Baking with Ancient Grains vs Modern Flours

Are ancient grains really better? Follow along as I share everything you might want to know about baking with ancient grains, how they are different from modern wheat, any health benefits, and where to find them.

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[rmac]

Thank you for this video - very helpful and extremely timely :o)

[jeffhatmaker]

I enjoyed this video. Flour was used in first-century Egypt (and earlier) and was made with wheat or barley. Women had to grind grain into flour by hand. We definitely have a pampered life compared to our ancestors.

[alminahodzic]

Anja, thank you so much for this informative video! Being from south Eastern Europe, I too grew up on that hearty, dense loaf. I know what I plan to bake this weekend, thanks to you! Much love x

[randomsimplethings]

Thank you for this excellent video! I just recenty bought organic Einkorn berries, from an Amish farm in Ohio. I tried my first loaf of sourdough (100% einkorn 😁) and let's just say, the loaf was dense...yet delicious and edible. But, definately not like my normal wheat/bread flour sourdough. My husband and I both love the taste of einkorn. I will be playing around with it, and all of my bulk einkorn berries, for sure.

[rough-hewnhomestead]

Love this bit of grain education! Ive gotten away from baking with ancient grains. Since fall is here, its time fir me to wake up my sourdough starter and get back to baking. I want to check my grain stores and see what i have and stock up on what i dont have.
I always enjoy your videos.... very peaceful!

[tracyg]

Write it down! That is my takeaway from my journey with fresh milled flour. It’s the only way you have it when you finally get a product you love.

[ilschh]

I have been baking with whole Einkorn and whole rye for a year now, due to modern gluten causing me inflammation. Made two starters 2 different ways, one from your recipe using buttermilk. The only thing I miss from Germany is real bread, so I have to make it. I mill my grain in a Vitamix dry container (frozen berries, so that they don't get hot during grinding). Adding yudane has helped give the dense loaves a softer texture. Zero modern wheat in my kitchen 😊 There is a learning curve, the dough is very sticky initially, but got it worked out now.

[kellyrivenburgh]

This was such an education, I really want to bake with these grains but didn’t know where to start, I’m going to get some as soon as I can and experiment, thank you so much I will let you know how it works and I just found out about azure markets too 😮😊

[myrnaedmisten]

Very helpful. I’ve never been sure about the ancient grains but want to experiment. 😊

[PLJS]

Thank you for explaining this better for us!! I have started using einkorn and rye flour That is already ground. I don’t have a flour grinder yet. That is on my wish list!! Thank you !! I am looking for whole grain berries that are quality but not so expensive near south Ga! Thank you.

[anneblenkhorn]

Thank you for this. I’ve been thinking of changing to einkorn flour in my starter. This has convinced me to do it!

[renamaemcdonald]

This info is very helpful. I just made 100% spelt flour pancakes this morning. It's true that the water didn't absorb as much. I do grind my flour for higher nutrients.

[br]

Thank you for a very informative video! I hope to see some recipe videos with you using the Ancient grains💓

[naplescajun]

This was an excellent video! We have just transitioned to ancient grains.We grind with a Mockmill also We love the flavors the ancient grains impart and will never go back to processed white flour.

[belieftransformation]

Very informative; thanks for sharing! I love your recipes! Blessings 🤗🇨🇦🌻

[mikegrossman]

Thank you very much. Really interesting and elevating.

[annag]

Thank you Anja. I definitely need hourani wheat. 🧡

[christyalambar]

Very informative!! Thank you for answering all my questions.✨💙✨

[gracechadi]

Thank you for sharing. The Biblical wheat is so cool!

[ScentSational]

GREAT, very informative video! Thank you from AZ. Can't wait to have a "better" success story to share :o)