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My dear i have been a pastry chef for over 30 years ,baked a few breads in my time , ' still very active by the way' and i have to tell you , you may not be a 'baker' as you say in your video ,but your techniques and knowledge is very professional and will put a scare in many so called 'bakers' Yordy.
Hi Yourdy Hernandez, wow 30 years in a hot oven's kitchen, you put your time in. But you didn't tape yourself making the sour dough that Elly Everyday made, exactly right next to the one Americas test Kitchen "burnt" on TV. And that is why we all love Ellys wit and Gods hand pushing her to go on u tube. She didn't know that Americas test Kitchen had just messed up sour dough and put it out there for the world to see. God works in strange ways, ATK, didn't even know to use parchment and spray it with water. They have 100s of paid chiefs behind the camera to research before a broadcast, Elly doesn't. So I want to buy Ellys cook book before the Americas Test Kitchen cook book. LoL Mary Spencer Massachusetts
Elly; I am absolutely amazed. Other videos have me making a starter for two weeks feeding twice and three times a day, then folding turning the dough every half hour for 4 hours. Even after all that darn work, and putting my dough in a hot enameled cast iron pot, the dough did not rise as well, nor did it come out any where as perfect as yours. Your dough is called a no knead bread, but I call it practically a hands off bread, and I love it. Tomorrow, I will execute your recipe. THUMBS UP!
Of all the sourdough bread videos I've been watching, yours is the best one I've seen! No fuss, no muss, yet great results! Now I'm not so intimidated to make sourdough! Thank you! You have no idea how happy I am to have found this!
I love this tutorial - no measuring, no fuss, no stress - you really illustrate just how flexible and forgiving sourdough and the bread making process really is. Thank you!
For some odd reason I have been binge watching sourdough videos for the past week (as my own sourdough starter gets ready) . I watched American, Scandinavian and British Videos (about 30-odd I guess 🤣🤣🤣) and yours is the best. It is the right mix of practicality and not making a mess. You actually did not even put yours hands in and look at the great results. Finally I think I need to stop the binge watching and start the actual sourdough bread-making Lol... thank you so much. 💐
I have watched this several times since I started baking SD bread and have come to love your laid-back videos without any gimmicks, loud music or a bunch of non-related philosophical nonsense. I also used your instructions to make my starter and I am very satisfied as my bread is great. Now I have to learn how to cut the bread with a simple knife.
You did not lie about how easy this is. I've watched so many videos. Yours made me approach this with much more confidence. I think I'll name my starter Elly. Thanks!
Elly, I can't thank you enough! For weeks I've been watching everybody with quite technical starting and baking techniques. My grandmother had a bakery in the first half of the 1900s, and I knew she baked sourdough often, but she was not like these bakers today. You are using wonderful techniques that step up the baking game for sourdough bread while still bringing the practical woman into the kitchen. Bless you! I'll follow in your path. Your results can't be denied. Beautiful!
Diane! Thank you so much for your great review and kind words! I really appreciate you taking the time to write them down. It's feedback like this that keeps me going in developing new techniques and finding the time to make new videos to share with others. I love to make great bread with the minimum of fuss and technicality. So much of it after all, is in feeling and reading the dough, and no recipe can tell you how to do that. Thank you again! Ps. I'm in the process of writing a book about my sourdough methods and knowledge this year - so keep an eye out for that one!
Oh ... I just read your comment about the recipe not being very sour. I'm right NOW chewing away at the result of your recipe from my oven. It's the first time that I've used my four year old starter (Weird? Yes, just haven't wanted sourdough, lately, though made the starter on spec Just kept feeding it like a sweet tempered well mannered pet..) and I was surprised at how mild it is. My last (lost in the Great Flood) starter was quite strongly sour. I wouldn't have thought that a recipe would change the strength of the sour taste? I followed your recipe as exactly as I could, though maybe, my dough, after the eight hours, was wetter than yours. The loaves were a surprise .... very delicate texture, an almost dainty and certainly refined bread. Really nice!!!! Am eating with goat's cheese and cranberry sauce. Butter .... loads!! Thank you so much for this lovely, simple, and very time-saving recipe and really careful and most comprehensive video. You are an excellent teacher.
My sincere apologies for such a late response. UA-cam has only just developed a function to be able to filter out comments that haven't been responded to! (It's now October 2019). Thank you so much for your great feedback. I'm very pleased you enjoyed the video and made some great bread for yourself!
Fantastic thank u! Superb result and I love that u used your senses not like others with measurements like 31.007 grams of this and 22.3 of something else and 73.28 degrees fuss and mess and oh lets make a story out of it! I LOVED IT THANK U! Common sense and logic and the results splendid! Very refreshing!
Precision is important in some recipes, less so in others. _When_ it's important you need precision to get repeatable results. These days precision is cheap, nor is it complicated for anyone who can read numbers, so I see no excuse for not doing it when it would help. In this recipe the active agent is biological and will adapt itself to whatever amounts you give it, so of course precision here doesn't matter. I congratulate Elly on an excellent video and detailed instructions which are actually very precise about those things that _do_ matter.
This is by far the most successful and easiest method I’ve ever done! Finally... success!! I’ve watched a lot of UA-cam videos and I find this one the best. Well done! Thank you for sharing.
Coming down into the kitchen early yesterday morning to begin my second attempt at making your bread, I brought up your little video & immediately felt like I was both in good hands & with a friend! - these aspects totally removing any anxiety or hesitation I might have had & making me feel ready & comfortable for the undertaking! By midnight, I took the finished loaf out of the oven, & went to bed anticipationing the morning's first cut! And this time, I'm happy to report, it was even better than the first: moister, crispy crusted, more evenly distributed air holes, & just plain D-licious!! I'm aware of doing a few things a bit differently & with curiosity & a sense of adventure lighting my way! I've looked at a few other guiding videos just to get a broader sense of the process, & to simply be more informed - meeting so many other bakers who, on their own paths, are equally enthusiastic & generous with their own processes. However, I keep returning to yours because of the combination of simplicity, ease, lightness of communication & information & no-fuss presence you bring. So I thank you so much for sharing your personality & guidance to those of us who are delighting in theses wonderful & ancient ways!
Oh wow Vicki, thank you so much for taking the time to give me such wonderful feedback. I'm so happy for you! It sounds like you're really enjoying the learning process. Have you seen my new video? A more updated 'no fuss' loaf that reflects more how I make my breads these days. I think you'd love it! ua-cam.com/video/XTHj3E2xlKI/v-deo.html
I’ve watched so many videos on sour dough bread and I was thinking, forget it, too complicated. Came across your videos and you’ve made me so happy. I love your relaxed approach to the whole process. Thank-you!! ❤️
Elly: I made this bread today, Mar 21, 2019, and really like it. It’s lighter and moister than any sourdough I ever made before, and I used to make 2-4 loaves a week in the 1970’s. I made the starter accord to your video using pineapple juice and it work just as you said. This is day 11 of the starter’s life. Thanks for your well-done videos and excellent bread making. -Gary Hyde, Washington State, USA.
Thank you very much for your report and feedback Gary, I really appreciate you taking the time. I've heard from so many wonderful people from the US, and quite a few in Washington State! One day maybe I'll get to see your part of the world. Thank you again, and of course, congratulations on your bread. I'm very pleased to hear of your success!
Ok I have been baking bread for 35 years every 1-2 days. I can do it in my sleep, but sourdough has been my nemesis. I think I get bamboozled by all the chatter and language associated with it and give up. But I have success at last just following your easy clear directions. Thank you so much. I am going to buy you a coffee with gratitude!
Hi Elly, Just wanted to thank you for the video and recipe. You've made sourdough so much more approachable than several books on bread from the library. I've made your recipe a few times and I'm still working on my technique but they've been decent loaves that we've enjoyed. Thanks for helping to make sourdough bread a reality in my kitchen!
What a great video. Most of the videos I have watched this week have been over complicated and overwhelming. You have such an easy going attitude and "it is what it is" approach. Thank you so much. And yes, it's called parchment paper over here. Good job.
Elly, your're a doll to share your years of wisdom with us novices! Today I (Mark's wife) have begun loaf #11 in our quest for the perfect crumb and spring. I have baked most of our bread with fresh ground organic wheat and commercial yeast for 12+ years, but my desire to learn sourdough in 2020 has challenged me. Just want you to know that I'm thanking God for your kindness in taking the time to teach well. So lovely that you've been integral in our process.
Oh you're so welcome. Thank you for the lovely feedback. Have you seen my whole wheat sourdough videos? They may be of interest! You can find my bread making playlist here ua-cam.com/play/PLMq0_yjUn5OvzGkJ9uqHc-oGRWdX1jAfK.html
I've been a qualified cook for over 20 years and love baking bread at home. I have tried loads of sourdough methods. Yours is the easiest and I've been using it for a couple of years now. It's my 'default' 'automatic' 'go-to' recipe. And its yum. I, however, like a slightly saltier bread so I double the quantity of salt from 1 teaspoon to 2 teaspoons. This recipe is adaptable and that's part of its appeal. Thumbs up. Nice work, Elly.
Thank you Monique, that's great feedback coming from someone who's qualified in this field! To be honest, I never make my bread the same way twice. I just made this video to demonstrate an easy way for beginners to get started with. I only bake with 100% whole grains these days too, which is reflected in my more recent videos. Thanks again for your feedback :)
I share this video a lot! I forgot to thank you for taking the time to make this very helpful video in the middle of your work week. Starting before you went to work and whispering while you finished to avoid waking your family! Thank you!
What I love about your method is you keep the equipment simple as well as not getting your hands all guey and as a beginner I am not daunted by it all. Thanks so much. I have had success making my starter, now for the loaf of delicious bread. Hope mine is as successful as yours. I don't have those lovely cast iron dutch ovens yet, but will try my stainless steal with a glass lid. I love the use of the parchment paper making it easy to lift out.
Thank you. You don't need a dutch oven, your steel pot with a lid will be just fine! You may be interested in this video I did about baking set-ups ua-cam.com/video/3oyiuGYrdNQ/v-deo.html
@@EllysEverydaySoapMaking Hi Elly, thanks for the answer. Just to say I went ahead and used my small pyrex cooking pots with lids, preheated as suggested, dividing my dough in half for each. I was very pleased with the shape and colour that they came out with and the parchment paper worked well. I also have a fan operated gas oven and that worked well, too.
Thank you so much!!!! The most comprehensive video for a newbie like me. I was able to puul it off even while taking care of my 1year old son!! So it realy is doible! Thanks again! Cheers from Russia)
I couldnt hear the dry ingred.. that you put in , you mentioned that you were experimenting with. My audio was a bit air/hiss sounding . Could you please tell me what it was . TY
Elly, you have totally transformed quarantine in this household - thank you so much! I can only get plain flour here at the moment (if I'm lucky) and took my chances with this and watching your fantastic videos to get baking. By day 11 I had a fabulously active starter and have since made basic sourdough loaves, sourdough onion seed bread, cinnamon raisin bread and flatbreads with your basic dough recipe. All were a big hit with the family, and I have a new hobby (I love that there's so much to learn)! Big hugs from the UK x
Wow Kim that's just brilliant! Good for you! Thank you so much, I really appreciate your feedback. You'll be baking sourdough for many years to come I'm sure :)
I love your demonstration and the way you explain overfermentation and the fact that you don't measure everything exactly (this is not a laboratory; it's a bakery kitchen!). Thank you so much.
HI Elly, just a quick update. My sourdough starter is still going strong, it's been 2 1/2 months now. I am about to put this recipe in the oven right now, made it dozens of times already. My kids also love your sourdough pizza recipe. Makes me feel good to be baking them healthy sourdough bread instead of the store-bought. Thank you kindly for your wonderful videos!
Discovered this video about a year ago and I have been making this ever since! It works for regular sourdough and when I was advised to stop consuming white flour, discovered it worked for einkorn flour as well!
This was fantastic. Easy is an under statement. No grams of this and grams of that. No sticky fingers. No slamming the dough all over the place. No poking at the dough with your fingers. Simply fantastic. I don't think it could be any easier. And it came out so good. I am going to try it your way. Thanks.
Thank you, glad you liked it. It doesn't have to be difficult :) I've just published a video for a very easy way to make really good 100% whole wheat sourdough too, if you're interested.
I have looked at so many videos trying to see if I should even attempt this bread making. It was made to look so difficult and exact. You have demystified the process and made it look like something I want to try. Thanks a lot!
Thank you very much, this is the most simple way I have seen to make sourdough bread. I almost gave up on making it. That is truly the best beginner method to make easy sourdough bread. Thank you again for posting the video.
I've only been making sour dough for a few weeks and after watching this a few days ago, I tried it with the parchment paper. It was my best sourdough yet! I loved the added sesame seeds and the parchment paper was such a great, no mess way to bake! Thank you so much.
I'm inspired! It's so very kind of you to walk us through that. I've been so confused reading books and watching videos - but this one has made me 'get started' THANK YOU!!! - Shelly
Baked sourdough for three years. NOTHING worked out. Watched this video. PERFECT results! All the time.now. Thank you for taking the science out of baking..and putting common sense and fun back into it.
Thank you for producing a very helpful video. I appreciate your focus on the procedure. Your warm, and comforting personality is evident in your words. I watched several videos previous to yours. Yours has answered all of my questions from what to do with the left over starter to baking it in the dutch oven. Simple and easy for any beginner, to how a professional should teach effectively.
Thank you so much, Elly. I have made sourdough using your method twice now with great success. We love the bread and I love that it doesn't make too much mess.
Beautiful !!! Thank You So Much.. I always Make my Bread in my Cast Iron Dutch Oven, Haven't tried Sour Dough Yet.. I Have Started My First Starter,, Yesterday.. , Can't wait to Try this !
Darlene Palmieri - good luck! I made commercial yeast risen bread for years before I got into sourdough. Once you get going you'll probably never go back!
I'm just learning sourdough (because you know, corona!) - I made my starter last week from flour and kefir which worked really well (flour-water never works for me!). Thanks so much for this tutorial - I'm spending today doing just this!
I love this video! It is my favorite method of sour dough bread. Uncomplicated and delicious! I have made your bread many times. Now teaching my daughter-in-law. I told her of all the videos I've watched on sourdough, you had the best one!
Finally a method that isn't completely overwhelming! I will be baking my first sourdough in the next few days. Iv watched more tutorials than I can count and yours is the most straight forward and to the point. Not to mention your bread looks amazing! Thank you. I will come back and update if it all worked out.....if I did it all right lol!
Thank you so much for this video. I made this bread never thinking I could actually do it and it turned out beautiful. It tasted so delicious. I am making my second and third loaf tonight. It reminds be of some of the bread I had in Europe. I like the relaxed manner in your directions, it gave me confidence to attempt it. Thank you very much, I feel as though I have been given a wonderful gift.
Thank you so much, that is really great feedback for me. I have received probably hundreds of messages over the years about this video, from people just like you who had a breakthrough that gave them the confidence to get started with sourdough bread making after watching this video. I'm so grateful that it's been so helpful! My only regret is the poor sound quality, but I guess you have to start somewhere! This was one of my very first videos, filmed with my phone :)
Elly - you are the best! Created my starter 2 weeks ago, and finally made my first loaf today using this method. Turned out phenomenal! As someone who enjoys cooking casually, you really made this accessible. Every other tutorial made it seem like to bake some bread you had to have PhD's in yeast, hydration, kneading and sorcery. 😂
This is the most intuitive and fool-proof vid on making sourdough bread. I have baked twice now and twice-ly happy!! Thank you! The other circuitous and overly complex pro vids cost so much time with erratic results.
Thank you, I appreciate that! Feel free to check out my new - all sourdough - youtube channel, just launched last week. I'll be posting many more easy sourdough recipes there in the years to come. Here's the intro video if you're interested :) ua-cam.com/video/qfdI8QMIuag/v-deo.html
Thank you Lori! I'm really glad you liked the video. It has helped a lot of beginners to get started with their sourdough baking. I'm excited for you! Good luck :)
That was very nice. Loved the step by step instructions. I will try the parchment paper trick sprayed with water! I too don't like alot of holes in the bread. Thank you for a great video. Also thanks for not playing some annoying background music.
Mary Kring Hi Mary, I am just getting into sourdough. Have been reading and watching videos. I noticed that you don't like a lot of holes. I was told that holes are expected with sourdough bread. I am sure there are scientific reasons for this and also possibly how potent your starter is. It would be interesting to experiment with this concept. Enjoy!
Eagle Watch, thanks for your comments as well. The holes are achieved more through handling than any other factor. My more recent, whole wheat sourdough videos demonstrate some good techniques for handling dough and shaping to get a more open crumb.
I have been watching so many videos on how to make sourdough bread, yours is by far very straightforward and easy! Personally I like using parchment paper because the hot Dutch oven makes me nervous about burning myself when placing the dough in it! I realize this is an older video of yours, going to check out some of your newer videos. Thank you for this great recipe!
Thank you, I'm pleased you liked it! I still make bread in a manner similar to this a lot of the time, I only bake with whole grains these days though - much more nutritious :)
I’ve been making sourdough bread for the last few weeks. I now have a fabulous starter going. I bought Chad Robertson’s book, and it’s very inspirational, but doesn’t really help if you don’t want to be mystified! The climate is warm here in Spain and I love this technique and can avoid the overnight proving if I get going in the morning. No messy counters, no flour required for shaping. The parchment paper, a water spray and wet hands makes it soooo simple! I don’t have any special equipment, just a spatula like yours. I don’t have proving baskets and don’t seem to need them either. Straight into my Le Creuset in the parchment paper after the proving. Wham Bam! Thank you Ma’am! You’re a star! I’m doing this technique right now, with olives. It’s morning and we will have delicious olive sourdough bread with our supper!
Thank you for that wonderful comment, Caroline. I'm so pleased my video was such a help for you! It's a great method when you're busy and you just want to get the bread done!! :)
I can’t believe that it had to take Covid to get me started with making my own bread. I’ve been meaning to get going for ages! I have to tell you that Spanish bread is truly dreadful! I lived in France prior to living in Spain and was able to buy delicious artisanal bread locally. The bread in Spain would be better suited to sporting activities! It’s not easy to buy good flour at the best of times, but now it is impossible, so I’m using plain old white flour and my bread is working out pretty damned good! Keeping it simple is the key and good local olives make up for the mediocre flour!
That's so good. I agree with you 100%! Anything you make with your plain old supermarket flour will be streets ahead of what you can buy, and especially in Spain by the sounds of it! Enjoy those olives with your fantastic bread :)
Thank you ever so much Elly for sharing your skills. I made my first sourdough bread using your technique and it turn out amazingly delicious. Easy peasy to the point. This will be my go to method. Bless your heart.
I also use parchment paper for my proofing but your method of spraying with water makes good sense because my bread has creases on the sides and I will try your water method to make it conform better to the bowl. I have been folding mine parchment like origani style. Yours is so much easier. Thanks
Can't wait until my 'baby' starter is ready to go. I've been looking at so many how-to videos but love the simplicity of yours. The lack of exact measuring is actually very reassuring. Thank you!
Thank you Bernadette - I'm glad you found it helpful. I was quite strategic in doing it this way for this video (I do actually weigh my ingredients sometimes). I really wanted people to see that it doesn't have to be a stressful exercise in perfection - the bread is quite forgiving!
@@EllysEverydaySoapMaking I actually do weigh most ingredients as well, when baking, but sourdough is such a learning curve! I tried being exact but was failing. I'm onto my 3rd go at a starter and think it's finally a keeper. I ditched my 1st attempt after 12 days - and now realize it was probably fine and I needed to be patient. I used organic rye for my 2nd attempt and mold set it by day 2! Yikes! Went with a pineapple/ww, small quantity, recipe for my 3rd attempt, and am winging it as I go. Had hooch developed on day 2 so I decided to feed more often at that point, rather than at 24hr intervals. At day 5 now. It looks and smells good, no rise, but does have bubbles. Very gummy in texture which I understand can be normal. Feeding 1 tbsp ww and 2 tbsp all-purpose each time. Also stirring after 4-6 hrs per your suggestions. But basically not sweating it this time round. Wish I'd found your videos right at the beginning. No longer on FB. Instagram?
Sounds like you've had quite the learning experience! Sorry, but no I don't really use instagram. Facebook and youtube are difficult enough to keep up with!
Thank you so much for this video! I tried to follow more complicated recipes from professional bakers and I had 2 flops. First batch was okay, but dense and the second over proved and I was left with a frisbee! Your method is so easy! I didn’t think I could get a good sourdough without kneading and you proved me wrong! It wasn’t perfect yet, but I’ll get there! Your voice is also really calming, so it’s nice to listen to while following the steps. Thank you again! I’ll be following your channel now. 😁I’d love to eventually try baguettes and smaller rolls.
I am also on the frisbee / doorstop phase of my budding baking career... glad I am not alone! Thanks for the video Elly. It looks really easy and fuss-free. Definitely trying it tomorrow. Best wishes from SA.
You rock! I just made my first successfull soudough bread using your recepie. There are so many over complicated recepies on youtube and you just nailed it! Awesome videos!
I made this recipe last Thursday and IT.WAS.DELICIOUS!! And, it’s GONE! In short, I followed your recipe exactly, until I looked down after it was all mixed together and realized I didn’t put the STARTER in! So, being only a few weeks in to making sourdough starter and bread, I “winged” it and threw the starter in, but then it was so runny. So I threw more WW flour in. I don’t know, I didn’t know how this would go, but it was OK. I followed your method also, and in the end, my loaf was not a formed boule (at all). And, as far as (looks) go … it looked like “The elephant man’s” head (in shape after the bake). BUT, the texture was so moist and the taste, with the seeds and rye … SO EXCELLENT! So far, this is my favorite (tasting for sure) loaf! And another awesome part of this particular recipe and loaf is that it does not dry out on the counter as you cut through it day-after-day. It stays moist. AND lastly, I looooooooove butter and honey on bread, and THIS is the PERFECT bread to toast with butter and honey. OMGOODNESS you aren’t even kidding! THANK YOU for sharing your recipe AND the EASY “how-to.” Your accent makes this video so easy to watch and enjoy over and over. Making this again this Thursday to take home to Mom to share. Thanks again, Elly!!
Oh I DO love it, Elly! I made it again yesterday. It looked a LOT better after the bake this time, but I'm still "winging" it (not actually measuring, but going with texture by sight) with the water and starter to where it's too wet to be nice and formed (but that's OK, I'm not complaining .. just sayin). THIS time, when I got home .. my dough had overflowed out of my bowl :-o I was like "whoa, whoa, whooooa!" But, I just used my spatula, scraped it back in and folded it a few times over the next hour while the DO was heating, wet the parchment paper, put that dough blob on it, back in bowl and let it sit there for just a sec longer, then transferred it to the DO and so forth .. That sucker was SO HEAVY when I pulled it out, lol, it weighed over 2 POUNDS (1000PLUS grams!)! I let it cool, but then (had) to cut into it about 2 hours later because I thought with it weighing so much it had to not be cooked all the way. NOPE, it was darn perfect!!!! My NEW favorite, mid-week, same-day loaf. I LOVE IT!!! Thank you again for making it soooo easy!
Wow, that was some adventure! It's very easy to overdo it with the water, but it can be better to have less than too much. I 'wing it' everytime, your loaves will get more consistent as time goes on and your hands and eyes 'just know' what to do. So glad that you are enjoying it so much 😊
Thank you so much for taking your time and for not rushing this tutorial. It felt as if I was sitting at the kitchen table with a trusted friend ❤️❤️❤️
Thanks for sharing. I'm now making your everyday bread recipe with my own "wild wheat starter" & english muffins every month as often as needed. Your easy, practical & casual instructions inspired me to bake the household breads again, your spatula "kneading" technique is wonderfully less messy & easier on my wrists. Your ideas fit my busy life well.
That's wonderful Denise, thank you for your great feedback. I was starting to get sore wrists kneading my dough as well, I love the no-knead method with the spatula. I'm so glad my videos have been helpful to you.
We love your additions to the everyday bread loaves of sesame seed, whole psyllium & rye flour flavors. My hubby complains about any store bought breads now & only likes the flavors & the nutrition he gets from my homemade overnight fermented breads. Your ideas of parchment paper baking & daily starter management easier. You're super.
Oh thank you Denise, you are very kind. I really appreciate you taking the time to give me this wonderful feedback. My hubby feels the same about our bread! I have taught him to make the sourdough too, though he makes it exactly the same each time when mine are never the same!
Love what you’re doing. I was given a starter last week and tried to make a loaf yesterday. Such complicated processes on Utube - I think I overworked everything. You have made it doable and with no mess! Being Australian with the same weather helps too. Great tip about the esky.
I have been watching quite a few videos on how to make sourdough starter and sourdough bread and your video is the easiest and clearest video I've watched. Your steps are easy to understand and follow. Thank you! :D
Your presentation is the most easy one I have seen. Now I have the courage to start my mixing process in 12 hours from now. I plan adopting the mixing proportions from some other videos. But the day temperatures here is around 33 °C and that is my worry for which i expect some tips from you within the next 12 hours. Thanks.
Thank you. If your temperature is 33° then you definitely don't want to leave your dough for 12 hours! I only leave it that long because I use a cooler with an ice brick to keep it cool while I go to work.
Thank you so much for your excellent presentation! Very detailed and clear. I also like that you use your senses as you go and don't just follow a formula. Best wishes from Canada.
I've only recently started making sourdough bread and the starter and dough of the recipe given to me is so stiff and in all caps she says, "WEIGH EVERYTHING!!"....lol....so first batch was so dense I could barely cut it....next batch I added a bit more water and a little less flour and it turned out way better! I could actually knead it! HAHA! thankful for the refreshingly relaxed feeling you have with the starter and dough. Thank you!
I absolutely love your style!! Much like mine:) no fussy measuring grams and overcomplicating!! I use the "look and feel" method and my sourdoughs have been wonderful!! Much more successful than accurate measuring for me :) thank you!
Hi Elly, I just wanted to thank you for this lovely recipe. Yours was the first sourdough I had ever made and That was a few years ago. Your method made consistently good bread. I am starting up again after about a year’s break while my life was too busy. I have a bit more time now and the first thing I did was look for your video. Thanks so much!
I really appreciate your videos so much. While I’ve cooked a lot am pretty handy and creative in the kitchen, I’ve never made sourdough. Your instructions are so straightforward, complete but simple. I love that you don’t feel obligated to be fancy “midweek” as you say. The important thing is a good tasting bread without much fuss and that makes it seem doable to me. I just started my starter from your other video and can’t wait to move up to actually making a bit of bread in a couple weeks. So no questions yet; just a big THANK YOU!
OK, I am ready to take the plunge n bake my first sour dough bread. Thank you for making this video! I don't want all the technicalities for perfect sour dough bread to begin with, tis too much info. Your video is much more begginer friendly. 🙂
Love this video. Doing my second loaf of this procedure today. Learning with each loaf. I love that this takes all the voodoo out of it. I can do this.
HI! Totally awesome video! Camera angle was perfect, you have a very pleasant and clear [ Australian!] speaking voice, and the entire process was easy to understand and well presented! Well done! Shalom to us only in Christ Yeshua.
Thanks for your comment. Warm water can speed up fermentation too quickly in my sub-tropical climate, so I often use cold water. But in colder places, yes, warm water is best.
Yes! Even my most lame-looking loaves still taste great! Except for the one where I forgot to add salt. Other than that, it's been fantastic sailing around here! I love homemade bread :-)
Thank you so much for your recipe and techniques. We are living and working in Kazakhstan and sourdough is not readily available in our location. First time for baking bread and your video has been fantastic. Our bread is turning out very well. Adding the sesame seeds and also flax seeds adds a nice crunch. Thanks again.
David Kudlak - thank you for your wonderful feedback. It gives me great satisfaction to know my video is helpful to so many people all over the world! Thanks again, happy baking :)
just made your starter and the bread , followed your instructions to a T and the end result was SUPERBE!!!!!! thank you for the easy- to- follow videos and info ! really, really appreciate your sharing your know -how! merci from Quebec, Canada!
This is a wonderful video. With so many American recipes online it has been hard to constantly have to try and convert to Australia's metric system. You have simplified the process completely! And done so in such a gentle, self-effacing manner. Remarkably refreshing!
A brilliant video. I was wondering if I was putting my dough into the hot dutch oven properly, and you have a better technique! The water on the parchment paper is a good tip. Thanks from Canada.
Thank you for this video, I have watched so many on different ways to do it, but that's not my style of cooking and I want my baking the same way, I don't measure really I like to feel instead, but none of the videos showed that until I saw yours. Thanks again.
I cannot get enough of your videos on making a starter and making this dutch oven sour dough bread. LOVE it! Thank you for taking the time to make them. Since watching, I have begun making my very first starter. Can't wait to make my first loaf.
Need extra support and inspiration with your whole grain sourdough baking or home milling? Come and join the Elly’s Everyday member community! 🌾 (it’s lots of fun) www.buymeacoffee.com/ellyseveryday/membership
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My dear i have been a pastry chef for over 30 years ,baked a few breads in my time , ' still very active by the way' and i have to tell you , you may not be a 'baker' as you say in your video ,but your techniques and knowledge is very professional and will put a scare in many so called 'bakers' Yordy.
Thank you Yordy - I appreciate your encouragement!
Hi Yourdy Hernandez, wow 30 years in a hot oven's kitchen, you put your time in.
But you didn't tape yourself making the sour dough that Elly Everyday made, exactly right next to the one Americas test Kitchen "burnt" on TV. And that is why we all love Ellys wit and Gods hand pushing her to go on u tube. She didn't know that Americas test Kitchen had just messed up sour dough and put it out there for the world to see.
God works in strange ways, ATK, didn't even know to use parchment and spray it with water. They have 100s of paid chiefs behind the camera to research before a broadcast, Elly doesn't. So I want to buy Ellys cook book before the Americas Test Kitchen cook book. LoL
Mary Spencer Massachusetts
I actually meant cooking in General. Thanks for the tips😃😊
Best , no nonsense , condensed demonstration I’ve come across . Thank you super much 😊🌸
You're very welcome Denise, thank you.
Elly; I am absolutely amazed. Other videos have me making a starter for two weeks feeding twice and three times a day, then folding turning the dough every half hour for 4 hours. Even after all that darn work, and putting my dough in a hot enameled cast iron pot, the dough did not rise as well, nor did it come out any where as perfect as yours. Your dough is called a no knead bread, but I call it practically a hands off bread, and I love it. Tomorrow, I will execute your recipe. THUMBS UP!
Brilliant! Thanks for the feedback :)
Of all the sourdough bread videos I've been watching, yours is the best one I've seen! No fuss, no muss, yet great results! Now I'm not so intimidated to make sourdough! Thank you! You have no idea how happy I am to have found this!
That is such wonderful feedback Jeannette, thank you! I'm very glad to be of help.
I love this tutorial - no measuring, no fuss, no stress - you really illustrate just how flexible and forgiving sourdough and the bread making process really is. Thank you!
Thanks so much! You're very welcome 😊
For some odd reason I have been binge watching sourdough videos for the past week (as my own sourdough starter gets ready) . I watched American, Scandinavian and British Videos (about 30-odd I guess 🤣🤣🤣) and yours is the best. It is the right mix of practicality and not making a mess. You actually did not even put yours hands in and look at the great results. Finally I think I need to stop the binge watching and start the actual sourdough bread-making Lol... thank you so much. 💐
Haha oh yes, I hear you with the binge watching!! Thank you so much for the wonderful feedback. Enjoy your baking when you get to it!
I have watched this several times since I started baking SD bread and have come to love your laid-back videos without any gimmicks, loud music or a bunch of non-related philosophical nonsense. I also used your instructions to make my starter and I am very satisfied as my bread is great. Now I have to learn how to cut the bread with a simple knife.
Thank you David. There's always something new to learn I guess ;)
You did not lie about how easy this is. I've watched so many videos. Yours made me approach this with much more confidence. I think I'll name my starter Elly. Thanks!
Ah that's wonderful! Thank you, glad you liked it. You're not the first person to name their starter Elly ;)
@@EllysEverydaySoapMaking Clones!
Elly, I can't thank you enough! For weeks I've been watching everybody with quite technical starting and baking techniques. My grandmother had a bakery in the first half of the 1900s, and I knew she baked sourdough often, but she was not like these bakers today. You are using wonderful techniques that step up the baking game for sourdough bread while still bringing the practical woman into the kitchen. Bless you! I'll follow in your path. Your results can't be denied. Beautiful!
Diane! Thank you so much for your great review and kind words! I really appreciate you taking the time to write them down. It's feedback like this that keeps me going in developing new techniques and finding the time to make new videos to share with others. I love to make great bread with the minimum of fuss and technicality. So much of it after all, is in feeling and reading the dough, and no recipe can tell you how to do that. Thank you again!
Ps. I'm in the process of writing a book about my sourdough methods and knowledge this year - so keep an eye out for that one!
@@EllysEverydaySoapMaking ❤️
Oh ... I just read your comment about the recipe not being very sour. I'm right NOW chewing away at the result of your recipe from my oven. It's the first time that I've used my four year old starter (Weird? Yes, just haven't wanted sourdough, lately, though made the starter on spec Just kept feeding it like a sweet tempered well mannered pet..) and I was surprised at how mild it is. My last (lost in the Great Flood) starter was quite strongly sour. I wouldn't have thought that a recipe would change the strength of the sour taste?
I followed your recipe as exactly as I could, though maybe, my dough, after the eight hours, was wetter than yours.
The loaves were a surprise .... very delicate texture, an almost dainty and certainly refined bread. Really nice!!!! Am eating with goat's cheese and cranberry sauce. Butter .... loads!!
Thank you so much for this lovely, simple, and very time-saving recipe and really careful and most comprehensive video. You are an excellent teacher.
My sincere apologies for such a late response. UA-cam has only just developed a function to be able to filter out comments that haven't been responded to! (It's now October 2019). Thank you so much for your great feedback. I'm very pleased you enjoyed the video and made some great bread for yourself!
Fantastic thank u! Superb result and I love that u used your senses not like others with measurements like 31.007 grams of this and 22.3 of something else and 73.28 degrees fuss and mess and oh lets make a story out of it! I LOVED IT THANK U! Common sense and logic and the results splendid! Very refreshing!
a Andaluccia thank you so much! That was exactly the response I was hoping for :)
DITTO!!! Could not have said it better, had I tried. : D
I agree. lol @ 31.007 grams :)
Precision is important in some recipes, less so in others. _When_ it's important you need precision to get repeatable results. These days precision is cheap, nor is it complicated for anyone who can read numbers, so I see no excuse for not doing it when it would help. In this recipe the active agent is biological and will adapt itself to whatever amounts you give it, so of course precision here doesn't matter. I congratulate Elly on an excellent video and detailed instructions which are actually very precise about those things that _do_ matter.
This is by far the most successful and easiest method I’ve ever done! Finally... success!! I’ve watched a lot of UA-cam videos and I find this one the best. Well done! Thank you for sharing.
Thank you Ryan! I'm so glad it worked out for you. Happy baking!
Coming down into the kitchen early yesterday morning to begin my second attempt at making your bread, I brought up your little video & immediately felt like I was both in good hands & with a friend! - these aspects totally removing any anxiety or hesitation I might have had & making me feel ready & comfortable for the undertaking! By midnight, I took the finished loaf out of the oven, & went to bed anticipationing the morning's first cut! And this time, I'm happy to report, it was even better than the first: moister, crispy crusted, more evenly distributed air holes, & just plain D-licious!! I'm aware of doing a few things a bit differently & with curiosity & a sense of adventure lighting my way! I've looked at a few other guiding videos just to get a broader sense of the process, & to simply be more informed - meeting so many other bakers who, on their own paths, are equally enthusiastic & generous with their own processes. However, I keep returning to yours because of the combination of simplicity, ease, lightness of communication & information & no-fuss presence you bring. So I thank you so much for sharing your personality & guidance to those of us who are delighting in theses wonderful & ancient ways!
Oh wow Vicki, thank you so much for taking the time to give me such wonderful feedback. I'm so happy for you! It sounds like you're really enjoying the learning process. Have you seen my new video? A more updated 'no fuss' loaf that reflects more how I make my breads these days. I think you'd love it! ua-cam.com/video/XTHj3E2xlKI/v-deo.html
I’ve watched so many videos on sour dough bread and I was thinking, forget it, too complicated. Came across your videos and you’ve made me so happy. I love your relaxed approach to the whole process. Thank-you!! ❤️
Thank you K Bee, I really appreciate that :)
Elly: I made this bread today, Mar 21, 2019, and really like it. It’s lighter and moister than any sourdough I ever made before, and I used to make 2-4 loaves a week in the 1970’s. I made the starter accord to your video using pineapple juice and it work just as you said. This is day 11 of the starter’s life.
Thanks for your well-done videos and excellent bread making. -Gary Hyde, Washington State, USA.
Thank you very much for your report and feedback Gary, I really appreciate you taking the time. I've heard from so many wonderful people from the US, and quite a few in Washington State! One day maybe I'll get to see your part of the world. Thank you again, and of course, congratulations on your bread. I'm very pleased to hear of your success!
Ok I have been baking bread for 35 years every 1-2 days. I can do it in my sleep, but sourdough has been my nemesis. I think I get bamboozled by all the chatter and language associated with it and give up. But I have success at last just following your easy clear directions. Thank you so much. I am going to buy you a coffee with gratitude!
Thank you Cara! I saw your coffee, it's very much appreciated!
Hi Elly, Just wanted to thank you for the video and recipe. You've made sourdough so much more approachable than several books on bread from the library. I've made your recipe a few times and I'm still working on my technique but they've been decent loaves that we've enjoyed. Thanks for helping to make sourdough bread a reality in my kitchen!
sbpb28314 I very much agree with you. She’s awesome
Thank you so much, I really appreciate your comment :)
What a great video. Most of the videos I have watched this week have been over complicated and overwhelming. You have such an easy going attitude and "it is what it is" approach. Thank you so much. And yes, it's called parchment paper over here. Good job.
Thank you, I really appreciate your feedback.
Hands down the best video on making sourdough bread. Thank you for taking the time to do this.
Thank you! This was my first ever youtube video! It's now my full time job. Wonderful this old video is having a resurgance!!
Elly, your're a doll to share your years of wisdom with us novices! Today I (Mark's wife) have begun loaf #11 in our quest for the perfect crumb and spring. I have baked most of our bread with fresh ground organic wheat and commercial yeast for 12+ years, but my desire to learn sourdough in 2020 has challenged me. Just want you to know that I'm thanking God for your kindness in taking the time to teach well. So lovely that you've been integral in our process.
Oh you're so welcome. Thank you for the lovely feedback. Have you seen my whole wheat sourdough videos? They may be of interest! You can find my bread making playlist here ua-cam.com/play/PLMq0_yjUn5OvzGkJ9uqHc-oGRWdX1jAfK.html
I've been a qualified cook for over 20 years and love baking bread at home. I have tried loads of sourdough methods. Yours is the easiest and I've been using it for a couple of years now. It's my 'default' 'automatic' 'go-to' recipe. And its yum. I, however, like a slightly saltier bread so I double the quantity of salt from 1 teaspoon to 2 teaspoons. This recipe is adaptable and that's part of its appeal. Thumbs up. Nice work, Elly.
Thank you Monique, that's great feedback coming from someone who's qualified in this field! To be honest, I never make my bread the same way twice. I just made this video to demonstrate an easy way for beginners to get started with. I only bake with 100% whole grains these days too, which is reflected in my more recent videos. Thanks again for your feedback :)
I share this video a lot!
I forgot to thank you for taking the time to make this very helpful video in the middle of your work week. Starting before you went to work and whispering while you finished to avoid waking your family!
Thank you!
Thank you, I appreciate that :)
What I love about your method is you keep the equipment simple as well as not getting your hands all guey and as a beginner I am not daunted by it all. Thanks so much. I have had success making my starter, now for the loaf of delicious bread. Hope mine is as successful as yours. I don't have those lovely cast iron dutch ovens yet, but will try my stainless steal with a glass lid. I love the use of the parchment paper making it easy to lift out.
Thank you. You don't need a dutch oven, your steel pot with a lid will be just fine! You may be interested in this video I did about baking set-ups ua-cam.com/video/3oyiuGYrdNQ/v-deo.html
Yes! The simplicity of the equipment made it much less overwhelming too. I have all but the Dutch oven as well and that I can certainly improvise.
@@EllysEverydaySoapMaking Hi Elly, thanks for the answer. Just to say I went ahead and used my small pyrex cooking pots with lids, preheated as suggested, dividing my dough in half for each. I was very pleased with the shape and colour that they came out with and the parchment paper worked well. I also have a fan operated gas oven and that worked well, too.
Brilliant! I love baking bread with Pyrex.
the best looking sourdough I've seen on here.. this is how I will make mine forever.. thank you Elly, your the best, xoxo
Thank you Tim x
Thank you so much!!!! The most comprehensive video for a newbie like me. I was able to puul it off even while taking care of my 1year old son!! So it realy is doible! Thanks again!
Cheers from Russia)
Анна Слемзина you are welcome! That is exactly whay I shared the video. Thanks for sharing your success!
I couldnt hear the dry ingred.. that you put in , you mentioned that you were experimenting with. My audio was a bit air/hiss sounding . Could you please tell me what it was . TY
Elly, you have totally transformed quarantine in this household - thank you so much! I can only get plain flour here at the moment (if I'm lucky) and took my chances with this and watching your fantastic videos to get baking. By day 11 I had a fabulously active starter and have since made basic sourdough loaves, sourdough onion seed bread, cinnamon raisin bread and flatbreads with your basic dough recipe. All were a big hit with the family, and I have a new hobby (I love that there's so much to learn)! Big hugs from the UK x
Wow Kim that's just brilliant! Good for you! Thank you so much, I really appreciate your feedback. You'll be baking sourdough for many years to come I'm sure :)
Elly's Everyday I’m sure I will! Thanks Elly x
I love your demonstration and the way you explain overfermentation and the fact that you don't measure everything exactly (this is not a laboratory; it's a bakery kitchen!). Thank you so much.
Thanks for that great feedback - you're very welcome!
HI Elly, just a quick update. My sourdough starter is still going strong, it's been 2 1/2 months now. I am about to put this recipe in the oven right now, made it dozens of times already. My kids also love your sourdough pizza recipe. Makes me feel good to be baking them healthy sourdough bread instead of the store-bought. Thank you kindly for your wonderful videos!
That's so wonderful T J! Thanks for updating me. I love hearing how you're having fun and feeding your family with you sourdough breads :)
Discovered this video about a year ago and I have been making this ever since! It works for regular sourdough and when I was advised to stop consuming white flour, discovered it worked for einkorn flour as well!
Wonderful!
This was fantastic. Easy is an under statement. No grams of this and grams of that. No sticky fingers. No slamming the dough all over the place. No poking at the dough with your fingers. Simply fantastic. I don't think it could be any easier. And it came out so good. I am going to try it your way. Thanks.
Thank you, glad you liked it. It doesn't have to be difficult :) I've just published a video for a very easy way to make really good 100% whole wheat sourdough too, if you're interested.
Elly, you've got a very practical solution here. No fuss, no muss. Outstanding.
Thank you!
I have looked at so many videos trying to see if I should even attempt this bread making. It was made to look so difficult and exact. You have demystified the process and made it look like something I want to try. Thanks a lot!
That's great Renne! Thank you :)
Thank you very much, this is the most simple way I have seen to make sourdough bread. I almost gave up on making it.
That is truly the best beginner method to make easy sourdough bread.
Thank you again for posting the video.
Abdulmuti Asiri - you're welcome 😊
That is the cleanest, no mess baking of bread I have ever seen. Favorited!
Thank you, that's great.
I've only been making sour dough for a few weeks and after watching this a few days ago, I tried it with the parchment paper. It was my best sourdough yet! I loved the added sesame seeds and the parchment paper was such a great, no mess way to bake! Thank you so much.
Alana Levine thank you. It's great to hear it worked well for you!
I'm inspired! It's so very kind of you to walk us through that. I've been so confused reading books and watching videos - but this one has made me 'get started' THANK YOU!!! - Shelly
Thank you Shelly!
Thank you. Just watched this again while my dough begins fermenting. Appreciate all the information!
You're welcome, good luck!
Baked sourdough for three years. NOTHING worked out. Watched this video. PERFECT results! All the time.now. Thank you for taking the science out of baking..and putting common sense and fun back into it.
That is the best compliment. Thank you! You are very welcome indeed.
Thank you for producing a very helpful video. I appreciate your focus on the procedure. Your warm, and comforting personality is evident in your words. I watched several videos previous to yours. Yours has answered all of my questions from what to do with the left over starter to baking it in the dutch oven. Simple and easy for any beginner, to how a professional should teach effectively.
Sorry for the very late response, but thank you. I really appreciate your considered feedback.
Thank you so much, Elly. I have made sourdough using your method twice now with great success. We love the bread and I love that it doesn't make too much mess.
That's great Paula 😊
Beautiful !!! Thank You So Much.. I always Make my Bread in my Cast Iron Dutch Oven, Haven't tried Sour Dough Yet.. I Have Started My First Starter,, Yesterday.. , Can't wait to Try this !
Darlene Palmieri - good luck! I made commercial yeast risen bread for years before I got into sourdough. Once you get going you'll probably never go back!
I watched lots of videos on how to bake sourdough bread and yours is the best, thank you for doing this!!!
Thank you so much. I'm glad you found it helpful!
I'm just learning sourdough (because you know, corona!) - I made my starter last week from flour and kefir which worked really well (flour-water never works for me!). Thanks so much for this tutorial - I'm spending today doing just this!
Wonderful!
I love this video! It is my favorite method of sour dough bread. Uncomplicated and delicious! I have made your bread many times. Now teaching my daughter-in-law. I told her of all the videos I've watched on sourdough, you had the best one!
Thank you Debbie! That's lovely for me to read.
Finally a method that isn't completely overwhelming! I will be baking my first sourdough in the next few days.
Iv watched more tutorials than I can count and yours is the most straight forward and to the point. Not to mention your bread looks amazing! Thank you.
I will come back and update if it all worked out.....if I did it all right lol!
Lovely! Thank you again :)
Thank you so much for this video. I made this bread never thinking I could actually do it and it turned out beautiful. It tasted so delicious. I am making my second and third loaf tonight. It reminds be of some of the bread I had in Europe. I like the relaxed manner in your directions, it gave me confidence to attempt it. Thank you very much, I feel as though I have been given a wonderful gift.
Thank you so much, that is really great feedback for me. I have received probably hundreds of messages over the years about this video, from people just like you who had a breakthrough that gave them the confidence to get started with sourdough bread making after watching this video. I'm so grateful that it's been so helpful! My only regret is the poor sound quality, but I guess you have to start somewhere! This was one of my very first videos, filmed with my phone :)
One of my favorite sourdough videos! Thanks!
Terra Missildine - thank you! 😊
Elly - you are the best! Created my starter 2 weeks ago, and finally made my first loaf today using this method. Turned out phenomenal! As someone who enjoys cooking casually, you really made this accessible. Every other tutorial made it seem like to bake some bread you had to have PhD's in yeast, hydration, kneading and sorcery. 😂
Oh thank you Ramy, that's exactly why I made the video - it doesn't have to be hard! Thanks for sharing :)
One of d best n easiest bread videos ever. Not at all annoying n u sound soooo nice. Tq so much.
Hjh Ahmad - thank you!
This is the most intuitive and fool-proof vid on making sourdough bread. I have baked twice now and twice-ly happy!! Thank you! The other circuitous and overly complex pro vids cost so much time with erratic results.
Thank you, I appreciate that! Feel free to check out my new - all sourdough - youtube channel, just launched last week. I'll be posting many more easy sourdough recipes there in the years to come. Here's the intro video if you're interested :) ua-cam.com/video/qfdI8QMIuag/v-deo.html
The best video for sourdough bread. My starter is ready and will be used this weekend. Thank you!!
Thank you Lori! I'm really glad you liked the video. It has helped a lot of beginners to get started with their sourdough baking. I'm excited for you! Good luck :)
That was very nice. Loved the step by step instructions. I will try the parchment paper trick sprayed with water! I too don't like alot of holes in the bread. Thank you for a great video. Also thanks for not playing some annoying background music.
Mary Kring p
Yes! I too am thankful that there was no annoying background muisc.
Mary Kring Hi Mary, I am just getting into sourdough. Have been reading and watching videos. I noticed that you don't like a lot of holes. I was told that holes are expected with sourdough bread. I am sure there are scientific reasons for this and also possibly how potent your starter is. It would be interesting to experiment with this concept. Enjoy!
Thanks Mary, sorry for the very late reply but I appreciate your feedback!
Eagle Watch, thanks for your comments as well. The holes are achieved more through handling than any other factor. My more recent, whole wheat sourdough videos demonstrate some good techniques for handling dough and shaping to get a more open crumb.
I have been watching so many videos on how to make sourdough bread, yours is by far very straightforward and easy! Personally I like using parchment paper because the hot Dutch oven makes me nervous about burning myself when placing the dough in it!
I realize this is an older video of yours, going to check out some of your newer videos. Thank you for this great recipe!
Thank you, I'm pleased you liked it! I still make bread in a manner similar to this a lot of the time, I only bake with whole grains these days though - much more nutritious :)
Elly's Everyday my goal is to grind and mill my own flour. I love very hearty nutritious breads. I am not a white flour, white bread eater or Baker!
Elly's Everyday and thank you for responding to my post
You're welcome :)
I’ve been making sourdough bread for the last few weeks. I now have a fabulous starter going. I bought Chad Robertson’s book, and it’s very inspirational, but doesn’t really help if you don’t want to be mystified!
The climate is warm here in Spain and I love this technique and can avoid the overnight proving if I get going in the morning. No messy counters, no flour required for shaping. The parchment paper, a water spray and wet hands makes it soooo simple!
I don’t have any special equipment, just a spatula like yours. I don’t have proving baskets and don’t seem to need them either.
Straight into my Le Creuset in the parchment paper after the proving.
Wham Bam! Thank you Ma’am!
You’re a star!
I’m doing this technique right now, with olives. It’s morning and we will have delicious olive sourdough bread with our supper!
Thank you for that wonderful comment, Caroline. I'm so pleased my video was such a help for you! It's a great method when you're busy and you just want to get the bread done!! :)
I can’t believe that it had to take Covid to get me started with making my own bread. I’ve been meaning to get going for ages! I have to tell you that Spanish bread is truly dreadful! I lived in France prior to living in Spain and was able to buy delicious artisanal bread locally. The bread in Spain would be better suited to sporting activities! It’s not easy to buy good flour at the best of times, but now it is impossible, so I’m using plain old white flour and my bread is working out pretty damned good! Keeping it simple is the key and good local olives make up for the mediocre flour!
That's so good. I agree with you 100%! Anything you make with your plain old supermarket flour will be streets ahead of what you can buy, and especially in Spain by the sounds of it! Enjoy those olives with your fantastic bread :)
Thank you ever so much Elly for sharing your skills. I made my first sourdough bread using your technique and it turn out amazingly delicious. Easy peasy to the point. This will be my go to method. Bless your heart.
Thanks so much Sheryl :)
I also use parchment paper for my proofing but your method of spraying with water makes good sense because my bread has creases on the sides and I will try your water method to make it conform better to the bowl. I have been folding mine parchment like origani style. Yours is so much easier. Thanks
You are welcome.
Can't wait until my 'baby' starter is ready to go. I've been looking at so many how-to videos but love the simplicity of yours. The lack of exact measuring is actually very reassuring. Thank you!
Thank you Bernadette - I'm glad you found it helpful. I was quite strategic in doing it this way for this video (I do actually weigh my ingredients sometimes). I really wanted people to see that it doesn't have to be a stressful exercise in perfection - the bread is quite forgiving!
@@EllysEverydaySoapMaking I actually do weigh most ingredients as well, when baking, but sourdough is such a learning curve! I tried being exact but was failing. I'm onto my 3rd go at a starter and think it's finally a keeper. I ditched my 1st attempt after 12 days - and now realize it was probably fine and I needed to be patient. I used organic rye for my 2nd attempt and mold set it by day 2! Yikes! Went with a pineapple/ww, small quantity, recipe for my 3rd attempt, and am winging it as I go. Had hooch developed on day 2 so I decided to feed more often at that point, rather than at 24hr intervals. At day 5 now. It looks and smells good, no rise, but does have bubbles. Very gummy in texture which I understand can be normal. Feeding 1 tbsp ww and 2 tbsp all-purpose each time. Also stirring after 4-6 hrs per your suggestions. But basically not sweating it this time round. Wish I'd found your videos right at the beginning. No longer on FB. Instagram?
Sounds like you've had quite the learning experience! Sorry, but no I don't really use instagram. Facebook and youtube are difficult enough to keep up with!
@@EllysEverydaySoapMaking I'll search you out on my hubby's fb account.
I saw you found me Bernadette! ;)
Thank you so much for this video! I tried to follow more complicated recipes from professional bakers and I had 2 flops. First batch was okay, but dense and the second over proved and I was left with a frisbee! Your method is so easy! I didn’t think I could get a good sourdough without kneading and you proved me wrong! It wasn’t perfect yet, but I’ll get there! Your voice is also really calming, so it’s nice to listen to while following the steps. Thank you again! I’ll be following your channel now. 😁I’d love to eventually try baguettes and smaller rolls.
Thank you! I'm so glad you're enjoying my channel and finding it helpful :)
I am also on the frisbee / doorstop phase of my budding baking career... glad I am not alone! Thanks for the video Elly. It looks really easy and fuss-free. Definitely trying it tomorrow. Best wishes from SA.
You rock! I just made my first successfull soudough bread using your recepie. There are so many over complicated recepies on youtube and you just nailed it!
Awesome videos!
Thank you so much! I love that comment :)
I made this recipe last Thursday and IT.WAS.DELICIOUS!! And, it’s GONE!
In short, I followed your recipe exactly, until I looked down after it was all
mixed together and realized I didn’t put the STARTER in! So, being only a few weeks in to making sourdough starter and bread, I “winged” it and threw the starter in, but then it was so runny. So I threw more WW flour in. I don’t know, I didn’t know how this would go, but it was OK. I followed your method also, and in the end, my loaf was not a formed boule (at all). And, as far as (looks) go … it looked like “The elephant man’s” head (in shape after the bake). BUT, the texture was so moist and the taste, with the seeds and rye … SO EXCELLENT! So far, this is my favorite (tasting for sure) loaf! And another awesome part of this particular recipe and loaf is that it does not dry out on the counter as you cut through it day-after-day. It stays moist. AND lastly, I looooooooove butter and honey on bread, and THIS is the PERFECT bread to toast with butter and honey. OMGOODNESS you aren’t even kidding!
THANK YOU for sharing your recipe AND the EASY “how-to.” Your accent makes
this video so easy to watch and enjoy over and over.
Making this again this Thursday to take home to Mom to share.
Thanks again, Elly!!
Kerry Wilson thank you! That is the most entertaining comment I've ever read 😁 I'm glad you love the bread.
Oh I DO love it, Elly! I made it again yesterday. It looked a LOT better after the bake this time, but I'm still "winging" it (not actually measuring, but going with texture by sight) with the water and starter to where it's too wet to be nice and formed (but that's OK, I'm not complaining .. just sayin). THIS time, when I got home .. my dough had overflowed out of my bowl :-o I was like "whoa, whoa, whooooa!" But, I just used my spatula, scraped it back in and folded it a few times over the next hour while the DO was heating, wet the parchment paper, put that dough blob on it, back in bowl and let it sit there for just a sec longer, then transferred it to the DO and so forth .. That sucker was SO HEAVY when I pulled it out, lol, it weighed over 2 POUNDS (1000PLUS grams!)! I let it cool, but then (had) to cut into it about 2 hours later because I thought with it weighing so much it had to not be cooked all the way. NOPE, it was darn perfect!!!! My NEW favorite, mid-week, same-day loaf. I LOVE IT!!!
Thank you again for making it soooo easy!
Wow, that was some adventure! It's very easy to overdo it with the water, but it can be better to have less than too much. I 'wing it' everytime, your loaves will get more consistent as time goes on and your hands and eyes 'just know' what to do. So glad that you are enjoying it so much 😊
Really nice to see someone using just a free hand at baking as it makes it less daunting. Well done thanks for little tip🙏
Thank you, you're welcome :)
Thank you so much for taking your time and for not rushing this tutorial. It felt as if I was sitting at the kitchen table with a trusted friend ❤️❤️❤️
Oh, that's so good. Thank you :)
I like how you approximate everything instead of being so scientific about it, like the guys. Makes it easy and adaptable. TQ.
Thank you.
And I like that you don’t use plastic wrap like many cooks
Thank you :)
Thanks for sharing. I'm now making your everyday bread recipe with my own "wild wheat starter" & english muffins every month as often as needed. Your easy, practical & casual instructions inspired me to bake the household breads again, your spatula "kneading" technique is wonderfully less messy & easier on my wrists. Your ideas fit my busy life well.
That's wonderful Denise, thank you for your great feedback. I was starting to get sore wrists kneading my dough as well, I love the no-knead method with the spatula. I'm so glad my videos have been helpful to you.
We love your additions to the everyday bread loaves of sesame seed, whole psyllium & rye flour flavors. My hubby complains about any store bought breads now & only likes the flavors & the nutrition he gets from my homemade overnight fermented breads. Your ideas of parchment paper baking & daily starter management easier. You're super.
Oh thank you Denise, you are very kind. I really appreciate you taking the time to give me this wonderful feedback. My hubby feels the same about our bread! I have taught him to make the sourdough too, though he makes it exactly the same each time when mine are never the same!
This is the best basic loaf, great scope for using any flour you have around - havent had a failure yet. Thanks Elly!
Brilliant! Thanks Annette.
Love what you’re doing. I was given a starter last week and tried to make a loaf yesterday. Such complicated processes on Utube - I think I overworked everything. You have made it doable and with no mess! Being Australian with the same weather helps too. Great tip about the esky.
Thank you Mary, glad you liked it :)
Thank you! I am starting my first starter today and couldn’t define any bread recipes that don’t need a basket. This is brilliant!
You're welcome!
I have been watching quite a few videos on how to make sourdough starter and sourdough bread and your video is the easiest and clearest video I've watched. Your steps are easy to understand and follow. Thank you! :D
Thank you, you're welcome!
The easiest and most straight forward sourdough bread recipe I've seen on YT so far. I'm going to try it this weekend. Many thanks.👍🏾💜
Thank you so much. You're welcome!
Thank you for your great no-nonsense video. It was refreshing to see one so practical and your loaf turned out great!
Thank you :)
Your presentation is the most easy one I have seen. Now I have the courage to start my mixing process in 12 hours from now. I plan adopting the mixing proportions from some other videos. But the day temperatures here is around 33 °C and that is my worry for which i expect some tips from you within the next 12 hours. Thanks.
Thank you. If your temperature is 33° then you definitely don't want to leave your dough for 12 hours! I only leave it that long because I use a cooler with an ice brick to keep it cool while I go to work.
Beautiful bread and the best tutorial I’ve seen. Thank you so much for sharing! God bless!!
Thank you, I appreciate that!
Thank you so much for your excellent presentation! Very detailed and clear. I also like that you use your senses as you go and don't just follow a formula. Best wishes from Canada.
Thank you Sophia!
I've only recently started making sourdough bread and the starter and dough of the recipe given to me is so stiff and in all caps she says, "WEIGH EVERYTHING!!"....lol....so first batch was so dense I could barely cut it....next batch I added a bit more water and a little less flour and it turned out way better! I could actually knead it! HAHA! thankful for the refreshingly relaxed feeling you have with the starter and dough. Thank you!
That's such a great comment Heidi, thank you. If you are an observant and creative person you can do this bread really easily with no instructions 😊
There are so many people who complicate sourdough. I love your simple approach, that's my style!
Thank you Nina! :)
Beautiful bread and great video!
6862211 that's a beautiful loaf, you certainly are a baker
Thank you so much. I'm so glad people are finding this video helpful and enjoyable.
I absolutely love your style!! Much like mine:) no fussy measuring grams and overcomplicating!! I use the "look and feel" method and my sourdoughs have been wonderful!! Much more successful than accurate measuring for me :) thank you!
That's so great, thank you for saying! :)
Hi Elly, I just wanted to thank you for this lovely recipe. Yours was the first sourdough I had ever made and That was a few years ago. Your method made consistently good bread. I am starting up again after about a year’s break while my life was too busy. I have a bit more time now and the first thing I did was look for your video. Thanks so much!
That's wonderful, Paula - thank you!
I really appreciate your videos so much. While I’ve cooked a lot am pretty handy and creative in the kitchen, I’ve never made sourdough. Your instructions are so straightforward, complete but simple. I love that you don’t feel obligated to be fancy “midweek” as you say. The important thing is a good tasting bread without much fuss and that makes it seem doable to me. I just started my starter from your other video and can’t wait to move up to actually making a bit of bread in a couple weeks. So no questions yet; just a big THANK YOU!
Thank you Donna, that's truly wonderful feedback. Thank you for taking the time. Take care.
OK, I am ready to take the plunge n bake my first sour dough bread. Thank you for making this video! I don't want all the technicalities for perfect sour dough bread to begin with, tis too much info. Your video is much more begginer friendly. 🙂
Quick, direct to the point, no BS, thanks!
You're welcome!
Love this video. Doing my second loaf of this procedure today. Learning with each loaf. I love that this takes all the voodoo out of it. I can do this.
usngunr - yes you can 😊
Thanks! Cheers Elly..
Wonderful! Thanks so much Robert.
This was great! I've been watching so many videos on sourdough bread and this is the only one I'll actually do. Thanks!
Thank you!
HI!
Totally awesome video! Camera angle was perfect, you have a very pleasant and clear [ Australian!] speaking voice, and the entire process was easy to understand and well presented! Well done! Shalom to us only in Christ Yeshua.
Thank you!
your method is accurate and correct, warm water is best but adding water is always the best method instead of adding flour
Thanks for your comment. Warm water can speed up fermentation too quickly in my sub-tropical climate, so I often use cold water. But in colder places, yes, warm water is best.
Beautiful! Thank you for making this video. I'll try your method as soon as my starter is strong enough to make bread. ❤
That is wonderful. I'm looking forward to it. Have fun! :)
It's such a relief to find someone with more of a "she'll be right" attitude to sourdough! Thanks so much. This has been incredibly helpful!
You're very welcome Sara! Thank you for your great feedback :)
Yes! Even my most lame-looking loaves still taste great! Except for the one where I forgot to add salt. Other than that, it's been fantastic sailing around here! I love homemade bread :-)
Thank you so much for your recipe and techniques. We are living and working in Kazakhstan and sourdough is not readily available in our location. First time for baking bread and your video has been fantastic. Our bread is turning out very well. Adding the sesame seeds and also flax seeds adds a nice crunch. Thanks again.
David Kudlak - thank you for your wonderful feedback. It gives me great satisfaction to know my video is helpful to so many people all over the world! Thanks again, happy baking :)
Thanks! This was really nice to hear an Aussie voice and practical instructions. 🇦🇺👍
Thank you Susan.
made my starter today! I'm excited. your videos are awesome! and not measuring doesnt bother me at all, good cooks dont measure!
Really amazing how you show that baking sourdough does not need to be complicated or exactly measured out.
Thanks. There are many ways to bake a loaf of bread. This is just one of them :)
Richard Portelli just like the old days
Yes! I'm very interested in sourdough but felt intimidated. Watching this video made me more comfortable with the process. Thank you!
just made your starter and the bread , followed your instructions to a T and the end result was SUPERBE!!!!!! thank you for the easy- to- follow videos and info ! really, really appreciate your sharing your know -how! merci from Quebec, Canada!
Thank you so much, it's great to hear of your success!! :)
This is a wonderful video. With so many American recipes online it has been hard to constantly have to try and convert to Australia's metric system. You have simplified the process completely! And done so in such a gentle, self-effacing manner. Remarkably refreshing!
Oh thank you Katie. That's wonderful feedback. I appreciate it!
A brilliant video. I was wondering if I was putting my dough into the hot dutch oven properly, and you have a better technique! The water on the parchment paper is a good tip. Thanks from Canada.
Thank you, glad it was helpful for you :)
Thank you for this video, I have watched so many on different ways to do it, but that's not my style of cooking and I want my baking the same way, I don't measure really I like to feel instead, but none of the videos showed that until I saw yours. Thanks again.
You're very welcome.
Great Recipe! I also tried it with 1 cup whole wheat, 1 cup spelt, and 1 cup rye. A very hearty (heavier) loaf that also tasted great!!
Wonderful!
I cannot get enough of your videos on making a starter and making this dutch oven sour dough bread. LOVE it! Thank you for taking the time to make them. Since watching, I have begun making my very first starter. Can't wait to make my first loaf.
Thank you so much, and good luck with your first loaf! Sorry for the very late reply.