Back to Basics: Sourdough Bread
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- เผยแพร่เมื่อ 6 ก.ย. 2024
- @EverythingHomemadewithRita
Back to Basics: Sourdough Bread! This bread is made with just two ingredients, three if you count salt! Its great for cheese makers who have lots of whey left over or anyone with outdated milk or yogurt! So delicious and easy! Something totally different!
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Your children are so blessed because you are such a great teacher? They will be way ahead of most other young adults. Your life lessons are so valuable.
Thank you!
Wonderful teaching & I will try this with my milk kefir whey, but just a small batch first! You have strong arms to handle all that dough! Great kids, helping out with the filming. Blessings from central Alberta 🤗🇨🇦
All I can say is WoW. You should get the homemaker of the year award and your videos are great.
Wow! Thank you so much!
You are just so very awesome. God bless you and your family and all your ventures.
I love your channels because you are so real! I love your bread bowl. Well used and loved.
Thank you so much!
This is an amazing idea, thank you for this valuable information.
You are so welcome!
I Love YOUR VIDEOS and look forward to them, hello to your "camera crew" as well! God Bless :)
Thank you so much! My children say hi too!
Holy cow! What a work out! You are quite a woman!in the last 10 hours does the flour you added get fermented? This is so cool and so inspiring! I just love how simple it is!
Thanks! Yes, in the last 10 ours the flour does ferment!
I can smell it now :) Reminds me of when my mom would back bread.
:)
I made this bread BUT I made a mistake and didn't roll the bread correctly 😒 However, the taste is amazing! I will be making it again and rolling the loaves correctly. Lesson learned!
So glad you loved the flavor of it! Makes it all worth while to try it again! This bread is a staple at our house :)
what did you put the make the liquid you did not say in the vidio
Do you wrap and freeze the bread you make, leaving out a loaf or two for the week?
Yes, that is exactly what I do!
Thanks for this video! You mentioned that homemade yogurt can be used. What about a high-quality plain store-bought yogurt? Would I just leave the yogurt out on the counter for 3 days? Since it's thicker than whey, do I need to add water along with the flour before letting it soak/rise overnight?
Yes, you can use high quality store bought yogurt. What I would do is leave the yogurt out for 3 to 5 days and then add the flour to it. Just add how ever much yogurt in the bowl and add the flour to make like a pancake mixer in thickness. No need to add any water. Then cover over night and continue like I did in the video!
Thanks for the reply! I tried it once and only left the yogurt out for three days, but got no rise when I soaked the flour overnight. I went ahead and added proofed yeast, more flour, and salt, and it turned out well. I'll try it again leaving the yogurt out for longer. I'll keep you posted:)
If I use clabber or yogurt, do I need to let it sit or for the 3 days? I used the whey from clabber after I made cottage cheese, and I let it sit for the 3 days. It turned out beautifully. My question is, though, if I leave the milk part is it in, do I need to let it sit for 3 days even though I let the original milk sit for 3 days to make the clabber in the first place.
No need to soak for 3 more days. Mix it in the night before like it fo and go for it!
@@EverythingHomemadewithRita thank you so much
Oh I can see a little baby bump!!😉
Hi Rita, I just discovered you and I am so thankful as you have saved me a lot of guessing and trial and errors as I learn. I am also in AB and I homeschool as well! You may have groupies if you ever make it to the AHEA conferences! Here is my pressing question: I have fresh buttermilk. Do you think it will act similarly to the whey?
Yes, fresh buttermilk will do the trick too!
Just started making sourdough bread love doing it just wondering What can I use regular milk and just a couple of tablespoons of white vinegar and leave that sit out for two For three days??
Yes, you can do this. It would only take a couple of days sitting out to sour.
I will definitely try this! Using regular sourdough I have fed I almost always get bread that is only a couple of inches high and is either a brick or very dry/dense...any idea what I am doing wrong? I have been working on it for such a long time, trying different recipes but it is not working for me. So far the only success I have had is with sourdough pancakes and sourdough chocolate cake (recipe from Traditional cooking school)
Sourdough can be tricky. I know when I had my starter, it really had to be refreshed every week. Its living so if the balance of food, temperature, and culture is off then everything is off. Its hard to really say whats going on unless I am right their watching you...lol I really like this way of making bread because I don't have to worry about my culture and when to refresh it!
Prior to watching this video, I watched your video where you shared your weight loss, no sugar, partial keto, intermittent fasting, no snacking successful health diet which I have also found helpful. Can einkorn whole wheat be soaked and sprouted in this cultured whey and then ground into dough? What would that complete process look like? Can this type of sourdough whole wheat bread be successfully added back into the new health diet? What is exactly digested in this process? I have also noticed that some sourdough recipes on youtube are a stickier no knead dough that is formed into a ball and sliced on top prior to baking? Will that work with this process? Can thawed whey previously frozen be used? What would be a suitable nondairy substitute for this soaked, sprouted, sourdough process? Thanks for taking my questions - I'm not sure how I will know when you respond. I can be messaged on my facebook page Stacy Flout from anyone who has insights - thanks again for such creative videos.
th-cam.com/video/1RH2rhwt1qU/w-d-xo.html
The link above is to my sprouted bread video I made in 2016. It was one of my first video's I have made and still is in the top 10 most popular video on my channel. That will answer alot of questions on how to make dough from sprouted grain.
Sourdough bread can be stickier than regular bread making, but really it depends on what starter your using. Yogurt makes beautiful dough. A sourdough starter make a beautiful dough but is a bit stickier. Using kombucha makes a heavier but very flavorful bread. So really there is lots of factors. What is digested is the phytic acid and the break down of the gluten to make it more digestible. Yes, you can slice the top of this bread as well. Whey cultures are best used fresh. As for a non-dairy substitution for starter - kombucha, fresh lemon juice, blended up organic grapes or plums.
Cheers,
Rita
how did you make the liquid
The liquid is the left over whey from cheese making
You could also do the same with kombucha and yogurt.
I make kefit. How can I use it?
You mean Kefir? You can use it just like yogurt. Drink it, bake with it, make bread or muffins with it....
You're using a metal bowl.
for a whey? do you think it had contribution?