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Instant Pot Roast Beef Sandwiches with Caramelized Onions & Blue CheeseInstant Pot Roast Beef Sandwiches with Caramelized Onions & Blue Cheese
My mother always bought stone ground flour by the sack in the 1970s.
She went through the whole closet, minus her Sunday best, to make this video. Good content, Billy, your best friend just made you some amazing bread, least you could do is find out the name of that bowl. 😁
That looks so good! 😋That crunch, for me is all about the crust! Thanks guys! How is your wife staying so skinny? Does she eat, I am just watching and gaining weight!🤣
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I am sorry but cut the amount of flour and H2O in half instead of throwing out 1/2 of the starter!! This is so wasteful and I keep seeing everyone following this same insanity!! I am not trying to be rude but waste is illogical to me! I never threw extra away, it was used with the rest in the jar!
Blessings
I feel like people make this too complicated. Clean water and clean flour. Make a paste. Leave it on the counter with a coffee filter on top. Add flour and a little water when bubbly, throw half away and add flour and water paste mix everyday, throwing away half to keep it at least half of the container you have it in. Once it doubles and shrinks for a week, try making bread with some of it and at this point pay attention to grams and type of flour. Whole flour is drier. Bread flour you will want a little less water. Follow your sourdough recipe. I feel that the bread recipe tweaks take more practice than the starter itself imho. Love you guys 😊.
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Looks delicious!
GORGEOUS LOAVES MICHELLE!!! I have been wanting to do this for a while. I too use tools/kitchen items in the garden…workin' on getting them back to their proper place. Congrats William on your Homestead Honey!
It was so wonderful to see the homestead honey in a video. She did an awesome job. Thank you so much for sharing. Is ok to use well water if it treated with a water softener? Can the biscuits be allowed to ferment for 48hrs?
So I am brand new to watching your channel, came over via Hollar Homestead, so I never knew fermenting sourdough gets rid of gluten. Am I hearing you right? If you have celiac and can't have gluten, you can have sourdough bread? I don't know if I misunderstood this.
Just saw this so I'm a little late to the table…but those sourdough biscuits would go really good with my frozen tomatoes!! I notice that you reply to all your comments…so hopefully it,s not to late to inform you that I left you a private message on your facebook page…hope to hear from you soon…the forever young…Mr. Wayne
Nothing like homemade! Thanks
aww, what a good lookin girl. Will and her will mke the cutest pups ever. So good to see the start to a new cycle of life.
❤️ Hermosa eleccion 4.FO/Elizeid de mejor
1 (elecciones ) 9.9/10 2 ( culturales ) 9.7/10
Son unos de los mejores conciertos
, no-puede-ir-pero-de-tan-solo verlos
desde pantalla,, se que estuvo
Sorprendente .
YOU MIGHT WANT TO CHECK OUT RYAN HALL (YT) MASSAVIE STORM SYSTEM COMING THRU STARTING MONDAY THRU NEXT WEEK
Thank you for the information, will try it soon. Question— could you do the same with oat flour? I understand it would be a bit different, but hoping
What about those yeast starters?
My mind is blown… I have been gluten intolerant for 15+ years. Fermenting may make it possible for me to eat bread again? Thank you!
I notice that you promote other You Tubers or locals,, but I don't see them promoting your channel.
Awesome
So Turkey Red wheat is higher in protein and lower in gluten. When they shortened wheat it made lower protein and higher gluten levels. Many people with gluten issues can eat Turkey Red wheat. We grew it on our small farm here in Kansas and hand processed it. That was some work! Lol I wish more people grew it! It is a prime example of how our interference with plants has caused problems. Beautiful video!
Wow, that’s quite a process! Much respect to those who can make their own sourdough bread!
That’s a process but that crunch when Billy ate it was awesome. Billy always at the eating part of the video.
During the 24 hour waiting period, is the dough refridgeratored, or does it sit on the counter?
Congratulations William. He’s as lucky as you Billy she’s beautiful. Congratulations to y’all’s. Can’t wait to see the homestead grandkids.
Y’all that bread looks awesome. I’ve been praying and sharing videos. I think what Justin is trying to do is a great thing.
Going to have to try it grandson and I eat gluten free products and they don't taste good so we learn to stay away from them as much as we can we miss the bread …
Yum! Everything looks beautiful! I’ve never done a 48 hr ferment, but I’m definitely going to try it! My husband loves to have a dish of olive oil with his fresh bread!
Billy you're an awesome man and it's obvious that you love your honey!
I just watched today's Patreon posting and I really agree. Let's all be certain that we are discerning of who is teaching.
Congratulations to William and Emily! A wonderful new chapter for your family!!!
I am going to look at the recipe and try this! Thanks for sharing all of this process! It looks beautiful !
I've been baking sourdough for about 4 months now. My recipe is identical to yours. I've made it in the banneton basket but prefer to use loaf pans now. It is so much better than what you find in a grocery store bakery. Another plus is that sourdough doesn't spike my blood glucose. I had my 6 months lab test a week ago and my A1C was at a non-diabetic level.
Puffing bowl
Lovely 🥯
What I would give for a piece of that bread. Gonna have to learn how to make some of this. Gotta get some of Justin's flour too! But I can't wait till his mills are ready to purchase.❤😊🙏🙏🙏
How many times did Michelle change clothes during video?
LOL Just kidding. Making me some sourdough with this vid.
🙏 Ya'll
I've kept and used sourdough for 3 years now but only just started baking loaves of bread with it! I am super excited to try a 48 hour ferment, gluten definitely bothers my stomach! I'm gonna get it started tomorrow!
Just my two cents….when you cut the dough with your jar, don't twist it. The twisting motion seals the edges of your dough and the biscuits will not rise higher as they should. Just press down, DON'T TWIST, and pop them out if they stick. They will RISE more than double!!! The science behind this method is the layers are exposed and because they are touching in the baking pan they hook on to each and rise as they are baking. When the sides are sealed they don't hook on in the beginning as they are rising until the sealed edges open up some and then they help each other rise. Been baking biscuits for 70 years now and the great grand kids are now learning how to make biscuits this summer. We enjoy all your videos and you make us smile and laugh. Thank you all…beautiful people.
That looks divine!!! So I can’t have gluten. Are you saying that I could eat this? Or can I do the same thing with gluten free flours?
Glad to see someone else not using a “starter” or packaged yeast. I keep being told they are needed, but I don’t use them.
seems like it took about a month to make the bread?
Lovely family
Amazing bread Michelle. A lot of work but well worth it.
Great job, Billy! God bless & keep grow our community.
You can use a sieve to get some of the bran and germ out 😊. I’m going to try this because I’m gluten intolerant.
Thank you ALL three of you for all that you do! I have learned soooo much!! ❤