Making a Sourdough Starter for the first time (1-9 days updates)
The recipe I followed to make this sourdough starter -
If you have your favorite sourdough starter recipe that works please share it!!
Oh, and sourdough bread recipes too ????
Also, any comments and tips are very welcome ????
Thanks!
#sourdough #sourdoughstarter
Sourdoughbread
Prepare levain by combining 20 g starter, 40 g flour, 40 g water. About after 7-8 hours, our levain will be ready to use. When the levain doubled you can make autolyse by mixing flour and water . Mix 20 g rye flour, 60 g while wheat, 320 g bread flour with 290 g water .
Cover, and keep somewhere at warm room temperature for 30 minutes.After 30 minutes add levain and knead for 2-3 minutes. After half an hour, add 8 g salt and knead for another 10 minutes. Put the dough into an oiled container then close its lid . Make three strech and folds in an hour interval. When the dough rose 50%, shape the dough. Put it in the fridge to let it ferment in the cold. The next day about 18 hours later the dough had risen almost twice. I preheat the cast iron pan at 250 degrees for half an hour. Score the dough and bake it for 25 minutes at 240 degrees.
Ekmeğin yapılışı
20 gr çavdar unu
60 gr tam bugday unu
320 gr beyaz un
290 gr su
8 gr tuz
100 gr ön maya (20 gr eksi maya +40 gr beyaz un +40 gr su)
Gece yatmadan önce on maya hazirlanir ve kavonoza konulur da sicakliginda birakilir. Sabah sekizde çavdar unu, tam bugday unu, beyaz un su ile karistirilir. Bir saat sonra on maya ve tuz eklenerek 10 dak yogurulur.
Yogurulan hamur yaglanmis kaba aktarlir. Birer saat araliklarla toplam üç defa katlanir. Katlamalar bittikten bir saat sonra hamura sekil verilip dolaba kaldirthir. 18
saat sonra firin bos tencere ya da borcamla 250 derecede yarim saat Isitilir. Hamur dolaptan ikarilip jiletle kesi attir, vagli kagitla tencereye yerlestirilip firina konulur, 250°'de 25 dakika kapakli 200°'de 20 dakika kapaksiz pisirilir. Deneyenlere afiyet olsun.
#sourdoughbread#bread#breadmaking#artisanbread#r ealbread#breadhomemade#eksimayaliekmek#eksimay a#breadscoring#sourdough#feedfeed#eattheworld#wil dyeast#Ibeautifulccuisines #realbread#wildyeast#surdegsbröd#f52grams
#eksimaya #foodfluffer #foodartproject
How to Make Keto Sourdough Bread with Almond Flour
If you follow me on Instagram or Facebook you would have seen all the testing we did to create this recipe. After 10 loaves this is the final and best recipe. It rises well and doesn't need proofing. Also my dad who is a diabetic has had this bread and it did not spike his insulin levels.
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Serves 16
Do note: My Oat Fiber is the Nu Naturals brand, a product made in the U.S.A. So it is safe for me to count net carbs for this bread.
Nutritional Information for the Whole Loaf:
Cal: 1244 | Net Carbs: 0g | Fiber: 191g | Total Carbs: 180g | Fat: 94g | Protein: 57g
Ingredients:
80g Almond Flour Starter
230g/ 1 cup lukewarm Water, about 70F/30C
55g/ ¼ cup White Vinegar
270g/ 5 Eggs at room temperature
5g/ 1 tsp Keto Approved Oil
113g/ 1 cup Almond Flour
19g/3 tbsp Flaxseed Meal
3 tbsp Psyllium Husk Powder
150g/ 1 + ½ cups Oat Fiber
17g/ 1 tsp + 1 tbsp Baking Powder
2g/ ½ tsp Baking Soda
5g/ 1 tsp salt
16g/ 1 tbsp Sweetener
Oven temperature: 350F/176C
METHOD: For the best results please follow the tutorial provided in the video.
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#ketosourdoughbread #ketobread
How to Make Keto Sourdough Bread with Almond Flour
Active carbon bread
500 g wheat flour
100 g sourdough starter
325 g water
10 g salt
Active carbon for dusting
When my sourdough strater doubled in size, I mixed the flour and water and let it rest for an hour. After an hour, I added the levain and mixed it. I let it rest for half an hour. I added salt . I kneaded the dough for about 6-7 minutes until it had a nice structure. I transferred it to an oiled bowl and let it rest for an hour. I made the first fold. I strech and folded the dough 3 times, 45 minutes apart, holding it like an envelope from all four edges. An hour after folding, I pre-shaped the dough. Half an hour later, I shaped it, put it in bamboo baskets, and put it in the fridge in the evening. By noon the next day, my dough had risen well in the fridge. I baked it in a dutch oven that I preheated half an hour , with the lid closed at 240 degrees for 20 minutes,, and with the lid open, at 200 degrees for 15 minutes.
Malzemeler:
500 gr un
100 gr ekşi maya
325 gr su
10 gr tuz
Serpmek için aktif karbon
Yapılışı :
Gece yatmadan önce beslediğim
mayam sabah iki katı kabarınca unlarla suyu karıştırdım bir saat beklettim yani otoliz yaptım. Bir saat sonra mayayı ekledim yarım saatte bu şekilde bekledi. Tuzu ekledim . Hamur güzel bir yapı alana kadar yaklaşık 6-7 dak yoğurdum. Yağlı kaba aktardım bir saat dınlendi . İlk katlamayı yaptım. 45 dak aralıkla hamura dört kenarından zarf gibi tutarak 3 katlama uyguladım.
Katlamalardan bir saat sonra hamura ön şekil verdim. Yarım saat sonra şekil vererek bambu sepetlere aldım ve akşam dolaba kaldırdım. Ertesi gün öğlen hamurum dolapta güzel kabarmıştı. Desen yapmadan önce aktif karbon serpttım ve kesi attım. Yarım saat önceden ısıttığım döküm tencerede kapak kapalı 240 derece 20 dk ve kapağı açıp 200 derecede 15 dk pişirdim
#bread#breadmaking#artisanbread#realbread#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#tastemademedoit #proofingbasket
Lectin-Free Keto Sourdough Bread
This keto sourdough bread recipe is for those who have a negative reaction to lectin. It's crusty on the outside and soft on the inside, and tastes like sourdough.
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Serves 12
Nutritional Information for the Whole Loaf:
Cal: 1721 | Net Carbs: 0g | Fiber: 96g | Total Carbs: 85g | Fat: 116g | Protein: 76g
Nutritional Information/Slice (12 Slices) :
Cal: 144 | Net Carbs: 0g | Fiber: 8g | Total Carbs: 7.1g | Fat: 10g | Protein: 6.4g
Ingredients:
Wet:
80g Almond Flour Starter
230g/ 1 cup lukewarm Water, about 70F/30C
55g/ ¼ cup White Vinegar
270g/ 5 Eggs at room temperature
5g/ 1 tsp Keto Approved Oil
Dry:
113g/ 1 cup Almond Flour
19g/3 tbsp Flaxseed Meal
3 tbsp Psyllium Husk Powder
1 cup Ground Basil Seeds
17g/ 1 tsp + 1 tbsp Baking Powder
2g/ ½ tsp Baking Soda
5g/ 1 tsp salt
16g/ 1 tbsp Sweetener
Oven Temperature: 350F or 176C
METHOD: For the best results please follow the tutorial provided in the video.
Visit my Amazon store for lots cool Gadgets and Goodies to make your keto lifestyle more convenient:
Would you like to support my channel, prefer written recipes or would like cooking classes?
Thank you
Patreon:
BuyMeACoffee:
ROSE GOLD / TITANIUM KNIFE SET-
Also Available in STAINLESS STEEL -
Copyright © 2022 Cook with Mel. All rights reserved.
No part of this video (including thumbnail images or written recipe) may be reproduced or transmitted in any form or by any means, electronic or mechanical, without the written permission of the copyright holder.
Join me on Instagram for a Behind the Scenes look:
Or if you wish to make contact find me on Facebook:
Cook with Mel is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon. As an Amazon Associate I earn from qualifying purchases.
#ketosourdoughbread #lectinfree
Lectin-Free Keto Sourdough Bread
levain #shorts #food
English recipe is below????
Ekmeğimin tarifi (iki ekmek için ölçü verdim, isterseniz yarım ölçü ile tek ekmek yapabilirsiniz)
Ön Maya Malzemeleri
70 gr ekşi ana maya
70 gr ekmeklik un
70 gr su
Hamur Malzemeleri
700 gr ekmeklik un
300 gr tam buğday unu
700 gr su
20 gr tuz
70 gr ekşi ana maya
70 gr un ve 70 gr suyu karıştırarak , ön maya hazırladım .
Ön maya hazır olunca unlarla 700 gr suyu karıştırdım bir saat beklettim. Bir saat sonra 20 gr tuz, ön mayayı ekledim. Hamur güzel bir yapı alana kadar yaklaşık 6-7 dak yoğurdum. Yağlı kaba aktardım bir saat dınlendi . İlk katlamayı yaptım. 45 dak aralıkla hamura dört kenarından zarf gibi tutarak 3 katlama uyguladım.
Katlamalardan bir saat sonra hamuru ikiye bölüp ön şekil verdim. Yarım saat sonra şekil vererek bambu sepetlere aldım ve dolaba kaldırdım.
15 saat soğuk mayalandırdıktan sonra yarım saat önceden ısıttığım döküm tencerede kapak kapalı 240 derece 15 dk 220 derecede 25 dak ve kapağı açıp 200 derecede 15 dk pişirdim
????????????????????????
English Recipe
For levain :
70 g sourdough starter
70 g bread flour
70 g of water
Dough Ingredients( for two breads)
700 g bread flour
300 g whole wheat flour
700 g water
20 g salt
Instructions
Morning at 9 am , I prepared the levain by mixing 70 grams of starter with 70 grams of bread flour and 70 grams of water. When my levain gets almost doubled I mix the all flour with water . 1 hour later added salt and levain kneaded it until the gluten window formed. I put my dough in oiled container with lid . After one hour I made first strech and fold. Then with a 45 minutes in between I did again two strech and folds After one hour rest on the counter divide the dough two and make two big ball and let them rest half an hour . Then gave them shape and put them in the banetton baskets . I baked the dough, which had been cold fermentation for 15 hours, in a preheated oven
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#işbirliği #collaboration #sourdoughbread#sourdoughclub#bread#breadmaking#artisanbread#realbread#eksimayaliekmek#eksimaya#breadscoring#sourdough#feedfeed#tastemademedoit #proofingbasket #banettonbasket
#vegan #shorts #lemon #healthfood #