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Wagon Wheel Homestead
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Добавлен 12 фев 2024
Gardening, Preserving, From Scratch Cooking, Sourdough & Home Dairy. Learn how to grow a simple, sustainable life on a modern day homestead.
Pumpkin Sourdough Bread With A Delicious Cinnamon Swirl || Perfect For Fall
This pumpkin sourdough bread recipe is perfect for fall and winter. Made with a beautiful cinnamon swirl layered throughout the dough, it's an amazing sweet bread with a delicious pumpkin flavor. Once you make this sourdough pumpkin bread recipe, you’re gonna want to make it again and again! It is SO delicious! It’s sweet enough that you can enjoy it plain, or slather it with fresh butter and honey. The dough is made with homemade pumpkin puree, maple syrup, and of course, sourdough starter. While shaping, we add layers of pumpkin pie spice or cinnamon and brown sugar, and the result is the most delicious sourdough loaf you’ll ever eat! To add to the beauty, I show you how to shape the br...
Просмотров: 333
Видео
The Best Homemade Spaghetti Sauce Recipe || Canning Recipe || No Peeling Or De-Seeding Tomatoes
Просмотров 766День назад
This is the best homemade spaghetti sauce recipe I have ever found, and my family and I have been enjoying it for many years now. It is very similar to Prego spaghetti sauce, but much healthier and less expensive. In this video I show you how I made and canned 45 quarts of spaghetti sauce with less than 3 hours of active time, and it only cost me about $.50 per jar. That's a lot less money than...
Learn How To Make Old Fashioned Sauerkraut || Different Ways To Preserve Cabbage
Просмотров 32514 дней назад
Learning how to make old fashioned sauerkraut is so much fun! I’ve been making it for many years and it still amazes me how you can make such a probiotic rich food full of beneficial bacteria that is healthy for your gut from just two simple ingredients, raw cabbage and salt. Homemade sauerkraut used to be stored in the cold room or root cellar back in the homesteading days of America, and eate...
The Best Home Canned Salsa Recipe || Simple & Easy || No Peeling Or De-Seeding Tomatoes
Просмотров 2,8 тыс.21 день назад
This recipe for home canned salsa is the best and reminds me a lot of thick and chunky picante sauce! I’ve made different salsa recipes over the years, and once I found and tweaked this recipe, there was no turning back! It really is the best salsa recipe there is, and we've been canning it for several years now. I make it in the summer when the tomatoes, onions and peppers are ready to harvest...
Easy Peach Cobbler From Scratch || Sourdough Discard Recipe
Просмотров 17721 день назад
This easy peach cobbler made from scratch is one of our favorite desserts to make when peaches are in season during the summer. The cobbler topping is made with a sweet cream cinnamon sourdough biscuit that you'll really enjoy. Be sure to whip up some homemade ice cream to go along with this delicious homestead dessert. Recipes from the blog wagonwheelhomestead.com Tools You May Need: Ice Cream...
Easy Frozen Sweet Corn, Canned Peaches and Sweet Dill Pickles || Big Preserving Day On The Homestead
Просмотров 119Месяц назад
In today's video, I'm showing you how to easily freeze sweet corn, can peaches and make our favorite crunchy sweet dill pickles to fill up your homestead pantry. It always seems like the produce comes in all at once, and this day was no exception. In about 24 hours we froze 27 quarts of corn, canned 72 quarts of peaches and 72 quarts of sweet dill pickles. Learning the tricks to making preservi...
August Large Scale Garden & Orchard Tour - 1/2 Acre Organic Market Garden - Grow Your Own Food
Просмотров 169Месяц назад
Join me as I take you on a tour of our large scale organic garden in Nebraska zone 4B. We grow most all of our own food on our homestead, and share with you our many years of experience in growing, preserving and cooking healthy food from scratch. Feel free to tag us on Instagram @wagonwheelhomestead21 Subscribe to our channel to learn more about simple, frugal, and sustainable living on a mode...
Making Homemade Jam Without Pectin || Outdoor Canning || Raspberry Jam || Strawberry-Rhubarb Jam
Просмотров 2882 месяца назад
Making homemade jam without pectin is an important homestead skill to learn. Store bought pectin can be expensive, and at times hard to come by. In the old fashioned days people didn’t use store bought pectin for making their jams and jellies. So just how do you make jam without pectin? It’s a simple process that involves slowly boiling down your fruit and sugar until it is a jam like consisten...
The Best Homemade Cherry Pie Recipe || Easy Sourdough Pie Crust || Easy Homemade Ice Cream Recipe
Просмотров 2932 месяца назад
This is the best homemade cherry pie recipe I've ever tried! And when you make it with a sourdough pie crust and fresh sour cherries from your very own tree, it takes farm to table up to a whole other level. We like to make this easy homemade ice cream recipe several times a week during the summer, and it is especially good with cherry pie. You'll be able to find all of these printable recipes ...
How To Grow Broccoli And Cauliflower || From Seed To Harvest || Large Scale Gardening
Просмотров 4802 месяца назад
In today's video I am showing you how to grow broccoli, cauliflower and cabbage organically from seed to harvest in a large scale garden. We grow a 1/2 acre market garden in zone 4b in Nebraska, and preserve most all of our own food. In this video we show you how to freeze your broccoli and cauliflower so you can enjoy it all winter long. Be sure to visit the blog wagonwheelhomestead.com for mo...
Easy Chicken Melts || Meals For Busy Seasons
Просмотров 1893 месяца назад
These easy chicken melts are one of our favorite meals for busy seasons like summertime or back to school. We like to make them with our sourdough bread so they are extra nutritious. I also use our home canned chicken so I can make these easily at anytime without having to pre-cook any chicken. If you're interested in learning how to be more self sufficient with your food and not have to rely a...
Garlic Scapes || Harvesting, Pickling, Drying || Pesto, Butter, Roasted & Garlic Mushroom Pasta
Просмотров 3863 месяца назад
All about garlic scapes! How to grow, harvest, pickle, and dry garlic scapes in order to preserve them. And our favorite ways to eat garlic scapes: garlic scape pesto, garlic compound butter, roasted garlic scapes & creamy garlic scape mushroom pasta. Be sure to visit wagonwheelhomestead.com for all of the printable recipes of everything we make on this video. Canning Funnel - amzn.to/3zvWPuo J...
The Best Sourdough French Toast & Buttermilk Syrup || Homestead Breakfast
Просмотров 4983 месяца назад
The Best Sourdough French Toast & Buttermilk Syrup || Homestead Breakfast
How To Make Butter The Easy Way || Milk Cow Chores || Home Dairy
Просмотров 6113 месяца назад
How To Make Butter The Easy Way || Milk Cow Chores || Home Dairy
Easy Sourdough Sandwich Bread Recipe || No Added Yeast || No Stretching Or Folding || Long Fermented
Просмотров 15 тыс.3 месяца назад
Easy Sourdough Sandwich Bread Recipe || No Added Yeast || No Stretching Or Folding || Long Fermented
June Garden & Orchard Tour Zone 4B || 1/2 Acre Large Scale Garden || Grow Food To Fill Your Pantry
Просмотров 4284 месяца назад
June Garden & Orchard Tour Zone 4B || 1/2 Acre Large Scale Garden || Grow Food To Fill Your Pantry
Sourdough Stromboli || Sourdough Discard Recipe || Meals For Busy Seasons
Просмотров 8354 месяца назад
Sourdough Stromboli || Sourdough Discard Recipe || Meals For Busy Seasons
Early Spring Garden Planting || How To Lay Landscape Fabric In Garden || DIY Carrot Seed Tape
Просмотров 1054 месяца назад
Early Spring Garden Planting || How To Lay Landscape Fabric In Garden || DIY Carrot Seed Tape
Yeast Sandwich Bread Recipe || Beef Salad Sandwiches || Meals For Busy Seasons
Просмотров 4274 месяца назад
Yeast Sandwich Bread Recipe || Beef Salad Sandwiches || Meals For Busy Seasons
Pourable Sourdough Tortillas Recipe || Instapot Refried Beans || Lunches For Busy Seasons
Просмотров 1 тыс.4 месяца назад
Pourable Sourdough Tortillas Recipe || Instapot Refried Beans || Lunches For Busy Seasons
How To Apply Soil Amendments To Garden Soil || Grow Food To Fill Your Pantry
Просмотров 714 месяца назад
How To Apply Soil Amendments To Garden Soil || Grow Food To Fill Your Pantry
Best Artisan Sourdough Bread Recipe For Beginners || No Scale & No Kneading
Просмотров 22 тыс.4 месяца назад
Best Artisan Sourdough Bread Recipe For Beginners || No Scale & No Kneading
Lunches For Busy Seasons || Sourdough Pizza Pockets
Просмотров 5174 месяца назад
Lunches For Busy Seasons || Sourdough Pizza Pockets
How To Can Chicken Or Turkey || Homestead Pantry Restock || How To Can Meat For Long Term Storage
Просмотров 3585 месяцев назад
How To Can Chicken Or Turkey || Homestead Pantry Restock || How To Can Meat For Long Term Storage
How To Grow Potatoes For Your Pantry - Large Scale Gardening - Homestead Garden
Просмотров 2815 месяцев назад
How To Grow Potatoes For Your Pantry - Large Scale Gardening - Homestead Garden
When To Start Planting Seeds Indoors || Large Scale Gardening || Grow Food To Fill Your Pantry
Просмотров 1005 месяцев назад
When To Start Planting Seeds Indoors || Large Scale Gardening || Grow Food To Fill Your Pantry
Sourdough Waffles Recipe || Breakfast On The Homestead || Cast Iron Breakfast Recipe
Просмотров 4735 месяцев назад
Sourdough Waffles Recipe || Breakfast On The Homestead || Cast Iron Breakfast Recipe
How To Start Seeds In Soil Blocks - Printable Potting MIx Recipe For Soil Blocks
Просмотров 825 месяцев назад
How To Start Seeds In Soil Blocks - Printable Potting MIx Recipe For Soil Blocks
Raspberry Pruning Tutorial || Blueberries || Elderberries || Asparagus || Early Spring Pruning
Просмотров 1365 месяцев назад
Raspberry Pruning Tutorial || Blueberries || Elderberries || Asparagus || Early Spring Pruning
How To Make Sourdough Pasta, Fluffy Sourdough Pancakes and Sourdough Chocolate Chip Banana Muffins
Просмотров 1,2 тыс.6 месяцев назад
How To Make Sourdough Pasta, Fluffy Sourdough Pancakes and Sourdough Chocolate Chip Banana Muffins
Thank you! I've been looking for a good chunky salsa recipe for canning. My first big batch of salsa (28 pints) came out too thin this year so I renamed it unintentional chili base/ smooth cooking salsa. It'll still get used in chili, eggs, sloppy Joe's etc. We're still getting tomatoes from the garden and I have a bunch in the freezer for another batch of chunky dipping salsa. I'm thinking if I let the frozen tomatoes thaw and scoop out the meat and chop I can use that half and half with fresh tomatoes. Thoughts?
@@heatherbare3198 yes using the frozen tomatoes with the fresh tomatoes should work fine. And you can use the thinner salsa for taco soup as well, you’ve got great ideas and tomato stuff is usually pretty easy to use somewhere. Let me know how it goes, I’m certain you’re gonna love it!
That's the simplest way I've seen anyone roast pumpkins. Thanks!
@@PlowAndPantryHomestead you’re welcome
Talk too much
Love your recipe and how easy it is to follow. Thank you for sharing.
@@nancyharrington3675 you’re welcome
Can't wait to try this one!
@@melissaloos6378 it’s a good one!!
Fantastic tutorial and description. Thank you. I subscribed to your page.
@@DailyCoffeeandJesus yours welcome! Thanks for following along.
Thank you. Just curious though, can you add bell peppers and / or mushrooms to the sauce? Or should you do that when making the meal?
@@animalmd2003Brown great question, yes, you most certainly can. The acid in the tomatoes will be enough to make it safe to waterbath can even with the peppers and mushrooms. It would be very similar to a salsa.
I have another question regarding turkey that you cooked in the roaster, how many quart jars did you end up getting with that one turkey? It's almost the season to get turkeys on sale and I want to be ready :) That you so much for all your information.
@@francineknox2325 yes! It’s almost that time. These were large turkeys around 20 lbs each if I remember correctly, and I got about 5 quarts per turkey. Please let me know me know if you have any other questions, happy canning!
I made this bread today. I'm deleting all other recipes in my saved bread video downloads. This is excellent! Thank you for doing this video!! 🙏🏼 Please do a bagels video!! 🙏🏼🙏🏼
@@margaretcape1397 I’m so glad! Bagels is on the list😀
❤ yay!!!!!🎉@@WagonWheelHomestead21
Good stuff .. thanks for sharing
@@ryanrenshaw8572 you’re welcome
Great video except for you saying "K" or "ok" frequently.
Your bread looks delicious. 🤤😋✨✨🌻🌻
@@LindyLoo40 thank you
Lindy from UK, Please could you tell me, do you keep your discard in the big jar and do you keep it in the Fridge. The take your starter out of that jar. I am new at this, l have had a lot of my stomach removed and shop bought bread makes me bad. Sourdough doesn’t do that. Can you use this recipe to make rolls. Thanks. Lindy. ✨🌻✨
@@LindyLoo40 hi Lindy, welcome and thanks for following along. Yes I keep my discard in that big jar in the fridge and then if I want to make a discard recipe like tortillas or pancakes, then I just take some starter out of the jar and make the tortillas. If I want to make bread, then I take some starter out of the jar and feed it in a separate jar and once it’s happy then I make bread. The best recipe for making rolls is my sourdough sandwich bread recipe, which I will link for you. wagonwheelhomestead.com/soft-sourdough-sandwich-bread-easy-recipe/
@@WagonWheelHomestead21 Thank you 🙏🏻✨🌻✨
@@LindyLoo40 you’re welcome
I would like the breakdown recipe for just one loaf! Thanks 😊 looks delicious 😋
Sourdough Sandwich Bread Pre-ferment 3/4c Active Starter 1/2c milk 3/4c flour Combine and ferment overnight. In the Morning 1-2T oil 1 T. sugar 1t salt 3/4c milk 2 ¼ to 2 ¾ c bread flour Combine and knead for 10-12 minutes. First Rise - Until doubled. 2-3 hours. Second Rise - Punch down and shape into loaf and put into greased loaf pan (10x5”). 2-3 hours until doubled. Slash top of loaf and bake at 375 degrees F for 30 minutes. (Internal temp 190degrees)
@@WagonWheelHomestead21 THANK YOU SO MUCH ☺️
@@joanshealy1662 you’re welcome!
@@WagonWheelHomestead21this is a great video/recipe. Thank you for the single loaf ingredients.
That is a huuuge crock! Love it!
@@themakeovermumma yes! It’s super heavy😂. But it makes great kraut❤️
If I liked sauerkraut, I would make it!!
I love making sauerkraut but I've never canned it!
@@PlowAndPantryHomestead you’ll have to try it!
Thank you for this video, it brought back memories of my father making kraut!!! I noticed your table was kind of low while you were prepping the item. I made some risers out of 1 1/4" pvc pipe and cut them at 12" lengths then put them on the table legs to raise the work surface and reduce some of the back strain. Wishing you and your family all the best!!!
@@esauer1014 you’re welcome! Yes I’ve thought about figuring out some table risers. That’s a really good idea!
I just started making sour dough breads and love them,so was on the search for a soft SD sandwhich bread recipe. My husband said so when are you going get busy. hehe lol. Loved your video thanks so much for it and very informative. Have a wonderful day and weekend.
@@lisamccort6777 you’re so welcome! And thanks for your sweet comment. Sourdough is really fun and healthier as well. Let me know if you have any questions as you continue your baking journey.
Thank you so much for posting this. My grandmother and aunt made kraut this way and I’ve search for a recipe or method that only uses salt, and also cans it, but couldn’t find one. Thank you!!
@@onelittlemiracle241 you’re so welcome! If you have any questions while making it, be sure to let me know 😀
@@WagonWheelHomestead21 Thank you so much. I’ve seen so many videos and recipes, but they always included vinegar or sugar and I absolutely knew they only used salt and cabbage. Now, if I could only find a picked corn recipe. I know it sounds strange, but my gracious it’s so good!
@@onelittlemiracle241 hmmm. Pickled corn, that sounds interesting! I might have to try it
@@WagonWheelHomestead21 It’s delicious! I only remember salt and corn as well, and it was sometimes made in a crock on the cob. Sometimes in quart jars off the cob. Oh my goodness, mouth is watering now! They also made pickled green beans the same way. That was many years ago, and I really wish they had left written records.
@@WagonWheelHomestead21 I found a video/recipe! Thanks for reminding me to look again.
I would definitely need to cut this recipe in half with my little stand mixer lol
I agree this is the best video taking us through this whole baking process. Thank you so much for your time.
@@janiepeschman540 you’re very welcome! And thank you for following along. If you have any questions on your sourdough journey, don’t hesitate to ask, I’m here to help.
If you mak3 this by hand and not stand mixer; how long or do I Kneed,the dough or do I even need to kneed the dough. You are new to my RUclips feed and I am enjoying your videos. I am making this Stromboli right now and am at the point of; to kneed or not to kneed. I think that I will do some kneading as the dough is tearing very easily. Thanks for your sharing your recipe's with us.
@@Ladybrite1 yeah I would knead it until the gluten is developed and it has a nice texture. I typically mix it for a few minutes in the mixer, so once it’s nicely smooth and easy to work with then you’re ready for the next step. If you have time, it’d be best if you would let it rest for a few minutes after the kneading before rolling it out, similar to a pizza dough, etc. Let me know if you have any other questions, and welcome, I’m glad to have you following along😀
I have watched so many sourdough videos and was so confused! Years ago when I first made sourdough, I didn’t do stretch and folds. I kneaded with my stand mixer; and my bread was fine. I had a starter going for years. Three years ago when my hubby passed away, I let my starter die. Yes, it was dead; it was moldy under the hooch. I moved about this time last year and decided to try sourdough again. I ordered starter from King Arthur - twice! I bought I don’t know how many dehydrated starters from Etsy. I even tried making my own following Ben Starr. I’m watching this video in between my stretch and folds of my chocolate sourdough bread that is being sold to a hygienist at my dentist’s office. The main thing I wanted to say is that YOUR VIDEO IS THE BEST IVE SEE, AND YOUR EXPLANATIONS MAKE MORE SENSE OF ANY OF THE HUNDREDS I HAVE WATCHED. THANK YOU!!!
@@lynnclendenin2988 you’re so welcome! And thank you for sharing your story. Everyone has a different journey with sourdough, and the stories mean so much. I’m glad that it’s beenhelpful to you and if you have questions, please know that I’m here to help you and answer any questions that you have. Good luck on your chocolate sourdough, it sounds delicious!
I make two loaves of this bread every Saturday, it's fantastic! I slice both loaves once they've cooled down completely, I freeze them in pairs, in foil and then into a freezer bag, and whenever I want some I pop them in the toaster. Every time I eat some I tell my husband this is the best bread ever. If anyone is trying to find a good sandwich bread recipe this is the one to try, so easy to make and it's absolutely delicious. Thank you for sharing your recipe. (I can't wait for Thanksgiving and some sourdough stuffing!)
@@gypsyrocker yes! I agree that it’s the best bread ever. Thanks for your kind words and I’m so glad you’re enjoying it. I’m starting to think about Thanksgiving as well and plan to share my sourdough stuffing recipe, so be on the lookout for that. Hope you have a great day!
So, do you just cut the recipe in half?
@@tommyroberts867 yes you sure can
@@tommyroberts867 Yes, I cut it in half, it's just me eating it, my husband loves it but doesn't eat much of it. The dough is so easy to work with, and it turns out great every time.
All of what you are saying about sourdough bread is CORRECT...I am 74 years old and cannot digest regular bread at all..sourdough bread is easy for me to digest and does not make me feel ill eating it
@@dalemills7926 yes! Thank goodness for sourdough!
This is the best bread ever! I was getting ready to throw in the towel on bread bc mine kept turning out too dense for me but this bread is light and fluffy with a sourdough cheesy taste. I just love it. Thank you!!
@@asoulalignedhowgodhealshis6682 you’re welcome! I’m so glad you didn’t give up!
@@WagonWheelHomestead21 Me too! I smothered a slice with homemade apple butter and it was perfect!
@@asoulalignedhowgodhealshis6682 yum!!
Could you please show us with the camera when you dig into your flour container and scooping up the flour? The reason I ask is because some people tap the measuring cup on the edge of the container, which gives the flour a heavier weight than leveling it out without tapping. That would just give me an idea of your cup weight being perhaps a little more than 120g. 😊 Also, do you use flour from milling your own grains? Again, I ask because I may need extra water since I use whole grain. Thank you so much for this recipe. I have discarded starter that I would like to use for this recipe.
@@philomenekoenig1197 that’s a great question, thank you for asking it. I always scoop into my flour and then give it a gentle shake. The average weight of one cup of my flour is 140 g. And yes, the whole grain might be a bit different depending on the kind you use. What I would suggest is that you mix it up ahead of time, especially if using whole-grain, so it has time to fully absorb the water. Let me know how it goes and if you have any questions
This recipe and method is the very best that I have tried! Thank you so much for sharing 🥰 Like you said, the dough is wonderful to work with 👍
@@pamirwin6470 you’re welcome! Yes, it’s very satisfying to work with. Thanks for following along!
Love your style ❤
@@lucindalittle687 thank you!
You did an excellent tutorial, thank you, and thank you for the recipe,
@@doraharrison1642 you’re very welcome! Let me know if I can help you with any questions on your sourdough journey
Wow that’s a game changer 👍
@@mcanultymichelle yes!
One of the best sourdough videos on RUclips
@@mcanultymichelle thank you! Happy to help you if you have any questions on your sourdough journey!
When cutting the recipe in half, do you also cut the preferment in half?
@@sherimartin523 yes
Hi. I started the process but had to put it in the fridge. It's been in there all night. Can I can take it put and work with it?
@@nicollepolin8690 yes, take it out and let it warm up and keep working with it and it should be fine. Let me know if you have questions.
@@WagonWheelHomestead21 ok. I did all the folds yesterday. Do you think it's ready to bake?
@@nicollepolin8690 yes!
@@WagonWheelHomestead21 oh good! Thank you!
Since finding you and your wonderful channel, I have made this bread a countless times and it is my all time favorite! My 3 year old loves it!!! If you are looking for a sourdough sandwich bread loaf recipe, this is the one! Thank you so much for your amazing content! 💗
@@alminahodzic312 this makes me happy! So glad you like it as much as I do!
I’m trying to print you banana chocolate chip muffin recipe but when I try to click on it it takes me to pasta
@@kellyhenderson1026 try this. wagonwheelhomestead.com/wp-json/mv-create/v1/creations/8/print
@@WagonWheelHomestead21 😊
I also love that you are teaching your family these skills! I really enjoy your videos! And appreciate all of your help with my sourdough!
I just bout 6 dozen Alcova Wyoming sweet corn and processed it a couple of days ago!
@@kellyhenderson1026 yum!!
I don’t know why I’m struggling with my starter! Help! 😩 so I used the discard to start a new starter like you told me. I fed it in the morning and it got a bit bubbly by dinner time. I fed it again marked the jar and it really hasn’t done anything. Should I just start over with new starter recipe? I am high altitude if that makes a difference. Wyoming
@@kellyhenderson1026 did you discard before you fed it a second time? It could be that it just needs fed a couple times to get back to being strong. I would not start over. But make sure you are discarding down to 2-3 tablespoons of starter before feeding it, otherwise what you’re doing is basically starving it because you’re not giving it enough food for the amount of starter you’re feeding. The high altitude shouldn’t make much of a difference, I am in Nebraska so not too far from you. Let me know how it goes.
@@WagonWheelHomestead21 yes I did reduce the starter Ok I’ll keep going!
Oh do you use tap water. I’ve watched videos in the past that people are picky with their water so I’ve been using bottled water
@@kellyhenderson1026 yes keep going. Sometime when you take a starter out of the refrigerator it takes a little while to get it happy again
@@kellyhenderson1026 you can use tapwater, normally it doesn’t cause a problem. If you consistently are seeing an issue, then you can use the bottled water, but make sure that it’s warm, like 110° similar to what you would use for regular yeast bread. Also, if you put water from the tap in a glass and let it sit on the counter for a few hours any chlorine that’s in it will evaporate and then it will also be safe to use in your starter if you happen to be finding issues with regular tapwater.
Would you have a rye sourdough bread recipe? And a Frenchbread sourdough recipe?
@@kellyhenderson1026 I don’t have them posted yet. But it’s definitely on my list.
@@WagonWheelHomestead21 you are awesome!?Thsnks for all of your help!
Bardzo ładnie przedstawiony film , chlebki taki zrobione w domu jest na wysokim poziomie , gratuluję i pozdrawiam 👍👍🌹
Love that your kids are working with you and learning these skills!
@@melissaloos6378 thank you, so important to pass these skills on! Even if it takes more time, lol
Thank you for your video, I’m just getting interested in making sourdough bread. I have 2 starters , it’s been 4 days, I keep discarding and feeding . I don’t think that the starters are ready yet.
@@ireneposti6813 probably not yet, but they will be soon. If you haven’t found it already, here is my instructions for making a starter. I’m here to help you on your journey with anything you need. wagonwheelhomestead.com/easily-make-a-sourdough-starter/
You have a beautiful pantry. We had power outages on ranch from a week to 10 days. So yes is very nice and comforting to have a pantry.
@@deceiver8927 that’s a long time! Yes, it’s very wise to have some long term food storage for sure
I do the same wat you do but it doesn't seem same like as yours I don't get it 😮
@@neclakonak5384 if it’s cool in your house, you might make sure you’re using warm milk to mix the bread with. Also make sure you’re not putting in too much flour and kneading for about 10 minutes in the mixer. Keep trying, and you will figure it out, let me know how it goes.
You are so amazing...and such a good in instructions...im watching from Philippines and baking sourdough bread for awhile but your techniques are just awesome. Thanks for sharing
@@estheralcala-hao9472 welcome, so glad you’re following along! I have some friends that live in the Philippines, it’s fun to connect with people from all over the world. Let me know if you have any questions on your sourdough journey.
Hello, I appreciated the recipe very much but I made it twice and followed it to the tea but the tow times the bread was dense not fluffy I don’t know what I am doing wrong please help. I would like to get it right.
@@odetzulkiewicz2925 I’m so sorry you’re having trouble, hopefully I can help you. Is your starter consistently doubling when fed? Did the bread raise in the bowl and in the pans? How long did you mix it in the mixer?
Hi, thanks for replying 😊, my starter doubled and I kneed it in my kitchen aid for 10 minutes. I had the levin over night then the first rise over night also the raised it in the bread pans go 5 hours. It was bubbly but didn’t rise up like yours just almost to the top of the pan.
@@odetzulkiewicz2925 I wonder if maybe you put in a little too much flour then, everything else sounds correct. If you get a chance to try it again, let me know. Sounds like you’re doing everything right
I thought so too. Maybe my hand packed the flour too much. How many grams do you use for that recipe!! I might try it that way instead. 🙏
@@odetzulkiewicz2925 I’ve never used grams for it, what would I do is just dip my measuring cup into the flour and shake it lightly to level it off. Let me know if that makes a difference when you try it again.
Your videos are so helpful and thorough. I made my starter last night and it rose, looked so right. And all the stretch and folds were working, did a couple of coils and then the bulk ferment. My soft lofty dough turned to shiny, sticky dough that would not hold shape. I left it on the counter for four hours, it had a couple of bubbles, but the really weird part was when it got shiny. This was my seventh loaf and I’m pretty discouraged. My first one was my best. Any suggestions?
@@conniegowen4584 my guess is that because it’s summertime that it bulk fermented too long. In the winter, you can bulk ferment for a lot longer than in the summer just because of the heat. Did it hold shape pretty well before the bulk ferment?
@@WagonWheelHomestead21 Yes, it did. It’s been very hot here in Tennessee so I bet you’re right. I’ll watch it more carefully next time. Thank you!
@@conniegowen4584 you’re welcome! And don’t feel bad, that has happened to all of us. I tend to not bulk ferment more than two hours in the summer, less is better and then put it in the fridge.
I'm sure my husband would love the sandwiches :)
@@francineknox2325 they are so good!
How do I make the starter for the bread.
@@LupeBaca here you go; wagonwheelhomestead.com/easily-make-a-sourdough-starter/