How to Make Light & Healthy Seeded Sourdough Bread | Easy 36-Hour Fermented Recipe | Ep12 | скачать в хорошем качестве

How to Make Light & Healthy Seeded Sourdough Bread | Easy 36-Hour Fermented Recipe | Ep12 |

In Episode 12, we show you how to make light and healthy seeded sourdough bread from scratch using a simple 36-hour fermentation process. This naturally fermented wheat bread is made with an active sourdough starter, finely milled and whole grain wheat flour, sunflower seeds, flaxseeds, and optional sesame seeds for extra texture and flavour. We take you step-by-step through feeding the starter, folding the dough, cold proofing overnight, and baking in a cast-iron pot for a perfectly golden, crusty artisan loaf that is compact yet airy inside. If you love slow living, homemade bread, and healthy baking from scratch, this easy seeded sourdough recipe will inspire your weekend baking ritual. Subscribe for more sourdough recipes, wholesome home cooking, and simple lifestyle inspiration as we share our journey of Homesteading and living more naturally. _________________________ Sourdough starter recipe: Making a sourdough starter is simple – all you need is flour, water, and a little patience. By mixing flour and water, you kick-start a natural fermentation process where the microorganisms in the flour come to life. After 5–7 days, you’ll have a starter ready to bake with. And the best part? It just gets better and stronger the older it gets – as long as you feed it regularly. What you’ll need: • All-purpose (or finely milled) wheat flour • A glass jar with a lid • Room-temperature water Day by day: Day 1: Mix 30 g flour and 30 g lukewarm water in the jar. Stir well, place the lid on loosely, and let it sit at room temperature. Day 2: Add 50 g flour and 50 g lukewarm water. Stir thoroughly and leave the lid loosely on. Put it back at room temperature. Day 3: You should start seeing some bubbles now. Pour out and discard about 100 g of the mixture (you can also use this discard to make pancakes). Add 50 g flour and 50 g water. Stir and put it back. Day 4: The bubbles should now be clearly visible. Pour 50 g of the starter into a new, clean jar and discard the rest. Mix in 50 g flour and 50 g water. Leave it at room temperature with the lid loosely on. Day 5: The starter should now be very active. Feed it again with 50 g flour and 50 g water. Day 6: Congratulations – you’ve made your own sourdough starter! You can test if it’s ready by doing the float test: Take a small teaspoon of starter and gently drop it into a glass of water. If it floats, it’s ready to bake with! If it doesn’t float yet – keep feeding it once or twice more using the same 1:1:1 ratio (starter:flour:water). The more you feed and use it, the stronger and better it becomes. _________________________ Watch our YouTube playlist her:    • Deviktangen Homestead Series   We on social media:   / deviktangen     / deviktangen   #homesteading #homestead #homesteadlife #rurallifestyle #selfsufficientliving #sustainableliving #wilderness #wildernessliving #wildernesslife #thewilderness #wildernessadventures #farmlife #backtotheland #lierne #limingen #deviktangenhomestead #sourdough #sourdoughbread #sourdoughrecipe #healthybread #naturalfermentation @deviktangen