Hi. I am 6 months into my sourdough journey and I have tried so many breads from different channels BUT I can now safely say that I am looking no more. Your tutorial has changed my life so thank you so so much. My bread turned out AMAZING! Greetings from Cape Town South Africa. 🌈🌸
It is 7/19/2024 Friday and this is the nicest video I have watched out of all the ones I have seen on this same topic. It is simple, has clear instructions, it is straightforward, has a short colorful printout, and is pleasant to watch. You! are appreciated. May you and your loved ones enjoy a spectacular summer season.
I have tried so many recipes. I've been making sourdough breads for over a year. This is by far THE BEST RECIPE I have come across. It worked amazingly well! I
This was such a great video, my Pullman pan arrived today and I followed this recipe and made the best loaf of bread! It is perfect for sandwich bread.. my husband loved it.. thank you so much for your common sense instructions.. 😀
Fantastic. Well done. A close up of the sliced bread would be great to. Just found you. Will be watching again. Just watched your intro. I 100 percent agree whole heartedly. Best wishes on your journey.
Yes! I was stressing out and getting anxiety over all the steps and the things I needed to buy to make sour dough! This just video just made it so simple and practical! Thank you!
I just made this finally! I used Einkorn flour and I'm at a high altitude. I did the stretch and fold an extra time and had to play around a bit with the moisture to get the consistency that yours looked like in the video. I meant to put water in the oven the whole time it cooked but forgot till the last 15 minutes. The taste and consistency is amazing! I had a fairly hard crust but i should have remembered to keep the water in there the whole time. I'm so excited! Thanks for the great recipe!
Eating this bread for breakfast. I am very new to baking and new to sourdough and this bread is the easiest and best tasting bread I've made so far. It is very forgiving as I felt like I made a few mistakes while prepping it. This is definitely going to be a staple in our household. Thank you for sharing.
Hi, I just made this beautiful bread today with and ancient grain Emmer flour & sourdough, turned out great. Been looking for a sourdough sandwich bread for a while & came across yours, thank you so much for your thorough explanation. I followed your instruction to a T - Greetings to you from Melbourne - Australia. Yes, I subscribed & liked your video too. 🥰
@@TheFromScratchFarmhouse It's so great. I made it again and tried to freeze some of it for rolls. Have you tried this? I think it would work but I didn't get the rising time just right. I made only 2 so far and I'm going to try to take them out the night before next and refrigerate them. I might even try to fold in a wee bit of flour.
Hi Staci. Let me just say that this bread is simply AMAZING! ❤️. It doesn’t taste too sour or too sweet, it doesn’t have too much fat in it, it’s just right (in saying that I used two tea spoons of salt instead of one 😂). Instructions spot on, easy to follow. Thank you for sharing. Subscribed to your channel👍 Love from Australia 🇦🇺
I’m an artisan sourdough bread maker, making a couple of loafs each week. This is just what I’m looking for for everyday sandwiches. Can’t wait to try.
I’ve made Artisan crusty bread, yeast and SD for years, but for sandwich bread, we liked enriched yeast sandwich bread. However, lately I’ve been experimenting with SD sandwich bread, with enrichments, and got the perfect loaf. It came out so good I received many comments and likes in FB bread groups. With your recipe, everything seems good with the ingredients, but you seem to use way more starter than other recipes. I use a lot less, since I ferment overnight on the counter. Great video and instructions! Edit: so I bulk ferment a lot longer than shown here, but I use a lot less starter, so maybe the reason you use so much starter. I seen so many recipes, and all use less starter, longer bulk ferment, but it works for a quicker loaf. I prefer longer bulk ferment for my loaves, sandwich or Artisan.
How much starter do you use for overnight rise…I wanted to do that but wasn’t sure how much to cut back on the starter, and also will that affect how much you need to work the dough? Thanks if you see this and respond. Have a blessed day! 🙂👍
Yes, that is correct! One of the reasons ai do more starter and a shorter ferment is that my family does not like the taste of sourdough. We try to find a happy medium between the benefits of sourdough and finding a taste that everyone will eat.
@@TheFromScratchFarmhouse yeah we don't want the sourdough flavor for sandwiches. But this would be way, way too much bread for us (and my loaf pans are about half that size) might try cutting the recipe in half and see how that works.
I have been making your soft sandwich SD bread for the past month and my family loves loves loves it!! I even took your advice and ordered the same loaf pan and it’s amazing. Thank you for sharing this recipe and your tips. I do have one question. I keep my starter in the refrigerator and wondering if you do also or do you take it out of the refer the evening before and feed it in the morning!Or do you find it is best to take it from the refer and feed it first thing in the morning? BTW: I’m a homeschooling mother of 9. I loved seeing that you are a homeschooling mother of a large family too❤
Hi Staci, Thank you so much for this recipe! 💚 I don’t have a Pullman loaf tin but I do have a 2lb loaf tin. I imagine I’d need to halve the amount of ingredients to use that. Would you happen to know how that would affect the cooking times? 💚🌱💚
Followed your instructions exactly and ended up with a flat loaf that only rose to the top of the loaf pan making the bread quite short for sandwiches and the crumb quite dense. It tasted pretty good so we used it for toast. Tried again with the same disappointing results. Gonna try someone else's recipe. On the upside, you do explain things quite well.
Hmm…. I’m sorry your bread didn’t turn out! What were the dimensions of your loaf pan? I say that the dough should rise to the top of the pan BEFORE baking, but this only works for that exact pan, so if the dimensions of your pan are different than instead you should make sure that it doubles in height (but not taller) before baking. If your loaf was flat, either your starter wasn’t active enough, or your ferment was either too short or too long. There is a sweet spot. I hope this helps!
I have 9 by 5 inch pans and would prefer to have that size of loaf.. wish I had a recipe that calls for that size of pan .. still enjoyed your video ..
I just sliced one of the loaves and wow!. I will try it here soon but first impressions are that the bread is fluffy and so simple to make. Bottom crust was crunchier than i or my teen daughter generally like, i believe it was my pans but if anyone has tips for a less crunchy crust please send them my way!
Some people put a metal tray on the shelf below the shelf in the oven the bread is on to displace the heat . I have seen this technique used when bread is baked in an enameled cast iron pot. Maybe it would work.
Thank you for this recipe!! I'm looking forward to trying it! How well do you think it would work with freshly milled flour? What sort of adjustments do you think might need to be made for freshly milled hard red or hard white wheat?
It works just fine with freshly milled flour! The only adjustment I sometimes make depending on the flour is adding a little water. Just do this if it isn’t coming together when you go to knead it or seems really dry. Other than that, it should be fine.
Lovely method. Could you do the same with wholewheat? While I love white sourdough my family prefer wholewheat for the extra fibre but I think it's more difficult, especially getting the hydration correct.
Please can you tell me what size pan you are using my pullman pan is 12x4x4 seems to small for the amount of dough really want to try this recipe but think my pan maybe too small Great video
I have been searching UA-cam for sourdough sandwich bread yours sounds best to me but I only have a 1 pound loaf pan can you tell me how I can adjust the amount of ingredients?thank you!
If you use the Pullman Pans, why don’t you use to tops of them that slide on & off? I prefer my sandwich bread to be the size of the pan. Have you tried putting less bread dough in & letting it rise, leaving the lid on & baking with the lid on?
Does my starter have to be fed the same ratio as your starter? Having trouble with this recipe. I know I have an active starter but wonder why I am having trouble with the dough. It seems too runny and sticky. Thanks!
Yes, this recipe requires that your starter be fed 50:50 in weight water to flour. However, all that you’d need to do to adjustment this is to slowly add flour until you get a slightly stick consistency that can be pulled off your fingers. Hope this helps!
Hello can I make this with a 9xPullman loaf pan cause that’s what I have. I mean I know I can make it with it but how much would it change for the recipe?
Hello I have 6 in our family so this recipie is so good thank you! But please help me here!! I'm new to sourdough. I made my own 2 months ago its going well and strong. But I'm doubling your bread recipie so I'm using 9 cups of flour so I need 4 cups of starter. My question is this..how much unfed starter do I need to feed with flour and water for this recipie. Because iv been doing 1/2 cup unfed starter and feeding that with 4 cups flour and then of course adding enough water to make it runny. It rises and bubbles perfectly in 12hours BUT I'm left with alot of left over starter! Hope I explained my question properly. Thank you in advance for your time! Sarah
Sorry I'm just now seeing this! I'm not sure on what the exact amount of unfed to fed would be, but I actually weight mine because measuring amounts of starter can be difficult since it takes up more space as it bubbles. Maybe try playing with the weight of it instead!
Been been doing SD for a while but have not done sandwich bread but in morning will make a loaf. Question. Have you ever used potato flour? As a kid I had a fondness for spudnuts. Donuts with potato flour. Just wondering your thoughts.
I haven’t tried it, but in general a little potato flour can give a great texture. I don’t usually include it in my recipes because I never have it on hand. If you try it, let me know how it turns out!
My dough was sticky. It was coming off my hands at first and then was a mess. It’s currently sitting in my oven under the light for the first part but it isn’t smooth looking like yours. Do you think I needed more flour?
Don't worry, you probably just kneaded it too long and it needs to relax. If it's too sticky to pull away from the bowl when you go to do your stretches, knead in a bit more flour. If it pulls away from the sides of the bowl it's fine. It will firm up over time.
Thank you so much for the recipe, I will try it soon. I did have a great deal of difficulty understanding the amounts of most ingredients. Seems like you talk too fast for me. LOL. Never could comprehend amt of flour for starter, but think I can guess.
How long does a load like this usually last in you home before it goes bad ? It's only me and my husband so I we don't go through a whole loaf very quickly and I'm wondering what are some ways you could optimize the shelf life ? Could a loaf like that last say 4 days ?
If I wanted to use white sugar and not maple syrup, how much sugar would I use for this recipe without the bread tasting sweet? Does maple syrup make the bread taste sweet or taste like maple?
Yes, although it will change the texture a bit. If you use sugar, increase the water a bit since you will be decreasing your liquids. Honey will probably taste great though!
No, I generally feed it 3/8 cup (3 coffee scoops) flour + 1/4 cup of water morning and evening. It’s usually built up to enough by baking day, and then I start over. If you need to bulk it up, you can give it additional feedings, keeping that ratio.
Feel free to reach out with any questions! Also, your new starter probably won’t be able to raise bread for awhile, but I have a video on ways you can use it in the meantime.
It depends. I store it differently depending on when and how I'm going to use it. I want to sew up some bread bags though - I think that would be helpful!
If I keep my starter at 100% hydration (feed it equal parts flour and water), will that affect anything? I am a novice and only started making artisan loafs a month ago.
You should be feeding your starter equal parts flour and water, however, this is equal parts in weight. So it wouldn’t be 1/3 cup water and 1/3 flour because the weight of each is different. Maybe you already knew that? But if you did that, than that’s perfect.
I've made this twice now. Recipe is easy to follow. I have to add 5 cups of flour and 1 1/2 teaspoons of salt. Thanks for the recipe! What do you keep your loaf in to keep it fresh?
I made this bread, and it turned out kind of tough. Not the soft sandwich bread I was hoping for. I followed the recipe except I used honey instead of maple syrup, and I baked in 2 small Pullman pans. I shortened the baking time, but maybe it was still over baked. Any ideas?
@@TheFromScratchFarmhouse I have used other recipes that call for honey that turned out well. Something was either off with my technique, or I baked it too long. The next recipe I tried I checked the internal temp like 15 minutes early & it was done. So I need to get an oven thermometer.
Sorry I’m just now seeing this! You can sub your sweetener of choice. If you sub a dry sugar make sure to add a little extra water to make the texture right.
I'm not sure what you mean, I'm sorry. This recipe does not have commercial yeast. You can grab the written instructions in the description of the video.
@@TheFromScratchFarmhouse the recipe is there online, maybe in PDF format, but this is impossible to copy and paste. All other recipes I was able to copy and paste or there’s a print button to open and copy. I cannot copy this whatsoever. New subscriber here.
I'm very familiar with bread baking, but not with sourdough starter method, so I've relied heavily on using a scale. I found it confusing that you gave the starter amount in both cups and grams, as well as the flour measurement in both cups and grams, but the rest of the ingredients were in imperial amounts. As a beginner in the SD world, consistency would be helpful. This is by no means intended as criticism, but rather just a suggestion as a help for other SD beginners like myself. Thanks for sharing your technique.
Hi there! The reason for this is that it is more accurate to measure some of the ingredients by weight. I also gave the amounts in cups in case someone did not have a scale. I didn't bother to give this option on ingredients where it wouldn't matter. Hope that is explains why the recipe is written this way!
I just bulk mine up the night before baking. So if you are starting with a small amount, just add 3/8 cup of flour + 1/4 cup of flour until you have enough. Hopefully this makes sense... feel free to ask for more clarification!
I cannot wait to try this recipe out ! I've been making someone else's recipe and I'm on day 3. Too complicated to do regularly..... And for the haters complaining about measurements in "cups" - get over it. That's the system we use here. God knows why, but that's how we grew up cooking and baking. She provided the measurements in grams as well. What more do you want ? PS I would feel the same if it was an American going onto someone's channel & being all judgey about the metric system. I swear, they act like they can't look up conversions on line lol
Hi. I am 6 months into my sourdough journey and I have tried so many breads from different channels BUT I can now safely say that I am looking no more. Your tutorial has changed my life so thank you so so much. My bread turned out AMAZING! Greetings from Cape Town South Africa. 🌈🌸
Oh I’m so happy to hear that! 👏
It is 7/19/2024 Friday and this is the nicest video I have watched out of all the ones I have seen on this same topic. It is simple, has clear instructions, it is straightforward, has a short colorful printout, and is pleasant to watch. You! are appreciated. May you and your loved ones enjoy a spectacular summer season.
I have tried so many recipes. I've been making sourdough breads for over a year. This is by far THE BEST RECIPE I have come across. It worked amazingly well! I
Thank you and, thanks for putting in the cup measurements!
Girlll you just don't know how you made my day! My husband is going to love this because he is a total "Bread Head" lol
I can’t wait to try this. This looks like it’s exactly the recipe I’ve been looking for. Thanks!!!
Awesome! Enjoy!
This is, by far, the best and easiest method I've ever watched. Thank you so much. Much blessings from KY.!
I'm so glad it was helpful!
I’ve watched this many times and I would like to thank you for all the information and recipe. God Bless you and your family❤
I'm so glad you found it helpful!
This was such a great video, my Pullman pan arrived today and I followed this recipe and made the best loaf of bread! It is perfect for sandwich bread.. my husband loved it.. thank you so much for your common sense instructions.. 😀
I'm so glad you loved it!
Fantastic.
Well done.
A close up of the sliced bread would be great to.
Just found you.
Will be watching again.
Just watched your intro.
I 100 percent agree whole heartedly.
Best wishes on your journey.
Yes! I was stressing out and getting anxiety over all the steps and the things I needed to buy to make sour dough! This just video just made it so simple and practical! Thank you!
I’m so glad you found this helpful!
I just made this finally! I used Einkorn flour and I'm at a high altitude. I did the stretch and fold an extra time and had to play around a bit with the moisture to get the consistency that yours looked like in the video. I meant to put water in the oven the whole time it cooked but forgot till the last 15 minutes. The taste and consistency is amazing! I had a fairly hard crust but i should have remembered to keep the water in there the whole time. I'm so excited! Thanks for the great recipe!
Love your uncomplicated method and thank you for giving the metric measurements.
You are so welcome!
Great instruction! Thank you for sharing!
I'm so glad you found it helpful!
Just started my sourdough journey I am three bakes in and so glad I found your page!
Yay! 👏
Easy and concise without the absolutes of weighing everything, thank you.
I'm so glad you found it helpful!
Finally! A tutorial video that explains why I have to do each step! Lol. I tend to skip steps and now just maybe my bread will turn out. Thank you!
Ha, I hear ya! Enjoy!
Eating this bread for breakfast. I am very new to baking and new to sourdough and this bread is the easiest and best tasting bread I've made so far. It is very forgiving as I felt like I made a few mistakes while prepping it. This is definitely going to be a staple in our household. Thank you for sharing.
I'm so glad you enjoyed it! Thank you for letting me know!
Hi, I just made this beautiful bread today with and ancient grain Emmer flour & sourdough, turned out great. Been looking for a sourdough sandwich bread for a while & came across yours, thank you so much for your thorough explanation. I followed your instruction to a T - Greetings to you from Melbourne - Australia. Yes, I subscribed & liked your video too. 🥰
I’m so happy to hear that! ❤️❤️
This was amazing. Amazing. Best softer sourdough I have ever made or had. So good. Easy. Relatively quick.
I’m so glad you loved it!! ❤️
@@TheFromScratchFarmhouse It's so great. I made it again and tried to freeze some of it for rolls. Have you tried this? I think it would work but I didn't get the rising time just right. I made only 2 so far and I'm going to try to take them out the night before next and refrigerate them. I might even try to fold in a wee bit of flour.
Hi Staci. Let me just say that this bread is simply AMAZING! ❤️. It doesn’t taste too sour or too sweet, it doesn’t have too much fat in it, it’s just right (in saying that I used two tea spoons of salt instead of one 😂). Instructions spot on, easy to follow. Thank you for sharing. Subscribed to your channel👍 Love from Australia 🇦🇺
Oh I’m so glad that you loved the bread recipe! Thank you for subscribing! ❤️
Thanks!!
I’m still looking for a favorite sourdough sandwich bread.
Gonna give it a try 😊
Perfect, hope you like it!
I think I finally nailed it, even though I was following your recipe for the 4th or 5th time. 😂 so tasty bread!!!! Thank you!
I'm so glad you got it figured out! Bread is definitely more of an art than a science.😉
Can’t wait to try this tomorrow yay 🎉
How did it go? Hope it turned out great!
Great job! Really good video.
Thank you very much!
I’m an artisan sourdough bread maker, making a couple of loafs each week. This is just what I’m looking for for everyday sandwiches. Can’t wait to try.
Awesome! Hope you love it!
Awesome 👌 👏 👍 tutorial
Thank you!
Thank you!!!! I have been looking for a good sourdough sandwich bread!
Perfect! Your welcome!
Same here. Mine doesn't turn out the way I want it to. I'm looking forward to trying it 🙂
I’ve made Artisan crusty bread, yeast and SD for years, but for sandwich bread, we liked enriched yeast sandwich bread. However, lately I’ve been experimenting with SD sandwich bread, with enrichments, and got the perfect loaf. It came out so good I received many comments and likes in FB bread groups. With your recipe, everything seems good with the ingredients, but you seem to use way more starter than other recipes. I use a lot less, since I ferment overnight on the counter. Great video and instructions!
Edit: so I bulk ferment a lot longer than shown here, but I use a lot less starter, so maybe the reason you use so much starter. I seen so many recipes, and all use less starter, longer bulk ferment, but it works for a quicker loaf. I prefer longer bulk ferment for my loaves, sandwich or Artisan.
How much starter do you use for overnight rise…I wanted to do that but wasn’t sure how much to cut back on the starter, and also will that affect how much you need to work the dough? Thanks if you see this and respond. Have a blessed day! 🙂👍
Yes, that is correct! One of the reasons ai do more starter and a shorter ferment is that my family does not like the taste of sourdough. We try to find a happy medium between the benefits of sourdough and finding a taste that everyone will eat.
@@TheFromScratchFarmhouse yeah we don't want the sourdough flavor for sandwiches. But this would be way, way too much bread for us (and my loaf pans are about half that size) might try cutting the recipe in half and see how that works.
Great video, thankyou :)
Glad you enjoyed it!
❤ thank you
That's a good looking loaf, never seen a sourdough sandwich loaf before,
This is our favorite way to make it! The pretty boule loaves don't work well for sandwiches.
Try put more water in your dough, you’ll love the result even if takes a bit more work initially.
Can’t wait to try it .
My good friend Sadie Beachy made the best sourdough bread, if they have a bakery in heaven she’s baking bread for Jesus !! 😊
Oh, that's awesome!❤️
I have this on its first rise in the warm spot. Hope it works.
How did it go? Hope it turned out wonderfully!
I have been making your soft sandwich SD bread for the past month and my family loves loves loves it!! I even took your advice and ordered the same loaf pan and it’s amazing. Thank you for sharing this recipe and your tips. I do have one question. I keep my starter in the refrigerator and wondering if you do also or do you take it out of the refer the evening before and feed it in the morning!Or do you find it is best to take it from the refer and feed it first thing in the morning?
BTW: I’m a homeschooling mother of 9. I loved seeing that you are a homeschooling mother of a large family too❤
Love it!! I do keep mine in the frig, take it out the night before, feed it, then feed again in the morning to make it active before baking.
Hi Staci,
Thank you so much for this recipe! 💚
I don’t have a Pullman loaf tin but I do have a 2lb loaf tin. I imagine I’d need to halve the amount of ingredients to use that. Would you happen to know how that would affect the cooking times?
💚🌱💚
I’m sorry it took me so long to see this! I hope it went ok for you!
Also, I get asked this a lot so I plan to try out different cooking methods and do an update here.
This is so clear and concise!! I don't have one of those long pans. Will this recipe fit into two regular bread pans?
Yes, just reduce the cooking time. Enjoy!
Followed your instructions exactly and ended up with a flat loaf that only rose to the top of the loaf pan making the bread quite short for sandwiches and the crumb quite dense. It tasted pretty good so we used it for toast. Tried again with the same disappointing results. Gonna try someone else's recipe. On the upside, you do explain things quite well.
Hmm…. I’m sorry your bread didn’t turn out! What were the dimensions of your loaf pan? I say that the dough should rise to the top of the pan BEFORE baking, but this only works for that exact pan, so if the dimensions of your pan are different than instead you should make sure that it doubles in height (but not taller) before baking. If your loaf was flat, either your starter wasn’t active enough, or your ferment was either too short or too long. There is a sweet spot. I hope this helps!
Yes finally!! NO MILK RECIPE!!!
Hope you enjoy! ❤️
I have 9 by 5 inch pans and would prefer to have that size of loaf.. wish I had a recipe that calls for that size of pan .. still enjoyed your video ..
You can split the recipe into 2 9x5s. Just adjust the time as it might not take as long to bake.
I am excited to try this recipe, you used the Pullman loaf pan but they have 2 sizes. I bought the large size, is this the one you used?
Yes!
I just sliced one of the loaves and wow!. I will try it here soon but first impressions are that the bread is fluffy and so simple to make. Bottom crust was crunchier than i or my teen daughter generally like, i believe it was my pans but if anyone has tips for a less crunchy crust please send them my way!
So glad you enjoyed the recipe! Hmmm... maybe leave it covered longer? It could also be your pan.
Some people put a metal tray on the shelf below the shelf in the oven the bread is on to displace the heat . I have seen this technique used when bread is baked in an enameled cast iron pot. Maybe it would work.
Where did you get the large bowls? Those would be great! Thanks in advance
amzn.to/31FPODi 32 cup bowl
amzn.to/3rDuHfe 42 cup bowl
The big white bowl is a Thatsa Bowl! I love it!
The starter you use is it feed a night before
Yes, it needs to be in it’s active state.
Thank you for this recipe!! I'm looking forward to trying it! How well do you think it would work with freshly milled flour? What sort of adjustments do you think might need to be made for freshly milled hard red or hard white wheat?
It works just fine with freshly milled flour! The only adjustment I sometimes make depending on the flour is adding a little water. Just do this if it isn’t coming together when you go to knead it or seems really dry. Other than that, it should be fine.
Thank you!!
Im just starting to mill my own flour. Can i do that for this recipe? Thanks for your help😊
Yes, absolutely!
Hello, instead of water, can I use yogurt whey? I have so much, and I don't know how to use it.
Lovely method. Could you do the same with wholewheat? While I love white sourdough my family prefer wholewheat for the extra fibre but I think it's more difficult, especially getting the hydration correct.
I’m sorry I am just now seeing this! Were you able to fine a whole wheat recipe?
@@TheFromScratchFarmhouse No just trial and error but nothing I could recommend
@@alwilson6471
Try Grant Bakes channel
I have the Pullman loaf pan with the lid. If I use the lid should I still remove the lid at the same time you removed the foil to finish cooking?
I would remove it a little earlier. I don’t use the lid so that the bread can rise above the pan. You definitely want to allow for expansion.
Please can you tell me what size pan you are using my pullman pan is 12x4x4 seems to small for the amount of dough really want to try this recipe but think my pan maybe too small Great video
Sorry, I just saw this! Here is the link to the one I use: amzn.to/3ZhVH5z
I have been searching UA-cam for sourdough sandwich bread yours sounds best to me but I only have a 1 pound loaf pan can you tell me how I can adjust the amount of ingredients?thank you!
I have never done it in a small loaf pan, but I would think that you could half the recipe just fine!
@@TheFromScratchFarmhouse thank you, I’ll give it a try.
If you use the Pullman Pans, why don’t you use to tops of them that slide on & off? I prefer my sandwich bread to be the size of the pan. Have you tried putting less bread dough in & letting it rise, leaving the lid on & baking with the lid on?
I don’t own the lid, but making it rise above the rim allows me to get a bigger loaf.
Can you substitute local honey for the maple syrup? I think that would be ok.
Unpasteurized honey can inhibit the starter. You may need more starter to overcome this.
Can I use agave syrup instead of maple syrup?
Does my starter have to be fed the same ratio as your starter? Having trouble with this recipe. I know I have an active starter but wonder why I am having trouble with the dough. It seems too runny and sticky. Thanks!
Yes, this recipe requires that your starter be fed 50:50 in weight water to flour. However, all that you’d need to do to adjustment this is to slowly add flour until you get a slightly stick consistency that can be pulled off your fingers. Hope this helps!
👍
May I have a look of your current bread knife? Tq
I’m sorry it took me so long to get back to you... my bread knife is very old, but any electric carving knife will do!
Hello can I make this with a 9xPullman loaf pan cause that’s what I have. I mean I know I can make it with it but how much would it change for the recipe?
Yes, split into 2 loaf pans!
How did the kamut starter/bread turn out ?
Great! Only difference being that kamut required a bit more liquid. Otherwise you can use the exact same recipe.
Can this recipe be divided into 2 smaller loaves for 8 by 4 pans?
I haven't done it, but I have been told that it can!
Also, my Pullman pan is not as long as yours so should I divide the dough to make 2 loaves?
Yes, you can do that, the bake time just might be a little less so watch it closely.
Is there a reason you don’t use the Pullman pan lid?
No, I wish I would have bought the lid. The one advantage is that I can get a little more height without it.
Hello I have 6 in our family so this recipie is so good thank you!
But please help me here!! I'm new to sourdough. I made my own 2 months ago its going well and strong. But I'm doubling your bread recipie so I'm using 9 cups of flour so I need 4 cups of starter. My question is this..how much unfed starter do I need to feed with flour and water for this recipie. Because iv been doing 1/2 cup unfed starter and feeding that with 4 cups flour and then of course adding enough water to make it runny. It rises and bubbles perfectly in 12hours BUT I'm left with alot of left over starter! Hope I explained my question properly. Thank you in advance for your time! Sarah
Sorry I'm just now seeing this! I'm not sure on what the exact amount of unfed to fed would be, but I actually weight mine because measuring amounts of starter can be difficult since it takes up more space as it bubbles. Maybe try playing with the weight of it instead!
Been been doing SD for a while but have not done sandwich bread but in morning will make a loaf. Question. Have you ever used potato flour? As a kid I had a fondness for spudnuts. Donuts with potato flour. Just wondering your thoughts.
I haven’t tried it, but in general a little potato flour can give a great texture. I don’t usually include it in my recipes because I never have it on hand. If you try it, let me know how it turns out!
@@TheFromScratchFarmhouse I am going to try about 100 g on my bake thus afternoon. Will let you know
My dough was sticky. It was coming off my hands at first and then was a mess. It’s currently sitting in my oven under the light for the first part but it isn’t smooth looking like yours. Do you think I needed more flour?
Don't worry, you probably just kneaded it too long and it needs to relax. If it's too sticky to pull away from the bowl when you go to do your stretches, knead in a bit more flour. If it pulls away from the sides of the bowl it's fine. It will firm up over time.
Thank you so much for the recipe, I will try it soon. I did have a great deal of difficulty understanding the amounts of most ingredients. Seems like you talk too fast for me. LOL. Never could comprehend amt of flour for starter, but think I can guess.
Oh I''m sorry Betty! The link to the printable recipe is in the description.
I never did see the size of the baking pan used . . . . .
It's a Pullman loaf pan. The link is in the description.
Can I substitute something for the maple syrup I don’t have any
You can use your sweetener of choice, you might just need to add a tad more water to make up for less liquid.
How long does a load like this usually last in you home before it goes bad ? It's only me and my husband so I we don't go through a whole loaf very quickly and I'm wondering what are some ways you could optimize the shelf life ? Could a loaf like that last say 4 days ?
Honestly with 7 kids I haven’t tested the shelf life much, but if I’m making a bulk batch I just freeze it. Wrapped, it freezes well.
@@TheFromScratchFarmhouse thanks for the reply ! And wow ! Amazing ! 7 kids truly a wonderful thing
Found it sorry. Blessings
Oh no worries, glad you found it!
If I wanted to use white sugar and not maple syrup, how much sugar would I use for this recipe without the bread tasting sweet? Does maple syrup make the bread taste sweet or taste like maple?
You can’t taste the maple, but you can definitely sub sugar. Just increase the water a bit to make up for the difference in liquid.
How do I make the starter? I've been using spelt & the smell is different & it isn't bubbling as much
ua-cam.com/video/f8cLN7470Ac/v-deo.html Here is how to make the starter! You can use all-purpose or Kamut!
Also, rye results in a nice active starter.
can I replace the maple syrup with honey ?
Yes!
It's hard to find maple syrup here in Malaysia. Can I replace it with honey or sugar?
Of course, you can.
Yes, although it will change the texture a bit. If you use sugar, increase the water a bit since you will be decreasing your liquids. Honey will probably taste great though!
I am trying to get away from store bought flour. Have to make this with home-ground flour?
Yes you can!
since you used 2 cups of starter is that how much you feed it when you're done?
No, I generally feed it 3/8 cup (3 coffee scoops) flour + 1/4 cup of water morning and evening. It’s usually built up to enough by baking day, and then I start over. If you need to bulk it up, you can give it additional feedings, keeping that ratio.
@@TheFromScratchFarmhouse thanks! I’m on day 5 of making my starter so still trying to figure everything out.
@@TheFromScratchFarmhouse thanks! I’m on day 5 of making my starter so still trying to figure everything out.
Feel free to reach out with any questions! Also, your new starter probably won’t be able to raise bread for awhile, but I have a video on ways you can use it in the meantime.
I see by the refrigerator behind that is enormous and expensive that you are wealthy and have time to do these things! Go girl!!
How do you store your bread? I don't cut all of it right away. I feel it stays freshest uncut.
It depends. I store it differently depending on when and how I'm going to use it. I want to sew up some bread bags though - I think that would be helpful!
Can i half the recipe and make 1 regular loaf pan?
Yes, just reduce the cooking time. Enjoy!
If I keep my starter at 100% hydration (feed it equal parts flour and water), will that affect anything? I am a novice and only started making artisan loafs a month ago.
You should be feeding your starter equal parts flour and water, however, this is equal parts in weight. So it wouldn’t be 1/3 cup water and 1/3 flour because the weight of each is different. Maybe you already knew that? But if you did that, than that’s perfect.
@@TheFromScratchFarmhouse That makes sense, thank you! I usually go by weight so the cups threw me off a bit. Thanks!!
I've made this twice now. Recipe is easy to follow. I have to add 5 cups of flour and 1 1/2 teaspoons of salt. Thanks for the recipe! What do you keep your loaf in to keep it fresh?
I wrap mine in plastic wrap and place in a bread box.
I have the exact Pullman loaf pan but mine has a lid. Can I bake the bread with it instead of using aluminum foil?
Yes, you can but it might be a tiny bit more dense because mine rises above the top of the pan.
@@TheFromScratchFarmhouse okay I might give it a try and report back. Thank you 🙏🏼
Can I substitute the regular flour with spelt flour!
I’m not sure. If you try it, adjust the liquid so that the texture looks the same.
@@TheFromScratchFarmhouse Thank you
Did you try it with spelt? I have all purpose spelt and I wonder if any adjustments are needed.
is there a substitute for maple syrup
You can use honey.
I made this bread, and it turned out kind of tough. Not the soft sandwich bread I was hoping for. I followed the recipe except I used honey instead of maple syrup, and I baked in 2 small Pullman pans. I shortened the baking time, but maybe it was still over baked. Any ideas?
Honey is not a good substitute in sourdough unfortunately. I’ve had poor results with that as well.
@@TheFromScratchFarmhouse I have used other recipes that call for honey that turned out well. Something was either off with my technique, or I baked it too long. The next recipe I tried I checked the internal temp like 15 minutes early & it was done. So I need to get an oven thermometer.
@@virginia6984 Glad you figured it out!
Can I use a glass loaf pan?
Yes, but you will need to half the recipe and watch it because the time may be different.
Can't wait to try this bread tomorrow, but.....what if I don't have maple syrup?😢
Sorry I’m just now seeing this! You can sub your sweetener of choice. If you sub a dry sugar make sure to add a little extra water to make the texture right.
I used honey!
Can we keep it in fridge overnight?
I haven't tried it, but I think that would be fine. Just refrigerate before rising and then allow time to rise before baking.
Your recipe has yeast not sourdough. Is it printed anywhere? Tks
I'm not sure what you mean, I'm sorry. This recipe does not have commercial yeast. You can grab the written instructions in the description of the video.
Is this recipe available anywhere to print?
Yes, sorry it should have been in the description. Just added it!
@@TheFromScratchFarmhouse Great! Thanks! :)
@@TheFromScratchFarmhouse the recipe is there online, maybe in PDF format, but this is impossible to copy and paste. All other recipes I was able to copy and paste or there’s a print button to open and copy. I cannot copy this whatsoever. New subscriber here.
Is there a reason you don’t use the lid?
I want it to rise higher than the pan, but also I didn’t know about the lid option. Mine didn’t come with it.
What about if you don't have a cover
Which cover are you referring to?
@@TheFromScratchFarmhouse like a flour bag to put over the jar
Any towel, piece of fabric, or cheesecloth will work!
If I only have standard load pans would it be split into 2 pans?
Yes!
Thank you. I jave it rising in the pans. Almost done then it's time to bake. I can't wait to try the bread.
@TheFromScratchFarmhouse would you reduce the baking time to account for the smaller pans?
@@Kiera.Desmarais Maybe slightly. I’d just watch it and when the top is brown use a thermometer to check the internal temp. It should be done at 190
@TheFromScratchFarmhouse thank you. I appreciate you taking the time to reply.
I'm very familiar with bread baking, but not with sourdough starter method, so I've relied heavily on using a scale. I found it confusing that you gave the starter amount in both cups and grams, as well as the flour measurement in both cups and grams, but the rest of the ingredients were in imperial amounts. As a beginner in the SD world, consistency would be helpful. This is by no means intended as criticism, but rather just a suggestion as a help for other SD beginners like myself. Thanks for sharing your technique.
Hi there! The reason for this is that it is more accurate to measure some of the ingredients by weight. I also gave the amounts in cups in case someone did not have a scale. I didn't bother to give this option on ingredients where it wouldn't matter. Hope that is explains why the recipe is written this way!
How do I make that much starter
I just bulk mine up the night before baking. So if you are starting with a small amount, just add 3/8 cup of flour + 1/4 cup of flour until you have enough. Hopefully this makes sense... feel free to ask for more clarification!
@@TheFromScratchFarmhouse more clarification pls. How do I make it from scratch do I start with 1/4 cup? Idk how
Oh ok, go watch this video that I will link here. It will walk you through making the starter: ua-cam.com/video/egib7Ef1Zd4/v-deo.html
@@TheFromScratchFarmhouse thank you. Does kamut work
Yep!
I must have a bad starter. It smells great, gets bubbly in the jar, but never can rise.
How long have you had it? Do you feed it twice per day?
Where did u buy such a wide mouth jar??
Azure Standard.
Why not just use the Pullman tops instead of tinfoil?
I like the tops to get taller than the lid allows.
I cannot wait to try this recipe out ! I've been making someone else's recipe and I'm on day 3. Too complicated to do regularly.....
And for the haters complaining about measurements in "cups" - get over it. That's the system we use here. God knows why, but that's how we grew up cooking and baking. She provided the measurements in grams as well. What more do you want ?
PS I would feel the same if it was an American going onto someone's channel & being all judgey about the metric system. I swear, they act like they can't look up conversions on line lol
Thank you! ❤️