The BEST Sourdough You Will Ever Make... The Old Medieval Way, No Store Yeast

Comments · 36

• JO

  @joshwelbaum · 2 months ago

  As a bread maker and a lover history, I am in love with your channel.

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• RW

  @rwglavin3794 · 2 months ago

  I started my own "starter" 20 years ago. Still going strong. Still doing what it needs to do.  Love these vids. Thanx for posting

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• LA

  @laserbeam002 · 2 months ago

  I recently bought a bread machine. I plan on trying to make my own starter. Thank you for posting.

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• LA

  @ladylocust1118 · 2 months ago

  I’ve had Matilda going for a few years now. Just baked a loaf yesterday 😁

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• ZE

  @Zerkbern · 2 months ago

  my leven is now about 12 weeks old.  I baked about six loaves so far. I hope for my grandchildren and great-grandchildren to use my leaven

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• FA

  @faded_ink3545 · 2 months ago

  I make sourdough weekly while listening to history podcasts and YT videos. <br><br>A good tip is you can keep the starter in the refrigerator to slow it down without killing it; feed it weekly and take out of the fridge the day before using.

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• DU

  @DuaneAccordion · 2 months ago

  My sourdough bread tastes so much better and makes me feel nourished. &nbsp;I slightly sprout my grains, then dehydrated them, then wait just before I’m going to bake before milling the grains into flour. &nbsp;I also mix in the ancient grains emmer, khorasan, einkorn, and spelt. &nbsp;Flavorful and healthy. &nbsp;Bread finally makes me feel very good again. &nbsp;For my noodles I use 50% organic all-purpose flour, 25% freshly milled Durham wheat, and 25% freshly milled Khorazan wheat.

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• SO

  @sophisticatmom · 2 months ago

  Hyped! I&apos;ve been baking my own bread for almost 50 years and don&apos;t remember the last time I bought it at the store. Thank you, I absolutely love your video!

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• TP

  @tphstables · 1 day ago

  After loosing my original Sourdough starter, I paused for a good two years. Thanks to your tip, I started to grow another one two weeks ago, and it works really well. If I know, that I don&apos;t need to bake, I keep it in the fridge after feeding it the first time after saving. It works so well! Thank you very much❣️🇫🇮👋😊

• ST

  @stlounsbury · 2 months ago

  Great history. Thank you. I’m baking my own sourdough English Muffins and focaccia for about 2 years now. I’m so spoiled and don’t like store bought bread so much.

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• DU

  @DuaneAccordion · 2 months ago

  My favorite sourdough recipe for bread consists of 40% organic white bread flour, 12% hard red wheat, 12% hard white wheat, 12% einkorn wheat, 5% spelt wheat, 5% khorasan wheat, 5% oat flour, 5% barley flour, 4% emmer wheat, and 3% rye. &nbsp;All my whole grains are sprouted first, then dehydrated, then milled into flour on the day I bake.

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• FA

  @FaithfulPracticalHomesteading · 1 month ago

  <a href="https://www.youtube.com/watch?v=uaJrIQ_HPDA&amp;t=390">6:30</a>... For those thinking of trying this, let me assure you that Sourdough Starters are very forgiving! They will not die if frozen, as he claims here. Just thaw and feed several times throughout the day. It will bounce back! Ask me how I know! 😊 I store mine in the fridge. Feed and let warm a bit, getting good and &quot;happy&quot; (bubbly) before using. After using, back into the fridge it goes. It will stay dormant for months! <br><br>I had never thought of using a piece of the dough as a Starter. Interesting.

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