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Fresh Ground Whole Wheat Sourdough - Learn With Me
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- Опубликовано: 1 фев 2023
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How fun! Someone gave my husband an old starter from the Oregon Trail. I usually keep our starter in the fridge, else it becomes a full time job. You can also dry extra starter and keep the flakes in your pantry for emergencies.
That is awesome!
How do you activate the flakes? Thank you
@@cbass2755 Just rehydrate the flakes in tap water and stir (maybe 1:1 ratio of dry starter flakes with water). Feed with flour and it will become active again.
@@robynturner730 Thank you Robyn. I’m going to try that as I’m a dehydrator of everything! Lol…..why not that..😆
A few tips:
1. Once your starter becomes active, put a non-porous lid on it. Nix the paper towel; it allows too much air which drys out the starter. I use a a white plastic lid made for canning jars and set it loosely on top of the starter. Works great.
2. Your starter needs a warm place to activate and rise. Cool rooms typically slow the starter and can completely halt its growth. It sounds like the bookshelf by your wood burning stove is good for your starter. I put mine on the top of my fridge.
3. To save dishes - measure your water right into the jar with your starter in it. Stir it well. Add the flour. Stir. Scrape the sides well. Ta daaa! A narrow spatula works well.
4. If your starter goes dark and there is a dark grayish liquid on top, no worries. It just means that the yeasties have eaten through all of the sugars in the flour. Pour off the liquid and feed the starter as usual. If, however, the starter goes pinkish/reddish, toss it out. It has contracted a bacteria.
5. When you use your starter to make bread, ***MAKE SURE THAT YOUR STARTER IS AT ITS PEAK. This will give the maximum amount of active yeasts to your bread which will give better lift. You may need to monitor your starter and adjust your feeding time to the time of day you want to make bread. For example, my starter takes roughly 12 hours to reach its peak.
Happy baking!
Thank you!
Thank you for this! I’m doing this for the first time. So this is all so helpful!
I have heard, but never tried it, that if your grain mill doesn’t mill your grain super fine, you can sift it through a fine mesh strainer and it will give you a softer flour that is less dense and your whole wheat bread will be a little lighter and fluffy. Maybe that would work with the sourdough starter too. 🤔
Great video, Leisa!
So precise! Sourdough isn't actually supposed to be all that complicated. In all the years I've had a sourdough starter, I've never once done anything by weight. I've also always done a slightly more liquidy starter. My favorite ratio is more like a 2 to 1 ratio with water being the 2. It's not exact. But that ratio works much better for whole wheat flours. I go by sight more than anything else. The sourdough will still work if you estimate things. As for the smell, I find that whole wheat sourdough tends to have a slightly more off-putting smell at the beginning than one done with an all-purpose white flour. That smell does tend to cook out a little. The smell should get more yeasty over time as the starter ages.
Good luck. Just keep in mind that sourdough starter is a whole lot more forgiving than most people think. Once it gets going, it's really hard to kill a starter that has a strong colony of yeast.
ETA: It looks like you figured out the winging it step!
I am so glad that you ladies are doing this. I had no idea a week and half ago when I started my sourdough starter that you were going to do this. Many years ago I did sourdough but my kids were small and I ended up forgetting to feed it and used it and got the most horribly sour bread that we could not eat it. I lost interest in it then. But now that I am elderly, I decided I wanted to try it again and it's going good. Can't wait to see more recipes using it. I made a loaf today from Linda's recipe that she shared already. Thank you so much.
Oh gosh -- my housemate and I LOVE the super SOUR sourdough made with freshly milled whole grains!
I always do the 50:50 by weight thing. Yes some go a bit doughy, but it bubbles up just fine. It's been going for a couple of years now. 👍🏻
I love sourdough! Cant wait to see what happens tomorrow. My daughter has a Miniature Pinscher, she is 10 but I feel like we have a 2 year old in the house all the time, lol. Thanks for bringing us along!
I just bought a hand operated flour mill, we lose our power frequently and it made me aware of our tenuous power grid
Leisa, I can’t tell you how excited to see you doing this! I have been milling my flour for almost a year. I make sourdough but use bread flour. I want to switch over to all fresh ground flour. Thank you so much!
That is awesome!
Is big diferent. I have 2 years ago and loved
I’m not there yet but I’m saving this for when I am! Using up my buckets of store bought flour and replacing with wheat berries as they empty. So excited and I’m making sourdough from scratch with store bought. We do what we can.
I just started grinding my grains fresh recently. I used to buy it but didn't care for the taste but used it anyway. But fresh milled is a different ball game. Yes, whole grains are naturally thirstier than when bran and and wheat germ is removed. I don't bother weighting anything. I just make it the consistency I want visually and by feel. I don't even discard anymore. You don't need to.
Oh my goodness. I'm looking forward to seeing the outcome tomorrow. I enjoyed baking with fresh ground wheat and grains. Had to give it up for awhile but I'm ready to jump back in. Thank you for being an inspiration. -Vonn G
I'm looking forward to watching how all of you ladies make your starters. I also love reading the comments with great tips. TFS👍
I love this series - using ground wheat berried then into sourdough. That is awesome. Thank you for sharing.
Thank you for teaching this to us!
Ok, wine, I can understand how it came about. Long ago, somebody had some grapes they picked, and ate some. Then they sat around, somebody ate them after they naturally fermented and they caught a buzz. Realizing they liked it, they figured out wine making. Beer and bread? Sourdough?? This isn't an accident. Who was the first to think "this is what I'm going to do for a week''. They didn't know about natural yeasts in the air for wine or bread, like we do now. Our ancestors were brilliant in their own ways.
Thanks for sharing another wonderful video. I appreciate all you do to help us with our pantry.
Thank You so much for doing this
Thank you Leisa I have to try this!
I love sourdough and make my own (including wheat). To be honest the dog has my attention over the bread. He’s just so handsome!
He's a sweety and I'm exhausted
Love this! I have a plain unbleached flour starter (though I add whole wheat and rye flour to it occasionally). When I get my mill I am so doing this!! I have heard never use metal to mix my starter. I keep mine in a glass jar with the hinged glass lid with no gasket. Also a square piece of cotton fabric with a rubberband to keep fruit flies out because because even though i dont see them they find the starter 😆 i also put a rubberband around my jar to mark it so i can see it double. Can't wait to see your experiments 🤞😉
The first few days are not enough to get to the lacto stage. It goes through a couple stages to set up the right environment for the bacteria that make it sour. If it stinks, it's not ready! I just got a grain mill so I'm excited to see your bread!
Thanks for the tips!
@@SuttonsDaze You've given me plenty! Glad to be able to return a favor.
Woohoo!! And the pup is a beauty! I'm glad you did it with home ground wheat!
I started one myself with whole wheat ground. Mine looks slightly different on 1st mix but I think it's because I milled my wheat twice.
I gave up on sourdough starters, now I just do a poolish or sponge the night before, works for me, do a longer bread fermentation in fridge, I get good results and am not throwing so much starter away or trying to keep it alive which was not working so well for me. The pizza one I do is so good I feel like I am in Italy and will not eat any other dough. I love your determination to get this done, you had me chuckling with the no weighing just dump it in, and I bet you ended up with some pretty fine bread. Good luck with the new pup.
Love the new addition!
Loved this ! I have never been successful in sour dough starters , glad to come along on your journey
I always wondered how to start this sour dough. Thanks so much. Been making bread so I will put this on my list to do.
Beautifully done Leisa. Your making 100% hydration starter. I keep my starters at 100%. Makes a nice pancake consistency. my refrigerated long term starter is at a much lower hydration for longer keeping whole grains added.
My starters when ready have a lovely floral smell. The smell does change and tells me a lot about what's going on.
Thank you for sharing. It's a skill everyone needs to practice. Discard sour dough can be used in so many things. My original starter was with rye flour & "fed" with fresh ground white winter wheat. It's awesome.
I want to try rye next
I have tried making starter in the past without much success. I have to say it is my own fault as I would get busy and not always feed it correctly and would usually give up. That being said I am following your experience to see how it goes. Good luck!
Thank you!
I love your new kid...
Puppy love.🐕💙🐕💜
Awesome! I love this channel . . .
Glad you enjoy it!
I leave my starter in the living room near the wood stove to activate it🎉🎉
I can't wait for part 2
OOOh I gotta try sourdough starter! You talked me into it
Watching you hand grind the wheat made me appreciate my electric grinder even more 😂 Enjoying your channel so much, wish I had discovered it sooner.
Thanks 👍
Recently, I have been wanting to do this and there pops up your video! Awesome!
Go for it!
I am also somewhat new to sourdough. I have heard that whole wheat is difficult. I used purchased rye flour to get mine going. Then I switched it up to AP unbleached. I used it to make French bread, other Bread and discard recipes that I love. My tummy is grateful. I just put a loose jar lid on it now that it has all the yeasties it needs. When I don’t need it, I put it in a Weck jar with just the glass lid and the clamps and put it in the refrigerator. That works really well for a month or more.
Yay! Breads
Hi Leisa, I was having issues with my starter drying out on top so I took the lid that came with my wreck jars and sat it on top of the coffee filter I had on the jar. The wild yeast still got in and it would double. Have had my starter going for quite a while now.
Fun! I have worked with sourdough before, but one of these days, I'm going to be proficient and not let it conquer me! Lol! Beautiful job! ❤
I heat eith wood too and my white sourdough starter I don't use a breathable cover I use a plastic Mason jar lid and for my home ground whole wheat sourdough starter same thing I don't use a breathable cover but whole wheat sourdough bread is difficult to get a fluffy loaf so it's kind of a different animal as you already know and it's hard to get used to. I look tried a hybrid white & while wheat (home ground) but we went back to all white. Wasn't able to a loaf we liked using the whole wheat but I'll try more experiments.
Hi Leisa! I am new to your channel. I am interested on how this bread came out. I looked to see if you had the bread making process but I didn’t see it. I have this book and have been making SD for a while but the milled wheat process is throwing me for a loop. I have the same book but I would love to see a visual as to what I may be doing wrong. Thanks for the time.
Your doing good. I’ve never made a sourdough starter .
I have all the stuff....grinder, wheat berries but have still been doing my sourdough with unbleached ap flour. You've inspired me to stop procrastinating and give it a go. After all, what's the worst thing that can happen.
We will find out tonight hahaha
@@SuttonsDaze 🤞
I use a damp cloth to cover the top to prevent the top crust.
My friend Roger Rabbit wants to know, is it possible to make a sourdough Carrot Cake? 💖
Yes, that smell! I attempted a whole wheat sour dough once. Smelled just awful. I pitched it after a few days and never tried again. I'll be watching to see how this goes for you before I decide to brave it again.
Cool
Seriously your sordough Looks great. I Always do mine with wholemeal flover. Greetings from Berlin Germany
Sounds great!
Sourdough is so fun once you get the hang of it. A lot of trial and error, and just when you think you killed it - keep going, don't toss it. The dried layer is because it's too warm - it's almost baking. I keep mine in the oven with the light on, you would be surprised at how warm your oven can get so I keep the oven door open also.
I am on stupid city water so it kills sourdough starter. I love sourdough and wish I could keep a starter alive.
Use bottled water or filter it.
I’d not even considered that!
Theses channel are also doing the sourdough starter : whippoorwill holler, heartway farms , cosmopolitan cornbread
Will be following all month....what a great content idea and unofficial collab.
Haha talking about that smell doesn’t exactly make me want any to run to start a starter!! LOL You’re killing me! 😂
I DIDNT USE FRESH GROUND SO I DONT KNOW BUT MY TOP NEVER GOT CRUSTY. AND AT DAY 3 I HAD TO START FEEDING MINE TWICE A DAY. AND I DISCARDED EACH TIME BEFORE FEEDING BUT I USED MY DISCARD FOR DIFFERENT THINGS. I GOT BURNT OUT AND ENDED UP JUST THROWING IT AWAY INSTEAD OF PUTTING IN FRIDGE. LOL AND IT WILL BE A WHILE BEFORE I DO IT AGAIN BUT WHEN I DO I WILL SAVE IT IN FRIDGE. ALSO I DID MINE IN THE BOWLS TO IT WAS JUST EASIER AND I COULD SWITCH TO CLEAN BOWLS WHEN I NEEDED TO
Watching your video while veggie stock is processing in the canner. When discarding half,... I would have been tempted to discard the dried out top half. Agree that that did not look good. Hopefully it smelled better by the end (you didn't say). Had to laugh that the final feeding did not get weighed out like the previous ones.
Leisa, what type of wheat berry did you use? Thanks.
Hard red
Home ground wheat soaks up more of the liquid than processed flour
I weigh my starter too = weights of starter, flour, water.
Welp, I have wheat berries to use and like sourdough. Guess I better learn it.
That was my thought
When grinding wheat, it will be different depending on if you are STONE or STEAL grinding. The STONE type grinder make a slightly finer flour.
Stone grinding usually takes a little longer to make flour.
I think I would have removed the dried out. I would that part would be basically a dead product.
Looks tons better with the wet cloth and a bit more water. I would use beer !
If not using the discard, I would feed it to my chickens. It is a ferment and would be good for them gutwise.
I ❤the coffe filter idea! We have 100’s of these so any other suggestions are appreciated!
I also used 1/2 white and 1/2 wheat flour. Mix ahead in a jar. I have had no luck with the bread. Tastes o.k. but flat and compact. Help !!😂
I have some scary starter in the frig. I hope it’s still good. Lol
Have you seen Anna 's (Fermented Homestead) playlist? She did a month of sourdough recipes not too long ago. Jill (Whispering Willow Farm) has a lot of sourdough recipes too.
Hi, I have a 5 lb bag of whole wheat flour from a friend. If I make sourdough starter will it turn out like white flour or like fresh ground wheat? I have never made sourdough before.
Wheat but not like fresh ground. Should be easier
I've been thinking about doing this. If you aren't fond of sourdough, what motivates you to do this?
I'm not the only person in the house
Are you using hard red or hard white wheat berries? Or what grains are you using for this?
Hard red
Only have bleached flour. Wonder if it will still work?
Absolutely
I used a damp towel to cover mine so it doesn't dry out.
thats what i switched too
When I have discard that I just don't have a use for that day, I grill a pancake out of it, tear it up and give it to my chickens
Great idea
You need to wait a couple of weeks before using discard.
What kind of wheat berries did you use
Replied to another comment that she used Hard Red.
The air may be a little dry near your wood stove. Maybe dampen the cover.
What book are you following?
It's linked below
Can you use oatmeal? To make oatflour?
Good question
I love sourdough and I love oat bread. So can they have little loafs?
ill bet!
I put mine on top of the refrigerator. That generates enough heat.
It's typically 80 in the house most of the day due to heating with wood
@@SuttonsDaze I would love to heat with wood as an option.
I would add more water. It took me a long time to get mine to work. Our home is cool. /when I got it to work and made bread it was sour and I did not like it. I watched so many videos and it was way more water in them.
Interesting. I was told not to use metal utensils. I want to see what happens for you.
I am not a pro for starter.... I have been experimenting for a little over a year... I have a rye starter and bread flour starter....the rye always needs more water, cause it's a denser texture...might be why your top is getting harder...maybe just add more water, just want to help!
You want it to look like a pancake batter...sorry, I didn't wait til the end...
Isn’t it February Fermentation collaboration?
Anna at Fermented homestead is hosting that collab.
@@SuttonsDaze I like the different collaborations. Even though I’m not a part of them I do the different dishes. I love the learning experience.
me too
I wonder if it’s low carb??
I wouldn't think k so
I don’t understand why bakers are obsessed with measuring. Sourdough is only flour and water… you can’t mess it up.
1. I'm not a baker, I'm learning
In before anyone else can type it lol
🤣🤣🤣
That funky smell at the beginning is very disconcerting. Occasionally change the jar out. I change mine 1x a week. My discard goes into the fridge to use in pancakes
Leisa, can i check your email address please?
My email?
Suttonsdaze@outlook.com
@@SuttonsDaze thanks, i’d sent you mail 4 days ago and i’m pretty sure i’d emailed you (may not have done) a few months back - wondering if going into spam or something