Ninja Speedi & Vitamix - Sourdough Bread - Whole Wheat Berries - Home Ground Flour Fresh Milled
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- Опубликовано: 12 дек 2022
- My first sourdough bread where I use the speedi and vitamix with a dry grain container... I also cook one loaf in my wall oven... and compare them and explain what I learned from doing this... it was really good... and fun to do.
#jelly007 #ninjaspeedi #airfryer #sourdough 
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HEY JOHN MAN ITS SO GOOD TO SEE YOU AGAIN! AND HOPE TO SEE YOU NOW MORE OFTEN NOW! TAKE CARE GUY.
Thanks Don d... you do the same!!!
Glad to see you back John I have missed you. I’m interested in the Ninja Speedi. Would like to see a video on why I should buy it.
I have several and for everyday use it has some useful extra features not found on other air fryers and it is square...lol... something I kinda have a soft spot for that... this is my personal opinion and there are others that do a very good job but this is currently my choice... however the instant pot vortex 6 would be my second choice...
I have the Nuwave bravo and love it. I think the steam could be interesting.
Just yesterday I was thinking I hadn’t seen a video from you in quite a while and here you are!
Thanks for thinking of me!!!
Great video! Good to see you back! The bread looks great! I’d not considered making bread, but you’ve inspired me to give it a try. Thanks.💕💕
My family is loving it... and me too!!
Soooo glad to see you back! Just said to my husband yesterday “I hope Jelly007 is ok! Haven’t seen him on lately!!” Looking forward to your new videos! My husband bought me a Speedi for Christmas! Need to watch your videos for some cooking ideas!
So good to see you are ok. I have lost so many friends lately. Thanks for being with us again.
Thanks!!
Glad to see you. I was thinking the worst had happened.
Thanks... and thanks for caring!!!
Welcome back! Missed your videos!
Thanks!!!
Nice to see you back!!!! Great video!!
Ninja & Vitamix in one video?! My two fave kitchen appliances.
I too have been grinding my own flour and love it. I use a Mockmill for grinding my wheat. And I LOVE the Speedi
I like the looks of the mock mill but haven't tried one yet... thanks for watching!!!
I don’t know anything about making bread…. But I wanted to say I’m glad you’re back making videos. I’ve missed ya
That is a beautiful oven.👳
Welcome back. You’ve been missed….
Thank you... very good to hear!
Check out, "Salt Rising Bread". Another old fashioned way to make bread. This is a great hobby. There's sourdough starter groups, that send starters from all over the world!
I saw something about salt rising...I can't wait to try and I need to look into those groups... thanks!!!
WHERE HAVE YOU BEEN!!!!!
I've been doing a few other things... thanks for asking though!!!
Hello my friend long time👋happy to see you again love me some sourdough stay safe🤗😃
Thanks Ricky!
Long time no see good to see you again
Thanks Bernie... thanks for watching!!!
If I am not mistaken freshly ground flour does not rise as much as regular AP (All Purpose) flour as you are grinding in all the bran etc. It may make a "heavier" loaf but still yummy.
I struggle with yeast breads. Looks great! Good job!
Thanks Robin!!!
Your starter is everything, it’s needs to be bubbling up the jar with a feed before you use it, as it drops down the jar it’s gone over what it would be used for. You need to feed it the night before you are going to use it, or feed it first thing in the morning to use by 3pm then leave over night to rise and cook the next morning, but that starter needs to be wizzing upwards with bubbles. The lively bubbles tells you how good your starter is.
I don’t use all whole grain but maybe 30%. My bulk fermentation is done overnight on the counter, as long as it’s below 70F. Then I shape and proof for 2-3 hours and bake next day. My starter is 9 yrs old that I created.
Where is he at???
Enjoyed your video as usual. Was like visiting with an old friend. I was hoping you were going to use a stand mixer since I’m getting ready to buy one and I trust your input. Happy holidays to you and Babydoll.
Thank you Suzie... maybe I'll try one of those but glad to hear your comment of me being like an old friend... it might sound a little cheesy when I say that but that is how I feel about my youtube journey... thanks and merry Christmas!!!
Holidays coming, scones and other breakfest treats
Not related to making bread but just in general If you had to chose between the Speedi and the 10 in 1 smart xl air fry oven which would you chose? Thanks for the helpful videos
Did you use the proofing function?
Hi John, how is your bread making coming along? Have you made any gluten free bread?
Do you prefer the Speedi over the Smartlid OL-701? I've asked you before but I know you are busy. Is it worth it to get it if I have the OL-701 Smart-lid?
For everyday use...I do...I like the square chamber because a lot of items just for better... but the one lid is probably the best device on the market for versatility and has many more uses
You still using hte ninja oven?
You're back!
I am... if only for awhile...lol
I think you are trying to rush the proofing. Sourdough gets it's flavor from the long proofing. I'm talking 4 hrs to even overnight to get the rise you need. Sourdough will not raise as quickly as yeast doughs. Your stretch and folds and shaping need to be gentle, you don't want to press out the bubbles you formed already. I recommend looking at Elly's everyday wholegrain sourdough on YT. Also Grant Bakes YT channel. They simplify the steps. The refrigeration should happen as a final proof. The big rise happens right after you mix in starter with dough. Do a few stretch and folds 30 minutes apart, then let it rise 50% ish. Then pre-shape, rest 30 minutes, then shape and put into banneton, or in tin if making loaf bread. And refrigerate overnight. No need to bring to room temp before baking. Bake around 425 F for 20 minutes covered or with steam pan in oven. Then remove covering or steam pan. (steam helps it rise, otherwise a crust forms keeping it from rising). Cook another 20-30 minutes or until internal temp of 200. When you remove from oven, put on cooling rack and cover with towel. That keeps crust soft. I also don't like tough crusts and this works. Hope this helps. I agree with keeping it simple! SD baking is not hard and is easy to adapt to your schedule. And it definitely is delicious!
I just don't like to subscribe to things. Is there any way of getting a link to your recipes without having to subscribe to your channel?
There’s nothing to subscribing it cost nothing you can cancel it, if it’s not for you and you don’t pay anything to subscribe to his RUclips, just tap subscriber then if you change your mind tap it again and your no longer subscribe, the only thing that happens if you subscribe it just means when he does a video it will show in your viewing but if you never unsubscribe but don’t watch his videos it will gradually not appear in your available choices. So easy.
The dumbest thing ever the amount of electricity used to make a bread, are way way higher than the price of a finished bread in the store