I've been on the sourdough experimental path for around 2 months. 2 months of failure. It's hard to fail over and over again. I haven't even made a "good" starter! I gave up. I was actually crying, and my husband found this video, he asked me to please not give up. THANK YOU!!! This recipe works! Even with my "sub par" starter! You've gained one more subscriber!
Good job for not giving up!! It’s my starter day 9 and I’m making it now. It’s my first time but I will follow John’ s video to the tea! Wish me luck 😁
Can relate, 3wks of average looking starter, 3 loaves baked (edible at least, but not very exciting- loaves seem rather heavy & dough not very stretchy). It gets frustrating after all the time wasted & flour wasted doesn't it! Hope you have it sorted now
It seems to be a common misunderstanding. Sourdough is not a product of yeast but rather bacteria, just as yogurt is a product of bacteria. Put wheat berries in a cup of water at 25 C until the water becomes bubbly, almost like carbonated. Pour that water into a mix of whole wheat flour and let it sit at 25 C until bubbly. Then add that starter to the mix that will be your bread and let it sit at 25 C until risen. Then bake. You don't need to use the wheat berries once we have the primary starter started. Instead of wheat berries, cabbage leaves can also be used in warm water overnight until sparkly as if carbonated. Then, use that fizzy water to mix with whole wheat flour to make your starter. Do not add salt. Salt will not kill the yeast but will kill the bacteria. Everyone thinks they are eating sourdough bread because it tastes sourdough, but it's not real if it has salt added when made.
I hope you read your comments. I spent a long time and many tears attempting to make sourdough bread. Then I found this video. I've been baking a loaf of bread every week, my husband and all my neighbors LOVE IT! THANK YOU!!! I've shared this video so many times I lost count. ❤
Yayyyy I’m very excited to try his . I too have been making sourdough bread for 6 months and I can’t seem to make a starter that works So I’m def trying this one this week 🌻🌻🌻
@@tmaffeo try using 3/4 organic whole wheat with 1/4 fresh organic rye flour. Use a little less water than called for. Make it like a thick pancake batter. My issue was the starter as well. I hope you see this reply!
Oh my heavens! I have been making bread for so many years and this was the best recipe and instructions I have ever seen. I am so obsessed with making bread now. I’ve made five loaves since I found your video three days ago thank you so much
Raise your hand if you come to John's videos when you're having a bad day and need some cheering up? ✋🖐️🖐️🖐️🖐️🖐️🖐️ Going to be attempting this recipe this week. He makes it look easy. Wish me luck 🤞
I don’t know why I didn’t just come to your video first! I watched other videos and there were lots of failed attempts and lots of tears! I finally came to your channel and you explain it perfectly!! I do everything step-by-step and really bring it down to a beginner level. You are simply the best. ❤
I did it. Your recipe is easy to follow. I've been trying to make this bread for two weeks and failed until I followed your directions. I've been baking for 50yrs but never made sourdough before. Both loaves came out perfect. This is the first time I got far enough to put the dough in the oven and success. I didn't have this much trouble making my starter. The only thing I did different was I used my pizza stone and covered it with my turkey roaster because I don't own a Dutch oven. I misted the stone and oven with water. I got a nice crust with chewy bread. Thank you for making the video. I'm a happy old lady.
My first sourdough turned out perfect thanks to you, John! You never lead me astray. I watched this video probably 20 times through during my 36 hour process lol. My husband and kids love you too. Thank you!!!
John, I made this bread, step by step, using the long process and all I can say is WOW! Best bread ever! My family has now demanded next week I bake 2 loafs. One loaf just is not enough! Best sourdough bread recipe ever. Thank you!
I, like so many others, started backing sourdough bread during CVD, but I still love watching people make it. Your video was perfect. I love that you told people about the option of baking same day or refrigerating the dough overnight. You covered every bit people need to know, verses having to gather bits and pieces from so many different videos. This video is a keeper - thank you,
Hello, Mr. Chef! I have been looking for someone who is a skillful person at cooking and especially baking . Fortunately, I opened my bakery or if I can call it my tea shop, and I need someone to work at the bakery which is a part of my tea shop! It’s my pleasure to have you working in my shop presenting a master class to my employees. Thank you Malluke’s family
Personally, I use apple juice to hydrate my starter instead of water. The sugar helps feed the yeast, and gives the bread a nice appley, tangy flavor that I enjoy.
In my opinion you have the best cooking channel on Utube. In particular I have recently started making sourdough bread and have watched hundreds of videos. Your videos provide the best non- boring, no time wasting, step by step explanations and demonstrations which are excellent (and bonus with a bit of humour added in). You should have your own TV show!
I love watching your videos. Your real talk for people is just as important as anything else. I just stumbled upon your sourdough video here. I have watched tons of your videos but when you pulled that sourdough of the oven with the bubbled crust it permanently placed you as S-tier in my book. Many people don’t appreciate how difficult it is to make good sourdough. It’s so incredibly difficult with many failures and requires a level of patience and dedication that most will never appreciate. For me, this was proof that you are a true Jedi in the kitchen.
I made this yesterday with the overnight in the refrigerator for the first time and came out outstanding. The instructions are really good John, Thanks for posting. Very forgiving bread, I made a mistake and added 30 or 40+ ml more of water. That last stretch at 9:48 was like two feet long. Took 7 days to get the starter right, to double or more in 4 hours, used it at peak. Just as good or better than a bakery.
Thank you John Kanell! I have never made sourdough bread before and now I've made five loaves so far using your recipe and each one turned out exactly the way you showed! I am noticing that it is important to have a starter that is "hungry" for the best sour flavor. I live in a small canyon community, we share cooked and canned items, and your bread is a huge hit. 🤩
This is awesome encouragement for me on my first attempt, thanks! One web page i read said to feed the starter 4hrs before making the dough, but my starter looks bubblier when its been sitting overnight, so I'm going to try making my first loaf with the starter that hasn't been fed for a day or so (wish me luck!)
I’ve been on a quest to make great Artesian bread. 20 pds of flour 10 pds of weight on my hips. I should have know to come to your channel immediately. Finally made one I’m proud of! Thank you for sharing your cooking passion! Blessings!
I love this recipe so much it works every time do not skip slow fermentation in the fridge i bake a loaf every day and I have tried both methods. 6 hrs or so for bulk fermentation and overnight or about 12 hrs minimum in the fridge. Thank you soooo much for this recipe!
This sourdough recipe is amazing! Used a different recipe for my first loaf and it was not up to my standards so I tried this recipe and took all the long steps & I’m blown away with how great it turned out!! Thank you for teaching this process ❤
It's really not that complicated. It's just putting some water into flour and letting the yeast in the air around you grow in it. It's actually easier because you don't have to add your own yeast, and there's enough in the air that your mixture only has to be exposed for a minute for it to grow. Just use the proportions in this video and try not to use chlorinated water (use bottled instead), and that's about it. As he says, just remember to add some flour every couple of days to feed it, although it will usually last a long time on its own anyway.
I make it but it isnt 1/2C of flour each time its only 2TB of flour & water a day & takes 5 days. If you make the quantity he shows, you have to throw away A LOT.
Can’t wait ! This is a clear, easy to follow recipe and procedure. Thank-you so much. As far as keeping it fresh, not that it lasts long at our house, I slice it once cool, add it to a zipper freezer bag and freeze it. That way we can easily take out a few leaves at a time and the rest stays fresh.
Thank you for making this. I have learned a few things. First - there is no way I am ever making sourdough bread. But more importantly, I will forever have a new respect and appreciation for what went into making this stuff every time I buy it at the market.
I just followed his tutorial and honestly it‘s so much quicker than it seems. As long as you can arrange the stretched out process with your schedule it really is only 30min total work time, if not less! The rest is just resting/baking.
I said that too. But a year later my starter is doing well and I make bread all the time. Oh and when you’re buying it at the market they’re taking shortcuts usually. They’re not doing all of this.
I made my first sourdough earlier this week, and it was more than horrible. This video is a lifesaver! John, you're so down to earth, it's a pleasure to watch you, and learn from you! This recipe is all you need, trust me. I feel so much better about myself now, that I just needed a good recipe to join the sourdough club 😅 Also, if you don't have a dutch oven, for me it worked to simply bake the bread in a cake form (or anything will do just use baking sheets). For the first 20 minutes I had a glass bowl of water in the oven to steam the bread, and I also had an oven sheet above the breas (just to cover the light). After 20 minutes removed those both, and got amazing results. Thank you so much John!
Baked my first loaf of sour dough bread ever! I mean, the first thing I've ever baked! And it turned out great! I've been watching a lot of sour dough bread videos, and I chose yours. Simple and easy to follow. I was sitting in front of the oven, nervous as ever, hoping it would turn out well. It baked perfectly! Now, I'm hooked! Now I have two hobbies, building and flying fpv drones and baking! Thanks John, for the video!
"Trust me and just give it a try" Yes Sir! You are always the first choice, when my wife and I are looking for recipes, for a reason. You've never let us down! Thankyou!
Thank you, thank you, thank you! I was a bit overwhelmed and intimidated about making my first loaf of bread. This video was not only comprehensive but absolutely delightful to watch. I’m ready to give it a shot! Bonus points because the platters behind you are simply lovely!
For me, I don't know if it gets much better than that first slice into fresh made bread. The sound, the smell... it's just happiness for the senses! Thank you for this recipe John, I can't wait to try it!
Dude, I've been trying to make good sour dough bread for a couple of years now. My bread always turned out really dense. Tasted good but was still dense. I watched your video and at the end, I realized that I was flouring a banneton proofing basket. But when I tried to pull it out, of the proofing basket, the whole thing deflated. I followed your recipe exactly. I also put a cotton flour sack towel that I had heavily floured with Rice Flour. When I put it onto the parchment paper, the towel came off so easily it didn't phase the dough. This time, I made the most perfect sourdough bread huge oven spring and huge holes inside the bread. I'm so happy. I just wanted to thank you.
I just started my sourdough journey and I stumbled across your video and let me tell you. Flawless!! Tasty crispy chewy crust and such a delicious taste. You made this accessible to novices like me and your instructions are explained so well. And I remembered that trivet!! Tysm
I'm just starting out but struggling with a lot (baked first 3 in last couple days ago & 2 more in fridge waitiing to go in oven). It just seems so heavy/dry & not much in the way of air bubbles & the dough is not exactly stretchy like Johns when i work with it! Wish i knew what I'm doing wrong! Any tips plz?
This turned out amazing, thank you! Used it for my first loaf and followed all the steps. I was genuinely surprised at how quick and easy the actual work was - it wasn‘t even half an hour of work. I saw other people starting sourdough and it didn‘t look remotely like mine! Thank you!
I accidentally skipped the letting it sit on the counter for 6-12 hrs and just placed it in the frig overnight but it still turned out amazing! I am making 3 loaves tonight and I’m leaving 2 loaves on the counter and one loaf to do a quick oven light ferment before I put that one in the frig because it’s almost 11pm and that one loaf is needed in the morning 😂
I had to come on here to thank you John. I have been trying to make sourdough for 4 years and every time it flopped. Your recipe and method finally worked! Perfect ratio of dough to water!!! I use 1 cup rye, one cup wholewheat and the rest stoneground bread flour and Its the best sourdough I have ever eaten. Also don’t use discard method for my started but add a tablespoon water and flour every day. I don’t know how ro thank you enough!
Yes, I'll agree with the others, this bread recipe is nothing short of ama-ZING! It was my first time baking sour dough, and it came out PERFECT! Thank you so much for showing us newbies how--I'll be making it again, and again, and AGAIN!
Thank you for this bread baking lesson! This is by far the best sourdough bread I have made. Im originally from San Francisco Bay Area and like the sour taste SF sourdough is famous for. Now I live at 7200 feet above sea level and baking at high altitude is tricky. I followed this recipe with a 18 hour cold fermentation, overnight in the fridge, which added so much flavor. Because of high altitude I just added 10 minutes to bake time (3o minutes total) at 500° and added 5 minutes (25 minutes total) to the bake time with lid off at 450°.
I came here to say thanks, because I've learned a lot from this channel. I used to ABHOR making bread, especially Sourdough because of how long it would take. But now I'm an expert at it and I've made everything from traditional sourdough to added flavors like lemon & blueberry to Pesto and olive. So thanks for the great vids and all the awesome knowledge
Yes, please do a sourdough starter! My husband wants me to do a sourdough breadbowl but every sourdough recipe I come across is too complicated for me to comprehend (mainly because I'm not interested in viewing some videos) but I LOVE your videos and you explain things so well!
It's so easy. When I started mine, I followed King Arthur Baking recipe. 113g flour and 113g water, warmed. Mix and place in a container large enough that will allow it to expand at least 3x its size if not larger when active. You want a container with a lid, but not a tight lid, something that rests on top. Every 12 hours, remove 113g starter and to that add 113g flour and 113g warm water. When it gets really active, you can cut down on how much starter you're making so you're not throwing out too much. There are a lot of sourdough starter discard recipes out there, but only so much time to bake. You do want to make sure you're leaving yourself enough to make anew. Also when it's finally active and smells really good, you can refrigerate it. Taking it out weekly to refresh or every 2 weeks. Making the starter you always want warm water. Never chlorinated water, so if you have chlorinated water, never bake bread, any kind of bread, with that water. Use bottled water. We have an RO system, so I use RO water. If it's been in the fridge, leave it on the counter till you see it's starting to bubble and do its thing. Then put it back in the fridge. I use Essos glass jars with a wooden lid for my starter. Found on Amazon. The 1 quart wasn't large enough, it always overflowed, so I bought the next size. I mix mine up in a mixing bowl and transfer it to the glass container. For me, it's a lot easier to measure this way. In your starter, NEVER add packaged yeast. Sourdough is based on wild yeast it's finding in the air, not packaged yeast that's added to it. Hope this helps. 😊
I made a loaf of bread from another recipe that was absolutely horrible and I thought I was doing something wrong with my starter. I came across your page and was able to bake a beautiful loaf. I’m waiting for it to cool down before cutting into it but I can already tell it looks promising!! Thank you so much for your detailed video with all the tips and tricks! I loved how you were able to make such a straight forward video that was easy to follow along without being too lengthy!
This is by far, HANDS DOWN, the BEST recipe ever. Thank you so much. I grew up in Germany and sourdough has been part of my formative years. Moved to the states and suddenly wasn’t able to get that same type of delicious bread. I’ve had a stomachache for some time now. Fast forward to about 6 weeks ago when I baked my first sourdough. I’ve tried several recipes. It either didn’t rise (starter problem, too little or not active enough), wasn’t tasty (not enough salt), didn’t have an open crumb (wrong Dutch oven), or the dough was too soft (too much water: 70-80%. This one’s a keeper. I’m so happy I could scream. The percentages in your recipe are perfect. Thank you once again. My only request would be for you to give us variations of this recipe, eg 50%bread flour + 50% whole-wheat, or even a rye sourdough bread recipe. Hopefully you’ll read this and post a video real soon.
Yes please make a video on the starter! I’m a novice baker who has failed at baking until I started watching your videos lol. They’re so easy to follow and they always come out great! Thank you so much for sharing your knowledge, skills, and all around fantastic attitude with us!
I'm a total beginner to sourdough and used this recipe for my first time. My sourdough loaf came out perfectly!! I've only used this recipe since then and every time it comes out so delicious and beautiful. Thank you so much!!
Wow! That’s all I can say. My bread turned out perfectly with a beautiful ear and big holes in the crumb. This recipe is tremendous. It takes a long time to make but it’s so worth it!
Omgoodness, i just completed my very 1st loaf of sourdough bread using this recipe and it is FANTASTIC! Thank you for the step by step, clear instructions. ❤❤
John, you are a master teacher! Ive been trying to make sourdough for years and I finally was successful using your recipe! thank you so much for making this available for free!
I am the lazy sourdough bread maker. I have a recipe that I mix up, throw in the fridge overnight, never spending my day folding and fussing (tried that way)🙃, and in the morning letting it warm while I do other things, then butter a loaf pan + a mini loaf pan, plop in there with a bowl scrapper, let it sit 20 minutes, no scoring needed, and half hour later I have a delicious loaf of sourdough bread. 😋 Easy Peasy. 😉 😉
@Camille Demarais sure! I hope John doesn't mind... 240g ripe sourdough starter 360g all-purpose flour 1 1/2 tsp salt 2 tbsp granulated sugar 334g water (doesn't matter temp because it's going straight into the fridge) You can use 1 tsp yeast if you don't want to wait a long time for the rise in the morning. Mix everything up in a bowl, cover, and refrigerate until the morning. I take it out at about 7 and it's risen and ready to go by 10-10:30. Oven at 425°. Grease with butter an 8 1/2 x 4 1/2 inch bread pan AND a mini loaf pan. It doesn't work in a 9x5 pan for some reason. I couldn't get the inside to cook all the through. At least I didn't have luck. The dough is a loose dough, much like some of the artisan bread doughs that sit out overnight, so don't worry about that. I best guess how much goes into each pan, let rise on the counter for another 10-20 minutes. Mine take 20. Sometimes they don't do anything at this time. Put the pans in your oven for 15 minutes. After 15 minutes, lower the temp to 375° and bake the smaller loaf for another 17 minutes, the larger loaf stays in for 3 minutes longer. In my oven, to reach an internal temp of 200°, this is how long it takes. Remember, every oven is different! Turn out onto a cooling rack and let cool. Enjoy, because it's delicious!
I am new to baking and I have made this recipe 3 times already( I had he starter from a bakery) and i've had wonderful results! It is a really good recipe! Thank you!
The first time I see someone explaining sourdough in details that its easy to understand! Thanks. Can u also explain the steaming techniques? Some use ice cubes and some hot water during baking.
This recipe is hands down the best and comes out perfect time after time. whether you do the 30 min or long refrigerated fermentation its always amazing! definitely my go to recipe
I just made it. It came out delicious and I'm so excited because this is my first sourdough bread made. I waited so long while the starter was ideal to make it.
This is your second tutorial I’ve used with spectacular results. My sourdough loaf was lovely, with great texture and flavor. Previously I made your lemon meringue pie. I was told it was a masterpiece. LOL. Thank you for your clear instruction, your engaging personality & humor. It makes a difference since rewatching was essential for me. I need to understand why I’m doing what I’m doing so the skills can transfer. You’ve helped me move beyond birthday cakes and brownies, so thank you!
I’m so glad I found your video to coach me through my first sourdough adventure. This morning I baked 2 gorgeous loaves. My husband is jacked, taking pictures to send to family! Too bad we don’t have smell-a-vision, and I wish I could post a pic of these beautiful loaves with their carefully scored and golden design. I’m so proud! I made 2 loaves, one from a 150y.o. Yukon starter pack and the other I cultured from scratch. The scratch loaf is unanimously better!❤ Thank you for such a wonderful “how to” vid. I’ll be checking out the beer bread next!
First of all I love Sourdough Bread , I have been on the sourdough merry go round for some time , I've had real good results and some epic failures but never ever consistency. Having baked a loaf everyday for a week , this recipe / method hasn't let me down once.... And I have tinkered around with proving times , different flours etc.... I have finally found my Sourdough - Shangri La .... So many thanks.....
I really found your instructions it so easy to follow and I appreciate the step-by-step method that you have outlined. I have a real nice potent starter ready to stretch and fold.
I just want to say that I had given up on making sourdough bread. I'm a chef of more than 30 years and yet the recipes I tried all failed to some degree. This morning I had the most beautiful, delicious loaf ever and it's all thanks to you. My deepest gratitude. I will never try any other recipe again!!
I finally made sourdough starter and couldn’t find a recipe for bread that didn’t feel super confusing. My 10 year old son said “how about preppy kitchen, his recipes always work for us!” And he was right! My first sourdough loaf just finished baking and it’s beautiful, I am so proud of it 🎉. Thank you for your videos, we have learned so much from you. You’re an amazing baker and a gifted teacher too!
🎉 it came out fantastic !! Thank you the only thing I did differently was when I set the bread In 500 degree oven I put about a 3 tablespoons of water under paper for steam there was no burning! Really came out perfect thank you
And I just love the look of this kitchen, with the off-white walls, the copper pans on a rail, the shiplap, your cool apron with your black and white checked shirt…Very aesthetically pleasing. My friend makes amazingly even textured and satisfying sourdough.
John, I really love your channel. a couple of comments. If you don't have a cast iron dish, you can still bake it in a baking sheet with a empty baking sheet below it. Once the oven is to temp put the bread on the rack above (on a baking sheet) and pour about a cup of water in the bottom sheet pan. This will add steam to your bake which will prevent the crust from setting resulting in a higher rise in bread. Also, when making slashes in your bread be aggressive. By agressive I mean deeper cuts, more than you demonstrated. I know this seems counter intuative but the slashes help our bread rise higher. That is why you do that. You want to use a very sharp razor blade, preferable one that has not been used so that I slices the dough instead of tearing it. Great job on your channel!
I usually make sourdough sandwich bread, but made this and it did not disappoint! I put a bit more water in as it seemed stiffer than what I'm used to. I formed it the night before and took it out of fridge a couple hours before baking. Excellent crumb with no giant holes and plenty of loft.
@@min_nad No yeast. How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten ! Good luck my friend!
How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten. My starter that I use now is about 2 months old.
I've only recently gotten into bread making and before long I wanted to try sourdough. Once I had my starter ready, I tried another recipe several times and just couldn't make it work well, then I found this video and following it exactly at first, have had amazing results. I've since made variations with different flours which also turned out great. My favorite variation is to replace the hydration with homemade kefir (342g, 10% extra since typical kefir is 90% water) and it is amazing. The kefir makes it extra sour which my wife and I love.
Omg this was so easy to follow. Soughdough bread baking can be intimidating for beginners. I made my starter last year and till now i have baked 2 loaves without success until today. Thank you for this video🇩🇪☺️
This is hands down the best video PERIOD I have ever watched on UA-cam. You are naturally a gifted teacher and you know to teach the why behind the how and not many people get that. This was so educational, fun, and exciting! I cannot wait to try this because you made me feel confident in WHY I AM DOING what I am doing, and even though it's a journey, you made it so worth it! Thank you!
You could always make multiple at the same time. It only adds a few minutes per step to do a few batches instead of one, the only thing that would take longer is you'd spend more time actually baking the bread
For over a year I’ve been trying different sourdough recipes and they were all a flop until I came across this video. I’m so happy I could cry. IT’S PERFECT!!! Thank you for this video. You are such a gifted (and entertaining) teacher!
I had been struggling with sourdough: granted, my starter wasn't as mature as it could have been but it was far from the only issue. The first time I made an almost perfect loaf was when I followed this video to the letter. I say "almost" because it burned just a smidge on the bottom: too brown and thick, but not inedible by any means. John doesn't mention here that you need to adjust your shelf so the LOAF, not the Dutch oven, is in the exact middle of the oven, and turn off the convection function if you can. Those two tweaks fixed the overcooked bottom. Other than that, once your starter is mature (cannot stress that enough), this video WILL give you perfect sourdough.
By far the best recipe for Sourdough bread, my 1st attempt was lacking finesse, this time made to perfection thank you John you are an excellent tutor!
This is SO easy! Just mix some dough together - flour, sugar, rain water or bottled water - and cover it (like Tupperware) and just let it sit somewhere warm (not hot). If you have pancake batter, just add a little more flour till it's thicker like regular dough. Yeast is optional, but no more than a pinch if you're just doing a starter, because the dough will make its own form of yeast as it ferments into sourdough starter. Then when you go to use it, only use a golf ball-size and add that to the rest of the fresh bread dough. And to feed it, all you have to do is pull a golf ball-sized piece of fresh made bread dough and add it to the sourdough starter container. It will mix itself in. Once it sets into sourdough starter, you can keep it dormant in the fridge, then do what he did and take it out to sit on the counter the night before you need it.
Hi John ! I was never a baker and never tried my hands at bread making .. inspiration derived from your videos .. I made my own culture using buttermilk home made by turning milk into yogurt and then churning butter milk ..which is normal to indian household and added flour to it … it was ready in three days .. bread turned out amazing .. I just kneaded the dough in first stage with little olive oil ti add aroma .. and here is the result .. thank you
After 30 plus videos on how to prepare my bread yours finally was the money maker. Mine is identical to yours. I thought it was an issue with my starter but it wasn’t at all. Thanks so much for all your videos and clear directions.
Sourdough bread is such a great sandwich bread! I was planning on making bread this week and seeing this recipe made my day:) I would love to see a Chocolate Macaron recipe!😄
You are so beyond awesome, not only in your skill, but in your ability to clearly explain Your skill. With you as my guide, I feel I can finally attempt sour dough (My Love). Thank you. Your cheerful attitude is so stress relieving. You are Heaven sent. OMG, who raised you? I can finally feed my family. Thank You.
Made my first loaf ever today - I was worried it was going to be a little dry and that I rushed it by doing the 30 minute rest and 1 hour cool, but it rose so beautifully and came out absolutely amazing!! Definitely will try the longer cold rise as it looked slightly under proved but I can’t thank you enough for the great recipe and tutorial!! Really amazing job, thank you thank you!!
I found your channel when I needed to make a cheesecake from scratch.... now your recipe is the only one I use for cheesecake! Your recipe for sourdough is also the only recipe I’ll use! I’ve tried a few others since I got into this sourdough journey a week ago and they didn’t turn out... but the other ppl didn’t explain things the way you do in detail. Thank you for such great recipes and guidance!
OMG this is the best thing I made all year 🤩🤩,, thank u for the amazing recipe,, this will always be my go to now,, but I don’t have that pan,, I used parchment on a pizza stone and cover with bottom of Dutch oven,, then browned for the last 10 mins no cover,, and even put a tray of water on lower rack,, that spilled all over the bottom of my oven🤪🤪,, but when I cut that bread after an hour and half,, omg still amazing,, and a ton of flavor with my 12 day old starter,, my new go to,, can’t thank u enough
I've been on the sourdough experimental path for around 2 months. 2 months of failure. It's hard to fail over and over again. I haven't even made a "good" starter! I gave up. I was actually crying, and my husband found this video, he asked me to please not give up. THANK YOU!!! This recipe works! Even with my "sub par" starter! You've gained one more subscriber!
Good job for not giving up!! It’s my starter day 9 and I’m making it now. It’s my first time but I will follow John’ s video to the tea!
Wish me luck 😁
Can relate, 3wks of average looking starter, 3 loaves baked (edible at least, but not very exciting- loaves seem rather heavy & dough not very stretchy). It gets frustrating after all the time wasted & flour wasted doesn't it! Hope you have it sorted now
Aw, I feel bad for you 😢. Sounds like you’re being super hard on yourself. Glad it worked out for you in the end.
It could be the air, temperature/humidity in your home.
It seems to be a common misunderstanding. Sourdough is not a product of yeast but rather bacteria, just as yogurt is a product of bacteria. Put wheat berries in a cup of water at 25 C until the water becomes bubbly, almost like carbonated. Pour that water into a mix of whole wheat flour and let it sit at 25 C until bubbly. Then add that starter to the mix that will be your bread and let it sit at 25 C until risen. Then bake. You don't need to use the wheat berries once we have the primary starter started. Instead of wheat berries, cabbage leaves can also be used in warm water overnight until sparkly as if carbonated. Then, use that fizzy water to mix with whole wheat flour to make your starter.
Do not add salt. Salt will not kill the yeast but will kill the bacteria. Everyone thinks they are eating sourdough bread because it tastes sourdough, but it's not real if it has salt added when made.
I love that the teacher in him is still explaining to us adults like we are his students bc honestly he helps me understand so much better
I hope you read your comments. I spent a long time and many tears attempting to make sourdough bread. Then I found this video. I've been baking a loaf of bread every week, my husband and all my neighbors LOVE IT! THANK YOU!!! I've shared this video so many times I lost count. ❤
Yayyyy I’m very excited to try his . I too have been making sourdough bread for 6 months and I can’t seem to make a starter that works So I’m def trying this one this week 🌻🌻🌻
So after reading your comments and sooo many months of trying sourdough recipes, This One actually worked. Thanks so much for sharing this.
@@tmaffeo try using 3/4 organic whole wheat with 1/4 fresh organic rye flour. Use a little less water than called for. Make it like a thick pancake batter. My issue was the starter as well. I hope you see this reply!
@@ericanorton71 yes yes ty soooo much for this I will try 🌻🌻🌻
What do you think was the difference with this recipe for you ? I did it. I had the same shapeless goo I always get.
Oh my heavens! I have been making bread for so many years and this was the best recipe and instructions I have ever seen. I am so obsessed with making bread now. I’ve made five loaves since I found your video three days ago thank you so much
Can I put brown flour?
Raise your hand if you come to John's videos when you're having a bad day and need some cheering up? ✋🖐️🖐️🖐️🖐️🖐️🖐️
Going to be attempting this recipe this week. He makes it look easy. Wish me luck 🤞
Yes lol
😊me
perfect
He’s lovely
I don’t know why I didn’t just come to your video first! I watched other videos and there were lots of failed attempts and lots of tears! I finally came to your channel and you explain it perfectly!! I do everything step-by-step and really bring it down to a beginner level. You are simply the best. ❤
I did it. Your recipe is easy to follow. I've been trying to make this bread for two weeks and failed until I followed your directions. I've been baking for 50yrs but never made sourdough before. Both loaves came out perfect. This is the first time I got far enough to put the dough in the oven and success. I didn't have this much trouble making my starter. The only thing I did different was I used my pizza stone and covered it with my turkey roaster because I don't own a Dutch oven. I misted the stone and oven with water. I got a nice crust with chewy bread. Thank you for making the video. I'm a happy old lady.
My first sourdough turned out perfect thanks to you, John! You never lead me astray. I watched this video probably 20 times through during my 36 hour process lol. My husband and kids love you too. Thank you!!!
John, I made this bread, step by step, using the long process and all I can say is WOW! Best bread ever! My family has now demanded next week I bake 2 loafs. One loaf just is not enough! Best sourdough bread recipe ever. Thank you!
I, like so many others, started backing sourdough bread during CVD, but I still love watching people make it. Your video was perfect. I love that you told people about the option of baking same day or refrigerating the dough overnight. You covered every bit people need to know, verses having to gather bits and pieces from so many different videos. This video is a keeper - thank you,
Never delete this video!!! 5 stars my bread came out perfectly 😮 beautiful open crumb
What size pot did you use?
Hello, Mr. Chef! I have been looking for someone who is a skillful person at cooking and especially baking . Fortunately, I opened my bakery or if I can call it my tea shop, and I need someone to work at the bakery which is a part of my tea shop! It’s my pleasure to have you working in my shop presenting a master class to my employees.
Thank you
Malluke’s family
Personally, I use apple juice to hydrate my starter instead of water. The sugar helps feed the yeast, and gives the bread a nice appley, tangy flavor that I enjoy.
That's a great idea, thanks for sharing
That’s a great idea!!
That's an awesome suggestion. Thank you.
That sounds good. Pineapple juice works well also...
I’ma gonna try that!!! Thank you.
In my opinion you have the best cooking channel on Utube. In particular I have recently started making sourdough bread and have watched hundreds of videos. Your videos provide the best non- boring, no time wasting, step by step explanations and demonstrations which are excellent (and bonus with a bit of humour added in).
You should have your own TV show!
You totally need your own TV Show. I love watching you. It doesn't matter what you are doing I just enjoy listening to you.
I agree
👆 That's the show. More people watch UA-cam over regular TV.
I love watching your videos. Your real talk for people is just as important as anything else. I just stumbled upon your sourdough video here. I have watched tons of your videos but when you pulled that sourdough of the oven with the bubbled crust it permanently placed you as S-tier in my book. Many people don’t appreciate how difficult it is to make good sourdough. It’s so incredibly difficult with many failures and requires a level of patience and dedication that most will never appreciate. For me, this was proof that you are a true Jedi in the kitchen.
Yes, please do a video on the complete process of doing a starter. Would definitely love to watch that.
I would love this also!
Me too
The link is in the description
@@virginiaadams5091 there's no link to the sourdough STARTER in the description.
@@extremepancakerat The description has the sourdough recipe link (and inside that is the starter recipe link)
I made this yesterday with the overnight in the refrigerator for the first time and came out outstanding. The instructions are really good John, Thanks for posting. Very forgiving bread, I made a mistake and added 30 or 40+ ml more of water. That last stretch at 9:48 was like two feet long. Took 7 days to get the starter right, to double or more in 4 hours, used it at peak. Just as good or better than a bakery.
Thank you John Kanell! I have never made sourdough bread before and now I've made five loaves so far using your recipe and each one turned out exactly the way you showed! I am noticing that it is important to have a starter that is "hungry" for the best sour flavor. I live in a small canyon community, we share cooked and canned items, and your bread is a huge hit. 🤩
This is awesome encouragement for me on my first attempt, thanks! One web page i read said to feed the starter 4hrs before making the dough, but my starter looks bubblier when its been sitting overnight, so I'm going to try making my first loaf with the starter that hasn't been fed for a day or so (wish me luck!)
I’ve been on a quest to make great Artesian bread. 20 pds of flour 10 pds of weight on my hips.
I should have know to come to your channel immediately.
Finally made one I’m proud of! Thank you for sharing your cooking passion!
Blessings!
I love this recipe so much it works every time do not skip slow fermentation in the fridge i bake a loaf every day and I have tried both methods. 6 hrs or so for bulk fermentation and overnight or about 12 hrs minimum in the fridge. Thank you soooo much for this recipe!
This sourdough recipe is amazing! Used a different recipe for my first loaf and it was not up to my standards so I tried this recipe and took all the long steps & I’m blown away with how great it turned out!! Thank you for teaching this process ❤
Yes! Please do a video explaining, step by step, how you make the starter. You always explain things so well. You are a great teacher!
It's really not that complicated. It's just putting some water into flour and letting the yeast in the air around you grow in it.
It's actually easier because you don't have to add your own yeast, and there's enough in the air that your mixture only has to be exposed for a minute for it to grow.
Just use the proportions in this video and try not to use chlorinated water (use bottled instead), and that's about it.
As he says, just remember to add some flour every couple of days to feed it, although it will usually last a long time on its own anyway.
It is super easy. 👌 You can't mess it up. It's just flour and water. He has detailed instructions for quantities on his website.
I make it but it isnt 1/2C of flour each time its only 2TB of flour & water a day & takes 5 days. If you make the quantity he shows, you have to throw away A LOT.
@@ShalomShalom-d5c , wow! Thank you.
@@ShalomShalom-d5c just to clarify, 2 TBLS of flour and 2 TBLS of water a day?
Can’t wait ! This is a clear, easy to follow recipe and procedure. Thank-you so much. As far as keeping it fresh, not that it lasts long at our house, I slice it once cool, add it to a zipper freezer bag and freeze it. That way we can easily take out a few leaves at a time and the rest stays fresh.
Thank you for making this. I have learned a few things. First - there is no way I am ever making sourdough bread. But more importantly, I will forever have a new respect and appreciation for what went into making this stuff every time I buy it at the market.
I just followed his tutorial and honestly it‘s so much quicker than it seems. As long as you can arrange the stretched out process with your schedule it really is only 30min total work time, if not less! The rest is just resting/baking.
😂
I said that too. But a year later my starter is doing well and I make bread all the time.
Oh and when you’re buying it at the market they’re taking shortcuts usually. They’re not doing all of this.
This made me LOL cos I thought the exact same thing!! 🙌
Holly Molly same😢😂❤
I made my first sourdough earlier this week, and it was more than horrible. This video is a lifesaver! John, you're so down to earth, it's a pleasure to watch you, and learn from you!
This recipe is all you need, trust me. I feel so much better about myself now, that I just needed a good recipe to join the sourdough club 😅
Also, if you don't have a dutch oven, for me it worked to simply bake the bread in a cake form (or anything will do just use baking sheets). For the first 20 minutes I had a glass bowl of water in the oven to steam the bread, and I also had an oven sheet above the breas (just to cover the light). After 20 minutes removed those both, and got amazing results. Thank you so much John!
"more than horrible" lmao it ain't much but its honest work!
@@shivamanand6112 😭😭😭 Trust me before this video it was BAD
There is nothing he can’t bake/cook. He is truly talented
Baked my first loaf of sour dough bread ever! I mean, the first thing I've ever baked! And it turned out great!
I've been watching a lot of sour dough bread videos, and I chose yours. Simple and easy to follow. I was sitting in front of the oven, nervous as ever, hoping it would turn out well. It baked perfectly! Now, I'm hooked! Now I have two hobbies, building and flying fpv drones and baking!
Thanks John, for the video!
"Trust me and just give it a try" Yes Sir! You are always the first choice, when my wife and I are looking for recipes, for a reason. You've never let us down! Thankyou!
Thank you, thank you, thank you! I was a bit overwhelmed and intimidated about making my first loaf of bread. This video was not only comprehensive but absolutely delightful to watch. I’m ready to give it a shot! Bonus points because the platters behind you are simply lovely!
For me, I don't know if it gets much better than that first slice into fresh made bread. The sound, the smell... it's just happiness for the senses!
Thank you for this recipe John, I can't wait to try it!
Dude, I've been trying to make good sour dough bread for a couple of years now. My bread always turned out really dense. Tasted good but was still dense.
I watched your video and at the end, I realized that I was flouring a banneton proofing basket. But when I tried to pull it out, of the proofing basket, the whole thing deflated.
I followed your recipe exactly. I also put a cotton flour sack towel that I had heavily floured with Rice Flour. When I put it onto the parchment paper, the towel came off so easily it didn't phase the dough. This time, I made the most perfect sourdough bread huge oven spring and huge holes inside the bread. I'm so happy. I just wanted to thank you.
I just started my sourdough journey and I stumbled across your video and let me tell you. Flawless!! Tasty crispy chewy crust and such a delicious taste. You made this accessible to novices like me and your instructions are explained so well. And I remembered that trivet!! Tysm
Well said. Lol! I remembered the trivet too 😂
I'm just starting out but struggling with a lot (baked first 3 in last couple days ago & 2 more in fridge waitiing to go in oven). It just seems so heavy/dry & not much in the way of air bubbles & the dough is not exactly stretchy like Johns when i work with it! Wish i knew what I'm doing wrong! Any tips plz?
This turned out amazing, thank you! Used it for my first loaf and followed all the steps. I was genuinely surprised at how quick and easy the actual work was - it wasn‘t even half an hour of work. I saw other people starting sourdough and it didn‘t look remotely like mine! Thank you!
I love sourdough bread!! I believe Sourdough makes the absolute best grilled cheese sandwiches! And homemade croutons! This looks amazing, John!!
Thanks so much!!!
You are so right!
Love the way your mind works - outside the box!
I make grilled cheese using sourdough bread and my picky husband said it was the BEST tasting grilled cheese!!!
@@ruthtown5257 It really does make the best grilled cheese.
Thanks!
I accidentally skipped the letting it sit on the counter for 6-12 hrs and just placed it in the frig overnight but it still turned out amazing! I am making 3 loaves tonight and I’m leaving 2 loaves on the counter and one loaf to do a quick oven light ferment before I put that one in the frig because it’s almost 11pm and that one loaf is needed in the morning 😂
I had to come on here to thank you John. I have been trying to make sourdough for 4 years and every time it flopped. Your recipe and method finally worked! Perfect ratio of dough to water!!! I use 1 cup rye, one cup wholewheat and the rest stoneground bread flour and Its the best sourdough I have ever eaten. Also don’t use discard method for my started but add a tablespoon water and flour every day. I don’t know how ro thank you enough!
@@Azaleahsney Yes you can do that!
Yes, I'll agree with the others, this bread recipe is nothing short of ama-ZING! It was my first time baking sour dough, and it came out PERFECT! Thank you so much for showing us newbies how--I'll be making it again, and again, and AGAIN!
This is the clearest I have ever seen or read this process explained. I can't thank you enough.
Thank you so much!!! I just pulled my first ever loaf of sourdough out of the oven and it came out so delicious!! You are an angel!!
Thank you for this bread baking lesson! This is by far the best sourdough bread I have made. Im originally from San Francisco Bay Area and like the sour taste SF sourdough is famous for. Now I live at 7200 feet above sea level and baking at high altitude is tricky. I followed this recipe with a 18 hour cold fermentation, overnight in the fridge, which added so much flavor. Because of high altitude I just added 10 minutes to bake time (3o minutes total) at 500° and added 5 minutes (25 minutes total) to the bake time with lid off at 450°.
You have the best way of taking some of the stress that can go along with learning to make bread. I appreciate that. 💜
I came here to say thanks, because I've learned a lot from this channel.
I used to ABHOR making bread, especially Sourdough because of how long it would take.
But now I'm an expert at it and I've made everything from traditional sourdough to added flavors like lemon & blueberry to Pesto and olive.
So thanks for the great vids and all the awesome knowledge
Yes, please do a sourdough starter! My husband wants me to do a sourdough breadbowl but every sourdough recipe I come across is too complicated for me to comprehend (mainly because I'm not interested in viewing some videos) but I LOVE your videos and you explain things so well!
I would love to see a sourdough stater also!
It's so easy. When I started mine, I followed King Arthur Baking recipe. 113g flour and 113g water, warmed. Mix and place in a container large enough that will allow it to expand at least 3x its size if not larger when active. You want a container with a lid, but not a tight lid, something that rests on top. Every 12 hours, remove 113g starter and to that add 113g flour and 113g warm water. When it gets really active, you can cut down on how much starter you're making so you're not throwing out too much. There are a lot of sourdough starter discard recipes out there, but only so much time to bake. You do want to make sure you're leaving yourself enough to make anew. Also when it's finally active and smells really good, you can refrigerate it. Taking it out weekly to refresh or every 2 weeks. Making the starter you always want warm water. Never chlorinated water, so if you have chlorinated water, never bake bread, any kind of bread, with that water. Use bottled water. We have an RO system, so I use RO water. If it's been in the fridge, leave it on the counter till you see it's starting to bubble and do its thing. Then put it back in the fridge. I use Essos glass jars with a wooden lid for my starter. Found on Amazon. The 1 quart wasn't large enough, it always overflowed, so I bought the next size. I mix mine up in a mixing bowl and transfer it to the glass container. For me, it's a lot easier to measure this way. In your starter, NEVER add packaged yeast. Sourdough is based on wild yeast it's finding in the air, not packaged yeast that's added to it. Hope this helps. 😊
I made a loaf of bread from another recipe that was absolutely horrible and I thought I was doing something wrong with my starter. I came across your page and was able to bake a beautiful loaf. I’m waiting for it to cool down before cutting into it but I can already tell it looks promising!! Thank you so much for your detailed video with all the tips and tricks! I loved how you were able to make such a straight forward video that was easy to follow along without being too lengthy!
I have done this twice both loaves turned out perfect 😊
This is by far, HANDS DOWN, the BEST recipe ever. Thank you so much. I grew up in Germany and sourdough has been part of my formative years. Moved to the states and suddenly wasn’t able to get that same type of delicious bread. I’ve had a stomachache for some time now. Fast forward to about 6 weeks ago when I baked my first sourdough. I’ve tried several recipes. It either didn’t rise (starter problem, too little or not active enough), wasn’t tasty (not enough salt), didn’t have an open crumb (wrong Dutch oven), or the dough was too soft (too much water: 70-80%.
This one’s a keeper. I’m so happy I could scream. The percentages in your recipe are perfect.
Thank you once again.
My only request would be for you to give us variations of this recipe, eg 50%bread flour + 50% whole-wheat, or even a rye sourdough bread recipe. Hopefully you’ll read this and post a video real soon.
Yes please make a video on the starter! I’m a novice baker who has failed at baking until I started watching your videos lol. They’re so easy to follow and they always come out great! Thank you so much for sharing your knowledge, skills, and all around fantastic attitude with us!
I'm a total beginner to sourdough and used this recipe for my first time. My sourdough loaf came out perfectly!! I've only used this recipe since then and every time it comes out so delicious and beautiful. Thank you so much!!
Wow! That’s all I can say. My bread turned out perfectly with a beautiful ear and big holes in the crumb. This recipe is tremendous. It takes a long time to make but it’s so worth it!
Omgoodness, i just completed my very 1st loaf of sourdough bread using this recipe and it is FANTASTIC! Thank you for the step by step, clear instructions. ❤❤
John, you are a master teacher! Ive been trying to make sourdough for years and I finally was successful using your recipe! thank you so much for making this available for free!
I’ve used this video as my primary go to video for sourdough. Perfection every time.
I am the lazy sourdough bread maker. I have a recipe that I mix up, throw in the fridge overnight, never spending my day folding and fussing (tried that way)🙃, and in the morning letting it warm while I do other things, then butter a loaf pan + a mini loaf pan, plop in there with a bowl scrapper, let it sit 20 minutes, no scoring needed, and half hour later I have a delicious loaf of sourdough bread. 😋 Easy Peasy. 😉 😉
Sounds like my kinda baking. Please share the recipe!
@Camille Demarais sure! I hope John doesn't mind...
240g ripe sourdough starter
360g all-purpose flour
1 1/2 tsp salt
2 tbsp granulated sugar
334g water (doesn't matter temp because it's going straight into the fridge)
You can use 1 tsp yeast if you don't want to wait a long time for the rise in the morning.
Mix everything up in a bowl, cover, and refrigerate until the morning. I take it out at about 7 and it's risen and ready to go by 10-10:30. Oven at 425°. Grease with butter an 8 1/2 x 4 1/2 inch bread pan AND a mini loaf pan. It doesn't work in a 9x5 pan for some reason. I couldn't get the inside to cook all the through. At least I didn't have luck. The dough is a loose dough, much like some of the artisan bread doughs that sit out overnight, so don't worry about that. I best guess how much goes into each pan, let rise on the counter for another 10-20 minutes. Mine take 20. Sometimes they don't do anything at this time. Put the pans in your oven for 15 minutes. After 15 minutes, lower the temp to 375° and bake the smaller loaf for another 17 minutes, the larger loaf stays in for 3 minutes longer. In my oven, to reach an internal temp of 200°, this is how long it takes. Remember, every oven is different! Turn out onto a cooling rack and let cool. Enjoy, because it's delicious!
@@luv2garden132 Thanks so much!
@Camille Demarais You're welcome!
Hi can you please send me your step by step recipe please thank you
I am new to baking and I have made this recipe 3 times already( I had he starter from a bakery) and i've had wonderful results! It is a really good recipe! Thank you!
I have been waiting for this!! I have been making sourdough for years and I still love watching how everyone else does it. 👏🏻👏🏻👏🏻
Do you always use unclorinated water?
@@hillbill3243 I use tap water filtered through the refrigerator for starter and dough. Never had a problem.
The first time I see someone explaining sourdough in details that its easy to understand!
Thanks.
Can u also explain the steaming techniques? Some use ice cubes and some hot water during baking.
This recipe is hands down the best and comes out perfect time after time. whether you do the 30 min or long refrigerated fermentation its always amazing! definitely my go to recipe
I just made it. It came out delicious and I'm so excited because this is my first sourdough bread made. I waited so long while the starter was ideal to make it.
This is your second tutorial I’ve used with spectacular results. My sourdough loaf was lovely, with great texture and flavor. Previously I made your lemon meringue pie. I was told it was a masterpiece. LOL. Thank you for your clear instruction, your engaging personality & humor. It makes a difference since rewatching was essential for me. I need to understand why I’m doing what I’m doing so the skills can transfer. You’ve helped me move beyond birthday cakes and brownies, so thank you!
I’m so glad I found your video to coach me through my first sourdough adventure. This morning I baked 2 gorgeous loaves. My husband is jacked, taking pictures to send to family! Too bad we don’t have smell-a-vision, and I wish I could post a pic of these beautiful loaves with their carefully scored and golden design. I’m so proud! I made 2 loaves, one from a 150y.o. Yukon starter pack and the other I cultured from scratch. The scratch loaf is unanimously better!❤ Thank you for such a wonderful “how to” vid. I’ll be checking out the beer bread next!
First of all I love Sourdough Bread , I have been on the sourdough merry go round for some time , I've had real good results and some epic failures but never ever consistency.
Having baked a loaf everyday for a week , this recipe / method hasn't let me down once.... And I have tinkered around with proving times , different flours etc....
I have finally found my Sourdough - Shangri La .... So many thanks.....
I really found your instructions it so easy to follow and I appreciate the step-by-step method that you have outlined. I have a real nice potent starter ready to stretch and fold.
I just want to say that I had given up on making sourdough bread. I'm a chef of more than 30 years and yet the recipes I tried all failed to some degree. This morning I had the most beautiful, delicious loaf ever and it's all thanks to you. My deepest gratitude. I will never try any other recipe again!!
Ok Jonh is getting scary at this point, every time I think about making something you uploate a video about it. Is this your teacher superpower?
Ikr
Same…
🙋 me too!
Same here!!!!
YESS I was thinking of sourdough as well
I finally made sourdough starter and couldn’t find a recipe for bread that didn’t feel super confusing. My 10 year old son said “how about preppy kitchen, his recipes always work for us!” And he was right! My first sourdough loaf just finished baking and it’s beautiful, I am so proud of it 🎉. Thank you for your videos, we have learned so much from you. You’re an amazing baker and a gifted teacher too!
My mom used to make sourdough pancakes,the best
🎉 it came out fantastic !! Thank you the only thing I did differently was when I set the bread In 500 degree oven I put about a 3 tablespoons of water under paper for steam there was no burning! Really came out perfect thank you
I’ve been thinking about making sourdough, how did you know John?! This recipe is great!
We are on the same page!!!
😁
Me too, I was thinking about sourdough bread yesterday and today I found his video.
And I just love the look of this kitchen, with the off-white walls, the copper pans on a rail, the shiplap, your cool apron with your black and white checked shirt…Very aesthetically pleasing. My friend makes amazingly even textured and satisfying sourdough.
Hi john. How about a video on traditional Mexican bolillos? My all - time favorite bread !!
Btw- you’re a great teacher
John, I really love your channel. a couple of comments. If you don't have a cast iron dish, you can still bake it in a baking sheet with a empty baking sheet below it. Once the oven is to temp put the bread on the rack above (on a baking sheet) and pour about a cup of water in the bottom sheet pan. This will add steam to your bake which will prevent the crust from setting resulting in a higher rise in bread.
Also, when making slashes in your bread be aggressive. By agressive I mean deeper cuts, more than you demonstrated. I know this seems counter intuative but the slashes help our bread rise higher. That is why you do that.
You want to use a very sharp razor blade, preferable one that has not been used so that I slices the dough instead of tearing it.
Great job on your channel!
Sourdough bread is really good. Great recipe John! The smell of freshly baked bread is amazing 😄😋😊
I usually make sourdough sandwich bread, but made this and it did not disappoint! I put a bit more water in as it seemed stiffer than what I'm used to. I formed it the night before and took it out of fridge a couple hours before baking. Excellent crumb with no giant holes and plenty of loft.
John, please show us how to make the sourdough starter. Thank you for your amazing channel and recipes!!😊
It's not hard. He went over basically everything at the beginning.
Huh? Sourdough starter is literally just flour and water 🤣🤣🤣🤣🤣🤣🤣🤣
@@veggigoddess no yeast??
@@min_nad
No yeast. How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten
! Good luck my friend!
How I made mine is this: 1/4 cup warm water, 1/2 cup whole wheat flour. Wide mouth mason jar. Day1: mix together and sit in a warm spot in the kitchen with the lid lose on. Day 2 thru day 8, repeat day one but remove half the starter before adding the water and flour. By day 8 you should see a lot of bubbles and have that sweet sourdough smell. Now you can make his bread! Make sure you use water with no chlorine in it because chlorine will kill your starter. I use bottled water for my starter. This process pulls out wild yeast from the air around it plus from the flour. I made John's sourdough bread with my starter, and it was the best bread I have ever eaten. My starter that I use now is about 2 months old.
I've only recently gotten into bread making and before long I wanted to try sourdough. Once I had my starter ready, I tried another recipe several times and just couldn't make it work well, then I found this video and following it exactly at first, have had amazing results. I've since made variations with different flours which also turned out great. My favorite variation is to replace the hydration with homemade kefir (342g, 10% extra since typical kefir is 90% water) and it is amazing. The kefir makes it extra sour which my wife and I love.
Omg this was so easy to follow. Soughdough bread baking can be intimidating for beginners. I made my starter last year and till now i have baked 2 loaves without success until today. Thank you for this video🇩🇪☺️
This is hands down the best video PERIOD I have ever watched on UA-cam. You are naturally a gifted teacher and you know to teach the why behind the how and not many people get that. This was so educational, fun, and exciting! I cannot wait to try this because you made me feel confident in WHY I AM DOING what I am doing, and even though it's a journey, you made it so worth it! Thank you!
My only problem is this would take like days but the bread would be ate in like 2 seconds in my house. Looks delicious though!
You could always make multiple at the same time. It only adds a few minutes per step to do a few batches instead of one, the only thing that would take longer is you'd spend more time actually baking the bread
For over a year I’ve been trying different sourdough recipes and they were all a flop until I came across this video. I’m so happy I could cry. IT’S PERFECT!!! Thank you for this video. You are such a gifted (and entertaining) teacher!
I am always skeptical about starting to make sourdough bread. But hey, if John has a recipe for it, then there's no excuse.
I had been struggling with sourdough: granted, my starter wasn't as mature as it could have been but it was far from the only issue. The first time I made an almost perfect loaf was when I followed this video to the letter. I say "almost" because it burned just a smidge on the bottom: too brown and thick, but not inedible by any means. John doesn't mention here that you need to adjust your shelf so the LOAF, not the Dutch oven, is in the exact middle of the oven, and turn off the convection function if you can. Those two tweaks fixed the overcooked bottom. Other than that, once your starter is mature (cannot stress that enough), this video WILL give you perfect sourdough.
By far the best recipe for Sourdough bread, my 1st attempt was lacking finesse, this time made to perfection thank you John you are an excellent tutor!
Yes please do a "how to" on the starter 😋 This is an awesome recipe 😋😋😋
This is SO easy! Just mix some dough together - flour, sugar, rain water or bottled water - and cover it (like Tupperware) and just let it sit somewhere warm (not hot). If you have pancake batter, just add a little more flour till it's thicker like regular dough.
Yeast is optional, but no more than a pinch if you're just doing a starter, because the dough will make its own form of yeast as it ferments into sourdough starter.
Then when you go to use it, only use a golf ball-size and add that to the rest of the fresh bread dough. And to feed it, all you have to do is pull a golf ball-sized piece of fresh made bread dough and add it to the sourdough starter container. It will mix itself in.
Once it sets into sourdough starter, you can keep it dormant in the fridge, then do what he did and take it out to sit on the counter the night before you need it.
Hi John ! I was never a baker and never tried my hands at bread making .. inspiration derived from your videos .. I made my own culture using buttermilk home made by turning milk into yogurt and then churning butter milk ..which is normal to indian household and added flour to it … it was ready in three days .. bread turned out amazing .. I just kneaded the dough in first stage with little olive oil ti add aroma .. and here is the result .. thank you
Love this!!! I'd love to have the recipe for the starter, I've never made one!!! Thank you!!!
After 30 plus videos on how to prepare my bread yours finally was the money maker. Mine is identical to yours. I thought it was an issue with my starter but it wasn’t at all. Thanks so much for all your videos and clear directions.
I started to bake sourdough bread 3 years ago and never stopped! It's so delicious
I made this yesterday and it is absolutely perfect! You made it seem easy and not intimidating. Thank you.
Can I plz get the whole starter recipe for this Ty love ur recipes 😊
I made this recipe tonight. Was my first attempt at sourdough bread with the starter I had already created. DELICIOUS AND PERFECT!!!!!!! Thank you!
Sourdough bread is such a great sandwich bread! I was planning on making bread this week and seeing this recipe made my day:) I would love to see a Chocolate Macaron recipe!😄
You are so beyond awesome, not only in your skill, but in your ability to clearly explain Your skill. With you as my guide, I feel I can finally attempt sour dough (My Love). Thank you. Your cheerful attitude is so stress relieving. You are Heaven sent. OMG, who raised you? I can finally feed my family. Thank You.
Your bread recipes are amazing! can't wait to try this out later
Made my first loaf ever today - I was worried it was going to be a little dry and that I rushed it by doing the 30 minute rest and 1 hour cool, but it rose so beautifully and came out absolutely amazing!! Definitely will try the longer cold rise as it looked slightly under proved but I can’t thank you enough for the great recipe and tutorial!! Really amazing job, thank you thank you!!
love you're recipes 💗💗
Sooooo Glad you like them!
I found your channel when I needed to make a cheesecake from scratch.... now your recipe is the only one I use for cheesecake! Your recipe for sourdough is also the only recipe I’ll use! I’ve tried a few others since I got into this sourdough journey a week ago and they didn’t turn out... but the other ppl didn’t explain things the way you do in detail.
Thank you for such great recipes and guidance!
The starter recipe would be a plus! Thank you for the video!
OMG this is the best thing I made all year 🤩🤩,, thank u for the amazing recipe,, this will always be my go to now,, but I don’t have that pan,, I used parchment on a pizza stone and cover with bottom of Dutch oven,, then browned for the last 10 mins no cover,, and even put a tray of water on lower rack,, that spilled all over the bottom of my oven🤪🤪,, but when I cut that bread after an hour and half,, omg still amazing,, and a ton of flavor with my 12 day old starter,, my new go to,, can’t thank u enough
Now I learn why bakeries are exist
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