Thank you for the information. I am new to sour dough so this is wonderful information. Thank you for the sourdough lifecycle steps link too. Very helpful.
@@fabiennemitchell2371 Commercial yeast is just made with a sugar, generally honey. It's the fermentation process that makes the difference. Check out how to make your own yeast on RUclips, it may make you see things differently. Fermentation can be done with very little "commercial" yeast. I make a number of breads using very little yeast but it ferments for 18 to 24 hours. 🙂
@@LegalAlien80 Since lockdown, I've been making sourdough bread using my own starter. I read and watched many recipes but refused to throw away ("discard") good flour. I decided to start, and continue, the process using a teaspoon of all purpose flour and a teaspoon of water. The yeast became sufficiently active about 10 days later and, when used, produced a very fast growing dough. Then, I found Ana's Channel with her common sense approach to keeping the sourdough starter dry, without feeding it - brilliant for an infrequent baker! I don't mind commercial yeast for ordinary bread making. My reaction to the addition of commercial yeast to sourdough was pure snobbery, nothing more.😁
Can I hit the like button more than once! 😀. I can learn by watching, reading, etc but I'd do best with hands on. Seeing how you actually use the starter and replenish it did wonders for my understanding!!!! Thank you!
Anja, your presentation is so lovely. I could listen to you for hours! I have made many a sourdough starter and used them successfully. However, the feeding and discarding seemed wasteful. So, I am presently without one. I do lots of historic hearth cooking and the light bulb went on when you said to add the extra flour to help keep until ready to prepare and plan for your next baking. Many old cookbooks talk about breaking off a piece of dough before baking and to bury it in your flour bucket - until the next day you were preparing/planning to bake. They would place the piece in warm water or milk over night I feel like the puzzle pieces all fit! Thank you... I love your videos.
Thank you for this information and your chart. I made your no feeding, no discard sourdough starter and it has been a lifesaver for me. I have been baking about two loaves of bread a day and freezing some of the them. My family really loves this bread and we have been making all kinds of things with it. With the economy way it is right now it saves to bake your own bread and to me is a lot healthier. Again thank you!
Anjay a Big heartfelt thank you 💝 for demystifying the sourdough conundrum. After months of failing to achieve the live bubbly overflowing starter from flour and water and yet again failing to reach the rather stiff, round shape after the 1& 2nd bulk rises, endless stretching and foldings. I finally gave up and enrolled in an unnecessarily expensive class. But now I see that most of what I thought I was doing terribly wrong is actually fine! I wish I had waited and tried your beautiful no fuss and no-nonsense approach which focuses on simplicity and not whiling daylong fussing over bread-making. 🙏
Wow, ur method is so easy, so simple. People in America have made it extremely difficult and it certainly don't have to be. You have shown that. I'm so glad I seen this particular video.
Sadly, that’s probably because our mothers and grandmothers stopped making bread from scratch. I started cooking from scratch when I got married but didn’t know how to bake. Now at 61 I am teaching myself to bake. Our youngest daughter is interested and will bake with me.
I'm really enjoying your videos. It's refreshing to see someone just enjoy baking with your starters! Thank you so much for so freely sharing your methods.
I’m new to making bread. My daughter shared her sourdough starter with me. I’ve been watching your videos and am almost ready to try it on my own. Thank you.
All your teachings are so wonderful and easy to follow-Just made 2 starters and will see in a few days what's going on with them. I like the old country way, no waste.
Thank you sooooo much for your sour dough starter! I used to have sour dough starters that I had to feed all the time! I never could use them up fast enough! I eat low-carb...and it got out of control so I had to give up on keeping it on hand. I only eat bread etc. Occasionally and if i was having more carbs then I wanted it to be healthy. Your method is perfect for me and again cannot thank you enough!
Thank you for your video. I used your technique to start a sour dough starter with Swedish tye and wheat flour in yoghurt about more than 6 months ago and it took 9 days to bubble for the first time but it has been very stable. I have baked more than 100 loafs of rye and wheat flour already on the bread machine using that starter. I almost empty the whole starter jar every time I make bread and restart with the small amount of the starter at the bottom of the jar by reactivating it with flour before putting the jar in the fridge . It has never gone terribly sour and puffs up the dough (proofing time) in 5 to 6 hours. The starter has a nice fragrance of nice wine. I never add instant yeast to the dough, it is not needed. The fridge rest time of the starter can be as long as 1 week or longer without any problem. I just feed and reactivate it at room temp over night and start bread making the next afternoon. Never done discard or multiple feeding and it works great. We are soon going on a three week holiday and the starter will be fine without feeding and discard, I am convinced. Thank you once again.
I just discovered your videos and have begun my “almost” retirement so have been inspired to make sourdough. I have used lots and lots of flour and discarded a whole lot! I’m going to start this method. I lived in Germany and studied music (organ) on a Fulbright-DAAD many years ago, but I am still close with German friends and love to visit! Ich spreche noch ein bischen Deutch, aber fast alles habe ich vergessen! Alle meine Freunden sprechen ganz gut Englisch! My first recipe of your no-knead bread I mixed up this morning - so I’m 12 hours off. Hopefully I can make this work! 700 g is a LOT of flour! I hope it fits in my Emile Henry loaf-shaped Dutch oven! Thank you for your inspiration!
That sounds great, Sherryl, and I so glad you have good memories of Germany und daß Du immer noch deutsch sprichst! Thank you so much for sharing and commenting and happy baking 😊 ~ Anja
Just want to thank you for your wonderful videos I just made my first sourdough loaf just as you said to do and it just looks wonderful so excited just can’t thank you enough! 🤗🍞🙏
Ok loved that video. You just showed everything you did in order. Even though it was a repeat it helped me understand adding the flour every Tim you use your started and continuing the process. Loved it. Thankyou
You are amazing. I started my starter 3 days ago and being patient as you suggest. I have a gluten sensitvity and bought some sour dough bread and I can digest it. As you suggest it is a life style and a great european tradition. Many thanks e
Hi Anja.. thank you for your recipe, my sourdough starter is bubbly and smell pleasantly sour after 6 days.. however, i did a float test and it sank to the bottom. How to make early starter ripe? Should i add flour and wait another 6 days to make it ripe? Thank youu
This is what I'm using: www.amazon.com/KitchenAid-KSM150PSAQ-Artisan-Pouring-Shield/dp/B00005UP2K?crid=272HN3JFGDR5G&keywords=kitchenaid%2Bstand%2Bmixer%2B5%2Bqt&qid=1698031004&sprefix=kitchenaid%2Bstand%2Caps%2C153&sr=8-3&ufe=app_do%3Aamzn1.fos.ac2169a1-b668-44b9-8bd0-5ec63b24bcb5&th=1&linkCode=sl1&tag=ourgabledhome-20&linkId=1b4737fae122728e5d6e8a0a39ea4b8c&language=en_US&ref_=as_li_ss_tl 😊 ~ Anja
Thank you for this new video. After watching your sourdough starter videos the last few days I started mine yesterday and will be receiving my malt today.
Thank you for sharing your information. You have inspired me to go back to my Bread roots. My father survived the Holocaust and immigrated to the United States. He had no family and refused to speak to anything, not even the language or the culture, but I did get something in the regards to food when he would take me to a local Hof Brau restaurant. And With this Information about starter I can use to experiment with making the bread he used to get and maybe try it in making pierogi's. Which I miss, a lot. Thank you again.
Thank you so much for sharing! Even though neither I nor my family had anything to do with it, as a German I do feel ashamed about the Holocaust. However, I am glad you are connecting to your roots 😊 ~ Anja
@@OurGabledHome ... Please do not feel ashamed. This will not solve anything nor will it do anything for your well-being. Only those who actually did wrong, should feel shame. I don't want anyone to suffer needlessly. Your understanding and empathy is appreciated, as well as all the interesting things that you share from your family history. In so many ways we're all connected.
Wow! That pizza looks delicious! I could devour a few pieces of that. I’ve been watching your videos because it’s been about 45 years since I baked sourdough. I bought a 1500 year old Old World starter from Baker Creek, on the 5th day of my initial starter, and want to bake my first loaf of bread today. I really like that you incorporate different flours, because I’ve eaten whole grain breads since I was a child, and also have gone gluten free for a number of years. I live in California near San Francisco, and adore the very sour bread. I can tolerate sourdough bread much better than ordinary breads. A crispy thin sourdough pizza crust makes the very best pizza. I spent a week in Slovenia with a friend who lived there, and ate in a restaurant where they served an incredible loaf of buckwheat bread. Wondering if you would have a recipe for a buckwheat loaf?
❤Thank you so much. I am new to bread making. So was a little overwhelmed with attempting to make sourdough. Can I make my Sy with spelt flour? Ty again
Great video! So informative and encouraging. What is the brand name of the grain mill attachment on your Kitchenaid Mixer? It looks like a larger size than the attachements offered by Kitchenaid? Thank you.
Would you ever "longer ferment" and do "stretch and folds" with the wet dough bread for a day or so more? 🤔 I feel like I've seen others do that. I am so interested in this and you make it look soooo very simple! TY! 🥰🥖🫓🍞
Thanks for all the help as I'm new to sourdough (and breadmaking period). Love the no-discard method for maintaining the starter! Love how easy it is to assemble different breads with various grains, water, salt and the starter. But I'm a little confused: the dough consistency seems more like quick-bread than a dough you knead, so without kneading where does the gluten development come in? Maybe I've missed something or there is another video I can watch?
You may find it here: www.amazon.com/KitchenAid-KGM-Metal-Grain-Attachment/dp/B003DVP1V6/ref=as_li_ss_tl?dchild=1&keywords=kitchenaid+grain+mill+attachment&qid=1605659309&sr=8-9&linkCode=sl1&tag=ourgabledhome-20&linkId=78e398978dd60667099a8e14db6b59fc&language=en_US
Hi from Australia, OMG finally found 2 down to earth REAL SOURDOUGH STARTERS (Ben Starr) and your channel, I'm 66 & have wanted to to make my own Sourdough Bread for some time now BUT there is so many confusing techniques, I had a starter (about 2 weeks ago) and thought I totally stuffed it up & yes sadly threw it out before I came across these to brilliant channels. NO CONFUSIONS on these channels hallelujah, now I can get on with baking my SDB. Thank you from the bottom of my heart I started a new starter yesterday with just Whole Wheat Spelt Flour & water oh and our very warm weather 30+c 86+F & doing amazingly. Im a subscriber & definitely a follower need all the help I can get THANK YOU. For sharing your families knowledge & know how in simple terms. Truly appreciate all of it.
Hello Anja I fully expected to see you knead the first loaf of bread which you made, but was pleasantly surprised to see it's no knead. Also where did you buy the beeswax cover and how do you clean it?
Thank you for the great videos. Could you tell me where you order your grains. I ordered at Azurestandard but each time the hard white berries was out of stock. I got my mockmill for my mother's day but still cannot use it because no hard white grains. Hope you can help me. Thank you. Francoise.
You can often find wheat berries on amazon: amzn.to/3J5LSR9 or at Mockmill: mockmill.us/product/organic-hard-white-wheat-berries/ I like Central Milling but they are currently out 😌 ~ Anja
Hi there! If you open the grey part underneath the video I have posted a lot of information and I shared several Sourdough recipes that I mentioned in the video. If you click on the video links that I shared there it will take you to the video of me making that recipe and I have included the recipes underneath those videos. Let me know if there is any recipe in particular you are wanting to see! ~ Anja
Anja I saw you added dry yeast to the pizza as well. You did not mention it. I did not see the recipe so I thought maybe to ask for clarity. Thank you.
hello, just a question ..my very first sourdough starter stop growing and bubling after i starterd to feed it 2 a day , it was doubling in size befor but aft day 5, when i started feeding it 2 times a day it stoped growing its been one week and it still not floating or growing .. did i kill it?
Do you soak your whole wheat flour and if so do you use sourdough with your soaked whole grain flour ? How can we use our soaked flour for it to be looking like a dough if we have to soak it?? I am kind of lost with the soaked whole wheat flour when I want to use sourdough with it seems like it would be too much water?? Thank you
I am not sure why you are soaking your flour. If you are making a sourdough bread, the flour will be "soaked" while it's fermenting. Hope this makes sense ~ Anja
@@OurGabledHome well I have heard that dialing whole wheat flour was necessary to break down the acide phytique that is in the whole grain wheat flour and is present in ALL whole grains flour . Because this acid is responsable of intestins bloating, bad digestions with some people .. and soaking makes minerals more available in nourishment for the body… it’s the main reason. That is why I am asking around everybody who makes their bread what they do if they do it.. let’s say that fermenting hasn’t been mentioned in that process. But which I do think it could be an idea to ask… « does fermenting overnight breaks down this acid?? Again I am getting a little mad even if professional bakery ´s don’t even know what to answer.. thank you though for answering..
@@angiekrajewski6419 “Sourdough fermentation of grains containing high levels of phytase - such as wheat and rye - is the process that works best for phytate reduction. Sourdough fermentation of whole wheat flour for just four hours at 92 degrees F led to a 60 percent reduction in phytic acid. Phytic acid content of the bran samples was reduced to 44.9 percent after eight hours at 92 degrees F. … Another study showed almost complete elimination of phytic acid in whole wheat bread after eight hours of sourdough fermentation.” This is from www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/#gsc.tab=0 Hope this helps ~ Anja
@@OurGabledHome wow it’s a dictionary !! Thank you thou I xill try to write down the lain thing. Which is for me what kind of flour how long I shall wait till it will be ready to be cooked. How much sourdough and how much water… If you took time to read the website you sent me , you will see that almost no bakery or personal bread cooking is done correctly to feel good in general!! I will try to figure out if I put my whole wheat flour ( rye, Einkorn, or whole wheat or anything else whole grain ) how can I do the fermentation how long , how to do it with the right amount.. see : knowing all what is written is a very good thing but when your finished reading you still don’t know how to do it, the amount of flour etc etc … you need a recipee that is all we need. Thk you
You make bread exactly like I do - by feel! I was wondering - do you add salt to your whole grain german style loaf? If so, do you add it before or after you break off a piece to become your new starter?
Not sure if you're asking the proportions for bread? Here's another video you can watch: ruclips.net/video/POD2gRL799Q/видео.html Hope this helps 😊 ~ Anja
I've seen this video the link which u have sent but I want the proportion of all purpose flour and this yeast of which u showed the dough for making pizza in this video, I need to make using all purpose flour.
I need help!!! I’m on day two of my starter first time doing it. 1 cup rye flour 1 cup water. after 24 hrs i discarded half and added 1c of flour n water again. Now 12 hrs later it’s risen out of the container. Is that good or bad? And is it ok I discarded some at that point, it was overflowing? The dough is super stretchy too
I realize this was made a while ago but im using my whole grain starter when i make white....and the white does not rise as good as the whole grain bread. Is this ok or should I make a white starter also?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
I made a terrible mistake!!!! I grabbed the wrong flour and added self rising flour to my starter 😥 Will I have to discard it and starter a new starter?
I’ve seen a lot of videos that discards a good bit of the dough. Why can’t you just add flour and water without discarding(adding for example 1-2 ozs daily until it has matured…using a larger vessel!
I tried to add a bit of yeast to my sourdough dough in the beginning, but it completely changes the taste and the family did not like it at all. So for the last 10 1/2 years it is pure sourdough, and it always rises well, it just needs time.
The light source is beyond you & you are blocking some ROOM light. We need the light source NOT aiming toward us, though. We need more light shining more directly on the items you are working on. The light from the window would not be good but as the only source for the whole room…it is too dark in your kitchen. We need light directed on what you are doing. I am VERY interested in your fabulous recipe for the starter and this video !!!! Respectfully, Coleen,(new to your channel)🌺
Thank you so much for your comment. You can watch my sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or my Sourdough Resources & How-To’s here: ourgabledhome.com/my-sourdough-recipes/sourdough-resources/ 😊 ~ Anja
are you seriously hijacking Farmhouse on Boone's graphic design thumbnail layout, down to the words she uses and which word are capitalized? Be original ffs, embarrassing
Thank you for the information. I am new to sour dough so this is wonderful information. Thank you for the sourdough lifecycle steps link too. Very helpful.
Hi Michele, thank you so much and I am so happy to hear that you find this helpful 💛 ~ Anja
I'm disappointed that you used commercial yeast...
@@fabiennemitchell2371 Commercial yeast is just made with a sugar, generally honey. It's the fermentation process that makes the difference. Check out how to make your own yeast on RUclips, it may make you see things differently. Fermentation can be done with very little "commercial" yeast. I make a number of breads using very little yeast but it ferments for 18 to 24 hours. 🙂
@@LegalAlien80
Since lockdown, I've been making sourdough bread using my own starter. I read and watched many recipes but refused to throw away ("discard") good flour. I decided to start, and continue, the process using a teaspoon of all purpose flour and a teaspoon of water. The yeast became sufficiently active about 10 days later and, when used, produced a very fast growing dough. Then, I found Ana's Channel with her common sense approach to keeping the sourdough starter dry, without feeding it - brilliant for an infrequent baker! I don't mind commercial yeast for ordinary bread making. My reaction to the addition of commercial yeast to sourdough was pure snobbery, nothing more.😁
@@fabiennemitchell2371 You don't have to use it at all 😊 ~ Anja
So glad to see I'm not the only one who reuses my parchment paper again if possible. 😊
Right 😜?
Metoo.
Absolutely reuse.
Can I hit the like button more than once! 😀. I can learn by watching, reading, etc but I'd do best with hands on. Seeing how you actually use the starter and replenish it did wonders for my understanding!!!! Thank you!
Hi Paul, I am so happy to hear you found this helpful 😊 ~ Anja
Anja, your presentation is so lovely. I could listen to you for hours!
I have made many a sourdough starter and used them successfully. However, the feeding and discarding seemed wasteful. So, I am presently without one. I do lots of historic hearth cooking and the light bulb went on when you said to add the extra flour to help keep until ready to prepare and plan for your next baking. Many old cookbooks talk about breaking off a piece of dough before baking and to bury it in your flour bucket - until the next day you were preparing/planning to bake. They would place the piece in warm water or milk over night
I feel like the puzzle pieces all fit!
Thank you... I love your videos.
Hi Sarah, sounds great! I am so happy to hear you found this helpful and interesting! Thank you for your sweet comment 😊 ~ Anja
Your laissez-faire attitude suits mine perfectly! Thanks for all the good advice.
Thanks, Judy! That is nice to hear 😊 ~ Anja
Thank you for this information and your chart. I made your no feeding, no discard sourdough starter and it has been a lifesaver for me. I have been baking about two loaves of bread a day and freezing some of the them. My family really loves this bread and we have been making all kinds of things with it. With the economy way it is right now it saves to bake your own bread and to me is a lot healthier. Again thank you!
Yay! I am so glad to hear that! Happy baking 😊 ~ Anja
Anjay a Big heartfelt thank you 💝 for demystifying the sourdough conundrum. After months of failing to achieve the live bubbly overflowing starter from flour and water and yet again failing to reach the rather stiff, round shape after the 1& 2nd bulk rises, endless stretching and foldings. I finally gave up and enrolled in an unnecessarily expensive class. But now I see that most of what I thought I was doing terribly wrong is actually fine!
I wish I had waited and tried your beautiful no fuss and no-nonsense approach which focuses on simplicity and not whiling daylong fussing over bread-making.
🙏
Wow, ur method is so easy, so simple. People in America have made it extremely difficult and it certainly don't have to be. You have shown that. I'm so glad I seen this particular video.
Sadly, that’s probably because our mothers and grandmothers stopped making bread from scratch.
I started cooking from scratch when I got married but didn’t know how to bake.
Now at 61 I am teaching myself to bake. Our youngest daughter is interested and will bake with me.
I'm really enjoying your videos. It's refreshing to see someone just enjoy baking with your starters!
Thank you so much for so freely sharing your methods.
You are so welcome!
I LOVED YOUR METHOD VERY EASY! THANK YOU!
Glad you like it 👍!!
I’m new to making bread. My daughter shared her sourdough starter with me. I’ve been watching your videos and am almost ready to try it on my own. Thank you.
That sounds great, Lisa! Happy baking 💛 ~ Anja
Thank you. Your kitchen is beautiful. Would you ever do a kitchen tour?
Thank you so much! You can see the kitchen here: ruclips.net/video/pBoI9k0eQ5o/видео.html and here: ruclips.net/video/YSAROWMWxxI/видео.html 😊 ~ Anja
All your teachings are so wonderful and easy to follow-Just made 2 starters and will see in a few days what's going on with them. I like the old country way, no waste.
Wonderful!
Thank you sooooo much for your sour dough starter! I used to have sour dough starters that I had to feed all the time! I never could use them up fast enough! I eat low-carb...and it got out of control so I had to give up on keeping it on hand. I only eat bread etc. Occasionally and if i was having more carbs then I wanted it to be healthy. Your method is perfect for me and again cannot thank you enough!
Perfect! Glad to hear it and happy sourdoughing 😊 ~ Anja
Thank you for your video. I used your technique to start a sour dough starter with Swedish tye and wheat flour in yoghurt about more than 6 months ago and it took 9 days to bubble for the first time but it has been very stable. I have baked more than 100 loafs of rye and wheat flour already on the bread machine using that starter. I almost empty the whole starter jar every time I make bread and restart with the small amount of the starter at the bottom of the jar by reactivating it with flour before putting the jar in the fridge . It has never gone terribly sour and puffs up the dough (proofing time) in 5 to 6 hours. The starter has a nice fragrance of nice wine. I never add instant yeast to the dough, it is not needed. The fridge rest time of the starter can be as long as 1 week or longer without any problem. I just feed and reactivate it at room temp over night and start bread making the next afternoon. Never done discard or multiple feeding and it works great. We are soon going on a three week holiday and the starter will be fine without feeding and discard, I am convinced. Thank you once again.
Our family likes to make sourdough biscuits with the discard. They go fast! :) Thanks for this video.
That‘s good use for the discard 😊 ~ Anja
I just discovered your videos and have begun my “almost” retirement so have been inspired to make sourdough. I have used lots and lots of flour and discarded a whole lot! I’m going to start this method. I lived in Germany and studied music (organ) on a Fulbright-DAAD many years ago, but I am still close with German friends and love to visit! Ich spreche noch ein bischen Deutch, aber fast alles habe ich vergessen! Alle meine Freunden sprechen ganz gut Englisch! My first recipe of your no-knead bread I mixed up this morning - so I’m 12 hours off. Hopefully I can make this work! 700 g is a LOT of flour! I hope it fits in my Emile Henry loaf-shaped Dutch oven! Thank you for your inspiration!
That sounds great, Sherryl, and I so glad you have good memories of Germany und daß Du immer noch deutsch sprichst! Thank you so much for sharing and commenting and happy baking 😊 ~ Anja
Excellent!!! You are giving me the confidence to dive in on the SD journey!
Yes! You can do it 👍!
So helpful! I got the ingredients after your starter video, so thank you very much
Yay! That makes me so happy to hear, Denise 💛
I am very new to this process, so Thank you for demonstrating how you use your sourdough starter. This has been a very useful and helpful video.
Nice! I am so glad you found this helpful 😊~ Anja
Your videos on sourdough bread are a 💎 u have given me confidence to make them. Thank you ❤
Just want to thank you for your wonderful videos I just made my first sourdough loaf just as you said to do and it just looks wonderful so excited just can’t thank you enough! 🤗🍞🙏
Great, Amanda, that makes me so happy to hear! Happy baking 😊 ~ Anja
This was a delightful video. So much practical information, and you present it so nicely. Thank you Anja.
Thank you, Patricia! So happy to hear you enjoyed it 🥰 ~ Anja
Thank you Anya !! Trying to learn how to and what to do!
You're so welcome! You can do it!
Ok loved that video. You just showed everything you did in order. Even though it was a repeat it helped me understand adding the flour every Tim you use your started and continuing the process. Loved it. Thankyou
Glad it was helpful!
I recently found your channel ... I am enjoying your videos and learning a lot! Thank you!
Thank you! Glad to have your here ~ Anja
You are amazing. I started my starter 3 days ago and being patient as you suggest. I have a gluten sensitvity and bought some sour dough bread and I can digest it. As you suggest it is a life style and a great european tradition. Many thanks e
Nice! Happy sourdoughing 😊 ~ Anja
I h e just started the sourdough starter, using cultured buttermilk and flour. Thank you. Linda
Wonderful! Hope you enjoy 😊 ~ Anja
Aloha Anya, thank you for this follow up to your epic no fuss sourdough starter video! 🌺
So glad you enjoyed it!
This is great -thanks so much Anja. Also enjoyed seeing the kitchen aid grain mill attachment in use…maybe I will check into getting one
I am glad you found this helpful! The Mockmill attachment is currently out of stock but that's definitely a nice one to have!
U r awesome ❤ Thankyou
❤love the German style bread. Turned out great!
That's great! I'm glad you liked it!
Hi Anja.. thank you for your recipe, my sourdough starter is bubbly and smell pleasantly sour after 6 days.. however, i did a float test and it sank to the bottom. How to make early starter ripe? Should i add flour and wait another 6 days to make it ripe? Thank youu
Yaaa I made my first today
Thank you
This was great information. Thanks for sharing ❤️
Thank you so much I love your video's could you put a link up for your mixer with the the attachment on it blessings ❤😊
This is what I'm using: www.amazon.com/KitchenAid-KSM150PSAQ-Artisan-Pouring-Shield/dp/B00005UP2K?crid=272HN3JFGDR5G&keywords=kitchenaid%2Bstand%2Bmixer%2B5%2Bqt&qid=1698031004&sprefix=kitchenaid%2Bstand%2Caps%2C153&sr=8-3&ufe=app_do%3Aamzn1.fos.ac2169a1-b668-44b9-8bd0-5ec63b24bcb5&th=1&linkCode=sl1&tag=ourgabledhome-20&linkId=1b4737fae122728e5d6e8a0a39ea4b8c&language=en_US&ref_=as_li_ss_tl 😊 ~ Anja
thanks for this video - one question: No salt in the wholegrain bread?? 🙂
Fantastic! Thank you for teaching me new things.
I would like your book.
Thank you for this new video. After watching your sourdough starter videos the last few days I started mine yesterday and will be receiving my malt today.
May I ask, where did you get the malt from?
@@bakokat6982 I followed the link Anya gave to Amazon.
Yay! That sounds great and thank you for your nice comment! Happy sourdoughing 💛 ~ Anja
@@bakokat6982 here's actually my favorite one: amzn.to/3PSE0p9
Thank you for the download!
Glad you find it helpful 😊 ~ Anja
Really enjoyed this and learned so much. Thank you!
That‘s great to hear, thank you 😊 ~ Anja
I thought you said do not use metal. I have heard that before it reacts to it. I want to try it. Thank you
If you only use metal for quickly stirring it won't hurt your starter 😊 ~ Anja
Thank you for sharing your information. You have inspired me to go back to my Bread roots. My father survived the Holocaust and immigrated to the United States. He had no family and refused to speak to anything, not even the language or the culture, but I did get something in the regards to food when he would take me to a local Hof Brau restaurant. And With this Information about starter I can use to experiment with making the bread he used to get and maybe try it in making pierogi's. Which I miss, a lot. Thank you again.
Thank you so much for sharing! Even though neither I nor my family had anything to do with it, as a German I do feel ashamed about the Holocaust. However, I am glad you are connecting to your roots 😊 ~ Anja
@@OurGabledHome ... Please do not feel ashamed. This will not solve anything nor will it do anything for your well-being. Only those who actually did wrong, should feel shame. I don't want anyone to suffer needlessly. Your understanding and empathy is appreciated, as well as all the interesting things that you share from your family history. In so many ways we're all connected.
@@emerencespringer thank you so much for your kind words 💛 ~ Anja
Thank you for this video, it is very helpful.
So glad you enjoyed it 💛 ~ Anja
Thank you so much! I love your channel 😍
Aww ... thank you so much, Colleen 💛!!!
Thank you so much!
So glad you enjoyed this 💛 ~ Anja
Nice. Thank you for this 💚🌞
Wow! That pizza looks delicious! I could devour a few pieces of that.
I’ve been watching your videos because it’s been about 45 years since I baked sourdough. I bought a 1500 year old Old World starter from Baker Creek, on the 5th day of my initial starter, and want to bake my first loaf of bread today.
I really like that you incorporate different flours, because I’ve eaten whole grain breads since I was a child, and also have gone gluten free for a number of years. I live in California near San Francisco, and adore the very sour bread. I can tolerate sourdough bread much better than ordinary breads. A crispy thin sourdough pizza crust makes the very best pizza.
I spent a week in Slovenia with a friend who lived there, and ate in a restaurant where they served an incredible loaf of buckwheat bread. Wondering if you would have a recipe for a buckwheat loaf?
I don't have a buckwheat loaf but it sure sounds interesting ~ Anja
New subby! Thank you Anja!
Welcome!!
Thank you for the video. What size is that loaf pan for the first bread of the video?
This is the one I use: amzn.to/3OoOxJs (my affiliate link)
❤Thank you so much. I am new to bread making. So was a little overwhelmed with attempting to make sourdough. Can I make my Sy with spelt flour? Ty again
Nice! Yes, spelt flour is great (whole grain spelt is even better). Happy sourdoughing 😊 ~ Anja
Great video! So informative and encouraging. What is the brand name of the grain mill attachment on your Kitchenaid Mixer? It looks like a larger size than the attachements offered by Kitchenaid? Thank you.
You may check out this full article for more info: ourgabledhome.com/grinding-grains-at-home-kitchenaid-vs-mockmill/😊 ~ Anja
Would you ever "longer ferment" and do "stretch and folds" with the wet dough bread for a day or so more? 🤔 I feel like I've seen others do that. I am so interested in this and you make it look soooo very simple! TY! 🥰🥖🫓🍞
For stretch and fold you would need a stiffer dough. You can just add more flour for that. Happy baking 😊🍞 ~ Anja
These look amazing, but I would love to have the full recipe for that awesome looking pizza, please!
I have an older SD pizza video here: ruclips.net/video/mdh9YtdaAtk/видео.html
Thanks for all the help as I'm new to sourdough (and breadmaking period). Love the no-discard method for maintaining the starter! Love how easy it is to assemble different breads with various grains, water, salt and the starter. But I'm a little confused: the dough consistency seems more like quick-bread than a dough you knead, so without kneading where does the gluten development come in? Maybe I've missed something or there is another video I can watch?
I have a whole playlist of videos on sourdough: ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y Hope this helps 😊 ~ Anja
Hello dear, what’s the name of your mill attachment for Kitchenaid? Thanks
You may find it here: www.amazon.com/KitchenAid-KGM-Metal-Grain-Attachment/dp/B003DVP1V6/ref=as_li_ss_tl?dchild=1&keywords=kitchenaid+grain+mill+attachment&qid=1605659309&sr=8-9&linkCode=sl1&tag=ourgabledhome-20&linkId=78e398978dd60667099a8e14db6b59fc&language=en_US
Mam share aloevera clarifying shampoo share easy recipe😊😍😚
Hi from Australia, OMG finally found 2 down to earth REAL SOURDOUGH STARTERS (Ben Starr) and your channel, I'm 66 & have wanted to to make my own Sourdough Bread for some time now BUT there is so many confusing techniques, I had a starter (about 2 weeks ago) and thought I totally stuffed it up & yes sadly threw it out before I came across these to brilliant channels. NO CONFUSIONS on these channels hallelujah, now I can get on with baking my SDB. Thank you from the bottom of my heart I started a new starter yesterday with just Whole Wheat Spelt Flour & water oh and our very warm weather 30+c 86+F & doing amazingly. Im a subscriber & definitely a follower need all the help I can get THANK YOU. For sharing your families knowledge & know how in simple terms. Truly appreciate all of it.
Yay!!! I am so glad you're enjoying my SD method! Thank you for your sweet comment and happy sourdoughing 😊 ~ Anja
I love how you tie your hair back when you’re cooking in the kitchen.
Hello Anja I fully expected to see you knead the first loaf of bread which you made, but was pleasantly surprised to see it's no knead. Also where did you buy the beeswax cover and how do you clean it?
Nice! I make my own beeswax wraps (ruclips.net/video/j6ST8KVZcYA/видео.html). I clean them with lukewarm water ~ Anja
Thank you for the great videos. Could you tell me where you order your grains. I ordered at Azurestandard but each time the hard white berries was out of stock. I got my mockmill for my mother's day but still cannot use it because no hard white grains. Hope you can help me. Thank you. Francoise.
You can often find wheat berries on amazon: amzn.to/3J5LSR9 or at Mockmill: mockmill.us/product/organic-hard-white-wheat-berries/ I like Central Milling but they are currently out 😌 ~ Anja
What is the attachment you use on your kitchen aid to grind grains? It doesn't look like the same brand?
It's a Mockmill standmixer attachment that is currently out of stock. But you can sometimes find them on ebay ~ Anja
No stretch and folds to develop the dough??
Not for my super easy SD bread. Some people don't enjoy having to do something with their dough every 30 mins or so.
I don't find your recipes under your video. My white sour dough starter should be ready soon.
Hi there! If you open the grey part underneath the video I have posted a lot of information and I shared several Sourdough recipes that I mentioned in the video. If you click on the video links that I shared there it will take you to the video of me making that recipe and I have included the recipes underneath those videos. Let me know if there is any recipe in particular you are wanting to see! ~ Anja
Anja I saw you added dry yeast to the pizza as well. You did not mention it. I did not see the recipe so I thought maybe to ask for clarity. Thank you.
Yes, I do add a bit of yeast to the dough. Here's the actual recipe video: ruclips.net/video/mdh9YtdaAtk/видео.html 😊 ~ Anja
Anja thank you for clarity and the recipe
Do you ever need to wash the jar that your starter is in?
Not very often! There's a lot of goodness going on in the jar ~ Anja
hello, just a question ..my very first sourdough starter stop growing and bubling after i starterd to feed it 2 a day , it was doubling in size befor but aft day 5, when i started feeding it 2 times a day it stoped growing its been one week and it still not floating or growing .. did i kill it?
Do you soak your whole wheat flour and if so do you use sourdough with your soaked whole grain flour ? How can we use our soaked flour for it to be looking like a dough if we have to soak it?? I am kind of lost with the soaked whole wheat flour when I want to use sourdough with it seems like it would be too much water?? Thank you
I am not sure why you are soaking your flour. If you are making a sourdough bread, the flour will be "soaked" while it's fermenting. Hope this makes sense ~ Anja
@@OurGabledHome well I have heard that dialing whole wheat flour was necessary to break down the acide phytique that is in the whole grain wheat flour and is present in ALL whole grains flour . Because this acid is responsable of intestins bloating, bad digestions with some people .. and soaking makes minerals more available in nourishment for the body… it’s the main reason. That is why I am asking around everybody who makes their bread what they do if they do it.. let’s say that fermenting hasn’t been mentioned in that process. But which I do think it could be an idea to ask… « does fermenting overnight breaks down this acid?? Again I am getting a little mad even if professional bakery ´s don’t even know what to answer.. thank you though for answering..
@@angiekrajewski6419 “Sourdough fermentation of grains containing high levels of phytase - such as wheat and rye - is the process that works best for phytate reduction. Sourdough fermentation of whole wheat flour for just four hours at 92 degrees F led to a 60 percent reduction in phytic acid. Phytic acid content of the bran samples was reduced to 44.9 percent after eight hours at 92 degrees F. … Another study showed almost complete elimination of phytic acid in whole wheat bread after eight hours of sourdough fermentation.” This is from www.westonaprice.org/health-topics/vegetarianism-and-plant-foods/living-with-phytic-acid/#gsc.tab=0 Hope this helps ~ Anja
@@OurGabledHome wow it’s a dictionary !! Thank you thou I xill try to write down the lain thing. Which is for me what kind of flour how long I shall wait till it will be ready to be cooked. How much sourdough and how much water…
If you took time to read the website you sent me , you will see that almost no bakery or personal bread cooking is done correctly to feel good in general!!
I will try to figure out if I put my whole wheat flour ( rye, Einkorn, or whole wheat or anything else whole grain ) how can I do the fermentation how long , how to do it with the right amount..
see : knowing all what is written is a very good thing but when your finished reading you still don’t know how to do it, the amount of flour etc etc … you need a recipee that is all we need. Thk you
You make bread exactly like I do - by feel!
I was wondering - do you add salt to your whole grain german style loaf? If so, do you add it before or after you break off a piece to become your new starter?
I do add salt, usually right when I mix the dough 😊 ~ Anja
Can you add nuts and seeds to the sourdough recipe?
Yes, I do it all the time 😊 ~ Anja
What is the proportion of white flour and sour dough, pl. tell I have made sour dough and want to use ur way.
Not sure if you're asking the proportions for bread? Here's another video you can watch: ruclips.net/video/POD2gRL799Q/видео.html Hope this helps 😊 ~ Anja
I've seen this video the link which u have sent but I want the proportion of all purpose flour and this yeast of which u showed the dough for making pizza in this video, I need to make using all purpose flour.
@@aditikamath5632 Here's the pizza video: ruclips.net/video/mdh9YtdaAtk/видео.html 😊 ~ Anja
@@OurGabledHome thank u so much
I need help!!! I’m on day two of my starter first time doing it. 1 cup rye flour 1 cup water. after 24 hrs i discarded half and added 1c of flour n water again. Now 12 hrs later it’s risen out of the container. Is that good or bad? And is it ok I discarded some at that point, it was overflowing? The dough is super stretchy too
It sounds like you have a very active starter!! If you continue to feed it, you will have to discard, too. Hope this helps 😊 ~ Anja
Hi,which machine to grind you use???
Love my Mockmill: ruclips.net/video/hXoIrtqNgYg/видео.html Happy milling 😊 ~ Anja
@@OurGabledHome thank you!
Sourdough Bread is the Best.Try it
👍🏻
I realize this was made a while ago but im using my whole grain starter when i make white....and the white does not rise as good as the whole grain bread. Is this ok or should I make a white starter also?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Your einkorn starter is much more pourable than mine, mine isnt pourable, suggestions?
Oh shoot, now I see it's not an einkorn sourdough.
Glad you were able to figure it out! 😊 ~ Anja
I made a terrible mistake!!!! I grabbed the wrong flour and added self rising flour to my starter 😥 Will I have to discard it and starter a new starter?
I wouldn't throw it out yet but see how it develops. It might be ok 😊 ~ Anja
I’ve seen a lot of videos that discards a good bit of the dough. Why can’t you just add flour and water without discarding(adding for example 1-2 ozs daily until it has matured…using a larger vessel!
You can if you like and if you have a container large enough ~ Anja
I tried to add a bit of yeast to my sourdough dough in the beginning, but it completely changes the taste and the family did not like it at all. So for the last 10 1/2 years it is pure sourdough, and it always rises well, it just needs time.
Sounds great!
No salt?
Sometimes I do and sometimes I don't add salt.
Please share mam next video upload😊
That looks like white flour you added to the first starter
Yes, that is correct 👍 ~ Anja
The light source is beyond you & you are
blocking some ROOM light.
We need the light source NOT aiming toward us, though.
We need more light shining more directly on the items you are working on.
The light from the window would not be good but as the only source for the whole room…it is too dark in your kitchen.
We need light directed on what you are doing.
I am VERY interested in your fabulous recipe for the starter and this video !!!!
Respectfully,
Coleen,(new to your channel)🌺
Thank you so much for your comment. You can watch my sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or my Sourdough Resources & How-To’s here: ourgabledhome.com/my-sourdough-recipes/sourdough-resources/ 😊 ~ Anja
The starter ok, but the bread looks heavy.
you didn't add any salt or oil. don't think I would like your bread.
are you seriously hijacking Farmhouse on Boone's graphic design thumbnail layout, down to the words she uses and which word are capitalized? Be original ffs, embarrassing
While the title and thumbnail might be unintentionally similar, I am sure my content is vastly different ~ Anja
That's just rude distorted Linds. The two channels are vastly different in many many ways.