Sourdough Bread for a Practical Man

Рет қаралды 7,100

Ай бұрын

This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homest ead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.
Link to printable recipe: serendipityfarmhouse.com/2024...

Пікірлер: 39

@anitaclancy9662 27 күн бұрын

I loved your video❤. A lot of videos are too chatty but your chat is to the point without missing details. Hope to make this soon. I will be making g it for myself. Any tips for storing my bread? Thanks!!

@FuzzFace793 26 күн бұрын

Thank you for your comment. As soon as the bread cools completely, I store it in a freezer bag and place it into our bread box. I don't slice it until I'm ready to serve it with a meal. Our loaves usually are eaten within three days. I'm told sourdough bread does well when frozen. - I'll have to make some extra loaves and try freezing them. - This coming week, I'll be publishing a video on sourdough starter basics. I hope you have a chance to watch it.

@anitaclancy9662 26 күн бұрын

Thank you! I am also interested in your sourdough starter and will be looking for it😀

@mariacaiazza5322 Ай бұрын

thank you .great tips

@FuzzFace793 Ай бұрын

Thank you for your comment. Chef Blondie and I are working on the rest of the sourdough series now. We hope to have the next one out within two weeks.

@brigittehelms6926 Ай бұрын

Reasonable schedule and delicious results!

@FuzzFace793 Ай бұрын

This is a very flexible and forgiving recipe. Many thanks for your comment.

@marshapaisley6801 Ай бұрын

Great video!

@FuzzFace793 Ай бұрын

Glad you enjoyed it. We'll be coming out with a video on sourdough starter next week. If you have anything you'd like to see, let us know.

@cliffcox7643 14 сағат бұрын

Ive got mine down to making starter at noon at 1:2 ratio. then at 5 to 6 p it's ready and dump it in with dough, water and salt.. Finish stretch and fold near bed time and bake in the morning.

@FuzzFace793 12 сағат бұрын

Great comment. That's the idea. Develop a schedule that fits your daily life and go with it. Thanks.

@cliffcox7643 9 сағат бұрын

@@FuzzFace793 here's the mystery of sourdough. I have 2 identical Weck brand jarsbofbstarter, both equally prepared. Fed equally, etc. Both exactly the same. ......one will be quadruple and the other triple when peaked.. I just grab the one that's higher. But strange one will be higher!!!

@DaveCollierCamping Ай бұрын

Amazing

@FuzzFace793 Ай бұрын

Thank you for your comment.

@dorothykelley1881 Ай бұрын

Looks like you have the touch, great presentation...Very easy to listen to...I'm a newbie to sourdough, I'm going to master this-getting closer...😁

@FuzzFace793 Ай бұрын

Thanks for your comment. I've been working with sourdough for about a year. Fortunately, I found a recipe that takes away all the mystery and makes it practical. Today, I made a loaf that was half all-purpose flour and half hard white wheat I milled myself. - It came out great. - Keep at it - it's not an art, it's a skill you can master.

@beckyshields700 23 күн бұрын

Very nice & easy to follow Video! TY. I just Subscribed! I’m Very impressed for “A Practical Man” lol

@FuzzFace793 22 күн бұрын

Thank you for your comment and for subscribing! I'll try to keep it practical.

@bigbison5661 Ай бұрын

Thanks! Lots of good bread making tips here.

@FuzzFace793 Ай бұрын

Many thanks for the comment. BTW Godzilla loves sourdough!

@SalongirlGardens 15 күн бұрын

Just subscribed ya! I also mill my own wheat & excited to watch you do sourdough that way for I have failed miserably so far.

@FuzzFace793 14 күн бұрын

Thank you for subscribing! My next sourdough video will be out in about a week. In it I will make a loaf that will be half all-purpose flour and half hard white wheat I milled myself. Once I got the measurements correct, the loaf came out perfect. I hope the video will provide some help for you.

@SalongirlGardens 14 күн бұрын

@@FuzzFace793 I’ve been baking with fresh milled wheat about a year with great success. Sourdough with fmw not so much. Looking forward to it.

@tina_rochelle393 19 күн бұрын

Hi🙂. Nice loaf! Does your all purpose flour have a high protein content? No cold proofing?

@FuzzFace793 19 күн бұрын

Hi! Thank you for your comment and questions. I use King Arthur all-purpose flour. It has a protein content of 11.7%. So far, I haven't tried cold proofing, but I understand that there are benefits in slowing down the proofing process. I'll give it a try in the future. Thanks again.🙂

@razawbarzingi5687 24 күн бұрын

👍🏼👍🏼👍🏼👍🏼

@FuzzFace793 24 күн бұрын

Thanks!

@user-sx8tg7pt2x 2 күн бұрын

Lookd good, but does it have a sour flavor?

@FuzzFace793 2 күн бұрын

Thank you for your question. It was good. In this case I used freshly fed sourdough starter and the sourdough aroma and flavor was a bit less noticeable than you would find in store-bought sourdough bread. There are ways to manipulate the starter to increase or decrease how sour the bread tastes. It's a matter of personal taste, my wife and I prefer just a slight bit of sourness and tanginess.

@cachi-7878 17 күн бұрын

What type of flour did you use here on this video?

@FuzzFace793 16 күн бұрын

I used King Arthur All-Purpose flour. It works quite well for me. In an upcoming video, I intend to show the versatility of this recipe by using 50% hard white wheat I milled myself, along with 50% all-purpose flour. - Thanks for your question!🙂

@anitaclancy9662 23 күн бұрын

Ok I just added the fllour to the water and it’s NOT. A wet dough. Should I add more water?😊 i put it in the oven with light on. It’s been in there almost 4 hours and not much happening. I used starter thst I took out of the fridge yesterday and fed it twice. It was a thick bubbly starter and it floated too????

@FuzzFace793 23 күн бұрын

If you have added the ingredients in the proper proportions, the dough should be okay. The bulk ferment should be about 8 hours. We,re just looking for development and growth in volume during this process. I don't look for doubling. You will find that there will be some increase in volume during the 20 minutes when the bread is baking with the cover on. - I hope that helps.

@CushtyHealthFoods Ай бұрын

What’s your recipe for sough dough starter could you show on here please how you make sourdough starter

@FuzzFace793 Ай бұрын

Thank you for your comment. We hope to get a video on sourdough starter out within two weeks.

@cindyacton9181 Ай бұрын

What kind of wheat berries did you grind for this recipe?

@FuzzFace793 Ай бұрын

For the loaf in the video, I used King Arthur all-purpose flour. For a loaf I made just yesterday, half was all-purpose flour and half was hard white wheat I milled myself. In the past, I have used hard red wheat berries, spelt berries, kamut berries, and rye berries. It's a very versatile recipe that allows for many variations. I will provide more details in upcoming videos. - Keep watching and thank you for your question.

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@FuzzFace793 Ай бұрын

Thanks for the info!