How To make Carl's Sourdough Bread
1 c Sourdough starter
2 1/2 c Buttermilk, fresh or
-from dried. 1 T Canola oil
1 oz Yeast, active 1 pkt
1/4 c Honey
3 c Bread flour
1 c Whole wheat flour
1/8 c Gluten flour
1 c Oatmeal, dry
1/4 c Wheat germ
1/4 c Oat bran, dry
1/4 c Wheat bran
1 T Sugar
2 t Salt
1 t Baking soda
OPTIONAL 1/4 c Hops
The night before mix starter and warm milk and 2 C bread flour, and place in warm draft free place over night. (I use the oven with the light turned on - stays about 85 degrees). OPTIONAL: Boil 1 qt of water and add 2 T dried hops and let steep for 1/2 hour. Use the hop tea for all the fluid in the recipe. Next morning, mix yeast and 1 T sugar with 3 T warm water and set aside till foamy. Grand oatmeal into flour in blender. Add oil, yeast, honey, whole wheat flour. Sprinkle salt and baking soda over batter and stir lightly. Let sit for 30 - 50 min till bubbly and has risen to near double. Add wheat germ, wheat bran, oat bran, oatmeal, gluten flour, and bread flour till won't take any more. Place on floured board and knead 5 min till silky smooth and elastic. Place in bowl in draft free place till double in size. Knead again and shape. FOR LOAVES: Shape into 2 or 3 1# loaves, and set aside till rise to full size. Place skillet or large pan in bottom of oven, place 3 C water in pan for steam. Bake bread 400 for 20 min, reduce heat to 325 for 20 min, then place on rack too cool. FOR CLOCHE: Shape into ball, sprinkle bottom of cloche with wheat germ, place cover on cloche and place in draft free area till full size. Bake at 375 for 30 min, remove lid to brown for 10 to 15 min. Turn out onto rack. The bread has extra dietary fiber so is good for you and the hop tea speeds up the fermenting so the dough rises faster.
How To make Carl's Sourdough Bread's Videos
The BIGGEST MISTAKE You Can Make With Your Sourdough Starter: Premature Discarding!
Do you have a weak sourdough starter? You may actually be weaking your starter with your feeding method.
Many sourdough bakers get impatient with their sluggish starters, and they believe you can strengthen your starter with more frequent discard and/or larger feedings. This actually WEAKENS your starter.
Check out this one-of-a-kind video for tips on how to strengthen your starter and avoid the pitfalls if discarding and refeeding too early or too frequently!
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CHAPTERS
0:00 Introduction
2:06 Typical Starter Feeding
5:12 Understanding Starter Math
7:56 7 Stage Starter Feeding Cycle
13:23 Strengthening with the Peak-to-Peak Method
15:25 Weakening with Premature Discarding
18:25 The Science
19:14 Common Mistakes
24:56 The Houseplant Example
29:48 Final Exam
31:06 What if my starter still isn't active?
Sourdough Starter to Finish Introduction Video
This is My Introduction Video to a Series about Sourdough Bread-making. There will Be Followup Videos Explaining Starter, Feeding, Storage and Use of Sourdough Starter as Well as Different Products I Bake with Sourdough.
After This Series I will Be Doing another Series about GLUTEN FREE SOURDOUGH. Same Type of Series but Using Gluten Free Products to Make a Loaf of Bread that Tastes Wonderful and will keep in your refrigerator for a week ... Subscribe and Get Notified to Follow This Sourdough Journey
Starter Available Here ...
Heavenly Nosh | Sourdough Bread
Welcome to Heavenly Nosh! An exploration of food, art and spirituality in 10 short devotional cookery videos.
Making bread in the traditional way takes time, and a process which cannot be rushed. In this episode, Carl relates this process to Jesus' time on earth, walking from one place to another… not rushing. He is still the same today, inviting us, gently at a pace that suits us, into relationship with Him.
#HeavenlyNosh #SourdoughBread
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Meet the Man Behind the World’s Only Sourdough Library | Gastro Obscura
According to Karl De Smedt, the man behind the world’s only sourdough library, sourdough belongs to the entire world. Burbling away in refrigerators are over 100 sourdough starters from around the globe, all chosen due to their renown, unusual origins, and often, estimated age.
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Carl’s Starter (free!):
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PRODUCTS USED IN THIS VIDEO (AFFILIATE LINKS)*:
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Hi, I'm Masha! I share videos about seasonal, plant-based cooking and other fun kitchen activities. I'm continually fascinated and inspired by fresh produce and love cooking my way through the seasons.
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0:00 - feeding the sourdough starter
6:24 - mixing the bread dough
11:30 - bulk fermentation
14:29 - shaping the dough
18:35 - final rise
19:58 - baking the bread