Our family has been traveling the US in an RV Fulltime since 2015. We have made it a point to try to seek out healthier living and try to eat local foods, whenever possible. We mill our own flour in our grain mill, brew kombucha, make sourdough, use hydroponics, an more! We do all of this in small space living, with more of a minimalist mentality. "Collect Moments, not things"
But, our main focus is on Fresh Milled Flour Recipes, and how to improve your baking experience with Freshly Milled Flour. Also, we focus on how to get whole grains into your daily life.
We welcome you to follow us on our journey! Thank you for Stopping By Grains In Small Places!
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Need a little more instruction on how you froze so you cooked it for way or what I’m not sure what you’re saying
Thank you for allowing us to see the product. I will be placing my first order soon. This was great info for me.
Do you still use the Nutrimill Artiste?
I tried searching for any videos of you sprouting your grains before baking, but I didn't find any. Have you tried that, and if so, could you show us how please? I know that sprouted grains are lower on the glycemic index, and have a greater nutritional value than unsprouted. I've been wanting to try it myself, but I don't know how.
Can you please do a video with the Ankarsrum? 🙏♥️🙏
Azure standard is a rip off and you still have to drive to go get it.
You should have your own milled flour show on the Food Network!
That must be a large rv because your fridge looks full size!
When doubling this recipe, should the kneading take longer? I get to a pretty good windowpane but after the rise the dough isn’t as stretchy and “breaks” when formed into a crust. I’ve been afraid that I’ll over knead it but I’m thinking I just need to keep going. I’m determined to figure it out! 😉
What temperature would you suggest when using a regular oven? Thank you 😊
Typically 375* for 35-40 minutes, but the best way to check to see if the loaf is done is to check the internal temperature of the center of the loaf. For sourdough breads, I like between 205*F and 210*F. (Everyone's ovens are a bit different.) I hope that helps! 😊
@@GrainsInSmallPlaces thank you. I'll be giving your recipe a try tomorrow.
Get their organic molasses and sugar make your own brown sugar as needed cuz that’s all it is.
I have done that as well, and do sometimes, but I like to have some on hand as well. 😊
How do you store you big brick of cheese? Also, how long does the sour cream last?
I store the brick of cheese unopened in the fridge, then I open it once we need it for a pizza night, which we like to use a lot of it. So, that gets shredded and used, then I shred a couple bags of it and freeze, I also cut some into strips/small blocks to freeze. Those can thaw pretty quickly, then can be used shredded or sliced. Once opened, we prefer to freeze so it lasts longer, but we do like a lot of cheese! lol Unopened the sour cream lasts a couple months. Once opened, we typically get a few weeks out of it, because it is cultured, it lasts much longer. We eat it all before it goes bad.
Unfortunately, people have been taking more than what they ordered from my drop in VB. I hope that is not what happened with your order.
Luckily I haven't had that happen to us! 😊
Great video! I still use sugars (organic) honey, maple syrup, fruits. All in moderation.
Thank you! 😊
Your videos are so wonderful! Thank you.
Thank you so much! 😊
these are pretty good. Thank you!
Yay! I am glad to hear that! Thanks! 😊
Does anyone have the recipe x 1.5? Or has anyone made the recipe in 8 1/2 x 4 1/2 size bread pans, and had sucess with that size pan?
I updated the recipe to include the 1.5x recipe ingredients in the note section. 😊 grainsinsmallplaces.net/sourdough-sandwich-bread/
These are the best rolls! I actually let my bread machine do the work for me on the dough cycle. I freeze the dough balls and then take out however many I need for dinner. They also make fantastic calzones!!
That is an awesome tip! Thanks so much for sharing! 😊
I had come back to comment. I made this yesterday. My 1st attempt with fresh mill grains. It was absolutely beautiful bread that tasted so good. Thank you for your video to give me confidence I could do it.
Yay! I am so happy to hear it was helpful! Thanks so much! 😊
I'm curious if you've tried milling corn in your nutrimill harvest? Ive been wanting to mill it for cornbread but haven't tried yet..
I don't mill corn in my mill, because my daughter has a corn sensitivity. But, I have heard others have. 😊
I just made this pound cake! Delicious!! I substituted 1/2 cup of honey for the sugar. I highly recommend this recipe.
Yum! That sounds delicious! Thanks for sharing! 😊
Thank you for making this video! I’ve been making bread from freshly-milled wheat flour for several decades, but had never tried sourdough. I came across this video this summer, and I have watched it several times. Finally made my very first starter. Today is Day 12 and it looks amazing! I am eager to make my first loaf! Again, thank you!!
My pleasure! I am so happy to hear it was helpful! Yay! Nice job! 😊
Great tutorial! Thank you😊
Thank you so much! I am glad it was helpful! 😊
I milled flour for the first time two days ago. I made this bread and we were so impressed at how delicious it is. This morning I milled some soft white and used it in our favorite waffle recipe. We had to let the flour absorb the milk for 20 minutes before it thickened and folded in the beaten egg whites but, they were the best waffles yet. So glad to learn about home milling and found your fantastic recipes!
Awesome! I am so happy to hear that! Nice job! Fresh milled flour absolutely is amazing! Thanks!
I absolutely love the mushroom popcorn. Hands down!
Yes! We do too!
khorasan (what you call kamut) is my favorite wheat. i grow it myself also. it is the best for flat breads which is what i make. it has the highest nutrition and is easy to grow. free food 🙂
That is awesome! Yes! I LOVE Khorasan! It is wonderful for so many things! I love adding it to my hard white for breads and pizzas, and it is great in tortillas and pasta! Home grown is even better! Nice!
ooooooooooo he just ate the cinnamon bread, I cant keep him away from that
Yum!
Thank you for this video! I made the cinnamon bread and make rolls with the rest of the dough. They was awesomeeeeeeeeeeeee. My husband is not taking this very well but he better get use to it 🤣🤣🤣🤣
My pleasure!
The graham crackers are delicious. Using the pasta sheeter is brilliant. So easy
Yes! I love the graham crackers too! They also make wonderful cheesecake crust! The pasta sheeter was Matt's idea! He has such an ingenious mind!
Im not sure if you are aware that the labels in the bags come off fairly easily. I pull them off and stick them onto my storage buckets. The back label has thecdate on it, so i usually try to paste it onto my vucket also.
I haven't tried taking off the labels, thanks! Currently, I have a different color lid/bucket combo so I know what grain goes in what color. But that is also a great idea so that others in my family know what is in which bucket as well. Thanks!
Hi I’m new to your channel a cousin of mine told me about it. I checked it out and was surprised to see that we travel in the exact model and year of camper that you live in. We travel for work and I recently started milling my own grain and baking . I love your recipes and knowledge on grains and how to use them. Thank you so much. Julie
That is awesome! We love our RV! We also travel all over for work. Thanks so much! Happy milling! Happy Travels!
Thank you soooo much for this recipe. It is perfect and the taste and texture is just right. My cookies were so pretty that they looked like something out of a magazine.
My pleasure! I love these Gingersnaps! I am so happy to hear that! Nice job! 😊
I would love to hear more about your friend as well. Also, have you had an issue with weevils? I am afraid to order grains from a lot of people because I do not have the freezer room to freeze all the grain. I receive. Any insight would be great.
I have had much interest in hearing about her story, so I will have to put it on my list. I have luckily not had an issue with weevils (Praise the Lord for that!), but I also go through my grains pretty quickly as well. 😊
Thank you for being an inspiration to transitioning to a healthier lifestyle. You make it seem easy and doable. We first started by switching to either FMF or sourdough. Now we’re slowly changing to a mostly plant based diet (The Blue Zones Kitchen). I would love to see a video on how you do small batch jams and the fruit flavored simple syrup.
My pleasure! I am so happy to hear that! I will have to put that on my list! 😊
I use einkorn and hard white in my sourdough. It does really well. This is the first time I've watched any of your videos. Do you live in an RV or a tiny house? My Mister and I live in a custom built (by us) tiny house (shed).
We travel in an RV fulltime, I will have to try the Einkorn with hard white in my sourdough bread. Thanks! 😊
I use about 115 g of einkorn and the rest of white to make 500g.
I love the Baja Gold Mineral.sea salt. I don't notice any grittiness when I use it in baking bread. I hope you like it too.
That is great to hear! Thanks! 😊
I am pregnant and know I shouldn’t be carrying 50 lb bags.. at my last azure order I did carry one but like you said, there’s always someone helpful to carry something for me!
Yes! Everyone is so helpful! Congratulations! 😊
I'm glad you ran this video with their new equipment. I ordered from them for the first time in June because I had a local pickup near me but I had to return 2 bags back to them because they were very dirty. I will probably give them a second try after watching your video.
Yes, I really wanted to see for myself the difference, I was very pleased with all the grains we ordered. 😊
Glad your soft white wheat is nice; mine was horrible, filled with stems and trash. It takes me hours to clean enough to use for a recipe.
They recently upgraded their equipment for cleaner grains, so it may be worth giving them a try again! 😊
@@GrainsInSmallPlaces I will, but only thanks to your video. ❣️
Hello Are you pouring the 25# into a 5 gallon bucket or smaller? I'm just curious to know what 25# will fit into. Thanks!
Yes, these are 25 pound bags of grains into a 5 gallon bucket with gamma lids. However, the smaller Einkorn bag was 5 pounds, in a 1 gallon bucket. 😊
Ok, first I’m so jealous that you can grab & pull the bag strings. I always have to cut my bags. Maybe you could show your secret sometime. Hoping you have a recipe for those chocolate cookies made with Einkorn. I bought some for our DD who has digestive issues but I’d love to try some too! We ❤❤ Azure! Been with them a year and we’re very pleased! What’s the name of your green tea again please? Thanks.
Oh… how did u make your Peach Syrup/Jam? Thanks
Matt opens them like a champ! I do have a recipe for the Einkorn cookies! grainsinsmallplaces.net/the-best-brown-butter-chocolate-chip-cookies-einkorn/ The tea is Sencha Green Tea. 😊
Wow! Nice looking sandwich bread! I am going to try your method out. I have been making sourdough breads the last few years and now I am ready to mill it seriously. Last Saturday was my first fully milled artisan loaf and it didn’t quite rise as much as I wanted but I’ll keep at it. I’ll try your trick at using the kamut or spelt in the loaf making. Excited to try this sandwich loaf! Thank you so much for sharing your knowledge!
Yay! I hope you love it! Let me know how it goes! 😊
I’ve never tried the Sencha tea…will order next time. How do you work with the loose leaf tea? All the gadgets I’ve tried so far don’t work and usually just end up straining thru fine mesh strainer but it’s a bit of a pain to clean.
We have a tea maker that can do bags or loose leaf, we use it multiple times a day! amzn.to/3IaikRC *This post contains affiliate links, which means I make a small commission at no extra cost to you! Also, as an Amazon Associate I earn from qualifying purchases. But, I will only suggest items I actually Recommend!
@@GrainsInSmallPlaces Oh, love that, thanks so much! Will definitely be ordering one.
You can get the Redmons Real Salt that is very finely powdered. I use that in baking. I use a little less because it is such a fine powder. I love Azure. I just picked up my order today. I also ordered a 5# bag of Einhorn Berries. Now I can't wait to try it in cookies.
That is good to know! Thanks! Here is that recipe for the Einkorn cookies. YUM! grainsinsmallplaces.net/the-best-brown-butter-chocolate-chip-cookies-einkorn/
@@GrainsInSmallPlaces oh thank you so much for sharing this. I am going to make some today.
Thank you for the links I watched a video from a wonderful lady who shared the importance of milling your own flour but she did not give any links and I have spent a lot of time trying to find good clean hard wheat berries . I just put in an order from one of your links with Guardian Grains and theirs looks amazing and they have free shipping when you spend fifty dollars
I am happy to hear that it is helpful! Thanks! 😊
Bread Beckers is not far from us in Georgia.
I love stopping in there when you travel through the area! 😊
Thanks so much for the comment about Einkorn bran. I bought 15 lbs to try and have done nothing with it other than include in equal parts with 9 other grains for coarsely ground hot cereal. Which really doesn’t even tell me if I like its flavor since it’s one of several. I am going to try it in my pie crust. I’m a little nervous about its flavor but won’t know until I try! Thanks again.
My pleasure! Let me know how it goes! I think it would make a beautiful pie crust! 😊
One more question Kara I am gonna be using the Focaccia bread recipe to make sandwich loaves glass bread pans..do I need to double the recipe to make 2 or will there be enough dough in just one recipe to make 2 sandwich loaves?
It should give you one loaf if it's a larger 5x9 bread pan. OR you can double the recipe for two 5x9 bread pans. (If they are the smaller 4x8 pans, then yes one recipe will get 2 small loaves.) Also, with glass pans, you generally need to bake 5-10 minutes longer (Just check the internal temperature of the center of each loaf before pulling them from the oven. (Yeast loaf at least over 190*F, Sourdough loaf at least over 205*F.)
@@GrainsInSmallPlaces so you think can just use my pullan pans?
Awesome as usual, thank you!
Thank you so much! I am glad to hear that!