Not So Basic Bread: Lessons from a Wisconsin Homestead

G’day, Rogue Bakers! Outback Jack here, checkin’ in. Sometimes, the best lessons come from what looks like the simplest things. Jason and Roberta over at The Brownstead – good folks homesteading up in Wisconsin – recently shared a video about makin’ what they call “Not So Basic Sandwich Bread.” Now, the name itself hints that there's more to it than just flour, water, and yeast. And there is! It’s a reminder that even when you’re following a recipe, there’s always room for improvisation and learning along the way.

They’re doin’ a grand job over there, buildin’ a self-sufficient life and sharing it all. Their video, which we'll have a look at in a bit, covers everything from bread makin’ to buildin' cremation urns and even tending to their chickens – a proper mornin’ ritual, by all accounts! But let's focus on that bread for now.

So, what makes this sandwich bread “not so basic”? Well, they’re using a mix of all-purpose, bread, and high-extraction flour. Now, high-extraction flour – that’s the stuff left over after the bran’s been removed from the wheat – it adds a bit of complexity to the flavor and texture. It's a gentle nudge away from pure white bread, adding a bit more character.

What really stood out to me, though, was how Jason adjusted the recipe based on the flours he was using. He had to add a bit more flour to bring the dough together. That’s a key takeaway, folks. Recipes are guidelines, not gospel. You gotta pay attention to what the dough is tellin’ you. Is it too wet? Too dry? Learn to read the signs!

Hydration and Dough Feel: More Than Just Numbers

Jason mentions checking the water and milk temperature – 100 to 110°F (38 to 43°C). That's important for activating the yeast properly. But even more important is learnin’ to *feel* the dough. He adds flour until it “pulls away from the sides” and gets a “good knead in.” That’s the kind of experience you can't get from a thermometer or a timer. It's about developin’ a feel for what the dough *should* be like.

Proofing and the ‘Dimply’ Top

He also admits to overproofing the dough a little. You can see it in the video – that dimply, slightly sunken top. Now, some might see that as a failure. But Jason just shrugged it off and said it still tasted delicious. That’s the spirit, folks! Don’t be afraid to experiment, and don’t beat yourself up over minor imperfections. It’s all part of the learnin’ process. A Bread Angel like Sarah at HolySourdough could give you some pointers on avoiding that next time, too.

Beyond Bread: The Homestead Mindset

What really resonated with me about this video wasn’t just the bread makin’, but the whole homesteading philosophy. It’s about resourcefulness, adaptation, and findin’ joy in the simple things. They’re using leftover alder boards for the urns, feedin’ chickens black soldierfly larvae, and makin’ a week’s worth of sandwiches from a single loaf of bread. That's a practical, resourceful way of livin’.

If you're lookin' to up your bread-makin' game, I reckon there's plenty to learn from folks like Jason and Roberta. They're not fancy bakers, they’re just folks makin’ bread and learnin’ as they go. And that’s what Rogue Bakers is all about – learnin’ together, experimentin’, and sharin’ our experiences.

So, what are you waitin’ for? Jump into the 30-Day Sourdough Challenge and start your own bread-makin' journey. You might just surprise yourself with what you can achieve!