Comments for Souly Rested

Comment on Caramel Sauce (Easy Recipe With Maple Syrup) by Michelle

Michelle — Sat, 13 Jun 2026 19:56:21 +0000

In reply to S jozwiak. Try full-fat dairy coconut milk as a heavy cream alternative in the caramel sauce!

Comment on How to bake with kamut (khorasan) & mistakes to avoid by Michelle

Michelle — Wed, 10 Jun 2026 18:46:18 +0000

In reply to Diana. Hi Diana, I'm glad the post about baking with kamut was helpful for you. Spelt is similar in that it's a great all-purpose grain, and can be used in much the same ways as kamut/khorasan.

Comment on How to bake with kamut (khorasan) & mistakes to avoid by Diana

Diana — Wed, 10 Jun 2026 12:08:38 +0000

Thank you for sharing your research and hard work. I was wondering if there same technique applies to spelt.
I use spelt for most of my flour needs, but i mix it with bread flour when I make sourdough. I’d like to use only spelt but im afraid of the bread not working out.

Comment on The secrets to delicious, make-ahead biscuits by Michelle

Michelle — Tue, 09 Jun 2026 17:05:12 +0000

In reply to Myriam. Hi Myriam, sorry about that! The recipe is added back into the post now.

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

John Paul Carney — Thu, 04 Jun 2026 05:01:11 +0000

In reply to Michelle.

Hers the stuff I use .
Topinambur (Jerusalem artichoke) syrup is a widely used, natural sugar substitute and prebiotic produced in Russia. It is prized for its low glycemic index (around 35), making it a popular choice for diabetics and healthy-eating enthusiasts.Availability & Buying ChannelsYou can easily find topinambur syrup throughout Russia, including St. Petersburg, through the following platforms:

Comment on Maple Steak Marinade by Michelle

Michelle — Wed, 03 Jun 2026 03:29:32 +0000

In reply to Hannah.

It’s the linked “seeds you can find right here” — Endive Seeds, witloof chicory

Comment on The Ultimate Guide to Choosing a Grain Mill (& 6 questions to ask) by Michelle

Michelle — Wed, 03 Jun 2026 03:27:44 +0000

In reply to Esther.

I am sorry to say I have never heard a good report on the kitchen aid option 🙁 while most are sold out, this is my list of preferred grain mills (& other things I recommend for fresh milled flour): https://soulyrested.com/mills-wheat-berries/

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

Michelle — Wed, 03 Jun 2026 03:24:34 +0000

In reply to Kavita. Sorry about that! I think the link to the einkorn I use is working now? (and code SOULYRESTED saves $$$) I love the particular wheat berries I use for many reasons... the subtly buttery flavor is amazing (there are over 300 strands of einkorn; this family tested soooo many before settling on this as the best flavor and I believe it). But even more importantly, I know the farmer and I know these grains are bring grown right.