Mary, I'm so sad 😢! I tried to make the basic sourdough boule and it was a total disaster! I followed your recipe exactly! I used 350 gr of all purpose flour and 150gr of Palouse bread flour because I didn't have whole wheat flour. I did all the stretches and folds, let it rose in the oven light on, door lightly open for 8 hours. It looked pillowy with nice bubbles. Then when I tried to get it out from the bowl it was so extremely sticky and thin that I couldn't shape at all although I had some flour on the work plan and on my fingers! I was so excited because my 1 year old starter is so strong and bubbly so I was confident. Right now I just want to give up! 😢 What do you think caused to go so wrong? Regine

I thought I'd be okay doing my starter in the fridge from the get-go. But this is the third day and I don't have much action so I am going to keep it out so that it can stay warm in my microwave I'm in an apartment so I'm trying to avoid any Critters although it's not horrible or anything I just want to be on the safe side so my microwave is a safe place so that's where I've got it and I just wanted to know what you thought about that it is the third day, so I'm going to put it in my fridge and check it tomorrow and let it have a chance to warm up. But any thoughts on starting your starter with using the refrigerator at the start for beginning I have used the fridge since day one and I'm at day three and I don't have the bubbling. So I'm going to keep it in my microwave overnight and check it tomorrow for activity. I think this will make a difference at least I hope so.

This is just the video I was asking about the other day😊 I have a yeast coffee cake recipe that my grandmother used to bake all the time and am wanting to convert it to sourdough. Thanks again! I enjoy your videos and find your kitchen to be very welcoming while watching.

What a great video! Thank you for explaining how and why to do things. ❤

I just made sourdough sandwich bread for the first time with your recipe. This worked wonderfully! Thank you so much!

I mentioned you were in my church to a few lady’s they are very interested. I gave them the link to your blog, and I started them starter from my starter. You have reached the NWT with your videos .

I don’t really have a facility to cook, conveniently therefore is there any bread at the store that you know of that is close to the quality that you make such as Ezekiel bread or some bakery that uses the same process you do thanks. Marc from Silverdale WA.

In Louisiana, where I live, I cannot get BreadBeckers. They don’t ship it this far.

So much great information! Thank You!

Hi Mary I made your honey oat sourdough sandwich bread and the taste is wonderful but it was a little dense should I let it rise a little longer or not mix it as much? I mixed it till it passed the window pane test I also did not use fresh milled flour since I don’t have a grain mill. It is out of stock but as soon as it comes back I’m going to order the nutrimill. Do you think fresh milled flour would make it less dense? Really enjoying your fresh milled episodes and you have made the whole process less intimidating. Thank you for all your hard work

How long did you leave it in your proofing box? I love your recipes. Thank you for sharing!

I really need this course for success with my sourdough bread. I cannot afford a grain mill at this time, so I am using einkorn whole wheat and all purpose flours. My bread seems to take a long time doing its second rise in the bread pan. I’m using your no-knead sandwich bread. Is there anything you can recommend for greater success? Thank you so much for teaching us and making sourdough not as intimidating to do. God bless.

Is there a reason why you don’t get any grains from Azure Standard? That’s mostly where I got mine. Just curious

Mary, about how much fiber would you say is in each slice of fresh milled wheat berry bread? 🍞

Thank you for your truth and honesty. God is for us!

What do you use to grind your flour? I’m a beginner. Thank you for this very educational and important video!

Thank you!! These videos have been so helpful!!

My go-to sandwich bread recipe is one you released quite some time ago - a sourdough sandwich bread that gets mixed up before bed, rests overnight and then gets shaped and baked the next morning. Your recipe calls for APF (for that feeling of success), but I have now adjusted it to have a blend of hard white and/or hard red, along with emmer and about 1/2 c. organic pasta flour (the only fine white flour I have right now). Another adjustment I make is to do 4-5 stretch & folds in the morning before placing in the bread pan for rising. Works every time!

Thank you Mary. I started making sourdough in November 2003 when I first found you on KZbin. I wanted to try sourdough but never had success. My sister suffers so much from all purpose flour or whole wheat for that matter. I got pretty good at making the loaves with all purpose unbleached. However, she was still having stomach issues and I was very frustrated. Then you started talking about FMF and I got interested, then you mentioned that you’re going to give us this course at no cost to us which I am extremely grateful I bought everything made my first FMF loaf on my days off last week and my sister had absolutely zero stomach issues. This is the first time in many years that she has been able to enjoy bread without Pain. I know I keep saying it but thank you. 😃

Thank you, Mary I made this bread once already on my days off last week. It was my very first FMF loaf and it was fabulous. I’m making it again today. I agree I love the Nutramill. I also keep mine ready to go. I use a reusable cloth bowl cover over mine and it works. Perfect thought I’d share 😊

So this enzyme doesn't get destroyed in the baking? I love the taste and body of fresh ground whole wheat bread but can't get a good oven spring, and I let my flour soak for 2 hours. I live at 7000' altitude and everything is different. I'm still trying to figure it out and keeping notes. Thank you for this great information! I will certainly try your suggestions. I just can't buy bread anymore!

What is the date of hour video making the einkorn sandwich loaf?? I can't find it. ❤

Can't wait for next weeks module! I had to reach out and say thank you for all this education and knowledge you are sharing. We are truly blessed to have you!!

Here's the thing. $17+ for 3 or 5 lb bag. That is very pricey for me. King Arthur flour is $5-6. Big difference. This is why lower income folks can't be healthy.😢

Thx Mary my starter is doing fantastic! I actually made discard pancakes this am and they were really good I keep my house pretty cool just 65 degrees in the winter and let it ferment for 24 hrs and it has a strong sourdough taste which I love. so thank you!

So mill your own flour and Dont sift it?

Are there any adjustments you need to make if you have sprouted wheat berries that you’re milling

Thank you so much for your help

I haven’t been able to find the type of basket you’re using.

What is considered a long ferment? Is it truly sourdough without doing a long ferment? I'm worried about the bread being a little too sour for things like PBnJs. I have heard the longer it ferments the more sour it becomes. I am making my very first starter right now with fresh milled rye and hard white. Is it suppose to smell like cream corn? Im enjoying your videos! ❤

Well, this is a big confirmation for me. I had been doing research on my stomach, not being able to handle starches of most kinds. Bananas, rice, potatoes, you name it. I found that there are some of us who are missing that enzyme that breaks down starches. I also discovered you can buy that missing enzyme and take it to help aid in digesting those starches. When I think about it, I don't have that painful stomach pain from eating my freshly milled grains. Thank you, Mary

I love Ancient Grains Co. I get free shipping when ordering 2 24lb bags. I have gamet lid buckets. Very clean berries 😊

Just curious Mary, why not get grains from Azure?

Thank you for another wonderful video full of wisdom!❤

Mary your experience is just so incredible and helpful and we benefit from your passion! I would try that wheat if I was in the States but I have to find my own sources here in Canada! I live within an hour of a red fife farmer and he brings it right to my door and it is such a good price. Spelt is easy for me to get but Einkorn is not. I am wondering if it is beneficial to filter out some of the bran with freshly milled wheat? Thanks so much!

Thank you Mary, I enjoy your videos so much and plan on making my first starter this week. I don't have a mill, but I figure I will do one step at a time. I heard some time back that sour dough bread was good for your gut. One question, could you maybe quickly explain the different grains like Hard white, Red, Etc...even when I heard the term Wheat Berry, it was confusing because I didn't understand why they were calling grain a "Berry"?...LOL. For Now I bought some wheat flour to make my first loaf after my starter is nice and ready for it. Also I really enjoyed window shopping at your Amazon store front this weekend. I really like the clothes and aprons. Hoping to save up and purchase in a month or 2. God bless you!! so glad you popped up in my feed. It was all because you had lost your channel, that's when your video about it showed up in my feed. Very thankful for that. I'm sure I'm not the only one. TTYL :)

Yes, thank you this needs to keep being said 😊❤

I get my grains from Azure. It is much cheaper and good quality.

Man 😮 to his detriment. Causing sickness 😢

yes for me it seems like it ferments faster and wants to eat sooner if leaving it out

I only make sandwich loafs so no stretch and folds just need and rise but I do add a little yeast as well

fixing to make more pancakes with my fresh milled sourdough and then feed it..I combine what I feed it..hardwhite..Kamut and Einhorn

I love my basic honey oat sourdough sandwich bread I crave it..I rather have that toast then any sweet