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Today we’re having a massive marathon cooking over several days VICTORY video where I make homemade sourdough bagels and many loaves of homemade sourdough bread! Beginner’s Sourdough Bread Recipe from Lisa at @farmhouseonboone https://www.farmhouseonboone.com/beginners-sourdough-bread-recipe and Easy Sourdough Discard Bagels https://www.farmhouseonboone.com/easy-sourdough-discard-bagels – having these massive marathon cooking days is a VICTORY for me in many ways. Thank you so much for watching and for all of your prayers, encouragement, and support!! *Don’t miss the up to 90% OFF Christmas SALE* 🔥 https://bit.ly/BIGGESTBIGBATCHSALE 🔥 2023 Super Mega Massive BIG BATCH COOKING Extravaganza Bundle! **Plus Free Special Bonus Make-Ahead Christmas Bundle!** {Over 2,000 Pages!!!} https://bit.ly/BIGGESTBIGBATCHSALE 2023
Friends I’ll be back a little later in this video to let you know more details about my super mega massive big batch cooking Extravaganza sale be sure to click the first link in the description below and save up to 90% off all of my popular big batch cooking guides and so
Much more when you click the first link in the description below well hello friends what are we doing okay let’s just jump into this so remember we were having sourdough summer and we were doing it we were making sourdough Loaves and eating them and getting them in the
Freezer and we were making sourdough bagels and we did homemade sourdough hamburger buns and we did well bab sourdough hot dog buns and we did sourdough pancakes and we did things with sourdough discard we were rocking the souro summer and then I got hit by a freight train okay we’ll just leave it
At that and I have not been doing any sour dome in a while but okay it’s December now doesn’t matter what what are we going to call this just sourdough winter it’s not as fun as sourdough summer it doesn’t quite roll off the tongue the same
But we’re back at it I have been feeding my sourdough starter over the last couple days let me show You okay they’re glass they’re glass but I’m doing it broken wrist is along to the yay look at us oh look at this look at our bubbles y lots of bubbles I did feed this this a few hours ago now this is a lot of sourdough starter but we need a
Lot of starter for what we’re cooking up but see we got all the bubbles in here so let’s get going prepping super mega sourdough I also plan to do some other big batch cooking projects in this video we’re just going to jump in and you the
The end will tell us where will we end where will the cooking projects end who knows but to start we are doing my friend Lisa from Farmhouse on Buu this was my very first sourdough recipe I did in sourdough Summer she has so farmhouse on Boon it’s her beginnner sourdough
Bread recipe it’s only four ingredients I just did this step by step when I first got going and in in in my height my height of my sourdough summer experience I was doing 12 loaves at a time okay we were we were really thank you Lisa we were learning we were doing
All the things so now we’re back at it I’ve rinsed out my little bowls they are ready to go we’re of course going to go super mega but let’s do this step by step I will link Lisa’s recipe and any other recipes I use in the description
Below let’s get cooking sour up and whatever else happens so I have 14 bowls available I was thinking we were going to do 12 but I I have 14 so maybe we’ll see how much starter we have and so going through the recipe I forgot I forget all my little steps I remember
That we had really good routines down and so just going over Lisa’s recipe again today it looks like I’m going to mix the four ingredients all the multiple times I’m going to do my stretch and folds every 30 minutes over about an hour and a half and then it
Seems so simple then I just cover everything all my little bowls here I don’t need these Bowls yet okay I’m just using uh and I know there’s some controversy about the metal bowls but I’ve bulk fermented and did sour d metal bowls before and I know some other folks who
Have and it all works out okay in the end I don’t know what that means for you but anyway I got glass bowls I got metal bowls I also have mystery plastic bowls okay okay so we’re going to then let it sit here on the island for a good 12
Hours or so then basically tomorrow morning I will take each ball of dough out roll it make it into a ball I’m not reading the exact directions right now but we’ll do the next process then we will get it in these baskets where they will then go in
The refrigerator for another 12 to 15 hours so if I start this today almost 4:00 in the afternoon and I’m able to get them in the refrigerator so it’s Monday it’ll be probably Wednesday morning before I get baking all of these but if you all remember from sourdough
Summer I got in a really good routine for several months that once I got this done I basically had another load that was going and the sour dough that we made in bulk that I froze in July my kids actually ate that recently in November and it it was fantastic so now
That I’m feeling in my heart and soul like I can get going on my sourdough experience and Adventures again I feel like while I’m doing it I’m doing it and we will have fresh sourdough and we will have sourdough in the freezer and you know we do everything big batch
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First several loaves getting the first several bowls with the the needed ingredients in them and what I’m going to put in each of these bowls is Lisa’s very super easy beginner sourdough bread ingredients and I will link her recipe in the description below this is the
Very first sourdough recipe I ever did I felt like Lisa was in my kitchen holding my hand I started out of course not just doing one loaf but I started out with two and from there I continue to increase so it’s 3 and 1/2 cups of allpurpose flour it’s half a cup of
Starter that is bubbly and active it’s 1 and 13 cups of water and it is 2 teaspoon of salt and what I do is I combined all of those ingredients into a mixing bowl and then I cover that bowl with plastic wrap or a tea towel
Whatever you have on hand and I allow it to rest for about 30 minutes or so and then we go through a stretch and fold process again Lisa details in her recipe that I will link below but it’s basically where every 30 minutes for about three rounds you grab the edges of
The dough and you pull it up and you stretch it towards you you go through several rounds of that and once you complete your third round then you cover the dough again and this is where you let it do a big bulk ferment in a warm place
Until it has doubled in size and this can take 12 hours or more it just all depends on your home temperatures I know my kitchen heats up quite a bit but it’s definitely a much longer fermenting time and I have my nice little assembly line going and I have three batches right now
Already waiting for me on the counter so that is nice except I forgot my salt in my last batch I just know I do so video in the cooking is helpful because I can play back sometimes and double check and oh yeah I really did miss doing that so
I added my two teaspoons of salt stirred that back in I do like that press and seal plastic wrap I didn’t buy that on purpose I think that was a substitution in a grocery order and yeah I just like it it wasn’t it it cooperated very
Nicely it did its job so I might get some of that on purpose another time for sure and I am adding in my active starter and I’m going to add in the 1 and 13 cups of water there and stir it all up now as I progress in my sourdough
Skills and if I want my bread to be exact and perpect and perfect and just you know cut down on errors or dough that’s inconsistent with other batches really what I need to progress towards is the stage the baking stage in life where I am properly weighing my
Ingredients I’m not there yet right now I’m having a pretty good time and a decent amount of success doing it the way I’m doing it but my goal is to once we get back in the swing of things at some point you know maybe in 2024 we shall see what the
Future holds I will actually begin the process of weighing my ingredients I know Lisa shared with me that when she did that it did make a difference and so I would like to grow up one day and weigh my ingredients as well but right now we are doing things we are using all
The wonderful space on this 12T Island to just spread out our sourdough bowls that are doing they well we’re going to do the stretch and folds and then they’re going to do their big bulk ferment and that’s what the island is for and it is makes my heart Happy when
We’re using it and we’re doing it now I do go through a tremendous amount of flour with doing all of this baking I do eventually just dump flour in a bowl and it’s easy to access but for right now I’m just running through so much I’m
Leaving it in the bag and I’m just using my baking measuring cups to scoop it out of there and I’m also chatting with family stirring my beginner sourdough bread there and enjoying this cooking time for sure and I have just about run out of my press and seal plastic wrap
That I was enjoying like I said we will get some more of that and also it has just been good for me to have two batches of starter going and to go through the process every day of feeding my starter and discarding my sourdough starter I have leave a little bit every
Day and then I refre it refeed it so it is nice and bubbly and I’m saving all my sourdough discard for upcoming sourdough discard baking that we’re going to be doing and so now I’ve had to go back to regular old plastic wrap I do need to
Get one of our super mega size plastic wrap boxes from Costco I do plan to get that in an upcoming super mega massive Costco grocery haul that will definitely be on my list I had a viewer reach out to me the other day she said her sour do
Starter has been in her refrigerator for months and she doesn’t know how to revive it so you know my sourdough starter went in the refrigerator for months at a time and I would have weeks where I would take it out and I would feed it and I would think this is my
Week I’m going to be able to do some sourdough baking and it just would not happen and I just and I wasn’t sure what was coming up next so I just went ahead and put my sourdough starter back in the refrigerator so it’s very forgiving if
You have a nice active starter and I know with mine I took it out I poured off the hooch that’s the liquid that forms at the top as it gets hungry I poured that off and then I fed it with one cup of flour one cup water um some
Days I’ll do two cups of flour and two cups of water it doesn’t have to be that much either it could honestly be half a cup of flour half a cup of water but I just started feeding it and discarding it and over a few days everything was
Nice and active and bubbly and then I was able to jump into these recent sourdough projects and that’s what I’m doing here I just fed my starter for the night now after we discarded a little more and we have our 12 batches or so of our sourdough bread going and as I like
To joke my life is forever you know puttering in the kitchen and wiping down countertops and all of those things thankful to have C counter tops to wipe up just picking up as we move along and now this bread is going to sit out or this dough rather is going to sit out
Now overnight until the next day here we are new day yes I am going to put an apron on here in a moment and we are going to go through and do the next process with our dough that has been doing a big bulk ferment overnight on
The counter all right apron is on and I am taking off my brace for my broken wrist at this time at this point I was a few days away from what I was hoping would be my potential final doctor appointment with my orthopedic doctor who’s been handling my broken wrist for
Me he had told me that at times when I’m cooking if I needed to use my left hand at this point I could continue to steady items with it and I could even with bread making take my brace off and just try to use it and see how it felt and
You know don’t overuse it of course pain is my guide and so on this day you know I had done some big batch cooking while using my wrist in the brace but on this day I thought yeah with this shaping of the bread I didn’t want to get the dough
On my brace either cuz that’s a mess to clean up and I thought this this will be good for my wrist I’ll see how it does and so I am able to stud the dough with it right now we’re doing the shaping process and I just sprinkle a little bit
Of flower in each one of these bread baskets here I love the beautiful pattern that comes out of the dough when it’s in the baskets I have about six or seven baskets I don’t have to only use the baskets I can just use another clean dough in particular um sorry clean Bowl
So you just use what you have but I have enjoyed as I’ve added these baskets to my sourdough bread making collection and that dough I was just working with was a little stickier than some of the others I had run into and that’s just where again one day weighing the ingredients
Should get us a more consistent dough but I just added a little more flour to it and things continue to progress forward and so here I’m shaping my dough and make it into a nice little ball sprinkling some flour in my basket again put my dough in put a little cover on it
And what we will do is once we process all of these bread loaves again it’s about 12 I know I was saying I had 14 bowls but I tapped out at 12 yay we’ll put all this bread in the refrigerator and it will rest for about 15 hours or
So but honestly it can rest longer than that I have had times during sourdough summer where I would have things just waiting for the next process for a couple days until I could get back to it and I did even ask Lisa last summer if that was fine and she said yes it’s
Actually a perfect way if you can prep your dough and then you just have it there waiting and whenever you want to make fresh sourdough bagels or a fresh loaf of bread or whatever it may be well you’ve done the longer process the harder work that is done and then you
Can just continue the other parts of the process after that so I’m just doing some cleaning up of my bowls since they had had dough doing a bulk rise I wanted to just get some hot soapy water in them so they are easier to wash a little later And we are just continuing through our assembly line for this process and so here’s where I have run out of my baskets and I’m just using other clean Bowls the bread still turns out fantastic it just doesn’t have those nice little circle ridges that that just
Look so Panera Bread of it right uh but it does just fine resting in the bowls and I’m still able to score the bread it still has a beautiful rise and again we’re using what we Have And so here again because it is another day I am discarding more of my sourdough starter because I know I have bagels and other projects coming up and I feel like even having sourdough discard in my refrigerator is uh you know nice nice little gold mine for future cooking
Projects and I’m also going to feed my starter right now in these big containers I know it’s getting close to the time where I need to switch out my containers and wash these but I decided to just push it one more day get everything a good stir and maybe the
Next day or so I would switch out to some fresh containers I like to do that because you never want mold to grow and when there’s a lot of starter on the sides and you know it’s just in the kitchen at room temperature under a towel things can happen so we are
Continuing on and guess what happens when you’re doing a lot of sour dough baking the tripod the the full-time YouTuber things that happen the whole tripod is just covered in flower and starter and Adventures it has stories to tell so I’m doing a hot soapy washcloth clean on it
And now it is the following day and before we get baking this bread and doing that assembly line I am per my usual just like wiping down the counters I am wiping down my stove because my stove is getting more and more use every day and I have so many teenagers and
Pre-teens that have learned how to cook on a gas stove they make eggs and they make bacon and they cook things up and they make their own breakfast sandwiches and again that’s why I know making big batch sourdough Bagels will be so popular as well they love these Artisan
Loaves that I’m making on this day which again is using Lisa’s beginner sourdough bread recipe it is just so fantastic uh but we’ll use the bread knife or the electric bread knife to cut that down and they will make sandwiches out of that or just to have hunks of it with
Butter I it’s so popular um also with the bagels they’ll make sandwiches and stuff out of those too breakfast sandwiches lunch sandwiches all the sourdough samies and so I am wiping down my cast iron grates for my big stove here and giving them a good washing and
Then we will get to baking up this bread and we do have another Mega big batch cooking project coming up as Well So what I have done here is I preheated both of my ovens to about 500° and I had my little bread oven there and also my Dutch ovens in there warming up and now I’m taking the lids off of those I’m turning each oven down a bit and we’re
We’re going to get making our sourdough loaves now as I love to say yay we’re doing it so I do put some parchment paper in each Little Dutch oven there we can we can rip parchment paper we can do it but there they are they are just uh
Hot they are hot don’t touch them with your bare hands that’s for sure and now I’m going to get my bread out now again and these won’t have the pretty patterns on it but they come on out just fine that’s why um I put a little flower on
The bottom of each bowl there and I’m going through scoring the bread and I’m learning more and more about this um there’s just so many beautiful designs that can be done and so I am just doing some basic ones on here but again I’m still I’m proud of us we’re doing it and
I take each loaf that I prep and get ready goes in one of the Dutch ovens and oh yes there’s The Ridges from the basket I just love it love it love it and I love how it expands and I will I take each parchment
Paper and then drop it down in the Dutch oven and we put it in the oven for about uh it’s about 15 minutes with a lid on and then we remove the lid and then it’s another 15 to 20 minutes without the lid depends of course on you know how
Proficient ovens are Heating and sometimes I might leave mine in a few minutes too long I think I do that one time in this big filming day but we love sourdough for sure wonderful speed of filming the time has gone by it is now time to remove the lids so I’m going
Through and doing that using my wonderful little homemade cooking mitts that my folks have made for me and so there’s the loaves now with the lids removed and they’re going to go back in for another 15 or 20 minutes and I’m going to go through here and feed my
Sourdough discard it some more cuz again it’s another day so I need to mess with it every day that’s part of having it out on the counter but again as I build these muscles back and get back in these routines it has not been a problem it’s
Been several weeks now that my starter has been out and I’m I’m glad I’m glad that it’s out and that we’re using it and so I’m giving each container there a cup of water and I’m going to give each a cup of flour and then we will see it again the next Day And here I’m struggling how do I hold my camera move two jars of sourdough discard got to get it just right in my armpit we’re doing it there but I’ll show you my sourdough discard collection in the fridge I know it’s it is so much
Um if you see the other jars at the bottom of my fridge those are bacon grease so we love cooking with bacon grease as well and now here we go nice little assembly line time to get the first batches of bread out I do try to
Let them cool just for a few minutes before I move them off the parchment paper but as the assembly line continues there’s just no time for that but look there’s our very first three batches of sourdough bread in so many months and we’re going to stack them up on the
Stove there yes hot hot Fingers This is our next three batches getting ready to go in the ovens we’re just Trucking right along here And everything is looking so nice now we’re going to take the lids off of These and now time has moved forward and is time to get these next three batches out you see on the counter there I’ve got my next three batches ready to Go Now that batch just did not did not hold up well so I’m going to lose that batch although I learn later with another batch to just go ahead and bake it and it turns out fine so you know past self I’m looking at um or future self I’m
Looking at past self and I’m thinking oh man I I should have just thrown that dough on some parchment paper and gave it a Shot but here’s how our loaves are looking and I got one that the top got a little dark on me and that loaf is gone so it all works out okay real quick oopsie I just realized I didn’t put my Lids on so oops we’ll get the lids on Now okay I hope I didn’t mess this up too much because my timer went off and I was on the phone with a friend and I think I was on with her for 5 minutes okay we’re good the LDS are still on where I can get in trouble where I got the little
Dark spot there is if I leave it on in leave them in a little too long and the lids are off so Lids protect them yes they’re looking lovely we’re doing it I’m proud of us oh that’s pretty look at those gorgeous who whoever who who thought
Gorgeous bread but look at this on this day this day of all days this uh bread Resurrection Day mhm we have some beautiful beautiful bread here okay so I I live I live by this watch timer and you know we also use microwave timer so
I’m just going to set it for 15 minutes minutes but we will be in here we will not be on the phone I’m going be talking to you but we’ll stop once this buzzes we will pull those out and then we have two loaves because that one loaf I don’t
Know what it did but something wasn’t right so we will not have 12 loaves we will have 11 but still let look at us and we have how many quarts of sour doic card I think I have eight or so starting tomorrow in this video it’s
Going down we are just doing I don’t even know no number we are doing a limit Limitless amount of sourdough discard Bagels we are we did them this Summer and they were gone within 48 hours I think I made 72 and they were gone within 48 hours so
How many are we making I don’t know I showed you in the refrigerator we have the Walmart Bagels now but if I get making sour Dome now and just I don’t think they’re going to all make get to the freezer but I believe and I have a stink bug looking
At me oh my goodness please get in my house okay I believe that we will get sour dough Bagels in the freezer so I can stop keeping Walmart in business by buying their bagels every week okay yay look very very done and I’m running out of room on my stove because I’m filming
A chi homemade chicken broth situation for another video let’s see Here just going to have to limp it along here only a 60in stove got to find some room leave that in there for now and as you see you got to be careful cuz that Partridge paper they start to rip and then you can be burning your
Hand on a pan asking how I know or drop your B on the floor but that is gold sourdough and I’m not telling okay this is where oven mitts are a thing right I know you’re saying that I know you’re telling me I can hear you and you know I like my little
Homemade oven mitt that I’m also cooking right now but this calls for the the real deal oh can I get this along with my bra okay pretty good come on out who just get the whole thing out I know this is graceful you come here for Grace
Right but I mean the the bread’s looking beautiful that that’s what we ask for bread cooperation okay and I can actually turn this other one off because I only have two loaves Left okay I will go back to my little handheld Ms I’m just putting the lid with its partner in Prime Okay this is another mystery loaf but I’m going to just try to to shape it the best I can we’ll bake it and see what Happens and I will say that that mystery loaf turned out fantastic everybody ate it just the same no one knew and it was delicious bake your mystery loaves But wait I forgot the LDS not too long this time though it’s been a Whole 30 seconds good job Lodge C iron okay just a girl and her bread this was a good afternoon run through baking we did it and so we will have this obviously as a side that’s available with dinner
Tonight I’m going to probably keep out six or seven of these Loaves and then we will wrap up the remaining five or so and get those in the freezer and then next up buckle up hold on tight super mega sour dough Bagels let’s do it well friends we are back for the sourdough
Discard Bagel segment Edition time in this big batch Marathon sourdough cooking video so it’s been a few days since we finished the bread I even had a family member take a loaf of the that wonderful beautiful sourdough bread on a recent trip and then they came back and then
Today they were going somewhere else and they took another loaf with them that’s how good it is it is traveling sour dough but real quick my plan was that I was continuing the sour dough Bagels the day after I finished the bread and yeah that didn’t happen it’s been a few days
Hello Mom life and being flexible so what I’ve been working on today is as our afternoon progressed I have been running dough through I almost said my Vitamix through my kitchen aid here and now I have seven bowls doing their first rise and several of those I could go
Ahead and cut the bagels out of them so they can do their second Rise haven’t gotten to that yet but it’s at least there Rising away and liking it I’ve got the yeast now in my kitchen aid with a cup of water I let it sit for about 5
Minutes and as always I’m following Lisa at Farmhouse on Boon her sourdough directions my sourdough starter is from Lisa starter so I think Sarah calls her starter Lisa maybe we’ll name that too although I think we’re nameing it hopes and dreams I don’t remember what we’re going to name my sour starter anyway
It’s handling its business so I have been discarding every day I probably have nine or so quart jars of discard and I use one cup of sourdough discard in each batch of bagels and each batch we’re doing is supposed to get us about eight Bagels so we are Marching on
Through I’m not sure how many dozens of bagels we will have but I’m sure it’ll be a super mega massive amount of bagels so this is about ready here I just put it in my mixture and whisk it and actually what I’m planning to do and that’s my little timer going off telling
Me to do it I have some other things going on this evening that I need just you know we’re we’re juggling juggling mom life right um anyway so here’s my discard one cup of that is going in the Kitchen Aid along with the yeast and the one cup of
Warm water water that was already in there um I’m going to try to get through a few more of these Loaves and I need to get out for my run I didn’t get my run in I’ve been it’s a whole thing you can see over on my Instagram but I’ve been
Um sorry I thought I had something on my shirt but that’s just the cow on my shirt I did not get my run in in the morning and if I don’t get it in in the morning I’ve been trying to do either a
3K or 5k Every Day if I don’t get it in in the morning I can get it in the in the afternoon in the evening evening and we’re going to get it done tonight I can uh the other day I ran a 5K in 41 minutes which is pretty good
For a grandma and who’s just starting out right and I did a 3K in 24 minutes so my pace is not the best but less than 13 minutes which is good I think it was like 12.51 if that means anything to you and I’m going to run my first official like
5K race here in about 2 weeks so what I’m doing now I’m I’m eyeballing you know our our eyeballing tools here about 2 tbsp of honey it’s just not worth it to actually measure out 2 tablespoons and so I already to put in two teaspoons of salt the cup of sour to
Discard and I will get footage here for you of like each little step in a minute but just catching you up so I’m going to go for a run and then I have to go pick somebody up and pick up a Walmart grocery pickup order and we will just continue we’re going to
Get started running these Bagels through the oven once you get to the oven point you know they have to do the first rise then we shape the bagels then they do their second Rise then we boil them and then from boiling them it’s about a
Minute on each side then they go in the oven once they’re in the oven seems like the easiest part they’re just in there about 20 25 minutes and the bagels are done and all of my my large family Mama friends are saying I sure hope you’re
Doing a lot because they go through them so quick and they do I think the last time I did sourdough Bagels I think I did 120 I know one time I did 72 I think one time I did 48 anyway so then I’ve got to kind of baby my mixer here
So just baby it a little bit I don’t remember having to baby it so much before but that’s okay yay I can’t you you may notice too my wrist brace is off and that’s because yesterday I went to the doctor the bone in my wrist has healed yay I do have a
Chip of bone hanging out like whatever might be TMI sorry about that and there’s still some swelling I don’t know if you can tell the differences in my hands there but and I still feel it over here but he encouraged me to take the brace off now and just start using my
Hand within Comfort level don’t do anything to cause pain but it’s going to be weak it it feels weak but it feels stronger already than yesterday so I’ve just been doing all I can with it like carrying my keys carrying my purse which you know I’ve had good use of My Fingers
Um once I got out of that ER wrap and into my brace so we’re doing things I do have an order for hand therapy which we have a couple hand therapist in our area I heard I haven’t called on that yet but I do hope to get in for some hand
Therapy as well he said it’ll take about 6 to 8 weeks I know several of you care about what’s happening with my wrist so anyway it’s it’s being used yeah okay so I’m going to try to get ahead here I don’t know why I didn’t think of this
Earlier but I’m going to get my yeast and my one cup of water going in five more Bowls because I have two four six I have six bowls there and then I have another one in the mixer and then I have these five 7 8 9 10 11 12 that’ll give us 12
Loads of bagels and almost tired that’ll give us 96 Bagels which gives us eight dozen yay so It’s so it’s three teaspoon of yeast and I have these little packs right now I also you know we can grab the jars but this is what I’m using up right now each of these little packs is 2 and 1/4 teaspoons so I’m using that and then I’m
Getting 3/4 of a teaspoon out of the next pack which then starts to throw the m off on subsequent packs but that’s why you’re going to see me measuring this out All righty so then let throw a little oil in a bowl go In over here And the dough is supposed to sit for about 60 to 90 minutes so I have them in order I’m starting with my bowls I got done sooner that we will be processing first and by the time we get to the end we’ll be at the end won’t we but here we
Are and I’m just going to cover it in a wet tea tow put it here on my Island and that will be a thing it will do what it needs to do and we will do what we need to do so what I am adding to my mixing bowl for
My mixer for each batch of homemade sourdough discard Bagels is it is first again and this is Lisa’s recipe I’ll link it below it’s three teaspoons of active dry yeast and 1 cup of warm water I let that that sit to bloom the yeast for about 5 minutes and then to my mixer
I add 1 cup of sourdough discard about two tablespoons of honey and of course we’re eyeballing that 2 teaspoons of salt and then four cups of unbleached allpurpose Flour And I’m just continuing the process so I add a little oil to the bowl and I put the next batch of dough in the bowl and we are going to let that sit on the island now and I’m continuing adding all the ingredients in for another batch but
Eyeballing the honey has not affected the bagels in any negative way whatsoever so we’re just moving right along Okay I had to go back and watch the video footage but yes that was four cups of flour here we Go And when your honey crystallizes like that you can just soak it in a warm bowl of water and it’ll help the whole process but I also don’t mind just digging the chunks out and getting the bagels mixed up so here are our 12 batches of bagels that are on the counter now doing
What they need to do all right we got groceries being brought in I still haven’t got my run in yet and it’s now 7:42 so I’m going to run at 8:00 p.m. I was already running this evening in the dark cuz know it gets dark at 5:00 now
But I was hopeful I thought a few hours ago this video is becoming you know make a plan and keep keep moving keep on moving right so I am choosing we’re going to get back to Bagels here just stick with me kid right the wonderful thing thing when you
Get making bagels and a lot of sourdough things I’ve done this with English muffins and other projects I can put all of these in a refrigerator and then tomorrow afternoon or even if it’s the following afternoon I can get like this is a a nice nice
Dough that has already doubled in size I can get this back out we can continue with the process making the bagels letting them do the second Rise boiling them baking them but but I’m choosing my my mom’s self right now and you know I’ve definitely had cooking times
Cooking videos big projects where I stay up till like midnight or 1 and I don’t want to do that I want to go for a run get a hot shower do a few little mama evening things go to bed at a good time get up for a important appointment in the
Morning shuffle along keep moving forward so okay but the nice thing is video time it’ll be 2 seconds well happy afternoon we are back to making Bagels the last time I worked on these Bagels was Tuesday this dough we put it in the fridge now it is Thursday and it is
Bagel Megan time so the what I’m doing right now is dividing each bowl full of dough into the eight separate sections then we roll them into balls and then flatten them poke a hole from each one just a little bit each one and then we’re going to put them on these pans
Cover them with tea towels and then they will rise for about 30 minutes to an hour and then we’ll get our pot of water boiling and we’ll just get to it so this has been a a big project that we are now getting to the end of well the end of
The hopefully the last day of for sure so I’m just cutting each batch of dough as I mentioned into eight sections I roll it into a ball all flatten it out a little bit and poke a hole through it and then I’m putting each Bagel that I
Hand shape onto a pan we will cover that pan there then with a wet tea towel and we will let those bagels rise for about 30 minutes to an hour or so and then we will begin the process to boil them and then get them on another pan and
Actually put them in the oven and bake them that’s the easiest part by the time we get to the end of this but these homemade cup discard bagels are certainly worth the prep work and the project time because they are all kinds of hopes and dreams Amazing And as I cut my sections they may not be each the same perfect equal amount and so I’ll just cut a little extra off of any sections there that are a little too big big and make you know if I if I cut and can only get we’ll say six sections
I’ll divide it down until I have eight it all works out in the end but just like there I put two two little pieces that were left together to make one final Bagel It’s definitely relaxing to have my earbud in and listen to some music and just get my bagel making station time going and it does feel like a huge accomplishment to have so many pans of bagels on the island Rising a little more before we start the boiling process
And I know it is winter time so cue the winter hats yes you know in the summer I wear my summer hats cuz I’m out at the lake or out on the property with the kids and now cue the winter hats because we’ve actually had had some cold
Temperatures in Virginia can you believe it we had our first little little bit of snow in our part of Virginia the higher elevations had several inches we just really it seemed like had a dusting here in the valley but it still was nice the mountains still had snow on them it was
Beautiful to see and I was just happy that my driveway didn’t really need plowed and so uh wi winter is upon us and also coming up in this video you’ll see a change in the background there where here in a few minutes there will be Christmas lights and eventually the
Christmas tree because we just continue on the kids one afternoon got all the Christmas stuff out for the kitchen and decorated it and had a lot of fun doing that as well we also got some of the cookie kits from Walmart and we did gingerbread men cookies and we decorated
Ugly Christmas sweater cookies I do plan to do our poptart Christmas gingerbread house projects with another group of family friends that’s always a lot of fun and we’re hoping to make some Christmas candy and some homemade Christmas cookies as well we have a fun event coming up it’s kind of like a
Christmas at the zoo type event that I got us tickets for and then we also got tickets to The Nutcracker ballet that will be at one of our local colleges and we have good family friends that perform in that every year so it’ll be so fun to
See them perform in that again and it’s been a couple years since we’ve been to that so we definitely have our Merry Christmas activities in full swing and we are loving it and as the days go on without my wrist brace I’m just continuing to improve and so I’m not
Only removing my wrist brace how I was at the beginning of this video for a little bit here and there I am just leaving it off indefinitely it has worked out uh you know sleeping with it off that was what I was most cautious about because I did have a few times
Where I had to wash my brace or air it out and if I woke up and kind of forgot I would remind myself real quickly oh you have an injury this hurts but things have been going well and my wrist is getting stronger and my hand hand is
Getting stronger and so we having lots of good improvements and I imagine doing activities like shaping Bagels is also good home hand therapy for my wrist healing too and here you can see the Christmas pillows have come out in the background and some other Christmas decorations so it’s getting very
Christmy on up in here and I did have a batch or two of dough that seemed stickier than my other batches was not as firm and so I just added a little flour to The Cutting Board there and to that dough and continue to just shape
And roll my bagels and those turned out perfect so there were no issues with that even though the dough was slightly Different We are I believe just about on the last batch of bagel dough again you can make your bagel dough and it can sit in the refrigerator for several days and then whenever you want to have hot and fresh homemade sourdough discard Bagels you can take it out and just continue this
Process here and again you don’t have to make eight dozen bagels at one time but if you want to you can now I’m just going to wash up and and clean up here for a moment and then we’re going to get to Boiling bagels and here we are here are all our
Batches just resting on the counter they need to rest for about 30 minutes to an hour so I started with the batches I had done first and we’ll end with the last batches and so once I had my pot of water boiling it’s a matter of letting
The bagels boil for about a minute on each side and so I flip them over now Lisa’s directions do say to add in some baking soda and some brown sugar to the water I had forgot to do that on my very first boiled batch but I did it
Afterwards I also have another big boo boo here I totally forgot to put parchment paper on this pan and I did not think about it till my second pan so you’ll see we do have to get a little creative getting the first batch of bagels off the pan but that’s the first
Batch of bagels that my family ate and there were no complaints so it all still works out well and that’s all we need we just need our food to work out no matter what kind of cooking Adventures we have along the way we need good food to eat
By the time we’re done with all of this and we do there they are spinning around we’re going to take those out and put them on our pan and get them baking in the oven Oh yay first batch in the oven past Jarel future jel is saying you
Forgot parchment paper but you’re going to figure it out here in a minute girl we know you Are now cue the parchment paper yes it’s going to go so much better and so now each batch of bagels I will put on part paper on the pans and get those in the oven we have a real nice homemade sour dough Bagel assembly line going now and so with some of the
Bagel batches I’m sprinkling a little brown sugar on the top Lisa does have different flavor ideas on her blog post with her recipe and brown sugar was one of the ones she suggested so I thought that’s fine I won’t do all six million Bagels like that but I will definitely do some
Of course this evening everyone is just going to eat as many fresh sour d Bagel as they like and yes some do especially those hungry teens do have more than one hot and homemade delicious sour dough bagel and even younger folks still at least had one they are that delicious I
Have mama has one also but my plan was to put them in containers in my refrigerator for a few days and then whatever is left like about the 3-day Mark I would then go through and bag them properly and get what is left in the freezers so that we will have them I
Know as I shared we have those Walmart Bagels also and I figured with that we could also throw those on the bagel just in in the bagel yeah throw those in the freezer just depending on popularity and such if the popularity uh waned on those we could
Throw them in the freezer as well that’s why we love our freezers but that was my plan on on this big batch cooking time is we would get as much eating as we would like out of the fresh homemade sourdough bagels and then freeze what was left and then whenever we need fresh
Bagels we will just pull them out of the freezer and the work is already done yay and I’m having my reward of my homemade sour dough bagel with some cream cheese just absolutely delicious And there’s our first three batches out of the oven there’s well those were the the next three this was the very first batch without the part paper and so we just used the dough scraper there and got each Bagel off and they were gone so no problems there there’s some different
Bagels that have the brown sugar baked into them and so this is another batch that we’re going to get in the oven now we are getting so close to being done with running these batches through again it was some prep work but someone asked me the other day if sourdough if these
Recipes are difficult and they’re not it’s just really you know step one step two step three work through the process if you get it to a certain point where you can just leave it in the fridge for a few days if you have to until you can
Get back to it as I’ve obviously demonstrated in this big batch cooking marathon video sourdough is very forgiving in that way and I’ve had no issues with it you know through the summer we did sourdough cookies and sourdough hamburger buns and sourdough hot dog buns and just sourdough all the
Things and even with the cookie dough getting it prepped ahead and having it in the refrigerator ready to go is very helpful too yes let’s make some sourdough cookies not in this video but hopefully coming up in our future that sounds Delicious And Grand Finale we are pulling out our last few pans putting in I believe our very last batch yay we have done it we did all of this super Mega sourdough baking together over many many days thank you for doing this Marathon cooking with me thank you for hanging
Out with me I will see you real soon with another brand new video and we will see what we cook up next and I’ll also talk with you in those comments below bye-bye thanks so much for hanging out with me and doing all of that massive sourdough baking be sure to click the
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