Thank you! I've been looking for a good chunky salsa recipe for canning. My first big batch of salsa (28 pints) came out too thin this year so I renamed it unintentional chili base/ smooth cooking salsa. It'll still get used in chili, eggs, sloppy Joe's etc. We're still getting tomatoes from the garden and I have a bunch in the freezer for another batch of chunky dipping salsa. I'm thinking if I let the frozen tomatoes thaw and scoop out the meat and chop I can use that half and half with fresh tomatoes. Thoughts?
@@heatherbare3198 yes using the frozen tomatoes with the fresh tomatoes should work fine. And you can use the thinner salsa for taco soup as well, you’ve got great ideas and tomato stuff is usually pretty easy to use somewhere. Let me know how it goes, I’m certain you’re gonna love it!
@@WagonWheelHomestead21 You were not kidding! This salsa is delicious!!! Beautiful balance of flavors and not too spicy. I quadrupled the recipe and used half fresh, half frozen tomatoes and worked out perfectly. I have your recipe printed out and tucked in my canning books to reference next year. Thanks for the great recipe!!
@@animalmd2003Brown great question, yes, you most certainly can. The acid in the tomatoes will be enough to make it safe to waterbath can even with the peppers and mushrooms. It would be very similar to a salsa.
I have another question regarding turkey that you cooked in the roaster, how many quart jars did you end up getting with that one turkey? It's almost the season to get turkeys on sale and I want to be ready :) That you so much for all your information.
@@francineknox2325 yes! It’s almost that time. These were large turkeys around 20 lbs each if I remember correctly, and I got about 5 quarts per turkey. Please let me know me know if you have any other questions, happy canning!
I made this bread today. I'm deleting all other recipes in my saved bread video downloads. This is excellent! Thank you for doing this video!! 🙏🏼 Please do a bagels video!! 🙏🏼🙏🏼
Lindy from UK, Please could you tell me, do you keep your discard in the big jar and do you keep it in the Fridge. The take your starter out of that jar. I am new at this, l have had a lot of my stomach removed and shop bought bread makes me bad. Sourdough doesn’t do that. Can you use this recipe to make rolls. Thanks. Lindy. ✨🌻✨
@@LindyLoo40 hi Lindy, welcome and thanks for following along. Yes I keep my discard in that big jar in the fridge and then if I want to make a discard recipe like tortillas or pancakes, then I just take some starter out of the jar and make the tortillas. If I want to make bread, then I take some starter out of the jar and feed it in a separate jar and once it’s happy then I make bread. The best recipe for making rolls is my sourdough sandwich bread recipe, which I will link for you. wagonwheelhomestead.com/soft-sourdough-sandwich-bread-easy-recipe/
Sourdough Sandwich Bread Pre-ferment 3/4c Active Starter 1/2c milk 3/4c flour Combine and ferment overnight. In the Morning 1-2T oil 1 T. sugar 1t salt 3/4c milk 2 ¼ to 2 ¾ c bread flour Combine and knead for 10-12 minutes. First Rise - Until doubled. 2-3 hours. Second Rise - Punch down and shape into loaf and put into greased loaf pan (10x5”). 2-3 hours until doubled. Slash top of loaf and bake at 375 degrees F for 30 minutes. (Internal temp 190degrees)
Thank you for this video, it brought back memories of my father making kraut!!! I noticed your table was kind of low while you were prepping the item. I made some risers out of 1 1/4" pvc pipe and cut them at 12" lengths then put them on the table legs to raise the work surface and reduce some of the back strain. Wishing you and your family all the best!!!
I just started making sour dough breads and love them,so was on the search for a soft SD sandwhich bread recipe. My husband said so when are you going get busy. hehe lol. Loved your video thanks so much for it and very informative. Have a wonderful day and weekend.
@@lisamccort6777 you’re so welcome! And thanks for your sweet comment. Sourdough is really fun and healthier as well. Let me know if you have any questions as you continue your baking journey.
Thank you so much for posting this. My grandmother and aunt made kraut this way and I’ve search for a recipe or method that only uses salt, and also cans it, but couldn’t find one. Thank you!!
@@WagonWheelHomestead21 Thank you so much. I’ve seen so many videos and recipes, but they always included vinegar or sugar and I absolutely knew they only used salt and cabbage. Now, if I could only find a picked corn recipe. I know it sounds strange, but my gracious it’s so good!
@@WagonWheelHomestead21 It’s delicious! I only remember salt and corn as well, and it was sometimes made in a crock on the cob. Sometimes in quart jars off the cob. Oh my goodness, mouth is watering now! They also made pickled green beans the same way. That was many years ago, and I really wish they had left written records.
@@janiepeschman540 you’re very welcome! And thank you for following along. If you have any questions on your sourdough journey, don’t hesitate to ask, I’m here to help.
If you mak3 this by hand and not stand mixer; how long or do I Kneed,the dough or do I even need to kneed the dough. You are new to my RU-vid feed and I am enjoying your videos. I am making this Stromboli right now and am at the point of; to kneed or not to kneed. I think that I will do some kneading as the dough is tearing very easily. Thanks for your sharing your recipe's with us.
@@Ladybrite1 yeah I would knead it until the gluten is developed and it has a nice texture. I typically mix it for a few minutes in the mixer, so once it’s nicely smooth and easy to work with then you’re ready for the next step. If you have time, it’d be best if you would let it rest for a few minutes after the kneading before rolling it out, similar to a pizza dough, etc. Let me know if you have any other questions, and welcome, I’m glad to have you following along😀
I have watched so many sourdough videos and was so confused! Years ago when I first made sourdough, I didn’t do stretch and folds. I kneaded with my stand mixer; and my bread was fine. I had a starter going for years. Three years ago when my hubby passed away, I let my starter die. Yes, it was dead; it was moldy under the hooch. I moved about this time last year and decided to try sourdough again. I ordered starter from King Arthur - twice! I bought I don’t know how many dehydrated starters from Etsy. I even tried making my own following Ben Starr. I’m watching this video in between my stretch and folds of my chocolate sourdough bread that is being sold to a hygienist at my dentist’s office. The main thing I wanted to say is that YOUR VIDEO IS THE BEST IVE SEE, AND YOUR EXPLANATIONS MAKE MORE SENSE OF ANY OF THE HUNDREDS I HAVE WATCHED. THANK YOU!!!
@@lynnclendenin2988 you’re so welcome! And thank you for sharing your story. Everyone has a different journey with sourdough, and the stories mean so much. I’m glad that it’s beenhelpful to you and if you have questions, please know that I’m here to help you and answer any questions that you have. Good luck on your chocolate sourdough, it sounds delicious!
I make two loaves of this bread every Saturday, it's fantastic! I slice both loaves once they've cooled down completely, I freeze them in pairs, in foil and then into a freezer bag, and whenever I want some I pop them in the toaster. Every time I eat some I tell my husband this is the best bread ever. If anyone is trying to find a good sandwich bread recipe this is the one to try, so easy to make and it's absolutely delicious. Thank you for sharing your recipe. (I can't wait for Thanksgiving and some sourdough stuffing!)
@@gypsyrocker yes! I agree that it’s the best bread ever. Thanks for your kind words and I’m so glad you’re enjoying it. I’m starting to think about Thanksgiving as well and plan to share my sourdough stuffing recipe, so be on the lookout for that. Hope you have a great day!
@@tommyroberts867 Yes, I cut it in half, it's just me eating it, my husband loves it but doesn't eat much of it. The dough is so easy to work with, and it turns out great every time.
All of what you are saying about sourdough bread is CORRECT...I am 74 years old and cannot digest regular bread at all..sourdough bread is easy for me to digest and does not make me feel ill eating it
This is the best bread ever! I was getting ready to throw in the towel on bread bc mine kept turning out too dense for me but this bread is light and fluffy with a sourdough cheesy taste. I just love it. Thank you!!
Could you please show us with the camera when you dig into your flour container and scooping up the flour? The reason I ask is because some people tap the measuring cup on the edge of the container, which gives the flour a heavier weight than leveling it out without tapping. That would just give me an idea of your cup weight being perhaps a little more than 120g. 😊 Also, do you use flour from milling your own grains? Again, I ask because I may need extra water since I use whole grain. Thank you so much for this recipe. I have discarded starter that I would like to use for this recipe.
@@philomenekoenig1197 that’s a great question, thank you for asking it. I always scoop into my flour and then give it a gentle shake. The average weight of one cup of my flour is 140 g. And yes, the whole grain might be a bit different depending on the kind you use. What I would suggest is that you mix it up ahead of time, especially if using whole-grain, so it has time to fully absorb the water. Let me know how it goes and if you have any questions
Since finding you and your wonderful channel, I have made this bread a countless times and it is my all time favorite! My 3 year old loves it!!! If you are looking for a sourdough sandwich bread loaf recipe, this is the one! Thank you so much for your amazing content! 💗
I don’t know why I’m struggling with my starter! Help! 😩 so I used the discard to start a new starter like you told me. I fed it in the morning and it got a bit bubbly by dinner time. I fed it again marked the jar and it really hasn’t done anything. Should I just start over with new starter recipe? I am high altitude if that makes a difference. Wyoming
@@kellyhenderson1026 did you discard before you fed it a second time? It could be that it just needs fed a couple times to get back to being strong. I would not start over. But make sure you are discarding down to 2-3 tablespoons of starter before feeding it, otherwise what you’re doing is basically starving it because you’re not giving it enough food for the amount of starter you’re feeding. The high altitude shouldn’t make much of a difference, I am in Nebraska so not too far from you. Let me know how it goes.
@@kellyhenderson1026 you can use tapwater, normally it doesn’t cause a problem. If you consistently are seeing an issue, then you can use the bottled water, but make sure that it’s warm, like 110° similar to what you would use for regular yeast bread. Also, if you put water from the tap in a glass and let it sit on the counter for a few hours any chlorine that’s in it will evaporate and then it will also be safe to use in your starter if you happen to be finding issues with regular tapwater.
Thank you for your video, I’m just getting interested in making sourdough bread. I have 2 starters , it’s been 4 days, I keep discarding and feeding . I don’t think that the starters are ready yet.
@@ireneposti6813 probably not yet, but they will be soon. If you haven’t found it already, here is my instructions for making a starter. I’m here to help you on your journey with anything you need. wagonwheelhomestead.com/easily-make-a-sourdough-starter/
@@neclakonak5384 if it’s cool in your house, you might make sure you’re using warm milk to mix the bread with. Also make sure you’re not putting in too much flour and kneading for about 10 minutes in the mixer. Keep trying, and you will figure it out, let me know how it goes.
You are so amazing...and such a good in instructions...im watching from Philippines and baking sourdough bread for awhile but your techniques are just awesome. Thanks for sharing
@@estheralcala-hao9472 welcome, so glad you’re following along! I have some friends that live in the Philippines, it’s fun to connect with people from all over the world. Let me know if you have any questions on your sourdough journey.
Hello, I appreciated the recipe very much but I made it twice and followed it to the tea but the tow times the bread was dense not fluffy I don’t know what I am doing wrong please help. I would like to get it right.
@@odetzulkiewicz2925 I’m so sorry you’re having trouble, hopefully I can help you. Is your starter consistently doubling when fed? Did the bread raise in the bowl and in the pans? How long did you mix it in the mixer?
Hi, thanks for replying 😊, my starter doubled and I kneed it in my kitchen aid for 10 minutes. I had the levin over night then the first rise over night also the raised it in the bread pans go 5 hours. It was bubbly but didn’t rise up like yours just almost to the top of the pan.
@@odetzulkiewicz2925 I wonder if maybe you put in a little too much flour then, everything else sounds correct. If you get a chance to try it again, let me know. Sounds like you’re doing everything right
@@odetzulkiewicz2925 I’ve never used grams for it, what would I do is just dip my measuring cup into the flour and shake it lightly to level it off. Let me know if that makes a difference when you try it again.
Your videos are so helpful and thorough. I made my starter last night and it rose, looked so right. And all the stretch and folds were working, did a couple of coils and then the bulk ferment. My soft lofty dough turned to shiny, sticky dough that would not hold shape. I left it on the counter for four hours, it had a couple of bubbles, but the really weird part was when it got shiny. This was my seventh loaf and I’m pretty discouraged. My first one was my best. Any suggestions?
@@conniegowen4584 my guess is that because it’s summertime that it bulk fermented too long. In the winter, you can bulk ferment for a lot longer than in the summer just because of the heat. Did it hold shape pretty well before the bulk ferment?
@@conniegowen4584 you’re welcome! And don’t feel bad, that has happened to all of us. I tend to not bulk ferment more than two hours in the summer, less is better and then put it in the fridge.
