How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method - Stretch and Fold Sourdough
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- Опубликовано: 6 июн 2024
- Learn How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method. WATCH NEXT➡️ • Sourdough Basics and A... ➡️SUBSCRIBE to my channel: ruclips.net/user/marysnest?sub...
➡️My RUclips channel’s Home Page: / marysnest
🍎RECIPE: marysnest.com/how-to-make-sou...
➡️TIMESTAMPS:
0:00 Introduction
1:03 Ingredients for making No-Knead Sourdough Bread
1:28 Difference between All-Purpose Flour and Bread Flour
2:33 Ancient Grains Spelt and Einkorn
3:14 When to use Vital Wheat Gluten
4:18 How to Grind Whole Grain into Flour
8:06 What is the Mockmill?
9:09 How to make No-Knead Sourdough Bread
15:53 How to use the Stretch and Fold Method
21:00 How to determine if your dough has doubled in size
21:38 How to shape a No-Knead Sourdough Bread
25:39 How to bake a No-Knead Sourdough Bread
➡️FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditiona...
➡️FREE CREATE A TRADITIONAL FOODS KITCHEN CHART (No Email Required): marysnest.com/ten-easy-ways-t...
➡️FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to...
➡️SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditio...
➡️JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin
➡️RELATED VIDEOS:
▶️ The Complete Sourdough Starter Guide: • Sourdough Basics and A...
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▶️ MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: • Master the Basics of T...
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▶️ HOW TO STOCK THE TRADITIONAL FOODS PANTRY: • How to Stock a Pantry ...
▶️ HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: • How to Grow Medicinal ...
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▶Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the MarysNest.com website, RUclips Channel, and related social media, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website. 
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Hi Sweet Friends, Today I am sharing How to Make No-Knead Sourdough Bread Using the Stretch and Fold Method. WATCH NEXT➡ ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof ➡SUBSCRIBE to my channel: ruclips.net/user/marysnest
➡My RUclips channel’s Home Page: RUclips.com/MarysNest
🍎RECIPE: marysnest.com/how-to-make-sourdough-bread-using-the-stretch-and-fold-method/
➡TIMESTAMPS:
0:00 Introduction
1:02 Ingredients for making No-Knead Sourdough Bread
1:28 Difference between All-Purpose Flour and Bread Flour
2:33 Ancient Grains Spelt and Einkorn
3:14 When to use Vital Wheat Gluten
4:17 How to Grind Whole Grain into Flour
8:05 What is the Mockmill?
9:08 How to make No-Knead Sourdough Bread
15:52 How to use the Stretch and Fold Method
20:59 How to determine if your dough has doubled in size
21:37 How to shape a No-Knead Sourdough Bread
25:38 How to bake a No-Knead Sourdough Bread
➡FREE 36-PAGE ESSENTIAL TRADITIONAL FOODS PANTRY LIST: marysnest.com/free-traditional-foods-pantry-list/
➡FREE CREATE A TRADITIONAL FOODS KITCHEN CHART (No Email Required): marysnest.com/ten-easy-ways-to-create-a-traditional-foods-kitchen/
➡FREE FOUR CORNERS PANTRY INVENTORY AND SHOPPING LIST: marysnest.com/why-you-need-to-stock-up-on-these-top-15-foods-now/
➡SUBSCRIBE TO THE FREE TRADITIONAL FOODS NEWSLETTER: marysnest.com/signup-traditional-foods-newsletter/
➡JOIN THE TRADITIONAL FOODS KITCHEN ACADEMY (Optional Membership Community): ruclips.net/user/marysnestjoin
➡RELATED VIDEOS:
▶ The Complete Sourdough Starter Guide: ruclips.net/p/PLkRuW3pBo2U3NKN0GHvGCpiWNxcTefLof
➡POPULAR VIDEO SERIES:
▶ MASTERING THE BASICS OF TRADITIONAL NUTRIENT DENSE FOODS COOKING: ruclips.net/p/PLkRuW3pBo2U3b4eu0QraZReKlGzA11h3y
▶ THE ULTIMATE PREPPER PANTRY SERIES: ruclips.net/p/PLkRuW3pBo2U0WCxRNWm60Yt0ihEQbfpUl
▶ HOW TO STOCK THE TRADITIONAL FOODS PANTRY: ruclips.net/p/PLkRuW3pBo2U1MqC3YAw7ZRYjuL9FBGSwc
▶ HOW TO GROW MEDICINAL HERBS AND MAKE HOME REMEDIES: ruclips.net/p/PLkRuW3pBo2U3eCyTEJqM_wyfxWl-E1b08
▶RECENT VIDEO UPLOADS: ruclips.net/user/MarysNestvideos
As an Amazon Associate I earn from qualifying purchases. Some of my links below are affiliate links, which means if you click through and make a purchase, I'll receive a small commission. It does not affect the price you pay.
✳LATEST DISCOUNT CODES: marysnest.com/shopping-guide/
Get up to 15% off discounts from US Wellness Meats, MOCKMILL Grain Mill, Masontops, Cultures for Health, Survival Garden Seeds, Redmond Real Salt, and More!
✳MARY'S NEST AMAZON SHOP: www.amazon.com/shop/marysnest
✳FAVORITE BREAD MAKING SUPPLIES:
Baking Apron: amzn.to/3ng3enc
10-Piece Glass Bowl Set: amzn.to/3gciSrB
Magic Whisk: amzn.to/3JZatJu
Large Measuring Cup: amzn.to/3Tuz6kl
Flour Sifter: amzn.to/404SPJP
Danish Dough Whisk: amzn.to/2u7RMiw
Plastic Bench Scrape: amzn.to/3bSxhHI
Cast-Iron Dutch Oven: amzn.to/3TB4j5e
All-Purpose Spelt Flour: amzn.to/3lz5dTq
Spelt Berries: amzn.to/2L3Ke8p
All-Purpose Einkorn Flour: amzn.to/3GnWokM
Einkorn Berries: amzn.to/36I1Krd
Baker’s Lame: amzn.to/3z6qy9W
✳RECOMMENDED READING:
Nourishing Traditions: amzn.to/2PLIXTG
Sourdough: amzn.to/3CGdCqA
Bread in 5 Minutes a Day: amzn.to/3xpGXEH
✳VIDEO GEAR/SERVICES: marysnest.com/video-gear-and-services/
❤SOCIALIZE WITH ME:
RUclips Community: ruclips.net/user/MarysNestcommunity
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📬CONTACT: marysnest.com/contact/
Thanks for watching!
Love, Mary
34:16
I'm convinced you're a teaching angel. Fifty-year-old man here that has never baked bread, think I'm ready!!!
Awesome instructions! You're absolutely one of the best teachers/instructions/professors I've had the pleasure of experiencing. Your upbeat delivery is a joy and your delivery is impeccable. Thank you for sharing your vast knowledge with us. ❤️
Hi Patricia, wow!! Thank you so much for the kind words!! Love, Mary❤️🤗❤️
Mary, your website is fantastic! I use it all the time and truly appreciate the printables. Thanks for doing all you do so that we can learn healthier and cost-effective ways to take care of ourselves and our loved ones. You are a gifted teacher... "Like a soft pillow"- what a perfect description! ☺️ Praising the Lord for a Titus 2/Proverbs 31 sister in the Lord.♥️
Oh Robin!! Thank you SO much!! So glad we are on this traditional foods journey together! Love, Mary❤️🤗❤️
Hi Mary, I recently tried making your No Knead Sandwich Bread from about 3 years ago and everyone who tasted it says it is the best bread they had ever eaten. Thanks so much for sharing your recipe & techniques. I love sourdough bread & I'm looking forward to trying this one too. Again, thank you so much.
Oh my goodness!! I am so happy to hear this!! Love, Mary❤️🤗❤️
oh, coool. I will have to try this as well!
Thanks so much. I have been struggling with bland, dense sourdough since I began making it 2 months ago. I purchased a dutch oven, some bread flour, and am trying this technique today. I'm hopeful for a delish, crispy loaf by tomorrow morning. I have to say that listening to you is so soothing and easy on the ears and heart. How refreshing it is to have you in my life (albeit by video only, lol) . Thanks so very much for all your wonderful sharing videos. Blessings in Christ.
Hi Margaret! I hope this really helps. Keep me posted. Love, Mary
@@MarysNest ph my goodness - what a wonderful loaf of bread !! Perfect crispness. My only problem is not getting that good sourdough flavor. My starter is a couple months old so I’m hoping it gets stronger tasting with age. Thanks again.
Thank you dear Mary you give precious advices!!
Thanks for sharing with us! Be Blessed❣️❣️
I’ve been making sourdough for only about a month or so. I’m baking this bread today. So far, everything is working beautifully. Thank you, Mary🌸
Oh Mary, thank you so much for this video!!! I appreciate it!
Hi Rochelle, You are so welcome! Hope it helps!! Love, Mary
Thank you Mary for this technique. I have now been able to get a great sourdough bread 3x's in a row now! Much much love to you!
Hi Mary!!
I just baked my first truly successful boule thanks to your instructional video!
Finally!!! 🙌😄🙌
I prepped this last night and baked this morning. I gave up on sourdough cuz too much work but this method of leaving out on counter intrigued me. I used half freshly milled (no sifting) and half bread flour. I increased the water a little. This really turned out well and really more doable without being days of work. Im going to try and increase the freshly milled to 3/4 of the recipe. Thank you Mary. I think this will be a method i can do weekly. We love our freshly milled yeast breads, but sometimes i want that crunchy chewy sourdough gives. ❤
You are a very thorough teacher making the instructions precise and easy thank you.
Love you Mary!! Wish we were neighbors! Such an abundance of knowledge!! Thank you so much for sharing your wisdom!!
I love this demonstration. It's real useful. Thanks a ton 🤝
Glad it was helpful!
I just found your channel and I’m so thankful. You are such a good teacher! Very thorough and detailed, Thank you so much🙏🏻
This is so interesting, can't wait to try this out! Thank you so much for all your videos. Keep on keeping on!
Hi Laura, Will do!! Love, Mary❤️🤗❤️
Shoo so good mary thank you so much God bless
Thank you Mary for all of your wonderful videos, especially those on bread making. I've gained so much knowledge from you and my bread has improved tremendously from following your instructions. I really love your bright and cheerful personality. It's a delight to watch you. Sending greetings from Victoria, Australia.
Oh Sharyn! I am so happy to heart this!! Love, Mary
I loved your instructions here. This will definitely be the next recipe for me to try!! I loved how you explained on how to work this into our schedules!!
Thanks for sharing. It looks delicious. Will be making it once we get our own place.
Looks amazing and delicious ❤
You are such a delight, you make it fun to learn new and important baking and create healthy food for our family and friends.
Thank you Mary! I can't wait to make a sourdough starter and try baking this bread. It looks so easy and delicious!
Looks amazing!! ❤
Mary, I am very excited to try this! Thank you for this video!!
You are so welcome!
This was the best explanation of the process that I have watched. It answered so many questions to me without being complicated. Especially liked the flour explanation. Thank you.
Hi Mary! I live in Australia and I just found you today. Thank you so much for you clear, concise, unrushed, carefree instructions on making a sourdough starter and baking a no-knead bread. I tried this last winter from another RUclips forum but I came down with covid and it all became too hard. So I was so grateful to find you, 9 months later, when I'm in good health and your approach is so kind and encouraging. I hope will let you know how my first loaf turns out. ❤🍞
Thank you so much Mary! I haven't been doing the stretch and fold correctly. I'm going to get some dough started right now. ❤~Melissa
Hi Mel, Wonderful! Keep me posted on how it turns out! Love, Mary
Thanks so much for sharing your recipe & techniques, Mary. We are still practicing ours and your guidance has helped us tremendously. Hope you all have a blessed weekend
Oh Rob! I am so happy to hear this!! Love to the SG family, Mary
Beautiful bread !
Hi Sharon, Thank you! Love, Mary
Thank you Mary, great tutorial and recipe! I too have the Mockmill and love it!
You are so welcome!
Your channel is done so well. Thank you for your advice on baking bread. I've done the stretch method in the past. It worked well for me. Thank you for sharing! ❤️
Wonderful!
Oh I’m excited I’m on day two of my starter I can’t wait to try this for the very first time 🤗🙌🥳
My mouth is watering !
Boy did I need this video. Thank you
Yay!!
Definitely posting this on my community page. Love it 🥰
Wow!! Thank you SO much. You are such a sweetheart. Hope you are having a great weekend! Love, Mary
@@MarysNest it’s a great beautiful day. I hope you are having a blessed day. Going to try this bread today also 🥰
Wow! You created a masterpiece. My mouth is watering for some.
Hi Connie, Wow, thank you! Love, Mary
❤❤❤ thank you Mary 🥰🥰🥰
You are so welcome!
Can't wait to try this.
Thank you Mary! I am headed to Bob's Red Mill today to buy some grains. I also just bought a flour sifter! You are amazing and I love you and your channel ❤️ ♥️
Oh Debbie! Thank you so much for the kind words!! I am so happy that we are on this traditional foods journey together! Love, Mary
Always Love this bread will try tomorrow
Thank you
Hope you enjoy!
@Mary's Nest 😆 Pray it turns out as good as yours Thank you for Recipe
My husband and I watched this video together and we both thought the bread turned out beautifully! I plan to give this method a try! Thank you.
Hi Cheryl, Wonderful! Hope you like the bread! Love, Mary
Very nice
I'm very interested in making & baking breads 🍞. Thank you for sharing this video with us 😊 🌹.
Hope you enjoy!
Hi Mary - I just found you last week while searching for recipes for bone broth. So happy I found you!
Hi Donna, So happy you are on this traditional foods journey with me! Love, Mary
Hi Mary, I love your cooking advice❤ you should be on the food network!!
Thank you so much for adding the temperature in celsius!
You are so welcome!! I am really trying to do that on a regular basis now. So happy it helps. Love, Mary
@@MarysNest yes it surely does!
Thank you for sharing this technique. This is exactly the technique to use with difficult dough, especially high hydration dough such as sourdough or pizza dough which can be very sticky.
Glad it was helpful!
Wow amazing looks too yummy and delicious
Thank you!! ❤️🤗❤️
After wasting a Kansan amount of flour on other recipes, I found yours - and the result was (IMHO) spectacular! Thank you.
Beautiful woman beautiful bread... thanks Mary 🌷💕🌷💕🌷💕🌷💕🌷💕
Oh Trudy! Thank you so much for such a sweet comment! Love, Mary
You make this look so easy Mary. I just started my sourdough stater using your sourdough starter recipe. I hate to admit this, but I have failed multiple times, but I’m not giving ! So, I decided to use your recipe. I hope I get it right and I can this sourdough bread that you made here in your video. Wish me luck ! I need it ! 😃 BTW - I watch a lot of your videos, but I need to bow out gracefully, do to me being a vegan. I have never eaten animals. I just want to say that you are an incredible lady and I have learned a lot. Thank you ❤
Hi Ms Mary! Love your recipes. Did you know that the cross cut on the top of your loaf is known as blessing the bread? At least that's what my lil Irish grandma used to say. 😊
Hi Celest, Yes indeed! That's what my Irish dad would always say. And then he would tell me - when making Irish soda bread - to also make little pokes in each quadrant to let out the fairies so that the bread would rise! LOL!!
@@MarysNest Love it! I'll have to remember to do that.
Dear Mary, what a lovely video thank you. I have been following you and your videos for some time but today I feel the need to write a comment. I have been making sourdough bread for some time but I haven't been totally hands off kneeding the dough. I usually put the whole lot in a stand mixer and with the dough hook mix it up for 15 mins, then take it directly to the proofing container to double in size. Then I fold it and shape it, pop it in to a proofing basket and pop it in the fridge overnight. SO... this time I tried your method exactly. And I have to say the loaf was lovely, well risen and airy. I am very impressed as I truly thought that without all that mixing the gluten wouldn't strengthen - but it did. So thank you Mary . Do you think you could include a few Air fryer recipes maybe 🙏🏻 ? linda
Hi sweet Mary, I’ve heard most cooks and chefs pronouncing it as auto lease not lice 🤣😄 but don’t take my word since I’m just a total newbie to traditional food cooking and sourdough bread making ☺️ and while I’m here, I’d love to thank you so much for all your sweet help and suggestions in every video that you put out for us. God bless☺️
Hi Mary! I live in Spain and after discovering your work one week ago I've spent hours watching your marvelous videos and experimenting in my kitchen.
I've sprouted wheat beans following your instructions and I wonder whether I can use the sprouted flour to make this bread.
Thank you for your amazing work!
Thank you for sharing so much detail in everything you do, especially this sourdough recipe! I have a Mockmill too, and discovered it doesn’t grind as fine as I like. I have never heard of a baker sifter until today, so I’ll be ordering one! What size of grid did you use for this recipe? Thank you Mary, you are a real blessing!❤
Hi Kelli, For this recipe I used a #40 sifter. And it is the one I generally use. You can also get a #50 and a #60 but prepared for a bit of an arm workout sifting!! LOL!! Love, Mary
Hi Mary thank you so much for this recipe! I have been making this for my family at least once a week for a couple months now and we love it! My question is the last couple breads came out flat instead if nice and round. I think im having trouble with the shaping but I'm not sure where I went wrong. Do you have any ideas?
Hi, Mary. Been binge watching your videos for months and love them, love you!
Question... have you ever experimented with mixing gf and sprouted kamut or Einkorn for either yeast or sourdough bread? Really curious, because I'm physically disabled and it's really hard on my back and arms to do all of the sifting, etc, after sprouting the berries. I'm able to eat those 2, but no other wheat, so I'm trying to figure out what to use for all purpose flour that's not loaded with gluten. Thank you for all of your wonderful videos and helpful information. Blessings to you. ❤
Hi Mary, thank you for your passion on teaching and inspiring me to be resourceful /creative at home.
May I ask if I can replace the all purpose or bread flour with wholewheat flour?
Yum!!
I love your sourdough crock
Hi Lucy, Thank you. It's just a tulip shaped Weck jar. Love, Mary
Many thanks for all your recipes Mary. One question in an earlier recipe you made a sponge this one you didn't....is it not necessary? Appreciate your input.
Hi Mary thank you so much for your channel. I don't have a dutch oven like yours. Can I use my stainless steel pot? Or bake it not in a pot?
Best way to prevent dense sourdough is to use very active and well fed starter (feed about 8 hrs before using)
Yes indeed!!
Hi Mary! Long time viewer here. I love your videos, which is why you were my first stop when my friend gave me a sourdough starter!
A little feedback, this video has a lot of excess information which you said is already in an even longer video with the ancient grains and the grinding.
It’s great for general knowledge, but I needed to get to work on this bread. It’s still a great video and I really appreciate your knowledge. Just a thought.
Actually, I was wrong. I wanted to leave my prior comment up so I could confess. I found your video on the fast sourdough and it was perfect! Thanks for sharing your knowledge!
I will try this very soon. Love your apron, where ever did you find it.
Hi Sharon, Thank you. It’s just a basic blue apron that I purchased locally at a kitchen store but I believe they have similar ones on a Amazon. Love, Mary
Hello, Mary, I'm fairly new to your channel. I'm loving watching you create these lovely foods and breads.. I've made a sourdough starter. Its doing well. I am really pleased with myself as my last attempt didnt do so well. I made the spelt sourdough bread, I was very happy with the results. I could possibly have added a touch more water but the end result was great. I then tried white flour. I didnt follow this video, not sure what i was thinking, anyway i did exactly the same as the spelt sourdough bread. I didnt do any of the stretch and fold method but I did leave overnight. I only added only 1 cup of water to thr SD starter but i found it very, very wet. It didnt keep its shape at all well. I did fold it again in the morning and it seems to have come out ok. In this situation, should I have just added a tad more flour to the mixture until it felt less wet? Thank you.
I dream someday I can make a beautiful loaf like yours. ❤
Hi Leah, You can do this!! And I am here to help you every step of the way! Love, Mary
@@MarysNest 💜🙏
The best tutorial out there. I have seen some videos of people some throwing ice cubes into the dutch oven as well to help with the steam.. what are your thoughts on this?
Thank you for the kind words. I have not tried throwing ice cubes into the Dutch oven but it’s an interesting idea. I do think that if you bake your bread on a baking sheet as opposed to in a Dutch oven, it can be very helpful to put ice cubes in a separate pan in the oven along with the bread. Love, Mary❤️🤗❤️
Thank you for this very easy and informative video, Mary! I read through the comments and did not see this question, I left my dough out overnight, covered with a flower sack rag, perhaps I should have covered it with plastic. It formed a crust on top. Is this normal?
Mary’s Nest tell me if possible to make sourdough with either almond or coconut flours. I don’t do wheat, but love sourdough
How is the 10qt slow cooker compare to the 8 qt one?
Ohhhh I have long wanted to make sourdough- the starter!! Baffles me- so afraid to mess it up!!
Hi Mary, do the bran and germ have any health benefits (i.e. reasons for why you wouldn't want to sift it out)?
Just got a Dutch oven and will be making bread soon.
Mary, can you add nut flour to maintain your starter?
I love your mockmill Mary which one is it ,? The 100 or 200?
I have the 100 and it's perfect for our household. Love, Mary
Hi Elaine, I am trying sourdough following your wonderful video. Is it possible to get the recipe cards you talk about. I live in Spain and use local flours. Following your instructions I now have a starter made with spelt flour.
Thanks so much 😊
Wonderful! Here’s the link to the printable recipe: marysnest.com/how-to-make-sourdough-bread-using-the-stretch-and-fold-method/ Love, Mary ❤️🤗❤️
Please l am interested in the Mockmill grain mill. I couldn’t get the link for the discount on your show. Is it possible for it to be sent to me ? Many thanks . I love your show. I have learnt lots of recipes. Blessings
Hi❤ what and how do you get/make a starter😊?
Mary can I use an egg wash and add seeds to the top of the artisan bread before I put it in the oven?
Great video Mary! May I ask what size the glass bowl is? How big does my bowl need to be? Thank you 🙏🏻
Hi Ivonne, The large bowl I am using is approximately 10” across the top and holds about 4 1/2 quarts. Love, Mary
Thank you Mary! You’re the best! ☺️👍🏻
Can I use a plastic or metal pan for proofing? I don't think my glass bowl will be big enough.
Do you have all sifters with different possibilities? Which one did you use for this example ?
Hi Angie, Great question. I usually use a 40 sifter. Love, Mary
Hi Mary. Sourdough question once I have my dough established can I share a discard with a friend
Hello,rice flour is good for starter sourdough but I can use it with any kind the flour?
Hi Mary, I 'm very new to sourdough and I try all recipe of bread this one also after your instruction and I have to say I experiment the same issue after the 12 hours fermentation on the counter ( even if I use the fermentation in the fridge), my dough become very runny although before this 12H it was holding it perfectly. It is as though the ferments ate majority of my flour in this process. So to shape the bread I have to use way more flour to can create the tension on the surface and that make it hard and it louse all the puffiness. Any idea why? Thank you.
Love your videos!! Followed your sour dough started to the T it is beautiful and really alive!..infact it isso alive and that it occasionally comes up out of its jar! This has happened several times, why do you think this is happening
Wonderful!
Hello, Mary! I want to make this recipe, but I don’t have a dutch oven. I can bake it on a tray but I don’t know the temperature and how long to bake. Can you tell me this things?
I have a great starter even my discard is fabulous. But what a process this is It takes up a lot of time. I can’t do this a lot. So my question is can I freeze some starter in a jar? And can I just make other quick breads with some of the starter as a yeast?
Hello Mary and thank you for this video. I also mill my own flour but at this time only have hard white and hard red wheat berries on hand.
Question: can I use either and do I have to sift it?
Thank you 🙏🏻
Hi Sabrina, Definitely! Love, Mary
@@MarysNest Hello Mary :)
I made the dough yesterday and had it on the counter for 12 hours. I used my hard red wheat berries and did a coarse sift. I followed your instructions and baked it this morning;
It is absolutely fabulous and the softness and taste are out of this world. Thanks a bunch for this great recipe
Do you have the measurements in grams?
Hello from SW Houston! I have a question about my sourdough starter, and I thank you for your advice. I have opted for a 25g King Arthur bread flour with 25g of rye flour and 50g bottled water. My day 2 results are amazing, the 200mL starter has grown to over 600mL in my Mason jar. Should I continue my day 3 feeding with this same ratio? My kitchen is at 74° and 65% humidity...
Wow Christina! It sounds like you are doing great. I would stay the course. Love, Mary
@@MarysNest I send many thanks to you for your wonderfully patient teaching. I have successfully made two loaves: a crusty sourdough loaf and a soft and delicious challah with sesame seeds (using the starter) I wish I could upload photos! Looking forward to learning more about natural food preps from you and your new book! Thank you again, sweet friends!
Good morning! I’ve made your sourdough bread a few times but lately I don’t know it’s so sticky I can’t work with it or leave it overnight and then it for 12 hours. Morning time it’s raised and then I take it out of bowl it’s hard to work with and sticky I added more flour to get it in a ball form. Then I let it rest to raise and it flat. I used unbleached flour for this one. I some time add wheat half and half white. I don’t know what to do
Hi, Mery. I have a question about oats flour. Can I use the oats flour mixed with All-purpose flour to make flatbread?
What are the ratios to measure it? Thanks
Hello Mary , could I use a coffee grinder as a flour mill in place of the more expensive mills. Thankyou ❤
Hi Sue, that is a good question. I am not 100% sure. It might work but I would recommend freezing the grain first so as to prevent the oils getting overheated. Love, Mary
@@MarysNest thanks Mary I will let you know how I get on .Love your videos .❤
When I mixed my flour and sourdough starter it was very wet and stuck a lot to my hands even though I wet them prior to mixing. I had the same problem on my stretch and folds. When I watch your video your dough is not as shaggy wet as mine. Any suggestions would be most appreciated. Thanks a bunch!