White flour vs whole wheat flour: what’s the difference?

White flour vs whole wheat flour vs freshly milled grains: Why the main ingredient in your bread has been stripped of its flavor, smell and nutrition; where it’s gone; and how you can recover it with a countertop mill and some ancient wheat.

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[johnl]

Yes, I'm totally enjoying this series...cause I didn't know anything that you just mentioned in this video until now. Can't wait to learn more. I have been a long time subscriber and enjoy the content of this channel immensely. I will also be sharing this video to ppl I know who are interested in food nutrition and food enjoyment. Of course, we know you cant travel now due to world wide travel restrictions but when you do and make those videos we will all appreciate them even more.

[CloudGardenerUK]

I literally watch "How does it grow" on a loop! 🙈

Now you have my YouTube algorithm changed to sourdough! Love it! ❤

[joshs.]

I acquired a starter a few months back and have been learning about and baking sour dough ever since. I've watched your videos in the past for the great gardening advice especially regarding heirloom tomatoes. Needless to say I am very excited for the new series. Thank you for putting the time and effort into this.

[fhrygyttm.malicse]

Been looking forward to more series! Loving you since day 1 of my subscription!😍❤️

[Trevayne]

Love how does it grow and how you always said it in your early videos, but this is a great subject and enjoyed learning more about it.

[danielaruhl]

So looking forward to this series! My mom always baked our bread since we're Swiss German and lived abroad most of our family years. Now I'm raising a family of my own and even though I'm in Germany the land of bread heaven I still bake our own bread. The reason: it's very hard to find real bakers, the bread quality is so cheap and not good quality anymore. Luckily I found a mill that freshly grinds all kinds of flour. My favorite is the whole spelt flour for breads and chocolate bakes (brownies). It gives a wonderful flavor and we don't mind that the texture is more chewy (good for your teeth!). Also the nutty flavor is a nice way to enhance flavor in recipes that call for nuts as I have to bake nut free for one allergic little one. For vanilla cakes and lighter bakes like Swiss braided bread I use spelt 1050. I find it just as simple to use as all purpose flower but you still get the health benefits.
Can't wait for the next episode!

[johnwandembruck]

Another True Food Tv video!

Although I do love the "How Does It Grow", It is always great to learn things that normally isn't talked about. The examples that you used in regards to what does being bleached mean etc... these are also very interesting to know.

Good to have you back Nicole

[drekfletch]

New series idea: how was it bred? Tracing plant and animal genealogies through the centuries, and teaching how selection is managed and chosen and crossed. Wheat, tomatoes, chickens. The branches of the cole family tree.

[AngleIron]

I hope you will continue this very informative series on grains. Thank you.

[SS-ifuw]

This is the second video I watch in this series and looking for more
very interesting, I really enjoy it!

[spanxd]

Love the enthusiasm with which you explain, you surely are Jolly 👍

[jamesrollins]

Really enjoying your sourdough series, Nicole. I’ve been trying to learn to bake with einkorn, and our daughter-in-law recently gave us some kaput. Keep up our education on sourdough in general, wheat varieties, and nutrition.
Also, I would be VERY interested in seeing you make bread with 100% ancient grain rather than the 60/40 mix with modern that I saw in your emmer/einkorn/spelt/kamut video.

[rmesa]

Really appreciating this Sourdough series, bread is important to every diet. Stay safe, we can wait for your travel series.

[EweChewBrrr]

In answer to your question Yes I am enjoying this series on bread. I have a bread maker and used to use it all the time years ago but I haven't used it in ages. My palate has changed since then. I only ever made white but now I'm enjoying dark rye and sourdough. You may inspire me to make bread again but not white. I'm looking forward to the upcoming videos and terminology explanations.

[deebrake]

Thank you so much for all the information in your videos. I am slightly obsessed with all things sourdough. I appreciate you giving us so many extra tips. I love Spelt, Khorasan, Red Fife, Rye and Whole wheat. Have a wonderful day.

[neralynpaloyo]

You make flour very interesting. Love it! ♥️

[arlcrane]

Really appreciating this Sourdough series, and learning about grains. Keep 'em comin'.

[Sagittarius-A-Star]

I saw a documentary where a scientist said modern wheat does not contain Lutein any more.
They showed some footage of a lab where they were analysing different kinds of wheat and I remembered that they put Acetone on the different flours.
I bought several kinds of organic wheat - Spelt, Einkorn, Kamut, Wheat - milled them and put Acetone on them.
It is true - only the 5000 years old Einkorn and Kamut became yellow (-> Lutein).

(My daughter is using the Acetone to remove her nail polish now.)

[dianalieskovsky]

Love all your videos. Love the bread ones. Learn so much from you. Thank you 😊

[aquan]

I love this series!! Please please please please continue!! 💕 💕