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Thanks! Can you use 100% fresh milled white wheat instead of durum?

It would be nice if you would write down the recipe in the description box. Probably that is why you don’t get many likes or comments on your videos.

No wonder that bleu cheese looks so wonderful. You're in Wisconsin! Great looking salad...🥰

You didn't butter the bread???

YUK!!

Can't wait to try it! TY!!

I like sweet relish in my egg salad or chicken salad or tuna salad.

While I do have a ricer, for those that do not, they can just grate it on the large holes of a box grater. I do this all the time and it works really well!

You are so right, this egg salad is perfect (I refrain from mustard) and you only do egg salad and grilled cheese on white bread. Everything else is pumpernickel,, ancient grains and double flax. Love your helpful hints!

add chopped green olives!!

Now I want egg salad lol

Thank you, it looks delicious

I have struggled with pie crust since I gave up white flour and shortening. I’m experimenting with lard and butter with soft white wheat. Going job!

looks good will give it a try. Sometimes the simplest meals are best (and easier when you don't want to spend too much time cooking)

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That looks delicious!!

Love your channel!!!

Interesting...

Soooo good!!

My, that looks good. I’ll give it a go at my next fancy shindig.

Great video. Thanks!🥰

Volume is too quiet

I love this kitchen

Looks great! Did you use FMF or AP? New to FMF & following your pasta recipe 🙂

You are making me hungry! Looks awesome...🥰

I’ve never liked cream pies. The last one I tried was maybe 40 years ago, was a frozen store bought type. Yuck! But, yours looks delectable. I’m sure my home-ec teacher, Mrs Pyka (God rest her soul), would give an A+.

Do you have videos on fmf sour dough in boule?

another question, is it very important to put my berries in a food safe container?

Your video is great!! You said it just like I feel! I’m wondering where do you buy your hard winter white wheat berries? Thank you so much!!

This is one of my favorite breads. I think I’ll try adding some dried fruit next time.

Oh my…my home ec teacher (1970s) in high school was relentless regarding recipes! Totally turned me off. I like your teaching style much better. Great recipe, btw.

Well commentated. Thank you

🙌

Vanilla video link doesn’t work 🙁

I suggest creating a pattern for your parchment. I made one out of cardboard so I can cut the parchment to the pattern to fit the pan everytime

Thanks! Gonna roast mine up now and have them in salads, smoothies etc

Well, we are about to step into May. Ya know, when you started using fresh ground wheat. It was different. You had to learn how to use it. You had to get accustomed to the taste. Learn the "feel" of this dough, right? I'm sure you have a few days where you were like..SHOOT, it's easier just using the dead flour. I don't have to give it any love, it just performs. You get a meal, it tasted familiar and good...and there wasn't any struggle. But, that isn't the issue. It's why did you start milling your own wheat to begin with? Then the day arrives, after you stick to it, milling, making, using the fresh wheat, it just seems to WORK. It becomes easier to use. You are aware of it's quirks and what is needed to do "this day, with this wheat". At this point, are you thinking about how much you miss "the joy and easy of wonder bread"? Or, the fact that by crackey, I am getting this, and it hasn't been was bad as I thought?!? Then, one day, you go to lunch with a friend. You go have lunch at a place you always enjoyed. You haven't been there in a while. It will be good to see your friend, let someone else cook, AND DO THE DISHES 😆They bring out your beloved sandwich, and your MEMORY of that sandwich has your mouth ready. Then you take to first bite and it doesn't taste like you remembered. Different recipe? Nope, exactly the same. But it certainly doesn't match what your mind remembers! And when you KNOW you are over the hump..is when you can look at that sandwich and say...I can't believe I ever thought you tasted good! 🥰

How was the bottom of the pizza?

Thank you so much for this recipe. I have been trying to find one that my family doesn't give me the stank eye.🤨😂 Our oldest lived in Italy for 5 years, and it's HARD to compete with the memory, of the Italian mama's "recipe." This one seems more realistic than some of these others that I have tried. 😝 I only use fresh milled wheat, and yeah the "00" works like a charm, but, it's as valuable as eating fresh cardboard. 😆I know this was posted 3 months ago, but, have you heard of Autolyse? If you haven't tried it, boy is it a game changer. Again, thanks for this.

I made a wild dew berry pie today using fresh milled soft white wheat but I used my Betty Crocker recipe which uses shortening and I’ve used this recipe for years and I knew the flour would be more thirsty. This was my first time making a pie crust with this flour, the bottom crust was very soggy and crumbly the top crust was just barely okay. I was very disappointed to say the least. So I’ve looked on UA-cam and you were the first to pop up. I will try your way using butter instead of shortening I hope it works for me. Thanks for sharing.

May I suggest something? Instead of tasteless canned mushrooms, try fully caramelizing fresh button mushrooms, or "Baby Bellas." Let them cool to room temp, then add to the pizza. It's wonderful!

Looks delicious! I’m 70 yrs old so ordering out is much easier . But this IS the best recipe I’ve seen ever! Thanks.❤

What is double ‘O’ ? flour??

Pizza! My favorite food ( besides dessert)😅

Beautiful

I would have liked to see you cut into the cake so we could see a cross-section.

Love your recipes! You look so familiar too.

Olives❣️

Now I want taco dip 🤤

That’s a really classic way to do a potato gratin, the nutmeg really puts it over the top! I know it was delicious!