Sue Becker is an icon of all things bread and the health benefits of FMF. She's a wealth of information and now inspiring people to venture out and inspire others like yourself. I look forward to watching all your videos, I'm a newbie at age 66 baking with milled flour. My moto is never stop learning, growing and sharing.
Wow!!! I was also inspired by the exact same video!!! I'm so happy I accidentally came across you on Facebook. I'm a senior citizen and not very computer literate so am also happy to find you have a you-tube channel. Looking forward to watching more of your videos and learning some new recipes I can incorporate into my life ❤ Thank you for sharing these videos and your recipes 😊 Brightest Blessings 💜
Just subscribed after watching your post on Milling whole grain goodness group, where you made hamburger buns. I have one question. When you mentioned lecithin and gluten flour on your recipe, are you referring to vital gluten and dough enhancer?? Is it the same?? I am very new at milling and learning the terms. Thanks. 😊❤❤
Thanks for subscribing! Those ingredients are like a dough enhancer. So the gluten flour is also known as vital wheat gluten and then I buy sunflower lecithin separate. I've never personally tried a premixed/predone dough enhancer so I'm not sure how similar they are. Let me know if you have any other questions. 😃
I have a question. I made my first sandwich loaf and when I cut it it’s super crumbly…..is this normal? I’m used to the less crumbly store bought loaf. Thank you for your time.
@@freshmilledmama what could I be doing wrong? I only use freshly milled hard white wheat, honey, salt and yeast. I have seen a lot of recipes and they add a ton of extra stuff and I don’t want to go that route. 🤷♀️
Sue Becker is an icon of all things bread and the health benefits of FMF. She's a wealth of information and now inspiring people to venture out and inspire others like yourself. I look forward to watching all your videos, I'm a newbie at age 66 baking with milled flour. My moto is never stop learning, growing and sharing.
Agreed! Glad you're making the switch! ❤
Wow! Great video, Fresh Milled Mama! I can't wait to see more of your videos!
Thank you! 😊
Wow!!! I was also inspired by the exact same video!!! I'm so happy I accidentally came across you on Facebook. I'm a senior citizen and not very computer literate so am also happy to find you have a you-tube channel. Looking forward to watching more of your videos and learning some new recipes I can incorporate into my life ❤ Thank you for sharing these videos and your recipes 😊
Brightest Blessings 💜
You need to make some more videos you’re good. Please make some more videos
Just subscribed after watching your post on Milling whole grain goodness group, where you made hamburger buns. I have one question. When you mentioned lecithin and gluten flour on your recipe, are you referring to vital gluten and dough enhancer?? Is it the same?? I am very new at milling and learning the terms. Thanks. 😊❤❤
Thanks for subscribing! Those ingredients are like a dough enhancer. So the gluten flour is also known as vital wheat gluten and then I buy sunflower lecithin separate. I've never personally tried a premixed/predone dough enhancer so I'm not sure how similar they are. Let me know if you have any other questions. 😃
I have a question. I made my first sandwich loaf and when I cut it it’s super crumbly…..is this normal? I’m used to the less crumbly store bought loaf. Thank you for your time.
I do get some crumbs when slicing, but it's not a crumbly piece of bread when cut.
@@freshmilledmama what could I be doing wrong? I only use freshly milled hard white wheat, honey, salt and yeast. I have seen a lot of recipes and they add a ton of extra stuff and I don’t want to go that route. 🤷♀️
@@Awesomewally im not sure because I've used vital wheat gluten and lecithin from the beginning and they act as a dough conditioner.