Just wanted to say a major THANK YOU for making this video. I'm a complete newbie at this and was literally so worried about making my first loaf. Followed your instructions and my first ever loaf turned out AMAZING, got so many compliments today at family Christmas dinner. You made it so approachable and easy to follow for this newbie. You're the best, thank you so much.
Omg!! I have watched sooooo many video tutorials and read so many things and always ended up with a dense gluey flat brick! Your tutorial is the first that actually got my bread to look and taste like sourdough bread!! Everyone makes it soooo complicated!😭😭 I am sooo happy! Thank you sooo much!🧡
Hey Jill we have a sourdough for 6 years. I'm a retired chef and we have fed ours for many years. Six years and we have 4 quarts we have been feeding and using. We are buying your book and love your channel. God bless your family!!!!!!!
Tbh I wasn't comfortable with sourdough. But this video and your other video about starting a culture from scratch, have me convinced i can do it now. Great tutorial!
For those who do not have all the FANCY equipment like proofing baskets (bannetons) and dough whips and such, don't worry, it's not necessesary. It's just fun and possibly a bit easier, that's all. So go play with your sourdough bread! 😀
When starring the sourdough starter do you continue to add wheat or rye flour everyday until you do your day6? Your starter looked so white compared to mine.
Great video! Thank you! I have watched hundreds of sourdough videos and I love this one!! And girl, you WORK! Sounds like your work is a lot harder than others that work outside the home! Don’t sell yourself short❤
as someone who has worked with sourdough before and let it go sadly (both the art and the starter i had going…i’ll spare y’all the sadness of what it was leaning to), i ordered some Otis and got 2 (not sure if it was me who misunderstood what i’d get, or what, but so happy to see 2 little Otis guys in my order!) and came back to baking my own bread. I handle sourdough and homemade bread so much better due to my yeast and sugar combo issues, since i know what’s going into things. I had made a few loaves of sourdough before watching this video (saved it for later, the usual) and although it’s made some great slicer loaves for sandwiches and just plain eating (whoops lol 😆) i do enjoy the little tidbits of doing more lifts and folds for that gluten rising goodness (thankfully we’re not a gluten issue having household, i feel for y’all that do have it), but now i’m like “i should definitely do more lifts and folds and see how that turns out, because Jill does more” haha! this is the good peer pressure I signed up for. i’m currently letting mine rest and rise some, and gonna give my dad some when he stops by tomorrow. I can’t wait to break literal bread with him tomorrow, that i have shared and had love on from Jill and co.! may this find goodness and warmth to anyone who sees my comment. her videos are hidden little gems and so worth trying, even if you start your own sourdough, or any other thing from this channel.
Followed this and your free guide for my first loaf and it came out great for my first loaf! It was a little crispy, but I’ll get that figured out in no time! Thank you so much for sharing your information!
Thank you so much! I watched both your "making sourdough starter from scratch video" and also this video...such great tutorials you made! Can't wait to try making sourdough and referencing your videos! 😊
Hilarious that you are posting this right now because I just recently killed my Otis I got from you months ago! It made many loaves and then my neglect once the garden started killed it! I just began my own starter a couple days ago. ☀️ Thanks for sharing, flower friend!
Hi Jill, Could you do a video on after day 6 how you continue to add to your starter and feed it to use it for future bread making rather than having to start over? I see some people say they have 3 month, 6 month old starters that they use to make bread and keep feeding, but I need a visual past day 6 to show the process of how they’re pulling from their continued starter to make bread and still feeding? Hope this makes sense. Thanks for these great videos.
Tried this one today after using your sourdough starter recipe. I think it'll take me a few more times to get it right but I thank you so much for this video. I do have a question though: After my first lift and fold my dough isn't stretchy like yours its still rugged. How do I get my dough to be stretchy like yours? Any help would be much appreciated.
Please can you tell me the temperature of your oven while baking the bread. And how long did you heat the the pans for. Thank you. I loved your tutorial.
Great video…question or clarification..when you take the dough out of the frig do you let the dough warm up to room temperature before you score it and bake it. Or can you score it and bake right away. Thank you
Hey Jill! I was just watching your older sourdough bread video and I made my first loaf and it was AMAZING . The flavor and texture was way better than I expected. You do a great job explaining everything thank you so much! I am making 2 loaves with you today ☺️
So 2 weeks ago I got my first starter going, I fed it everyday, it was super healthy. Last week I started adding a little wheat flour to its daily feeding. It still remained super healthy. More than doubling each day. I watched 100 sourdough videos, I chose yours bc you included times of the day you were doing each step. Last night I mixed all ingredients, I used just under half wheat flour. Did my lift & folds & compared it to your video at each step. Went to bed & woke to find it didn't rise as much as yours. The only thing I did different is adding wheat flour. I kept going & got it in the final proofing bowl but don't have high expectations. Anyway will follow through to see what happens. This evening will try again with white flour & do it all again. Anyway guess I got a lot to learn. Thanks for the great videos & ❤️ from Tennessee 🇺🇲
Hi Jill 😊 thank you so much for taking the time to make this video! I'm a visual learner so I need hands on/visual instructions! I just made my very first sourdough loaf and it actually turned out so good! ❤
I’ve tried to make sourdough a few times before with not great results. Definitely the timing issue and such made me give up, but I’m going to try this again! You make it look so easy…thanks for the tips!
Thanks for sharing. There are so many different ideas out there on how to make and bake a loaf. I am new to the art of sourdough. I have tried two different loaves in the past week and I would like to try your method. I have gotten the muffins and all the extra recipes down just not the loaves. I am looking forward to sharing bread like this with my family of 7. Thanks for your time and talent!!!
Just stumbled onto your content looking for "sourdough made easy" instructions and you absolutely delivered! We have sourdough recipes and starters going around with all the ladies at work and it seemed a little intimidating, but ive wanted to try for while! Cant wait to try your recipe and tell them what i found! Thank you!
What temp is the oven for doing it 30 min covered and 30 min uncovered? Did I miss it? I prob did! I usually bake mine at 450 for 21 and 21 but that’s me adjusting for my oven. Thank you for showing both loaves and that you sometimes get a loaf that falls too. Have a wonderful day and God bless you Jill!
Hi Jill. Thank you for the video. I've been so scared of doing the starter, but I really want to do it , i saw your video and have so many questions . Once you take the amount needed for the bread, do you feed it 1 cup flour 1 cup of water? After you put it in the fridge, do you keep discarding and feeding every 24 hours until you use it again? Thank you, and I really hope you'll answer my questions. That way, I'll be able to start my starter, lol.
Once your starter is active, you use however many grams in your recipe. Then before you store in the fridge, add 50 grams of flour and 50 grams of water, stir well, place lid on and put it in the fridge. If you don’t use it soon, pull out of fridge after a couple weeks, discard half and feed again. Then you can put back in the fridge
Hi Jill, first off you have an AMAZING smile and I love your videos! I was wondering if you have ever taken your final dough and pressed it out and made pizza with it? I have been looking into starting my own pizza shop and was thinking about doing something very different and making a sourdough type bread for my pizza...any insights would be greatly appreciated! Thanks Johnny
Thank you for your kind words ❤️. We love sourdough pizza dough but you’ll want to modify the recipe in this video unless you want a thicker/fluffier end result. I encourage you to experiment with different hydration levels, maybe adding a little more water
Hello, I just made your sourdough bread recipe. I was concerned with how salty the dough was. I’m very happy Followed your recipe. Wow so amazing. I also don’t like black bread, golden bread always. Sally
Hi from NZ! I’m making your sourdough today and after so many fails I’m so excited and hopeful for this to work. But I’m wondering where to find your free guide with steps so I can have both the video and words. Thanks
Thank you for your videos!! What do you do with your starter after you remove the 100 grams for the loaf recipe? Do you need to feed it? What is the maintenance?
Hi Jill! Great video! I’m confused though - how did the second loaf over prove but not the first one? Weren’t they proving together? And at which stage do you have to be careful of that? The overnight proof or the final one?
@WhisperingWillowFarm Thanks, I have been sticking with your recipe after trying others too. On my 14th loaf. Giving them as gifts is the best! Thank you for teaching me!
I've been playing with my sour dough starter for close to a year. Not too successful. The rise and fall of the starter and at what point it needs to be processed started toward bread is not clear. After it is fed does it need to move to the next step before it falls? What is the window for being considered active? I had just about decided to give up. I have reasonable luck with yeast. Pkus, no hassle with keeping starter fed when not using, waking it up when want to use...... Isn't there something simple like feed it wait an hour make your loaf let it rise and bake it? I did have luck making English muffins, garlic bread, some muffins and adding discard to baking. Feedback? Maybe a future video with answering these type questions???? In any event, always fun to see you.💜💚💙😎
Can you bake your sourdough bread just On a cookie sheet and if so what temperature and for how long ,I am just starting out following your recipe for making the starter ,so happy I found your channel the
Great question. The reason I put in the fridge is to allow me to get work finished before I come back in the evening to bake. If you have time to let it sit on the counter for a few hours and not put in the fridge, then do it that way
Dear Whispering Willow Sourdough Goddess! OK - this is my 2nd year attempting sourdough and I’m at the DOUGH PROOFING stage. I did 4 stretch & folds; long fridge proof; took it out to shape it and it was a GOOEY MESS! So I punched it down; got it back in an oiled bowl; back in a warm oven; it ROSE again (HUGE) but is still too gooey; NOW I put it back in the fridge. I am LOST! Should I start the stretch & fold AGAIN??? Ugh!
Hey Jill! I purchased Otis because I’m very much a beginner and wanted a head start. I’m having trouble though. 😢 Day 3 and my starter has not grown at all. I emailed yesterday for some tips and did what Nathan said but it still didn’t grow last night. Wondering if there’s anyway to save it. Or if I need to start over from scratch.
A friend gave me some of her starter and I had the same issue. It was my flour. Is your flour older? When I tried fresh organic I bleached it grew beautifully.
I had a sourdough loaf that I got in a food box and I fell in love 😍 however I’d like to make a loaf about once a week, and I don’t want to just keep discarding the starter every day
You don’t discard daily. The only time you discard, once your starter is active, is when you get ready to make a loaf or every two weeks if you aren’t making bread to keep your starter alive
New to sourdough entirely! I've been watching alot of your videos to get started and I'm so excited. For your recipie, is bread flour necessary? Or can I use unbleached AP? That's what I usually have on hand. Thank you!
I bought Otis from you at the homestead festival! I am excited to try it but have been to nervous to start. Maybe this weekend I'll have time to commit. After watching your trouble shooting videos of course.
I followed to a t, the starter and the bread. Put it in the fridge last night for final proofing and it barely rose after 12 hrs so I have it in the oven with the light on for another 5 and has not risen. What could the problem be?😊
So I messed up and put it overnight in the fridge which didn’t do anything to it and now I don’t know if I should throw it away and start over or do I leave it on the counter and hope it rises?
I followed the starter video and my starter was fine and very active. I did all the stretch and folds but this morning I woke up and took out of fridge and my bread didn’t double in size. Why 😢 I did everything right
I can’t tell you how many times I watched your video before I was brave enough to try! I’m so grateful to you for sharing your knowledge! ❤
I’m glad you found it helpful
Oven temp.? Do you start with hit oven and reduce temp? Timing for that? Do you preheat your Dutch oven and roaster?
Just wanted to say a major THANK YOU for making this video. I'm a complete newbie at this and was literally so worried about making my first loaf. Followed your instructions and my first ever loaf turned out AMAZING, got so many compliments today at family Christmas dinner. You made it so approachable and easy to follow for this newbie. You're the best, thank you so much.
Omg!! I have watched sooooo many video tutorials and read so many things and always ended up with a dense gluey flat brick! Your tutorial is the first that actually got my bread to look and taste like sourdough bread!! Everyone makes it soooo complicated!😭😭 I am sooo happy! Thank you sooo much!🧡
I’m confident that this is the BEST recipe and tutorial! Trying this recipe tomorrow 😊
Hey Jill we have a sourdough for 6 years. I'm a retired chef and we have fed ours for many years. Six years and we have 4 quarts we have been feeding and using. We are buying your book and love your channel. God bless your family!!!!!!!
I love that you’ve kept your starter going for so long. Thank you for supporting our journey and I hope you find the book helpful
Tbh I wasn't comfortable with sourdough. But this video and your other video about starting a culture from scratch, have me convinced i can do it now. Great tutorial!
For those who do not have all the FANCY equipment like proofing baskets (bannetons) and dough whips and such, don't worry, it's not necessesary. It's just fun and possibly a bit easier, that's all. So go play with your sourdough bread! 😀
So true! Thanks for sharing
Did you put it in the fridge over night before ypu proofed it in the morning?
Thank you, I was in the middle of a batch and I got worried for a sec
When starring the sourdough starter do you continue to add wheat or rye flour everyday until you do your day6? Your starter looked so white compared to mine.
@@leighreyes3593 the full instructions you can download in her Daily Loaf free ebook 😊
Thank you for simplifying, explaining, and showing. Cleared up all of the questions I had that were keeping me from getting started.
Great video! Thank you! I have watched hundreds of sourdough videos and I love this one!! And girl, you WORK! Sounds like your work is a lot harder than others that work outside the home! Don’t sell yourself short❤
Thank you so much!
as someone who has worked with sourdough before and let it go sadly (both the art and the starter i had going…i’ll spare y’all the sadness of what it was leaning to), i ordered some Otis and got 2 (not sure if it was me who misunderstood what i’d get, or what, but so happy to see 2 little Otis guys in my order!) and came back to baking my own bread. I handle sourdough and homemade bread so much better due to my yeast and sugar combo issues, since i know what’s going into things.
I had made a few loaves of sourdough before watching this video (saved it for later, the usual) and although it’s made some great slicer loaves for sandwiches and just plain eating (whoops lol 😆) i do enjoy the little tidbits of doing more lifts and folds for that gluten rising goodness (thankfully we’re not a gluten issue having household, i feel for y’all that do have it), but now i’m like “i should definitely do more lifts and folds and see how that turns out, because Jill does more” haha! this is the good peer pressure I signed up for.
i’m currently letting mine rest and rise some, and gonna give my dad some when he stops by tomorrow. I can’t wait to break literal bread with him tomorrow, that i have shared and had love on from Jill and co.!
may this find goodness and warmth to anyone who sees my comment. her videos are hidden little gems and so worth trying, even if you start your own sourdough, or any other thing from this channel.
Followed this and your free guide for my first loaf and it came out great for my first loaf! It was a little crispy, but I’ll get that figured out in no time! Thank you so much for sharing your information!
Yay!! Congrats
Where did you get the free guide please? I'm struggling to find it 😊
@@NatashaRoth-cn5dj it is on a pop-up window to subscribe to her newsletter. Once you enter your email, you will get an email with it.
Thank you so much! I watched both your "making sourdough starter from scratch video" and also this video...such great tutorials you made! Can't wait to try making sourdough and referencing your videos! 😊
Hi Jill. I’m wondering if you might possibly have the measurements in cups, I don’t have a scale yet!! Thanks!!
One of the best videos I have watched for beginners. Easy to fallow along and great explanation!
Glad it was helpful!
Thanks!
Thank you so much
Hilarious that you are posting this right now because I just recently killed my Otis I got from you months ago! It made many loaves and then my neglect once the garden started killed it! I just began my own starter a couple days ago. ☀️ Thanks for sharing, flower friend!
Here’s a reference video if you need it
ua-cam.com/video/SeZw_jGl2Xs/v-deo.html
Hi Jill,
Could you do a video on after day 6 how you continue to add to your starter and feed it to use it for future bread making rather than having to start over? I see some people say they have 3 month, 6 month old starters that they use to make bread and keep feeding, but I need a visual past day 6 to show the process of how they’re pulling from their continued starter to make bread and still feeding? Hope this makes sense. Thanks for these great videos.
I go over all this in my mini course
thewhisperingwillowfarm.com/collections/sourdough/products/sourdough-course
Great video ! However, Why is my dough still sticky after my lift and folds ? When is the best time to add more flour ?
Thanks again !
What temperature do you cook your bread at? Maybe I missed it. Thanks! Looks beautiful
425 f. 🦋
30 min covered 30 min uncovered
Tried this one today after using your sourdough starter recipe. I think it'll take me a few more times to get it right but I thank you so much for this video. I do have a question though: After my first lift and fold my dough isn't stretchy like yours its still rugged. How do I get my dough to be stretchy like yours? Any help would be much appreciated.
Please can you tell me the temperature of your oven while baking the bread. And how long did you heat the the pans for. Thank you. I loved your tutorial.
I set my gas oven to 425 and I don’t preheat my Dutch oven
Thank you so much! Question... after the starter and I continue to use wholewheat flour?
You can definitely use whole wheat flour, it will just be a bit denser.
Awesome Can you please tell me how much of the starter in a sour loaf of bread do you need to use?
It depends on the type of loaf you want to bake
I wish the sound was available for this video. It looks like it would be extremely helpful with my struggle
Was your sound turned up? You might go back and replay and make sure your sound isn't turned off because there is sound to the video.
Try again. The sound is working on the video
Great video…question or clarification..when you take the dough out of the frig do you let the dough warm up to room temperature before you score it and bake it. Or can you score it and bake right away. Thank you
I normally score it and bake it right out of the fridge. You don’t want it to sit out too long
@@WhisperingWillowFarmthank you❤
You’re welcome
Hi. Yesterday I created, George, my sourdough starter... The journey begins. Thanks for the information.
Wonderful! Hope you enjoy it
Hi,when you’re making your starter and you take out half,can you keep that and start more loaf of bread?
That’s what I want to know,please
There are tons of recipes for sourdough discard. A quick google search or Pinterest has tons of recipes
Hey Jill! I was just watching your older sourdough bread video and I made my first loaf and it was AMAZING . The flavor and texture was way better than I expected. You do a great job explaining everything thank you so much! I am making 2 loaves with you today ☺️
This is amazing, congratulations! I'm so glad you found it helpful
Did you proof it in the fridge over night? Thank you for your content!!
Thank you so much for the recipe! I am going to try this! looking forward to doing this while I take a staycation from work!
Hope you enjoy!
Can’t wait to get Otis going and try my hand at some sourdough.
You got this
So 2 weeks ago I got my first starter going, I fed it everyday, it was super healthy. Last week I started adding a little wheat flour to its daily feeding. It still remained super healthy. More than doubling each day. I watched 100 sourdough videos, I chose yours bc you included times of the day you were doing each step. Last night I mixed all ingredients, I used just under half wheat flour. Did my lift & folds & compared it to your video at each step. Went to bed & woke to find it didn't rise as much as yours. The only thing I did different is adding wheat flour. I kept going & got it in the final proofing bowl but don't have high expectations. Anyway will follow through to see what happens. This evening will try again with white flour & do it all again. Anyway guess I got a lot to learn. Thanks for the great videos & ❤️ from Tennessee 🇺🇲
Keep experimenting Joe. I bet your bread was still delicious
@@WhisperingWillowFarmtrying again right now!! ❤🇺🇲 from Tennessee
@@JoeV-nq9ezhow has it turned out for you? How was the bread?
@@Kelly_Mae good, each loaf gets better!
Hi Jill 😊 thank you so much for taking the time to make this video! I'm a visual learner so I need hands on/visual instructions! I just made my very first sourdough loaf and it actually turned out so good! ❤
Oh yay!! I’m so glad you had success! Thank you for your kind feedback ❤️
I’ve tried to make sourdough a few times before with not great results. Definitely the timing issue and such made me give up, but I’m going to try this again! You make it look so easy…thanks for the tips!
What do you do with the starter? Do you have to keep feeding it after the 6th day? Can you simply keep it in the fridge? Does it de-activate?
Check out this video to help answer your questions
ua-cam.com/video/SeZw_jGl2Xs/v-deo.htmlsi=iXzh7SUlPqiHYmwP
Do you let it bulk ferment on the counter or in the refrigerator? I’m dying to try your recipe
First bulk ferment on the counter and then I cold proof it in the fridge
How do you make starter and sourdough in a cokd house in the winter???
I would place your jar on a heating mat and place a large bowl over the top of your jar
Thank you so much for sharing! Just attempted to make a starter thanks to you. Can’t wait to make my first loaf!! Best wishes 😃
Let me know how it turns out
I love the wonderful look of your sourdough, hope to bake one for the first time soon. Wish me luck
You can do it!
Thanks for sharing. There are so many different ideas out there on how to make and bake a loaf. I am new to the art of sourdough. I have tried two different loaves in the past week and I would like to try your method. I have gotten the muffins and all the extra recipes down just not the loaves. I am looking forward to sharing bread like this with my family of 7. Thanks for your time and talent!!!
You can do it
I loved the video! Thanks so much!
Glad you enjoyed it!
Just stumbled onto your content looking for "sourdough made easy" instructions and you absolutely delivered! We have sourdough recipes and starters going around with all the ladies at work and it seemed a little intimidating, but ive wanted to try for while! Cant wait to try your recipe and tell them what i found! Thank you!
Thank you for your kind words and I hope you have tons of success in your sourdough journey
Thank you so much for this video! It’s extremely helpful and I finally made my first successful sourdough loaf!
Yay!! Congratulations. Tag us on social media with all your sourdough goodies
Once you stick it in the freezer, how long can it stay in the freezer? How do you defrosted? And once defrosted how long is it good to eat? Thanks!
What temp is the oven for doing it 30 min covered and 30 min uncovered? Did I miss it? I prob did! I usually bake mine at 450 for 21 and 21 but that’s me adjusting for my oven.
Thank you for showing both loaves and that you sometimes get a loaf that falls too. Have a wonderful day and God bless you Jill!
Here’s a free recipe thewhisperingwillowfarm.com/collections/sourdough/products/daily-loaf
Hi!Can i use a stand mixer with a hook attachment to knead the ingredients all together?Thanks!
Yes, absolutely
Thank you for sharing Jill. Very informative.
Glad it was helpful!
How long should you wait after feeding your starter before using it for baking?
When making two loaves, when do you divide the dough? Is it after proofing or do you have to make two dough balls from the begining?
Looks so good! It can be made so many different ways! That always amazes me for some reason.
There really is so much freedom for experimentation with sourdough
Do you put on cooling rack as soon as it comes out of oven?
Yes I do
do you have a video on how you shape your oval loaf? Thanks!
Every time you make bread I get so hungry 😋 😅❤❤❤
We would definitely share if you came to visit 😊
Hi Jill. Thank you for the video. I've been so scared of doing the starter, but I really want to do it , i saw your video and have so many questions . Once you take the amount needed for the bread, do you feed it 1 cup flour 1 cup of water? After you put it in the fridge, do you keep discarding and feeding every 24 hours until you use it again? Thank you, and I really hope you'll answer my questions. That way, I'll be able to start my starter, lol.
Once your starter is active, you use however many grams in your recipe. Then before you store in the fridge, add 50 grams of flour and 50 grams of water, stir well, place lid on and put it in the fridge. If you don’t use it soon, pull out of fridge after a couple weeks, discard half and feed again. Then you can put back in the fridge
@WhisperingWillowFarm thank so much for ypur answer.
Did you put the dough in the refrigerator in between folds and also overnight? Thank you!
Hi Jill, first off you have an AMAZING smile and I love your videos! I was wondering if you have ever taken your final dough and pressed it out and made pizza with it? I have been looking into starting my own pizza shop and was thinking about doing something very different and making a sourdough type bread for my pizza...any insights would be greatly appreciated! Thanks Johnny
Thank you for your kind words ❤️. We love sourdough pizza dough but you’ll want to modify the recipe in this video unless you want a thicker/fluffier end result. I encourage you to experiment with different hydration levels, maybe adding a little more water
Hello, I just made your sourdough bread recipe. I was concerned with how salty the dough was. I’m very happy Followed your recipe. Wow so amazing. I also don’t like black bread, golden bread always. Sally
When you say that it may have fermented too long, does that mean on the counter or in the fridge?
On the counter
What's best dry yeast? Activated yeast? What's the difference and best option and why, please? Thank you.
Great video! One question, the recipe is for one loaf?
Yes that is correct
Hi from NZ! I’m making your sourdough today and after so many fails I’m so excited and hopeful for this to work. But I’m wondering where to find your free guide with steps so I can have both the video and words. Thanks
You can find them on our website thewhisperingwillowfarm.com/collections/sourdough/products/daily-loaf
Thank you for your videos!! What do you do with your starter after you remove the 100 grams for the loaf recipe? Do you need to feed it? What is the maintenance?
When you let it sit over night is it in the fridge or on the counter?
On the counter
Hi Jill, I followed this whole process, and my dough didn't double in size for the overnight cold proof. Any tips or suggestions? Thank you! :)
Is it bulk fermenting on your counter or in the fridge over night?
You can do either
Hi Jill! Great video! I’m confused though - how did the second loaf over prove but not the first one? Weren’t they proving together? And at which stage do you have to be careful of that? The overnight proof or the final one?
Hi Jill, Did you use this amount of ingredients for 1 loaf or did you then split the dough in half to make the 2 loaves? Thanks!
1 loaf
@WhisperingWillowFarm Thanks, I have been sticking with your recipe after trying others too. On my 14th loaf. Giving them as gifts is the best! Thank you for teaching me!
What can I use if I don’t have a Dutch oven or roaster?
I've been playing with my sour dough starter for close to a year. Not too successful. The rise and fall of the starter and at what point it needs to be processed started toward bread is not clear. After it is fed does it need to move to the next step before it falls? What is the window for being considered active? I had just about decided to give up. I have reasonable luck with yeast. Pkus, no hassle with keeping starter fed when not using, waking it up when want to use...... Isn't there something simple like feed it wait an hour make your loaf let it rise and bake it? I did have luck making English muffins, garlic bread, some muffins and adding discard to baking. Feedback? Maybe a future video with answering these type questions???? In any event, always fun to see you.💜💚💙😎
I have a mini course that deep dives and troubleshoots all these questions
thewhisperingwillowfarm.com/pages/sourdough
Can you bake your sourdough bread just On a cookie sheet and if so what temperature and for how long ,I am just starting out following your recipe for making the starter ,so happy I found your channel the
Do u have to feed it with bread four like u said or can I continue with the wheat flour I started it with?
You can use the flour of your choice but may have to modify the recipe depending on flour
When you discard those first 7 days or so, can that be used for anything?
Yes there are lots of great discard recipes and you can use it to make a backup starter
Hello! I have Otis and your Daily Loaf guide. This video doesn’t discuss the autolyse process that is mentioned in your booklet?
Hello! Thank you for the detailed tutorial. Do you cut the loaf and half to make two or repeat the process at the same time?
What’s the best Temperature for all this . Help please
My house stays between 68-70 degrees Fahrenheit and works well
Hi Jill, love your videos! Can you use distilled water? Thank you
Yes you can!
Your tea towels??! Where can I find some?
On our website
thewhisperingwillowfarm.com/collections/mercantile-shop
What is the shortest time to leave in the fridge? When you take it out of the fridge, does it need to come to room temperature before baking?
Great question. The reason I put in the fridge is to allow me to get work finished before I come back in the evening to bake. If you have time to let it sit on the counter for a few hours and not put in the fridge, then do it that way
Dear Whispering Willow Sourdough Goddess! OK - this is my 2nd year attempting sourdough and I’m at the DOUGH PROOFING stage. I did 4 stretch & folds; long fridge proof; took it out to shape it and it was a GOOEY MESS! So I punched it down; got it back in an oiled bowl; back in a warm oven; it ROSE again (HUGE) but is still too gooey; NOW I put it back in the fridge. I am LOST! Should I start the stretch & fold AGAIN??? Ugh!
Email Jill
Jill@thewhisperingwillowfarm.com
My dough didn’t double in size overnight, do you know why that could be? I am still baking it, hopefully it’s still edible
Possibly too cold in your kitchen
@@WhisperingWillowFarm
I kept the dough in the fridge overnight, can I leave it out overnight?
I wouldn’t leave it out overnight but rather take it out in the morning and feed it to get it nice and active
Do you preheat your oven with your Dutch pot in it for an hour before using put your bread in the pot? 🤷🏻♀️
Hey Jill! I purchased Otis because I’m very much a beginner and wanted a head start. I’m having trouble though. 😢 Day 3 and my starter has not grown at all. I emailed yesterday for some tips and did what Nathan said but it still didn’t grow last night. Wondering if there’s anyway to save it. Or if I need to start over from scratch.
Sometimes it takes longer depending on your environment. Don’t give up. Just discard half and keep feeding
A friend gave me some of her starter and I had the same issue. It was my flour. Is your flour older? When I tried fresh organic I bleached it grew beautifully.
If mine did not double over night does that mean my house is not warm enough?
There’s a possibility it doubled in size and then fell. So many variables
@@WhisperingWillowFarm thank you for the reply. Is it still okay to bake with even though it didnt rise well enough?
Can we please also have this recipe in cups instead of grams....
Yes PLEASE,!
Just buy a scale they are under $20 and way way more accurate for baking
came to say this too!
I had a sourdough loaf that I got in a food box and I fell in love 😍 however I’d like to make a loaf about once a week, and I don’t want to just keep discarding the starter every day
You don’t discard daily. The only time you discard, once your starter is active, is when you get ready to make a loaf or every two weeks if you aren’t making bread to keep your starter alive
Quick question…when you turn the dough out for the final shaping, what kind of flour do you have on that surface?
I don’t want to speak for her in case I’m wrong but I think I heard her say rice flour for the outside
New to sourdough entirely! I've been watching alot of your videos to get started and I'm so excited. For your recipie, is bread flour necessary? Or can I use unbleached AP? That's what I usually have on hand. Thank you!
I really like ur bowls. Where did u get them?
Check out Old Dog Pottery on Facebook or Instagram. They also have an ETSY shop
Making my first one today! Thank you
Is this recipe 1 or 2 loaves? Thanks so much!
One loaf
I bought Otis from you at the homestead festival! I am excited to try it but have been to nervous to start. Maybe this weekend I'll have time to commit. After watching your trouble shooting videos of course.
You got this!
Do you bake it with at parchment paper underneath???
Yes I do
Hey Jill. I want to start fermenting. Can you recommend a book? Thanks! Love your channel. Hope you are doing well.
thewhisperingwillowfarm.com/pages/fermenting
amzn.to/3rpH97S
I followed to a t, the starter and the bread. Put it in the fridge last night for final proofing and it barely rose after 12 hrs so I have it in the oven with the light on for another 5 and has not risen. What could the problem be?😊
Was your starter active before you started with the recipe?
Can I use sprouted flour?
You can but it will change the outcome of the bread
Do I have to cold proof or can I just let it out on my counter to proof?
how do you store your starter after you’re done using it?
If we wanted to freeze the dough, is that possible? Sometimes I don’t have space for a frozen loaf in my freezer.
yes, you can freeze the dough but only before it starts to rise
Great answer
@RedCrow420 is absolutely correct
@@CrimsonCrow420 That’s great to know. So before the bulk fermentation process correct? Just making sure! Thank you so much!
Correct
What bowl is it that you are using to stretch and fold in..??
So I messed up and put it overnight in the fridge which didn’t do anything to it and now I don’t know if I should throw it away and start over or do I leave it on the counter and hope it rises?
Leave it on the counter, discard half and feed again
I followed the starter video and my starter was fine and very active. I did all the stretch and folds but this morning I woke up and took out of fridge and my bread didn’t double in size. Why 😢 I did everything right