If you want to learn my full sourdough recipe and method please join me in the kitchen in my masterclass! It is currently 30% off, ONLY until Dec. 6th, 2024. Use code: SOURDOUGH30 Enroll here: turnerfarm.ca/products/sourdough-master-class
I'm a beginner and really appreciate your explanations which are clear and precise. I was almost ready to throw in the tea towel and because of your video, I will attempt sourdough baking again.
GAME changer!! I can’t wait to try this, also can’t wait for fresh baked sourdough on mornings when I have to work and don’t have time to do the full process!!
Thank you so much for sharing this. Great video! I have started my sourdough starter per your instructions. It is nice to know that you can partially bake them like this. And I did not know about leaving them in the bag. Thanks again and have a great day. 🙂
So informative! I love sourdough but we travel a bit and it is hard to find enough days to resurrect the sleeping starter and go through all of the rises and knead, etc in order to get the finished product. It would be so worth the investment of time to do big batches like this. In the past I would fully bake the loaves and was not happy with the end results when thawed and heated to serve. Your way ... par baked.... makes so much sense. Gotta get my stuff awakened😊
This is so interesting! Inspires me to maintain a smaller starter day-to-day, and make a big ol batch with many loaves as needed! It doesn't currently fit in my routine/for the size of my household to keep up with the starter and bake loaves throughout the week.
This is a great video! Thanks so much. As a side note/question. I took one on your first years of sourdough online classes and was wondering how much your recipe may have changed since teaching that class?
If you are interested in learning my full sourdough recipe and method join me in the kitchen in my sourdough masterclass! There is something for everyone to learn in this space and I welcome everyone to learn all there is to know about bread and baking with sourdough! Join us here: turnerfarm.ca/products/sourdough-master-class
Love the videos! How big is your dutch oven in terms of quarts? You said it's a 10.25 size. Was it difficult to find a lid to go with it? Thank you so much. Great education!
PLEASE advise where to find/BUY your wood pulp Bannetons.What sizes are best? oval & round shapes needed. Any maintainence/care tips for these? Love your beautiful hair! Just Georgeous! PLEASE reply!!
Have you tried baking straight from the freezer without letting it thaw? Could you maybe add a couple more ice cubes to add moisture ? If not, how long do let it thaw?
no. I dont believe that works as well because of the bran. i do make bread sometimes with fresh milled, though, as seen in the frozen loaf shown in this video.
Why would you not just fully cook the first time, you are having to rebake all over again. Does it just taste allot better than the thawed one that was fully cooked?
This video is for explaining how to make a large batch of parbaked loaves that can be frozen so that you if you need a last minute loaf, you can bake one quickly.
If you want to learn my full sourdough recipe and method please join me in the kitchen in my masterclass! It is currently 30% off, ONLY until Dec. 6th, 2024. Use code: SOURDOUGH30
Enroll here: turnerfarm.ca/products/sourdough-master-class
I'm a beginner and really appreciate your explanations which are clear and precise. I was almost ready to throw in the tea towel and because of your video, I will attempt sourdough baking again.
WOW! I have the standard Lodge combo... but seeing the "base" with different and large pot is a BEAST! That is an amazing setup!
I’ve been baking sourdough for a few years and just discovered your channel and it has been such a blessing! Thank you so much!
thank you ! :)
GAME changer!! I can’t wait to try this, also can’t wait for fresh baked sourdough on mornings when I have to work and don’t have time to do the full process!!
Such a great topic! Haven’t seen anyone else tackle this. Many thanks, will try soon. BTW, love your channel….more please 😉
Thank you! I just put two loaves sliced in the freezer and wasn’t sure how to reheat a loaf uncut for potential gifts too. 😊
Thank you so much for sharing this. Great video! I have started my sourdough starter per your instructions. It is nice to know that you can partially bake them like this. And I did not know about leaving them in the bag. Thanks again and have a great day. 🙂
Thanks for this, Ash! ❤
WOW! Didn't know you could do that! Will be doing this for sure.
❤God bless You and Your Family❤ Greetings from Vienna❤
So informative! I love sourdough but we travel a bit and it is hard to find enough days to resurrect the sleeping starter and go through all of the rises and knead, etc in order to get the finished product. It would be so worth the investment of time to do big batches like this. In the past I would fully bake the loaves and was not happy with the end results when thawed and heated to serve. Your way ... par baked.... makes so much sense. Gotta get my stuff awakened😊
This is so interesting! Inspires me to maintain a smaller starter day-to-day, and make a big ol batch with many loaves as needed! It doesn't currently fit in my routine/for the size of my household to keep up with the starter and bake loaves throughout the week.
Can you tell me what size batard and bannetons are recommended?
This is a great video! Thanks so much. As a side note/question. I took one on your first years of sourdough online classes and was wondering how much your recipe may have changed since teaching that class?
my recipe and ratios are the same, but my method has changed a LOT since then.
This is so helpful! Thank you so much for sharing this with us. :)
If you are interested in learning my full sourdough recipe and method join me in the kitchen in my sourdough masterclass! There is something for everyone to learn in this space and I welcome everyone to learn all there is to know about bread and baking with sourdough! Join us here: turnerfarm.ca/products/sourdough-master-class
how long do you defrost the loaf from the freezer before you put it in the preheated oven?
Do you need to reheat a loaf that is fully baked from the freezer?
Great advice and very helpful. How long did you thaw?
Do you have a basic sourdough bread recipe like the loaf you made in this video?
Awesome video! Thank you!
DO you have a plain sour dough recipe to follow, enjoying your videos.
What jars do you use? I love them!
Love the videos! How big is your dutch oven in terms of quarts? You said it's a 10.25 size. Was it difficult to find a lid to go with it? Thank you so much. Great education!
mine came with a lid. it is a combo cooker from lodge.
@@turnerfarmis there just the 3.2 qt Dutch oven combo cooker? Yours looks larger than the one I saw (both at store and online)
@@arleenmorris4254 Just buy a le creuset.
PLEASE advise where to find/BUY your wood pulp Bannetons.What sizes are best? oval & round shapes needed. Any maintainence/care tips for these? Love your beautiful hair! Just Georgeous! PLEASE reply!!
Does this process change the sourness flavor of the bread?
no
I would love to have your large bake recipe to do 5 loaves? Is it available somewhere?🙏
Did you thaw this in the fridge or on the counter and about how long did it take to thaw?
counter is fine
What is your basic sour dough recipe? Or can anyone post using her levain ratio? Thank you
can you link your lame and banneton please?
Do you have a video for making sourdough bread from the start?
what is the typical internal temperature of the loaf when you par bake
Very off topic 😆 but can you share where your shirt is from? Love it.
Also, really enjoy your teaching & have gleaned a lot from you. Thanks!
its from the boot barn :)
Thank you 😊❤❤❤👍🏼👍🏼👍🏼
Do you ever ahoq your basic sourdough loaf recipe? I cant find it on your videos
Hi! My full sourdough recipe is available through my master class subscription here: turnerfarm.ca/collections/courses
How long should I plan for the thaw? Take it out in the morning and plan for baking in the evening?
yes that should work!
Can I get your recipe to do 5 loafs at once please. Thanks
Did you bake with cold pot?
nope. its all explained in there, I preheat with the dutch oven in there the whole time.
Thanks😮
What is the recipe using 300 gms levain?
Am I the only one on the internet who cries when they end the video and we didn't get to see the crumb shot? lol
How will I know when the bread is “thawed out”? Thinking about in the center of the loaf.
you will be able to squeeze the bread easily.
Have you tried baking straight from the freezer without letting it thaw? Could you maybe add a couple more ice cubes to add moisture ? If not, how long do let it thaw?
My question too! How long do you let it thaw and do you thaw in fridge or on counter top? Thanks!
thaw on the counter for a few hours
Do you use sourdough starter with fresh milled flour?
no. I dont believe that works as well because of the bran. i do make bread sometimes with fresh milled, though, as seen in the frozen loaf shown in this video.
Can you do a step by step on making the loaf of sourdough please...
i have classes and an online membership with full in depth break downs of the entire process :)
@@turnerfarm how much does it cost to become a member 🤔
Can you create a video on making sourdough bread with your recipe, tips and tricks?
my classes are that, and very in depth! I have linked them above if you are interested in learning more with me
I don’t see a video on making a loaf from the get go.
I am also searching for her recipe fot making a loaf
WOW!!!!!!!!
can this work for bread with inclusions?
yes absolutely.
No need to preheat pan?
I say to preheat ;)
Why would you not just fully cook the first time, you are having to rebake all over again. Does it just taste allot better than the thawed one that was fully cooked?
This video is for explaining how to make a large batch of parbaked loaves that can be frozen so that you if you need a last minute loaf, you can bake one quickly.
@@meggo6673 exactly. and yes to the above comment, fresh bakes always tastes better.
Can one not get your sourdough recipe without joining your website for money??
What kind of dog is that??? Pls answer
a leonberger
I thought Canadians used mostly Celsius.
not for the oven .
We use a combo! 😂
❤
Very informative and didactic. You are the best.