Easy Sourdough Bread & Pancakes: A how-to guide for simplifying your sourdough bread скачать в хорошем качестве

Easy Sourdough Bread & Pancakes: A how-to guide for simplifying your sourdough bread

This way of tending to my sourdough has been the easiest way to be able to eat gut healthy breads and baked goods! I hope it helps you!! Thank you for watching, please like, subscribe, and comment on my videos if you enjoyed! :) 🦋299   / izab3lle   If you would like to support me and my little family: https://venmo.com/u/izab3lle Feeding the sourdough starter 1 cups sourdough discard 2 cups flour 2 cups water Mix well and let sit overnight or a few hours until bubbly. Remove 1 cup of starter and place in a glass jar with a non metal lid. Store for up to one week in fridge. You can use the rest of the discard for sourdough bread, pancakes, or any sourdough recipe you would like. Repeat at least once a week. Sourdough bread (2 loaves) 120 grams fresh bubbly sourdough starter 700 grams warm filtered water 18 grams sea salt 1100 grams of organic all purpose flour In a glass bowl place the bubbly starter and warm filtered water and mix well. Once mixed add the salt and mix again. Add the flour to the liquid and mix with a dough hook or wooden spoon until shaggy. Wet hands and mix with your hands until everything is well mixed. Cover bowl with plastic wrap and let sit for 30-60 minutes. After the dough has rested, stretch and fold the dough at least 4 times and fold into a ball. The dough ball should be firm and not too sticky and not too dry. Let rest for 8 hours or overnight depending on when you started. After 8 hours place the dough on a clean floured surface. Split the dough in half and spread the dough flat then roll up into a ball. Let rest on counter for 10 minutes. Prepare two proofing baskets by dusting with rice flour, or two glass bowls with a clean kitchen towel dusted with rice flour. Place balls of dough seam side up (upside down) and cover with plastic wrap or a damp tea towel. Let rest for an hour, or you can cold proof in the fridge for up to 48 hours. Preheat the oven with the cast iron Dutch oven inside to 450 Fahrenheit. After dough has finished proofing flip onto parchment paper and score the bread. If dough was cold proofing, allow to reach room temp (about an hour) before you bake. Bake with the lid on for 30 minutes, remove the lid and bake for another 20 minutes! Let cool before you slice the bread… if you can wait! :) Sourdough pancakes Remaining sourdough discard after storing some for future use and what you need for the bread. 2 eggs 1/4 cup oil 2 tbs sugar 1 tsp baking soda pinch of salt splash of vanilla Mix well and cook on a cast iron pan! Please leave any questions you have in the comments and I will answer as soon as I can! xx