Your honey whole wheat bread is a staple recipe in my kitchen. It turns out beautifully the vast majority of the time. My family loves it. The two times that it didn’t turn out was a outside temperature issue and I just turned it into the best croutons.
Hi Lisa!! I can watch you make bread all day long.. It’s just so relaxing and calming and I think you’re soft voice adds to it!!!! You’re an amazing, sweet beautiful woman!!!
If you have an instant pot or yogurt maker, I've found that helps with fermenting. I put it on the low temp, which is around 90 degrees for mine, and typically it only needs to ferment for 6 hours.
Made your dinner roll recipe and baked them this morning - they were perfect! I guess for me, doing an extended autolyse of soaking my home milled flour at 90% hydration for about 8 hours really made a huge difference. I live in western Montana, so not much humidity here. They are light and fluffy and delish!! Thanks Lisa!
I made a new sourdough starter last week using whole wheat pastry flour. I’m trying a dry starter method as I don’t use sourdough starter often. I haven’t baked with it yet.
Dawn, after your extended autolyse of only the flour and room temperature water (not chlorinated tap water), add your starter and sweetener and squeeze it into the flour water mixture which will be much softer than when you started the autolyse. After you complete your first fold on the starter/flour/water mixture, add in the salt by sprinkling it over dimpled dough and squeeze it into the dough. Continue folds as stated in the recipe.
So happy you have this video because today my husband came home with unbleached all purpose wheat flour (he was supposed to bring home white). Must be a sign that I need to make whole wheat bread😜
I've been watching your videos for almost a month now and I'm addicted and learning! Tonight I'm mixing this bread up . I finally ran out of store bought and told my Hubby and sons get use to homemade from now on! The prices on bread in store are ridiculous and not good for u.🍞🍞
Your original bread recipe was the first sourdough bread I made. And my family loves it!! I was actually making it yesterday and needed to go back and look at the recipe and saw you had changed it on your blog. 😩 Happy to see this video explaining!
Me too. Most of my loaves have been heavy. I may just have to get used to bread with the bran and germ intact. That’s where most of the nutrition is, I understand.
Did you ever tried a Sourdough Bread with rye flower? It is my favorite and is a traditional bread in Austria. if you like you can add some caraway seed for a special taste….. very yummy 🤗
I’d love to see a video where you are actually stretching the whole wheat dough- just so I can have a realistic idea of what the dough is supposed to look like. Thanks for all your help you have given all of us 😊
I've really been enjoying some of your videos. You still amaze me, having a large family, and I don't know how moms of large families stay so organized! It wasn't for me, but I enjoy watching from afar, and love your sourdough and kitchen videos! Also, there's no Mockmill's to be found now, as far as I know... I think I got one of the last ones at Central MIlling, as they're all on backorder until end of May everywhere. Hopefully they'll be back in stock before then, since the milling community and buying of grains seems to be taking off!
I would love to hear your thoughts on what the outline of what to look for in making a milled grain sourdough loaf. I wonder if I should look for the same guidelines as an all purpose flour.
I'm not exactly sure I understand what you are asking. I have more info on fresh milled grains/recipes over on FarmhouseonBoone.com and I have made several new videos showing myself making recipes with fresh milled grains
You make it so beautifully. I’m still working on the sourdough starter. First loaf I baked was heavy like a bowling ball. We tried to eat it lol Chickens n doggies loved it. ☺️
Hello Lisa, the recipe came at just the right time. I just bought a grain mill and I really needed a whole grain recipe. Could you please bake with rye? Thank you for this beautiful site. I feel very comfortable with you. Greetings from Germany,Lina
I don’t use my microwave above my stove much so I use it for my “proofing” drawer by turning the light on half. The low light gives just enough warmth to proof the dough.
Thanks for the recipe! I’ve been trying out doing 100% fresh ground lately so I’m glad to have another recipe to try. I’ve just been substituting it into my normal recipe but doing an overnight autolyse in the fridge. I’ve been really liking doing fresh ground flour in focaccia bread. 😊
I made this recipe with fresh milled Einkorn berries and it did NOT work out so well for me... I made it a month ago with hard red berries fresh milled and it was awesome though the bottom was really dark... so an easy fix with some uncooked rice beneath the parchment in the dutch oven. I just wanted to put this out there in case anyone else was going to attempt with Einkorn! Love this recipe though... my fav for sandwiches!
Sourdough is almost gluten free. If he is gluten sensitive and not celiac, he'll probably be fine with sourdough, especially if it's made with fresh milled flour.
So one could use any type of oil or lard or butter,depending on what flavor and or textured you are looking for. Lard was the standard for centuries, leaf lard doesnt really have an after taste but makes the best flour recipes and butter whats not to say abt butter. When I make brioche doughs butter is key and the fridge rise is a must so I dont find your method unrealistic ! Thx for sharing
I have so many questions, however when I watch your videos I am brave to just do it and see what happens. What could go wrong with your starter? Noting. From what I've gathered, it's pretty resilient and you can use any types of flour for the lifetime of the starter.
@@YeshuaKingMessiah Sorry I should clarify I didnt necessarily mean in sourdough bread since she ferments the dough overnight. I meant in general with other recipes where there isn't a fermenting period like with pancakes that's an immediate bake, just wondering if she has tried pre-soaking her ground flour to release that phytic acid. But, yes the sourdough starter is soaked and fermented so the phytic acid is released. Just curious. Thanks.
@@amberatwood her recipes are with soaked flour It’s easy to adjust to soaking tho Just take the liquid, use water and an acid or buttermilk or yogurt and the flour. Soak and continue on.
Made my very first boule with 2/3rds WW flour, no honey or anything. Grain, water, salt It was gorgeous, nice ear, tasty My next will be all WW. Gotta get my starter back up n going tho. It’s hibernating lol
Hello, can you still get the benefits of sourdough and the probiotics if you don’t do a fridge fermentation of the dough and you just do a all day rise and then bake the same day?
What is the name of the tool that you were using to mix the wet ingredients with the flour? I’ve seen you use it before so it’s pretty versatile I just don’t know what it’s called so I can find one.
Okay so I’m trying to follow this recipe to the T, however when you got to the stretch and folds, and then briefly talked about a bulk ferment of about 8 hours, and then skipped back to what you said would be “the last step” of dividing and shaping (around 7:28 in the video) I feel so confused. Am I bulk rising in the fridge before dividing and shaping? Am I dividing and shaping after? Do you not stretch and fold after you pull out after the last bulk rise? My head is spinning? Also, you said 3 stretch and folds, but how do you know you’ve done an adequate stretch and fold before returning to the bowl to sit again? My head is 😵💫
So many different ways to do sourdough 🥰 We have some 100% whole wheat for over 10 years though we always use hard red wheat. It’s very dense! I’ve been thinking about switching flours. But my starter seems lucky when I switch. Do you have any tips on how to make it robust enough that it can go back and forth with different flours?
Question- was the sourdough starter made/fed with 100% whole wheat as well, or was it a typical starter made with all purpose flour etc , then added to the rest of the whole wheat recipe? Thanks for sharing!
So you don't sift the flour at all after grinding? I have a nutrimill and have no idea what settings to use....I've been sifting out the bran, but the flour doesn't behave the same as all-purpose.
@@FarmhouseonBoone Thanks so much for your reply! Should I not be sifting it? I was so confused trying to find out a proper sifting method and equipment etc! I would much rather mill it and use it without sifting but most recipes call for whole wheat mixed with all purpose. Do you have a collection of recipes for only fresh milled whole wheat?
You can bake it same-day if it has enough time to proof at room temperature. Most sourdoughs take too long so it's way easier to start them in the day, then slow proof them in the fridge overnight. If you start them really early and you bake at night, you probably can do same-day bake. From what I've seen on other 100% whole-wheat sourdough recipes, it really benefits from the time in the fridge. With all-purpose loaves it's not so picky.
Question: when making whole wheat or half wheat with AP flour is the bread suppose to come out tacky? Eatable but tacky ? I wish I could send you a photo but I don’t know how to sorry
no it shouldn't have a tacky texture...if you let the bread cool before cutting that will help the texture also making sure you have a nice strong starter helps too
I thought about learning to make wheat sourdough bread I'm having intestinal problems right now I really have to watch what I eat I need more fermented foods in my system do you show how much salt and stuff you put in your sauerkraut
Hi there * My finished loaf done exactly by your directions seems to be not done all the way through? I did put it back in for a few more minutes but same thing when I cut into it. The bottom sounded hollow when I tapped on the bottom. Is it suppose to be this dense ?
it's hard to say without being there through the process...I will say if your bread is under fermented it will not cook through completely and the middle will be gummy no matter how long you leave it in. if it is a matter of cooking...you can try an instant read thermometer to check for doneness...205-210 Fahrenheit
Hi I followed your recipe for whole wheat sourdough starter but after 2 days it started create hooch i am on my 6th day should i continue with feeding? Or throw it away
Making this bread right now - in the bulk ferment until bedtime. Um, it's like modelling clay - BUT I press on! I just got my Nutrimill grain mill today, and haven't quite dialed in the fineness of my flour yet. Had been using the grain mill attachment on my Kitchen Aid, but am worried I'm gonna burn out my mixer. Anyway, I got my hands a little extra wet while trying to stretch and fold, which kinda wasn't very stretchy and was more of a roll it up than a fold... finally just going for a long bulk ferment on top of my stove while I bake some chicken. *sigh* I have baked my own bread for 40 years, so milling my own grain and not cutting it with all purpose or unbleached store bought flour is the big difference right now. I even milled in about 2 Cups of spelt which should have added some extra hydration, but alas, that lump is heavy and dense. We will see how this goes. One thing I know, no matter how it turns out, your recipe won't be the problem! LOL!
Baked them this morning - and dense, but actually pretty good. I am going to soak my flour for the next batch and see how that works out. One little adjustment at a time! Thanks Lisa.
For those who inquired, 1 cup of all purpose, bread, or whole wheat flour weighs between 120 to 125 grams. Also, extending the autolyse to one hour when using 100% whole wheat flour helps gluten development. Just be sure that the autolyse includes ONLY the water and the flour…no salt, starter, or sweetener. The warmer the water and/or the room temperature, the faster the fermentation will be. The slower the fermentation, the more sour flavor will come through in the baked bread.
Might be a silly question but is there any way to make sourdough with only all purpose flour? With all of these shortages and inflation I’d like to stick to only a few ingredients in the event I couldn’t find what I needed. Just curious if anyone has ever tried it successfully.
Yes I only use all purpose or bread flour for my sourdough. Even with 50% whole wheat, it's so difficult to work with and is so dense. The sourdough cultures makes all purpose flour a healthier product anyways so I'll be sticking to it.
may not understand something. I will be glad if you help me clear it up. The healthiest and healthiest bread is made from sprouted grains. I don’t see you growing grains in this process
In an earlier video, it was shifted over to another counter in the kitchen- I think on the left (from our POV) when she placed the mill in that spot. I was curious too during her last video but she did show a shot of its new spot
At about 6.45 when she is showing the stretch and fold ,look to the left of her and you can see what I'm pretty sure is the berkey on the counter.I have seen it there before too.
Such lovely ingredients but very disappointed to see that no where recipe is mentioned in grams. Cup measurement is vague and specially when its wild yeast recipe it should be exactly in grams
www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread. My recipes are slowly being updated to include grams...I linked the recipe with grams
I find this very misleading…. I could spend countless times trying to get the recipe to match the picture and it never will. Not a fan of changing ingredients to give a false result.
Would love to see more videos using sourdough and 100% fresh milled flour
I think she uses fresh milled flour in almost all her recipes
No she mixes it between FMF and store bought
Me too! I just can’t tolerate any of the store bought. I spent a small fortune trying all of the things.
Me too!
Your honey whole wheat bread is a staple recipe in my kitchen. It turns out beautifully the vast majority of the time. My family loves it. The two times that it didn’t turn out was a outside temperature issue and I just turned it into the best croutons.
Hi Lisa!! I can watch you make bread all day long.. It’s just so relaxing and calming and I think you’re soft voice adds to it!!!! You’re an amazing, sweet beautiful woman!!!
If you have an instant pot or yogurt maker, I've found that helps with fermenting. I put it on the low temp, which is around 90 degrees for mine, and typically it only needs to ferment for 6 hours.
Made your dinner roll recipe and baked them this morning - they were perfect! I guess for me, doing an extended autolyse of soaking my home milled flour at 90% hydration for about 8 hours really made a huge difference. I live in western Montana, so not much humidity here. They are light and fluffy and delish!! Thanks Lisa!
Wonderful!
Finally cooled and literally just cut into it. SO yummy. This will now be my go to for 100% whole wheat bread. Thank you!
Nothing better than warm homemade sourdough bread!!!
5 ingredients! Wow, thanks for showing us how to make this.
This is actually the only sourdough bread recipe of yours I've ever used. Always a good one!
I am working on my first sourdough starter and am using whole wheat! I'm so happy you made this video!!
I made a new sourdough starter last week using whole wheat pastry flour. I’m trying a dry starter method as I don’t use sourdough starter often. I haven’t baked with it yet.
Dawn, after your extended autolyse of only the flour and room temperature water (not chlorinated tap water), add your starter and sweetener and squeeze it into the flour water mixture which will be much softer than
when you started the autolyse. After you complete your first fold on the starter/flour/water mixture, add in the salt by sprinkling it over dimpled dough and squeeze it into the dough. Continue folds as stated in the recipe.
So happy you have this video because today my husband came home with unbleached all purpose wheat flour (he was supposed to bring home white). Must be a sign that I need to make whole wheat bread😜
Thank you! I’ve just started trying to make sourdough and fresh milled wheat.
Thank you for helping me along in this journey!!!!
You are so welcome!
Sourdough is the best of breads 🤤 thanks for the recipe
I've made it twice! Love, love it❣️
I made this recipe off your Instagram post already. It was delicious! I was good for toast and sandwiches, kid approved.
I've been watching your videos for almost a month now and I'm addicted and learning! Tonight I'm mixing this bread up . I finally ran out of store bought and told my Hubby and sons get use to homemade from now on! The prices on bread in store are ridiculous and not good for u.🍞🍞
Your original bread recipe was the first sourdough bread I made. And my family loves it!! I was actually making it yesterday and needed to go back and look at the recipe and saw you had changed it on your blog. 😩 Happy to see this video explaining!
This is SO helpful. Thank you. I've been struggling with making whole grain bread.
Me too. Most of my loaves have been heavy. I may just have to get used to bread with the bran and germ intact. That’s where most of the nutrition is, I understand.
Did you ever tried a Sourdough Bread with rye flower? It is my favorite and is a traditional bread in Austria. if you like you can add some caraway seed for a special taste….. very yummy 🤗
Oh yes, that is delicious!
I love sour dough bread and this looks delicious. I prefer whole wheat. Thank you! 😋
Thanks for a great recipe. I will give it a try
I’d love to see a video where you are actually stretching the whole wheat dough- just so I can have a realistic idea of what the dough is supposed to look like. Thanks for all your help you have given all of us 😊
I did show how I do it in this video....
I've really been enjoying some of your videos. You still amaze me, having a large family, and I don't know how moms of large families stay so organized! It wasn't for me, but I enjoy watching from afar, and love your sourdough and kitchen videos! Also, there's no Mockmill's to be found now, as far as I know... I think I got one of the last ones at Central MIlling, as they're all on backorder until end of May everywhere. Hopefully they'll be back in stock before then, since the milling community and buying of grains seems to be taking off!
I would love to hear your thoughts on what the outline of what to look for in making a milled grain sourdough loaf. I wonder if I should look for the same guidelines as an all purpose flour.
I'm not exactly sure I understand what you are asking. I have more info on fresh milled grains/recipes over on FarmhouseonBoone.com and I have made several new videos showing myself making recipes with fresh milled grains
And by the way .I did make discard bagels with the same starter I'm using and they turned out Great ***
Thank you Lisa. Have been wanting to make whole wheat sourdough bread. I think now I will feel more comfortable trying it. 🥰
😢 5:15 5:16 8 5:17 😮 5:50
Nice presentation
You make it so beautifully. I’m still working on the sourdough starter. First loaf I baked was heavy like a bowling ball. We tried to eat it lol
Chickens n doggies loved it. ☺️
Same!!! I finally caved and bought some organic rye flour and its nice and active now! 🤗
Rye flour, in my opinion, is the key to a good SD starter. It can be used in all kinds of recipes. And, the more mature it is, the better the bread.
Hello Lisa, the recipe came at just the right time. I just bought a grain mill and I really needed a whole grain recipe. Could you please bake with rye? Thank you for this beautiful site. I feel very comfortable with you. Greetings from Germany,Lina
Still our favourite sourdough recipe. The only one I need. So good. 🤩
I’m glad to read your comment. I’ve been wanting just a 100% whole wheat SD loaf recipe where a stand mixer does most of the hard work.
Beautiful boule! Great job!
I don’t use my microwave above my stove much so I use it for my “proofing” drawer by turning the light on half. The low light gives just enough warmth to proof the dough.
I am new to you channel. Love the recipes you share 💛
This was the first bread I made with sourdough after I downloaded your recipe e book. So foolproof and delicious!
Thanks for the recipe! I’ve been trying out doing 100% fresh ground lately so I’m glad to have another recipe to try. I’ve just been substituting it into my normal recipe but doing an overnight autolyse in the fridge. I’ve been really liking doing fresh ground flour in focaccia bread. 😊
Fresh ground!! Sooooo good
Would you ever consider doing a video of sourdough sandwich bread with freshly milled flour in a bread machine? Thanks!
Any ideas how this would work with Hard Red?
Is there a recipe for this loaf? I don't see it on the website. Thank you!
www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread/
I made this recipe with fresh milled Einkorn berries and it did NOT work out so well for me... I made it a month ago with hard red berries fresh milled and it was awesome though the bottom was really dark... so an easy fix with some uncooked rice beneath the parchment in the dutch oven. I just wanted to put this out there in case anyone else was going to attempt with Einkorn! Love this recipe though... my fav for sandwiches!
Thanks for sharing!
So good!!!!
Take care.
Beautiful bread. If you like to experiment you might try a slightly higher hydration. Use potato water. Add an egg. Good things might happen. 🙂
Thank you Lisa!! This looks very interesting!! My husband needs to be on a gluten-free diet… Have you ever made gluten-free sourdough? 💜💜
Yes, she made one with buckwheat... but I make one with sprouted brown rice flour! My son is GF but for the rest of the family I use Einkorn.
Sourdough is almost gluten free. If he is gluten sensitive and not celiac, he'll probably be fine with sourdough, especially if it's made with fresh milled flour.
One day I will make the bread. As for nie greetings Lisa😉🌷
Great content…
Beautiful bread, thank you …..
🥰🙏🏻❤️💕🇺🇸
Looks good , but wanted to know, can I make this without the oil and without the honey? Thanks!
You would probably need to make adjustments to the recipe....I have only made it this way
Have you tried a couple tbsp of Vital Wheat Gluten?
Can I use hard red wheat ya think?
Do your ever sprout your grains?
So one could use any type of oil or lard or butter,depending on what flavor and or textured you are looking for. Lard was the standard for centuries, leaf lard doesnt really have an after taste but makes the best flour recipes and butter whats not to say abt butter. When I make brioche doughs butter is key and the fridge rise is a must so I dont find your method unrealistic ! Thx for sharing
What number setting do you mill you flour for bread. I have a Mockmill and love it but I am always trying to figure out how to get the flour right.
Great question! I'm wondering this as well.
I have so many questions, however when I watch your videos I am brave to just do it and see what happens. What could go wrong with your starter? Noting. From what I've gathered, it's pretty resilient and you can use any types of flour for the lifetime of the starter.
Hi Lisa
How much flour does your mill yield per grain amount put in?
While white isn’t available in my province
I can get hard red, spelt, kamut, what one would work best? I’m struggling to find recipes
Curious if you have tried soaking the flour before you bake with it in yogurt, keifer or some kind of acid and what that conversion would look like?
When you make sourdough you don’t need to soak. The sourdough IS soaked.
@@YeshuaKingMessiah Sorry I should clarify I didnt necessarily mean in sourdough bread since she ferments the dough overnight. I meant in general with other recipes where there isn't a fermenting period like with pancakes that's an immediate bake, just wondering if she has tried pre-soaking her ground flour to release that phytic acid. But, yes the sourdough starter is soaked and fermented so the phytic acid is released. Just curious. Thanks.
@@amberatwood her recipes are with soaked flour
It’s easy to adjust to soaking tho
Just take the liquid, use water and an acid or buttermilk or yogurt and the flour. Soak and continue on.
Made my very first boule with 2/3rds WW flour, no honey or anything. Grain, water, salt
It was gorgeous, nice ear, tasty
My next will be all WW. Gotta get my starter back up n going tho. It’s hibernating lol
Hello, can you still get the benefits of sourdough and the probiotics if you don’t do a fridge fermentation of the dough and you just do a all day rise and then bake the same day?
yes.
What is the name of the tool that you were using to mix the wet ingredients with the flour? I’ve seen you use it before so it’s pretty versatile I just don’t know what it’s called so I can find one.
Okay so I’m trying to follow this recipe to the T, however when you got to the stretch and folds, and then briefly talked about a bulk ferment of about 8 hours, and then skipped back to what you said would be “the last step” of dividing and shaping (around 7:28 in the video) I feel so confused. Am I bulk rising in the fridge before dividing and shaping? Am I dividing and shaping after? Do you not stretch and fold after you pull out after the last bulk rise? My head is spinning?
Also, you said 3 stretch and folds, but how do you know you’ve done an adequate stretch and fold before returning to the bowl to sit again? My head is 😵💫
www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread. I linked the written recipe..
So many different ways to do sourdough 🥰 We have some 100% whole wheat for over 10 years though we always use hard red wheat. It’s very dense! I’ve been thinking about switching flours. But my starter seems lucky when I switch. Do you have any tips on how to make it robust enough that it can go back and forth with different flours?
I’m no expert here, but I always feed my SD starter with rye flour. It stays very robust and works in all types of recipes.
Refined or virgin coconut oil? They have different properties?
not refined
Question- was the sourdough starter made/fed with 100% whole wheat as well, or was it a typical starter made with all purpose flour etc , then added to the rest of the whole wheat recipe? Thanks for sharing!
It’s been fed with everything, she’s had it for 10yrs.
Do you sift your flour?
no, not unless I have it in a recipe to do so
So you don't sift the flour at all after grinding? I have a nutrimill and have no idea what settings to use....I've been sifting out the bran, but the flour doesn't behave the same as all-purpose.
It doesn't behave the same...baking with freshly milled is different and takes some getting used to.
@@FarmhouseonBoone Thanks so much for your reply! Should I not be sifting it? I was so confused trying to find out a proper sifting method and equipment etc! I would much rather mill it and use it without sifting but most recipes call for whole wheat mixed with all purpose. Do you have a collection of recipes for only fresh milled
whole wheat?
Question- Can you bake it the same day, or is it necessary to place it in the fridge overnight first?
You can bake it same-day if it has enough time to proof at room temperature. Most sourdoughs take too long so it's way easier to start them in the day, then slow proof them in the fridge overnight. If you start them really early and you bake at night, you probably can do same-day bake. From what I've seen on other 100% whole-wheat sourdough recipes, it really benefits from the time in the fridge. With all-purpose loaves it's not so picky.
Hey, what is the recipe for the sourdough starter?
I have several different starter recipes...you can find them on farmhouseonBoone.com just search starter
Where can I find the recipe to print it out?
I will link it for you but you can always find them on my blog Farmhouse on Boone.www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread/
Could you use something instead of honey, like pineapple juice?
Perhaps if you reduced the pineapple juice into a syrup.....more the consistency of honey
@ ok thanks so much! Why is the honey necessary?
Do you have a starter recipie?
www.farmhouseonboone.com/make-sourdough-starter-scratch
Is the starter made from wheat flour?
You can use whatever flour you would like for your starter
Question: when making whole wheat or half wheat with AP flour is the bread suppose to come out tacky? Eatable but tacky ? I wish I could send you a photo but I don’t know how to sorry
no it shouldn't have a tacky texture...if you let the bread cool before cutting that will help the texture also making sure you have a nice strong starter helps too
I thought about learning to make wheat sourdough bread I'm having intestinal problems right now I really have to watch what I eat I need more fermented foods in my system do you show how much salt and stuff you put in your sauerkraut
Yes she does..just the last video
Where can I find your recipe?
On my blog! Www.FARMHOUSEONBOONE.com
I wonder where whole wheat sourdough falls on the glycemic index
Hi there * My finished loaf done exactly by your directions seems to be not done all the way through? I did put it back in for a few more minutes but same thing when I cut into it. The bottom sounded hollow when I tapped on the bottom. Is it suppose to be this dense ?
it's hard to say without being there through the process...I will say if your bread is under fermented it will not cook through completely and the middle will be gummy no matter how long you leave it in. if it is a matter of cooking...you can try an instant read thermometer to check for doneness...205-210 Fahrenheit
@@FarmhouseonBoone ok, thank you * I did follow step by step.. So I will keep moving forward. Love Your Channel !!
Hi….where can I find the recipe??
On my blog..www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread
Hi I followed your recipe for whole wheat sourdough starter but after 2 days it started create hooch i am on my 6th day should i continue with feeding? Or throw it away
If it has a layer of hooch on top it is telling you it is hungry...just feed it more flour than you have been feeding it
@@FarmhouseonBoone so I used one cup flour and one cup water should i do two cup flour and one cup of water and it's every 12 hours on 6th and 7th day
Thank you for replying
So, it's really impossible to get an open crumb with 100% fresh milled flour correct?
If you look at her other sourdough recipes, none of them have a very open crumb either. It’s totally possible, just not with this recipe.
Making this bread right now - in the bulk ferment until bedtime. Um, it's like modelling clay - BUT I press on! I just got my Nutrimill grain mill today, and haven't quite dialed in the fineness of my flour yet. Had been using the grain mill attachment on my Kitchen Aid, but am worried I'm gonna burn out my mixer. Anyway, I got my hands a little extra wet while trying to stretch and fold, which kinda wasn't very stretchy and was more of a roll it up than a fold... finally just going for a long bulk ferment on top of my stove while I bake some chicken. *sigh* I have baked my own bread for 40 years, so milling my own grain and not cutting it with all purpose or unbleached store bought flour is the big difference right now. I even milled in about 2 Cups of spelt which should have added some extra hydration, but alas, that lump is heavy and dense. We will see how this goes. One thing I know, no matter how it turns out, your recipe won't be the problem! LOL!
Keep trying, using fresh milled definitely requires adjustments.
Baked them this morning - and dense, but actually pretty good. I am going to soak my flour for the next batch and see how that works out. One little adjustment at a time! Thanks Lisa.
✅ 🥖 🍞 🥯 looks so good!
Can i avoid honey in this recipe?
You can try it...not sure how it will turn out though...
@@FarmhouseonBoone thank you
My boyfriend is wanting me to make him a grain free bread loaf. Any chance you could come up with a grain free bread recipe 😅?
Flour free breads are pretty bad
Almond “flour” is ground nuts
Coconut “flour” isnt flour either but ground coconuts
Ur bf isn’t going to like either
@@YeshuaKingMessiah ik he said he wants it to taste good... i think this might be an impossible request.
There are equivalent flours you can use, like Pamela brand. I've use them with success.
I'm confused. 3 stretch and folds every 15 minutes for how long? or do you mean 1 stretch and fold every 15 minutes until you've done 3?
3 sets of stretch and folds
@@FarmhouseonBoone so one set of stretch and folds every 15 mins, until I've done 3? am I understanding that correctly?
For those who inquired, 1 cup of all purpose, bread, or whole wheat flour weighs between 120 to 125 grams. Also, extending the autolyse to one hour when using 100% whole wheat flour helps gluten development. Just be sure that the autolyse includes ONLY the water and the flour…no salt, starter, or sweetener. The warmer the water and/or the room temperature, the faster the fermentation will be. The slower the fermentation, the more sour flavor will come through in the baked bread.
So when do you add the salt, starter and sweetener? Lisa is adding all of those at the beginning and doing the stretch and folds?
@@coramdayo Usually after the autolyse sits for between 20 min - 2 hrs.
I'm happy I came across your channel :)
Might be a silly question but is there any way to make sourdough with only all purpose flour? With all of these shortages and inflation I’d like to stick to only a few ingredients in the event I couldn’t find what I needed. Just curious if anyone has ever tried it successfully.
100%! I only use all purpose. It’s very tasty, and is way less fussy in my experience.
@@emilyhutchings8589 that’s awesome! I’m definitely going to give it a try. If you measure how many grams do you use?
Yes I only use all purpose or bread flour for my sourdough. Even with 50% whole wheat, it's so difficult to work with and is so dense. The sourdough cultures makes all purpose flour a healthier product anyways so I'll be sticking to it.
Has anyone tried this? 400 seems like a pretty low temperature
400 hundred worked great in my oven...maybe check your oven temp to make sure is is accurate..
may not understand something. I will be glad if you help me clear it up. The healthiest and healthiest bread is made from sprouted grains. I don’t see you growing grains in this process
Can you give the measurements in grams please, easier for Most of the europeans, thank you Lisa !
I am American and prefer measuring in grams as well! Yes, I agree!
She didn’t measure by weight, so how would she know?
What happened to your Berkey?
In an earlier video, it was shifted over to another counter in the kitchen- I think on the left (from our POV) when she placed the mill in that spot. I was curious too during her last video but she did show a shot of its new spot
@@A-Few-Thoughts-For-You Thanks Dawn...it's the weird things I notice. Lol
At about 6.45 when she is showing the stretch and fold ,look to the left of her and you can see what I'm pretty sure is the berkey on the counter.I have seen it there before too.
@@michellenitschke5485 Thanks!
Ok thks do this is whole wheat bread nothing to do with while Einkorn sourdough bread.. thks
You can find recipes for einkorn flour on my blog FarmhouseonBoone.com
👍👌🏻
Instead of using plastic wrap over the bowl, I place a dinner plate on top of the bowl.
Same
Such lovely ingredients but very disappointed to see that no where recipe is mentioned in grams. Cup measurement is vague and specially when its wild yeast recipe it should be exactly in grams
www.farmhouseonboone.com/how-to-make-whole-wheat-sourdough-bread. My recipes are slowly being updated to include grams...I linked the recipe with grams
Your bread looks very dense. And the holes are so small like gluten didn’t develop
Whole wheat is going to be denser than white flour, but yes it does seem like there’s room for improvement
I find this very misleading…. I could spend countless times trying to get the recipe to match the picture and it never will. Not a fan of changing ingredients to give a false result.