Thank you! I don’t want all the additives! That’s the whole point of homemade! I am getting my mill & your recipes will be my first! Thank you for all your knowledge!
Came here for the ascorbic acid additive. I just discovered this myself recently. Now, for every bread recipe with yeast I include anywhere from 1/2 to 1 1/2 Tbsp of Lemon Juice. It really does help the bread rise. Before that, as a new bread maker, I was constantly getting heavy, not well risen loaves.
Fun fact: Baking Powder was created as a result of the pasteurization of milk. Prior to industrialization of the milking/distribution process (which created the requirement to pasteurize milk in order to eliminate microbes and bacteria from contaminated milk), people would preserve their raw milk by "clabbering" it--ie letting it sit at room temperature to sour. The clabbered milk was used as a leavening agent in baked goods (similarly to how we use buttermilk today). When the industry pushed out raw milk, people no longer had their natural leavening agent in the clabber, so a new leavening agent had to be created--and thus baking powder was born. Clabber Girl brand baking powder was named to clue consumers in to the purpose of the product (ie. to replace their clabbered milk in baked goods). Note: pasteurized milk cannot be clabbered....but if you can source quality raw milk, you can still clabber it today.
modern milk from industrial dairy farms has a large percentage of mastitis pus in it. which means it goes off and does not sour. that's why they cook it (Pasteurisation). Louise Pasteur was a fraud. he failed to prove his germ theory and no one else has ever successfully peer reviewed his work. yet it forms the basis of modern medicine...
Great video. When I started fresh milled bread baking 18 months ago, I used sunflower lecithin for the softer texture. A friend with MS attended one of my healthy eating workshops and had double the pain the next day! I haven't used it since. All I use in my bread now is salt, water, yeast,and olive oil. I may have to try vitamin C though. 🤔 Thanks, you're a genuine doll..with good knowledge!
Great video Felicia! 😊 I'm planning to get a mill by the end of this year and finally start exploring the awesome world of freshly milled flour. Will definitely be back here for some tips. Cheers ✌️
Thank you so much for YOUR videos that have been helpful to me! And I’m excited you’re getting a mill and will hopefully start doing videos on freshly milled wheat 😄
Good morning Felicia, thank you for putting this topic together in video format. Now … one more ingredient changer I have found useful in my sourdough “modern style” sandwich loaf is ‘milk’. I wasn’t getting the results I desired by simply swapping out the yeast with my very active ‘Beatrice’. So after some researching I replaced part of the water with milk, 2 parts water to 1 part milk, and bingo! Success! So my recipe went from flour, water, salt, butter, yeast to flour, water, milk, salt, butter & Beatrice! And it bakes up beautifully & stays fresh all week in the bread box. And the even better part is, it’s a one day sourdough recipe, begin in the morning by making the levain, and then depending on the room temp the dough will be ready to bake mid to late afternoon just in time for warm bread for supper.
I'm new to freshly milled grains and am really struggling to get a good sourdough. I haven't figured out how to convert my current sourdough recipe to freshly milled grains. I'd sure appreciate taking a look at your recipe if you are willing to share 🙂
Thanks Felicia. You answered some important questions for me. I can’t get a consistent loaf of bread. I haven’t tried your recipe yet because I’ve been using Bread Beckers recipe. Going to try yours today. My loaves were getting dark and yours are a beautiful light golden brown. Going to skip the egg and the lecithin. I noticed a comment by someone that said lecithin made someone have more pain after eating it. I have limited scleroderma with lots of pain so leaving it out. I pray my bread looks as good as yours and taste great! Thanks for sharing. You’re the one that got me started on my fresh milled flour journey and I’m so grateful. ❤❤❤
Finally!! You solved 2-maybe 3 of my bread making problems! Thank you, thank you!! In the last year I have been so lazy and want my basic sandwich loaf bread dough to rise. So I have been turning on my oven, shutting it off and puting the dough ontop of the stove without any moisture 😁. I have been kind if flash rising my bread and definitely notice a difference in flavor and predictibility. Also, I make multiple loaves at a time and they dont seem to last a long time. I purchased lecithin from your link for helping bread last longer, but I haven't used it. I will slow down and pay attention to what Im doing. The info on Baking powder and soda helps. I know I primarily use them in quick breads and other baking. But I didnt know using sour cream, buttermilk, etc is the assistant.
This was super interesting. Thanks Felicia! I was at a Nugget grocery store today and saw Redmond's salt and picked it up. Can't wait to try it tomorrow. :)
I have been milling my own hard white wheat for years. I recently purchased soft white wheat. Of course I only buy from Pleasant Hills as well. Love your information! Helpful as always
Thank you for the information. I hope everything is ok with you guys and that Ian didn't cause damage in your area. Pleasant Hills Grain is about 45 minutes from my house, but I find their prices a bit too high 😬 There another grain farm, same distance but opposite direction and their prices is half if PHG and organic as well.
Happy Sunday from my neck of the woods! I’ve read that Vitamin c denatures at the temperatures bread cooks at. I wanted to know what you found on that subject? Thank you, I love your videos!
I'm allergic to wheat(medically diagnosed), but I can eat my fresh milled wheat! I nervous to try it, but what would I be out? Okay, I might be sick for a little bit, but I wasn't. Quite the opposite actually. My tummy felt warm and HAPPY 😊
I heard something -- I think it was from Sue Becker -- that gave me the impression that it is best to use vital wheat gluten only very LIGHTLY if you use it and have any issues with constipation. That's me, pretty much lifelong. For a while I was adding 1-2 TBL vital wheat gluten to my loaves and during that time I still got constipated. Once I cut it out (as well as MOST dairy) the problem has been solved. Now I use about 1 tsp. vital wheat gluten per 2 lbs. of bread. For a while now I am regular on the daily! It may sound strange, but I am wishing my bread was a little LESS soft. I may start leaving out the egg(s) I normally add and cutting down further on the lecithin. I may cut down on the honey as well. By the way, one time I TOTALLY FORGOT to add the salt -- and my dough did not rise hardly at all. It still tasted good though.
Thank you for all this great information. I’m new to milling and have been wondering if I need these additives. Is there a reason why you don’t order from Azure Standard? They have most of these items. The lecithin is more expensive but I believe it’s also organic. I have found that companies that sell bread baking supplies are selling lecithin at a higher price than the one you listed. So it’s great to have that option. Thank you
Thanks, I really need this. I’ve been baking my own bread for 20+ yrs, but switching to freshly ground flour is a whole new thing. Mine keeps falling 😢 but I’m not giving up
I sure hope all is well with you and your family, Felicia. Thank you for these tips and the info! Great video as always. You mentioned having to up your baking soda when using the Einkorn for your muffins. Would you share by how much you increased it? This is the 2nd video I heard you mention using Einkorn flour for muffins, I'd like to give that a try as well. Thank you.
Thank you Felecia for sharing your journey, knowledge, and encouragement! Do you have get the baking soda flavor in the baked good?. I notice this more with the aluminum free” I have to learn baking soda does not contain aluminum but baking powder does. Please help
Thank you! Very helpful! I'm wondering how much vitamin c to add to a recipe? Oops 🤦🏻♀️I sent the comment before I finished the video. I will research how much to add unless someone in the wants already knows & can tell me 😆❤️👍🏻
Thanks for the info. QUESTION : someone suggested that adding ground flaxseed will help to soften your bread. Is there any truth to that? Thanks Felicia you are awesome. God bless you.
I'd be curious about malted barley flour or diastatic activated malt powder. Can you improve the fermentation of sourdough bread by the addition of diastatic malt to white bread/strong flours? Am on the fence about buying a stone-grind mill. Don't want fluffier texture but seeking a more open crumb, good browning.
Pamela, The Essential Home Ground Flour Book, by Sue Becker, is an excellent resource. She walks you through every grain and how to use them. Along with every ingredient needed, in detail. It also has tons of great recipes. I have it, its where I started, and it has helped me greatly!
I am so confused on what to order to start making bread for the very first time. I need help on what grains, ingredients and machines to order. Also where do I order from? 🥵. Please help I love video
Start simple - you need a hard wheat for yeast breads and a soft wheat for baked goods. Then you just need basic baking supplies (salt, baking powder, baking soda, sugar, etc). Bread pans. And you need a grain mill! 😄
@@acarter2072 I didn’t know she had a course - thank you so much. I will sign up for it. I’m ready to learn and buy whatever I need to start practicing. I know it’ll be pricy to get all needed
That is certainly not normal. I know the Mockmill has been seriously on backorder but I haven't heard people waiting a year for it. What mill did you order and have you reached out to PHG?
@@yoadrienne939 would you mind emailing me your order number? Let me reach out to PHG to see if I can get a better understanding of the situation. My email is felicia@grainsandgrit.com :-)
I bought sunflower lecithin. The one time I used it, I almost gagged. Disgusting. Your simple bread recipe is so easy, tastes way better than adding lecithin.
egg yolks contain lecithin. Chainbaker showed it's the his preferred way of adding it to bread. The only reason store bought bread uses powder is because it is cheaper.
Comment: Clinical studies and sorely tested double blind show phytoestrogens in soy do not effect men/women as the myth goes. These are recent studies. I do agree with gmo-not good. Just finished studying soy so-called issues.
@@GrainsandGrit Here's a great video on soy and it's downfall in society. Gil Cavalho is an MD/PhD in nutrition. I stopped eating soy a few yrs back because of the rap it unjustly got. Have now returned as it's very nutritious if not GMO or ultra processed. th-cam.com/video/CR3LdzSYbdc/w-d-xo.html
Have you tried real vitamin c vs ascorbic acid or is only ascorbic acid recommended? My reason for the question is that we don't consume ascorbic acid because it's the synthetic version... Just curious if anyone has tried it before!
My cancer pharmacy doc said soy lecithin is okay, but there are some soy derivatives that do draw estrogen. Those I am to stay away from. Your pharmacist should be able to look up all the extras you use or vitamins you take and they will tell you whether or not it is safe to take. I had breast cancer surgery last November and the pharmacists are more than willing to help you out with ingredients, what is safe and what isn't.
Thank you! I don’t want all the additives! That’s the whole point of homemade! I am getting my mill & your recipes will be my first! Thank you for all your knowledge!
Yes, we can do this together! So glad to have you here. :-)
Came here for the ascorbic acid additive. I just discovered this myself recently. Now, for every bread recipe with yeast I include anywhere from 1/2 to 1 1/2 Tbsp of Lemon Juice. It really does help the bread rise. Before that, as a new bread maker, I was constantly getting heavy, not well risen loaves.
Fun fact: Baking Powder was created as a result of the pasteurization of milk. Prior to industrialization of the milking/distribution process (which created the requirement to pasteurize milk in order to eliminate microbes and bacteria from contaminated milk), people would preserve their raw milk by "clabbering" it--ie letting it sit at room temperature to sour. The clabbered milk was used as a leavening agent in baked goods (similarly to how we use buttermilk today). When the industry pushed out raw milk, people no longer had their natural leavening agent in the clabber, so a new leavening agent had to be created--and thus baking powder was born. Clabber Girl brand baking powder was named to clue consumers in to the purpose of the product (ie. to replace their clabbered milk in baked goods). Note: pasteurized milk cannot be clabbered....but if you can source quality raw milk, you can still clabber it today.
modern milk from industrial dairy farms has a large percentage of mastitis pus in it. which means it goes off and does not sour. that's why they cook it (Pasteurisation). Louise Pasteur was a fraud. he failed to prove his germ theory and no one else has ever successfully peer reviewed his work. yet it forms the basis of modern medicine...
Yes and laws that came In because of the unsanitary conditions of the dairy’s in the big cities were killing children.
Thank you for this nugget of information. This is what I love about TH-cam, it’s a endless source of information.
Wow! Thank you so much! This is amazing information, all in one video.
Great video. When I started fresh milled bread baking 18 months ago, I used sunflower lecithin for the softer texture. A friend with MS attended one of my healthy eating workshops and had double the pain the next day! I haven't used it since.
All I use in my bread now is salt, water, yeast,and olive oil. I may have to try vitamin C though. 🤔
Thanks, you're a genuine doll..with good knowledge!
Thank you Felicia, your channel is very helpful to me as a newcomer to milling grains.
Great video Felicia! 😊 I'm planning to get a mill by the end of this year and finally start exploring the awesome world of freshly milled flour. Will definitely be back here for some tips. Cheers ✌️
Thank you so much for YOUR videos that have been helpful to me! And I’m excited you’re getting a mill and will hopefully start doing videos on freshly milled wheat 😄
Good morning Felicia, thank you for putting this topic together in video format. Now … one more ingredient changer I have found useful in my sourdough “modern style” sandwich loaf is ‘milk’. I wasn’t getting the results I desired by simply swapping out the yeast with my very active ‘Beatrice’. So after some researching I replaced part of the water with milk, 2 parts water to 1 part milk, and bingo! Success!
So my recipe went from flour, water, salt, butter, yeast to flour, water, milk, salt, butter & Beatrice! And it bakes up beautifully & stays fresh all week in the bread box. And the even better part is, it’s a one day sourdough recipe, begin in the morning by making the levain, and then depending on the room temp the dough will be ready to bake mid to late afternoon just in time for warm bread for supper.
I'm new to freshly milled grains and am really struggling to get a good sourdough. I haven't figured out how to convert my current sourdough recipe to freshly milled grains. I'd sure appreciate taking a look at your recipe if you are willing to share 🙂
Ah good to know! I will have to try that next time :-)
Thanks Felicia. You answered some important questions for me. I can’t get a consistent loaf of bread. I haven’t tried your recipe yet because I’ve been using Bread Beckers recipe. Going to try yours today. My loaves were getting dark and yours are a beautiful light golden brown. Going to skip the egg and the lecithin. I noticed a comment by someone that said lecithin made someone have more pain after eating it. I have limited scleroderma with lots of pain so leaving it out. I pray my bread looks as good as yours and taste great! Thanks for sharing. You’re the one that got me started on my fresh milled flour journey and I’m so grateful. ❤❤❤
That's the recipe I started with, too. But through years of trial and error, I think I perfected it. Skip all that hassle and use my recipe.
Finally!! You solved 2-maybe 3 of my bread making problems! Thank you, thank you!! In the last year I have been so lazy and want my basic sandwich loaf bread dough to rise. So I have been turning on my oven, shutting it off and puting the dough ontop of the stove without any moisture 😁. I have been kind if flash rising my bread and definitely notice a difference in flavor and predictibility. Also, I make multiple loaves at a time and they dont seem to last a long time. I purchased lecithin from your link for helping bread last longer, but I haven't used it. I will slow down and pay attention to what Im doing. The info on Baking powder and soda helps. I know I primarily use them in quick breads and other baking. But I didnt know using sour cream, buttermilk, etc is the assistant.
Great! So glad to help!
This was super interesting. Thanks Felicia! I was at a Nugget grocery store today and saw Redmond's salt and picked it up. Can't wait to try it tomorrow. :)
Hi Felicia this is torey here. I love when you talk about making bread cause it reminds me of the sabbath of taking communion with making bread.
I understand the salt versus yeast information thank you. Please advise when to introduce the salt into the dough mix.
I have been milling my own hard white wheat for years. I recently purchased soft white wheat. Of course I only buy from Pleasant Hills as well. Love your information! Helpful as always
Thanks for supporting a channel backer!
Learned lots. Thanks for the deep dive.
You’re a natural in front of the camera!
Thanks!
Thanks as always! Hope you’re safe from hurricane Ian , please let us know when you can!
Yes, never thought of that, hope you and yours are ok
Yes, we're safe and sound in north Florida. Thanks for asking!
Thank you for the information.
I hope everything is ok with you guys and that Ian didn't cause damage in your area.
Pleasant Hills Grain is about 45 minutes from my house, but I find their prices a bit too high 😬
There another grain farm, same distance but opposite direction and their prices is half if PHG and organic as well.
Could you share the name of that farm?
Happy Sunday from my neck of the woods! I’ve read that Vitamin c denatures at the temperatures bread cooks at. I wanted to know what you found on that subject? Thank you, I love your videos!
Charlie of Chain Bakers is GREAT!
Very helpful - as are all of your videos. I bought my WonderMill from PHG - agree they are great! Thank you!
Oh good! Thanks!
Thank you!! 😊 This was so helpful!!
Thank you for all your great information, can a person who’s allergic to gluten consume bread made with the red and white wheat milled flour.
I'm not a doctor or allergist, so I couldn't say. But I've seen some pretty amazing testimonials about that sort of thing.
I'm allergic to wheat(medically diagnosed), but I can eat my fresh milled wheat! I nervous to try it, but what would I be out? Okay, I might be sick for a little bit, but I wasn't. Quite the opposite actually. My tummy felt warm and HAPPY 😊
Thanks Felicia..always great info. I didn't realize salt played any part other than flavor. Guess I really never thought about it. Great to know.
Yeah I didn't either until I researched it out lol
I heard something -- I think it was from Sue Becker -- that gave me the impression that it is best to use vital wheat gluten only very LIGHTLY if you use it and have any issues with constipation. That's me, pretty much lifelong. For a while I was adding 1-2 TBL vital wheat gluten to my loaves and during that time I still got constipated. Once I cut it out (as well as MOST dairy) the problem has been solved. Now I use about 1 tsp. vital wheat gluten per 2 lbs. of bread. For a while now I am regular on the daily!
It may sound strange, but I am wishing my bread was a little LESS soft. I may start leaving out the egg(s) I normally add and cutting down further on the lecithin. I may cut down on the honey as well. By the way, one time I TOTALLY FORGOT to add the salt -- and my dough did not rise hardly at all. It still tasted good though.
It's the fiber that helps with constipation. Gluten is what helps your bread loaf rise.
Thank you for all this great information. I’m new to milling and have been wondering if I need these additives. Is there a reason why you don’t order from Azure Standard? They have most of these items. The lecithin is more expensive but I believe it’s also organic. I have found that companies that sell bread baking supplies are selling lecithin at a higher price than the one you listed. So it’s great to have that option. Thank you
Thank you for this video!! I had questions about this
Thanks, I really need this. I’ve been baking my own bread for 20+ yrs, but switching to freshly ground flour is a whole new thing. Mine keeps falling 😢 but I’m not giving up
You can do this! It does take some practice, but it can be done :-)
Still newly, thank you for helping!
What would you recommend to make very light airy rolls
Kamut
I sure hope all is well with you and your family, Felicia.
Thank you for these tips and the info! Great video as always.
You mentioned having to up your baking soda when using the Einkorn for your muffins. Would you share by how much you increased it?
This is the 2nd video I heard you mention using Einkorn flour for muffins, I'd like to give that a try as well.
Thank you.
Thank you Felecia for sharing your journey, knowledge, and encouragement!
Do you have get the baking soda flavor in the baked good?.
I notice this more with the aluminum free”
I have to learn baking soda does not contain aluminum but baking powder does.
Please help
Another question. Have you tried bourbon or rum into breads? How does affect the bread. Thank you.
Never had a need to. You mean just as a flavoring?
Thank you! Very helpful! I'm wondering how much vitamin c to add to a recipe? Oops 🤦🏻♀️I sent the comment before I finished the video. I will research how much to add unless someone in the wants already knows & can tell me 😆❤️👍🏻
Good morning Felicia... Have you got a plain cake recipe? 🎃🥰
YOU are FABULOUS!
Thanks for the info. QUESTION : someone suggested that adding ground flaxseed will help to soften your bread. Is there any truth to that? Thanks Felicia you are awesome. God bless you.
I'd be curious about malted barley flour or diastatic activated malt powder. Can you improve the fermentation of sourdough bread by the addition of diastatic malt to white bread/strong flours? Am on the fence about buying a stone-grind mill. Don't want fluffier texture but seeking a more open crumb, good browning.
Also some powdered milk, and butter.
Love the information! Ty🌞
Any thoughts or videos on Iodine in Bread. Supposedly it used to be used and got changed to Bromine.
It can really hurt your rise.
Is there a good book to teach all this?
I'm interested also.
Not to my knowledge lol
Pamela, The Essential Home Ground Flour Book, by Sue Becker, is an excellent resource.
She walks you through every grain and how to use them. Along with every ingredient needed, in detail. It also has tons of great recipes.
I have it, its where I started, and it has helped me greatly!
Is vitamin c also a preservative ?
I am so confused on what to order to start making bread for the very first time. I need help on what grains, ingredients and machines to order. Also where do I order from? 🥵. Please help
I love video
You might want to sign up for Felicia's beginners course. I'm just starting also.
Pleasant Hill Grains has everything you need (knead)!!
Start simple - you need a hard wheat for yeast breads and a soft wheat for baked goods. Then you just need basic baking supplies (salt, baking powder, baking soda, sugar, etc). Bread pans. And you need a grain mill! 😄
@@acarter2072 I didn’t know she had a course - thank you so much. I will sign up for it.
I’m ready to learn and buy whatever I need to start practicing. I know it’ll be pricy to get all needed
@@danileevarner234 I went on that website and yes, the website has a lot-I need to find out which machines are best to buy.
I ordered a grain mill from Pleasant Hill Grain a year ago. Still haven't received it. 😕
That is certainly not normal. I know the Mockmill has been seriously on backorder but I haven't heard people waiting a year for it. What mill did you order and have you reached out to PHG?
@@GrainsandGrit it is the mockmill. They've emailed me several times extending anticipated receipt but to no avail, it's been a year now.
@@yoadrienne939 would you mind emailing me your order number? Let me reach out to PHG to see if I can get a better understanding of the situation. My email is felicia@grainsandgrit.com :-)
I ordered the Komo from them and it took over four months but it eventually showed up. I hope your mill gets to you soon!
Hi Felicia
What about iodine?
I bought sunflower lecithin. The one time I used it, I almost gagged. Disgusting. Your simple bread recipe is so easy, tastes way better than adding lecithin.
egg yolks contain lecithin. Chainbaker showed it's the his preferred way of adding it to bread. The only reason store bought bread uses powder is because it is cheaper.
Egg yolks have a lot of lecithin
Comment: Clinical studies and sorely tested double blind show phytoestrogens in soy do not effect men/women as the myth goes. These are recent studies. I do agree with gmo-not good. Just finished studying soy so-called issues.
Interesting!
@@GrainsandGrit Here's a great video on soy and it's downfall in society. Gil Cavalho is an MD/PhD in nutrition. I stopped eating soy a few yrs back because of the rap it unjustly got. Have now returned as it's very nutritious if not GMO or ultra processed. th-cam.com/video/CR3LdzSYbdc/w-d-xo.html
Have you tried real vitamin c vs ascorbic acid or is only ascorbic acid recommended?
My reason for the question is that we don't consume ascorbic acid because it's the synthetic version... Just curious if anyone has tried it before!
I always use powdered vitamin c. Weird I never thought to differentiate!
I lost sound for 1 min at 7 -8 in the video timing
Oh weird, try again?
My cancer pharmacy doc said soy lecithin is okay, but there are some soy derivatives that do draw estrogen. Those I am to stay away from. Your pharmacist should be able to look up all the extras you use or vitamins you take and they will tell you whether or not it is safe to take. I had breast cancer surgery last November and the pharmacists are more than willing to help you out with ingredients, what is safe and what isn't.
I just want really good nature bread nothing much in it