Your questions about bread, sourdough starter, my house and the pets 💗
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- Опубликовано: 21 авг 2024
- Stay till the end for a new house tour!! And benny as a kitten!!!
I hope i answered one of your questions. Thank you so much to everyone who asked!
I’ll do another one of these soon! If you have more questions ask in the comments! 💗💗💗💗
My book Live Laugh Loaf is here:
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You can find tools I use in the kitchen including my tins and Dutch oven here:
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recipes:
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#homebaker #sourdough #bread #baking #sauerteig #dough hii
I can't believe how much better my life has been since I started watching your videos and made the decision to make all the bread products in our home. I have been struggling with chronic pain for over 10 years and just this process of making a starter and great tasting breads has been so good for me mentally, spiritually, and physically. I've actually lost weight and I'm eating more carbs now then I have in years so maybe low carb isn't good for everyone. I just love your attitude about the whole process with nothing getting over complicated. I would say that it took about 6 weeks for my starter to really get strong and now my bread is really coming together. I enjoy messing around with the ratios and trying different kinds and combinations of flours and just learning as I go with such an improvement in the quality of my breads in just a few months time. I enjoyed hearing more about you and can't wait to watch more of your content.
For those who don’t have a Dutch oven, I use a cast iron skillet/pan with a stainless steel bowl on top. Heaps better as the whole thing weighs half what a standard Dutch oven combo does. Just make sure to use a SS bowl which fits snugly inside the pan, to trap steam!
And just on “cheaper” Dutch ovens (actually, all) check the max temp for the pot and the handles … Most aren’t rated to 235 or more
This is the best idea I have ever seen and has convinced me to finally try baking my own sourdough loaf. Every suggestion I've seen is too complicated and intimidating, so I put it off. I cannot thank you enough.
Venus, exactly! I follow Thoreau’s dictum “Beware of occupations that require new clothes.” I bake two loaves at a time to save energy, one in my old Dutch oven. I put the other loaf in a 9” square baking dish and tent it for 20 minutes with foil, then 20 minutes with no cover.
You're by far one of my favorite sourdough bakers on social media! I love how you simplify the whole sourdough process so that it's much more approachable and doable for everyone regardless of experience level. Thank you! :)
Loved seeing this side of you. You just happened to show up on my feed one day and I was hooked. Am a retired guy who lives with my two little rescues. Have been cooking since I was 10. Lived in EU for 9 years and started cooking in a couple of big restaurants. There's not much I can't cook except bread. Have tried cookbooks, different recipes and just about everything I can think of. I have 3 outdoor cookers. Baked a defrosted frozen loaf from the grocery on my smoker with indirect heat and a slight touch of smoke. Had a small bite but my friends got to it before myself. Other than that, I'll keep watching your videos and get my bread making experiences through you. You're a gem and keep making videos as I love anything to do with being in the kitchen. Thank you for this video; be well and God Bless 👍🏻👍🏻👍🏻
Sounds like you’re an amazing cook - keep on cooking and baking what makes you happy!! ✨✨💕
Okay i am a 16 yo boy from india and I had never had seen or eaten breads like you make they are just very great. What we had here in india is just plain sweet soft breads 🍞 🍞 which are made in bakery and are eaten with milk Not so cool at all.but i like your content and ya whenever I will get a chance i will definitely have it.😊
I hope you do! ✨✨ hi from Australia!! 👋👋
My husband is from India. We live in the states… I make homemade idli batter. It’s kind of like fermenting the starter bread. I bet you absolutely could make sourdough there.
Same here! But i am very interested on these type of bread
Super cool that I stumble upon your channel. Based in Namibia and run the Seven Seas Ldz project. Baking bread is part of our sustainable development research to assist remote communities. Like using biogas instead of electricity or expensive Lp gas. Also how to construct clay ovens that use less fire wood or coals.
Aw baby Benny, sheesh! So precious. Thank you for the Q and A, awesome questions and answers. The house is fantastic!
He was soo precious!! 🥺🥺😍😍 glad you enjoyed the vid 🥰
Established Lemon tree is such a house win!!
Sourdough pizza is amazing, once tried you'll never eat anything else.
Thank you for sharing your bread videos
It's very aesthetically pleasing and encouraging to make some bread myself
I love how you're just so bubbly and happy in your videos
Love your pets too hehehe they're super cute :3
🥰🥰 thank you for your kind words. I’m glad you enjoyed the vid 🥰🥰💗💗💗
I've just started following you and love your content
Naw thank you!! 💗💗💗 bread 4eva! 🍞🍞🍞💗
What a lovely garden! I haven't tried making any sourdough wheat bread, but I've made a few 100% rye breads in a bread tin, which always turn out good, even if I accidentally leave it in for too long
That cats fur looks like a teddy bear. Its adorable.
I love eating bread too 😊
Bless her
Thank you for sharing all of these! I was thinking so much to order your book! I think now even more, i will! 🙂
LOVE this channel thank you!! 🇨🇦
🥰🥰💗💗
Your house is beautiful! Tomorrow ill bake my first bread🎊
Its on the fridge for the night🤗🤗🤗
My first loaf tasted awesome but had a very large hole in the middle of the crumb, with the rest of the interior surrounding it being kinda dense and chewy. Not too sure how that happened but my family still liked it so I'll call that a draw.
Loved this video. Thank you
I wish I would have seen this last year when I tried to make a starter for the first time. I live in subtropical south Florida. All the instructions said, first feeding at the 12 hour mark. I mixed my flour and water at about 7pm. I get up at 6am so plenty of time to feed my starter before the day started. At about 11pm, just before I went to bed, glanced at the jar my "starter" was in and it had lots of bubbles! I was so excited. When I got up the next morning the jar no longer was bubbly but had collapsed and formed a layer of liquid on top. Every site I went to looking for information about what possibly went wrong, only spoke of what to do if your starter isn't bubbling YET, and I had activity within 4 hours! I tossed it out and after 3 days I finally got an answer on a french bakers website. He was showing what happens to a starter when you don't feed it. Looked exactly like mine after just 12 hours. I was so confused by all of this I haven't tried again. 🤷♀️
Aw hope you give it another go one day! ✨✨💗
@@MaryGraceBread I plan on giving it another try after the holidays. Now that I know hot and humid means supercharged and I can control that by putting it in the refrigerator! Oh that would also explain the failure of my no-knead yeast bread. Where you mix the dough at night and then just leave it on the counter overnight for a long rise. Yeah, I woke up to batter because my dough had collapsed. 🤦♀️ You explained so much with those couple of sentences!
@@gidget8717 Yes, Sarasota, Florida in an old house here and I typically got a wildly over-fermented loaf when following proofing times in recipes. Even one of Mary's video where she proofs for 7 hours shocked me, wondering where she lives and how hot and humid it was. What I've worked out for myself was maybe proofing for 30-40 minutes, with a couple folds, in the regular air, then doing the rest of the proofing, about 2-3 hours, with occasional folds, in the refrigerator. Even in my refrigerator, there is a super small window when the dough is just right. Making two loaves, invariably one comes out better than the other, just separated by the extra 30 minutes (bake time for the first loaf) added to the proofing of the second. If I left the loaves overnight in the refrigerator, they'd over proof. It probably varies depending upon the quality of your A/C and your refrigerator temperature, but don't be afraid to dial back fermentation times you see on a recipe from someone in another part of the world and find something that works for your environment.
@@jeverett0902 well...I had to toss out everything I knew about gardening (30 years of experience did NOT transfer to gardening in Florida!) so I'll be starting over with bread baking too. 🤣🤣🤣 honestly I've never baked a lot of yeast bread (just a lot of biscuits & cornbead) so I was already unsure about what I was doing. LOL! I'm going to give it another try. First though I'll bake a couple of yeast loaves to reset my mind about rise times. 😁
Thank you
Love your videos thank you for sharing! 🥖💚
I have an issue with humidity with starting my starter (living in Brisbane). Can I clarify that I should feed my starter more than once a day if I put in fridge as you have suggested. Thank you so much for your great videos love them 💕
Mary, I’ve just started home milling and my loaves are coming out sticky when bakes . I’m using 600 g white bread flour , 100 g home milled Rye and 300 g of home milled wheat grain and 700 m water plus salt.
I’m baking on a stone for 40 mins at 220 c
This was my regular recipe before home milling so I’m not sure why my finished loaves are now sticky inside .
I'm in TN....NO WONDER I can't make & keep a good starter. Nothing but heat & humidity here. SO SAD...
I noticed your printed book is sold out. Do you think you will offer more soon?
Wish you were my neighbor. 😏 I'm literally almost exactly on the other side of the world from Australia. 😅😅
Could you show us bread with einkorn flour? Sainte hildegarde only goes by einkorn bread which is soo good for health.. thank you 😇🌷👍🏽
You should do audio books
Hello Mary,
thank you so much for your videos.
I’m in LA and I would like to know where do you buy different grains?
Well done making bread 🥪🍞😊😢
I found your channel today and was browsing to see if you had a sourdough starter recipe with no discard, I didn’t see one. Do you have one by any chance? Thanks 😊
Yummy bread
What kind of oven do you have?
I saw you grinding fresh flour, I make pretty much all our breads from whole wheat fresh ground flour and have struggled with good rise with sourdough and fresh milled flour. Too dense. I don’t want to incorporate any all purpose flour into my bread. Any suggestions?
Mary!!! I have one question i really hope you this to answer it!!! I'm fairly new at sour dough bread, i have a good starter, it makes a great flavored bread evedytime. I'm not sure where my problem is coming in, I'm suspecting I'm not letting it bulk rise long enough before shaping and putting in the fridge for about 24hrs. But my final bread keeps coming out like gummy feeling. Idk. Maybe it's because I put it in the fridge as soon as i do the final shaping. What would you recommend
I wanna know about your oven!
5:52 sudden financial advice for you stock investors out there
Do you have any video off barley bread
What's the oven she uses?
I have been baking for a while now using sourdough and a sponge. The issue I have is that while baking there is a bad odor coming from the oven and my wife can't take the smell. When I'm baking without sourdough and sponge there is no such smell hence it is the sourdough and sponge. Am I doing something wrong?
If I wanted to make the most sour sourdough, what would I do?
I baked a sourdough focassia it turned out great and bubble, but it tasted very tangy , i wanted it to taste like normal yeasty falavoure bread! , idk does sourdough bread taste sour ?
SOURdough bread does taste a bit sour tho
You could make each video again in German to teach us all German!
She single?