S14 E16: Cracking the Code of Whole Wheat Sourdough
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- Опубліковано 26 чер 2024
- Sourdough bread made with freshly-milled flour. It's many a homesteader's dream, but those whole wheat loaves can easily turn into a nightmare if you're not prepared.
I am so excited to be joined by Mary of The Rose Homestead in today's episode. She's mastered the art of baking light, fluffy loaves with freshly-milled whole wheat flour and she's sharing her secrets with us. I learned SO much and I know you will too!
Learn more about Mary here: therosehomestead.com/
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How exciting - two of my favorite people to follow, on the same video!!!
I just recently discovered the possibility of milling my own flour - so excited. Then I found Mary on UA-cam! I'm definitely going to try to make sourdough bread with freshly milled flour. I'm resurrecting my sourdough starter as we speak.
I watch Mary all the time...I love her channel.
Ditto!
Great blog! Mary is so knowledgeable about all things fresh milled. Love her channel🥰. Thank you Jill for having her on. BTW I measure too😉.
Love Mary !! My favorite
This is great! I don't have a lot of extra time with my high stress job, and walked away from freshly milled sourdough. I'm encouraged to try again with my hard white wheat berries!
I feel like all the problems that we have with bread are because we have stopped doing sourdough and stopped doing real whole grains. My husband was diagnosed with a very severe gluten intolerance. Doctor said he couldn't believe he didn't actually have celiac. Anyways, I discovered fresh milled whole grain sourdough and he tolerates it wonderfully! I think it's sad that everybody feels our bread has to taste like a sandwich loaf at the store. Adjust your expectations. Real bread has substance and doesn't have giant holes in it. I find that I love the taste of whole grain sourdough much more than any white bread, even homemade. People need to start making efforts with Bread like they do grass fed meat or raw milk. We need it whole and in its entire form.
Yes!!
I am intolerant to gluten also. So do you have to long ferment your sourdough bread? I’m trying to figure out how to make wile grain bread so I can eat it. Also do you make it 100% whole grain?
@@rkhelms I'm sorry I just saw this! Yes, I make our bread fresh ground whole grain and I do a bulk ferment of 4 to 6 hours and then put it in the fridge for 24 hours or more and then bake it.
I started my sourdough journey at the beginning of the year. I haven’t eaten gluten for a long time due to a sensitivity to it. I did make my starter with einkorn whole wheat and made the breads with all purpose einkorn. I am able to eat it with no problem. I’ve made Mary’s sandwich bread, pancakes, focaccia, crackers and cornbread. It’s been a fun process and it is good to be able to eat bread again. I also started making milk kefir. I’m hoping to be able to reintroduce foods that I’ve had sensitivities to now that my gut population is full of good probiotics. Thank you so much for this video. Have a great day. Good luck with your sourdough bread.
I just finished listening to the podcast version and wanted to share my gratitude. I have been searching for information on how to do whole wheat/freshly milled sourdough and you came to my rescue 😆 Thank you for doing this episode!!!!
I love it "not over think it"!😊
Belle Valley Ancient Grains has some wonderful varieties too.
Just to add on to reasons to freshly mill your flour, I recently learned that the legacy equipment corporations may use and/or throughout the production process it is very likely for almost any processed food, perhaps powders in particular, to be contaminated with toxicants such as heavy metals. Cadmium, lead, arsenic, mercury, and such. Independent third party testing has proven these toxicants are getting into not only our food, but also our household products. Lead Safe Mama has been a great resource if you're interested in learning more.
I've been milling my flour for many years. It is absolutely the way to go. Mary recommended the 43 lb buckets from Pleasant Hill Grain. They are $150 (before shipping). If you have an LDS Home Storage Center anywhere near you, that is the way to go for sure. I bought a lot when it was still $11 for 25lbs, but currently it is $18 for a 25lb bag of hard white wheat. You're not going to find a better deal anywhere.
Storing ground grain in freezer!---important note: Freezing destroys vitamin E, which is found in wheat germ in freshly ground grains . . . and which is hard to come by in food. Therefore refrigeration, not freezing, is recommended for foods that contain vitamin E
Just made sourdough from a mix of hard white, hard, red and einkorn and it was wonderful! I left the dough overnight in the fridge and let it set for about 2-3 hours before I started the folding.
I honestly thought it would be terrible, as I’m not good with sourdough, but it tasted so good❤️
I have subscribed to Genuine beef monthly and LOVE it! I will never buy it from my local farmers or the grocery store. It is the best healthy, great tasting meat so why settle for less. I also like you guest very much Jill dear. 💖😘
Thank you
Thank you for this
Thank you for this! Great insight!!
Thank you so much. This was great information
Can we add egg and a fat or oil to the freshly milled dough with sourdough as the starter? Does that enrich the bread without affecting the rise negatively? Or does it in fact enhance the flavour, rise and the nutritive value with eggs and fat? Thanks for the answer and thanks so much for this super simple and helpful session for newbies like me in this journey ❣️
I have a Country Living Grain Mill that I hand crank. To get a fine enough flour I believe I might need to either run it through twice or even sift out some of the courser bits (defeating the purpose of including all of the nutrients). Any advice with my mill?
If I'm kneading my hand milled hard white sourdough by hand, how long is typically long enough (I heard 10-15 minutes by machine)?