Sourdough Take Two! Whole Wheat Sourdough
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- Опубліковано 16 лют 2023
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To suggestions: I find when using fresh ground flour, I save out the last quarter to half cup of flour. Fresh milled flour absorbs more water as it hydrates. Also, get yourself some throw away shower caps at the beauty store. I use them to cover my bowl for rises. One cap lasts over and over and costs Pennie’s. Mulch less frustrating than plastic wrap!
Great tip!
Swear like a sailor. That made me chuckle, thanks. My son said to me years ago "Mom, you never swore until I was a teenager." My response: "Exactly son".
If you’re looking for light, airy sourdough, you need to remove a good amount of the bran. I’ve been experimenting with fresh ground hard white wheat, and I don’t like the texture of 100% whole wheat. I prefer half whole, half white. If you want to use your own flour, you need a fine sieve to get some of that bran out. The bran cuts into your dough and prevents that nice, elastic, fluffy bread full of air pockets.
I don't use a metal bowl because the metal is naturally antimicrobial, and could affect the dough. I use a glass bowl.
You are truly an inspiration! Using home ground flour AND sourdough is my goal. We are very likely going to get to a point where we can get NEITHER yeast nor flour so practicing it BEFORE you need to know how is the key.
Exactly why I'm doing this. ❤️
Well done! Part of getting bigger holes is your hydration. Using more water will help you achieve larger holes. Also, try changing to a glass bowl for a better rise. For stretch and folds, pull your dough straight up and fold over. However, only stretch up as far as the dough can go WITHOUT ripping the dough as you are trying to strengthen the gluten. Different flours will absorb less/more water. Try using half white bread flour and half whole wheat so it is potentially less dense. Also, let your bread cool overnight. This way, all the moisture is retained and your bread is less gummy. Practice, practice, practice. Your bread looks delicious and makes a lovely sandwich loaf and great for toast! Linda, Quebec city, Canada
I don’t know if you could hear me, but I yelled, “YOU GO GIRL!” to the tv as if you could 😂 You’re further along than me… I’m having trouble with my sourdough starter taking off.
Still a beautiful loaf, and it will only get better from here 👍🏻 At least you didn’t give up 😉
My grain mill came last Friday. My wheat berries arrived on Saturday. I have made five loaves of bread since. I've been adding about fifty extra grams of water (my recipes are by weight) to the recipe to compensate for the thirstier flour. I'm working with nine parts hard white and one part hard red. I think you're right, a longer bulk ferment will help a lot with the texture. Congrats on the beautiful loaf!
Sounds great!
I was told years ago that I should not be using metal for sourdough and to use a glass bowl. I am a true believer because the dough was happy and continues to work out wonderfully. I agree with Kathryn regarding the shower caps. I was getting mine at Walmart, but was recently referred to Amazon and I purchased 50 XL caps for six dollars. Great job Leisa!!!!
Foodgeek and Elly’s sourdough channels are some of my faves. Not fussy, a lot of ppl make sourdough fussy with phrases like “you have to do this”…blah blah blah.
Perhaps find a wholemeal sourdough recipe so you can account for the extra hydration needed. Also adjusting a recipe is easier if you use a scale and calculate hydration percentages (it sounds like scary math but it actually makes things easier). To get the open crumb you desire your dough will need to have a much higher hydration. Trevor Wilson has good info. Your dough will look closer to cake batter than bread dough. Sourdough is a whole different kind of bread making. Sometimes I think someone who never made bread before can adapt to making sourdough easier than someone who makes bread already. You can't really lean on your previous bread making knowledge. Not to discourage you, you will of course have success but you have to clear your mind and accept that sourdough is different. Different technique, different terminology, different equipment, different timelines, different results.
One way you can make sure that your sourdough is ready to use is to put it in water and see if it floats. It isn't foolproof but it gives you a good idea if your starter is ready.
Thanks!
@@SuttonsDaze so glad you were able to get a good rise. I take a sourdough class, and the trick to getting those big "holes" in your bread is hydration. Typically you need to be very high hydration. This means that there is a lot of water in relation to the amount of flour. It is also harder to work with because it stays sticky. However, I actually like the crumb you got. They call it a family crumb. The thing I tell myself because I haven't had luck with high hydration is that with the family crumb, your jelly doesn't fall through the bread :D
A cheap dollar store shower cap works wonders when making bread (to cover).
I’d use a spray bottle to add water. It works really well when I do my pastries. I’m struggling learning how to do that. Man…pastry dough is hard for me, but I’m not giving up.
Yeah!!! it looks great. You could let it rise longer. Wheat takes longer.
I've been making sourdough bread since 2011. The problem with air pockets is that all the butter and jam falls through the holes and on to your lap. Enjoy your bread 😋
Thanks for sharing
Just add more jam to fill the holes! 🤣🤣🤣🤣
Your getting there, don't overwork the dough, the pulls 4 pulls each time, rotate the bowl 1/4 turn, with each pull for a total of 4. The more rises the more holes in the crumb. Thanks for taking us on your journey.
I can't even get past the starting of the sourdough, much less get it to make bread. It's alive Leisa, it is alive..... Looks pretty gorgeous to me woman.
The wheat sourdough videos were just what I needed to know. Esp since I am trying to exclusively use my wheat berries for our bread and pastry. I have a “regular” starter going with white so now I will start one with fresh ground wheat. Plus reading the comments gave me a better understanding and approach regarding wheat sourdough dough. Thanks Leisa!
Chelsea at Little Mountain Ranch had a subscriber tell her not to use metal bowls because stainless steel is antimicrobial & sour dough is a fermented product. It was suggested that she use glass bowls. Chelsea said her sour dough does better when she changes to using a glass bowl.
Interesting…I’ve heard that about other things as well. On Homestead Corner..Jennie…a comment was made about that very same thing. She showed how to make Comfrey salve and used a metal knife. The women said to use a wooden spoon or skewer to press the stuff into the oil. The metal knife isn’t good for it. She also said her Grandmother was Cherokee Indian and stressed this. Very interesting…..
Wohooooooo. Congrats to that perfect Loaf of bread. Happy you didn't gave Up your starter. Greetings from Berlin, Germany
Thanks so much! 😊
BRAVO!! Everyone STAND UP & APPLAUD! 👏🏼👏🏼👏🏼 See the crowd standing before you and applauding!👏🏼👏🏼👏🏼 I think you could keep trying for fluffy Bread…but it’s Whole Wheat, and therefore it will be a denser bread than White Flour….SO BRAVO again, your bread was beautiful! 💕🍞
Thank you so much!!
Was there ever any doubt? No way! Still a win win. Great job Miss Leisa.
Some of my most valuable lessons were learned the hard way! 🇺🇸 😎👍☕
Always
@@SuttonsDaze I would have taken my rings off, if I were you...I think the bread was fine! I don't want my butter/jelly leaking through big 'mouse holes'...
When stretching and folding, pull the dough up and really stretch it. It will build gluten which will then help the air pockets develop. And then fold it over. Stretch and then fold. You're doing a fold, but not much of a stretch.:-)
Thanks!
Wow Leisa!!! Your wonderful!! You never gave up, just forged thru!! Fantastic!! You give me hope…♥️. Theirs nothing wrong with that bread! Holes or no holes, it’s beautiful!!! I think…idk…if you want holes, you have to put air in the dough by stretching and pulling? Idk, never made it before. But you need to get air into the dough…I guess? Idk….
What an absolutely stunning loaf of bread! It looks like a movie prop from some peasant village bakery! I’m a sucker for those air pockets too.
Good for you!!! Keep trying and you will ace this!! Please accept this advice, you need to add more water in the beginning, so when you are doing your stretch and folds, you are stretching the bread high, and that is where you are making the dough tougher, and folding it will give you the bigger bubbles in your bread, in my experience, the dough should be very wet in the beginning and toughen as you do the stretch and folds. After you are done, let it sit out for a few hours, then put it to bed over night. Keep practicing, I KNOW you will get this! xoxo
Thank you!
I got an electronic pressure canner for Christmas. What a nightmare. You are so right.
I tried to can fish only 7 pints. 4 look good 3 lost almost all their liquid. I really need the old type.
I just watched your flour storage video. I thought I want to see a wheat bread recipe. I paged and paged and found this one. So glad I didn't have to bother you about it. This looks great. I have the tools just need to give it a try. Thanks for the inspiration.
WTG LEISA, I KNEW YOU COULD DO IT AND IT WILL GET EASIER AS YOU MAKE IT MORE OFTEN. 👏👏👏
Leisa, add a few ice cubes under/around the parchment when you put it into the scorching hot Dutch oven!! Better crust!
You did an awesome job on that beautiful bread. Wish I could eat it right now. Thanks for a great time 🙏♥️😋🤪
Thank you 😋
I love that dutch oven. Going to start a batch of sourdough today. I think your bread looks beautiful, you don't need big holes.
Try adding Diastatic Malt Powder! It promotes a strong rise and a better texture especially for home milled flour. It also helps the sourdough yeasts to grow, giving you a nice oven spring. I will use 1/2 to 1 teaspoon per 1 cup of flour. Good Hydration helps with the oven spring as well. Oh, and the secret is to name your Sourdough starter! Flossie is the name of mine.
Leisa your bread looks Beautiful! I have found to get the holy bread lol or airy use more hydration. I like mine less airy so yours looked fabulous to me. God Bless
My mantra with bread is “Never Surrender Never Give In!”😂 It looks yummy!
Thank you! 🤗
Congrats on the lovely loaf! That's a win for sure.
Yayyyy, you didn't give up!!!!. Good job Leisa. Practice makes perfect.
Yes! Thank you!
Success! Congratulations on the Beautiful loaf! Your scoring was great...that's a skill in itself. It's so fun and the feeling never stops when you pull that lid off :)). As suggested shower caps from hotels or were ever you can get them. They are piled up in my bread cupboard.
Sourdough toasted is another whole great tasting experience and with your homemade jams wow!
I love making sourdough bread! I have been making sourdough for many years and it never ceases to amaze me when I take that loaf out of the oven how beautiful it is and what a miracle it is that I made that amazing work of art!
WooHoo! That is a beautiful loaf. Whole wheat flour always makes a more dense loaf. But every time I have used whole wheat for anything, it is always heavier and more dense. I call that a win for sure! 😁
Thank you! 🤗
You did a great job scoring and that loaf of SD bread looks delicious. Way to go Leisa!
Yay! Happy to see the progress. Way to go!
Keep trying! I am so enjoying this adventure.
Just put in big order for lids and rings, got my jars today and get canner and rest of supplies Monday. Ready to start off canning ground beef and then to clear out freezer. So many things to do, can hardly wait to start.
It's gonna be chewy, that's the nature. Whole wheat SD bread would be good with Roast beef and mustard. White or rye would be good with ham, cheese and mustard or maybe mayo. Yumm!
Its perfect!! I dont like all the large holes that most go for. I dont want my spread to go thru the holes. Believe it or not there are many like me that like no holes. Great job.
Sift some of your flour. 100% whole wheat bread will be very heavy and dense. Use a 50/50 ratio of whole and sifted flour.
That loaf is BEAUTIFUL!
With sourdough you want as much moisture as you can work with. Your stretch and folds were pulling apart/tearing rather than stretching with elasticity. I use a mixture of flours to give stretch and strength at the same time. Something to play with
Thanks for the tips!
Beautiful loaf, I’m sure your house smells amazing
Great job! I admire your persistence. Although wheat bread is more dense, the stretch and folds will give you those holes that you want. Also when you shape it into a loaf, I try not to disturb the holes at all while creating tension. You will get better each time you make bread.
Thanks for the tips!
Yeah, you did it. Persistence pays off. The more you do it, the better you get. I have yet to try even making a basic loaf of bread. I'm still trying to master canning meat. I've just ordered the weighted regulator for my presto canner. I had already canned about 18 pints but after watching your videos I became concerned my gauge may not be accurate. After learning to can with a weighted regulator I will try bread. Thanks for sharing. Love your channel.
Lookin' good. Can't wait to the next loaf. 👍
Leisa, that loaf is beautiful! I'm currently working on a whole wheat starter as well and am enjoying watching your learning experience. You got this!
You can do it!
My dog heard your smoke alarm...she's on high alert now. 🤣🤣🤣
You got me trying a starter again! I'm using 100% white berry whole wheat, but King Arthur is grinding it for me. Listening to you talk to us and yourself through this process has been fun and educational. I didn't end up buying the book you used because I want to try staying with the WG flours. But, as you were reading off instructions you read "cover with a shower cap!" Light bulb!!! I grabbed my old shower cap from the closet, washed it, sprayed oil on the inside and popped it over my bowl of no kneed bread dough that is rising on the counter. Shower caps for the win! I also hate fighting the plastic wrap. Oh, King Arthur has a recipe for ww sandwich bread using your discard. I will probably try that first if my starter survives!
Well all else fails try try again congratulations on your beautiful bread. HOORRAY!!! IF PHIL likes it is good. Thanks for sharing.
Thanks so much
Yay on you!!! Gorgeous!
Well, it looks hood enough to eat! Thanks for sharing. Blessed be!🙏🏿
Thank you too
I absolutely adore you! You had me laughing so hard with all your comments! You remind me of myself when I’m trying a new recipe. I’m so glad this was a success!
Awesome bread! Ur smoke alarm scared Angie my cat & she jumped off my lap 😹
My smoke alarm is the bane of my kitchen
Bread looks really good. Cut your parchment paper big enough to hang over the top then when done can just use the paper to pull it out. Great job.
Thanks for the tip!
@@SuttonsDaze how I've always done it and see a lot of other utubers do the same thing.
Leisa, that is the prettiest loaf of bread!
I'm bias, but I think so too
Looks good. I find when I make an all whole wheat sourdough loaf it take even more water. You may want to try more water next time not just on your hands but also in the recipe. 🙂
BRAVO!!! SHES BEAUTIFUL 🧡🧡 That plastic cover would make me swear like a sailor lol.
🤣🤣
Keep it up Leisa! Whole grain flour doesn’t produce an airy structure as the protein content is lower. If you think about it, the crumb of your bread is the same as that of store bought. And given Phil’s and your reaction, your homemade loaf was much better than store bought. Keep at it, sourdough is a practice in practice 😊
Thanks for the tip!
Well just for fun and info in the news. News says how much bread machines are on the rise selling because of the up and going flour shortage. Not everyone has time to have a fresh loaf of home baked bread on the table for dinner.
I have been making sourdough for over 10 years and have kept my starter going all that time.
Anyway I also have a Bread Machine an electronic Zojirushi,,it does not only yeasted breads but a type sourdough, jams, I made a pound cake in it the other busy day ( I just had cataract surgery) that I love and have had it for over 10 years and still running like new.
Congrats on a beautiful loaf. Trust in the process and your loaves will get better with each bake. I also use glass bowls and find that there is a difference. Stretch and fold is so soothing.
oh my such o lovely looking dough --in the morning it will be beautiful!!
It was!
That's a beautiful loaf! I actually prefer the smaller crumb. With all the holes, butter just drips all over the place, and sandwiches are difficult. I think that "light and airy" loaf is somewhat over-rated 😉
I would love eating your practice runs, they looked great to me😁
Thank you 😋
I know I’m late on this video, but I just started my sourdough journey also, and have been struggling as I refuse to use anything but my home ground flour. There’s not a lot of resources on this. So seeing your journey makes me more confident in mine! Thank you Leisa!
Hello Leisa at night from Germany. Instead of ceran Wrap or this crazy Bowl Cover you can use a damp towel to cover the dough so that it can't dry out. Birgit
Thank you
@@SuttonsDaze you are Welcome, I had the same issue.😉😘
Well done.🎉
I wanted to share two resources for making an excellent sourdough loaf with fresh milled flour. "Healthy with happy" youtube channel, her sourdough video, and the book Bittman bread, ( I got it from the library) by Mark Bittman. Both have different techniques with very good results. I have made at least 6 or more loaves so far, one including mixing and matching instructions between the two techniques and all turned out really good.thanks for sharing this one too.
Nothing wrong with a work in progress! Great job- it’s pretty
Thank you!
The struggle is real! I have been trying to teach myself how I sourdough. First attempt was an epic fail. My second attempt is currently sitting on my counter waiting to be stretched and folded. Fingers crossed 🤞🏻I will eventually teach myself how to sourdough no matter how many tries it takes.
You got this!
What a beautiful loaf of bread! I knew you could do it!
Congratulations!!! My 1st attempt was a failure too. But like you I am trying again 🤞🏼
Hey girl!!! That loaf looks magnificent. Well done
Thanks so much! 😊
Way to go! I started sourdough a while back and gave up. You got a new puppy and starter to feed 😳
Right? LOL
That looks amazing! You nailed it!
Keep going, Leisa. I'm waiting for you to get it right so I can do it.😂😂so I can follow you. That bread looks so good.❤️🇦🇺
You can do it!
YAY! Congratulations Leisa!
That's very pretty bread and practice makes perfect so I bet it will get better every time!
Eta: I was wondering also if the saran wrap was too close on that second proofing. Maybe it didn't let the dough rise enough to make all of your air pockets?
Perseverance! Thank you!
Haha, that's what I should name my starter
If my dough feels a bit dry, I will wet my hands really well every time I do my stretch and folds. Don’t be afraid of a well hydrated dough. I use the parchment paper to lower the dough into the Dutch oven and to lift it out once done, less chance of burning your hand. Keep up the good work!
Thanks for sharing!!
Ioved that you didn't give up and think it looks great! Nice job!
Thank you!! 😊
Beautiful loaf of bread! Congrats
STARTER IS LOOKING GREAT. PERFECT LOAF LOVE IT.
Thank you!!
LISA I THINK IF YOU WANT AIRY YOU WILL HAVE TO ADD THE ETRA WATER DUREING FERMENT NOT AT END BUT THAN AGAIN WILL IT GET THE AIR POCKETS YOU WANT BEING FRESH GROUND I DOT KNOW TO ME OT LOOKS PERFECT FOR STONE GROUND
Wow, congratulations! It's beautiful 🍞
Beautiful job, Leisa!
Thank you so much!
It's beautiful!
Thank you! 😊
I am loving this sourdough adventure! thank you fo sharing your real life experience with us. i am still on level 1 and trying ato build a successful #$%@ starter with everyday white flour but one day I am planning to learn with this same ground flour. keep it up girl!
Love it!
Congratulations glad you stuck with it!!! Your Bread looks so pretty.
Thank you!
Its beautiful!!!!
Thank you! 😊
Congratulations! You're making great progress.
Thank you so much!
Hi Leisa! The reason a lot of sourdough books recommend white floor to capture a starter is that it's easier to start with white, then start feeding whole grain flour as it grows... By the end of all the discards and feedings, you should have an almost pure whole grain starter... Nurture it with fresh ground flour, give it some love, and enjoy 😘👌
My purpose is to learn with what I store , so it will be a challenge, but Phil will have his morning toast...lol
@@SuttonsDaze He must, he must! 😃
You must have a pretty good starter going... You should be fine with just home ground from now on... Btw... You like a more liquid or more doughy starter?
@@rebelcolorist I'm too new to decide...lol
@@SuttonsDaze just a hint... More liquidy starter-more sour and very aromatic, more doughy, aromatic, but less sour... 😎
@Luke Gardin Thanks!!!