Baking Artisan Bread with Wild Yeast
Вставка
- Опубліковано 1 жов 2024
- There is something wonderfully satisfying about baking bread using the ancient method of collecting and cultivating wild yeast for leavening. Our companion video, "Capturing Wild Yeast for Baking Bread" and this video take you through the entire process. The result is not only fabulous bread, but a culture of wild yeast that can remain in your family for generations.
Products:
Cambro 6-Quart Food Storage Container + Lid amzn.to/3GZwDsq
Cambro 12-Quart Food Storage Container + Lid amzn.to/3viRuo7
Benneton 9-Inch Bread Proofing Basket amzn.to/4aAOio7
Lodge 4-Quart Dutch Oven (for baking artisan bread) amzn.to/3vhUNvT
RoseRed Homestead Book Store: payhip.com/ros...
Website: www.roseredhomestead.com
Amazon Store: roseredhomeste...
RoseRed Homestead Channel: / @roseredhomestead
Trail Grazers Channel: / @trailgrazers3690
Any products we mention or show on our videos have been purchased with our own money and are recommended or not based on our own experience.
About the music: Pineapple Breeze by Allison & Vexento
• Allison & Vexento - Pi...
Creative Commons Attribution license (reuse allowed)
I’m so glad that I found your channel. I’ve been binge watching the videos.
I’ve never heard bread crackle before. I swear I can smell it. I’m totally going to stop at the store tomorrow on my way home from work and get some fresh ingredients for my own bread.
Yes, "Snap, Crackle, and Pop." We were amazed when we heard the bread the first time. We are so used to it by now, we do not pay that much attention to it. But once in a while, we taken by it and just stop and listen. It sounds so cool.
Can you please maybe do a video on what you can do with the discard? It seems like an awful lot of waste.
I've made sourdough off and on for years (to have that skill for "just in case" times, like the great yeast shortage of 2020 and 2021!), and one thing I did was find ways to use the discard because, like my gramma always said, it's a sin to waste food. Could you make pancakes? Waffles? Other breads?
"It has no choice but to be obedient." I love it!
LOL--thanks!
Do you pit them directly from frig to oven or do they Sita few moments first?
@@RoseRedHomestead mbv ms nab"mbv m NBC"scv ssnm d.n.c m mbv n d.n.c snbzmsn c NBC cx xxv nn mcv mcn m"xxv":"d NBmamz scv sncxm"xmcsn":bzmnsnn sbdc
Mmcn bs.l Blvd""""mn:nsn n.v mbv cn sbdc n.v nzzn":v CV scv axnznsnznc"c mcv"CV n NBC xm NBC"snxm scv ccs vem CNBC. Vc:s:cc sbsnnfx: sm nsn cab adv n NBC bbv s bsb nnsnvsn NBC: CV snx:: DVD s:m:snnn NBC CB: : NBC: bm:::: h.c s c bc: adv snm: mbs CV. Mvss:m CV sn CV CV: :asmj CV sn bbv n snnn: mbv NBC s nab scv n:NSA: : NBC CV n:mva Bach fbc adv: a:::nina c xxv CV xxv: sn:xna:n bbv da n CV n:::nmsn,abzf :s mcv: NDv: CCTV NBC scv d BBC sn scud cbf ncic m bc bench ms mach n.v scv Dugan beech xxv bass fa mag vtech lily ury
Those breads are absolutely beautiful! I was hoping you'd show when you cut one open so we could see the inside! I used to make bread and my own starter but some of these techniques you showed are new to me.
I disagree with you about Him bringing roses home for “ no reason”. He does it because he “loves you”! It is obvious off the love you have for each other but the way you refer to him on your videos. ❤️❤️❤️
I'm addicted to this channel.. The amount of wisdom and time she takes to put this information together for us viewers is absolutely amazing.. I'm 30 and taking notes she just explains things in a way you don't always see on youtube.. Not to mention she doesn't even have to share any of this knowledge with us yet she does and takes time out of her day to do so.. I have nothing but RESPECT.. 😃 And it encourages people like myself to pay it forward and share knowledge to others..
Thank you so much, Tray. We especially love your willingness to pay it forward!
This is so intriguing. I likely wouldn’t take the time, but it was fascinating to watch you perform the art, Pam. Thank you! 😊
Wendy: We have several videos on bread baking. Jim
that is so COOL, I never heard bread "talk" before, lol i loved your video as usual, i dont think i could walk away if i wanted too, you make things SOOO interesting. that bread looked amazing i would bet it tasted amazing also... thank you for all the time you and Jim have invested doing these videos. ive watched a lot of other programs but you are absolutely 100% the best, !!
You are such a good teacher. Thank you for all your wisdom ❤️
You are so welcome
You are such a delight to watch! I so LOVED this video and the art of making this artesian bread from wild yeast. It was a joy to watch & see the way it is done and did enjoy how you took us step by step and also the tools you used. I especially love the proofing basket because it made me imagine how they might have use these type of bowls back in the day. Your labor was well worth it I'm sure because the final look of the bread was amazing!! Thanks for doing this video I surely didn't mind the length of it, truly was worth it!! Take care and God Bless you!!!
❤️✝️✝️✝️❤️
Thank you so much. It was a fun project.
I love your videos! I just made my first poolish last night and am about to make the dough (not this recipe but the other one..poolish bread). I’m learning so much! Thank you
Thank you for your kind words--we are so glad our videos are useful to you. The poolish is my favorite recipe--I make a double batch every week.
What size is that Dutch oven? I got a 5 quart but it looks smaller than yours.
Love all your videos and dedication to teaching us!!!
Hi Rose, great video. I have 2 questions. 1st, on the starter you pulled out, you took about 2/3rds for your needs, but I don't think you said what you do with the left over 1/3rd. Do you just toss it or put it back in the freezer? 2nd, how long does the artisan bread last? I wonder if the hard crust keeps it fresh for a while, but then once you cut into it you have only so long to use (a few days)? Great content, love your videos!
I gave a lot of it to friends and neighbors. We store our bread in the freezer until ready to use it. It lasts about a week out on the kitchen counter.
I just got done baking two loafs of sourdough bread. 🍞it is 11:49 pm on December 28, 2021. I will be sending 1 to my brother in New Mexico. I cheated a little, I added a bit of yeast tonight. I also scored the tops of each loaf. Your video just appeared when I opened up YT. I will have to find your recipe for your labon! Thank you for keeping me company.🌹
I have a little interesting story from the Great Depression! My mother was just a girl when a neighbor lady came rushing into a grandma's kitchen asking Grandma if she had any STARTER, that her own starter had died! She needed to make her daily bread! This little moment shows how important maintaining the Starter will become in the near future! It is easy to buy yeast at the store now, but not in the not so near future!
I think you are absolutely right! Thanks for sharing that story.
I so enjoy your trip down pioneer lane...often times it's like listening to my mother with her tales when they homesteaded in Saskatchewan.
You're instructions and knowledge are so encouraging for me.
I've been wanting to make cheese wax to preserve for such a time as this...i have a supply of beeswax but it seems to crack once it dries.
Can you help me out?
Blessings Sharin
I have done several things with beeswax, but not that, so I have no experience with your question, sorry. But thank you for sharing your memories!
Love your videos, you explain things well and include the reasons why! I am excited to try this bread and bought Ken's book. It looks like you are using the recipe on page 140, Pain De Campagne, is that right? Thank you!
I love your videos and have learned a lot about canning but I have to cry foul on Ken's methods. So. Much. Waste. It just doesn't need to be that way. I maintain a small ferment, feed 30/30/30 daily 2 days before baking then make a levain using 30g of my ferment and use just about all my levain 12 hrs later for my loaf. No need for freezing large amounts or wasting. A ferment can be started with as little as 25g flour & 25g water. Maybe I'm missing something?
Yes, I agree. After using his method several times, I cut way down on the flour and it worked much better.
That was awesome! I miss making homemade bread living in the RV. Jim buys you red roses because you are his red rose!
Hi Rose, I truly appreciate your videos and thorough instruction on Wild Yeast and Artisan bread but boy this is a lot of work. In as much as I tackle all sorts of things for pure enjoyment...i think I would draw the line on this one. Looks great! :)
I hear you! There are some things I want to try at least once just to know I can do it, and this was one. Our favorite artisan bread has turned out to be the poolish, so I don't use the levin much any more.
@@RoseRedHomestead I would definitely try that. Thank you
I am thankful I come accross your video. So inspiring. Thank you for sharing I really learned so much.😘❤❤❤
You are so welcome
Very INTERESTING 🍞🍞🥖🥖
Lol! At first, I wasn't sure to what you were referring. I thought Levain was your cat because you were always feeding him. Nice video. Thank you.
I absolutely can't wait to try baking this bread. Have you tried making it without the help of the instant yeast? I'd prefer only using the natural starter. I'm wondering if it will rise the same with the yeast? Can you explain more regarding why you use both instead of using just the starter? Thank you and thank you for all your wonderful videos. I'm hooked on Rose Red Homestead!⚘
With all due respect, what a waste of flour. With the current state of economics, I would not do this. Slowing down is one thing, but waste just to make “artisan” bread, not cool. I watch your videos and learn a lot, and I’m grateful for them, but this is too much. Thank you, but I will pass this time.
You make this a work of art, beauty and I can smell it from here! Love your explanation!❤️
What do you call the big plastic containers so i can look to buy some? Thanks so much for wonderful videos. I recently bottled 50 lbs butter!!
Here is a link to the smaller one: www.amazon.com/gp/product/B0001MRUUU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1&fbclid=IwAR1k9v221AOcvo5sFPd52EWPA4Aw1Lt2KYPfDmrDXyGgRhlHhDk2sXO5U4A
Those came out really nice. That kitchen smells wonderful, I'm sure. I once had an artisan bread stick in my Dutch oven so the next time I put parchment in the Dutch oven. Don't do that. Haha!
Your demonstration and instructions are wonderful. You’ve inspired me to start my first artisan bread. Thank you 😊
I am excited for you! That is wonderful!
Just got home from work.thuoght you guys were hunkerdown?
I like your proofing bowl method but I will stick with baking on pizza stone and a cup of ice cubes thrown in the when placing bread in oven and again half way thru backing to get crusty bread.
Did you oil the Dutch ovens before you put them in the oven? I think they are cast iron so maybe just the regular oil curing you do before storing them?
Before I owned a cast iron dutch oven, I would add a shallow pan of water to the bottom rack of my oven, in order to have steam and make a crusty crust.
Thanks for taking the time to teach us, it is very thoughtful of you to do so! I'm enjoying all your videos. My question is how do you wash your bannetons? Years ago I made a friendship bread with a similar process, but it was way too sweet. I am going to start with your poolish bread, then this one. I am excited to see how it turns out. :)
I don't wash them. I brush them out with a stiff-bristle brush until all the old flour is gone. I suppose you could rinse them after that, but I don't do that. Thanks for your question.
@@RoseRedHomestead I just got my bannetons in the mail today. I'm going to begin the poolish bread on Monday, then on the the rest. I'm super excited to try it. Oh, and I got Ken's "Flour Water Salt Yeast" book as well. :) Looking forward to reading it.
I was wondering who the author of the book was. I don't think it is spelled right in the transcript?
I had no idea how much goes into making artisan bread. I'm going to try it... just because...
Love that attitude! You go, girl!
Hi Pam, love love your videos thank you for so much wonderful information 🙂 How do you prepare the Dutch ovens? I noticed smoke or steam rising when you remove the lid to put the dough in. Do you pre oil or is that reside burn off from seasoning?
They were new when I made this video so they were still smoking from the oil treatment. They no longer smoke.
Thank you. I’m a newbie at this, and it was quite helpful.
There is a reason Jim gives you roses and I know you know that he Loves you.
Can you please do a video on how to make gluten-free bread?
I just wanted to say thank you so much for your detailed explanation in making artisan bread with wild yeast. Over the years I have watched many different videos. Yours by far is the best! I purchased the tubs and proofing baskets that you suggested. I have my sourdough lavain ready! I’m excited to start mixing my dough later today! I also bought Ken Forkish’s book. I’ve baked other sourdough breads using the potato flake starters for years in traditional loaf pans. I’m very excited to begin artisan bread! Your videos are extremely helpful! I would love to purchase your book, if it’s published.
You can go to our Home page and click on Books and Pam has two on bread baking. One is free and the other is $9.95. Pam has a number of videos on bread baking, some using Forkish and others as references. Jim
Labor of Love-Rose no wonder your Hubby brings you Roses. You'll be the only ones on your street having fresh bread made with perfection in our very near future. Todays date 6/3/22
The bread sounds like a crackling fire! Lovely! ❤️
Yes, Snap, Crackle, and Pop.
Your bread was lovely. I have always been interested in making bread like this. I really enjoyed it. Beautiful!
Cynthia: Thank you so much 😊 Jim
For the past few weeks have been making bread. Thank you for sharing your knowledge and I’ll make bread this morning!
Make a mess last time and was a bit discouraged !
It was a pleasure to listen to you!
Thank you!😊
It can certainly be discouraging at times, but I love your attitude and grit for going forward!
Excellent presentation, well done both of you, your teacher side still shines through, to the advantage of all viewers. May I offer a couple of helpful tips, to avoid the bread sticking to the bottom of the Dutch oven, just sprinkle about a teaspoonful of coarse/medium semolina grains evenly across the bottom of the Dutch oven before you insert the bread dough to be baked. Also people might want to sprinkle a light dusting of rice flour into the proving baskets (bannetons) before inserting the dough, as the dough may stick to the baskets and would be near impossible to release from the basket without ruining the shape of the final bread dough when you are transferring it to the Dutch oven. For the final dough mix if you replace the wheat flour with the same amount of a mix of white rye and spelt flours, it gives a really nice flavour to the bread, there are so many different flour combinations you could use. It was interesting to see that you didn't do a preshaping of the dough before a final shaping, didn't seem to make any difference to the outcome, well done, must try this. Here in Ireland we are told this is the bread our grandmothers grandmother always made, i.e. in the days before manufactured yeast was available. Also the crackling, popping noise you hear when the bread is removed was always referred to as the bread singing after it was baked. We would always have scored the top of the loaf pre-baking in the shape of a cross to release the 'devil' and bless the loaf, bakers would now tell you it's done to allow a more even crust and a more professional look to the finished loaf, I don't think it matters too much, your loaves looked really good. All the best for the future.
Thank you so much for your detailed comment and tips.
Would you be so kind to provide me with an Amazon link to these buckets you’re using? I can’t seem to find them on our German Amazon page. Thanks 🙋🏻♀️
I watched your bread making video for the 1st time today. I must say it was so interesting. I have baked mamy different types of bread and almost opened a small restaurant baking my own breads and making my own homemade salami and desserts etc. So thank you for your methods, I enjoyed watching and learned so much. I have one question, I have never made artisan bread before. If I have never made this artisan bread before, how do I get my 1st starter? Thank you so much for your help and answers.
Pam has a number of Artisan bread videos which explain developing a start: 3/23/19; 3/3/19; 4/14/19; 5/3/19; 5/23/20; and the wild yeast on this video (see thumbnail). Jim
So I just finished the wild yeast then jumped to here again but I gave to feed it again? Whyyyyy. Like a week to make bread? It’s nice to slow down but not flush my money in the garbage. Can’t I start with the levian I spent 5 days making?
Well I learned something new today. I have been baking bread for 50 years and was always taught to never let the yeast come into direct contact with the salt. I was told it would kill the yeast. I sat here watching you sprinkle the yeast on top of the salt and thought, "THAT just killed the yeast." It was a surprise to see that I had been told wrong all these years. Thank you!
There are big arguments about that issue, but I have never had a problem with mixing them when I do it dry as in this video.
I heard it was if you used iodized salt because that would kill the yeast. Iodine kills bacteria etc around wounds. Also heard to not use that type of salt in bread making.
I try to watch this when I get out my sourdough starter, I just fed it this morning. I purchased a 1pound block of active dry yeast from our local Amish store and having fun making fresh bread every week. Thank you so much for these videos.
This is fun. I can’t wait to get busy with your method. Oh, could you put a link to the equipment your using. It’s perfect..👍🏻Thank you for sharing.👍🏻
I could not find the link to the item to purchase. You mentioned they were linked for Amazon. Btw love your thorough explanations.
My family can never wait for the bread to cool even loaf bread, the best way to cut fresh from the oven bread without damaging it is to use an electric knife, like the ones we all use during the carving of the Thanksgiving turkey. It slices the hot bread evenly and does not damage the loaf, not that the first loaf ever escapes being totally consumed immediately with butter and glasses of milk.
Kathy: That is great suggestion. We will have to do that for our next bread loaf. Jim
I wish you told us what size baking pot you use.
So I had no surface to create tension but it didn’t look like anything like yours hopefully this week and money wasn’t wasted. Plus I had only one proofing bowl. This is stressful
Can someone please share Ken’s last name and the name of his book. I’ve looked everywhere through these videos and cannot find it. Thanks
I'm also following Ken, btw he just posted a new levain recipe on twitter, which involves less flour. But I get my bread so sour. Any suggestion pls?
You can always adjust the "sourness" by adjusting the time you allow the bread to ferment and by keeping your start fresh and fed often. Thanks for watching.
@@RoseRedHomestead Thanks for the reply! I'll try again! Can't wait to try all the recipes one by one!
Can you spell Ken’s last name so I can find him? Do you know the name of his book! Is he on FB?
I have two baskets in the fridge for morning. Thanks for the very detailed instructions. I was relieved that my dough looked pretty similar to yours when they went in the proofing baskets. 🤞
Happy New Year Pam & Jim, I don't have a dutch oven. What can I use as an alternative?
Slow cookers, crockpots, tagine pots, stockpots, French ovens, caste iron skillets Jim
My daughter and I are so excited to try canning, both water bath and pressure canning as well as you do ahead meals! Thank you so much for all you do for us!
My taste buds have changed again. I now love rye bread. What a great way to start making it. Thanks for the awesome video
Pam, another thought...do you see a problem with adding the water to the levain, mix thoroughly, then add the flour?
Quite a process but so worth it. It takes longer to explain it than it does to do it. Nothing beats the smell of fresh baked bread. TFS.
Sorry, I’m halfway through the episode at the part where you removed a large portion of the levain and then put that part aside. Do you really just throw that away? That just seems so wasteful to me. Is there nothing that can be done with it? You might answer this later, so I’ll edit this question if you do. TIA
Yes, Pam did. But has since, learned there are other bread products that can be made form the scraps. Jim
@@RoseRedHomestead oh thank you so much for answering! I hope maybe she will do a video telling how to use this bit, because I am new to baking my own bread let alone artisan bread. I have learned so much from your dear wife and I’m so appreciative. Again, thanks for answering :)
Is there a link to the containers you used?
that is beautiful bread. i can almost taste it. thanks for sharing.
My pleasure 😊
Fabulous! Oh I can smell it from here! Yum! Thanks!
Cheryl: It's so good! Jim
What if your allergic to gluten how do you make bread without gluten
Here is a link to our gluten free bread: ua-cam.com/video/aKFLoqt3r3s/v-deo.html
interesting. I'll have to try this
Is there water in those Dutch ovens?
Do you have to use so much flour while feeding? Its so much to waste...can you scale the whole process down with optimal results until you are ready to mix the dough?
We understand your concern. Although, we would rather have some extra versus not enough. Jim
@@RoseRedHomestead Okay, good to know, thank you! I very much appreciate your response. Do you think that the yeast multiplies faster when there is more flour?
Is your water filtered? Is chlorinated water okay to use?
How do you make the levain?
Even on regular homemade bread it will sometimes talk a little as it cools. These are beautiful, Pam.....as are you and Jim I'm a little late to this particular party, but I wanted to thank you for sharing this unique technique with us!
Sharon: Thanks so much! Yes, Rice Krispies. Jim
I just enjoy everything you do, so thoroughly and precisely done! You'll a joy to watch! I've learned so much from you! By the way could you tell me where you got the scale from that your using in the bread with yeast video!? Its exactly what I've been seeking but haven't had any success finding! Thanks in advance!
Antoinette: Pam has had the sale for 15 or more years. You should be able to find it on Amazon or another site. Jim
Soo appreciate this!! 💛
You are so amazing! Really! that was a whole lot of work for two loaves of bread but evidently well worth it. I've wondered how those rings were formed on the bread, now I know. I'm still learning. Tfs please stay safe 😊👋
Vikki: Thank you for your comments. Jim
I have that crock. Like it.🥰
Enjoyed the step by step instruction. So many leave out these essential steps for us newbies. I watched it twice so one hour was definitely not too long. Thank you for taking the time to do these videos. Have you thought about building a cob oven? If so I would love to see the video.
You are very welcome. I have not thought of a cob oven. I have never heard of that, but I will look into it. You have piqued my curiosity! LOL
I will search for the previous video on how to make the Levain. I can almost taste it and certainly hear the crust crackling. Yum!!!
Hope you enjoy!
In this video you remove your livain from the fridge and when feeding you you state that you remove 200 grams from the bag and place it in the 6 qt container. All of the instructions in Kens book use 100 grams of the lavain for a feeding. Is this an error or am I missing something here.
If I deviated from Ken's book, then by all means, follow Ken!
I just started this video and the thought popped in my head: now that you have expanded your gadgets to include a freeze dryer, would the yeast in the levain survive a freeze drying? If you had to restart a levain 'if the bomb hits' it seems like a lot of wasted flour.
True. I am experimenting with that! So, we shall see!
I wonder if it would still work if the starter was freeze dried.
Lisa: Interesting question. The assumption is that you would have to rehydrate and see it it would work. Maybe, you would want to have regular start made and compare the results with the reconstituted FZD start. Jim
Just found your Facebook Page. I ❤ it. I have a different name on Facebook. Lol. daiyzeemay 🌻
Awesome! Thank you!
Would you teach us how to make sprouted bread please?
If you took it out about 5-10 minutes sooner, so the bread wouldn’t be so browned, would that be okay and would the bread be done inside? Just a little to brown on the bottom.
That is the way the recipe says it is supposed to look. However, we don't like it either, so I do take it our earlier and we like it much better. Thanks.
I better go to the Home storage store and buy some white wheat then.,
Nancy: OK, thanks for watching. Jim
Do you ever make marmalade?
Can this bread be frozen? We are only 2 and these breads seems very big unless we can make smaller size and freeze some. Love your videos 😍💗
We have about 8 loaves of this bread in our freezer right now and it does fantastic!
I love love love your lessons thank you
You are so welcome!
Did you grease your Dutch ovens?
This was a great video well worth the watch. Thank you
Helen: Yes, lightly, hopefully so the breads do not stick. Jim
What did you do with the left over leven, after the first feeding, and taking out the100 grams for the second feeding?
I generally baked it and gave it to our chickens we had at the time. I also made starts for friends and neighbors.
Can you do this in cups instead of grams?
Ah man it failed. I proofed it and it didn’t rise. All this time and money. I’m very unhappy
I can understand your disappointment. What can you do different next time to make your Artisan Bread better (more successful)? I cannot tell all of the times I have done something the first time and blown it. I went back to the original instructions and retraced my steps and started again. And if necessary again. I guess, the question is is the end result worth your time and effort? Sometimes, the effort was worth the end result and other times not. Sometimes, I dropped it completely and never went back and other times, returned years later, and for whatever reason, it made sense and I was successful.
You need a better cameraman
What did you do with the other part of the Levan? We are confused after you fed the gram and separated it from a larger part. But what did you do with the larger part?
Baked it and fed it to our chickens.
Just took out my first two loaves of sour dough bread.... they are beautiful!! The only 2 things I did differently was I placed the loaves into the cast iron dutch oven using parchment paper. So easy to remove after baking, and the bottoms of the loaves are golden brown. I also put a small pan of water on the bottom oven rack while baking the bread. Thank you, Pam and Jim, for giving me the confidence to attempt this sourdough journey!
Using a pan of hot water in the oven with the baking bread is the alternative you would use when not using a Dutch oven, with a Dutch oven the steam is contained within the cast iron container with the lid on, some people also include an ice cube before putting on the lid for extra steam. If using a Dutch oven there is no need for a pan of water as it will have no effect on the baking loaf.
@@mallon201 Thank you for that information. Being a newbie, I have a lot to learn!! I appreciate your taking the time to help me along in my sour dough bread making journey.
@@SandraMalone-pq4mn I hoped you weren't offended by my comments, I have to say only the brave attempt sourdough bread making, I would be embarrassed to show you some of the loaves I baked on my sourdough journey. It really does take practice to get to the stage where you're proud to show your efforts, all the best.
@@mallon201 No offense at all. I sincerely appreciate any guidance. Other than sweet bread, I have never baked bread of any other kind until sourdough.
@@SandraMalone-pq4mn A really simple and tasty bread to start with I think is Irish soda bread, brown soda, white soda, fruit soda, quick process and not at all complicated and you're left with a really nice fresh bread, something that once you get used to the recipe, is easy to adapt to your own tastes. It's true what they say, once you've mastered the art of bread making you'll never go hungry, neither will your family. It's also a great skill to pass onto the next generation, a really great gift. Good luck. There are plenty of good recipes for this bread type on UA-cam.
I love your long videos
❤️❤️❤️❤️❤️❤️❤️