Baking my First successful Sourdough bread | The Homestead

baking bread has become something I do regularly now on the homestead, sour dough rye, and whole wheat have become Staples for us. the natural fermenting acting as a pre-digestion of sorts opening up nutrients that otherwise are hidden. we didn't eat much bread before but when we did it didn't make us feel great, we eat more bread then ever but it's made with love, organic ingredients and with the help of our friendly neighborhood sourdough yeast culture friends.
this is the first successful sour dough starter only bread I've ever baked. in the past I never took the time and effort needed to make a really active sour dough culture, and so I never had the rising success like I do now that I understand the basics.
anyway thanks for watching, love you all.

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