Hey friends! Thank you so much for watching! Please like the video if you found it helpful and subscribe! Doing that hints to YT to share it with others ❤ Thank you guys!
Do you find your KA mixer is holding up with all of the fresh milled flour mixing? Also, do you ever notice when grinding HWW the finished product is grainy? That's my biggest issue!
My KA is doing fine. I know a lot of people say the KA’s can’t handle it, and I bet the newer ones can’t. My KA is probably 13 years old. I can hear the motor whine, but it hasn’t quit yet! As far as the graininess, I just crank my dial until I can hear the stones just touch. That gets it fine. But when you autolyse your bread, no matter the recipe, you don’t get a grainy texture.
I'm new to FMF. I'm very familiar with sourdough baking and am wondering if I need a new sourdough made with 100% FMF or am I able to use my current one, made with APF?
It's January 1st and I have had this video tagged to watch today. It would NOT let me watch your video before sitting through a 2:56 commercial. I'm trying for the last time -- just waiting, waiting, waiting. Are You by any chance on any other social media than CZcams? This is driving me bananas. Well, I waited all the way through and then it just started the DANG commercial AGAIN...!!! Man. I was really looking forward to watching your video. :(
YAY! Fourth try on your video -- by leaving and finding your channel again -- and this time it let me watch with "reasonable" commercials which can actually dome to an end! I LOVE your large USA Pullman pan -- I just got mine! I'd much rather bake in one long (13" long) pan than in 2 separate pans. And using your recipe (with a little bit of modifications) I will be using it for the second time. I have not found a need to oil the pan or put parchment paper on it to keep bread from sticking. It is so expensive but worth it, I believe, to anyone who is going to be doing regular baking. I also got a 24-mini-muffin pan. Whoa! I'm pretty sure the price went up after I bought it, but I tried it with making chocolate chip cookie recipe, substituting the all purpose flour with soft white wheat flour freshly milled, adding about 1/4-1/2 cup more flour and they came out great. I made half the recipe on a cookie sheet with parchment paper and the other half by filling the little mini-muffin cups on that 24-muffin pan -- just filling to the top if each muffin opening -- and that used up the rest of the recipe. Cooked the muffins maybe 1 minute or so longer, and personally (and surprisingly) actually prefer the chocolate chip cookie muffins to the messy stuff on the cookie sheet, LOL. One thing I a VERY curious about is why you put so much honey in this recipe. Can you taste the sweetness at all? Do you dislike your sourdough to get too sour? (I LOVE way sour! I make a whole different yeasted bread for my housemate who loves the sweet bread which has less honey -- or sugar -- than you use.) I am SO READY to try this out. My grain mill is new (though I have been milling my grain in my Blendtec blender for a couple years) and so is my mixer (the Nutrimill Artiste, which can definitely handle the 6 cups of flour). That part is really new to me! Great video -- and great "proofing box" idea you have! I am curious: do you live in a humid, medium or dry environment? Thanks again for the video!
I like sour! I put sugar in the recipe, not honey. I’m sure you can sub honey, but I would use less than you would have the sugar. I am also on Facebook and Instagram- same name, Baker Hill Farm.
Hey friends! Thank you so much for watching! Please like the video if you found it helpful and subscribe! Doing that hints to YT to share it with others ❤ Thank you guys!
Just shared with my sister ❤
Thank you!
Great video, thanks
I'm so excited to give this a try! Thanks for sharing all of your tips. 😁
No problem!
Looks absolutely delicious! Definitely need to try this! Thank you for sharing!
Thank you so much for watching!
Do you find your KA mixer is holding up with all of the fresh milled flour mixing? Also, do you ever notice when grinding HWW the finished product is grainy? That's my biggest issue!
My KA is doing fine. I know a lot of people say the KA’s can’t handle it, and I bet the newer ones can’t. My KA is probably 13 years old. I can hear the motor whine, but it hasn’t quit yet!
As far as the graininess, I just crank my dial until I can hear the stones just touch. That gets it fine. But when you autolyse your bread, no matter the recipe, you don’t get a grainy texture.
I don't use sugar. Can you replace the sugar with honey? If so, does that change any of the amounts of the other ingredients?
It should work out just fine!
I'm new to FMF. I'm very familiar with sourdough baking and am wondering if I need a new sourdough made with 100% FMF or am I able to use my current one, made with APF?
You can use it. I transitioned mine to all FMF, but the AP will still give you rise to your FMF loaf.
@@bakerhillfarm How did you transition your starter from AP to FMF? Slowly or just start feeding equal parts?
It's January 1st and I have had this video tagged to watch today. It would NOT let me watch your video before sitting through a 2:56 commercial. I'm trying for the last time -- just waiting, waiting, waiting. Are You by any chance on any other social media than CZcams? This is driving me bananas. Well, I waited all the way through and then it just started the DANG commercial AGAIN...!!! Man. I was really looking forward to watching your video. :(
YAY! Fourth try on your video -- by leaving and finding your channel again -- and this time it let me watch with "reasonable" commercials which can actually dome to an end! I LOVE your large USA Pullman pan -- I just got mine! I'd much rather bake in one long (13" long) pan than in 2 separate pans. And using your recipe (with a little bit of modifications) I will be using it for the second time. I have not found a need to oil the pan or put parchment paper on it to keep bread from sticking. It is so expensive but worth it, I believe, to anyone who is going to be doing regular baking. I also got a 24-mini-muffin pan. Whoa! I'm pretty sure the price went up after I bought it, but I tried it with making chocolate chip cookie recipe, substituting the all purpose flour with soft white wheat flour freshly milled, adding about 1/4-1/2 cup more flour and they came out great. I made half the recipe on a cookie sheet with parchment paper and the other half by filling the little mini-muffin cups on that 24-muffin pan -- just filling to the top if each muffin opening -- and that used up the rest of the recipe. Cooked the muffins maybe 1 minute or so longer, and personally (and surprisingly) actually prefer the chocolate chip cookie muffins to the messy stuff on the cookie sheet, LOL.
One thing I a VERY curious about is why you put so much honey in this recipe. Can you taste the sweetness at all? Do you dislike your sourdough to get too sour? (I LOVE way sour! I make a whole different yeasted bread for my housemate who loves the sweet bread which has less honey -- or sugar -- than you use.) I am SO READY to try this out. My grain mill is new (though I have been milling my grain in my Blendtec blender for a couple years) and so is my mixer (the Nutrimill Artiste, which can definitely handle the 6 cups of flour). That part is really new to me! Great video -- and great "proofing box" idea you have! I am curious: do you live in a humid, medium or dry environment? Thanks again for the video!
I like sour! I put sugar in the recipe, not honey. I’m sure you can sub honey, but I would use less than you would have the sugar. I am also on Facebook and Instagram- same name, Baker Hill Farm.