Freshly Milled Flour Sourdough Sandwich Bread
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- Опубликовано: 6 окт 2024
- Freshly milled flour sourdough
Ingredients (makes one loaf, in the video I doubled it)
1 cup active starter
1 cup warm water
3 tbsp. olive oil
3 tbsp. honey granules (or sweetener of choice)
1 1/2 tsp real salt
2 - 4 cups freshly milled flour (I used hard white wheat)
Optional
1/4 tsp malted barely flour
Combine all ingredients but salt. Incorporate and let sit 15 - 20 minutes. Add salt and knead. Any from 15 - 25 minutes for kneading. You need to be able to pinch the dough and pull. The dough should stretch easily, refer to video. Place dough into a well greased bowl and rise until about double. This could be about 2 - 4 hours. Punch down dough and shape into a loaf. Place in a loaf pan and allow to double in size. This could take anywhere from 2 - 4 hours. Once risen bake at 350 degrees for 35 minutes.
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Can't wait to try this .😊
Love all your bread recipes
More please 🌸
Stopping by to say HI! 😆😆I'm skipping sourdough classes 😝😝🤣🤣
Thanks for your persistence and sharing what you learned. Prayer helps. ❤
I appreciate your honesty! Boy, can I relate to everything you shared… And what a testimony you are to our Lord! I started my sourdough last week, and am hoping that it's ready in the next day, or two, so I can make this recipe. Thank you again again… You make such great videos, and I love how thorough you are! May you have a blessed week!
Sincs i disçovered them, I've really been enjoying your videos. They're clear & informative, and you seem like a nice, genuine person. Keep up the good work.
Excellent! You are definitely a problem solver. Can’t wait to make my starter and make the bread. I really appreciate you sharing how you resolved your issue. I don’t have a mixer for bread. Maybe sometime you would make a video hand kneading. Thanks so much!
I look forward to your videos every week. You do a fantastic job and I always learn from your videos. Thank you! I've always baked bread, but just recently started using fresh milled flour. I appreciate all you do to make the process easier to understand. Keep up the good work!
I need very detailed instructions and YOU did that! Thank you! First time today seeing you but I will subscribe and watch more when ready to make bread. I enjoy and appreciate your explanations!
Granny KK
I love this video ❤❤Thanks for being you 😊
Thank you for all the insights!!!! Can’t wait to try it.
Thank you so much for telling us abiut the fail and how you fixed it! Such a valuable,real world experience. I'm excited to try a sourdough sandwich loaf!😊
Thank you for being real, very nice video. You give beginner sourdough bakers permission to not br perfect, tompossibly fail, but figure it out and finally triumph! I loved this video, thank you again. ❤️
Hi
As always it’s a pleasure to watch and learn from your videos. I was wondering if you already made beef /or chicken empanadas, and if so, which flour to use, soft or hard white (perhaps kamut or einkorn?)
Thank you 😊
Thank you so much for explaining in details. I just wonder what is the speed on the ankarsrum when kneading the dough.
About two o'clock on the dial
I have had a lot of flops when I use my freshly milled grain and sourdough. The bread is still good. It’s just doesn’t rise that much. Especially when I try to make a traditional sourdough loaf not a sandwich loaf. I’ve ended up using my fresh grain with yeast from the store. Or I have to use half bagged flour and the other half fresh flour. it’s very frustrating. Otherwise, my loaves come kind of flat. They’re still very tasty, but they don’t look that great. And I have very strong starter. Which does a beautiful job with regular bagged flour. I just came to believe that there’s so much fiber in my fresh green that it’s just cutting down the gluten. But I’d love to see if you could make a traditional sourdough loaf with fresh grain and get an ear on it and have it rise up nicely. It’s very very hard for me.
But when do you know the rise is ready when placed in the warm oven? Do you do the poke test? What do you go by to tell the rise is complete?
I usually go by when they have risen above the side of the loaf pan. I don't poke them or do anything else. I just know they are risen enough then and get nice and fluffy in the bake. I'm sorry I didn't make that clear.