I do 100% freshly milled for everything... breads, bagels, cookies, buns, etc. All my baking & cooking, and baking to sell. It's AMAZING & I get so many compliments of people telling me they didn't know bread could be so tasty!
Lisa! I have been watching you from your home on Boone days! I cannot believe YT suggested this video! The timing is perfect and you’re my preferred SD pro! Lol. I had no idea you had this podcast/channel! I have my first ever SD bread in the oven. I fed my starter and will be trying my second boule tonight!
I make sourdough regularly and even after refrigerating overnight, it's still somewhat tough to score. I put it in the freezer for an hour and that does the trick.
Lisa - do you have a blog post on how to use bread or dough that didn’t turn out right and make it into other things? If not, that would be a really helpful one!
I don't know if she has a post, but I do remember Lisa saying she turns over fermented dough into focaccia. I did that after she mentioned it, and mine turned out amazing. I've also turned it into flatbread cooked on a cast iron pan and eaten them with eggs.
Yes, I have shared that I never let anything go to waste even if I over fermented...I will turn it into fry bread, croutons and or breadcrumbs to name a few....
I agree with the bow knife, it looks pretty in pictures.. but it does not work well! I need to start cutting mine in half first like you do!! So smart! ❤
How do you clean up sourdough? My starter and the bread dough stick to everything, my hands, jars, bowls, the counter. I’m scared to even wash it off my hands at the sink because it’s almost like concrete and I don’t want to wash it down the drain 🙈
So...are you saying I have been lying to myself when I justify eating too many of your sourdough blondies by thinking "it's sourdough so it's healthier"??? 😂😂
I bought a kitchen aid and it didn’t sit right with me. I missed the felling of it all. And I missed my way where I always mix just enough to come together and then leave it alone then do stretches lol 😂 I thought I was doing it “wrong” but it made great bread and super easy so I love it. 😅
Hey! Sometimes when I’m making my dough, it stays pretty sticky throughout all my stretch and folds even after autolyse… I’m already using less water bc of the humidity where I live. any tips for this or reason why this is happening? Thank you!
@@Simplefarmhouselife just brown spots. After it is baked they are spread around. I thought it might be baking soda not mixed in well but it continues. Doesn’t effect the taste but doesn’t look pretty
I'd like to make sourdough sandwich loaves because my husband LOVES sourdough , but the cost is too hard for him. How do I get the real sour sourdough taste in a soft sided bread? 😊❤
There are quite a few sourdough sandwich bread recipes that have a softer crust, but after the loaf has cooled, if you put it in a ziplock bag by the next day, the crust should have softened some
You could also cut off the crust and use it to make bread crumbs or croutons. I keep random bread odds and ends in the freezer then make crumbs, croutons, French toast bakes, etc.
The longer you ferment, the more sour it will taste. It will ferment faster with higher hydration I think, so more fluid, even though the dough will be a little harder to handle.
Also any enriched dough that includes butter or oil will be less sour...if your starter goes a long time without being fed or used much it will be more sour too.
I do 100% freshly milled for everything... breads, bagels, cookies, buns, etc. All my baking & cooking, and baking to sell. It's AMAZING & I get so many compliments of people telling me they didn't know bread could be so tasty!
Me too! I cannot go back to dead flour again!
Same!
I literally didn’t know I could just put in the fridge during bulk fermentation if I didn’t have enough time. Thank you 👏.
I've been loving your solo q&a episodes, I'd be excited to see more of them the new year as well!
Great answers! I love how candid you are! A tip for cutting bread is an electric knife. Works like a charm!
Yes I do that sometimes too.
This was very helpful. I will have to go to this again when I finally do make a starter!!!
Lisa! I have been watching you from your home on Boone days! I cannot believe YT suggested this video! The timing is perfect and you’re my preferred SD pro! Lol. I had no idea you had this podcast/channel! I have my first ever SD bread in the oven. I fed my starter and will be trying my second boule tonight!
Glad you found it and are working on your sourdough skills!
Priceless
I make sourdough regularly and even after refrigerating overnight, it's still somewhat tough to score. I put it in the freezer for an hour and that does the trick.
Lisa - do you have a blog post on how to use bread or dough that didn’t turn out right and make it into other things? If not, that would be a really helpful one!
I don't know if she has a post, but I do remember Lisa saying she turns over fermented dough into focaccia. I did that after she mentioned it, and mine turned out amazing. I've also turned it into flatbread cooked on a cast iron pan and eaten them with eggs.
Yes, I have shared that I never let anything go to waste even if I over fermented...I will turn it into fry bread, croutons and or breadcrumbs to name a few....
I agree with the bow knife, it looks pretty in pictures.. but it does not work well! I need to start cutting mine in half first like you do!! So smart! ❤
Thanks…l was just thinking of ordering one !
@Gardengirlie04 i just used our electric meat knife, and it worked great! Sliced a whole sandwich up quickly and beautifully!
How do you clean up sourdough? My starter and the bread dough stick to everything, my hands, jars, bowls, the counter. I’m scared to even wash it off my hands at the sink because it’s almost like concrete and I don’t want to wash it down the drain 🙈
If you wet your hands that will help it not to stick...also putting utensils in water or washing them as you go really helps.
I send newbies to sourdough to your channel to show that sourdough is not as fiddly as others try to make it. Thank you😊
I am struggling with it. I don't want to add bread flour, so I am trying it with 100% whole wheat flour.
So...are you saying I have been lying to myself when I justify eating too many of your sourdough blondies by thinking "it's sourdough so it's healthier"??? 😂😂
lol!
They say Ezekial Bread in the freezer case is the most healthy bread in grocery stores in USA. We buy it every week. Delicious too.
Healthier? I make sourdough biscuits and consider them a superfood. Comparable to kale.
Better for gut than green leafy veggies😊
Sorry I missed the last Q AND A.
Is there a link to the first episode ?
I don’t have time for searching :(
I bought a kitchen aid and it didn’t sit right with me.
I missed the felling of it all.
And I missed my way where I always mix just enough to come together and then leave it alone then do stretches lol 😂 I thought I was doing it “wrong” but it made great bread and super easy so I love it. 😅
Hey! Sometimes when I’m making my dough, it stays pretty sticky throughout all my stretch and folds even after autolyse… I’m already using less water bc of the humidity where I live. any tips for this or reason why this is happening? Thank you!
What causes brown spots on sourdough biscuits ?
I would need more information...I can't imagine. Is it in the dough before being baked or after...what kind of brown spots....
@@Simplefarmhouselife just brown spots. After it is baked they are spread around. I thought it might be baking soda not mixed in well but it continues. Doesn’t effect the taste but doesn’t look pretty
Do you ever use sprouted flour? I ourchased some sprouted wheat, but it seems to bake differently than the other recipes.
I don't have experience with sprouted flour.
I'd like to make sourdough sandwich loaves because my husband LOVES sourdough , but the cost is too hard for him. How do I get the real sour sourdough taste in a soft sided bread? 😊❤
There are quite a few sourdough sandwich bread recipes that have a softer crust, but after the loaf has cooled, if you put it in a ziplock bag by the next day, the crust should have softened some
maybe google search for sourdough japanese milk bread that uses tangzhong (flour paste roux), it makes it softer
You could also cut off the crust and use it to make bread crumbs or croutons. I keep random bread odds and ends in the freezer then make crumbs, croutons, French toast bakes, etc.
@@michaelaweatherman7682 😊 thx
My favorite recipe it from Kate from venison for dinner here on yt. It's called kates master recipe for sourdough bread I think.
Sandwich bread is also easier to bite into, especially for littles 😆
Long tooth! Lisa you’re so cute! Serrated Knife/Bread knife
How do you make your sourdough bread less sour? My husband is not a fan of it being so sour. 🤔❤️
The longer you ferment, the more sour it will taste. It will ferment faster with higher hydration I think, so more fluid, even though the dough will be a little harder to handle.
@@Claudia-oh9vm so higher hydration less sour and less fermented? Thanks.
Also any enriched dough that includes butter or oil will be less sour...if your starter goes a long time without being fed or used much it will be more sour too.