Sour Dough from scratch | Super simple step-by-step. Free Range Homestead Episode 58
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- Опубликовано: 4 окт 2024
- We love our home made Sour Dough bread, a real corner-stone of self reliance and it's so simple to make.
This episode, we look at making your own 'never-fail' starter from just 3 ingredients and then follow a simple recipe to produce some of the best bread around. This process is simple and reliable and perfect for beginners, but don't blame us if you end up addicted to baking your own delicious bread!
#sourdough #sourdoughstarter #selfsufficient
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We only eat sour dough bread ,im blessed with a wife who bakes all our bread and rolls. My wife protects her starter with her life. Shes given all our daughters and granddaughter starter in case something would ever happen to her starter that was her grandmothers which makes it over 70 years old and we dont know how old it really is because her grand mother had it for years before my wife started baking when she was a young woman. My wife is now over 80 so that starter could be well over a 100 years old. Hopefully the daughters and granddaughter will keep the starter going for future generations of our family. My wifes starter makes the best sourdough bread ive ever eaten. I tried some sour dough from the store once and i ended up giving the entire loaf minus the piece i tried to our nieghbor ,it was awful compared to my wifes recipe and her bread.
Wow! A family heirloom and living history. I take it your good wife is particular about the flour she feeds her beloved starter to maintain its character.
We also prefer our SD to commercial stuff, but that may come down to absolute freshness.
You two are simply amazing. Sailors, Divers, Fisherman and Fisher-woman, Riggers, Boat Renovators, Livestock Farmers, Gardeners, Handyman and Woman Extraordinaire, Butchers, Bakers, Food processors, Chemist, and now Parents. I'm sure there are other tags I could list. To say I'm impressed by your achievements and the hours of delightful entertainment you have provided for us would be an understatement.
Hi Troy & Pascale, well done with baking your own bread it’s quite hard work but the effort is worth it. All the best from the UK.
Reason I make more than one loaf at a time is the bread changes nature with time and gets better over the first few days. :) If you only make one loaf it just never gets to get old.
Just before the final fold on the elongated loaf try a thin smear of vegimite then fold it through
You make good use of all you have lovely to see enjoy your summer God bless.
Wow! That looks so appetising, such a professional looking finish and it sounds great too! Top marks.
Congratulations 🎉on having a healthy baby...I know you'll make a great mum.as you would say on your side of the world lol😅
Mouthwatering
Yum!
Sourdough is one thing I dream about allowing time for
Wow
Fabulous ~~~
Awww, show us the baby❤❤tho understandable if you don't wish to. She looks sweet from the glimpses.
Enjoyed this video. For me, making sour dough bread is too time consuming, but I like the flavor. So, I keep some starter in the fridge, and add it to my regular wheat bread recipe, substituting water by weight for and equal amount of starter. Works good for me. Still hand knead all my dough. Living in town its the few ways of getting additional exercise. By the way, I know babies have a tremendous affect on a couples lives. Usually feeling older due to lack of sleep, but you seem to be more youthful with less gray hair, compared to your sailing videos. Perhaps it's the light.😉
very interesting. I just happen to be eating my breakfast while watching this video. On my plate is some toasted sourdough bread topped with some Polk berry jelly that I also made. I absolutely love toasting my sourdough bread with real butter. When baking I'll also top the loaves with jalapenos and or cheddar cheese, just for a little something extra in flavor.
We recently followed some comment section advice to substitute half the water with a home brewed dark ale. It was fantastic, as I'm sure your topping advice will be. Thank you.
Great job looks so good.
❤ bread. I love the cow. Thanks for sharing.
Beautifully done. Now I’ve a hankering for some sour dough bread.
Yum! Beautiful loaves! The design on to reminds me of a labyrinth. ❤
Try a little egg wash on the surface before putting in oven then put your cuts in after the egg wash. You will have a nice shiny loaf with the cuts showing up lighter.
Did that today, with a sprinkle of sesame seed. Very nice.
Thank you. You are not making the gluten. It is in the flour. Good bread flour is high in gluten. The point of neading the dough is to stretch the gluten and develop the structure of the bread that holds the bubbles. You did not comment on the temperature the bread rises at. Probably because it is a warm Aussie summer there. Keep up the good work. 👍🏻😏
Looks delicious. Now that my mouth is watering, I need to go find some fresh bread. Thanks for the video!
Bad Dad joke coming through. I'm a poor baker. I knead the dough. Anyway, thanks for sharing your recipe. I've got recipes for S.D bread, but it's the first time I've seen a visual. Again thank you Troy. Atb from across the ditch.
The bread looks great. Sourdough is our favorite. We make grilled cheese sandwiches with it and it makes the very best French toast. We also eat it smeared with butter and top browned and that covered with sliced Avacados make super Avacados toast. Hope you enjoyed it. You got my mouth watering.😀
Excellent work Troy .. love it!
Amazing loved it. thanks
For a different taste of sour dough bread you could try to take only 300ml of water and 300 ml of a dark malty beer. I do it from time to time and the bread is a bit darker, but has a very good taste with the malt of the beer.
Doing that next loaves!
Hi Troy, here is one of my favorite recepies, 650 gr flower, two tea spoons of salt, 1 tea spoon of ground pepper, 300 to 350ml liquid, half water, half dark malty beer, or you can also try only beer but then not so dark, 250gr of starter and if you like 15 gr of yeast. Mix all dry ingredients add your starter and mix it with a little bit of flower, let it rise for about ten minutes then start mixing and adding the liquids, first beer and then water. Water only so much to get a dough that is flexible and not „sticky“. Mix it with your kitchen aid about 10 minutes. I let it rise 4 hours at 30°C,the rest is the same as you technique. It is one loaf, long or round of bread. Please let me know when you done it and how you liked it. Cheers from old Germany.
love sourdough you have inspired me to start again ! but I have a question ? what do you use to sanatise your container ? thanks
That was a product called Starsan, that we use prior to fermentation of food and booze.
Hi guys, yeast produce, two things carbon dioxide and alcohol in the old days they used to use two arm mixers they used to put a big bowl on wheels in a fermenting room, and when the dough/sponge would rise up, they would we called, knocked the dough the biggest problem in the old days. A lot of the bakers would work by themselves, and if they not the day in the wrong manner, the carbon dioxide that yeast produces they would faint/collapse and drowned in the dough back in the early days of baking bread was a pretty dangerous industry to be in. Anyway that’s enough of my rambling on enjoy baking bread a wonderful pastime. You’ll have some successes and you’ll have some failures. but as long as you learn, it’s all good and fun
Hey thanks Troy. you cured me from making my own bread.. I eat sour dough Helgas. Ive been missing your posts of late..but one thing is for sure..I love catching up..One thing how come this video now has your voice over Pasky..yesterday it was Troy narrating? Oh sorry..he's back..4 minutes in lmao..oh and another one thing..thanks I wrote to helgas about all the holes in my loaf one time but thats how its supposed to be..See you guys are also educational..
A bread video is a good time to mix things up.
Top drawer program as always. Loving your new Jersey. How long will the bread stay fresh?
It's always still fresh when we finish it 4 days later!
Rye all the way? Or Rye-flour only for the starter-mix? What is in use at 0:50? Australian-english is sometimes hard to understand! Thank you - nevertheless always great vids from you two... tree!
We use rye for the starter, then bakers flour- white or wholemeal thereafter. Bakers flour just has 12% protein for good results. The spray is Starsan. A food safe sanitiser
Great episode ❤Do you mind sharing the sizes of your proofing baskets? I would love to get some for our home too
Yes, the round is 24cm and the oval is 30cm.
Thank you :) Enjoy your Sunday! @@FreeRangeLiving
Looks great, although that Gluten far to toxic for me!
Sorry to hear that
Guys seems a lot of hassle and time for a loaf of bread. Whats wrong with using normal yeast as the yeast can be used for multiple purposes
We like the flavour of sourdough and when we go into remote areas, we just need to carry flour. That's why it was popular during the early gold-rush times. No shops, no refrigerator.
Bakers bake chef cooks LOL. Sorry to be technical but as a baker we bake bread we don’t cook it
Unlike you I do NOT have the patience to faff about just to make two delicious loaves. My local baker does a good job for a pound. And my electric bill stays within budget. Bon apetite.
We often make choices that take us far from shops and bakers. Pays us to have those skills, but not for everyone.
A little water in the oven. Trust me.