Eating This Was LIFE-CHANGING For Her Children!
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- čas přidán 22. 04. 2022
- Make sourdough starter with FRESH MILLED WHEAT and capture your own wild yeast! In this video, my friend discusses what sourdough is, its health benefits, and how to make it. You don't have to have a long sourdough fermentation to experience the benefits of sourdough; Wheat berries are wonderful, but adding sourdough starter, makes your bread a superfood! This is a great thing to learn if you are concerned with self-sufficiency!
/ @homewithkim
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Hi! My name is Kim. This year my family has decided to throw out all the conventional ways of easy cooking and convenience foods. We are moving towards a new way of life..more holistic, with whole foods, all organic, and home grown garden produce. Better food, better health, better life! I know it is going to be more planning and hard work...but what we eat is the most important thing that we do all day. Food is medicine or it is poison. I want to serve medicine to my family. Join us as we embark on this new journey. It will be full of progress and mistakes, as we try new things such as tinctures, salves, fermentations, canning, homesteading, gardening, and so much more. ❤️
Sourdough is wonderful to bake with. I do sourdough waffles, pancakes, biscuits, cinnamon rolls, bread, and more. I usually do 100% hydration which is equal amounts of flour and water. I use mine for a while and then will take some, spread it over some parchment paper in a thin layer, and then put it in the oven with the oven light on. Leave it in there for some time until it completely dries out. Then take it and put it in a ziplock freezer bag and label it with the date and what it is and throw it in the freezer. This will protect you just in case you accidentally kill your starter. After using it for some time, I will rotate a new dehydrated bag to the freezer. The more you use it the more flavor and strength and health it develops.
My late wife made sour dough all the time and hers never looked like yours. She used a large jar and it was never that full. She said you only need a little starter because it grows in your dough. She also only feed it when she used it. You can mix your dough then remove the dough hook cover it with plastic and leave it on the counter. The yeast will grown in the dough.
that is the European way from what I have learned. My German friend's mom did it the way your wife did.
G’d bless her soul and G’d bless you.
I keep my starter covered with a coffee filter and a jam lid with out the middle seal so it’s open to air but not debris
That's a great option!
Oh my gosh, don't discard! You can take whatever amount out you want, but place it in the fridge and when you have enough you can make discard crackers! I make them for my family and they love them. We can't afford to throw anything away now.
This is awesome
Thank you for always having informative videos ❤️
Thanks so much...want to share on the info:)
We’re new to your channel and absolutely loving it Kim and enjoying your journey. Keep up the great work. Best wishes from Australia. 👍
Thanks so much!!
I love you two together!
I really wish I could hear this better..Haxman might not need a mic. but your so softspoken, It might be a good investment. Wishing your channel well. God Bless!!
Hi Kim, I’d love the recipe for the bread too please. Also from Australia and living yours and your husband’s videos. 🙏💗
Thanks for watching both of us. I actually share the recipe on this vid:czcams.com/video/Op28wPcB0u4/video.html
I used the most organic flour I could use to make my starter.
Patatoe water for starch to feed the yeast. Use a crock. Are was trouble back in the early 1900
Learning to bake with a sourdough start begins with training your nose. Our modern, BROKEN food system has put some much space between real food aromas, such as fermented foods...like sourdough...that to our untrained noses tell us they smell bad.
Had this been my first introduction to sourdough starter I would have never learned to use it. "Smells bad" as a description of sourdough start aroma was used so often...
I've left starter in my fridge for months w/o feeding it...it smelled like whiskey (cheap whiskey). I tipped the hooch out of the jar, scraped about 1/2" of the grayish layer off the top and fed it. It took a few days of feeding 2-3 times a day to get that rich, natural, yeasty aroma.
How much do you feed it?
@@aprilgraham4490 equal amounts of starter, flour and nonclorinated water.
I'm glad to see this. Do you have any good recipes? I used to work with a guy whose wife would send the most delicious breads made with her sourdough. Like banana bread and pumpkin bread.
Those sound delicious! No recipes yet...but they will be coming:)
Hello, do I need to add equal parts water and flour every time I feed it?
I think I need to rewatch - I'm still struggling with the concept of feeding
I'm curious, does that loaf of bread in the video also have store bought yeast? Or only the starter? I am baking all of our bread with yeast right now. I would love to be able to bake basically sandwich bread with sourdough starter.
I would say it did have store bought yeast as well. This was a regular bread recipe with sourdough starter added in. We will be making a complete sourdough bread in the near future.
What do you mean when you say you’re “feeding” the starter?
Feeding it means to add another batch of 1/2 water and 1/2 flour, correct? Also, if the lady who was with Kim has a YT channel too, please give us the link for her channel. Thanks!
Missy suggested starting with 1/4 for both water and flour but you could do 1/2. She doesn't have a YT, but she will be on my channel again soon.
Thank You for the video, I know that I am a bit nervous to try making my own bread. I have a daughter that can't eat store bought bread at all. She can't have drink whole milk either. I started buying lactose free milk at the store. It costs more but I have noticed that she doesn't have the tummy issues since. My 8 year old grandson also is also milk intolerant. It's a bit more expensive for the milk but both of them benefit from it.
I bet raw milk from a local farm would work.
You can absolutely do it! I don't have knowledge about milk issues. Either way, I am glad that ya'll have found things to help your health.❤️
Do you know anything about celiac disorder or gluten in the wheat berries. My fiance can't eat gluten, is it different with the berries?
Hi Chief, I am not a professional but I know that some people with gluten allergies, that cannot eat store bought bread or flour, have successfully eaten bread made from fresh milled wheat berries with no side effects. Nothing has been striped away and they are full of nutrients. Adding sourdough starter or even consuming homemade sourdough bread is also a plus to those with wheat sensitivities. It is amazing what "real food" can do and is always worth a shot, but please research more before trying❤️
Does it have that sour taste? I love sourdough that has a very noticeable sour taste. I want to try this!!
This bread had a little bit of that taste, but this wasn't a full on sourdough bread.
❤️❤️❤️
Also, how do you know when the starter is ready? I may have missed that…
Your starter is ready when it is bubbly and rises and falls. About 2 weeks.
So when your sour dought starter is ready to use, how much starter do you use? And then do you feed it with the same amount you took out?
When you are making a sourdough bread you would feed it the amount of flour the recipe calls for (4 cups---add 4 cups) and let it rise/grow to that amount, leave some though. **Always keep at least 1/4 cup so that you don't have to start a new sourdough starter. Once you have a starter it can last for years if cared for.
@@homewithkim please can you make a video of the whole process of making a loaf of bread, once your starter is ready to be used? I am more of a visual learner!
I am going to make a starter tomorrow!
If you discard half...do you use the half in pancakes. or literally throw away. If this is so, isn't that a waste?
The big question... how often can you use it?
Every day?
Once a week?
Is the time frame different if it is younger, or older?
Once your sourdough starter is good and active, you can use it every day.
YAY!
I also have questions. Mostly I would like the recipes your guest uses or her CZcams sight to get the recipes. Also she talks a little to soft for my old ears.
It would help if she put the recipe in the Description Box.
I will crank up the volume next time😁. We will be doing a sourdough bread soon and I will be sure to post it:)
Hey Kim - your friend Missy what is her channel name? I would like to follow her. Thanks!
I would love for her to start a channel! She will be on my channel again soon :)
A couple questions: feeding the starter - just adding another 1/4 cup of wheat each time? How did giving the child bread with this starter curing her sleep apnea??
What cured her sleep apnea was switching their flour from store bought to organic wheat berries, which she in turn uses to make her sourdough starter. Yes, when you are starting out use 1/4 flour and 1/4 water...discard half and repeat. :)
@@homewithkim I definitely have to try this!
I'm sorry Kim, I have questions. So you keep feeding it a little until it's ready the first time? How much flour do you feed it? Then the first time you use it, you feed it and wait for it to double? Or you take some off to use, then feed what's left in the jar?
Good question
Keep it on your counter and feed it 1-2 times everyday until it is doubling in size. At that point it is ready to use to make sourdough. You can then put it in your fridge and pull it out to use it. I typically try to pull it out once a week to feed it whether I use it or not.
I am not Kim but I bake with sourdough starter so perhaps I can help with your questions. This is what I did to start. I put 1/3 cup of whole wheat flour and 1/3 cup water from my Berkey into a wide mouth pint canning jar and stirred it. Then, every day, once a day, I poured off most of what was in the jar leaving behind about two tablespoons and then gave it 1/3 cup of flour and water again. You just keep repeating that. If you have chickens, make a pancake out of the discard and feed it to them, they love it and it saves wasting the flour. Mine was slow because I started it in winter and my kitchen is colder so it took two months before I was satisfied it was ready to bake with. In Summer, it goes way faster. Healthy sourdough starter smells like a beer brewery, nice and yeasty.
Don't ever be sorry to ask questions! Thanks, Missy and Maggie for answering these questions:) ❤️
Yes that’s what I want to know to. What do you feed it and how much and how often. To much to figure out on my own.
There lots of wheat cheap ease to grow. We have problems get it ship
Why didn’t you leave your friends channel link for us to check her out?
She doesn't have a channel.
Oh man, I’m still too intimidated by sourdough starters. Let me know when you get comfortable with it. Then, maybe I’ll be bold enough to try. Haha!
LOL! Will do!
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Confusing video???
Speak up & post your recipes in the video description box, PLEASE
Sorry! I’m very soft spoken and not used to being on camera 😂.
1/4 water to 1/4 flour :).