I appreciate your honesty! Boy, can I relate to everything you shared… And what a testimony you are to our Lord! I started my sourdough last week, and am hoping that it's ready in the next day, or two, so I can make this recipe. Thank you again again… You make such great videos, and I love how thorough you are! May you have a blessed week!
Thank you for being real, very nice video. You give beginner sourdough bakers permission to not br perfect, tompossibly fail, but figure it out and finally triumph! I loved this video, thank you again. ❤️
Excellent! You are definitely a problem solver. Can’t wait to make my starter and make the bread. I really appreciate you sharing how you resolved your issue. I don’t have a mixer for bread. Maybe sometime you would make a video hand kneading. Thanks so much!
Thank you so much for telling us abiut the fail and how you fixed it! Such a valuable,real world experience. I'm excited to try a sourdough sandwich loaf!😊
I need very detailed instructions and YOU did that! Thank you! First time today seeing you but I will subscribe and watch more when ready to make bread. I enjoy and appreciate your explanations! Granny KK
One more thing I recently discovered with fresh milled wheat you can autoleyse (sp) for hours (overnight) add the starter in the morning. You will be amazed at how the dough feels the next morning!
When you do this do you autolyse with water or milk? I’ve heard milk makes a softer bread but not sure it should sit out all night. Just curious bc I really want to try.
Sincs i disçovered them, I've really been enjoying your videos. They're clear & informative, and you seem like a nice, genuine person. Keep up the good work.
I look forward to your videos every week. You do a fantastic job and I always learn from your videos. Thank you! I've always baked bread, but just recently started using fresh milled flour. I appreciate all you do to make the process easier to understand. Keep up the good work!
I have had a lot of flops when I use my freshly milled grain and sourdough. The bread is still good. It’s just doesn’t rise that much. Especially when I try to make a traditional sourdough loaf not a sandwich loaf. I’ve ended up using my fresh grain with yeast from the store. Or I have to use half bagged flour and the other half fresh flour. it’s very frustrating. Otherwise, my loaves come kind of flat. They’re still very tasty, but they don’t look that great. And I have very strong starter. Which does a beautiful job with regular bagged flour. I just came to believe that there’s so much fiber in my fresh green that it’s just cutting down the gluten. But I’d love to see if you could make a traditional sourdough loaf with fresh grain and get an ear on it and have it rise up nicely. It’s very very hard for me.
Hi As always it’s a pleasure to watch and learn from your videos. I was wondering if you already made beef /or chicken empanadas, and if so, which flour to use, soft or hard white (perhaps kamut or einkorn?) Thank you 😊
is it possible to add the weight by grams for both the starter, flour, water and salt. I always go by weight because weight changes by gr to cups. I also appreciate that you use the ankushrum?? as I bought one and have not used it yet.
You're going to love your Ankarsrum!! What color did you get? I usually don't say measurements in weight because people take it as law and will only add that much and as you know baking at different times of year with different humidity and such really affects the weight you need to add. I'd rather give you the idea but show you what it should look like so you know what to aim for. But maybe I should add weights and just say you may need to add more?
I usually go by when they have risen above the side of the loaf pan. I don't poke them or do anything else. I just know they are risen enough then and get nice and fluffy in the bake. I'm sorry I didn't make that clear.
Robin, thank you so much for making these videos, I love the way you explain things. If the wondermill cant mill dent corn for cream of wheat or corn bread, can I put it in a food processor to get the coarse mill? I am trying to decide which mill I want the wondermill or the Mockmill 200. I don't make a lot of cornbread but absolutely love cream of wheat for brkfst. I have a kitchen aid food processor and am hoping I can get a coarse grind with it.
@@realfoodgoodfood I apologize if I am asking to many questions from you regarding flour mills, it's just that we have absolutely no one here in my area that mills their own flour so subsequently I have to look on TH-cam and find someone I can learn from. "Tag your it"! 😀. I am watching the Sue Becker videos as well. Robin, have you ever considered having a weekend get together in your area for some of the people that love learning from you? You don't have to be a professional, I go to lots of sewing and quilting things that are just people willing to share what they have learned. If you ever decide to do something like that please let me know. As I said, we have no one in our area that mills their own flour or even sells flour mills and I'm very very hands on. Thank you again for answering my questions and my family prayed for yours. God bless!
I love questions! How else can you ever find anything out? I was in your same boat, when I started I had no idea about anything, everything was new to me. I felt so overwhelmed, I'd watch so many videos and didn't know who was right. I'm so happy to answer questions! I never thought about a get together, It is something to pray about! Where about are you located?
@@realfoodgoodfood I am in central Oregon Bend area. I did find the Ankarsrum mixer at a local kitchen store but they don't sell flour mills nor know anyone who does.😕. If I could just get a full day with hands on I'd be good, I'm a quick learner. I would definitely travel to learn the art of milling flour and baking with it. May I ask what part of Texas you live in. Also can we communicate via email?
I wish I could send a picture, it’s from a small Mennonite community. Whole Wheat Bread Making Sourdough Basics from The Ploughshare Institute for Sustainable Culture
Oh wanna have some fun probably and interesting thing to teach your kids since you home school 🎉 look up food geek and apple leaven. Yes you can use it to make fermented bread like sourdough method , but tastes less sour. He was even surprised at how well it rose. Check it out!!
I appreciate your honesty! Boy, can I relate to everything you shared… And what a testimony you are to our Lord! I started my sourdough last week, and am hoping that it's ready in the next day, or two, so I can make this recipe. Thank you again again… You make such great videos, and I love how thorough you are! May you have a blessed week!
Thank you for being real, very nice video. You give beginner sourdough bakers permission to not br perfect, tompossibly fail, but figure it out and finally triumph! I loved this video, thank you again. ❤️
Stopping by to say HI! 😆😆I'm skipping sourdough classes 😝😝🤣🤣
Can't wait to try this .😊
Excellent! You are definitely a problem solver. Can’t wait to make my starter and make the bread. I really appreciate you sharing how you resolved your issue. I don’t have a mixer for bread. Maybe sometime you would make a video hand kneading. Thanks so much!
Thank you so much for telling us abiut the fail and how you fixed it! Such a valuable,real world experience. I'm excited to try a sourdough sandwich loaf!😊
Thank you for all the insights!!!! Can’t wait to try it.
I love this video ❤❤Thanks for being you 😊
Love all your bread recipes
More please 🌸
Thanks for your persistence and sharing what you learned. Prayer helps. ❤
I need very detailed instructions and YOU did that! Thank you! First time today seeing you but I will subscribe and watch more when ready to make bread. I enjoy and appreciate your explanations!
Granny KK
One more thing I recently discovered with fresh milled wheat you can autoleyse (sp) for hours (overnight) add the starter in the morning. You will be amazed at how the dough feels the next morning!
When you do this do you autolyse with water or milk? I’ve heard milk makes a softer bread but not sure it should sit out all night. Just curious bc I really want to try.
Sincs i disçovered them, I've really been enjoying your videos. They're clear & informative, and you seem like a nice, genuine person. Keep up the good work.
I look forward to your videos every week. You do a fantastic job and I always learn from your videos. Thank you! I've always baked bread, but just recently started using fresh milled flour. I appreciate all you do to make the process easier to understand. Keep up the good work!
I have had a lot of flops when I use my freshly milled grain and sourdough. The bread is still good. It’s just doesn’t rise that much. Especially when I try to make a traditional sourdough loaf not a sandwich loaf. I’ve ended up using my fresh grain with yeast from the store. Or I have to use half bagged flour and the other half fresh flour. it’s very frustrating. Otherwise, my loaves come kind of flat. They’re still very tasty, but they don’t look that great. And I have very strong starter. Which does a beautiful job with regular bagged flour. I just came to believe that there’s so much fiber in my fresh green that it’s just cutting down the gluten. But I’d love to see if you could make a traditional sourdough loaf with fresh grain and get an ear on it and have it rise up nicely. It’s very very hard for me.
Thank you so much for explaining in details. I just wonder what is the speed on the ankarsrum when kneading the dough.
About two o'clock on the dial
Hi
As always it’s a pleasure to watch and learn from your videos. I was wondering if you already made beef /or chicken empanadas, and if so, which flour to use, soft or hard white (perhaps kamut or einkorn?)
Thank you 😊
I have not made empanadas, but I would probably use soft white wheat, maybe mix in some kamut.
is it possible to add the weight by grams for both the starter, flour, water and salt. I always go by weight because weight changes by gr to cups. I also appreciate that you use the ankushrum?? as I bought one and have not used it yet.
You're going to love your Ankarsrum!! What color did you get? I usually don't say measurements in weight because people take it as law and will only add that much and as you know baking at different times of year with different humidity and such really affects the weight you need to add. I'd rather give you the idea but show you what it should look like so you know what to aim for. But maybe I should add weights and just say you may need to add more?
But when do you know the rise is ready when placed in the warm oven? Do you do the poke test? What do you go by to tell the rise is complete?
I usually go by when they have risen above the side of the loaf pan. I don't poke them or do anything else. I just know they are risen enough then and get nice and fluffy in the bake. I'm sorry I didn't make that clear.
Robin, thank you so much for making these videos, I love the way you explain things. If the wondermill cant mill dent corn for cream of wheat or corn bread, can I put it in a food processor to get the coarse mill? I am trying to decide which mill I want the wondermill or the Mockmill 200. I don't make a lot of cornbread but absolutely love cream of wheat for brkfst. I have a kitchen aid food processor and am hoping I can get a coarse grind with it.
I would think a food processor would work very well. I have not used one for it so I can't say from experience.
@@realfoodgoodfood I apologize if I am asking to many questions from you regarding flour mills, it's just that we have absolutely no one here in my area that mills their own flour so subsequently I have to look on TH-cam and find someone I can learn from. "Tag your it"! 😀. I am watching the Sue Becker videos as well. Robin, have you ever considered having a weekend get together in your area for some of the people that love learning from you? You don't have to be a professional, I go to lots of sewing and quilting things that are just people willing to share what they have learned. If you ever decide to do something like that please let me know. As I said, we have no one in our area that mills their own flour or even sells flour mills and I'm very very hands on. Thank you again for answering my questions and my family prayed for yours. God bless!
I love questions! How else can you ever find anything out? I was in your same boat, when I started I had no idea about anything, everything was new to me. I felt so overwhelmed, I'd watch so many videos and didn't know who was right. I'm so happy to answer questions! I never thought about a get together, It is something to pray about! Where about are you located?
@@realfoodgoodfood I am in central Oregon Bend area. I did find the Ankarsrum mixer at a local kitchen store but they don't sell flour mills nor know anyone who does.😕. If I could just get a full day with hands on I'd be good, I'm a quick learner. I would definitely travel to learn the art of milling flour and baking with it. May I ask what part of Texas you live in. Also can we communicate via email?
What's your email?
Can you share the name of the sourdough cookbook that you made your recipe from?
I wish I could send a picture, it’s from a small Mennonite community. Whole Wheat Bread Making Sourdough Basics from The Ploughshare Institute for Sustainable Culture
Autolyse is wheat and water only; fermentalyse is when it has the starter
❤
I’ve been doing sourdough for about 3 years so I just want to share what I’ve learned
And I thank you! I didn't know that
Oh wanna have some fun probably and interesting thing to teach your kids since you home school 🎉 look up food geek and apple leaven. Yes you can use it to make fermented bread like sourdough method , but tastes less sour. He was even surprised at how well it rose. Check it out!!
Ooooo fun, thanks!!