Making recipes for the BLOG | Day in the kitchen
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- Опубликовано: 7 июл 2024
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Хобби
It’s so peaceful and interesting to “be with you in you home” . Thank you!❤
Thank you Mary! Love learning from you. I have started my first sour dough starter in the past 36 hours.
Thank you ❤
Your bread is amazing.
Thank you for the discard sour dough recipe. I made it this morning. I was so surprised how fast the bread making process took. I used half hard and red wheat berries. I did have to add a slight more water. Mine doubled in less than a half hour and then I prepared it as you did for the pans. In 35 minutes it had already reached 2 inches above pan. Went into the oven. Perfect bread.
Good morning ☕️ those buttercups are so beautiful. I must say I find myself taking chicken breaks during the day. If I'm feeling overwhelmed I will sit with my girls for a few minutes. I will also have my morning coffee with them and catch up on all the coop gossip lol. I am a recent subscriber. This channel has brought me alot of comfort during my health struggles, become a part of my morning routine and has given me motivation to start my sourdough up again. I tried my hand at pretzel bites the other day and my husband loved them. I had a piece of sourdough zucchini bread this morning with my coffee, I am a fan! P.s.. the chickens are to😊. We used to have a big inground garden but I have a back porch garden for now cause I haven't been feeling the best. But I do have tomatoes, tomatillos, zucchini, yellow squash, green beans, hot peppers, sweet peppers, lettuce, spinach and an avocado tree. So trying to make good with my space. Have a blessed day ❤🍞
I've never had lentils but I did buy a bag because I've heard people talk about using them. I now know how I'll use them. I'll try the chili sometime. It does look really good! We've had pretty normal temps where I'm at in Iowa. The rain we're getting this year is wonderful though. We were in a severe drought going into Spring and we aren't any more. We did have terrible flooding, and for the people who were affected, it was devastating.
This is a loaf I will have to try. It looks amazing. My sister keeps telling me to make bread crumbs and I haven't done it. After watching how easy you make it, it's time I give it a try. Love seeing your chickens. I do miss mine but not able to have them anymore so I'll enjoy yours.
Hi, can you make a video showing how you freeze the sourdough bread? Cut, un cut, how to prevent them to stick to each other, etc. All the little tricks that makes freezing bread easy. Thank you!!!
Sure, I will put that in a video soon!
Hi Mary, I made your sourdough sandwich bread using white flour, as that’s all I had, and let me tell you it is so soft and delicious, and so easy to make. I also made your sourdough granola, and again, so yummy and easy to make. Thanks for sharing your recipes. Love from Canada.
Oh, that's great!!
Thank you, Mary. Your videos are always calming. The music and just listening to your voice. Question: Do you always slice your bread up? I usually slice as needed. I'd love to slice it up but I think it will get stale. Is that not so?
Aww Mary! You are making sure your audience is becoming great bakers! My hubbs loves all the goodies. Ty❤️
Nice looking bread! But I love the sour of sourdough bread.
Mary, Thank you for this discard sandwich loaf with weights as I’m new to milling my own flour:) Your flowers are lovely!
My garden is going. It has been abit cool so slow growing. Thinking a solid green house would be good, taking a break from baking , I caught a cold so not feeling great, and waiting for my wheat berrys to arrive to start bread.
I sure hope you feel better soon!
we have a black stone and hardly use it I am ashamed about it LOL. I think it has intimated me.
Mary, you make bread and store it in the freezer, how do you prepare the bread or wrap it? You have inspired me to get a grain mill and grind my own a learning curve at 66. Thank you.
I let it cool completely then slice it. I put it in a plastic bread bag from the local store and put a clip on it. I store it in the freezer after that for up to 6 months.
I will definitely be making this tonight or tomorrow ❤
If you want you could put a canning lid on your jar and vacuum seal it. I do that with a lot of my dry food and freeze dried foods. I have one of those little hand held chargeable sealers.
It would be shelf stable and not take up room in the freezer.
I broke up the last of the bread I made last week. It's drying in the oven for breadcrumbs. Like you, I store them in a mason jar in the freezer. I use it mostly for oven-fried chicken, or onion rings.
Mary, I love every one of your recipes & they’ve given me the best success!
QUESTION: you said you use a 50/50 mix of freshly milled “hard white wheat”, what is the other grain you use please??????
It is hard red wheat. :)
@@TXSongofJoy ~ Thank you so much!
Hello, Mary… I have not started milling flour yet and wondered which flour is better to use in place of, bread flour or all purpose flour? Also I see you’re using lodge loaf pans. Any problems with sticking? What is best to put in pan to prevent sticking. Lastly, is there any special instructions for starter if I will be out of town for 3-4 weeks. As always thank you so much for your patience and support.❤😊
The closest thing to all purpose would be hard white wheat. It's lighter and milder in flavor than other wheat varieties. I love the lodge pans and just spritz them with some olive oil before putting the dough in. I have had zero issues with sticking. If you are going to be out of town, just feed your starter and instead of leaving it out to get active, just put it straight in the fridge after feeding. It will ferment slowly while you are away which will keep it happy. You are so welcome!
Garden in Alabama going strong 🎉 house has peas everywhere ❤ hot as fire 🔥 blessed
I love your videos and love listening to you! I may have missed it in one of your videos but am wondering why you pick up the dough and throw it pretty hard back on the counter? Hope this question makes sense.
I started doing that because I was having problems with my finished bread have a big hole in the middle. I learned that slamming it on the counter gets all the air dispersed and I haven't had that happen since.
@@TheRoseHomestead Thank you for such a quick reply. I will definitely be doing this from now on because I do NOT like holes in my sourdough bread👍😊
Where did you get your pink apron! I am wanting a new apron and I love that!
I got it on Amazon. Here is my affiliate link if you want to check it out. Thank you! amzn.to/4bxLnMl
What’s the importance of sour dough bread. It seems to be the thing to do rn. And yes, I’ve probably been living under a rock because I don’t know the answer. Also, I am getting my mail today to start grinding my own wheat and I’m very excited.
Sourdough starter when added to bread dough not only rises the dough but also ferments it. Meaning it adds beneficial probiotics to the bread. Also, it pre-digests the starch making it a little easier to digest for some people who bloat after eating bread.
Can you season and use some as croutons and blend the rest up?
Yes, you can definitely do that.
I have a starter in my fridge with hooch n wondering what my next step is. Do I drain the hooch or do I just get out what I need first this recipe? I’m lost😕
I don't drain mine. I just stir it in and take out what I need.
TheRoseHomestead:
Mary,
I am baking this bread right now. The recipe description said 1 loaf. I should have realized that it was 2 with that amount of FMF. Anyway, all was well until the loaves were rising. The tops split. What would have caused that?
Hoping the loaves are soft.
I kept wanting to tell you that you dropped a piece of the bread cubes. lol
It's crazy in my kitchen ha ha!
What is your best long ferment whole grain sourdough loaf recipe?
therosehomestead.com/whole-grain-sourdough-sandwich-bread/ This recipe can be fermented as long as you want. If it starts rising faster than you wish, just transfer it to the fridge and let it cold ferment for as long as you need.
TheRoseHomestead
Mary,
I have this baking right now. All went well until the loaves were rising. The tops split! What do you think caused this?
Thank you.
So they split before you put them in the oven? If so, they over proofed. How warm is it in your home?
@@TheRoseHomestead
78 degrees
So what would I do next time?
Also, why are some doughs punched down, rolled out and slapped down?
Thank you
@@mariannriley749 I would just try to catch it just as it tops the pan to bake it. Every recipe is different. I make some loaves that have 2 rises and are punched down and some that only rise once in the pan. It really depends on how much you want to put into it.
@@TheRoseHomestead
Thank you so much.