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- čas přidán 21. 09. 2021
- Our very favourite soft sourdough master recipe- venisonfordinn...
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Thank you for joining us on this crazy journey! Our family- Kate and Marius plus our five kids, have always enjoyed living a homemade life whenever possible. Moving 1000 miles north in 2017 to Northern BC, Canada upped our game even more. We live on a 34 acre homestead and get a kick out of things like raising our own meat, dairy and vegetables. Theres plenty of failures, you’ll be sure to see those here too. We’re a homeschooling family who believes life is the best teacher but we do hit the books in winter. I’m so glad you’re here, I hope you stick around!
We put out 2 new videos every week! Wednesday and Saturday. We hope you will become part of our homestead family by subscribing to our channel and watching as we give up the rat race and live simpler, more fulfilling life in the country.
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As a dentist i have to say that the chewy bread is absolutely perfect for forming jaws and muscles. People got used to eating too soft therefore we see so many orthodontic problems, underdeveloped jaws, crowding of teeth. So don’t worry about chewy bread, the chewier the better, of course it’s nice to eat a soft bun every now and then, but the chewy breads should be on our daily menu.
Thank you so much for sharing that information!
Thank you so much for sharing that information.
Kate this recipe is soft and tastes very good. On my bread making day I made my old recipe and your recipe I much prefer the taste of yours. Sourdough is a way to make bread at home without commercial yeast, but I don’t necessarily want all my bread to be sour. Thank you so much.
That’s exactly how I feel. I love bread and the idea of having the starter but I don’t want the sour either. So I was thrilled to find this recipe on another channel.
I have yet to make sour dough, but it's definitely happening this weekend. This video came out just in time. Also I just have to say, I'm still in such awe at the timing God brought this lovely lady into my life.
🙏
Me again! I ended up leaving it to rise and baked it the following same day bake ❤method. It is hands-down the best sourdough bread I’ve ever made!! Thank you so much!
I’m glad you’ve found the way that works best for you!
Such a helpful video! I’ve made that recipe many times but I learned so much. Thank you! Please add more content like this ❤️
Thank you! Will do!
I love you and your simple easy recipes.
I LOVE this recipe!! I’m the past week I forgot to make the pre-ferment. I actually thought HHHHMMM I wonder if I can just use my starter, and YES it worked amazingly. I have added the eggs as well and the bread lasts a bit longer than without. ❤❤❤❤ thank you so much!! ❤❤❤❤
This is awesome! Well done.
Also that honey looks amazing
Came over from Ruthanne Zimmermanns page, love your recipe and approach to cooking and baking!
Thanks so much! 😊
I've never seen honey that color before. It's so light. Almost the color of corn syrup.
Very pretty.
Yes very light but awesome flavour
Your recipe is the BEST soft sourdough bread! It always turns out wonderful. 😊
So glad!
I just love the crust and the chewy feel and the sourdough taste.
Absolutely agree!
I just subscribed because you gave such great tips! You have amazing balancing skills (openng the oven door with your foot). I look forward to binge watching your videos. Thank you.
Awww thanks!!
Thank you … it worked just like you said I love your teaching style.. and your mother in law way yo roll buns was sooooo helpful . Thank you
You are so welcome!
I've been watching people make sourdough bread and wanting to try it for a while now. I'll have to take the leap of faith & try some & your recipe looks like a really good one. Thank you so much for sharing your recipe & tips with us.
Once you get started you will love it!!!
Thank you sooooo much!! i have that exact problem with my sd. My bottom crusts are like leather!! Love your content! Tip: look at your cameras eye, not yourself. it's more engaging cuz it's like you are talking directly to us. Can't wait to see more!! Keep em coming!!
I like it..looks great and simple😄 and I wanted to try making some with eggs and butter so I’m glad I found you… Thanks
Hope you enjoy! We think it's delicious.
Mum mum good I made this bread and this is by far my best sourdough bread. Thank you
You are welcome 😊
You are a wonderful teacher!
Thank you!
Looks so yummy! I love your recipe & style of baking sourdough! Many blessings to your family 🤗❤️
Back again for this instructional video. My go to bread recipe!
Great to hear!
Love your podcasts. Just found you thanks to 'zimmerman' and have spent the morning flying through you videos and tagging them to watch later. Have starter brewing on the counter so I can make a loaf in a few days!! We also have cows we could milk but we let them have time off in the coldest times of the year....so love the cheesemaking as well!!!
Wow thanks for joining us here. It sounds like you have as much on the go as we do!
I am so excited to try this different way of doing sourdough. Especially the buns. Thank you for sharing. And I love your gardening t-shirt. :)
You are so welcome!
Great video!! You are baking my recipe which I bake every week. I've been doing sourdough 12 or 13 years now. I also use the measuring cup method. At 78 years, why should I change?
Also with the 1/2 cup water to 3/4 cup flour proportions, you can convert any yeast recipe to sourdough by just subtracting these amounts from the target recipe.
Also I liked your normal kitchen appearance vs. clean studio appearance. Keep up the videos.
That is awesome! Sourdough is amazing. Great information on converting recipe.
Thanks for appreciating my real kitchen real mess 🤗
@@VenisonforDinner I also liked the rent-a-kids you got from your neighbor lady. friend.
Turkey roaster oven bag is a great idea… I have a huge box of them. I have a first gen Bosch which is only pluse and two speeds… which one should I use to kneed with?
Lower speed
I've made this recipe before but kinda forgot about it. I love that you made a video to go along with it.
It's so good!
@@VenisonforDinner so I made this bread again...but I must be doing something wrong. I follow the instructions to the t, and the dough seems like it has enough flour in it when I mix it, but by the time I get to the bench rest it is so sticky I can barely do anything with it. And then it made a dense loaf with hardly any rise to it. I feel like the first time I made this I didn't have that problem so I don't know what's wrong now
@@TheBabcocks I had the same problem
Made this recipe today. Family LOVED the rolls!!
Glad you like them!
The kids and I had to go eat some bread after watching this one 😂 it looked too good
Hope you enjoyed it!
Hi Kate, Great video. New subscriber. Blessings from Ontario, Canada. Mary
Awesome! Thank you for joining us here!
Dear venison for dinner
Just discovered your channel and did your amazing recipe for the first time and it was awesome thank you for it 😍😍😍😍😍😍
So glad you found us and YAY YOU for getting right on that awesome recipe!!
Made it 2x so far, turns out great. TFS
I have the same mixer, nothing beats a Bosch!
So beautiful..thank you for your share.x
My pleasure 😊
Are your recipes with whole grain milled wheat or not and I need to use less flour? I’m not sure why my dough is not rising my starter is doubling
I tried this recipe once and the bread actually turned out more sour than when I follow the Sourdough-sandwich-bread recipe. But I used the overnight variation, so I might try again and do it in one day.
That could be in, try the in one day version.
Thank you so much! I love how you explain things.
You are so welcome!
So glad Holler Homestead did a shout out for you! That’s how I found you!
Thanks for coming
Can’t wait to try this tomorrow!
Hello Kate! When you started the knead cycle you said you turned your mixer to “knead”. My Bosch only has numbers! Which number do you think is knead?
Oops. I usually knead on the number one. sorry about that.
Another reason to use parchment paper in your metal pans is because in my experience if there's any sort of rust on the Pan they definitely react. Made some sourdough in some metal pans before and it tasted horrible and reacted with the metal.
Oh gosh yes that would taste so bad!
If I’m doing the overnight rise do I have to refrigerate? Or leave on counter covered?
Covered on the counter.
I've made the bread, buns and the cinnamon rolls. All are amazing!
I'm so glad you love it!
@@VenisonforDinner girl those cinnamon buns!! 😍 i
Can’t wait to try this, thank you 😊
Hope you like it!
"exact exact measurements don't matter" this is life! 😆
I really want to get into the art of bread making. Trouble is, then I’ll want to eat it all! 😋
I hear ya!
You only showed 1 rise and punch down before shaping...was this the overnight method?
Yes, if you are doing the overnight rise you don't have to punch down a second time.
I know that's where I'm confused .I followed the process all the way on the video, but the demo wasn't an overnight video, it was start to finish in 1 day ? (Other than the evening , preferment ) I didn't see a second 2/3hour rise BEFORE the final shape and proving. ? Mine is in the oven ,so fingers crossed it will work ?
I want to start making my Sourdough but don't have a starter recipe, can you help me out?
That’s the only trouble I’d have to eat it, and I’m cutting out carbs as I’ve just been diagnosed pre diabetes 😂 can but dream
Sorry to hear that. If you go back to a bit of bread, do focus on sourdough. It's a healthy choice for your gut.
When did you add salt?
The salt goes into the pot with the honey and butter to dissolve.
I followed your recipe last week for my first sandwich bread loaf! I am new to the sourdough game. It came out fantastic and my whole family loved it! I have my pre ferment ready to go. Tomorrow I plan on making a loaf and the rolls just like in the video. Tips for freezing the rolls?
Well done!! Most important tip for sourdough is always freeze after baking.
I'm so going to make this bread. I can't seem to get the bake right on the artisian style, This looks so much easier. Wish you had posted the recipe above for 1 loaf.
This is from my blog for just one loaf
venisonfordinner.com/2021/02/16/kates-soft-sourdough-master-recipe/
Would you recommend reviving a sourdough starter that's been in the fridge, completely unfed for almost 6 months(first dairy cow came into milk and then garden season/harvest season and I just didn't have time to think about it)or would you start with a fresh starter?
I literally just did this. :) I had a sour dough starter I stuck in the fridge early spring this year. Just brought it out of the fridge, dumped off the liquid, fed it and now on the second day of reviving it, it has doubled and it’s ready to bake with. :) I figured I didn’t have anything to lose.
@@ladyjazmin1084 right on! (p.s.: that precious liquid is called hooch. it just means your starter is hungry. mix it in next time you see it and feed it some flour & water :)
Do you have a vlog on how to start and feed a starter?
I have a story in my highlights on Instagram
This was so easy for me to follow you on, Kate. Thanks.
That's a beautiful dough, and the Bosch mixer is a real workhorse!
This has inspired me to go ahead and make up a new sourdough starter...
Wonderful! Go get on it!!
Just found you and have made this bread twice….absolutely love it! Just fed my starter and I plan on making buns tomorrow. Was wondering if you’ve ever frozen the dough? Live alone and can only eat so much bread. I know I can freeze the bread but who doesn’t like fresh baked!?
Sourdough doesn’t not freeze well uncooked. It won’t wake up nicely. I agree though that fresh baked bread is the best!
I tried making sour dough for months. I think I gave it a year and a half but while I finally got a beautiful loaf, it left us with such indigestion. Yes. I baked it long enough. No. We are not gluten intolerant. We just bloated up from it. My aunt makes sour dough and it doesn’t bother us at all. What could I have done wrong?
This looks amazing! I’m wondering if you can make this a rye loaf?
Not without serious modifications.
Rye is easy to grow the starter with but for some unknown reason, to me, it comes out like lead when cooked😂
@@sandrawestley4193 I thought the bread was dense, but not like lead and it tasted good. I’m working on one started with rye flour and changing over to AP. It’s looking good. My only problem is, the recipe says it has to double, but can be falling. At night my starter is fallen all the way. Hopefully I can get it to the point where it’s doubled at night so I can make the preferment for baking the bread the next day. I’m hanging in there! 😊
Great video. Hope I can make the same. Have been disappointed in earlier tries
It's a great recipe. Read the notes first.
Hi Kate, for the overnight rise is it on the counter or in the fridge? Thank you
Usually on the counter, but if your house is really warm you can do it for part of the time in the fridge then take it out to finish up the rise.
Have you ever made this recipe with fresh milled hard red or hard white wheat? I'm wondering if it will turn out as good?
My mom has made it with half organic white and half fresh milled hard white wheat. She said it was good but not as fluffy and soft
@@VenisonforDinner Thanks for this reply. I have been making this bread for months but was having trouble with it. I was guessing that the problem was too much whole wheat white. This confirmed my thoughts. My husband and I have enjoyed the flavor. Brenda
I’ve tried this recipe about 4x and I just can’t get it to be smooth like yours! I know how to do this! I’m not giving up because it looks so great!! Please advise me. I have the same mixer, my flour is right protein… just can’t pass the window test. Love you channel. Just found it thanks to RuthAnn at homesteading with the Zimmermans
Have you let the dough rest before kneading it?
Hey Kate, do you have a video on making the cinnamon rolls from this sourdough recipe?
Not yet!
@@VenisonforDinner please do a cinnamon bread video ❣️
Hi Kate,
That bread looks amazing!
What is that mixer? I have a thermomix and a breville food processor. Could I mix and knead in one of those?
Thanks!
Mine is a Bosch. I haven't used either the thermomix or breville so I'd suggest checking their user manual. My mom has a new Ninja food processor and it has a dough attachment!
Hi Kate, can I freeze this dough?
Unfortunately uncooked sourdough bread does not freeze well. It just doesn't respond well, rise well, when thawed.
Thank you for letting me know ❤️❤️
Hi Kate, first of all, thank you for helping me on my sourdough loaf journey! When I made my preferment last night at 7:45pm, I could see that it has rose and fallen when I got to it this morning at 8am. I went ahead and made up the dough per your recipe and am doing the overnight method as I want to bake it tomorrow morning. My question with the overnight method is do you overnight the dough on the counter or in the refrigerator? Thank you and Happy Almost New Years Eve 2024!
I would put it somewhere cool, not in fridge. Lately I've suggested people don't heat up the milk mixture if they are leaving the dough overnight. But everyone's house and dough is different so you will have to play with it.
So glad you are embracing your sourdough journey!!
@@VenisonforDinner Thank you for your reply. I ended up baking my two loaves tonight and they turned out beautifully!
Fabulous work mama!!
Thank you so much 😀
the video shows you adding the honey and then mixing your milk, but it didnt say how much milk?
2 1/4 cups milk for this triple batch.
Here is the link to the recipe on my blog.
venisonfordinner.com/kates-soft-sourdough-master-recipe/
Apologies for the delay in replying!
Can you also use your discard for this recipe?
No you need happy sourdough starter.
Kate, I'm a little bit confused.. I am new at this.. you said reduce the milk by 1/4 cup for each egg added? I thought I saw you add all the milk and then add your eggs? Did you just add a little more flour? Thanks
Sorry if I wasn't clear on that. I always reduce the liquid by 1/4 cup if I'm adding an egg. That being said....I do make mistakes.
@@VenisonforDinner thank you for the clarification.. I love your videos..
14:37 loaf shaping after bench rest starts
I usually let it bench rest 10 minutes.
Kate, I just made this recipe (X2), using the overnight method, but it flopped. 🤨
The only thing I can think of is, I always use freshly milled grains, and I this used Spelt.
It came out very dense…
Do you mill your own flour, or purchase it?
So far I've just used an organic all purpose flour. Some people have tried it adding a small amount of fresh ground but so far I haven't experimented with it. I do agree that it was likely the freshly milled grains. I'm so sorry this happened. It's very frustrating when that happens.
@@VenisonforDinner Thanks for your confirmation. At least I’ll know more of what to expect. But….I refuse to give up, also. 😉
I thoroughly enjoy your videos. Keep up your great content! 😃
Question: Can these be frozen right after you shape them and then thawed out at a later date to rise and bake? Thank you.
Sourdough does not do well if it’s frozen first. It will not rise up to its potential. Better to bake then freeze.
I want a Bosch so bad 😊I love making bread ❤
They are worth saving up for!
This seems so attainable! I been waiting to do sourdough until I got a dutch oven. If I want to start soon would you recommend getting a freeze dried starter like cultures for health or do it by scratch? My from scratch attempts never get very happy even after weeks of feeding.
In my instagram highlights there is a diy sd starter that might help you out, otherwise for sure buy a freeze dried
I was told that you can freeze dry sourdough starter . They claimed it activated and was a successful rise. Have you tried it? If so did it work?
I've only dehydrated starter but I can't see why it would work to freeze dry it.
Is it possible to make the recipe using regular grnular yeast? I have a jar of Red Star yeast. I tried making sour dough starter, and seemed to get active enough, but when I put it all together, is still was kinda flat, and dense, and not risen as high as when I make whole wheat bread with dry active yeast.
I’m sorry I haven’t tried to modify this recipe using active dry yeast. At a guess you could give it a try and make some notes!!
I feel dumb asking this, but this and the blog post say that there are two bulk rises before shaping, but then you only did one? And on the blog it says to move to cinnamon burl recipe after second rise, but cinnamon burl recipe says dough that’s only doubled once. I don’t think I’m that dense, but I am confused! My dough is currently on its second 2-3 hour rise after I punched it down, and I’m hoping I can still make half a sandwich loaf, and half of it a batch of cinnamon burls? (I doubled amount)
Sorry for the confusion. In my blog post that's written above the recipe under "overnight tweaks" I explain that after loads of testing I realized that I can eliminate the second rise if I'm letting the dough sit overnight.
Have you tried this with fresh milled flour? If so, any recommendations on using fresh milled or rather fresh milled should not be used or would sifting flour help?
Haven’t done much experimenting with fresh ground. For the most part it does not work out light and fluffy.
Thanks 😊
If doing an overnight rise do you put your dough in the fridge or leave it on the counter?
Leave on counter, covered.
What kind of flour do you use?
I like a 'strong' flour, but any all purpose.
How can I get a written recipe.? I am not very you tube savvy and do better if I can read it. Love watching you do it! Thanks.
Here you go!
venisonfordinner.com/kates-soft-sourdough-master-recipe/
When it says all purpose flour is it unbleached or bleached?
Made this bread yesterday and it’s amazing!! For doubling or tripling, do you double/triple all ingredients or is there something you do differently??
No I keep it all the same. I love this recipe too!
@@VenisonforDinner thank you!
What material is your countertop?
I knead by hand as my kitchenaid can't do it and needs some new gears again. I need me a Bosch but I never see them secondhand.
I understand!
@@VenisonforDinner it never occurred to me to add eggs, and I don't use milk due to an allergy. I have an overabundance of eggs right now so I added some to last nights dough. It looks super good this morning.
Hi, how many grams are you cup for this recipe please?
In Canada our one cup measure is 240 grams
Can this master dough be done with bread flour ? More gluten
Yes it should still work, but I haven't tried it.
Getting ready to make your recipe tomorrow. Started my own starters, one whole wheat and one AP flour, at our new homestead in southern Missouri (I grew up on this property, so does it even count as new?).
I say it counts as new if it's now yours! Very exciting.
@@VenisonforDinner Rolls turn out great! Whole wheat…not so much. Ditched the WW starter and used the AP to make bread for Christmas. Oh my goodness! So awesome! Fed and kneaded with AP and used whole wheat for the measured flour (so 50/50 approximately) and the bread turned out wonderful.
Nice job Kate🌸 So when is the grocery haul?😂
Ugh...rewatching this video after i formed my loaf and realizing my dough is probably too sticky. Hopefully it works even still.
Sometimes it takes a couple of times making this dough to get the hang of it. I'm sure it still tasted wonderful just maybe didn't rise as much as it could have.
@@VenisonforDinner it did turn out pretty good, probably not as tall but still good. My husband really liked it. I'll try again with a bit more flour.
I like buns better too!
Where is your soft Sourdough starter Recipe that Mrs Zimmermann uses for her 4 loaf recipe that she got from you but she do less her recipe. I need a good starter Sourdough of course recipe, can you help me?
There are a lot of recipes online but the basic premise of starting with good fresh flour and water is standard. The main thing to remember is its going to take at least four days and you want to keep it on the counter in a warmish spot, covered with a piece of cotton or a lid sitting on top but not screwed down.
Start with about 2 tablespoons flour and a bit less than that of water. Each day (approx 24 hours) you are going to stir in down and add flour equal to the amount of "starter" in your jar and a bit less than that of water. It should be a muffin batter consistency. You are aiming for seeing bubbles and your starter doubling. When you get more than 1/2 cup of "starter" you are best to discard extra so you are only "feeding up" a small amount. Once your "starter" doubles within 24 hours it is good to go.
Look into the lens not at the side screen.
Your channel name confused me with Deermeat for Dinner!
Ohhhhh interesting
WOW!!!!!!
Kate you are showing off. lol. I love to watch you!
Too funny. Thanks for joining us here!
The video went from butter and honey. Turn the heat back on with milk and never showed the ingredients. What’s that all about?
Here is the link to the recipe. I always include the link because I can't always include all the steps or the video would be way too long.
venisonfordinner.com/kates-soft-sourdough-master-recipe/
This is great your honey is just so beautiful and light
Thanks for joining us here.
Did she just say, "bear salami"???
Yes, we get bear salami made at the butchers.
You lost me at not weighing the ingredients.
Yup, some people still like to use measurements and not weighing out. I definitely prefer weighing myself.
Wash your eggs! Im sorry but that is nasty!😮im a chef and that is just unsafe!✌️
You’re right, as a chef, you should wash your eggs for your customers. But your farm animals that you care for and some that you later eat, share more gut biome than you do with other humans.
No it’s not. I was raised on a farm all my youth and we never washed the eggs. As a matter of fact the last much longer without washing. When you wash them you have to refrigerate them right away because because the membrane on the outside is washed away.
Eggs have small pores which harmful bacteria can enter. Even shells that appear clean can carry germs. Even so, eggs do not need to be washed. If not washed, they can keep without spoiling for weeks without refrigeration.