Heather I cannot wait to make this sourdough bread! I gave up making it because had such trouble making my own starter. I did not know that you can buy one already made! Have followed you for a long time. I have cognitive issues from seizures. You are such an encouragement and blessing to me and all of us!
Now I know why you survived Heather it was to bring such joy to us. I now know how to stop wasting food. How to make a cornucopia.though mine was sad, I couldn't get the foil out right,. How to make sourdough starter. And how to make this bread. I'm now going over your old videos to start again So, thank you so much for being here. You lost your mate, but found another, and though there are many scars for you all. You were saved for a reason ❤
Great video for beginners! If I may, I'd like to offer a rule I learned during 60+ years of baking all kinds of bread. Always let a bread loaf cool completely before you cut it. It needs the cool off time to finish baking the interior and distribute the moisture. Cutting it warm or hot interrupts that process and makes the bread gummy and heavy and not very tasty for sandwiches. Some people like their bread gummy but most don't. For those who love to eat hot bread, let the loaf cool completely, then reheat in a hot oven on a tray with a pan of boiling water for 5-10 minutes. Other options are to wrap slices in a tea towel, spray it lightly with water and microwave it in 10-20 second intervals until hot or, simply make dinner rolls or bread sticks instead of a loaf. Rolls and sticks are much less susceptible to gumming up than a loaf is. I hope this helps newer bakers understand why their loaf might come out gummy and heavy.
Heather, I want to thank you so very much for making this wonderful homemade bread video.❤ Grocery store breads are so pricey now and so full of chemicals that we can pronounce and don't want to eat!
Amen to that! Most of them have azodicarbonamide (AZD) that they put in tires to make them bouncy. Also a lot of them have FD&C yellow #5 which is a petroleum byproduct known to cause diseases nobody wants to get! I bought a food mill when I was around 25 and haven't looked back since. It's great being able to grind my own flour (from the wheat we get at a co-op). Homemade is definitely the way to go if it's possible. I am a chronic pain patient and have had constant pain for almost 40 years now. I bake bread to give me something to take my pain/anger out on. I first saw Heather when she made the hardest video there is to make and have prayed for her and her family every since. God is good! Praying for you all.
I purchased the living dough off amazon but almost got the one you suggested but I chose the living dough because it was 4 oz instead of one oz. Then I saw your video and thought oh I should have gotten that one lol. I got it in the mail today and fed it and it’s starting to rise and bubble so I know it’s alive. I’m super excited to make bread. I also got the big book of bread from King Arthur and it’s such a beautiful book. Thank you for your videos it’s such an encouragement!!
I loved watching this Heather! Thank you! My sourdough was fed today and I will be baking tomorrow to have with a Swiss cheese fondue for my husband’s birthday.
So excited made pancakes w/ discard they were so good & today I started my sourdough bread so excited & then I see that you are doing the bread I bought the started & have 2 now thank you
Yay! That’s so fun! I’m so excited for you!! 👏👏👏 I made sourdough pancakes over the weekend for all of my kids who werre here for the holiday weekend, they LOVED them! haha
Amen to getting a already established starter. I have Eden. It has been life changing for sure, plus I do my feeds specific to : 30 g starter 125 g filtered warm water 140g unbleached flour. I just take the 30g from my discard in the fridge and wallah. I also love my broad and taylor proofer. I almost just got the starter one but I dont have that setting on my stove so I went with the proofer to do both in. wow, my sourdough journey has gotten so much better. I get the starter going faster in there and can have consistent bulk fermentation temps.
so excited to bake my first loaf... the starter worked so great for me!! Now i'm a professional starter feeder LOL... got me some baneton baskets. Fri will start the leaven and make the loaves on sat overnight in fridge with 2 loaves on sun for spagetti dinner! thanks so much
@@TheKneadyHomesteader just finished your vid.. what a beautiful loaf!! I was just remembering when you got your first kitchenaid.. you were so happy. blessings to you
Thank you so much for this video for beginners because at age 87 I am going to try my hand at making sourdough bread, mainly because I have Diabetes type 2. I love bread! I have made bread and rolls in the past, but not sourdough bread. Thank you!!❤️
It took me forever to learn how to make bread, and have never made sourdough. It’s on my bucket list for when my life isn’t so crazy, but for now I’m blessed to live where I can buy it from the Amish for 4.50. Thanks for the video!!
Can I just take a moment to Celebrate this sister. I'm so proud of you. I know that I know we both share similar experiences and as mommas, wives, daughters that we share a Kindered Spirit. We are making our way to a new normal. You are doing wonderful girl and with your father above you are never alone.
GAH! Dont make me cry. I wish I could just hug you, Lisa. It's a whole new world to navigate, and it will always feel empty without them.....but what else can we do but to try to keep going..... there is no other way but through it. I love you so much, Sis.
Your starter is perfection. I do a pizza dough that uses a starter or a poolish/biga (for those who have trouble with starters) it calls for a long fridge ferment, worth every day it’s in the fridge, it develops so much flavor, the only downfall is you have to wait, but really very little hands on time and don’t even need the kitchenaide mixer easily done in a large bowl. I was recently asked if I could only keep 5 kitchen gadgets, number 1 was my scale. I want a piece of that with butter, great demo.
Cannot thank you enough for this video. Will be trying this once I figure out what I have done to my starter. It has gotten too thick. Not sure to add more water or less flour.
Sis hit me up on my phone. When you joined my inner circle, there is my phone number listed for you. If you can’t find it, email me! thekneadyhomesteader@gmail.com. I would be more than happy to help you! It sounds like it needs more water. Get it to the consistency of creamy peanut butter or thick pancake batter!
Hi Heather!! Wow!! Are you talking to me? I just said this morning I was done with sourdough. I just want getting it. I am a different type of learner. I really have to be shown and get my hands into it and be able to ask questions. Fingers 🤞. I'll try and give it another go. You helped me with canning so i know i should get this. Thank you!!
Several years ago I made a sourdough starter from grapes. It's still going strong. I use it as a flavoring along with yeast to make my German style rye.
I ordered the sourdough starter and today is my day 3. So excited to have this wonderful video to bake a sourdough bread tomorrow or friday. Thank you.
Hi, Heather. A few weeks back you were talking about, you know the FEMA i think it was about all the trucks As I was watching you, I loved your spirit and your personality so I subscribed, so my question is, I don't have one of those fancy kitchenaid mixers. What else can I use To make my sourdough Thank you ❤ oh can you use celtic salt?
Hi Heather this is a great video on bread making, I love sourdough and I really want to try making my own loaf, I am just too afraid it wont work out. Your starter looked magnificent
I should have watched this instead of following the directions on the starter site. I know yours was SO much easier to follow! I will be doing it again💕💕💕💕
I'm riding the sourdough struggle bus, but I'm putting that bus in 4 low and am moving forward. I bought a sourdough starter that is like yours was. How many days did you feed her until you baked your first loaf of bread? So good to see you. Love you, and your hair is gorgeous.
I can’t wait to try this recipe! I hope you understand it’s such a busy time of the year and I’m finally getting to UA-cam to catch up and watch On the heating pad in-fact at 10:50 pm. 😂. Thank you Sis sending you loads of blessings🙏🏻 I’ve made so much stuff with my sourdough. It’s been so fun and delicious. ⭕️❌🥰. In the process of making a nice seedy sourdough bread with spelt flour. It’s in the pan and will ready for the oven in the am. I can’t wait to try it with some nice homemade enchiladas soup for dinner tomorrow All the best sweetness! ❌⭕️ sleep well
Took off beautiful for me! Thankful ❤😊🎉 Weather can effect the water and flour ratios too. High humidity kitchens….😊 when you place into refrigerator for long rise, do you cover with wet tea towel or film?😊
I have 3 quarts in my fridge of starter, I want to make bread, but don't like the sour taste. So what can I do so I can eat it. Thank you so much Heather, you are our blessing. Things will get so much worse in January with all our food and groceries. I feel for Canada I watch so many there on you tube and its hard for some now, and it will be worse.
Heather, Thank you so much for this playlist! Did I have a dejavu moment? Weren't you in the middle of a similar series of videos when you had your accident? I think I remember anxiously checking back every day to find the next video in the series and then heard from another content creator about your accident. I'm so grateful you are back and finishing what you had started. God Bless!
Yes I was! Great memory. That was 4 years ago now. We started our Bread Baking Workshop! My goal is to get back there and finish that with you one of these days. 🥰
Hi again, Heather! So, I was wondering if you have tried sourdough bread with fresh milled flour. I do have a recipe I follow for it but I’m always excited to see how you do things. We are so much alike! 🌷I look forward to your response. Blessings to you and family!! 🙏🏼💕🙏🏼
Honestly, with my brain damage, I can not honestly remember 😞 I know I had a grain mill. I know I made a lot of bread. Before our accident I was really getting into it. But honestly, more than half the videos i see myself in I can’t remember filming. So if i try it, it will like doing it for the first time. 🫣
I promise you, God had you to record all those wonderful recipes in the past for more than just us! He had you do them for you, too. He saw what was going to happen and in his mercy, you can “remember” how to do those things by teaching yourself again! Isn’t that amazing?! We learn from you and you can relearn from you! I get the chills saying that! Oh how good is our God! Love ya, Heather! Btw, your sourdough breads are perfect as is!! 🌷🙌🏼🌷
Thank you Heather for this incredible video!! I have a couple questions, of course..hoping you can help! 😊 how many grams of starter did you begin with, before portioning the 360 grams out for the recipe? How many hours ahead of the start of your prep did you feed your starter? And last, just curious..everyone says not to use metal spoons when stirring up starter, but yet folks using stand mixers are using metal bowls to mix the bread. Why is the metal bowl OK, but not a metal spoon? 😂 thanks again for sharing your wealth of knowledge!
Heather, this is such a blessing! I’m so excited to try this. Did you let the dough come to room temperature after you took it out of the refrigerator?
Hi Heather! I am super excited to watch... it's been a long day and this is my treat before bed, so thank you! I was curious, would you ever be willing to do a gluten free bread recipe or GF sourdough recipe? It's hard being GF and trying to swap out ingredients and have it turn out the same. 😊
I am so humbled and honored you are choosing to spend your relaxing time with me. God bless you! And your tired body. You are a rockstar!!!! I would have to read up and learn about it. I know absolutely nothing about GF. 😆 I don’t know the first thing to buy for that would be?🫣😆
Thank you so much made my sour dough bread turn out amazing wish I knew how to send you a picture not technically savy lol is it suppose to taste really sour
I just made my first two loaves using The Tartine method. I struggled with the starter but finally got it. My first loaves are awful, Heather. Can not even cut through it even with an electric knife! Someone on a sourdough group on FB told me it was under fermented. How do I fix that? I am going to try yours and hopefully, I will succeed.
Try this recipe first. See how it goes. Tartine is a fantastic book but a lot to take in as a newbie. It’s not your fault. This is a learned skill. Take your time. You will be slaying it soon!😁❤️
@@TheKneadyHomesteaderJust finished watching your video and I will be trying again this weekend. So I want to ferment for 10-12 hours in fridge after I shape and out on my bowl? I am using a Longaberger basket as my shape basket.’is that ok?
absolutely! you can also use the insert of a crockpot! hahaha I have done that before. Just dont leave the plastic handle on the glass, cause it melts. Ask me how I know. hahahaha. It will be same time sale temp! You could even just form a loaf and bake it on a cookie sheet!
I have an 18" pullman pan. I'm never sure what recipes I can make in it other than the sourdough sandwich bread one you posted. I just can't physically lift my dutch oven safely when it's hot so I'm looking for options. I guess I should go see if I can still read my scale. ;) Does your dough ever 'climb' up your dough hook? It seems to happen every time for me bu no one mentions it. Thanks for posting this video.
Thank you so much for the answer… I will continue to watch! I have the same starter you have and put it in fridge during holidays. I bake regular bread weekly, but sourdough is intimidating to me! Thank you for the video! ❤️
Oh, how I love you, Heather! We've been twins for such a long, long time. Question--there's just two of us now. I wouldn't be baking sour dough too often, these days. I'd love to hear how to keep the starter alive in the meantime. What's your advice? Love ya from Arkansas, these days, instead of Ohio. haha xoxo
Love you too! Yes take it down in size. 30g starter, 100g water and 100g flour. When it starts to rise, store it in your fridge. The cold will slow the feeding way down. Once a week take it out. Let it sit on the counter about an hour. Feed it same amounts. Let it start rising then same thing, tuck it in the fridge. You will feed it once a week. If thats too much stick it in the freezer and feed it once a month.
I'm going rogue, nothing discarded, used my starter the next day, don't have to save much to get more starter going. So very happy you suggested the wet starter. It's the best!!
YES! Now, depending if you sift out the bran, it may take a bit longer to rise. Freshly milled, unsifted, is very dense and heavy. But you know that, I don't have to tell you! hahaha But absolutely you can!
You can turn all purpose into bread flour! Measure out a cup of flour, remove one teaspoon of flour, and replace it with a teaspoon of vital wheat gluten.
Could you have weighed your starter into the mixing bowl, so then you didn’t have to use an additional 20-40grams? As I continue to watch the video, you’re using a different bowl, measuring liquid cup, etc when you can use your mixing bowl on your scale and tare it before adding the next ingredient.
There are many methods out there...... but as you see from my finished loaf, it absolutely does not. I kept it very simple and basic for beginners without being too overwhelming.
@ im sure it was the temps and salt that did it in … but i’ve learned from you- not all that stretch/fold and waiting that the site directed - at least not for this newbie…thank you for all your help!!! I needed to see the process💕
Anyone struggling with making a sour dough starter should watch Ellys Everyday Wholegrain sourdough YT channel she has a super simple recipe there for sourdough starter from scratch. You won't be sorry...I would link it here but that wouldn't be nice to Heather. Refined flour is not your friend
That's a great tip, I'm glad you found a starter that works for you! Go ahead and link it! I really want everyone to be successful and the more help the better!
I was wondering if you could turn the closed caption on for your channel please. Im very hard of hearing and for some reason closed caption is off on your channel. Thank you..❤🫶🙏
Cannot thank you enough for this video. Will be trying this once I figure out what I have done to my starter. It has gotten too thick. Not sure to add more water or less flour.
Heather I cannot wait to make this sourdough bread! I gave up making it because had such trouble making my own starter. I did not know that you can buy one already made! Have followed you for a long time. I have cognitive issues from seizures. You are such an encouragement and blessing to me and all of us!
Now I know why you survived Heather it was to bring such joy to us.
I now know how to stop wasting food.
How to make a cornucopia.though mine was sad, I couldn't get the foil out right,.
How to make sourdough starter.
And how to make this bread.
I'm now going over your old videos to start again
So, thank you so much for being here. You lost your mate, but found another, and though there are many scars for you all.
You were saved for a reason ❤
Great video for beginners! If I may, I'd like to offer a rule I learned during 60+ years of baking all kinds of bread. Always let a bread loaf cool completely before you cut it. It needs the cool off time to finish baking the interior and distribute the moisture. Cutting it warm or hot interrupts that process and makes the bread gummy and heavy and not very tasty for sandwiches. Some people like their bread gummy but most don't.
For those who love to eat hot bread, let the loaf cool completely, then reheat in a hot oven on a tray with a pan of boiling water for 5-10 minutes. Other options are to wrap slices in a tea towel, spray it lightly with water and microwave it in 10-20 second intervals until hot or, simply make dinner rolls or bread sticks instead of a loaf. Rolls and sticks are much less susceptible to gumming up than a loaf is.
I hope this helps newer bakers understand why their loaf might come out gummy and heavy.
Heather, I want to thank you so very much for making this wonderful homemade bread video.❤
Grocery store breads are so pricey now and so full of chemicals that we can pronounce and don't want to eat!
You are so welcome! That is so sweet of you....I pray this is helpful.
Amen to that! Most of them have azodicarbonamide (AZD) that they put in tires to make them bouncy. Also a lot of them have FD&C yellow #5 which is a petroleum byproduct known to cause diseases nobody wants to get! I bought a food mill when I was around 25 and haven't looked back since. It's great being able to grind my own flour (from the wheat we get at a co-op). Homemade is definitely the way to go if it's possible. I am a chronic pain patient and have had constant pain for almost 40 years now. I bake bread to give me something to take my pain/anger out on. I first saw Heather when she made the hardest video there is to make and have prayed for her and her family every since. God is good! Praying for you all.
Thank you Heather for another great sourdough video. So happy to have been on this sourdough journey since the beginning.❤❤
You are so welcome! It's so much fun being on this journey together, right!?!?!
I purchased the living dough off amazon but almost got the one you suggested but I chose the living dough because it was 4 oz instead of one oz. Then I saw your video and thought oh I should have gotten that one lol. I got it in the mail today and fed it and it’s starting to rise and bubble so I know it’s alive. I’m super excited to make bread. I also got the big book of bread from King Arthur and it’s such a beautiful book. Thank you for your videos it’s such an encouragement!!
YAY!!!! Hey, as long as it's living and well established, it should work. I am glad that was able to give you a good head start!
I loved watching this Heather! Thank you! My sourdough was fed today and I will be baking tomorrow to have with a Swiss cheese fondue for my husband’s birthday.
Oh, that is so delicious. A sourdough bread and cheese fondue! I bet your husband will love it! Tell him I said Happy Birthday 🎊🎉🎂🎈🎁
So excited made pancakes w/ discard they were so good & today I started my sourdough bread so excited & then I see that you are doing the bread I bought the started & have 2 now thank you
Yay! That’s so fun! I’m so excited for you!! 👏👏👏 I made sourdough pancakes over the weekend for all of my kids who werre here for the holiday weekend, they LOVED them! haha
i found a recipe on king arthers for carrot cake and used some discard!
that's dangerous! hahaha inhale a loaf!
Wanted to THANK YOU and Danny for the recipe for Taco Eggrolls. Made them this evening and they were a hit......😊😊
You are so sweet! I'm so glad you enjoyed them!
@TheKneadyHomesteader yes Thanks. Been watching the sourdough series. You make it look easy.
Amen to getting a already established starter. I have Eden. It has been life changing for sure, plus I do my feeds specific to : 30 g starter
125 g filtered warm water
140g unbleached flour. I just take the 30g from my discard in the fridge and wallah.
I also love my broad and taylor proofer. I almost just got the starter one but I dont have that setting on my stove so I went with the proofer to do both in. wow, my sourdough journey has gotten so much better. I get the starter going faster in there and can have consistent bulk fermentation temps.
It is amazing how much faster your starter will rise in that proofer! I should have bought it sooner!!!!
so excited to bake my first loaf... the starter worked so great for me!! Now i'm a professional starter feeder LOL... got me some baneton baskets. Fri will start the leaven and make the loaves on sat overnight in fridge with 2 loaves on sun for spagetti dinner! thanks so much
I'm so excited for you! Can't wait to see your loaves on Sunday! You have to tag me or post a pic for me over on Facebook or Instagram! hahahaha
@@TheKneadyHomesteader just finished your vid.. what a beautiful loaf!! I was just remembering when you got your first kitchenaid.. you were so happy. blessings to you
You are the Bob Ross of cooking. So soothing and calm. Your loaf came out beautifully. God bless you. ❤❤❤❤
20 pds of flour 10 pds of weight on me, finally made a good loaf! Love it!
That’s what I’m talking about! A real sourdough baker now!!!!! YOU GOT THIS!!!!
@ lol, I wish! Baked a sad loaf tonight. Never give up, try again tomorrow! Blessings!
Thank you so much for this video for beginners because at age 87 I am going to try my hand at making sourdough bread, mainly because I have Diabetes type 2. I love bread! I have made bread and rolls in the past, but not sourdough bread. Thank you!!❤️
It took me forever to learn how to make bread, and have never made sourdough. It’s on my bucket list for when my life isn’t so crazy, but for now I’m blessed to live where I can buy it from the Amish for 4.50. Thanks for the video!!
Can I just take a moment to Celebrate this sister. I'm so proud of you. I know that I know we both share similar experiences and as mommas, wives, daughters that we share a Kindered Spirit. We are making our way to a new normal. You are doing wonderful girl and with your father above you are never alone.
GAH! Dont make me cry. I wish I could just hug you, Lisa. It's a whole new world to navigate, and it will always feel empty without them.....but what else can we do but to try to keep going..... there is no other way but through it. I love you so much, Sis.
Thank you, for taking the time to help us!!! We hope you had a blessed Thanksgiving!!!
Blessings ❤
You are so welcome! Hope you had a Happy Thanksgiving to you as well!!!!
Your starter is perfection. I do a pizza dough that uses a starter or a poolish/biga (for those who have trouble with starters) it calls for a long fridge ferment, worth every day it’s in the fridge, it develops so much flavor, the only downfall is you have to wait, but really very little hands on time and don’t even need the kitchenaide mixer easily done in a large bowl. I was recently asked if I could only keep 5 kitchen gadgets, number 1 was my scale. I want a piece of that with butter, great demo.
Wow..what a labor of love..thanx for the prayers n blessings for all of us who really really want to make that perfect loaf..as always..God Bless..❤
Thank you for sharing, Heather. ❤
You are so welcome! I pray this is helpful.
Mine took off fine! I just used your pancake mix and added some sourdough pour off to make sourdough crepes! They are delicious!
Cannot thank you enough for this video. Will be trying this once I figure out what I have done to my starter. It has gotten too thick. Not sure to add more water or less flour.
Sis hit me up on my phone. When you joined my inner circle, there is my phone number listed for you. If you can’t find it, email me! thekneadyhomesteader@gmail.com. I would be more than happy to help you! It sounds like it needs more water. Get it to the consistency of creamy peanut butter or thick pancake batter!
Thank you so much. You are an absolute gem! Can't wait!
Hi Heather!! Wow!! Are you talking to me? I just said this morning I was done with sourdough. I just want getting it. I am a different type of learner. I really have to be shown and get my hands into it and be able to ask questions. Fingers 🤞. I'll try and give it another go. You helped me with canning so i know i should get this. Thank you!!
Several years ago I made a sourdough starter from grapes. It's still going strong. I use it as a flavoring along with yeast to make my German style rye.
I need a beginner course in this. TY sweetie ❤
Heather, You are glowing like the Angel that you are! ❤ I am eager to try sourdough. Thank you.
You are absolutely radiant, too! It's so much fun to make sourdough, and I hope you love it! I think you will!
She really is glowing! Like the sourdough fairy godmother has come to make our sourdough dreams come true! haha
I ordered the sourdough starter and today is my day 3. So excited to have this wonderful video to bake a sourdough bread tomorrow or friday. Thank you.
That is so exciting! Girl, I want to see your beautiful bread when it’s baked. If you post it, tag me!!!!! 😆👏🏼👏🏼👏🏼👏🏼 Happy Baking!!!!!!🙌🏼🙌🏼🙌🏼
That is some beautiful bread!
It was a good one to bake! 😊
❤❤❤❤❤ Thk u. U r a blessing to us all. I’m so happy to u see back to being u. God bless u.
Oh you are so sweet! It's good to be back!
Hi, Heather.
A few weeks back you were talking about, you know the FEMA i think it was about all the trucks
As I was watching you, I loved your spirit and your personality so I subscribed, so my question is, I don't have one of those fancy kitchenaid mixers. What else can I use
To make my sourdough Thank you
❤ oh can you use celtic salt?
Your hair looks amazing! 😍
Hi Heather this is a great video on bread making, I love sourdough and I really want to try making my own loaf, I am just too afraid it wont work out. Your starter looked magnificent
I should have watched this instead of following the directions on the starter site. I know yours was SO much easier to follow! I will be doing it again💕💕💕💕
I'm glad to hear that you found it easier to follow! I really tried to keep it easy. I remember feeling overwhelmed when I was learning.
I'm riding the sourdough struggle bus, but I'm putting that bus in 4 low and am moving forward. I bought a sourdough starter that is like yours was. How many days did you feed her until you baked your first loaf of bread? So good to see you. Love you, and your hair is gorgeous.
I don’t bake sourdough. I’m a yeast gal. But I DO love bread of all kinds! Plus it’s so enjoyable to watch bread being made. So here I am. 😊
Im a yeast girl too😆
I can’t wait to try this recipe! I hope you understand it’s such a busy time of the year and I’m finally getting to UA-cam to catch up and watch On the heating pad in-fact at 10:50 pm. 😂. Thank you Sis sending you loads of blessings🙏🏻
I’ve made so much stuff with my sourdough. It’s been so fun and delicious. ⭕️❌🥰. In the process of making a nice seedy sourdough bread with spelt flour. It’s in the pan and will ready for the oven in the am. I can’t wait to try it with some nice homemade enchiladas soup for dinner tomorrow
All the best sweetness! ❌⭕️ sleep well
Man, i wanna make soup now!!! You made me hungry!!!!
@ I know right ! lol it’s soup weather
Took off beautiful for me! Thankful ❤😊🎉 Weather can effect the water and flour ratios too. High humidity kitchens….😊 when you place into refrigerator for long rise, do you cover with wet tea towel or film?😊
I have 3 quarts in my fridge of starter, I want to make bread, but don't like the sour taste. So what can I do so I can eat it. Thank you so much Heather, you are our blessing. Things will get so much worse in January with all our food and groceries. I feel for Canada I watch so many there on you tube and its hard for some now, and it will be worse.
Heather, Thank you so much for this playlist! Did I have a dejavu moment? Weren't you in the middle of a similar series of videos when you had your accident? I think I remember anxiously checking back every day to find the next video in the series and then heard from another content creator about your accident. I'm so grateful you are back and finishing what you had started. God Bless!
Yes I was! Great memory. That was 4 years ago now. We started our Bread Baking Workshop! My goal is to get back there and finish that with you one of these days. 🥰
Hi again, Heather! So, I was wondering if you have tried sourdough bread with fresh milled flour. I do have a recipe I follow for it but I’m always excited to see how you do things. We are so much alike! 🌷I look forward to your response. Blessings to you and family!! 🙏🏼💕🙏🏼
Honestly, with my brain damage, I can not honestly remember 😞 I know I had a grain mill. I know I made a lot of bread. Before our accident I was really getting into it. But honestly, more than half the videos i see myself in I can’t remember filming. So if i try it, it will like doing it for the first time. 🫣
I promise you, God had you to record all those wonderful recipes in the past for more than just us! He had you do them for you, too. He saw what was going to happen and in his mercy, you can “remember” how to do those things by teaching yourself again! Isn’t that amazing?! We learn from you and you can relearn from you! I get the chills saying that! Oh how good is our God! Love ya, Heather! Btw, your sourdough breads are perfect as is!! 🌷🙌🏼🌷
Thank you Heather for this incredible video!! I have a couple questions, of course..hoping you can help! 😊 how many grams of starter did you begin with, before portioning the 360 grams out for the recipe? How many hours ahead of the start of your prep did you feed your starter? And last, just curious..everyone says not to use metal spoons when stirring up starter, but yet folks using stand mixers are using metal bowls to mix the bread. Why is the metal bowl OK, but not a metal spoon? 😂 thanks again for sharing your wealth of knowledge!
Heather, this is such a blessing! I’m so excited to try this. Did you let the dough come to room temperature after you took it out of the refrigerator?
Yes I did!😁 about an hour or so. I am so excited for you!😆👏🏼👏🏼👏🏼👏🏼
That looks like it turned out really good. Having said that, I initially thought the thumbnail was a wad of molten glass, then I read the title. LOL
HAHAHAHAA OH NO! Should I change the thumbnail? hahahaha
@@TheKneadyHomesteader No, it's fine. LOL
I changed it. HAHAHAHA should I change it back? hahaha
@@TheKneadyHomesteader They're both good :)
Hi Heather! I am super excited to watch... it's been a long day and this is my treat before bed, so thank you! I was curious, would you ever be willing to do a gluten free bread recipe or GF sourdough recipe? It's hard being GF and trying to swap out ingredients and have it turn out the same. 😊
I am so humbled and honored you are choosing to spend your relaxing time with me. God bless you! And your tired body. You are a rockstar!!!! I would have to read up and learn about it. I know absolutely nothing about GF. 😆 I don’t know the first thing to buy for that would be?🫣😆
I love watching your videos! Do you have a book you would recommend to read for someone who has never tried to make sourdough bread.
Thank you so much made my sour dough bread turn out amazing wish I knew how to send you a picture not technically savy lol is it suppose to taste really sour
I just made my first two loaves using The Tartine method. I struggled with the starter but finally got it. My first loaves are awful, Heather. Can not even cut through it even with an electric knife! Someone on a sourdough group on FB told me it was under fermented. How do I fix that? I am going to try yours and hopefully, I will succeed.
Try this recipe first. See how it goes. Tartine is a fantastic book but a lot to take in as a newbie. It’s not your fault. This is a learned skill. Take your time. You will be slaying it soon!😁❤️
@@TheKneadyHomesteaderJust finished watching your video and I will be trying again this weekend. So I want to ferment for 10-12 hours in fridge after I shape and out on my bowl? I am using a Longaberger basket as my shape basket.’is that ok?
Your hair looks so cute!
You are so sweet! Thank you!!!!
If i dont have a dutch oven can i bake the bread in a regular loaf pan? What temperature and for how long would i need to bake it?
absolutely! you can also use the insert of a crockpot! hahaha I have done that before. Just dont leave the plastic handle on the glass, cause it melts. Ask me how I know. hahahaha. It will be same time sale temp! You could even just form a loaf and bake it on a cookie sheet!
Thank you so much! So it's ok to bake without a lid?
I have an 18" pullman pan. I'm never sure what recipes I can make in it other than the sourdough sandwich bread one you posted.
I just can't physically lift my dutch oven safely when it's hot so I'm looking for options.
I guess I should go see if I can still read my scale. ;)
Does your dough ever 'climb' up your dough hook? It seems to happen every time for me bu no one mentions it.
Thanks for posting this video.
Before you bake do you up the amounts you are feeding your starter?
Yes! I feed mine..... 80g starter + 200g unbleached organic AP flour + 200g warm water
oh and I show you how I feed it with these amounts in the video :)
Thank you so much for the answer… I will continue to watch! I have the same starter you have and put it in fridge during holidays. I bake regular bread weekly, but sourdough is intimidating to me! Thank you for the video! ❤️
you are so welcome, Sis!!!!! You got this! Soon, you will be off to the races! haha
Oh, how I love you, Heather! We've been twins for such a long, long time. Question--there's just two of us now. I wouldn't be baking sour dough too often, these days. I'd love to hear how to keep the starter alive in the meantime. What's your advice? Love ya from Arkansas, these days, instead of Ohio. haha xoxo
Love you too! Yes take it down in size. 30g starter, 100g water and 100g flour. When it starts to rise, store it in your fridge. The cold will slow the feeding way down. Once a week take it out. Let it sit on the counter about an hour. Feed it same amounts. Let it start rising then same thing, tuck it in the fridge. You will feed it once a week. If thats too much stick it in the freezer and feed it once a month.
@@TheKneadyHomesteader Got it! (copy and paste is my friend! haha) You are simply the BEST-EST! I can hardly wait to start this new adventure. xoxo
I'm going rogue, nothing discarded, used my starter the next day, don't have to save much to get more starter going. So very happy you suggested the wet starter. It's the best!!
Will this work with fresh milled flour? I rarely have store bought flour in the house
YES! Now, depending if you sift out the bran, it may take a bit longer to rise. Freshly milled, unsifted, is very dense and heavy. But you know that, I don't have to tell you! hahaha But absolutely you can!
@@TheKneadyHomesteader💞
I don’t have a kitchen aid mixer. Could I use the dough setting on my bread machine?
I don’t have a bread machine so not positive but i dont see why not?
How many ounces is your sourdough jar for this much starter?? Thanks.
I make great Kombucha! But how do you even make vinegar! ?????
You need to go see my girl Anna over at @FermentedHomestead She is the fermenting QUEEN! Tell her I sent you!
my girlfriend Wendy makes fantastic kombucha too....you guys are rockstars! hahaha I would mold it. hahaha
How does this work for gluten free sourdough bread?
I had to use all purpose this time. ?
You can turn all purpose into bread flour! Measure out a cup of flour, remove one teaspoon of flour, and replace it with a teaspoon of vital wheat gluten.
@TheKneadyHomesteader thank you
ok first one was a door weight, trying again and watching 100x over. Wish me luck lol..
hahaha i stand in solidarity to you! I made so many door weights in my time. It will get better! hahaha
@@TheKneadyHomesteader Today's was much better! Thanks a bunch!
I know this is sourdough! But do you have a soft sandwich bread recipe? I don’t care if it’s yeast bread.
🌸🙏🏻🙏🏻🙏🏻🌸
Could you have weighed your starter into the mixing bowl, so then you didn’t have to use an additional 20-40grams? As I continue to watch the video, you’re using a different bowl, measuring liquid cup, etc when you can use your mixing bowl on your scale and tare it before adding the next ingredient.
Yes, absolutely! If you knew how much your bowl weighed before hand, when cleaned. 😁
Hi pretty Heather!! You are absolutely beautiful!!❤🥰😍❤
Aw shucks! Thank you so much!🥰
@TheKneadyHomesteader You are so welcome!! You are beautiful INSIDE & out!! To God be the Glory!!🙌🏼💕🙌🏼💕🙌🏼
it's my little Jesus light that shines! hahaha definitely not me!
@@TheKneadyHomesteader
Yesssssss!! Exactly!! When I see you...I see JESUS!! 🙌🏼💕🙌🏼💕🙌🏼
I thought the dough had to go onto a hot pot prior to adding in the oven
There are many methods out there...... but as you see from my finished loaf, it absolutely does not. I kept it very simple and basic for beginners without being too overwhelming.
why don't you just weight your starter in the mixing bowl?
You can certainly do that if you use the same jars and know how much they weigh. I was teaching here how to do it if you are new. 😉
Oh Hearher😭😭😭 i followed the directions on the website and then baked a loaf…. It was horrible! I think it was the cool temps in my home!
BRICKS!!! Lol that describes my loaf!!! My starter was fine… just probably didnt have the water warm enough and temperature 🥲
😆 i think a few bricks are a right of passage. 😆😆😆 Give it another try. Go for a 3 hour rise!!!!! Or until the dough doubles in size.
@ im sure it was the temps and salt that did it in … but i’ve learned from you- not all that stretch/fold and waiting that the site directed - at least not for this newbie…thank you for all your help!!! I needed to see the process💕
Anyone struggling with making a sour dough starter should watch Ellys Everyday Wholegrain sourdough YT channel she has a super simple recipe there for sourdough starter from scratch. You won't be sorry...I would link it here but that wouldn't be nice to Heather. Refined flour is not your friend
That's a great tip, I'm glad you found a starter that works for you! Go ahead and link it! I really want everyone to be successful and the more help the better!
I was wondering if you could turn the closed caption on for your channel please.
Im very hard of hearing and for some reason closed caption is off on your channel.
Thank you..❤🫶🙏
Cannot thank you enough for this video. Will be trying this once I figure out what I have done to my starter. It has gotten too thick. Not sure to add more water or less flour.