S15 E7: A More Efficient Way to Sourdough
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- เผยแพร่เมื่อ 4 ก.พ. 2025
- I never get tired of talking about sourdough, ESPECIALLY when it comes to ways to bake it more efficiently!
Today I'm joined by Mike from Rosehill Sourdough to dive into some of the common pitfalls in the sourdough world that are costing you time and flour. I love Mike's engineer perspective and he gave me a lot of new ideas to chew on including sifting whole wheat flour, his rule-breaking method of adding salt, why you should let your whole wheat flour age, and more!
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Smiling!
Thank you:
Been watching you for a while, learning the things I knew a little of again. Made some great bread out of your simple bread recipe a couple weeks ago. Got two loaves cooling on the rack now.
My sour dough starter is ready, so going to try that today, I think.
Found myself being the chief cook and bottle washer back in June when my wife of 55 years died in the front seat of the car on our way to church Sunday morning.
Your channel has been a great help with simple recipes and more. This time of year, holiday season the house always had the smell of baking and cooking, and I guess I wanted that so been baking pies, bread, but went to my sons for Thanksgiving, got a turkey in the freezer but that's for another day.
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Not a social media person and I don’t have instagram, but I’ll definitely be buying a mat bc it looks amazing! Great episode!!
Early into my sourdough journey I saw a woman from Germany (Our Garbled Home) who said how her mother/grandmother (can't remember which) kept her starter for long periods of time in the fridge was she would feed it higher ratio of flour and dust with flour before putting it on the fridge. As it sits in there it slowly eats at the flour on top. I've been doing that for almost 2 years now (though I usually feed equal ratios of flour and water and then dust with more flour) for my fridge starter and I rarely ever get hooch on it, even leaving it for months at a time when I loose the baking bug, or if I am out of town, etc. That nugget of info was so helpful for me early on because it gave me the freedom to be overwhelmed and not be afraid I was killing my starter.
Your refrigerator method is exactly what I have been doing for the last two years. It works perfectly. Thanks for highlighting this feeding style.
This was awesome!
Perfect timing for this podcast. Just milled my first batch of whole wheat flour and can't wait to start bumping up the whole wheat content of my bread. I learned so much from this episode!
Awesome interview Jill.Lots of good and new info.I use my fed sourdough starter right out of the fridge,works for me,also make most of my bread more than 50% whole wheat. I cringe too when I see an all white loaf.I do let my flour and water soak overnight especially if I use freshly ground flour and I find it makes a difference to the softness of my loaves.I like the oxidation theory as well because I buy freshly milled flour and then I freeze it to keep it fresh but I thought I wasn't being pure to the whole process by doing it that way.Thank you both again for your knowledge and passion.
Thanks for having Mike on! I can't wait to try his bread mats, genius!!
So much great insight, love learning about Sourdough since I started a year ago. Thank you so much!
Loved this podcast!!!
OK, I'm gonna need more info on how and why oxidation is "good" when so many other reliable sources like Sue Becker of Breadbeckers say the opposite. I'm thinking perhaps Mike has a reason the oxidation makes the loaf a better texture or something, but is not considering the nutritional values? He acknowledged that home millers want to mill directly in the bowl, but didn't address why and then why you should let it oxidize. And on the same note, sifting the bran also reduces the nutritional properties. While I totally understand the challenges the bran creates, our bodies are designed to consume the whole wheat berry. Its when we start changing the ratio of bran, germ, endosperm that we open ourselves to gluten intolerances. Also, I heard that if your parchment paper has a coating (you can tell if water beads up on it) that it has PFOAs. I tried the non-coated parchment available through Azure (the If You Care brand) but without the coating, it just didn't serve the same purposes. I would love if Mike would make a safe silicone mat for sheet pans!!!
I only use the if you care brand of parchment paper, and have never had an issue with sticking.
I don’t navigate instagram either but am so interested in trying the mats and the bannetons. Such an interesting episode today!!! Thanks Jill and Rosehill❤
I don't have time to finish this podcast right now, but I'm leaving it a few minutes after he said to sift the bran out of the flour. I've read a few research articles that say by day 3 after milling, you lose up to 90% of the nutrients from oxidation. I'm milling my flour to take advantage of those nutrients. Maybe he addresses this, I'll be back to finish listening tomorrow.
Do use a linen liner. Sprinkle rice flour very lightly on it and you never have a problem with sticking. I just shake them out and let them dry with the heat of the top of the oven while the bread is baking. hand wash the liner when you feel like it which is very rarely because nothing sticks.
Another great informative guest and video! Just a thought for you Jill, and maybe you already have this and I missed it, but have you ever thought of hosting an amazon list that you could share your book recommendations? I find myself searching through your videos to try and find the name of the books you had referenced.
I share my list of fave books right here: bookshop.org/shop/theprairiehomestead
I am curious as to how long the wood pulp proofing baskets last?
What is the name of the documentary?
do the silicone mats have pfas?
I have got to check his website and Instagram. I feel like a sourdough failure.
What exactly is 1-2-2 feeding?
If anyone wants good beef there is a place in Wyoming that I subscribe to that may be in the more section. Best I have ever had. Just saying get it there because it taste like what I used to grow many years ago...maybe better!
I’m 100% fresh milled flours have no use for this bagged flour information. I mill for nutrients not the fun of it. Did learn a tip or two but not a lot.
For whole grain sourdough easy recipes check out Mary Rose Homestead TH-cam channel the best sourdough muffins and bicuits I had ever had and so easy. She grinds her own grains but always provides alternatives for using store bought flour. Wow Mike is way off saying to sift out the bran! Mary Rose just mixes the dough first for 20 mins in a stand mixer.
Mary Rose adds bagged flour to her loaves, I believe. Seems she stated she did to get a “ prettier loaf for camera”. I may have person confused but I’m thinking it was her.
Hii I am Raja I am bangli ❤❤ ami Raja tumi ke chainess
Interesting...
Years ago I came across Michael Chu's Cooking For Engineers website and found it to be really great. Love it when engineers cook.