Hey elizabeth I live in mt.kumut country lol I'm writing to let you know I made your coconut sugar apple bread with kamut flour today at was amazing also make lots of your recipes I enjoy your teachings thank you
I am new to sourdough bread making and i am SOO glad i found your channel! I love your peaceful style and delicious recipes as well as your detailed and easy to follow videos. Thank you! Also, do you have a link for the stainless bread bowls you used? Thank you!
Your recipes and tutorials are great, im so glad i found you! I haven't gotten perfect boules or loaves yet, but I'm going to keep trying. I love the weekly bake schedule in this video! Very helpful tips. Thank you!!!
Watching you bake and cook is so satisfying. These breads look delicious. I used to bake with sourdough back in the 1980’s when people would share their sourdough starter. Now that I’m retired I would love to start again. I just don’t know where to get a starter and I’ve had no luck making my own. If anyone has any suggestions please let me know. Thank you for your recipes and videos.
Hello Elizabeth, I’ve tried sourdough baking before, but not had much success with the starter, watching your videos has given me inspiration to try again, love all your videos ❤
Love your channel sister!👍I kind of have my Irish Soda bread routine at the moment (normal Irish Soda bread and then sometimes Soda bread with plumped raisins🍇also known as railway cake🛤or spotted dog!) Looking forward to getting started with a Sourdough routine also!👍
I am so glad you shared with us!!! I have decided to take the plunge. Lol. I am starting my homemade starter this week. I am hoping I get it right to be able to make my first loaf this weekend or beginning of next week.
Thank you! Ugh I know, it’s on my list of to dos. I have a nutrimill and it’s fantastic, but I need to work out a better ration of different kinds of wheat berries to create the right flour blend, if that makes sense. 😂
@ I know you do a lot already😆 I just copy recipes from farmhouse on Boone and grain to grit. But I don’t have to come up with recipes for a UA-cam channel 😜
Thanks for the recipe! In the written directions for the sandwich bread, it says to do some stretch and folds halfway through the rising time, but in your video, you said that you don't need to touch it for the whole 6 hours. Does it matter?
I found some deep glass bread pans at goodwill they are great to get a tall loaf they’re about 8 inches long and 6 inches high so the loaf is shorter but consistent in size, I find the short long ones are so hard to get a consistent size across the whole loaf I always have the middle end up tall and the sides are short
That’s a great tip! I’m always looking for ways to get a more consistent loaf. I had glass ones, then I tried ceramic, but now I’m loving the stainless that are smaller. 😂 I think it depends a lot on the kind of recipe. I want to try Pullman next!
Hi thank you for all your videos, I love them and this one is a very helpful break down! I would love to know where you got your small cast iron enamelled milk pan from? I can’t seem to find this type anywhere.
I'm so curious about the difference between the 1:1:1 (sourdough starter, water, flour) ratio feeding and the 1:5:4 or 1:5:5 ratio feeding. I understand that the 1:5:4 ratio will be a little bit watery, but I cannot understand the advantage of the 1:5:5 ratio. Can you help me understand?
That is a great question! It’s really important actually, because the thicker your levain is when you go to make bread the better rise you will get from it. A flat starter makes for flatter breads. Hopefully that makes sense. 💛
merci et bravo a vous moi je n arrive pas a faire mon levain mais suis débutante j ai déjà faits trois démarrage il bulle très bien mais mon pain et mes brioches sont très sec😕
Question - on the video you said to bulk ferment the crusty bread for 6-8 hours, however, your written recipe says 4-6 hours. I noticed the difference because I’m using the printed version right now for my first ever loaf, and it’s not looking right. I was watching this video to see what I may have done wrong and to see about timing, so I can get into a routine. Maybe my error is the bulk fermentation time? Which time is it?
How interesting, I have just begun my baking journey, around 6 months. I am curious about other flours. I'm horrible about wasting bread because it's just me, so I need to figure that out too.
I have a question stemming from your other video on sourdough bread, it is about covering up your starter and dough. When you cover up your 35 g starter 140 g flour and 140 g water, you placed a white lid on the jar. The screen in the video says to place a breathable lid, this confused me. Is that white lid breathable? Secondly, when you cover your tubs of dough to sit on the counter with the white lid,, can I cover the dough with a towel or does it have to be a secure tight lid. I am new to this, and I was using a towel when I first started, but your videos are showing lids. I hope you see these questions, I am confused. Thanks ahead of time.
Hi there! Okay so yes, a lid that will allow air to escape. I use the white lids and leave it just sitting on top but not pressed down. If I use the glass lids that come with it same thing, I just set it on top so that it is not air-tight. That way the fermentation gasses can escape and won’t blow the lid off your jar (ask me how I know 😂). When I bulk ferment the dough in the dough tub, I do put the lid on all the way because I find that it still allows the air to escape and isn’t air-tight. You can use a towel but the top of your dough may start to dry out -maybe dampen the towel and try it that way. You can also ferment your bread in a large bowl with a dinner plate over it. I hope that helps!! All the best, Elizabeth 💛
I am praying you see my comment today and write back. I made your sandwich bread from 11 months ago in a video where you make 2 boules, 1 seeded boule and 1 sandwich loaf and a dozen rolls. I made the dough, put it in a bowl and in fridge. It’s been 12 hours in fridge. It rise a tiny bit. It feels heavy and dense. I don’t know what to do. Do I leave it on counter or in fridge to rise some more? Should I form my loaves and then leave on counter? Help! Praying to God to answer.
Hi there! Yes, leave it on the counter for a couple hours and it should puff right up! That happens to me too. Let it rest at room temp for 2 hours then form your loaves and let them rise until they are nice and puffy. Then bake. God bless you!! 💛😊
I love your channel, but I just do not get why people have multiple jars of starter and the Levane. I just bulk up my starter when I wanna make multiple things. It seems so much easier to me.😂
I hear you! I’ve always done that too and I tried the recipe that way at first but after I tried it with levain measurements it just turned out better! I honestly don’t know why though! 😋
Sourdough Schedule, Recipes, Tools, + Timestamps are all in the description box! What’s your sourdough routine like? Happy baking friends!
Hey elizabeth I live in mt.kumut country lol I'm writing to let you know I made your coconut sugar apple bread with kamut flour today at was amazing also make lots of your recipes I enjoy your teachings thank you
I have used those stainless bread loaf pans for years -- love them!
Love making sourdough. I like starting in the evening, rising overnight and baking in the morning!
That’s my favorite timing too! So worth while. 😋
I was never a bread baker until this past year. I love watching your videos and inspires me to make more bread!
That’s is just wonderful! I am so glad. I know how much joy it brings me too 💛
I am new to sourdough bread making and i am SOO glad i found your channel! I love your peaceful style and delicious recipes as well as your detailed and easy to follow videos. Thank you!
Also, do you have a link for the stainless bread bowls you used? Thank you!
Hi Elizabeth! Yes please for more tutorial type videos. This video was great. Thank you so much. 💕
I just got given sourdough starter so I’m only starting the new journey of sourdough baking! All the tips please. Love these tutorial style videos
Your recipes and tutorials are great, im so glad i found you! I haven't gotten perfect boules or loaves yet, but I'm going to keep trying. I love the weekly bake schedule in this video! Very helpful tips. Thank you!!!
Thank you so much, I'm glad you found it helpful!! 💛
Love watching bake. I just started making Sourdough bread. You are an inspiration. Keep all your videos coming!❤
Thank you for sharing all the recipes ❤
Of course! Happy to help ❤️
Watching you bake and cook is so satisfying. These breads look delicious. I used to bake with sourdough back in the 1980’s when people would share their sourdough starter. Now that I’m retired I would love to start again. I just don’t know where to get a starter and I’ve had no luck making my own. If anyone has any suggestions please let me know. Thank you for your recipes and videos.
Do you have any local classes maybe? My MIL found a class that she made hers in, then she made me one when she got good at it
I ordered a sourdough starter of fEtsy, followed the instructions to rehydrate. Noooo problem. Before that all my attempts failed 😂
Hello Elizabeth, I’ve tried sourdough baking before, but not had much success with the starter, watching your videos has given me inspiration to try again, love all your videos ❤
That’s so kind, thank you! Oh I hope you try again!! It’s such a treat to be able to make sourdough anytime
Thank you for this video. It motivated me to make homemade sourdough buns. We’ll enjoy these for dinner tonight 🤤
I’m so glad! I hope you enjoyed them 😋
Love your channel sister!👍I kind of have my Irish Soda bread routine at the moment (normal Irish Soda bread and then sometimes Soda bread with plumped raisins🍇also known as railway cake🛤or spotted dog!) Looking forward to getting started with a Sourdough routine also!👍
Thanks so much!! That sounds amazing! I’ve never heard of it 😋
I am so glad you shared with us!!! I have decided to take the plunge. Lol. I am starting my homemade starter this week. I am hoping I get it right to be able to make my first loaf this weekend or beginning of next week.
Love your channel and recipes! I have a question, you think I could use all purpose Einkorn with this Recepie? thank you!
Fantastic video. Thank you for putting that up. Irish viewer.
❤ love you so much, elizabeth.Thank you so much for the wonderful recipes i was wondering if you could do a pumpkin spice sourdough bread
Love this video. What are your thoughts on the stainless loaf pan vs another type?
Where did you find your Kamut flour? Love all your cooking!
I actually found it on Amazon but I think there are way better deals at places like azure standard!
Thanks, sourdough has been my nemesis! 😂
Really enjoyed this video! Where did you source the bread gifting bag? Do you have one for loaves too?
Just on Amazon actually! It should be linked in the description box. I think they have loaf shape too
Great stuff! You should look into milling your own wheat. More nutrients, I bet you’d love it!🤍
Thank you! Ugh I know, it’s on my list of to dos. I have a nutrimill and it’s fantastic, but I need to work out a better ration of different kinds of wheat berries to create the right flour blend, if that makes sense. 😂
@ I know you do a lot already😆 I just copy recipes from farmhouse on Boone and grain to grit. But I don’t have to come up with recipes for a UA-cam channel 😜
😂 love it! I’m up for the challenge, I actually love recipe development 🤓
@@healthyelizabeth I’ll be keeping eye out then for some fresh milled stuff!😆😉
Thanks for the recipe! In the written directions for the sandwich bread, it says to do some stretch and folds halfway through the rising time, but in your video, you said that you don't need to touch it for the whole 6 hours. Does it matter?
Thank you!! I’ve bombed so far w sourdough 😂
I love your videos. Yes please more tutorials
VERY NICE Video, easy & clear instructions! I’m a NEW “Subbie” now! Looking forward to all the other Videos! TY !
I found some deep glass bread pans at goodwill they are great to get a tall loaf they’re about 8 inches long and 6 inches high so the loaf is shorter but consistent in size, I find the short long ones are so hard to get a consistent size across the whole loaf I always have the middle end up tall and the sides are short
That’s a great tip! I’m always looking for ways to get a more consistent loaf. I had glass ones, then I tried ceramic, but now I’m loving the stainless that are smaller. 😂 I think it depends a lot on the kind of recipe. I want to try Pullman next!
@@healthyelizabeth. Pullman is my favorite!!
Just found your channel. Great video! New subscriber here and cant wait to watch more videos. Thank you!
That is so sweet, thank you! So happy you are here!
Hi thank you for all your videos, I love them and this one is a very helpful break down!
I would love to know where you got your small cast iron enamelled milk pan from?
I can’t seem to find this type anywhere.
Hi there, oh I am so glad! Isn’t it just the cutest! It’s this one: go.shopmy.us/p-11296461
@@healthyelizabeth yes it really is cute! Thank you so much for sharing 😊
I'm so curious about the difference between the 1:1:1 (sourdough starter, water, flour) ratio feeding and the 1:5:4 or 1:5:5 ratio feeding. I understand that the 1:5:4 ratio will be a little bit watery, but I cannot understand the advantage of the 1:5:5 ratio. Can you help me understand?
That is a great question! It’s really important actually, because the thicker your levain is when you go to make bread the better rise you will get from it. A flat starter makes for flatter breads. Hopefully that makes sense. 💛
How do you clean the banneton basket? I've heard people say they mold, and I am trying to figure out a way around that.
You can just brush it out with a towel. As long as you flour it enough, nothing really sticks!
merci et bravo a vous moi je n arrive pas a faire mon levain mais suis débutante j ai déjà faits trois démarrage il bulle très bien mais mon pain et mes brioches sont très sec😕
My schedule is off, and I made my preferment in the morning. Can I put it in the refrigerator overnight and work on making bread in the morning?
Do you change the flour ratio when using kamut flout?
I didn't and it's been turning out great! I'll have to experiment soon with different ratios
I'm your written directions you say 150g of water twice, is one of those supposed to be flour?
Oh thank you!! I just corrected it. Yes, 150g water, 150g all purpose flour💛
Question - on the video you said to bulk ferment the crusty bread for 6-8 hours, however, your written recipe says 4-6 hours. I noticed the difference because I’m using the printed version right now for my first ever loaf, and it’s not looking right. I was watching this video to see what I may have done wrong and to see about timing, so I can get into a routine. Maybe my error is the bulk fermentation time? Which time is it?
How interesting, I have just begun my baking journey, around 6 months. I am curious about other flours. I'm horrible about wasting bread because it's just me, so I need to figure that out too.
Ah yes! If you find 1 loaf is too much, you can slice it up and freeze it!
Hi I’m not finding the kamut flour with 12 G protein. The one on the link is 5 g
Thank you!!
I know it's way off your normal content, but your nails are gorgeous, what products do you use?!
I have a question stemming from your other video on sourdough bread, it is about covering up your starter and dough. When you cover up your 35 g starter 140 g flour and 140 g water, you placed a white lid on the jar. The screen in the video says to place a breathable lid, this confused me. Is that white lid breathable? Secondly, when you cover your tubs of dough to sit on the counter with the white lid,, can I cover the dough with a towel or does it have to be a secure tight lid. I am new to this, and I was using a towel when I first started, but your videos are showing lids. I hope you see these questions, I am confused. Thanks ahead of time.
by the way, your videos are amazing!
Hi there! Okay so yes, a lid that will allow air to escape. I use the white lids and leave it just sitting on top but not pressed down. If I use the glass lids that come with it same thing, I just set it on top so that it is not air-tight. That way the fermentation gasses can escape and won’t blow the lid off your jar (ask me how I know 😂).
When I bulk ferment the dough in the dough tub, I do put the lid on all the way because I find that it still allows the air to escape and isn’t air-tight.
You can use a towel but the top of your dough may start to dry out -maybe dampen the towel and try it that way. You can also ferment your bread in a large bowl with a dinner plate over it.
I hope that helps!! All the best, Elizabeth 💛
Thank you so much!!
@@healthyelizabeth Yes, that helps a great deal!!!! Thank you
@debradineen9645 yay!!
I am praying you see my comment today and write back. I made your sandwich bread from 11 months ago in a video where you make 2 boules, 1 seeded boule and 1 sandwich loaf and a dozen rolls. I made the dough, put it in a bowl and in fridge. It’s been 12 hours in fridge. It rise a tiny bit. It feels heavy and dense. I don’t know what to do. Do I leave it on counter or in fridge to rise some more? Should I form my loaves and then leave on counter? Help! Praying to God to answer.
Hi there! Yes, leave it on the counter for a couple hours and it should puff right up! That happens to me too. Let it rest at room temp for 2 hours then form your loaves and let them rise until they are nice and puffy. Then bake. God bless you!! 💛😊
@ oh thank you so much! And Thank God!
I love your channel, but I just do not get why people have multiple jars of starter and the Levane. I just bulk up my starter when I wanna make multiple things. It seems so much easier to me.😂
I hear you! I’ve always done that too and I tried the recipe that way at first but after I tried it with levain measurements it just turned out better! I honestly don’t know why though! 😋
🍞♥️