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Phoebe Goh
United States
เข้าร่วมเมื่อ 13 ต.ค. 2011
This channel is all about healthy home-cooked food I made at home. I would like to share recipes, methods of cooking, kitchen tricks, simple to complicated cooking steps, Asian cooking, Western cooking and so on. I cook Italian most of the time, I am sure you all will see some pasta dishes here.
The other thing you may realize I do not cook with msg or sugar. 99% of the food I made here is sugar-free, and 1% exception! You will find out.
Dessert......I do not make them since I do not eat sugar but occasionally I will make it for others.
I hope you will enjoy the recipes I shared here and you can share them with your friends. Most of them are QSFE (Quick, Simple, Fast and Easy).
Thank you for your support, please subscribe and turn on your notification to get alert for new video posting every week.
The other thing you may realize I do not cook with msg or sugar. 99% of the food I made here is sugar-free, and 1% exception! You will find out.
Dessert......I do not make them since I do not eat sugar but occasionally I will make it for others.
I hope you will enjoy the recipes I shared here and you can share them with your friends. Most of them are QSFE (Quick, Simple, Fast and Easy).
Thank you for your support, please subscribe and turn on your notification to get alert for new video posting every week.
Can you make a quinoa seeded sourdough bread?
I am sharing my recipe on how to use quinoa and dark rye flour to create a beautiful loaf of delicious and nutritious sourdough bread. If you like seeded sourdough bread, you come to the right place. I am also using an ingredient called okara (soymilk pulp). If you make your own soybean milk and do not know what to do with the pulp, this is one good way to use it. Quinoa flour tastes a little bitter, and okara is sweet, they compromised each other really well in this combination. Please try it and let me know how you like it.
05:38 Ingredients
05:42 Oven temperature
05:45 Message from Phoebe
#quinoaseededsourdough #phoebessourdough #100percentwholegrain
05:38 Ingredients
05:42 Oven temperature
05:45 Message from Phoebe
#quinoaseededsourdough #phoebessourdough #100percentwholegrain
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Excellent presentation
Did you not end up using all the water?
I didn’t remember now but I think used the amount of water I put under the ingredient list. You may use your intuition to judge the amount of water for the dough bc different temperature, the age of the flour, your environment will affect the amount of water for your dough.
Best video i have seen on the topic.
Great work but whenever I make rye bread it becomes too sour what could be the reason?
A couple of reason I can think of. - The rye starter was not on the peak of the rise when you use it. - You cut into the rye bread too soon. It is recommended to rest for at 12 hours before cutting into it. Try toasting it and see if the sourness will be reduced. I hope it helps!
Outstanding video! I can hardly wait to try this recipe. Excellent descriptions and details. I think I can do this!
Did you try it?
Is there a recipe with amounts etc? Thank you for a great instruction video!
It is in the video. Watch the video until 0:21, you will see the ingredients there.
Nice video. I'm going to try this.
Thank you!! Did you try it?
@@PhoebeGoh not yet. traveling but will get to work on baking when I get home
Made it for the first time and it came out great much better than my previous attempt with another online recipe. I just need to practice a bit more so it turns out as well as Fiona’s. Very happy thanks.
Great to hear! I hope you enjoyed it!
Can you give me a recipe for sourdough starter
Here you go: How To Make Your Own Natural Sourdough Starter From Scratch | By Phoebe's Sourdough. th-cam.com/video/_t6jf6OZ_9A/w-d-xo.html
Do have receipts for sourdough
The ingredients for this 100% Rye Sourdough is in the video. Watch 0:21.
Hey i tried to do it this way. All worked well and the bread looks nice and dark. However it fell a bit inside, so there is a small hole just below the bread top 😢. Is there anything you could advice or anything i should take into account to avoid it?
Hello Oleg, sorry for the delayed response. That small hole could happened if the air on the surface did not escape completely when you shaped the dough for the second proofing. The other possibility could be, you folded some flour into the dough while you were shaping it for second proofing.
Ooh thank you. I'm excited to try your method this weekend 😊
Let me know how that turns out for you!
your technique near to mine. I like the way it works. You don't waste even the tiniest bit of dough. I love you. Have a good day. The bread turned out great.
Thank you for the message. Have a great day there too! Enjoy baking!
Thank you so much! I have been searching in vain for a recipe for Finnish rye bread (Ruisleippä) and this appears to be the closest thing I have been able to find in English. I cannot wait to try this recipe!
I’m happy that this video appeared at your feed! I hope you try it and let me know how you like it.
Hi, you haven't made a video in 2 years, I hope all is well with you.
Thank you for asking Rainer! I need to find time to do this. My work has gotten really busy.
beautiful rye bread, do you use room temperature water?
Yes I do!
@@PhoebeGoh thanks ☺️
Other videos on 100% rye sourdough say to let it rest 12-24 hours after baking. Do you do the same?
Yes. I cut into it after about 12 hours. If you think it is still too sour for you, you can wait for longer time to cut into it.
Great video - love your technique!
Thanks so much!
hi Thanks for sharing this! Are you in Singapore / Malaysia? Trying to gauge weathers and ambient conditions / temperature.
I’m in NYC.
Hi! Thanks for a recipe! I am familiar with regular sourdough that uses white flour and some rye but this will be my first whole rye bread. I have a question about baking-do you close the lid of the preheat clay pot first then removing the lid midway or you just bake it in the pot without the lid all the way?
Closed the lid baked for about 40 mins and then remove the lid baked for about 10 to 15 mins.
Thank you so much for this! WOW. I’m in awe and this video was also very pleasing/peaceful to watch. ☺️ Can’t wait to make my own.
Glad you enjoyed it!
amazing video! i will try to bake this bread soon. it is my first loaf
Best of luck!
!!!!!!!
Glad I watched this - seems a little different to other 100% rye sourdough videos I've watched. The adding water slowly tip is intriguing... Thanks
My starter is a mix of every kind of flour over the months. I fed it, and it more than doubled on the counter. I stirred it down before adding the water and to the flour, 2 cups dark rye + 1 cup unbleached wheat, + 1 T molasses, but I added my salt to the starter water, do you think it effects the rise? I mixed & left for 18 hours, then got into a ball with a little flour. I put it on parchment paper & let rise 2 hrs in a beep round bowl, not a banaton, then put directly in a preheated 475F oven 4 qt Dutch, baked for 30 min with lid, +15 min without lid. It looks pretty good! But I added caraway seeds, they taste bitter, although stored in the fridge. My crumb has no holes.
Salt will affect the rise for sure. You can add the salt to the flour instead of the starter directly. You don’t want to kill the yeast in the starter.
Thank you for making this video. It’s very easy to follow and I like the sound of your voice. I’ll try it for sure!
Thank you! I hope you will like it!
very very nice; thank you!!
Hi. Why it is so sticky as I pour all the water into the pot at the beginning, then pour salt n 504g rye flour?
If you follow the video, you don’t pour the water all at once. You reserve some water to add little by little while you are trying to get the right consistency. Rye is sticky at first but it won’t be sticky if you get the right consistency.
Great video! Thank you!!
Wonderful video! I've been watching many sourdough rye bread videos as part of my goal to eat more of the food of my ancestors on a regular basis, and this video gives me confidence to try making this at home. Thank you, Phoebe!
Thank you, Phoebe Goh! That was such a simple, straight-forward video for making 100% Rye Sourdough Bread, which is my favorite bread in the world! I'm tired of paying higher and higher prices for it--when I can even find it--that is. It's time for me to start making it myself. Thank you, again! Well done!
This is a great video, what a different method to knead and adding water little by little. I’ll have to try this recipe to perfect my 100% rye! Thank you for sharing
Beautiful bread. I’m having trouble getting my dough to double in size and also it get brown on the bottom and tough to cut. Any suggestions please on how to solve these problems.
You mentioned it gets brown on the bottom, how did you bake it?
@@PhoebeGoh I bake it in a cast iron Dutch oven.
Very good job!
太好啦！！！！
What would be the difference if I use a starter with just plain flour?
It is just not 100% pure rye bread. It is the purity that count. With that said, you can use any starter you want and mix with any flour you like to make a sourdough. It gives difference taste profile.
Great looking bread; can't wait to try. Wondering if you or someone can clarify the water. Did you start off with 378g of water with starter and added additional water as required or is the initial water mixed with the starter, a bit less than 378g and you added in stages up to 378g water total?
Hi Todd! The total amount of water I used was 378g. I will recommend not to use 378g of water at once because the moisture of the rye flour you use could be different from mine. Also depends on the humidity in the room, and what season it is. Sometimes you may need more than 378g of water. Start with half of 378g, then add the water little by little to get to the consistency that is not too hard and also not too soft that you can’t form a loaf. So far, others seem to like the recipes and no problem with it.
Terrific thank you, looking forward to trying it.
The most authentic whole rye bread I have seen here. I am preparing my starter and will make your recipe tomorrow. Thank you for an informative video.
After watching so many videos this is the one I'm trying. It's surprising how other youtubers don't mention adding the water slowly and most of them complain about rye being messy. Maybe they should watch your video!
Rye is actually very easy to deal with. Adding the water a little bit by bit will help you in control or maneuver of the dough.
@@PhoebeGoh thanks for the recipe! doesn't the consistency (i.e. % of hydration) affecting the rate of fermentation and rise of the bread? In which way is the results are different than other recipes with a more "runny" consistency?
Thank you for sharing I intend to use you recipe You are very articulate in your preparation a pleasure to watch
Thank you!
Thanks so much for your great recipe.
Hi, I have never made a starter. Could you please list the ingredients in making a strong rye starter? Thank you.
Hi, it is just rye flour and water to make the starter. The more you feed your starter, the stronger it gets. Time.. is the important element for making stronger starter. The older the starter is the stronger it is. Here is the link how to create a starter. You can use any flour. If you want your bread to be 100% the same flour as the flour you are going to use to bake a bread, for example 100% stone ground rye sourdough, is made from 100% stone ground rye starter and stone ground rye flour. Please refer to this link how to start your own starter. How To Make Your Own Natural Sourdough Starter From Scratch | By Phoebe's Sourdough. th-cam.com/video/_t6jf6OZ_9A/w-d-xo.html
Thank you for your kindness information. 🙏🙏🙏
Hi , Phoebe Goh ..In your vide "Artisanal 100% Rye sourdough bread " you used strong rye starter .(70gr )..I can make sourdough starter by rye flour as this video .Please tell me .....Thanks And from day 3 , we have to feed two times /day ?
Yes, absolutely! You can use rye flour to make the starter. You can start feeding twice a day from day 3. You will notice the starter will get hungry very quickly after day 2. Once you have fed the starter for 6 days or a week, the starter should be string enough to use for baking sourdough bread. If your environment is warm or hot, please shorter the feeding time. Your starter would not taste too sour when you make it to sourdough bread.
Thanks for your kind …. Next week I will try for two kind of flour ….
Can you make this recipe with whole grain rye flour? Does it work just the same? Why have you chosen spelt flour? Thank you for your wonderful videos!
Yes absolutely! I have many starters and whole grain rye is the best starter I use for any kind of bread. It will work the same. It actually will kick off the fermentation process faster than using whole grain spelt.
Love the shower cap idea. Thank you for the video.
You are so welcome!
Hello and thank you very much for the recipe. I have a question. After forty minutes in the bread pot it seemed to me made so I took it out for a temperature check. The temperature was 97 degrees Celsius. I decided to stop baking I took it out of the pot I turned off the oven and left for five minutes and then I took it out. I'm waiting in anticipation for tomorrow to cut it and I'm curious to know if I did the right thing by taking it out and not leaving it for another twenty minutes without a lid. I will only know tomorrow. But until tomorrow I am curious to know what you think? Thanks again Yael
Sorry for late reply! How did it turn out? There are no rules as in when you should take the bread out. Every oven at home is different, as long as you like how the bread looks or the texture of the bread.
Wow !! Such a beautiful loaf with so little sourdough. This is an interesting discovery. Thank you. It's a must-try recipe. I've got a millstone grinder and a 5-kilo sack of rye. You've baked my day.
Wow! Millstone grinder...I dream to have one.
This rules Phoebe. Your channel is a delight. Thank you for these resources.
Thank you for the support 😍😍😍💕💕 ! I need to find more time to make the video and upload to the channel. I have so much more to share.
Thanks for your video. I have a question, is it normal for the bread inside to be a bit squishy after bake? (I tried many times, not sure if that is normal or still raw ...haha)
Hi Lim, what flour did you use? Do you have a picture? If you can show me, that will be easier to understand. You can email me at phoebe_goh@hotmail.com
@@PhoebeGoh Thank you, you are so kind. I use 100% rye flour. I will send e-mail to you!
@@touu999 I just sent you a reply.
Can I use instant yeast instead
You can. The purpose here is to create a healthy bread that everyone can eat. If using instant yeast, you won’t get the health benefit from the sourdough fermentation. If you use instant yeast, you can bake the bread within an hour or two.