Been researching and baking sourdough for over two years. THIS is the BEST UA-cam I have found! Love the true reality of your videos! Wish you lived next door!👍
I am allergic to bakers yeast and brewers yeast. I have recently found someone who makes sourdough bread and what a treat. It had been years since I had had any bread. I enjoy every bite.
hey boo. You can also substitue yeast by making it natural. If i'm correct lime and baking sodaor a lemon will do the same as yeast. I found that online because I needed yeast for my challah. It was amazing how my bread still rose. I just said i think i'm gonna go back to the natural yeast than the store brought. Hope this was helpful.
@@NonoziMaseko-Chiliza thank you! Yes, we live a very real practical life here, so it’s not always perfectly clean, but definitely healthy! I’m glad some people can appreciate that😉. Thanks for following along!
I have watched so many sourdough videos and was so confused! Years ago when I first made sourdough, I didn’t do stretch and folds. I kneaded with my stand mixer; and my bread was fine. I had a starter going for years. Three years ago when my hubby passed away, I let my starter die. Yes, it was dead; it was moldy under the hooch. I moved about this time last year and decided to try sourdough again. I ordered starter from King Arthur - twice! I bought I don’t know how many dehydrated starters from Etsy. I even tried making my own following Ben Starr. I’m watching this video in between my stretch and folds of my chocolate sourdough bread that is being sold to a hygienist at my dentist’s office. The main thing I wanted to say is that YOUR VIDEO IS THE BEST IVE SEE, AND YOUR EXPLANATIONS MAKE MORE SENSE OF ANY OF THE HUNDREDS I HAVE WATCHED. THANK YOU!!!
@@lynnclendenin2988 you’re so welcome! And thank you for sharing your story. Everyone has a different journey with sourdough, and the stories mean so much. I’m glad that it’s beenhelpful to you and if you have questions, please know that I’m here to help you and answer any questions that you have. Good luck on your chocolate sourdough, it sounds delicious!
@lynnclendenin2988 I’m sorry for the loss of your husband.. Do you mind sharing your chocolate sourdough recipe ..I have everything I need and an Eve dehydrated starter I’m so nervous to start it .. I’m so confused with what everyone says to do don’t do or what you need don’t need etc …
@@candydupuy3029 I have a chocolate sourdough recipe. I’ll be sharing on here really soon for Christmas. Hopefully she could share her recipe with you as well. If I can give you any encouragement, it would be to not be afraid of just starting the journey. Rehydrate the starter and begin.😀. It only takes a little flour and water to feed it and that doesn’t cost much so You’re not out much. Let me know if you have questions and I’m happy to help you. You can do this!!!
@ yes I’m on Instagram and Facebook &wagonwheelhomestead21 and then I have the website of course. You don’t need rye flour. Just regular all purpose or bread flour would be fine.
@@stackahhwows4856 this comment made my day! You’re right, it’s all in how you look at it right? I think everything of mine is well seasoned, certainly used hard😂
@@janiepeschman540 you’re very welcome! And thank you for following along. If you have any questions on your sourdough journey, don’t hesitate to ask, I’m here to help.
@@WagonWheelHomestead21 Thank you for offering any questions I may have! I particularly appreciate your no nonsense approach. I've often thought while watching such structured sourdough videos that the pioneers definitely did not fuss with "all that"! LOL
@@susanhemme8465 yeah they definitely didn’t 😂. They were trying to survive and the bread baking had to be pretty flexible😉. I’ll take questions anytime
@@WagonWheelHomestead21 Hello, again! I honestly have so many questions I don't know where to start! I'm hoping my issues lie within this particular problem. When I take my loaf out of the fridge the next day, it slowly looses its shape. I'm taking it out right after the oven has preheated. It is also difficult to score. It's like I'm not developing the proper tension. Any ideas are greatly appreciated!
@@susanhemme8465 so two things, I would back up and make sure that your starter you are making your bread with is super thick and very active. The second thing is make sure you’re developing enough structure in the dough, so you might need to do another lamination or some more coil folds. Is it losing shape before you put it into the fridge? How long are you bulk fermenting? I don’t mind the questions, I’m happy to help you.
I have made 2 sourdough loaves.in my air fryer toaster.oven and 1 on the grill. They came.out.pretty good. But your video is by far the best information in a nutshell. I learned so much and plan to.watch again. I like the simplicity and laid back style you have. After all, it should be fun. It's easy to get overwhelmed with some.of the "perfectionist experts". LOL, I baked yeast bread for years. But, you are rght this is totally different. Thanks so much!
You are so amazing...and such a good in instructions...im watching from Philippines and baking sourdough bread for awhile but your techniques are just awesome. Thanks for sharing
@@estheralcala-hao9472 welcome, so glad you’re following along! I have some friends that live in the Philippines, it’s fun to connect with people from all over the world. Let me know if you have any questions on your sourdough journey.
Wonderful video. I'm giving each of my children and adult grandchildren a portion of starter and a hand- painted butter crock, along with the link to your video. Your video is the only sourdough video, of the thousands (it seems) that I've watched that shares inclusions. Each generation of my family are great cooks and my son and his sons have made regular dough breads, so sourdough will be a new adventure, and they can be very creative with the inclusions. This simple dough is versatile enough that they can use it for, as you said, focaccio, pizza, etc. Your video will be all of the instructions they will need. I bake in bread pans or open bake, and the loaves are always a treat As your children grow, I hope they will join you in the kitchen and learn how to provide healthy meals for themselves along with the wonderful memories of "How my mother taught us to cook and bake!"🎉
@@ShilohSapir bless you! What a wonderful gift, and legacy you are leaving them in giving them a love for cooking and baking, and the tools to do it successfully. I’m enjoying passing these skills onto my children as well even though they’re still too young to really appreciate them yet. I’ll have lots more sourdough videos in the future, and if they have any questions on anything as they start their sourdough journey, please have them reach out to me and I will help wherever I can😀
@@rosemarygraham8943 welcome, it’s so fun to have people watching from all over the world! I’m excited to see how it turns out for you. Let me know if you have any questions as you go through the process.😀
Thank you sooo much for this video 😮. I have been struggling with my bread for a long time trying to get a more open crumb that isn’t kinda wet to the feel. I’m trying yours now 😊❤❤❤☝️❤️❤️❤️👍🏼👍🏼👍🏼
You’re very welcome, and if you have any questions as you go through the process, please message me either here or on Instagram or Facebook @wagonwheelhomestead21. You can do this!!
It literally took me about a year (not daily baking or anything) but it was a long frustrating process I was getting edible loafs but not quite right - flattish, gummyish Your own environment, available flours, your particular starter, fluctuating seasonal temperatures all factor in so much that hands on experience is the only thing that really got me there Do not give up it will come and you'll be turning out perfect loaves every single time
You can totally do it! And it is the most delicious thing you’ve ever eaten, not to mention the fact that it’s healthy for you so that’s an added bonus. If you have any questions or need any help along the way, let me know.
I loved your video, one of thebest, especially your explanation about kneeding it gently and shaping it. But how many rises do the whole wheat dough take .? That's really the question, and one needs toknowthat in case we just dont have the time. Also at the end of mixing the bread , what do you do with the sour dough, do you make the next batch at the same time for the next day ? What do you add to it. I'm definitely saving this video . Many Thanks.
@@africo9104 you’re very welcome. So for the whole wheat, it sometimes takes an extra couple stretch and folds to get it to hold its shape. There are times when I’m in a hurry and I only do two or three coil folds or stretch and folds, and even though the bread isn’t Pinterest worthy, it’s fine and feeds my family and they love it. If you have enough time then do as many coil folds and stretch and folds as needed to build enough structure in the dough so that it easily holds its own shape. That might be up to five or six folds. Then when I’m done, I put the sourdough starter back in my sourdough discard jar that I keep in the refrigerator. When the jar gets low, then I always feed it a bunch of flour and water and bulk it back up so I have lots of discard on hand to make discard recipes at any time.
Thanks for a prompt reply. Do you rest it after each fold for about half an hour ? So in a day, I think I saw you do it about 5 times.😊 @@WagonWheelHomestead21
Your videos are so helpful and thorough. I made my starter last night and it rose, looked so right. And all the stretch and folds were working, did a couple of coils and then the bulk ferment. My soft lofty dough turned to shiny, sticky dough that would not hold shape. I left it on the counter for four hours, it had a couple of bubbles, but the really weird part was when it got shiny. This was my seventh loaf and I’m pretty discouraged. My first one was my best. Any suggestions?
@@conniegowen4584 my guess is that because it’s summertime that it bulk fermented too long. In the winter, you can bulk ferment for a lot longer than in the summer just because of the heat. Did it hold shape pretty well before the bulk ferment?
@@conniegowen4584 you’re welcome! And don’t feel bad, that has happened to all of us. I tend to not bulk ferment more than two hours in the summer, less is better and then put it in the fridge.
Hi, living in the Caribbean I’m still trying to figure the timing for this sourdough bread recipes. Yours looks easy to follow and I like how you explained it but I think that might be too many steps in manipulating the dough in this 85 n over temperature . I have to put the dough in the fridge between stretch n folds but sometimes my bread comes out dense . What can I do?
How long are you bulk fermenting it on the counter? You’re right, sometimes it is different depending on where you live, and really what you want to do is work with the dough until it has good structure. So if that’s only two stretch and folds or if that’s 10, then do whatever it takes. You can also reduce the time between stretch and folds, so stretch and fold every 15 minutes instead of every 30 minutes. And then the number one key is not to over ferment the dough, so maybe only bulk ferment for one hour and if it’s puffed up really nice, then go ahead and shape it and put it in the fridge. My house is fairly hot during the summer, but it doesn’t have as much humidity as you might have. Let me know how it goes, I’ll be anxious to know😀
@@wandagray5644 OK, do you have a really strong starter? How long did you let it ferment on the counter? Start with 2 to 3 hours and go up from there. If it went flat in the fridge, then it either didn’t have enough structure or most likely it was over fermented.
My starter is strong it works out awesome on sliced bread the cin rolls reg rolls all works very well. I just can not get that last step ir does great until i put in fridge for the nite. I kid you not i cant believe the flour i have gone throught over the last six months. You name it i have biught it and tried it. This dog on Siri keeps changing my words. I really am in tears. But at least with you vídeos ice been able to make sándwich bread an rolls.
My starter is strong it works out awesome on sliced bread the cin rolls reg rolls all works very well. I just can not get that last step ir does great until i put in fridge for the nite. I kid you not i cant believe the flour i have gone throught over the last six months. You name it i have biught it and tried it. This dog on Siri keeps changing my words. I really am in tears. But at least with you vídeos ice been able to make sándwich bread an rolls.
When i put in bañaton for nite in morning its flat when i put in oven anyways in hopes its like a brick. But i must give you crédit you have taken a brick off my shoulders just by dropping the scales. You have been a great help to me.
When i put in bañaton for nite in morning its flat when i put in oven anyways in hopes its like a brick. But i must give you crédit you have taken a brick off my shoulders just by dropping the scales. You have been a great help to me.
Lindy from UK, Please could you tell me, do you keep your discard in the big jar and do you keep it in the Fridge. The take your starter out of that jar. I am new at this, l have had a lot of my stomach removed and shop bought bread makes me bad. Sourdough doesn’t do that. Can you use this recipe to make rolls. Thanks. Lindy. ✨🌻✨
@@LindyLoo40 hi Lindy, welcome and thanks for following along. Yes I keep my discard in that big jar in the fridge and then if I want to make a discard recipe like tortillas or pancakes, then I just take some starter out of the jar and make the tortillas. If I want to make bread, then I take some starter out of the jar and feed it in a separate jar and once it’s happy then I make bread. The best recipe for making rolls is my sourdough sandwich bread recipe, which I will link for you. wagonwheelhomestead.com/soft-sourdough-sandwich-bread-easy-recipe/
Greetings from NZ, and a huge thank you for simplifying the sourdough art. I've successfully made 2 loaves now using your recipe, I just used my active starter. It was delicious. I have now tried a 3rd attempt, following your process of....the night before mixing starter + 2 cups flour + 1 1/3 cups water, (is this what is called levain? I'm still getting my head around the various techniques and names) but in the morning it didn't seem to have risen much (was a cold night) and it didn't float. I've left it longer and tested again at midday, but same result. I ended up just using my active starter which I had also feed the night before. Now I have a huge amount of this 'levain'?, and I don't know what to do with it. Would have this starter mix/levain been ok to use anyway? is there any benefit from using levain over active starter.
@@shekinahwaihi978 hi there, so glad you have been using the recipe successfully and enjoying it. And how fun to have someone from New Zealand following along, welcome. I’m sorry if the leaven was confusing to you, the leaven for this bread is just active starter, so I was just showing how to feed the starter the night before so that you would have enough to make the bread the next day. Leaven is what raises the bread. I’m not sure why it didn’t raise for you, that’s strange. You could just put it in your discard jar and Use it as discard I think.
Thank you for your video, I’m just getting interested in making sourdough bread. I have 2 starters , it’s been 4 days, I keep discarding and feeding . I don’t think that the starters are ready yet.
@@ireneposti6813 probably not yet, but they will be soon. If you haven’t found it already, here is my instructions for making a starter. I’m here to help you on your journey with anything you need. wagonwheelhomestead.com/easily-make-a-sourdough-starter/
@@LindyLoo40 it’s actually gonna be very sticky compared to your regular yeast bread dough, but it gets much less sticky the more stretch and folds and coil folds you do to it. The stickier your dough, the better your final bread will turn out and if you handle the dough like I do on the video, it’s easy to work with even when it’s a little bit sticky. Depending on how you measure your flour, if doing it by cups it might mean you want to add a little more flour, but I’ve never had to do that. If you’re in doubt, you can use a scale for the first couple of times you make the bread until it becomes second nature to you, and then go back to doing it with cups like they did in the old days. In the old-fashioned days, they would have been taught to make bread by their moms and grandmas of course, so they knew what the dough should be like. So it’s OK to start with a scale until you learn that, but it certainly can be made easily without a scale as well. I would try with cups and what seems like a stickier dough, because you’ll probably be surprised how well it will turn out. Let me know if you have more questions.
@@WagonWheelHomestead21 Thank you very much, my first one didn’t turn out, my starter wasn’t right but it was this time. I will leave it over night in the fridge, see how this one goes. Thank you again for your help. ✨🌻💛🌻✨🇬🇧
I am on my 60th loaf since May. What is difficult is the various temperature that affect the process. Figuring out when bulk fermentation is done it key...
@@lafflaff2676 wow, 60 loaves since May, good for you! Yeah, the temperature definitely affects the bulk fermentation, but I tend to just ferment less in the summer and watch to make sure that it’s not starting to lose shape as it rises, and then in the winter, I can usually get away with it rising for a lot longer of course because it’s cooler. I don’t get super technical about it, because being an artisan loaf, every loaf is a little bit different, but I get very consistent results no matter what time of year it is
@@WagonWheelHomestead21 AT times I will bulk in my slow cooker or hot water in the sink.I like your take on sour dough. I dont measure my starter as well.
Thank you for making this video! You really simplified making artisan sourdough bread into something the average person can actually do. I am wondering if it is regular flour or rice flour that you sprinkled on the towel and dough before putting it in the cereal bowl? Or does it matter? I noticed you used rice flour before baking.
I use regular flour, but it doesn’t really matter. Rice flour is more expensive so I usually just use it for the scoring part. You’re very welcome, I’m glad this was helpful to you. Let me know if you have any other questions.
I thought you were making it without refrigeration. How long does it sit on the counter for if you’re not using the refrigerator overnight and you’re baking all in one day? After you added and laminated for the final shape, can you leave it on the counter and just pop it in the oven in a few hours?
@@DeniseReinarz-p4y it will be pretty sticky, and it gets less sticky as you do the stretch and folds. It’s gonna feel a lot stickier than a normal bread dough. Sourdough is a whole different thing.
@@lindahernandez8693 yeah you will, the amount of starter was not the exact amount for the recipe, I always put the extra in my discard jar in the refrigerator😀
@@WagonWheelHomestead21 well, would of turned out great but when I cut into them, I seen they were not done n I had big crumb holes in them. I didn’t bake at recommended temperature, I decided on 425 but now I know. Why the big holes in my crumb? They did look pretty 🙂
@@lindahernandez8693 bummer! Don’t give up, you just need to perfect it a little and it will work out. There’s usually fairly big holes in the crumb, just depending on how long you fermented the dough and all of that. You’d have to send me a picture of it for me to see for sure.
I started my bread (up until the salt) but had to leave. I left it on the counter about 3 hours. I tried several stretch and folds but its SUPER sticky. Does anyone know if i can salvage it?
@@beegenuine1478 did you add the salt? It should be OK. You can put a little flour on the counter when you shape it if needed, and wet your hands before shaping. A wet dough makes nice big holes in your finished product and gives you a really nice oven spring. So if you can get it shaped, then it should turn out. Depending on how warm your house was. I would definitely go ahead and try it and see. Put it in the fridge overnight to cool down before baking.
@@WagonWheelHomestead21 yes I did add salt. Then I left. Started the folds as soon as I got back but I've been doing it off and on and was worried it was still too wet. I'll try your suggestions, thanks so much for responding so quickly!!! 🤗
@@beegenuine1478 you’re welcome. It happens to all of us, and sometimes they aren’t the most Pinterest worthy loaves of bread, but they usually still feed your family. If all else fails when it’s all done, you can always make breadcrumbs and then use it in your cooking, so it won’t be a total loss. If that happens again, and you have room in your refrigerator, you could try popping the dough in there instead of leaving it on the counter. I’m anxious to see how it turns out.😀
@@WagonWheelHomestead21 I truly appreciate your help on this! I will report back tomorrow when I bake it so others can see as well how it turns out in case they make the same mistake.
Here you go 😀. www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL401&a_aid=73fS2X4n9f
@@cherry1838 hi there, that’s a great question. You certainly can, and when I’m making lots of big batches of this recipe for selling loaves at farmers market that’s typically what I do because it’s faster. But when you add the salt, it does change the dough a bit and so the purpose of waiting to add the salt is just to allow the flour and water to fully autolyse or allow the flour to fully soak up the water before adding the salt, because that does change it, and it starts to become a smoother dough after the salt is added. But you can add it in at the beginning or after a few minutes, either way.😀
My bread is terrible, l can’t get it right, l can cook anything but this sourdough is stressing me out. I watch people making it and 10 loaves later we still can’t eat it. I just watched again. I am going to give it a couple of day while l help my family member move the try again. 🙏🏻🙏🏻
@@LindyLoo40 I’m sorry you’re having trouble. Feel free to email me at laree@wagonwheelhomestead.com or contact me on Facebook or Instagram @wagonwheelhomestead21 and I’ll help you troubleshoot.
I know your quite busy, but I decided to go for it and try your bread. All 4 fold it was so sticky. It wasn't even like yours and I couldn't get the tight tension on top at the end. Can any one tell me what I did wrong or can I fix it
@@patriciarowan4701 if you have a scale, I would try making it with a scale the first time because then you will learn what the consistency is like. I never use a scale, but I’ve made this bread a lot of times and sometimes when you’re learning, it’s good to use a scale because everyone measures their flour just a little bit differently and so it could be that it needed just a little bit more flour. Obviously the folks in the old-fashioned days didn’t use a scale either, but they made bread every day and were used to it.😀. If you don’t have a scale, I would try adding just a little bit more flour until the consistency is better. Let me know, I’m here to help you with whatever questions you have.
I thought you were making it without refrigeration. How long does it sit on the counter for if you’re not using the refrigerator overnight and you’re baking all in one day
@@RoseBtrfly I often bake all in one day, and I let it sit on the counter for about two hours before putting it in the refrigerator for two hours and then baking in the evening. If it gets too late, then after letting it sit for two hours on the counter, I shape it and put it in the refrigerator overnight before baking. Let me know if you have any other questions 😀
@@DaisySobotta i’m sorry to hear you had trouble, it does take a little bit of time to get the hang of it. If you have a scale, you might try making it with a scale at first until you kind of learn the texture and then go back to using cups. I use cups for everything, but for artisan sourdough when you’re learning, it can be easier if you use a scale just so the ratios are exact. Let me know what questions you have and how it goes, I’m here to help.
@@WagonWheelHomestead21ok yesterday i tried again i made beautiful loaf and it was super good i think im going to make another today and add some garlic thank you
@@WagonWheelHomestead21 I’m only 13 and I’m watched your videos to make sourdough starter and it worked and now I’m making a garlic and onion one I’m having so much watching your videos they help me a lot thank you so much 😊
@@DaisySobotta you’re so welcome! I started doing a lot of cooking and baking when I was young as well and it will serve you well if you learn it young. You’ll be able to do a lot with it and learning these skills is so important. Super proud of you!
I’d love to live next to you and Be my from Acre Homestead and Laura from Garden Answer! I’ll be 75 in just a few weeks, and I’ve learned so much from the three of you!
You show putting “starter” from a jar into another jar and adding flour and water. My question: How did you make that starter??? That’s the base I need to get going.
All of what you are saying about sourdough bread is CORRECT...I am 74 years old and cannot digest regular bread at all..sourdough bread is easy for me to digest and does not make me feel ill eating it
I know this may sound picky or weird, BUT please stop saying OK!! You say it so much and it drives me crazy that I can hardly watch you! I know it sounds complaint!!
@@karenkassin3955 lol, it’s totally OK that you say that. Because you’re very right! I’ve been working hard at not saying OK near as often even when doing a long video like this one with many parts to it. Thank you for the constructive feedback.😀
Been researching and baking sourdough for over two years. THIS is the BEST UA-cam I have found! Love the true reality of your videos! Wish you lived next door!👍
Thank you! Sourdough can be made simple enough for anybody to make, and I’m hoping to help lots of people accomplish just that.
I am allergic to bakers yeast and brewers yeast. I have recently found someone who makes sourdough bread and what a treat. It had been years since I had had any bread. I enjoy every bite.
@@Linda-zk5zl I’m so glad you found an alternative to regular yeast bread! It’s so delicious!!
hey boo. You can also substitue yeast by making it natural. If i'm correct lime and baking sodaor a lemon will do the same as yeast. I found that online because I needed yeast for my challah. It was amazing how my bread still rose. I just said i think i'm gonna go back to the natural yeast than the store brought. Hope this was helpful.
I love the fact that you're not the cleanest but you're indeed the best for me...love your style of baking with no fancy tools😊
@@NonoziMaseko-Chiliza thank you! Yes, we live a very real practical life here, so it’s not always perfectly clean, but definitely healthy! I’m glad some people can appreciate that😉. Thanks for following along!
I have watched so many sourdough videos and was so confused! Years ago when I first made sourdough, I didn’t do stretch and folds. I kneaded with my stand mixer; and my bread was fine. I had a starter going for years. Three years ago when my hubby passed away, I let my starter die. Yes, it was dead; it was moldy under the hooch. I moved about this time last year and decided to try sourdough again. I ordered starter from King Arthur - twice! I bought I don’t know how many dehydrated starters from Etsy. I even tried making my own following Ben Starr. I’m watching this video in between my stretch and folds of my chocolate sourdough bread that is being sold to a hygienist at my dentist’s office. The main thing I wanted to say is that YOUR VIDEO IS THE BEST IVE SEE, AND YOUR EXPLANATIONS MAKE MORE SENSE OF ANY OF THE HUNDREDS I HAVE WATCHED. THANK YOU!!!
@@lynnclendenin2988 you’re so welcome! And thank you for sharing your story. Everyone has a different journey with sourdough, and the stories mean so much. I’m glad that it’s beenhelpful to you and if you have questions, please know that I’m here to help you and answer any questions that you have. Good luck on your chocolate sourdough, it sounds delicious!
@lynnclendenin2988
I’m sorry for the loss of your husband..
Do you mind sharing your chocolate sourdough recipe ..I have everything I need and an Eve dehydrated starter I’m so nervous to start it .. I’m so confused with what everyone says to do don’t do or what you need don’t need etc …
@@candydupuy3029 I have a chocolate sourdough recipe. I’ll be sharing on here really soon for Christmas. Hopefully she could share her recipe with you as well. If I can give you any encouragement, it would be to not be afraid of just starting the journey. Rehydrate the starter and begin.😀. It only takes a little flour and water to feed it and that doesn’t cost much so You’re not out much. Let me know if you have questions and I’m happy to help you. You can do this!!!
Thank you do I need rye flour??? Are you on any other social media sites
@ yes I’m on Instagram and Facebook &wagonwheelhomestead21 and then I have the website of course. You don’t need rye flour. Just regular all purpose or bread flour would be fine.
One of the best sourdough videos on UA-cam
@@mcanultymichelle thank you! Happy to help you if you have any questions on your sourdough journey!
Your oven isn't dirty, it is very well seasoned!
@@stackahhwows4856 this comment made my day! You’re right, it’s all in how you look at it right? I think everything of mine is well seasoned, certainly used hard😂
The best tuition on sourdough I’ve ever seen
@@sandrarussell2549 thank you!
Love the heart with the definition from the rice flour.
@@dudemorris7769 it’s a fun one to do!
So refreshing to have a home cook who fits her baking into a busy day. Great looking bread. Thanks for the help
@@GlynisBate you’re welcome
Fantastic tutorial and description. Thank you. I subscribed to your page.
@@DailyCoffeeandJesus yours welcome! Thanks for following along.
I recently got into sourdough so I appreciate this video. ❤
@@ChristinasPaperCreations oh good! Glad it was helpful to you
You are an amazing teacher, VERY thorough, clear, and so easy to follow. I can’t wait to make this bread!!!! Thank you so very much!!!😊😊😊
@@marycampbell9539 you are so welcome! Thank you for your sweet comment. If you have questions as you make the bread, please let me know
I agree this is the best video taking us through this whole baking process. Thank you so much for your time.
@@janiepeschman540 you’re very welcome! And thank you for following along. If you have any questions on your sourdough journey, don’t hesitate to ask, I’m here to help.
Best, most relatable SD bread tutorial I've watched yet....and that's A LOT!!! Thank you!!!
That’s quite a compliment, thank you! Glad it was helpful to you. Let me know if you have any questions on your sourdough 😀
@@WagonWheelHomestead21 Thank you for offering any questions I may have! I particularly appreciate your no nonsense approach. I've often thought while watching such structured sourdough videos that the pioneers definitely did not fuss with "all that"! LOL
@@susanhemme8465 yeah they definitely didn’t 😂. They were trying to survive and the bread baking had to be pretty flexible😉. I’ll take questions anytime
@@WagonWheelHomestead21 Hello, again! I honestly have so many questions I don't know where to start! I'm hoping my issues lie within this particular problem. When I take my loaf out of the fridge the next day, it slowly looses its shape. I'm taking it out right after the oven has preheated. It is also difficult to score. It's like I'm not developing the proper tension. Any ideas are greatly appreciated!
@@susanhemme8465 so two things, I would back up and make sure that your starter you are making your bread with is super thick and very active. The second thing is make sure you’re developing enough structure in the dough, so you might need to do another lamination or some more coil folds. Is it losing shape before you put it into the fridge? How long are you bulk fermenting? I don’t mind the questions, I’m happy to help you.
I have made 2 sourdough loaves.in my air fryer toaster.oven and 1 on the grill. They came.out.pretty good. But your video is by far the best information in a nutshell. I learned so much and plan to.watch again. I like the simplicity and laid back style you have. After all, it should be fun.
It's easy to get overwhelmed with some.of the "perfectionist experts". LOL, I baked yeast bread for years. But, you are rght this is totally different. Thanks so much!
@@1Ggirl1959 you’re welcome
You are so amazing...and such a good in instructions...im watching from Philippines and baking sourdough bread for awhile but your techniques are just awesome. Thanks for sharing
@@estheralcala-hao9472 welcome, so glad you’re following along! I have some friends that live in the Philippines, it’s fun to connect with people from all over the world. Let me know if you have any questions on your sourdough journey.
Excellent video. Thank you!
@@Wigglesinthewoods you’re welcome
Beautiful bread 😊
@@silvermoon3486 thank you
Wonderful video. I'm giving each of my children and adult grandchildren a portion of starter and a hand- painted butter crock, along with the link to your video.
Your video is the only sourdough video, of the thousands (it seems) that I've watched that shares inclusions.
Each generation of my family are great cooks and my son
and his sons have made regular dough breads, so sourdough will be a new adventure, and they can be very creative with the inclusions.
This simple dough is versatile enough that they can use it for, as you said, focaccio, pizza, etc.
Your video will be all of the instructions they will need.
I bake in bread pans or open bake, and the loaves are always a treat
As your children grow, I hope they will join you in the kitchen and learn how to provide healthy meals for themselves along with the wonderful memories of "How my mother taught us to cook and bake!"🎉
@@ShilohSapir bless you! What a wonderful gift, and legacy you are leaving them in giving them a love for cooking and baking, and the tools to do it successfully. I’m enjoying passing these skills onto my children as well even though they’re still too young to really appreciate them yet. I’ll have lots more sourdough videos in the future, and if they have any questions on anything as they start their sourdough journey, please have them reach out to me and I will help wherever I can😀
You did an excellent tutorial, thank you, and thank you for the recipe,
@@doraharrison1642 you’re very welcome! Let me know if I can help you with any questions on your sourdough journey
Bardzo ładnie przedstawiony film , chlebki taki zrobione w domu jest na wysokim poziomie , gratuluję i pozdrawiam 👍👍🌹
This video was so informative and very helpful. Thank you for all you do!!!!🙏🏻🙌🏻😇🥳
@@djjj4life you’re welcome, glad it was helpful!!
I'm giving it a go got my starter. Enjoy your video so well done lots of enformion. Baking from New Zealand.
@@rosemarygraham8943 welcome, it’s so fun to have people watching from all over the world! I’m excited to see how it turns out for you. Let me know if you have any questions as you go through the process.😀
Thank you sooo much for this video 😮. I have been struggling with my bread for a long time trying to get a more open crumb that isn’t kinda wet to the feel. I’m trying yours now 😊❤❤❤☝️❤️❤️❤️👍🏼👍🏼👍🏼
You’re very welcome, and if you have any questions as you go through the process, please message me either here or on Instagram or Facebook @wagonwheelhomestead21. You can do this!!
It literally took me about a year (not daily baking or anything) but it was a long frustrating process
I was getting edible loafs but not quite right - flattish, gummyish
Your own environment, available flours, your particular starter, fluctuating seasonal temperatures all factor in so much that hands on experience is the only thing that really got me there
Do not give up it will come and you'll be turning out perfect loaves every single time
Looks so delicious. I hope someday to accomplish baking sourdough.
You can totally do it! And it is the most delicious thing you’ve ever eaten, not to mention the fact that it’s healthy for you so that’s an added bonus. If you have any questions or need any help along the way, let me know.
Thank you for sharing this wonderful video! Love the simple instructions and simple tools-my cup of tea!
Can AP flour be used as well?
@@beegenuine1478 you’re very welcome. Yes all purpose flour works very well and I’ve used it many many times.
@@WagonWheelHomestead21 thanks a lot! I'm trying this today 🤗
GOoD
I loved your video, one of thebest, especially your explanation about kneeding it gently and shaping it.
But how many rises do the whole wheat dough take .? That's really the question, and one needs toknowthat in case we just dont have the time. Also at the end of mixing the bread , what do you do with the sour dough, do you make the next batch at the same time for the next day ? What do you add to it.
I'm definitely saving this video . Many Thanks.
@@africo9104 you’re very welcome. So for the whole wheat, it sometimes takes an extra couple stretch and folds to get it to hold its shape. There are times when I’m in a hurry and I only do two or three coil folds or stretch and folds, and even though the bread isn’t Pinterest worthy, it’s fine and feeds my family and they love it. If you have enough time then do as many coil folds and stretch and folds as needed to build enough structure in the dough so that it easily holds its own shape. That might be up to five or six folds. Then when I’m done, I put the sourdough starter back in my sourdough discard jar that I keep in the refrigerator. When the jar gets low, then I always feed it a bunch of flour and water and bulk it back up so I have lots of discard on hand to make discard recipes at any time.
Thanks for a prompt reply.
Do you rest it after each fold for about half an hour ? So in a day, I think I saw you do it about 5 times.😊 @@WagonWheelHomestead21
@ anywhere from 15-30 minutes usually
Love your style ❤
@@lucindalittle687 thank you!
Great video ! Thank you
@@Mamatrina you’re welcome
Your videos are so helpful and thorough. I made my starter last night and it rose, looked so right. And all the stretch and folds were working, did a couple of coils and then the bulk ferment. My soft lofty dough turned to shiny, sticky dough that would not hold shape. I left it on the counter for four hours, it had a couple of bubbles, but the really weird part was when it got shiny. This was my seventh loaf and I’m pretty discouraged. My first one was my best. Any suggestions?
@@conniegowen4584 my guess is that because it’s summertime that it bulk fermented too long. In the winter, you can bulk ferment for a lot longer than in the summer just because of the heat. Did it hold shape pretty well before the bulk ferment?
@@WagonWheelHomestead21 Yes, it did. It’s been very hot here in Tennessee so I bet you’re right. I’ll watch it more carefully next time. Thank you!
@@conniegowen4584 you’re welcome! And don’t feel bad, that has happened to all of us. I tend to not bulk ferment more than two hours in the summer, less is better and then put it in the fridge.
Hi, living in the Caribbean I’m still trying to figure the timing for this sourdough bread recipes. Yours looks easy to follow and I like how you explained it but I think that might be too many steps in manipulating the dough in this 85 n over temperature . I have to put the dough in the fridge between stretch n folds but sometimes my bread comes out dense . What can I do?
How long are you bulk fermenting it on the counter? You’re right, sometimes it is different depending on where you live, and really what you want to do is work with the dough until it has good structure. So if that’s only two stretch and folds or if that’s 10, then do whatever it takes. You can also reduce the time between stretch and folds, so stretch and fold every 15 minutes instead of every 30 minutes. And then the number one key is not to over ferment the dough, so maybe only bulk ferment for one hour and if it’s puffed up really nice, then go ahead and shape it and put it in the fridge. My house is fairly hot during the summer, but it doesn’t have as much humidity as you might have. Let me know how it goes, I’ll be anxious to know😀
Thank you very much. Looking good
You’re welcome
I am in tears you can’t believe how many people I’ve gone through this process with and this one flopped in the end and spread like water.
@@wandagray5644 OK, do you have a really strong starter? How long did you let it ferment on the counter? Start with 2 to 3 hours and go up from there. If it went flat in the fridge, then it either didn’t have enough structure or most likely it was over fermented.
My starter is strong it works out awesome on sliced bread the cin rolls reg rolls all works very well. I just can not get that last step ir does great until i put in fridge for the nite. I kid you not i cant believe the flour i have gone throught over the last six months. You name it i have biught it and tried it. This dog on Siri keeps changing my words. I really am in tears. But at least with you vídeos ice been able to make sándwich bread an rolls.
My starter is strong it works out awesome on sliced bread the cin rolls reg rolls all works very well. I just can not get that last step ir does great until i put in fridge for the nite. I kid you not i cant believe the flour i have gone throught over the last six months. You name it i have biught it and tried it. This dog on Siri keeps changing my words. I really am in tears. But at least with you vídeos ice been able to make sándwich bread an rolls.
When i put in bañaton for nite in morning its flat when i put in oven anyways in hopes its like a brick.
But i must give you crédit you have taken a brick off my shoulders just by dropping the scales. You have been a great help to me.
When i put in bañaton for nite in morning its flat when i put in oven anyways in hopes its like a brick.
But i must give you crédit you have taken a brick off my shoulders just by dropping the scales. You have been a great help to me.
Lindy from UK, Please could you tell me, do you keep your discard in the big jar and do you keep it in the Fridge. The take your starter out of that jar. I am new at this, l have had a lot of my stomach removed and shop bought bread makes me bad. Sourdough doesn’t do that. Can you use this recipe to make rolls. Thanks. Lindy. ✨🌻✨
@@LindyLoo40 hi Lindy, welcome and thanks for following along. Yes I keep my discard in that big jar in the fridge and then if I want to make a discard recipe like tortillas or pancakes, then I just take some starter out of the jar and make the tortillas. If I want to make bread, then I take some starter out of the jar and feed it in a separate jar and once it’s happy then I make bread. The best recipe for making rolls is my sourdough sandwich bread recipe, which I will link for you. wagonwheelhomestead.com/soft-sourdough-sandwich-bread-easy-recipe/
@@WagonWheelHomestead21 Thank you 🙏🏻✨🌻✨
@@LindyLoo40 you’re welcome
Thank you so much!!!
@@hollymullen5937 you’re welcome
Thank you!
@@SueShideler you’re welcome
Greetings from NZ, and a huge thank you for simplifying the sourdough art. I've successfully made 2 loaves now using your recipe, I just used my active starter. It was delicious. I have now tried a 3rd attempt, following your process of....the night before mixing starter + 2 cups flour + 1 1/3 cups water, (is this what is called levain? I'm still getting my head around the various techniques and names) but in the morning it didn't seem to have risen much (was a cold night) and it didn't float. I've left it longer and tested again at midday, but same result. I ended up just using my active starter which I had also feed the night before. Now I have a huge amount of this 'levain'?, and I don't know what to do with it. Would have this starter mix/levain been ok to use anyway? is there any benefit from using levain over active starter.
@@shekinahwaihi978 hi there, so glad you have been using the recipe successfully and enjoying it. And how fun to have someone from New Zealand following along, welcome. I’m sorry if the leaven was confusing to you, the leaven for this bread is just active starter, so I was just showing how to feed the starter the night before so that you would have enough to make the bread the next day. Leaven is what raises the bread. I’m not sure why it didn’t raise for you, that’s strange. You could just put it in your discard jar and Use it as discard I think.
Thank you for your video, I’m just getting interested in making sourdough bread. I have 2 starters , it’s been 4 days, I keep discarding and feeding . I don’t think that the starters are ready yet.
@@ireneposti6813 probably not yet, but they will be soon. If you haven’t found it already, here is my instructions for making a starter. I’m here to help you on your journey with anything you need. wagonwheelhomestead.com/easily-make-a-sourdough-starter/
When scoring for an ear on inclusion bread, always score deeper on top so the filling doesn’t run out.
Can l please ask what happens if you have a very sticky mix and add more flour. I was told it shouldn’t be sticky.
@@LindyLoo40 it’s actually gonna be very sticky compared to your regular yeast bread dough, but it gets much less sticky the more stretch and folds and coil folds you do to it. The stickier your dough, the better your final bread will turn out and if you handle the dough like I do on the video, it’s easy to work with even when it’s a little bit sticky. Depending on how you measure your flour, if doing it by cups it might mean you want to add a little more flour, but I’ve never had to do that. If you’re in doubt, you can use a scale for the first couple of times you make the bread until it becomes second nature to you, and then go back to doing it with cups like they did in the old days. In the old-fashioned days, they would have been taught to make bread by their moms and grandmas of course, so they knew what the dough should be like. So it’s OK to start with a scale until you learn that, but it certainly can be made easily without a scale as well. I would try with cups and what seems like a stickier dough, because you’ll probably be surprised how well it will turn out. Let me know if you have more questions.
@@WagonWheelHomestead21 Thank you very much, my first one didn’t turn out, my starter wasn’t right but it was this time. I will leave it over night in the fridge, see how this one goes. Thank you again for your help. ✨🌻💛🌻✨🇬🇧
@@LindyLoo40 you’re very welcome!
I am on my 60th loaf since May. What is difficult is the various temperature that affect the process. Figuring out when bulk fermentation is done it key...
@@lafflaff2676 wow, 60 loaves since May, good for you! Yeah, the temperature definitely affects the bulk fermentation, but I tend to just ferment less in the summer and watch to make sure that it’s not starting to lose shape as it rises, and then in the winter, I can usually get away with it rising for a lot longer of course because it’s cooler. I don’t get super technical about it, because being an artisan loaf, every loaf is a little bit different, but I get very consistent results no matter what time of year it is
@@WagonWheelHomestead21 AT times I will bulk in my slow cooker or hot water in the sink.I like your take on sour dough. I dont measure my starter as well.
Thank you for making this video! You really simplified making artisan sourdough bread into something the average person can actually do. I am wondering if it is regular flour or rice flour that you sprinkled on the towel and dough before putting it in the cereal bowl? Or does it matter? I noticed you used rice flour before baking.
I use regular flour, but it doesn’t really matter. Rice flour is more expensive so I usually just use it for the scoring part. You’re very welcome, I’m glad this was helpful to you. Let me know if you have any other questions.
I thought you were making it without refrigeration.
How long does it sit on the counter for if you’re not using the refrigerator overnight and you’re baking all in one day? After you added and laminated for the final shape, can you leave it on the counter and just pop it in the oven in a few hours?
😊
How sticky should the dough be after it is mixed with the salt and everything
@@DeniseReinarz-p4y it will be pretty sticky, and it gets less sticky as you do the stretch and folds. It’s gonna feel a lot stickier than a normal bread dough. Sourdough is a whole different thing.
Hi. I started the process but had to put it in the fridge. It's been in there all night. Can I can take it put and work with it?
@@nicollepolin8690 yes, take it out and let it warm up and keep working with it and it should be fine. Let me know if you have questions.
@@WagonWheelHomestead21 ok. I did all the folds yesterday. Do you think it's ready to bake?
@@nicollepolin8690 yes!
@@WagonWheelHomestead21 oh good! Thank you!
Would an iron skillet work in place of a pizza stone?
Yes absolutely
How do I get printable recipe?
@@gailgallagher8744 wagonwheelhomestead.com/artisan-sourdough-bread-recipe/
Not sure what I did but I still have half my starter left😳will see how it goes.
@@lindahernandez8693 yeah you will, the amount of starter was not the exact amount for the recipe, I always put the extra in my discard jar in the refrigerator😀
@@WagonWheelHomestead21 thank you for responding so quickly. I’m stretching now folding. So far all good. Will put the rest in fridge.
@@lindahernandez8693 awesome, can’t wait to see how it turns out.
@@WagonWheelHomestead21 well, would of turned out great but when I cut into them, I seen they were not done n I had big crumb holes in them. I didn’t bake at recommended temperature, I decided on 425 but now I know. Why the big holes in my crumb? They did look pretty 🙂
@@lindahernandez8693 bummer! Don’t give up, you just need to perfect it a little and it will work out. There’s usually fairly big holes in the crumb, just depending on how long you fermented the dough and all of that. You’d have to send me a picture of it for me to see for sure.
I started my bread (up until the salt) but had to leave. I left it on the counter about 3 hours. I tried several stretch and folds but its SUPER sticky. Does anyone know if i can salvage it?
@@beegenuine1478 did you add the salt? It should be OK. You can put a little flour on the counter when you shape it if needed, and wet your hands before shaping. A wet dough makes nice big holes in your finished product and gives you a really nice oven spring. So if you can get it shaped, then it should turn out. Depending on how warm your house was. I would definitely go ahead and try it and see. Put it in the fridge overnight to cool down before baking.
@@WagonWheelHomestead21 yes I did add salt. Then I left. Started the folds as soon as I got back but I've been doing it off and on and was worried it was still too wet. I'll try your suggestions, thanks so much for responding so quickly!!! 🤗
@@beegenuine1478 you’re welcome. It happens to all of us, and sometimes they aren’t the most Pinterest worthy loaves of bread, but they usually still feed your family. If all else fails when it’s all done, you can always make breadcrumbs and then use it in your cooking, so it won’t be a total loss. If that happens again, and you have room in your refrigerator, you could try popping the dough in there instead of leaving it on the counter. I’m anxious to see how it turns out.😀
@@WagonWheelHomestead21 I truly appreciate your help on this!
I will report back tomorrow when I bake it so others can see as well how it turns out in case they make the same mistake.
I don’t see the link for your flour?
Here you go 😀. www.azurestandard.com/shop/product/food/flour/white/wheat/unbleached-bread-flour-ultra-unifine-organic/20260?package=FL401&a_aid=73fS2X4n9f
I just wonder why u don't add salt in the same time from beginning with water, yeast & flour? Thanks
@@cherry1838 hi there, that’s a great question. You certainly can, and when I’m making lots of big batches of this recipe for selling loaves at farmers market that’s typically what I do because it’s faster. But when you add the salt, it does change the dough a bit and so the purpose of waiting to add the salt is just to allow the flour and water to fully autolyse or allow the flour to fully soak up the water before adding the salt, because that does change it, and it starts to become a smoother dough after the salt is added. But you can add it in at the beginning or after a few minutes, either way.😀
@@WagonWheelHomestead21 thanks for quick response. I will trying your way tomorrow. Have a good night.
@@cherry1838 sounds good, let me know if you have any other questions
My bread is terrible, l can’t get it right, l can cook anything but this sourdough is stressing me out. I watch people making it and 10 loaves later we still can’t eat it. I just watched again. I am going to give it a couple of day while l help my family member move the try again. 🙏🏻🙏🏻
@@LindyLoo40 I’m sorry you’re having trouble. Feel free to email me at laree@wagonwheelhomestead.com or contact me on Facebook or Instagram @wagonwheelhomestead21 and I’ll help you troubleshoot.
I know your quite busy, but I decided to go for it and try your bread. All 4 fold it was so sticky. It wasn't even like yours and I couldn't get the tight tension on top at the end. Can any one tell me what I did wrong or can I fix it
@@patriciarowan4701 if you have a scale, I would try making it with a scale the first time because then you will learn what the consistency is like. I never use a scale, but I’ve made this bread a lot of times and sometimes when you’re learning, it’s good to use a scale because everyone measures their flour just a little bit differently and so it could be that it needed just a little bit more flour. Obviously the folks in the old-fashioned days didn’t use a scale either, but they made bread every day and were used to it.😀. If you don’t have a scale, I would try adding just a little bit more flour until the consistency is better. Let me know, I’m here to help you with whatever questions you have.
I thought you were making it without refrigeration.
How long does it sit on the counter for if you’re not using the refrigerator overnight and you’re baking all in one day
@@RoseBtrfly I often bake all in one day, and I let it sit on the counter for about two hours before putting it in the refrigerator for two hours and then baking in the evening. If it gets too late, then after letting it sit for two hours on the counter, I shape it and put it in the refrigerator overnight before baking. Let me know if you have any other questions 😀
This was my first sourdough I tried making this it was flat and gummy what do you think went wrong I’m so confused should I try it again???
@@DaisySobotta i’m sorry to hear you had trouble, it does take a little bit of time to get the hang of it. If you have a scale, you might try making it with a scale at first until you kind of learn the texture and then go back to using cups. I use cups for everything, but for artisan sourdough when you’re learning, it can be easier if you use a scale just so the ratios are exact. Let me know what questions you have and how it goes, I’m here to help.
@@WagonWheelHomestead21ok yesterday i tried again i made beautiful loaf and it was super good i think im going to make another today and add some garlic thank you
@@DaisySobotta oh good! I’m so happy you figured it out. It is so rewarding and super yummy!
@@WagonWheelHomestead21 I’m only 13 and I’m watched your videos to make sourdough starter and it worked and now I’m making a garlic and onion one I’m having so much watching your videos they help me a lot thank you so much 😊
@@DaisySobotta you’re so welcome! I started doing a lot of cooking and baking when I was young as well and it will serve you well if you learn it young. You’ll be able to do a lot with it and learning these skills is so important. Super proud of you!
P.S. I wish you lived next door also….
Wouldn’t that be fun?
I’d love to live next to you and Be my from Acre Homestead and Laura from Garden Answer! I’ll be 75 in just a few weeks, and I’ve learned so much from the three of you!
You show putting “starter” from a jar into another jar and adding flour and water. My question: How did you make that starter??? That’s the base I need to get going.
@@Eidann63 here’s the instructions: wagonwheelhomestead.com/easily-make-a-sourdough-starter/
@@WagonWheelHomestead21 thank you!
Great video except for you saying "K" or "ok" frequently.
All of what you are saying about sourdough bread is CORRECT...I am 74 years old and cannot digest regular bread at all..sourdough bread is easy for me to digest and does not make me feel ill eating it
@@dalemills7926 yes! Thank goodness for sourdough!
I know this may sound picky or weird, BUT please stop saying OK!! You say it so much and it drives me crazy that I can hardly watch you! I know it sounds complaint!!
@@karenkassin3955 lol, it’s totally OK that you say that. Because you’re very right! I’ve been working hard at not saying OK near as often even when doing a long video like this one with many parts to it. Thank you for the constructive feedback.😀