Sprouted Wheat Everything Bagel flavored Sourdough Bread [EASY] - RixCanMakeBread
Вставка
- Опубліковано 5 жов 2024
- Join me as I show you how EASY it is to make Sprouted Wheat Everything flavored Sourdough Bread! It is super healthy, and incredibly delicious, and will become one of your absolute favorites.
Making sourdough bread is not difficult if you know what you are doing. It is just a few steps and the rest is mostly waiting. During the wait time, you can go about your business or take a nice long nap. What could be better than that?
If you would like to support my channel, which would be super awesome, please click here to buy me a coffee! -- www.buymeacoff...
Great site for Special Effects and more!
productioncrat...
Into art? Check out my RixCanDoIt channel for all things art and drawing.
/ rixcandoit
#sourdoughbread #bakingbread #breadmaking
Give this bread recipe a try. It tastes so good it will make you forget your name! Maybe not, but hey, it's that good.
I love this video! Thanks for making it!
You really demystify how to make sourdough with sprouted flour and your fun antics at the end are very funny, I was laughing out loud. 🤗
I'm glad you liked it. Hope you have a crack at it. Thanks for watching and commenting!
I’m making that toDAY
Don't forget to share! :-)
Thank you!
My pleasure. Thanks for watching and commenting!
Ahhhh...bread porn. Love it. My new favorite!!!!
Sir can you make a video of sourdough bread with 100 percent sprouted wheat flour and sourdough starter
I could, but that would be a pretty dense loaf. Sprouted wheat is still whole wheat, which makes for a heavy bread. I'll use a percentage of white and (sprouted) wheat so it will have some volume to it. On the other hand, I did create a 100% sprouted wheat loaf bread (yeast) that is light and soft. But it is yeasted, not sourdough.
Should add the recipe proportions/percentages in the description, expecting each viewer to sit through 40 minutes of process without an easy to access recipe is a lot to ask.
You don't have to wait 40 minutes to get the ingredient measurements. From 1:12 to 1:19 you get the main. At 5:00 you get the starter. And then soon after the salt. You're talking 6 minutes.
The video is there to demonstrate, which is not feasible to put into text. Also, these UA-cam channels are supported by people watching the video for more than just a couple of minutes. We are ranked by "Average view duration". So it would be a lot to ask of those who share information for free via video to do things that actually hurt video creators.
Thanks for watching and commenting.
Also, I wanted to ask...can one use less of the AP flour and more sprouted with good results still? Thanks!
Anytime you change the ratios you chance altering the final result. The AP provides the 'glue' for lift in this recipe. You may end up with a flatter, denser loaf. But hey, experiment!