Відео

Keep going! Every environment is a little bit different. Make sure you’re feeding it with warm water, discarding before each feed, and covering it with just a cloth so it can catch the yeast in the air. If it’s warm, where you are, you might even set it outside Because it can catch yeast from outside as well. Let me know how it goes.

@@WagonWheelHomestead21 I did try outside but it got chilly. I will try to keep going. I know it will never be like yours to make bread.

@@donnarichey144 it will get there, just be patient with it😀. Keep me updated

No, it should be fine, it doesn’t have to be at its peak. Just proceed and it should be just great.

@@WagonWheelHomestead21 thanks!

@@zorahh you’re welcome

@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.

@@WagonWheelHomestead21 well, the bread did rise a little bit, but nothing like your loaves. Guess I’ll try one more time. I just want a sourdough loaf that isn’t so heavy and rises like regular bread, like yours, lol! don’t quite know what to do because I’ve tried multiple recipes and just don’t get a rise. getting exasperated, but not giving up.

Here is the recipe with a video as well: wagonwheelhomestead.com/easily-make-a-sourdough-starter/

You’re welcome

I’m not sure what you mean by a keysoarp😀

Thank you!

Was your starter super active? Also make sure you’re checking the temp in the middle of the loaf, because if it’s gooey it shouldn’t read 190 degrees. You could also try baking at 350 for more time. Every oven is a little different. Also, make sure it rose long enough to be above the pans and almost doubled before baking.

And I’ve not tried this recipe with spelt, although that shouldn’t affect it

Thank you for your help. I will try those things! Thanks. Oh one more thing. If the bread is dense could it be that it wasn’t kneaded enough?

@@suzannelaufer7753 yes. You want to knead it until it’s nice and smooth and passes the windowpane test. So the gluten in the dough should be well developed. I usually let my mixer run around 10 minutes

@@WagonWheelHomestead21Thank you so much!!!’ Thank you sharing your wisdom and experience!!!!❤

Ugh you need a cow! I understand, one thing at a time😀

I’d keep it in the refrigerator 😀

Yeah!! You’re gonna love this bread!

@@WagonWheelHomestead21 oh yeah I hope so it looks super good !!!

Yes, here you go: ua-cam.com/video/kGOrM_lrl-g/v-deo.htmlsi=gTmgRU2FWg2F-l7t

I hope you love it as much as we do!

I’m glad you caught that and I’m sorry it was confusing to you. You can use water or buttermilk when making the leaven. 2 cups of liquid is what you want to use. I will update the recipe to make sure that’s clear. I didn’t have buttermilk available When I mixed up this recipe so I used water, but you can use either interchangeably. Let me know if you have any other questions.😀

@@WagonWheelHomestead21 thanks so much!

@@sarar371 you’re welcome and thank you for noticing that!😀

I don’t like the texture of canned ground meat for sure. I think it tastes overcooked, but I like the chicken and beef in chunks. It’s really good and I’ve been able to find lots of ways to use it. I bet there’s a lot of things that you could teach me about how to can and cook from scratch.😀

Before I soak them in water, if there's any amount of discard in the bowl or jar, I put it into my compost bucket. If there's not much sourdough left in the container, I just soak it well and wash it. It goes down the drain just fine because it's fully suspended in lots of water. I've never had any trouble in 15 years of working with sourdough :-) Its really no different than washing something that has flour in it, because sourdough is just flour and water, and if you add enough water it becomes completely liquid. Hope that helps!

Yes absolutely!

Thank you

You’re welcome! I have been loving this recipe for a long time and so I think you’ll find it easy and very rewarding to make! Sourdough is quite a bit different in regular bread, but it’s really fun to learn and mess with. Let me know if you have any questions along the way.

@@WagonWheelHomestead21 ❤️🙏🏾

amzn.to/45z6MmR. Mine are these larger 9 1/2 inch pans

No, gluten-free will be totally different. I will be sharing more on that later. A lot of it depends on the kind of flour you use. But you certainly would not need to take it through the full kneading process. You could let it fully ferment, but the shaping And baking would also be different.

Yummy! Thanks for watching!

Glad you enjoyed watching! Thanks for following along

I store it in plastic bags like these on the countertop, or in the freezer in slices or as a whole loaf. amzn.to/3xtjAP6

You could if you wanted to make it into a round loaf, but I would tend to put it into loaf pans and proof it in them so it's ready to bake.

I’d love that!!!

I use regular flour, but it doesn’t really matter. Rice flour is more expensive so I usually just use it for the scoring part. You’re very welcome, I’m glad this was helpful to you. Let me know if you have any other questions.

Usually around the end of September

Yes that’s what I do! And if you want a bunch of discard to make discard recipes, you can just feed it a lot of flour and water once it’s established using similar ratios so it’s mixed thickly, and once it rises and falls and becomes discard, then you can store it in the refrigerator or use it right away in discard recipes. I like to keep a lot of discard on hand as I cook with it a lot.

Oh, those sound like they would be really fun to try

Thank you

You’re very welcome, and if you have any questions as you go through the process, please message me either here or on Instagram or Facebook @wagonwheelhomestead21. You can do this!!

Wouldn’t that be fun?

Thanks for following along! It’s fun to have people from all over the world.

You’re welcome

Perfect !! You’re welcome

You’re welcome! Quick and easy is the name of the game!

How long are you bulk fermenting it on the counter? You’re right, sometimes it is different depending on where you live, and really what you want to do is work with the dough until it has good structure. So if that’s only two stretch and folds or if that’s 10, then do whatever it takes. You can also reduce the time between stretch and folds, so stretch and fold every 15 minutes instead of every 30 minutes. And then the number one key is not to over ferment the dough, so maybe only bulk ferment for one hour and if it’s puffed up really nice, then go ahead and shape it and put it in the fridge. My house is fairly hot during the summer, but it doesn’t have as much humidity as you might have. Let me know how it goes, I’ll be anxious to know😀

Yes so true

That’s quite a compliment, thank you! Glad it was helpful to you. Let me know if you have any questions on your sourdough 😀

@@WagonWheelHomestead21 Thank you for offering any questions I may have! I particularly appreciate your no nonsense approach. I've often thought while watching such structured sourdough videos that the pioneers definitely did not fuss with "all that"! LOL

@@susanhemme8465 yeah they definitely didn’t 😂. They were trying to survive and the bread baking had to be pretty flexible😉. I’ll take questions anytime

@@WagonWheelHomestead21 Hello, again! I honestly have so many questions I don't know where to start! I'm hoping my issues lie within this particular problem. When I take my loaf out of the fridge the next day, it slowly looses its shape. I'm taking it out right after the oven has preheated. It is also difficult to score. It's like I'm not developing the proper tension. Any ideas are greatly appreciated!

@@susanhemme8465 so two things, I would back up and make sure that your starter you are making your bread with is super thick and very active. The second thing is make sure you’re developing enough structure in the dough, so you might need to do another lamination or some more coil folds. Is it losing shape before you put it into the fridge? How long are you bulk fermenting? I don’t mind the questions, I’m happy to help you.

Here you go 😀. www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL401&a_aid=73fS2X4n9f

Yes absolutely

Thank you

Hope you enjoy them!

Yes, it’s a complete game changer! They would work perfect on a Blackstone

Yes, it’s seriously the best!

Thank you! Sourdough can be made simple enough for anybody to make, and I’m hoping to help lots of people accomplish just that.