Mixing vs. Kneading Bread in a Stand Mixer
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- Опубліковано 30 вер 2024
- When making bread in a stand mixer, the mixing and kneading steps often blur. It is important to be sure your machine is truly kneading the bread and not just doing a prolonged mixing. We show both mixing and kneading in the Kitchen Aid and in the Ankarsrum stand mixers.
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Kitchen Aid 7-Quart Bowl Lift Stand Mixer amzn.to/3vjIwHn
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Pam, thank you for your lessons in canning and bread. I’m 69 years old retired teacher and speech therapist. I have learned to bake bread and can food! This video is great as I use my kitchen aid to mix/knead. Of course I wasn’t doing it exactly correct. Somehow it comes out great anyway. I will add the resting 20 min. Thank you again for all of your hard work you truly are a national treasure!
VERY useful! I'm in my 60's and never had the 'whys' and whens explained as well as you have done. I'm hoping I can 'read' my dough better in the future :)
This was something I really didn’t think I’d benefit from so much, but I did! I used a kitchenaid, and I now realize why my bread baking was a hit or a miss. Thanks for creating this video. Thank You.
With my Kitchenaid, I use my paddle until the last addition of flour, then switch to dough hook. It seems to get to the point of kneading much faster than using the dough hook for the entire process.
I saw that you used the paddle attachment. I had called KitchenAid because the dough hook wasn't doing the job. They said to use the paddle attachment also...
Such a helpful comment 😊
Same here.
My Kitchenaid Pro 600 6qt has a paddle with a bowl scraper and I would use that first then the dough hook!
This is very helpful. I just made my first batch in my KitchenAid and got real frustrated at the dough hook. I’m going to try doing it this way next time.
This bread lesson has been eye opening. I have made bread for years, and now I know the rest of the story, a more complete story. Thank you , for all the time you pour into your research and sharing the results
I'm 70 can't knead much by hand anymore. I just turn up the Kitchenaid so it slaps the sides of the bowl. I got to hold on to it but it works for me. Not much choice these days. Thanks for sharing your experience with both types of mixers.
This is a very informative video. I mill my own flour & had no idea that my KitchenAid wasn’t really kneading the dough. Thanks!
One of the most important things your community needs to know about bread making is don't give up. Experienc and practice help you know the right consistency of the dough. I have been tweeking a recipe for over 50 years and I think it is perfect. I can use any combination of wheat and white or all of both. My loaves always look beautiful which is important to me. I can make it in less thatn 2 hours. On a warm sunny day is can be quicker. I have made hundred of loaves. I love your videos and the scientific approach you take to cooking. You are doing a great work. I think people that know how to cook with basics will be better off in the futures. We need more people like you. Thanks
I am a home baker (sourdough, yeasted breads, laminated breads, pizza) and have been making bread for the past 45 years. It wasn't until I learned 10 years ago about the autolyse process and kneading the dough until I could pull it to the "window pane" stage that I was able to take my game to the next level. I am so glad you made this video! I hove all of your viewers take your guidance to heart when baking bread.
Thank you for your comments. Jim
Making bread for 35 years without knowing about windowpane test. Wow...
@@peterthomas5792Window test is importan to proof if the gluten has developed well, so the dough will stay intact while stretching and become transparent if you pull it very thin. I'm also only a hobby baker- make every two days sourdough bread, sometimes our Austrian specialities and italian ciabatta and so. After having enough practice you will make bread without this test but for beginners it's a good proof. I learned this from a baker here on YT from swiss.
The "spiral" dough hook for my KA Pro Line 7qt mixer works FAR better than the "C" dough hook on my 30yo KA 5qt mixer. I have many KA mixer attachments, so I have no plans to replace this QUIET new powerful DC mixer. It is in a different league from my old KA in every respect, though the "Flex Edge" paddle beaters mean that I never need to scrape down the bowl on both mixers.
I would check the clearance between the hook and the bottom of your bowl. The adjustment is easy and may improve the performance of all 3 basic beaters if there is too much clearance.
I have the spiral hook too and it is a game changer. So much better!!
Yes, 100% agree. The spiral mixer is far better for “non-standard” breads. I use the C hook on my smaller tilt head KA to make 2 900g loaves of stock standard white bread daily, no trouble at all. But anything else goes in the big lift mixer with the spiral hook.
Love my Ankarsrum ! Here’s what I have learned with mine over the years. The hook is useless! ( it was added when they presented it to the USA market Americans thought they needed it even though it had been used with just paddle and scrapper for years). Next I learned the exact amount of fresh milled flour it needed and I never add any more at any point. And I learned ( the hard way patience is a great thing both by not adding flour and not “ helping” it scrape 😐 if I let it do it’s job it will do it perfectly without my “ help” 🙂just keep my hands off even if I don’t want to do that. Also I don’t start roller in center. I start it on side completely against side and hand move it to grab the center if needed without stopping machine,then as it’s getting all the flour in I stop it let it rest as you do then move roller to about an inch away from side to knead. Also learned if I add flour too quickly it wants to climb the roller. Just my experience with mine in my surroundings. Love the machine for sure.
Thank you for your extended knowledge about using your Ankarsrum. Jim
It looks like you need to ADJUST THE BEATER TO BOWL clearance in your Kitchen aid stand mixer. It's a very easy thing to do. UA-cam videos on how to do it
Great video! You can read all kinds of recipes but being able to visually see what it should look like at different times in making it is so helpful. Thank you for sharing and teaching us so much! Plus I love it when Jim decides to chime in. 😆 You two have such a fun relationship. 💖
I love making my own bread. I think the problem with your Kitchenaid is that the bowl is too big for the size of your batch. Your model is one of the lift bowl type.
Most of the time I do the kneading with my hands. I love the process. I totally understand that there are those that for various reasons want the machine to do the kneading.
Thank you for sharing your knowledge and experiences with us.
And, thank you Jim for being the "voice" of the audience. I couldn't help but laugh because she couldn't hear us saying yes.
I have the exact same Kitchen Aid & make a lot of bread. But always start with the yeast, water & sugar & let it bloom(even tho I use instant yeast)bc I buy it in bulk, store it in the freezer. So, this method was foreign for me. I do understand though, the rest period allows the yeast to active while the flours absorb the liquid & develop the gluten. Makes sense.
You have a 6 or 7 quart bowl (mine is a 7 qt). I’m sure if you did a double batch, increasing the amount of product, the machine would do what you want. I’ve found that a single loaf recipe works fine in the smaller Kitchenaid (3.5 or 5 quart) bowl. I get great kneading action with a double loaf recipe in my 7 quart KA.
I agree with you. I have a 6 qt and it kneads 2 loaves of bread very well. I made bread by hand for many years and I go by feel to know when the dough has been kneaded enough. The resting period helps a lot particularly with home milled flour.
I also start with the liquid in my kitchenaid and the add the flour. I find that works better for me.
My Kitchen aid doesn't do this at all. But it's am old model and the bowl isn't so round. Something to watch out for if I ever need to buy a new one. Thank you!
I have a Bosch bread maker for 30 years and LOVE it. I always grind my own flour and make 5 loaves per batch and freeze 4 or share with family.
Wow! Your machine makes that many loaves! Awesome.
Sounds great! Jim
@@RoseRedHomestead. I have the Nutrimill Artiste. Do you know why they require only a single rise, not two?
You mean a Bosch Mixer, right? Does Bosch sell bread makers? I couldn't find one.
You need to put the kitchen aid on speed 2, I make bread in mine daily and it is recommended you set it to 2, I never have this problem, the bowl is always spotless. 😊
Pam I have a kitchen aid and hated that dough hook someone gave me another kitchen aid and it had the s hook. What a difference. I just keep adding a little flour at a time until it’s absorbed all the flour and then I let it knead.
Yes, I think the lift bowls all get the S hook now in aluminum or stainless steel
Hi Pam, I used to make homemade bread a lot, but haven't been doing it recently. One thing I did back then was buy a newer design bread hook (the spiral dough hook) for the kitchen aid that mixed the dough better than the old design (or the C-hook design), what you have there. It makes a WORLD of difference. (Although sometimes the dough will split in two pcs and then I have to merge them together again). Just thought I'd mention it, it might be worth looking into.
The spiral hook is a game changer! When my dough splits in two, I just wait for it to come back together. It always does in a minute or two. 😉
It looks like the bowl on the kitchen aid is out of adjustment. Make sure the tabs on the bowl are at 90 degrees and square. There is an adjustment screw bebind the bowl where the bowl lifter touches the frame. Turn the screw cc to raise the bowl so the attachments just clear the bottom of the bowl. That should help to incorperate everything from the bottom of the bowl. A kithhen aid mixer can be rebuilt. Never give up on a good friend. Hope this helps. Cook on.
Thank you for sharing. In a future video can you PLEASE PLEASE PLEASE mention to people about NOT showing all their pantry shelves. Yes its a lot of work. Yes it is beautiful. But people need to use wisdom !! Thank you
This is so helpful. I love that you explain the reasons for the different steps and the results we should see.
Knowing the answers to the whys is so empowering.
I think too, that I don’t have as much riding the hook bc I make large dough recipes. Happens sometimes, but usually works it’s way up the hook & folds over.
I have the same problem with my Kitchenaide, but I recently learned that the beaters can go out of adjustment, becoming too high to reach the bottom of the bowl. There are directions online on how to adjust the beaters. I am going to try this and see if I get better kneading results.
I think the one thing I could live without in a grid down situation is bread. I am not a big bread eater normally. I think if I had tortillas I could wrap just about anything in one and be ok. I am not Hispanic. I just think they are convenient and versatile.
AI turn my kitchen aide up to a higher speed and let it smack that dough around🤣 It works well🥰
Ok can we all admit the using the shopping bags instead of fussing with clingwrap is brilliant?
Maybe the mixer needs to be adjusted so that the hook and bowl are closer together?
I've had the Ankarsrum since 1991 and I've never used the hook, only the roll-thing. Ankarsrum is, in my opinion, the ultimate machine for the kitchen. I love it!
When I got mine it was not called Ankarsrum but Elektrolux - but it's the same machine. Electrolux sold it to Ankarsrum.
It’s very expensive but a nice machine
I had a brainstorm today and it's not about breadmaking, but maybe you want to use my trick. I was canning meat today and my hands always get so tired from trying to pack the chunks of meat down into the jars. I have a VitaMix blender and it has a plastic plunger. That plunger worked so well with my funnel helping to push the meat down as I filled the jars to try to eliminate a lot of air pockets.
That is awesome! But, you still need to debubble once you add the liquid. Jim
Pam, I have never had the issue that you have with my Kitchenaid, the bowl on your mixer looks much bigger than mine...I do have the lift mixer vs the one that the mixer head raising up... I love your videos.
From my understanding, the dough hook on the Ank is for high hydration doughs, like 70% pizza dough and such. The roller is good for regular doughs
I use the roller even with my high hydration doughs, actually I’ve never even seen a reason to give the hook a go 😂
I find that when using a kitchen aid for making dough. It helps to have it on level 2 or 3 as that causes the dough to slam against the sides.
I think your KitchenAid hook is the problem. I have a bowl lift too but mine is like an elongated corkscrew without the flat disc top.
The dough hook on your Kitchenaid seems too high. Run the "dime test" then adjust the height if needed. The hook should be 1/16th inch above the bowl. The thickness of a dime.
Thanks for the information. Jim
‘Normal’ isn’t necessarily ‘happy’. Keep your husband if he still makes you laugh.😅❤
Pam, what speed did you have the KitchenAid on when you were kneading? According to the instruction manual, it is supposed to be done at level 2, now the lowest. I know that is not much faster, but it might help knead the dough (slapping against the side of the bowl).
Yes, 2 is recommended. Jim
Great timing! I bought the last loaf of store bought bread I am buying for a while!! I'm tired of paying $2-3+ for a loaf of bread!! I did buy a new loaf pan and I have a pullman loaf pan. Going to be baking bread while I am job searching.
This very helpful information about mixing and kneading dough. Now I will know when the dough has been properly kneaded. Thank you.
P.S. I bought 2 more jars of pickling spice and they are in the container with the yellow lid. LOL
Hey, for my fellow KitchenAid enthusiasts, here's how I resolved that issue: I used a flathead screwdriver to adjust the height of the attachment between the spinning mechanism and the base. There's a screw in the middle that controls this adjustment. You need to lower it as much as possible to bring the hook closer to the bowl, ensuring a thorough kneading. Occasionally, you might need to reverse it slightly for regular mixing.
I guess I'll stick with my old kitchen aid. That Ankarsrum is $750!! Thanks for showing the difference between mixing and kneading. Very helpful.
I have the Bosch Compact mixer and love it! It was $139 last November with free shipping. Check out the UA-cam videos on it and see what you think. If you are making many loaves of bread at a time or huge batches of cookies/cakes, this won't work but for me, it's perfect. I murdered my Kitchen Aid and it went to mixer 'heaven' as a result of grinding whole grains.
@@shirleycovey7309 I looked into using my KA for grinding grain but they said you had to have the largest motor which mine does not. I bought a mock mill. I'll check out the Bosch mixer. Thanks!
@@Teresa.McDermottI have the Nutrimill artiste which is like the Bosch. They share attachments. It requires only one rise, not two. I don’t understand.
I ended up buying a bosch but I'm also keeping my Kitchen aid. @@mchevalier-seawell4438
Thank you. I just bought an Ankarshrum! KitchenAid does not knead bread! Sorry! I had KitchenAid years ago - 1st one burnt out, 2nd was drudging so I sold it and bought a Bosch which I used for years. I was unhappy with the center column in the Bosch, so tried the Ankarshrum. There’s a big difference in the quality of the dough with it. I make 6 1 3/4 lb loaves at a time. It’s child’s play for the Ankarshrum!
You sound like you are much happier with your Ankasrum. Jim
You can also buy "vital wheat gluten" by itself and add 1 tablespoon to your dry ingredients. This will help immensely in the autolyze phase to develop gluten. I do this with all my bread because i use fresh ground flour which has a lesser concentration of gluten than store bought flour that had the bran sifted out. When i did this with a rye recipe it was a game changer!
Your video timing is perfect since I'm just learning making bread in my new Bosch. Now I know what to look for to ensure that my machine has kneaded the bread dough adequately. Also I've heard of autolyze but now have a better understanding of the 'why'. Thanks so much.
Oh, I love the video! Do you know you are the one person and channel that inspired me to start my own channel. I can not wait for the book. Oh, I have the same kitchen aid mixer!
So love the humor that Jim ads to this your guyses interaction makes me smile everytime thank you
Your videos help this visual learner improve my skills in the kitchen and in the garden. Thank you!
That's great! Jim
Just turn up speed on kitchenaid, it will whack it. I do large batch for 3 loaves up to 9 cups of flour and it does fine. I just let it do it’s thing. There is an adjustment that can be made if dough hook isn’t low enough. You have to take it apart. I regressed ours and should have done that adjustment then. The dough is getting kneaded just fine though. In bread makers to have it stick just a bit helps to stretch dough. My large batch creeps up the hook a bit and it twists about and does just fine.
Our bread always has great texture. It was the bread machine that over does it and makes tough bread-always a problem with bread machine. Maybe those super expensive ones do better, but not going there.
Thank you Pam and Jim for this video. I got tickled, when you got tickled at Jim. That was cute. I bought my Ank a couple of weeks ago and have made several loaves of bread. I love the way it kneads. I made a cake and I also love the way it mixes. It is just a great mixer.
Thanks, I enjoy throwing-in comments once in awhile. Jim
I love your videos! I don't have a mixer, but I love the research you put into everything!
Do you know about the dime test & adjustment for the kitchen aid stand mixers? Everyone who owns a Kitchen Aid stand mixer should know about the tiny adjustment!!! It can make all the difference in the world!! Maybe you could do a video about that sometime? Thank you for sharing so many of your meals & so much of your life with the rest of us! (I Love those little emergency candles and have given many of them away!) Someone even used them to warm their hands in a December power outage!! Thank you!!!! God Bless!
I've been perfecting my Sourdough making skills and so far it's the only bread I make. Mostly due to cost, Sourdough only requires flour, water, starter, and salt.
Whereas, most bread recipes require milk, butter, oil, eggs, milk, etc.
Plus, Sourdough doesn't require any kneading just stretch and folds. The only downside to Sourdough is the TIME! Even if you don't slow ferment it can take a whole day to make two loaves. But I've gotten into the rhythm of planning it before we run out.
I find my KitchenAid will knead better on 3 speed.
Pam: I too have had problems with kneading in my kitchenaid mixer especially when using smaller quantities of bread dough. I have similar problems with the kitchenaid whisk attachment when trying to whip smaller quantities of heavy whipping cream. About a year ago I purchased a bosch universal mixer plus with an 800 watt motor and no longer have any of the problems I was experiencing with the kitchenaid it was slightly more expensive, but I feel it was a good investment as I am making more bread than ever before. I do still use the kitchenaid, because I have a lot of attachments for it like the graters, slicers and juice press for tomatoes.
It sounds like you have found the items you can use for your Kitchen Aid and your Bosch. Jim
I never had consistent success with my Kitchenaid stand mixer !!!! They are SO over rated !!!!
I agree about the kitchen aid dough hook. It picks up the dough and just rolls around. That’s the one thing I don’t like about it. Other than that the mixer is indestructible! I have my kitchen aid mixer for 21 years now and it is as strong as ever. Great presentation
I definitely prefer the roller for the Ank. I’ve switched to a Zojirushi bread machine as of late. I have to make bread more often….but, it goes so quickly. I love whole grain, homemade bread. Cannot be beat!
I love your testing videos. Excellent and learned a lot! Thank you!
Thank you for this demonstration 🍞 a few years ago I bought a bread machine because I didn’t want to pay for a kitchen aid just for bread. For awhile I was just using it to make dough then I’d finish it in the oven. But now I just let it bake in the machine. But you’ve shown that the kitchen aid would have been more of a hassle to a newbie bread baker like me than it’s worth. When my bread machine starts breaking down I’ll just get another one instead of investing in a kitchen aid unless I miraculously become a full time bake all the things type of person.
I always learn something from watching your class. Thank you for sharing your knowledge Pam. I have some sour dough bread in the refrigerator resting until I get ready to make some pizza tomorrow.
Very interesting as I've just started using a stand mixer for the first time. I was shocked when it made a dough that was so sticky, very much like the kitchen Aid produced here. I didn't want to add a load more flour, so I just went along with it and the bread was amazing with a fantastic rise. I did fold it once after about 30 minutes but other than that went with the sticky mound. It's a good idea to experiment with different looks and feels ito find out what you personally like a loaf to come out like. Kind of like learning the character of a dough and how that relates to the finished loaf.
Thank you for your comment. But what did you mean by 'fold it after 30 minutes?
@@shawnamattox2756 I mean, when you reach under the dough with your flat palm and kind of gently fold the sides up and over. I go around the dough ball like this a coupon timed. But hard to explain, sorry.
Thank you for your reply. I think I got it and will give it a try.
Yay! I've been waiting on an Ankersrum video. Thank you!
Very helpful video!! It makes me wonder about actual “bread machines” and how well they actually knead the dough during the whole process!
Great video. I needed this information. Thank you!
Jim is going to have a lot of onion and herring sandwitches.
Thank you for your videos. I’ve been making bread for years in my Kitchen Aid stand mixer and I find that it kneads very well if you are doing two loaves as a time (5-6 cups flour). Single loaves don’t work as well for me. My mom had one of the machines like your other one and made five loaves a week in one batch and she loved it.
Sounds great! Jim
Thanks so much! Your video has been very useful and informative on how to better use the Anksarum for kneading bread.
What would happen if you turned the spin up faster so the force helped you with the kneading.
You might need to adjust the Kitchenaide. The screw right behind the bowl on the base of the kitchen aid. Turn the screw adjusts it up and down
Love my ank with the roller!
Thank you! I always learn something important from your instruction!
Glad it was helpful! Jim
I’m practicing my bread making skills every weekend (my hubby and coworkers are loving the byproduct of my efforts 😂). I have been trying to get an oat bread perfected using oat flour and what you said about the wait time was an ahah moment for me. It makes sense that you need time for whole grains to hydrate. I love your videos, I always learn something and improve my food preservation and cooking skills.THANK YOU!
Thank you for watching videos. We appreciate your comments and increased skills you apply th information. Jim
Great as always, helps me tremendously with my bread making skills and my kitchen aid #3. Love you and jim being silly and laughing together, my hubby is like Jim, keeps me giggling regularly.
Our pleasure! Jim
Thank you. Very helpful video about the qualities of dough when using whole grains..
Thanks for sharing ❤
Can’t wait for the recipe 😊
On the Kitchen Aid, what about using whisk attachment in "mixing phase" and dough hook in "kneading phase?" Maybe that would get the consistency better sooner?
I love my Ankarsrum with the roller for breads and cookie dough and we also purchased the attachments! Thank you for everything you and Jim do for us!
You are so welcome! Jim
Thank you so much for this video! I never had a stand mixer in my life, always made bread by hand but now that I am almost 70, my hands and arms get so sore and aren't as strong so I bought a Ventray (from Canada). What a huge help! But, if grid goes down, I do know how to make by hand. Where I would bake the bread I have no clue. LOL. Unless I make tortillas and use a pan to cook the tortillas...no need for yeast either. :)
I raised my kids on homemade cinnamon rolls using between 5 & 6 cups of flour as part of the ingredients. Never, ever had a failed batch. Made 2 9x13 cake pans that raised very well. However, I usually started out with roughly 2 cups of flour and the other dry ingredients mixed well with the paddle attachment. Then I added the wet ingredients all at once. After that, I beat the thick dough on high for 30 seconds to develop the gluten. Then I took off the paddle hook & put on the dough hook. I let It work on low speed as I added 1/4 cup of flour at a time till the flour was used up. I never let the dough get stiff. So the dough didn't always need 6 cups of flour. It all depends on the humidity of the kitchen. The kneading time was at least 5 minutes or until I could do the stretch test that Pam did. Only I just reached into the bowl and pulled on the dough.
After that , I greased the bowl and let it rise in warm spot.
BTW, eggs give a rich taste to white flour bread.
We are happy that your method is working out for you. Jim
Wow! This was fantastic, thank you !
You two are too cute! Love your giggles, Pam and love Jim’s involvement. Keep up the good work ❤
Thank you! I like participating sometimes. Jim
I also have problem with the dough riding up the dough hook. I wonder if the newer dough hook from KA will fit on these older machines. I hade a bread machine that did a great job of kneading (I never baked in it) but got rid of it to eliminate an extra piece of equipment.
I got around the dough hook not kneading by speeding up the mixer.
That was my first response making bread in my kitchen aide, when it didn't seem to be working. It does just fine now, it cleans the bowl! I go up to 5. Even Cook's County Show has them turning up the kitchen aide to high to make some doughs.
I speed my kitchenaid up so that it slings the dough against the side of the bowl. When mine passes the window pane test, I hand knead it a little more, then let it rest
Cool... I am going to try that !
Kitchenaid says to not go past 2 when mixing bread dough, as it can burn out the motor.
Excellent demonstration of both mixers. This helped me tremendously on learning how to knead bread in both. I’m in the process of purchasing an Ank.
I learned how to bake bread from attending King Arthur Baking School. We made all breads by hand. I do not have much experience using a mixer for breads. This video helped me understand how to mix and knead using a mixer for breads. Thank you so much and God bless you. I’m so happy I found your channel.
I bought this model of KA around 2005, give or take a few years. It worked beautifull and then I decided I wanted a new pretty colored one in around 2015, gave my older KA to my daughter and bought a new one. It is night and day, the older one is still working wonderful, but the new one I have adjusted the bowl, and anything else I can adjust and I am still having the same issues that you demonstrate here, so I knead by hand and it is getting harder for me to knead. It has been so frustrating! Also wanted to say thank you about the resting time before kneading the dough, I never knew that for my sandwich breads. I love you and Jim and always thankful for your knowlage. God bless
Your research and teaching skills are stellar. However, the best blessing is that Jim makes you giggle. I’m in the same boat. “Ain’t life grand”
Great video! Thank you!!
Great video.. I am very interested in seeing the rye bread recipe.. thanks
It just goes to show, "if you want something done right, do it yourself" unless you're Swedish Ha! I love the fancy word for giving the bread a nap ☺ Jk! Another very informative video on how to learn about dough texture and behavior which you make look so easy. Thank you!
What is wrong with "anthropomorphizing" bread dough? I agree, that is neat. Jim
I have a question about flour that you store long term; I believe you store your King Arthur flour in 5 gallon buckets with gamma lids. I have stored self rising flour last year using my food saver; however, I recently opened one of these bags and my flour is rancid. Did I do something wrong? Thank you, Vicki
Love your videos. I have a question. I read that the nutrition in wheat kernels diminishes shortly after grinding. Is this the same for corn and other grains? I would love to see lessons on this. I have learned so much and I believe you are doing a great service with your research and demonstrations. Thank you.
No, the nutrition is not diminished. Jim
Very informative. ❤❤❤
Thank you so much for the excellent demonstration and explanation of the hows and whys. I'm still a newbie in bread making and need all the help I can get.
Thank you once again for all your informative videos. As always, this was so helpful... The fun that you two have during the videos does my heart good...... And you are truly the one and only person I turn to for my canning, I always know you will have science behind you... Thank you... Now,,,,, I do have a question for you. I have spent quite a few hours trying to find the answer, but just keep hitting walls. We save all our bones for making broth, whether for us or our animals. My question is, can I put eggshellsa wonderful
Looks like your comment was cut off but if you are asking if you can put eggshells in your broth recipe, I have never seen a tested recipe for that. Since you will be straining everything out of the liquid before you can, it probably would not hurt anything, if that is what you are asking.
Ankersrum is the King of bread mixers..Nothing compares to it..Simply magical. I love, love mine...