Growing each day to truly bear GOOD fruit in my life!
My channel will always be a place of encouragement and inspiration in the way of home-cooked, wholesome meals and homemaking.
I have healed so much over the years from my personal health challenges through high quality, nutritious foods - so my aim is to share with others some of the ways I live out my healthy lifestyle through the foods I make my family and a peak into how I live my life from day to day.
Thanks for being here!
Email inquiries: frochyfarmshomestead@gmail.com
My website for written recipes: frochoffthebranch.com/
Oh my, what a perfectly beautiful loaf of sourdough…🎉. I was afraid because it was a bit loose going into the dutch over. However, the end result was nothing short of amazing. Kudos to you for a simple, quick artisan loaf. I have excess starter that is not fully mature and refuse to throw it out. So this was an excellent use of discard starter and little yeast. Fantastic job, Thank you
It was good! I added a garlic salt seasoning and ate with a fried egg and sausage yummm. My recipe feedback is watch out for how salty things get. What if my discard was in the fridge? Does it need to warm up on the counter first...
Yay I'm glad you tried it and enjoyed it! Cool how its simple and quick huh? Yes agree about the salt thing... I add a little at first and then sprinkle more on once it's on the plate if I think it needs more at that point. So you do not need to wait for the cold starter to get to room temp in order to fry it like this, however it will be stiffer in its colder state so you keep that in mind you will need to use the back of a spoon or something to spread it out more than if it was more room temp.
About 60+ years ago I had to make bread. After much trial and a lot of mess, i final came up with a similar recipe. I only knew bread was made with flour and yeast. When I (God showed me this recipe) finally got this recipe it was delightful. Although everyone enjoyed the bread, when I shared the recipe I was told it was the wrong way to make bread. I didn't know it was challah until about 20 years ago. I almost always made it into clover leaf buns and sometimes a regular loaf. I didn't know about braided bread and have not mastered that yet.
Thats so neat. Thanks for sharing that with me! Bread is so special, no matter what shape you make it into. the braided shape is signature of traditional Jewish bread for the weekly Shabbat. Funny you were told it was the “wrong way” to make bread… if it comes out tasting like bread who cares! Haha
Ya I know what you mean. You can of course buy square, baked matzo as that’s the most common and is kosher for Passover so they ensure there’s no leaven whatsoever and that it’s baked within 18 min of the flour and water being mixed (as far as I know). You can indeed buy a special kind of round baked matzo for Passover that’s actually been guarded throughout the whole process even more to ensure everything is as it should be so that’s like the gold standard. This recipe is simply a humble, homemade unleavened bread. No yeast and made in small batches so I can have it cooked within a few min on a hot cast iron that cooks it within seconds. All that being said, as my soul comes to reconnect with Judaism, I have the utmost respect for the oral law and the laws surrounding matzo which gives us what we can buy for Passover today. I recognize that these provisions are to make sure human error does not accidentally create a leavened product during the Holy Week of Pesach.
I was just looking for your other video making this and it looks like it’s not there anymore (not surprising😒) I’m happy you made a new one! So helpful!
I really wanted to love this recipe because u are such a nice lady ... but this was sooooooo bad , one of the really bad ones out there on the internet ..... such a mess , soo liquidy ( and i used your metric scale ) , did not rise in in the oven .... just soo sooo bad .... i made this mistake of making two at the same time , one for me , one for a friend .... 😢
Aw dang that’s pretty disappointing I’m sorry it worked out that way for you. It is indeed an extremely wet dough so I don’t handle it at all but just use the dough scrapper as shown in the video to bring up the sides into the middle right before baking. Not sure why it didn’t rise for you… what state was your starter in? Did you use a Dutch oven? That does suck to waste ingredients and time though
Thank you for this recipe!! ❤This will be my first time celebrating Holy Thursday. I’ve been Christian all my life. Only now making this meal for my family. So much to learn still - but thank you HEAVENLY Father and lord Jesus I’m not where I was last year! Better and better every day!! ❤❤
This is an excellent excellent video. Thank you for taking the time to do this. I use to make kombucha years ago and somewhere along the way stopped. I want to get back into it and just needed a good refresher. Thanks again!
@@oceaneyespat7394 Its one of those things that is a little tricky at the beginning but you get the art and feel of it over time. Then you'll be able to make it no problem :) I have a lot of flat, hard inedible gummy disks of bread before I figured out how to make nice loaves... when at first you don't succeed...try try again!
Thank you for the recipe. I’ll be preaching on Exodus 12 and Mark 14 and celebrating the Lord’s Supper this Sunday and wanted to use an Unleavened bread recipe. Thank you.
From what I have found, animal rennet is obtained from ruminants such as goats, sheep or calves. I also follow Biblical food laws and appreciate your clean and healthy grocery haul. Will have to check out Sam's Club, shalom!
Nice to hear from you Barb ❤️ yes totally I’ve found that also.. I always check however since pork is an option for rennet (I had a bad experience finding this out with Costco Parmesan cheese when I called the company).. so at least it being kosher certified takes that extra step away ☺️ as a side note, if you ever buy from Azure standard they carry the Rumiano brand of Parmesan cheese that uses vegetarian enzymes, tastes great and is very affordable! Shalom 🥰
Thanks for showing your notebook recipe with the weights of each ingredient! Loved using the discard for flavor and the yeast for rise. Quick and delicious!
Ya good question - it’s the same thing. People say sourdough discard because it’s usually extra sourdough starter they have in their bowl/jar after making sourdough bread or something so they look for recipes to use that starter in even though it may not be super active anymore. Since this recipe uses dry active yeast as well, it is not as important to make sure you have an active (bubbly) starter like you would when you make traditional sourdough bread (just flour, water, starter, & salt)
You mention not being willing to use baking powder that isn’t aluminum free and you are right. However, I would highly recommend doing a better research about eating any acid foods that come in a can, aluminum leaches because of high acidity content 😢. Organic can food is not always a healthy alternative.
The iodine in the kelp powder was a great idea. I don't believe the Himalayan Pink Salt has any iodine. An iodine shortage can cause a goiter. Nobody wants a goiter. That big goiter lump on someone's neck is scary.
@@learningwithboys7431 okay yes so some of Azures oats are certified gluten free whereas the regular oats are not. Although oats are naturally gluten free, it’s my understanding that can be cross contaminated with gluten during processing so especially for a celiac family I would go for the certified gluten free variety so ensure no issues :)
Thanks for your comment! Please let me know how it goes :) That sounds delicious!! I would add it once you’ve mixed up the dough as the last “ingredients” and just kinda fold them in. Since this dough rises so fast I don’t think they will interfere with that process. I totally want to try that now!!!
