I have watched so many UA-cam videos regarding sourdough bread. I’m about to tear my hair out! I followed your basic recipe and watched your technique and I’m so happy to say that it worked perfectly for me. Thank you very much.
Great and helpful video Ron. Thank you very much, I will be trying your way tomorrow. Also thank you for posting the link on the fb group, where I found it.
Sourdough is very forgiving, and many different methods work just fine. This is an 'easy' method, that works for many people. However, it is still possible to overproof the dough using this method, primarily because of various temperature in the different homes. Let me know how your bake turns out. Thanks for watching.
Do you have a written recipe to your videos? I see the ingredients but im talking about the step by step info where i don't have to keep stopping and going back and forth. It's very confusing without written directions. Thank you! I definitely want to try your way
It's a little difficult to judge proofing using the 'easy' method. I look for total hydration of the dough, and volume increase 30%-50%. I tend to underproof, rather than risking over proofing.
It's January now, of course, and the temperature in the house is 64'F at night, and 68' during the day. The kitchen does get a bit warmer with the oven on. Thanks for watching.
The ingredient list is below the video. Click on "more" at the notes end. There are no directions, just take lots of good notes while watching the vid. To pause during the vid to perfect your note taking, click the double bars just below the vid., on the same line as the volumn, etc. Hope this is what you needed.
Thank you for this easier method of making sourdough bread. I don't bake it often because my regular recipe involves too much hands-on time. I've tried a couple of other "easy" recipes that failed for me, but I think they must have overproofed. I can see why your recipe is better. Just one thing: I was a little confused while watching the video. At first I thought you mixed the first batch of dough using your Basic Sourdough Recipe and the second batch of dough using your Easy Sourdough Recipe, but I don't think that can be right. So is it accurate to say that you mix both batches of dough using the Easy Sourdough Recipe?
The first batch was mixed using Basic Sourdough Recipe. The second batch used Easy Sourdough Recipe. I wanted to show the differences, and why I suggest the latter. Even using the Easy method, it is still possible to overproof your sourdough. Room temperature plays an important role in how much time the sourdough sits on the kitchen counter. It may be 14-18 hours, or 20-24 hours. Ideally, about 40% increase in volume is ideal.
I have watched so many UA-cam videos regarding sourdough bread. I’m about to tear my hair out! I followed your basic recipe and watched your technique and I’m so happy to say that it worked perfectly for me. Thank you very much.
You are so welcome! Please check my other UA-cam videos.
RON! I finally made a good loaf using the basic recipe. Thank you so much for the wonderful instruction!
Thanks for your kind words.
Thank you so much!!! So much easier as I travel this sourdough journey!!! Going to make NOW!😊
You won't regret it. I was amazed at how delicious the 50/50 bread tasted. Thanks for watching the video.
This sourdough bread looks like it came from a gourmet restaurant and it tastes like it too!! Thank you, Ron!!!!
It was!
HA! So you get impatient just like me! Can't wait to try this out. Thanks for another great video!
Lemme know how your bake goes.
Great and helpful video Ron. Thank you very much, I will be trying your way tomorrow. Also thank you for posting the link on the fb group, where I found it.
Sourdough is very forgiving, and many different methods work just fine. This is an 'easy' method, that works for many people. However, it is still possible to overproof the dough using this method, primarily because of various temperature in the different homes. Let me know how your bake turns out. Thanks for watching.
Love your baking! I prefer it this way do the jam doesn’t drop through! 😂!
Glad you like it. Thanks for watching.
Thank you Ron for another great video. You wouldn’t happen to have a recipe for Sourdough Bagels?
No bagels yet, but coming soon. Thanks for watching.
On the Easy SD recipe do you use the proofer or just out on the counter for 20-24 hrs. Thanks
@@fiker1 I believe he leaves it at room temp. He mentions this briefly in the video.
Do you have a written recipe to your videos? I see the ingredients but im talking about the step by step info where i don't have to keep stopping and going back and forth. It's very confusing without written directions. Thank you! I definitely want to try your way
Thank you for your great suggestion. I have recently added written instructions for the EASY SOURDOUGH BREAD video.
Is it possible to order some of your starter? Thank You
FB message me your info.
Where can I print method and recipe please? Love watching you bake!
The recipe is in the description, under the video on UA-cam.com. What additional information are you seeking?
@@rontressler647 Hi, I see the recipe, but not the directions...
Just copy & paste to" notes" then print it. Hope this helps.
How to know or test for good proofing?
It's a little difficult to judge proofing using the 'easy' method. I look for total hydration of the dough, and volume increase 30%-50%. I tend to underproof, rather than risking over proofing.
Thanks Ron. What is your ambient temperature please?
It's January now, of course, and the temperature in the house is 64'F at night, and 68' during the day. The kitchen does get a bit warmer with the oven on. Thanks for watching.
Must try your method. Where will I find the recipe and method to print please?
The recipe is in the description, under the video on UA-cam.com. What additional information are you seeking?
The ingredient list is below the video. Click on "more" at the notes end. There are no directions, just take lots of good notes while watching the vid. To pause during the vid to perfect your note taking, click the double bars just below the vid., on the same line as the volumn, etc. Hope this is what you needed.
Is the flour measurement the same with 50/50 whole wheat to white? Water measurements??
50/50 is equal parts whole wheat and bread flour, by weight. Thanks for watching the video.
Thank you for this easier method of making sourdough bread. I don't bake it often because my regular recipe involves too much hands-on time. I've tried a couple of other "easy" recipes that failed for me, but I think they must have overproofed. I can see why your recipe is better.
Just one thing: I was a little confused while watching the video. At first I thought you mixed the first batch of dough using your Basic Sourdough Recipe and the second batch of dough using your Easy Sourdough Recipe, but I don't think that can be right. So is it accurate to say that you mix both batches of dough using the Easy Sourdough Recipe?
The first batch was mixed using Basic Sourdough Recipe. The second batch used Easy Sourdough Recipe. I wanted to show the differences, and why I suggest the latter. Even using the Easy method, it is still possible to overproof your sourdough. Room temperature plays an important role in how much time the sourdough sits on the kitchen counter. It may be 14-18 hours, or 20-24 hours. Ideally, about 40% increase in volume is ideal.
Did you use white all purpose bread?
In the video, I used bread flour, but I have used all purpose, and sometimes 50%-50% bread flour and all purpose flour.