That looks great..I love the way you are so chill.about everything. Like when you just turned it at an angle and let it hang over the edge.a.little. so cooking channels stress you out with silly perfectionism. This is a great channel.for real home cooks. This is one I plan to make.soon!
Could you please show us with the camera when you dig into your flour container and scooping up the flour? The reason I ask is because some people tap the measuring cup on the edge of the container, which gives the flour a heavier weight than leveling it out without tapping. That would just give me an idea of your cup weight being perhaps a little more than 120g. 😊 Also, do you use flour from milling your own grains? Again, I ask because I may need extra water since I use whole grain. Thank you so much for this recipe. I have discarded starter that I would like to use for this recipe.
@@philomenekoenig1197 that’s a great question, thank you for asking it. I always scoop into my flour and then give it a gentle shake. The average weight of one cup of my flour is 140 g. And yes, the whole grain might be a bit different depending on the kind you use. What I would suggest is that you mix it up ahead of time, especially if using whole-grain, so it has time to fully absorb the water. Let me know how it goes and if you have any questions
If you mak3 this by hand and not stand mixer; how long or do I Kneed,the dough or do I even need to kneed the dough. You are new to my RUclips feed and I am enjoying your videos. I am making this Stromboli right now and am at the point of; to kneed or not to kneed. I think that I will do some kneading as the dough is tearing very easily. Thanks for your sharing your recipe's with us.
@@Ladybrite1 yeah I would knead it until the gluten is developed and it has a nice texture. I typically mix it for a few minutes in the mixer, so once it’s nicely smooth and easy to work with then you’re ready for the next step. If you have time, it’d be best if you would let it rest for a few minutes after the kneading before rolling it out, similar to a pizza dough, etc. Let me know if you have any other questions, and welcome, I’m glad to have you following along😀
@@soniauce13 yes you can, or you can make rolls out of my sourdough sandwich, bread recipe, or I also posted a sourdough dinner roll recipe on the blog not too long ago as well
@@JodieJensen it can safely sit out overnight even with the eggs because the sourdough starter provides the good bacteria as it ferments that prevents any bad bacteria from developing
If I cut the recipe in half when doing the half cup of starter would I use 2 cups of flour and 1 1/3 cup of warm water or would I cut it to 1 c of flour and 2/3 cups of warm water. This is about the sandwich bread. I am having a problem trying to cutting this recipe in half. I don't want 4 loaves. Too confused.
Yes, you could certainly do the one cup of flour and 2/3 of a cup warm water. Or you can feed your starter the 2 cups of flour and 1/3 cups warm water and just put the extra in your discard jar. That’s typically what I do but it depends on how much discard you like to keep around. I like to use it for lots of things so I always feed my starter with a couple of cups of flour and then I just use what I need for the recipe and put the rest in the refrigerator in my discard jar.
@@WagonWheelHomestead21 I was asking for the bread recipe I only want to do one loaf. I already have 2 qts of discard and started another. I don't need all that.
@@donnarichey144 1/2 c active starter, 1/2 c warm water, 3/4 c flour. Mix and let sit overnight. In the morning add 1 T of butter, 2 T of sugar, 1 tsp. Salt, 3/4 c milk, and 2 1/4 to 2 3/4 c flour. Mix well. Let rise, shape, rise again and bake
@@WagonWheelHomestead21 Thank you so much. This is for the one loaf of bread correct. Me being old, I just get overwhelmed trying to figure cutting that down. I really appreciate you doing that for me and I am sure you are a very busy lady. I will let you know how it turns out. Thanks again. God Bless y ou and your family.
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It's good to see you eat your meal
Yummy 😋 😊❤👍🏼
That looks great..I love the way you are so chill.about everything.
Like when you just turned it at an angle and let it hang over the edge.a.little. so cooking channels stress you out with silly perfectionism.
This is a great channel.for real home cooks.
This is one I plan to make.soon!
@@1Ggirl1959 thank you! We try to keep it practical and real here😀
I love stromboli and haven't made it in years. And I happen to be meal planning while watching, so thanks! 🤣
Perfect !! You’re welcome
You are the sweetest - watching from Oz 🦘
Thanks for following along! It’s fun to have people from all over the world.
So many easy dinner ideas! Thank you!
You’re welcome! Quick and easy is the name of the game!
What size is your Bosch mixer?? I'm still waiting on a great sourdough bagel recipe! 😘❤️ I love your videos!... Thank you for sharing!
@@margaretcape1397 mine is 6.5 quart. I’m working on the bagels this week!😀
Could you please show us with the camera when you dig into your flour container and scooping up the flour?
The reason I ask is because some people tap the measuring cup on the edge of the container, which gives the flour a heavier weight than leveling it out without tapping.
That would just give me an idea of your cup weight being perhaps a little more than 120g. 😊
Also, do you use flour from milling your own grains?
Again, I ask because I may need extra water since I use whole grain.
Thank you so much for this recipe. I have discarded starter that I would like to use for this recipe.
@@philomenekoenig1197 that’s a great question, thank you for asking it. I always scoop into my flour and then give it a gentle shake. The average weight of one cup of my flour is 140 g. And yes, the whole grain might be a bit different depending on the kind you use. What I would suggest is that you mix it up ahead of time, especially if using whole-grain, so it has time to fully absorb the water. Let me know how it goes and if you have any questions
If you mak3 this by hand and not stand mixer; how long or do I Kneed,the dough or do I even need to kneed the dough. You are new to my RUclips feed and I am enjoying your videos. I am making this Stromboli right now and am at the point of; to kneed or not to kneed. I think that I will do some kneading as the dough is tearing very easily. Thanks for your sharing your recipe's with us.
@@Ladybrite1 yeah I would knead it until the gluten is developed and it has a nice texture. I typically mix it for a few minutes in the mixer, so once it’s nicely smooth and easy to work with then you’re ready for the next step. If you have time, it’d be best if you would let it rest for a few minutes after the kneading before rolling it out, similar to a pizza dough, etc. Let me know if you have any other questions, and welcome, I’m glad to have you following along😀
I made this and it was delicious question can I use this recipe to make rolls…?
@@soniauce13 yes you can, or you can make rolls out of my sourdough sandwich, bread recipe, or I also posted a sourdough dinner roll recipe on the blog not too long ago as well
New here and enjoying your channel - how long can this sit safely due to the eggs in it? Or am I overthinking?
@@JodieJensen it can safely sit out overnight even with the eggs because the sourdough starter provides the good bacteria as it ferments that prevents any bad bacteria from developing
If I cut the recipe in half when doing the half cup of starter would I use 2 cups of flour and 1 1/3 cup of warm water or would I cut it to 1 c of flour and 2/3 cups of warm water. This is about the sandwich bread. I am having a problem trying to cutting this recipe in half. I don't want 4 loaves. Too confused.
Yes, you could certainly do the one cup of flour and 2/3 of a cup warm water. Or you can feed your starter the 2 cups of flour and 1/3 cups warm water and just put the extra in your discard jar. That’s typically what I do but it depends on how much discard you like to keep around. I like to use it for lots of things so I always feed my starter with a couple of cups of flour and then I just use what I need for the recipe and put the rest in the refrigerator in my discard jar.
@@WagonWheelHomestead21 I was asking for the bread recipe I only want to do one loaf. I already have 2 qts of discard and started another. I don't need all that.
@@donnarichey144 1/2 c active starter, 1/2 c warm water, 3/4 c flour. Mix and let sit overnight.
In the morning add 1 T of butter, 2 T of sugar, 1 tsp. Salt, 3/4 c milk, and 2 1/4 to 2 3/4 c flour. Mix well. Let rise, shape, rise again and bake
@@WagonWheelHomestead21 Thank you so much. This is for the one loaf of bread correct. Me being old, I just get overwhelmed trying to figure cutting that down. I really appreciate you doing that for me and I am sure you are a very busy lady. I will let you know how it turns out. Thanks again. God Bless y ou and your family.
@@donnarichey144 you’re very welcome