You've really simplified this for beginner sourdough bakers. I've watched a lot of videos and read a lot of recipes and the emphasis placed on window panes, and stretch and folds every 30 minutes and not too close to the shaping time...etc.etc. They lose the beginner in such detail that it becomes confusing and discouraging. YOU HAVE SIMPLIFIED THIS with your calm relaxed approach and made it look easy. A BIG THANK YOU!
Thank you so much for these words!! Approachability is huge for me. Of course there are more technically sound ways to make sourdough, but at the end of the day this simpler technique still makes beautiful bread with much less effort! 💛💛
I baked this up this morning using half spelt and half all purpose. Its absolutely delicious. So soft and such a simple sourdough recipe! Thank you so much for sharing :)
Thank you so much for writing back to share!!! I’ve never tried baking with spelt, only used it to feed my starter! Sounds like I have to give it a try :) 💛
I like how you pace the time and mentioned of that during your instructions. Easy and clear visual/verbal communications. Like the editing. Thanks for helping with sharing your knowledge.
Thank you Sarah! I have been watching MANY sourdough sandwich loaf videos and yours is the one that answered many of my Qs as a total newby!!! Wish me luck, I'm about to bake my first loaf :)
Thanks for a great tutorial Sarah! I began my starter just over a month ago, and so far have baked only with my discard. Tonight I started on the journey to my first sourdough bread loaf! Your video was very good-see you’re meant to be a teacher:) I watched your video multiple times and now I have my dough proofing as we speak. Hopefully I don’t mess up and tomorrow I can feed my family my first loaf! Thanks again:)
Thanks Sarah, you made this very easy to follow and simple. I have made many rounds but was looking for a good but simple way to make a loaf. You took my thought of guessing my way through it and gave me the steps for success! 😊
I like it! it was simple and to the point. I'm learning how to get into sourdough now that I have a good kitchen, and focusing on better eating and health
This is the best! Thank you for a video that shows the whole process and not just parts. I'm a beginner and honestly, some recipes and descriptions have me scared or hesitant to try making sourdough bread. Hands down, your video is the best teaching! Thank you for sharing and glad I found your video!
You did a great job with this tutorial. I have been having issues with my sourdough bread. They are dense and not like nice airy bread. And I have tried multiple sourdough methods seen on UA-cam. Your was the first success! I made a beautiful bread. Thank you!
Great video, easy to follow. I’m a home bread baker and looking for some sourdough sandwich recipes. Yours is great. Just wondering, why so much starter. Most use 80g to 100g per 500g flour? I have a suggestion. When you proof, in the dish cloth, flip etc, that’s done for Artisan breads free forms then transferred to a Dutch oven. I would, and many others, proof and bake right in the bread pan, no towel, no removal. Add dough to bread pan, cover with a towel, proof, then to oven to bake. Eliminate a step that’s not necessary.
Hi Rob!! Yes I have had other viewers say this same thing about the extra step and they have eliminated it and found success!! I have just always made bread that way so in a way I was just in autopilot when creating this recipe 😂❤️
Fantastic sarah, I make stretch and fold sourdough on a regular basis but I will be giving your sandwich recipe a try, yours looked terrific. Thanx for posting xx.
I’ve been trying to successfully make sandwich sourdough bread, and your video/recipe finally allowed me to! Thnx! It was pretty warm Here so I made the Doug in the morning, shaped in the afternoon and baked in the evening! Wish I could post a pic here 😅
@@SarahPoppyUpdate: the loaf looked perfect on the outside, but was very gooey in the middle. I can’t decipher where I went wrong. Should I have left it in the oven longer? Was my dough too wet? Did I knead it properly? The questions are endless. However, this result is from a brand new sourdough baker, not your directions!❤️
Sourdough pancakes 😋😋😋 I just made sourdough muffins on Sunday and they were divine! I’m having so much fun with sourdough baking. Thank you so much for sharing ❤️
Hi Judy!!! I have tried adding a multigrain blend to this recipe 😎 if memory serves (and I’ll have to check my notes) I believe I added 50 grams of the multigrain mix in place of 50g of flour and it worked beautifully!
Looks great! I have been making sourdough bread for 2yrs now but I haven't yet made it in a bread tin. Silly as I have them and have made commercial yeast breads and other baked goods for a while now. I think my next loaf may be in my tin. Thank you for sharing your technique!
Don’t get me wrong I love an artisan loaf, but there’s something about sandwich loaf shape that is so manageable and all purpose, I find myself making this shape a lot more as of late! Thanks for watching! ❤️
Up date... made the bread today and it was perfect!! Your instructions are fantastic and so easy to follow and I’m so happy with the way it turned out... shame I can’t share a photo! 😉😘❤️
I’m so happy to hear it Dawn!! my email is sarahpoppyyt@gmail.com, I’m going to list it in my description box from now on I LOVE getting emails from you guys!!
Very nice, follow the steps video, thank you. I found it very informative and helpful, Your day, into evening, into next day product really helped this newbie. Nice job!
Came back. All very good!! It's my 1st time with sour dough, the crumb was a bit "heavy" but still very delicious. I'll try again next week 😍 but loving it so far
@@SarahPoppy Since you enjoy making food I thought I would share another content creator I have found her name is Camille. Her research is second to none. If You Eat Food You Don't Want To Miss This! ua-cam.com/video/GC7QhttpfHs/v-deo.html She has many great videos on her channel.
I have a question. How much of your original starter did you use? Like, I know you fed it water and flour but how much did you start with after you discarded?
Wow Sarah, tours turned out beautifully 🎉 Im going to give thos recipe a try for sure. Thank you for sharing with us. I ordered the pans, cant wait to get them. Also, i Love love love your apron, bravo on the one who gifted it to. I think i remember that you said it was a gift, if not, forgive me🥴lol.. Liked❤saved❤share❤ Subscribed ❤
Sarah. How many hours did it proof on the counter over it? The reason I am asking is if I do it 10 hours today it’s gonna be 4:30 in the morning lol I made this when I came home from work Friday and I want you to know this is the best sourdough bread I have ever tasted kudos for a job well done, also, if it’s going to stay out 10 hours can I do the boat fermentation in the refrigerator and if I can how long
Anywhere from 8-12 hours on the counter is the sweet spot I’ve found personally! I know that sounds crazy for most sourdough bakers but it’s always worked out for me. Maybe because it’s a very high percentage of starter? That’s my guess! Thank you for the kind words! 💛
thanks for the video, it looks amazing. I will try it out. I was wondering if I could actually do the final proof in the loaf pan facing up without tea towl, so that I dont' have to take it out of the pan again before baking, wouldn't it be easier?
Hi Albert!! I have tried this, and unfortunately it didn’t work well for me. My loaf stuck to the pan more than usual!! That being said, all of our supplies and tools are slightly different! So, if you think this would make the process better for you, it can’t hurt to try :) best of luck and write back with your experience!!
I really appreciate that you use regular kitchen items. Most of the other videos I've watched make me want to go out and spend lots of money. Could you use non dairy milk in place of whole milk?
Wow I am impressed. Thanks for explaining in detail and making it look so easy!! Btw the faint background music is a wonderful and pleasant sound, not too loud or overwhelming. Great job & best wishes! 🙏🏼🫶🏼💜😋🍞🥪
Good job! So many baking videos waste plastic wrap. I've been using a glass pan lid to cover my dough for years also, it works great. Love the video also.
Hmmmm yes it might overproof if your room is that warm!! I would try overnighting in the fridge instead, and then in the morning letting it proof on the counter for a shorter period of time, maybe 3 or 4 hours and then shape, final proof, and bake! Let me know how it goes ❤️
Thank you very much for the video. You explained very well. Will you tell me please where did you get your King Arthur all purpose flour. Thank you in advance.
Hi Gaiane! I got my big bag of King Arthur all purpose flour at a bulk store- Costco! I think you might also be able to order it online, although I have never done this.
I'm over 60 and I love learning new things, especially from lovely young people! Very nice video! I have learned that baked bread is done at 190°, I wonder if that is true for sourdough also? I'm going to make this recipe, TY.
Hi there!!! So while I rarely temp my bread to see if it’s done, I’ve heard sourdough bread is done a little bit higher, at around 208 degrees F ! I might need to start temping that is very interesting
@@SarahPoppy I’ve always used 208 degrees F as my test for when the bread is done. If using a Dutch oven, I aim for 200 when I uncover, and 208 for when finished. Beautiful bread and lovely video. It was so informative, yet calm and peaceful. I’d try it today, but just fed my starter and won’t have enough. Maybe tomorrow!
I haven’t tried, but I did recently mix in some coarse ground grains for a multigrain loaf and it worked a charm! (Hopefully I can find the time to film that soon ;)) I would say it can’t hurt to try for a loaf! Worst case you can make it into breadcrumbs if it doesn’t turn out perfect 💛
If you put your dough in the fridge for a couple hours after the rise before shaping it’s so much easer to handle 😊this is 2024 now and I make sourdough bread this way I mix the dough and let it rise overnight in the fridge the next day shape and let rise and bake 😊
Hi Sarah, I just wanted to know how temperature would affect the over night proofing period… I live in a very hot climate where it’s usually 29 degrees Celsius so should I shorten the proofing time?
Hi.. I'm new to sourdough bread. I've tried ypur recipe. My question, when I did the stretch and fold, my dough felt so tacky. So hard to make it smooth. Is there something wrong? Or my starter is not strong enough? I have to do that 3 times, but nothing happened. Sorry for my bad English, i hope you get what I mean 🙂
Great video Sarah I will give it a try. I have a Qs , was the first fermintation at room temp of in the fridge? Some would suggest slow , cold fermintation for a fluffier resuls
Thanks Iman! The first fermentation was at room temp, I’ve done it both ways with a cold first ferment and then a full 8 hour room temp proof before baking and if I’m honest I didn’t notice a huge difference! I usually do what works best with my schedule :)
Just tried this and it looks great cooling on my rack. Should the temperature of this bread be around 200F? Mine isn't but the tap test seems good. Thanks for the great video!
Hello Sarah, I just found you and your fabulous bread and have a question regarding your ratio for your 1pm feed for this starter. I didn't catch how much "unfed" starter you used to add the 120-150 grams of water and bread flour before you set it aside for the 6hr feed. Can you please provide that info as I am looking forward to baking your loaf this weekend. Thanks, Suzanne
Hi Suzanne!! I never normally weigh how much initial starter I have; BUT after being asked a few times I measured one time and had roughly 160g of initial starter 💛 hope this helps! I’ve heard other bakers add double the amount of flour and water than unfed starter but I’ve always done it this way and never had a problem! I would do whatever you normally do to activate your starter. Trust your gut! 🤗
Love your video! 🤗 Question, i use KA flour as well... but for some reason i can't get my 3 month old starter to rise(double) in 6 -8 hrs. It's more like 24hrs. Do you mind sharing how you got yours active? ❤
Hi!! Thank you!! Okay so, really every starter is different and there are a lot of factors such as the weather that day, temperature in your home, etc. One trick I have if my starter is being “sluggish” is to put it in the oven with just the oven light on! It creates just enough heat to have a nice warm and cozy environment for your starter to rise!
![Lp. Сердце Вселенной #60 РОЖДЕНИЕ ЛОЛОЛОШКИ [Финал] • Майнкрафт](http://i.ytimg.com/vi/YoR0pAV9FVQ/mqdefault.jpg)
You've really simplified this for beginner sourdough bakers. I've watched a lot of videos and read a lot of recipes and the emphasis placed on window panes, and stretch and folds every 30 minutes and not too close to the shaping time...etc.etc. They lose the beginner in such detail that it becomes confusing and discouraging. YOU HAVE SIMPLIFIED THIS with your calm relaxed approach and made it look easy. A BIG THANK YOU!
Thank you so much for these words!! Approachability is huge for me. Of course there are more technically sound ways to make sourdough, but at the end of the day this simpler technique still makes beautiful bread with much less effort! 💛💛
Yes.... So calm n a delight to watch
I’m a minute in and am already excited. Such a young lady for the positive comments. What a nice thing to see a different approach.
So nice seeing a young lady that knows how to make sourdough her way! I really enjoyed this video. Thank you so much.
You are so sweet and thoughtful to say that, Tina!! Thank you so much for watching I’m so happy you enjoyed it ❤️
yes I'm old and learning from you, much younger and talented!. thank you!
Very cute! Thank you. Love to watch you. You remind me of my niece. So sweet and down to earth!
I love how simply you teach. I love that you talk and not so much that it is annoying like other videos. You are wonderful
I baked this up this morning using half spelt and half all purpose. Its absolutely delicious. So soft and such a simple sourdough recipe! Thank you so much for sharing :)
Thank you so much for writing back to share!!! I’ve never tried baking with spelt, only used it to feed my starter! Sounds like I have to give it a try :) 💛
Finally! A sandwich sourdough recipes without added sugar! Can’t wait to give it a try next time I bake!
I like how you pace the time and mentioned of that during your instructions. Easy and clear visual/verbal communications. Like the editing. Thanks for helping with sharing your knowledge.
You are so kind to take the time to write this. Thank you so much!! 💛💛💛
Great video! I love how clearly you broke down your steps. Thank you and now you twisted my arm to watch your other videos. You’re Awesome❤
Thank you Pauline!! 💛💛
Thank you Sarah! I have been watching MANY sourdough sandwich loaf videos and yours is the one that answered many of my Qs as a total newby!!! Wish me luck, I'm about to bake my first loaf :)
Ahhh, thank you!!!! Best of luck!
Thanks for a great tutorial Sarah! I began my starter just over a month ago, and so far have baked only with my discard. Tonight I started on the journey to my first sourdough bread loaf! Your video was very good-see you’re meant to be a teacher:) I watched your video multiple times and now I have my dough proofing as we speak. Hopefully I don’t mess up and tomorrow I can feed my family my first loaf! Thanks again:)
Thank you for your instructions. My husband finally said this was the best bread I've made so far.
Wow, amazing!!! I’m so happy to hear this thank you for coming back to let me know 💛💛💛
Thanks Sarah, you made this very easy to follow and simple. I have made many rounds but was looking for a good but simple way to make a loaf. You took my thought of guessing my way through it and gave me the steps for success! 😊
Thank you so much for the kind words, Kris! 💛💛💛
I like it! it was simple and to the point. I'm learning how to get into sourdough now that I have a good kitchen, and focusing on better eating and health
Awesome!! Sourdough baking is such a fun and fulfilling hobby… doesn’t hurt that it’s fairly good for you too! 💛
This is the best! Thank you for a video that shows the whole process and not just parts. I'm a beginner and honestly, some recipes and descriptions have me scared or hesitant to try making sourdough bread. Hands down, your video is the best teaching! Thank you for sharing and glad I found your video!
Thank you so much Jacqueline!! You are so kind 💛
You did a great job with this tutorial. I have been having issues with my sourdough bread. They are dense and not like nice airy bread. And I have tried multiple sourdough methods seen on UA-cam. Your was the first success! I made a beautiful bread. Thank you!
Hi there friend!! That’s amazing news! Thank you so much for reaching out I’m so happy you found success with my method! ❤️ happy baking!
Finally a sourdough recipe that doesn't make me go to blog loaded with adds ❤
Happy to be that person for you! I find it bothersome too 🤣 though I understand it’s a great way for bloggers to make money!
I don’t know why you didn’t have a million subscribers. I just watched this video and I’m really impressed with your talent. I also subscribed
This is so kind 😭 thank you so much!! 💛
Amazing! Congratulation! I had not seen a recipe like this with the combination of water and milk.
Is it sour though, I mean more than mild sour? Im curious because I want to make it but, not if it isnt more than mild sour...
Wow I appreciated your sandwich loaf a lot! Thank you!!! Patty
I absolutely LOVE this recipe! I've made 3 loaves so far that have all turned out amazing. Thank you for sharing your skills. ❤
Woooooo!! Look at you go! 💛
Great video, easy to follow. I’m a home bread baker and looking for some sourdough sandwich recipes. Yours is great. Just wondering, why so much starter. Most use 80g to 100g per 500g flour? I have a suggestion. When you proof, in the dish cloth, flip etc, that’s done for Artisan breads free forms then transferred to a Dutch oven. I would, and many others, proof and bake right in the bread pan, no towel, no removal. Add dough to bread pan, cover with a towel, proof, then to oven to bake. Eliminate a step that’s not necessary.
Hi Rob!! Yes I have had other viewers say this same thing about the extra step and they have eliminated it and found success!! I have just always made bread that way so in a way I was just in autopilot when creating this recipe 😂❤️
Fantastic sarah, I make stretch and fold sourdough on a regular basis but I will be giving your sandwich recipe a try, yours looked terrific. Thanx for posting xx.
Thank you so much Fergus!! I would love it if you followed up with me to see how you got on with this recipe ❤️
@@SarahPoppy will let you know xx.
Sarah, What an awesome informational video on how to make Sourdough Bread. 🤗💞🍞 Thank you for sharing.
Thank you Angie!! 💛💛
I’ve been trying to successfully make sandwich sourdough bread, and your video/recipe finally allowed me to! Thnx! It was pretty warm
Here so I made the Doug in the morning, shaped in the afternoon and baked in the evening! Wish I could post a pic here 😅
Ahh, I never tire of hearing this!! I’d love to see a pic of your loaf, feel free to email me at sarahpoppyyt@gmail.com! ❤️❤️❤️
I’m a foster carer, I see too many tragic cases 😢 I’m so glad there are more people aware and more willing to report and rescue these kids.
Wow that turned out great!!! I'm working on a bread tonight and will be baking it in the morning!!!
Thank you so much!! ❤️
I found your account and ive been looking all over for a sandwich bread recipe. Yours looks easy, so I will try it! Thank you.
I hope you do!! Let us know how it goes if you try 💛
I just found this recipe, I'm a sourdough newbie, and my loaf turned out wonderful!
Ahh, I’m so happy for you Ashley!!! Thank you so much for writing to let me know you had success 🥰
Thanks for the video! Finally I found one sourdough bread without using a cast iron!
Yes!! 🙌🏼🙌🏼🙌🏼
Thank you! I learned so much from this video! Never had my started grow so tall! And I avoided using plastic wrap too :-)
I’m so happy hear Peggy!! Thanks for letting me know 💛💛
THANK YOU!!! This was so easy to follow and I have just pulled my first sourdough loaf out of the oven❤
Congrats on your first loaf, Grace!!! 💛💛💛
@@SarahPoppyUpdate: the loaf looked perfect on the outside, but was very gooey in the middle. I can’t decipher where I went wrong. Should I have left it in the oven longer? Was my dough too wet? Did I knead it properly? The questions are endless. However, this result is from a brand new sourdough baker, not your directions!❤️
Ty for your stress free explanation. First timer here, just memories of sourdough pancakes from my childhood.
Sourdough pancakes 😋😋😋 I just made sourdough muffins on Sunday and they were divine! I’m having so much fun with sourdough baking. Thank you so much for sharing ❤️
Great idea on the ice cubes
Looks absolutely perfect!
Thank you Sarah for making this easy to follow video 🌹
Sarah, have you ever made this recipe with some whole grains? I think it would be wonderful---thank you for any suggestions! Loved this video! Judy
Hi Judy!!! I have tried adding a multigrain blend to this recipe 😎 if memory serves (and I’ll have to check my notes) I believe I added 50 grams of the multigrain mix in place of 50g of flour and it worked beautifully!
I have rectangular bannetons and love them. I use them for all of my sourdough loaves.
This is going to be my next loaf of bread.
Thank you for sharing with us. You made it sound so simple, that I’m willing to give it a try.
It really is quite simple!! I hope you do try 💛 and let me know how it goes!
Wow this method is the hard way girl!
Looks great! I have been making sourdough bread for 2yrs now but I haven't yet made it in a bread tin. Silly as I have them and have made commercial yeast breads and other baked goods for a while now. I think my next loaf may be in my tin. Thank you for sharing your technique!
Don’t get me wrong I love an artisan loaf, but there’s something about sandwich loaf shape that is so manageable and all purpose, I find myself making this shape a lot more as of late! Thanks for watching! ❤️
This is such an amazing recipe. Very little work and a great result.
Thanks so much for the love Jackson! I hope you stick around for more!
Up date... made the bread today and it was perfect!! Your instructions are fantastic and so easy to follow and I’m so happy with the way it turned out... shame I can’t share a photo! 😉😘❤️
I’m so happy to hear it Dawn!! my email is sarahpoppyyt@gmail.com, I’m going to list it in my description box from now on I LOVE getting emails from you guys!!
Im a Novice when it comes to sourdoug, but I followed your recipie and it came out fantastic. So thank you
So glad to hear it!!! Thanks for coming back to let me know ❤️
Great video! I like the realism with profesionalism and excellent work on the bread! Made me want fresh sourdough bread right now.
Thank you so much!!
What a beautiful loaf, great job!
That is an expert quality bread you should be proud of your effort and technique.
Bruce, thank you!! This comment means so much to me, you just really made my day!
Really cool to learn about the ice cubes on the hot pan thank you
Very nice, follow the steps video, thank you. I found it very informative and helpful, Your day, into evening, into next day product really helped this newbie. Nice job!
Thank you so much!! 💛💛
In the process of making this recipe. Wish me luck!! Looks very easy ❤
Came back. All very good!! It's my 1st time with sour dough, the crumb was a bit "heavy" but still very delicious. I'll try again next week 😍 but loving it so far
Thank you Sarah for the wonderful recipe. I just took it out of the oven and it looks perfect. Wish you best of luck
Amazing!!! Thank you for your love and support ❤️
Lame is indeed french, you had it right. thanks for the video !
Thank you for assuring me!! 💛💛 or should I say… merci! 🤩
honestly this is such an underrated channel
Wow, thank you so much!! What a compliment!
I just made your recipe with great success. The best one I’ve found yet and very user friendly. Thank you!
Anna I can’t tell you how much your words mean to me!!! I’m so happy you found success with my recipe ❤️ I hope you stick around for more!
x Sarah
What an informative and delightful video, I have watched many WELL DONE!
Thank you so so much!!! I hope you stick around for more 🥰
@@SarahPoppy Since you enjoy making food I thought I would share another content creator I have found her name is Camille. Her research is second to none. If You Eat Food You Don't Want To Miss This! ua-cam.com/video/GC7QhttpfHs/v-deo.html She has many great videos on her channel.
Bread is beautiful. Your instructions are so perfectly explained. Will be trying this recipe soon. TY
Thank you so much Patricia!! ❤️❤️
Really nice loaf. And simple. Thanks :)
I have a question. How much of your original starter did you use? Like, I know you fed it water and flour but how much did you start with after you discarded?
Wow Sarah, tours turned out beautifully 🎉
Im going to give thos recipe a try for sure. Thank you for sharing with us. I ordered the pans, cant wait to get them. Also, i Love love love your apron, bravo on the one who gifted it to. I think i remember that you said it was a gift, if not, forgive me🥴lol..
Liked❤saved❤share❤ Subscribed ❤
Maryanne, your comment made my day!! Thank you for these lovely remarks. Happy baking, my dear! 💛
Sarah. How many hours did it proof on the counter over it? The reason I am asking is if I do it 10 hours today it’s gonna be 4:30 in the morning lol I made this when I came home from work Friday and I want you to know this is the best sourdough bread I have ever tasted kudos for a job well done, also, if it’s going to stay out 10 hours can I do the boat fermentation in the refrigerator and if I can how long
Anywhere from 8-12 hours on the counter is the sweet spot I’ve found personally! I know that sounds crazy for most sourdough bakers but it’s always worked out for me. Maybe because it’s a very high percentage of starter? That’s my guess! Thank you for the kind words! 💛
That looks champion!
Can I use oat milk, hemp milk or walnut milk as a sub. for whole milk ? Would the amounts used still be the same ?
Hi! Those should work fine and yes the same amount! 💛
thanks for the video, it looks amazing. I will try it out. I was wondering if I could actually do the final proof in the loaf pan facing up without tea towl, so that I dont' have to take it out of the pan again before baking, wouldn't it be easier?
Hi Albert!! I have tried this, and unfortunately it didn’t work well for me. My loaf stuck to the pan more than usual!! That being said, all of our supplies and tools are slightly different! So, if you think this would make the process better for you, it can’t hurt to try :) best of luck and write back with your experience!!
First time watching one of your videos:) thanks for the information! Excited to try this!
Thank you so much Cassie!! I hope you stick around for more 🤗❤️
I really appreciate that you use regular kitchen items. Most of the other videos I've watched make me want to go out and spend lots of money. Could you use non dairy milk in place of whole milk?
There are sooooo many things I like about this video. Your APRON! I want one of those! And you made your own banneton? 😁
You just made my whole day!!! Thank you so much ❤️❤️❤️
Lovely bread...thanks
Luv yr video great tips on improvising banneton basket and using ice cubes. i will give your recipe a go. wish me luck.
Thank you!! Good luck 🥰🥰🥰
Wow I am impressed. Thanks for explaining in detail and making it look so easy!! Btw the faint background music is a wonderful and pleasant sound, not too loud or overwhelming. Great job & best wishes! 🙏🏼🫶🏼💜😋🍞🥪
Thank you so much!!! ❤️😘🥰
Wait! As soon as I saw you using a plate to cover your dough, I thought...why the heck haven’t I thought of that? That’s what I’ll be using in future🤗
Yay!!
A damp dishtowel also works well if you have an irregularly shaped container. That's what I've been using for the past year instead of plastic wrap.
Good job! So many baking videos waste plastic wrap. I've been using a glass pan lid to cover my dough for years also, it works great. Love the video also.
Thanks Kyle and James!! ❤️
i like that you don’t use plastic wrap, and that is what made me join your community. i cringe whenever someone uses wrap. i do a lot of cringing!
I do feel like it’s so easy to go without plastic wrap!! Thanks for sticking around Carolyn 💛✨
Hi gorgeous, did u sit your dough overnight on the countertop right? Will my dough be over proof if I do that, my room temp about 29/30⁰C. TIA
Hmmmm yes it might overproof if your room is that warm!! I would try overnighting in the fridge instead, and then in the morning letting it proof on the counter for a shorter period of time, maybe 3 or 4 hours and then shape, final proof, and bake! Let me know how it goes ❤️
@@SarahPoppy thanks Sarah
I had the same question…my kitchen is a proofer box temp!
Great tutorial! I haven't made a sourdough loaf in a pan yet but have wanted to try it. Thanks for the lesson :) My starter awaits......
Thank you Lori!! Hope you love it! ❤️🍞
Thank you very much for the video. You explained very well. Will you tell me please where did you get your King Arthur all purpose flour. Thank you in advance.
Hi Gaiane! I got my big bag of King Arthur all purpose flour at a bulk store- Costco! I think you might also be able to order it online, although I have never done this.
Fantastic video!! Best I’ve seen! Well done ❤️
Thank you so much Dawn!!
Like the idea of ice
Great job I enjoyed the video, good timing I was looking for a good sandwich sourdough 👍😊
Thank you Linda!! Let me know if you try it and how you like it!
That looks good
I'm over 60 and I love learning new things, especially from lovely young people! Very nice video! I have learned that baked bread is done at 190°, I wonder if that is true for sourdough also? I'm going to make this recipe, TY.
Hi there!!! So while I rarely temp my bread to see if it’s done, I’ve heard sourdough bread is done a little bit higher, at around 208 degrees F ! I might need to start temping that is very interesting
@@SarahPoppy good to know, ty for that info :)
@@SarahPoppy I’ve always used 208 degrees F as my test for when the bread is done. If using a Dutch oven, I aim for 200 when I uncover, and 208 for when finished. Beautiful bread and lovely video. It was so informative, yet calm and peaceful. I’d try it today, but just fed my starter and won’t have enough. Maybe tomorrow!
Thanks for video. I'm still having dense bread. Not sure what to change.
Oh man Colleen!! I’m sorry to hear that. If you want to send me an email at sarahpoppyyt@gmail.com I’d love to try and help you troubleshoot!
I am definitely going to try this Thankyou for share it
Yay! Thanks Louise ❤️
What’s the best way to store your loafs after they cool ? 😊
I like to slice it, and put it in a Tupperware bin! Sometimes I even freeze it :)
Great video and great tutorial. Do you ever add whole wheat flour combination with white flour?
I haven’t tried, but I did recently mix in some coarse ground grains for a multigrain loaf and it worked a charm! (Hopefully I can find the time to film that soon ;))
I would say it can’t hurt to try for a loaf! Worst case you can make it into breadcrumbs if it doesn’t turn out perfect 💛
Such a great video!
If you put your dough in the fridge for a couple hours after the rise before shaping it’s so much easer to handle 😊this is 2024 now and I make sourdough bread this way I mix the dough and let it rise overnight in the fridge the next day shape and let rise and bake 😊
This video was so helpful!
Great video, was the bake time total actually only 20 min?
Good job. I use a instaread To test bread at 210 f. Then it’s done . You loaf looks great
Thank you!! I’ll add the temp reading to the caption for others who also like to temp their bread for done ness! 💛
Trying this today! On a roll with different aproaches. Should have invested in flour companies!
Haha! So true Mary! Thanks for trying, I hope it works out for you 😊💛
Great tutorial! Question...when you let sit overnight, is it on the counter or in the fridge?
Hi Cheryl!!! It’s in the counter ❤️❤️❤️
Hi Sarah, I just wanted to know how temperature would affect the over night proofing period… I live in a very hot climate where it’s usually 29 degrees Celsius so should I shorten the proofing time?
Sarah … thanks for posting recipe under description. I have been looking for a recipe like this. I don’t eat dairy so may sub the milk with soy milk.
No prob!! If you remember, could you update me on how it went with soy milk? 🥰
Do you allow your dough to sit out or put it in the fridge for the over night proof stage ??
I let it proof out on the counter !
@@SarahPoppy just wanted to update….it’s amazing 🤩 my bread was really good 👍🏼 thanks so much
@@elizabethdickerson1136 yay!! Thanks for coming back to let me know 🥰🥰
Hi.. I'm new to sourdough bread. I've tried ypur recipe. My question, when I did the stretch and fold, my dough felt so tacky. So hard to make it smooth. Is there something wrong? Or my starter is not strong enough? I have to do that 3 times, but nothing happened. Sorry for my bad English, i hope you get what I mean 🙂
Great video Sarah I will give it a try. I have a Qs , was the first fermintation at room temp of in the fridge? Some would suggest slow , cold fermintation for a fluffier resuls
Thanks Iman! The first fermentation was at room temp, I’ve done it both ways with a cold first ferment and then a full 8 hour room temp proof before baking and if I’m honest I didn’t notice a huge difference! I usually do what works best with my schedule :)
Just tried this and it looks great cooling on my rack. Should the temperature of this bread be around 200F? Mine isn't but the tap test seems good. Thanks for the great video!
Ooooh, I’ve actually never temped my bread before! I rely heavily on the tap test 🤣
Well it has had the hour and have cut into it. Really pleased with this. Cinnamon raisin next!
@@steveandsandraross3549 yay!!! I’m so happy you enjoy it!
great video!❤
Hello Sarah, I just found you and your fabulous bread and have a question regarding your ratio for your 1pm feed for this starter. I didn't catch how much "unfed" starter you used to add the 120-150 grams of water and bread flour before you set it aside for the 6hr feed. Can you please provide that info as I am looking forward to baking your loaf this weekend. Thanks, Suzanne
Hi Suzanne!! I never normally weigh how much initial starter I have; BUT after being asked a few times I measured one time and had roughly 160g of initial starter 💛 hope this helps! I’ve heard other bakers add double the amount of flour and water than unfed starter but I’ve always done it this way and never had a problem! I would do whatever you normally do to activate your starter. Trust your gut! 🤗
Great job!!
Thank you Lola!!! ❤️❤️
Love your video! 🤗 Question, i use KA flour as well... but for some reason i can't get my 3 month old starter to rise(double) in 6 -8 hrs. It's more like 24hrs. Do you mind sharing how you got yours active? ❤
Hi!! Thank you!! Okay so, really every starter is different and there are a lot of factors such as the weather that day, temperature in your home, etc. One trick I have if my starter is being “sluggish” is to put it in the oven with just the oven light on! It creates just enough heat to have a nice warm and cozy environment for your starter to rise!