Oh my goodness bravo Connie, I loved this video so much. Connie I would love it if you could take us step by step about how to make a sourdough starter. Thank you so much for your videos
Thank you Connie. I'm drooling. I know what I'm doing tomorrow! I've made cinnamon raisin many times but the orange, zest and chocolate will be over the top! Waiting for it to cool is absolute torture ..lol
@@conniesrawsomekitchen Delicious! I've eaten three big slices and I have another loaf proofing now. I'm going to do an overnight proof on this one. Thank you again for the recipe ... and so many others over the years. :D
This would be a nutritional POWERHOUSE if you use home-milled whole grain hard wheat without sifting. Using only home-milled flour -- and cooking it within a day or less -- is truly life-changing! REAL flour cannot be gotten at stores because it has no shelf life -- and this is why today's flour sold in stores is nutritionally DEPLETED, to the point that when flour you could buy at the store first happened, (where all the wheat germ and bran were removed from the flour), people loved it because it was what "rich people" ate and it tasted good, etc. But immediately it created a serious epidemic of beri beri, pellagra and anemia. There are about 40 nutrients that are taken OUT of the flour at the factory! The authorities figured out the problem and their "solution" was to add back 3-4 SYNTHETIC vitamins. Even "whole wheat" bread at the store is NOT truly whole grain flour. There is no legal definition of whole wheat in food labeling laws. (They just put back in some of the bran.) Whole grain home-milled bread is also delicious!
I agree!!! at the cabin we use what we have but at home. I mill flour In my vitamix. Will hopefully invest in a mill when I can :D I use loads of ancient grains :D like kamut at home
That's awesome! I used to use my high-speed blender (a Blendtec) to mill my grain for a couple of years. I am very glad to have the Wondermill electric grain mill now, which is not as pretty but I consider as possibly the best grain mill available while also being one of the least expensive and easiest to keep clean, especially if you already have a high-speed blender you can use if you want a coarser consistency such as for polenta, cream of wheat, etc. @@conniesrawsomekitchen
Oh my goodness bravo Connie, I loved this video so much. Connie I would love it if you could take us step by step about how to make a sourdough starter. Thank you so much for your videos
so happy you do and yes I will make a video for you!
I love the new intro ❤ , everything looks so delicious 😋
thank you :D
@@conniesrawsomekitchen ❤️
hi connie may I ask you to create vegan bagna cauda dip recipe? as like kewpie bagna cauda dip. :)
Thank you Connie. I'm drooling. I know what I'm doing tomorrow! I've made cinnamon raisin many times but the orange, zest and chocolate will be over the top! Waiting for it to cool is absolute torture ..lol
it is lol we always eat it hot! hahahaha and thank you for watching my video!
@@conniesrawsomekitchen Started my bread at 5:30 this morning ..lol . In oven soon - can't wait!
come back let me know how u liked it :D@@dolores79
@@conniesrawsomekitchen Delicious! I've eaten three big slices and I have another loaf proofing now. I'm going to do an overnight proof on this one. Thank you again for the recipe ... and so many others over the years. :D
glad you liked it and thank you! yes overnight so much better, @@dolores79
This would be a nutritional POWERHOUSE if you use home-milled whole grain hard wheat without sifting. Using only home-milled flour -- and cooking it within a day or less -- is truly life-changing! REAL flour cannot be gotten at stores because it has no shelf life -- and this is why today's flour sold in stores is nutritionally DEPLETED, to the point that when flour you could buy at the store first happened, (where all the wheat germ and bran were removed from the flour), people loved it because it was what "rich people" ate and it tasted good, etc. But immediately it created a serious epidemic of beri beri, pellagra and anemia. There are about 40 nutrients that are taken OUT of the flour at the factory! The authorities figured out the problem and their "solution" was to add back 3-4 SYNTHETIC vitamins. Even "whole wheat" bread at the store is NOT truly whole grain flour. There is no legal definition of whole wheat in food labeling laws. (They just put back in some of the bran.) Whole grain home-milled bread is also delicious!
I agree!!! at the cabin we use what we have but at home. I mill flour In my vitamix. Will hopefully invest in a mill when I can :D I use loads of ancient grains :D like kamut at home
That's awesome! I used to use my high-speed blender (a Blendtec) to mill my grain for a couple of years. I am very glad to have the Wondermill electric grain mill now, which is not as pretty but I consider as possibly the best grain mill available while also being one of the least expensive and easiest to keep clean, especially if you already have a high-speed blender you can use if you want a coarser consistency such as for polenta, cream of wheat, etc. @@conniesrawsomekitchen
I'm just now learning about kamut. My housemate feels certain it is helping her in a healing way!@@conniesrawsomekitchen
that's fantastic!!! One day :D I shall own one :D@@MadlyinLovewithJesus-1953