What to do when your SOURDOUGH is TERRIBLE: your questions, my answers.

I hope you find this sourdough video helpful! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: https://skl.sh/theelliotthomestead09211

Shop affordable, fine-art prints here:
https://shayeelliott.com

More information on sourdough here: https://theelliotthomestead.com/2022/...

Filmed and edited by Stuart Elliott
PO Box 369, Malaga, WA 98828

For further sourdough instructions, whole food recipes, and cooking videos, join Shaye's Cooking Community:
https://cook.theelliotthomestead.com/

Everyday Einkorn Bread
If you only learn to make one loaf, let it be this one. This bread is made with einkorn flour for its superb flavor. For the whole-grain flour, I’ve used einkorn, rye, and hard red wheat, all with great success. I’d recommend purchasing a few tools to have on hand for good bread baking: a digital scale, bench scraper, marble cutting board, Dutch oven with lid, and proofing basket. These tools will make your job much easier. Make sure your oven is nice and hot before baking the bread.

30 grams sourdough starter
130 grams warm water
120 grams all-purpose einkorn flour
315 grams warm water
600 grams all-purpose einkorn flour
2 teaspoons salt

1. Combine the sourdough starter, 130 grams of water water, and 120 grams of all-purpose einkorn flour together in a large non-metallic bowl. Use a fork to combine until smooth. Cover the bowl with plastic wrap and set aside in a warm place for 6-10 hours until small bubbles begin to appear on the surface.

2. To the bowl, add in the 315 grams of warm water. Stir to combine. Then, add in the 400 grams of all-purpose einkorn flour, 200 grams of whole-grain einkorn flour, and salt. Use a wooden spoon or stiff spatula to combine. Cover the bowl with plastic wrap again and set aside for fifteen minutes.

3. Dump the bowl contents onto a gently floured cutting board or countertop. Use a dough scraper to fold the dough in on itself from each side. Place the bowl upside down over the dough and let it rest for another fifteen minutes.

4. Repeat the dough scraping and folding once more more. Again, place the bowl upside down over the dough and let it rest another fifteen minutes.

5. Repeat the dough scraping and folding once more. This time, transfer the dough back into the bowl, cover tightly with plastic wrap, and set aside for 3-5 hours to proof. It should increase in size by about 30%.

7. Preheat a Dutch oven and its lid in a 475 degree.

8. While the oven is preheating, use a bowl scraper (or mason jar lid) to scrape the proofed dough onto a gently floured cutting board. Gently shape the dough by grabbing the edges of the dough and pressing them back into the center with your fingertips. Flip the dough over (seam size down) and use your hands to shape the dough into a smooth, round ball by twisting it in one direction, rotating your hands (watch video for clarification, if needed).

9. Transfer the loaf to a heavily floured proofing basket. Cover the basket with plastic wrap and let proof at room temperature for 1 hour.

10. When you’re ready to bake the bread, remove the Dutch oven from the hot oven. Remove the lid. Carefully flip the proofing basket into the Dutch oven to transfer the bread in. Cut the top with a razor blade or sharp knife if desired. Replace the lid and bake for 30 minutes.

11. Remove the lid and bake for an additional 15 minutes until the bread is deeply golden and sounds hollow when tapped.

12. Remove the Dutch oven from the oven and remove the bread to a wire cooling rack. Let cool for at least an hour before slicing.

For sourdough starter information:
https://jovialfoods.com/recipes/creat...


BLOG: https://theelliotthomestead.com/
INSTAGRAM: @theelliotthome
PODCAST: Homemaker Chic

_____________________________

OUR BOOKS:
📚Welcome To The Farm: http://amzn.to/2mfgQdJ
📚Family Table: http://amzn.to/2DiF0Mt
📚Seasons at the Farm: http://amzn.to/2FudAsX
📚From Scratch: http://amzn.to/2p6KTYj
____________________________

CAMERA EQUIPMENT:
📷Camera: http://amzn.to/2HnocXd
📷Lens: http://amzn.to/2DlxhgE