Just wanted to say that this is a beginner recipe! There are many things I left out for those of you wanting to take it to the next level, like making a levain. I never do this and still get great sourdough!
I've been making sourdough bread for a few years and I thought that was an excellent explanation for beginners Immy. The thing about sourdough is you really do have to have a routine over a few days to produce the loaf. It isn't a one day job like a yeasted dough. But the advantage of sourdough bread is that the extra time making it means it's fermented, so it's much tastier than yeasted breads, which makes it much better for both taste/texture and for our microbiome. For those who are intimidated by the starter, you can get them sent to you online for very little cost ($5-$10) and once you've got one it's yours forever. My starter is seven years old. Otherwise, it's just getting used to the idea of bread being a few minutes over two or three days (it depends on how you manage your starter, but it's always at least 48 hours) and weighing your flour and the several other ingredients as you did Immy. And, I really like these 'can do' videos. You make things seem attainable as a way of life ☆
1:49 smart idea using a rubber band to tell when your starter has doubled! And cute cardigan, lovely colors on you. Longtime lurker, first time commenter. You're one of my role models for how I want to live my life sustainably as a vegan of 10 years trying to master the art of homemaking and slow intentional living. Kudos to you. I would love more videos like this!
I have been wanting to start with sourdough bread for so long but always felt so intimidated by the tutorials! Yours is the first that makes me feel prepared to give it a go. Thank you!
The thing stopping me from doing sour dough is the multiple days process, so the bagels and focaccia are excellent starting projects for me! Thank you for this easy to follow video!
I find the science behind sourdough to be fascinating. The fact that it helps feed the beneficial bacteria in our gut microbiome is amazing!! Just knowing that sourdough bread lowers one’s glycemic index due to the fermentation of the starter/rising agent makes me love it all that much more. Can I also just say that eating a freshly baked bagel is like a warm edible hug… and, Immy, your bagels looked very huggy!! Yes, I love this type of video and I would look forward to more content just like this. The secret to living a long and healthy life is right there in our kitchen so I always welcome new ideas for scratch cooking. TYSM for all the great sourdough tips and the inspo!! Ⓜary💕🥯
I just changed recipes for my sourdough loaf and after a slight tweak, i finally got a loaf i’m proud of-4 years later. 😅 but i learned a lot from this video and also just… idk feel comforted that it takes a lot of practice and feeling it out
Fantastic video/tutorial… I always follow your channel but I’d love to have more content like this one. As usual, love the vibe and gentle comment you provide . Thank you 🙏🏻 always is a pleasure to follow you on your adventures. 😊
I just made my first sourdough loaf today and I love seeing the similarities and differences in our recipes! So much to learn with sourdough, I really appreciate this video!
Thank you for the more approachable video on bread. I've done sourdough bread a long time ago but I killed my sourdough starter and was discouraged on continuing it. Trying again and your method. Thanks again.....
ok 1. i love your new little logo that's so cute!!! 2. i just got into sourdough and this video was really helpful and 3. i want to thank you for being a long-time guiding light in my vegan journey, i know it's not super related but i've been watching your videos since 2017 and i appreciate every time you upload. you're a vegan content creator that's stayed with us and kept uploading great content, for that i thank you!
Yes! I just got a sourdough starter from my aunt yesterday 😍 I’ve been making no-knead wholewheat dutch oven bread and regular wholeweat loaves with a bunch of seeds for a while. So excited to try sourdough! And I love the moss green cardigan!
thank you for this video! such great step by step recipe! came at an absolutely perfect time for me as I got gifter a started yesterday 😊 I will start with the focaccia I think…
I am not an expert, but to me, it looks like items made by a qualified baker. Well done! By the way, according to Paul Hollywood, the slapping dough method is good for yeast bread only. With sourdough you should be gentle, otherwise, you will lose the beautiful air holes in your bread.
I've been curious about your sourdough method for so long, so this video has been delightful! I've been making a loaf every 1-2 weeks for about 2 years, but have only started really interrogating my technique in the last few months. It's amazing how tiny adjustments can have such an outsized impact. The two biggest improvements I've seen in my own bread have been from 1) autolysis, and 2) adding steam to the oven. My dutch oven isn't built well for breadmaking, so instead I add a bit of boiling water in a tin just before I pop the bread in on a cookie tray. I remove it at the 20 minute mark and then bake for another 15 minutes. Works like a charm!
Thank you so much! I will give all three recipes a try very soon. My sourdough starter is 1/3 whole wheat; 1/3 rye; 1/3 all-purpose white flour. But, I will try to convert to all white flour for these recipes.
They Rye helps give it a sour flavor, and proofing overnight in the fridge also does, too. I found 50/50 Rye and AP flour is a good mix to feed (found out in an article about how different flours fed effect the final loaf.
Thank-you for your video, I'm a beginner. I found this a real good video! I'm working on my first sourdough bread. Cooking it tomorrow. I'll let you know how it works out.
I love this I can’t wait to try!! I am always looking for beginner friendly recipes to try that also help save!! Thank you for share and I hope you continue to make more videos like this one!
Loved this video ive tried making sourdough a few times but it didn’t go well! Watching your video has made me want to try again!! I’ve made your normal bagels and they came out perfect!! I would love more videos like this immy 🙏🏻 sending love x
I love your new logo!! It's so cute! the little lines make me think of all the knitting and crocheting you've been doing and the greens and color combos are *chefs kiss*
Hi Immy, I have been wanting to experiment making bagels with my sourdough starter ever since you first shared with us baking bagels in your videos! This video has simplified the information needed to create sourdough bagels into clear and concise steps! I will be sharing this video with my friend who recently took part in my starter and is also experimenting making focaccia, bread, and bagels! Thanks for this step by step video for beginners :)
Hi from the UK 🇬🇧 Thanks for sharing your sourdough knowledge and tips with us - so generous of you. You're deffo inspiring me to make my own. I'd love to see more videos using this format. See you next time. x
More videos like these please! Love the format. For me personally I think baking the actual bread is just too much work for me timing wise with my job however, I am now open minded for trying my hand at bagels sometime!
Great film, full of content! I am impressed 😍 I don't have a very good oven, but I want to try my hand at sourdough, even if I always thought it's too complicated for beginners like me
wow wow WOW. You have very nice shaping on the bread (putting tension into the dough)!!! I have some objections for the things you said about the starter (from a advanced home baker prospective) but they are minor. The way you are feeding I was doing for couple of years. Because there was not really that many articles and videos about it pre-pandemic. Or maybe they were but I was happy with my loaves and taste was, and still is, 90% of what I require in my breads. *GREAT VIDEO* from Beginner POV and I might give bagels a go. They are not common in Czechia. The one bagel sandwich I had I really like :-D
Hello@@utsukushiiseishin In between baking I keep only small amount of starter in fridge (about 60g - 2 table spoons). I discard the top part (there is usually some dry skin), feed the rest 50:50. 10g starter + 40g water + 40g flour. When that roughly doubles I check if the top is domed or sinking. When it starts to sink I take about 20g and feed it again (to get the amount I need to bake with). This is the starter in top form after taking out of fridge. "Discarded" starter can be used in many ways. I really like sourdough pancakes or when I don't have time to do them I feed it to our chicken. They love it. In my view discarding a part of starter is necessary as the deflated mass doesn't carry many active yeast and bacteria. Therefore keeping only small amount in between 2 bakes is totally enough. The pro-baker told us on course to do 2 feeding cycles between before making the amount of starter required in the bread recipe. But who has time for that? 😀 Always using a clean jar is a must. Its the easiest way to prevent unwanted stuff to grow along your starter resting. If something is unclear, please ask again. It is not that complicated as it may look from my crappy writing 😅bye, Dita 🇨🇿
@@HallaDita thank you for sharing your experience, Dita! Everything you wrote makes sense to me but I'm not sure what you meant about always using a clean jar. Do you transfer the starter to another clean jar to feed it? Or am I missing something? Hello from 🇺🇸 This year will be my first attempt at making sourdough. Everything I've researched makes it seem like the starter becomes a new member of the family 😆 Using the discard seems very economical and I would love to make other fermented goods like pancakes 🥞 😋
Amé este vídeo, muy relajante e inspirador.. Hago panes de masa madre, soy principiante, y encontré muchos detalles valiosos en este vídeo. Gracias por tu trabajo, Immy. Me encantaría ver más tutoriales así 😍❤️🇦🇷
Question- how do you preserve your bread so that you can enjoy it throughout the week? My bread goes hard after a couple of days. I also live in Denver, and idk if you’ve noticed this, but my bread will dry out really quickly bc of how dry the air is here 😭😭
I cut it into slices, put it into a ziplock type bag and put in the freezer. I just take out the slices I need and leave to thaw or throw on skillet/toaster right away. As good as fresh!
😃Wow, I’ve got many things I want to say… I LOOOOVE your new logo!!! Your cardigan is gorgeous! The color and style are so pretty. THANK YOU for these recipes. I am on a (Dr Rxed) elimination diet for a few weeks (to figure out what I’m allergic to) so I’m off gluten for a spell but I look forward to trying the focaccia & bagel recipes to give as gifts. After I get then hang of it, perhaps I’ll try to make gluten free versions? Anyway, thanks again. I truly appreciate you and enjoy this channel very much!
More videos like this, please! I wish i could remember in which video you talked about your stretchy bowl covers. When will we be able to get your sourdough PDF?
Where did you get your bowl cover? Very good video! I have some starter sitting on the counter right now that I need to get making into bread once work is wrapped up. Hope you're well!
Hello! Thanks for this tutorial, is really great. I am trying to do the focaccia right now, but I am using wholemeal flour. I had to add aot more water than the recipe to achieve the same consistency, is this normal?
You need a lid to create steam! People recommend Dutch ovens because they help create a lot of steam which helps with the rise and oven spring. If you don’t have one try baking on a oven tray and putting 6 or so ice cubes in when you put the oven in. This will help create steam!
Hello Immy, I know this is a really stupid question but is there any way to make a gluten free sourdough? Your bread just looks and sounds so beautiful! But I can't tolerate gluten at all well. I would love an alternative! I love your darning and other videos, thank you so much for sharing them 🙏 Best regards from France 🇨🇵
I’m having such trouble with my bread…I’m trying to persevere but it’s not rising properly….I’m wondering if my house is too cold…is that a thing? Do I need a bit more warmth to get the starter and the dough to rise? Any suggestions that may help? The bread I’ve made so far is really only good enough as doorstops 🙄. Love your channel btw, very inspiring ❤
Could you let me know the quantity of flour, water, salt etc you use for the sourdough loaf and how much starter you add please. Looks amazing, I've tried a few different recipes and can't seem to get the right balance. Thanks so much xxx
Hello! Not the whole jar! You always need some starter left to feed and continue living for the next loaf. In the description I’ve noted down the amounts, but for the sourdough I use 90ish grams, bagels 175g and focaccia 100g
FYI-.... Focaccia is an Italian bread, and should be pronounced properly. The double "c" is said as a "z"... Fa-ga-zah. I learned from my Sicilian grandma how to pronounce it long before I learned how to spell it. LOL
@@Pantalaimon1130 she'd probably give the hand gesture (all fingers touching the thumb, and moved upwards), with the grunt, or a "Besa mi Kulo". You don't mess with the Sicilian Grandma! LOL 🤣
@@Pantalaimon1130 I'm proud of her. She taught me that there's a time to care when something's important, when to not care about something insignificant. It's now called "self care", and "emotional well-being". 🤷♀️
I wish I could get into sourdough. I just think it tastes absolutely disgusting. 😢😢 I really should make a point of making other breads, though, like a baguette or something.
Just wanted to say that this is a beginner recipe! There are many things I left out for those of you wanting to take it to the next level, like making a levain. I never do this and still get great sourdough!
Where is the recipe
@@carolebudilov5337... on screen while she is making it.
I've been making sourdough bread for a few years and I thought that was an excellent explanation for beginners Immy. The thing about sourdough is you really do have to have a routine over a few days to produce the loaf. It isn't a one day job like a yeasted dough. But the advantage of sourdough bread is that the extra time making it means it's fermented, so it's much tastier than yeasted breads, which makes it much better for both taste/texture and for our microbiome. For those who are intimidated by the starter, you can get them sent to you online for very little cost ($5-$10) and once you've got one it's yours forever. My starter is seven years old. Otherwise, it's just getting used to the idea of bread being a few minutes over two or three days (it depends on how you manage your starter, but it's always at least 48 hours) and weighing your flour and the several other ingredients as you did Immy. And, I really like these 'can do' videos. You make things seem attainable as a way of life ☆
1:49 smart idea using a rubber band to tell when your starter has doubled! And cute cardigan, lovely colors on you.
Longtime lurker, first time commenter. You're one of my role models for how I want to live my life sustainably as a vegan of 10 years trying to master the art of homemaking and slow intentional living. Kudos to you. I would love more videos like this!
I have been wanting to start with sourdough bread for so long but always felt so intimidated by the tutorials! Yours is the first that makes me feel prepared to give it a go. Thank you!
This was great. I’d love to see more videos like this one.
Seconded!
The thing stopping me from doing sour dough is the multiple days process, so the bagels and focaccia are excellent starting projects for me! Thank you for this easy to follow video!
I find the science behind sourdough to be fascinating. The fact that it helps feed the beneficial bacteria in our gut microbiome is amazing!! Just knowing that sourdough bread lowers one’s glycemic index due to the fermentation of the starter/rising agent makes me love it all that much more. Can I also just say that eating a freshly baked bagel is like a warm edible hug… and, Immy, your bagels looked very huggy!! Yes, I love this type of video and I would look forward to more content just like this. The secret to living a long and healthy life is right there in our kitchen so I always welcome new ideas for scratch cooking. TYSM for all the great sourdough tips and the inspo!! Ⓜary💕🥯
I just changed recipes for my sourdough loaf and after a slight tweak, i finally got a loaf i’m proud of-4 years later. 😅 but i learned a lot from this video and also just… idk feel comforted that it takes a lot of practice and feeling it out
Fantastic video/tutorial… I always follow your channel but I’d love to have more content like this one.
As usual, love the vibe and gentle comment you provide . Thank you 🙏🏻 always is a pleasure to follow you on your adventures.
😊
I just made my first sourdough loaf today and I love seeing the similarities and differences in our recipes! So much to learn with sourdough, I really appreciate this video!
I enjoyed this video. More like it, please! 😊
Really enjoyed watching and learning about focaccia. One of my favorites ❤
I like videos like these and would love to see more of them crop up on your channel.
Thank you! Absolutely would love more videos on your cooking/baking/fermenting. I have always loved the dishes you make for years now ❤❤❤
Thank you for the more approachable video on bread. I've done sourdough bread a long time ago but I killed my sourdough starter and was discouraged on continuing it. Trying again and your method. Thanks again.....
ok 1. i love your new little logo that's so cute!!! 2. i just got into sourdough and this video was really helpful and 3. i want to thank you for being a long-time guiding light in my vegan journey, i know it's not super related but i've been watching your videos since 2017 and i appreciate every time you upload. you're a vegan content creator that's stayed with us and kept uploading great content, for that i thank you!
Thank you Immy! I just started playing with sourdough since November and I sure appreciate the tips!
Loved this. More of the same please 🙏
Yes! I just got a sourdough starter from my aunt yesterday 😍 I’ve been making no-knead wholewheat dutch oven bread and regular wholeweat loaves with a bunch of seeds for a while. So excited to try sourdough!
And I love the moss green cardigan!
Love love love the video ❤ new here but have been vegan for 10+ years.
thank you for this video! such great step by step recipe! came at an absolutely perfect time for me as I got gifter a started yesterday 😊 I will start with the focaccia I think…
I am not an expert, but to me, it looks like items made by a qualified baker. Well done! By the way, according to Paul Hollywood, the slapping dough method is good for yeast bread only. With sourdough you should be gentle, otherwise, you will lose the beautiful air holes in your bread.
I enjoyed this video even though I have no immediate bread making plans. Your breads look so yummy!
I really like this video format. I’ve been wanting to venture out and learn how to make homemade bread. Great video! More please?
Thank you! Loved the video! Yes, please do more like this one 💚
I've been curious about your sourdough method for so long, so this video has been delightful! I've been making a loaf every 1-2 weeks for about 2 years, but have only started really interrogating my technique in the last few months. It's amazing how tiny adjustments can have such an outsized impact.
The two biggest improvements I've seen in my own bread have been from 1) autolysis, and 2) adding steam to the oven. My dutch oven isn't built well for breadmaking, so instead I add a bit of boiling water in a tin just before I pop the bread in on a cookie tray. I remove it at the 20 minute mark and then bake for another 15 minutes. Works like a charm!
Loved this video style! Thanks for sharing your knowledge! 🩷
Thank you so much! I will give all three recipes a try very soon. My sourdough starter is 1/3 whole wheat; 1/3 rye; 1/3 all-purpose white flour. But, I will try to convert to all white flour for these recipes.
You absolutely don’t need to convert your starter for these recipes!
They Rye helps give it a sour flavor, and proofing overnight in the fridge also does, too. I found 50/50 Rye and AP flour is a good mix to feed (found out in an article about how different flours fed effect the final loaf.
Thank-you for your video, I'm a beginner. I found this a real good video! I'm working on my first sourdough bread. Cooking it tomorrow. I'll let you know how it works out.
I love this I can’t wait to try!! I am always looking for beginner friendly recipes to try that also help save!! Thank you for share and I hope you continue to make more videos like this one!
Love love love this and it was very helpful to have your down to earth advice.
I super appreciate this. I want to give sourdough a go but my starter died (Autistic burnout snookered me). I'm hoping to try again maybe in summer.
Loved this video ive tried making sourdough a few times but it didn’t go well! Watching your video has made me want to try again!!
I’ve made your normal bagels and they came out perfect!!
I would love more videos like this immy 🙏🏻 sending love x
Love this video! More PLEASE!,
I love your new logo!! It's so cute! the little lines make me think of all the knitting and crocheting you've been doing and the greens and color combos are *chefs kiss*
Hi Immy, I have been wanting to experiment making bagels with my sourdough starter ever since you first shared with us baking bagels in your videos! This video has simplified the information needed to create sourdough bagels into clear and concise steps! I will be sharing this video with my friend who recently took part in my starter and is also experimenting making focaccia, bread, and bagels! Thanks for this step by step video for beginners :)
If you have King Soopers, they carry barley malt syrup as does Amazon. King Arthur Flour company has powder. Awesome video!
I have wanted to start making sourdough forever but havent started because im in hostel. But this inspiring me to start once i go home!
Hi from the UK 🇬🇧 Thanks for sharing your sourdough knowledge and tips with us - so generous of you. You're deffo inspiring me to make my own. I'd love to see more videos using this format. See you next time. x
Loved this video! When I get home from this trip I wanna try making the focaccia so bad! 😍
It's so easy!! You definitely should! Hope you're having the best time in Baja
I enjoy watching your videos. I have been dealing with a lot of personal stress and your videos are so calming.
More videos like these please! Love the format. For me personally I think baking the actual bread is just too much work for me timing wise with my job however, I am now open minded for trying my hand at bagels sometime!
I'm so inspired to try sourdough recipes! Never done it before, but Looks so fun! 🥰
Thanks so much for this Video!
Thank you! Great to see a down to earth, doable sourdough. Brilliant tutorial. I
This was INCREDIBLY helpful! I attempted sourdough during lockdown and somehow killed it every time lol. This is making me want to try again!
I loved this format! Thank you so much for the easy explanation of the sour dough bread - I'm going to experiment with your way of doing it! 🧡
Great film, full of content! I am impressed 😍 I don't have a very good oven, but I want to try my hand at sourdough, even if I always thought it's too complicated for beginners like me
I would like more videos like this. Also, your meal planning strategy.
wow wow WOW. You have very nice shaping on the bread (putting tension into the dough)!!!
I have some objections for the things you said about the starter (from a advanced home baker prospective) but they are minor. The way you are feeding I was doing for couple of years. Because there was not really that many articles and videos about it pre-pandemic. Or maybe they were but I was happy with my loaves and taste was, and still is, 90% of what I require in my breads.
*GREAT VIDEO* from Beginner POV and I might give bagels a go. They are not common in Czechia. The one bagel sandwich I had I really like :-D
How do you feed your starter now?
Hello@@utsukushiiseishin
In between baking I keep only small amount of starter in fridge (about 60g - 2 table spoons). I discard the top part (there is usually some dry skin), feed the rest 50:50. 10g starter + 40g water + 40g flour. When that roughly doubles I check if the top is domed or sinking. When it starts to sink I take about 20g and feed it again (to get the amount I need to bake with). This is the starter in top form after taking out of fridge.
"Discarded" starter can be used in many ways. I really like sourdough pancakes or when I don't have time to do them I feed it to our chicken. They love it.
In my view discarding a part of starter is necessary as the deflated mass doesn't carry many active yeast and bacteria. Therefore keeping only small amount in between 2 bakes is totally enough. The pro-baker told us on course to do 2 feeding cycles between before making the amount of starter required in the bread recipe. But who has time for that? 😀
Always using a clean jar is a must. Its the easiest way to prevent unwanted stuff to grow along your starter resting.
If something is unclear, please ask again. It is not that complicated as it may look from my crappy writing 😅bye, Dita 🇨🇿
@@HallaDita thank you for sharing your experience, Dita! Everything you wrote makes sense to me but I'm not sure what you meant about always using a clean jar. Do you transfer the starter to another clean jar to feed it? Or am I missing something? Hello from 🇺🇸
This year will be my first attempt at making sourdough. Everything I've researched makes it seem like the starter becomes a new member of the family 😆 Using the discard seems very economical and I would love to make other fermented goods like pancakes 🥞 😋
Amé este vídeo, muy relajante e inspirador.. Hago panes de masa madre, soy principiante, y encontré muchos detalles valiosos en este vídeo. Gracias por tu trabajo, Immy. Me encantaría ver más tutoriales así 😍❤️🇦🇷
Love it
This was sooo nice! Definitely gonna try out bagels this weekend!
Nice format!
More of these please!
Love love LOVE this type of video. Can you do one for tofu and tempeh?
100% yes! Thank you for your feedback ❤️❤️❤️
Question- how do you preserve your bread so that you can enjoy it throughout the week? My bread goes hard after a couple of days. I also live in Denver, and idk if you’ve noticed this, but my bread will dry out really quickly bc of how dry the air is here 😭😭
I cut it into slices, put it into a ziplock type bag and put in the freezer. I just take out the slices I need and leave to thaw or throw on skillet/toaster right away. As good as fresh!
Yes! Making it this weekend!
Very nice video thank you !
I love those kind of vidéos ! I watched twice!
Thank you! I found it relaxing and super helpful ❤
Loved this, Immy! Thank you so much!
Loved this video!😊
Thank you!!
One of my favorite videos!!
Glad you enjoyed it! 🥰
Such an amazing vidéos thanks for it ♡
😃Wow, I’ve got many things I want to say… I LOOOOVE your new logo!!! Your cardigan is gorgeous! The color and style are so pretty. THANK YOU for these recipes. I am on a (Dr Rxed) elimination diet for a few weeks (to figure out what I’m allergic to) so I’m off gluten for a spell but I look forward to trying the focaccia & bagel recipes to give as gifts. After I get then hang of it, perhaps I’ll try to make gluten free versions? Anyway, thanks again. I truly appreciate you and enjoy this channel very much!
Love the format!
loved the format!!
I loved this
More videos like this, please! I wish i could remember in which video you talked about your stretchy bowl covers. When will we be able to get your sourdough PDF?
Completely unrelated but I love your grandmas cardigan ❤
Oh thank you so much! It's now going on 30 years old
Thank you :)
Bravissima 👏
Loved the video format!❤
Loved the new content
Where did you get your bowl cover? Very good video! I have some starter sitting on the counter right now that I need to get making into bread once work is wrapped up. Hope you're well!
Loved this!
Would be nice if you mentioned temperatures I find sourdough to be very temperamental over how the temperature is in a room.....nice video
Hello! Thanks for this tutorial, is really great. I am trying to do the focaccia right now, but I am using wholemeal flour. I had to add aot more water than the recipe to achieve the same consistency, is this normal?
Hi Thanks , awesome video in explaining how to do sourdough bread etc. Can the bread be baked in any baking pan?
You need a lid to create steam! People recommend Dutch ovens because they help create a lot of steam which helps with the rise and oven spring. If you don’t have one try baking on a oven tray and putting 6 or so ice cubes in when you put the oven in. This will help create steam!
I loved this sourdough and baking in general intimidate me but I love sourdough ! Also how long would you say a loaf/focaccia/bagel stays good?
Hello Immy, I know this is a really stupid question but is there any way to make a gluten free sourdough? Your bread just looks and sounds so beautiful! But I can't tolerate gluten at all well. I would love an alternative!
I love your darning and other videos, thank you so much for sharing them 🙏
Best regards from France 🇨🇵
I’m having such trouble with my bread…I’m trying to persevere but it’s not rising properly….I’m wondering if my house is too cold…is that a thing? Do I need a bit more warmth to get the starter and the dough to rise? Any suggestions that may help? The bread I’ve made so far is really only good enough as doorstops 🙄. Love your channel btw, very inspiring ❤
Could you let me know the quantity of flour, water, salt etc you use for the sourdough loaf and how much starter you add please. Looks amazing, I've tried a few different recipes and can't seem to get the right balance. Thanks so much xxx
Absolutely, I detailed the recipes in the description so you can copy and paste into your own docs!!
Thanks so much 👍❤
Love your cover that you put in for your bowl where did you find that?
Thanks for the video but where do I find the sourdough loaf recipe?
Hi can I double the recipes?
hello! can you link your dutch oven please? Thank you :)
Hi Immy and everyone who could answer :) how much of the starter should be added to each recipe? The whole jar?
Hello! Not the whole jar! You always need some starter left to feed and continue living for the next loaf. In the description I’ve noted down the amounts, but for the sourdough I use 90ish grams, bagels 175g and focaccia 100g
@@SustainablyVegan, thanks a lot! :)
How do you start the sourdough from the beginning?
Hello! When you feed your starter, do you measure or just eyeball?
I personally just eyeball but it's usually 2 heaped tablespoons unless i'm making two loaves then I go for 4 heaped tablespoons.
Why my dough after adding starter so sticky?😢
I couldn’t get the names of the sustains in the jar name; can you have it written on on the screen.? PLEASE 😢
So what is your starter made of?
So nice and beautiful sweetheart ❤
FYI-.... Focaccia is an Italian bread, and should be pronounced properly. The double "c" is said as a "z"... Fa-ga-zah. I learned from my Sicilian grandma how to pronounce it long before I learned how to spell it. LOL
@@Pantalaimon1130 she'd probably give the hand gesture (all fingers touching the thumb, and moved upwards), with the grunt, or a "Besa mi Kulo".
You don't mess with the Sicilian Grandma! LOL 🤣
@@Pantalaimon1130 I'm proud of her. She taught me that there's a time to care when something's important, when to not care about something insignificant. It's now called "self care", and "emotional well-being". 🤷♀️
I wish I could get into sourdough. I just think it tastes absolutely disgusting. 😢😢 I really should make a point of making other breads, though, like a baguette or something.
But I loved watching and hearing your tips!
hey sista perfect timing my komo wooden grainmill arrives tomorrow im sooo excited