I will enjoy these upcoming videos. I so appreciate your knowledge and what you share from Germany. My mother in law (RIP) was from there and I learned so much from her in cooking and baking but not enough before we lost her. Keep these video coming please. I appreciate you!
As a German I grew up on wholegrain bread and my mom was all about Vollwertkost, the trend at the time. So my reaction to white bread as a child was always underwhelmed. I could never get excited about white Kaiserbrötchen and the like. The decision to mill my own flour was a no-brainer. Once you start milling you can't go back. Oh and I'd love a video about ancient grains! 😊
We just purchased a grain mill as our anniversary gift to each other. I would love a video about ancient grains. Thank you for sharing your experiences. 😊
We absolutely love home milling with our Komo Fidibus Classic (similar to your Mockmill) and the beautiful grains from Bluebird Grain Farms in Winthrop, WA. Thank you for your content.
I am interested in grinding grains. Year ago I found an ancient grain that I had found on Amazon it was already ground up. I can’t find it anymore. It was like at nine or 12 grains at that time I was playing with almond flour. I’m thinking about trying to mill my own flour, so this would greatly help me to decide one way or the other I know I truly enjoy and have learned a wealth of knowledge from you!! Thank you so much from south Ga!🥰
Wow-how educational to learn about whole grains and beyond. Thank you. This can become a very wonderful and healthy way of living. Looking forward to more info on ancient grains.
I love your channel and look forward to learning more about ancient grains! I have milled my flour in the past but gifted my mill (Wondermill) to a dear friend, as I am the only person in my house who will eat REAL whole wheat bread. lol I want to get back into doing my own again.
This is a very timely video! I just ordered my first batch of wheat berries and have been experimenting with my bread recipe. I would very much appreciate a video on ancient grains!
I’m just getting started on my whole grain/milling journey. I am very interested in learning more about the ancient grains (all grains, really). Thank you for being willing to share your experience and trials!
Definitely would like to see a video on ancient grains. I’m still trying to figure out proper hydration and whether I need to sift my flour after milling. I have sifted out and re-milled the bran to get a finer flour but I am still getting a bread that falls apart too easily. I miss German bread so I am looking forward to this grain series (when you are able to film it) to learn more about how to use fresh grains. Thanks for helping us learn new and better ways of utilizing ancient grains.
Good for you for trying and experimenting!! Have you checked out the various bread recipes on my channel: th-cam.com/play/PL758nsvRyHuBYI3FRCq-Rlzr9IhxcZa-o.html Thank you for your sweet comment 😊 ~ Anja
There’s different recipes for different strains of wheat. Einkorn is a superstar but absorbs liquids a lot slower and doesn’t like excessive kneeding… I have more success with einkorn specific recipes than trying to alter regular recipes especially when it comes to breads. Pancakes and biscuits are easier or if you just need flour to thicken a recipe. Love the taste of Einkorn but hate the spelt berries (they taste kinda burned easily even if it’s not actually burned, so I dilute it with other flours and won’t buy it again 😂). Emmer is my next trial bag.
Yes very interested in more information on the ancient grains… my family and I love kamut.💕 Thank you for great video you have helped me learn how to bake homemade bread. 🥰
Yes, freshly milled flour is so very much more vibrant that aged bought flour. I use a lot of wholemeal heritage wheat flours. Just a tip for folk. Use freshly milled flour the same day it is milled. After 48 hours or so the germ has oxidised and other enzymes present render the gluten less good for bread. With further ageing it again becomes good for bread. That is after six to eight weeks. So mill as you bake. I don't know about refrigeration, but what you say does make sense. I guess why bother? Whike my mill is milling I am setting out my other flours and gear. Another great video - You are great - Thanks.
Yea, I would very much like to learn about ancient grains. I too love Central Mills flour and was thinking about grains and getting an attachment for my mixer to grind wheat berries. Looking forward to a video on ancient grains..
Thanks for this. I’m using the Mockmill 200. We have found that 100% fresh ground works great in our baked goods such as cookies, biscuits, and crumbles. I do find that a 50 50 blend of hard spring wheat with a high quality organic white flour seems to hit my sweet spot for bread! I experimented a little with Rye (I’m half German) but I have a lot of work to do there to make a really good rye bread! Klaus
I am so glad to hear you're having fun and success with your whole grain baking! There are lots of different rye bread recipes, especially depending on the ratio of rye you're using but have you checked out my 100% rye bread: th-cam.com/video/xROxCknXmlA/w-d-xo.html Thank you for your nice comment 😊 ~ Anja
Def interested in ancient grains. I use about 50/50 white/einkorn right now in my sourdough. We also love kamst but I don’t mill that… I boil it and add to salads
I’m going to try a blend with einkorn for sourdough, real sourdough takes a lot of time and I never have a successful loaf with 100% Einkorn regardless of who’s recipe I try. Definitely frustrating. Non sourdough loaves turn out fine as do other wheat strains.
Hi! Ist deine Muttersprache deutsch? Es ist interessant, dass ich nach wenigen Worten merkte, dass du mit großer Wahrscheinlichkeit flüssig deutsch sprichst. Ich bin übrigens auch Fan von Sauerteigbroten, die ich selbst hergestellt habe. Habe auch mein eigenes Anstellgut (sein Name ist Bruno). Wenn möglich backe ich nur mit Spielberger Mehl (Demeter Qualität). Meine Leidenschaft kam durch die TH-cam Videos von Marcel Paa, ein schweizer Bäcker- und Konditormeister. Alles Gute für dich! Grüße aus Hessen!
Hi Anna! Always enjoy your videos! Curious how you store grains in the smaller 5 lb bags? Do you keep grains in the bag and keep in cupboard or pantry?
Hi again Anja … I tried ordering Lino 200 model and it says Out of Stock. Is there a way to preorder with you, OR do you have an idea when it might be back in stock?
Anja, glad to see you. I’m still baking my bread and still trying to master artisan bread. Have sandwich bread down and rolls but I have a question. I’ve never used part fresh milled and ap flour together in a loaf of bread. Is there a ratio for the flour or do you have a specific recipe for this? Please let me know and just know I still apply many tips you’ve given me Thanks Babs Bello
New subscriber, new to milling....even new to baking! I'm trying to learn to bake bread, using freshly milled grain (using a Mockmill 100). I'm also using a bread machine. So far, after 6 loaves, my bread seems dry...but tasty! Will you be talking about using bread machines? Thanks!
I was a military child growing up in Germany. My fondest memories are the food and the bread. What makes “German” bread taste different? Is it the type of wheat? Can we obtain the flavor here in the US? Thanks
I love and have been using for 6+ years the Mockmill grain mills. You can get more info here: th-cam.com/video/hXoIrtqNgYg/w-d-xo.html. Hope that helps ~ Anja
Love your videos. I have the same grain mill.. Can you make a video on how to make all purpose flour from whole berries?? There’s only one video online and it sucks .. like what setting?? What # size of mesh strainer? Someone recommended running the berries through the mill twice, horrible idea and doesn’t work . Anyways I’d super appreciate it if you could show us how to make all purpose flour ❤.
The best recommendation I have, is to mill the grains on a coarser setting and sift the flour (to get the bran out). You might have to experiment for the best setting for your particular strainer.
The bread never reaches the high oven temps on the inside and you don’t want to kill all the vitamins and nutrients, and enzymes (those are important for breaking fown the starches) before mixing the dough.
I am trying to make a Red hard wheat artisan sourdough bread. I’m struggling big time. The recipe I’m using said use hard wheat. I milled my berries, mixed everything and the dough was stiff. Like most of the day. I kept adding water with each stretch and fold attempt. It finally got somewhat workable, after 7 hours of this, and I am now in the last rise moment. In my fridge until morning. Do you have a recipe I can try? Or please let me know if the first steps were actually correct and those freshly milled berries, flour, are supposed to soak in water. I’m exhausted, and broke. Waiting time and aggravated
I don’t understand why people mention that a Vitamix is going to heat up your grains. It’s going to heat up anyways when you cook it so what is the difference?
I will enjoy these upcoming videos. I so appreciate your knowledge and what you share from Germany. My mother in law (RIP) was from there and I learned so much from her in cooking and baking but not enough before we lost her. Keep these video coming please. I appreciate you!
I am so glad to hear you're enjoying my videos!! Thank you for your sweet comment 💛 ~ Anja
I really enjoy grinding my own grains for higher nutritional value. I'm sure looking forward to your video on ancient grains!
Great! And yes, that video will be coming soon 👍 ~ Anja
Hi Anja! I'm new to your channel, and love your content! You are a breath of fresh air in our fast-paced society! 😊 Laurie in southern California.
Aww ... thank you, that is so sweet of you 😊 ~ Anja in Northern California
Yes would love to hear about ancient grains!
As a German I grew up on wholegrain bread and my mom was all about Vollwertkost, the trend at the time. So my reaction to white bread as a child was always underwhelmed. I could never get excited about white Kaiserbrötchen and the like. The decision to mill my own flour was a no-brainer. Once you start milling you can't go back.
Oh and I'd love a video about ancient grains! 😊
Love that!! Yes to Vollkornbrot, best made with Sauerteig! Thank you for watching and commenting 💛 ~ Anja
@@OurGabledHome Sauerteig hab ich jetzt endlich gemeistert, dabei war dein Video auch eine Hilfe! ✨
We just purchased a grain mill as our anniversary gift to each other. I would love a video about ancient grains. Thank you for sharing your experiences. 😊
Would love to hear you tell about ancient grains and include some recipes.
Here's the video: th-cam.com/video/lhI8R8ec8L0/w-d-xo.html
What a helpful video. I’m very interested in the ancient grains.
We absolutely love home milling with our Komo Fidibus Classic (similar to your Mockmill) and the beautiful grains from Bluebird Grain Farms in Winthrop, WA. Thank you for your content.
Wonderful!
Thank you, I just recently bought a grain mill, and I want to learn about all the grains and how to use them with regular wheat flour. YAY
That's great! You will love your freshly milled flour 👍 ~ Anja
I am interested in grinding grains. Year ago I found an ancient grain that I had found on Amazon it was already ground up. I can’t find it anymore. It was like at nine or 12 grains at that time I was playing with almond flour. I’m thinking about trying to mill my own flour, so this would greatly help me to decide one way or the other I know I truly enjoy and have learned a wealth of knowledge from you!! Thank you so much from south Ga!🥰
Sounds great!
Needed! I have a Nutra-Mill but have never used it out of know-how and fear. Your video here absolutely is what I need. Thank you!
Glad it was helpful!
Wow-how educational to learn about whole grains and beyond. Thank you. This can become a very wonderful and healthy way of living. Looking forward to more info on ancient grains.
So glad you find them helpful 😊 ~ Anja
I love your channel and look forward to learning more about ancient grains! I have milled my flour in the past but gifted my mill (Wondermill) to a dear friend, as I am the only person in my house who will eat REAL whole wheat bread. lol I want to get back into doing my own again.
My husband does not like the whole grain bread, but I share it with others - neighbors, friends extended family.
Sounds great!
Interested in the ancient grain videos to come! Thank you for sharing your time and information with us
Great! So glad you're interested! Stay tuned for this video 👍 ~ Anja
This is a very timely video! I just ordered my first batch of wheat berries and have been experimenting with my bread recipe. I would very much appreciate a video on ancient grains!
Yay! I am so glad to hear that! The ancient grain video is coming soon 😊 ~ Anja
I’m just getting started on my whole grain/milling journey. I am very interested in learning more about the ancient grains (all grains, really). Thank you for being willing to share your experience and trials!
So interested in the various grains - yes please!!
Coming soon so stay tuned 👍~ Anja
Definitely would like to see a video on ancient grains. I’m still trying to figure out proper hydration and whether I need to sift my flour after milling. I have sifted out and re-milled the bran to get a finer flour but I am still getting a bread that falls apart too easily. I miss German bread so I am looking forward to this grain series (when you are able to film it) to learn more about how to use fresh grains. Thanks for helping us learn new and better ways of utilizing ancient grains.
Good for you for trying and experimenting!! Have you checked out the various bread recipes on my channel: th-cam.com/play/PL758nsvRyHuBYI3FRCq-Rlzr9IhxcZa-o.html Thank you for your sweet comment 😊 ~ Anja
There’s different recipes for different strains of wheat. Einkorn is a superstar but absorbs liquids a lot slower and doesn’t like excessive kneeding… I have more success with einkorn specific recipes than trying to alter regular recipes especially when it comes to breads. Pancakes and biscuits are easier or if you just need flour to thicken a recipe. Love the taste of Einkorn but hate the spelt berries (they taste kinda burned easily even if it’s not actually burned, so I dilute it with other flours and won’t buy it again 😂). Emmer is my next trial bag.
@@OurGabledHome Thank you, I will go through those.
Yes very interested in more information on the ancient grains… my family and I love kamut.💕 Thank you for great video you have helped me learn how to bake homemade bread. 🥰
You are so welcome 😊 ~ Anja
Yes, freshly milled flour is so very much more vibrant that aged bought flour. I use a lot of wholemeal heritage wheat flours.
Just a tip for folk. Use freshly milled flour the same day it is milled. After 48 hours or so the germ has oxidised and other enzymes present render the gluten less good for bread. With further ageing it again becomes good for bread. That is after six to eight weeks. So mill as you bake.
I don't know about refrigeration, but what you say does make sense. I guess why bother? Whike my mill is milling I am setting out my other flours and gear.
Another great video - You are great - Thanks.
Adding a maximum temperature not to damage the flour is about 46C - better to mill at around 36C .
Home milled flour is a game changer, as you say.
I'm very interested in the ancient grains
Very interested in the ancient grains video
Great tips, I've learned a lot from you specially sourdough tips.
Glad to hear it!
I would love to see more videos on different grains!
Perfect! That video is coming soon 😊 ~ Anja
Yea, I would very much like to learn about ancient grains. I too love Central Mills flour and was thinking about grains and getting an attachment for my mixer to grind wheat berries. Looking forward to a video on ancient grains..
You might try Bluebird Grain Farm's ancient grains. They are amazing, so clean, a lovely family in WA, and high protein.
Here's the video: th-cam.com/video/lhI8R8ec8L0/w-d-xo.html
Thanks for this. I’m using the Mockmill 200. We have found that 100% fresh ground works great in our baked goods such as cookies, biscuits, and crumbles. I do find that a 50 50 blend of hard spring wheat with a high quality organic white flour seems to hit my sweet spot for bread! I experimented a little with Rye (I’m half German) but I have a lot of work to do there to make a really good rye bread!
Klaus
I am so glad to hear you're having fun and success with your whole grain baking! There are lots of different rye bread recipes, especially depending on the ratio of rye you're using but have you checked out my 100% rye bread: th-cam.com/video/xROxCknXmlA/w-d-xo.html Thank you for your nice comment 😊 ~ Anja
Very good recipe 😊
Thank you!
Def interested in ancient grains. I use about 50/50 white/einkorn right now in my sourdough. We also love kamst but I don’t mill that… I boil it and add to salads
I’m going to try a blend with einkorn for sourdough, real sourdough takes a lot of time and I never have a successful loaf with 100% Einkorn regardless of who’s recipe I try. Definitely frustrating. Non sourdough loaves turn out fine as do other wheat strains.
Here's the video: th-cam.com/video/lhI8R8ec8L0/w-d-xo.html
I Am Very interested in the Ancient grain recipe and include some sourdough in it, please! I love sourdough biscuit, and bread making!
Thank you, Anya
Sounds good!
Definitely on ancient grains 👍
Good choice!
Hi! Ist deine Muttersprache deutsch? Es ist interessant, dass ich nach wenigen Worten merkte, dass du mit großer Wahrscheinlichkeit flüssig deutsch sprichst. Ich bin übrigens auch Fan von Sauerteigbroten, die ich selbst hergestellt habe. Habe auch mein eigenes Anstellgut (sein Name ist Bruno). Wenn möglich backe ich nur mit Spielberger Mehl (Demeter Qualität). Meine Leidenschaft kam durch die TH-cam Videos von Marcel Paa, ein schweizer Bäcker- und Konditormeister. Alles Gute für dich! Grüße aus Hessen!
Haha, ja, danke, ich bin Deutsche 😊. LG zurück nach Hessen!
@@OurGabledHome Des hab isch ma gedenkt! 😄
Hi Anna! Always enjoy your videos! Curious how you store grains in the smaller 5 lb bags? Do you keep grains in the bag and keep in cupboard or pantry?
Yes, I keep the smaller bags in the bottom drawer of my pantry (where it’s coolest). If they’re plastic, I transfer them to cloth bags ~ Anja
Hi again Anja … I tried ordering Lino 200 model and it says Out of Stock. Is there a way to preorder with you, OR do you have an idea when it might be back in stock?
Anja, glad to see you. I’m still baking my bread and still trying to master artisan bread. Have sandwich bread down and rolls but I have a question. I’ve never used part fresh milled and ap flour together in a loaf of bread. Is there a ratio for the flour or do you have a specific recipe for this? Please let me know and just know I still apply many tips you’ve given me
Thanks
Babs Bello
Great!! You can use any ratio you like but you might want to start with 50/50 and adjust from there.
New subscriber, new to milling....even new to baking! I'm trying to learn to bake bread, using freshly milled grain (using a Mockmill 100). I'm also using a bread machine. So far, after 6 loaves, my bread seems dry...but tasty! Will you be talking about using bread machines? Thanks!
Great and welcome! I might do a video about bread machines 😊
Do you ever recommend sifting out the bran?
Sure if you want a whiter flour
I was a military child growing up in Germany. My fondest memories are the food and the bread.
What makes “German” bread taste different? Is it the type of wheat? Can we obtain the flavor here in the US? Thanks
My granddaughter would like a grain mill for Christmas. What brand are you using?
I love and have been using for 6+ years the Mockmill grain mills. You can get more info here: th-cam.com/video/hXoIrtqNgYg/w-d-xo.html. Hope that helps ~ Anja
@@OurGabledHome thank you!
Do you consider hard white to be whole grain if you mill it yourself and use it all? Or would hard red make more sense?
Love your videos. I have the same grain mill.. Can you make a video on how to make all purpose flour from whole berries?? There’s only one video online and it sucks .. like what setting?? What # size of mesh strainer?
Someone recommended running the berries through the mill twice, horrible idea and doesn’t work . Anyways I’d super appreciate it if you could show us how to make all purpose flour ❤.
The best recommendation I have, is to mill the grains on a coarser setting and sift the flour (to get the bran out). You might have to experiment for the best setting for your particular strainer.
Just curious...why so much concern about heat in milling when we are going to blast the bread at high temps in oven?
The bread never reaches the high oven temps on the inside and you don’t want to kill all the vitamins and nutrients, and enzymes (those are important for breaking fown the starches) before mixing the dough.
I am trying to make a Red hard wheat artisan sourdough bread. I’m struggling big time. The recipe I’m using said use hard wheat. I milled my berries, mixed everything and the dough was stiff. Like most of the day. I kept adding water with each stretch and fold attempt. It finally got somewhat workable, after 7 hours of this, and I am now in the last rise moment. In my fridge until morning. Do you have a recipe I can try? Or please let me know if the first steps were actually correct and those freshly milled berries, flour, are supposed to soak in water. I’m exhausted, and broke. Waiting time and aggravated
I grind my flour because I know where it came from and it's fresh.
Exactly!!
I don’t understand why people mention that a Vitamix is going to heat up your grains. It’s going to heat up anyways when you cook it so what is the difference?
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