this unit - I must say that after all these years, I have only one section working and the temperature will not go above 88F - therefor I can only use it as a brooder and no longer an incubator - I do have a similar unit I purchased (www.walmart.com/ip/RITE-FARM-PRODUCTS-PRO-MASTER-SERIES-120-CHICKEN-EGG-INCUBATOR-HATCHER-TURNER/291832502) - as I am posting this, it is out of stock. but this unit has been running since October last year and is good enough to hatch emu eggs (for which I only use one level for. but the rite-farm products are much more reliable than the one in the video - it holds the heat, automatic turner bars, and easy to clean. Wishing you all the best and hope you have great success with hatching.

Thank you for the great information - however, this incubator has seen it's days and I would never purchase it again - after all these years, I have of course accumulated 10 incubators and including a cabinet incubator - out of all the incubators I have - this one is the worst. It's only use now is one level as a brooder, as it was never really great at holding a temperature for me. The turners bottom out when I put larger eggs in them, which stops the eggs from turning - I now will only ever use turning bars, and never swinging baskets.

A 3 pinned (grounded) regular plug (USA standard)

I have hatched Emu, duck, geese, guinea, chickens, pheasants, peafowl, and I to this day still hatch my own Cornish Cross. I have 14 incubators, from the table top versions to a cabinet incubator. If I listened to what others recommend, I would not be where I am at today. Some things work for some people and not for others - I am glad you found what worked for you, but this may not be for everyone - There are many different methods out there, I suggest people try different strategies and go with what works for them. I would NEVER weigh my eggs - I don't stick to any stringent methods - look at what happens in nature - animals never read these books but hatch and rear young! People overthink things. Life is only as hard as you make it. Just do what comes naturally and imitate nature the best you can - with a side of learned skills.

Why would I buy that thing, - then schlepp it around, set it up - way too much work - 2x4 is always on hand and easy to place in the truck - T-post pullers is just another "gadget" that people use when they just "can't" lol😂

@@haireyhomestead3820 Knock yourself out Goober.

This actually also works with dry, harder ground- just needs a little extra push to move.

I'll be honest, as I do not know if there would be a difference. Once you have established your own yeast, I don't think it matters with which one you start out with, as over time your live culture will develop with it's own "bacteria" . It will take over and develop each time you create more yeast from it. I have started this yeast with wild yeast (from potatoes). I noticed that this yeast needed more time to rise, but once it has developed and has been used and reused (made more of) it has strengthened and rises i the same time and with the same velocity as the ones made with dry (store bought) yeast.

I'm not sure what numbers you are talking about (?)

I re-watched the video. at 11:43 I mention that it did get up to 38 degrees before covering it up to insulate it. - however once you open the incubator the temps drop fast again. I also mentioned at 12:36 that I was going to get it back up to temperature - as it did well with the insulation (meaning it reached the temperature it was set for (38) - depending on the eggs you hatch, you may need a lower/higher temperature (The incubator went to 38 degrees and stayed that way after covering it.)

Thank you for the comment - Actually thought of this after I made the emu feeder - and yes, I will make another video of the feeder and the mix of food I use for the emus. I use a cement mixer and store feed in a 55 gal drum. I usually dump a 5 gal bucket of feed into my emu feeder whenever it looks low on feed - about every 2-3 days (in the summer they will eat less of this mixed feed and more vegetables & fruit. My winter mix will contain more carbohydrate rich grain (cracked corn) Each time I fill the 55 gal drum with feed, I mix different grain into it or different ratios - hoping they will not get bored with the supply. The geese are awesome - I want to get more now - They are not only a great alarm system (like the guineas) but they will go on the attack and try to chase away anything that they perceive to be a threat - even the goats have respect them lol

I have not noticed that (yet) it could be that some of the frozen yeas will have a weaker ability to rise the dough if stored longer - I use mine typically within a couple of weeks - I have been making smaller amounts and also used some in conjunction with some sourdough - this made an amazing loaf when I tried it, so I sometimes just add the older fresh yeast to the sourdough for an extra rise, before I make more of it. have you used the first one fresh and the other on from frozen? was it "over mature"? ii am just guessing - would like to know what could cause this. If you ever find out what the root cause of it is, please share, we could all learn something. Thank you I appreciate your comment and hope to find a solution.🙂

@@haireyhomestead3820I made the second piece after 24 hours of maturing the original one, it was never frozen, and it worked ok, but needed double the time to rise the dough(about 3 hours). It could be the type of instant yeast I used, I'll try again with another brand and see what happens.

@@zmancode Thanks for the feedback - I know that when I have a heavier bread recipe or any whole kernels/seeds I need more yeast and it takes longer - slow rise. Also salt added to the yeast (most times unintentionally) could have an effect on the yeasts ability to grow properly. Yeast can be so finicky. the fresh yeast I have is derived from some yeast I made a while ago - I have not had to use any dry yeast to create a new batch of fresh yeast yet - but do have some dry yeast on hand, just in case I ever need it. I really appreciate your feedback - Thank you🙂

​@@haireyhomestead3820 Fridge First then freeze won't freeze the same and won't kill as many yeast in theory at least, a little extra sugar (make it taster slightly sweet by the time of freezing could also go a long way to make it kill off a lower percent of yeast) also regardless of doing any of that or not can add dry yeast to the bread on top of the fresh yeast (will improve flavor even if all of the fresh yeast was dead). Also mix brands Before adding water as that will help you get better colonies of yeast. Also you need to add a little dry yeast each time you make more.

@@haireyhomestead3820 Mix brands and or types of yeast before adding water (so when its still dry) as you want each type of be even in the mixture. Also you need to add a little dry yeast each time you make more.

That is the drawback of this incubator - I could really only use it in our home, and covered up - I had to get a "polar" sleeping bag to wrap around the incubator, leaving the vent open (you don't want the airflow to be inhibited). There should be two heating units mounted to each fan - top & bottom level - this incubator does best in the heat of the summer to be honest. But I have hatched many species of birds inside my home during the colder months. Be sure to keep as much of the Styrofoam you have to surround the incubator. I'll be honest - I would not purchase this one again - there is a much better one out there - hold temps and humidity so much better for less money- I use this one and hatch emu eggs, and any other eggs very easily - I love the rolling egg turners - will never go back to the cup turners images.search.yahoo.com/yhs/search;_ylt=AwrijSh1d9xlDosmDBsMnYlQ;_ylu=Y29sbwNiZjEEcG9zAzEEdnRpZAMEc2VjA3BpdnM-?p=rite+farm+120+egg+incubator&ei=UTF-8&type=1470478-vsub-ext01&hsimp=yhs-yogadaily&hspart=litmus&fr=yhs-litmus-yogadaily#id=0&iurl=https%3A%2F%2Fi5.walmartimages.com%2Fasr%2Fd8d6f02c-94ef-48e7-91a0-1173dde0464f.8b3f5d8d45d648d4c3c45682d6353f02.jpeg&action=click

@@haireyhomestead3820 yeah thats the only thing that would fix it just covering it up really good but something wierd happened it let me go above 39.5 even tho the previous day it would only let me go to 39.5 max now it let me go super high all i needed to make the right temperature was 40.7 thats what i have it at right now i dont know if that could destroy the incubator but i got warranty on it and its a manufacturer mistake if it does break because it shouldn't have let me go higher

@@pol-ek3yq Just be careful with the higher temperature - for me (my fault) I placed some objects on top of the covered incubator, which ended up (I believe) bowed the top of the incubator just enough so that the fan was too close to the heat plate and ended up melting the fan into the heat plate - stopping it from working. I lost the entire upper level of eggs for that hatch - then decided to switch the fan from the bottom to the top and used both levels - the top as an incubator, the bottom as a brooder - there was enough heat for chicks, just not to incubate - The reason I wanted the eggs on to : they don't poop onto the lower level LOL- I am glad you got it working for you in that respect - looking forward to you updating me on how your hatch goes. I'd love to see your brood. you can share pictures and stories with me on my personal face book page if you like (facebook.com/pfoxhaire)🙂

@@haireyhomestead3820 oh yeah that's pretty smart not gonna lie , do you do anything when humidity gets super high inside the incubator as the chicks hatch and does it affect the chicks you have in the bottom brooder layer ? Would it kill them if i left the humidity go to like 90? and yeah man i got low hopes but not out the game completely because i saw a couple eggs move on day 17 and i got them on lock down today we will see if those 10 days with low temperature affected them by alot it was like at 99.5 farenheit the whole 10 days but right now its at 101 and 102 in between there because i noticed the bottom layer gets hotter from the top one

@@haireyhomestead3820 yeah sure i can share some pictures of my setup my mom and i are still new to this she had told me that she tried before but it failed she still got the incubator she failed with but its a learning process first chicks i hatched all 7 came out , out of 8 because one was a lava lamp when i candled it (unfertilized).

Did you use bleached flour? It could also be the dry yeast used - was is still good? - you can try the dried yeast first to be sure it is still active before making your fresh yeast - then mature it for a longer period of time - try 4-5 days before use - but then freeze it though - there are many different variables that could contribute to a non rising yeast - the bacteria could have been "killed off" before it ever got a good chance to mature - even using a microbial sanitizer on a counter top that you will roll your yeast in can affect it - utensils should be clean, but not chemically sterilized - If it does not bubble in the warm water the next time you dissolve it - then it is something in the yeast cake that went wrong. Sorry I can't be more help - but I hope you are not discouraged and can try again with success soon

@@haireyhomestead3820 thanks so much for your reply. I used unbleached flour. The yeast had not expired so I assume it was good and I never use toxic cleaners. I will try letting it set a couple more days and try it again. Thank you so much!!

@@melisagenell6944 I'm so sorry this didn't happen for you the first time around. Don't let that stop you. It's not a failure until you give up. You can also try other recipes that are out there, should this one not work out for some reason. Some forgo the starch and use regular flour. Others use totally different methods and those most likely also succeed. The objective is to grow a nice healthy culture of yeast. This can be done without using dry yeast too. And harvest wild yeast. There are really many different ways to make yeast. Best of luck. Let me know if you decide to try something different that works better for you.

I also bake with sourdough - I use the no measure, no feed- no discard method sourdough starter - so much easier - but I also want yeast to bake some other dishes that I can throw together at a moments notice and not have to worry about waking and feeding a starter. I can use this pretty much straight from the fridge into some warm water. And sourdough is not an easy thing to have to take care of when you have a busy life schedule. Many people will never use a sourdough when baking, some try it and find out they just can't get it to where it should be - I am in several sourdough groups and most posts are because of failed starters. After many failures most people give up on a good starter. The intent of this video was not to compare a Ferrari with a school bus, but rather the ability to easily make your own yeast supply for a quick use.

Thank you for your comment - And I wish you all the best going into the bread-baking business - there are so many ways to make awesome baked goods for the masses. Good luck!

You can do this with flour - the flour contains gluten - food for the yeast - it will also give the yeast cake a more stretchy consistency (rather than a crumbly one) This is not wrong by any means. You may find that using flour, you can use the matured yeast to create a nice fermented sourdough starter too. 🙂

Thank you so much for your kind words. You may also want to look into sourdough (and starter) another way of creating delicious breads and other baked goods🙂

So sorry you are having issues. . . Have you tried using warm water and maybe a little flour - even a sprinkle of sugar or honey may wake the yeast up better. Hopefully it had fully matured - you may have an issue with a yeast culture that did not mature yet (?)

Absolutely! Anything you would use yeast for, you can use this yeast.

So SORRY!! Are you referring to making and keeping a starter or just simply show how a recipe is put together? - For a starter, there are many different types and methods - I have a video on how to make a starter that you do not have to feed or discard (th-cam.com/video/HueyaNlhhJM/w-d-xo.html) You can also create one where you use the 1:1:1 feed ratio to keep a starter alive. You can dehydrate a mature starter and the rehydrate and feed before use. As for creating a recipe, you can use any sourdough recipe that will work with your starter - there are many out there. Thank you for your comment - and please do not hesitate to ask if you need any specific information, I am glad to be able to help😊

The Mockmill was the first one I looked at, but my budget will not allow this purchase at this time - For the one I ended up purchasing, I found that the sifted flour (using the sieve that came with the unit) is sufficient to enough produce a fine ground result - The bran and coarser bits left behind is saved, which I can add to a bread, use as a topping with other herbs and spices or just regrind.

Fresh yeast is ALIVE - unlike dried yeast, fresh yeast produces more carbon dioxide resulting in a faster and bigger rise in your dough. Once it is frothy in some warm liquid (water or milk) it is ready to play with your other ingredients and make a wonderful bake. So I would say check on your dough and see how it is doing - depending on how heavy your bread is and the humidity and temperature of your environment, the fresh yeast will usually take a shorter time to "double in size". Personally, I like to ferment overnight in the fridge for a more fermented taste and stronger crumb in the final baked breads.

Natural is always best - Humidity in the incubator has always been a tricky thing. Too much of it or too little of it can ruin your hatch rate. Humidity starts out at one percentage but then needs to be raised at just the right point in order for a successful hatch. This can leave some people scratching their heads at just how to accomplish this feat. Air can absorb water. This water vapor is a gas. Water vapor in the air can range from none to the full maximum which air can hold. We call this saturation. This full maximum can increase as the temperature rises. When talking about humidity in the incubator we are usually discussing the Relative Humidity. This is expressed as a percentage. It is a measure of the amount of water vapor in the air compared with the maximum that could be absorbed at that temperature. If the Relative Humidity level is 50% that means that the air contains half of its maximum possible water vapor capacity. Most people (unless they practice dry incubation) shoot for 40-50% for the first 18 days of incubation and then raise it to 65-75% for the final three days of hatching. In general, slightly lower humidity is better than too high of humidity during incubation. Start by following the manufacturers recommendations for humidity and temperature for your individual incubator. Then for future hatches you can tweak the numbers and make minor adjustments for what works best for you. Many factors affect humidity such as : Egg size (the smaller the egg, the greater the moisture loss.), Porous shell (which increases with a hen’s age), elevation, egg storage length and conditions, weather, incubation temperature, air speed and shell thickness (which decreases with hen’s age. Thinner shells require higher humidity.) Egg shells are porous and they allow water to pass through. The amount of water that an egg loses during incubation is important and is determined by the humidity levels in the incubator. If you set your eggs with the pointy side down, you will notice an airspace at the top rounded part of the egg when you candle it. Water is lost through the shell gradually and is replaced by air which is also drawn through the shell. This airspace gradually increases in size. The greater the water loss, the larger the airspace. This airspace is critical to the chick. It is the first air that the chick breathes and is needed in order for the chick to move into the correct position for hatching. If the humidity has been too high during incubation, the egg will have lost too little water and the air cell will be small. This will cause the chick to have trouble breathing and will have trouble breaking out of the shell. Often you will see the chick’s beak protruding out of the shell. The bird is stuck and unable to zip around the shell and will not be able to hatch. If the incubation humidity has been too low there will be very large air spaces. The chicks are often small and weak and will have trouble cracking the shell and hatching. Monitoring air cells when you candle will also let you know if your incubator is maintaining the correct humidity. This chart shows you what your air cells should look like as the egg loses water. Use a pencil to draw the outline of the eggs air cell every time you candle.

37.5 is Centigrade - This would be 99.5 Fahrenheit. Usually you can toggle from C to F and back, some manufacturers only have one setting - either Centigrade or Fahrenheit - you will need to convert the temperatures. (formula for converting the Fahrenheit scale to the Celsius scale. Moreover, this formula is below: C = 5/9 x (F-32), Where, C = Celsius measure and F = Fahrenheit measure.) >>> or: For the Fahrenheit to Celsius, just reverse the order and do the opposite function in each steps: _subtract 32. divide by 9. multiply by 5. I hope this helps - I may not have understood your question entirely if this was not what you were looking for🙂

@krisyallowega5487. I thank you for your comment. 🙂

Hi, Joel and Michelle Homestead! So glad you could find some enjoyment in the video. A few years ago I made these in the shape of stars and snowflakes but they weighed about4 lbs each and and we ate on them almost year round (after freezing) So it took me a while to decide to make these again, but in a lesser quantity - This year I have placed them, along with other baked goods, in my "egg cabinet" - this is an outside shelved storage unit where people can drive by and pick up eggs and foods they need to feed their families. in the cabinet, I do not place any prices on the foods - people who want to donate so I can purchase ingredients to continue is done at free will. So I made a few smaller ones in hopes it could cheer someone's holiday season a bit. Thank you for your comment🙂

Your egg cabinet sounds wonderful! We donate to all our neighbors too. Hope you have a great day!@@haireyhomestead3820

Wrap airtight (so it does not start to ferment) and put it in the fridge for 24 hrs before use - then it will be matured - you can keep for about 10 days in the fridge, then either use it up, freeze it or make more before starting the process over again to make more. Thank you for your comment - I would love to know how you have used the yeast.

@@haireyhomestead3820 If I had it out of the refrigerator for about 15 hours, should I throw it away and start again or do you think it is still okay if I refrigerate it now? I will let you know what I make with it this week.

@@happytimeswith10 , The yeast should be brought to room temperature and crumbled before adding anything. Break a piece off, mix it with warm water (no hotter than 100F) add a little sugar and wait 10 min. The yeast mixture should be foamy and give off a bready aroma, if it does not, then it may have lost its potency to develop. I have left fresh yeast out overnight and it was ok but it was wrapped airtight. See if yours is active. I also just found this online - it may also be helpful:" What happens if you leave yeast out too long? As long as the yeast have something to eat it will survive in room temperature. However if yeast colony is too many for the dough, the dough will have sour flavor or the yeast will die because there is no more food." Hope you get a good result🙂

You will have 10x the amount and you only use the dry yeast to start out with ,then never again - you do not even need dried yeast to start this, I have several that I made from wild yeast, captured from the air, or even better from fruit rinds or grapes. I wanted to shorten the process for those that do not want to reinvent the wheel and ensure their first initial yeast is a good working yeast.

I'm going to try this. Thank you. Ignore the bad comments. Those people are ignorant and won't last long in hard times. 👏

@@gloschmitz7468 Thank you for your uplifting comment. I do understand that some comments will be questioning and others a little more critical. I welcome all comments. Someone may just not have understood the reasoning behind some videos, others could just simply have opposing views. Then there are those that just like to pick until it scabs over and then pick the scab off lol. 🙂

Multiplication is one of the major points. Theoretically, you can take a single packet of dry yeast and be able to bake bread for YEARS. In the right hands, you can help an entire village leaven their bread. Think of the pandemic. Yeast was impossible to find for many of us. In some places, it's like that all the time. Sourdough is AN answer to that, like many people love pointing out. However, it's not the only answer.

Teşekkür ederim. Görüyorum ki bir sürü pilicin var. Civcivlerinizi genellikle nasıl yumurtadan çıkarıyorsunuz?

I have to use something neutral - We have many noises going on in our home, so I mostly detach the audio. With using a free software, my choices are limited. Maybe one day I will have more money and can pay for a software that has a better choice of music - Until then, my hands are tied, and my wallet is not empty - I still have a passion for putting food on the table, a roof over my head and pay my bills. What I do love, is that we can agree to disagree about our likes and dislikes😉. It would be really boring if everyone liked the same things, don't you think?🤔🙂

I have used bread flour, whole wheat flour and home ground mixed flours. - those are currently my favorites

I am unfamiliar with the term "Covid starter from Amazon" (??) I have not heard this before, and I am confused - Not hard to do, by any means 🤣 LOL. However I thank you for you comment and support

Hi, cutiepawsa876. Yes it will get lighter if you do not add any more molasses to it - I add molasses in the beginning to give the young yeast culture a food source to start in life. Once you get a good started yeast culture, the yeast will keep reproducing when "fed" - it is essentially like a sourdough starter. I also make "grey" yeast cakes - these are made from naturally derived potato starch Whenever I grate potatoes, I leave them in water so they don't turn brown.. Then I pour the water out of the bowl and in the bottom there is an abundant amount of potato starch. you can air dry this (it will go from pink to grey in color) or put it in a dehydrator. Then I use this starch for my yeast. I also add flour and you can use honey as a food source for your yeast as well.🙂

Good question 🙂 kaebella2259. The reason you can carry on making yeast from yeast will work on the same principal that a sourdough works on. You will hold back a portion of the good fermented bacteria culture (yeast), give it more food (starch, sugars etc) It will preproduce over and over. Old bakeries would take a portion of their (sourdough) bread dough, stick it in the flour sacks (before refrigeration) for safe keeping, then dig it out, rehydrate, make a new dough, and repeat the process. Some bakeries in Europe boast that they still use sourdough cultures from 1848. You just have to keep it going. Yeast is natural and easy to find - you can crush grapes and ferment to get a yeast culture(the cloudy "film" you see on grapes is a natural yeast. You can harvest yeast from the air by placing flour and water in an open container in a room for a few days. However you start your yeast culture is up to you. Should you ever "lose" your culture, it is very easy to start a new one - you would just have to invest the initial time to get it to mature each time🙂

efthymiosefthymiou7476, Bitteschön, ich hatte viel Spaß dabei.😃

🐯@cyn4rest🐅 thank you (suddenly I read that a "Tony Tiger" ad🤣