EPIC FAIL at Sourdough Bread
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- Опубліковано 2 лют 2023
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LEISA I totally admire you. You don't mind that you have failures and don't mind doing it on your videos which helps your audience see it. We learn from your mistakes as much as we do with it's perfect. Thank you for being such a wonderful teacher!
I make my sourdough at night, put it in a greased bowl, cover it and stick it in the oven with pilot light on overnight. I let it rise for 12 plus hours. In the morning I shape it, put it in my loaf pan and do a second rise. Once it’s at the right height for me I bake it. Sometimes it takes most of day for second rise. I also put more starter in then that recipe calls for. 3/4-1 cup of starter. I also put honey in my dough like you would a regular loaf. I’ve been making sourdough for 4 years now.
I can't tell you how refreshing this segment was! We all fail in our process at some point and for you to show us how it failed for you was awesome! It actually encourages us to press on.
I have done a lot of bread baking using wheat flour and I have found that it requires a lot more water than white flour. I made my starter from a recipe in King Arthur Flour Whole Grain Baking. They have you start Day 1 with wheat flour (or rye), but thereafter you use unbleached all purpose flour. What I noticed about your starter compared to mine is that yours was much thicker than mine. Mine is like a thick pancake batter. It is pourable from my jar. I made a loaf yesterday from Linda's recipe that she did and it came out beautiful. I baked it in my cast iron dutch oven. Also, I am in Southeastern, MI and my starter took a week and a half before I felt like it was ready to use. My house is old and cold as I can't afford to crank up the furnace. The temp in here doesn't get above 68 degrees. I keep my starter on a a shelf above my stove but I now move it when I am cooking because I noticed it formed a skin on it after I had been using my stove. I think it got too hot for it.
You’ve got this you just it is a learning curve and we all go through it but we appreciate you sharing it with us
You learn from mistakes. Never give up. I still love watching you
Epic fails are equally as important as amazing successes! I've learned more from failures than I have any other result. Keep at it - sourdough does have a learning curve. Just an FYI, when you get your banneton basket, I've found that rice flour works best for flouring the basket. For some reason, it isn't nearly as sticky. I just run long grain rice through my mill rather than buy rice flour. Rooting for you on your next attempt!
Thanks! Will do!
My first loaf of sourdough bread was more a weapon than it was food. I could have chocked a truck with that thing, epically bad. I tried again, the next loaf was beautiful. Figured out I’d let the first one over proof so it didn’t rise again in the oven. Definitely a learning curve with sourdough but so worth it when you get that beautiful and tasty loaf. 😊
I just made my first sour dough bread yesterday. I followed simply living Alaska. It turned out awesome. As much as I love cookbooks it was so much more helpful watching someone do it.
Yea I ate some of it buddy
@@garrettstem it was wonderful buddy.
Aww, Leisa, so sorry your bread didn’t work out. We all have epic fails, and I commend you for sharing yours. Keep going! I know you’ll conquer this challenge. I’m looking forward to your next sourdough video! Blessings.
I will keep hangin' with you for sure. I have had fails in my effort to make bread, but you are giving me the motivation to try again. I have to share with you that we have an Amish community close by with many friends. Last summer I stopped by one of their homes to find their ten year old daughter up to her elbows in bread dough in a two gallon bucket. I watched as she punched it down and just kept kneading. She ended up making about four loaves of bread and they sent one fresh bake loaf home with me. I left trying to understand the mysteries of like as to how she could so easily do what I at age 68 have still not accomplished. But, this is the year that I will conquer bread making, even if it takes ten year old Sadie to guide me through it.
I love that you keep it real and show that you make mistakes too. We are only human. Go hug your Toby, and relax. I had a Toby for 15 years, I miss him so much
Lol… I loved how real this video was! I’m about 2 months in with my sourdough starter. The successes are beating the fails and I’m having fun.
Haha I needed that laugh… ‘we are going to begin making sourdough bread… At least I really hope we are’
I’m so enjoying the learning process but I’m hopeful for a victory soon! Getting a little better everytime.
Thank you Leisa for posting your failed bread. Other utubers would not have shown this segment. I am glad you did . I dont care how long you have baked bread sooner or later your going to have something go wrong. I have baked all sorts of breads in 46 years, sometimes something goes wrong. I dont want beginners to get discourage it happens to be the best of us. All I can say Keep on baking bread!!!
Oh thank you!
Thank you for showing the fail. It is so inspirational. The chickens will love it!
If I could humbly offer one suggestion I learned from my GrandMother when baking sourdough bread, a suggestion I have yet to see on UA-cam. Place a cast iron or ovenproof dish of water on the bottom shelf of the oven. The inside of the bread stays moist, and the outside crispy.
An old Irish tidbit, I hope you find it helpful!
Thanks for the tip!
I have started milling my own flour this last year and let me tell you I have discovered it is a whole new animal in the way it behaves.. I still have not gotten sourdough to turn out as it should ugh… so frustrating!! And the bread machine loaves (when I’m in a hurry I do love a bread machine) still don’t do right. I can make a great loaf by hand finally but the sourdough is still kicking my butt!!! The channel The Breadbeckers is super helpful with dealing with fresh milled flour. But she’s never done sourdough. It will not defeat me lol I will get it one day!!
Love your channel enjoying all the videos.
I see no fail! I see croutons, bread pudding and so much more. What didn't work usually doesn't happen twice in a row. Thanks Leisa.
Thanks for sharing the good, the bad and the ugly. We ALL live a real life, and have to keep trying. My first sourdough starter attempt will happen on Sunday. I'm going to keep my fingers crossed😊
Don’t be discouraged. Keep trying! I’m watching to learn how to make sourdough bread and starter. I enjoy your channel.
We love your epic everythings. Reassures us that we are doing okay. Good and bad, we're in this together. 🧑🍳
Lisa it took me almost a year to finally get a good sourdough starter that worked for me. My starter is now 5 months old & I bake bread once a week. I named it Ralph. I also bake mine in a Pullman bread pan without the lid. It makes delicious bread. I can't even tell you how many "epic" fails I had before I got it to work.
Thank you for sharing the good the bad and the ugly! Makes it more real. Sourdough is something I want to try as well.
Oh, dear! I've learned so much from you during Canuary, I wish I could help you with sourdough! (I'm only on the west side of the state, and our wild yeast is just as good as anybody's!) A week old starter is very young. Whole wheat flour needs more water. Weighing stuff really does make it easier. I haven't worked with freshly ground flour yet, that's next on my list. Hang in there!
Weighing is not 'snobbery stuff'. I thought the same way for years until I started my sourdough journey. Yep, the weight of all ingredients is so important -- in my 'practiced' experience. Good luck and I can't wait for 'I got it' coming from your lips. Your are so down to earth and thank-you.
Keeping it real Leisa! Love that you showed this. I learn as much from fails (maybe more) as successes.
Just keep trying! I've kept my second starter for about a year now. Those first weeks of learning were interesting. I mostly make white and raisin bread with mine, as I'm not a huge fan of sourdough either. Oh! Heat olive oil in a skillet, pour your discard into the pan like a large pancake, season however you want (we like everything bagel), flip when brown and toast the other side. It's a quick bread and is amazing in a warm spinach artichoke dip. I freeze my starter for more raisin bread. I use King Arthur recipes and my bread maker to mix dough. I use my seed warming mats to warm my starter in winter. Keep having fun with it! It is a fun skill to learn.
All the birds in my feeder garden LOVE my epic fails!
I've always waited 2-3 weeks before using it to make bread. I bet you can use it for croutons.
Not a failure, it's a learning curve.
I love that you showed your failure. I'm gonna attempt to make a loaf of bread for the first time tomorrow. I just picked up a grain mill. I got my fingers crossed, hopefully my daughter and I can pull it off.
Thank you for sharing this fail with us. I’m in Illinois and anytime I start a sourdough starter in the winter I have to let it sit for 1-2weeks before I feel it’s ready to use to make bread. Now I do make pancakes from the discard after a week, but for bread it’s closer to 2 weeks before I feel it has enough bubbles and is rising double it’s size in the jar.
You are one of us. I thought you never made a mistake. Thank you for sharing. It makes the rest of us not feel like total idiots
I always make mistakes haha
Leisa, I have a Nutri mill that I picked up second hand. LOVE mine. You are correct the customer service is AMAZING! I had a problem with mine and it was fixed and returned NO CHARGE to me. Watching you girls cause I want to get into doing sourdough. One thing I have learned when using fresh ground flour is it takes more water and it takes longer to absorb the water as well. Let it sit for a bit before working too much with it and it may work a little better. I have also learned that using fresh ground whole wheat flour doesn't always translate exactly to pre ground flour recipes. There are some good books out there for using fresh ground flour. Good Luck.
Oh dear….I have a problem with coming across harshly so please forgive me if that happens. I’m in my third round of sourdough baking. The first time I used one of those packets from the store of San Francisco starter. My first and only loaf was probably worse then yours. My next attempt was some years latter and through instructions on the internet I made a starter from scratch and my first loaf was so much better, but not sour and I lost the starter in an unfortunate preheating the oven incident and wasn’t motivated to start over. This third attempt was from a starter my daughter started while living near San Francisco. I fed the starter for two months because I was so intimidated to try with this whole hydration percentage thing. So I found someone on Tic Tok that made made it crazy simple for me and every one of my loaves have been BEAUTIFUL. I know you said something about measuring verses weighing….I honestly can’t imagine doing it without weighing. Everytime you scoop flour the way you are doing it you are getting a widely different weight of flour. I will share that my starter is fed with a mixture of rye flour and hard white wheat. It is believed that rye especially will give a more sour flavor. On baking days, I feed first thing in the morning 50 grams starter, 50 grams flour, 50 grams water. My starter peaks in 4 hours so about 3.5 hours later I mix my dough. 325 grams water, 100 grams starter and 500 grams flour and mix together. I don’t add the salt for another 30 minutes and pucker it into my dough with about a tbsp of water. Cover and rest 30 minutes and then preform your stretch and folds (grab one side pull all the way up then fold over) four times around the bowl. Do this three more time every 30 minutes. After my final stretch I let it rest 30 minutes before shaping into a loaf and putting in proofing baskets in the fridge over night. In the morning I preheat my Dutch oven at 450° for 30-45 minutes. Take your dough out, score it and place in the Dutch over with lid on for 25 minutes then uncover for 15-20 minutes (I personally prefer 17 minutes). This is done using a high protein all purpose flour from Wheat Montana. I will be switching to milling my own hard and soft wheat together to make my own all purpose flour and I know that there will be changes that I will need to adjust to but Im thinking knowing what it’s like with the all purpose flour will help me.
Immensely helpful, thank you
That was a great help for me and those who read your comment. I have a hard time with writing to explain myself, you explained it perfectly for me. Thanks for your comment.
I would like to copy your directions , but I don’t know how.
I started making sourdough in November. I scoured FB groups and watched a lot of videos. The starter recipe I used recommended pineapple juice for the first 3 days. My first loaf I used white bread flour. 2nd loaf used half white and half whole wheat. They’ve all turned out great. Soon, I will try with my own ground flour.
I like your comment... you're ot the only one the house! I hadn't thought of that! Appreciate your willingness learn in front of us! Thank you!!!
I appreciate that!
My breadmachine has a recipe in its direction book for sourdough bread. It has a setting where you put in your flour, water, and yeast for about 2 hours. It warms the mixture, then you add apple cider vinegar, lemonjuice, water, sugar, salt, more yeast and more flour. Set it to bake this time. Made an awesome loaf of 🍞.
You are literally SO FUNNY. I love sourdough and have had several fails. Each time I learned something! I appreciate your videos!
I'm so glad!
Love your honesty. No one is perfect. Hang in
Hmm...that is a VERY dry dough compared to mine. And my recipe calls for a good 20 hours of warm room temp rising before baking. The fridge time was definitely a problem: the fridge can be used if you don't have time to bake it right now because it slows fermentation down. Also, I never throw starter out...whatever doesn't go in the bread goes in the freezer 'til next time. Good luck tomorrow Leisa!
I think it's good to share your fails. That's how we learn!
I for one want to thank you for sharing your fail so we will all know how to fix our failures as well. Bread baking is a process and sometimes it doesn't turn out exactly the way we plan. Looking forward to the beautiful loaf the future will bring.🥰
I am soooo sorry!!! Practice makes perfect....please, don't give up...I've been there, it's so hard for me to watch, but I've been there, done that....and it's okay, we all have to learn somewhere!
I can't help but giggle Leisa. This is absolutely where I have been with many types of new cooking adventures. This is great and you still didn't use a swear word. I love you. I will be watching again.
I had my first successful Sourdough bread last month. Before that all mine were like bricks. Then I watched Meg from the Hollar Homesteads Sourdough video and then ding ding ding success.
To warm up my starter...it loves apx. 80 degrees goes crazy. I boil a cup of water in the microwave and set it in the microwave and it stays about that temp. and rises lovely. I also have a bread proofer from Brod & Taylor folding bread proofer...slides and folds into a drawer. Many uses sold everywhere nearly.
Years ago, I made a wheat flour bread. It ended up a paper weight! I was told I should add white flour in the mix. Maybe I'll try it again someday. For now I will stick to white flour. Thank you for the try. It made me feel better!
I LOVE my NutriMill. I used hard red for my my starter and decided to try hard white for a new starter. Will see if there's much of a difference. I've heard that white is better than red but again, will see. I'm not at all discouraged.....this is my first time with sourdough also and I refuse to fail. So there's that. Thank you for being open and blatant about the learning experience, I love that the most. I have a pain de campagne proofing now with starter discards. Fingers crossed. The dough looks a touch dry, in my very beginner opinion.
Leisa, I love watching your videos. Thank you for bringing smiles and giggle to everyone! I have learned soo much! Love your added comments!😂😀
Thank you so much!
You may want to try 50% bread (or AP) flour in the actual loaf. I think the whole wheat bran is sharp and cuts the gluten matrix (making it dense). I've been there, my latest fail was 100% einkorn pizza dough. So dense, my dogs weren't even interested in stealing it from the trash.
When using wheat flour you have to add more water than you would for all purpose flour. Wheat needs more hydration and probably vital wheat gluten added to the dough because it does not have the same amount of gluten as white flour.
How much more water? I am struggling with whole grain sourdough after a couple years of successful Jalapeno Cheddar loaves made with store bought!
I didn't even get to the baking point with mine. I am on a gluten free journey. And, I REALLY love bread. Tried to make a g-free sourdough starter...developed a mold on the top. I'm guessing it was the flour. Going to try it again. Thanks for sharing this.
I think failures are an excellent teaching moment. I admire your determination to keep learning, and your devotion to the priceless Phil.
Through it all you still found humor. I love that!! I appreciate knowing that you’re willing to share it all.. we all learn together that way. You’ve got this!! 😊🤗
Sourdough is my favorite, but I've never made bread in my life. I don't even bake cookies. Leisa, keep going. I watch your videos because they're always fun and REAL.
Thank you. I'm fighting whole wheat sourdough. I've tried twice & will be doing another experiment this weekend. 💚🌞
My first bread was crap too..but its getting better. You need to also look for a whole wheat recipe..cause it is harder to make it work with sourdough
I loved how real life this was. It reminded me of my first attempt at making bread with my home ground wheat flour. I had spent a couple of years becoming reasonably good at baking bread with commercially ground white flour. I was expecting white, fluffy with a crispy crust. The first clue came when mixing, it didn't even feel like dough! More like soggy biscuit. None of my usual techniques worked, it didn't fold, had no elasticity, it was a blob of something alien. The result out of the oven was very heavy, very brown bread. I'd just purchased 50kg of wheat so was pretty downbeat. I get a much better result sifting the freshly ground flour, mixing the dough, letting it rise and then adding the bran back in. I'm going to give this starter method a try but I'm going to sift out the bran for the starter. I'll then sift for the bread too, using the bran on the crust. Any left over will go in a muffin recipe.
Yes, sifting will help. Sifting removes some of the bran which is like shards of cut glass that cuts the gluten strands and therefore results in a denser loaf. Not that I personally have experience as my starter is still processing. Just a bit of information that I have picked up recently.
@@sonjadowns6713 That's certainly my experience!
Well the three times I tried were all big fails except for the deer 🦌 .. they loved it.. lol. I buy it now..
I needed to see this! Thank for sharing your truth!🤗🤣. Love ya. I’m gonna try this w/ you now. !!!
Please do!
I also agree with what others say, you need to add more water! Also, it takes about 7-8 hours for my dough to raise enough before I shape it.
Thanks for keeping it real, Leisa!
Always!
Thank you Leisa for sharing your "epic fail" it shows that you are learning as we kearn together!
You are human and I love the fact that you shared the fail. We have our starter out and ready to feed and make some bread!
Thank you again!!!
I loved that you tried making this in real time, It was fun to watch you learning. I just ordered the same dough mat and I'm going to attempt to make bread too. I'm sure I'll have some failed bathes in the process of learning as well.
Thank you so much for sharing these videos with us! I have had epic fails as well, but like you I haven’t given up. Can’t wait to see your cheat sheet!
I'm with you till the end. When you master it, I may try making it. This is how you learn a new skill. Trial and error.
I love that you are sharing your entire journey!!! I am interested in seeing your fresh ground whole wheat results, since that is something that I want to try, so I'm waiting rather impatiently... and Toby is adorable.
It took me about 2 years to really get my sourdough to going. Then I moved to Missouri, had to really do some tweaking to get it to working right here!
Leisa, I love that you shared your epic fail! It is encouraging. I am thinking maybe I will take the ingredients down off the shelf and give it a try. Maybe start with a two ingredient biscuit. I don’t bake. Always had a good bakery to call. Not anymore and we’re going to have to learn that new skill. Love this thank you! Do you recall in the summer maybe August when I made 7 quarts of vegetable beef soup and I had to toss it because I can’t at 75 minutes instead of 90 minutes? Threw them all away! Epic fail learning curve
YOU GOT THIS LEISA; I HAVE FAITH IN YOU.
Oh Leisa, I am so sorry this loaf didn't turn out. I so admire and appreciate you keeping it real and sharing this experience with us. I do make sourdough regularly but not with flour that I have milled. As I said in part 1; I have everything to do it but just haven't for lots of reasons but I definitely will. Toby is adorable! We used to have English Mastiffs and showed but they were always our furbabies. For now we have an 8 year old French Bulldog. She definitely brightens my day. Looking forward to seeing you conquer this type of bread with home milled flour. Have a wonderful weekend
I had similar results...then I found if you add a little sugar or maple syrup or honey when you mix the starter in water, mix it up, add 1/2 the flour required for your recipe, then let it rest covered in a warm place for 12 hours or over night, I had better results because the yeasts had more time to feed and develop gas. Then add more water and flour as needed to complete the recipe. Wrap it and let it rest in a warm place until it has doubled or gotten as fluffy as you want it. Sourdough takes way more time than rapid rise yeast. Completely different beast.
I started sourdough too. I am using bread flour and have made focaccia so far but it looks like you had too much flour vs water. I am having issues with RA right now so I am just feeding mine and waiting until I can bake a nice loaf. You can do this Leisa!
Sandra is correct … home ground wheat flour requires a LOT more water than store bought AP/Bread flour. I don’t know that you’ve done anything ‘wrong’ as much as you simply need more hydration with a whole wheat (unsighted) flour, in FACT, you should have MORE wild yeast available and a MUC healthier starter with your home ground flour I would think.
Thanks for being honest!
Always!
Thank You so much for being so real.
I'm sorry it didn't work out for you.
But I am curious where you think you made the goof up.
Thank you for sharing all the moments, not just the perfect ones! Seeing carefully curated (and practiced) moments sets unrealistic expectations on social media. You are so REAL! And I appreciate that so much! Good luck on the next loaf 🤞
Glad you enjoyed it!
Learning sourdough was one of my goals this year. I started Jan 2 and I am obsessed! I have discovered it's practice practice practice lol I shared my fails too 🤣
Sharing mistakes helps everyone learn. Thanks for another great video. Your chickens will love the bread you just made...ask me how I know.
Gobbled up that brick in no time!
Leisa, thank you. I have been debating whether or not to try to make sourdough and watching you I am determined to give it a try. I don't see this as an epic fail...it's just the first attempt. I'll probably need several first attempts.
I, ve always doubled my starter per recipe. I also don't mill the flour I take the berries in my magic bullet. I do add white flour 1/4 per 3/4 cup of wheat and use honey.
Leisa I have tried about 50 times or more before I just figured sourdough is not my cuppa tea right now. My starter never made it. I tried and tried and tried but on the 5th day or so it became so smelly and had black water ontop .. I will try again but I know I have to be doing something wrong. At least you had the starter that worked for you. When I was growing up my grandma used to soak her whole wheat fresh flour overnight with the water. The hydration from what I understand is very important. I really really am going to stick with you on this because I would love to see how you are doing here. It has been 2 years since I tried. May get it out again and try to build my starter again. Thank you for another wonderful video. I told my son the other day we all make mistakes and sometime things fail we have to be willing to make mistakes and fail to learn. It's all a part of the process.
Don't feel bad I have a bread machine and followed the direction to a tee and it was a dud. Then I tried again cut receipt in half still didn't get done this was with a bread machine. We all have epic fails. You did good I used a machine and it was a dud. Thanks so much. Love your videos.
Thank you for showing real life! No shame there! I've played with sourdough for years and have some really great recipes for store bought flours, but I have recently ventured into trying to bake with home milled flours and it's a HUGE difference! You have to treat fresh milled totally different than any other flour! I'm sure someone has mentioned it, but the wheat bran acts like tiny glass shards in your dough if you don't let them re-hydrate for at least an hour before any kneading/stretch and folds happen, otherwise you're cutting all your gluten strands as they develop. Having a wetter dough as well should help with that. I think next time I bake I'm going to try leaving mine in the fridge overnight after I mix my dough to let the bran hydrate completely, then bring it out the next day and start the kneading process and bulk ferment, then shape, second rise, and finally bake. I'm still learning, I'm no authority on SD with home milled flour, I'm still making super dense loafs bc I'm still trying to figure it out too! I feel you, the struggle is real! 😅 But I'm here for the journey!
I used to have a dog named Toby ! 😊 looking forward to the next attempt. I see everyone doing sour dough so I want to learn with you before I dive in!!
I never mastered traditional sourdough bread…..but I did master discard baking….made bread….scones….biscuits….pancakes….everything turned out amazing…..
It took me 3 weeks to get my starter going. You have to wait until it doubles in size after 8 hours or so then it will shrink back down. It needs to be strong and active before using it. I actually use a recipe from Alderman Farms to make sourdough sandwich bread. It uses the starter and yeast so it raises in about an hour. It's delicious and it's never failed for me. If you don't use yeast, it can take 8 hours for your bread to rise
Glad you're going to keep trying! Your first loaf looks way better than my first loaf did! Sourdough can be such a booger to work with sometimes!
Baking with whole fresh ground wheat is a totally new thing! I failed so many times on everything I tried except cookies and muffins!
Same here lol I can get great baked goods and regular bread by hand but sourdough with all fresh milled flour is jut not working lol it’s a monster!!! I
@@helenhuizenga9998 I have made challah with it several times and only once has it turned out and the dough was so wet that I knew I had messed it up badly before I baked it. I think the brand in the fresh milled flour needs the extra hydration.
@@Mindy56743 , you would be correct, the bran needs extra attention & care to soften it which is done by using a scald method. Personally I sift my fresh milled wheat with a #50 flour sifter, scald the bran & then add it after the autolyse process as an additive so it does not count towards the volume/weight of flour used. Just add enough scalding water to the bran to make a thick paste & then cover & let cool u til it is time to add it.
Now if you do not want to sift then you need to scald the total amount of water for the autolyse, mix with the fresh flour & let it rest to cook for at least 1 hr. And as for the total amount of water, fresh milled flour will easily need at minimum 10% more water than traditional commercial wheat flour.
Finally, as with anything whole grain, the loaf is not going to look like those fancy loaves with huge holes, however, you will get a decent oven spring with a slight ear and a whole lot more scrumptious flavored bread. My instagram is @lindaann_melin
I will have a new post & reel up later today showing more of the process I use.
@@speakingconstitution thank you
Thanks for sharing! My first and last ever sourdough loaf was heavy as lead and cut and chewed like Ellie Mae made it. I stayed up to midnight cooking it too!! I watched a lady who had a no discard sourdough and I’m going to try that.
What a hoot! The best UA-cam sourdough I found is “full proof baking” channel, basic sourdough. She shows the stretch and fold, etc., maybe even deals with words bakers use?
Sourdough needs to be baked to internal temp 109F, and cool before cutting. You might not get a beautiful lace pattern (especially with a young starter), but it will be bread you can eat.
I measure flour and salt… add water to desired consistency. Sourdough is very wet (see videos).
*correction 209. I don’t weigh ingredients, but I check temps.
I have started making sourdough bread and really enjoying it since the beginning of December. I got the same cookbook for Christmas and while it has some great tips I have found it confusing reading it also. Keep at it!
I AM a baker and sourdough is a challenge for me! I baked consistently for months on end, only once achieving the perfect bread loaf. I put all of my super dense loaves in the freezer. Now I take them out and make garlic toast out of them when we have spaghetti and it's delicious, so they weren't a total fail! My starter has been in the fridge for about 6 months now. I might start trying again!
Bread making is definitely a challenge and skill. I couldn’t make any yeast bread until a few years ago. I want to try sour dough too and I appreciate you showing how it went for you. The closest I have done to sour dough is amish friendship bread bake in the 70’s in high school lol.
I think we have all had this experience. I try to pay attention when I make bread what I've done or need to do different. Never made sourdough bread before, but I'm going to give it a try.
Thank you for sharing. I am looking forward to more vlogs about sourdough.
My first try … it worked and tastes amazing. Here is what I used. Good luck and please comment for suggestions ❤
Daily Sourdough Bread with freshly milled wheat
50 gram Starter
(50/60 hard red and hard white)
400 grams red hard This can be 50/50 if desired)
100 grams white hard
9 grams salt
350 gram plus 8 TBSP warm Water
Mix all together. Autolyse 45-60 min
4 Stretch and Folds every 15-20 min
Place in fridge for 8-12 hours (48F)
Shape and rest for 60 min
Preheat oven to 450 F
Bake: 20 min with Lid on
30-35 min without lid
10-15 min on Rack
This is a wet dough!!!
I’ve alway gotten a super dense loaf with all whole wheat breads. The yeast needs the higher gluten in white flour. So I do 50/50 whole wheat and AP or bread flour. Or a 25 whole wheat/75 AP. You get the same taste with a much lighter loaf.
That’s the grain mill I have, I got a refirb from the website. I found it to work really well. I also found the attachment for grinding into bags on eBay(guess they don’t make it anymore.). I use the King Arthur Flour Sourdough starter, been using it 10 ish years. Only had to buy it once. I also follow their long method and make wonderful sourdough rolls. I don’t like the time it takes to cook the large rounds. 1 recipe will make 12 good sized rolls and only takes 20 ish minutes to bake. Over all physical effort is about 30 minutes. But takes a day to get there. Email me if any of that peaks yer interest 🤪