This podcast might have changed my life! Been gluten free and dairy free for almost 20 years. I got so inspired from this talk that I just purchased a grain mill, mixer and all the grains and things to start making bread! I'm so hopeful that eating this way will help my body heal and I can eat bread again. Thanks Lisa!
I find weighing the grain for my recipe before milling works very well. I just use the King Arthur Flour ingredient weight chart to convert any recipes that don't offer ingredient weights and it has served me well over the years. An example of what I do: Say a recipe calls for 384g of whole grain einkorn flour. I just weigh out 384g of einkorn berries and mill it right into my workbowl and carry on with my recipe. No extra flour to store and no guesswork when mixing. If you find that the batter looks too liquidy, just leave it alone to rest for a bit so the flour has a chance to soak up all the liquid. This holds true for most whole grain recipes, in my experience. I have used many different grains and einkorn is the only one I treat differently and haven't had a problem with the others thus far in terms of wheat varieties like kamut, emmer, spelt, etc. I was reminded during this episode that King Arthur Flour has a whole grain baking cookbook with a lot of good recipes in it. If I remember correctly, they talk about the different grains used in the cookbook. I highly recommend thay book.
I have sprouted einkorn grains and dehydrated them in my Mockmill. I literally just did this today! I’ve done it several times! It’s nice to have sprouted flour on hand for when you haven’t thought through soaking or souring. I keep mine in the freezer. It produces a little bit of a fluffier product, especially with quickbreads.
I appreciate the knowledge of ladies in your position, because as a baker, it sometimes takes many batches of something to get it just right, and that is a lot of material used. We have sometimes eaten a lot of sub par baked goods, just so I didn't have to toss it in the trash. So, even though bread is not the most expensive thing to bake, if I'm buying organic ingredients and making the effort to grind my own wheat, I want to know the recipe I have is perfected. All of that to say, thank you! I appreciate all of your effort, I appreciate all of your flops and fails to be sure we have good information out here. ❤❤❤
I get local organic wheat berries from a grainary near me in eastern Canada. I got a grain mill attachment for my kitchen aid. Love my set up! Great video ladies ❤
Concerning sprouting, I’ve found you can sprout the berries and then put the liquid from the recipe and the sprouted berries in a blender to make the dough. It takes the place of drying and milling.
Regarding sifting: the Wonder Mill and the Nutrimill both sell an attachment sifter that works beautifully for making an all purpose flour out of hard white wheat. I’ve been milling my own flours and grains since 2012 😊
Soy lecithin helps with softness and using leaf lard in yeasted breads makes them amazing. With sourdough whole grain, autolyse phase really makes for a more airy bread. Also kamut and einkorn have higher protein than red and white wheat
I learned from an avid baker from my childhood that lecithin is the best thing to grease a pan for an easy release. He used it straight, but I mix a little organic lecithin (soy or sunflower) in with some olive oil and brush it on the pan and it works great. Autolyse before adding salt makes my sandwich bread nice an airy, too. 😊 How much lecithin do you use as a dough conditioner?
My daughter put the bee in my bonnet concerning real bread. Last fall I decided I it really would be more then beneficial to do this. When I looked at the pricing of the mills I decided I should make sure I liked making bread. I work full time and I have many home chores that take up a lot of time. Before investing in a mill I decided to see if I could fit making bread into my schedule I found making sour dough artisan bread so be a great winter pass time. Learning many tip and tricks to get the crumb the crust and the oven spring to be beautiful It’s has been fun. I ordered the mill so this will be the next step. I have made yeast loaf bread also but I admit the sourdough is the most fun and satisfying
Einkorn is actually one of the highest in proteins as far as I’m aware. Among ancient grains. The gluten is different bcoz it has far less chromosomes than regular hybrid wheats. But thanks for the discussion, you touched on so many aspects that are so helpful for us who are on the journey and have so many different steps to figure out as we go along. Thanks from a beginner like myself 🙏🏼
I used to get my grains from Azure Standard , but then really started having quality issues, especially with my hard red wheat. It was so full of chaff that in order to get enough to grind, it would take me quite a while to spread it out and pick out all of the sticks and chaff, and it made it very impractical for me. Many others were having the same struggles so hopefully it’s something that they can fix because it was definitely a lot cheaper than anywhere else I have found. Especially if you have to pay shipping prices.
Just an FYI. I am pretty sure Dave's Killer Bread is now irradiated. It used to mold in just a few days, so I would have to keep it in the fridge. But now, it will last a long time just in the bread box, so...
Thank you SO much Ladies . . . so want to start doing this and your explanations are so helpful !!!!! can't afford a mill right now but working towards milling my own grains !!!!
Wow, I didn’t know any of this. Super interesting and helpful! Thank you for all the natural living information. Fully convinced to get a grain mill now!
She mentioned she's using the hard red wheat. These modern wheats have been hybridized (not gmo) over many years to have a larger endosperm which gives a better rise vs the ancient and heritage grains. I just thought I'd mention this for anyone who is using those ancient grains and after everything, still is not getting the rise they hope for. Just one more thing, love the Mennonite and Amish communities....just don't assume they're organic. I often see the horses pulling the sprayers. 😢 Always ask!
I was looking into a grain mill when my daughter told me the fancy blender I bought does milling. I tried oats and it worked! Recipes are the key, along with where to store grains so I’m doing more research. Thank you for sharing your knowledge!😊
I used my Vitamix blender several times to see how we liked the fresh ground wheat bread, it worked great! Once you get hooked, you’ll want to upgrade to a mill so you can do larger amounts at a time 🤩
Hi Lisa! I am unsure if when using freshly milled grains if I should do a long ferment w the sourdough of the grains need to be baked right away. Can I use the freshly milled grains for long fermented sourdough bread?
I would research stone mills, I have a MockMill and it has so much versatility. I absolutely adore mine and I use to have a WonderMill. No versatility with it.
I am I the only one that now feels guilty because I am not using these whole grains for my family? A lot of good information, but up to this point I thought I was doing the best for my family by using sourdough as much as possible. I guess always more to learn and things to consider.
You are doing better than the average person. Sourdough is good for your gut bacteria and much healthier than store bought bread. It has benifits too if you are gluten intolerant. The ancient grains have their place too. We all learn and progress. Kudos to you for making your own bread void of preservatives and chemicals! -John's wife
King Arthur Flour has a whole grain baking cookbook that is really good. Lots of cookie recipes. The chocolate chip cookie recipe is so good you wouldn't know it was 100% whole grain. It seems one of the tricks with some of the whole grain baking recipes is to let the dough sit in the fridge overnight. I had forgotten about that book until listening to this episode! 😊
I use the back of the chocolate chip bag for a recipe but just sub the flour. I use 1/2 all purpose einkorn that I just buy, and the other half is freshly milled einkorn (so whole wheat). I also use sucanat in place of the brown sugar and the white sugar. People rave about these chocolate chip cookies!!
I don't care for sourdough bread, so I don't make it much anymore. I also feel that letting the sourdough sit for a day or two, sometimes longer, you lose much of the nutrients due to oxidation.
The problem for Canadians is that we CANNOT GET ACCESS to whole wheat berries. It's unfortunate. I have looked everywhere. US suppliers won't ship to Canada and Canadian suppliers don't exist.
![โรงเรียนห้ามรัก โดนจับได้ตาย...!! [เอิร์นไดเม่]](http://i.ytimg.com/vi/4u02Sbr556Q/mqdefault.jpg)
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This podcast might have changed my life! Been gluten free and dairy free for almost 20 years. I got so inspired from this talk that I just purchased a grain mill, mixer and all the grains and things to start making bread! I'm so hopeful that eating this way will help my body heal and I can eat bread again. Thanks Lisa!
You got this!
Wow! Wouldn't that be wonderful!
I’m curious if you have an update? Is the bread making going well? 😊
I think we need calanders for our kitchens from these ladies ! Perhaps a recipe and beautiful photo per month!
Great idea!!
Wonderful idea!
I find weighing the grain for my recipe before milling works very well. I just use the King Arthur Flour ingredient weight chart to convert any recipes that don't offer ingredient weights and it has served me well over the years.
An example of what I do: Say a recipe calls for 384g of whole grain einkorn flour. I just weigh out 384g of einkorn berries and mill it right into my workbowl and carry on with my recipe. No extra flour to store and no guesswork when mixing. If you find that the batter looks too liquidy, just leave it alone to rest for a bit so the flour has a chance to soak up all the liquid. This holds true for most whole grain recipes, in my experience.
I have used many different grains and einkorn is the only one I treat differently and haven't had a problem with the others thus far in terms of wheat varieties like kamut, emmer, spelt, etc. I was reminded during this episode that King Arthur Flour has a whole grain baking cookbook with a lot of good recipes in it. If I remember correctly, they talk about the different grains used in the cookbook. I highly recommend thay book.
I have sprouted einkorn grains and dehydrated them in my Mockmill. I literally just did this today! I’ve done it several times! It’s nice to have sprouted flour on hand for when you haven’t thought through soaking or souring. I keep mine in the freezer. It produces a little bit of a fluffier product, especially with quickbreads.
I appreciate the knowledge of ladies in your position, because as a baker, it sometimes takes many batches of something to get it just right, and that is a lot of material used. We have sometimes eaten a lot of sub par baked goods, just so I didn't have to toss it in the trash. So, even though bread is not the most expensive thing to bake, if I'm buying organic ingredients and making the effort to grind my own wheat, I want to know the recipe I have is perfected. All of that to say, thank you! I appreciate all of your effort, I appreciate all of your flops and fails to be sure we have good information out here. ❤❤❤
Thank you for having Kristen on your podcast. She was delightful and a wealth of helpful information (as are you 😊).
I'm a health nut. I found this podcast helpful. Thank you kindly, ladies.
I get local organic wheat berries from a grainary near me in eastern Canada. I got a grain mill attachment for my kitchen aid. Love my set up! Great video ladies ❤
Concerning sprouting, I’ve found you can sprout the berries and then put the liquid from the recipe and the sprouted berries in a blender to make the dough. It takes the place of drying and milling.
Regarding sifting: the Wonder Mill and the Nutrimill both sell an attachment sifter that works beautifully for making an all purpose flour out of hard white wheat. I’ve been milling my own flours and grains since 2012 😊
It would be amazing if grocery stores would fresh mill flour for people!
Soy lecithin helps with softness and using leaf lard in yeasted breads makes them amazing. With sourdough whole grain, autolyse phase really makes for a more airy bread. Also kamut and einkorn have higher protein than red and white wheat
I learned from an avid baker from my childhood that lecithin is the best thing to grease a pan for an easy release. He used it straight, but I mix a little organic lecithin (soy or sunflower) in with some olive oil and brush it on the pan and it works great.
Autolyse before adding salt makes my sandwich bread nice an airy, too. 😊
How much lecithin do you use as a dough conditioner?
My daughter put the bee in my bonnet concerning real bread. Last fall I decided I it really would be more then beneficial to do this. When I looked at the pricing of the mills I decided I should make sure I liked making bread. I work full time and I have many home chores that take up a lot of time. Before investing in a mill I decided to see if I could fit making bread into my schedule
I found making sour dough artisan bread so be a great winter pass time. Learning many tip and tricks to get the crumb the crust and the oven spring to be beautiful
It’s has been fun.
I ordered the mill so this will be the next step.
I have made yeast loaf bread also but I admit the sourdough is the most fun and satisfying
How exciting! Enjoy all the delicious and nutritious bakes that will be coming out of your kitchen...and your newfound skill!
Einkorn is actually one of the highest in proteins as far as I’m aware. Among ancient grains. The gluten is different bcoz it has far less chromosomes than regular hybrid wheats. But thanks for the discussion, you touched on so many aspects that are so helpful for us who are on the journey and have so many different steps to figure out as we go along. Thanks from a beginner like myself 🙏🏼
I used to get my grains from Azure Standard , but then really started having quality issues, especially with my hard red wheat. It was so full of chaff that in order to get enough to grind, it would take me quite a while to spread it out and pick out all of the sticks and chaff, and it made it very impractical for me. Many others were having the same struggles so hopefully it’s something that they can fix because it was definitely a lot cheaper than anywhere else I have found. Especially if you have to pay shipping prices.
I’ve experienced the same thing.
Just an FYI. I am pretty sure Dave's Killer Bread is now irradiated. It used to mold in just a few days, so I would have to keep it in the fridge. But now, it will last a long time just in the bread box, so...
Thanks Lisa. My mockmill has been sitting in the cupboard gathering dust and now I have a new found love to use it again 🥰
Wonderful!
Thank you SO much Ladies . . . so want to start doing this and your explanations are so helpful !!!!! can't afford a mill right now but working towards milling my own grains !!!!
Wow, I didn’t know any of this. Super interesting and helpful! Thank you for all the natural living information. Fully convinced to get a grain mill now!
Glad it was helpful!
So much great info, thanks so much ladies!
She mentioned she's using the hard red wheat. These modern wheats have been hybridized (not gmo) over many years to have a larger endosperm which gives a better rise vs the ancient and heritage grains. I just thought I'd mention this for anyone who is using those ancient grains and after everything, still is not getting the rise they hope for.
Just one more thing, love the Mennonite and Amish communities....just don't assume they're organic. I often see the horses pulling the sprayers. 😢 Always ask!
I was looking into a grain mill when my daughter told me the fancy blender I bought does milling. I tried oats and it worked! Recipes are the key, along with where to store grains so I’m doing more research. Thank you for sharing your knowledge!😊
I used my Vitamix blender several times to see how we liked the fresh ground wheat bread, it worked great! Once you get hooked, you’ll want to upgrade to a mill so you can do larger amounts at a time 🤩
Would a ninja mill the grains into flour?
Thank you! So interesting, and something I am going to consider!
This was great! Thank you so much!
Thanks for this video!
Hi Lisa! I am unsure if when using freshly milled grains if I should do a long ferment w the sourdough of the grains need to be baked right away. Can I use the freshly milled grains for long fermented sourdough bread?
I use Azure for my wheat berries, but I find there are So many small rocks in my grains. How do you go about sifting out the rocks?
Great podcast
Thanks for listening
Will your sourdough course speak in using einkorn??
Do you have to buy your wheat berry on line?
It probably depends on where you live...in some areas you may have a store that has wheat berries
Where do you find these grain mills? And how much are they?
I would research stone mills, I have a MockMill and it has so much versatility. I absolutely adore mine and I use to have a WonderMill. No versatility with it.
www.farmhouseonboone.com/mockmill
I am I the only one that now feels guilty because I am not using these whole grains for my family? A lot of good information, but up to this point I thought I was doing the best for my family by using sourdough as much as possible. I guess always more to learn and things to consider.
You are doing better than the average person. Sourdough is good for your gut bacteria and much healthier than store bought bread. It has benifits too if you are gluten intolerant. The ancient grains have their place too. We all learn and progress. Kudos to you for making your own bread void of preservatives and chemicals! -John's wife
❤
I see grain, bread and muffin ideas, does anyone have cookie recipes too? My family really loves them too.
King Arthur Flour has a whole grain baking cookbook that is really good. Lots of cookie recipes. The chocolate chip cookie recipe is so good you wouldn't know it was 100% whole grain. It seems one of the tricks with some of the whole grain baking recipes is to let the dough sit in the fridge overnight.
I had forgotten about that book until listening to this episode! 😊
I have some sourdough cookie recipes on my blog I will link for you..www.farmhouseonboone.com/sourdough-cookie-recipes
I use the back of the chocolate chip bag for a recipe but just sub the flour. I use 1/2 all purpose einkorn that I just buy, and the other half is freshly milled einkorn (so whole wheat). I also use sucanat in place of the brown sugar and the white sugar. People rave about these chocolate chip cookies!!
@@lanefurey8676 thank you! Great idea!
@@Simplefarmhouselife thank you!
Azure sent me organic gluten by accident.
What would you do with that?
flour?
@@Simplefarmhouselife nope.
Gluten.
Lisa, why don’t you publish a book on sourdough?
I thought she already did?!
I think she said she's working on one right now!😀
The photography would be amazing!❤
I am working on a sourdough book currently
@@SimplefarmhouselifeYAY!!!!
Did I hear that she has a book? I cannot locate it.
I don't care for sourdough bread, so I don't make it much anymore. I also feel that letting the sourdough sit for a day or two, sometimes longer, you lose much of the nutrients due to oxidation.
The problem for Canadians is that we CANNOT GET ACCESS to whole wheat berries. It's unfortunate. I have looked everywhere. US suppliers won't ship to Canada and Canadian suppliers don't exist.
I found some at health food store. Too pricey to use on a large scale though.
I'm so sorry..how frustrating and disappointing....
I have found some here in Quebec and one brand on Amazon 🙂
Organic Matters in British Columbia, Canada ships to Alberta. Search the internet for grain suppliers in your area. Im in Alberta. Hope that helps🤗