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
ShapingBread.mpg
How to shape dough in sourdough baking. Here I use bannettons for the final prove. You could use bowl and close weave tea towels or cloths coated with flour. Rye flour works best as it sticks less than wheat flour. I welcome feedback from bakers.
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!
======================== WEBSITE ==================
==================================================
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?
No More Feeding or Discarding: Simplify Sourdough Baking Now
In my family, we have been maintaining our sourdough starters without daily feedings or discards for generations - and still bake delicious loaves of bread or make other sourdough recipes. This method is perfect if you're new to sourdough or if you want to bake only a few times a week.
***** Read the FULL BLOG POST here: *****
***** How to make YOUR OWN SOURDOUGH STARTER: *****
*****All your SOURDOUGH Questions answered: *****
***** Explained differently: *****
How to Maintain a Sourdough Starter With No Feedings and No Discards:
***** Watch my entire SOURDOUGH PLAYLIST: *****
***** Shop THIS VIDEO: *****
Pint-size MASON JARS:
Lidded GLASS JARS:
Kitchen Aid GRAIN MILL ATTACHMENT: KitchenAid KGM All Metal Grain Mill Attachment
Kitchen Aid STAND MIXER:
***** If you enjoyed this video, please subscribe to my channel - I upload new videos every week! ???? Thank you so much for watching ???? *****
***** Access my DOWNLOADABLE, PRINTABLE apron pattern: *****
***** Download your FREE CROSS OVER LINEN APRON pattern here: *****
***** Get your FREE Printable SPRING CLEANING GUIDE here: *****
***** My VIDEO RECORDING EQUIPMENT: *****
Multimount:
Flex-Arm-Kit:
Stand:
Smartphone holder:
Key light:
Rode Wireless Mic Go:
Lavalier Microphone:
Sony A6300:
iPhone X:
FilmicPro:
Final Cut Pro:
***** Some of these links are affiliate links. This simply means that if you click on a link and make a purchase, I may receive a small commission at NO EXTRA cost to you. As an amazon affiliate, I earn from qualifying purchases. *****
**** BE SOCIAL: *****
FACEBOOK:
INSTAGRAM:
PINTEREST:
TWITTER:
BLOG: ourgabledhome.com
#sourdoughstarter #nofeedings #nodiscards
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.
You can read more about the sourdough library:
Been Here or Want to Go? Tell us:
In love with sourdough starters or you've never tried one? Let us know:
The Big Problem with YouTube Sourdough Recipes
Have you ever wondered why your dough doesn't look the same as the one in the YouTube video you are following? I cover four of the major problems in the video and explain how a sourdough calculator can help you out of a sticky situation!
NEED HELP? CHECK OUT THE UNCHAINED COACHING COMMUNITY:
GET THE SOURDOUGH CALCULATOR:
READ THE BLOG:
CREATING A PROOFING BOX:
CREATING A FERMENTATION FRIDGE:
WIRE MONKEY LAMES: 10% DISCOUNT WITH THIS LINK
BREAD TINS USED:
BREAD BASKET:
BENCH SCRAPER:
BAKERS SCALES:
PRECISION SCALES:
NUTRIMILL GRAIN / FLOUR MILL:
CHALLENGER BREAD PAN:
BAKERS APRON: 5% discount code - Explore22
#sourdough
As an Amazon Associate I earn from qualifying purchases
Acidity of Sourdough Part 2 - Karl De Smedt .
Get the FREE companion e-book here:
Karl De Smedt talks about the acidity of sourdough in the Acidity of Sourdough part 2. This was at a workshop called the Quest for Sourdough #thequestforsourdough given in St. Vith, Belgium.
To be a part of the quest for sourdough please go to and add your sourdough starter to the online collection of sourdough starters from around the world. You can be a part of the sourdough quest.
See the links below to find more information on sourdough and where to find me:
Subscribe to my channel to keep updated:
My four volume book (with LOTS of formulas ), Discovering Sourdough is here:
Find recipes and techniques at:
Membership site:
A great place to view lots of bread porn is here:
Find me on Facebook here:
Twitter:
Visit my Pinterest:
Most of all, have fun baking!! Teresa L Greenway