tag:blogger.com,1999:blog-1699422627256661439.post2475115991397040576..comments2023-07-11T08:48:12.144-05:00Comments on Eternal Outlook [with Angela]: Practice Makes Perfect... EventuallyAngelahttp://www.blogger.com/profile/13602265657932581868noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-1699422627256661439.post-10950009163652665152010-02-15T14:05:48.607-06:002010-02-15T14:05:48.607-06:00Do you like your Kitchen Aid grain mill? Does it ...Do you like your Kitchen Aid grain mill? Does it do a good job of grinding fine textured flour? Where did you get yours? I need to replace my grain mill, which recently died, and now that I have a new 6 quart Kitchen Aid, I was curious if that would be the way to go? i'd appreciate any info you can share about it. Thanks!<br />busymomof10@gmail.combusymomof10https://www.blogger.com/profile/16801397516931688515noreply@blogger.comtag:blogger.com,1999:blog-1699422627256661439.post-4410671519540955452010-01-31T06:08:29.953-06:002010-01-31T06:08:29.953-06:00We like the white wheat because it produces a ligh...We like the white wheat because it produces a lighter loaf, both in color and in texture. I started off with the Red wheat, then switched to Golden 86 years ago, and now I am using a White wheat. It is just a matter of preference, but you might want to try some white wheat and see which you prefer. I am new to NT and have not yet tried soaking the flour first, as Michelle mentioned above. I guess I will work my way into that.<br /><br />blessings,<br />Elizabethbusymomof10https://www.blogger.com/profile/16801397516931688515noreply@blogger.comtag:blogger.com,1999:blog-1699422627256661439.post-45758615785027958922010-01-25T12:28:36.948-06:002010-01-25T12:28:36.948-06:00Okay, turns out I lost the first comment. I was j...Okay, turns out I lost the first comment. I was just saying that you soak the flour for bread. Nourishing Traditions is a great book to check out, as it explains all about soaking grains, beans, nuts and seeds.<br /><br />Here is the first link I tried to send.<br />http://www.suegregg.com/about/Two%20Stage%20Process.pdf<br /><br />Hope this helps. The above link or the other 'two loaf' recipe should be perfect for your size machine!<br /><br />I have been making Marilyn's recipe for over ten years! Sue Greggs is great too!<br /><br />May God bless the work of your hands as you seek to nourish your precious familyMichelle (She Looketh Well)https://www.blogger.com/profile/16815943256701375989noreply@blogger.comtag:blogger.com,1999:blog-1699422627256661439.post-37444424829256893492010-01-25T12:24:21.875-06:002010-01-25T12:24:21.875-06:00I lost my connection before i posted this link I t...I lost my connection before i posted this link I think.<br />http://articles.urbanhomemaker.com/index.php?article=358<br />Also, I typed a whole response, hope that comes through too ;-)Michelle (She Looketh Well)https://www.blogger.com/profile/16815943256701375989noreply@blogger.comtag:blogger.com,1999:blog-1699422627256661439.post-15275187255216636962010-01-25T11:57:33.140-06:002010-01-25T11:57:33.140-06:00Michelle,
Thanks for sharing your input. I think...Michelle,<br /><br />Thanks for sharing your input. I think I would like to try soaking my grains. (Or is it the flour you soak??) Do you have any pointers for me?!<br /><br />Thanks!<br />AngelaAngelahttps://www.blogger.com/profile/13602265657932581868noreply@blogger.comtag:blogger.com,1999:blog-1699422627256661439.post-61016441755919454232010-01-23T09:02:54.171-06:002010-01-23T09:02:54.171-06:00Great job Angela! As a fellow breadmaker, many ye...Great job Angela! As a fellow breadmaker, many years now, I know the joy of making beautiful loaves of bread. When I used to sell more of it, I made up to 25 loaves a week! Now, about 10-15! I love being able to share it with others, they love the homemade bread and all are blessed!<br /><br />Once you get really good at it, which your pictures look like you are doing great, you might want to look into the benefits of 'soaking' your flour. It reduces the phytates in the whole grain and makes the nutrients available for absorption. I wish I had known this when I started. That is the only reason I share it with you now. Don't take it on yet if it is too much, just tuck it away for when you can. I believe my families health would have been better had I been soaking my grains years ago. Google the 'benefits of soaking grains' or Nourishing Tradtions, and you should find some good info. Let me know if you need more info, but in the mean time, enjoy you beautiful bread!!!<br /><br />Clinging to His Grace,<br /><br />MichelleMichelle (She Looketh Well)https://www.blogger.com/profile/16815943256701375989noreply@blogger.com