Natasha, as a complete novice at sourdough bread making and frankly any form of bread making, I watched a number of UA-cam videos including yours to get some tips. Note that I made my starter from a different video which has proven to be great. I learned a lot from all the "how to make sourdough bread" videos but yours provided much more details including some important nuances on how to do this. I wrote down details on each of my attempts to learn from my mistakes. My first attempt was ok but it had some issues. The second tasted good but failed in other ways. The third was fantastic! I reviewed your video at various points on the third one to make sure I did it right and I wanted to thank you. I'll make it more times to get better, but now I know I'm on the right track.
@@banoisaigon First one was a bit moist in the middle - not doughy but not cooked enough. I discovered that my oven lies when it says its preheated to 500 degrees. I now wait around 1/2 hour to ensure the oven is closer to or at 500 degrees. Also, the bottom was burnt in places even with the pizza stone. I now put rice between the pan and parchment paper. The second was too dense and didn't rise enough. I think it was a problem with the starter in that I waited a suboptimal time to use it. The starter is a tricky thing as sometimes its great and other times it weakly passes the float test but works anyway. I always use the float test now which gives me a better read on when its a good time to start the process. Hope that helps.
@@StephenSmith-k1p I learned from your tips and I followed her recipe to a T but couldn’t wait for it to cool down. We ate half a loaf right after it came out the oven. It’s pretty good for my first time. Thanks for your tips.
@@banoisaigon I'm happy that you found my tips useful and even happier that your first one turned out pretty good! I know what you mean about not waiting for it to cool down. I usually let it sit for about 2 hours before digging in - its always a long wait but I think worth it! Continued success to you!
I started baking Sourdough during the shutdown of 2020. I haven't made one in quite a while so I decided I needed a refresher on the steps. I'm so glad I found your video. Thank you for not dragging it out like many do. My dough is ready to go in the fridge. In the oven tomorrow. I'll let you know how it comes out.😊
Turned out pretty decent. Crumb wasn't super open but tasted great. I don't think I built up enough strength in the dough before I shaped it and put it in fridge. Going to start another one this weekend.
Never have I seen a video such as yours that makes a very tough recipe look not only manageable but fun. Yes, there are a number of steps involved but if my Sourdough Bread looks as good as yours, it's all the encouragement (and confidence) I need to try making it myself.
I do my 3 stretch and folds every 30 mintues right after mixing the dough. Then leave it covered to bulk ferment. Pre shape, final shape and to the fridge. Bake the following day. Yours looks great 😋
Thanks, Natasha. Your video just assisted me through making my first sourdough loaf. The finished product was amazing. Only problem I had was that I pulled my dough from the fridge and scored it about 15 mins before the oven was at 500, so the dough just barely started to fall and flatten, versus remaining as round as the banneton. Next time I will take your advice more literally, when you said that the dough does not need to leave the fridge until you’re ready to bake. Thanks, again, for taking the time to demonstrate this recipe
@@natalialopes719 I never even considered that. Thank you for the tip! I recently made this recipe again with a different starter; the flavor was phenomenal, but the dough fell almost immediately when I removed it from the banneton. Wondering if I need to add more bread flour for structure, especially when the stretch and folds are done with wet hands, likely adding some moisture to the mix.
Use the deeper side for the cast iron cooking. That thin top has less surface area for heat to move. Mine never look like that and i put nothing below it. Just a tip. And usually it will shorten ur end time cooking because of the taller wall. Hope this helps. Love ur crumb look too. Nice air pockets
Hey Natasha! Sour dough bread was what I taught myself to make during COVID lockdown. There truly is nothing like it ! I've made hundreds of loaves at this point. And you're right, it's actually pretty easy, once you get past your own initial "that looks hard" thoughts! Everyone should try this! I use a dutch oven to bake mine, and spray some water into it (15-20 sprays using a cheap plant sprayer) before the first half of baking. Creates steam and keeps the dough soft a little longer - seems to help the ear pop (which is visually pleasing, but doesn't really matter otherwise - haha). I've already got your cookbook btw - love it! Everyone should get that too !! Thanks for sharing your positivity and energy and your love of cooking! Peace!! xo 🤗
After months of frustration and countless recipes that just didn’t work, I was about ready to give up on bread-making. But then I followed Weissman’s instructions to create a starter and used Natasha’s video as my guide-it was my North Star! The result? The most delicious bread I've ever made. It brought me so much joy; cooking is truly about moments like this. Thank you!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide . 2.4.24. I neatly thought this is like the rest of he cooks...cefs...waffling on about nothing much. Get on with it, you boring bastards...not do this. she knew what bread making meant. she got on with it. no, I didn't think: ptove every hour....?????
I just purchased a dough warming mat and it is a game changer. Consistent temperatures has made my starter bloom. Your video has been great making the complex art clear with easy to follow steps. I am now using my magic to make my first successful boule . First 2 tries = hockey puck It seems like it’s too much work but it’s more waiting than work.
I started my sourdough bread journey in August and have been quite successful with how my loafs have turned out albeit I am very nervous about gifting them since you don’t know what they will look like until you cut into the bread. I have watched hundreds of videos and have my two favourites, John from the Preppy Kitchen and Grant bakes. After watching your videos you have been added to my top three! Your tutorials are so easy to follow, thank you!
So, just pulled my loaf out of the oven, and it's looking perfect! I followed your instructions as closely as I can and voila! It's cooling now! Smells good My starter is three weeks old today. Very happy with this. Thank you for your detailed video!
Thanks, Natasha. Even if I didn't bake bread or make starters I'd still watch your videos over and over -- you are such a joy to watch. But, I am making your starter: days 4 and 5 and my rye-based starter is going gang busters. Nice to think I'm raising all those little yeasties. Soon it will be time to try the baking.
Ok. I followed your instructions to the T. And oh my goodness, first ever sourdough bread I've ever made and it was delicious. I would love to see you make sourdough cinnamon rolls and scones. I'm needing to do those.....😂 Love your channel.
Thank you, Natasha! You did it again. This video, like your focaccia video, simplified the process. I have watched numerous videos and your video of putting together a sourdough loaf is the best. Thank you also for the advice of using the baking stone to help prevent the over browning of the bottom of the loaf and the rice flour.
I will be back and let everybody know how my bread turned out. The one thing about this whole process, is it is forgiving. Plus if it doesn’t go right the first time keep doing it until you get better. Oh, and happy belated birthday. Hope it was a good one. ♥️
@@Jmartinez52 well I can give you an update on my sourdough once I bake mine either tomorrow or the day after. I got my starter already and turned out extremely well to be my first time ever. I am doing my research on how to make my sourdugh without a scale bc that is how I made my starter just by the eye kinda.
You have such a Happy and Bubbly Voice , Natasha ! A joy to watch you work , doing what You do ! This is the Second Video from You that I am watching !
About to start my VERY FIRST dough. And your tip that it can sit in the refrigerator overnight is blowing my mind! I was told it had to proof for 5-8 hours after all the folding steps. So this step is that step? If so, GAME CHANGER!
Natasha, I used your sourdough starter recipe and created my own starter. Today, i used this recipe and made my fist sourdough loaf, and it turned out amazing. Thank you for sharing your talents.
I am a diabetic so sour bread is more healthier for my blood sugar. According to a 2019 editorial review in Aging Clinical and Experimental Research, sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
Thank you, Natasha! I started from scratch and it worked! I think I kept my house a little too cold because it took a few weeks to get an active starter. Then the parchment paper stuck to the bottom when I baked it the first time. I am not sure why but they look beautiful! Thanks again!
400 g bread flour, or all-purpose flour, plus more to dust 55 g rye flour*, or whole wheat or bread flour 10 g fine sea salt 345 g filtered water, or dechlorinated water or spring water, luke-warm up to 85˚F. 100 g active sourdough starter Rice flour, optional for dusting the bread basket
A gf gave me an amazing healthy starter she grew from scratch a year ago. I have never made any kind of bread. With lots of friends giving me great advice and this video which brought it all together(I am primarily a visual learner), my first two loaves came out beautiful and tasted amazing! Thank you! Second loaves baking tmro, I hope it wasn’t beginners luck! I did a whole lotta wingin’ it 😂
My Dad kept sourdough for thirty years. I remember chelsea buns and pancakes and poppy seed dinner rolls. Dumplings and strawberry shortcake, even pizza. But dinner rolls for every Sunday dinner. Yummm
Hi Natasha I am 8 years old and I love baking so much!!! and I have a sourdough starter in the fridge that is peaked and I want to bake some sourdough bread with it so I will make this❤
thank you Natasha. I made 2 sourdough loafs and they were amazing!!!!! my 4 other siblings and Mom and Dad loved it!!!!!! we tagged you on instagram.❤❤
I too, have decided to steer away from store-bought bread it’s just not healthy. I’d rather know what is going into my food. I am on a journey of reading labels and prepping and all those good things. I have my first starter I prepared today, can’t wait to start adding in the extra flour and water and then eventually baking my first loaf. Thank you for your video. ♥️
Great tutorial. have made a few loaves by now from different recipes, but always wondered what are the steps from beginning to end. You are actually the first tutorial I watched addressing all the questions and important steps with clear and concise instructions and reasoning. Thank you!
Thank you so much, this video was so helpful, and after three attempts I’ve made my perfect loaf! I’ve made some modifications like adding honey to cut some of the sour taste, bulk ferment for 8 hours, and spraying water on the dough before baking. The stretch and folds and cold proof in the fridge is what really made the different for me in my sourdough journey ❤
Sourdough is the only bread I will eat anymore because of the digestive benefits. I started my own starter a couple of days ago and cannot wait to make all the different sourdough recipes you have.
Just made my very first loaf with the help of your video!! I’m sensing a new obsession… Thank you so much for not only talking through what you are doing in the video, but then also pairing with the written instructions. Extremely helpful when one instruction didn’t land or I had a question, I could cross check with the other! Fool proof!!😂🤩
I have watched several videos and I love your presentation, explanation, and video capture of the steps! You and your husband make a great team. Thank you for sharing your craft and knowledge of cooking and baking.
Made my very first loaf yesterday following this recipe and it looked professional! I was so proud. I tried a second loaf using a different youtube tutorial and it didn't turn out anywhere near as perfect and open as this one. Thank youuuuuu!!!
Thank you Natasha. This is now my go to video for sourdough bread. I’ve been learning how to bake it for the past 6-8 months and I think I finally get it. I guess I’ll find out tomorrow when I bake my breads. Fingers crossed. 🤞🏻😊
Thank you Natasha! You did just that- show us with beautiful details to a beautiful sour dough bread. Saved for my soon to be one too! You help us, your followers up our family's menus so perfectly. 💞💞 Bless you & whole family during this Lent 🙏🏼
I just made my first loaf and it came out sooo good! When you store in the freezer how to you wrap it up and if you leave it out is there anything special you need to do with it? Thank you
I absolutely love how she gives no measurements when she just says flours, even on the website it’s the same thing. I love when a recipe just says ingredients but doesn’t give you measurements, okay I’m gonna use 5 g of starter and three tons of flour. Thanks
I went to recipe and printed it ! 100 grams active starter, 345 g filtered water, 55 g rye or w wheat flour, 400 g bread flour, 10 g fine sea salt ( rice flour for dusting)
Just started my sourdough starter 3 days ago per your recipe! So excited to make some bread! 😊 Hopefully you can also give us recipes to use with our discards. That would be amazing! 🤩
Just made my first Sourdough following your video. It turned out perfectly. Thank you I am now addicted. Your videos are great and so easy to follow. 🤩
Thank you for this recipe. Just a piece of advice please please please tie your up !!!!! It will stop you from touching it while you cook . Thanks again for your hard work .
Thank you very much for this, it's got exactly all the instructions I learnt when I took a sourdough course and thereafter I managed to always bake successful sourdough breads. Can you please give more details on how you freeze and thaw your bread? I usually put it in a ziplock bag, then thaw it inside the ziplock bag overnight so moisture stays inside. But any advice will be appreciated. Thanks!
Hi Nadou. I usually thaw mine on the counter too. Don’t know that I have any special tips or advise to share on that. :) To freeze, I wrap it in foil. Then place in a freezer zip-top bag
I love your videos. You make the process so easy to follow and you keep it entertaining! I made my first sourdough loaf following your video and it turned out fabulously!
Love your presentation. Simple. Easy to follow. Fun. Just wondering, how much of each ingredient? I know the proper amount of hydration in the dough is critical...by experience! Thanks again!
I would love to see some recipes or videos regarding more sourdough! Sourdough scones would be great, pancakes, too! Blueberry lemon anything. Thank you for all that you do. Thank you for sharing with us!
Thank u Natasha, I tried my first ever sourdough bread from scratch, even the starter and it turned out picture perfect. Appreciate your guidance throughout the process, I feel like a pro now 😊
I followed this recipe and OMG finally after I failed 100 times, this turned out so good. I also saw the video on how to make the sourdough starter. Thanks ❤
Oh, I just seen your video and I cannot wait to make my first loaf! I’ve watched your video on how to make the starter, so needless to say it’s my first jar is on the counter behind me and already I’m counting down the days. And I will most definitely let you know how it turns out.😊
Hey thank you so much for your videos! It boosts up my confidence to make the sourdough bread. However i wanna ask about your sourdough starter, did you continue to feed your leftover sourdough after use it an amount of it? Thanks in advance!
Omg your video just made me realize i used apf instead of bread flour 😮😬 oh gosh i was wondering why it was much wetter and ive had to do 6 S&F instead of the usual 4 im hoping it turns out good
Thank you very much for the video, I will try it out tomorrow! I'm a little confused about conflicting advice: to use the starter at the peak of its rise OR when it is ripe before the feeding (not overly ripe, close to 12h if warm with 1:1:1 feeding) ?
This is my first sourdough loaf attempt and it turned out great! My whole family loves this recipe and my oven is preheating for another loaf right now. Thanks, Natasha!
I was always wondering why my bread has very nice crust and texture but why it is kind of gooey in the center, now I know, my hubby alway cuts it too early...thank you for pointing this out!
Thanks to this video I made one of my best breads so far in my sourdough journey. I appreciate you taking time to make and share this tutorial with us 🙏💕 God bless!
Thank you so much for your channel! I love how thorough and detailed you are and explaining your recipes. I've just got into making sourdough. I struggled with the starter until I watched your video on making a starter. That solved that problem. I tried your recipe for making sourdough bread. After the bulk fermentation and forming the dough and letting it rest for another 20 minutes, it looses its shape. I sprinkled with more flour, reshaped it, and it still doesn't seem to maintain its shape very well. This has happened twice now. I'm not sure what I'm doing wrong as I follow your recipe to a T. My starter is very active and at least doubles before I use it. I tried an experiment with my third loaf. I kept everything the same except I added 25 g more flour (all purpose hard red winter wheat flour from Costco). It still does not hold its shape after the bulk fermentation. It still seemed that the dough was too wet. Thoughts on what I might be doing wrong?
Hi Brian! Are you using a food scale to weight your flour? If not, I would suggest making that change first. Depending on the climate of your location, you may need to add a bit more flour (where I live it’s dry). Also- if you use a pot that is too large, the dough will spread more. I hope that helps
Just read this guide, and I’m so inspired to try baking sourdough! 🍞✨ Excited to use my Dutch oven from home Kit decor-it looks great and works perfectly for bread baking! 🏡❤
It would be helpful if you state how many grams of everything your putting in when you are preparing the bread dough, I went to the link and it’s not loading, I can’t see the measurements :(
Thank you Natasha! I have done so many of your recipes and will try this one. I have been told that you can keep starter in the fridge and use it for other things? Will you do (or have you already done) a video on that? Can't wait to make this!
Ohhh my god. I tried my first loaf a few weeks ago with another recipe and it didn’t work out, I think I overproofed and it didn’t rise. I followed this recipe and it is now in the oven with the most beautiful rise. Thank you, thank you, thank you 💜
My weekly loaf. Natasha... u can try do the lamination step and add some seeds, nuts, choc chips, raisin, cranberry, cheese and jalapeno, u name it. It's divine 😋👌
Thank you SO much Natasha for the easy recipe and thorough instructions!! It was my first time making sourdough and it came out so airy with the perfect texture and crumb. I’m currently bulk fermenting my second loaf now :) Also, I don’t have a pizza stone so I used a cookie tray and it worked perfectly. I love all of your other recipes so I knew this one would be a success! 😊
@@Natashaskitchen Thank you so much! and thank you for taking the time to reply. much love and gratitude, I cannot wait to start baking my own loafs! The starter is ready so my first loaf is soon to follow. Cheers!
Natasha, as a complete novice at sourdough bread making and frankly any form of bread making, I watched a number of UA-cam videos including yours to get some tips. Note that I made my starter from a different video which has proven to be great. I learned a lot from all the "how to make sourdough bread" videos but yours provided much more details including some important nuances on how to do this. I wrote down details on each of my attempts to learn from my mistakes. My first attempt was ok but it had some issues. The second tasted good but failed in other ways. The third was fantastic! I reviewed your video at various points on the third one to make sure I did it right and I wanted to thank you. I'll make it more times to get better, but now I know I'm on the right track.
How did you fail the first 2 time?
@@banoisaigon First one was a bit moist in the middle - not doughy but not cooked enough. I discovered that my oven lies when it says its preheated to 500 degrees. I now wait around 1/2 hour to ensure the oven is closer to or at 500 degrees. Also, the bottom was burnt in places even with the pizza stone. I now put rice between the pan and parchment paper. The second was too dense and didn't rise enough. I think it was a problem with the starter in that I waited a suboptimal time to use it. The starter is a tricky thing as sometimes its great and other times it weakly passes the float test but works anyway. I always use the float test now which gives me a better read on when its a good time to start the process. Hope that helps.
@@StephenSmith-k1p ❤️
@@StephenSmith-k1p I learned from your tips and I followed her recipe to a T but couldn’t wait for it to cool down. We ate half a loaf right after it came out the oven. It’s pretty good for my first time. Thanks for your tips.
@@banoisaigon I'm happy that you found my tips useful and even happier that your first one turned out pretty good! I know what you mean about not waiting for it to cool down. I usually let it sit for about 2 hours before digging in - its always a long wait but I think worth it! Continued success to you!
Thanks! I love your enthusiasm, Thank you to you and your husband and family. Merry Christmas
Merry Christmas to you and your family too!
I started baking Sourdough during the shutdown of 2020. I haven't made one in quite a while so I decided I needed a refresher on the steps. I'm so glad I found your video. Thank you for not dragging it out like many do. My dough is ready to go in the fridge. In the oven tomorrow. I'll let you know how it comes out.😊
Exciting! We’d love to know how it turned out!
Turned out pretty decent. Crumb wasn't super open but tasted great. I don't think I built up enough strength in the dough before I shaped it and put it in fridge. Going to start another one this weekend.
@@Natashaskitchen i cant find measurements of flour n water fr dough
Making this bread is like getting a part time job.
And both are ways to sustain yourself. Amazing.
Once you understand the steps, its really not too time consuming or complicated :)
Yeah, but I can't afford to pay myself. 😮😅
@@dshannon1038so it's better to pay for poison they call bread at the supermarket. After initial investment later you only need water and flour
Nope
Never have I seen a video such as yours that makes a very tough recipe look not only manageable but fun. Yes, there are a number of steps involved but if my Sourdough Bread looks as good as yours, it's all the encouragement (and confidence) I need to try making it myself.
I’m so glad to hear that.
Thank you, Natasha, for all the Joy that you give to so many 😀
My Deep Respect for you 🙂
I do my 3 stretch and folds every 30 mintues right after mixing the dough. Then leave it covered to bulk ferment. Pre shape, final shape and to the fridge. Bake the following day. Yours looks great 😋
lovely
The is what I'm trying out today! On my third stretch and fold rn!
Oh thank you for this! I am going to do it this way today. 🌻
Thanks, Natasha. Your video just assisted me through making my first sourdough loaf. The finished product was amazing. Only problem I had was that I pulled my dough from the fridge and scored it about 15 mins before the oven was at 500, so the dough just barely started to fall and flatten, versus remaining as round as the banneton. Next time I will take your advice more literally, when you said that the dough does not need to leave the fridge until you’re ready to bake. Thanks, again, for taking the time to demonstrate this recipe
I have had that happen and I just put the dough in the Dutch oven before it was fully heated and it turned out great.
@@natalialopes719 I never even considered that. Thank you for the tip! I recently made this recipe again with a different starter; the flavor was phenomenal, but the dough fell almost immediately when I removed it from the banneton. Wondering if I need to add more bread flour for structure, especially when the stretch and folds are done with wet hands, likely adding some moisture to the mix.
Use the deeper side for the cast iron cooking. That thin top has less surface area for heat to move. Mine never look like that and i put nothing below it. Just a tip. And usually it will shorten ur end time cooking because of the taller wall. Hope this helps. Love ur crumb look too. Nice air pockets
i agree. wonder why the author didnt respond to ur comment.
When I’ve used the pizza stone, it makes the bottom crust too hard. But, then again, I’m old and my teeth aren’t as strong as they once were! 😅
Hey Natasha! Sour dough bread was what I taught myself to make during COVID lockdown. There truly is nothing like it ! I've made hundreds of loaves at this point. And you're right, it's actually pretty easy, once you get past your own initial "that looks hard" thoughts! Everyone should try this! I use a dutch oven to bake mine, and spray some water into it (15-20 sprays using a cheap plant sprayer) before the first half of baking. Creates steam and keeps the dough soft a little longer - seems to help the ear pop (which is visually pleasing, but doesn't really matter otherwise - haha). I've already got your cookbook btw - love it! Everyone should get that too !! Thanks for sharing your positivity and energy and your love of cooking! Peace!! xo 🤗
Are you spraying the Dutch oven while the loaf is in there?
@@void0.0 Yes, right before I put the lid on to bake it the first half.
Could you please guide me on the sourdough starter?
After months of frustration and countless recipes that just didn’t work, I was about ready to give up on bread-making. But then I followed Weissman’s instructions to create a starter and used Natasha’s video as my guide-it was my North Star! The result? The most delicious bread I've ever made. It brought me so much joy; cooking is truly about moments like this. Thank you!
Great job! I’m happy that it was a huge success!
Bread is actually a complex thing to prepare.
Many thanks to the lovely Natasha! 😀.
Happy International Women’s Day everyone ❤🎊🥳☺️ Thank You Natasha for Your amazing recipes. I can’t wait to make this bread!
Good!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide . 2.4.24. I neatly thought this is like the rest of he cooks...cefs...waffling on about nothing much. Get on with it, you boring bastards...not do this. she knew what bread making meant. she got on with it. no, I didn't think: ptove every hour....?????
I just purchased a dough warming mat and it is a game changer. Consistent temperatures has made my starter bloom. Your video has been great making the complex art clear with easy to follow steps. I am now using my magic to make my first successful boule . First 2 tries = hockey puck It seems like it’s too much work but it’s more waiting than work.
I'm so glad the video helped! It's definitely a process!
What have i got myself into?
I started my sourdough bread journey in August and have been quite successful with how my loafs have turned out albeit I am very nervous about gifting them since you don’t know what they will look like until you cut into the bread.
I have watched hundreds of videos and have my two favourites, John from the Preppy Kitchen and Grant bakes. After watching your videos you have been added to my top three!
Your tutorials are so easy to follow, thank you!
Thank you so much! I'm glad you're enjoying my videos and recipe!
So, just pulled my loaf out of the oven, and it's looking perfect! I followed your instructions as closely as I can and voila! It's cooling now! Smells good
My starter is three weeks old today. Very happy with this. Thank you for your detailed video!
Wonderful!
Thanks, Natasha. Even if I didn't bake bread or make starters I'd still watch your videos over and over -- you are such a joy to watch. But, I am making your starter: days 4 and 5 and my rye-based starter is going gang busters. Nice to think I'm raising all those little yeasties. Soon it will be time to try the baking.
I’m so glad you’re enjoying the process!
Ok. I followed your instructions to the T. And oh my goodness, first ever sourdough bread I've ever made and it was delicious.
I would love to see you make sourdough cinnamon rolls and scones. I'm needing to do those.....😂 Love your channel.
Wonderful! Great job! I’m so glad that it was a success. ❤️ Stay tuned for more. 😊
Thank you, Natasha! You did it again. This video, like your focaccia video, simplified the process. I have watched numerous videos and your video of putting together a sourdough loaf is the best. Thank you also for the advice of using the baking stone to help prevent the over browning of the bottom of the loaf and the rice flour.
I will be back and let everybody know how my bread turned out. The one thing about this whole process, is it is forgiving. Plus if it doesn’t go right the first time keep doing it until you get better.
Oh, and happy belated birthday. Hope it was a good one. ♥️
update?
@@Jmartinez52 well I can give you an update on my sourdough once I bake mine either tomorrow or the day after. I got my starter already and turned out extremely well to be my first time ever. I am doing my research on how to make my sourdugh without a scale bc that is how I made my starter just by the eye kinda.
You have such a Happy and Bubbly Voice , Natasha ! A joy to watch you work , doing what You do ! This is the Second Video from You that I am watching !
Thank you for the compliment and for watching!
About to start my VERY FIRST dough. And your tip that it can sit in the refrigerator overnight is blowing my mind! I was told it had to proof for 5-8 hours after all the folding steps. So this step is that step? If so, GAME CHANGER!
Let us know how it goes!
How did it go???
Beautiful sourdough! I, too, love the ends of the bread as I LOVE the crunch! Thank you!
Thank you for always gracing us with your special spirit and presence.🌹
You are so welcome 😊
Well done job with baking 🌹🌹
Where are the measurements of flour and water for bred dough? Wached video twice, checked scripts and in a comments- NONE@Natashaskitchen
Natasha, I used your sourdough starter recipe and created my own starter. Today, i used this recipe and made my fist sourdough loaf, and it turned out amazing. Thank you for sharing your talents.
Wonderful! Thank you so much for the feedback!
I am a diabetic so sour bread is more healthier for my blood sugar. According to a 2019 editorial review in Aging Clinical and Experimental Research, sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
Thank you, Natasha! I started from scratch and it worked! I think I kept my house a little too cold because it took a few weeks to get an active starter. Then the parchment paper stuck to the bottom when I baked it the first time. I am not sure why but they look beautiful! Thanks again!
Wonderful!
400 g bread flour, or all-purpose flour, plus more to dust
55 g rye flour*, or whole wheat or bread flour
10 g fine sea salt
345 g filtered water, or dechlorinated water or spring water, luke-warm up to 85˚F.
100 g active sourdough starter
Rice flour, optional for dusting the bread basket
With the measurements were in cups. 😢 I don't have any way to get grams
Do you have to feed your started first then use 100g of the now fed starter?
Thank you!!! I love this video but those measurements were missing 🙏🏼🙏🏼🙏🏼
@@samanthacasas3091it’s not advised to make bread without a scale. Cups are not accurate.
Thank you. I’m not clicking on any links
I just finished my bread following this video and it turned out great! My picky kids love it.
So glad it was a hit with your kids!
Cant wait to make this soon for me i never had sourdough bread before perfect for my after office snacks
A gf gave me an amazing healthy starter she grew from scratch a year ago. I have never made any kind of bread. With lots of friends giving me great advice and this video which brought it all together(I am primarily a visual learner), my first two loaves came out beautiful and tasted amazing! Thank you! Second loaves baking tmro, I hope it wasn’t beginners luck! I did a whole lotta wingin’ it 😂
I’m so happy to hear that your loaves turned out so well!
My Dad kept sourdough for thirty years. I remember chelsea buns and pancakes and poppy seed dinner rolls. Dumplings and strawberry shortcake, even pizza. But dinner rolls for every Sunday dinner. Yummm
Do you know his method? Was it in the fridge he kept the starter?
@elizabethkollerer6449 yes he kept it in the fridge in a 2l plastic ice cream tub
He would feed it every week. It would sometimes overflow. Then he would take most of it and bake.... Feed the remainder and start all over
Hi Natasha I am 8 years old and I love baking so much!!! and I have a sourdough starter in the fridge that is peaked and I want to bake some sourdough bread with it so I will make this❤
That’s wonderful! I’d love to see a picture. You can tag me on Instagram/Facebook if you are able to. #natashaskitchen
thank you Natasha. I made 2 sourdough loafs and they were amazing!!!!! my 4 other siblings and Mom and Dad loved it!!!!!! we tagged you on instagram.❤❤
I too, have decided to steer away from store-bought bread it’s just not healthy. I’d rather know what is going into my food. I am on a journey of reading labels and prepping and all those good things. I have my first starter I prepared today, can’t wait to start adding in the extra flour and water and then eventually baking my first loaf. Thank you for your video. ♥️
same! everything's got rapeseed oil and E's! I hope you're keeping it up and doing well
Great tutorial.
have made a few loaves by now from different recipes, but always wondered what are the steps from beginning to end. You are actually the first tutorial I watched addressing all the questions and important steps with clear and concise instructions and reasoning. Thank you!
You’re very welcome! I’m glad it was helpful
Definitely Will Make This Delicious Recipe!! 😋😋
Hope you enjoy!
Thank you so much, this video was so helpful, and after three attempts I’ve made my perfect loaf! I’ve made some modifications like adding honey to cut some of the sour taste, bulk ferment for 8 hours, and spraying water on the dough before baking. The stretch and folds and cold proof in the fridge is what really made the different for me in my sourdough journey ❤
Great job yay!
Happy Woman's Day, Natasha!
Sourdough is the only bread I will eat anymore because of the digestive benefits. I started my own starter a couple of days ago and cannot wait to make all the different sourdough recipes you have.
I have the starter ready! Oh so excited!!
Just made my very first loaf with the help of your video!! I’m sensing a new obsession… Thank you so much for not only talking through what you are doing in the video, but then also pairing with the written instructions. Extremely helpful when one instruction didn’t land or I had a question, I could cross check with the other! Fool proof!!😂🤩
You're so welcome! I'm glad you found it helpful!
Soo excited for this series !!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide. 2.4.24. A little bird told me: leave yer bread for a day before chowing down...
I have watched several videos and I love your presentation, explanation, and video capture of the steps! You and your husband make a great team. Thank you for sharing your craft and knowledge of cooking and baking.
Thank you so much!
I Love the Sourdough Bread and is so good 🍞
Me too.
Made my very first loaf yesterday following this recipe and it looked professional! I was so proud. I tried a second loaf using a different youtube tutorial and it didn't turn out anywhere near as perfect and open as this one. Thank youuuuuu!!!
That’s wonderful to hear. Thank you for sharing
How much water and flour? I don’t think she mentioned it
Here’s the recipe natashaskitchen.com/sourdough-bread-recipe/
Thank you Natasha. This is now my go to video for sourdough bread. I’ve been learning how to bake it for the past 6-8 months and I think I finally get it. I guess I’ll find out tomorrow when I bake my breads. Fingers crossed. 🤞🏻😊
Thank you Natasha! You did just that- show us with beautiful details to a beautiful sour dough bread. Saved for my soon to be one too! You help us, your followers up our family's menus so perfectly. 💞💞 Bless you & whole family during this Lent 🙏🏼
You are so welcome!
Thank you I'm definitely going to try this.
Thank you Natasha!
Made it yesterday put it in fridge over night and baked today……it was AMAZING!!! Thank you for such a great step by step instructions. 😍
Glad you liked it!!
Today is my birthday
🎉Happy Birthday🎉🎉🎉
Happy Birthday! 🥳
Happy Birthday 🎉
Happy birthday 🎂🎁🎈
Happy birthday!
I just made my first loaf and it came out sooo good! When you store in the freezer how to you wrap it up and if you leave it out is there anything special you need to do with it? Thank you
Wrap in paper towel, then foil, then plastic
I feel like one loaf should cost $250 after all this
You are able to give simple step by step instructions! Thank you for giving me the confidence to try sourdough 💕. Ordering that cookbook
You are very welcome. Thank you
I absolutely love how she gives no measurements when she just says flours, even on the website it’s the same thing. I love when a recipe just says ingredients but doesn’t give you measurements, okay I’m gonna use 5 g of starter and three tons of flour. Thanks
You’ll see the complete ingredients and measurements in the written recipe. Click Jump to recipe to go to the recipe card directly.
I went to recipe and printed it ! 100 grams active starter, 345 g filtered water, 55 g rye or w wheat flour, 400 g bread flour, 10 g fine sea salt ( rice flour for dusting)
Just started my sourdough starter 3 days ago per your recipe! So excited to make some bread! 😊 Hopefully you can also give us recipes to use with our discards. That would be amazing! 🤩
Love this step by step. Makes the process much less daunting. I was hoping you would show how to make, from scratch, the starter...the first starter.
Just buy a dehydrated starter. I prefer them over scratch ones. They live longer and waste less flour.
Just made my first Sourdough following your video. It turned out perfectly. Thank you I am now addicted. Your videos are great and so easy to follow. 🤩
Fantastic!!! Thanks for sharing that with us.
Thank you for this recipe. Just a piece of advice please please please tie your up !!!!! It will stop you from touching it while you cook . Thanks again for your hard work .
Thank you very much for this, it's got exactly all the instructions I learnt when I took a sourdough course and thereafter I managed to always bake successful sourdough breads. Can you please give more details on how you freeze and thaw your bread? I usually put it in a ziplock bag, then thaw it inside the ziplock bag overnight so moisture stays inside. But any advice will be appreciated. Thanks!
Hi Nadou. I usually thaw mine on the counter too. Don’t know that I have any special tips or advise to share on that.
:)
To freeze, I wrap it in foil. Then place in a freezer zip-top bag
@@Natashaskitchen thank you, so you also keep it in the wrapping and bag when you thaw it? And do you put it in the oven a bit for a crisp?
Started my starter yesterday with your starter video, I can't wait til I get to this stage!!!!
You are going to love this process!
I love your videos. You make the process so easy to follow and you keep it entertaining! I made my first sourdough loaf following your video and it turned out fabulously!
Thank you
so excited! thank you for such helpful tips. i hope mine turns out like yours! a cookbook too? yes ❤
I've baked sourdough for over 5 years and this tutorial is excellent.
Thank you so much! I'm so glad you liked it.
Love your presentation. Simple. Easy to follow. Fun. Just wondering, how much of each ingredient? I know the proper amount of hydration in the dough is critical...by experience! Thanks again!
Here’s the recipe natashaskitchen.com/sourdough-bread-recipe/
I would love to see some recipes or videos regarding more sourdough! Sourdough scones would be great, pancakes, too! Blueberry lemon anything. Thank you for all that you do. Thank you for sharing with us!
Sure! You can check all my sourdough recipes if you visit my website natashaskitchen.com/ and type sourdough in the seatch bar.
Thank u Natasha, I tried my first ever sourdough bread from scratch, even the starter and it turned out picture perfect. Appreciate your guidance throughout the process, I feel like a pro now 😊
Wonderful to hear. You’re very welcome.
I followed this recipe and OMG finally after I failed 100 times, this turned out so good. I also saw the video on how to make the sourdough starter. Thanks ❤
Yay great job! I’m so glad that it was a success!
Oh, I just seen your video and I cannot wait to make my first loaf! I’ve watched your video on how to make the starter, so needless to say it’s my first jar is on the counter behind me and already I’m counting down the days. And I will most definitely let you know how it turns out.😊
Wonderful! I’d love to see it. Tags on Instagram or Facebook #natashaskitchen
I am so excited made my first sour dough bread with your receipe thank you so much
You are so welcome! So happy to hear that it turned out well!
I try so many starter sourdough recipe and the only one work for me was yours. Im excited to start baking my bread.
Hey thank you so much for your videos! It boosts up my confidence to make the sourdough bread. However i wanna ask about your sourdough starter, did you continue to feed your leftover sourdough after use it an amount of it? Thanks in advance!
Looks delicious. I wonder if you make small rolls and then bake ?
What do you think about the clay pot to make the sourdough in the oven ?
Omg your video just made me realize i used apf instead of bread flour 😮😬 oh gosh i was wondering why it was much wetter and ive had to do 6 S&F instead of the usual 4 im hoping it turns out good
Natasha, I made a perfect loaf of bread after watching this video (over and over and over😉). Thanks so, so much!!!🥰🤗
Yay that’s wonderful!!
Thank you very much for the video, I will try it out tomorrow! I'm a little confused about conflicting advice: to use the starter at the peak of its rise OR when it is ripe before the feeding (not overly ripe, close to 12h if warm with 1:1:1 feeding) ?
I fed the starter and let it sit at room temperature for 4-6 hours or until it has more than doubled in volume. That’s when it’s ready to use here.
this was a great video. thanks so much for sharing!!!! ❤
This is my first sourdough loaf attempt and it turned out great! My whole family loves this recipe and my oven is preheating for another loaf right now. Thanks, Natasha!
Great job that’s awesome!!
Thank you🙏 a job well done🙌❤️ appreciate your patience & clarity👍❤️💯
I am glad you found it helpful!
I was always wondering why my bread has very nice crust and texture but why it is kind of gooey in the center, now I know, my hubby alway cuts it too early...thank you for pointing this out!
Thanks to this video I made one of my best breads so far in my sourdough journey. I appreciate you taking time to make and share this tutorial with us 🙏💕 God bless!
Also just want to say I love your expressions and reactions throughout the video, so genuine and relatable 😹
You are so welcome! So glad it worked out for you
Thank you so much for your channel! I love how thorough and detailed you are and explaining your recipes. I've just got into making sourdough. I struggled with the starter until I watched your video on making a starter. That solved that problem. I tried your recipe for making sourdough bread. After the bulk fermentation and forming the dough and letting it rest for another 20 minutes, it looses its shape. I sprinkled with more flour, reshaped it, and it still doesn't seem to maintain its shape very well. This has happened twice now. I'm not sure what I'm doing wrong as I follow your recipe to a T. My starter is very active and at least doubles before I use it. I tried an experiment with my third loaf. I kept everything the same except I added 25 g more flour (all purpose hard red winter wheat flour from Costco). It still does not hold its shape after the bulk fermentation. It still seemed that the dough was too wet. Thoughts on what I might be doing wrong?
Hi Brian! Are you using a food scale to weight your flour? If not, I would suggest making that change first. Depending on the climate of your location, you may need to add a bit more flour (where I live it’s dry). Also- if you use a pot that is too large, the dough will spread more. I hope that helps
She’s adorable!! That bread looks so good.
Very nice recipie Natasha! They looks amazing! Happy womens day! Have a nice day and good weekend! Have a good week! 👍👏🍴
Just read this guide, and I’m so inspired to try baking sourdough! 🍞✨ Excited to use my Dutch oven from home Kit decor-it looks great and works perfectly for bread baking! 🏡❤
Fantastic! I hope you’ll enjoy the recipes that you will try with your new oven!
I've been Sourdoughing for a while, but I learned a few tips and tricks from her! Great video that's thorough from start to finish!
Glad it was helpful!
Natasha how much flour water salt and starter do you use when preparing the dough?
Thank you
ar
Here’s the recipe natashaskitchen.com/sourdough-bread-recipe/
It would be helpful if you state how many grams of everything your putting in when you are preparing the bread dough, I went to the link and it’s not loading, I can’t see the measurements :(
Thank you for your book, got it on Kindle, you will make a micro chef out of me yet. Best wishes.
Thank you Natasha! I have done so many of your recipes and will try this one. I have been told that you can keep starter in the fridge and use it for other things? Will you do (or have you already done) a video on that? Can't wait to make this!
Watch out for more videos regarding that 😊
Looks amazing ,thank you .Is it ok to
use any kind of flour? Will it be the same recipe?
Not every flour is equal. I recommend using bread or all purpose flour.
Ohhh my god. I tried my first loaf a few weeks ago with another recipe and it didn’t work out, I think I overproofed and it didn’t rise. I followed this recipe and it is now in the oven with the most beautiful rise. Thank you, thank you, thank you 💜
You are so very welcome!
My weekly loaf. Natasha... u can try do the lamination step and add some seeds, nuts, choc chips, raisin, cranberry, cheese and jalapeno, u name it. It's divine 😋👌
You make things simple and tangible. Thank you! How about discard recipes? Someone told me about making granola with sourdough discard.
You’re welcome, Kellie! Yes, it can be used to make a variety of things. You can research online ways to use discard.
I've been watching your channel for years. Please keep posting !!!
Thank you SO much Natasha for the easy recipe and thorough instructions!! It was my first time making sourdough and it came out so airy with the perfect texture and crumb. I’m currently bulk fermenting my second loaf now :) Also, I don’t have a pizza stone so I used a cookie tray and it worked perfectly. I love all of your other recipes so I knew this one would be a success! 😊
You are so welcome!
@@Natashaskitchen Is it possible to half the recipe to make a smaller 1 lb loaf? If so, how does it change the baking time? Thank you ❤️
Thank you for this wonderful video! What were the quantities of flour and water and salt for the dough formation? Thank you again!
Hi Sven’ you’re very welcome.
I linked the recipe in the Description. It’s in the recipe card on the blog.
natashaskitchen.com/sourdough-bread-recipe/
@@Natashaskitchen Thank you so much! and thank you for taking the time to reply. much love and gratitude, I cannot wait to start baking my own loafs! The starter is ready so my first loaf is soon to follow. Cheers!
After using some of the starter do you feed it again before placing into the refrigerator? And how long after feeding it before I can refrigerate it?