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Sorry for all the comments, but I think that you’re way of baking is very unique. You didn’t score the bread which I assume is because you don’t get much of an ear on freshly milled grain. but what really surprised me was that you didn’t even let the dough rise a second time and the loaves still looked beautiful. Interesting!
I just started milling my own flour. One thing I've learned so far is that I need to re adjust my expectations when it comes to freshly milled whole wheat. It reacts differently then all purpose and bread flour which I feel easier to work with.
I've been milling and doing sourdough for a while. Seems there's no shortage of ways to go about it. I liked how you didn't make the stretch and fold part too big of a deal. Somehow it always turns out 'bread' and tastes great plus has all that nutrition from the milled grain. I love your idea of the pie plates. I'm definitely going to try that!
Was that the Pilsbury Doughboy I saw scurrying away in the background behind you? There is a ancient legend that if you poke it in the tummy with a spatula it will giggle. 🤗
@@MattL-rj3ru My name is not Kenny and my comments are not creepy. They are creative and humorous. Two qualities you obviously lack; subsequently cultivating your jealousy. So which corrupt government agency assigned you to this proxy gang stalking psychological operation?
Hi Alana; I just subscribed. I use to also mill my own wheat and make 7 loaves every week when my kids were little. I sent you an email last night Alana. Great job.
I think we are all being messed with big time and it's not just glitches but intentional malevolence from the adversary utilizing artificial intelligence which is in fact demonic consciousness pretending to be artificial.
Thanks for your bread recipe! It seems the end of this video starting around 14 min mark the audio gets messed up. Just a heads up! But that bread looks delicious 😋
I always find uses for my leftover flour, but if you don’t want to have any leftover, you could just weigh the wheat berries before you grind them. You should have almost exactly the same number after you grind them.
What exact flour/flours do you feed your starter and how often ? And how much water ? Are the flours you feed the starter milled ? Is your flour that is fresh milled course ? Is it similar in texture to bought flour? Thanks in advance for your answers!
Can you tell me why you use the soft white wheat. Most people use that for pancakes and cakes. Because it doesn’t have so much gluten in it. It’s hard to get your sourdough to rise when it’s freshly milled. So I’m just wondering why you use the soft wheat. I haven’t gotten a really good springy loaf with my freshly milled flower, so that’s why I’m questioning.
My hubby just got my this mill for Christmas:) I am loving it because it stays in the counter and I can bake with fresh milled grain on the spot vs how I used to mill in bulk and store it. I buy my wheat from azure standard. It’s a company that delivers every month You would have to see if there is a drop near you on their route. I am sure there are other places to find wheat berries. This is a link to my mill: amzn.to/3LCVK8g
LOVE your videos! How long does the bread last in the bread box? We're wanting to get away from using plastic bags to store our homemade sourdough bread but I worry that it will dry out and/or become hard in there? Thanks! :)
Bread boxes are made especially for bread. :-) They prevent bread from becoming stale and hard, as well as that old taste and texture. It lasts about 3 to 4 days depending on the temperature.
I gave the weighing thing a shot. The weighing thing broke and I'm determined to use the old-fashioned measurements. Guess I'll try to find an old book that teaches sourdough?
You can try weighing each thing individually so if there’s a mishap with the scale it’s an easy fix vs having everything together. Today I’m making this recipe for the 3rd time and it’s so much better than the first two so far. Practice makes perfect as can be. You can do this! ❤
@@thatlittlehomestead Thank you for your sweet comment. I did finally get to a point where my sourdough was coming out great every time -- but THEN decided on a preference for yeasted bread, only because there is so much less time between milling the flour and baking (keeping in more of the natural nutrition). I know for some people sourdough is a better choice -- especially those who find they can only digest sourdough well.
@@WholeBibleBelieverWoman I do both. I use my wheat bread for sandwiches and toast then the sourdough I use as a side with pasta or like last night I made stroganoff so I buttered up the sourdough added garlic powder and briefly toasted it in the broiler. The sourdough lasts a long time sealed in the fridge because I don’t use it as often. Today I’m trying my hand at sourdough buns, and English muffins I also made cinnamon rolls those were really good! I also make pizza pockets and the most tasty pancakes with the discard. I don’t feed it unless I’m planning on using it so it lives in the fridge for most of the time. I do agree it takes ALOT of steps to make sourdough and a rhythm must be developed which I’m still trying to get worked out. Yeast bread also has so many health benefits so that’s a win, win too! I like to watch sue becker on RU-vid she shares all about the health benefits of yeast bread and grains. I am happy you found a way to get the bread you love as this is what’s most important because love above all is the most important ingredient🥰🥯🍞🥖🫓🥐🥨
@@WholeBibleBelieverWoman This is a dilemma I have too. Sourdough taste and digestion is amazing but I worry about losing maximum nutrition from the fresh milled flour. At this point, I make a yeasted sandwich loaf (which my hubs prefers) and a sourdough to slice and keep in the freezer for me. Lol.
@@seasonaljoy I pretty much stopped making sourdough at all for a couple of months -- and I have to say I am NOT convinced that yeasted is the maximum nutrition. After all, the good bacteria that develops in sourdough is a special nutrition in itself. Now I am starting to make sourdough again, and it is very funny: my housemate had me convinced before that she preferred yeasted bread to sourdough, but now that I have made a MORE sour sourdough, she insists on the "extra sour," haha! I have been having some trouble getting the sour sourdough to rise enough and soon plan on experimenting with adding some active yeast, (the kind where you add a little water and sugar and let it foam before adding), but only in the final 2-3 hours of proofing the sourdough -- especially since my more-sour sourdough proofs for MANY more hours, usually including an overnight stay in the fridge.
Alana, would it work to use all purpose flour for the whole thing? Also, the audio cut out how long does the bread stay in the oven? I’m excited to try this! ❤
I made the bread and it came out, so great! Crusty the outside and soft on the inside with air bubbles! ❤ the only question is that my dough was extremely sticky I could hardly pick it up in the morning. (I think because my starter was a lot more liquidy than yours). Would you suggest I add more flour initially when I mix it?
