Sourdough Sandwich Bread Made With Fresh Milled Flour
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- Опубликовано: 15 окт 2024
- Today I am making something that has been highly requested! A 100% Sourdough Sandwich Bread made with Fresh Milled Flour. No yeast involved, no sifting, and 100% freshly milled wheat. Let's make some together today!
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How To Make Your Own Sourdough Starter From Scratch With Fresh Milled Flour: • MASTERCLASS: How To Ma... - video
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Checkout Some Of My Other Recipe Videos:
Brown butter sourdough chocolate chip cookie: • Brown Butter Sourdough...
Peppermint Chocolate Sourdough Cupcakes: • Peppermint Sourdough C...
Sourdough Bread Bowls: • Fresh Milled Flour Sou...
The Different Types Of Wheat Berries: • MASTERCLASS: The Wheat...
Ankarsrum Mixer Review: • Trying The Ankarsrum M...
Fresh Milled Flour 101: • MASTERCLASS: Fresh Mil...
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#grainsinsmallplaces #sourdoughsandwichbread #sourdoughbread #sourdoughrecipe #sandwichbread #freshmilledflour #freshlymilled
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I have a Bosch mixer. I bought it in 1995 when I bought my K-tec kitchen mill. They are both still going strong. I have been grinding my own wheat since1973. I have a Corona handmill that I used. Talk about a workout! But it worked until I got the K-tec. I now also have a Country Living hand mill. Wow! What a dream of a handmill! I guess I am pretty easily pleased because I never have noticed any difference in fresh milled flour. The Corona is pretty rough and we had Arrowhead mills ship us organic hard red wheat. I didn't have really fine flour. But the bread always came out very nicely. When I got the K-tec and Bosch I was absolutely amazed. And to this day every time I use them I send a little prayer of gratitude heavenward. I make 6 loaves of 100% WW bread every 2 weeks, double bag them and freeze. In 1995 I still had 4 children at home so I was making 6 loaves weekly. I use the Bosch for cookies and marshmallows. I have 9 grandchildren living right down the hill so I make a lot of cookies.
My opinion, get a Bosch. You won't be sorry.
Thanks!
I did and it is totally worth it!
I use the Redmond salt, but I put it in my Vitamix and blend it until it's very fine. I haven't had grit since.
That is a brilliant idea! Thanks so much for sharing! I hope others will see this and give it a try. Happy Baking!
Same
Thank you for a beautiful bread recipe combining wild yeast to get all the probiotics combined with fresh milled flour full of fiber and nutrition! So excited to bake healthy food for my family and me. Appreciate you and your willingness to help others. God bless.
I appreciate that! It is my pleasure! Thank you so much! Happy Baking & God Bless!
You’re not getting probiotics from sourdough bread. They don’t survive baking temperatures or digestion. You’re getting prebiotics and postbiotics.
I have never made sourdough sandwich bread with all those extras before. I've always been just starter, flour water and salt. You gave so many tips throughout this video, it is definitely one I will watch over and over. And you may have just convinced me to get an Ankarsrum mixer.
Thank you so much! Yes, this is a sandwich bread made with sourdough intended to be softer & enriched. It is very tasty! I hope you give it a try! Let me know how it goes! Happy Baking!
I made this recipe yesterday using half hard red and half hard white in my Cuisinart stand mixer. It turned out beautifully, and tastes great. This recipe is a keeper. Your tips helped me a lot too. Thank you!
Yay! So happy to hear that! Thank you!
Just get the Ankarsrum! You will not be sorry. I told a friend I am old and I am worth it. Love mine!
Get one! I promise it will take your bread to a whole new level 👍 I am 3 loaves into my new Ankarsrum and I *absolutely adore it *❤
Bonus: it has a grain mill attachment 😍
Thank you so much for this video and the encouragement at the end. I was just telling my husband that i really want to try and do a whole grain sourdough sandwich bread again, but was feeling a bit overwhelmed and unsure how to do it. I tried it a few years ago and didnt have great success, but i was a real newbie then, and didnt have the experience of how whole grain differs from traditional white four. I'm hopeful!😊 This was perfect timing! Your videos have helped me so much and I'm excited to give this a go when i get a starter. Blessings! ❤️
I am so happy to hear this! Yes! You can do it! If it doesn't come out perfect, at least you learned, and can improve it next time! You go this! Thanks so much!
I am so excited for this recipe! I have my starter (also named Bubbles) that is fed with fresh milled hard white wheat. I have been looking for a recipe for sandwich bread! Then this popped up, I can’t wait to try this! Thank you so much for the detailed video! ❤️
Yay! I hope you love it! 😁 Let me know how it goes! Happy Baking!
You mentioned baking to 205 or 210 degrees. Do you do that with all your sourdough fmf bakes?
Kara, i finally got my hands on some sourdough starter. I made your sourdough bread recipe today and it was nothing short of amazing!!! I'm so pumped! This is the best sourdough I've ever made. Me and my family loved it! I felt such accomplishment because my previous attempts at whole grain sourdough came out mediocre at best. I was really really wanting to try sourdough again when your recipe came out! Thank you so much for teaching us and all your detailed instructions. Im sure it is a lot of work to do what you do, but It is so appreciated! You have been such an amazing teacher to me and my "go to" in the bread baking world. Everything i have tried from you has tuned out beautifully. Keep up the great work! You are inspiring us to to try new things even when it's intimidating! 🙌❤ ~Rachel
Yay! I am so happy to hear that! Nice job! You got this! Thank you so much! I appreciate that! Happy Baking!
This video is so very helpful, especially seeing exactly how to check my dough and what to look for. Appreciate it!
Yay! I am so happy it was helpful! Thank you so much for your support!
I'm glad you made this an enriched loaf. I'm in a sourdough group on FB. They are hard core store bought flour and they do not approve of eggs, butter, sweetener. I don't like sourdough bread so I'm anxious to hear how yours tastes.
This is a very mild enriched sourdough sandwich bread. Let me know what you think! Happy Baking!
The flavor of sourdough, as well as the degree of “sourness” is dependent on the types of flour used, freshness ( store bought or freshly milled), whole grain or sifted, and the length and temperature of the bulk, or second fermentation. For a non enriched typical sourdough boule, an overnight ferment in the refrigerator yields a much more sour bread. Faster fermentation = sweeter flavor. Slower fermentation = more sour flavor.
I'm loving the sourdough recipes, I will be trying this one for sure! Thanks
Yay! I am so happy to hear that! Let me know how it goes! Happy Baking!
@GrainsInSmallPlaces it turned out not too bad..my problem is the bulk ferment. It's-30c here in Canada, so keeping it warm is a challenge! 😀 it's very slow to rise and seems dense. I'm looking into a heated mat 🤔 I will certainly keep trying, I'm going to master sour dough one way or another! 🤣
Mary from Rose Homestead said to get with you. We have just got into the bread making and so far we have learned so much from you. We are also RV’ers based out of Knoxville so hopefully we can meetup on the road
Hello fellow RV milling family! Yay! I am so happy I could be helpful! Thanks so much!
Kara my son call asking if i had any Sourdough starter. I pulled out the starter and fed it several day. Yesterday i took a loaf of bread down to him. As well as the bowl of fresh made batch of dough of bread. My Granddaughter put it in her pullman pan to rise. I shaewd the printed recipe as well as sending each Granddaughter your video. I believe this is my 5th or 6th time watching your video. 😊 thank you, thank you for your channel
Yay! I am so happy to help! I am also so glad you found me! Thank you so much! You are doing great things by sharing!
I made this again on 3/2/24, and it turned out beautiful. I used 250g hard white, 200g hard red, and 110g Kamut. Got a great windowpane, and my Cuisinart stand mixer did great using a spiral hook. Thanks again for this super easy recipe.
Yay! I am so happy to hear that! Great job! Thanks so much!
My starter is out and fed in anticipation of this video! I can't wait to give thia recipe a try 😊
Yay! Nice job preparing! Let me know how it turns out! Happy Baking!
Love seeing your process on how you make the sourdough bread! I love seeing how stretchy and soft your dough is! Cant wait to try this recipe! I think it would be cool if you tried to make the classic sourdough bread with the designs on the top.
Thank you so much! I love all the beautiful sourdough designs I see online! I am not sure if I have it in me, but I know a couple of people who might be. *wink
I learned SO much from this video, thank you! I dove right into bread making, sourdough, and fresh milled flour all at once without doing that much research, now learning and improving as I go. For those hesitant/ too overwhelmed to start - just know that even very far from perfect fresh milled sourdough bread tastes amazing!
I'm new to sourdough but my starter is very good now & I wanted to try a "sandwich" bread with sourdough. I watched your video and decided to try it. THANK YOU! I now make the best bread for my family and we are loving it. It took me a couple of tries (but even the "not so perfect" was GOOD & tasty... I did not want sugar & tried honey but now settle on agave syrup.... may try maple syrup some day too). My husband loves it. I get to use my kitchenaid mixer too. Bonus! I keep your video handy for reference each time.... but I am getting better with the steps and this is so much fun to make and eat. Thank you again! :-)
Yay! I am so happy to hear that! Great job to keep trying until you get it right, because now you taught yourself this new skill that is so healthy for your family! What a blessing! Thank you so much! Happy Baking!
Thank you so much for saying that is should be loose and moist like that in the beginning of the kneading process in the mixer. That is so important to know but out of all the videos I have watched, no one has made that point. Love your videos!
I am so happy it was helpful! I try my best to explain how the dough looks and feels, I think that was helpful when I was learning. Once you get a feel for how your dough should be, it makes baking with Fresh milled flour so much easier!
Scoring on top would help avoid that little blowout on the side. Either one long down center or my fave is to snip with kitchen shears in a line down the middle. I appreciate your videos. You’re always right on spot.
Thanks so much! Happy Baking!
Omgoodness…I have failed, quit and tried again. I’m more successful these days but am glad I kept trying! You are correct, sourdough has a mind of its own!!
I have a love hate relationship with my sourdough, I get it out, and makes lots of things with it, then it goes back into the fridge for awhile to take a break. I still make lots of recipes without it, and will continue both sourdough and non-sourdough recipes.
Hi, I made my first loaf with the sourdough yesterday. They are not perfect, but not too bad. I rewatched your video this morning and noticed a few techniques I missed that will help make them a little better. First loaf with my new sourdough.
It was 11 days old and had lots of strength. Thanks for your guidance on making it as well.
It is wonderful having someone I can rely on.😊
Yay! Great job to get in there and give it a try! It's ok if it's not perfect right away. Each time you make bread you learn things, and it gets easier each time! Thank you so much! Happy Baking!
Looks like a great recipe, definitely going to try it. Thanks ☺️
Thank you! I would love to know how it turns out for you! Happy Baking!
I have been struggling so much to get good sourdough with my fresh milled flour. I wasn’t kneading it enough! Thank you so so much!!
Yay! I am so happy this was helpful! Thank you!
Made this today Kara and let me tell you, I was about to give up on making sourdough with fresh milled flour. I had tried SO many recipes but this one turned out PERFECT! Definitely a keeper. ☺️
Yay! I am so happy to hear it was a success! Nice job! Thank you! 😊
@@GrainsInSmallPlacesQuick question, do you think this could be used with just freshly milled spelt? I have a friend with gluten sensitivity and she would like me to make her a loaf of sourdough.
I appreciate you so much. The way you explain things - esp “slang” really has helped me learn. ❤❤❤
I am so happy to hear that! Thank you so much!
I made this bread. Great recipe!! Thx.
Awesome! I am so happy to hear that! Thanks! 😊
Thank you for all of the tips. I can’t wait to try this one.
You are so welcome! My pleasure! Let me know how it goes! Happy Baking!
Thank you so much! Most helpful
Welcome! It is my pleasure! Let me know if you try making this! Happy Baking!
Thank you, I have been wondering if this would be hard to do. A huge amount of benefits, I believe. Maybe not ready for this quite yet, but I will get there.
You can do it! Baby steps! You can start by making yeast bread with fresh milled flour, then once comfortable with that, then you can try to branch and add sourdough to the mix. I don't make everything with sourdough, in fact I make more yeast bread than sourdough, but sometimes, there is nothing quite like a delicious loaf of sourdough!
I just always love how you teach us!!! You have helped me so much❤
Awww thanks so much! I am so happy to hear that!
This was so helpful, thank you! I've had my Ank and a CLM for about a month, LOVING both of them, but I still am learning. Your directions for the kneading process in the Ank was the best I've seen. I've also had a problem with over proofing on the 2nd rise because I've been letting the loaves rise too high, and I'm glad you showed the height of your loaves before baking.
Yay! I am so happy it was helpful! Thank you so much!
Very thorough!
Thank you so much!
Thank You so much for this recipe. I made it today and it turned out so good.
I did the same hard white and Kamut and it has an amazing flavor. It did take me about 13 -14 minutes of mixing but got a good window pane. Rising times takes awhile but to do the sourdough starter and no commercial yeast I realized it would be longer. Well worth the time.
Thank you again I will be making this again.
Yay! I am so happy to hear you enjoyed it! Thank you so much! Happy Baking!
Wow! Nice looking sandwich bread! I am going to try your method out. I have been making sourdough breads the last few years and now I am ready to mill it seriously. Last Saturday was my first fully milled artisan loaf and it didn’t quite rise as much as I wanted but I’ll keep at it. I’ll try your trick at using the kamut or spelt in the loaf making. Excited to try this sandwich loaf! Thank you so much for sharing your knowledge!
Yay! I hope you love it! Let me know how it goes! 😊
I want to thank you sooo much for this recipe. I just made your bread exactly this way and it is the best bread recipe I have tried. It is going to be my go to recipe for now on. I have been wanting to make a sourdough bread with healthy flour for a long time now that is soft. Thank you
Yay! I am so happy it was a success! I have more sourdough recipes on my blog as well! Thank you so much! grainsinsmallplaces.net/category/sourdough-recipes/
Yes, there are a lot I am going to try.@@GrainsInSmallPlaces
i used one of your recipes and it was the best bread I have ever made!! (that's a long time) thank you!
Yay! I am so happy to hear that! Thank you so much!
I have both Celtic sea salt and Redmond. For the Redmond I have both the kosher grind and the fine ground. I have issues with the kosher not dissolving and leaving grit, but the fine ground has never done that at all.
I keep kosher in my salt grinder and grind it myself sometimes.
the Celtic salt comes in larger grind than even the kosher and it has never ever not totally dissolved or left any grit and I've been using that for 15 years.
My advice with the courser ground Redmond would be to just grind it fine before using
Thanks for the tip! Happy Baking!
Thanks so much. I am going to need my dough more. I do have a kitchen aide and I will it kned a lot more time. Right now I am only using hard red wheat when milling.
Welcome! I am happy to help! Hard red wheat will work in place of the hard white!
Thanks for all the tips especially for us who are new to baking with freshly ground flour and wish to incorporate sourdough into it too.😄 I’ve baked with store bought flour and sourdough before and I so appreciate your tip to never put leftover sourdough into the sink. Wow, I’ve done that so many times and recently had some clogged drain issues but would never have suspected the sourdough to have been the culprit 😄👍 so thanks for all the tips.
Welcome! I am so happy it was helpful! 😊
I found with the redmans salt
I blend it in my nutra bullet
To a fine powder no more grit.
In my bread.just something i
Tried after watching your video
Thanks
Great tip! Thanks so much for sharing! I do love Redmans salt!
I made this once before and it was delicious. A huge hit. Question though for anyone who can answer it…..can I do the first proof in the fridge overnight?
I am so happy to hear it was a hit! Yay! I don't like to do an overnight ferment with fresh milled flour sourdough, because it just ferments too quickly, and usually will be overproofed by then. Just in my experiences. 😉
I’m planning to make this next 😍
Yay! Let me know how it goes! Happy Baking!
Something funny to share. As your video is playing while I'm doing house chores I hear you say"Alexa start 15 min timer" next thing I hear is my Alexa "15 minute timer starting now" lol
LOL! Yes, my Alexa sets timers all the time while I am editing videos too! 😆
Hi, Kara…I ❤❤❤ your recipes and want to convert them to my size loaf pans. I found a dough volume calculator, so I used the link you provided for the loaf pans you use to get a base measurement. Unfortunately, the link was in Spanish 😂, but even using the “translate page” option the dimensions for the pans listed were wrong. I also tried searching for your pans (and found them) directly on Amazon. Same issue. Can you give us the dimensions of your pans so we can scale up?
Sure, my pans are 4x8. If you have 4.5x8.5 pans, many have 1.5x my recipe. If you have 9x5 bread pans, typically 1.5x or even double works for two loafs. I hope this helps! Happy Baking!
I made a FMF starter but I let it die 😢. I’m going to get it started again so I can make some FMF sourdough 😁😜
Alright! Let me know how it goes!
If I’m not grinding my own flour would I need to adjust the amount of water. If so by how much. I really want to try this recipe
You may need add just a little less water. Just don't put it all in at once, hold some back, and watch it for the consistency. With white flour, you would want it to look more like a ball of dough since it absorbs liquids much quicker than fresh milled flour does. Let me know how it turns out! Happy Baking!
I saw your sourdough starter video and now this one. Thank you for doing these. Where can I find your recipe?
Thank you so much! Here is the recipe for the sourdough sandwich bread. grainsinsmallplaces.net/sourdough-sandwich-bread/
This recipe turned out great for me! After reviving my starter thanks to your video on starters, this was my first loaf of fresh milled sourdough. My whole family loves it! Can this recipe be doubled or tripled to make more loaves at once?
Yay! I am so happy to hear that! Yes, you can double and triple the recipe, but the rise times may differ with larger batches. Thanks so much!
I am looking forward to trying this recipe! I just got an Ankarsrum mixer for my birthday, and I have been looking for sourdough bread recipes that use fresh milled flour and the Ankarsrum. I was wondering why you don’t let your flour and liquid mixture autoyze before adding in the starter? Just curious? I have made traditional sourdough for a long time using AP flour and I am trying to switch over to freshly milled flour.
Yay! I am glad you found me! I have noticed that sourdough made with fresh milled flour ferments so much quicker, so I just put it all in together. This is a softer more sandwich bread recipe, I do have a more traditional sourdough Artisan boule loaf recipe made with freshly milled flour as well, here. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
I have no kamut but I have some einkorn Would that work as well in this wonderful sourdough bread?
Einkorn is a bit finicky when it is worked with. I would probably just do all hard white or all hard red if you don't have Kamut, or a little bit of spelt if you have that.
Honestly I love hearing just do it even if fails first time it’s ok 🤗
Cricket
Yes! Always jump in and do it! It's ok if it isn't perfect. We have all had flops! I still do occasionally when things just don't go as planned! lol
It helps so much to back and watch this video again every few months. It means something new after making it a few more times. But it always tastes great!
That is a great idea! Each time you watch it, you may pick up on something else new! Thanks so much! I am glad it is helpful!
Thank you do much for posting this. I have a sour dough starter, Rosie. I feed her alll purpose flour. I find it easier to maintan because i am very neglectful and all the FMF starters molded on me. I'm noticing FMF ferments quicker. So it needs more frequent feedings? Do you find that to be the case? Perhaps, if master sourdough bread and bake more frequently, I will be able to convert Rosie to an all FMF starter. 🤞 in the meantime, I pull a small amount of my starter and feed her FMF before I plan to bake
My pleasure! I do find that sourdough made with fresh milled flour ferments much quicker, yes! I keep mine in the fridge when I can't tend to him daily. If you ever want to transition your Rosie to FMF, here is some info! Happy Baking! grainsinsmallplaces.net/how-to-feed-sourdough-starter-with-fresh-milled-flour/
Awesome. Thank you so much for this!
Do you think I could use milk in place of some of the water? Would it still turn out okay?
Yes, you could use half milk, half water. Let me know how it turns out! Happy Baking!
You mention baking to 205-210 F, do you find that good for all FMF, or all FMF SD, or just this recipe?
I bake most all my sourdough breads to 205-210*F in the center, but my yeast bread, I bake until over 190*F in the center.
What size are your containers you use for your wheat berries. Thanks
They are 4.7 qt Here is the link if interested. Thanks!
amzn.to/3pOp8MH
Thanks for this video! So helpful!!!! One question … I had read to only feed with store bought flour because the bran in the freshly milled flour would cause it to die. Sooo … the freshly milled flour works ok??
Yes, I feed fresh milled flour to mine. But, you can use store bought flour for feeding the starter if you prefer, I do recommend feeding half the fresh milled flour that you will be using for the recipe the night before so it can get used to eating that flour.
@@GrainsInSmallPlaces thank you. I am going to try feeding fresh milled flour today and see. My first loaf of sourdough with fm flour was a total flop! Your video helped me see some of the things I need to correct.
I have added 100 g kamut per loaf and we love the taste. My problem is the bread is sticking to the sides of the pan. I have tried olive oil, avocado oil, olive oil spray and coating with flour like a cake pan after the oil. I’m assuming maybe it is the kamut. My husband doesn’t want me not to use the kamut. I’m trying bacon grease next. I have used the same pans for probably 20 years ( stainless steel) for my bread and never had an issue with sticking before. Any suggestions? I really don’t want to use parchment paper.
It is probably because this is a wetter dough than your pans are accustomed to. I like to use the parchment paper, because it helps not stick, and it gives me the handles. But, I understand if you are trying to avoid that. I would try the bacon grease, lard, or a hardy coating of solid coconut oil, and see if that helps. Let me know! Happy Baking!
How many hours after you feed your starter do you use it? I feed mine the night before, before I go to bed. When I wake up in the morning, it has doubled and fallen already. I know that it has doubled because I can see the line on the jar as to how far up the jar it rose. My house at the moment is only 66 degrees. I'm trying to figure out the night feed for morning use. Any ideas would be helpful.
I like to use it before it falls all the way. If yours has fallen by morning already, you can try doing a heavier feeding. Like 1:2:2 ratio and see if that works better for you. you can even take that ration up to 1:5:5 if it's established and strong. I hope this helps!
@@GrainsInSmallPlaces Thank You!
Is it possible to do the kneading and mixing by hand in this recipe?
This recipe is a very wet and sticky dough, I won't say it is impossible, but it would be a labor of love to do. If you have a bread machine you could try using that to knead the dough, it may take 2 kneading cycles. But, if you have to do it by hand, I would recommend you let it sit at the soaking stage for a bit longer, and try using oil on your hands and counter so it doesn't stick as badly. Also, I would recommend a bench scraper to use as well. Let me know how it turns out if you give it a try. Happy Baking!
I’m thinking I should invest in a mixer. Is this your favorite? If so do you have a link for it.
Do you have a recipe for the round sourdough using a dutch oven method?
Hi! Yes, I do! Here is the recipe for the sourdough boule. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
Can I make a starter with freshly milled rye left in a sealed container at room temperature for 4 weeks?
Sure, just make sure to keep an eye on your starter, it loves Rye so much, it may need fed more than once per day.
What temperature would you suggest when using a regular oven? Thank you 😊
Typically 375* for 35-40 minutes, but the best way to check to see if the loaf is done is to check the internal temperature of the center of the loaf. For sourdough breads, I like between 205*F and 210*F. (Everyone's ovens are a bit different.) I hope that helps! 😊
@@GrainsInSmallPlaces thank you. I'll be giving your recipe a try tomorrow.
Wished my scraper cleaned the sides like yours. Mine always leaves a trail & I have to scrape
it down.
Sometimes mine does that, but there should be is a tiny set screw straight down in the bottom of the hole the scraper is in. And if you take a tiny eye glasses screw driver and put it down there, you can adjust it. It is very hard to see, looks like it's not in there. I hope that helps!
Hiiiiii 💖💖💖. Happy new year 🎇🎆
Happy New Year! Thank you for your support!
One more question Kara I am gonna be using the
Focaccia bread recipe to make sandwich loaves glass bread pans..do I need to double the recipe to make 2 or will there be enough dough in just one recipe to make 2 sandwich loaves?
It should give you one loaf if it's a larger 5x9 bread pan. OR you can double the recipe for two 5x9 bread pans. (If they are the smaller 4x8 pans, then yes one recipe will get 2 small loaves.) Also, with glass pans, you generally need to bake 5-10 minutes longer (Just check the internal temperature of the center of each loaf before pulling them from the oven. (Yeast loaf at least over 190*F, Sourdough loaf at least over 205*F.)
@@GrainsInSmallPlaces so you think can just use my pullan pans?
Have you tried to make hamburger and/or hotdog buns? I wonder if you can.
Yes! I do have a video for both hamburger and hot dog buns, I am working on a sourdough video too. ruclips.net/video/eZxl0neZsvA/видео.htmlsi=HIiE2QWalpDV6hYl
Awesome@@GrainsInSmallPlaces
I am still new to making bread with fresh milled flour. I use your recipe and it is delicious. The end of the bread is great but once I start cutting more into the loaf it likes to break apart if it's too thin. Is this normal? If not I don't know what I am doing wrong. Help??? 😁
A super sharp knife helps, or even an electric knife for very thin slices. OR you can slightly freeze the loaf (for like an hour or so) Then you can slice it thin. Hope that helps! 😊
@@GrainsInSmallPlaces thank you. I will have to try it.
@@GrainsInSmallPlaces how can I tell when the flour soaks up all the liquid. In one of your recipe directions it said it could take up to 2 hours. Thanks.
Is it possible to make sourdough bread in a Zojirushi?
You could knead the dough in it, but I am not sure if the results would be good with the rise times. You kind of need to check o the dough to see when it is ready to shape and bake. There may be a place to program those settings, I am not sure I don't have one. Let me know if you do give it a try how it goes! Happy Baking!
Lol. Yes. I might try it. Someone gave me a sourdough starter and I'm not good at making regular bread yet, let alone a sourdough bread (I have to use the Zohorushi). But I think I can use the sourdough "discard" on other baked goods and just maintain it until I get the confidence to try to make the sourdough bread. Little too scary for me just yet. Love your content. Thanks so much. ❤️
I really want to try this recipe. How do you make the starter to begin with? I've searched for videos and never seem to find info on that.
I plan to make a video in the future on this if there is enough interest. But, I just start out with weighing fresh milled flour and putting that same weight of water in a loosely covered jar. Then, let it sit room temp for 2-3 days. Then, start taking half out and throwing it away, and feeding with the same weight of new fresh milled flour and water as what you have left over in your jar. Do this everyday. Once it starts doubling consistently daily it is ready to use, and you can start using the discard in recipes. I hope that helps!
Please do a video!! This is my only hold back!!
Yes please do a video on the starter. Please🤗
Would 1.5x this recipe be ideal for TWO larger pans? Mine are 9.25x5.
With those larger pans, I would double the recipe and that will get you 2 loafs. Happy Baking!
I’ve got a question 🙂 I’ve been baking sourdough for over a decade & am new to all FMF loaves & to my harvest mill. In trying to grind it as pine as possible I cranked it down till I just heard it before adding the berries the some more after adding them & the flour stopped coming out. I had poured all the berries in & thought maybe that was the issue so turned it off & scooped most of it out & loosened the grinder again. It worked again fine after that but I don’t think the flour is very fine. Any tips? Thank you! 💕
You did it right to turn it on, make it until the stones barely touch, then pour in the grains. Then lightly tighten it again, but not so tight that it stops. Just a very fine turn. OR your mill may need cleaned (Just run 2 cups of dry rice through it). If you still have a problem, I would recommend you contact Nutrimill, it shouldn't be stopping unless it got tightened too tight. I hope that helps!
@@GrainsInSmallPlaces thank you, I really appreciate your help. 🙏🏻💕
I need to simply this recipe with just flour water salt and the starter, how do I do that?
I do have a plain sourdough boule recipe. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
What is the mixer you are using?
This is my Ankarsrum mixer! I have a review, and my first time ever using it video as well! ruclips.net/video/h-Ll6t1ob3c/видео.html
Will be making this! Has anyone done this with a Kitchen-aid?
It can be done, but make sure not to skip that first soaking step. Keep an eye on your machine, if it starts getting hot, you may need to stop it and let it cool for 10 mins. Then start kneading again. (This is the same recommendation I would give for any fresh milled flour bread recipe with a kitchen aid - or really any mixer that starts to get hot while mixing.) I hope this helps! Let me know how it turns out! Happy Baking!
Thank you!
Can you pretty please teach us how to make Puerto Rican fresh milled Mallorca bread 😫
I had to look these up, they look amazing! I may have to try them.
I had to look these up, they look amazing! I may have to try them.
@@GrainsInSmallPlaces they are the most delicious thing in the world
How long did you bake it? I am confused.
Baking times will vary for different ovens, Bake loaves for 30-35 minutes until the internal temperature of the center of the loaves are 205-210*F. If they are below this temp, the loaves may be gummy. Here is the recipe link
grainsinsmallplaces.net/sourdough-sandwich-bread/#recipe
I have made this twice, it is super yummy, but I can’t get a good rise. How long is the max for letting it rise? My starter is only a couple months old, but it is doubling in size. Maybe I’m not letting it rise long enough?
There are many factors that can affect this, but typically between 3-6 hours. If it's colder, it will take longer, if it is warmer it will be faster. A little trick you can do, is pull a piece of dough off just before you cover to rise, and place it in a very small glass jar, and mark the jar. You can watch the small piece of dough, and when it is almost doubled in size, you can shape the dough. Then punch down the little piece of dough, and watch it rise again. The second rise is generally half the amount of time as the first rise took. Once it looks nice and puffy and domed, it is ready to bake. My bread pans are small 4x8 pans, so if you have a 4.5x8.5 pan or a 5x9 bread pan, then I recommend doubling the recipe for the 5x9 (or just make one loaf with the recipe), and 1.5x the recipe for the 4.5x8.5 size. Otherwise, the loaves will be small, and the rise might not even be an issue. Also, make sure you feed your sourdough starter heavy the night before baking, so it is good and strong. (at least a 1:2:2 ratio) Let me know how it goes! Happy Baking!
@@GrainsInSmallPlaces thank you!!! I will be attempting it again this week so I will let you know how it goes!
@@GrainsInSmallPlaces one more question. Is it possible to make the dough the night before and let it do the first rise in the refrigerator. My schedule is a bit crazy and it would be great if I could do that!
@@GrainsInSmallPlaces doubled the recipe and made two large loaves. They turned out great! I’m getting ready to put two more in the oven rught now! Thank you!😊
Can you please share the address or name of the Amish store in Ohio. I plan to shop there soon. Thanks
There are a few around Ohio and Indiana, what area are you planning to go to?
@@GrainsInSmallPlaces Toledo, Ciccinnati and Columbus. I have family those towns I plan to visit in the summer.
Ok, between Cinncinatti and Columbus, there is a place called The Old Home Place in Frankfort, OH. and another called Hillside Country Store in Laurelville, OH. Up by Toledo, but in Indiana. There is a whole Amish community with stores in Shipshewana, IN and surrounding areas.
@@GrainsInSmallPlaces Thank you. I will check them out.
😊
Does anyone have the recipe x 1.5? Or has anyone made the recipe in 8 1/2 x 4 1/2 size bread pans, and had sucess with that size pan?
I updated the recipe to include the 1.5x recipe ingredients in the note section. 😊 grainsinsmallplaces.net/sourdough-sandwich-bread/
Just curious why you fed your starter and then fed it again instead of feeding it the amount needed for your recipe?
In the beginning of the video, that was us feeding our starter the night before to make sure it was good and strong. Then we used the discard the next day in this recipe as the leavener for the sandwich bread. Then, fed it again so it would be ready for tomorrow's baking adventures! I hope this helps!
@grainsinsmallplaces I meant at the end about 25 minutes in to the video. You fed it and it was 75 grams. Then you said when it doubled you were going to feed it again. If that's what you meant, I'm curious why you would feed it twice instead of initially feeding it more than the 30 grams each of flour & water and it would be ready for your baking the next morning.
Oh, I meant I would probably feed it again before my next bake with it. So, later that evening before bed. So, I would have enough the next day of a good strong starter. Just my preference. I find that fresh milled flour sourdough starter often needs fed 2 times a day or more if left on the counter. And, I was in Florida while filming this, so it was pretty warm out as well.
@grainsinsmallplaces OK. I didn't realize you keep yours on the counter. I keep a Tbsp in the fridge and if I need a cup for baking I feed it enough to make a little over a cup. Thank you. My daughter lives in NW Arkansas and she does the same as me. However, baking is much different there because of their lower altitude. Which is why I'm curious about the way you do things in different areas.
Please do a plain sourdough video with the mixer. I watched the sourdough bread bowl video but it’s by hand and not with the mixer.
I will put it on my list, I traditionally make my plain sourdough by hand and not in the mixer. Here is that recipe if interested. grainsinsmallplaces.net/sourdough-fresh-milled-flour-easy/
Hard red is completely whole wheat, isnt it??
Yes, hard red is a variety of whole wheat. There are many different varieties of wheat berries. I have a video explaining many of the different common varieties talked about if interested, here. ruclips.net/video/EgWp0Ee6_QI/видео.html
I used my coupon code to order my backup mill today. Thank you
Yay! That is exciting! Welcome! Thank you!
@@GrainsInSmallPlaces I wanted you to know that i tried your fmf sandwich bread recipe and it was the first one that i was successful at. I have this one rising right now. Hoping it works!
Thank you so much! I am so happy to hear that! Nice job! 🙌
This baker has no mixer, she hand mixes and kneads all her breads, any suggestions with this recipe? Typically I wet my hands when kneading until the dough is strong or window panes.
Kneading by hand with fresh milled flour is truly a labor of love! I would recommend you take step 6, and make sure to autolyse for the full hour. This will help the fresh milled flour to start absorbing the liquids. It is a very wet and sticky dough, so I recommend using some olive oil on your work surface, and hands for kneading. Using a bench scraper may also help. It will be pretty difficult to work with in the beginning, but as it comes together and forms the gluten it will be a bit easier. Let me know how it turns out! Happy Baking!
I can not believe this, I was telling my husband, a bout a week ago, about the mixer Ankarsrum and how it would make my bread making much easier and it was on my wish list after taxes and low and behold what did UPS deliver today! Yep, a Ankarsrum mixer!!! Yay! I love that man so much! Soooo excited, this will make it easier for me to make your bread! I will however knead some of my breads, there is something about kneading and just as you said, a labor of love in doing so. Thank you again for your channel and responding. I look forward to seeing more videos from you and using your amazing recipes!
That is awesome! I'm so excited for you! 😁
I followed the directions to a T , however used all FMF all hard white. It is not coming together & its been 35 min. At 25 min I changed from the dough hook to the other flat like paddle. I have kitchen aid. Any suggestions?
By the way I have been doing sourdough bread but this is a first with FGF.
Has anyone double this recipe? If so do you double everything ?
Yes, you can double this recipe and double all the ingredients.
Kara..recipe for sourdough foc bread cannot spell it..forc...bread..use what kind of berries..hard white..Kamut..they say use bread flour?
Focaccia bread? Here is my recipe for that, you can omit the yeast, and add about 1/2 cup sourdough starter 115g. grainsinsmallplaces.net/focaccia-made-with-fresh-milled-flour/
@@GrainsInSmallPlaces thank you,,yes that is the bread and wanted to use sourdough to help with sugar issues and still use fresh milled flour..thank you
I put my starter down the drain ALL THE TIME, and nothing has happened from it.
You are one of the lucky ones! There have been many people who have dumped it down the drain, and it just ads tiny layer after tiny layer of almost concrete! Sometimes it can creep up years and years later.
Maybe it's me ,but it looks really pale for home milled flour.
I used hard white wheat with some Kamut, this will make it a bit lighter than the loaves you might see with hard red or spelt.
@GrainsInSmallPlaces aaa I get it ,is that wheat known to have more or less gluten than hard red? I'm only asking because my loaves are coming out pretty dense.
I like your recipe but all the hand movements make me crazy
I'm sorry, I tend to talk with my hands. I will try to make note of that in the future. Thanks for watching
Wow great bread but it sure makes your arms hairy when you cut a slice.😳
LOL, my husband likes to cut the bread a lot!
I learned SO much from this video, thank you! I dove right into bread making, sourdough, and fresh milled flour all at once without doing that much research, now learning and improving as I go. For those hesitant/ too overwhelmed to start - just know that even very far from perfect fresh milled sourdough bread tastes amazing!
That is awesome! I am so happy to hear this was helpful! Thanks for sharing! Happy Baking! 😊