Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed. So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊 But, it can be super confusing. So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right. I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣 Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things! 1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps. 2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too. it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try. A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
300ml warm water 2tbsp sourdough starter 380 grams white bread flour 20g rye or whole meal Mix until shaggy Leave for 30min, then add 8g salt and 1 tsp water. Squeeze dough together Pinch and fold all sides into the top middle, folding it over itself Leave for 6-8hrs Tip onto floured surface, pinch all sides into the center, then roll into a ball Dust top with flour and put seam side up in a bowl for two hours, or fridge overnight Preheat oven 230 celsius with cast iron inside Score the bread and drizzle with water Bake 30 min with lid on, then 15 min lid off
@@Jackielong-sighted7890this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
Kitty I don’t usually comment on any video I watch on UA-cam and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
I used this recipe to bake a loaf and it turned out perfectly! This is the easiest sourdough recipe I’ve found and it’s the only recipe I will use from now on. I did two stretch and folds in the first hour of fermentation but I didn’t time them and they weren’t precise. This is a great recipe, thanks for sharing!! This really takes the mystery out of sourdough and makes it very achievable for beginners.
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
If you dont know someone to get starter from you can order it. It can come dehydrated and you hydrate it. If you're interested. I kniw ballerina farm sells some. Its worth it!
It’s actually really simple to start… a lot of great info online (or in books)… videos… Fb groups… Reddit. If you haven’t tried, you should. Lots of fun. Makes great bread 🤤
You... you just mix flour and water and let it sit. That's all it is. Feed it occasionally. Rye is the easiest base. For the first few bakes, add some yeast cause it might be a bit weak.
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
I can make lovely low hydration sourdough, but at 75% like yours I have a sort of glue soup. I've tried different flour, I've added extra gluten, I have bought new scales in case mine were inaccurate, but I just can't do it! What am I doing wrong?
The humidity of your kitchen can make a huge difference! As I have a humidifier going in our house all the time, I always add much less water than flour to my starter and when mixing up the dough, I’ll still often add more flour. Dough takes in humidity from the air. I don’t bother doing the hydration levels, the ratios, none of that complicated stuff. I go by feel and look. If it’s too wet or runny, add a bit more flour. If it’s too gloopy and dry, add more water. Some days I add more water than flour, other days I add more flour than water as the humidity level in my house changes.
@@Saida670 In the UK we use plain flour (which I believe is equivalent to all purpose in the US), and bread flour which is a stronger, unleavened flour for bread making. Not sure if you'd have an equivalent to bread flour in the US, but I just used plain/all purpose for my starter and it turned out fine!👍🏻😊
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
I follow you on IG also. You always seem so amazingly happy. Can you please explain Starter and the different ratios like 1:1:1 etc as I am a little confused and someone told me that the issues I am having is because my starters have to much water in them. My starter was made with 50 grms flour and 50 grma water. When I bake I discard but keep about 2 tablespoons of starter and then add 50 grms of flour and 50 grams of water. My starter is very active and passes the float test. Thank you.
Omg on my 6th attempt and it was a liquid mess this morning. This seems SO much easier than the many - and I mean MANY - “easy” videos I’ve tried watching and incorporating. Just need to get my starter measurements down and I’m following this!
Waaaait oh my gosh I've read your book! This is so random haha but my mum bought it about a year ago and the recipes are so good :D such a coincidence that this just came up, I didn't know you have a yt channel! Edit: i really hope I'm not getting you confused with someone else XD
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
Hello Kitty. Today I baked this bread and it is very tasty. I used to bake bread and it was flat and sour, but the bread according to your recipe turns out fluffy and delicious. thank you 
It's funny how the ridges make the bread look twice as special. I didn't know it was just the shape of the bowl. I thought it was some rustic 'artisan' technique 😂
Yes I was thinking this, seems so much less time intense! Glad you asked about tending to the starter, I don’t need a loaf very often as just me so I tend to accidentally kill mine 😅
Kitty thank you for your recipe. I just made the dough. Hopefully, it’s going to turn out. Your bread. Looks absolutely beautiful proud of you. Thank you. ❤
I followed this to the absolute letter or word! And ended up with a sloppy mess ! Can't understand why though I used exactly the quoted amounts of ingredients. 6 to 8 hours proofing so I opted for 7 hours and it got worse I'd never heard of over proofing before 🥺 Anyway after three weeks of getting my starter ready I wasn't going to waste it now. So baked my sloppy mess and surprisingly ended up with an edible loaf with a distinctive taste. Although most of it ended up as jackdaw food. Maybe I'll try again another day for now the starter is in the fridge. Sorry but your video was a little over-simplistic
It is important that the starter is vital. Refresh your sourdough once or twice before baking bread (in most cases you won't be baking every day and the sourdough may be more than a week old). Don't hurry! Sourdough bread takes much more time than yeast bread before it can be baked. Greatings from Germany
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
I’m starting out sourdough and I’m at the stage in my starter where I can finally make bread but I only have white flour. Can I just use white flour for sourdough instead of both whole-wheat and white flour?
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I’m so glad!!💗
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed.
So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊
But, it can be super confusing.
So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right.
I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣
Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things!
1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps.
2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too.
it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try.
A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
The voiceover sounds so warm and delightful, like she's smiling while enunciating each word
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@tcbowen12 I get it man and.. I hope you eventually feel familiarity in the calmness
@@wanpa4953 appreciate you
300ml warm water
2tbsp sourdough starter
380 grams white bread flour
20g rye or whole meal
Mix until shaggy
Leave for 30min, then add 8g salt and 1 tsp water. Squeeze dough together
Pinch and fold all sides into the top middle, folding it over itself
Leave for 6-8hrs
Tip onto floured surface, pinch all sides into the center, then roll into a ball
Dust top with flour and put seam side up in a bowl for two hours, or fridge overnight
Preheat oven 230 celsius with cast iron inside
Score the bread and drizzle with water
Bake 30 min with lid on, then 15 min lid off
THANK YOU!!!
@@katiemckenzie521 Thank you. Appreciate it ❤️
I can her her smiling the whole video and it made me smile
Awww💗💗💗
Except where she copies Mary the bakers intro word for word, such a shame.
i imagined the same thing because she always displays undivided passion towards her baking. it's genuinely insipring 💫💗
@@Jackielong-sighted7890this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
@@Jackielong-sighted7890womp womp
Kitty I don’t usually comment on any video I watch on UA-cam and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
This has completely made my day! Thank you 💗
@@kittytaitbaker your videos always make my day and put a smile on my face! It’s my pleasure ❤️❤️❤️❤️
How much water@kittytaitbaker
Does anyone know where she is from?
Well what l really want to know is what is her nationality. She reminds me of my cousin.
Ooh the drizzle of water is genious for even more steam!
Thank you!
you can also use a spray bottle of water
How much is it in gramm?
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
Csn you use whole wheat flour?
I used this recipe to bake a loaf and it turned out perfectly! This is the easiest sourdough recipe I’ve found and it’s the only recipe I will use from now on. I did two stretch and folds in the first hour of fermentation but I didn’t time them and they weren’t precise. This is a great recipe, thanks for sharing!! This really takes the mystery out of sourdough and makes it very achievable for beginners.
You are delightful! Thank you for the recipe! 😊
Where or how do you make the starter? That’s the big deal! lol. I love watching you! You always smile. Who taught you how to bake?🥰❤️
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
Look up "Ben starr's lazy sourdough" and thank me later! Even easier than this recipe. Literally SO EASY
Thanks, will do. ❤
Every day, I see these videos that just assume everyone has a sourdough starter just laying around.
If you dont know someone to get starter from you can order it. It can come dehydrated and you hydrate it. If you're interested. I kniw ballerina farm sells some. Its worth it!
It’s actually really simple to start… a lot of great info online (or in books)… videos… Fb groups… Reddit. If you haven’t tried, you should. Lots of fun. Makes great bread 🤤
I was able to get some from a local bakery. Just brought a jar, and they gave me a scoop of theirs.
You... you just mix flour and water and let it sit. That's all it is. Feed it occasionally. Rye is the easiest base. For the first few bakes, add some yeast cause it might be a bit weak.
Only thing I don't miss about being a baker was waking up at 330 am 😅
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
230 degrees C is 450 degrees Fahrenheit
This is the easiest sourdough recipe i have come across and the most honest. Same day baking!
Attention Americans: 230° is _Centigrade_ ,not _Fahrenheit_
Haha, I know! Thanks though ❤:>
I knew that wasn’t Fahrenheit
lol. No kidding? ❤
Kiss my American ass 🇺🇸
Um. Thanks. I think we’ve got it
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
I see people stretching and folding for hours and leaving it overnight and all sorts of time-consumingness. Is that not necessary!?
It’s great! But not always necessary x
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
Thanksss 😍 wow no stretch and folds? I must try this one
That’s what I thought too 😊
I think Saturday is one of the least complicated days
Now if I only had sourdough starter… lol…l
Love sourdough bread!
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
What is sourdough starter
@@HendrikJacobs-h1qis like the yeast that make the bread rise. You can do it yourself but, according the videos I have seen, is a little complicated.
Ask a local community group like buy nothing
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Oh wow thank you for sharing this!
You are so welcome!
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
Of all the videos I’ve watched this is the most simple an easy it’s ever been taught
What hydration do you do your breads at? Great video.
I have to try this, I have made other sour dough before but this one looks sooo yummy!!!!!
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
Haha I love that! My bakery can get super cold when the ovens aren’t on, so I make my bread with really warm water!
@@kittytaitbaker my house is always so cold, i should have thought of warm water🤪
Absolutely brilliant! So easy to follow this. Have my dough sitting in the fridge to bake tomorrow morning! Thank you
Even whit your proportion, my dough lay flat and is very sticky...should I add more flour next time ?
Same for mine - her's is looking kinda dry while mine in sticky on my fingers and everywhere 🥲
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
Wow! Thank you!
This makes me actually want to try making it. So much less complicated. Haha
Thanks for this. Unfortunately mine did not form into a shaggy dough. More like a slimy mess. Please what could I be doing wrong? Tia
The same, how is it possible with 75% hydration to not have a sticky dough?!
Am I the only one that tried this and ended up trying to shape a sticky water balloon?
Such a sweet soul. Wish u, ur family and bakery all the best ❤️
Thank you so much 😊
Bread is looking weird on the inside…
Easy for you, not for me 😂
I can make lovely low hydration sourdough, but at 75% like yours I have a sort of glue soup. I've tried different flour, I've added extra gluten, I have bought new scales in case mine were inaccurate, but I just can't do it! What am I doing wrong?
The humidity of your kitchen can make a huge difference! As I have a humidifier going in our house all the time, I always add much less water than flour to my starter and when mixing up the dough, I’ll still often add more flour. Dough takes in humidity from the air. I don’t bother doing the hydration levels, the ratios, none of that complicated stuff. I go by feel and look. If it’s too wet or runny, add a bit more flour. If it’s too gloopy and dry, add more water. Some days I add more water than flour, other days I add more flour than water as the humidity level in my house changes.
@@Westernwilde thanks for replying, I appreciate it.
I been looking for a video like this the whole time!
WOTAH
❤❤ could you please share your proportions for starter?
Yes! I do 40% water 60% white bread flour x
@@kittytaitbaker Thank you very much 🥰 have a wonderfull Day ❤️
@kittytaitbaker White Bread flour can be all-purpose flour, is that correct?
@@Saida670 In the UK we use plain flour (which I believe is equivalent to all purpose in the US), and bread flour which is a stronger, unleavened flour for bread making. Not sure if you'd have an equivalent to bread flour in the US, but I just used plain/all purpose for my starter and it turned out fine!👍🏻😊
The best bread in my opinion ❤
You make it look so easy! 😊
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
This is the encouragement I needed to get back to making sourdough. Brilliant, thank you.
I follow you on IG also. You always seem so amazingly happy. Can you please explain Starter and the different ratios like 1:1:1 etc as I am a little confused and someone told me that the issues I am having is because my starters have to much water in them. My starter was made with 50 grms flour and 50 grma water. When I bake I discard but keep about 2 tablespoons of starter and then add 50 grms of flour and 50 grams of water. My starter is very active and passes the float test. Thank you.
Oh I’m so pleased!!! Thank you
The complicated part is the starter…
Omg on my 6th attempt and it was a liquid mess this morning. This seems SO much easier than the many - and I mean MANY - “easy” videos I’ve tried watching and incorporating. Just need to get my starter measurements down and I’m following this!
I think that's a sign of over proofing...sticky wet etc
Making this now! Excited to finally be putting it in the oven 🎉
What can I do if I don’t have a cast iron pot? I just have a regular pan
Regular pan is fine 💗
Já te abraçei amo culinária ❤sou de Pernambuco 🇧🇷🇧🇷🇧🇷🇧🇷
😍
I love your videos. You make everything look so easy and fun. Good job!
Thank you! 😊
Waaaait oh my gosh I've read your book! This is so random haha but my mum bought it about a year ago and the recipes are so good :D such a coincidence that this just came up, I didn't know you have a yt channel!
Edit: i really hope I'm not getting you confused with someone else XD
Not confused at all! Just started YT what an awesome coincidence!
ohhh you very beautiful ✨
This is the first video that made me feel like I could actually make a loaf of sourdough! Thank you Kitty!!!
What's the temp for baking for baking for 30min? Is she talking about Fahrenheit or Cencius to preheat for 230?
You had me at “My name is kitty” ❤
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
Hello Kitty. Today I baked this bread and it is very tasty. I used to bake bread and it was flat and sour, but the bread according to your recipe turns out fluffy and delicious. thank you

I want to try this, sourdough BLT is one of my favorite sandwiches ever. And I bet this tastes amazing.
(no tomato please 😄)
AWESOME video again!! The little hand was hilarious and Trish's meals, are great! Thanks for taking us along! 😊
The simplest explanation I've seen, thanks for sharing! I will have a go!
You’re so welcome!
@kittytaitbaker we just found you. my son is 17 and beginning his pastry chef journey. Hope you post again soon.
Can you do a video on how you maintain and feed your starter?
Coming soon!
Ahh that's where the pattern comes from!
It's funny how the ridges make the bread look twice as special. I didn't know it was just the shape of the bowl. I thought it was some rustic 'artisan' technique 😂
230 degrees Celsius or Fahrenheit?
Ummmm.... Excuse me.misy?
How do I make the starter?
Please.
يبدو انه خبز لذيذ ورائع
Superb! Thanks Kitty ❤!
Wow, amazing a sourdough making video I can finally comprehend with my unmedicated ADHD. God BLESS🙏😂💗
You prepare in advance sourdoughs starter? What do use with 20 gr????
Doesn't have to be complicated... Just add water, then the complicated part, then the rest of extremely long and complicated process..
It's the starter I have issues with
Not complicated.
48 hours later I’m still starving waiting for bread 😂 rise up little breads
Gosh, those practiced movements. She’s clearly done that thousands of times.
No stretch and folds? This might be a recipe I can keep up with lol. Can you also make a video about how you keep up with tending to your starter?
Yes! Will do💗
Yes I was thinking this, seems so much less time intense! Glad you asked about tending to the starter, I don’t need a loaf very often as just me so I tend to accidentally kill mine 😅
Kitty thank you for your recipe. I just made the dough. Hopefully, it’s going to turn out. Your bread. Looks absolutely beautiful proud of you. Thank you. ❤
Bom dia, põe legendas em português (Brasil) por favor 😉
No stretch and fold?
I will definitely try.
Thank you for sharing 😊
In your book you’re using a different recept? At least different measurements, which one do I use? Please help
Starter is just flour yeast. Making break with yeast that's made from flour and water. That's all it is.
POV those “no glue no activator slime!” Be like
Why do people do stretch and folds for sourdough? I bake bread and never stretch and fold. Why is it so common for sourdough?
I followed this to the absolute letter or word! And ended up with a sloppy mess !
Can't understand why though I used exactly the quoted amounts of ingredients.
6 to 8 hours proofing so I opted for 7 hours and it got worse I'd never heard of over proofing before 🥺
Anyway after three weeks of getting my starter ready I wasn't going to waste it now.
So baked my sloppy mess and surprisingly ended up with an edible loaf with a distinctive taste.
Although most of it ended up as jackdaw food.
Maybe I'll try again another day for now the starter is in the fridge.
Sorry but your video was a little over-simplistic
I made my first sourdough loaf with this recipe and it's perfect!
yum want to try this with sprouted flour! thx
I never have any luck! Sourdough ISSSSSSSS complicated! My dozens of hockey pucks tell the story!
Maybe I'll try this...
It is important that the starter is vital. Refresh your sourdough once or twice before baking bread (in most cases you won't be baking every day and the sourdough may be more than a week old). Don't hurry! Sourdough bread takes much more time than yeast bread before it can be baked. Greatings from Germany
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
I’m starting out sourdough and I’m at the stage in my starter where I can finally make bread but I only have white flour. Can I just use white flour for sourdough instead of both whole-wheat and white flour?
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
It’s cute how she thought I knew what a gram or a liter was
is it 230 degrees Celsius? so, 450 degrees (or so) Fahrenheit?
Ok mh recipe needs finetuning and some skills. But i will jeep trying this recipe ! I just have a wetter dough than you do. Dont know why
Tried 3 times, and my dough is never shaggy - it's always too sticky. I live in the UK should I use less water - or do I have another problem.
So that's about what, $200 in equipment?
All I can think of is Brooklyn 99 when Boyles Grandmother dies and leaves Gina her sough dough starter..
"Omg you got.... THE MOTHER DOUGH! "
😂favourite scene EVER
Two tablespoons is not very bakery, how many grams is better
I don’t know, it started to feel somewhat “complicated” after you took it out, then put it back in for another 6-8 hours…