14 - Novice Sourdough Baker Shares Her Process for Beginners
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- Опубліковано 26 жов 2023
- I started my sourdough journey a few months ago and have had good results. I'm sharing my process here in more detail than the pros have in their videos. This LONG video, I think, gives a novice a little more information and details for a beginner. Check out my blog post for PDFs, links, and photos of my process. Thanks for watching!
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#sourdough #sourdoughforbeginners #newbiesourdough #homestead #fromscratch #sourdoughbread #sourdoughstarter #sourdoughrecipe
Really enjoyed this video. Felt like I was standing right in your kitchen watching. You did a great job explaining WHY we do all these steps, and gave a beginner the courage to give it a try. Your loaf looked beautiful. A very relaxed atmosphere and approach. Keep up the great videos. thank you!
Thank you so much! Glad you found the video useful. Best of luck with your baking.
I learned a lot from this so thank you. I will check out your blog. You did a great video for beginners.😊
Thank you!
I’m way too lazy for all those steps. I’m in the process of trying Ben Starr’s method. Waiting for my starter to mature. Your video came up because of all my research! I like watching everyone’s journeys. Thanks!
Thanks for watching! Good luck with your sourdough journey.
I just made his yesterday. It made a decent loaf but I still want a better one. And it’s true what he says. His recipe is salty but it’s needed for the minimal hands on process.
Time for me to try another recipe.
I'll check it out. Thanks for sharing.
Love Ben Starr
Tried bens way a few times but no joy as it’s very difficult to stay up all night watching in case of over fermentation especially in the heat in my country . Tried this way on Monday and have made three perfect loaves of bread and my fourth is in the fridge ready for the morning. Yes it is time consuming but as I am retired it’s not a problem. I make mine out of all purpose flour as it has the least gluten in it as I have hashimoto and have no flare ups eating it . And no I haven’t eaten three loaves of bread 😉
Thank you! This was very informative. I enjoyed watching every detail.
Wow, thank you!!
Nice video! I did everything you did today! Mine is in the fridge till 5am. I need to buy rice flour for next time. This will be my second loaf of sourdough . Learning how to make the starter is the hardest part . I find it fun learning new things . One lady in a comment section mention using your Bread Lame , use just the corner and she said it won’t catch . Beautiful loaf you made!
So exciting!!! I hope your loaf turns out beautifully!
Julie, your blog is great. I don't know if you have a background in this, but you obviously have a talent for blogging. Your ideas are laid out clearly and in a way anyone should be able to understand. Your bread and butter boards are beautiful! What an original and clever gift idea! Thank you for sharing.
I printed your notes to use to try (once again!) to make a decent loaf of sourdough. Hopefully, with time, I'll be able to produce one as lovely as yours.
Wow, thank you!!
Thanks for all the tips… I’m still perfecting mine, practice makes perfect and you’ve proven it 👏
Thank you. Practice definitely helps in learning how to make sourdough.
This was an excellent demonstration!! Your loaf looks divine. Many thanks for posting.
Thank you for watching!!!
It was a pleasure to watch. I have tried to make this twice in the past and gave up, but you have inspired me to try again. However, I somehow always ruin the starter. Would you consider making a video on how to make the starter? I really enjoy your calm and relaxed approach to this process.@@winewhiskeytravelers9890
This is how I made my starter. I followed these instructions. www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Thank you! I understand so much more then I have been able to gain from any other video. Finally figured out it is 4 different folds with rest time in between. The way I was hearing it before it was simply fold four times then they would cut off to the rise and bake.
I'm glad this was helpful!
Love this video...syarting my own sourdough journey and this video was so helpful!!
Glad it was helpful! Best of luck!
Beginning my journey.. Stella is 5 days old and is doing well, LOL. (My starter)
I plan to do my first loaf tomorrow! I’m so excited, thanks for your great video explanation & encouragement ❤️ wish me Luck!🎉
Good luck!! Thank you for watching.
How lovely is that! Thank you.
I mentioned to my daughter that I would like to learn how to make sour dough bread so she bought me everything I would need for Christmas. After watching a few other videos I felt overwhelmed and was regretting the whole idea. And then I found you. This was a great video for someone that had no clue what this was all about. It still might be too much for me but at least I understand it now. Thank you.
I am delighted to hear this. It is overwhelming at first for me too. But once you do the process over and over you will have success and failures, but you will learn from each experience. I had to complete toss one loaf due to under proofing. That is far worse than over-proofing. Don't give up! Give it a try. Best of luck!
Thank you for this video! Very helpful and thorough. I was given a starter and feel completely overwhelmed!!!!
Thank you for watching! It is overwhelming at first, but the more you make loaves, the more it makes sense. I'm six months in and I can now do the process without my notes. Best of luck!
Thank you for sharing. I had a loaf yesterday that failed so I needed to see your beautiful bread.
Don't give up!
Such a beautiful creation from just flour,salt and water…Sourdough is amazing to me as well!
I’ve been using my plastic dough scraper since I saw you suggested that. It works so well and so easy to clean. I don’t know why I had never thought about that before…Thanks.
So glad you liked the scraper tip!! Sourdough is amazing.
Looks great ! If you refrigerate your dough in the basket, scoring it is much smoother and easier :)
Yes indeed. But sometimes it still soft even when refrigerated. Thank you for watching.
Irefrigerate mine overnight. Helps he flavor too! Thanks for the video! I learned some new things from you. :)@@winewhiskeytravelers9890
One thing I find when watching videos on sourdough baking is that no one talkes about where they live and the temperature in their kitchen. I am in Mass. The temperature is in the 40’s now and my kitchen is about 60 overnight and when I’m not in it and about 66 when I am. So if I am watching someone’s video that lives in Florida….I am going by what works for them not realizing that the temperature and humidity levels are totally different.
Good point. I am in NH and my old drafty house is chilly, but I do have a wood cookstove that is helpful to warm a corner for bulk fermentation.
Beautiful! I’m up for the challenge!
Wonderful! Have fun!
I can't agree enough about going by how the dough looks and feels! Times given in recipes should only be used as guides. Once you learn this, it's a game-changer!
Exactly! It takes making many loaves to get the feel of it. After making this video I can now do my bread making without relying on the notes. It's all about the looks and feels. Thanks for commenting.
I find it easier just to put the starter in the water to eliminate one-step. Looks like you're doing really well in a short time!
Thank you.
Yes I do that as well.
Thank you for chronicling your journey learning to make sourdough bread. I'm a newbie too and I seem to throw away more than we eat. Your loaf is beautiful! I'm ready to follow your method to see if I get better results. Truthfully, I've been ready to give up on sourdough and go back to regular feasted bread.
Don't give up on sourdough! I think people get overwhelmed, as I did, which is why I wanted to make the video. Keeping it simple also helped me focus. Wishing you good luck, report back how it goes.
Excellent video !
Thank you very much!
It looks really good! I love the leaves!
Thank you!
Looks beautiful!
Thank you!
Enjoyed your video love a good sourdough loaf and yours looks great.
Thanks so much! 😊Thank you for watching!
Excellent,
Thank you!
I like her !!! This is how I do 😂.
Thanks for watching.
Beautiful loaf
Thank you.
Thank you Another video I watched said washing sourdough in her sink clogged her pipes like concrete they had to have it taken apart and fixed. I worry with ours.
I have a mesh strainer in my sink that collects the dough. Cold water makes it easier to collect.
Hello, have you tried a happy face scour?
Question…I don’t use the banneton basket covers. I sprinkle the inside and put the dough right in. It has a nice design. Is there a better reason why I should use the covers?
Banneton covers not needed. I like the covers because it provides a smooth finish to the dough to allow for the scoring design shine through.
I was wondering if you posted your notes? I would love to be able to refer to them as you do…? But i can also write them out:) thank you❤
My notes in PDF form are in my blog post. www.wineandwhiskeytravelers.com/post/breaking-bread Thank you for watching!
Just watched Clean Food Living… she said not to stretch so far that it rips….
Thank you.
Your starter and bread methods are too complicated. No Dutch oven, bannetons or scale are needed. Measuring cups and Dollar Tree bowls only. Here is my university "Simple Sourdough" class method. Feed the starter with equal flour and water when it gets low. Rest at room temp for 6-8 hours. Yeast needs to feed. Then make bread or store in the fridge until needed.. For the bread. Mix with a table knife. Simple to clean, easy to use, works fine. To make bread: FYI: float test is unnecessary, CO2 bubbles mean yeast is active. Wet hands before handling dough. For 2 one pound loaves, 2 cups warm water, 1/2 cup (about) starter. Mix. 4 cups flour (bread, part whole wheat, etc). Mix with a table knife until well mixed but shaggy. Rest 20 minutes. 5 more stretches and folds. 20 between each. Divide into 2. Shape each. (Flatten to about 1 " thick, flour coat. fold over two corners, fold peak into top. Repeat fold corners. Repeat, repeat, repeat, make into round ball) Put into oil and floured stainless steel dog water bowls from Dollar Tree. $1.25 each. Two loaves need 4, $5.00. Cover with plastic bag, rest room temp until doubled. Fridge rest 12- 24 hours for sour/acid bacteria to work . Heat oven 475 F. Remove plastic bag. Score loaves (traditional, pretty, optional). Cover bread bowl with another bowl, bake 20 minutes. Remove cover, 12 minutes uncovered. Cool on a rack for about an hour.
Oops. Add 1 tsp salt, 1 Tbsp water at fold two or three.
Thank you for the info.
i think you may have something there, most are over complicated and discouraging as well. once you know your dough, time doesn't matter. I add. my salt and startar all at the same time and blend with my mixer till a windowpane, then proceed with the stretch and folds until it is light and fluffy. Then let rest and continue with SnF for every so often. then in frig overnight. always is a good outcome.
I'm with the person that didn't use a scale it's bread back in the day they didn't have scales.
Time definitely is not measure for readiness. It's all about the dough feel. I use the poke test to help me determine readiness.
Way too complicated I don't do all that plus it's all ridiculous
😊