Beesham the Baker is a chef and master baker with 25 years of sourdough experience. Learn to bake sourdough with Beesham in the world’s biggest Sourdough MasterClass! He shares all of his knowledge and experience plus 29 recipes in 16+ hours of training content. Beesham has also developed a Gluten-Free MasterClass course and Advanced Sweet-dough MasterClass course.
beeshamthebaker.com/sourdough-masterclass/
beeshamthebaker.com/gluten-free/
beeshamthebaker.com/sweet-dough-baking/
Learn with Beesham, a master baker with the heart of a teacher.
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I’m posting this mid April of 2024, I just ordered my Mockmill 200. Have to wait until mid June for my mill but will be worth the wait.
Fabulous, now I want to buy a mock mill!
The genius of mockmill.... Lol, it's like that for centuries... no invention from mockmill here.
The "zero" point should be where the stones don't touch each other. If they touch, then they will: a) get consumed and decrease milling capacity; b) let you eat minuscule parts of "stone" with your flour. Yes the height of the kernels should push apart the two stones a little bit - there are springs allowing this to happen - but there always is a moment (at the beginning and at the end of the milling, when there are no kernels inside the mill) when you are milling the stones at 1300 rpm instead of the kernels.
I just ordered my first grain mill. The 100. I wish it could have been the Lino but I have to stick to a budget. It’s back ordered until the end of this month. This video is so great with explaining exactly how it works! I can barely wait to get mine. I’ve been using a coffee grinder to grind my wheat berries. It takes a long time and I’m not getting it as fine as I want. It also heats up. But it’s how I got started with limited funds. So excited with anticipation for my Mockmill to arrive! I promise to read the book! 😂😂😂. Thanks for the video. New subscriber here. ❤
Thank you, you going to enjoy it👍 good luck with your baking
Great bread
Can I use the mockmill for dent corn?
I want to buy in your master class but sadly no certificate.
With certificate?
Beesham has been around a long time and is trained in all the culinary arts, but especially, his passion, sourdough bread!
I love watching a great baker. I have just ordered grains for first time and plan to order Mockmill 100. I am enjoying watching the carrot sunflower bread but I want recipe. I’m a beginner in this bread world! Thanks, Linda
Thank you for the demonstration. Very helpful! My Arbo 200 is arriving tomorrow and I am very excited to use it!
Good luck👍
I need to try this
Would be nice to have a recipe.
Absolutely gorgeous! I test baked for Peter Reinhardt's book, "Bread Bakers Apprentice." I didn't bake for a while, but I'm getting back into it. I hope to see another chance at this!
Thanks🙏
Love the courses! Excellent recipes and instructions!❤
Thanks🙏👍
Why do you like the cleaver leaver vs the hopper shifter?
I bought one today. Greetings from Germany.
Do you happen to have the recipe for this bread? Looks amazing! 🙂
Praise ? India malse
I thoroughly enjoyed watching you two make this bread. You guys make such a good team. This video makes me not worry about every single step being absolutely perfect. Just have fun with it and enjoy the process is my takeaway. Thank you for such a wonderful video!
I get my Lino 200 at the end of September 2022. I hear it's worth the wait!
Hi I would like to bake correctly the Neapolitan pizza 🍕 any advice or video
THANKS! for the Lino info gentlemen Bon Appétit
Lovely video and bread👌🏼 thank you for your efforts , Beesham🌹
Thank you🙏🔥😍
Sir I m new in backing world next plz share the process of backing in oven n temp.
You can check my online masterclass everything is there on the course.
I'm sorry, I think there is a sound problem issue. Not sure if it's me or you.
Ok, will check🙏
You guys are having too much fun! Thanks for the nice video Beesham, and Paul!
Thanks, we had a good time🙏😍👍
I like watching someone who knows what they are doing. Thank you!
Beautiful loaf indeed. But now my question: why did the rye not stick to the knife? Is it the scalding process or the use of freshly milled rye ??
*crickets chirping*
They wait until the day after to cut the bread.
My sister was kind enough to buy a Komo for me last year. It looks almost the same as the Mockmill. Are they both made by the same manufacturer? Also, I'd like to ask, please, is one setting the best for grinding whole wheat? Fine, medium, coarse? Should I make a mix of different grinds? Thank you, Beesham, for your fine videos!
Hello, No Mockmill and Komo are two different mill. Yes one can adjust how fine one can mill in it.
Hi ! I'd like to ask please the price of mockhil and how can i get it ? Tell me please everything.