OMG ! I made this bread this afternoon. I’m a bread machine girl , throw it in and walk away. Decided to try this recipe today on our cold Illinois day. All I can say it is BETTER than my bread machine bread and really just as easy. Just threw everything in my kitchenaid mixer. So soft, tender and delicious. Thank you Robyn
That's fantastic Paulette! I'm so happy you tried it and loved it! I love making bread all ways, and love eating bread even more, LOL! I'm so glad it worked well for you and you liked it so much. Thank you so much for letting me know! I really appreciate that!
Thank you for sharing your bread recipes!! I appreciate your recipes with both weight and measurements. I love your sandwich bread recipe with the bread machine and baking in the oven. It's our go-to that we bake every week. I've been having trouble with sourdough and timing the bulk fermentation. Now, with this recipe, I can use my discard and make sourdough!!
I am so glad you're having luck with some of my recipes! I love that one of them is your go-to sandwich bread! I just love that. Thank you for letting me know. That really makes me smile. This is a great recipe to use up some sourdough discard and make delicious bread at the same time! Thank you so much for watching and being here on my little channel!
I'm so glad you found me, too! Thank you so much for being here! You are going to love the sourdough breads. Thanks for watching! I'm glad you're here!
Right Robyn, now that my sourdough starter finally smells like a real thing, I just put the ingredients into the breadmaker for just over two hours on bread dough setting… wish me luck, all the others didn’t rise up as they should have done, yet the bread tasted not bad, was just too compact… 😅 now you got me going 🎉
What a lovely loaf! I’m looking forward to making SD bread, should be different but exciting. So great to see you! That scale I think is a must have. I don’t have anything like it, just one that has a clear plastic bowl you weight ingredients in. This would definitely be a welcome upgrade as I’d need a much larger bowl for ingredients. Thanks so much Robyn! Happy Thursday! 🥰🇺🇸
Hi Cynthia! Thank you! It really is a pretty loaf of bread and simply delicious! You are going to like experimenting with sourdough (when you have time and feel up to jumping in!)--it opens up a whole new world of bread making! The scale does make it easier, and you get very conistent results that way. I hope you're doing great! Happy almost weekend to you!
Hey Terri! So glad to hear from you! I would like to try that recipe that uses even more discard! Sometimes I have a lotttttt to use up! I hope you had a fun Christmas and New Years and that 2025 is the best yet!
I love this recipe and am trying it as we speak without any sweetener. How long did you want after it came out of the oven to be able to handle the pan without gloves??!!
Hi Linda! I'm so glad you're trying this without sweeteners. Sometimes I was a slightly sweet bread, and sometimes I don't! I hope it turns out great! They may have been hard to see, but I actually had black handle covers on my hot cast iron bread loaf pan when I was holding it right out of the oven!
well, it was very nice. It rose very well, but I think because of the kind of flour I used (local and still containing a little bit of germ) It was a bit dense and took a lot longer to bake. I probably should’ve baked it at a higher temperature, but it still turned out very nice and it’s very nice not to have to stress too much about timing with the starter! Thank you so much
I never knew you called it the 'Heel' in America. Here in the UK we call it the 'crust'. You have great skills, that Sourdough looks so good. I will definitely be making this. Thanks again.
Beautiful loaf! I really appreciate ur ingredients being listed in cup & spoon sizes. I’m too old to change my ways. 😂 I can definitely see the reason behind using metric measurements though. Thanks for another great video! ❤
Thank you so much! Haha, yep, we call it the heel or the butt! I hope you try this recipe and love your sourdough bread!
9 дней назад+1
Hello! I love your channel and have made both the boule and the sandwich they turned out perfect for my first time ever making sourdough bread. 😊 I am making the sandwich loaf again today and my dough did not form into a ball at all. I kept adding flour but it was still pretty sticky. I went ahead and stopped bc i wasnt sure what wld happen if i kept mixing it in the stand mixer. Do you know what wld cause this and is it ok to keep mixing in the mixer until it does form the ball?
Hi! I'm so glad you had luck with the boule and sandwich bread! That is awesome! Especially for your first time making sourdough breads! I wonder why your sandwich bread is not coming together today, especially after you had success with it before. Temperature, humidity, weather, etc all play a part in bread making, so maybe the conditions are different today--it really can make a difference in how much flour or water is needed. You can definitely keep adding about 1/8 cup more of flour at a time, then let it mix together,, add more if needed, until it comes together into a nice ball of dough, then let it knead for 5-8 minutes so the gluten can develop. I hope that helps! Good luck.
I have a weird question... You make sourdough and yeast bread... How do decide when to make what? Like do you stick to sourdough for certain times or just make whatever type of bread you feel like in the moment? LOL I'm asking because, I currently have been making yeast breads (your farmhouse white bread mostly!) and I'm trying to figure out if I want to do sourdough... I know it has health benefits, but I'm not sure I'm ready to commit yet... And if I did, would I abandon my bread maker? Haha I hope this makes sense 🤣
Hi Katie! I'm so glad you've been making the farmhouse white bread--that is a favorite of mine for sure! That is a great question, and honestly I just make what I feel like in the moment! That's the best part of being the mom and the one in charge of baking and cooking--I can always make exactly what I feel like eating! Also, I have 4 kids and they each have their favorites. Two of my daughters love sourdough the most, my son and youngest daughter like white yeast breads, and my husand and I like fresh milled flour breads the most. So, I rotate and that way everyone is happy and none of us get bored of any kind of bread. We often go through 2 loaves a day plus cinnamon rolls, etc. so I am constantly baking bread! I really enjoy it and find it theraputic and satisfying, so it's a win all the way around. I make a lot of sourdough breads in my bread machine, so if you get into sourdough, you would still use it! I'll share some of those recipes soon. But if sourdough would overwhelm you, keep making the bread you have been, and come back to sourdough when you want to learn something new! It's all a process and as you master one thing, move on to another. Thank you so much for watching and for your question! I really appreicate it.
What if you get your discard out of the fridge but it's still a little bubbly, my lid almost popped off when I unscrewed it 😅 BTW I've made your other 2 loaves of yeast bread 🍞 and I'm back for more recipes! Ypu are the best!! My girls and I love your easy to follow videos! Family of 7 so we make a lot of bread!
Well thank you so much for trying my recipes Heather! I love that you make bread with your girls! I do too, it's the best. Don't worry about your discard being a bit active for this recipe--it will work just fine! This loaf is ready in about 2 hours, and to get much rise with starter that is active would take much longer to rise, so it won't get too big because of the activity. Thank you so much for watching and supporting my channel! I hope you love this bread!! I know your big family will eat it up!
Some recipes even combine an active starter with regular yeast. The sandwich bread I'd been making started with active starter to make a levain that was left on the counter overnight, then the actual dough calls for a bit of yeast. I have copied this recipe to try. I haven't baked in quite a while, so I had to refresh my starter. "Bubbles" is now quite active and ready to go.
I am currently making this bread. I didn't need 4 cups of flour. At 3 cups plus maybe a tablespoon or 2 it was already cleaning the side of my mixer. Has any one else used a lot less then the 4 cups of flour?
Thanks for this heads up! I make this recipe using my scale, but 500 g is about 4 cups (120-125 g of flour is equivalent to 1 c of flour). It could be the difference in how the flour is measured, or ??? I'm glad that you didn't add 4 c since you were able to get a nice ball of dough with a little more than 3. Did your bread turn out well? Thanks so much for giving this recipe a try!!
I’m fairly new to cast iron. Would you please share how you store your pieces? I have a skillet and wipe it out after cooking , but it does feel a bit sticky. I concerned if I had loaf pans & put them in the cabinet they might stick together or gather dust real bad. Any advice would be appreciated.
Hi Gina! Thanks for being here! I show briefly how I store my cast iron in my cabinets at the end of this video on my cast iron: ruclips.net/video/pAGh3_phTPc/видео.html After I use my cast iron, if they feel grimy or sticky, I wash them with hot water and mild dish soap. Then, I dry them completely and apply a coating of olive oil all over the inside and outside. I stack my skillets together, my bread pans, and my baking pans, casserole pans, griddles, etc together. I have a lot of cast iron and they all fit together well and don't take up much space at all! They don't stick together and don't get dusty in my cabinets. I hope that helps!
The bread was awesome!! Thank-you for the lesson on cast iron. In my family only my uncle used it and left a dirty pan on the stove all of the time. Because of that my mom was very much against it so she never had one. I bought one because of chemicals in no stick pans and I’m gradually learning about cast iron. Our daughter lives at home while attending nursing school and loves to cook. We both are venturing out and making lots of items from scratch now. I’m slowly replacing my cookware and want to buy something safe that will last and cast iron fits that! I appreciate you explaining at length because it really helps!!
I love the butter melter! My husband got it for me and I didn't think I needed it, I thought it would be harder than melting in the microwave, but NO! I totally love it and use it all the time for everything!
I’m new to your channel and love how you made the sour dough bread. My problem is that I don’t know how to make a starter. Do you have a video on this? If not, could you recommend someone to watch? Thank you.
Hi Karen! Thank you so much! In the description I have a printable that tells exactly how to start and maintain a sourdough starter, just like I do. I will make a video on it soon, but that should help! It is very simple. Thank you so much for watching!
Robyn, the link in the description to the sourdough starter is actually to the bread recipe document. Can you please post the starter link here? Thank you! I'm so excited to try this!
You can use active sourdough starter in this recipe instead of discard, just swap it out for the same amount. But, if you aren't going to add yeast like the recipe calls for, and are relying on the active sourdough starter as the leaven, the process is much longer, it won't be ready in 2 hours like this loaf. I'll share that soon! Thanks so much for watching and being here!
I made a whole-wheat 😂sourdough discard loaf last night for the bread machine. The recipe didn’t say to let it soak but I let all the ingredients soak for an hour. The dough was glossy and a bit sticky when it did the final rise. It baked fine and was a bit dense. I think my bread machine might have been a little too small for 4 cups of flour. I love that little melting pot! I have a tiny cast iron skillet that would work like that! (I hate melting butter in the microwave too!)
Hi Rhoda! Great job making that whole wheat sourdough discard bread in the bread machine! When I do, I also autolyze (soak) like you, and I also add vital wheat gluten or an egg, both make it less dense. I'll have to share my recipe for that soon :) Thanks so much for always watching!!
@@RobynOnTheFarm please share Robyn. I've made a similar discard recipe to yours using AP/bread flour but would prefer to use fmf. What if you used fmf in this recipe? I guess it would be too dense. Would adding VWG and an egg make it softer and lighter?
Hi Carol! I haven't tried this exact recipe with fmf...I have another I use, but it could work! I would definitely autolyze and add either an egg or VWG to make it softer and help with rise. I hate to tell you to try it without me experimenting with it, but I think it would work fine!
@@RobynOnTheFarm I appreciate that! Is you other recipe on your website/blog?If I make this recipe I will def use your suggestions and let you know. Since I got my grain mill I have been looking for more bread recipes that use fmf. I must say, working with AP/bread flour is much easier with more predictable results! Thanks Robyn for your advice and recipe.
Hi Elizabeth! If you look in the description, I have a printable on how I make and maintain my sourdough starter that I use in these recipes! I hope that helps! I hope to make a video on it soon. Thanks for watching and asking!
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Could you mix, knead, and first rise this in a breadmachine?
OMG ! I made this bread this afternoon. I’m a bread machine girl , throw it in and walk away. Decided to try this recipe today on our cold Illinois day. All I can say it is BETTER than my bread machine bread and really just as easy. Just threw everything in my kitchenaid mixer. So soft, tender and delicious. Thank you Robyn
That's fantastic Paulette! I'm so happy you tried it and loved it! I love making bread all ways, and love eating bread even more, LOL! I'm so glad it worked well for you and you liked it so much. Thank you so much for letting me know! I really appreciate that!
I’m making it right now!
It is easy!!
So happy I found her YT channel! 😊
I’m so glad you made it too, Gina and found it easy!! That is my goal! I sure hope it turned out well and you enjoyed it! I’m so glad you’re here!
Thank you for sharing your bread recipes!! I appreciate your recipes with both weight and measurements. I love your sandwich bread recipe with the bread machine and baking in the oven. It's our go-to that we bake every week.
I've been having trouble with sourdough and timing the bulk fermentation. Now, with this recipe, I can use my discard and make sourdough!!
I am so glad you're having luck with some of my recipes! I love that one of them is your go-to sandwich bread! I just love that. Thank you for letting me know. That really makes me smile. This is a great recipe to use up some sourdough discard and make delicious bread at the same time! Thank you so much for watching and being here on my little channel!
I just got into baking and you made this recipe so easy for beginners ! ✨can’t wait to try
I’m so glad to hear that! That was my goal. Good luck with your bread, and I hope you love it! Thanks for watching and your nice comment!
I'M SO GLAD I FOUND YOU...LOOKING FORWARD TO MAKING YOUR SOURDOUGH BREADS!!
I'm so glad you found me, too! Thank you so much for being here! You are going to love the sourdough breads. Thanks for watching! I'm glad you're here!
I was so happy to see that your recipe showed the ingredients in weight. Thank you.
Thank you Maureen! I’m glad that helped. Thanks for watching and being here.
Best bread ever!!
THANK YOU! It really is delicious bread!!! Thanks so much for watching and being here!
Right Robyn, now that my sourdough starter finally smells like a real thing, I just put the ingredients into the breadmaker for just over two hours on bread dough setting… wish me luck, all the others didn’t rise up as they should have done, yet the bread tasted not bad, was just too compact… 😅 now you got me going 🎉
Wonderful! How did your bread turn out? I love to make this recipe using the bread machine dough cycle, too. I hope it came out great!!
@@RobynOnTheFarmnot really rising as much but totally yummie 😊❤
What a lovely loaf! I’m looking forward to making SD bread, should be different but exciting. So great to see you! That scale I think is a must have. I don’t have anything like it, just one that has a clear plastic bowl you weight ingredients in. This would definitely be a welcome upgrade as I’d need a much larger bowl for ingredients. Thanks so much Robyn! Happy Thursday! 🥰🇺🇸
Hi Cynthia! Thank you! It really is a pretty loaf of bread and simply delicious! You are going to like experimenting with sourdough (when you have time and feel up to jumping in!)--it opens up a whole new world of bread making! The scale does make it easier, and you get very conistent results that way. I hope you're doing great! Happy almost weekend to you!
with discard in makes the crust alittle chewy, yum so delicious
I love the chew, too. And that bit of tang...yum!
Another great recipe. Going to make and post pics in the group.
Awesome!! I’ll be watching for it! Thanks Rick!
That looks so good. I am going to order the cast iron pans also.
Thank you Christine! I'm so glad! You're going to love them! They are a delight to bake in. Makes me love my bread even more.
yes i've made similiar recipe but mine uses 1 c discard :) tastes great. Yours always taste so so delicious!!
Hey Terri! So glad to hear from you! I would like to try that recipe that uses even more discard! Sometimes I have a lotttttt to use up! I hope you had a fun Christmas and New Years and that 2025 is the best yet!
@@RobynOnTheFarm me too! Could you post the recipe @harleyinred for us please :)
@charleyinred Could you share your bread recipe using 1 cup of discard please?
Looks so very good!! Great job!
Liza, I love this recipe!! Thank you! It is delicious!
@ I love it too, dough is very easy to work with
Yes it is! Very simple and great for sandwiches! 🥪
Credo che sia buonissimo! Lo farò grazie un saluto dall'Italia 🤗🥰
Thanks for watching from Italy! That is amazing. I appreciate you being here!!
I love this recipe and am trying it as we speak without any sweetener. How long did you want after it came out of the oven to be able to handle the pan without gloves??!!
Hi Linda! I'm so glad you're trying this without sweeteners. Sometimes I was a slightly sweet bread, and sometimes I don't! I hope it turns out great! They may have been hard to see, but I actually had black handle covers on my hot cast iron bread loaf pan when I was holding it right out of the oven!
@ oh my goodness that makes more sense!! Thank you. It's proofing now. I will let you know here how it turns out!
well, it was very nice. It rose very well, but I think because of the kind of flour I used (local and still containing a little bit of germ) It was a bit dense and took a lot longer to bake. I probably should’ve baked it at a higher temperature, but it still turned out very nice and it’s very nice not to have to stress too much about timing with the starter! Thank you so much
Lovely. Thanks!
Thank you for watching! I appreciate it!
I never knew you called it the 'Heel' in America. Here in the UK we call it the 'crust'. You have great skills, that Sourdough looks so good. I will definitely be making this. Thanks again.
Did you mill your own all purpose flour? How do I create the starter? I've never made sourdough bread
Beautiful loaf! I really appreciate ur ingredients being listed in cup & spoon sizes. I’m too old to change my ways. 😂 I can definitely see the reason behind using metric measurements though. Thanks for another great video! ❤
Thank you so much! Haha, yep, we call it the heel or the butt! I hope you try this recipe and love your sourdough bread!
Hello! I love your channel and have made both the boule and the sandwich they turned out perfect for my first time ever making sourdough bread. 😊 I am making the sandwich loaf again today and my dough did not form into a ball at all. I kept adding flour but it was still pretty sticky. I went ahead and stopped bc i wasnt sure what wld happen if i kept mixing it in the stand mixer. Do you know what wld cause this and is it ok to keep mixing in the mixer until it does form the ball?
Hi! I'm so glad you had luck with the boule and sandwich bread! That is awesome! Especially for your first time making sourdough breads! I wonder why your sandwich bread is not coming together today, especially after you had success with it before. Temperature, humidity, weather, etc all play a part in bread making, so maybe the conditions are different today--it really can make a difference in how much flour or water is needed. You can definitely keep adding about 1/8 cup more of flour at a time, then let it mix together,, add more if needed, until it comes together into a nice ball of dough, then let it knead for 5-8 minutes so the gluten can develop. I hope that helps! Good luck.
I have a weird question... You make sourdough and yeast bread... How do decide when to make what? Like do you stick to sourdough for certain times or just make whatever type of bread you feel like in the moment? LOL I'm asking because, I currently have been making yeast breads (your farmhouse white bread mostly!) and I'm trying to figure out if I want to do sourdough... I know it has health benefits, but I'm not sure I'm ready to commit yet... And if I did, would I abandon my bread maker? Haha I hope this makes sense 🤣
Hi Katie! I'm so glad you've been making the farmhouse white bread--that is a favorite of mine for sure! That is a great question, and honestly I just make what I feel like in the moment! That's the best part of being the mom and the one in charge of baking and cooking--I can always make exactly what I feel like eating! Also, I have 4 kids and they each have their favorites. Two of my daughters love sourdough the most, my son and youngest daughter like white yeast breads, and my husand and I like fresh milled flour breads the most. So, I rotate and that way everyone is happy and none of us get bored of any kind of bread. We often go through 2 loaves a day plus cinnamon rolls, etc. so I am constantly baking bread! I really enjoy it and find it theraputic and satisfying, so it's a win all the way around. I make a lot of sourdough breads in my bread machine, so if you get into sourdough, you would still use it! I'll share some of those recipes soon. But if sourdough would overwhelm you, keep making the bread you have been, and come back to sourdough when you want to learn something new! It's all a process and as you master one thing, move on to another. Thank you so much for watching and for your question! I really appreicate it.
Do you think i could mix, knead, and first rise in my breadmachine, then take it out to shape, rise, & bake in my loaf pan? Thank you!!
Yes! I make it that way all the time. You can use the dough cycle as you normally would for this recipe. It works beautifully! Thank you for asking!
What yeast do you like to use?and where do you keep your discard that you are using (fridge or os it what you keep back after feeding your starter??)
Normally the I use discard that I’ve accumulated in the refrigerator, but sometimes I use it straight from a feeding. Either way works for this bread!
What if you get your discard out of the fridge but it's still a little bubbly, my lid almost popped off when I unscrewed it 😅
BTW I've made your other 2 loaves of yeast bread 🍞 and I'm back for more recipes! Ypu are the best!! My girls and I love your easy to follow videos! Family of 7 so we make a lot of bread!
Well thank you so much for trying my recipes Heather! I love that you make bread with your girls! I do too, it's the best. Don't worry about your discard being a bit active for this recipe--it will work just fine! This loaf is ready in about 2 hours, and to get much rise with starter that is active would take much longer to rise, so it won't get too big because of the activity. Thank you so much for watching and supporting my channel! I hope you love this bread!! I know your big family will eat it up!
@@RobynOnTheFarm ok great! thank you for the quick reply!! We are trying it now!! 🙏🤍
Some recipes even combine an active starter with regular yeast. The sandwich bread I'd been making started with active starter to make a levain that was left on the counter overnight, then the actual dough calls for a bit of yeast. I have copied this recipe to try. I haven't baked in quite a while, so I had to refresh my starter. "Bubbles" is now quite active and ready to go.
update turned out perfect!! on our second loaf lol
I am currently making this bread. I didn't need 4 cups of flour. At 3 cups plus maybe a tablespoon or 2 it was already cleaning the side of my mixer. Has any one else used a lot less then the 4 cups of flour?
Thanks for this heads up! I make this recipe using my scale, but 500 g is about 4 cups (120-125 g of flour is equivalent to 1 c of flour). It could be the difference in how the flour is measured, or ??? I'm glad that you didn't add 4 c since you were able to get a nice ball of dough with a little more than 3. Did your bread turn out well? Thanks so much for giving this recipe a try!!
How did your bread turn out?
I’m fairly new to cast iron.
Would you please share how you store your pieces?
I have a skillet and wipe it out after cooking , but it does feel a bit sticky.
I concerned if I had loaf pans & put them in the cabinet they might stick together or gather dust real bad.
Any advice would be appreciated.
Hi Gina! Thanks for being here! I show briefly how I store my cast iron in my cabinets at the end of this video on my cast iron: ruclips.net/video/pAGh3_phTPc/видео.html
After I use my cast iron, if they feel grimy or sticky, I wash them with hot water and mild dish soap. Then, I dry them completely and apply a coating of olive oil all over the inside and outside. I stack my skillets together, my bread pans, and my baking pans, casserole pans, griddles, etc together. I have a lot of cast iron and they all fit together well and don't take up much space at all! They don't stick together and don't get dusty in my cabinets. I hope that helps!
The bread was awesome!!
Thank-you for the lesson on cast iron.
In my family only my uncle used it and left a dirty pan on the stove all of the time. Because of that my mom was very much against it so she never had one. I bought one because of chemicals in no stick pans and I’m gradually learning about cast iron. Our daughter lives at home while attending nursing school and loves to cook. We both are venturing out and making lots of items from scratch now. I’m slowly replacing my cookware and want to buy something safe that will last and cast iron fits that!
I appreciate you explaining at length because it really helps!!
Got that cast iron butter melter too :)
I love the butter melter! My husband got it for me and I didn't think I needed it, I thought it would be harder than melting in the microwave, but NO! I totally love it and use it all the time for everything!
I’m new to your channel and love how you made the sour dough bread. My problem is that I don’t know how to make a starter. Do you have a video on this? If not, could you recommend someone to watch? Thank you.
Hi Karen! Thank you so much! In the description I have a printable that tells exactly how to start and maintain a sourdough starter, just like I do. I will make a video on it soon, but that should help! It is very simple. Thank you so much for watching!
Thank you so much.
You're very welcome!
Robyn, the link in the description to the sourdough starter is actually to the bread recipe document. Can you please post the starter link here? Thank you! I'm so excited to try this!
@@amydorr9381 OH MY! Thank you for letting me know! I have fixed that!!!! Thank you for catching my mistake! It should be right now.
If you are making the bread with active sour dough starter? How much starter should I be using?
You can use active sourdough starter in this recipe instead of discard, just swap it out for the same amount. But, if you aren't going to add yeast like the recipe calls for, and are relying on the active sourdough starter as the leaven, the process is much longer, it won't be ready in 2 hours like this loaf. I'll share that soon! Thanks so much for watching and being here!
What yeast do you like to use?
Hi Lisa! I use this Bella Rise Instant Yeast in this sourdough discard bread: amzn.to/49j7N46
Thanks so much for watching and for your question!
Do you have instructions for making sourdough starter?
It is in the description! I have been having trouble with the link, but think it's working now :)
Thank you
I made a whole-wheat 😂sourdough discard loaf last night for the bread machine. The recipe didn’t say to let it soak but I let all the ingredients soak for an hour. The dough was glossy and a bit sticky when it did the final rise. It baked fine and was a bit dense.
I think my bread machine might have been a little too small for 4 cups of flour.
I love that little melting pot! I have a tiny cast iron skillet that would work like that! (I hate melting butter in the microwave too!)
Hi Rhoda! Great job making that whole wheat sourdough discard bread in the bread machine! When I do, I also autolyze (soak) like you, and I also add vital wheat gluten or an egg, both make it less dense. I'll have to share my recipe for that soon :) Thanks so much for always watching!!
@@RobynOnTheFarm please share Robyn. I've made a similar discard recipe to yours using AP/bread flour but would prefer to use fmf. What if you used fmf in this recipe? I guess it would be too dense. Would adding VWG and an egg make it softer and lighter?
Hi Carol! I haven't tried this exact recipe with fmf...I have another I use, but it could work! I would definitely autolyze and add either an egg or VWG to make it softer and help with rise. I hate to tell you to try it without me experimenting with it, but I think it would work fine!
@@RobynOnTheFarm I appreciate that! Is you other recipe on your website/blog?If I make this recipe I will def use your suggestions and let you know. Since I got my grain mill I have been looking for more bread recipes that use fmf. I must say, working with AP/bread flour is much easier with more predictable results! Thanks Robyn for your advice and recipe.
I have a tiny cast iron skillet too. It's just big enough for one egg
How do you make the sour dough starter?
Hi Elizabeth! If you look in the description, I have a printable on how I make and maintain my sourdough starter that I use in these recipes! I hope that helps! I hope to make a video on it soon. Thanks for watching and asking!
Do u have the starter video?
Planning to make one soon! The pdf in the description lays out the details of how I make and maintain my starter in the meantime!
Just mixed but cut the sugar out and butter. Reduced the yeast to 4g, 15g avocado oil. Let's see. and mixed in jalapeno/cheese. Lets see
oh forgot i just ordered from Lehi 25 lbs of their read flour as i am about out :)
I'm glad you've been using it and that's a good sign you ordered more--you must like it! It is my very favorite flour. It's a delight to bake with.
Bread flour lol
That's how I read it anyway! LOL