My teenage son told me I should quit my job and make your bagels full time. He conceded with the statement . You should make these every Thursday....So I have been for the past couple months!
Sheila McDade in Chattanooga here . . . my husband Gary and I lived in Rota, Spain for 3 years when he was in the U.S. Navy and the bread there was SO WONDERFUL. It was better than any bread I have eaten in the states. Every little town had a bakery that provided bread to the people. My favorite had a very thick smooth light-colored crust, and it was dense inside; thick and doughy. It was solely used with a meal that had a broth and used to "sop" as we say here in Tennessee, lol. I must add that we lived in Spain 50 years ago so that bread really made an impression on me! lol I HAVE A QUESTION: What does your mother cook on Sundays when your entire family goes to her home for lunch after church? I cook every Sunday for my children and grandchildren every Sunday too . . . though there are only 6 of us. Thanks for the recipes!
I was originally put off by how complicated sourdough seemed but then I watched your simple sourdough video and decided to give it a go. I bought my starter which has been amazing and now we only eat home made bread. I make your artisan loaf as my staple everyday bread but I use a steep sided oval Dutch oven to make it more like a sandwich loaf for slicing. I made your cinnamon raisin bread today and it is one of the tastiest things I have ever eaten. Looking forward to trying some of your other recipes. Thank you.
My favourites from your website are the bagels, the no knead artisan loaf and the pancakes. I get so much inspiration from your blog and TH-cam channel- thank you Lisa!!
I do the ice cube thing, not in Dutch oven, but just in the bottom of my oven as soon as I put the bread in. Before homemaking, I worked as a baker in a small bakery, we used to spray our bread intermittently as it baked, especially baguettes. You aren't wrong about the stand mixer taking more than 5 minutes. Even at the bakery, our huge industrial mixers took ten minutes at least, and they were super efficient. My Cuisinart mixer at home is the same. Great video, we have been enjoying the sandwich bread recently, I would love to try the chocolate bread with caraway instead of chocolate chips, like a pumpernickel!
We love your sourdough English muffins!! We made them bigger and then keep them in the fridge for individual pizzas!! Slice open like traditional English muffins but top with pizza toppings and bake! Soo good!
Lisa I just put the Sourdough Brioche into the bread pan and expect to be ready to bake by noon. Really chilly here in Michigan right now. I don't start the wood furnace or gas furnace until the house is down to 65ish...lol I do use a heater in my room at night and bathroom for showers. Frugal, no not really just can live with a cooler home. I also made your Sourdough waffle recipe. I was kinda leary as it had no flour. My son mentioned he wanted Sourdough waffles and your timely recipe came up on my search. He approved of the flavor, texture, etc. I have been making yeast bread the last few months and eating store bought buns. After a couple weeks of fighting gout I realized it was probably the yeast in the breads. My bariatic stomach has reacted to yeast so that is what I started my Sourdough journey. Thank you so much for sharing your recipes.
You are a blessing and a wonderful teacher. This might be the 1st time after many attempts that with your explanations im staring to understand dough. Thank you so much.
Hi Lisa, did you know you don’t have to preheat your Dutch oven. Easier do handle a cold pot. Works just as fine putting your bread in a cold pot with the lid on in your preheated oven. Learned that from Elaine from Foodbod sourdough.
Baking bread with ice cubes on my baking stone cracked the stone and the oven door , I might use warm water instead, the steam will still be trapped but less chance thermal shock to your Dutch oven. 😊
Hi Lisa, Great choices of sourdough bread! You are my go-to for all things sourdough! I have been doing sourdough for about a year now (many other breads longer than that) and I am amazed at how much more that there is to learn! Thanks for sharing 😊
Oh wow I’m so glad I found you! A very kind friend gave me some of her starter but the instructions sound so intimidating I was actually afraid to even try. I love that you have given easier, machine mixed recipes because I am so new to baking any kind of bread, much less sourdough. Thank you so much!
Thank you so much! I've been learning so much from watching your videos and following your instructions and tips! Just wanted to also say that I love the natural country beauty of your kitchen and your choice of clothes and your makeup! So fresh and confident. Not pressured by others just what works for you and what you like. 😊👍
I have learned so so much from your channel and I absolutely LOVE and share with others your sourdough videos, my only struggle is that I do not use ANY flour except fresh ground flour because of the health benefits and so I have tried several of these recipes and even your bagel recipe and I get flat, deflated, not appealing looking products. I know you do fresh milling also and wondered if you might have any advice or tips for people like me who do not put any unbleached all purpose flour of any kind even if it’s einkorn in their diet’s??
I’ve had that problem! I just got a nutrimill and have been sad that I can’t just use freshly ground for all recipes. I think I’ve resolved for now to try half and half. Id love to know as well!
Just thought I’d jump on and tell you that my sourdough starter has been fermenting since late August. I used it for the first time today to make your sourdough waffle recipe. It was amazing and your are inspirational. Thank you so much!
I love em all, Lisa!!! thanks so much for sharing, I cook a lot with your recipes, esp einkorn because I had to swap to it for health reasons. I'm sharing that journey on my channel.
I wish you would print a bread book. I sure would buy it & I know others would also. I don't have a computer & no way to print off anything. I'm older & wouldn't know how to use it anyway!
I started making 3x the recipe for your no knead sourdough bread and we have fresh bread for like 2 weeks! Brilliant idea to keep it in the fridge until needed! We also make your flatbread recipe...one of my favorite go to. We even make « pizza flats » haha I don’t always cut 8 even portions, since we have 7 kids and some eat less. So with once the recipe 2 adults and 6 kids (one is just a baby, we feed him purées ;) ) can eat personal sized pizzas! :)
Thanks Lisa for this post. I have been working on sourdough bread making for about 3 weeks now. It is finally getting better. I do the overnight proofing in the fridg and get a more dense crumb. Tell me how to get a fun open crumb. Would I let it rise at room temp instead of in the fridg??
Have you abandoned fresh milled wheat? I’ve just started with my Mockmill and would love some of these recipes to include fresh flour for health benefits!
I guess you caved to the weigh out everything crowd lol … I understand why, I’m just old school with measuring cups. Now I’ll have to get a scale if I want to use your recipes. 😢 which will be worth it. Thank you for the tons of yummy recipes!!
Looks lovely but I will stick to my no knead bread. I don't have either the kitchen aid to mix the dough nor time to fold dough every 15 minutes or so. However nice to see.
I like to dust my bannetons with rice flour that I grind in my Mockmill 200. It has more of semolina feel and it doesn't stick to the dough like semolina does
Thanks for the recipes Lisa! A question unrelated to your video, I am loving the pearlized lipstick you are wearing on this video. Can you share the brand and source? Keep up the good work.
Sending you much love and many thanks. Today, I made your Pretzel Bites. They are fantastic! I also think you need to add to your Pretzel Bites recipe to be extra careful when adding the baking soda to the boiling water. It almost explodes! It quickly reacts as if you put the baking soda into vinegar. It blew baking fast and dwindled down just as fast, but fingers close to the water burns your fingertips when it happens
What size jar do you keep your sourdough starter in? Where did you get your large jar? I keep mine in the fridge and feed it about once every week or so. I need to find a larger jar to store it in with a large mouth for my hand to fit easier. This will make feeding it and stirring it much easier! Thank you in advance!!
I can link mine...it is big but I bake much more than the average person with my job and feeding a large family...www.amazon.com/dp/B01EIJ0P6W?linkCode=ssc&tag=onamzfarmh06a-20&creativeASIN=B01EIJ0P6W&asc_item-id=amzn1.ideas.2TUAZCBO8O4KI&ref_=aip_sf_list_spv_s_ofs_mixed_d_asin
Haven't watched whole video yet, but maybe you've gone into the soft/hard and white/red wheat berry options for grinding flour?? Wonder how to pick specific wheat berries for your recipes?
@@FarmhouseonBoone Thanks!! One more question. Do you recommend creating your own starter somehow, or buying a starter from somewhere? Over the years, I've made lots of yeast bread, but love how you use sourdough. Hope to switch over to your plan soon.
@@FarmhouseonBoone Thank you. Great info. One question. Any suggested uses for organic, hard red wheat berries I've already got on hand, because I didn't see that on your list of preferred grains?
I am a home baker and love making/eating yeast bread but would like to get into sourdough. I started a sourdough starter on the 22nd. I have followed to steps daily at the same time of discarding and feeding. The mixture is bubbly but not rising and falling. I put a piece of tape on the outside of the container yesterday to verify whether it was rising about the tape. It did not. Do I need to scrap it and start over? I am using whole wheat unbleached flour and purified water.
I just wanted to stop in and say hi! It’s been a bit since I did. I have fallen behind on yours and your sisters videos. (2 weeks) But getting caught up today.
Hello....I'm new to Your channel I love watching all your vids about sourdough.. I have a question . I just started making my own sourdough yesterday but today it didn't seem to be rise there's abit bubbles but not rising Do I have to wait another 24hrs to discard it and feed it.. Or can I just discard it now and feed it today
Wondering what I did wrong! I used the stand mixer for 15 minutes on stir-2 setting for cinnamon raisin and my dough was sooo sticky. Did I not kneed it long enough? 😅 Big fan of all your recipes! 🎉
Would it be possible to add 50 grams of cocoa powder to the sandwich bread recipe, would it atill turn out fine? How much more water would need ro be added?
I never discard. I just use my starter and just feed it to the amt I'll need the next day. Even a small bit of starter like a tbs is enough to use to feed for a bubbly happy starter.
@Farmhouse on Boone thank you. Your recipes are easy and delicious. I created your sourdough with pushing the limit to a higher hydration. Wow the texture taste and crust
Can you give me the natural yeast method by writing the ingredients and method because I cannot translate what you say in the video... You are amazing at preparing sourdough bread, and I am Arab. I want to try making it at home.
So, I'm at the part of the video where you're talking about the brioche, and you say it's fine to leave on the counter overnight even though there is egg in it, so now I'm wondering why your cinnamon roll recipe calls for leaving the egg out until the next day? I had assumed it was just because the egg couldn't be left out at room temperature all night, is there another reason?
I have had problems with my kitchen aid professional overheating and shutting down making the sandwich bread. Is anyone adding more water to make a looser dough?
Hi Lisa , i made sourdough buiscuits and i left my dough over night in the oven ,wasn't on , and the dough had dark diss coloring in it , now i did put the baking powder and baking soda in already befor leaving it proof , could that be the problem , i did bake them and they seem fine but i am not sure if we can eat them because of the darker color of the dough .
What size kitchen aid mixer do you have? I have the 4.5 quart and it’s really not big enough for recipes I’ve been doing lately. I want to upgrade, but what size fits the bread recipes best?
Help please help!! I am making the chocolate bread. After it rose -10 hours. I put it in frig to go sleep. Now I don’t know what to do? It was never shaped!! Do I score it & bake directly from frig?? Or do I leave it for 1 hour at room temp, shape it. Proof & bake?
Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day. Shape. Spin dough and pull it toward you multiple times until a ball forms. Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough. Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides. Place the dough into a floured banneton or bowl lined with a tea towel, seam side up. Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator. Score and Bake www.farmhouseonboone.com/sourdough-chocolate-bread
I’m about to bake my first loaf in an hour. It’s my third loaf of bread. First sourdough. My problem is I follow instructions to the gram and my dough isn’t getting smooth. This is my 3rd dough and this happens each time. Do I just need more water than others?? I’m in Central Valley ca. pretty dry climate in the country. When I stretched it even a few inches it was breaking the first time. By the 3rd time it was better but never more than a few inches. Stayed thick. I did it 5 or 6 times hoping it would get there. Then I just moved on. I guess I will find out soon enough. Is this just a matter of adding more water? It’s possible my starter had begun to drop a tiny bit. We were at church game event we host so I was an hour later than I estimated I needed to use it.
It could be so many things...are you using the same flour the recipe was tested with? It may have needed more stretch and folds it may have needed a longer resting period...so many things...it is hard to pinpoint without being there....
@ yes same flour. But not same location. Plus it’s cold in the house. I raised temp to 70 this last time. I used my hands time instead of a spatula like the video. It was better. Baking it in a couple hours so we will see! You’re right we just have to keep at it until we know what the dough should be like Also I think I was closer to peak time for the starter this time.
@ it finally came out perfect!! Better hydrated. I made sure starter was peak. Left in fridge 4 days. As I scored it it was flattening fast I was worried it wouldn’t rise but I saw those bubbles and it gave me hope. Thanks to all your videos and experiments and ideas I finally did it! And it’s like French bakery worthy it’s scrumdidilyumptious! 😄
Well, English muffins should always taste a little "sour" and I think the store bought ones have something added to make them taste that way. I think if you leave your sourdough starter in the fridge it develops a stronger sour taste than if you keep it on the counter and feed it frequently. If your starter is mild then your baked goods won't be so sour.
yes, though you may need to make a few adjustments. I have recipes that I have already tested with einkorn on my blog FarmhouseonBoone.com just type einkorn in the search bar and those recipes will come up.
This might be a silly question but how do you adapt stand mixer recipes to mixing/kneading by hand recipes 😅 I don’t have a stand mixer and so I shy away from recipes that use it. Does it knead differently than what I can do by hand? I currently do all by breads by hand.
@@franchescawetter8423 thanks! This comment was a year ago, I ended up getting a mixer about 10 months ago! I still do by hand half my recipes though 😁
Lisa, how do I incorporate sourdough starter into a regular recipe? If I want to make my banana bread for instance, what would I replace with the sourdough starter? some of the flour? and what else? I would love to use sourdough starter in a bunch of my normal recipes but I just started with sourdough in August of this year so I am very much a novice. Any help will be much appreciated and maybe you could do a video about this?
I usually just throw a bit of extra starter into any of my baking recipes without changing the recipe other than that. I'm sure it would be better if I substituted it for some things and let the dough rise longer but that is all I ever have time for, haha.
I substitute 1 cup active bubbly starter per package of yeast for any recipe and don’t change any other ingredients! I’ve been successful with several recipes
I just made the sandwich bread yesterday...i ended up adding more flour though after kneading the dough forEVER...i know you did mention that it takes a long time but i let it run for 30 minutes and it just didnt come together...should i have been more patient i wonder?
I also made the sandwich bread yesterday, also had to add more flour, and also rent like it didn't come together like I wanted... My loaves ended up falling some in the oven 😐
I haven't tested the recipe that way so I can't say...Adjustments would need to be made since the honey is a liquid and the sugar is in granule form...
My teenage son told me I should quit my job and make your bagels full time. He conceded with the statement . You should make these every Thursday....So I have been for the past couple months!
My son loved them too! It’s hard to make them happy 🤣
That is so funny 😂
2:03 sourdough sandwich bread
3:05 sourdough brioche
6:21 whole wheat sourdough bread
9:50 sourdough flatbread
10:34 chocolate sourdough bread
13:40 sourdough cinnamon raisin bread
15:45 sourdough challah
18:00 einkorn sourdough loaf
21:08 sourdough French bread
23:30 classic traditional no knead artisan sourdough bread
, maybeñ
Thank you for these time stamps...AWESOME SAUCE 😊😊😊😊😊
Are you an angel?
Thank you!!❤
Sheila McDade in Chattanooga here . . . my husband Gary and I lived in Rota, Spain for 3 years when he was in the U.S. Navy and the bread there was SO WONDERFUL. It was better than any bread I have eaten in the states. Every little town had a bakery that provided bread to the people. My favorite had a very thick smooth light-colored crust, and it was dense inside; thick and doughy. It was solely used with a meal that had a broth and used to "sop" as we say here in Tennessee, lol. I must add that we lived in Spain 50 years ago so that bread really made an impression on me! lol I HAVE A QUESTION: What does your mother cook on Sundays when your entire family goes to her home for lunch after church? I cook every Sunday for my children and grandchildren every Sunday too . . . though there are only 6 of us. Thanks for the recipes!
I pour 1/4 cup of water into the Dutch oven between the parchment paper and the side of the Dutch oven. The steam creates a beautiful crust 😋
Thank you for the tip
I was originally put off by how complicated sourdough seemed but then I watched your simple sourdough video and decided to give it a go. I bought my starter which has been amazing and now we only eat home made bread. I make your artisan loaf as my staple everyday bread but I use a steep sided oval Dutch oven to make it more like a sandwich loaf for slicing. I made your cinnamon raisin bread today and it is one of the tastiest things I have ever eaten. Looking forward to trying some of your other recipes. Thank you.
My favourites from your website are the bagels, the no knead artisan loaf and the pancakes. I get so much inspiration from your blog and TH-cam channel- thank you Lisa!!
I do the ice cube thing, not in Dutch oven, but just in the bottom of my oven as soon as I put the bread in. Before homemaking, I worked as a baker in a small bakery, we used to spray our bread intermittently as it baked, especially baguettes. You aren't wrong about the stand mixer taking more than 5 minutes. Even at the bakery, our huge industrial mixers took ten minutes at least, and they were super efficient. My Cuisinart mixer at home is the same. Great video, we have been enjoying the sandwich bread recently, I would love to try the chocolate bread with caraway instead of chocolate chips, like a pumpernickel!
We love your sourdough English muffins!! We made them bigger and then keep them in the fridge for individual pizzas!! Slice open like traditional English muffins but top with pizza toppings and bake! Soo good!
Great idea!!
I haven't baked bread in at least a year, but my 7-month-old giggled away while watching and listening to you.
Lisa I just put the Sourdough Brioche into the bread pan and expect to be ready to bake by noon. Really chilly here in Michigan right now. I don't start the wood furnace or gas furnace until the house is down to 65ish...lol I do use a heater in my room at night and bathroom for showers. Frugal, no not really just can live with a cooler home.
I also made your Sourdough waffle recipe. I was kinda leary as it had no flour. My son mentioned he wanted Sourdough waffles and your timely recipe came up on my search. He approved of the flavor, texture, etc.
I have been making yeast bread the last few months and eating store bought buns. After a couple weeks of fighting gout I realized it was probably the yeast in the breads. My bariatic stomach has reacted to yeast so that is what I started my Sourdough journey. Thank you so much for sharing your recipes.
Oh my gosh..I wish you were available for home visits to teach all of this!!
Its being almost 2 years now I started my sourdough started your recipe and I m keeping it alive. I make bread once a week my family loves it.
You are a blessing and a wonderful teacher. This might be the 1st time after many attempts that with your explanations im staring to understand dough. Thank you so much.
Oh merci beaucoup Lisa, j'adore vraiment et vous apportez beaucoup. 🖐🇨🇵🇨🇵
Hi Lisa, did you know you don’t have to preheat your Dutch oven. Easier do handle a cold pot. Works just as fine putting your bread in a cold pot with the lid on in your preheated oven. Learned that from Elaine from Foodbod sourdough.
I think it really depends on your oven. Mine is old and doesn't heat evenly, so the preheated Dutch oven really helps that oven spring.
This is interesting! Mine doesn’t have the same effect at all when it’s not preheated😅
In that case a regular steel pot would be the better option as they conduct heat much faster and will help to let rise the bread faster.
So would a cast iron Dutch need to be preheated?
Hmm interesting, I'm going to give it a try and see what happens, hoping it will problem solve the rock hard bottom of my loaf.
Confusing to say the least. Thanks for showing us and making this seem doable for the non-bakers among us. Thanks again.
Hi Lisa, your tip on adding ice cubes in the Dutch oven was excellent. I never had such a good crust and oven spring ever.
Baking bread with ice cubes on my baking stone cracked the stone and the oven door , I might use warm water instead, the steam will still be trapped but less chance thermal shock to your Dutch oven. 😊
Hi Lisa, Great choices of sourdough bread! You are my go-to for all things sourdough! I have been doing sourdough for about a year now (many other breads longer than that) and I am amazed at how much more that there is to learn! Thanks for sharing 😊
Oh wow I’m so glad I found you! A very kind friend gave me some of her starter but the instructions sound so intimidating I was actually afraid to even try. I love that you have given easier, machine mixed recipes because I am so new to baking any kind of bread, much less sourdough. Thank you so much!
Give it a try...you really learn from doing. Mistakes are great teachers if you learn from them.
Thank you so much! I've been learning so much from watching your videos and following your instructions and tips!
Just wanted to also say that I love the natural country beauty of your kitchen and your choice of clothes and your makeup! So fresh and confident. Not pressured by others just what works for you and what you like. 😊👍
Such great tips and recipes! Thanks foe sharing your time and talents. Have a blessed day.
Wow, Lisa you have a lot of sourdough recipes!! I will be happy when I get a sourdough loaf made!!
So happy to find this as soon as it popped up!!!!! I love sourdough!
I just made the sourdough sandwich bread came out great!
I have learned so so much from your channel and I absolutely LOVE and share with others your sourdough videos, my only struggle is that I do not use ANY flour except fresh ground flour because of the health benefits and so I have tried several of these recipes and even your bagel recipe and I get flat, deflated, not appealing looking products. I know you do fresh milling also and wondered if you might have any advice or tips for people like me who do not put any unbleached all purpose flour of any kind even if it’s einkorn in their diet’s??
I’ve had that problem! I just got a nutrimill and have been sad that I can’t just use freshly ground for all recipes. I think I’ve resolved for now to try half and half. Id love to know as well!
Not having a feel while kneading is so frustrating when not kneading
Just thought I’d jump on and tell you that my sourdough starter has been fermenting since late August. I used it for the first time today to make your sourdough waffle recipe. It was amazing and your are inspirational. Thank you so much!
Great to hear!
I love em all, Lisa!!! thanks so much for sharing, I cook a lot with your recipes, esp einkorn because I had to swap to it for health reasons. I'm sharing that journey on my channel.
I wish you would print a bread book. I sure would buy it & I know others would also. I don't have a computer & no way to print off anything. I'm older & wouldn't know how to use it anyway!
I started making 3x the recipe for your no knead sourdough bread and we have fresh bread for like 2 weeks! Brilliant idea to keep it in the fridge until needed!
We also make your flatbread recipe...one of my favorite go to. We even make « pizza flats » haha I don’t always cut 8 even portions, since we have 7 kids and some eat less. So with once the recipe 2 adults and 6 kids (one is just a baby, we feed him purées ;) ) can eat personal sized pizzas! :)
I'm a first timer with sourdough bread. Do you have a list of all the tools and equipment needed for sourdough bread making?
Loved this video...thanks...Horse Creek Queensland Australia 🌷 🇦🇺 🙂 Michelle
Thanks Lisa for this post. I have been working on sourdough bread making for about 3 weeks now. It is finally getting better. I do the overnight proofing in the fridg and get a more dense crumb. Tell me how to get a fun open crumb. Would I let it rise at room temp instead of in the fridg??
Fantastic info. Thank you. Can hardly wait for the updated book ypu will send us!
Have you abandoned fresh milled wheat? I’ve just started with my Mockmill and would love some of these recipes to include fresh flour for health benefits!
check the 7min mark
Sourdough with fresh flour is hard
I guess you caved to the weigh out everything crowd lol … I understand why, I’m just old school with measuring cups.
Now I’ll have to get a scale if I want to use your recipes. 😢 which will be worth it. Thank you for the tons of yummy recipes!!
I will have both measures on my website
@@FarmhouseonBoone thanks so much for that, I really appreciate you taking the time to do this!!
Omgosh, I really hate do this but Holy Lashes! What mascara are you using?
Never been so early to your videos and never clicked so fast! Thank you Lisa!
Missouri gal love’s all your recipes.
Thank you🙏
Thank U so much for sharing. When I follow your sourdough recipe, my bread comes out awesome 😎
Peace ✌️
Looks lovely but I will stick to my no knead bread. I don't have either the kitchen aid to mix the dough nor time to fold dough every 15 minutes or so. However nice to see.
I like to dust my bannetons with rice flour that I grind in my Mockmill 200. It has more of semolina feel and it doesn't stick to the dough like semolina does
thanks for sharing the tip!
Thank you! This was extremely helpful!
Thanks for the recipes Lisa! A question unrelated to your video, I am loving the pearlized lipstick you are wearing on this video. Can you share the brand and source? Keep up the good work.
Wow chocolate bread that's what I'm talking about beautiful breads
thank you!
For the chocolate sourdough bread, can you use all unbleached AP flour (total of 475g) or is the freshly ground whole wheat flour required?
I bake gluten free sourdough and the ice cubes in the preheated Dutch oven is definitely key to getting a good oven spring.
I want to make gf sourdough but have no idea how. Is there a book or website you recommend? Any help is much appreciated!
@@chrissyt22 I followed the instructions from fresh is real website for sorghum sourdough starter. I then switched to brown rice flour.
Would flax seed be good replacements for the egg in brioche? My fiancé is allergic to eggs, so I’ve been trying to find recipes for him
Sending you much love and many thanks. Today, I made your Pretzel Bites. They are fantastic! I also think you need to add to your Pretzel Bites recipe to be extra careful when adding the baking soda to the boiling water. It almost explodes! It quickly reacts as if you put the baking soda into vinegar. It blew baking fast and dwindled down just as fast, but fingers close to the water burns your fingertips when it happens
I made your bagels yesterday! Yum!
What size jar do you keep your sourdough starter in? Where did you get your large jar? I keep mine in the fridge and feed it about once every week or so. I need to find a larger jar to store it in with a large mouth for my hand to fit easier. This will make feeding it and stirring it much easier! Thank you in advance!!
I can link mine...it is big but I bake much more than the average person with my job and feeding a large family...www.amazon.com/dp/B01EIJ0P6W?linkCode=ssc&tag=onamzfarmh06a-20&creativeASIN=B01EIJ0P6W&asc_item-id=amzn1.ideas.2TUAZCBO8O4KI&ref_=aip_sf_list_spv_s_ofs_mixed_d_asin
@@FarmhouseonBoone Thank you! I will look into them. I also bake a lot with my family!
Haven't watched whole video yet, but maybe you've gone into the soft/hard and white/red wheat berry options for grinding flour?? Wonder how to pick specific wheat berries for your recipes?
www.farmhouseonboone.com/where-to-buy-wheat-berries. I share some of the ones I like to use and what I like to use them for in this post...
@@FarmhouseonBoone Thanks!! One more question. Do you recommend creating your own starter somehow, or buying a starter from somewhere? Over the years, I've made lots of yeast bread, but love how you use sourdough. Hope to switch over to your plan soon.
@@FarmhouseonBoone Thank you. Great info. One question. Any suggested uses for organic, hard red wheat berries I've already got on hand, because I didn't see that on your list of preferred grains?
Could I use gluten free flour? That is one to one ratio? I've been looking into doing gf sourdough!
What do grey spots on the bottom of my Italian bread mean? They weren’t there prior to cooking but after they came out of the oven.
I am a home baker and love making/eating yeast bread but would like to get into sourdough. I started a sourdough starter on the 22nd. I have followed to steps daily at the same time of discarding and feeding. The mixture is bubbly but not rising and falling. I put a piece of tape on the outside of the container yesterday to verify whether it was rising about the tape. It did not. Do I need to scrap it and start over? I am using whole wheat unbleached flour and purified water.
I would feed more flour and a little less water and also make sure it is in a warm place
@@FarmhouseonBoone it's sitting on my kitchen island. Do I need to move it to the stove top maybe? We keep the AC at 73.
Thank you so much! My starter has doubled in size and is bubbly. Do I need to wait 10 days before using it for bread?
For the chocolate loaf, what if you don’t have freshly milled wheat flour? Can you just use all bread flour or all all purpose flour?
I haven't tried it...it might require some adjustments...
I just wanted to stop in and say hi! It’s been a bit since I did. I have fallen behind on yours and your sisters videos. (2 weeks) But getting caught up today.
Hello....I'm new to Your channel I love watching all your vids about sourdough.. I have a question . I just started making my own sourdough yesterday but today it didn't seem to be rise there's abit bubbles but not rising Do I have to wait another 24hrs to discard it and feed it.. Or can I just discard it now and feed it today
keep following the plan of adding and discard...it should be ready around the seventh day...
Wondering what I did wrong! I used the stand mixer for 15 minutes on stir-2 setting for cinnamon raisin and my dough was sooo sticky. Did I not kneed it long enough? 😅 Big fan of all your recipes! 🎉
hard to say without being there....if I had to guess I would say the dough was over fermented. Did you use the same type of flour I did?
I did use the same flour. I never considered over fermentation. How does this happen? 😩
Would it be possible to add 50 grams of cocoa powder to the sandwich bread recipe, would it atill turn out fine? How much more water would need ro be added?
I have never tried that so I can't vouch for results. You may have to just give it a try
Hello I’m new to making sourdough starter. How did you get all that sourdough starter? if you have to discard all the time before you feed. Thank you
If I need a big amount of starter for a big baking day, I just feed my starter extra to get the amount I want....
I never discard. I just use my starter and just feed it to the amt I'll need the next day. Even a small bit of starter like a tbs is enough to use to feed for a bubbly happy starter.
Question... can I double the sandwich loaf to bake in large pullman ?
I would think so but you may have to just try it and see
@Farmhouse on Boone thank you. Your recipes are easy and delicious. I created your sourdough with pushing the limit to a higher hydration. Wow the texture taste and crust
Did you say you have a cookbook out or coming out?
Good morning Lisa. 😉😉
What did you brush the French bread with? Milk?
Sometimes an egg wash and sometimes a milk wash...wither will give it a good color
Can you give me the natural yeast method by writing the ingredients and method because I cannot translate what you say in the video... You are amazing at preparing sourdough bread, and I am Arab. I want to try making it at home.
I will link my blog for you, you can find all my recipes written out and in printable form so you can easily use them...FarmhouseonBoone.com
So, I'm at the part of the video where you're talking about the brioche, and you say it's fine to leave on the counter overnight even though there is egg in it, so now I'm wondering why your cinnamon roll recipe calls for leaving the egg out until the next day?
I had assumed it was just because the egg couldn't be left out at room temperature all night, is there another reason?
I am comfortable doing it that way but, I recognize others may not be....
I have had problems with my kitchen aid professional overheating and shutting down making the sandwich bread. Is anyone adding more water to make a looser dough?
Can u use something other than coconut oil
Hi Lisa , i made sourdough buiscuits and i left my dough over night in the oven ,wasn't on , and the dough had dark diss coloring in it , now i did put the baking powder and baking soda in already befor leaving it proof , could that be the problem , i did bake them and they seem fine but i am not sure if we can eat them because of the darker color of the dough .
At 23:03, what are you painting the dough with? Milk?
Milk
Great video!!!! Made me hungry!!😊
Does sourdough benefit gluten intolerance or just gluten allergy?
What size kitchen aid mixer do you have? I have the 4.5 quart and it’s really not big enough for recipes I’ve been doing lately. I want to upgrade, but what size fits the bread recipes best?
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Help please help!! I am making the chocolate bread. After it rose -10 hours. I put it in frig to go sleep. Now I don’t know what to do? It was never shaped!! Do I score it & bake directly from frig?? Or do I leave it for 1 hour at room temp, shape it. Proof & bake?
Cover and allow the dough to bulk-ferment until doubled. The timing will vary depending on a lot of factors; temperature of your home, how active and mature your starter is, etc. I usually make this dough in the morning and allow it to rise all day.
Shape. Spin dough and pull it toward you multiple times until a ball forms.
Leave the dough out for 15-20 minutes uncovered so a skin can develop on the surface of the dough.
Turn the dough onto a clean surface and shape by folding the two sides over to the middle, repeating on the other two sides.
Place the dough into a floured banneton or bowl lined with a tea towel, seam side up.
Second rise for one hour at room temperature, or cover with plastic and proof 12-15 hours in refrigerator.
Score and Bake
www.farmhouseonboone.com/sourdough-chocolate-bread
Can you share your recipe for hot dog buns? I saw your shortcuts video of the buns but could not see the recipe. Thank you!!
www.farmhouseonboone.com/sourdough-hot-dog-buns here ya go!
You are totally inspiring thank you for sharing your skills amazing I admire you so much 👍🌹🥚🧆🍘🥛🥪🍞
What kind of flour is your sourdough starter made from??
I typically use unbleached all purpose organic
Can I use butter if I can't use the coconut oil?
Yes you can!
I’m about to bake my first loaf in an hour. It’s my third loaf of bread. First sourdough. My problem is I follow instructions to the gram and my dough isn’t getting smooth. This is my 3rd dough and this happens each time. Do I just need more water than others?? I’m in Central Valley ca. pretty dry climate in the country.
When I stretched it even a few inches it was breaking the first time. By the 3rd time it was better but never more than a few inches. Stayed thick. I did it 5 or 6 times hoping it would get there. Then I just moved on.
I guess I will find out soon enough.
Is this just a matter of adding more water? It’s possible my starter had begun to drop a tiny bit. We were at church game event we host so I was an hour later than I estimated I needed to use it.
It could be so many things...are you using the same flour the recipe was tested with? It may have needed more stretch and folds it may have needed a longer resting period...so many things...it is hard to pinpoint without being there....
@ yes same flour. But not same location. Plus it’s cold in the house. I raised temp to 70 this last time. I used my hands time instead of a spatula like the video. It was better. Baking it in a couple hours so we will see! You’re right we just have to keep at it until we know what the dough should be like
Also I think I was closer to peak time for the starter this time.
@ it finally came out perfect!! Better hydrated. I made sure starter was peak. Left in fridge 4 days. As I scored it it was flattening fast I was worried it wouldn’t rise but I saw those bubbles and it gave me hope. Thanks to all your videos and experiments and ideas I finally did it! And it’s like French bakery worthy it’s scrumdidilyumptious! 😄
@@FarmhouseonBoone thank you so much
I don’t have a stand mixer. How long should I kneed the dough?
Thanks for the video, I love to start the sourdough Brad, but I need the starter, how can I make the starter
www.farmhouseonboone.com/make-sourdough-starter-scratch
I have a dairy allergy what to use instead of milk and butter
you can use any milk alternative you want...there are also many butter alternatives or you can use coconut oil
Does everything made with sourdough starter taste “sour”? I’m curious about the bagels, chocolate bread, English muffins, etc.
Well, English muffins should always taste a little "sour" and I think the store bought ones have something added to make them taste that way. I think if you leave your sourdough starter in the fridge it develops a stronger sour taste than if you keep it on the counter and feed it frequently. If your starter is mild then your baked goods won't be so sour.
the bagels don't taste like sourdough
Can you make that whole grain bread with the whole grain einkorn?
yes, though you may need to make a few adjustments. I have recipes that I have already tested with einkorn on my blog FarmhouseonBoone.com just type einkorn in the search bar and those recipes will come up.
This might be a silly question but how do you adapt stand mixer recipes to mixing/kneading by hand recipes 😅 I don’t have a stand mixer and so I shy away from recipes that use it. Does it knead differently than what I can do by hand?
I currently do all by breads by hand.
It's the same. Mixing and kneading by hand just takes a little longer.
@@franchescawetter8423 thanks! This comment was a year ago, I ended up getting a mixer about 10 months ago! I still do by hand half my recipes though 😁
Good morning family on Boone…….
Lisa, how do I incorporate sourdough starter into a regular recipe? If I want to make my banana bread for instance, what would I replace with the sourdough starter? some of the flour? and what else? I would love to use sourdough starter in a bunch of my normal recipes but I just started with sourdough in August of this year so I am very much a novice. Any help will be much appreciated and maybe you could do a video about this?
I usually just throw a bit of extra starter into any of my baking recipes without changing the recipe other than that. I'm sure it would be better if I substituted it for some things and let the dough rise longer but that is all I ever have time for, haha.
I substitute 1 cup active bubbly starter per package of yeast for any recipe and don’t change any other ingredients! I’ve been successful with several recipes
I just made the sandwich bread yesterday...i ended up adding more flour though after kneading the dough forEVER...i know you did mention that it takes a long time but i let it run for 30 minutes and it just didnt come together...should i have been more patient i wonder?
I also made the sandwich bread yesterday, also had to add more flour, and also rent like it didn't come together like I wanted... My loaves ended up falling some in the oven 😐
What is the best way to store sourdough bread?
www.farmhouseonboone.com/how-to-store-sourdough-bread
You say don’t do it but What happens if it over ferments ?
The dough is not elastic or it looses its elasticity....if it's a sweet bread all the sugar will be eaten up and it will have a pronounced sour taste
In the challah bread, can I use sugar instead of honey?
I haven't tested the recipe that way so I can't say...Adjustments would need to be made since the honey is a liquid and the sugar is in granule form...
@@FarmhouseonBoone Thank you and I love your sourdough recipes!
Kitchenaid mixers are weak. I recommend Bosch mixers.
What size Batton baskets do I buy?
Can I do this without a stand mixer?
yes
What kind of flour mill do you use?
How to you get the bubbly starter?
I want to try the bagel recipe
You must! They’re delicious
I recently was given a potato flake starter. Do you have any experience with this type of sourdough?
It’s not sourdough
@@YeshuaKingMessiah awe gotcha didn't think about that, it's more of a yeast starter