I am so glad to have found your UA-cam! You are such a gift! I have been making sourdough bread since February 2023, and I am so addicted. I can't even imagine using commercial yeast, please don't take offense, sourdough is so fascinating to me and the bread tastes amazing. However, I am very much looking forward to learning about freshly milled grains. I just got a Mockmill 100, and it's amazing. My first sourdough bread made with hard white wheat berries turned out so beautiful, and now working on my 2nd loaf, this time I added honey and butter. I have so much to learn from you. Thank you!!! The trick is with sourdough is the dough you're working on today you will eat tomorrow. ❤
I noticed a difference with my child’s skin when I stopped with dry yeast and used sourdough. It was a pain at first, but then I encountered Elliot’s Homestead channel and the “dry” starter. What a life saver! Only feed your starter every 3-4 weeks or when you need more. I do not even have to use their levain method. I just mix it straight into a recipe at night and ready to bake in the morning. It is quick! High hydrations work will with the Italian methods.
Agreed. I’ve been baking fresh milled sourdough for the past year. Began at 50%. Moved up another 5% every time I was satisfied with a loaf. After being stuck at 70% FM for 6 months, I decided to just take the leap to 100%. “Bowling without the rails” is a completely different story. Let’s just say after 6 weeks of that, I’m back at 70%, making a beautiful loaf again. I think the key for 100% FM sourdough may be to sift 30%. Tartine Bread book’s “Whole Wheat” recipe only goes up to 70%, for what it’s worth.
I think the secret is to use "Sprouted" Hard red wheat then add a couple tablespoons of vital wheat gluten and a little sunflower lecithin with an 85% hydration I also autolyse for about 45 minutes with 100 degree water, just mix water with flour and let sit one hour. I also use a Mockmill 200, I freeze my grain then run it through once on 10 to course grind then run through again set as fine as it will go and the flour comes out super fine. Comes out great
I love your videos Felicia. So thankful for you and all you teach us. Praying to the Lord Almighty blessings over you and your family. I cannot wait to try this bread you made it look so easy.
Just got my food first mill. I’m a bit nervous about grinding my own flower and the leaning curve. Me to baking as well. So here we go! Thanks for all you share with us.
I LOVE this video! I am in the very beginning stages of learning the whole sourdough process. It is very intimidating. This made me want to get a scoring tool!
I love your vids, details and tips! I do use your basic so now will try this artisan style. Looking forward to sour dough future 😊 Blessings, Angie in Alabama / update I made it! I am very happy and so is the hubbie- looked just like yours lol (even the scoring🧐mind full too💖thanks!
Mine NEVER comes together and pulls from the sides of my bowl… I still just go with it, “knead” as best as possible in the mixer, test for stretchiness, and glop into my pans… it is always soooo light and fluffy and delicious, so I am just sticking with my method!
I have two loaves rising in bannetons and a dozen rolls rising in a pan, all from your recipe. I used 2 cups HRW, 2 cups HWW, and 2 cups Kamut. I like experimenting with different combinations. Can’t wait to see how it all turns out!
Have you tried making your own sour dough starter with a little bit of 100% pineapple juice ? Like maybe a tablespoon or so added to your typical milled flour and water combo ? Makes a strong starter and has the ability to make sandwich bread within a week or so
@@GrainsandGrit thanks I ordered Egyptian Hulless barley and Rouge De Bordeaux Wheat Berries Rouge De Bordeaux Wheat Berries.. . Any advice? This will be our first time milling and baking with real/complete grains. Have you tried these two types? thanks, Chris
Well, I used the basket, it rose to the top, then when I removed it from the basket just like you did, it fell! What did I do wrong? It's back in the basket, hope it will rise again. I have my cloche in the oven ready. Fingers crossed!!
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
I actually find sourdough the easiest loaf Tobake with freshly milled…you don‘t get the holes like you would with white flour, but the bread stays together.
Hey just commenting on the latest video to see if anyone in this community can help. I'm experimenting with growing my own grain at garden scale. Just recently threshed and winnowed 14 clean lb of akusti rye from a roughly 20'x20' plot. The process was easy with a small bucket thresher I made. I want to try a spring planting wheat variety at larger scale but want to make sure I don't waste my time on a subpar variety. I have some "spring wheat" from a local farm supply. Should I give it a go or invest in something more worth my effort? I also was gifted some grain (supposedly called Jere) and an accompanying book by a clearly nuts/crazy author making wild claims about the grain and title of the book is "rediscovering Jere the perfect human food". Curious to plant it but it is a hulled grain that I haven't been able to figure out how to effectively thresh the berries from the hull (and I won't bother if I need a lot of fancy machinery). Anyone familiar withe Jere and OR how to thresh a hulled grain at small scale? Thanks for any input!
I made a couple more traditional loafs of artisan bread lately with the no knead method and then I made one this way and it turned out better this way, when I do the no knead and let it sit for 8 hours to a day it gets too much of a barley old beer smell to it I didn't like
Fresh milled grains ferment faster so keep that in mind. I cant stand using a kitchenaid or bosch mixer for fresh milled grain bread. I use slap and fold or stretch and fold with some sourdough and higher high hydration and yes 30% KA incorporated into my wheat dough. Makes awesome bread and doesn't take 12 hours to make.
I am so glad to have found your UA-cam! You are such a gift! I have been making sourdough bread since February 2023, and I am so addicted. I can't even imagine using commercial yeast, please don't take offense, sourdough is so fascinating to me and the bread tastes amazing. However, I am very much looking forward to learning about freshly milled grains. I just got a Mockmill 100, and it's amazing. My first sourdough bread made with hard white wheat berries turned out so beautiful, and now working on my 2nd loaf, this time I added honey and butter. I have so much to learn from you. Thank you!!! The trick is with sourdough is the dough you're working on today you will eat tomorrow. ❤
I noticed a difference with my child’s skin when I stopped with dry yeast and used sourdough. It was a pain at first, but then I encountered Elliot’s Homestead channel and the “dry” starter. What a life saver! Only feed your starter every 3-4 weeks or when you need more. I do not even have to use their levain method. I just mix it straight into a recipe at night and ready to bake in the morning. It is quick! High hydrations work will with the Italian methods.
Amazing!
Agreed. I’ve been baking fresh milled sourdough for the past year. Began at 50%. Moved up another 5% every time I was satisfied with a loaf. After being stuck at 70% FM for 6 months, I decided to just take the leap to 100%. “Bowling without the rails” is a completely different story. Let’s just say after 6 weeks of that, I’m back at 70%, making a beautiful loaf again. I think the key for 100% FM sourdough may be to sift 30%. Tartine Bread book’s “Whole Wheat” recipe only goes up to 70%, for what it’s worth.
Good to know!
I think the secret is to use "Sprouted" Hard red wheat then add a couple tablespoons of vital wheat gluten and a little sunflower lecithin with an 85% hydration I also autolyse for about 45 minutes with 100 degree water, just mix water with flour and let sit one hour. I also use a Mockmill 200, I freeze my grain then run it through once on 10 to course grind then run through again set as fine as it will go and the flour comes out super fine.
Comes out great
I love your videos Felicia. So thankful for you and all you teach us. Praying to the Lord Almighty blessings over you and your family. I cannot wait to try this bread you made it look so easy.
Thank you so much!
The speedier video helps those of us with attention issues. Thank you! Always glad for the little side notes like flouring the bowl for rising
My pleasure :-)
Thank you as always!😀
Just got my food first mill. I’m a bit nervous about grinding my own flower and the leaning curve. Me to baking as well. So here we go! Thanks for all you share with us.
I LOVE this video! I am in the very beginning stages of learning the whole sourdough process. It is very intimidating. This made me want to get a scoring tool!
I love the way you share your research! Always informative! Thanks for sharing!
Thanks, glad to help!
I love your vids, details and tips! I do use your basic so now will try this artisan style. Looking forward to sour dough future 😊 Blessings, Angie in Alabama / update I made it! I am very happy and so is the hubbie- looked just like yours lol (even the scoring🧐mind full too💖thanks!
Wonderful!! Bon appetit!
Beautiful!
Mine NEVER comes together and pulls from the sides of my bowl… I still just go with it, “knead” as best as possible in the mixer, test for stretchiness, and glop into my pans… it is always soooo light and fluffy and delicious, so I am just sticking with my method!
The bread looks really delicious. I love it.
Love it!!
So glad!
Fantastic thank you!! Love you! Love your show! Your help is so appreciated.
Yay!!! Thank you! Exactly what I’ve been looking for!
I have two loaves rising in bannetons and a dozen rolls rising in a pan, all from your recipe. I used 2 cups HRW, 2 cups HWW, and 2 cups Kamut. I like experimenting with different combinations. Can’t wait to see how it all turns out!
Good for you!!
Thank you! Will be trying this, we just love your recipe!
So sorry for all the negative comments you have to put up with. I LOVE your channel!!!!
Thank you!!
Thank you for sharing this recipe. What size is that Benetton basket? I do not own one and I see it comes in various sizes.
Could you explain the logistics of proofing sandwhich and artisan bread... tandem... or parallel times and temps?
Have you tried making your own sour dough starter with a little bit of 100% pineapple juice ? Like maybe a tablespoon or so added to your typical milled flour and water combo ?
Makes a strong starter and has the ability to make sandwich bread within a week or so
I haven't tried it with the pineapple juice, but I will have to try that if I do my own starter in the future :-)
Grind some brown rice in your mill and use that in the banneton
Can I use einkorn berries for this recipe?
It’s best with a hard red or white wheat, because they rise better.
😢 I've been trying sourdough bread ,I failed at it 😢
Don't give up on home-milled bread just because of sourdough difficulties. It doesn't have to be sourdough to be good.
Would that work with hard white?
It should!
Hi! Did I miss the bagel video somehow? Or are you still going to put that out? I was looking forward to that one😊
I never did a video on bagels. Last month and March was crazy times for me but I do have a recipe I recommend on my website!
do you know if they spray their grain fields with Roundup or any other products?
They do not. Here’s the info about their farm: www.guardiangrains.com/about
@@GrainsandGrit thank you
@@GrainsandGrit thanks I ordered Egyptian Hulless barley and Rouge De Bordeaux Wheat Berries
Rouge De Bordeaux Wheat Berries.. . Any advice? This will be our first time milling and baking with real/complete grains. Have you tried these two types? thanks, Chris
Well, I used the basket, it rose to the top, then when I removed it from the basket just like you did, it fell! What did I do wrong? It's back in the basket, hope it will rise again. I have my cloche in the oven ready. Fingers crossed!!
So sorry you're having difficulty. I wish I could answer every question on here!! Are you in our exclusive membership group? I do troubleshoot one-on-one in there. You can learn more here: bit.ly/3ta2LTc
I actually find sourdough the easiest loaf Tobake with freshly milled…you don‘t get the holes like you would with white flour, but the bread stays together.
Look up Elly‘s Everyday Sourdough - she freshly mills her flour and does a no knead no stretch and fold very easy version.
Foodgeek on UA-cam has a video on 12 or more different scoring lessons.
Oh thanks! I need to watch those!
Only one video. I’ll search for link
20 min video-ua-cam.com/video/wfoC-daJq8E/v-deo.html
Hey just commenting on the latest video to see if anyone in this community can help. I'm experimenting with growing my own grain at garden scale. Just recently threshed and winnowed 14 clean lb of akusti rye from a roughly 20'x20' plot. The process was easy with a small bucket thresher I made. I want to try a spring planting wheat variety at larger scale but want to make sure I don't waste my time on a subpar variety. I have some "spring wheat" from a local farm supply. Should I give it a go or invest in something more worth my effort? I also was gifted some grain (supposedly called Jere) and an accompanying book by a clearly nuts/crazy author making wild claims about the grain and title of the book is "rediscovering Jere the perfect human food". Curious to plant it but it is a hulled grain that I haven't been able to figure out how to effectively thresh the berries from the hull (and I won't bother if I need a lot of fancy machinery). Anyone familiar withe Jere and OR how to thresh a hulled grain at small scale? Thanks for any input!
I made a couple more traditional loafs of artisan bread lately with the no knead method and then I made one this way and it turned out better this way, when I do the no knead and let it sit for 8 hours to a day it gets too much of a barley old beer smell to it I didn't like
Oh wow I’ve never experienced that. Maybe house is too warm?
I haven’t had much success with no-knead bread myself, but it’s not for that reason ha
Fresh milled grains ferment faster so keep that in mind. I cant stand using a kitchenaid or bosch mixer for fresh milled grain bread. I use slap and fold or stretch and fold with some sourdough and higher high hydration and yes 30% KA incorporated into my wheat dough. Makes awesome bread and doesn't take 12 hours to make.
Thank you for sharing this recipe. What size is that Benetton basket? I do not own one and I see it comes in various sizes.