Sourdough Bread for a Practical Man
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- Опубликовано: 23 апр 2024
- This is a simple sourdough bread for the practical man (or woman). It's a basic recipe that can be modified in many ways, allowing for the use of different types of grain. Based on a recipe by Jill Winger at The Prairie Homest ead, we at the SFH Test Kitchen have come up with a version that suits the needs and tastes of any practical person who wants a great tasting sourdough bread - every time.
Link to printable recipe: serendipityfarmhouse.com/2024... 
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I loved your video❤. A lot of videos are too chatty but your chat is to the point without missing details. Hope to make this soon. I will be making g it for myself. Any tips for storing my bread? Thanks!!
Thank you for your comment. As soon as the bread cools completely, I store it in a freezer bag and place it into our bread box. I don't slice it until I'm ready to serve it with a meal. Our loaves usually are eaten within three days. I'm told sourdough bread does well when frozen. - I'll have to make some extra loaves and try freezing them. - This coming week, I'll be publishing a video on sourdough starter basics. I hope you have a chance to watch it.
Thank you! I am also interested in your sourdough starter and will be looking for it😀
Just subscribed ya! I also mill my own wheat & excited to watch you do sourdough that way for I have failed miserably so far.
Thank you for subscribing! My next sourdough video will be out in about a week. In it I will make a loaf that will be half all-purpose flour and half hard white wheat I milled myself. Once I got the measurements correct, the loaf came out perfect. I hope the video will provide some help for you.
@@FuzzFace793 I’ve been baking with fresh milled wheat about a year with great success. Sourdough with fmw not so much. Looking forward to it.
Very nice & easy to follow Video! TY. I just Subscribed!
I’m Very impressed for “A Practical Man” lol
Thank you for your comment and for subscribing! I'll try to keep it practical.
Reasonable schedule and delicious results!
This is a very flexible and forgiving recipe. Many thanks for your comment.
Looks like you have the touch, great presentation...Very easy to listen to...I'm a newbie to sourdough, I'm going to master this-getting closer...😁
Thanks for your comment. I've been working with sourdough for about a year. Fortunately, I found a recipe that takes away all the mystery and makes it practical. Today, I made a loaf that was half all-purpose flour and half hard white wheat I milled myself. - It came out great. - Keep at it - it's not an art, it's a skill you can master.
thank you .great tips
Thank you for your comment. Chef Blondie and I are working on the rest of the sourdough series now. We hope to have the next one out within two weeks.
Thanks! Lots of good bread making tips here.
Many thanks for the comment. BTW Godzilla loves sourdough!
Great video!
Glad you enjoyed it. We'll be coming out with a video on sourdough starter next week. If you have anything you'd like to see, let us know.
Hi🙂. Nice loaf! Does your all purpose flour have a high protein content? No cold proofing?
Hi! Thank you for your comment and questions. I use King Arthur all-purpose flour. It has a protein content of 11.7%. So far, I haven't tried cold proofing, but I understand that there are benefits in slowing down the proofing process. I'll give it a try in the future. Thanks again.🙂
Amazing
Thank you for your comment.
Ok I just added the fllour to the water and it’s NOT. A wet dough. Should I add more water?😊 i put it in the oven with light on. It’s been in there almost 4 hours and not much happening. I used starter thst I took out of the fridge yesterday and fed it twice. It was a thick bubbly starter and it floated too????
If you have added the ingredients in the proper proportions, the dough should be okay. The bulk ferment should be about 8 hours. We,re just looking for development and growth in volume during this process. I don't look for doubling. You will find that there will be some increase in volume during the 20 minutes when the bread is baking with the cover on. - I hope that helps.
👍🏼👍🏼👍🏼👍🏼
Thanks!
What type of flour did you use here on this video?
I used King Arthur All-Purpose flour. It works quite well for me. In an upcoming video, I intend to show the versatility of this recipe by using 50% hard white wheat I milled myself, along with 50% all-purpose flour. - Thanks for your question!🙂
What’s your recipe for sough dough starter could you show on here please how you make sourdough starter
Thank you for your comment. We hope to get a video on sourdough starter out within two weeks.
What kind of wheat berries did you grind for this recipe?
For the loaf in the video, I used King Arthur all-purpose flour. For a loaf I made just yesterday, half was all-purpose flour and half was hard white wheat I milled myself. In the past, I have used hard red wheat berries, spelt berries, kamut berries, and rye berries. It's a very versatile recipe that allows for many variations. I will provide more details in upcoming videos. - Keep watching and thank you for your question.
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Thanks for the info!