Introducing my Gluten & Gluten-Free Sourdough Baking Masterclass!
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- Опубліковано 6 жов 2024
- #food #sourdough #Healthyfood
@EverythingHomemadewithRita
Introducing my Gluten & Gluten-Free Sourdough Baking Masterclass! You also wanted to bake sourdough goodies but just can't find the time or you find it so complicated, you are not alone! I was there once too until I discovered a technique that change the way I make sourdough. I call it my 2 -step method! That's right in just 2-steps you can create delicious sourdough goodies with ease!
Go to www.everything-homemade.com to enroll in the sourdough masterclass!
To Enroll in the Gluten and Gluten-Free Sourdough Baking Masterclass go to www.everything-homemade.com
i love this channel!!
Happy Mother's Day! I'm excited for your success with your master class. It will be a big hit! I love your Vlogs on UA-cam, you always explain so well and in great detail. You have a knack for sharing your enthusiasm.
Thank you! and Happy Mother's Day too!
Lovely teacher! I will look into your master class!
By the way the website is not being found? Can you pin a link to your comment section?
@@justintime6346 Got the website pinned! And here it is too. www.everything-homemade.com
You truly are a genius! I love how well you understand the science behind the process and can revolutionize the way you create food! I love baking the way you bake only using whole ingredients. I would love to know how you make your own culture for cheese making? Do you use milk kefir? I still can’t believe how easy you made it for me to not dry my sprouted wheat berries then grind them into flour to make break….. but sprout them then put them through the Omega mixer to turn it right into dough 🤯 AMAZING how you came up with that!!!
I am smiling the entire time I am reading your comment because inside I am overjoyed to hear from you! For cheese making the mesophilic culture actually is provided right from the milk you milked from the cow! Let the fresh milk sit in the fridge so the cream settles on top. A good 48 hours is best. Skim the cream off and let it sit on the counter to warm. Basically you are souring the cream. About 6 to 8 hours. This process activates the natural cultures in the cream. Then make butter. When you strain the butter out of the buttermilk, set the now cultured buttermilk aside and wash the butter and store the butter in the fridge. Back to the buttermilk. Heat some fresh milk (3.5cups) in a pot to 180F then let that sterile milk cool down to 90ish F. When it has cooled down you have just created an environment in which the cultures can grow. Add in 1/4 cup of the cultured buttermilk into the sterile cooled down milk. Pour the mixture into a 4 cup canning jar. Place a lid on it and leave it on the counter for 24 to 36 hours. The culture will grow and will thicken to a loose scoopable yogurt. Then place in fridge for 24 hours. You have just created your mesophilic culture. Now all you need to do is take the culture you just made and refresh it weekly using a tablespoon if the made culture into 3.5 cups of sterile milk and let it sit on counter for 24 hours and then once it is set place it in the fridge for 24 hour before you use it. This set the cultures up!
Trying to find the sour dough instructions for fresh milled flour is impossible! Making a starter with the whole wheat! I have been able to make it with white flour but nothing with the whole fresh milled.
I know! This entire masterclass is using fresh milled whole wheat flour for the gluten and fresh milled oat, rice and buckwheat for the gluten free flour.
Thank you for guiding . I have a question, would you please answer it? I baked a loaf of glotin sourdough bread and it tasted sour, is it it's natural taste or I had made a mistake? Thank you .
Sourdough bread should have a delightful sweet sour flavor to it. That's what sets it apart from other breads. 😃
This class’ cost is incredibly and unnecessarily inflated.