Video walkthroughs of some of the recipes from my e-book "Baking with Rosehill Sourdough" available at rosehillsourdough.com Please subscribe and follow me on instagram @rosehillsourdough
Hello again, If I plan to make my dough tomorrow and say I finish around 5 pm, how long do I need to chill the dough before I can bake with it? What is the minimum time It can be chilled and the maximum time? My issue is if I leave it from 5pm till the following day I won’t be able to bake it till about 11:45pm/ almost midnight … what is ur recommendation? Thank you!
When you do the last coil and fold, #6, do you rest for 45 minutes then do another coil and fold and bench rest? Or do you coil and fold #6 and bench rest immediately after?
Update: I made this recipe last night, and the pizza turned out delicious! I didn't even do the rest times as long as you suggested since we were in a hurry, but it was still amazing. Our pizza tasted so good, I kept thinking I could make bank selling it. Thanks for the recipe!
Fresh jar, blah, blah, blah ... Start with a bigger jar. Use filtered or well water. Tighten the lid each feeding (there's nothing beneficial floating in the air of your kitchen!). Start with whole wheat (organic, if available). 25g whole wheat + 25g water; repeat without discarding. By Day 3 there's enough active starter to pull 100g off for pancakes. By Day 7 the starter should be very active, doubling in volume in less than 4 hours. Then it's ready for a loaf of bread.
Don't twist the cutter ... Then she twists the cutter. 😆 Lovely results, though! My current biscuit recipe is more "bready", not at all flaky. I'd like to try flaky, for sure. Was there no proofing time in this recipe? Straight into the skillet and bake them?
Could be your flour, could be your technique. I would make sure you're using both bread and wholewheat flour, and you're folding well. Maybe next time use a little less water. No problem if it flattens out a bit. Still bake it for sure!
I have sourdough starter in the fridge, do I need to feed it a few hours before mixing ingredients or can I just mix the starter in straight from the fridge? Thanks!
Not too sure, if you can help me, but my gas knob is stuck. I can press in and start turning but it doesn't go through the gas opening. Like the valve is locked. Any ideas?
How long is the fermented time you can ferment to get the most gluten out of the bread . Dr . Gundry said that if you have a gluten sensitivity you should only have sourdough bread that is been fermented 16-18 hrs . Any help would be appreciated.
I planned to try my new Ooni Koda 16 last night, prepped the sauce, the dough and basic toppings. Then the nerves set in and I hurriedly searched for a video to watch. I watched 3 (yours was the third) and it made perfect sense (the other 2 increased the nerves!). My non-cooking partner helped with the watching and turning. We made 5, no.1 was a bit crispier than liked, by number 5 they were coming out at 3.5/5. Our guests (Mum, Dad and Son) were satisfied as they tasted good. Thank you for calming my wobbles and providing information as to the 'why's' which made perfect sense.
Today is my 1st time and I have watched countless vidoes today. Your slow step by step is the best by far and I will be using your technique wish me luck!
If you mill your own flour... Is it safe to say that bread flour = hard red wheat berries? For wholemeal flour, is that essentially anything that is not "all purpose flour" and includes the bran? So Spelt, Hard White, Einkorn, Kamut, etc
Unfortunately no. Hard red berries that are milled and not sifted is whole wheat flour. If it’s sifted down to only include the endosperm, that’s bread flour. If I were you I’d mill my red berries and just sift lightly to get a pseudo T85. That will work well.
It's the style of dough. Using bread flour and a little olive oil, and a little more water. It's under the category of Neo-Neapolitan, or new Neapolitan.
At the point of dividing the dough into 4 balls, rather than using is right away, could I wrap them up and use them later? And, if so, would I just remove them from the fridge, let them rise 4 hrs, and then shape and bake as usual?
