A cut above the frey! I love theTO THE POINT, exactly what to do and what to expect instructions. Recipes are ALWAYS so exact! It is like a Southern Living recipe! See it in the book, bake it for company tonight cause you know IT IS RIGHT! I appreciate all you do to further the joy of homemaking! The greatest opportunity on earth is rearing children to have a voice for Jesus Christ! Blessings galore sweet sister!
Thank you so much for this recipe. I am not new to bread baking, with yeast and sourdough. I made this bread yesterday, and I am so impressed with the results. It was easy to do, no stretch and folds, no heavy and hot Dutch oven involved. I used 50 % Hard white wheat and 50 % Hard red wheat, freshly milled. I started with 400 F for the first 10 Minutes, then I reduced the heat to 350 F. I like a nice crust. This morning, I cut into it, and it was soft inside, chewy and elastic. Not crumbly at all. I love it. This will be my new go to sourdough bread. I cannot stop talking about it. :)
I've made this bread twice now and my dough is extremely sticky! I mean EXTREMELY! You can't shape it very well at all. But I put it into the bread pans, let it rise and bake it. Comes out BEAUTIFUL and is sooo delicious! ❤
I made these wonderful loaves a month ago. This is such a nice recipe that’s easy and straight forward, thanks to your nice video. Thank you! Blessings to you and your family!💕🙏
I've been baking sourdough for years but recently have had problems with the crust. I decided to try a new recipe and process to find one that works so I can see where my process has gone wrong. I scaled your recipe to fit the tiny 1 liter pan I use for experiments and followed your process to the letter. The loaf turned out perfectly. I think kneading until I get to a good window pane may be key. Possibly adding the egg. Maybe something else. I'll work through the differences. Thank you for a really fine video.
You seriously make the best looking dough and loaves I have seen anyone make! I just started milling my own wheat, and I'm definitely using your recipes. Thanks!
Thank you so much for this beautiful video which explained everything to a “T.” My loaves turned out nice and tall like yours, and so soft. I’m thrilled, because it’s my first time using sourdough. The taste is yummy! Please keep doing these videos, you have a lovely gift! Blessings to you and your family!
Thank you for the easy to the point tutorial using freshly milled grain. Hard to find a good one. Looking forward to more of your recipes with freshly milled grain
I too feed starter with organic unbleached store bought flour. Yeast and bacteria don’t need fiber and vitamins! I too use clear straight sided container for proofing. I have the same 4 liter plastic containers with lids from Costco. The Pyrex 8 cup measuring ‘cup’ with lid is nice, too. Thanks for sharing your expertise. Sounds like you have videography experience. I’m a big fan.
I have the glass Pyrex as well and love it. Thank you for the feedback. I have zero videography experience 😅 just a desire to help others make great nourishing bread 😊
I am just starting my sourdough bread making journey and your recipe will be the first recipe I will make once my starter is ready for baking. Thank you and I love the simplicity of your videos!
Monique, I have tried several bread recipes and my husband always complained the bread was dry. This recipe is the only one my husband has been eating consistently everyday with no complaints. FINALLY!! Thank you! Do you think using milk instead of water would make it even softer?
I've never used sunflower lecithin before. I do not have any, is it a must-have for this recipe? Also, does the starter have to be bubbly and at it's peak, or discard ok?
It’s ok to leave out the lecithin. Also, in the video I mention that my starter is not as its peak. It was in the fridge for a couple weeks and hadn’t been fed. It’s technically discard.
Thank you so much!! trying this right now, although I'm trying it with einkorn berries, which I'm a little nervous about. Any experience with einkorn? -Lindsey
Ah i have to admit, I'm so confused about how your dough rose like that in the pan! I'm new to sourdough but in every other recipe I've seen, I've read that the dough should only swell up a little during proofing.
Mine was from the fridge. This is a pretty low hydration dough. The dough should not be very wet. Is your starter runny? My starter is made with equal weight water and flour.
This bread is so good! I’m wondering if you ever use more flour? My dough is really wet to the point of really sticking to me when it’s done kneading. How do I know if it needs more flour?
I haven’t needed more flour but if your starter is more watery you will need more flour. My starter is equal grams flour and water which means it’s 100% hydration. If you’re following the recipe to the gram and it’s very wet, then your starter must be too watery.
I posted this under the wrong bread! I was making your super soft fresh milled bread (not sourdough). My dough was very wet even after kneading. It’s baking ok though.
I am new, so here's my question. 400 grams of starter seems like an awful lot. I only had 132 grams in my mature starter and I am having a hard time trying to get that much starter going. Is this correct, and since I have 132 grams, how can I get up to 400 gr. Thanks so much.
Feed your starter 200g of flour and 200g of water. That will give you 400g for the recipe and 132g leftover. If you want less leftover just feed it slightly less. Making sure to feed it equal grams flour and water. The high starter amount is intentional. It allows the loaf to rise faster, have a milder sour flavor, and softer texture 👍🏿. Enjoy!
Thank you for your answer. Here is what happened, maybe you could explain. I added everything except the lecithin and gluten. I let them r ise in the loaf pan about 3 hours but only rose about 2/3. I put them in the refrigerator because it was getting so late. They may have risen given more time. I took them out in the morning, let them sit about 20 minutes and baked them at 350 degrees for 35 minutes. They did not rise, actually fell a little. Very heavy and dense. They taste wonderful but what did I do wrong? Thanks somuch.
100% hydration sourdough starter means you feed your starter the same weight flour and water. For instance, let’s say you have 50g of starter you can feed it 200g of flour and 200g of water. That is 100% hydration because the water amount is 100% of the flour amount. If you don’t have a sourdough starter, I have a yeast version of the recipe as well.
When my starter is within a week old it takes 3 hours for each rise. I’ve done this with starter that’s been in the fridge for over a month and it took 4-5 hours for each rise.
@@8080purple I would put them in the fridge so they don’t overproof. And then let them rise more in the morning if needed. Mine usually take 3-4 hours to rise.
For sandwich bread, typical hydration is 65-68%. The hydration level for this recipe is 66.6%. When calculating sourdough hydration, you have to factor in the starter.
A cut above the frey! I love theTO THE POINT, exactly what to do and what to expect instructions. Recipes are ALWAYS so exact! It is like a Southern Living recipe! See it in the book, bake it for company tonight cause you know IT IS RIGHT! I appreciate all you do to further the joy of homemaking! The greatest opportunity on earth is rearing children to have a voice for Jesus Christ! Blessings galore sweet sister!
Amen 🙌🏿 Thank you so much!
I have been making sourdough bread now for over a year. Started milling my own flour about 2 weeks ago. This is the best recipe. Thanks.
I’m glad to hear it. You’re welcome!
Thank you so much for this recipe. I am not new to bread baking, with yeast and sourdough. I made this bread yesterday, and I am so impressed with the results. It was easy to do, no stretch and folds, no heavy and hot Dutch oven involved. I used 50 % Hard white wheat and 50 % Hard red wheat, freshly milled. I started with 400 F for the first 10 Minutes, then I reduced the heat to 350 F. I like a nice crust. This morning, I cut into it, and it was soft inside, chewy and elastic. Not crumbly at all.
I love it. This will be my new go to sourdough bread. I cannot stop talking about it. :)
Wow! I’m so glad you enjoy it. Thank you for sharing!
I've made this bread twice now and my dough is extremely sticky! I mean EXTREMELY! You can't shape it very well at all. But I put it into the bread pans, let it rise and bake it. Comes out BEAUTIFUL and is sooo delicious! ❤
Mine was Too!! Im so glad I read this. they are in the pans as we speak for the #2 rise before baking...this would be my first sourdough bread EVER
I made these wonderful loaves a month ago. This is such a nice recipe that’s easy and straight forward, thanks to your nice video. Thank you!
Blessings to you and your family!💕🙏
Thank you so much! Blessings to you as well
I've been baking sourdough for years but recently have had problems with the crust. I decided to try a new recipe and process to find one that works so I can see where my process has gone wrong. I scaled your recipe to fit the tiny 1 liter pan I use for experiments and followed your process to the letter. The loaf turned out perfectly. I think kneading until I get to a good window pane may be key. Possibly adding the egg. Maybe something else. I'll work through the differences. Thank you for a really fine video.
My pleasure! I’m happy to hear it worked out.
On my list to make tomorrow! Your recipes are the best!
Love all your videos. Please make more.
Thank you so much! I plan to!
Excellent tutorial! And I always appreciate seeing the crumb shot.
Thank you!
What a wonderful job and a pleasant video. Thank you for posting it.
Thank you!
You seriously make the best looking dough and loaves I have seen anyone make! I just started milling my own wheat, and I'm definitely using your recipes. Thanks!
Thank you so much! Let me know how it turns out.
Thank you so much for this beautiful video which explained everything to a “T.” My loaves turned out nice and tall like yours, and so soft. I’m thrilled, because it’s my first time using sourdough. The taste is yummy!
Please keep doing these videos, you have a lovely gift!
Blessings to you and your family!
Thank you so much for your encouraging words!
You’re welcome😇🙏
Thank you for the easy to the point tutorial using freshly milled grain. Hard to find a good one. Looking forward to more of your recipes with freshly milled grain
@@falechaenglett1336 thank you!
Wow! Very nice! Will try it tomorrow!
Awesome! Let me know how it turns out for you.
I too feed starter with organic unbleached store bought flour. Yeast and bacteria don’t need fiber and vitamins! I too use clear straight sided container for proofing. I have the same 4 liter plastic containers with lids from Costco. The Pyrex 8 cup measuring ‘cup’ with lid is nice, too. Thanks for sharing your expertise. Sounds like you have videography experience. I’m a big fan.
I have the glass Pyrex as well and love it. Thank you for the feedback. I have zero videography experience 😅 just a desire to help others make great nourishing bread 😊
My starter will be mature in one week…..I can’t wait to make this….thank you so much for all your generosity sharing this recipe❤
You are so welcome!
Beautiful bread ❤
Thank you!
I am just starting my sourdough bread making journey and your recipe will be the first recipe I will make once my starter is ready for baking. Thank you and I love the simplicity of your videos!
Thank you! Let me know how it turns out
Your video is awesome! Thank you for recommending it to me. I printed the recipe and am looking forward to my next bake!
Awesome!
I'm looking forward to trying this today, thank you for sharing your recipe!
You’re welcome. I’d love to hear how it comes out!
Looks delicious!
It was!
Awesome! Cannot wait to try this! TY
You’re welcome. Let me know how it turns out!
I made this bread, and it came up great! Thanks again for sharing!
@@maureenpat64 awesome! Thank you for letting me know.
Monique, I have tried several bread recipes and my husband always complained the bread was dry. This recipe is the only one my husband has been eating consistently everyday with no complaints. FINALLY!! Thank you! Do you think using milk instead of water would make it even softer?
I’m so glad to hear that! I haven’t made it with milk but I would imagine it would make it softer.
Well done. 👍
Thank you!
Thank you so much! I am looking forward to more videos 😊
You’re welcome!
Thank you so much for this. Will be making tomorrow.
You’re welcome! Let me know how it turns out.
Thank you for sharing. FANTASTIC LOAVES. I have a copy of the 2 loaves. I bake weekly\
will be making SOON. Aria
I've never used sunflower lecithin before. I do not have any, is it a must-have for this recipe? Also, does the starter have to be bubbly and at it's peak, or discard ok?
It’s ok to leave out the lecithin. Also, in the video I mention that my starter is not as its peak. It was in the fridge for a couple weeks and hadn’t been fed. It’s technically discard.
Thank you simply amazing!
You're very welcome! Thank you.
Looks yummy will try but only have bread flour, whole wheat flour from store - would i use still the same measurement, especially with the water?
Yes you can. But i recommend using the gram measurements.
thank you so much!
You’re welcome!
Awesome video
Thanks!
Thank you so much!! trying this right now, although I'm trying it with einkorn berries, which I'm a little nervous about. Any experience with einkorn? -Lindsey
Ah i have to admit, I'm so confused about how your dough rose like that in the pan! I'm new to sourdough but in every other recipe I've seen, I've read that the dough should only swell up a little during proofing.
I don’t have experience with einkorn. I would imagine you would not get the same rise.
@@protreellc7179 for sourdough sandwich bread the dough should double in size. Mine always doubles just fine.
Was your starter room temp or straight out of the fridge? I weighed everything and my dough never came together. It stayed more like a pancake batter
Mine was from the fridge. This is a pretty low hydration dough. The dough should not be very wet. Is your starter runny? My starter is made with equal weight water and flour.
This bread is so good! I’m wondering if you ever use more flour? My dough is really wet to the point of really sticking to me when it’s done kneading. How do I know if it needs more flour?
I haven’t needed more flour but if your starter is more watery you will need more flour. My starter is equal grams flour and water which means it’s 100% hydration. If you’re following the recipe to the gram and it’s very wet, then your starter must be too watery.
I posted this under the wrong bread! I was making your super soft fresh milled bread (not sourdough). My dough was very wet even after kneading. It’s baking ok though.
@@beckimalinowski7808 oh ok. Did you make any alterations to the recipe?
No. I don’t add the gluten but that’s listed as optional. Just really sticky dough that’s hard to handle. It gets better after first rise.
What kind of wheatberries did you use? It looks like he used hard white wheat. Is that correct?
Yes. Hard white wheat berries.
Would this still work if you did a longer ferment time?
I wouldn’t allow it to more than double in size. The ferment time is shorter because there’s a very high percentage of starter being used.
Do you by chance do any round loaves at all?
Yes. I do sourdough boules. More recipes coming soon
How long did it take to rise in the bread pan?
About an hour. But I don’t go based on time because that depends greatly on the temperature in your home. The warmer it is the faster it will rise.
I am new, so here's my question. 400 grams of starter seems like an awful lot. I only had 132 grams in my mature starter and I am having a hard time trying to get that much starter going.
Is this correct, and since I have 132 grams, how can I get up to 400 gr. Thanks so much.
Feed your starter 200g of flour and 200g of water. That will give you 400g for the recipe and 132g leftover. If you want less leftover just feed it slightly less. Making sure to feed it equal grams flour and water. The high starter amount is intentional. It allows the loaf to rise faster, have a milder sour flavor, and softer texture 👍🏿. Enjoy!
Thank you for your answer. Here is what happened, maybe you could explain. I added everything except the lecithin and gluten. I let them r ise in the loaf pan about 3 hours but only rose about 2/3. I put them in the refrigerator because it was getting so late. They may have risen given more time. I took them out in the morning, let them sit about 20 minutes and baked them at 350 degrees for 35 minutes. They did not rise, actually fell a little. Very heavy and dense. They taste wonderful but what did I do wrong? Thanks somuch.
@@CarolynGrayArtist you didn’t mention the first rise. Did you do the first rise?
Yes
@@CarolynGrayArtist sounds like your starter isn’t very strong.
Monique, could this be made into challah and if so, how would I go about baking it?
That’s a great question. I haven’t tried tho
Can I use one egg instead of lecithin?
Yes. I believe I just responded to your Facebook message.
Can you explain how the 100% hydration works equal to the amount of flour? Thanks
100% hydration sourdough starter means you feed your starter the same weight flour and water. For instance, let’s say you have 50g of starter you can feed it 200g of flour and 200g of water. That is 100% hydration because the water amount is 100% of the flour amount. If you don’t have a sourdough starter, I have a yeast version of the recipe as well.
At what speed do you knead with the kitchenaid?
Always speed 2
Sorry! Reviewed your text and saw it there. Thank you.
@@nursepam6424 no worries! Totally fine
Are the recipes available anywhere?
The full recipe is in the description.
Do you have a video on sour dough starter? I’m a seasoned baker but completely intimidated by anything sour dough
I don’t have a video on sourdough starter yet. More videos coming soon
Where do I find the recipe
In the description under the video.
How long does it take to double in size usually?
When my starter is within a week old it takes 3 hours for each rise. I’ve done this with starter that’s been in the fridge for over a month and it took 4-5 hours for each rise.
Can I let it rise overnight since I got a late start?
@@8080purple I would put them in the fridge so they don’t overproof. And then let them rise more in the morning if needed. Mine usually take 3-4 hours to rise.
If you need video ideas, I would love a tutorial on how to make a starter, feed it, etc.
Ok. Thank you for the idea!
I found the recipe!!! Ignore my question about that!❤️
Great. I’m glad you found it!
The hydration is only 60%, isn’t it very low, most breads when made with freshly milled flour is about 8o% hydration, can you give me an idea why?
For sandwich bread, typical hydration is 65-68%. The hydration level for this recipe is 66.6%. When calculating sourdough hydration, you have to factor in the starter.
How do i find the recipe ?
In the description
❤😊
I cannot find the recipe, help
It is in the description under “more”.