Wheat Berries FAQs - Frequently Asked Questions About Wheat Berries
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- Опубліковано 21 лип 2024
- Get answers to Frequently Asked Questions about Wheat Berries, including Rye, Spelt, Emmer, Einkorn, and Hard Red and White Wheat. WATCH NEXT➡️ • Sourdough Basics and A... ➡️SUBSCRIBE to my channel: ua-cam.com/users/marysnest?sub...
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1:29 Einkorn
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4:28 Spelt
6:30 Finding Ancient Grains
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10:48 Mockmill
13:22 Hard White Wheat
15:01 White Whole Wheat
16:35 Soft White Wheat
19:11 Rye Grain
19:53 Soaking and Sprouting Ancient Grains
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Hi Sweet Friends, Today I’m sharing all the different types of wheat berries there are. Which ones do you like to bake with? Love, Mary❤️😘❤️
Hard white wheat, soft spring wheat, spelt and kamut. Sprout well too!. Just tried einkorn for the first time--it was tasty as well.
@@sandybunn7924 - Hi Sandy, Oh yes!! Kamut!! That is wonderful. I forgot about that one!! And yes, einkorn is great. I love baking with it. BTW - Do you enjoy making other traditional foods in addition to working with ancient grains? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. It’s listed on the main page of my UA-cam channel “Mary’s Nest” (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - Do you know about our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
I started doing my breads with sprouted wheat just in the last few months--love it! I frequently make my own whole milk yogurt and have been learning other fermenting skills in the last year or so. Kombucha, lacto-fermented carrots and other vegetables, Kimchi and Saurkraut too. When we lived in Utah and had dairy goats, I made a lot of farmer cheese. No, I didn't know about your FB group but will look you up!! Thanks for your videos!!
Sandy Bunn - Hi Sandy, I am so happy to hear how you are making all these Traditional Foods. This is wonderful to read!! I’m so glad you’re here! Love, Mary❤️😘❤️
I can not find that link Mary. Can you send it to me?
Hi, Mary. I sure appreciate your videos. They are so valuable!
By way of giving back, here are a couple of ideas:
One. Part of the digestion may be done in the processing for sprouted flour, but it’s also important that each seed comes with inhibition enzymes in them that are to prevent them from sprouting during times of drought or times when the weather is not really stable in the spring yet. It also discourages animals from eating those seeds, and can interfere with digestion. There are sprouting charts that can tell a person how long that a seed has to soak in order to soak out that enzyme for sprouting. For anybody with difficulty with digestion, that might be useful.
The other thing that might be useful to know, is that some people believe that they have a gluten intolerance. A person who tests negative for gluten allergy, but still has terrible symptoms, could benefit from the knowledge that sometimes it’s not actually gluten that’s causing the problem, but an associated short change sugar called fructan. This is very good news for those good souls. It means that it’s possible to make breads and such from very well fermented flour, such as in a true sourdough bread. The gluten remains, to make a nice, airy loaf, that may or may not be dense, but there is no fructan remaining. The same benefit would probably not be obtained by just using a little bit of sourdough with regular flour that is not fermented, as it would not get rid of the causative agent in this case.
If there reactions were only about gluten, rye would be a problem. Kamut is gluten-free, but it has fructan, so anyone who has tried to eat it, but gets really sick afterwards, has likely reacted to the fructan, because there’s just no gluten in that grain.
Mary, there is one other category of person who seems to suffer from the inability to digest fructan: this person has no idea that (s)he actually has a problem with it. People with this problem often develop type two diabetes, pcos, metabolic syndrome, and/or often complains of constipation. They often think they have a slow metabolism. The reason why these souls don’t know that they have a problem with that substance is that they don’t actually experience digestive pain, cramping, or sudden and terrible bouts of diarrhea. So they suffer without having any idea as to why, while eating a very sensible diet, and sometimes too little food to actually stay healthy, sweetening their food with artificial sweeteners, and cutting out all sorts of good fats, not knowing that they need those fats to maintain their hormone profiles and to make natural antibiotics. After a certain point, this can be seen in dry hair and skin.
I don’t know if this information will be helpful to you or anyone else, but it sure seems to mesh with your experience with rye, sourdough bread, and a few other comments that you made.
For those with digestive problems, I recommend incorporating digestive enzymes, Kiefer milk, and fermented food in general.
Azure Standard sells it at a great price - they sell the organic grains. And shipping is incredibly good. I buy in bulk which saves you a lot of money
Thank you so much for sharing this great and useful info! Love, Mary
But Azure does not ship close to me at all! Maybe 400 miles away.
What a wonderful resource. It is difficult for most people to find bulk deals on things like whole grains, at least without huge premiums on shipping. Azure Standard allows me to get the same kind of deals restaurants and food services do.
That's right! I've been getting my wheat berries from Azure for years now! And as for farro, you can get it from Anson Mills, Columbia, SC.
@@vincentperratore4395 thank you for the tip. I'm going to look into buying some.
I refer to this video often. You are a treasure. Thank you for all you do.
This bread sounds just wonderful !! Thanks for sharing
I’ve rewatched this video at least 3 times. Lots of good information and presented clearly. Thanks for your efforts here!
Oh Mary, almost every time I have a question I can check your channel and find the answer. Thank you so much for this helpful information. You are such a blessing to so many of us.
Great video!! Thank you! I found farro in the grain bulk section of Sprouts in Houston area. I found spelt flour at a local HEB in Houston area as well.
Thanks Mary, that was exactly what I was looking for. Just started my grain grinding journey and was very confused about the differences between hard red & hard white wheat. Here in Canada we have the opposite issue. You can find hard red and soft white at most grain mills, but hard white is really hard to come by.
Mar, I learned so much , thank you!!
This information is so good. Thank you!
This video was extremely helpful. I am researching my options for my first grain mill. Can’t wait to put some of this new knowledge to work.
Thank you so much for visiting and glad to hear that you liked this video. Have you decided on a grain mill yet? I purchased a MockMill and am very happy with it. I did an unboxing video here: ua-cam.com/video/7w_NQaTSKxI/v-deo.html
BTW - Do you enjoy making traditional foods? If so, I have a playlist of some of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, Soaked and Sprouted Nuts and Beans, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. You can watch it here: ua-cam.com/play/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y.html And please share the playlist with any other folks you think might be interested in learning about these types of things. I’m passionate about the book Nourishing Traditions by Sally Fallon (of the Weston A Price Foundation) and want to help as many people as I can learn how to make Traditional “Nutrient Dense” Foods who may not be able to afford the online programs that have a cost associated with them.
Please let me know if you have any questions. I’m so happy to help! And I’m SO glad you’re here!! Love, Mary
PS - Are you in our FB group? It’s called Mary’s Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional “Nutrient Dense Foods and it’s a great place to get questions answered.
Thank you, Mary, for this wonderfully informative video! It was really interesting, and thanks to you, I now have a much better understanding of the different whole wheat grains that are available at the market.
Your voice is very sweet ! Learnt much more about wheat berries n variety of wheat..Thank you for sharing !
I know I can count on you when I come to your channel to find not only information on something as random as wheatberries but every thing I could possibly want to know about wheatberries!! Thanks!
White Lily’s bread flour is a soft white wheat it does make a wonderful loaf of sourdough bread also great for pizza dough. We are slowly switching over to more healthy whole grain options such as what you’ve shown in this video. Thank you so much for the wheat berry explanation and the tip for a lighter rye bread. 🙏🏼
You're a doll Mary! Love watching your videos!!
Such a helpful video. Thank you!
You made me laugh, Mary, when you said you were originally a New Yorker, as I guessed that from your wonderful accent! My sweet Mother-in-law, long ago passed on, had that same accent and taught me a great deal about home cooking. She was highly revered in my family and by all her 7 grandsons! Grandma Shirley.
Some "wheat facts" I recently found out, soft white wheat berries have more gluten and less protein than hard white wheat berries, and there are actually also soft red wheat berries, though no one I have talked to has ever used them, apparently. I would like to try another ancient wheat that supposedly has interesting properties, Kamut. Have a great day!
Your video’s are soooo wonderful and helpful. 🙏 Thank you so much for you detailed explanation’s on so many topics that are so useful for my family and the resources & sources of supply. Just really appreciate the time you took to make it useful and practical 🙌
Thank you for the video. I love the Staub Cocottes in the background. And yes it's White Lily.
Wonderful video. I just purchased a Mockmill and learning about wheat. Can't wait to make flour at home. Thank you for great content.
From Wheat Montana Farm I learned that the red wheat is winter wheat. Planted before winter and comes up in the spring. White wheat is summer grown.
Hi Richard, Thanks so much for visiting and sharing this great information! Do you enjoy making Traditional Foods? If so, I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Hi Mary: Thank you for sharing whole grains in depth. I have all the whole grain flour, white wheat berries, and farro. Would like to try einkorn later in my baking. Didn’t know much about them before. Now I can buy and use these grain flour with a better understanding. Thanks for such an informative videos! Looking forward to more as you upload them. Have a wonderful weekend!
May Joe - Hi May, Thanks so much!! Glad you enjoyed the video!! And a great weekend to you too!! Love, Mary❤️😘❤️
I love watching your videos. I’m happy to see another person teaching about the benefits of whole grain cooking. I’ve recently started grinding my own grains. I have learned so much from Sue Becker and her book The Essential Home - Ground Flour Book. She explains the history of grains and flours. I will never buy store bought flour again. It lack vital nutrients and vitamins. Commercial flour is the root of so many health problems, such as diabetes, obesity, digestive problems, and more. Whole grains have essential fatty acids, vitamins, minerals, protein, iron, fiber, and other nutrients.
I store and grind and bake with red hard wheat, white hard wheat, soft wheat, and spelt. I use the soft wheat for anything that uses baking powder/soda to rise. They have lately extended the storage time on the hard grains from 20 to 30 years! Depending on how it is stored, with optimum conditions. Our family started getting appetite fatigue with exclusively wheat, so I started adding alternative grains. Our favorite turned out to be rye. Maybe my husband's German heritage. Many blessings.
Alison Bock - What good news about 30 years!! Love that!! And yes, we are big Rye fans here too!! Thanks so much for all you shared. Loved reading your comment!! Thanks for being here!! Love, Mary❤️😘❤️
Great video, thanks!
Interesting information and well done. Thank you.
Fantastic explanation. Thank you!
This is very informative 👏 Thank you for sharing 💕 Keep safe. ❤
Love your videos.
Excellent video! Thank you. 💚
Very informative. Thank you.
We have a soft red wheat that is also called soft red winter wheat here in the Dakotas. Majority that my husband grows is hard red spring wheat. Soft white wheat is typically grown in the Pacific Northwest-Washington, Oregon, Idaho, BC. My husband wasn’t sure what the end use difference between soft red and soft white is. Spring wheat has more protein (on average).
Thank you for sharing. 😊
I learn so much from you Mary! Thank you! 💕
Marcy VanDenburg - So happy I can help!! Thank you!! Love, Mary❤️😘❤️
This is my first time seeing you but this was AWSOME! I'm just learning to use wheat berries and will be using a hand grinder.....I am now a subscriber and look forward to seeing more!
Mary, have you tried whole grain millet. I buy it locally at Natural Grocers in the bulk section. I noticed can be found in greater quantities online. It Delicious hot for breakfast (cook like oatmeal) with butter and salt. My son puts cheese in his. I believe is highly nutritious. Can be utilized in bread making as well.
Found you through Heidi at Rain Country. Thank you for explaining each grain. Looking forward to learning so much from you, too!
Hi Katherine, Thanks you SO much for visiting!! Heidi is such a sweet friend of mine and a wonderful resource too! Do you enjoy making traditional foods? I have a playlist of my videos titled "Mastering the Basics of Traditional Nutrient Dense Foods Cooking". It's a series of 15 detailed videos that covers How to Make Bone Broth, Cultured Dairy, Ferments, Sourdough Starter (my foolproof stater), Sourdough Bread, and How to Soak and Sprout Grains to Make your own Sprouted Flour at Home. (Sorry to not put a direct link but I don't think YT likes us to put links in comments. The playlist is on the the front of my main YT page.) Please let me know if you have any questions. I'm so happy to help! And I’m so glad you’re here!! Love, Mary…PS - are you in our FB group? It's called Mary's Nest Modern Pioneers. Come join us! We have a lot of fun chatting about Traditional Foods.
Azure Standard sells soft white wheat berries in bulk. You can get as much as 2000 pounds, a veritable ton, of soft white wheat. You can get it as small as 33 oz if you like.
Jaz & Theo - Wow!! Thanks for sharing!!🤗
soft white available on amazon prime .com - Ukrainian christmas dish => boiled wheat berries sweetened with honey and poppies seed filling and walnuts
Really enjoyed this..video.thank you for making it
Filina Spagnolo - You are so welcome? Do you bake with any of these? 😀😀😀
I have a nearby farm that sells some produce, and along with that they sell 2 lb bags of wheat berries. I'm fortunate to have found this. Just sharing in case others can also find this.
I would love to try different grains at some point. Great jobs with the different descriptions of these grains . How to use them. I’ve heard of some of these. 💖😊
Catherine's Plate - Thanks so much!!❤️😘❤️
Great video.
Mary thankfully I live in a predominantly LDS area (Southeast Idaho), and all the grains you have mentioned are easily available!
Wonderful video! Some of the larger stores here in the Northwest will sell Hard White Wheat in the Bulk foods section. Great convenience! The Soft Spring Wheat can also be found on line especially at a place called "Kitchen Kneads" from Utah. I will sometime use a mix of sprouted spring wheat and hard white or red wheat to make bread--its delicious and welcomed by folks who are not as fond of the denser whole wheat breads.
Hi Sandy, Wow!! That place sounds wonderful! I will need to check that out because Soft Spring Wheat can be hard to find. Your breads sound wonderful!! Thank you SO much for sharing and for the inspiration. Reading your comments is a delight! I really am so happy that you are here!! Love, Mary
I buy all my soft white wheat berries here in our Amish community at the bulk store. Great stuff :). Love the vid
Hi Mary, so glad to have stumbled across your channel. I purchased a grinder, grain and baked some bread. Oh, I was so disappointed. Then I dove into the types of grains and got lost in the information. And then you posted this video. Such a simple explanation and easily digested and absorbed. No pun intended. Thank you
Shannon Casey - Oh Shannon!! I’m so happy I was able to help!! Are you going to try to make bread again? And if so, what type of grain are you going to use? Please let me know if you have any questions. I’m so happy to help. Love, Mary❤️😘❤️
I am going to try again. I am dedicating the month of April to making bread from sprouted grains. I have hard red wheat, and Einkorn. After watching your video I’m going to purchase some emmer, and spelt.
I will let you know if I have any questions. Thank you.
Shannon Casey - Hi Shannon, wonderful. I’m happy to help!!❤️😘❤️
Hi MARY,😀I learn so much today, I didn't know that there 😃were so many different grains😳, but I will learn👍 how to make bread with all of them😀.Thank you for all your teachings.
GOD 🙏🙏bless you.
EDUARDO MIAMI FL 🇺🇸
Hi Eduardo, So glad you liked this video and so happy to hear that you are learning lots from them! Love and God Bless, Mary
@@MarysNest ❤👍👍👍🙏🙏🙏😄
Thanks a bunch!
As a young mother looking to shift our family to better diet, let me just say THANK YOU for such wonderful information! I crave this kind of knowledge and understanding about grains and food. Thank you for explaining it so well!
And I LOVE that you live in the Hill Country! I’m curious which part... my family lives in the Marble Falls area.
Please keep the videos coming. God bless!!
Thank you so much for the kind words. Yes, I am very familiar with Marble Falls!! Such a lovely town. I’m not far from there. Love, Mary ❤️🤗❤️
Great information. Thanks.
Hi Margarite, So glad you liked it! Let me know if you have any questions! Love, Mary
I found the Einkorn grain at the Mockmill link that you have below for the grain mills. They have a few different kinds of grains, including the ancient grains you mention in this video. Most of the grains come in 5 lb or 25 lb sizes which seem more reasonable than some of Amazon prices. That is just my observations.
Try Azure online they sell all types of grains.
Azure Standard sells soft white wheat whole grains.
Azure Standard is awesome.
Funny you should do this video when I just bought some wheat berries yesterday and was going to look up your other video on how to sprout...lol. We bought ours at our little Amish market we shop at.
Beulah Land Homestead Farm - how exciting! Let me know how the sprouting goes! Love, Mery❤️😘❤️
I did buy soft from Amazon, n I bought 7 grain bread flour storing some in mylar in bucket but I used 300 cc in each n used duct tape to close it.
Pleasant Hill Grain carries soft wheat berries. You can get a 1 lb. sample bag for a couple of dollars.
Thanks so much for sharing this info! Love, Mary
I use Pleasant Hill for ALL my organic wheat berries. NEVER been disappointed.
Thank you for the informative grain video. I am new to the whole grain milling and baking. What do you use to store the grain? I purchased 5 gallon food safe buckets. Would the be suitable for grain storage?
Your whole ground wheat bread don’t have to be dense. Add your water and flour together and let it set for 30 min. Before you add your yeast, salt, sugar and so on. It softens the bran.
Montanaflour.com has an excellent selection & fantastic prices for wheat berries. I will buy from them from now on. Mockmill also has wheat berries. You can purchase white hard or soft wheat berries at the Montanaflour. They also have Kamut, Spelt, Red hard wheat, Emmer and more.
Mary, you helped me tremendously and now I am going to order from Azure…. think I’ll get both Hard Red And Hard White and mix them together after grinding…..but I have to purchase a grinder first 🤣😂….and also have to Research how to Store the Berries for Long-Term storage…..maybe you have a video on that….. haven’t had time to look yet because I had to first decide which wheat berries I wanted to buy……Ty again🥰
Hi Mary. I just found your channel and I am glad that I subscribed to it.
In Europe we cannot find flour anymore in the supermarkets. Those like me who have done some research, have come to the idea of buying grain.. But now we are newbies and have no clue about how to grind the grain nor know how exactly we can cook with it.
Thus I have a question for you: would you please take the current situation into account in your coming videos and give us some ideas about how to use grain, grind it and cook with it in case of an emergency when the electricity is not working?. Thank you so much in advance. Best regards, Lior
I would have said to use a Vitamix, but when you mentions no electricity, I think of my mother grinding coffee and spices with a very old hand grinder. I bet they would be easier to find in Europe than the US.
Einkorns origins are rye cross breed really interesting. thanks for info I just got a mockmill200 and love baking sourdough. I have been using Einkorn a lot but want to expand now that I can. With Einkorn its not so much that is has less gluten protien just that it is a different type all together with weaker structure. I love the taste so what I do to get good rise is use a percentage of Bobs Red Mill vital wheat gluten to give it a good structure. sooooooooo good and now that I can mill fresh man Im so excited
Thank you for this video. Your friend is so right about freezing the berries first (I just store mine in freezer) for processing in a Vita Mix, also do smaller batches at a time. I buy the hard red wheat to make my own cream of wheat. Just now trying the Einkorn wheat berries, soaked over night first, takes less time to cook next day, also soak oats with a splash of vinegar for the same reason and also to lower the phytic acid, rinse, add more water and cook. But Mary :) you already know this, so this is more for those who read comments who don't know.:) Always look forward to watching your videos, weather a new one or a repeat for a refresher. Thank you for taking the time to do these for everyone :)
How do you make cream of wheat? I buy it in the box but would love to know how to make it.
@@darlhow I freeze my wheat berries (organic) then, without thawing, put them in a strong blender, about a cup at a time, depends on how much I am making. I do it frozen as it seems to grind better and does not over process. Keep an eye on them to the point of your liking, you don't want them to get hot. I then soak them as grains have anti-nutrient compounds (they can block uptake of the good stuff) over night, dump the water, add fresh, then cook. This also lessens the cook time. This is just my way of doing it. Hope this is of some help :)
This is SO very well done Mary! I learned some new things here so I appreciate it. That Emmer Farro is a new one to me so I just might give it a try. I love Einkorn and have been using it more lately. Spelt is also one of my favorites. Interesting thing about it is that it is higher in gluten that other wheats but I am guessing for those who are gluten sensitive may still be able to try it with little issues. As far as the hard wheats, I prefer the white over red, less bitter, nicer more mellow flavor where as red can be a bit on the bitter side.
Rain Country - Hi Heidi!! Thank you so much for the kind words. It means so much coming from you. You are my expert!! I agree with you as to what you said about the different varieties. I love Einkorn but I must confess that Spelt is my favorite. And yes, white whole wheat is so much better than the red!! Thanks so much for being here!! Love, Mary❤️😘❤️
@@MarysNest :)
Rain Country ❤️😘❤️
Hey you two...what is the best way to store wheat berries?
@@cherylbrown7833 It really depends on how much you are wanting to stare. For large quantities for long term I use 5 gallon mylar bags in 5 gallon buckets and push as much air out as I can then seal the bags. Some choose to add oxygen absorbers, I do not. As long as you push out as much air as you can and you achieve a good seal so no air can get it, it will be fine
WOWIEEE, MARY!!! Did I ever get an education TODAY!!! I am SO thankful you decided to start a YT channel and share your knowledge. I was absolutely GLUED to the screen. I never understood much about the differences in grains. And I never even knew there were so many different kinds, with so many different names. I learned about rye flour in a previous video of yours. I have yet to try my hand at it, but, I plan on it soon. I have baked traditional white bread since I was a child, and that's about IT. I am working toward the goal of buying berries, sprouting & making my own flour for my baked goods. It really sickens me (in more ways than one) to read the ingredients on the back of the breads I buy. Since I do not yet own a vitamix, and probably never will at the price they go for, I will have to invest in a Mock Mill. I would LOVE to have the mill like Heidi's, but, that's WAY out of my reach.
I will be listening to this video again & this time, I'm taking notes. :-D MANY of your recipes are already in my *Homesteading Binder*.
I'm REALLY looking forward to seeing more of your recipes using these types of grains! WOW!!! I'm SO impressed!!!
Hugs, love & prayers
Kathleen Zimmerman - oh Kathleen, Thank you SO much for all your kind words. I am SO happy you are enjoying this!! And learning!! You made my day as I was reading your comment!! I am always so grateful you’re here!! Love, Mary❤️😘❤️
@@MarysNest yes, Kathleen is a gem!!!
Kathleen, be careful with the rye, it gets very heavy when baked, but is so yummy in bread (well, I cannot deny my German origin!)
@@kleineroteHex - How true!!
@@kleineroteHex - How true!! But yes, it is so tasty! The Germans really know how to bake great bread!! Love, Mary
Mary...we found our soft white wheat berries online at Azure Standard and it can be found on Amazon by Palouse Brand and other brands
What’s the difference between wheat grains and what berries? Are the grains in this video a wheat berry or grain? Are one of them a soft white wheat berry? Sorry, I’m so new to this and confused! 😬
Such an informative video, Mary. I learned so much! And please thank your friend for the freezer tip. I do use a Vitamix and the dry container has blades that lift the contents up more so It only requires a one minute grind for a very fine flour but still gets slightly warm. Really enjoyed this video- you answered questions I didn’t even know I had. Weather guys are predicting temps in lower 30s and even in upper 20s starting tomorrow night in the Pflugerville area, so I have both dehydrators going with spinach, cilantro and parsley just in case I lose some. Will cover up peas and broccoli in raised beds and must put the heaters in greenhouse (only second time this winter, it has been so mild). Enjoy your weekend!
Joy Louise - Hi Joy, Thank you SO much!! And yes, isn’t amazing that it’s going to cold like that??? But overall, yes a mild winter! It’s been great. So glad to hear you are grinding grain in a VitaMix. And how interesting that it has a different type of blade. Fantastic!! Love, Mary❤️😘❤️
Mary's Nest Yes. I used the wet container that came with it for grinding grains also until I got the dry container and it really makes a difference and takes less time so it doesn’t heat up much. Now if I can get up the nerve to grind some popcorn into cornmeal. 🤗
Joy Louise - Wow!! What a great blender. Oh yes...you have to try the corn! I hear it makes amazing cornbread when you grind it fresh!!❤️😋❤️
@@MarysNest
Holy mackerel! I’m here, 3 yrs late, but my mouth just watered for cornbread made from ground popcorn when I read your comment! 🤤🤤🤤
what a great video . thank you !!
just subbed also . what ya making in the back ground with the orange peels ??? i keep my peels for the orange cleaner or dry them out for baking n teas . have a great week .
kathy jo tourtois - Hi Kathy Jo, Thank you SO much!! Let me know if you have any questions. So glad you’re here!! Love, Mary❤️😘❤️
Hi Kathy, Yes, I like to dry peels too for various purposes. In the background, I am making citrus scented vinegar. Thanks for subscribing!! I'm so glad you're here!! Love, Mary
Since you live in tx you have to check out Central Market. It’s a local grocery store most like Whole Foods but with way better prices.
Last fall, we planted some Emner wheat😁...cant wait to see if we can grow it here in Ohio...
Beulah Land Homestead Farm - How exciting!! ❤️😘❤️
Check out Niblack foods in Henrietta, NY. Just south of Rochester. I was there the other day. I didn't see Einkorn, But they have all of the others here. I bought soft wheat berries.
Hello sweet lady! I've learned so much from you. What is a good reliable grain mill to purchase if you're on a budget?
Yup, White Lilly is still around, saw it at our Wegman's! But I got the Imported Italian flour (Caputo?), what a difference!!!!! I'm in love with that! Besides the texture it is also not bromated, which a lot of US flours are! Emmer was grown when and where my dad grew up; most of these ancient grains are so much more expensive though...
Nice overview, Mary!
Oh my goodness - yes, that Italian 00 flour is amazing!! And yes, the whole grains have gotten so expensive. I remember when no one wanted them! LOL!! Now they are all the rage!! Love, Mary
@@MarysNest and when you watch certain health channels, they tell you whole grain is not healthy at all - with exception of actual real sour dough ☺
Ancient grain in my little head is healthier to go with. But I'm not grinding my own so I think I will stick with that Italian 00, just amazing and not making me gassy 😁
kleineroteHex - Yes, that Italian 00 flour is amazing!!❤️😘❤️
I just bought a 25 lb. Bag of great river organic hard red wheat berry for grinding into flour. My questions is how do you clean it before milling or do you just milling everything in the bag. When I cooked some to eat the twigs black things and outer hulls they flooted to the top so I took my tea strainer and took them out, but I can't do that for making flour. Any suggestions would be greatly appreciated. Thank you for your time and your teaching. You are a blessing.
Nice video! The sprouting process is also supposed to boost the nutritional value of any food you sprout. Some seed sprouting seed/grain sources have the scientific studies posted on their sites. God bless!
Hi Mary. enjoying your videos. I have lots of red and white wheat berries and we have sprouted them, however, I am wanting to do a combination bread with sprouted wheat berry and non sprouted wheat berry flour. Mainly because I don't want to go through the whole process of dehydrating the sprouted. My question what is the quickest way to wash and dry the non sprouted wheat berry so they can be put in my grinder? thanks James
Thank you so much for explaining this. I appreciate it very much! I am wondering are all the grains you mentioned appropriate to store long term and use as needed? How long will they last in the appropriate storage to be safely ground and consumed? What is the appropriate method to store hard or soft or red or white berries? And how much ground flour do you get from a cup or any measurement of grain in berry form in order to figure out how much berries you may need on hand for future use? Sorry for all the questions. Thank you again. I gained much knowledge from this video.
In appropriate storage wheat berries store indefinitely. Really the only concern is bugs. Just freeze the berries for 4 days when they come in and then put them in a critter proof container.
Just grind what you need for short term use and keep the berries whole, you can also soak them whole and eat them as a rice/bean substitute
Make darn certain if you freeze it that you make certain it is Completely Dry before you package it. If you use Mylar and CO2 you don’t need to freeze
HI Mary! You mentioned using a Vitamix to grind hard red wheat berries. Is a Ninja highspeed blender sufficient to use also and can you safely grind other grains as well? Thanks!!
Thank you so much🥰🥰🥰🥰👏🏻👏🏻👏🏻👏🏻👍👍👍🌟🌟🌟🌟🌟😘😘😘😘
Thank you for all that information about the grains. I think I'll try using spelt next. I wonder what you think about Kamut?
Susan Kelsey - Hi Susan, That is an excellent question. I skipped over Kamut because I had a hard time finding the actual whole grain!! LOL!! But I do have the flour and have baked with it but since it’s just a “triploid” (sp?) I usually mix it with other flours as I do with Einkorn. They seem to need a bit of help with the rising since they are lower in gluten. How about you...what do you think of kamut? And as to Spelt...it’s my favorite!! It’s ancient but seems to rise better than the others. So glad you’re here!! Love, Mary❤️😘❤️
@@MarysNest I've been using it but it doesn't rise as well as I would like, tho better than when I first started using it. :-) I'm just starting to try mixing different grains with it to see if I can get better rise and a little lighter finished bread.
Susan Kelsey - Yes, when I use Kamut I usually only add in about 1/4 cup. The rest are other flours. 😀😀😀
Oh, forgot to mention there is a mill in Dripping Springs that grinds locally sourced wheats and they have a booth at the Mueller Farmers Market. I get my einkorn flour as well as rye from them. You probably already know about them but just in case . . .
Joy Louise - Oh my goodness! Yes, they are fantastic!! Thanks for the reminder!! ❤️😘❤️
Hey sweet Mary🌸..what an interesting video!! I really enjoyed you showing the different grains!
My son is a celiac and I’ve heard that the Einkorn could be suitable for him? Thanks for such an informative video, I really enjoyed watching it ~Adele 🌸
Hope Love Faith - Hi Adele, so happy to hear that it was helpful to you! Yes, I have heard Einkorn can be much easier on the digestive system for many. Not sure about Celiacs but that is definitely worth looking into. I have to do some research. 😀😀😀Love, Mary❤️😘❤️
Mary's Nest it was a great video Mary, a lot of recearch went into it!👍🏻
Hope Love Faith - So glad you liked it!!❤️😘❤️
Hi, Mary, I am watching this 4 years after you filmed it. By this time you may have found soft white wheat berries. But, if not, Bread Beckers or Tree Leaf Market are just two companies that sell it online.
Miss Mary once you sprout wheat does it loose nutrients quicker, like when you grind grain?
Palouse Brands on Amazon sells Hard and Soft White wheat and Red Hard wheat very reasonably.
Hi Mary thank you for all the information you put out there for us.
I guess I jumped the gun and bought on Amazon hard white wheat berries. Six bags and my question is # 1, do I have to put it in a Mylar bag and seal it or can I just pour it in a food bucket with no oxygen absorbers. Of course I’d put an oxygen absorber in the Mylar bag before sealing.
#2 what berries would I buy to make all purpose flour? And where do I get them? I have put them in the freezer for a week and let them come to room temperature. Thank you 😊
I have similar questions about if they are all suitable for long term storage in Mylar bags with oxygen absorbers.
What do you do with the wheat bran and wheat germ left over? Do you throw it out or can it be used somehow?
Soft white wheat berries can be obtain from Pleasant Hill Grains. These grains are very clean.❤
I just want to know if im supposed to clean the grain before grinding it. Do have to wash and bake it? Should I freeze it first?
Hi Mary... You can get soft white wheat berries at Azure Standard... 😃
Just seeing this, many of these ancient grains can be ordered through Bob's Red Mill, they do charge shipping and it is expensive
I would like to know how to find the nutritional value of 56 year old wheat. I have been storing it for years and recently ground some and made bread. It looks and smells and tastes very good. And made a lovely, just don’t want to use it if is not nourishing. Thank you Marilyn
Very informative video. I never knew there are so many different type of wheats. I thought there is only one type called wheat. Lol. Im not a baker.. i tried to bake but baking never like me. Fail every single time. Cannot even bake a simple cookie. I have one question maybe it's stupid to some people but for myself i dont know thats why i want to ask. Can you eat wheat berries just like you eat rice as a whole grain or just only have them grind for flour?????
Hello thanks for your very helpful videos they are so great at teaching question. I order some online white wheat berries and I received it and it says soft white 🌾 is this ok for rolls and such that’s what I wanted it for and I just started getting into it so I’m not that familiar since I finally was able to get a small mill. No I’m upset cause I’m 🤔.
It is the TANNINS that make the color of the wheat berry red which also weighs it down. Remove much of the tannins and you remove much of the color AND the some of the weight. That's why hard WHITE winter wheat is lighter in both color AND weight than its RED wheat counterpart.
So glad you are here! All wonderful info!! Thank you for sharing!! Love, Mary
Which is better for white wheat sourdough sandwich bread hard white or soft white?