You are absolutely killing it in these videos. I just spent the last 8 hours of my life watching Proof videos. Masterclass in bread baking! Much appreciated. Also, I live in Phoenix, coming to buy from you very soon.
Wow amazing. People that are actually taking the time to think and talk about things that actually matter to the world. These conversations help ground us to God's earth and give us respect for those who labor in this way.
😂 I think that’s a good thing. This very topic is relevant to some big global issues. You can watch sports anytime, but knowledge will bring you something better.
Please don’t stop making your videos. I’ve only been baking (started with sourdough) for close to 2 years and can’t tell you how much I enjoy your content. 💜
Consumer awareness of small farms is growing faster than you think. There is a huge re-generative agriculture movement across the world that make small farms profitable using natural processes, protecting/rebuilding the soil and providing market garden produce to a more aware consumer. I have been following this for years and that's my next investment.
Wow... so interesting. I was raised in Arizona and remember the original Haden Mill, it's amazing the information just shared and so happy to find I can purchase flour that originated from local wheat. Thanks for the info.
Actually, the thing is today i was at the bakery working (in a bakery in France that i was expecting to be the place of Levain...) and there was a discussion between industrial yeast and levain, and of course i am the levain nerd boy and fuck, it's amazing at some point how the taste of people can be completely fuck, or arrange by a set of products and flavors thata are way easier to percive and cheeper to produce. And this girl was saying that she prefers the bread (wholewheat) that she makes at her school (Yeast - 2hour fermentation) to the bread that we make at the bakery with levain and 24hours, and also at this level is ridiculous how is so hard to add healthness into the discussion and how my coworkers prefer to don't understand that i bread fermented in two hourse can slowly destroy your body. Anyways, i was in rage i think, thanks a lot for this videos, they are saving me a bit of loosing hope haha. Or open my own place sayonara
Thank you gentlemen for the enlightening conversation. Having read most of the comments below I think that like so many other things in life you need to experience a variety to have a rich life. I like to treat bread like wine, beer or whiskey. Each 'brand' has a unique flavor profile and a unique texture. Some are light, some are heavy. All should be tried and enjoyed for that uniqueness. Factory white bread, like distilled water. lacks all of those things that make artisan breads so enjoyable.
I think you need to explain it to people like this. If you eat good food, you tend to eat less; because it's more satisfying. That is the selling point you should be using.
I have bought a mockmill 200, waiting for its arrival I though I just buy grain and mill and I will have fresh flour. So I am ignorant. After listening to your talk, I am reconsidering if I should mill my own flour st all?? Btw, I am also doing sourdough bread. Thank you.
I like the analogy of hybrid car and mixed grain bread. We own a hybrid car and i bake a sourdough loaf with a mixture of unbleached organic big name flour and other wheat and grain products that are small scale milled and local. The results are wonderful but it has taken me a few years to figure out what formula works best for getting a loaf of bread that suits our tastes. I also try and use my oven efficiently and bake at least two loaves at a time to save the electricity. I'd like to get up to baking more loaves in one oven load but it comes down to how much dough I can physically handle at once. My Mom's recipe (in the 50's) had 14 cups of mixed grain flour and she baked 4 or 5 loaves at a time). Electricity was expensive and she needed that much bread to feed a house for a week. It was once a week event and she used commercial yeast but it always sat out overnight as she used a minimum amount of yeast (also frugal). She kept baking bread for herself all her life and was healthy and well until her passing at 88. I've tried to duplicate her recipe and strangely it just doesn't come out quite the same! A testament to the fact that every loaf will always be unique to the baker.
Totally incorrect. The economy is run by the producer. Excluding Tesla, we don't drive gas-powered cars cuz we prefer them, we drive them cuz for 80+ years, that's all that was developed, produced, and sold. The small millers John refers to didn't go out of business cuz people didn't like their products, they went under cuz General Mills could undercut them through economies of scale.
So I have been making bread from hard winter wheat, I grind the flour in a nutrimill. I do not add any white flour just a straight whole wheat. It is the best bread I have ever had. Has more flavor texture and substance than any bread I have ever tasted. It is also light and fluffy. I admit that yes sometimes my loaves fall, but that's okay. Anyway just wanted to let you know whole wheat bread does not have to be a brick.😊
Yeah, I disagree with their assessment of 100% whole wheat loafs. I make two 100% spelt pullman loafs every weekend from freshly milled grains and they are far from dense bricks.
I don’t think they were talking about whole wheat flour bread made with “modern” grains. They were referring to ancient or heritage grains which are very different. Have you tried milling your own ancient grain and baking with only that ?
@@danielperrone5764 Spelt is an ancient grain and as I said before I mill and bake two 100% spelt loafs to great results. Could I get an even fluffier crumb if I did 50/50 with spelt and all purpose flour, probably, but I would hardly call my all spelt loafs "dense" or "brick" like. Rye bread on the other hand, that is dense and brick like...
@@homeiss TY. I will have to try spelt in my sourdough adventures. Other heritage grains were also mentioned in the conversation and it would be very informative to know how they would perform at 100 percent. New baker here and I am slowly increasing my proportion of stone ground whole wheat, up to about 35 percent now.
@@danielperrone5764 I was doing 20% whole wheat for a long time, but decided to give 100% a try and it's been going quite well. Play around with higher percentages and enjoy. Good luck!
Love your video's. If you haven't watched the movie Kiss the Ground on Netflix you need to. it is narrated by woody Harrelson some incredible information on regeneration farming. Also hoping the border will be open soon so we can come back to Arizona and try your bread
So i have a question about flour and humidity, how can i measure the moisture content in my flour, and when i measure it how much water should add or reduce?
The old way is to dry a weighed quantity to a constant weight by heat or perhaps dessicants then calculate the percentage. Water adsorption, or weight gain, could be easily measured from flour wrapped in paper and exposed to the environment. And, there must me some new, rapid moisture meters.
The topic touched on is THE topic for this century. Feed the soil biome and it will feed you. BTW, it will sequester carbon as well, reducing greenhouse gasses. The radical middle is where to change can happen. Joel Salatin points out that extreme local is probably better for the planet than organic. So he buys local feed that isn't organic and hence can't claim his products are organic even though he uses no fertilizer or pesticide inputs. It isn't trucked 500 miles though, either. I was on a flight from Sioux Falls to Denver and was sitting next to a buyer for Whole Foods who tours farms and factories to ensure they meet certain standards. I asked him about his opinion of "The Omnivores Dilemma" He had never heard of it, but jotted the title down - I would suggest it as a good fun read for the uninitiated. Educate yourself. Warch talks by Ray Archuleta on soil health, from Dr Elaine Ingham, or the content put out by "No-till Growers" on youtube. Then buy accordingly, and understand the ramifications of how our public dollars through the Ag bill subvert moving in the right direction. Change will be incremental, and the best was to get change to be adopted is for profit and quality of life to be improved by doing what is good for the foodweb.
Joel Salatin is one of the most sound people that I know when talking about sustainable food ecosystem. I also found out about him through "The Omnivores Dilemma" but his part there is just about a third of the book. I'd recommend searching for Joel on youtube or read his books. He recently started a blog at thelunaticfarmer.com. His blog sometime has a bit more controversial and maybe too political for some but I really enjoy his writing. I think this channel with Jon has a similar philosophy to trying to create a local food system and educating others and that's just a great thing that we need now more than ever.
I've been blessed living here in Mildura Australia to have found the perfect blend of flours for my sourdough breadmaking ( in a micro micro bakery )...... So.... I use Laucke organic type 55 flour as my base, then "enhance" that with locally made ( very fresh) wholewheat stoneground flour from Grewal farms ( grow their own wheat locally , process it locally & have almost completed organic certification) which is very finely ground & high gluten content, I also add gluten flour ( which some sourdough bakers frown upon for unknown reasons) to give an extra boost to the structure, as I've found that without it my bread doesn't rise as well as it should with the method I use as I don't like dense bread( ie 70% hydration, bulk proof 2-4 hours depending on the season, 18 hour retard of shaped freeform loaves @ 12 degrees celsius, slash & bake straight out of the retarder once ovens are 230 degrees celsius).......Also use wholewheat spelt flour, rye flour & others to good effect, creating different loaves for different tastes, As an artisanal type of baker I very much enjoy your channel & the information you so freely give , you have done it " the difficult way " for sure , personally I taught myself sourdough bread baking after being a pastry chef, coz , well I find breadmaking so enjoyable! May your bakery continue to evolve, of course it's never gonna be PERFECT, & thats the fun of the game ..... RESPECT to you Jon!
Love this conversation. The relationship betwixt the grower, miller and baker is true community. While it is at a micro-level for their area, how can this happen on a regional or national scale?
Chris, for me that answer starts with more cottage bakers that work to scale their businesses. While cottage bakers are not immediately in a position to spend on pallets of flour, they are the most likely buyers of this type of flour for their future business. People ought to use this content and other content to start baking from home and scaling. Meanwhile, we also need to encourage trades. Milling ought to be a trade people hear about. In this giant city there are only a handful of people with milling experience. That needs changing. Less desk workers, more tradesmen.
I would argue that it probably shouldn't happen on a national scale. Local, community focused production is better for the environment, quality of produce, and the community itself as demonstrated over and again by this channel and others. Industrial ag is the result of wanting to scale to meet regional or national demand, and the disconnect between the producer and the comsumer is only one of the issues this scaling brings. In my opinion we should be shifting our mindset toward our immediate community and trying to facilitate sustainable growing and production practices to try and regain some of the things we've lost by over-scaling.
There are many dynamics involved as a customer, we have been conditioned to be price sensitive. In fact we only really earn the right to chose, when we pay. So for me, paying a person at each step of process, fairly, as opposed to a mass produced model, which usually has to satisfy shareholders...I know which choice l like to make. The price maybe great...But the cost is always greater.
You pay the same for every level. If you buy cheap flour at the grocery store you are paying less $$. But you are not getting the same amount of nutrients and your not supporting your local community so that value is actually being paid for.
Food is medicine for body and soul. As someone recovering from chronic illness I have to eat clean and food is the biggest part of my budget. I don't eat out much because there are so many chemicals in even tasty restaurant food. I think people's health tell the tale - can you say mass inflammation - and they will figure it out. The bromates in flour are awful for health (I work in chronic disease and this connection is clear for me).
Just some mindless knowledge...our bitter taste is what tells us what is poisonous...Dr. Mosley talks about this on Netflix...when I hear him say the outer layer is bitter and poisonous ...It was a 🤔 moment...great video.
Let's talk about subsidiaries and how big mono crop farmers have so many more background benefits (some that come from outright exploitation and tax manipulation) than artisanal millers and small farmers. Government as well as the public have to change mindset. We need policies that stop only benefiting corporate enterprises and farms. It's a shame that the consumer bears the burden of ethical choices and really in an unethical, capitalist and profit driven system, can we ever make the right choices all the time? It's a rigged game.
Are grains seasonal naturally? I know this is a stupid question...but how are we getting flour all year...are you harvesting everyday, weekly, or storing it?
There are two growing periods for wheat in the US. Spring wheat and winter wheat. The whole wheat berries can be stored for long lengths of time with minimal effect. You might recall reading about how ancient cultures stored wheat for even years. Once it’s milled, flour has a shorter life expectancy. We use ours within a month or so, but it’s good for 6 months. The mill here is pulling directly from the last harvest of wheat. In industrial settings a grain elevator combines wheat from many farmers and then sells that wheat to a mill.
The very same relationship customers had with their miller up there was the same kind of relationship we had down South the border from customers and maize millers, with the addition that maize processing required a previous cooking with quicklime to get a lovely fragant dough from very different sorts of kernels. All of that has been wiped out by artificial market pressures by introduction of importwd GMO maize with a lousy flavour and dissappeared mills displaced by industrialized maiz cooking yielding a low quality maiz flour with the resulting lousy tortillas and not so good maiz products. Also, the maiz varieties have been cornered, reduced and almost disaapeared. Bad .
Hopefully there will be an "original maize" throwback a la Einkorn. My body hates modern corn, but I sense if it got original maize it would be fine with it. Anything post-Industrial Revolution is a no for me more or less!
There was the statement about paying a fair price for food. We eat cheap junk and are cool with paying $5.00 dollars for a cup of coffee but then freak out when farm fresh and organic is expensive. No wonder we are so unhealthy. Pay the farmers a fair price for quality and allow small farmers to exist once again.
The cup of coffee analogy has one flaw - "Coffee contains addictive chemical compounds causing people to want more and more and they can't get through the day without it". What can we bakers add to our breads to cause the same effect? We need to create a bread that has tons of cocoa and caffeine - pumpernickel on steroids! To the lab boys...
Wait, help me out, people. Did they say that only a few stone mills mill out the toxic part of the bran and my stone milled flour is not that healthy after all? 😱
I think that analogy is useful only for price. Truly we are currently producing model 3 bread. Model S, or completely whole grain in this case would be expensive, but where it doesn’t measure up to a Tesla is that it would be less desirable to the modern bread eater. Most folks don’t enjoy 100% whole grain as much as they enjoy the blend.
For the style of bread we are currently making, yes. Although we did just bring on a home baker onto our team that is making a beautiful 75% stone ground bread. As our customer base evolves I hope there is more opportunity to offer the heartier, slightly more dense, but flavorful options that push that boundary up.
@@ProofBread I'm a baker, like professionally. I do a darker bread with 80% stoneground white and 20% dark Rye. It's not such a big deal, I do it instead of a wholemeal loaf (I hate bran). It obviously doesn't rise as much but its fine, noone expects it to.
I agree with you. I personally love the heartier breads. We are graduating our way there. No one else in our area is making anything at scale with even 50% whole grain right now, so the market is accustomed to lighter, airier bread. Our local sourdough at 50/50 is some of the darkest bread in the area right now. I hope to change that over time. There are rye crops in northern Arizona that I hope to develop into a bread program. We started last year, but don’t have the bandwidth yet. Our current line of products works well together. Much of the variance adds production complexity that we will have to wait for our new space to perform.
Beautiful conversation, 2 very clever men, talking about something that really matters. Everyone sharing.
You can see their passion start with a seed and ends with a wonder flour product this is special thank you for sharing 😘
You are absolutely killing it in these videos. I just spent the last 8 hours of my life watching Proof videos. Masterclass in bread baking! Much appreciated. Also, I live in Phoenix, coming to buy from you very soon.
Wow amazing. People that are actually taking the time to think and talk about things that actually matter to the world. These conversations help ground us to God's earth and give us respect for those who labor in this way.
Me last year.......watch sports.......Me now 20 minutes on grain.....
😂 I think that’s a good thing. This very topic is relevant to some big global issues. You can watch sports anytime, but knowledge will bring you something better.
@@ProofBread so true
Wonderful conversation. Great to hear there are such passionate Artisan bakers and millers in our troubled times 👍💕🍞🙏
Awesome discussion, keep them coming! We all have to start looking at the bigger picture and putting value back into the food we eat!
Please don’t stop making your videos. I’ve only been baking (started with sourdough) for close to 2 years and can’t tell you how much I enjoy your content. 💜
How is something so subtle and dry with 3K views, far and away the most enthralling content I could ask for on the whole internet?
Substance. ;)
Mr. Zimmerman is a very interesting person. "Change the world and feed the world." I will definitely be trying their flour.
Consumer awareness of small farms is growing faster than you think. There is a huge re-generative agriculture movement across the world that make small farms profitable using natural processes, protecting/rebuilding the soil and providing market garden produce to a more aware consumer. I have been following this for years and that's my next investment.
Great interview! Great conversation! I will continue watching the others videos. Thanks a lot ProofBread!
Wow... so interesting. I was raised in Arizona and remember the original Haden Mill, it's amazing the information just shared and so happy to find I can purchase flour that originated from local wheat. Thanks for the info.
Thanks so much man, it's really nice to still see people as pationate.
Hope some day to be able to go and test your bread. i will bring mine :)
Actually, the thing is today i was at the bakery working (in a bakery in France that i was expecting to be the place of Levain...) and there was a discussion between industrial yeast and levain, and of course i am the levain nerd boy and fuck, it's amazing at some point how the taste of people can be completely fuck, or arrange by a set of products and flavors thata are way easier to percive and cheeper to produce. And this girl was saying that she prefers the bread (wholewheat) that she makes at her school (Yeast - 2hour fermentation) to the bread that we make at the bakery with levain and 24hours, and also at this level is ridiculous how is so hard to add healthness into the discussion and how my coworkers prefer to don't understand that i bread fermented in two hourse can slowly destroy your body.
Anyways, i was in rage i think, thanks a lot for this videos, they are saving me a bit of loosing hope haha.
Or open my own place
sayonara
Another interesting vid from the this amazing man and his family of bakers :)
Thank you gentlemen for the enlightening conversation. Having read most of the comments below I think that like so many other things in life you need to experience a variety to have a rich life. I like to treat bread like wine, beer or whiskey. Each 'brand' has a unique flavor profile and a unique texture. Some are light, some are heavy. All should be tried and enjoyed for that uniqueness. Factory white bread, like distilled water. lacks all of those things that make artisan breads so enjoyable.
I think you need to explain it to people like this. If you eat good food, you tend to eat less; because it's more satisfying. That is the selling point you should be using.
thank you man ! i needed to know this !!love from BHUTAN
I have bought a mockmill 200, waiting for its arrival I though I just buy grain and mill and I will have fresh flour. So I am ignorant. After listening to your talk, I am reconsidering if I should mill my own flour st all?? Btw, I am also doing sourdough bread. Thank you.
I see their flour at frys and now I really want to try some of them out. Great to find passionate local producers
The closest family stone mill is Janie’s Mill in Illinois. I buy their flour for my sourdough as often as I can afford to.
Once again, interesting lesson.
I like the analogy of hybrid car and mixed grain bread. We own a hybrid car and i bake a sourdough loaf with a mixture of unbleached organic big name flour and other wheat and grain products that are small scale milled and local. The results are wonderful but it has taken me a few years to figure out what formula works best for getting a loaf of bread that suits our tastes. I also try and use my oven efficiently and bake at least two loaves at a time to save the electricity. I'd like to get up to baking more loaves in one oven load but it comes down to how much dough I can physically handle at once. My Mom's recipe (in the 50's) had 14 cups of mixed grain flour and she baked 4 or 5 loaves at a time). Electricity was expensive and she needed that much bread to feed a house for a week. It was once a week event and she used commercial yeast but it always sat out overnight as she used a minimum amount of yeast (also frugal). She kept baking bread for herself all her life and was healthy and well until her passing at 88. I've tried to duplicate her recipe and strangely it just doesn't come out quite the same! A testament to the fact that every loaf will always be unique to the baker.
Please do more in depth flour video's.
The economy is run by the consumer. It is the purchaser that needs to change which will push producers into the right direction.
So you are saying that supply economics is bunk and its demand side that matters. Someone tell Washington.
Totally incorrect. The economy is run by the producer. Excluding Tesla, we don't drive gas-powered cars cuz we prefer them, we drive them cuz for 80+ years, that's all that was developed, produced, and sold. The small millers John refers to didn't go out of business cuz people didn't like their products, they went under cuz General Mills could undercut them through economies of scale.
So I have been making bread from hard winter wheat, I grind the flour in a nutrimill. I do not add any white flour just a straight whole wheat. It is the best bread I have ever had. Has more flavor texture and substance than any bread I have ever tasted. It is also light and fluffy. I admit that yes sometimes my loaves fall, but that's okay. Anyway just wanted to let you know whole wheat bread does not have to be a brick.😊
Yeah, I disagree with their assessment of 100% whole wheat loafs. I make two 100% spelt pullman loafs every weekend from freshly milled grains and they are far from dense bricks.
I don’t think they were talking about whole wheat flour bread made with “modern” grains.
They were referring to ancient or heritage grains which are very different.
Have you tried milling your own ancient grain and baking with only that ?
@@danielperrone5764 Spelt is an ancient grain and as I said before I mill and bake two 100% spelt loafs to great results. Could I get an even fluffier crumb if I did 50/50 with spelt and all purpose flour, probably, but I would hardly call my all spelt loafs "dense" or "brick" like. Rye bread on the other hand, that is dense and brick like...
@@homeiss TY. I will have to try spelt in my sourdough adventures.
Other heritage grains were also mentioned in the conversation and it would be very informative to know how they would perform at 100 percent.
New baker here and I am slowly increasing my proportion of stone ground whole wheat, up to about 35 percent now.
@@danielperrone5764 I was doing 20% whole wheat for a long time, but decided to give 100% a try and it's been going quite well. Play around with higher percentages and enjoy. Good luck!
Love your video's. If you haven't watched the movie Kiss the Ground on Netflix you need to. it is narrated by woody Harrelson some incredible information on regeneration farming.
Also hoping the border will be open soon so we can come back to Arizona and try your bread
So i have a question about flour and humidity, how can i measure the moisture content in my flour, and when i measure it how much water should add or reduce?
The old way is to dry a weighed quantity to a constant weight by heat or perhaps dessicants then calculate the percentage. Water adsorption, or weight gain, could be easily measured from flour wrapped in paper and exposed to the environment. And, there must me some new, rapid moisture meters.
The topic touched on is THE topic for this century. Feed the soil biome and it will feed you. BTW, it will sequester carbon as well, reducing greenhouse gasses. The radical middle is where to change can happen. Joel Salatin points out that extreme local is probably better for the planet than organic. So he buys local feed that isn't organic and hence can't claim his products are organic even though he uses no fertilizer or pesticide inputs. It isn't trucked 500 miles though, either. I was on a flight from Sioux Falls to Denver and was sitting next to a buyer for Whole Foods who tours farms and factories to ensure they meet certain standards. I asked him about his opinion of "The Omnivores Dilemma" He had never heard of it, but jotted the title down - I would suggest it as a good fun read for the uninitiated. Educate yourself. Warch talks by Ray Archuleta on soil health, from Dr Elaine Ingham, or the content put out by "No-till Growers" on youtube. Then buy accordingly, and understand the ramifications of how our public dollars through the Ag bill subvert moving in the right direction. Change will be incremental, and the best was to get change to be adopted is for profit and quality of life to be improved by doing what is good for the foodweb.
Joel Salatin is one of the most sound people that I know when talking about sustainable food ecosystem. I also found out about him through "The Omnivores Dilemma" but his part there is just about a third of the book. I'd recommend searching for Joel on youtube or read his books. He recently started a blog at thelunaticfarmer.com. His blog sometime has a bit more controversial and maybe too political for some but I really enjoy his writing. I think this channel with Jon has a similar philosophy to trying to create a local food system and educating others and that's just a great thing that we need now more than ever.
I've been blessed living here in Mildura Australia to have found the perfect blend of flours for my sourdough breadmaking ( in a micro micro bakery )......
So.... I use Laucke organic type 55 flour as my base, then "enhance" that with locally made ( very fresh) wholewheat stoneground flour from Grewal farms ( grow their own wheat locally , process it locally & have almost completed organic certification) which is very finely ground & high gluten content, I also add gluten flour ( which some sourdough bakers frown upon for unknown reasons) to give an extra boost to the structure, as I've found that without it my bread doesn't rise as well as it should with the method I use as I don't like dense bread( ie 70% hydration, bulk proof 2-4 hours depending on the season, 18 hour retard of shaped freeform loaves @ 12 degrees celsius, slash & bake straight out of the retarder once ovens are 230 degrees celsius).......Also use wholewheat spelt flour, rye flour & others to good effect, creating different loaves for different tastes,
As an artisanal type of baker I very much enjoy your channel & the information you so freely give , you have done it " the difficult way " for sure , personally I taught myself sourdough bread baking after being a pastry chef, coz , well I find breadmaking so enjoyable! May your bakery continue to evolve, of course it's never gonna be PERFECT, & thats the fun of the game ..... RESPECT to you Jon!
Love this conversation. The relationship betwixt the grower, miller and baker is true community. While it is at a micro-level for their area, how can this happen on a regional or national scale?
Chris, for me that answer starts with more cottage bakers that work to scale their businesses. While cottage bakers are not immediately in a position to spend on pallets of flour, they are the most likely buyers of this type of flour for their future business. People ought to use this content and other content to start baking from home and scaling. Meanwhile, we also need to encourage trades. Milling ought to be a trade people hear about. In this giant city there are only a handful of people with milling experience. That needs changing. Less desk workers, more tradesmen.
I would argue that it probably shouldn't happen on a national scale. Local, community focused production is better for the environment, quality of produce, and the community itself as demonstrated over and again by this channel and others. Industrial ag is the result of wanting to scale to meet regional or national demand, and the disconnect between the producer and the comsumer is only one of the issues this scaling brings. In my opinion we should be shifting our mindset toward our immediate community and trying to facilitate sustainable growing and production practices to try and regain some of the things we've lost by over-scaling.
What great contemplative folk. +1,000,000 for the can "Crusher" on the post.
There are many dynamics involved as a customer, we have been conditioned to be price sensitive.
In fact we only really earn the right to chose, when we pay.
So for me, paying a person at each step of process, fairly, as opposed to a mass produced model, which usually has to satisfy shareholders...I know which choice l like to make.
The price maybe great...But the cost is always greater.
You pay the same for every level. If you buy cheap flour at the grocery store you are paying less $$. But you are not getting the same amount of nutrients and your not supporting your local community so that value is actually being paid for.
Food is medicine for body and soul. As someone recovering from chronic illness I have to eat clean and food is the biggest part of my budget. I don't eat out much because there are so many chemicals in even tasty restaurant food.
I think people's health tell the tale - can you say mass inflammation - and they will figure it out. The bromates in flour are awful for health (I work in chronic disease and this connection is clear for me).
Just some mindless knowledge...our bitter taste is what tells us what is poisonous...Dr. Mosley talks about this on Netflix...when I hear him say the outer layer is bitter and poisonous ...It was a 🤔 moment...great video.
Do you have any videos discussing white flour and your take on them having to be enriched?
Bromates are filth and weren't allowed in Europe, they might be now :(. Even the FDA "suggests" bakers don't use it, but the FDA are chicken shit....
Let's talk about subsidiaries and how big mono crop farmers have so many more background benefits (some that come from outright exploitation and tax manipulation) than artisanal millers and small farmers. Government as well as the public have to change mindset. We need policies that stop only benefiting corporate enterprises and farms. It's a shame that the consumer bears the burden of ethical choices and really in an unethical, capitalist and profit driven system, can we ever make the right choices all the time? It's a rigged game.
Are grains seasonal naturally? I know this is a stupid question...but how are we getting flour all year...are you harvesting everyday, weekly, or storing it?
There are two growing periods for wheat in the US. Spring wheat and winter wheat. The whole wheat berries can be stored for long lengths of time with minimal effect. You might recall reading about how ancient cultures stored wheat for even years. Once it’s milled, flour has a shorter life expectancy. We use ours within a month or so, but it’s good for 6 months.
The mill here is pulling directly from the last harvest of wheat. In industrial settings a grain elevator combines wheat from many farmers and then sells that wheat to a mill.
I work at a bakery where we use 100% whole wheat levain for a 100% whole wheat bread, with no problems. Idk what all the fuss is about
The very same relationship customers had with their miller up there was the same kind of relationship we had down South the border from customers and maize millers, with the addition that maize processing required a previous cooking with quicklime to get a lovely fragant dough from very different sorts of kernels. All of that has been wiped out by artificial market pressures by introduction of importwd GMO maize with a lousy flavour and dissappeared mills displaced by industrialized maiz cooking yielding a low quality maiz flour with the resulting lousy tortillas and not so good maiz products. Also, the maiz varieties have been cornered, reduced and almost disaapeared. Bad .
Hopefully there will be an "original maize" throwback a la Einkorn. My body hates modern corn, but I sense if it got original maize it would be fine with it. Anything post-Industrial Revolution is a no for me more or less!
ponele los subtitulos a todos tus videos hermano
There was the statement about paying a fair price for food. We eat cheap junk and are cool with paying $5.00 dollars for a cup of coffee but then freak out when farm fresh and organic is expensive. No wonder we are so unhealthy. Pay the farmers a fair price for quality and allow small farmers to exist once again.
👍
The cup of coffee analogy has one flaw - "Coffee contains addictive chemical compounds causing people to want more and more and they can't get through the day without it". What can we bakers add to our breads to cause the same effect? We need to create a bread that has tons of cocoa and caffeine - pumpernickel on steroids! To the lab boys...
I think the reference was hooking consumer into high priced ¨Starbucks” coffee. You can get a shot of caffeine from 99 cent “Maxwell House”
You can add butter. :-)
@@criswilson1140 Add gluten it causes a desire to eat more.
Wait, help me out, people. Did they say that only a few stone mills mill out the toxic part of the bran and my stone milled flour is not that healthy after all? 😱
With Coca Cola machine behind you FFS :) Luv you guys tho.
the gas/electric car analogy doesn't work
I think that analogy is useful only for price. Truly we are currently producing model 3 bread. Model S, or completely whole grain in this case would be expensive, but where it doesn’t measure up to a Tesla is that it would be less desirable to the modern bread eater. Most folks don’t enjoy 100% whole grain as much as they enjoy the blend.
Oh your wheat is only 50% stoneground. That makes more sense.
For the style of bread we are currently making, yes. Although we did just bring on a home baker onto our team that is making a beautiful 75% stone ground bread. As our customer base evolves I hope there is more opportunity to offer the heartier, slightly more dense, but flavorful options that push that boundary up.
@@ProofBread I'm a baker, like professionally. I do a darker bread with 80% stoneground white and 20% dark Rye. It's not such a big deal, I do it instead of a wholemeal loaf (I hate bran).
It obviously doesn't rise as much but its fine, noone expects it to.
@@ProofBread you might like this th-cam.com/video/PGTYDQQSd54/w-d-xo.html a home baker making high quality well risen 100% wholemeal
I agree with you. I personally love the heartier breads. We are graduating our way there. No one else in our area is making anything at scale with even 50% whole grain right now, so the market is accustomed to lighter, airier bread. Our local sourdough at 50/50 is some of the darkest bread in the area right now. I hope to change that over time. There are rye crops in northern Arizona that I hope to develop into a bread program. We started last year, but don’t have the bandwidth yet. Our current line of products works well together. Much of the variance adds production complexity that we will have to wait for our new space to perform.
@@ProofBread Love working with rye . . .NOT . . . but the flavor is outstanding. It is the stickiest stuff I have dealt with.
Great content, to much movement in the camera work, Sea sick..