Started milling my own flour about 6 weeks ago. It's amazing. The bread is so filling and I have no allergies to it. Store bought bread gives me a stuffy nose. They milll all the digestive enzymes out of all purpose flour. When we eat food as it was meant to be, it's amazing how our body loves it. The same with whole, raw milk. I have no gut issues or acne like I do with store milk.
New to all of this. I made your easy starter 1 month ago and am loving baking. I did use yogurt instead of buttermilk. I live in a humid part of southern U.S. Many challenges, but your videos are amazing. ❤ Thank you for teaching us. I have gluten sensitivity but am able to eat sourdough I make at home. 😊😊
Thank you for sharing this all my loaves are super dense and I thought I was doing something wrong. There's still little bubbles but it doesn't rise like when I use store all purpose. I may experiment with sifting to see if that helps rise more.
Anita, I am really loving all your videos and looking forward to milling my own flour. The mock mill is still on back order, but I hope to get mine SOON!! Thanks for your good, practical way of cooking with sourdough!
I recently subscribed after making your sourdough starter recipe, again, after one of my kids accidentally gave all my starter to the chickens. 😊 I used raw milk kefir because that is what i had, along with fresh-milled einkorn and caraway seeds, and that starter was super bubbly in less than 8 hours! I also use the same grain mill, the same Weck jar for my starter, and the same company for all my ancient grains - ha! Barbara O'Neill talks about why modern hybridized wheat is not good for us. I foget all the details, but the gist is that eating modern wheat is worse for the body (spikes blood glucose) than eating pure sugar, even whole wheat products. Also, whole wheat flour from stores is not really whole wheat - they don't just mill the whole grains right into a bag and call it 'whole wheat flour' - they first mill it and separate the germ and the bran and then later add bran (and maybe germ) back to the white flour.
I have the same Mock Mill grinder and I absolutely love it! I have done whole wheat Boule before but because my family enjoys a mix of Ap flour and WW flour, that's what I mostly bake now! Your Emmer bread looks great! I still need to edit my Einkorn sandwich loaf video but family will be visiting soon so the editting will have to wait. 🥰 Have a wonderful week! 🙂
I love you bread baking videos. I was hoping you could do a sewing machine video on what to look for when buying one. There are some many junkie machines out there. ❤
Yesss!!! I needed this! ❤. I was looking at Azure Standards for the grains but I’m so new in this that I didn’t know what to look for. Thank you for the information.
In my experience, doing an autolyse with or without salt doesn't really matter. I do an autolyse without the starter, but its not a big deal, especially if you are machine mixing. The reason I do a no starter autolyse is to get a head start on gluten development before fermentation begins. I'll hand mix the water and flour and then let it sit for about an hour. Just that hour alone allows for much greater extensibility, but I believe you'd still achieve a high level of strength through the mixer. I then hand mix the salt, but mainly just to have a reason to mix and develop more gluten strength. I then do another rest before adding the starter through 5 minute hand mixing. When the starter is finally added the dough is actually pretty strong, but I'll still do a series of coil folds throughout fermentation. Basically, what I tell people is that if you are achieving good dough strength- extensibility and elasticity, there's no reason to add an autolyse to your process. But if your dough is weak or you don't like to do a bunch of coil folds/stretch and folds, its worth trying.
Hi love how you show how to make bread from start to finish. I’m A coeliac and I’m struggling to find a recipe to get a starter that is gluten-free. I was wondering if you have a idea on how I can obtain this. Thank you for your amazing show and I hope to hear back from you soon from down under Australia.
I started milling my own flour about 6 months ago. It is definitely a learning curve. Thank you for sharing your experience with us. But I have a question ~ why did you use the paddle to mix the dough instead of the dough hook? And I bought the Goldie sour dough heater about 3 months ago and I ended up loving it way more than I thought I would too. It has made a huge difference in my starter.
Could you make a video on the difference between German baked goods and American. And then vs. fresh milled. Lots of gluten and celiac people eat European stuff with no problems.
I have a hard time getting my flour fine enough using Mockmill 200. I started milling it on coarse first, and again on fine. Then autolyze with warm water for 2 hours. That seems the only way to get to a window pane. Do you have any suggestions?
Such a timely video! I have some dough rising right now that’s made with 100% spelt home milled flour. I haven’t done that before. I’ve only used portions of ancient grains in my hard red or white wheat. I’ll have to let you know how it turns out, thanks for all the great tips and keep the videos coming 😊
Is it normal for the fresh milled flour to be warm when milled? Today was the very first time I used my Lino 200. So I hope I didn’t do anything wrong.
Damit wird Dampf erzeugt und der professionelle Bäcker hat Öfen mit Dampffunktion. Zuhause erreicht man dasselbe Ergebnis mit Eiswürfeln 👍 liebe Grüße aus Österreich
You are so good at demystifying the breadmajing process. The bread looks delicious.
Aww ... thank you so much for your sweet comment 💛 ~ Anja
Started milling my own flour about 6 weeks ago. It's amazing. The bread is so filling and I have no allergies to it. Store bought bread gives me a stuffy nose. They milll all the digestive enzymes out of all purpose flour. When we eat food as it was meant to be, it's amazing how our body loves it. The same with whole, raw milk. I have no gut issues or acne like I do with store milk.
Yes, nothing better than knowing exactly what's in your food! So glad you enjoyed this video 😊 ~ Anja
New to all of this. I made your easy starter 1 month ago and am loving baking. I did use yogurt instead of buttermilk. I live in a humid part of southern U.S. Many challenges, but your videos are amazing. ❤ Thank you for teaching us. I have gluten sensitivity but am able to eat sourdough I make at home. 😊😊
Yay! Good for you! I am so glad to hear you're enjoying the sourdough journey 💛 ~ Anja
Thank you for sharing this all my loaves are super dense and I thought I was doing something wrong. There's still little bubbles but it doesn't rise like when I use store all purpose.
I may experiment with sifting to see if that helps rise more.
Best Video and explanations. It’s like being taught by a senior member of your family. Please forgive me, no disrespect intended.
No worries!
Anita, I am really loving all your videos and looking forward to milling my own flour. The mock mill is still on back order, but I hope to get mine SOON!! Thanks for your good, practical way of cooking with sourdough!
Wonderful! You are so welcome!
Thank you for all your videos. Every Tuesday I can’t wait to see what new thing you come up with!
Thank you, Anja! The bread looks delicious!
You are so welcome!
Love my Mockmill 200 Professional! Use it for Einkorn, Corn, Rice, Buckwheat.
Love it 👍👍👍
Wow! That looks amazing!!!!!!!!!!
Thank you so much 😊 ~ Anja
Thank you for this video. New to home milling and so far have only made apple bread
Enjoy watching your videos. Always look forward to the next one.
Awesome, thank you!
Great instructions; thanks for sharing! I’ve only started my sourdough baking with freshly milled grains! Blessings 🤗🇨🇦
You are so welcome!
So useful and very relevant for me right now! I only just started milling my own with a shiny new Komo mill.
I recently subscribed after making your sourdough starter recipe, again, after one of my kids accidentally gave all my starter to the chickens. 😊 I used raw milk kefir because that is what i had, along with fresh-milled einkorn and caraway seeds, and that starter was super bubbly in less than 8 hours!
I also use the same grain mill, the same Weck jar for my starter, and the same company for all my ancient grains - ha!
Barbara O'Neill talks about why modern hybridized wheat is not good for us. I foget all the details, but the gist is that eating modern wheat is worse for the body (spikes blood glucose) than eating pure sugar, even whole wheat products.
Also, whole wheat flour from stores is not really whole wheat - they don't just mill the whole grains right into a bag and call it 'whole wheat flour' - they first mill it and separate the germ and the bran and then later add bran (and maybe germ) back to the white flour.
Yes to all of what you said! One more reason to make and bake your own food 😌 ~ Anja
I have the same Mock Mill grinder and I absolutely love it! I have done whole wheat Boule before but because my family enjoys a mix of Ap flour and WW flour, that's what I mostly bake now! Your Emmer bread looks great! I still need to edit my Einkorn sandwich loaf video but family will be visiting soon so the editting will have to wait. 🥰 Have a wonderful week! 🙂
That’s great to hear! Mockmills are the best! Happy baking - and editing 😊👍 ~ Anja
I love you bread baking videos. I was hoping you could do a sewing machine video on what to look for when buying one. There are some many junkie machines out there. ❤
Thank you! Thanks for the inspiration, I’ll see what I can do
Yesss!!! I needed this! ❤. I was looking at Azure Standards for the grains but I’m so new in this that I didn’t know what to look for. Thank you for the information.
Nice! Azure Standard has a great selection and great prices! Happy baking 😊 ~ Anja
Thank you Anja!!
In my experience, doing an autolyse with or without salt doesn't really matter. I do an autolyse without the starter, but its not a big deal, especially if you are machine mixing. The reason I do a no starter autolyse is to get a head start on gluten development before fermentation begins. I'll hand mix the water and flour and then let it sit for about an hour. Just that hour alone allows for much greater extensibility, but I believe you'd still achieve a high level of strength through the mixer. I then hand mix the salt, but mainly just to have a reason to mix and develop more gluten strength. I then do another rest before adding the starter through 5 minute hand mixing. When the starter is finally added the dough is actually pretty strong, but I'll still do a series of coil folds throughout fermentation. Basically, what I tell people is that if you are achieving good dough strength- extensibility and elasticity, there's no reason to add an autolyse to your process. But if your dough is weak or you don't like to do a bunch of coil folds/stretch and folds, its worth trying.
Hi love how you show how to make bread from start to finish.
I’m A coeliac and I’m struggling to find a recipe to get a starter that is gluten-free. I was wondering if you have a idea on how I can obtain this. Thank you for your amazing show and I hope to hear back from you soon from down under Australia.
Here‘s one for GF starter: ua-cam.com/video/nYPApNIfBR0/v-deo.htmlsi=1MIaPu9V7Yywpfv6
I started milling my own flour about 6 months ago. It is definitely a learning curve. Thank you for sharing your experience with us. But I have a question ~ why did you use the paddle to mix the dough instead of the dough hook? And I bought the Goldie sour dough heater about 3 months ago and I ended up loving it way more than I thought I would too. It has made a huge difference in my starter.
So glad to hear this! I think the paddle incorporates the dough better than the dough hook 🤷♀️
Awesome video
Could you make a video on the difference between German baked goods and American. And then vs. fresh milled. Lots of gluten and celiac people eat European stuff with no problems.
I have a hard time getting my flour fine enough using Mockmill 200. I started milling it on coarse first, and again on fine. Then autolyze with warm water for 2 hours. That seems the only way to get to a window pane.
Do you have any suggestions?
What kind of flour did you dust your countertop with?
Just regular AP flour.
im going to mill Kamut Wheat berries and when make recipe will add some good bread flour with it
Great idea!
This may be a silly question, but is the weight in berries the same weight you'll get in flour?
While the weight will always be the same, the volume may not which is why using a scale vs. cups is much more accurate ~ Anja
Such a timely video! I have some dough rising right now that’s made with 100% spelt home milled flour. I haven’t done that before. I’ve only used portions of ancient grains in my hard red or white wheat. I’ll have to let you know how it turns out, thanks for all the great tips and keep the videos coming 😊
Which glass food jars are those with the glass lids? I have been looking for exactly something like that!
They are Weck jars (affiliate link): amzn.to/3JWvaop
@@OurGabledHome Thank you so much!👍🤗
Where can one get the berries?
You can get them at Central Milling or amazon if you can't find them locally.
Is it normal for the fresh milled flour to be warm when milled? Today was the very first time I used my Lino 200. So I hope I didn’t do anything wrong.
Warm yes, hot no!
I had never seen someone add ice to the oven to aid the bread. Can you tell me more ?
Damit wird Dampf erzeugt und der professionelle Bäcker hat Öfen mit Dampffunktion. Zuhause erreicht man dasselbe Ergebnis mit Eiswürfeln 👍 liebe Grüße aus Österreich
That is to create steam to keep the crust from hardening too soon.
Danke Dir 😊
Do you have a scale recommendation?
I like this one: amzn.to/4asl7mr ~ Anja
I mill my flour and corn but I have to do it in the garage it's so noisy 😅😅😅😅
You can buy a robot to do this, it can also wear a pinny & no knickers 🫶🏽