@ultimatefoodgeek... Love it! Always so informative.. Thank you, Ben. Would love a vid on sourdough Rye, if so inclined and some tips for maintaining 100% rye starter? You are Fab.. look forward to more content😊
I only recently stumbled across this guy, and I'm hooked. He explains everything with clarity without the extra 'fluff' that tends to make me hit the n ext button. He's so thorough a child could understand him.....
I have been so waiting for this video! Thank You... Out of 20 or 30 loafs of bread I've made, I've only had one that was unacceptable, but I still ate it. I used to buy English muffins and Croissants every week until I started making my own sourdough bread. My favorite bread to make is fresh rosemary and garlic. Both roasted and raw. The rest of my family prefers I make date and walnut bread. I think I start everyday with fresh toasted bread... Nothing like it!!!!! THANK YOU FOR ALL YOU'RE EFFORTS.
Love your channel and your Simple Sourdough. I have done inclusions both ways and they work pretty well. Recent recipes were a pumpkin bread with brown sugar, cinnamon, ginger and cloves, like pumpkin pie. Most recent was roasted apple, roasted onion and sharp cheddar cheese. Great recipes but also entertaining. I use buttermilk in everything now and make my own as you demonstrated. Brilliant! Please keep them coming.
Thank you so much for this! Ever since you'd mentioned adding jalapenos & cheese to your Lazy Sourdough years ago, I've been tempted to try it with every loaf I've made but I always chickened out. Now I have no excuse except I'd be the only one in my house who'd eat it....and that's actually not really a problem 🤣
Really informative! I love that you aren't always chasing a "perfect crumb." There's way more to a loaf of sourdough than how many evenly spaced holes there are in the finished product.
Another game changing recipe Ben. So precise, offering loads of advice for the potential sourdough making pitfalls with indulgence, creativity and reliability. I hope you enjoyed your flight and are back home soon creating more recipes for us to create magnificent bread to show off to all our friends and family. Your videos have brought me so much happiness in our cold and very wet winter in Eastbourne, Uk. Come back to us again soon with the best sourdough recipes on UA-cam. All the best Ben and thank you for all your efforts, Sara x
I just made six half loaves of orange cranberry pecan bread using your method. I add inclusions in my first mix. They are for Christmas gifts and taste fantastic!
Oh my goodness, I am such a big fan of your videos! I'm new with baking sourdough breads and have made many mistakes. I have learned so much from your knowledge of sourdough. When you placed the dough in the dutch oven pan, I noticed. that the pan was not preheated.
This is correct, I no longer preheat my Dutch oven...it goes into a cold oven and the bread finishes rising as the oven preheats. Watch my newest video!
Love it!!! Can't wait to try the cheddar jalapeno sourdough.. one of my favourite flavour combinations! I'd love to see you make a wholegrain/multigrain sourdough with inclusions similar to the ones you mentioned at 1:22 (buckwheat, barley, oats). Thanks again, Ben!
Love your videos. Followed your sourdough recipe (very easy!) this afternoon before going to work. Came home 11 hours later to a lovely bowl of risen dough and added Kalamata olives. Mind you, I came home at 10:30pm from my shift at the hospital. Waiting on the bread to rise now so I can bake it before going to bed. I’ve made lots of bread, including sourdough, but I’ve never added olives. I can hardly wait.
Hi Ben!!!! I found you a month ago and was very skeptical about your "lazy sourdough method". After trying it for the first time, I can only say that I love it!!!!!! This is my 4th time making lazy sourdough bread. I've done chocolate sourdough with chocolate chips and freeze dried strawberries, orange-cranberry sourdough and the plain one. Thanks for all your vids and explanation!
I’ve watched this video at least 5 times in 24 hours.. my very first inclusion loaf (jalapeño cheddar) is on her second proof in my DO. Fingers crossed she turns out at least half as beautiful as yours! Thank you!
I have always made my jalapeño cheddar sourdough with shredded cheese, the chunk cheese seems like a great way to change it up, will definitely give that a shot!
Thank you…this is just what I needed in perfect time. I was experimenting and it either worked out but inclusions weren’t distributed well or yes…I got it too wet.
I am baking forever but just lately tackled the sourdough. For sure even more since I found your channel, I am all for easy and simple with a great result. Special not being a slave to your sourdough. I made this recipe today but instead a bread I made hamburger buns. Oh my good, I will never buy buns again! Thank you!!
Dang it Ben! I just baked a simple sourdough loaf this morning 😂 well, perhaps the next loaf. I love rosemary bread. Reminds me, my loaf from this morning should be cool....I need to free up the rack as I have a sourdough Shokupan about to come out of the oven😁 Also - re, parchment paper. My cast iron pot is SLIGHTLY too wide. I have found that if I have an oversized piece of parchment, one that all four corners will hang out of the lid, I can effectively provide support for the dough and get better oven spring. I have a smaller cast iron Dutch oven, but it's a little TOO small, but when I use it the oven spring is outrageous, no paper required. I have not yet managed to bake in wrinkles, I just found it super helpful for the times when my dough maybe isn't as strong as it should be, gives my bread a little lift :)
@@eviejerryball9650 I used a large sheet of parchment paper, and used the lid to hold the corners in place, basically reduced the internal volume a little.
I love your sourdough recipe! I was so intimidated by all the steps I saw on other people’s videos but then I discovered your simplified version. I haven’t tried inclusions yet.
Just what I wanted! My wife is going to flip over the cheese and jalapeño recipe! This truly opens a new, creative path for my SS bread making. Thanks, Ben. Keep them coming!
I have made the jalapeno cheddar AMAZING! Also made a chocolate sourdough and it came out great! I used your sourdough recipe and just added and it worked. Olive needs to be soon. Your sourdough loaf recipe has been a game changer I am having so much fun and my family, friends and neighbors are loving the loaves they are gifted.
Thank you for this video. I made chocolate and peanut butter loaf. I'm using the cocoa powder, chocolate chips, and peanut butter I had to adjust my measurements. I have only. Even baking since February using your starter tutorial. Wish I would have seen this video prior to baking. However my bread came out delicious! Thank you !
Awesome video, Ben Five Starr! Ready to add some inclusions for the first time! Going to try some roasted tomatoes and cheddar cheese for Thanksgiving. Now that I watched this video, think I'm ready! Thanks so much! This bread is so much fun to make!
Hi Ben! I have been having mixed sucess with sourdough for the past 3 months, but I found your simple sourdough recipie this week and I am HOOKED! Thank you! Question - If I am adding dry ingredients, such as coco powder for a sweet dessert loaf, should I adjust by taking out some of my flour? THANK YOU BEN for making sourdough simple and acessible for busy people who want to eat homemade + well!
I would recommend using my Sandwich Bread recipe if you're doing a dessert loaf. (You can still rise and bake in the Dutch, but I recommend a baking temp of 375F, starting from a cold oven, with baking times the same, since that is a smaller loaf.) And, yes, if you're using cocoa powder, subtract the weight of the cocoa from the flour.
Thanks again! I've made two loafs of your bread with jalapeños and cheddar but they were both sticky because I did not adjust the hydration. Now I know what to do and can't wait to bake again.
Would cooked whole grains be considered a wet ingredient? And what about using something like Bob's Red Mill's 7-grain cereal? Would that actually need to be cooked first since it's milled? I'd love to have you do a multi-grain sourdough video.
I've been playing around with whole grains for years now. I guess that whole grain bakers are already accustomed to dense, chewy loaves, and would appreciate the video. But it's just not possible to produce a properly-light loaf using 100% whole grains. You can sub about 30% of the total flour content in the loaf for whole grains, and it's just fine. If you're using Bob's whole grain cereal, sub 8 ounces of the milled cereal for 8 ounces of the flour, and increase the water by 1.5 ounces. If you're using cooked whole grains, I usually back off about 1 ounce on the water.
@@ultimatefoodgeek Thank you for the reply! I'm definitely not looking to make 100% whole grain, I make a multigrain yeast bread with about 25-30% being half rolled oats and half Bob's Red Mill cereal, and want to try something similar with sourdough. I just wasn't sure if I'd need to cook the cereal (I don't with the other bread), and how to adjust the water. I'm making light sourdough rye today, but I think I'll try multigrain next time and see how it goes. Thanks again!
I discovered your simple sourdough method right after I made my very first loaf of stretch-and-fold sourdough and love it! I've been wanting to experiment with add-ins and this video is perfectly timed. THANK YOU! Next, I want to start making focaccia, so I'll just be sitting here waiting for that video to come out. 😁
Was literally just thinking, I wonder when I'm supposed to add in the rosemary. I've not made a lot of loaves, but every one has turned out well with Ben's method!
Hi Ben! Me again, your #1 fan! Thank you for showing how to do inclusions for moist items. I've made a fresh blackberry and cubed cream cheese loaf where I gingerly mixedall of it in at the beginning. It mostly worked but I did have a few streak marks here and there from a crushed blackberry. I will give your way a try next time! You are THE BEST!!!
That bread sounds amazing! Yeah...blackberries crush when you look at them funny...it's REALLY hard to get them incorporated. You can try tossing them in some flour before folding them in. That flour will absorb some of the initial juice that gets released. But you'll never be able to get a perfect incorporate without streaking.
I love his Videos and that his Bread is great here in Colorado with the high Altitude. Will be baking up a Storm with these Recipes for my Neighbors and her Hubby ( she is Celiac and I have to bake different).
Hello, and thank you for these ideas!! I started learning on my own how to bake sourdough bread before coming across your videos and it helped me in moving forward.
I’m new to your videos and I’m trying my first sourdough loaf with your 10 minute Sourdough video. Can’t wait to see how it does. I think I’m a little low on hydration and making the boule for the first time was a challenge but I’ll keep trying.
You didn't mention one of my all time favorite add ons. Dill pickles with dried dill. I use some pickle juice as well. After baking. It makes the absolute best avocado toast!
Ben,I was baking my bread with filling when saw your new video! I have been baking sourdough bread using your recipes. You are my only to go sourdough baker. Thank you! ❤
Love how you explain the science behind the process! New Pullman pan should be delivered today and I'm excited to try it out! Artisan bread is lovely, but not very practical for my family. Looking forward to trying your roasted garlic recipe! Thank you 🙏✌️💝
Yum! Can’t wait to try both. I do grind my wheat for at least 50% of the flour and they come out perfect every time. Great video. Loving the simple sourdough formula, been using several months and it could be easier.
Love your videos! And recipes!! My bread is getting better the more I try your method and learn it! I Would love a sourdough Bagel recipe from you! Thanks so much!
Ok, finally ready to try inclusions…maybe you’ve answered this before, but when adding cheese, and doing the bulk ferment, do we just let the cheese sit out on the counter that many hours at room temp in the dough? Or do you do the slower rise in the fridge? I love your video lessons, if I ever fast forward the science portion it’s because I have already watched it through once or twice and just need to rewatch the final steps 😅
I just put it out of the oven. Thanks thanks so much, looks the same like yours, i needed to put in the banneton and in the fridge last night because was so late was almost double and i was tired but smell divine and I waiting for I can cut it and enjoy it. Thanks again.
When I cook sourdough bread at 425 for 45 min then 15 min open it burns on the bottom I use a le creust cast iron pot i have a gas oven too can you help me with this problem thank you I love your videos
Your oven bakes hot. Reduce the baking temp to 400. You can also put a sheet pan underneath the Dutch oven to help deflect some of the direct radiation.
I love the lazy sourdough recipe!!! Next is going to be the roasted gastric. Thanks for your tips & training. You make me fearless making the bread. :)
You just answered all of my questions about adding things to my SD. I've been doing it but it's hit n miss whether it's right. I really appreciate you taking time to explain it.
What a great video! The bread looks so yummy! I have been using your simple sourdough recipe for months, it’s the only one I use now. However, I’ve been adding a cup of seeds and grains, which really make a great bread. And I don’t pre-cook any of the grains either. Your bread rises higher than mine. And I even add some yeast, when it’s too cold in my house. I especially loved the Time-lapse photography of the bread rising! I had to back it up and see that again. 😀 I loved seeing your old dachshund buddy walking by in the background too! 😀
Thank you for more ideas Mr Ben……❤❤❤your channel and have shared your channel with many of my family and friends. Looking forward to your next video already ❤❤❤
You are my hero! Cannot wait to do the roasted garlic inclusion! Know your busy, but when making your sandwich bread I added the jalepeno and cheddar after first proof when making rectangle to shape….should I have done at mixing stage?? I always make the sandwich loaves to feed family and friends and they love them…getting to a point where I can’t keep up 😅! You are truly my go to and thank you for your insight and science!! Thank you!!
You must live on a different planet than I do! All commercial flour is aged (or chemically aged...ie "bleached") to improve hydration and gluten potential. With freshly milled flour, you don't get as high a rise, and the resulting texture is dense. For some...this is totally fine, you learn to forego a lighter texture in exchange for flavor and health benefits. But in terms of baking a superior loaf, freshly milled flour can only make up about 30% of the overall flour component if you want a proper texture.
Top notch content as usual! Jalapeño cheddar is my favorite, but I 🎉prefer fresh jalapeños. My cheddar jalapeño always rises quicker and higher than my traditional. It’s usually ready to shape 2-3 hours before my traditional is ready to shape. Any ideas why?
Completely new to sourdough and so happy to have found you and your lazy method (as a working mom of 2 young kids). I am preparing to make my second loaf for family dinner on Saturday. If I wanted to do Parmesan and roasted garlic would I add the Parmesan at the beginning and then after the bulk fermentation follow what you did adding the roasted garlic?
Certainly. But since you're adding ingredients after bulk fermentation, you might as well add them ALL after the bulk fermentation. Adding the cheese in the beginning can end up extracting quite a bit of the salt into the dough.
Do you “plump” your raisins before adding them to the dough? If so, would you add them as you would the more delicate ingredients? And if so, would you adjust the moisture content?
I have plumped raisins before baking, as well as adding them without plumping. I usually plump with some type of alcohol or wine, and I cut back only about a quarter of an ounce of water when I do that. But they're fine to be added without plumping...they will plump naturally in the oven. I only plump when I want to change the flavor of the raisin. No need to treat them as delicate ingredients if plumped.
I am new to the sourdough world. I have spent all day watching your videos. LOVE THEM! Question if you use homemade pickled jalapenos or onions the are not made with any salt. Do you reduce the salt in the recipes?
Homemade pickles without any salt?!? Is that still a pickle? Regardless of this baffling question...there is no need to reduce the salt content in the recipe if the additions are not salty. Keep the salt level the same. But I've never heard of ANY homemade pickle recipe that did not have salt. TRUE pickles are made ONLY with salt. The acidity in the veggies develops naturally through fermentation, and the salt prevents invasion by mold and bad bacteria...fostering what's called a lacto-fermentation. "QUICK" pickles are made by pouring a brine (vinegar, salt, and usually some amount of sugar) over veggies to approximate the tart and salty flavor of a natural laco fermentation. But I've never, ever heard of a quick pickle recipe that contained no salt.
@@ultimatefoodgeek They were Pickled Jalapenos. It did have 1 tsp of salt in them. Still waiting for my Starter to mature, then I'm going to try Jalapeno-Cheddar bread.
I'm always up for these Ben Starr simple sourdough videos. It's like your favourite band releasing a new single.
Woo hoo!!! Thankya!
Me too!
😂
@ultimatefoodgeek...
Love it! Always so informative.. Thank you, Ben. Would love a vid on sourdough Rye, if so inclined and some tips for maintaining 100% rye starter? You are Fab.. look forward to more content😊
Yes!
Best. Inclusion. Video. Ever. The parchment crinkling blew my mind. So simple but so effective!
I can never get enough Ben Starr videos. I love the logical SD bread instructions.
the method is easy and the bread is great!
I only recently stumbled across this guy, and I'm hooked. He explains everything with clarity without the extra 'fluff' that tends to make me hit the n ext button. He's so thorough a child could understand him.....
I have been so waiting for this video! Thank You... Out of 20 or 30 loafs of bread I've made, I've only had one that was unacceptable, but I still ate it. I used to buy English muffins and Croissants every week until I started making my own sourdough bread. My favorite bread to make is fresh rosemary and garlic. Both roasted and raw. The rest of my family prefers I make date and walnut bread. I think I start everyday with fresh toasted bread... Nothing like it!!!!! THANK YOU FOR ALL YOU'RE EFFORTS.
Love your channel and your Simple Sourdough. I have done inclusions both ways and they work pretty well. Recent recipes were a pumpkin bread with brown sugar, cinnamon, ginger and cloves, like pumpkin pie. Most recent was roasted apple, roasted onion and sharp cheddar cheese.
Great recipes but also entertaining. I use buttermilk in everything now and make my own as you demonstrated. Brilliant! Please keep them coming.
Roasted apple and onion and cheddar?!? SIGN ME UP!!!
I’ve started adding 2 deseeded jalapeños and 1 cup of shredded cheddar. It’s magical
Roasted garlic sourdough bread! I'm sold
Thank you so much for this! Ever since you'd mentioned adding jalapenos & cheese to your Lazy Sourdough years ago, I've been tempted to try it with every loaf I've made but I always chickened out. Now I have no excuse except I'd be the only one in my house who'd eat it....and that's actually not really a problem 🤣
You are SO good at explaining!!
Really informative! I love that you aren't always chasing a "perfect crumb." There's way more to a loaf of sourdough than how many evenly spaced holes there are in the finished product.
Another game changing recipe Ben. So precise, offering loads of advice for the potential sourdough making pitfalls with indulgence, creativity and reliability.
I hope you enjoyed your flight and are back home soon creating more recipes for us to create magnificent bread to show off to all our friends and family. Your videos have brought me so much happiness in our cold and very wet winter in Eastbourne, Uk. Come back to us again soon with the best sourdough recipes on UA-cam. All the best Ben and thank you for all your efforts, Sara x
Thanks so much, Sara!!!
I just made six half loaves of orange cranberry pecan bread using your method. I add inclusions in my first mix. They are for Christmas gifts and taste fantastic!
I'm always looking forward for new videos from my "Sourdough god, Ben Starr".
Can you please make a video for sourdough pizza dough? 🍕
Oh my goodness, I am such a big fan of your videos! I'm new with baking sourdough breads and have made many mistakes. I have learned so much from your knowledge of sourdough. When you placed the dough in the dutch oven pan, I noticed. that the pan was not preheated.
This is correct, I no longer preheat my Dutch oven...it goes into a cold oven and the bread finishes rising as the oven preheats. Watch my newest video!
Love it!!! Can't wait to try the cheddar jalapeno sourdough.. one of my favourite flavour combinations! I'd love to see you make a wholegrain/multigrain sourdough with inclusions similar to the ones you mentioned at 1:22 (buckwheat, barley, oats). Thanks again, Ben!
I love adding apples, cinnamon raisin and walnuts, yummy
I’ve added cheddar and hatched chilis. Italian seasoning and garlic, brown sugar and cinnamon. All have been good.
Love your videos. Followed your sourdough recipe (very easy!) this afternoon before going to work. Came home 11 hours later to a lovely bowl of risen dough and added Kalamata olives. Mind you, I came home at 10:30pm from my shift at the hospital. Waiting on the bread to rise now so I can bake it before going to bed. I’ve made lots of bread, including sourdough, but I’ve never added olives. I can hardly wait.
Hi Ben!!!! I found you a month ago and was very skeptical about your "lazy sourdough method". After trying it for the first time, I can only say that I love it!!!!!! This is my 4th time making lazy sourdough bread. I've done chocolate sourdough with chocolate chips and freeze dried strawberries, orange-cranberry sourdough and the plain one. Thanks for all your vids and explanation!
Hello dear Ben Star,I like to put dry friuts ,cheese like cheedder & blu cheese,goat cheese & nuts ,thanks🙏 for the video 🤗🫶
I’ve watched this video at least 5 times in 24 hours.. my very first inclusion loaf (jalapeño cheddar) is on her second proof in my DO. Fingers crossed she turns out at least half as beautiful as yours! Thank you!
I have always made my jalapeño cheddar sourdough with shredded cheese, the chunk cheese seems like a great way to change it up, will definitely give that a shot!
Just watched you have to leave master chef 😢 had to search up what you did! Glad to see your still doing what you love
Thanks! That was a lifetime ago. :)
Thank you…this is just what I needed in perfect time. I was experimenting and it either worked out but inclusions weren’t distributed well or yes…I got it too wet.
I am baking forever but just lately tackled the sourdough. For sure even more since I found your channel, I am all for easy and simple with a great result. Special not being a slave to your sourdough. I made this recipe today but instead a bread I made hamburger buns. Oh my good, I will never buy buns again! Thank you!!
Dang it Ben! I just baked a simple sourdough loaf this morning 😂 well, perhaps the next loaf. I love rosemary bread. Reminds me, my loaf from this morning should be cool....I need to free up the rack as I have a sourdough Shokupan about to come out of the oven😁
Also - re, parchment paper. My cast iron pot is SLIGHTLY too wide. I have found that if I have an oversized piece of parchment, one that all four corners will hang out of the lid, I can effectively provide support for the dough and get better oven spring. I have a smaller cast iron Dutch oven, but it's a little TOO small, but when I use it the oven spring is outrageous, no paper required. I have not yet managed to bake in wrinkles, I just found it super helpful for the times when my dough maybe isn't as strong as it should be, gives my bread a little lift :)
This is great intel, thanks for sharing with everyone!
how do you add support in a too big dutch oven? I have a 6qt one & realize a 4.5 would be better????
@@eviejerryball9650 I used a large sheet of parchment paper, and used the lid to hold the corners in place, basically reduced the internal volume a little.
I love your sourdough recipe! I was so intimidated by all the steps I saw on other people’s videos but then I discovered your simplified version.
I haven’t tried inclusions yet.
Just what I wanted! My wife is going to flip over the cheese and jalapeño recipe! This truly opens a new, creative path for my SS bread making. Thanks, Ben. Keep them coming!
I have made the jalapeno cheddar AMAZING! Also made a chocolate sourdough and it came out great! I used your sourdough recipe and just added and it worked. Olive needs to be soon. Your sourdough loaf recipe has been a game changer I am having so much fun and my family, friends and neighbors are loving the loaves they are gifted.
Thank you for this video. I made chocolate and peanut butter loaf. I'm using the cocoa powder, chocolate chips, and peanut butter I had to adjust my measurements. I have only. Even baking since February using your starter tutorial. Wish I would have seen this video prior to baking. However my bread came out delicious! Thank you !
I mill hard white wheat and use half storebought white flour and half fresh milled flour and have been happy with my results.
Awesome video, Ben Five Starr! Ready to add some inclusions for the first time! Going to try some roasted tomatoes and cheddar cheese for Thanksgiving. Now that I watched this video, think I'm ready! Thanks so much! This bread is so much fun to make!
Dude!! You are so cool! Thanks to you and your simple sourdough I’ve made sourdough bread!!! Thank you for what you do 🥖🤎
Hi Ben! I have been having mixed sucess with sourdough for the past 3 months, but I found your simple sourdough recipie this week and I am HOOKED! Thank you!
Question - If I am adding dry ingredients, such as coco powder for a sweet dessert loaf, should I adjust by taking out some of my flour?
THANK YOU BEN for making sourdough simple and acessible for busy people who want to eat homemade + well!
I would recommend using my Sandwich Bread recipe if you're doing a dessert loaf. (You can still rise and bake in the Dutch, but I recommend a baking temp of 375F, starting from a cold oven, with baking times the same, since that is a smaller loaf.) And, yes, if you're using cocoa powder, subtract the weight of the cocoa from the flour.
Thanks again! I've made two loafs of your bread with jalapeños and cheddar but they were both sticky because I did not adjust the hydration. Now I know what to do and can't wait to bake again.
Would cooked whole grains be considered a wet ingredient? And what about using something like Bob's Red Mill's 7-grain cereal? Would that actually need to be cooked first since it's milled? I'd love to have you do a multi-grain sourdough video.
I've been playing around with whole grains for years now. I guess that whole grain bakers are already accustomed to dense, chewy loaves, and would appreciate the video. But it's just not possible to produce a properly-light loaf using 100% whole grains. You can sub about 30% of the total flour content in the loaf for whole grains, and it's just fine.
If you're using Bob's whole grain cereal, sub 8 ounces of the milled cereal for 8 ounces of the flour, and increase the water by 1.5 ounces.
If you're using cooked whole grains, I usually back off about 1 ounce on the water.
@@ultimatefoodgeek Thank you for the reply! I'm definitely not looking to make 100% whole grain, I make a multigrain yeast bread with about 25-30% being half rolled oats and half Bob's Red Mill cereal, and want to try something similar with sourdough. I just wasn't sure if I'd need to cook the cereal (I don't with the other bread), and how to adjust the water. I'm making light sourdough rye today, but I think I'll try multigrain next time and see how it goes. Thanks again!
I discovered your simple sourdough method right after I made my very first loaf of stretch-and-fold sourdough and love it! I've been wanting to experiment with add-ins and this video is perfectly timed. THANK YOU!
Next, I want to start making focaccia, so I'll just be sitting here waiting for that video to come out. 😁
Ughhhh why did I watch this after I already have a lazy loaf brewing!!! Now I gotta go downstairs and do this one!!! ❤😊
Was literally just thinking, I wonder when I'm supposed to add in the rosemary. I've not made a lot of loaves, but every one has turned out well with Ben's method!
Hi Ben! Me again, your #1 fan! Thank you for showing how to do inclusions for moist items. I've made a fresh blackberry and cubed cream cheese loaf where I gingerly mixedall of it in at the beginning. It mostly worked but I did have a few streak marks here and there from a crushed blackberry. I will give your way a try next time! You are THE BEST!!!
That bread sounds amazing! Yeah...blackberries crush when you look at them funny...it's REALLY hard to get them incorporated. You can try tossing them in some flour before folding them in. That flour will absorb some of the initial juice that gets released. But you'll never be able to get a perfect incorporate without streaking.
I love his Videos and that his Bread is great here in Colorado with the high Altitude. Will be baking up a Storm with these Recipes for my Neighbors and her Hubby ( she is Celiac and I have to bake different).
Hello, and thank you for these ideas!! I started learning on my own how to bake sourdough bread before coming across your videos and it helped me in moving forward.
Ben I just love watching you…..I add hemp seed, chia seed, walnuts, pecans, sesame and different cheeses. I seldom just bake a loaf without goodies.
Ben Starr is great! I watch every one of his videos and then put them into practice! Thank you Ben!!!
The jalapeño-sharp cheese loaf looks Fabulous! Will be trying that for sure!
I’m new to your videos and I’m trying my first sourdough loaf with your 10 minute Sourdough video. Can’t wait to see how it does. I think I’m a little low on hydration and making the boule for the first time was a challenge but I’ll keep trying.
I take dried and powdered tomatoes and dried basil to make a tomato basil bread that is delicious.
Cool idea!!!
What a great idea. Where do buy dried powdered tomatoes? I want to try this!
I make mine, using dehydrating tomato skins made when canning tomatoes. Delicious.
You didn't mention one of my all time favorite add ons. Dill pickles with dried dill. I use some pickle juice as well. After baking. It makes the absolute best avocado toast!
Gonna have to try this, thanks!!
Ben,I was baking my bread with filling when saw your new video! I have been baking sourdough bread using your recipes. You are my only to go sourdough baker. Thank you! ❤
Love how you explain the science behind the process!
New Pullman pan should be delivered today and I'm excited to try it out! Artisan bread is lovely, but not very practical for my family.
Looking forward to trying your roasted garlic recipe! Thank you 🙏✌️💝
I'm going to try this. Thank you for explaining how to add the inclusions. You explained why I'm having so much trouble with the ones I've made.
Thank you thank you. Again we are so happy you are back. Yup still celebrating!
Yum! Can’t wait to try both. I do grind my wheat for at least 50% of the flour and they come out perfect every time. Great video. Loving the simple sourdough formula, been using several months and it could be easier.
Love your videos! And recipes!! My bread is getting better the more I try your method and learn it! I Would love a sourdough Bagel recipe from you! Thanks so much!
It's coming!
Ha. Funny timing. I just added cheddar cheese and olives a couples hours ago and was quite uncertain what and how. I wish I had seen this earlier.
Sure it'll be good! If it's really sticky, just knead in more flour after the bulk ferment.
Wow, going to make each of those!!
I love plain unadulterated sourdough but I think the next loaf will have cowboy candy (candied jalapenos) and cheddar.
Thank you Ben.
I started yesterday. Baking it now. It has risen big time. Yay.
Even though I'm just getting my starter going, I've been waiting for this! Thank you!
Ok, finally ready to try inclusions…maybe you’ve answered this before, but when adding cheese, and doing the bulk ferment, do we just let the cheese sit out on the counter that many hours at room temp in the dough? Or do you do the slower rise in the fridge? I love your video lessons, if I ever fast forward the science portion it’s because I have already watched it through once or twice and just need to rewatch the final steps 😅
I just put it out of the oven. Thanks thanks so much, looks the same like yours, i needed to put in the banneton and in the fridge last night because was so late was almost double and i was tired but smell divine and I waiting for I can cut it and enjoy it. Thanks again.
When I cook sourdough bread at 425 for 45 min then 15 min open it burns on the bottom I use a le creust cast iron pot i have a gas oven too can you help me with this problem thank you I love your videos
Your oven bakes hot. Reduce the baking temp to 400. You can also put a sheet pan underneath the Dutch oven to help deflect some of the direct radiation.
I'm definately going to try jalapeno cheese. You are awesome
Good ideas. I am anxious to try some.
I love the lazy sourdough recipe!!! Next is going to be the roasted gastric. Thanks for your tips & training. You make me fearless making the bread. :)
You just answered all of my questions about adding things to my SD. I've been doing it but it's hit n miss whether it's right. I really appreciate you taking time to explain it.
Thank you so much. I have wanted to make a jalapeño cheddar cheese boule. Now I will be able to produce one with confidence
Thank you for the video!! Can't wait for the bagel video, saw your comment that it was taped!!! Whoohoo!!
Thank you. I admire your skill and wisdom! ❤
What a great video! The bread looks so yummy! I have been using your simple sourdough recipe for months, it’s the only one I use now. However, I’ve been adding a cup of seeds and grains, which really make a great bread. And I don’t pre-cook any of the grains either.
Your bread rises higher than mine. And I even add some yeast, when it’s too cold in my house.
I especially loved the Time-lapse photography of the bread rising! I had to back it up and see that again. 😀
I loved seeing your old dachshund buddy walking by in the background too! 😀
That's Oliver! He'll be 15 this year.
Good evening. I watched some of your videos and you are excellent! I have learned a ton about sourdough from you than others.
That bread looks amaizing, I can almost smell it! Thanks!
I liked the instructions to add things to sourdough. Going to try these.
Excellent!
Thank you 😊 for sharing this 😊❤❤❤👍🏼👍🏼👍🏼
Your videos are the best! I have learned so much! ❤
Thankyou ! You’re a food scientist.
Will definitely be trying the jalapeño cheddar!!! Another fun video Ben, thanks!!! And YUM!!!
This vid has helped my brain more than I can explain!!! Thanks for this!
Thank you for more ideas Mr Ben……❤❤❤your channel and have shared your channel with many of my family and friends. Looking forward to your next video already ❤❤❤
Thank you for sharing all these tips
Thanks for the inspiration! It was joyful watching you enjoy your bread! ❤
You are my hero! Cannot wait to do the roasted garlic inclusion!
Know your busy, but when making your sandwich bread I added the jalepeno and cheddar after first proof when making rectangle to shape….should I have done at mixing stage??
I always make the sandwich loaves to feed family and friends and they love them…getting to a point where I can’t keep up 😅! You are truly my go to and thank you for your insight and science!! Thank you!!
I prefer to mix inclusions in the very beginning, even for sandwich bread, as the flavors have more time to permeate through the dough.
@@ultimatefoodgeek Thank you! Will do that this weekend 😀
Greetings from Brazil! Thanks for sharing this 😅
Bom dia! I just got back from BH/SP. Married to a Brasilian. :)
@@ultimatefoodgeek that’s amazing! You’re half Brazilian now. Anxious for your next videos :)
Freshly milled flour works awesome with baking
You must live on a different planet than I do! All commercial flour is aged (or chemically aged...ie "bleached") to improve hydration and gluten potential. With freshly milled flour, you don't get as high a rise, and the resulting texture is dense. For some...this is totally fine, you learn to forego a lighter texture in exchange for flavor and health benefits. But in terms of baking a superior loaf, freshly milled flour can only make up about 30% of the overall flour component if you want a proper texture.
Can’t wait to try this! How did you roast the garlic and how much did you use?
The recipe is linked in the video description, and I'm editing a video on it that should be out within the week. I used about 1 cup of garlic cloves.
Great video. thanks!
Top notch content as usual! Jalapeño cheddar is my favorite, but I 🎉prefer fresh jalapeños. My cheddar jalapeño always rises quicker and higher than my traditional. It’s usually ready to shape 2-3 hours before my traditional is ready to shape. Any ideas why?
Fresh veggies or herbs carry their own yeasts and bacteria into the dough! I have the same faster-rising experience when I use fresh rosemary.
I. Just love youre recipies! And i use them alot❤....do you have one for hot dog buns?
Completely new to sourdough and so happy to have found you and your lazy method (as a working mom of 2 young kids). I am preparing to make my second loaf for family dinner on Saturday. If I wanted to do Parmesan and roasted garlic would I add the Parmesan at the beginning and then after the bulk fermentation follow what you did adding the roasted garlic?
Certainly. But since you're adding ingredients after bulk fermentation, you might as well add them ALL after the bulk fermentation. Adding the cheese in the beginning can end up extracting quite a bit of the salt into the dough.
As always great video Thank You Chef!
Do you “plump” your raisins before adding them to the dough? If so, would you add them as you would the more delicate ingredients? And if so, would you adjust the moisture content?
I have plumped raisins before baking, as well as adding them without plumping. I usually plump with some type of alcohol or wine, and I cut back only about a quarter of an ounce of water when I do that. But they're fine to be added without plumping...they will plump naturally in the oven. I only plump when I want to change the flavor of the raisin. No need to treat them as delicate ingredients if plumped.
Can't wait to try the cheddar and jalapeño bread.
Great stuff! Thank you!!
These both look amazing!
Could you please make a brioche bread recipe?
I love your channel, such wonderful information thank you
I am new to the sourdough world. I have spent all day watching your videos. LOVE THEM! Question if you use homemade pickled jalapenos or onions the are not made with any salt. Do you reduce the salt in the recipes?
Homemade pickles without any salt?!? Is that still a pickle? Regardless of this baffling question...there is no need to reduce the salt content in the recipe if the additions are not salty. Keep the salt level the same. But I've never heard of ANY homemade pickle recipe that did not have salt.
TRUE pickles are made ONLY with salt. The acidity in the veggies develops naturally through fermentation, and the salt prevents invasion by mold and bad bacteria...fostering what's called a lacto-fermentation.
"QUICK" pickles are made by pouring a brine (vinegar, salt, and usually some amount of sugar) over veggies to approximate the tart and salty flavor of a natural laco fermentation. But I've never, ever heard of a quick pickle recipe that contained no salt.
@@ultimatefoodgeek
They were Pickled Jalapenos. It did have 1 tsp of salt in them. Still waiting for my Starter to mature, then I'm going to try Jalapeno-Cheddar bread.