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Just Mill It
Приєднався 11 чер 2006
Milling whole grains into fresh flour at home can be hard, with dry and crumbly bread or dense cakes and cookies. I got you covered by helping you skip those pitfalls and soar above the rest with fresh milled flour tips, tricks, and detailed videos showing each step of the process.
Like and Subscribe here for updates on the newest videos in whole grain freshly milled bread, desserts, pasta and more.
Like and Subscribe here for updates on the newest videos in whole grain freshly milled bread, desserts, pasta and more.
@Lovely Bell Bakes soft sandwich bread - whisk style
I used her 2 loaves recipe calling for 880g of grains, but did not use lecithin or vital wheat gluten. I used 80 additional grams of boiling water to make the yudane with 40 grams of the flour from the recipe.
The dough cleaned the bowl in under a minute. The yeast and salt were added after 15 minutes, and I whisked again high speed for maybe 10 seconds before lowering it to prevent rocking. Under two minutes of mixing and it was beautiful.
Check out the windowpane and how I clean the whisk from the dough. That’s a common question I get. This dough is beautiful!
Fresh milled bread often needs extra water to achieve similar results to their refined flour versions, and they often take MUCH longer to knead to windowpane. Because it requires more water, it makes whisking (especially without the yeast and salt) possible. And a pleasure to work with.
Not anymore! Under 3 minutes to windowpane with fresh milled flour using my whisk.
#freshmilledflour #baking #bakinghacks #whisk #whiskthatdoughintoshape
The dough cleaned the bowl in under a minute. The yeast and salt were added after 15 minutes, and I whisked again high speed for maybe 10 seconds before lowering it to prevent rocking. Under two minutes of mixing and it was beautiful.
Check out the windowpane and how I clean the whisk from the dough. That’s a common question I get. This dough is beautiful!
Fresh milled bread often needs extra water to achieve similar results to their refined flour versions, and they often take MUCH longer to knead to windowpane. Because it requires more water, it makes whisking (especially without the yeast and salt) possible. And a pleasure to work with.
Not anymore! Under 3 minutes to windowpane with fresh milled flour using my whisk.
#freshmilledflour #baking #bakinghacks #whisk #whiskthatdoughintoshape
Переглядів: 59
Відео
What the fresh milled doc eats in summer.
Переглядів 2014 днів тому
Folks always ask about my diet, and during summer it includes TONS of fresh fruits and veggies or roasted veggies on fresh milled Italian bread, toasted. Top it with some fresh made pesto and I’m in heaven! #pesto #italianbread #freshmilledflour #shorts
Dive into the fluffy cloud of our super soft sub rolls - but don't blame me if you snuggle it!
Переглядів 3914 днів тому
Super Soft Sub Rolls Delight! 🥖 Craving the perfect sub roll that’s soft, fluffy, and absolutely delicious? Look no further! These sub rolls are crafted from my amazing super soft enriched dough, using 100% freshly milled flour and a hint of vitamin C magic. No lecithin, no vital wheat gluten - just pure, homemade goodness in every bite. Perfect for your favorite sandwiches, hoagies, or even a...
This sandwich bread loaf is so soft, your pillow might get jealous!
Переглядів 8614 днів тому
🌟 Super Soft Enriched Dough Made Easy! 🌟 Ever wondered how to make the fluffiest, dreamiest sandwich bread at home? Say hello to my super soft enriched dough! 🥳 This loaf is 100% freshly milled, and it’s as soft as a cloud thanks to a little sprinkle of vitamin C. No lecithin, no vital wheat gluten - just pure, homemade goodness! Perfect for sandwiches, buns, rolls, and more. Get ready to eleva...
The healthiest bread you can make: Freshly milled spelt, no additives.
Переглядів 11121 день тому
Welcome to our kitchen! In today’s video, we’re diving into the art of baking the healthiest bread you can make at home: 100% freshly milled spelt bread with absolutely no additives. 🌾🍞 Are you tired of store-bought bread filled with preservatives and additives? We’ve got the perfect solution! Watch as we take you step-by-step through the process of milling spelt flour at home and transforming ...
Mastering Freshly Milled Flour | Milling is Quick and Easy!
Переглядів 4221 день тому
Learn how milling your flour can be quick and easy, and if you do it right - cost you ZERO extra time in the kitchen. You got that right. There are ways to mill your own flour without adding time to your recipe. Find out how! Bonus points: this can save you money.💰 Full FREE introduction to milling tutorial here: justmillit.com/courses/getting-started-with-fresh-milled-flour-course-introduction...
History of Yudane and other bread additives in the United States
Переглядів 8621 день тому
Many think Yudane and Tangzhong hailed only from other countries like Japan or China, and that the United States didn't make use of these techniques in bread making. The truth is, they did - but not in the way they did it on the other side of the world. Learn how the yudane method was incorporated into American bread making in the 1800s, as well as the use of other additives in bread. Learn why...
Mastering Freshly Milled Flour | Save Money by Milling Your Own Flour
Переглядів 2321 день тому
Mastering Freshly Milled Flour | Save Money by Milling Your Own Flour
Mastering Fresh Milled Flour | Why Mill Flour Fresh?
Переглядів 4921 день тому
Mastering Fresh Milled Flour | Why Mill Flour Fresh?
Mastering Fresh Milled Flour | Is Gluten Bad?
Переглядів 1021 день тому
Mastering Fresh Milled Flour | Is Gluten Bad?
Mastering fresh milled flour | Understanding Additives in Refined Flour
Переглядів 1321 день тому
Mastering fresh milled flour | Understanding Additives in Refined Flour
Mastering Fresh Milled Flour: A Beginner’s Guide
Переглядів 18121 день тому
Mastering Fresh Milled Flour: A Beginner’s Guide
Fresh Milled Sourdough Crackers with Sprouted Wheat and Amaranth | Crunchy, Healthy, and Delicious
Переглядів 4728 днів тому
Fresh Milled Sourdough Crackers with Sprouted Wheat and Amaranth | Crunchy, Healthy, and Delicious
Delicious Homemade Peanut Butter Tandy Cakes | Made witmm Fresh Milled Flour!
Переглядів 89328 днів тому
Delicious Homemade Peanut Butter Tandy Cakes | Made witmm Fresh Milled Flour!
Get your hands on these 'knead'-to-try pretzel sticks - fresh from the mill to your mouth
Переглядів 2228 днів тому
Get your hands on these 'knead'-to-try pretzel sticks - fresh from the mill to your mouth
As good as Philly soft pretzels? You betcha!
Переглядів 4128 днів тому
As good as Philly soft pretzels? You betcha!
Discovering Ezekiel 4:9 Bread: From Mill to Table
Переглядів 110Місяць тому
Discovering Ezekiel 4:9 Bread: From Mill to Table
Italian bread in the Zacme - ciabatta rolls
Переглядів 391Місяць тому
Italian bread in the Zacme - ciabatta rolls
Zacme vs Ankarsrum: Crusty Italian Bread
Переглядів 177Місяць тому
Zacme vs Ankarsrum: Crusty Italian Bread
Mastering Crunch: The Secret to Long-Lasting Crunchy Fresh Milled Pretzel Sticks
Переглядів 596Місяць тому
Mastering Crunch: The Secret to Long-Lasting Crunchy Fresh Milled Pretzel Sticks
Super soft whole wheat sandwich bread machine recipe #shorts
Переглядів 52Місяць тому
Super soft whole wheat sandwich bread machine recipe #shorts
Super Soft Sandwich Bread in the Zojirushi Bread Machine Fresh Milled
Переглядів 98Місяць тому
Super Soft Sandwich Bread in the Zojirushi Bread Machine Fresh Milled
Tangzhong vs Yudane: Battle of the Water Roux
Переглядів 65Місяць тому
Tangzhong vs Yudane: Battle of the Water Roux
How to make whole grain pasta with Philips Extruder
Переглядів 41Місяць тому
How to make whole grain pasta with Philips Extruder
Lemon Spelt Pound Cake, 100% whole grain
Переглядів 66Місяць тому
Lemon Spelt Pound Cake, 100% whole grain
Are you supposed to use the whisk or the paddle?
I haven’t tried the paddle yet, but give it a try and see how it does. I got the idea for the whisk when I saw lovely bell bakes use her spiral mixer. The way it moved the dough reminded me of the whisk movement in my Ank, and it worked so much better than the dough hook. It gave me hope for folks with less powerful mixers.
Yummy 🤤
I’m still waiting for the master’s critique.
Which mixer did you use?
I used the Zacme 7qt mixer, but I’ve made my Italian bread dough in a few friends generic and kitchen aid mixers with the whisk and they turned out great!
Too much basil for me . Basil is strong to me
That’s how my friends who grow the basil feel. Us, not at all. I could eat pesto all day! My son is the same way.
Please give me your recipe I would love to try this.. looks great. ThankU
I didn’t measure, but here’s approximately what I put in there: 1/4 cup pumpkin seeds 1/3 cup Parmesan Romano cheese 1/2 tsp Celtic gray sea salt Fresh basil ( as much as I could get into the jar cut up) Kasandrino’s extra virgin olive oil. I poured it over to fill in the cracks. Blend up with an emulsion blender.
😂 I’m sure Eli would have preferred pizza
Ha! If I made it pesto pizza, or a yellow tomato pie, he might. He doesn’t like red sauce, so he avoids pizza.
God bless you and your family, 🙏 have peace of mind and lots of love. Amen 🙏
Thank you! It’s so good, I am glad you enjoyed this one.
😂 1:29
😂 I laugh myself to tears every time watching it! Baking all day and night into the next morning will make you a little crazy.🤪
How do you recommend making without an extruded?
@@barb7014 I have a video on excellent crunchy pretzel sticks without one, and they are in my opinion even better! Get your hands on these 'knead'-to-try pretzel sticks - fresh from the mill to your mouth ua-cam.com/video/UPrrXaaxyzM/v-deo.html
@@JustMillIt23 Thanks! Can’t wait to try them.
@@barb7014 I can’t wait to hear how you like them. They are now a requirement for beach and pool days - best snack ever.
I have a question, not about yudane but vitamin C That is added in the ingredients, what does it do? And how can we buy this type of vitamin C, do they sell it in powder?
Yes. Vitamin c helps make the bread more flexible. You can buy ascorbic acid or sodium ascorbate powder online or even use whole food vitamin c. Some folks use lemon juice in their liquid instead of the powder.
What kind of grain mill do you use???
I am using the Mockmill Lino Professional 200. I’ve used MANY types of mills, but the Mockmill 100 is my favorite. I have this one because I was milling 25 lbs at a time, and this one holds up to that with a fan to keep things cool long term.
Yu-dane - yu- dah-nay. Po-tay-to - po-tah-to
you say barley malt. Is that the same thing as diastatic malt?
You got it! You could also sprout and dehydrate your barley grains to make your own. Then just use a tablespoon of sprouted barley grains when you make bread. No need to buy it from the store if you don’t want to.
@@JustMillIt23I just discover your channel, this is so interesting! Thank you for sharing your knowledge, as you say, « lost knowledge ». I was thinking of buying sprouted grains next, I guess that would be a great thing.
Great video!
@@Lovelybellbakes thank you! There is so much more detail in the actual course. These videos will just accompany each lesson. I scripted them out but am clearly less natural than when I’m just baking and rambling.
@@JustMillIt23 you’re doing a great job! 👏🏿 it feels natural on the watching end. And organized.
@@Lovelybellbakesthank you! That means a lot.
Delicious
Thank you 😋
The bread looks yum yummm
Thank you 😋 It’s my enriched bread dough, available as part of my free download at JustMillIt.com
Yup, its honey and mustard.
Yes! They are the new synonyms for love.
I love it
Thank you! I enjoy making this and ranch on the fly.
Very nice
It’s sooo good! I’ve been eating it at every meal.
How did it turn out?
It turned out great! This video series is pretty old, and I had recorded it for a friend. Even with forgetting about my dough it was amazing bread.
I sprouted my grain a day or two after you taught us how. Today I milled and used it in my recipe and I can’t get it to rise. Does it take longer. The gluten formed when I was kneading. And almost had a good windowpane. And I use instant yeast and store it in the freezer and it has been working. 😮
Congratulations! It’ll work best used at lower percentages with other flour, but it does rise. Mine was over-proofed. It may take longer if your yeast was in the freezer. I did that, and then started to keep my daily yeast in the fridge instead.
@@JustMillIt23thank you. It is finally starting to rise. 😊
@@8080purple yay! Make sure to preheat your oven so it doesn’t overproof.
Aww, that was so sweet when the boy at the end said "and love". Was that planned? So cute! ❤️
Nope! Nothing we do is ever planned. He’s a sweetheart, and is such a great helper. I loved that he said it, though, and decided to keep it in there. He really wanted to help.
like video..good luck...
Thank you! justmillit.com/crunchy-pretzel-sticks-fresh-milled-ultimate-recipe/
This looks so good! Mail me a slice 😂 Thank you for trying it in the bread machine.
Thank you! I’ll have to have my best friend down there make and bring you some. I bet she still has her zojirushi. She isn’t far from you.
Where can I find the written instructions?
I’ll be posting them on my blog soon. justmillit.com/subscribe will get you notified when I post new recipes.
Posted on the web site.
@justmillit23 how much cream of tarter?
I didn't hear you mention cream of tartar in the video, and the amount isn't listed in the ingredients, but it's in the written instructions.
@@judystennett6020 bear with me I’m new at this whole thing. 1/8 tsp and add it to the egg after mixing for about 30 seconds. Also add your sugar at that time.
When did you add the salt and baking powder?
I added them to the flour. Apologies! I didn’t film that part but I thought I had.
You are very welcome. I hope you enjoy it!
Thank you! I can’t wait to try it!!
Yay! Enjoy. We found it to be a wonderful treat with strawberries and ice cream.