Comments for Souly Rested

Comment on Nutrimill or Mockmill–which grain mill is best? by Michelle

Michelle — Thu, 21 May 2026 18:23:21 +0000

Hi Heather! I’m so excited to hear that you’re looking to start milling your own flour! Check out my Guide to Choosing a Grain Mill (and 6 questions to ask when deciding) here: https://soulyrested.com/grain-mill/ (Spoiler alert, though, my daily use grain mill and #1 recommendation is Mockmill (https://soulyrested.com/mockmill/)

You can see all the sources of wheat berries that I personally trust for my family (and recommend) here: https://soulyrested.com/grains-shop/

Comment on Nutrimill or Mockmill–which grain mill is best? by Heather Martin

Heather Martin — Thu, 21 May 2026 13:49:56 +0000

Hey Michelle! I am one of your new social media followers. I have been buying King Arthur flour to make sour dough bread for 30 years. I am ready to start milling my own flour for better health. Which grain mill do you suggest for a beginner? I don’t really care about aesthetics but functionality. Where do I buy my grains?

Comment on Dr Pepper recipe: Homemade soda by Michelle

Michelle — Tue, 19 May 2026 13:34:46 +0000

In reply to John Paul Carney. This made my day! I'm so glad that you not only love the recipe but have added your own twists to it... so fun. That's a great tip to add black tea for some caffeine! I'll have to try that myself.

Comment on Dr Pepper recipe: Homemade soda by John Paul Carney

John Paul Carney — Tue, 19 May 2026 11:23:17 +0000

Been making your Dr.Pepper soda now for about 4 months. I use frozen cherries prunes and one bottle of prune puree' (yes, the baby foods ) all appropriate spices. I want the caffeine so I put in a couple of table spoons of bergamot black tea (Earl Grey, yes the one Captain Picard drinks) used brown sugar for a while, then date syrups. Last week found artichoke syrup. From Israel. Low glycolic levels 5%, tasty exactly like sugar. Won't notice any difference. My wife uses it in coffee and tea as well. I've made carrots cake with it. Love your recipes, wanted to share a sugar free option I came across with you. Happy cooking!

Comment on Kamut Chocolate Chip Cookies by Michelle

Michelle — Fri, 15 May 2026 18:55:46 +0000

In reply to Tricia J. Glad you enjoyed the cookies, Tricia!

Comment on How to Make Cornstarch (with Chickpeas) by Michelle

Michelle — Fri, 15 May 2026 18:55:07 +0000

In reply to Tess. Usually about a 3 on my Mockmill. But you will want to sift the skins/large chunks out before using.

Comment on How to Make Cornstarch (with Chickpeas) by Tess

Tess — Fri, 15 May 2026 16:22:30 +0000

What setting on a Mockmill do you grind dry chickpeas for flour?

Comment on Kamut Chocolate Chip Cookies by Tricia J

Tricia J — Thu, 14 May 2026 21:39:22 +0000

*To be fair, I omitted a third of the sugar and used half the chocolate chips due to my personal taste. I let the dough sit 5-10 minutes to absorb moisture before making dough balls (it was a bit liquidy right after mixing). I made fairly large cookies, took about 12 minutes. They spread a bit but puffed a little and had great texture! They weren’t crumbly. My only suggestion would be to add a half teaspoon of salt (they didn’t have right seeet/salty balance for me). Thank you for sharing this recipe!

Comment on Einkorn 101: history, milling, flaking, cooking & more by Michelle

Michelle — Thu, 14 May 2026 20:56:26 +0000

In reply to Kavita.

Azure is the best price for Einkorn, but my personal favorite (more traceable quality) is linked here: https://soulyrested.com/grains-shop/

Comment on Einkorn 101: history, milling, flaking, cooking & more by Kavita

Kavita — Thu, 14 May 2026 00:25:52 +0000

Hi Michelle ~
Just discovering your website. Really excited to find you and thanks for your presence! I enjoy your practical, thorough-yet-easygoing, expansive approach to your adventures.
My partner and I have been enjoying Einkorn flour for awhile. Soon though, we’ll be milling our own Einkorn berries!
I have a question about your source for Einkorn berries. You mention that you *have* a favorite source for them in the article (above), but I cannot find a link in that paragraph.
Who do you prefer as a source? And, what qualities do their berries have that make the flour so appealing for you and your family?
I’ve explored three sources of Einkorn flour, and was amazed by the very diverse tastes and textures – so I understand the variability factor. My favorite Einkorn flour is frorm Jovial – but that’s sourced in Italy, so I recognize it’s unlikely we’ll find that ‘strain’ of Einkorn berry in the US. My least favorite Einkorn flour is from Azure, mostly because their mill yields a much coarser flour texture with Einkorn, and the flavor wasn’t nearly as sweet and buttery as Jovial..
Thanks again, and best wishes ~ Kavita