Yes. In fact I did it this afternoon. Dumped some starter in with my liquids, added some yeast, added the rest of the ingredients and let my bread machine mix n proof it on the Dough Cycle. This worked perfect as I was really busy this afternoon. Baked it in the oven.
Wow... I really needed this video, Mary!!🌹 Thank you sooooo very much for the great information!! I'm new to freshly milled grains. But, intimated with sourdough just yet. This is giving me the confidence I need to continue learning to bake and cook with ancient grains!!🌾 Have an awesome and blessed day!! Love in Christ.💕💗💖 ~Tracy
Thank you so much for this video. You answered so many questions I had. I only lately learned there was a difference in yeasts. I'm 66 years old and I learned it from my granddaughter. We never stop learning!
Thank you sweetie was very helpful and as a person stated that both yeast and sourdough can be used too it is a poolish that is done in France 👍best of both worlds 👍
I almost didn’t watch, because I’ve baked with yeast for many years. WOW, I’m so glad that I took the time to watch your video, because it includes info I’ve never seen anywhere else. Thanks for sharing your knowledge with us!
That is SO helpful to me, Mary--the conversion ratio for sourdough/yeast. I have found recipes I wanted to make that were sourdough, and I skipped them because I just didn't have the time to do the rising. Yay! Great video, thank you.🌻
Just what I needed! Is there a conversion for self rising flour recipes? I am looking to convert all of my flour recipes to fermented sourdough for the health benefits. Thank you for all of your videos! Youhave helped me to not give up when I was having so much trouble getting started. I having been doing this for almost two years now and have done so much more than just bread thanks to you!
It's hard to convert for self rising flour due to the fact it has leavening agents already. I would say to try to make something like sourdough biscuits with it to try it out at the same ratios except leaving out the baking soda and baking powder.
My sourdough starter has been in a coma, so I'm looking to bake any bread. I last bought a honey wheat loaf from Aldi, and it has the texture of a sponge. At least I can bake a pretty good biscuit or cinnamon roll! Do you have a yeast bread recipe Mary?
So you must be talking about a 2.5 pound loaf? I usually make a 1 pound loaf and use 1 tsp of yeast. So if I were changing that to sourdough starter then I would use 1/8 cup of starter and cut the liquid and flour both by an eighth? Let’s assume that the starter is a strong starter.
they don't do the same thing. one is a lot slower--and "eats" more of the gluten. (sourdough) the other one is quick bread and is not as good nutritionally for you. yes they both rise bread but its completely different.
Just curious, do you know anything about potato flake sourdough starter and how it compares to traditional sourdough starter in nutrition? That’s what I’ve been using for years.
I really don't have any experience with it but I will say that the long fermentation is always better than a quicker rise. So I would be interested to look into this.
Is the bread made with sourdough and freshly milled flour healthier than the bread made with conventional yeast and freshly milled flour? If so, how much more beneficial? What is the difference?
What makes bread made with sourdough more healthy is the fermentation. The starches are broken down, making it easier to digest and may be less harsh on blood sugar spikes after eating it.
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Wow! Who knew! Easy conversion! Thanks so much for sharing this tidbit!
I love it when you do these kinds of videos.Awesome.Thank you so much!!!
Great onto. Thanks so much.
Thank you, I love the simplicity of your conversion for sourdough and or yeast recipes... going to try that with some recipes I want to try.
Don’t know if it’s appropriate but I have done both sourdough for the flavor and conventional yeast for the speed. Best of both worlds !!!!
I have done that and called it “hybrid “ 😂
Yes. In fact I did it this afternoon. Dumped some starter in with my liquids, added some yeast, added the rest of the ingredients and let my bread machine mix n proof it on the Dough Cycle. This worked perfect as I was really busy this afternoon. Baked it in the oven.
Thank you for the conversion instructions! That is awesome to know how to convert yeast recipe to sourdough or yeast. Makes perfect sense.
I was just wondering how to convert sourdough to yeast. Makes perfect sense. Thank you Mary!
Well that was a great explanation of converting recipes from sourdough to yeast! You make things so simple for us. Thank you! Val C ❤️🙏🏻
Great info!
Thank you so much for this, Mary. ❤
Thank you! I've never been successful in maintaining and using sourdough. This advice is golden for me.
Thank you for sharing
Wow... I really needed this video, Mary!!🌹 Thank you sooooo very much for the great information!! I'm new to freshly milled grains. But, intimated with sourdough just yet. This is giving me the confidence I need to continue learning to bake and cook with ancient grains!!🌾 Have an awesome and blessed day!! Love in Christ.💕💗💖 ~Tracy
Thank you so much for this video. You answered so many questions I had. I only lately learned there was a difference in yeasts. I'm 66 years old and I learned it from my granddaughter. We never stop learning!
Very interesting ❤
Thank you sweetie was very helpful and as a person stated that both yeast and sourdough can be used too it is a poolish that is done in France 👍best of both worlds 👍
I almost didn’t watch, because I’ve baked with yeast for many years. WOW, I’m so glad that I took the time to watch your video, because it includes info I’ve never seen anywhere else. Thanks for sharing your knowledge with us!
Thanks Mary very helpful info.
That is SO helpful to me, Mary--the conversion ratio for sourdough/yeast. I have found recipes I wanted to make that were sourdough, and I skipped them because I just didn't have the time to do the rising. Yay! Great video, thank you.🌻
I always wondered about this! Thank you so much for this information. My bread baking world just got bigger!
Thank you for sharing. I don't have much luck with sourdough, and I don't tolerate it very well.
I had no idea it was that simple to switch recipes!
Thank you, Mary
Thank you so much for the conversion!
Thank you. Very informative.
Thank you so much for your information ❤
This was very informational! Thanks!
Thank you for this information
Thanks so much this is great information 🥰👍🏽
Good morning ❤
Just what I needed! Is there a conversion for self rising flour recipes? I am looking to convert all of my flour recipes to fermented sourdough for the health benefits. Thank you for all of your videos! Youhave helped me to not give up when I was having so much trouble getting started. I having been doing this for almost two years now and have done so much more than just bread thanks to you!
It's hard to convert for self rising flour due to the fact it has leavening agents already. I would say to try to make something like sourdough biscuits with it to try it out at the same ratios except leaving out the baking soda and baking powder.
I appreciate the sourdough/yeast conversion! Would I add 1/4 cup each of flour and water for a total of 1/2 cup, or is it 1/4 cup total?
A quarter cup each. Thanks so much for watching.
My sourdough starter has been in a coma, so I'm looking to bake any bread. I last bought a honey wheat loaf from Aldi, and it has the texture of a sponge. At least I can bake a pretty good biscuit or cinnamon roll! Do you have a yeast bread recipe Mary?
Sure, this is one of my popular beginner bread recipes on the blog that uses yeast: therosehomestead.com/the-perfect-white-sandwich-loaf/
So you must be talking about a 2.5 pound loaf? I usually make a 1 pound loaf and use 1 tsp of yeast. So if I were changing that to sourdough starter then I would use 1/8 cup of starter and cut the liquid and flour both by an eighth? Let’s assume that the starter is a strong starter.
they don't do the same thing. one is a lot slower--and "eats" more of the gluten. (sourdough) the other one is quick bread and is not as good nutritionally for you. yes they both rise bread but its completely different.
For those of us who are new to freshly milled grains but intimidated by sourdough... this video was absolutely PERFECT!!! May God bless your day!!💕💗💖
Just curious, do you know anything about potato flake sourdough starter and how it compares to traditional sourdough starter in nutrition? That’s what I’ve been using for years.
I really don't have any experience with it but I will say that the long fermentation is always better than a quicker rise. So I would be interested to look into this.
@@therosehomestead2 The bread is really good.
Is the bread made with sourdough and freshly milled flour healthier than the bread made with conventional yeast and freshly milled flour? If so, how much more beneficial? What is the difference?
What makes bread made with sourdough more healthy is the fermentation. The starches are broken down, making it easier to digest and may be less harsh on blood sugar spikes after eating it.
Can a bread made with yeast be long fermented to break down the gluten?
Use less yeast. Check out Bread in 5 Minutes A Day. They explain the reduction and time differences. HTHs