Well in my decades of making bread,grinding my own grains and harvesting my own wild yeasts(it lives on every grain) I learned to create my own starter,without buying it.If you want a more diverse starter is several kinds of flour..and as far as sour dough bread starter, did you know you can store it dried and crusty for years and just reconstitute it with water when you need it? .no need to throw away or bake quantities of breads and muffins just to use what is discarded, etc.. just dry it ,crumble it up and store in a jar...I love your videos, you are very smart and knowledgeable..and explain things very clearly..
Cover the bowl of starter with cheese cloth, allow it to dry completely to a crusty mess, then break it up and put it in canning jars, or empty glass jars.Reconstitute when needed
@@AuntNutmeg The way I make my dry sourdough starter is I spread a thin layer on parchment paper and let it air dry. It comes off really easy and then I just crumble it into small flakes and keep it in air tight container in the fridge. To reconstitute I use a one to one ratio of flakes and warm water, so to a quarter cup flakes I add a quarter cup warm water and stir. When it is all dissolved I feed equal amounts of water and flour. The dry sourdough lasts indefinitely, so if you don*t bake often, it is the best way to store your sourdough so you do not have to keep feeding and discarding. I would like to add something I learned along the way. Just a few days ago I took out a jar of starter from the fridge that I have not fed in about a year. It had a lot of light brown liquid on top which is called hooch. I poured it off added two tbsp all purpose flour and water and left it on my counter. It had more hooch come to the top. I poured it off and fed it again, and one more time it had a little more hooch, poured that off and fed again. Left it on the counter overnight and fed it in the morning. It is beautifully active and smells wonderful. Many people don*t want to do starters, they are worried if the go for vacation it will die on them. It is very hard to kill sourdough. If it is not infected by some mold spores, it can be reactivated after months and months of no feeding. The yeast will go dormant, that*s all. This new idea that you have to feed it so often is crazy. I am not saying leave it alone for a year, but even if you bake once a month you can just take it out ofthe fridge and feed it the day before. Hope this helps 😊
@@MagdaFoldi I actually read a description of sour dough bread making very similar to this one in Willa Cather's, My Antonia. With Stacy's and your descriptions, I think I will have success for the first time. I've baked 100% whole wheat yeast bread for years but prefer sour dough to any other type. I'm going to give it a try. Thanks, Stacy and Magda!
I am sure you have heard this a million times but you are the nicest person and such a blessing to share your gift with the world! All the best to you Stacy and your great hubby!
Here's to one super fantastic lady..If I were younger (86 years young here) I would be your Home Stead neighbor working in my own garden. You and Doug are sooooooo blessed, hard working fun lovin' people. Many years of happy living to you and keep up these great video's.
My husband requested sourdough bread so I've been studying and becoming overwhelmed. I thought Stacy will have this figured out. Sure enough you did! Thank you so much! for simplifying!
You have made my day- I’m so excited to make bread again. When i made it before I had a house full of family and could barely find time. Now i need it for my crazy stomach and find that I’m not organized at all. You have taken all the anxiety out of it and I think i can actually do this!!! Thanks so much for sharing❤️
I love the idea of the knobby bread. I have been making bread for about 40 years. I only made sourdough occasionally until I decided I didn't have to follow the directions of the "experts" who said it could only be made one way and with only one type of flour. Like Stacy I found my way. I keep my sourdough on the counter and feed it every day but only about a tablespoon of water and flour each time. If it gets a little loose I add more flour and if too dry I add more water. By baking day I have what I need to make bread and I use all the starter except for a couple of tablespoons, and then the process starts over. I don't knead, just do some gentle folding once the dough looks pliable. Sometimes the dough is ready for baking in 24 hours and sometimes 48. It just depends on the weather.
Hey Stacy, I bought the starter you recommended and today I baked my first loaf. I searched all over the internet and CZcams for good instructions on maintaining and using my starter when I landed on Ben Starr. I love his no nonsense method and he takes a lot of the fru-fru stuff out of it all. Thank you so much for the tip on the starter, it’s an excellent one. And my bread is delicious! Btw, Ben says only feed your starter when you use it. I’m looking forward to my next loaf...😀
He's who I learned from. I love the 3 piece trick though. I generally make rolls. But this could be another option to try out. I never like the texture of bread but my rolls are always amazing.
@@jgall202 make one from scratch. Look up Ben Starr mentioned above. It won't take long to make one and you don't need to spend any money to get one going. You have everything you need in your kitchen right now probably.
I made my 3rd "loaf" of bread the other day. It was FAR from perfect, but it was definately better than the first 2. When you said "Progress, not perfection," I shook my head YES! I'm not giving up, and I hope to nuture my starter through this summer to have PLENTY of near perfect loaves in the fall and winter!
I grew up in a cabin in the woods, off grid and I love loved it! I appreciate all the conveniences I have now as an adult but I long for this lifestyle again! I want my husband and our kids to experience it❤️ I just found your channel and subscribed and can’t wait to watch EVERYTHING❤️
You landed on the right couple to learn from, Krystal- Aren’t they great at explaining things on how to do this or that- My husband and I have learned a lot since watching their vlogs
I found a quick and easy bread recipe made with instant yeast and fell in love with making bread! My sourdough bread making took more practice but making bread is easy and cheap once you get the hang of it! Thank you for sharing your own story, Stacy! ❤
Finally! I have been looking for a sourdough bread recipe which fits my lifestyle/way of cooking. I don't own a food scale. I love cooking by "feel" or instinct. I'd rather my kitchen feel like a kitchen and not a science lab. Thank you! I think this method is going to work very well for me. Love to content of your channel, as usual
Oh my goodness how I relate to this! My sourdough starter is my nightmare.Sometimes I think it has a mind of its own and it’s sole purpose is to make me cry. 😩Thanks for this Stacy!!❤️
I love the heel when it’s homemade, not so much store bought bread. Making bread is an acquired skill. Looks like you found what works for you and results in a bread you like.
I baked my first loaves today! Thank you for your directions!!! I had made my own starter but just couldn’t get the next steps for bread! I appreciate your videos!
Thank you so much!!!! My sourdough bread finally turned out!!! I agree its an organic process...I used your basic water and sourdough starter then I was on my own. Everyone lives in a different climate and humidity and everything! I actually had to bake my bread for 1 hour! It turned out perfect finally. I am free and ready to make sourdough bread with JOY
I'm definitely going to try your sourdough plan, Stacy. Seems easier than the way I've been doing. And even if it's lumpy, who cares? Yum! I love grilled cheese sourdough bread with a slice of onion in it. The onion cooks in the plan while I brown the buttered bread, then add it when I'm turning it over and adding the cheese. And yes, I also love this with tomato soup! Talk about great taste, huh? 😉👍
This is so helpful, Stacey! I received a 3 generation old starter from a friend of mine months ago and have YET to dive in to make bread over fear of not having the right equipment. Your success has given me confidence to look for PROGRESS not PERFECTION! Thank you!
I just found your sour dough episode. Thank you so much. I’m awful at bread making. You give me confidence . My husband really wants rye bread. I’ve been looking at the ingredients for almost a month. It seems hard but I’m going to just breath and go for it. I love how you teach Stacy, you are so inspiring😃thank you!! Progress not perfection👍👍👍
Rye is wonderful, but is very different from wheat. It has less gluten, and the gluten is less resilient than wheat gluten. So once the dough is risen, get it in the oven right away! If you over-proof wheat dough, you can punch it down & let it rise again. Rye is only good for one rising!
I followed your recipe last night I started and tonight I baked (I think it rose so much because A) I had an established active starter and B) I used all purpose flour, and red hard wheat flour that I ground in my coffee grinder. Yum! Baked tonight and had my first tangy 'sour' bread 🍞. Thanks so much for giving us a recipe for the rule breakers!!!! Love that it was so easy to follow and so easy to duplicate and no scales or formulas or over- thinking!!! Thanks a bunch!!!
I just want to publicly Thank you guys and many other channels for your information. Because of watching these videos over the last few months, my thoughts have switched to self reliance and preparing for possible situational interruptions to normal life. I have been following many channels advice and have been stocking up and planning for future moving out of the city. Thank fully when the current problems have arisen I am comfortably prepared for it. There are things I want to do in the future, but I cannot complain about my current situation. Again Thank you guys so much!! Your channel was my first homestead channel to binge and I watched them ALL! Thank you ! Thank You ! Thank You!! I am not ready for goats yet, but that is one of my future plan. And I love the heel of the bread too.
I too have been watching them for a while now and also other channels. I and trying to learn to live a more sustainable life. We are coming into retirement and looking into moving to MO. It appears Mo is more affordable living. We have talked of about other places but Mo seems to be on the top of the list right now.
opps posted comment to soon.. But I agree with you they teach us a lot and things we can take and use for our self. I love watching them and learning from them. Hoping to meet them in the future.
EXACTLY! Video is waaay too disjointed, and seriously, no one needs to know what to put on a sandwich!! Plus, gotta say, the bread is pretty sorry looking. There is a guy called ChainBaker that has some excellent vids from start to finish. PS: If anyone is reading this, and you don't have starter...you can make do with a VERY small amount of regular yeast (super small), with a very long amylase and cold ferment in the fridge...and get something that is pretty close. Looks beautiful, tastes fantastic, and keeps really well on the counter. As easy as this, and an actual good result. Disappointed in this video because I started out thinking it was going to be really good, and then it went so far off track it falls into the category of a time waster!
@@HeyWatchMeGo keep scrolling if you don’t agree with anything. No one asked for your opinion in the first place!! If you think you can do better then make your own channel!
@@xRiley_v lol You could have kept scrolling when you read my comment, and I didn't ask for Your opinion, either. lol Maybe this is constructive criticism, and the content will improve...did you consider that?
Thank you so much! I have struggled with the tedious and stressful task of making sourdough bread for a long time. I tried it your way twice now and I am so happy with the results!!!!!
The heel or crust is the best part for me. I am just doing my first bread today-so great finding your channel and encouraging to see I can do it in a loaf pan and not so extreme hot. Again thank you
Thank you! Sourdough baking has been a trial & error for me, too! Will definitely try this❤️ Grilled cheese & tomato soup is a great favourite here. Love the end pieces off homemade bread but not the store bread😉 You can add sourdough to baking powder biscuits & add milk kefir for wonderful taste!
My housemate loves a yeasted bread I make -- but likes it better when I add some sourdough starter as well as the commercial yeast. Seems to make a difference for her. At first I felt confused as far as how long to proof but then realized I could just go with the commercial yeast recipe.
Thank you! I had made some gluten-free sourdough starter a few months ago and found yesterday that I had a big bag of GF flour in the pantry. So I tried your method and it worked beautifully! I had to use a couple pizza pans, so I made a nice thick layer and covered it with olive oil rosemary and garlic. Delicious!
Love this. I feel like this is a middle finger to all the overly scientific, temperature taking, dough cutting, shaping stretching and scoring in all the other sourdough videos out there. I'm all for the heel too ( I've always called it the crust) x
Oh..this comment is the best. I love to cook from scratch but as my family can attest, the food tastes great but rarely looks like is should be on the cover of a cooking magazine.
Yes, I can't even IMAGINE calling a part of blessed BREAD a word for part of the bottom of a SHOE! No way. It's the END &/or the crust, as you also say.
The SCORING is very very EASY and makes the bread not only BEAUTIFUL but ABLE TO RISE! Hurrrraaaay! LOL, otherwise the poor thing can't fight enough to actually rise. And, you don't need a pan to FIT it INTO! No. Just make a ROUND dough, score it, put it ONTO (not into) a baking sheet or parchment-lined sheet. Score AROUND the sides a bit... and make a CROSS on top. That's enough to let it rise & be beautiful. Hehehehe But, don't forget to SCORE!
You guys are not only great teachers, but so much fun to watch. So many of the things you've done to be prepared we started doing about 12 years ago too. Thanks for the sourdough bread tips. ❤️❤️❤️ Love to you both.
I love your method! I’ve struggled with sourdough for a while and found my method but I got burned out because it was too many steps. Thank you for sharing how efficient you have made it. Can’t wait to get my starter active again and try your way!
I love making sourdough and it’s the most rewarding activity! So glad you found a way that works for you! Looks wonderful! My husband loves the heel, and I love the middle!😁
I love your explanation! I just got my first starter going, I’m making my first loaf today. Everyone fights over the heel of the bread straight out of the oven but after that... no one wants it. I be been making bread for years but this is my first time with sourdough. Thanks for your insight!
Stacy, thank you so much for this idea! I made three loaves successfully, using your method and the stainless pans. My measurements of water and flour were different of course. My timing for the bulk fermentation was different also. It’s amazing how different things are depending on what our starter is like, type of flour, flour milling, home temp, humidity. It is all about learning to read your starter and the dough. I never understood knitting fisherman sweaters either, until I learned how to read my knitting. Just going by the pattern will not get you to the correct finished project. I purchase spelt berries and einkorn berries, then make the flour in my Blendtec. I live in WI and it’s been in the 40’s to 50’s temps outside. So the house has been at around 68-70 F. I just watched the video a few times, then wrote it down.
M-m-m! It’s nice to get inspired again about quick cooked snacks! Also it is very encouraging to hear that sourdough can be eaten by some people with health issues. My favourite grilled cheese ever! was an (adult school) cafeteria special, with a whole slice of an onion between the layers of cheese, and baked in a sandwich press.
yums, love it w baked cheese w onion also tomato... can't go wrong w cheese n onion anything really... except maybe cheesecake ? lol. So found myself w far too many sd pizza crusts in freezer then found it's a gr8 way to make "sliced bread" w/o doing the slicing/whole loaf thing ! God bless
There were 11 children in our Family. Mother made a huge pot of soup (Usually seasoned bean soup with meat) every Saturday and baked 20 or 30 loaves of bread. Some of us loved to take a large bread heal, hollow it, butter it, put it in a bowl, add the loose bread pieces in the hollow, and pour in the soup. Wonderful memories.....
Thank you Stacy for simplifying and taking the fear factor out of SOURDOUGH!! I just began my own starter (on day 3) so in a few more days I will be attempting my first loaf of sourdough bread.
Thank you, Stacy. I'm glad this video was still up. I love all you shared, even Doug's saying, "Progress not Perfection". I love that you hated it, and now love it. Very Inspirational. I know it doesn't have to be from some special place. I'm thinking we're supposed to be making it new every year, after the Feast of Unleavened Bread ends, because (if I had a starter) I would have thrown out my old leaven just before Passover! So, new each year for me, from where I stand at the time. I love your journey! Thanks, again. Shabbat Shalom!
Reading the Bible it seems to say that the leaven must be put OFF YOUR PROPERTY -- so we have found a place that is not on our property but where it is safe to put the starter. (For fresh starter all you need to do is cover it WELL in flour and close the lid.) One year I got permission from a neighbor to put it under her front bushes. That was okay, but weird -- and didn't want to ask her again. Another year we put in on the property that is actually our neighbor's property between our houses and behind a large tree, inside a paper bag. That year something had opened all of it -- probably thinking it was drugs or something, who knows?! But now we realize that the back edge of our backyard is actually an easement owned by the city, and we'll be putting it there from now on I think.
Hi Stacy...thanks so much for sharing your experience and knowledge with us...My husband and I just began grinding our own flours...we have made lentil chocolate chip cookies and honey whole wheat bread..mmmm...can't wait to try making sourdough bread without yeast...Love your inspiration...thanks again...Oh yeah, love the heel and love grilled cheese and tomato soup too
Love the heal best. You have really encouraged me to give sourdough a go again. So peaceful watching and listening to you. Thank you for sharing your life
Miss Stacy I'm not sure if you still watch this but my grandmother always wrapped her sourdough bread in or any other bread in a cloth because it kept it from getting hard and it lasts a little bit longer if you ever need to do that but God bless you thank you so much for sharing this I'm going to use it and start making my own now I am so excited you took the bad stuff out of making bread and made it healthy and useful and I love your salsa that's going to be awesome to make who would have thought I meant it salsa
My husband always says...."hey, who stole my heel?" lol I need to show him this video because of all the reasons you were saying about keeping up with traditional sourdough. Thank you!! He is the bread baker in the family. We have a wood stove as well for cooking.
Having watched a bunch of videos on sourdough, I’ve discovered that there are many different ways of making it. Yours was the only one that explained why sourdough is healthier than the regular yeast bread! Thanks for that info! Also, this one was the most “out of the box” method I’ve seen! I like the three section part and how you can break them off! That’s cool! I just tried making it for the first time, I spent the whole week making starter from scratch, the whole 9 yards... lucky for me, all my stress and research paid off and even though my scoring didn’t work out too well, and there was a little too much flour on the dough, it came out very good, a solid 8 out of 10! Even so, I’m very tempted to try you “No Fuss, no muss” method!
This is my second go around making the starter. It's love and active. I fried the discard so that it had a pancake like texture but what was interesting is the flavor continued mature and it got more sour the next day. I could see how it would preserve itself without molding.
Wonderful video about persistence and customizing a technique for maximum efficiency and convenience. I have resisted Sourdough bread making for all those same reasons!
Hi Stacy, I made this recipe this morning with my homemade sourdough starter from five years ago. I have made the finicky bread but am happy to try this one! THANKS
Right now is a good time to start a sour dough starter, yeast is getting hard to find in the stores now & sour dough is the perfect answer...thank you for the tips❣🙏❣
Just found out a year ago that I can enjoy eating bread again made from heritage wheats and just got a free starter for 100 yr old yeast starter that is about ready to turn into real bread and I am going to apply things you shared. My great grandma taught me how to bake bread as a child and your saying not to measure flour was her method too. And we always enjoyed sharing the heel of the bread. As to the wood oven temp, she started her bread and pies when she couldn't hold her hand in the oven for more than a few seconds and let the heat come down on its own so I say you are right on. Blessings.
Some people find they are able to tolerate imported flour as they do not contain contaminates. We started buying Italian flour and my gluten intolerant daughter is able to eat it.
Ok, so now I’m determined to make it easy for me too! Thank you! Love ALL your cooking and gardening advice! I ordered the fermenting cookbook a few weeks back and can’t wait to get it!
My nephew was at our house when I had just pulled a loaf of bread out of the oven, his eyes popped open and he said “can I have the bread butts with butter”.... bread what!? “Oh sorry, that’s what we call the ends”. I did have to chuckle at that one. Now I’m going to try sourdough!
Yup, that's what we call the ends in our household too, butts. That's what Croatians call it, where my family is from. This is the only time I've seen an American call it by that name. Is your nephew part Croatian?
I love the heel of the bread. My family also loves grilled cheese and tomato soup. I like to make my own bread, but just don't have the time. I usually try to make bread, rolls etc when the weather is bad. Yes I do forget to score the bread or forget to check on how it's rising. Thanks for the great tips on sour dough starter. Sour dough is my favorite.
I use to make bread every weekend, learned from my Aunt that had 7 children and made 8-10 loafs on weekends. Then when my last two children came along, (twins) and still active duty Military, I just stopped, I have recently started that again, but just need to try this sour dough Thanks bunches !
I thank God for my parents that taught me how to make bread from scratch and how to can and firmament Foods I I'm grateful that I have a stockpile of items and food real grateful that you guys are teaching others that might not know how
Thank you!!!! I’ve missed making sour dough. Back when I was a burb girl I had a big countertop and “normal” oven. Now we live in an RV while we build our home and do all of our cooking outside. I will most likely be baking it in cast iron in our brick pizza oven.
Lol, Dad & I used to try & get the "heel" before the other All the time when I was growing up.. we'd even take the loaf out of the bag to get the back one.... the looks on our faces when making the last sandwiches and discovering the other had swiped the heel.... Priceless !! Stay Safe and God Bless -Mike
The heel of the bread is our favorite part. We share. I love you idea of adding the greens to your grilled cheese. Thanks for your time you put into your videos. 👩🌾🌱
As a long time subscriber of at least 3 years I wanna thank both of you, Mr. Doug and Mrs. Stacey, for not jumping on the bandwagon of over-sensationalizing the viral incident that is sweeping the news headlines. I very much appreciate the regularly scheduled content here without any additional hype of the aforementioned variety. My job is at risk, my family had to cancel a trip here to to my town to help me prepare my new home less than 2 months before the arrival of my first born child, and while my life as I know it is nearly in shambles, when I want to tune in to my long time favorite CZcams channel, you guys give me the relief I am craving while continuing to help me learn how to better prepare myself to live the life I long to live and to share with my newborn daughter. I ABSOLUTELY CANNOT STRESS ENOUGH HOW IMPORTANT IT IS TO ME THAT YOU BOTH HAVE HELPED ME ENJOY THE SIMPLE THINGS IN LIFE THAT SHOULD NOT BE SO DANGED HARD TO ENJOY AND LEARN ABOUT. I’m wiping away tears right now because a video about making homemade sourdough bread finally brought me some simple happiness after a long work shift during a 50-60 hour work week while trying to save up for my newborn daughter and realizing that my family will likely not be able to be here when my first child is born in a month and a half. I’ve never loved 2 strangers as much as I love both of you right now. Thank you sooooooooo much for providing some knowledge as well as much needed positive content to enjoy in my ever-limited downtime. I just hope that I can some day give back to you two at least a portion of what you have given me. Thank you soooooo much, and please don’t stop showing your viewers and subscribers the love that we all tune in for! If more people were like y’all, the world would be a much better place.
It depends on my mood, I like them both! Thanks for this great video, I baked my first loaf (which was a disaster and flat, but tasty) but i'm looking forward to trying your method, it's right up my simple alley! I've sent it to my friend as well.
My whole family loves the heel of homemade bread, not so much store-bought bread heels. And we love tomato soup with grilled cheese. I’ve yet to find a sourdough bread I like, but I’m going to keep trying.
We had purchased a country living grain mill and are still learning on grinding different grains and consistencies. We tried to make bread, it was ok but it went bad within 4 days. So, as usual nothing goes to waster here and fed it to our chickens. They loved it but we are now wanting to try sour dough bread. Our daughter took some of our ground red wheat to college with her and her bread turned out better. She is also wanting to try sour dough bread as well due to having issues with store bought breads. thank you for the video!
Step-by-step recipe - see below: (In video From 7:08 to 13:12): Feed Starter every 2 weeks; in between, keep it in the refrigerator. In the evening, pour all of your starter into a large stainless steel bowl. Add ¾ cup warm water and 1 cup of flour. Stir well, cover with a towel, and let it sit overnight. [This wakes the starter.] Next morning, pour most of your starter back into your feeder/keeper jar; leave about ¾ cup of the starter in the bowl. To the starter in the bowl add 5 cups of warm purified, spring water [do not use chlorinated water which would kill the starter] and add 5 tsps unrefined salt [Redmond brand salt is a good salt.] Also add ½ tsp sugar and ½ tsp olive oil. Mix well. Using a spatula, add flour of your choice [spelt, or rye, or whatever you are in the mood for…] until you get the consistency of a bread dough. Stir and fold over until you get tired of doing that, then cover with a towel, and let it sit all day long, from morning until dinnertime. At dinnertime, fold the dough over a few more times, then cover with a towel, and let it sit overnight. [This is the 2nd night and allows the flavor to develop.] The 2nd morning is the morning that you will bake your bread. After removing the towel, knead the bread a little with the spatula, then put the dough into greased loaf pans. [To make Stacy’s Ugly 3 Knot Bread, which you can pull apart easily, stack 3 blobs of dough in each pan at a time.] Note: Stacy does not mention to let the dough rise after putting it into the bread pans, but when she puts the pans into the oven, the dough appears to have risen about double the size of the blobs that were put into the pans. Many bread recipes do a 30 minute rise, or double the size, after putting the dough into the pans. Bake approximately 350F for 30 minutes. Store in a cool location. Should keep up to 2 weeks.
So, do you just make bread every 2 weeks when you feed your starter? Do you ever have problems using the metal bowl? I have always heard that metal will mess with the cultures. Thanks! Love your channel!
Thank you for this uncomplicated sour dough bread recipe. I spent most of the evening and night last night bringing the dough to the stage I could put it in the fridg for the night. I knew there had to be something easier out there and you gave it to me. Thanks again, it is much appreciated.
Years ago, I made bread from scratch using my Kitchen Aid Mixer, with a Dough Hook. I would make six loaves at a time. We lived out of Salmon, ID, in the Mountains, on two acres. Before that I would hand stir my dough, I did not have a Mixer. I never did Sourdough, ever. Years later I learned I was Gluten intolerant, so I quit making Bread. By this time we were living in the City of Spokane, WA. I found Ezekiel Bread at the Health Food Store, and fell in love with that Bread. In 1998, I moved to Florida, now single. My brother sent me some Sourdough Starter he had, I tried it but did not master the bread. Now, I eat very little bread of any kind. One day I may try your technique, Stacy. Thanks for the unique take on Your Sourdough. I call that bread "Stone Age Sourdough"!
Lol this is fun. I’ve been obsessed with doing gluten free sourdough lately but I like the Dutch oven fancy round loaf look with the nice crispy skin I’ve been doing. I might have to try this to see if my daughter will like it better this way though.
I love sourdough but am Celiac so haven't had it for 20 years. I have been nervouse about tryibg a GF starter or even just makig sourdough in general. Do you mind sharing your GF starter recipe?
We like the idea of putting cooked greens in your grill cheese, we are growing alfalfa sprouts! They will work too! Thanks again for all your idea! Where is the cook book? Stay healthy, Nancy from Canada
My mother told me that her mother never got to serve a whole loaf of bread at dinner, because my grandfather would break off the end of the loaf while it was cooling to eat before dinner.
I love the end piece of my sourdough bread. I'm baking some today. I made my own starter with powdered milk and flour and I did use active dry yeast. I can refrigerate until ready to use, although I am baking about once a week. I like to use 2 serving size of mashed potatoes with my recipe and it turns out Soo good! I used this recipe also for English Muffins, a little bit of fun, still trying to improve my hole puncture method? Any suggestions for this?
The problem I see as a baker baking with sourdough for the last 10 years is YOU never put salt and sourdough together, because it kills the starter. Add your salt with the last addition of the flour and mix it in with the flour that way then mix it with the rest of the ingredients. You don't have to add sugar if you don't want to, because the flour has a lot of sugar in it. That's up to you though. 2ndly your dough is real stiff the recipe or formula is not in balance with each other. In other words to much flour for the amount of starter used. Cut back on the flour and add a little at a time until you get the consistency you are looking for. Since you are a beginner use the 3 step method until you become more familiar with the dough and how the starter works. 1 cup starter, 2 cups water, 3 cups flour, then add your salt and proceed to the end result. you don't have to score the bread, a lot of us who bake with soudough don't. I like the organic look of the bread when it comes out of the oven. Scoring has nothing to do with whether or not your bread rises.
I so need to do this!! I have not started my starter yet...I am still new to bread baking as a whole, but am ambitious!! I make a lovely Amish Sweet Bread that rivals the Hawaiian sweet bread!!
Thank you so much for a MUCH NEEDED simplification of how to achieve a sourdough loaf. I have struggled with sourdough for years now -- maybe four years, with one year I nearly hung it up, even though a lot of it came out okay, it was just so full of angst for me. the thing I love most about how you are doing this is that you are leaving it out for so long, which will make the sour be more sour -- which is what I want!!! -- without worrying about "over-proofing." I have heard at least two YT teachers talk about not wanting to over-proof the sourdough and that has had me in a dizzying spin for YEARS...! Now I am very happy to see your method and am going to do something very much like it. Thanks so much! UPDATE: I have made "my version" of your version and it is working GREAT...!!!!!!!
Heels for this 71 year old former professional baker! And, as I mentioned in another thread here, sourdough will work differently and alter its flavor depending on how close you are to salt air. Your extended covered double resting bowl technique is in part recreating that salty sea air...my heart goes to whatever works for whomever, wherever, because, simply, they are baking bread! And, in case an old Sicilian neighbor is reading this, I have never shared YOUR secret! Yours is still the best!
Thank you for making it FUN to bake sourdough bread!!! I so enjoyed watching your video. I started the process that evening and we've been enjoying the best sourdough bread ever since. Of course, one loaf was almost gone before it was cooled down!! Thanks so much for your great video!!!! I love the magic of the sourdough process. I just wished I had some greens I could go harvest to make that grilled cheese sandwich but spring is coming!!!!
Thank you Stacy, I don’t eat bread other than Ezekiel once in a while, Love the cinnamon raisin. I live with an in-law who eats cheap bread and has diabetes. She is not going to change her eating habits, I wonder if this would make a difference. I have not made sourdough bread since I was in my 20’s. That was when I also tried to dig my first garden with a shovel, I heard my neighbor cackling. I was 128 lbs and blonde jumping on a shovel that would not budge. He brought over his tiller and gave me my first garden. 😂 Thank you for your videos and sharing so much knowledge and experience.
Well in my decades of making bread,grinding my own grains and harvesting my own wild yeasts(it lives on every grain) I learned to create my own starter,without buying it.If you want a more diverse starter is several kinds of flour..and as far as sour dough bread starter, did you know you can store it dried and crusty for years and just reconstitute it with water when you need it? .no need to throw away or bake quantities of breads and muffins just to use what is discarded, etc.. just dry it ,crumble it up and store in a jar...I love your videos, you are very smart and knowledgeable..and explain things very clearly..
Cynthia, please may I hear how you store to make a starter you can store? I would love to do that.
Cover the bowl of starter with cheese cloth, allow it to dry completely to a crusty mess, then break it up and put it in canning jars, or empty glass jars.Reconstitute when needed
How do I go about reconstituting dried starter? My mom sent me some in the mail and I finally have some time to think about getting it going.
@@AuntNutmeg The way I make my dry sourdough starter is I spread a thin layer on parchment paper and let it air dry. It comes off really easy and then I just crumble it into small flakes and keep it in air tight container in the fridge. To reconstitute I use a one to one ratio of flakes and warm water, so to a quarter cup flakes I add a quarter cup warm water and stir. When it is all dissolved I feed equal amounts of water and flour. The dry sourdough lasts indefinitely, so if you don*t bake often, it is the best way to store your sourdough so you do not have to keep feeding and discarding. I would like to add something I learned along the way. Just a few days ago I took out a jar of starter from the fridge that I have not fed in about a year. It had a lot of light brown liquid on top which is called hooch. I poured it off added two tbsp all purpose flour and water and left it on my counter. It had more hooch come to the top. I poured it off and fed it again, and one more time it had a little more hooch, poured that off and fed again. Left it on the counter overnight and fed it in the morning. It is beautifully active and smells wonderful. Many people don*t want to do starters, they are worried if the go for vacation it will die on them. It is very hard to kill sourdough. If it is not infected by some mold spores, it can be reactivated after months and months of no feeding. The yeast will go dormant, that*s all. This new idea that you have to feed it so often is crazy. I am not saying leave it alone for a year, but even if you bake once a month you can just take it out ofthe fridge and feed it the day before. Hope this helps 😊
@@MagdaFoldi I actually read a description of sour dough bread making very similar to this one in Willa Cather's, My Antonia. With Stacy's and your descriptions, I think I will have success for the first time. I've baked 100% whole wheat yeast bread for years but prefer sour dough to any other type. I'm going to give it a try. Thanks, Stacy and Magda!
I am sure you have heard this a million times but you are the nicest person and such a blessing to share your gift with the world! All the best to you Stacy and your great hubby!
I agree
AMEN
Yes!!!
I love her vibes too :) so sweet.
I agree. You guys are Awesome👍🏻
Here's to one super fantastic lady..If I were younger (86 years young here) I would be your Home Stead neighbor working in my own garden. You and Doug are sooooooo blessed, hard working fun lovin' people. Many years of happy living to you and keep up these great video's.
My husband requested sourdough bread so I've been studying and becoming overwhelmed. I thought Stacy will have this figured out. Sure enough you did! Thank you so much! for simplifying!
I am totally overwhelmed myself and decided just today to pause the whole thing! Maybe this will inspire me to try again, later…much later.
You have made my day- I’m so excited to make bread again. When i made it before I had a house full of family and could barely find time. Now i need it for my crazy stomach and find that I’m not organized at all. You have taken all the anxiety out of it and I think i can actually do this!!! Thanks so much for sharing❤️
Oh my goodness I thought this would be easy😂. God bless you all. Thank you for sharing .
Can you imagine the volume of business the baker in Egypt had when he or she was the first person that discovered sour dough. My favorite bread.
I love the idea of the knobby bread. I have been making bread for about 40 years. I only made sourdough occasionally until I decided I didn't have to follow the directions of the "experts" who said it could only be made one way and with only one type of flour. Like Stacy I found my way. I keep my sourdough on the counter and feed it every day but only about a tablespoon of water and flour each time. If it gets a little loose I add more flour and if too dry I add more water. By baking day I have what I need to make bread and I use all the starter except for a couple of tablespoons, and then the process starts over. I don't knead, just do some gentle folding once the dough looks pliable. Sometimes the dough is ready for baking in 24 hours and sometimes 48. It just depends on the weather.
Hey Stacy, I bought the starter you recommended and today I baked my first loaf. I searched all over the internet and CZcams for good instructions on maintaining and using my starter when I landed on Ben Starr. I love his no nonsense method and he takes a lot of the fru-fru stuff out of it all. Thank you so much for the tip on the starter, it’s an excellent one. And my bread is delicious! Btw, Ben says only feed your starter when you use it. I’m looking forward to my next loaf...😀
Where did you buy your starter?
He's who I learned from. I love the 3 piece trick though. I generally make rolls. But this could be another option to try out. I never like the texture of bread but my rolls are always amazing.
@@jgall202 make one from scratch. Look up Ben Starr mentioned above. It won't take long to make one and you don't need to spend any money to get one going. You have everything you need in your kitchen right now probably.
@@DeenaNolan Loo
Heel all the way, especially with homemade bread :) Thanks for all your great tips…I’ve been looking for a simpler way to do bread!
I made my 3rd "loaf" of bread the other day. It was FAR from perfect, but it was definately better than the first 2. When you said "Progress, not perfection," I shook my head YES! I'm not giving up, and I hope to nuture my starter through this summer to have PLENTY of near perfect loaves in the fall and winter!
I grew up in a cabin in the woods, off grid and I love loved it! I appreciate all the conveniences I have now as an adult but I long for this lifestyle again! I want my husband and our kids to experience it❤️ I just found your channel and subscribed and can’t wait to watch EVERYTHING❤️
You landed on the right couple to learn from, Krystal- Aren’t they great at explaining things on how to do this or that- My husband and I have learned a lot since watching their vlogs
I found a quick and easy bread recipe made with instant yeast and fell in love with making bread! My sourdough bread making took more practice but making bread is easy and cheap once you get the hang of it! Thank you for sharing your own story, Stacy! ❤
Finally! I have been looking for a sourdough bread recipe which fits my lifestyle/way of cooking. I don't own a food scale. I love cooking by "feel" or instinct. I'd rather my kitchen feel like a kitchen and not a science lab. Thank you! I think this method is going to work very well for me. Love to content of your channel, as usual
Agreed -- and no need for a weighing scale that so many "insist" we MUST use.
Stacy, I love your sourdough, fermenting, cooking, and nutrition videos. Keep it up, lady! You're imparting important information.
Ugly Sourdough sounds like the PERFECT bread for me 🤗
Thanks Stacy ❤
When I was little, my Mom and I called the heal “rocking bread” because it was sort of rounded so it rocked. It’s always been my favorite!😁
Oh my goodness how I relate to this! My sourdough starter is my nightmare.Sometimes I think it has a mind of its own and it’s sole purpose is to make me cry. 😩Thanks for this Stacy!!❤️
I'm there with you sister lol
Oh my, I can so relate to my sourdough's sole purpose being to make me cry!!! Thanks for the chuckle
I love the heel when it’s homemade, not so much store bought bread. Making bread is an acquired skill. Looks like you found what works for you and results in a bread you like.
Yes and I finally figured it out after years of disasters.
I baked my first loaves today! Thank you for your directions!!! I had made my own starter but just couldn’t get the next steps for bread! I appreciate your videos!
Thank you so much!!!! My sourdough bread finally turned out!!! I agree its an organic process...I used your basic water and sourdough starter then I was on my own. Everyone lives in a different climate and humidity and everything! I actually had to bake my bread for 1 hour! It turned out perfect finally. I am free and ready to make sourdough bread with JOY
I'm definitely going to try your sourdough plan, Stacy. Seems easier than the way I've been doing. And even if it's lumpy, who cares? Yum!
I love grilled cheese sourdough bread with a slice of onion in it. The onion cooks in the plan while I brown the buttered bread, then add it when I'm turning it over and adding the cheese.
And yes, I also love this with tomato soup!
Talk about great taste, huh? 😉👍
Oh lord that sounds good!
Good idea. I’m gonna have to try that.
Mmmmmmmmm......onions!
This is so helpful, Stacey! I received a 3 generation old starter from a friend of mine months ago and have YET to dive in to make bread over fear of not having the right equipment. Your success has given me confidence to look for PROGRESS not PERFECTION! Thank you!
I just found your sour dough episode. Thank you so much. I’m awful at bread making. You give me confidence . My husband really wants rye bread. I’ve been looking at the ingredients for almost a month. It seems hard but I’m going to just breath and go for it. I love how you teach Stacy, you are so inspiring😃thank you!! Progress not perfection👍👍👍
Rye is wonderful, but is very different from wheat. It has less gluten, and the gluten is less resilient than wheat gluten. So once the dough is risen, get it in the oven right away! If you over-proof wheat dough, you can punch it down & let it rise again. Rye is only good for one rising!
I followed your recipe last night I started and tonight I baked (I think it rose so much because A) I had an established active starter and B) I used all purpose flour, and red hard wheat flour that I ground in my coffee grinder. Yum! Baked tonight and had my first tangy 'sour' bread 🍞. Thanks so much for giving us a recipe for the rule breakers!!!! Love that it was so easy to follow and so easy to duplicate and no scales or formulas or over- thinking!!! Thanks a bunch!!!
Love how simple and delicious this looks. Could you do a tutorial of baking your bread in the sun oven? Please🙂
They say that sourdough is done baking when it reaches an internal temperature of 190 degrees F. I use a meat thermometer and it works great.
I just want to publicly Thank you guys and many other channels for your information. Because of watching these videos over the last few months, my thoughts have switched to self reliance and preparing for possible situational interruptions to normal life. I have been following many channels advice and have been stocking up and planning for future moving out of the city. Thank fully when the current problems have arisen I am comfortably prepared for it. There are things I want to do in the future, but I cannot complain about my current situation. Again Thank you guys so much!! Your channel was my first homestead channel to binge and I watched them ALL! Thank you ! Thank You ! Thank You!! I am not ready for goats yet, but that is one of my future plan. And I love the heel of the bread too.
Goats are over rated 🤪👍
Thanks for the kind words!
I too have been watching them for a while now and also other channels. I and trying to learn to live a more sustainable life. We are coming into retirement and looking into moving to MO. It appears Mo is more affordable living. We have talked of about other places but Mo seems to be on the top of the list right now.
opps posted comment to soon.. But I agree with you they teach us a lot and things we can take and use for our self. I love watching them and learning from them. Hoping to meet them in the future.
I couldn’t have said it better! Thank you! I think we all feel that way about Doug and Stacy
Please show us how to make your sourdough from start to finish. Love the ideas on this video but we need to see the process. Thanks.
EXACTLY! Video is waaay too disjointed, and seriously, no one needs to know what to put on a sandwich!!
Plus, gotta say, the bread is pretty sorry looking.
There is a guy called ChainBaker that has some excellent vids from start to finish.
PS: If anyone is reading this, and you don't have starter...you can make do with a VERY small amount of regular yeast (super small), with a very long amylase and cold ferment in the fridge...and get something that is pretty close. Looks beautiful, tastes fantastic, and keeps really well on the counter. As easy as this, and an actual good result.
Disappointed in this video because I started out thinking it was going to be really good, and then it went so far off track it falls into the category of a time waster!
@@HeyWatchMeGo My mother taught me, “If you can’t say something nice, don’t say anything at all.”
@@HeyWatchMeGo keep scrolling if you don’t agree with anything. No one asked for your opinion in the first place!! If you think you can do better then make your own channel!
@@xRiley_v lol You could have kept scrolling when you read my comment, and I didn't ask for Your opinion, either. lol
Maybe this is constructive criticism, and the content will improve...did you consider that?
Great bread! I’ll try it now. The starter thing has held me back…Thank you Stacy for conquering your sourdough bread😄
Thank you so much! I have struggled with the tedious and stressful task of making sourdough bread for a long time. I tried it your way twice now and I am so happy with the results!!!!!
The heel or crust is the best part for me. I am just doing my first bread today-so great finding your channel and encouraging to see I can do it in a loaf pan and not so extreme hot. Again thank you
Thank you! Sourdough baking has been a trial & error for me, too! Will definitely try this❤️ Grilled cheese & tomato soup is a great favourite here. Love the end pieces off homemade bread but not the store bread😉 You can add sourdough to baking powder biscuits & add milk kefir for wonderful taste!
My housemate loves a yeasted bread I make -- but likes it better when I add some sourdough starter as well as the commercial yeast. Seems to make a difference for her. At first I felt confused as far as how long to proof but then realized I could just go with the commercial yeast recipe.
Thank you! I had made some gluten-free sourdough starter a few months ago and found yesterday that I had a big bag of GF flour in the pantry. So I tried your method and it worked beautifully! I had to use a couple pizza pans, so I made a nice thick layer and covered it with olive oil rosemary and garlic. Delicious!
I love that idea - rosemary and garlic on a pizza pan.
Love this. I feel like this is a middle finger to all the overly scientific, temperature taking, dough cutting, shaping stretching and scoring in all the other sourdough videos out there. I'm all for the heel too ( I've always called it the crust) x
Oh..this comment is the best. I love to cook from scratch but as my family can attest, the food tastes great but rarely looks like is should be on the cover of a cooking magazine.
Yes, I can't even IMAGINE calling a part of blessed BREAD a word for part of the bottom of a SHOE! No way. It's the END &/or the crust, as you also say.
The SCORING is very very EASY and makes the bread not only BEAUTIFUL but ABLE TO RISE! Hurrrraaaay! LOL, otherwise the poor thing can't fight enough to actually rise. And, you don't need a pan to FIT it INTO! No. Just make a ROUND dough, score it, put it ONTO (not into) a baking sheet or parchment-lined sheet. Score AROUND the sides a bit... and make a CROSS on top. That's enough to let it rise & be beautiful. Hehehehe But, don't forget to SCORE!
@Anna Garside: Uh oh. You just gave me the middle finger. LOL.
Lol
You guys are not only great teachers, but so much fun to watch. So many of the things you've done to be prepared we started doing about 12 years ago too. Thanks for the sourdough bread tips. ❤️❤️❤️ Love to you both.
Love the heel of the bread!
I love your method! I’ve struggled with sourdough for a while and found my method but I got burned out because it was too many steps. Thank you for sharing how efficient you have made it. Can’t wait to get my starter active again and try your way!
I love making sourdough and it’s the most rewarding activity! So glad you found a way that works for you! Looks wonderful! My husband loves the heel, and I love the middle!😁
I love your explanation! I just got my first starter going, I’m making my first loaf today. Everyone fights over the heel of the bread straight out of the oven but after that... no one wants it. I be been making bread for years but this is my first time with sourdough. Thanks for your insight!
Stacy, thank you so much for this idea! I made three loaves successfully, using your method and the stainless pans. My measurements of water and flour were different of course. My timing for the bulk fermentation was different also. It’s amazing how different things are depending on what our starter is like, type of flour, flour milling, home temp, humidity. It is all about learning to read your starter and the dough. I never understood knitting fisherman sweaters either, until I learned how to read my knitting. Just going by the pattern will not get you to the correct finished project. I purchase spelt berries and einkorn berries, then make the flour in my Blendtec. I live in WI and it’s been in the 40’s to 50’s temps outside. So the house has been at around 68-70 F. I just watched the video a few times, then wrote it down.
I LOVE the 'HEEL'... My Daughter thought that I was Crazy, Until she tried MY Sandwich.... Now She Wants the HEEL too!😆😂😅
M-m-m! It’s nice to get inspired again about quick cooked snacks! Also it is very encouraging to hear that sourdough can be eaten by some people with health issues. My favourite grilled cheese ever! was an (adult school) cafeteria special, with a whole slice of an onion between the layers of cheese, and baked in a sandwich press.
yums, love it w baked cheese w onion also tomato... can't go wrong w cheese n onion anything really... except maybe cheesecake ? lol.
So found myself w far too many sd pizza crusts in freezer then found it's a gr8 way to make "sliced bread" w/o doing the slicing/whole loaf thing !
God bless
There were 11 children in our Family. Mother made a huge pot of soup (Usually seasoned bean soup with meat) every Saturday and baked 20 or 30 loaves of bread. Some of us loved to take a large bread heal, hollow it, butter it, put it in a bowl, add the loose bread pieces in the hollow, and pour in the soup. Wonderful memories.....
I was over 50 before it dawned on me that Dad raved about how much he loved beans and cornbread because it was ALL we had.
"or do you like it the worst? Let me know." I love Stacy's positive attitude.
Thank you Stacy for simplifying and taking the fear factor out of SOURDOUGH!! I just began my own starter (on day 3) so in a few more days I will be attempting my first loaf of sourdough bread.
Thank you, Stacy. I'm glad this video was still up. I love all you shared, even Doug's saying, "Progress not Perfection". I love that you hated it, and now love it. Very Inspirational. I know it doesn't have to be from some special place. I'm thinking we're supposed to be making it new every year, after the Feast of Unleavened Bread ends, because (if I had a starter) I would have thrown out my old leaven just before Passover! So, new each year for me, from where I stand at the time. I love your journey! Thanks, again. Shabbat Shalom!
Reading the Bible it seems to say that the leaven must be put OFF YOUR PROPERTY -- so we have found a place that is not on our property but where it is safe to put the starter. (For fresh starter all you need to do is cover it WELL in flour and close the lid.) One year I got permission from a neighbor to put it under her front bushes. That was okay, but weird -- and didn't want to ask her again. Another year we put in on the property that is actually our neighbor's property between our houses and behind a large tree, inside a paper bag. That year something had opened all of it -- probably thinking it was drugs or something, who knows?! But now we realize that the back edge of our backyard is actually an easement owned by the city, and we'll be putting it there from now on I think.
THIS is one of THE BEST features you do. It makes one's tummy growl and YA WANT THIS... thanku
"Progress not perfection" Thank you I needed to hear that. Analysis paralysis is a constant battle.
Good advice in all aspects of life...Doug is a wise man :-)
Thank you for your comment on the starter dough I don't like to do sugar sugar sugar so that's really good
Hi Stacy...thanks so much for sharing your experience and knowledge with us...My husband and I just began grinding our own flours...we have made lentil chocolate chip cookies and honey whole wheat bread..mmmm...can't wait to try making sourdough bread without yeast...Love your inspiration...thanks again...Oh yeah, love the heel and love grilled cheese and tomato soup too
Love the heal best. You have really encouraged me to give sourdough a go again. So peaceful watching and listening to you. Thank you for sharing your life
LOL I LOVE YOUR EXPLANATION, AND A JOY TO WATCH. AND IT IS SO RECOGNIZABLE.
Miss Stacy I'm not sure if you still watch this but my grandmother always wrapped her sourdough bread in or any other bread in a cloth because it kept it from getting hard and it lasts a little bit longer if you ever need to do that but God bless you thank you so much for sharing this I'm going to use it and start making my own now I am so excited you took the bad stuff out of making bread and made it healthy and useful and I love your salsa that's going to be awesome to make who would have thought I meant it salsa
I LOVE watching everything you guys do. Its very encouraging. You two share my heart on living.
My husband always says...."hey, who stole my heel?" lol I need to show him this video because of all the reasons you were saying about keeping up with traditional sourdough. Thank you!! He is the bread baker in the family. We have a wood stove as well for cooking.
What is the brand of your wood stove?
If you make smaller loaves (and more of them) you'll have more heels. 😉
Having watched a bunch of videos on sourdough, I’ve discovered that there are many different ways of making it. Yours was the only one that explained why sourdough is healthier than the regular yeast bread! Thanks for that info!
Also, this one was the most “out of the box” method I’ve seen! I like the three section part and how you can break them off! That’s cool! I just tried making it for the first time, I spent the whole week making starter from scratch, the whole 9 yards... lucky for me, all my stress and research paid off and even though my scoring didn’t work out too well, and there was a little too much flour on the dough, it came out very good, a solid 8 out of 10! Even so, I’m very tempted to try you “No Fuss, no muss” method!
This is my second go around making the starter. It's love and active. I fried the discard so that it had a pancake like texture but what was interesting is the flavor continued mature and it got more sour the next day. I could see how it would preserve itself without molding.
Wonderful video about persistence and customizing a technique for maximum efficiency and convenience. I have resisted Sourdough bread making for all those same reasons!
Hi Stacy, I made this recipe this morning with my homemade sourdough starter from five years ago. I have made the finicky bread but am happy to try this one! THANKS
Stacy, thank you so much for this video! I was having the same problem. I made it the same way and my bread was wonderful!
Right now is a good time to start a sour dough starter, yeast is getting hard to find in the stores now & sour dough is the perfect answer...thank you for the tips❣🙏❣
Yeast, baking powder and even flour -- all hard to find.
@@kaiducoeur9932it's hard to find anything anymore people are guarding it
Just found out a year ago that I can enjoy eating bread again made from heritage wheats and just got a free starter for 100 yr old yeast starter that is about ready to turn into real bread and I am going to apply things you shared. My great grandma taught me how to bake bread as a child and your saying not to measure flour was her method too. And we always enjoyed sharing the heel of the bread. As to the wood oven temp, she started her bread and pies when she couldn't hold her hand in the oven for more than a few seconds and let the heat come down on its own so I say you are right on. Blessings.
The way your eyes misted and got emotional when you shared your "progress not perfection" from your motivational husband gave me the feels. So sweet.
Oh thank god for you Stacy! I have a gluten intolerance and I didn’t know that I might be able to eat sourdough. ❤
Some people find they are able to tolerate imported flour as they do not contain contaminates. We started buying Italian flour and my gluten intolerant daughter is able to eat it.
Ok, so now I’m determined to make it easy for me too! Thank you! Love ALL your cooking and gardening advice! I ordered the fermenting cookbook a few weeks back and can’t wait to get it!
I’m late to the game. Did she write a fermenting book? I just considered fermenting last week! And am already aware of how clueless I am. Thank you 😊
My nephew was at our house when I had just pulled a loaf of bread out of the oven, his eyes popped open and he said “can I have the bread butts with butter”.... bread what!? “Oh sorry, that’s what we call the ends”. I did have to chuckle at that one. Now I’m going to try sourdough!
Yup, that's what we call the ends in our household too, butts. That's what Croatians call it, where my family is from. This is the only time I've seen an American call it by that name. Is your nephew part Croatian?
Tricia Brown 😂😆😂
@Anoia Doe There are times when I just love the comment section!
This sounds great, looks great, not too hard, and once you've got the hang of it simple. Love that it last, great for the family, thank you.
Merry Christmas and a very Happy New Year. Stay healthy and stay in the zone!
We eat mostly sourdoughbread made with rye in Austria, never had any problem with that.
100% rye or mixed with other flour/s?
The heel of the bread is my fave. No one in my family likes it and there's 8 of us.
The heel for sure. My wife makes sure no one eats it. I had some this am that was like hard tack. Used a lot of calories up just chewing.
Shelly nice 👍
That’s my favorite as well
@Freedom Toast Ain't you special
A perfect guarantee we'll at least get two slices!
Angela lol 😂 indeed
I love the heel of the bread. My family also loves grilled cheese and tomato soup. I like to make my own bread, but just don't have the time. I usually try to make bread, rolls etc when the weather is bad. Yes I do forget to score the bread or forget to check on how it's rising. Thanks for the great tips on sour dough starter. Sour dough is my favorite.
I use to make bread every weekend, learned from my Aunt that had 7 children and made 8-10 loafs on weekends. Then when my last two children came along, (twins) and still active duty Military, I just stopped, I have recently started that again, but just need to try this sour dough Thanks bunches !
Thanks Stacy for sharing, I’ll let you know how mine turns out🙏
I thank God for my parents that taught me how to make bread from scratch and how to can and firmament Foods I I'm grateful that I have a stockpile of items and food real grateful that you guys are teaching others that might not know how
Thank you!!!! I’ve missed making sour dough. Back when I was a burb girl I had a big countertop and “normal” oven. Now we live in an RV while we build our home and do all of our cooking outside. I will most likely be baking it in cast iron in our brick pizza oven.
Do you have a video of your brick oven?
Thanks for making this look so doable and easy ... now to get my starter :)
Lol, Dad & I used to try & get the "heel" before the other All the time when I was growing up.. we'd even take the loaf out of the bag to get the back one.... the looks on our faces when making the last sandwiches and discovering the other had swiped the heel.... Priceless !!
Stay Safe and God Bless
-Mike
The heel of the bread is our favorite part. We share.
I love you idea of adding the greens to your grilled cheese.
Thanks for your time you put into your videos. 👩🌾🌱
As a long time subscriber of at least 3 years I wanna thank both of you, Mr. Doug and Mrs. Stacey, for not jumping on the bandwagon of over-sensationalizing the viral incident that is sweeping the news headlines. I very much appreciate the regularly scheduled content here without any additional hype of the aforementioned variety. My job is at risk, my family had to cancel a trip here to to my town to help me prepare my new home less than 2 months before the arrival of my first born child, and while my life as I know it is nearly in shambles, when I want to tune in to my long time favorite CZcams channel, you guys give me the relief I am craving while continuing to help me learn how to better prepare myself to live the life I long to live and to share with my newborn daughter. I ABSOLUTELY CANNOT STRESS ENOUGH HOW IMPORTANT IT IS TO ME THAT YOU BOTH HAVE HELPED ME ENJOY THE SIMPLE THINGS IN LIFE THAT SHOULD NOT BE SO DANGED HARD TO ENJOY AND LEARN ABOUT. I’m wiping away tears right now because a video about making homemade sourdough bread finally brought me some simple happiness after a long work shift during a 50-60 hour work week while trying to save up for my newborn daughter and realizing that my family will likely not be able to be here when my first child is born in a month and a half. I’ve never loved 2 strangers as much as I love both of you right now. Thank you sooooooooo much for providing some knowledge as well as much needed positive content to enjoy in my ever-limited downtime. I just hope that I can some day give back to you two at least a portion of what you have given me. Thank you soooooo much, and please don’t stop showing your viewers and subscribers the love that we all tune in for! If more people were like y’all, the world would be a much better place.
😪♥️ soooooo sweet sounds like you adventure will begin soon!
Hang in there. God is good.
I'm hoping that all has gone well for you and that your new baby has arrived safely. :)
It depends on my mood, I like them both! Thanks for this great video, I baked my first loaf (which was a disaster and flat, but tasty) but i'm looking forward to trying your method, it's right up my simple alley! I've sent it to my friend as well.
My whole family loves the heel of homemade bread, not so much store-bought bread heels. And we love tomato soup with grilled cheese. I’ve yet to find a sourdough bread I like, but I’m going to keep trying.
We had purchased a country living grain mill and are still learning on grinding different grains and consistencies. We tried to make bread, it was ok but it went bad within 4 days. So, as usual nothing goes to waster here and fed it to our chickens. They loved it but we are now wanting to try sour dough bread. Our daughter took some of our ground red wheat to college with her and her bread turned out better. She is also wanting to try sour dough bread as well due to having issues with store bought breads. thank you for the video!
Well I certainly need to give this a try thank you so much Stacy for the information
God bless you and yours and God bless the USA
Sounds like fun! My question is: After plopping the dough into the pans, do you let it rise again at all? Thanks!
I let it rise again after placing it in pans... but only for about 30 minutes or so.
@@susan3200 We don't eat white bread. Do you have a recipe for whole grain bread?
@@geebee8908 you can use whatever type of flour you want when you start and feed your starter ...
@@geebee8908 She stated in the video that she used a variety of different flours so experiment and have fun!
Be nice to have a printed recipe for this bread. :) if there is one, I've missed it.
I agree. I've been trying to find one.
Step-by-step recipe - see below:
(In video From 7:08 to 13:12):
Feed Starter every 2 weeks; in between, keep it in the refrigerator.
In the evening, pour all of your starter into a large stainless steel bowl.
Add ¾ cup warm water and 1 cup of flour.
Stir well, cover with a towel, and let it sit overnight. [This wakes the starter.]
Next morning, pour most of your starter back into your feeder/keeper jar; leave about ¾ cup of the starter in the bowl.
To the starter in the bowl add 5 cups of warm purified, spring water [do not use chlorinated water which would kill the starter] and add
5 tsps unrefined salt [Redmond brand salt is a good salt.]
Also add ½ tsp sugar and ½ tsp olive oil. Mix well.
Using a spatula, add flour of your choice [spelt, or rye, or whatever you are in the mood for…] until you get the consistency of a bread dough. Stir and fold over until you get tired of doing that, then cover with a towel, and let it sit all day long, from morning until dinnertime.
At dinnertime, fold the dough over a few more times, then cover with a towel, and let it sit overnight. [This is the 2nd night and allows the flavor to develop.]
The 2nd morning is the morning that you will bake your bread. After removing the towel, knead the bread a little with the spatula, then put the dough into greased loaf pans. [To make Stacy’s Ugly 3 Knot Bread, which you can pull apart easily, stack 3 blobs of dough in each pan at a time.]
Note: Stacy does not mention to let the dough rise after putting it into the bread pans, but when she puts the pans into the oven, the dough appears to have risen about double the size of the blobs that were put into the pans. Many bread recipes do a 30 minute rise, or double the size, after putting the dough into the pans.
Bake approximately 350F for 30 minutes. Store in a cool location. Should keep up to 2 weeks.
R. Price Thank you for writing out the recipe!
Still... how do you make the starter to feed the dough you will be making your bread? Confused? Any starter recipe will do?
Thanks @@pricer39! How many loaves does this make??
So, do you just make bread every 2 weeks when you feed your starter? Do you ever have problems using the metal bowl? I have always heard that metal will mess with the cultures. Thanks! Love your channel!
I do too. I just use a glass bowl instead.
I think stainless steel is ok.
Thank you for this uncomplicated sour dough bread recipe. I spent most of the evening and night last night bringing the dough to the stage I could put it in the fridg for the night. I knew there had to be something easier out there and you gave it to me. Thanks again, it is much appreciated.
Years ago, I made bread from scratch using my Kitchen Aid Mixer, with a Dough Hook. I would make six loaves at a time. We lived out of Salmon, ID, in the Mountains, on two acres. Before that I would hand stir my dough, I did not have a Mixer. I never did Sourdough, ever. Years later I learned I was Gluten intolerant, so I quit making Bread. By this time we were living in the City of Spokane, WA. I found Ezekiel Bread at the Health Food Store, and fell in love with that Bread. In 1998, I moved to Florida, now single. My brother sent me some Sourdough Starter he had, I tried it but did not master the bread. Now, I eat very little bread of any kind. One day I may try your technique, Stacy. Thanks for the unique take on Your Sourdough. I call that bread "Stone Age Sourdough"!
Lol this is fun. I’ve been obsessed with doing gluten free sourdough lately but I like the Dutch oven fancy round loaf look with the nice crispy skin I’ve been doing. I might have to try this to see if my daughter will like it better this way though.
What flour do you use.
I love sourdough but am Celiac so haven't had it for 20 years. I have been nervouse about tryibg a GF starter or even just makig sourdough in general. Do you mind sharing your GF starter recipe?
We like the idea of putting cooked greens in your grill cheese, we are growing alfalfa sprouts! They will work too! Thanks again for all your idea! Where is the cook book? Stay healthy, Nancy from Canada
Like a turtle but its coming lol
I love the heal if it's warm.
Nancy--those sprouts shouldn't be cooked first--that will kill a lot of the vitamins & minerals. Put them in raw.
Hey guys! Hope ur doing well! I'm tilling up the gardens today! Spreadn manure!!
You AND the government! LOL
Love your. Videos lost track of you and Doug after you moved. Glad to find you again. Hope you post more videos in the future stay safe and healthy
My mother told me that her mother never got to serve a whole loaf of bread at dinner, because my grandfather would break off the end of the loaf while it was cooling to eat before dinner.
I love the end piece of my sourdough bread. I'm baking some today. I made my own starter with powdered milk and flour and I did use active dry yeast. I can refrigerate until ready to use, although I am baking about once a week. I like to use 2 serving size of mashed potatoes with my recipe and it turns out Soo good!
I used this recipe also for English Muffins, a little bit of fun, still trying to improve my hole puncture method? Any suggestions for this?
The problem I see as a baker baking with sourdough for the last 10 years is YOU never put salt and sourdough together, because it kills the starter. Add your salt with the last addition of the flour and mix it in with the flour that way then mix it with the rest of the ingredients. You don't have to add sugar if you don't want to, because the flour has a lot of sugar in it. That's up to you though. 2ndly your dough is real stiff the recipe or formula is not in balance with each other. In other words to much flour for the amount of starter used. Cut back on the flour and add a little at a time until you get the consistency you are looking for. Since you are a beginner use the 3 step method until you become more familiar with the dough and how the starter works. 1 cup starter, 2 cups water, 3 cups flour, then add your salt and proceed to the end result. you don't have to score the bread, a lot of us who bake with soudough don't. I like the organic look of the bread when it comes out of the oven. Scoring has nothing to do with whether or not your bread rises.
Sarah as a 30 year bread making veteran.... I agree with everything you said. 👍
Thanks for the super pro tips Sarah!
@@sappysamurai5170 Your'e welcome Happy Baking!
@@ch2821 Thank you!
Thank U so much~as I am embarking on this journey~I am find differing information & THIS one REALLY THREW ME OFF COURSE!
TY+ Peace+
I so need to do this!! I have not started my starter yet...I am still new to bread baking as a whole, but am ambitious!! I make a lovely Amish Sweet Bread that rivals the Hawaiian sweet bread!!
That sounds yumm.
Andrea Cole, recipe...? ♥️😂
Thank you so much for a MUCH NEEDED simplification of how to achieve a sourdough loaf. I have struggled with sourdough for years now -- maybe four years, with one year I nearly hung it up, even though a lot of it came out okay, it was just so full of angst for me. the thing I love most about how you are doing this is that you are leaving it out for so long, which will make the sour be more sour -- which is what I want!!! -- without worrying about "over-proofing." I have heard at least two YT teachers talk about not wanting to over-proof the sourdough and that has had me in a dizzying spin for YEARS...! Now I am very happy to see your method and am going to do something very much like it. Thanks so much! UPDATE: I have made "my version" of your version and it is working GREAT...!!!!!!!
That sounds real good. I’m the same with bread. Think one day will try it. When not so busy in the garden.
I pretty much use the “no knead” method, for my sour dough bread.
Heels for this 71 year old former professional baker! And, as I mentioned in another thread here, sourdough will work differently and alter its flavor depending on how close you are to salt air. Your extended covered double resting bowl technique is in part recreating that salty sea air...my heart goes to whatever works for whomever, wherever, because, simply, they are baking bread! And, in case an old Sicilian neighbor is reading this, I have never shared YOUR secret! Yours is still the best!
Never, ever, share a secret a Sicilian has entrusted you with, by the way...heh heh.
Thank you for making it FUN to bake sourdough bread!!! I so enjoyed watching your video. I started the process that evening and we've been enjoying the best sourdough bread ever since. Of course, one loaf was almost gone before it was cooled down!! Thanks so much for your great video!!!! I love the magic of the sourdough process. I just wished I had some greens I could go harvest to make that grilled cheese sandwich but spring is coming!!!!
I love the heal! I'm going to watch your video again and again! Uggh my sour dough flops too. Progress not perfection!!! I'm stoked again!!!
Thank you Stacy, I don’t eat bread other than Ezekiel once in a while, Love the cinnamon raisin. I live with an in-law who eats cheap bread and has diabetes. She is not going to change her eating habits, I wonder if this would make a difference. I have not made sourdough bread since I was in my 20’s. That was when I also tried to dig my first garden with a shovel, I heard my neighbor cackling. I was 128 lbs and blonde jumping on a shovel that would not budge. He brought over his tiller and gave me my first garden. 😂 Thank you for your videos and sharing so much knowledge and experience.