My SOURDOUGH Timeline | How I time out my Sourdough baking

Рет қаралды 4,106

Күн бұрын

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Пікірлер: 31

@user-rg6jc2xo7n Ай бұрын

Yes! I’m brand new. I’ve got my new grain mill , 4 buckets of organic grains and my Bosch mixer will be here Wednesday… ♥️

@lorie_g Ай бұрын

I almost gave up on sourdough, but now thanks to you I understand it much better and am baking sourdough bread again. Thank you so much!

@valerierandall3640 Ай бұрын

You come up with the best videos to help us. I need to revisit your refrigerator starter recipe method!

@barbaradrentlaw597 Ай бұрын

I see you put your into a small roasting pan. That is what you suggested for me a couple of weeks ago and it works great! Thank you. Instead of a banneton basket I use an old Pyrex bowl that I put olive oil and rice flour in and on the sides to prevent sticking and that too works great.

@cindyz3342 Ай бұрын

Letting the flour soften and take in water is called autolyse, in case you’ve heard that term.

@camicri4263 Ай бұрын

Thank you!

@wendygervais8526 Ай бұрын

I love the idea of using roast pan. Thank you

@jchoco453 Ай бұрын

Thank you, would love to see this for the option to use a bread maker 😊

@jenniferthomas3570 Ай бұрын

Thank you; that was super helpful...especially the part of feeding the starter and then being able to place the bread in fridge before baking!

@barbaraweber3084 Ай бұрын

You have a very soothing voice.

@debbiefockler9890 Ай бұрын

You make everything look so easy, and it is. I’m not ready to mill my own wheat berries but I use already milled einkorn flour and it works just fine. Thank you so much for this timeline. Take care.

@auswindall Ай бұрын

Thank you ! Beautiful

@barbaradouglass7324 Ай бұрын

Thank you so much !

@FiveRiversBeyond Ай бұрын

Thanks!

@TheRoseHomestead Ай бұрын

Thank you so much!!

@eszhun2296 Ай бұрын

In my opinion, a bread without the holes is much preferred, otherwise your butter, jelly, etc will just fall out through the holes

@cindypalumbo7503 Ай бұрын

Thank you!!

@yadymoncayo294 Ай бұрын

Thank you❤

@moomin8251 Ай бұрын

Have you ever thought about using Einkorn flour? I watch Donna Schwenk, the fermentation lady on Cultured Food Life, and she raves about it.

@TheRoseHomestead Ай бұрын

I have made Einkorn sourdough bread. We actually prefer Kamut or Spelt. I use Einkorn mostly for pancakes or muffins.

@cricketnylund7329 Ай бұрын

Hi Mary , I was wondering should you always soak even if you’re only using some fresh milled? I’m still working on the beginner bread sometimes so Gooey I toss it , I started new one I like adding one cup HW and I added some kamut with all purpose left over night we had a cold snap and next morning was not raised as much as I’d like but put in baking pan for second rise . It took for ever raised just barely above rim. It beautiful I don’t know if it right I have nothing to compare too . Would it help to soak the fresh milled only ? Thanks Cricket

@TheRoseHomestead Ай бұрын

I usually only soak recipes with 100% freshly milled flour. However, soaking a recipe even if it's only a portion of fresh flour will only help the end product rise more and have a better texture.

@Readpsalm23.1.6 Ай бұрын

I am on my second starter, I was sick when I needed to feed the first one and it was no longer any good. I am also on my second try of making sourdough bread. I have not been successful. When I mix it and put it in the bowl to rise for 8 to 10 hours when that time has come it has not risen. Does it need to be in a warm space?

@TheRoseHomestead Ай бұрын

Yes, the cooler the room the longer it will take to rise. You want a room or area that is at least 70-75 degrees F. It will rise at cooler temps, it will just take longer.

@jodiodell3168 Ай бұрын

You said the dough can be put in the refrigerator if I'm not ready to bake it? I have wondered about that. It would make my life easier on the days I misfigure how much time I have lol

@TheRoseHomestead Ай бұрын

Yes. That's one of the best things about sourdough. At any point in the process you can hit pause by putting it in the fridge for as long as you need to.

@jodiodell3168 Ай бұрын

@TheRoseHomestead I'm still learning! I love your same day sandwich loaf. I make it with whole wheat and spelt. Thank you!

@mustangsally7919 Ай бұрын

I've tried and tried and just can't get to make a successful starter😢

@TheRoseHomestead Ай бұрын

What goes wrong?

@mustangsally7919 Ай бұрын

@TheRoseHomestead I have tried it with cultured live yogurt I've tried it with distilled water and it doesn't seem to be bubbling. In the beginning I started with just the water and flour did put it in my pantry and it bubbled etcetera and still thought I was doing wrong I think I was actually succeeding at that point. But since then I have left it on the counter and then looking at another person's recipe stating yogurt caraway seeds and the flour whole wheat flour and it just doesn't seem to be bubbling. Today's day 3 and I have three bubbles but that's it and that is with the live cultured yogurt and flour. Thank you so much for responding!