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S14 E16: Cracking the Code of Whole Wheat Sourdough
Manage episode 413824264 series 2533775
Sourdough bread made with freshly-milled flour. It's many a homesteader's dream, but those whole wheat loaves can easily turn into a nightmare if you're not prepared.
I am so excited to be joined by Mary of The Rose Homestead in today's episode. She's mastered the art of baking light, fluffy loaves with freshly-milled whole wheat flour and she's sharing her secrets with us. I learned SO much and I know you will too!
Podcast Episode Highlights
- Mary's background and how she got passionate about whole wheat sourdough
- Why whole wheat sourdough is harder
- Why bother with whole wheat if it's harder?
- Where do you get wheat berries and favorite types
- Favorite grain mills and tips for using them
- Absorption details for freshly milled flour
- Explaining autolyse
- Weighing vs. measuring flour
- Tips for kneading the dough
- A closer look at the rising period for bread
- Controlling the sourness of the bread
- Tips for getting a good rise of whole wheat breads
- Talking about einkorn and also favorite whole wheats
- Maintaining a sourdough starter
- Final thoughts on baking
Podcast Episode Resources and Links Mentioned
Learn more about Mary here: therosehomestead.com
Learn more about the Modern Homestead Conference here: https://modernhomesteading.com/
Get weekly musings from my homestead: http://theprairiehomestead.com/letter
My homesteading tutorials & recipes: www.theprairiehomestead.com
Our Wyoming-raised, grass-finished beef: http://genuinebeefco.com
Jill on Instagram: @jill.winger
Jill on Facebook: http://facebook.com/theprairiehomestead
Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application
Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!
349 episode
Manage episode 413824264 series 2533775
Sourdough bread made with freshly-milled flour. It's many a homesteader's dream, but those whole wheat loaves can easily turn into a nightmare if you're not prepared.
I am so excited to be joined by Mary of The Rose Homestead in today's episode. She's mastered the art of baking light, fluffy loaves with freshly-milled whole wheat flour and she's sharing her secrets with us. I learned SO much and I know you will too!
Podcast Episode Highlights
- Mary's background and how she got passionate about whole wheat sourdough
- Why whole wheat sourdough is harder
- Why bother with whole wheat if it's harder?
- Where do you get wheat berries and favorite types
- Favorite grain mills and tips for using them
- Absorption details for freshly milled flour
- Explaining autolyse
- Weighing vs. measuring flour
- Tips for kneading the dough
- A closer look at the rising period for bread
- Controlling the sourness of the bread
- Tips for getting a good rise of whole wheat breads
- Talking about einkorn and also favorite whole wheats
- Maintaining a sourdough starter
- Final thoughts on baking
Podcast Episode Resources and Links Mentioned
Learn more about Mary here: therosehomestead.com
Learn more about the Modern Homestead Conference here: https://modernhomesteading.com/
Get weekly musings from my homestead: http://theprairiehomestead.com/letter
My homesteading tutorials & recipes: www.theprairiehomestead.com
Our Wyoming-raised, grass-finished beef: http://genuinebeefco.com
Jill on Instagram: @jill.winger
Jill on Facebook: http://facebook.com/theprairiehomestead
Apply to be a guest on the Old-Fashioned on Purpose podcast: https://www.theprairiehomestead.com/podcast-guest-application
Did you enjoy listening to this episode? Please drop a comment below or leave a review to let us know. This can help other folks learn about this podcast and we also really appreciate the feedback!
349 episode
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