What to do when your SOURDOUGH is TERRIBLE: your questions, my answers.
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- Опубліковано 31 лип 2024
- I hope you find this sourdough video helpful! The first 1,000 people to use this link will get a 1 month free trial of Skillshare: skl.sh/theelliotthomestead09211
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Filmed and edited by Stuart Elliott
PO Box 369, Malaga, WA 98828
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Everyday Einkorn Bread
If you only learn to make one loaf, let it be this one. This bread is made with einkorn flour for its superb flavor. For the whole-grain flour, I’ve used einkorn, rye, and hard red wheat, all with great success. I’d recommend purchasing a few tools to have on hand for good bread baking: a digital scale, bench scraper, marble cutting board, Dutch oven with lid, and proofing basket. These tools will make your job much easier. Make sure your oven is nice and hot before baking the bread.
30 grams sourdough starter
130 grams warm water
120 grams all-purpose einkorn flour
315 grams warm water
600 grams all-purpose einkorn flour
2 teaspoons salt
1. Combine the sourdough starter, 130 grams of water water, and 120 grams of all-purpose einkorn flour together in a large non-metallic bowl. Use a fork to combine until smooth. Cover the bowl with plastic wrap and set aside in a warm place for 6-10 hours until small bubbles begin to appear on the surface.
2. To the bowl, add in the 315 grams of warm water. Stir to combine. Then, add in the 400 grams of all-purpose einkorn flour, 200 grams of whole-grain einkorn flour, and salt. Use a wooden spoon or stiff spatula to combine. Cover the bowl with plastic wrap again and set aside for fifteen minutes.
3. Dump the bowl contents onto a gently floured cutting board or countertop. Use a dough scraper to fold the dough in on itself from each side. Place the bowl upside down over the dough and let it rest for another fifteen minutes.
4. Repeat the dough scraping and folding once more more. Again, place the bowl upside down over the dough and let it rest another fifteen minutes.
5. Repeat the dough scraping and folding once more. This time, transfer the dough back into the bowl, cover tightly with plastic wrap, and set aside for 3-5 hours to proof. It should increase in size by about 30%.
7. Preheat a Dutch oven and its lid in a 475 degree.
8. While the oven is preheating, use a bowl scraper (or mason jar lid) to scrape the proofed dough onto a gently floured cutting board. Gently shape the dough by grabbing the edges of the dough and pressing them back into the center with your fingertips. Flip the dough over (seam size down) and use your hands to shape the dough into a smooth, round ball by twisting it in one direction, rotating your hands (watch video for clarification, if needed).
9. Transfer the loaf to a heavily floured proofing basket. Cover the basket with plastic wrap and let proof at room temperature for 1 hour.
10. When you’re ready to bake the bread, remove the Dutch oven from the hot oven. Remove the lid. Carefully flip the proofing basket into the Dutch oven to transfer the bread in. Cut the top with a razor blade or sharp knife if desired. Replace the lid and bake for 30 minutes.
11. Remove the lid and bake for an additional 15 minutes until the bread is deeply golden and sounds hollow when tapped.
12. Remove the Dutch oven from the oven and remove the bread to a wire cooling rack. Let cool for at least an hour before slicing.
For sourdough starter information:
jovialfoods.com/recipes/creat...
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Shaye, I just want to tell you that I have been making sourdough bread for three years now. I switched to a dry starter like you recommended in this video and made a loaf of sourdough following your recipe. It was the most amazing loaf of sourdough bread I have ever made and it was mammoth in size! I am convinced that the dry starter was somehow stronger. Thank you for sharing your talents with all of us. We are truly blessed! God be with you, Kathy
If this lesson is anything like what you do in your cooking community, sign me up! Thank you so much for explaining so thoroughly.
It is! I highly recommend her cooking community. I just re upped for a second year.
I’ve now made 3 loaves after converting my wet starter to a dry one as well as the rest of your instructions and I NOW LOVE THE BREAD I MAKE! It’s insane. NO IDEA that I could make bread that tasted SO delicious. Thank you Shaye!
Hi.My dry starter is still bubbling and expanding in the fridge.Is this normal please.
How did you convert your wet starter to a dry one?
Super helpful Shaye! I didn’t know there was such thing as a dry starter! I’ve been keeping a wet starter and feeding it every time I I want to make bread! I’m soooooo converting my starter to dry starter! 👏
The best video about sourdough bread making ever made! I’ve been baking sourdough for almost 2 years now and still finding it very interesting to watch the entire video! Thank you so much!
Shaye, you did a beautiful job of explaining this for the novice baker. You have excellent teaching skills! Your friend Carla would be so proud of you, carrying on her tradition and passion! Bless you!
I queue this video up to 27:00 every time I make bread. I've also found putting a warm (not hot) rice bag under ur proofing bowl helps when the kitchen is cold.
Thank you for this. I had fallen out of love with my sourdough baking, and now I'm excited to resume it with your tips!
This was truly informative. The depth you went into was excellent. So many factors with sourdough starter. I had no idea. You make this approachable for me. Never baked it before. You have inspired this old lady to try something she loves. Bless you sweetness.
Thank you so much for taking the time to explain all about sourdough. Sourdough is one of my goals to learn this winter and you're right: it can be as simple or as complicated as you make it! I have never heard of a dry starter either and I will definitely be attempting to make one soon. I was also intrigued to see you were using an old canning lid to scrape your bowl; I had never thought of that! Just goes to show you don't always need the fancy things, though they are nice!
This had to be so much work Shaye! Super kind and generous to share all this amazing info on UA-cam. Thank you for all the time you spend to make beautiful and helpful content! 💕
Thank you so much for this! I’m definitely going to convert my wet sourdough to the dry version. That feeding it every day thing is just too much of a hassle right now and making bread to me is so much more important than fussing with that goofiness anymore. Thanks for the permission! There can be such a “purest” take on making sourdough bread and you and Carla really have made it accessible and enjoyable for everyone. Thank you!
I stumbled upon this video at 3:00 in the night and got my anxiety soothed immediately. Love your explanations and calm talking, thank you very much. As soon as I can get an oven - I am up to bake some bread just to honour my new knowledge:) hello from Ukraine, btw! (And blessed be youtube algorithm).
My first loaf of bread is in the oven right now. This video and your dry starter video have been SO helpful for my process. This is the first time I have never made sourdough, where I have made lots and lots of traditional yeast bread (and think im half decent at it). You and Angela on the Homemaker Chic podcast have inspired me to start with sourdough and just taking pride in my home and my cooking. Thank you so much!
@@janice8925 Mine turned out poorly, but that just means I can try again lol
Best sourdough how to EVER!!! You answered so many questions for me. I just may start the adventure again.
This was the best lesson on sour dough bread making. Thank you so much! I feel like I can do it now.💕
This was the best video ever! Heading over to join your cooking community now!! Question- does your neighbor sell his pottery? I would love to have a pot just like that for proofing.
This was so helpful! Thank you, I’m a visual person, and to see you actually doing the steps is gold.
Thank you so much, Shaye!!! You are a blessing to many of us. Big hug from Mexico City!!
thank you so much for this video it has given me the confidence to try and make the dry sourdough starter again you are truly amazing. I can never get enough of your videos
Aaannnd you just sold me on the dry starter! Love making sourdough but it always killed me to throw away starter and waste so much flour. You’re a beautiful wonderful educator!
This video is so helpful with all the trouble shooting! Thank you, watched every minute and was able to figure out why my bread was not rising when baking, over proofing! Will try again this week!
Thank you! I just got into Einkorn flour and was finally able to bake a successful loaf with these tips.
I'm so excited for learning about dry starter!! Amazing! this is going to change my life! No more wasting!! Thank you!!
You are a very patient instructor! Calm and inviting!
I have recently subscribed to your channel. You have just answered for me how sour dough can fit into my life! I have resisted it because I can’t keep up the volume of baking the wet starter needed. Thank you, thank you, thank you!
Omg this was AMAZING!!! Dry starter!! Mind blowing!!! Thank you sooooo much for sharing all your bread wisdom! Very, very helpful!!!
Thank you for the in-depth understanding here! I love my starter but love the idea of your dry starter so thank you for explaining this more!
I can’t thank you enough for this. I was ready to give up on sourdough. I used some of my starter to make my dry starter, and so far I’ve had 4 successful loaves.
My gosh this method works like a dream!!! I’m so impressed with the loaf I made. I’ve made the whole family admire it and eat it! My daily go to recipe for sure. Thank you so much for going into so much detail, to help us learn!!
Thank you (x10)! I maintained a wet sourdough starter a few months, but didn't like trying to use, or waste, the volume it produced. You've inspired me to re-start with a dry starter.
This was amazing Shaye! I understand the process so much better now. Thank you so much
That’s an awesome demonstration and despite having tried numerous times to
make sour dough I have failed. I will be trying this way. Thanks Shaye 😊
Thank you sooooo much for your clear instructions on making a sourdough starter! Started one this weekend and it’s alive and bubbly 😊. Hope to be able to start backing a loof of bread this weekend. We admire the wonderful atmosfeer in your video’s. Keep them coming. Greetz from the wonderful kingdom of The Netherlands, where live is good and good spirits roam free 😉
Thank you Shaye, you did a great job explaining the process! I learned a lot.
Not only did I find it helpful it was a huge success. I've been trying for almost a year and my bakes were dense. I converted my started to your dry method and the first loaf was perfection. Thank you very, very much...
Probably the most perfectly timed video ever. Bought my jovial foods einkorn flour, got my kitchen scale ready, and was just beginning my research for the perfect sourdough starter method! I’m SO glad I have this resource for a dry starter-> levain-> guide for bread making!! Thank you!! Now I’m even more tempted to join your cooking community. I just want to know how cook all the things, or at least just skill up! 😆
Get the Jovial cookbook! It is amazing and most of these recipes are likely from there...
Excellent video,thank you. For the first time,I finally understand what I should be looking for and what to do.
Thanks for expanding my knowledge in the sourdough world. I really appreciate this kind of content! Mom of 2 under 2 trying to bring All the love in the kitchen
this is the most comprehensive sourdough video! my questions are all answered ... appreciate it greatly! thank you xx
This was such a helpful video. Thank you! I loved the detailed answers to the questions and you answered so many questions.
Thank you for this! I can’t wait to get a dry starter going and for making clear how to utilize it. Excellent tutorial!🍁
You don't have to throw away extra starter. I saw on PRO HOME COOK youtube chanel he makes sourdough pancakes just out of plane starter. You can add herbs, different salts, bits of bacon and just fry it. Sometimes I add some water and flour and leave on the counter over night and fry it in the morning for kids breakfast. My picky oldest loves them!
I hope it was helpful 🙂
yes!! I use the plain starter to make "pizza crust" by heating a cast iron skillet, then spreading the starter all over it. You can then bake it until it is set, then add your toppings. It's a favorite in my house! We call it sourdough skillet pizza :) Yum!
@@SerinaVassar sounds awesome! I will definitely try that!
I was super interested in the dry starter but keeping a wet starter doesn’t have to be complicated nor wasteful. I have had a wet starter for over 5 years now, keep it in the fridge and only feed it 12ish hours before making bread (twice a week). Plus I keep a jar of sourdough discard in the fridge and then we make pancakes with it every weekend (and occasionally pizzas too). Zero waste.
@@elenadagis215 Yes! I love using my wet starter for those sorts of things as well! :)
Wow Shaye, thank you for this video! I’ll be trying your process.
Hi there, What a fabulous show , great demo all round. Thank you for inviting us. Always a pleasure to visit with you...
Our grocery store chain here in Texas, HEB, makes naturally leavened, unflavored sourdough that is wonderful. This is a lot of work I wish I had time for, but would rather buy HEB's. Maybe someday I can delve into this, but not anytime soon. I learned a lot for the day I can!
Wow, dry starter!!? Who knew?! This video is a game changer! Thanks Shaye! 💕
This was fabulous, Shaye! So valuable! Thank you!
This was a great video. I have been using einkorn sour dough for about 3 months and nearly every DAY I was refreshing my starter and throwing away all but about 2tsp of it. Thanks for showing me that I can put it in the fridge and only use what I need. What a time and money saver this will be.
I found it helpful. I tried to make a starter before but when I tried to convert it into a stiff starter I ended up getting red of all of it and now I went and bought the einkron floor you use and I am going to start one. I am also looking forward to buying a floor mill to grind my own floor. I am looking forward to this journey. Thanks for the information you have shared with us.
Wow thank you!!! I’ve been routinely killing my wet starter in our very hot kitchen in our fixer upper....and I've always always hated the waste. This is SO helpful!!
Will need to try this! Love the learning opportunity, as well.
Amazing!!! I’ve had my starter for 11 years but it’s wet and it’s a chore. I created dry starter from it for me and my daughter and it’s so easy!!! I even bake more bread now!!!
Wowza! That ended up being a long one ;) I hope you find it helpful! Thanks again to Skillshare: @t
Thank you for sharing this Shaye. I had all but given up on my sour dough (mis )adventure🤦🏻♀️
Honestly, this is be far the best sour dough tutorials I’ve had the pleasure to watch.
Will be sharing the link to this with my community. SO GOOD!
I use your sourdough recipe weekly! Love it! BTW unless I missed it, I do not think you said how much salt to add??
SO HELPFUL! I’m going to 1) buy a scale 2) convert to dry starter!
@@kaylithomson8810 I was thinking the same thing!
Hello! You sharing your plentiful wisdom is SO HELPFUL!! THANK YOU!! But if I use i un bleached organic all purpose flour, would I still be successful?
This video was so informative! I’m kind of new to sourdough so I was so excited to see this!
Thank you for this extensive and easy to follow guide. Starting the learning process of making sourdough bread. I thorourghly enjoy your channel.
Shaye, Thanks for sharing the details of this. It reminds me of my grandmother. Im starting my first starter this week. Its so interesting that you created this lifestyle. Have you ever made a video that details how you came to know about and desire the lifestyle that you have. Was it the lifestyle you were raised in? Did you study history of something in particular? Did you travel to Europe or elsewhere? Id love to know what experiences you had that inspired such a wonderful way of enjoying life
Super content! Love your videos and podcasts. I have held off on sourdough for years and I’m seriously thinking of using this winter to fine tune my skills. Patients isn’t my strong suit at all.
God bless!
Glad I found your method. Dry and wet starters are different. One does better at room temp and the other in the fridge.
This was a great UA-cam. I have tried making sourdough starter in the past and never was able to good results. I used your method and couldn’t believe how the starter had a lot of bubbling already the first 24 hrs. I am looking forward to seeing how it is in a week and then bread. I also ordered some jovial einkorn flour and looking forward to trying it. I am looking forward to making sourdough bread. Your had so much great information in this UA-cam THANK YOU!!!!
I am absolutely going to try a dry starter.
I am so glad you answered one of huge frustrations over the past year.
We lost our home in hurricane Laura in 2020.
In my old home my sourdough and other ferments were beautiful and since being in this new home they are pitiful.
I blamed it on having an electric stove, which I still believe is part of it, then I thought it is probably the fermeldahide in the new house, which is also part of the problem, I believe.
I will keep fermenting to fill my new kitchen with wild yeasts!
Very informative and great video! Thank you for sharing your knowledge and experience 🙏
This is so helpful! Looking forward to implementing these tips!
DO NOT USE your brand new shiny dutch oven. Use an old crusty one from the thrift store or a non-enameled one (just a seasoned cast iron). The enameled dutch ovens are not really meant to be preheated empty on really high heat and the enamel on mine cracked. With the warantee, I was able to get it replaced. Thank you Shaye - I have made many loaves since with a plain cast iron dutch oven. It is now my bread baking tool and also great for cooking on campfires :)
I learned this the hard way. I have both and my enameled DU is ruined. I bake 2 loaves at a time and bulk batch 6 loaves at once a week and freeze the baked and sliced loaves.
I need a new enameled DO. But for now I line with parchment and it still bakes.
I have an enamelled LC for years for baking bread and the trick is preheating the pan with the oven to avoid the pan having a thermoshock.
Thank you for that tip
🇺🇸❤️🇩🇪
So glad I invested in a plain cast iron one. Unfortunately though they are heavier and I just hope my wrists can stand up to it regularly until I get my injection for carpal tunnel syndrome or medical procedure whatever fixes it. 😊
@@rowenajordana6385so you place the Dutch oven in the oven cold so it heats up as the oven pre-heats?
I love this video and your links to Karla at Jovial are the best, most informative sourdough videos I've ever seen - I'm so excited - perfect timing for our Fall temps!! Thank you for sharing.
Great video and explained so clearly. I'm ready to delete ALL my other sourdough bookmarks. THIS IS THE BEST! Thank you so much.
What a wonderful video! Thank you for all of this information.
Very interesting! I make my own bread weekly and have been using sauer dough for the last 10. I do not buy yeast. Like you said it’s an art that can be perfected but I love it and do have an occasional bad loaf. But way most of the time it’s quite delicious. It’s so handy to be able to refrigerate and not throw any of it away.
Yay thank you for such a wonderful video 🥳… know that you are very much appreciated 🥰
Very thorough and useful video! Thank you!
I made my starter 2 years ago. Out of cheap, bleached flour and warm city tap water. Just, like my grand dad did. My grandma said to use filtered water and unbleached. I just loved my grand dad's biscuits. So I went with his method.
Such an amazing video. Thank you so much. Iv wanted to get a starter goes for a while now and just didn’t really now what to do or where to start. Thank you.
Wow was this awesome! Thank you, thank you!
Thanks, this was very interesting and answered a lot of my questions🎁😊
Oh wow! Thought I was going great in the sourdough game and then I watch this video and I see all the room for improvement! Haha! Thanks for explaining the “why’s “ so I can learn how to do this better!
Perfect timing! Thank you!
This is so helpful!! Thank you!!
Thank you for breaking this down for us i really appreciate this and i will soon start my starter... Thank you.❤❤❤❤❤❤❤
FANTASTIC VIDEO...ANSWERED all my questions, got the recipe. WOW, you know your
Sourdough Stuff....I just found you. I have been making sourdough and have had a WET
SDS since 2016 and NOW...I will NEED to make a DRY SDS. YES. AGAIN THANK YOU.
I have a starter that is about 30 years old & I love working with it! I have always used a wet starter, but I may play around with dry starter.
Well, that was amazingly helpful! Thank you 😊
This was incredibly helpful! Thanks so much!
thank you for a great video. So clear and wonderful info.
Really helpful, thank you so much. No the video wasn't too long!
Your brilliant, very good teacher ❤
Wonderful video! I like having both options of dry or wet starter. I typically use a wet starter in a mason and keep it in the refrigerator. If I am not baking bread, I may feed the starter once a week or every two weeks. I store the extra in a container for pancakes, etc. Today I added that extra starter to my regular artisan bread that uses a 1/4 tsp yeast. So I know my bread will rise and bake in same day. Its all good :-) My issue is finding space to raise the dough in the refrigertor. I may try a cooler with ice packs.
G00D Morning from Auckland, New Zealand ...
Shaye…you nailed it!!! ❤️💋
HOW did you know that I just made the very worst loaf of sourdough bread ever in the history of creation? I worked on it all night baked it yesterday and it was awful. Thank you for this video!
same.🙄
Thanks for the lesson, making. Read is an art and it appears you e mastered the art pretty well! Looks like a delicious loaf of bread
This was very helpful, thank you 😊
Thank you for the great video!
I am just checking your videos. Everything is nice. Upload more cooking videos.
You are an Amazing farm lady. Love all your very knowledgeable videos.
So I just need to say, this starter, which I had NEVER heard about before, has been an absolute game-changer!!!!! I've only made one loaf so far, but I can already see how this is so much simpler, practical, and I can already tell, will produce more consistency in my loaves!!!! Trying to use these higher-hydration recipes have been great one day and dismal failures the next!!!! I had just about given up!! THEN I FOUND YOUR VIDEO and I am recommending it to everyone!!!!! My sourdough is now going on the table instead of turned into bread crumbs and croutons, the fate of my many failed loaves!!!!
What’s the difference using a stiff starter from the more traditional wet one?
@@welshrarebit1153 So many things... LOL. The main one being that it doesn't need to be used/discarded/fed every day and spends weeks in my fridge without being touched and still makes amazing bread. That saves SO much time and money.
@@connieembleton thank you so much for explaining. Wish the video did explained this as it makes a huge difference.
I really need to start baking bread again. I will keep this video to help me get going with it again.
If you wet your hands before you do the folding, it won’t stick to your hands and you can avoid using extra flour that can make the bread dense! I love sourdough baking and I make it most every week! Great video!
Also, I use a “wet starter” to make it a little easier to use it in most sourdough recipes, but I only keep about 1/2 on hand and I keep it in the fridge so I really only have to feed it once a week or sometimes every 2 weeks if I’m not making as much bread. When I want to use it in a recipe that calls for more than I have, I just give it a bigger feed and I’m ready to go!
Great information! I have had a wet sourdough starter for a year, only fed it once a week, never killed it (even when I was away from home for a month, it came back to life), kept it in the fridge, didn't through away anything from it and, to this day, it still bakes excellent bread. I'm very pleased with it! 😊 Your method sounds good too. 👍🏻I guess: "if it ain't broke, don't fix it" 😁 Let's get our hands doughy and bake all kinds of sourdough bread 🍞 🤗😊
I forgot to mention that for me there is not enough time in a day for bread backing so I use a bread backing machine and it works wonderful! 😁
@@cynthiacornel Do you also use Einkorn? 🤔
Well...no, not yet. White mixed with hole grain flour.
Well I guess I'll have to convert my wet starter into a dry one. Sound so much easier, I'm so happy you posted such a detailed video!
I use a wet starter as well and I make it easier by only keeping 1/2 cup or so at a time so I only have to feed it a small amount of flour to keep it happy and I’m never forced to discard bc I have so little to start with. I usually only feed it 20g water and 20g flour and keep it in the fridge when I’m not using it in a tiny little container. It works much the same as the dry started as far as ease of use. But I think either one is great!
@@househackingmom1098 yes I’m going to keep a small amount of my wet starter. I put to much time and effort into it not to have that option. It’s good to have both really 😊