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Wow you taste the sourdough starter!? That sure is something? I don’t actually know what to say? Im a little bit more conservative about this cuz the label on every bag of flour Iv ever bought said do not consume raw flour. When I get my starter back in check im certainly going to give it a little tiny taste. (Right now its could pass a blind smell test as fingernail polish remover) 😬 *I fully understand that you are not promoting to eat raw flour you are simply showing us what you do. You have earned yourself a new subscriber. Well done on the video, good sound (I can hear you nicely) high quality picture and you nailed it on the editing. Side note: There is something about your voice or maybe it’s your volume, tone and the words you used that is pleasant and encouraging. Thank you!!

So happy you are doing well. ❤

I love your channel and look forward to learning more about ancient grains! I have milled my flour in the past but gifted my mill (Wondermill) to a dear friend, as I am the only person in my house who will eat REAL whole wheat bread. lol I want to get back into doing my own again.

I'm very interested in the ancient grains

Hi from Germany :) It's so lovely to hear your pronunciation in German. Great job explaining those foods and ingredients.

Needed! I have a Nutra-Mill but have never used it out of know-how and fear. Your video here absolutely is what I need. Thank you!

I grew up in Germany and for many many years I only ever knew potato salad with a DELICIOUS mayonnaise base. Only later did I learn that other regions prepare it with vinegar and oil. I still much prefer the light mayonnaise version.

Thank you, I never thought of using boxwood cuttings in the house for lovely greenery. I will definitely try it!

I just came back home to Italy from a week in my "home country" Germany. We obviously had the Erdnuss-Flips AND the Hela Curry Ketchup and we enjoyed playing with the Pfand-Automat. 🙂 P.S. Dr. Oetker for president!

Thank you for the ideas, what is the temp of bread when it is done?

So useful and very relevant for me right now! I only just started milling my own with a shiny new Komo mill.

Love your videos. I have the same grain mill.. Can you make a video on how to make all purpose flour from whole berries?? There’s only one video online and it sucks .. like what setting?? What # size of mesh strainer? Someone recommended running the berries through the mill twice, horrible idea and doesn’t work . Anyways I’d super appreciate it if you could show us how to make all purpose flour ❤.

Great tips, I've learned a lot from you specially sourdough tips.

Very interested in the ancient grains video

... Sie haben etwas wichtiges vergessen: Pumpernickel, Gewürzgurken, Leberwurst, Rollmöpse, Kartoffelbrei und wenn Sie schon das Sauerkraut zeigen, dürfen doch nicht die Nürnberger Rostbratwürstchen fehlen und in Bayern Weißwurst mit Brezeln, ach ja, Lakritze ... 😅

Where do I get stones???????? Please help me what to get

Yea, I would very much like to learn about ancient grains. I too love Central Mills flour and was thinking about grains and getting an attachment for my mixer to grind wheat berries. Looking forward to a video on ancient grains..

I love mayo based potato salad but I’m going to have to try this now! Looks so good!!

I like blackberry picking because you dont even have to be prepared as long as you dont need to make something like pie, just pick it and eat! or you can just use a small bag and it is perfect :D

Def interested in ancient grains. I use about 50/50 white/einkorn right now in my sourdough. We also love kamst but I don’t mill that… I boil it and add to salads

Would love to hear you tell about ancient grains and include some recipes.

Hi Anja! I'm new to your channel, and love your content! You are a breath of fresh air in our fast-paced society! 😊 Laurie in southern California.

Definitely on ancient grains 👍

Yes very interested in more information on the ancient grains… my family and I love kamut.💕 Thank you for great video you have helped me learn how to bake homemade bread. 🥰

Hi! Ist deine Muttersprache deutsch? Es ist interessant, dass ich nach wenigen Worten merkte, dass du mit großer Wahrscheinlichkeit flüssig deutsch sprichst. Ich bin übrigens auch Fan von Sauerteigbroten, die ich selbst hergestellt habe. Habe auch mein eigenes Anstellgut (sein Name ist Bruno). Wenn möglich backe ich nur mit Spielberger Mehl (Demeter Qualität). Meine Leidenschaft kam durch die RUclips Videos von Marcel Paa, ein schweizer Bäcker- und Konditormeister. Alles Gute für dich! Grüße aus Hessen!

As a German I grew up on wholegrain bread and my mom was all about Vollwertkost, the trend at the time. So my reaction to white bread as a child was always underwhelmed. I could never get excited about white Kaiserbrötchen and the like. The decision to mill my own flour was a no-brainer. Once you start milling you can't go back. Oh and I'd love a video about ancient grains! 😊

It is nice to see how you guy’s do your thing, but I realy don’t understand a few things. 1: you can not buy just sawdust?, instead of that you have to harvest it out of pellets?. 2: why not mixture the salt and sugar together and wrap the salmon in it, before throw it in the bag? 3: what kind of pellets? Beech, oak, hickory? Ok, best of luck, regards Jeff

Anja, eine frage. Können sie gutes brot kaufen i Amerike. Ich meine gutes bauernbrot, hier in Schweden gibst das nicht. Man ich vermisse echtes brot aus Deutschland und Österreich!

Thank you, I just recently bought a grain mill, and I want to learn about all the grains and how to use them with regular wheat flour. YAY

Thank you for the wonderful memories. I lived in Germany from 1975 to 1985 and I loved it. One of my favourite things was grocery shopping. Even way back then we used to take our crates of empty bottles back. It wasn't mechanised then though. We would take the crates to a side door and get metal tokens for the value and then use it as money at the checkout. Obviously payment was cash or cheque back then. We had a huge hypermarket about 10 miles away that sold everything from beds to tyres to bread rolls! It had a fabulous in-store restaurant that sold roasted pork shank with braised onions, mashed potatoes and garlic gravy. We used to get one and one large salad and eat between us because there was too much meat for one of us. Christmas and New Year was really special, especially the local Christmas market. I used to make a Rumtopf every year for the winter, and still have my beautifully decorted earthenware pot. I loved the foods which would only be available at Christmas, Dominostein was my favourite. And the variety of sausages, cold meats and cheeses was divine. My ten years there were among the best of my life, such happy memories. (I'm British by the way).

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That bread looks dense!

So interested in the various grains - yes please!!

Interested in the ancient grain videos to come! Thank you for sharing your time and information with us

Definitely would like to see a video on ancient grains. I’m still trying to figure out proper hydration and whether I need to sift my flour after milling. I have sifted out and re-milled the bran to get a finer flour but I am still getting a bread that falls apart too easily. I miss German bread so I am looking forward to this grain series (when you are able to film it) to learn more about how to use fresh grains. Thanks for helping us learn new and better ways of utilizing ancient grains.

I will enjoy these upcoming videos. I so appreciate your knowledge and what you share from Germany. My mother in law (RIP) was from there and I learned so much from her in cooking and baking but not enough before we lost her. Keep these video coming please. I appreciate you!

Thanks for this. I’m using the Mockmill 200. We have found that 100% fresh ground works great in our baked goods such as cookies, biscuits, and crumbles. I do find that a 50 50 blend of hard spring wheat with a high quality organic white flour seems to hit my sweet spot for bread! I experimented a little with Rye (I’m half German) but I have a lot of work to do there to make a really good rye bread! Klaus

I would love to see more videos on different grains!

Talking about bread dumplings: Since Germans, like me, eat a lot of bread, one may wonder what happens when they accidentially bought more than they can eat. Do they still eat their bread even if it's hard as a rock? Do they dip it into coffe to make it soft? Do they feed it to the ducks? Not at all! We make bread dumplings out of the dry bread, "Semmelknödel" as we call them! Just tell me if you are interested in a good recepie.

This is a very timely video! I just ordered my first batch of wheat berries and have been experimenting with my bread recipe. I would very much appreciate a video on ancient grains!

Very good recipe 😊

I really enjoy grinding my own grains for higher nutritional value. I'm sure looking forward to your video on ancient grains!

I grind my flour because I know where it came from and it's fresh.

Such an awesome video, thank you

This was absolutely delicious. Light and refreshing. Ty🫶

I had Rose Hips Jam from my local LIDL grocery store many years ago, it was the best fruit jam I ever had! I can't find it anymore.