wouldn't it be possible to do this with chia seeds and blueberries only as well as the lemon juice? The lemon juice technically here is what is making it shelf stable correct? Monk fruit is way expensive and this recipe uses a ton of it in my opinion. I have so many blueberries I am figuring I can use 10 of the 1 pin jars lol...I could be wrong but definitely more that 2 jars. One large 2lb bag of Lankanta from Costco is about 6 cups. Or even if I can cut the monk fruit in half.
Cool video! We are about to harvest some spaghetti squash. We are also in the Missouri Ozarks! Was just thinking of making a video about the harvesting. It might not be ready to harvest yet. Happy to have found your channel. Be well. - Colin
Eager to try your method, maybe for me a ‘broil finish’ in an outside oven (darker, but harder crust) ! When in (sourdough) baking it seems impossible to reach the same results as others (due to too many variables that are difficult or cheap to control in any domestic environment !). My late personal contribution … Your ingredients for this ‘daily sandwich sourdough bread’, completed in your Bread Machine [with it’s own kneading time & baking temperature and dough-size increase, compare to other machines and/or (dutch) ovens, with or without added steam], also according to my ConvertApp for CONSISTANT baker’s math: - 1 <us> cup = 0,236588 liter = 236,588 ml = 237 ml / g WATER - 1 <us> tsp = 4,92 ml = g WATER Hopefully correct: in baker’s % - 100% ‘strong’ (unbleached, ‘local’, ‘bio’, ‘eco’, …) (whole wheat) bread flour: but with 10-12%. up to 13-14% & >15% PROTEIN, with the possibility to resp. 60%, up to 65% & 70% HYDRATION (for lightness -> digestibility) ! - 65,35% filtered water (your hydration requires typically > 13-14% protein in flour) - estimated 34,1% active sourdough starter [typically: from 20% on cold to 10% starter on hot weather (occurring arround 22°C/72°F) and/or to customize proofing (duration)] - estimated 2,09 % sea salt). TOTAL: 201,54% for 548,44 g = 2,72 g per baker’s % This ratio to calculate for more or different loaf sizes / to avoid burning overflow in everyone’s bread machine !), for ex. 600g = ml expected endvolume / 201,54% = 2,98 g per baker’s % => - 100% flour = 298 g - 65,35% filtered water = 194,74 g (typical higher hydratation% according to your protein%) - 34,1% active sourdough starter = 101,62g (stiff: 1/5/2,5; normal: 1/5/5; liquid 1/5/ >5 feed ratios) - 2,09% sea salt = 6,23g (lower could be healthier) TOTAL: 201,54% for 600,59g! in detail: - 2 c. of your ‘Azure Standard’ bread flour = 4 * 68 g per 1/2 c. = 272 g => 100% in bakers % with protein % : 8g per 1/2c. = 8 / 68 * 100 = 11,67% (approx. 80% gluten => max. water absorption of 55-60% in bakers %) - 3/4 c. filtered water = 3/4 * 237 g = 177,75 / 272 * 100 => 65,35 % in bakers % - 1/2 c. active sourdough STARTER (feeding ratio: 1 previous ‘normal’ starter / 5 flour / 5 water) ; approx. 1/4 c. water + 1/4 c. flour = 59 g + 34 g = 93 g / 272 * 100 => 34,1 % in bakers % - 1 tsp sea salt = approx. 5,69 g / 272 * 100 => 2,09 % in bakers math (check the packaging for the crystal size & density, also local health legislation. The temperature of the dough at the end of the knead should not exceed 50°C/122°F (yeast killing temperature). The ideal Basic Temperature= Troom + Twater + Tflower (+ Tstarter) for: - machine kneading: max. 60°C/158°F (heavier friction) - manual kneading: max. 70°C/140°F. Extract a ‘dough fermentation SAMPLE’ (put piece of dough into a small transparant jar) and wait untill sufficient DOUGH SIZE INCREASE) before baking: - 20-40% increase for flour protein 10-12% - 40-70% increase for flour protein 13-14% This hack prevents under-/over-proofing opposite to the irresponsible 6 to 12 hours proofing time !! Bread is baked when the internal core temperature reaches approx. 92°C/198°F. Your method can preliminary be combined with an (…) enhancîng (fridge overnight) ‘poolish’ or better an ‘autolyse’ & shortly afterwards ‘fermentolyse’ of your dough. Even with a bread machine! What I normally do for my mostly (fresh/dry) yeast fermented doughs (bread / baguette / pizza, with variable costing protein% flowers), rarely manual and/or preferably (-bread / Thermomix) machine kneaded. Where the pursuit of HOME consistency is paramount for persistent (sourdough) baking …
Hi. Great, easy bread. I made a few changes, 2.5 cups bread flour and 1 cup starter. Then I let rise 7 hours in my proofer bag at 80 degrees and it rose to the very top of my Cuisinart bread maker vessel. I ow have my favorite go to for sourdough and no hot oven in the summer. Yay.
Thank you for this wonderful video! I just discovered these pumpkins and was concerned about th was pleasantly surprised to find out that they should grow well in my growing zone since they originally came from here. 👍
Worst recipe. You went far to fast with the ingredients I couldn't even pause it to try and see what the measurements were without it taking me 10 times the length of the video and once I was able to pause it in the right spot the measurements are covered by the timer on the video. Infuriating! They definitely didn't turn out either and I feel like I just wasted so much food. Cookies are flat and melted. Probably because it's 80% butter. 1/10
When you make a brand new starter dough from scratch how long do you wait till you can put it in the fridge ? I mean if I start off with 1 cup of flour and 1 cup of water and no old starter dough to add in it .
I am also in the low desert of AZ. I have planted giants and all but one at this time have a single flower. The last has grown to about 4 feet tall and has at least 20 flowers on it. Above each leaf there is a second stem and some stems have multiple flowers. All the seeds I planted were from the same packet. I’ve never seen anything like it.
My bread deflates during baking, every time. Tried rising it 6 hrs, 9 hrs, 12 hrs...doesn't matter. Gets fluffy and full, and then sinks during baking. What am I missing here?
