Why your sourdough isn't turning out beautiful and how to fix it! | How to Score Sourdough
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- Опубліковано 19 чер 2024
- Are you having trouble baking beautiful loaves of sourdough bread with oven spring and a prominent design. I'm sharing my tips for how to fix that in this video!
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I had given up on bread until I watched you. I realized that I was just trying too hard!! I just relaxed and went with your instructions so now I make bread, pancakes, and pizza!!! So thank you ....now I will work on my designs
She renewed my love for it as well!
Lisa, you have created such a beautiful family and nourishing home as well as a pretty awesome blog! I look forward to your videos. Thank you for sharing these traditional skills!
I’ve been making sourdough bread for decades and I still get a thrill when I remove that lid and see the oven spring. It’s so gratifying. It can be so hard to determine if your dough has doubled during bulk fermentation when you have it in a giant container. I saw a tip somewhere online that suggested pulling off a finger sized lump of the dough after the final fold and putting it in a tiny covered jar…like a little spice jar. Put a rubber band around the current height of that sample, keeping it right next to the rest of the dough. It’s much easier to gauge the rise in a small narrow container. I agree with another comment about how soothing and beautiful your voice and face are in these videos. Love them!
Love this video. Not only beautiful bread but a beautiful family tradition.
You can use rice flour when you are about to cut into the bread to make your design so if you are gluten sensitive you will not be affected by the unfermented wheat. I use my grain mill to make the rice into a flour, I am sure you can buy some in the store. Love your sweet family. I get great joy in seeing a family grow up in a wholesome home, great job Lisa and hubby.
Aloha from Hawaii Lisa! Just started my starter today! It’s a beautiful 79 degrees here on Kaua’i 😊🌴🌺
I’m liking everyone’s comments and although I’m not a good baker, I’m so excited to make a pizza and sourdough bread for my family!
God Bless you!
Another way to use up bread is migas. I have no idea how it ended up in my feed on UA-cam, but I tried it and it's a delicious Spanish dish. Worth looking up.
A little tip ,if you use rice flour( I just ground white rice in my grain mill on a fine setting)to dust the form in which it's raising and the let the bread bake a bit darker, the contrast of white flour and dark crust looks so good !💛
Hello Lisa! I just baked my first sourdough bread today by using your video for beginners. I want to say Thank you. From Romania.
Morning Lisa!! I can’t imagine how awesome you’re home must smell like with all of those delicious loaves of bread.. You can see it in your beautiful smile and voice how much you enjoy Baking breads.. I can watch you all day doing this, it’s so relaxing and cozy on a cold day..
Thanks for sharing your talent ☺️
Thanks for a really special Video! I'm in my 3rd year of Sourdough and not one, single, EAR, yet.....Not ONE! You are really into the artistic decorating by razor, and the beauty of your loaves is amazing! I can't get over your rise and the tightness of the skin before slashing. I'm going to try your tip about having everything totally ready to go from fridge to screaming hot Dutch Oven, no wasted moments to impede the process. And you do this with Theo in the wrap! SuperMom! Thanks again for this vid, It's got to get me going as I watch again and again!
Your sourdough videos and cookbook have been a game changer for me. I managed to get the best results with sourdough I've ever had and I'm not stressing out about it. I'm working my way through your sourdough recipes and they have all been so good!
She helped me realize I was overthinking my sourdough too! So happy I found her and she showed me how easy it really can be!
Lisa I’m watching you all the time now you do such a marvellous job and you’ll never guess what I did with my first two loaves I threw them away didn’t think about breadcrumbs or anything like that so that was one bad mistake I think I know where I’m going wrong now my starter isn’t as bubbly as yours and I think I might have to feed it a couple of times in the day to get it to your level but l will keep going i’ve got two as my daughter wants bagels for the family as we all go to the beach on Christmas day so keep your fingers crossed but I will let you know soon as I’ve done the right Bread can’t wait keep the good work up Jeannette
Can’t wait to see all the recipes you’re gonna be making with all of that scrumptious sourdough bread!
This was so helpful!! I love all your designs, I’m definitely going to try them 😍
This was awesome. Thanks for all the tips and encouragement❣️
Lisa, I just ordered a pillow from Brook Linen. I hope you get something since I mentioned Farmhouse on Boone.
I am having a great time using your sourdough recipe for bread. I am using my kitchen aid with dough hook; overnight rest in oiled bowl with plastic wrap cover. then finish and bake next morning. turns out great. Still working on getting my designs to look better; but the bread is delicious.
Thank you. I am not good at doing designs of any sort on foods. I needed this help. May need more. LOL. I cannot even draw a stick figure dog that even remotely looks canine. Thank you.
Watching this for inspiration as my loaf bakes in the oven! I have fallen in love with your recipes!!!
Such pretty loaves!! I have had trouble making my own starter, but those loaves make me want to keep trying! Lol
Thanks for the detailed tutorial! The bread looks delicious and I can’t wait to try making it.
Love how your bread looks!! I can just taste it! Oh yummy. I’m trying to get up the nerve to start making my own! Thank you so much 😊 🥖
Looks beautiful and delicious!!!!!!
Your breads are beautiful. I enjoyed watching you make them . I wish I had a slice.
Such beautiful sourdough! ❤️ Loved making it years ago when I had a larger family - now it’s just me so I don’t
Keep your wonderful videos coming- I enjoy them so much! 👏
Love watching you and that little bundle of joy. 😊 Which must be toddleing now.
Thank-you for these ideas! I am enjoying baking sourdough bread and this will be fun to change up the scoring patterns!
Thank you for the tutorials. God bless
Thank you so much for making this video!! Your content is wonderful and it has taught me how to be a better mother. Keep them coming!
I am watching this video while eating some of my homemade sourdough bread, using your recipe. It took a minute to make but it was so rewarding! This morning is perfect! Thanks for the great recipe and the tutorial. As I scored my bread yesterday, my son asked “mom have you found a new winter hobby?” I was like “yes!” Thanks for the new hobby. :)
I JUST took my first artisan loaf by your recipe Lisa out of my oven this morning. Waiting for it to cool to cut. It’s beautiful!!
Thank you for sharing your videos. So grateful 🙏 for you
You make the more beautiful designs on your bread ♥️
Thank you. I need to get my scoring better. Your recipe works for me everytime
the ear on the first one is massive !!! I really love your decor. 💜
Beautiful bread!
Thank you so much for these tips, I needed to know why I was having problems for not rising completely. I will try these tips and hopefully get a beautiful loaf or two, three, four,....
Lisa thank you for all the tips, I always leave my oven at 375 . Now I understand why the bread comes white, thank you for the information and the master class. Really enjoyed it🙏💕 Your baby is growing so fast and beautiful. You are the best homemaker and mommy 🥰
Love your sourdough!! I just tried sourdough for the very first time. Could have used this video a few days ago 😆❤️
These videos help explain so much about my sourdough and how I really was overthinking it. I've been baking with it a lot more these last few weeks after discovering your channel! Thanks for sharing all your tips and tricks! And you have a beautiful family!
This has helped me so so much !!! Thank you Lisa !!!!
Glad it was helpful!
Thanks for the tips. I haven't attempted the beautiful loaves of bread yet but one of these days I will!
Beautiful!!
How wonderfully beautiful. I love food that looks like art. Best of both world.
I can never watch too many sourdough videos. I get stuck in a rut of using the same bread recipe all the time. It turns out great but I need to try more. So think I will try yours again. I tried it once a year ago. Great video Lisa
Excellent art work! I love the smell of freshly homemade bread and of course eating it too! Thank you for showing this video Lisa! Love hearing Theodore's little sounds!
Fresh baked bread should totally be a candle scent! Haha
I’m drooling 🤤 here watching this and then I remembered mine is coming out of the oven in 5 min 👏🏻👏🏻
Sourdough is such an art 🎨, you did such a great job covering the important details and your bread is SO beautiful! It looks like you have a gas oven, I think they help make better bread than electric in my experience. I need to get one of those bread scoring blades, I've been eyeing them for a year. Lately I have started to learn more about gluten free sourdough bread. I've been making regular bread for over 30 years and sourdough for almost 20, but gf is a whole new ballpark. I've got some gf starter, and am hoping to start next week. Fingers crossed!
Absolutely loved this video! Thank you for all the tips! If I would have been told when I first got married as I started on my journey of cooking from scratch that I would learn how to bake from a sourdough starter, I would not have believed it! I have dough rising right now 😊 my bread loaves have been burnt on the bottom so I am going to play around with lowering the temperature.
Beautiful!
Have you ever made focaccia bread art? I feel like you would love it. I made it for my daughter inlaw's baby shower and it was so much fun.
Lisa your bread is truly beautiful. It is an art. I'm sure it is also delicious.
I am going to try to buy some starter. Take care and be blessed.
Beautiful! Love the one with the square in the middle! But they are all amazing of course
thanks!
I have a starter that is a few years old now and I learned how to make it from your videos! Thank you so much for all the videos you’ve shared. I will most definitely try these score patterns.
I've learned so much from her as well! She is so great!
Thank you for this INSPO!! I’m inspired to try sourdough!!
you're so welcome! you should definitely give it a try
Lovely!!
So Pretty! 🍞
Thank you! You are so very talented.
Thank you! 😊
The breads look amazing! I find that if I first scratch a wheat stalk with a toothpick and then add the wheat kernels or whatever, it looks even better 😀
I’m really new to your vids as I was seeking how to make sourdough. I love your vids. Your family are so blessed to have you, and I’m sure vice versa. Thank you for the time you share ❤️
you are so welcome!
Note: In her latest video, Kim from "The Wads" youtube channel gave a 'shout out' to Lisa from Farm House on Boone... So fun! :)
Off to the kitchen to make some bread! 😍
WONDERFUL!
I just received my starter today, looking forward to making some fresh made bread!
I need help! I just started yesterday and I think my house is to cold 68 degrees. Any suggestions on how to get my starter to multiply?
I learned that if you want to have beautiful scored bread, you really need to use a banneton for the final proof, and not just a small bowl. I only had one banneton for the longest time and finally caved and bought some more and now all of my doughs come out of the fridge with a nice, dry and taut skin for me to score.
Great video! 👍 ty
Hi Lisa! Thanks for all your helpful videos!!! I started a new starter this week, today is day three, however this morning I totally forgot to discard half of it, and I fed it with 1 cup of UB flour and 1 cup of water. Should I discard half of it in the evening and feed it again? I hope I didn’t ruin it!!!
Thanks hun as my dough is deflating as soon as I start cutting the ear score 😮 but in the baking process thank goodness it still re inflates again 😊
These loaves are beautiful! I appreciate all the wonderful tips. I would love to try a sourdough starter but I am sensitive to gluten. So, I rarely eat bread. With gluten free flour work in a starter? Somehow, I doubt it. I realize that bread needs gluten… Love watching your videos.
great stuff
Great bread 🍞 yum 😋
Lisa, you know when you have Theodore in his wrap you do a little sway, or a kind of comfort rocking movement? My brother just caught me absent-mindedly doing the same thing…with a bag of potatoes!!
Loved the video! How long does it take to rise in the fridge? I just made my 3rd sourdough boule and let it rise 24 hrs on my counter for the 1st rise and then, 3 hrs for the 2nd. The rise out of the oven was beautiful! I may try some scoring next time.
Love this! I have been too scared to get fancy with my sourdough bread. I can’t wait to try these now. Do you find that Einkorn Sourdough Boule will never rise or ‘pouf’ as much in the oven as a regular wheat sourdough boule? I’m just wondering what my goal should be and whether I should lower my expectations as I can only eat Einkorn.
I have a new starter…. Just about a month old and I’m going to be trying my first loaf today…I am definitely rewatching your basic video! Thanks!
Good Luck! I’m not there yet. Hoping this fall.
I’m having trouble getting starter to ferment. My home is cold in winter.
I’m focusing on canning right now but will try sourdough maybe this fall. Have you tried Initials before?
I bake at 475 in my oven, but I put an extra sheet pan under the Dutch oven. We prefer a darker loaf, and I often use buttermilk or whey as the liquid instead of water for better browning.
When I use something other than water it is better to increase the dough hydration to around 85-90% rather than 75-80%. I love using the scale and calculating the hydration based on the types of flour I’m using.
We take aluminum foil, folded in half, crumpled lightly then flattened again, and put it in our dutch oven under the parchment paper during baking (460F) It creates an insulating air pocket that keeps the bread from burning, and can be reused many, many times!
Just a question Kirsten I'm new at this sourdough making and was interested in your suggestion on using buttermilk as the liquid instead of water. Do you just substitute the whole amount of water with the buttermilk. Is there a particular recipe or can you use the recipe on here 🤔 😊
@@wendywinch6291 yes, i substitute the entire amount. If it is coming cold from the refrigerator, expect to give it more time to bulk ferment while it's coming up to room tempature. Check Vanessa Kimball's book Sourdough School. She uses a variety of fomulas for breads. It's really the best single book on sourdough baking that has been published.
I'm cracking up at how soon you had to put him in the wrap. I relate so much to that. 😂
Do you have a video for this bread recipe mixing it up? Thanks
Always enjoy your videos!
I am new to sourdough bread baking, but not baking in general! I made my first loaf of sourdough bread using your no knead recipe and it turned out perfect! I wish I could share a photo of the bread here in the comments! Thank you so much for your wonderful videos! A happy new subscriber!
Have you tried sourdough crackers yet? They are one of the first things I made with my sourdough and they are so easy and delish! Welcome to the neighborhood! Happy baking!
These loaves are beautiful! I appreciate all the great tips. I’m very interested in trying a starter. However, I’m sensitive to gluten so rarely eat bread. Would gluten free flour work? I realize bread needs gluten……..
I followed your instructions to the letter and it kept coming out doughy. I finally figured out I was probably putting in too much whole wheat flour and making it too dense. It's good, but still very much a work in progress. Gotta lotta French toast casserole!
All your loaves turned out beautifully! Can you please do a video using 100% whole grain einkorn? That's all I use and have made one boul, but it wasn't very fluffy.
Thanks for all your recipes!
It really won’t get fluffy with 100% whole grain flour. I follow Lisa’s recipe using just 200 grams of whole grain spelt flour and the rest all purpose. I’m sure you could play around with ratios, but you won’t get this result with whole grains. She does have other sourdough recipes using just whole grain flours.
Hi Lisa. Every recipe I’ve tried of yours always turns out wonderfully! Thank you. Have you ever tried making Ezekiel bread?
I've tried it but I've never made it!
Good point .. just one from me .. Waite one hour at least to give the steam inside to cool down so it will not be doughy and sticky .. thank you
💜🙌🏽👏🏽👏🏽👏🏽thank you 🙏😍
For the cast iron pizza dough, do you think it would’ve possible to make several crusts and freeze? Or how long do you think they’d store in the refrigerator? Thanks
Off topic Lisa, Can you please share your beauty routine-my skin is so picky-I like your natural look. Thank You!
I'll add that to my requests!
Yum!😊
Curious about the baskets, is there a benefit to that?
Question when you have a larger batch of sourdough, when you feed it do you stay with 1 cup water and 1 cup flour? or do you up your water and flour if you are trying to get a larger batch of sourdough?
I have loved your videos. I am interested in how you are cooking so much sourdough. We have a large family and I am really curious to know how you prepped 6 loaves. You had a guest the other day that also mentioned that she will make 6 loaves at a time and I am very curious what vessels they are rising in and how you ladies cook so many loaves. Do you have 6 dutch ovens? I make a lot of single successful loaves--very much thanks to you!
I’ve been trying to figure this out also!! From this video, I am guessing that she can make so many in a day because she is pulling them out of the fridge one at a time…so she’d be baking all afternoon, for instance.
I got a sourdough starter from Shane Elliott and the first loaf I made was pretty good, good oven spring. I just don’t care for that type of brad as much as regular soft bread, so it didn’t seem worth all the hoopla to me. Your loaves do look very pretty.
how long do you leave your dough in the fridge for? I find that if I let it rise in the fridge it doesn't have as much sour flavor. So i late it bulk ferment overnight at room temp then shape in the morning.
Hi Lisa! I tried to look for a link where one might get the pack of razors on Amazon and can’t find it. All I’ve seen is the razors with the tool which I already have and don’t use it. Like you I only use the blade. Can you link where you get yours from? Thanks!!
-Lydiya
Ojala pudieras dar la receta en medidas de tasas no tengo una bascuula. Gracias
👌👌
Does anyone else love this whole bread making process but absolutely haaaatee cutting into the bread. And I don't mean " I don't want to cut it because it's so pretty " I mean that I hate cutting bread 😂😂
Can I make my new sourdough with fresh ground flour? Do I need to worry about the fresh ground flour going rancid or loosing their nutirents?