Is sourdough bread healthy?
I Experiment With Making My Own Sprouted Grain Flours!
Hey, I'm a noob at this, but here's my first foray into actually using that grain mill I bought with the stimmy and making some sprouted grain flours. I've already discovered and learned some new things. The entire process I went through is laid out here. Even though it's long, I think videos like this are so valuable because in the learning process I'm going over details many instructional videos miss. I'm excited to continue this journey. (Spoilers: einkorn is next!)
To get access to great prices on all of the grains you see in this video, check out Azure Standard! We have an affiliate link here and it helps us out if you use it:
Or just enter KathyCanuel1 in the appropriate box when you sign up. We really appreciate it!
In this video I've sprouted soft white wheat, spelt and hard white wheat. I made flour from the spelt and soft white which I turned into waffles using my own pancake mix. Here's the link to my pancake mix video:
I then finished the process of sprouting the hard white wheat and making it into flour. There's also some shots of vacuum sealing jars with a brake bleeder pump.
Here are some of the videos I found super helpful as I was learning to do this (as is typical, one of my main mentors was Heidi over at Rain Country... her channel is an INVALUABLE resource for so much more than just this):
Grains, Milling, Flour, and Storage:
Soaking and Drying Wheat Berries:
Wheat Berries: Soaking, Drying, and More:
Grains: How and What I Store:
I also watched this video from Mary's Nest on making sprouted flour at home:
I'm pretty sure that's all the links I said I would do in the video. I hope you enjoy it and found it useful!
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The Baking Chin Ep. 43 “Basic Soda Bread”
SODA BREAD is an Irish classic quick bread that takes about an hour, from start to finish. Moist, satisfying and perfect with any soup or stew. Add cheese or raisins or whatever flavors you like and make this really special. Try this classic today.
Soda Bread
400g White Flour
100g Whole Wheat Flour
1 tsp baking soda
1 tsp baking powder (optional)
1-2 tsp salt
420ml Buttermilk
Cheese, meats, raisins, herbs, etc. (optional)
Mix the flours, and baking soda and salt. Mix in buttermilk. Shape into a boule.
Cut a deep cross with scissors.
Bake at 425F for 30-40 minutes.
MIXED SPICY HERB BUNS/GARLIC,BASIL,THYME,OREGANO BUNS/WHOLE WHEAT buns | khara bun | Iyengar bakery
Hey guys this is the latest video of mine with whole wheat and mixed herbs. i rarely bake anything, but this was the demand of my 2 and 1/2 year old little boy Arnav, so i did not want him to have the maida bread or bun, so baked these buns and they turned out so good.
we all enjoyd it with paneer bhurji(which i cooked for dinner but since the buns were baked freshly right at the time, so i cut the bun in half and spread the paneer bhurji and made burgers with it. and it tastes heavenly) so do try this recipe once and let me know whats your story of making any special thing accidentally.
and please guys show some effort to subscribe my channel and support me.
you can also follow me on Instagram-
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The Easiest Actually Good Baguette You Can Make at Home
Use my link and code BRIANL10 to get 10 extra trees planted in your name when you subscribe to Klima. I created this easy baguette recipe for the complete beginner and it's actually legit. It doesn’t require any special gear, but gives you that thin crispy crust and light, creamy interior that you want in a baguette.
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????INSTAGRAM:
????MY GEAR:
FOIL PAN:
HALF SHEET PAN:
STAINLESS BENCH SCRAPER:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
ESCALI DIGITAL SCALE:
KITCHEN AID MIXER:
MY FAV STAINLESS BOWL:
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RECIPE*
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▪225g or 1c warm water (90F/32C)
▪350g or 3c bread flour
▪10g or 1 3/4tsp salt
▪8g or 1 3/4tsp instant yeast
▪30g or 3Tbsp warm water (86F/30C)
Add flour and 225g/1c of the 90F/32C water to a bowl and stir to combine. When dough has combined into a shaggy ball, begin to squeeze and pinch the dough with a very wet hand. When the dough forms a less shaggy, more cohesive ball, add salt to top of dough. Cover dough.
In a separate container add yeast and 30g or 1/4c of the 86F/30C water and stir to combine. Allow both the dough and yeast mixture to sit for 15-20min. Add yeast mixture into the salted dough. Mix with a soaking wet hand by pinching and turning. Once yeast and salt are fully incorporated, cover and allow to rise at room temperature for 30 minutes.
Perform a strength building fold as shown @2:29. Cover and allow to sit at room temp for 30 more minutes. Perform a second strength building fold - see @2:59. Cover and allow to ferment at room temp for another 90 minutes.
Place a piece of well oiled parchment on an upside down sheet tray.
Flour work surface and dough and flip dough onto work surface. Divide dough into two equal pieces (300g each). Degas and preshape dough balls as shown @3:50. Cover and allow to relax for 15-20min.
Shape dough balls into baguettes as shown @4:22. Place shaped baguettes onto oiled parchment, cover and allow to proof at room temp for 60-90 minutes. I’m using the foil pan linked here: . After proofing, the baguettes should have risen by about 50-60%.
Spray well with water, then score the top of the baguettes, cover again with foil pan, and bake in a preheated 450F/230C oven for 30-35min, carefully removing the cover after 15 minutes of bake time.
*for reference, the “room temp” of my house at the time of filming this video was 69-70F/20-21C.
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IF USING A STAND MIXER:
Mix flour and water in a stand mixer on med low for 4-5 minutes or until dough forms a shaggy ball. Add salt to top and allow to sit for 15min. Mix yeast and 30g warm water an let sit for 15min. Mix yeast Into dough on low for 4-5 mins or until a ball forms. Cover and allow to sit fir 30 min. Follow above instructions starting with the first strength building fold.
????MUSIC:
EPIDEMIC SOUND. Free trial available at:
CHAPTERS
0:00 Intro
0:15 Mixing the autolyse (flour and water)
1:37 Mixing the yeast into the dough
2:26 Strength building fold 1
2:58 Strength building fold 2
3:09 Shaping and proofing the baguettes
6:02 Offset your carbon footprint with Klima
7:06 Scoring and baking
9:14 Let's eat this thing
#baguette #beginnerbaguette #baguetterecipe
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!
19 Healthiest Whole Grain Foods That Are Good For You
Are you eating enough whole grains? Chances are you’re not. The recommended amount is at least 3 ounces per day. Hi viewers and welcome back to another Bestie video! Whole grains are an essential part of a healthy diet. They are very nutritious because they contain the fiber-rich outer bran layer, the nutrient-packed germ and the starchy endosperm.
Other videos recommended for you:
WATCH ????: 50 Foods You Must Avoid If You Want To Lose Weight -
WATCH ????: 13 Foods To Avoid At All Costs If You Want A Healthy Liver -
#WholeGrain #WholeWheat #Bestie
Sources:
Timestamps:
Intro - 0:00
Oats - 00:43
Amaranth - 01:26
Sorghum - 02:02
Ezekiel bread - 02:25
Spelt - 02:56
Buckwheat - 03:24
Farro - 04:02
Wheat Berries - 04:35
Groats - 04:56
Brown Rice - 05:34
Kamut - 06:21
Corn - 06:43
Rye - 07:13
Bulgur - 07:39
Barley - 08:03
Whole Wheat - 08:36
Millet - 09:05
Teff - 09:32
Freekeh - 10:20
Music:
Summary:
Oats: Oats are rich in antioxidants that are a powerful anti-inflammatory agent. They are also high in a type of soluble fiber that lowers bad cholesterol and increases good cholesterol. They may also reduce the risk of some types of cancers.
Amaranth: Gluten-free amaranth is considered a complete protein. This is because it contains all of the essential amino acids in proportions that humans need, including lysine which other grains tend to lack. Additionally, it's a good source of minerals such as iron and selenium.
Sorghum: Largely grown in the United States for livestock feed, sorghum has recently been embraced for its versatility by the gluten-free community. Cooked sorghum has a chewy texture similar to Israeli couscous.
Ezekiel bread: Ezekiel bread is made from refined wheat or pulverized whole wheat, millet, barley, spelt, soybeans, and lentils, all of which are sprouted. The sprouting process is fairly simple.
Spelt: Spelt is a type of wheat that’s higher in protein than other types, providing 10.7 grams per cup. You can easily sub spelt flour for wheat flour in recipes.
For more information, please watch the video until the very end.
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