Hi Elaine! I have only recently discovered you on UA-cam and podcasts and you are my hero! I've wanted to make sourdough for quite a while but from what I had read and seen, it appeared to be so complicated and people had vast amounts of starter (one I saw was 100 years old! 🙀) I really don't want to be leaving my son a vat of starter in my will 🤣 Anyway, I found you and bless you! You simplified the process to a point where even my 72 year old brain was capable of understanding 😊 I am now on Day 5 of my very first starter (her name is Ruby) and I'm hoping to make my very first sourdough loaf very soon. I do have a pullman loaf tin but not the enamel pan yet as I have to save up for that but that to me is all part of the fun. I'll add to the equipment as and when I can so I'm now very excited! Thank you again.
Hi Elaine. I just bought your cookbook and I think it is fantastic. I can’t believe how simple your recipes are. I made 5 loaves already. They came out amazing. Now I am making your rolls. Thank you
I have a loaf proofing in oven with light on all night, so hopefully in the morning I can get things baking! I haven’t had any luck so far with other tutorials but I am hoping this one will be great! You are a fantastic teacher! Thank you! I’ll let you know tomorrow if I have a well shaped sourdough sandwich bread!❤
Wow, Elaine!! Those loaves look so delicious! Your idea to use a regular Pullman tin without the lid is GENIUS! I think this will give me the results I'm looking for - all of my sandwich loaves seem to be to short for my liking, probably because I'm using a standard 2 lb loaf pan. Great tips here, I just fed my starter after returning from a trip out of town to get it ready for this Sunday's bake! I'll let you know how it goes! 💕
@@foodbodSourdough I sure did, and it was delicious! There's about a quarter of the loaf left 😆 Quick questions: 1) Would adding a bit more water (375 g instead of 350 g) help it rise taller, and 2) Would adding a tablespoon of oil help the crumb be a bit softer and fluffier?
@@foodbodSourdough I added a bit more water and a tablespoon of oil and got a yummy loaf! But it's still not really tall... I get small rectangular slices rather than wider square-shaped slices. I'm using a 9" x 4" x 4" Pullman pan without the lid (the small Pullman pan from King Arthur Flour). I can't seem to find a Pullman pan that's 8.5" x 4" like the one you're using. I do have a Japanese bread tin that's smaller (7.6" x 5.2" x 4.8") and might produce the results I'm looking for given that my dough doesn't rise to the rim of my current pan even after 24 hours in the fridge. Or perhaps a bigger batch of dough would work, i.e. 1.5x the master recipe for my 9" pan? (By the way, I've been using King Arthur Flour's Harvest Grains blend in my sandwich bread recently and it's absolutely delicious! I want to make my next one with some honey and milk powder added!)
@@teruchuu yay, your loaf sounds tasty! Your 9” pan is fine, it’s barely any bigger than mine. If your dough didn’t grow and wasn’t very tall it suggests an issue with your dough rather than the size of your pan…
You are so skilled at making this video as well as the sandwich loaves turning out lovely! My recipe is similar only I use me starter to give it more sourdough-like taste. I'm going to try your recipe and put in the fridge.
hi Elaine after all sorts of attempts and failures I now have a good starter I switched to bottled spring water I have now tried this recipe first 2 far too sticky one I tried last night not sticky even on first pulls it was tight in no time at all I did get to bake it however it was badly split along one side and end of crust like trying to burst out is this down to my structure and I just need practice or is it maybe didn't leave it in pan in fridge long enough it was in about 5 hrs but only grew about 50% on pan in fridge Thank you for your patience I'm 76 and think family thought I was mad starting new hobby
@@henryswanick671 hi, thank you for your finding me and giving it a go. If your dough was so sticky and you’re using bottled spring water, I’d recommend using 25g less water in your dough. And then I think you may just need to pull the dough into shape much more tightly than you think, that will help it to hold its shape and not burst out. I hope this helps 🙏🏻
@@foodbodSourdough thank you for your reply i did suspect i need practise on the pulling as for being wet one i tried wasn`t even sticky on first set in fact seemed too stiff to start and that was 350 water
hi Elaine thank you for your tutorials you are excellent teacher i am in process of making my starter i have 1 question regarding this sandwich loaf do you not need to score it before baking
@@foodbodSourdoughThank you for giving me the confidence to have a go at Sourdough. I bake most of my bread, but Sourdough scared the life out of me 😂 Your method is so simple and absolutely delicious. I’m starting one now, so will try the tin when I bake tomorrow. Take care 😘🍞
@@ck9ism baking it in a pan this way makes it immediately softer. To make it even softer you can add butter or replace some of the water with milk, there’s lots of options and several recipes in my last couple of books.
Elaine, I am new at sourdough. I have a healthy starter, or so I think from what I have read. I’m making this bread with you. When I started the stretch and pulls the dough was too wet. I had to add flour while doing the stretch and pulls to be able to move the dough. I used White Lilly Flour because that was all I had at home. I set the dough outside for the night because we had a cool night at 43 degrees Fahrenheit. I have a very small fridge and didn’t have room for the dough. When I saw it this morning I didn’t have an even surface and it didn’t look like it had moved at all. I put it in oven anyway at 400 degrees for 45 minutes so that is still baking, but I don’t think it is going to do anything. I’ve tried and tried to make sourdough, wasting 15+ pounds of flour. Do you think it is the flour that I used? I have also tried King Arthur’s organic flour with no luck. I wish I knew what I was doing wrong because I have studied and studied by watching videos and still cannot get a good loaf. Please help if you have any suggestions. I’m getting so frustrated! Thank you!
@@donnadavis2883 hi, it will be easier if you email me, then I can ask you a series of questions. But yes, your flour could be the issue, as could your water. These things are all outlined in the dough section of my whisperer book. There will be an easy fix 👍🏻
@foodbodSourdough I did order, received my Pullman pans, used them and the results were fantastic 🤩... I love being able to effortlessly put my regular sourdough bread slices in the toaster, thank you so much for that tip 🥰
@@joymychoice not necessarily, it’s about the size of the dough. Keep in mind that if you prove it on the bench all night it will not have any shape or structure.
I usually bake a hokkaido milk bread for my family, but lately I've become very interested in sourdough and was wondering how to make a sourdough hokkaido loaf and if you have any experience with an enriched dough with a gelatinised base. Thanks for sharing your experience
Hi Elaine, thank you so much your video, it has given hope to learn to start again to do sourdoug bread, I have been trying for many months. Which website I can get the your Tin to bake the bread and the bannote to use. Thank you for the lesson. 💐
Dear Elaine! My first try at sourdough bread is now in the oven. Might not be a success as many things happened. I used most tipo00 wheat and coarse spelt. The starter was very happy indeed, but for my dough I might have used a little too much water (and too much starter, too..). I have learned earlier that spelt needs more moist. I folded an folded the dough several times, but still sticky. When I had left it for proofing/proving(?} I suddenly found it up to the shower cap. I folded it again, with some morespelt flour and put in the fridge for the night. Today it ended in the banetton for an hours time and then I smashed it in my big roast cast iron pan and shoved in the oven. Wonder what will happen? Next time I shall follow the recipy better
Hi there. I’m enjoying learning from your tips and tricks. I am hoping that you can offer some advice on gluten gfree SD. I have a nice starter going made from brown and sweet rice flours. I made one fairly decent bread and one failed attempt. I have made some great discard recipes(crackers, granola, banana bread)
Great video, I took your tin measurements and search for the tin. But, Amazon came up with some, but the sizes, prices and reviews did vary. Can you tell us what make it is and hopefully where you bought it please? Many thanks.
@@BreadandCrafts hi, this is the one I’ve got: www.amazon.co.uk/Pullman-Cover-Corrugated-Alluminum-21-5x12-3x11-4cm/dp/B087R4F3BQ/ref=mp_s_a_1_3?crid=2X4XN3POATX4M&keywords=pullman+loaf+tin&qid=1639157191&sprefix=pullman%2Caps%2C54&sr=8-3
hi Elaine a bit of a correction to my last post it isn't just split down one side and end split down other side too almost 2 halves can you please advise don't think answer in your book for these questions 😮
Hi Elaine! I have only recently discovered you on UA-cam and podcasts and you are my hero! I've wanted to make sourdough for quite a while but from what I had read and seen, it appeared to be so complicated and people had vast amounts of starter (one I saw was 100 years old! 🙀) I really don't want to be leaving my son a vat of starter in my will 🤣 Anyway, I found you and bless you! You simplified the process to a point where even my 72 year old brain was capable of understanding 😊 I am now on Day 5 of my very first starter (her name is Ruby) and I'm hoping to make my very first sourdough loaf very soon. I do have a pullman loaf tin but not the enamel pan yet as I have to save up for that but that to me is all part of the fun. I'll add to the equipment as and when I can so I'm now very excited! Thank you again.
@@nannylinda03 how wonderful! Thank you so much, I’m so glad you found me and I really hope you enjoy it all, and have fun with Ruby 🤩🤩🤩
Hi Elaine. I just bought your cookbook and I think it is fantastic. I can’t believe how simple your recipes are. I made 5 loaves already. They came out amazing. Now I am making your rolls. Thank you
@@barbaramarsanico2552 thank you so much 🙏🏻🙏🏻🥰🥰🥰
@@foodbodSourdough just made your rolls. Omg! Delicious
@@barbaramarsanico2552 yay! I’m so glad you liked them 🤩🤩
I have a loaf proofing in oven with light on all night, so hopefully in the morning I can get things baking! I haven’t had any luck so far with other tutorials but I am hoping this one will be great! You are a fantastic teacher! Thank you! I’ll let you know tomorrow if I have a well shaped sourdough sandwich bread!❤
@@donnadavis2883 thank you 🙏🏻🙏🏻🙏🏻
Elaine is the Queen of Sourdough 🥳
@@karincooks thank you 💞💞💞
Wow, Elaine!! Those loaves look so delicious! Your idea to use a regular Pullman tin without the lid is GENIUS! I think this will give me the results I'm looking for - all of my sandwich loaves seem to be to short for my liking, probably because I'm using a standard 2 lb loaf pan. Great tips here, I just fed my starter after returning from a trip out of town to get it ready for this Sunday's bake! I'll let you know how it goes! 💕
@@teruchuu great news, have fun with it 🤩🤩🤩🤩
@@foodbodSourdough I sure did, and it was delicious! There's about a quarter of the loaf left 😆 Quick questions: 1) Would adding a bit more water (375 g instead of 350 g) help it rise taller, and 2) Would adding a tablespoon of oil help the crumb be a bit softer and fluffier?
@@teruchuu great!
1) not necessarily, rise is about the dough proving well. But you can try it.
2) yes 👍🏻
@@foodbodSourdough I added a bit more water and a tablespoon of oil and got a yummy loaf! But it's still not really tall... I get small rectangular slices rather than wider square-shaped slices. I'm using a 9" x 4" x 4" Pullman pan without the lid (the small Pullman pan from King Arthur Flour). I can't seem to find a Pullman pan that's 8.5" x 4" like the one you're using. I do have a Japanese bread tin that's smaller (7.6" x 5.2" x 4.8") and might produce the results I'm looking for given that my dough doesn't rise to the rim of my current pan even after 24 hours in the fridge. Or perhaps a bigger batch of dough would work, i.e. 1.5x the master recipe for my 9" pan? (By the way, I've been using King Arthur Flour's Harvest Grains blend in my sandwich bread recently and it's absolutely delicious! I want to make my next one with some honey and milk powder added!)
@@teruchuu yay, your loaf sounds tasty!
Your 9” pan is fine, it’s barely any bigger than mine. If your dough didn’t grow and wasn’t very tall it suggests an issue with your dough rather than the size of your pan…
Love the bread tins for baking for the reasons you outline, and how nicely they fit into the toaster.❤
@@steveolson8812 fab 🤩🤩🤩🤩
Brilliant Elaine, now I'm off to buy a pullmans tin! 🥰👍🏼
@@NeesieNatters yay! 🤩🤩
You are so skilled at making this video as well as the sandwich loaves turning out lovely!
My recipe is similar only I use me starter to give it more sourdough-like taste.
I'm going to try your recipe and put in the fridge.
@@dhhannie thank you 🌟👍🏻👍🏻
hi Elaine after all sorts of attempts and failures I now have a good starter I switched to bottled spring water I have now tried this recipe first 2 far too sticky one I tried last night not sticky even on first pulls it was tight in no time at all I did get to bake it however it was badly split along one side and end of crust like trying to burst out
is this down to my structure and I just need practice or is it maybe didn't leave it in pan in fridge long enough it was in about 5 hrs but only grew about 50% on pan in fridge
Thank you for your patience I'm 76 and think family thought I was mad starting new hobby
@@henryswanick671 hi, thank you for your finding me and giving it a go. If your dough was so sticky and you’re using bottled spring water, I’d recommend using 25g less water in your dough.
And then I think you may just need to pull the dough into shape much more tightly than you think, that will help it to hold its shape and not burst out.
I hope this helps 🙏🏻
@@foodbodSourdough thank you for your reply i did suspect i need practise on the pulling as for being wet one i tried wasn`t even sticky on first set in fact seemed too stiff to start and that was 350 water
hi Elaine thank you for your tutorials you are excellent teacher i am in process of making my starter
i have 1 question regarding this sandwich loaf do you not need to score it before baking
@@henryswanick671 thank you, and no you don’t - as you can see from my loaves, I don’t score them 👍🏻
@@henryswanick671 have fun!
thank you for your prompt reply
Thank you so much for this. Perfect timing 😘
@@carols_crafting_space fab 🤩🤩
@@foodbodSourdoughThank you for giving me the confidence to have a go at Sourdough. I bake most of my bread, but Sourdough scared the life out of me 😂 Your method is so simple and absolutely delicious. I’m starting one now, so will try the tin when I bake tomorrow. Take care 😘🍞
@@carols_crafting_space yay! Great news, that’s very exciting 🤩🤩
Lovely 🤩
@@Scuttigirl thank you 🙏🏻🙏🏻
Lovely
@@traceyhannwongchong 🙏🏻🙏🏻
So no need to score when making a sandwich loaf? Love watching your videos!
@@lynnenavarro7462 I never do 👍🏻 thank you 🙏🏻🙏🏻
So you don’t add oil and honey?
@@ck9ism not as the norm, no. But you can 👍🏻
@@foodbodSourdoughso what makes it a soft sandwich loaf ?
@@ck9ism baking it in a pan this way makes it immediately softer. To make it even softer you can add butter or replace some of the water with milk, there’s lots of options and several recipes in my last couple of books.
Thank you Elaine. I'll definitely give this a go.
@@wildlifegardener-tracey6206 fab! 🤩🤩
Another great video just in time for baking season! Thank you!♥️
@@cfs9828 fab 🤩🤩
Elaine, I am new at sourdough. I have a healthy starter, or so I think from what I have read. I’m making this bread with you. When I started the stretch and pulls the dough was too wet. I had to add flour while doing the stretch and pulls to be able to move the dough. I used White Lilly Flour because that was all I had at home. I set the dough outside for the night because we had a cool night at 43 degrees Fahrenheit. I have a very small fridge and didn’t have room for the dough. When I saw it this morning I didn’t have an even surface and it didn’t look like it had moved at all. I put it in oven anyway at 400 degrees for 45 minutes so that is still baking, but I don’t think it is going to do anything. I’ve tried and tried to make sourdough, wasting 15+ pounds of flour. Do you think it is the flour that I used? I have also tried King Arthur’s organic flour with no luck. I wish I knew what I was doing wrong because I have studied and studied by watching videos and still cannot get a good loaf. Please help if you have any suggestions. I’m getting so frustrated! Thank you!
@@donnadavis2883 hi, it will be easier if you email me, then I can ask you a series of questions. But yes, your flour could be the issue, as could your water. These things are all outlined in the dough section of my whisperer book. There will be an easy fix 👍🏻
Hi Elaine! Do you still cover the first loaf with a second Pullman pan when baking?
@@jennan3407 hi, yes, you can do 👍🏻
You have inspired me to try the Pullman bread pans ❤
@@RuthlynWills fab 🤩🤩
@foodbodSourdough I did order, received my Pullman pans, used them and the results were fantastic 🤩... I love being able to effortlessly put my regular sourdough bread slices in the toaster, thank you so much for that tip 🥰
@ yay, fab 👏🏻👏🏻
I now use my Pullman pan for a beautiful loaf!
How long do you suggest for "counter proofing"??
@ it all depends on your room temp, you need to watch the dough and not the clock 👍🏻
Hi Eleine, what is the reason that the dough over proofs?
@@MariaDuToit-n4h if dough is left to prove for too long/the room is too warm/or both.
I’m guessing the cooking time might be different if proofed on bench overnight rather than in the fridge?
@@joymychoice not necessarily, it’s about the size of the dough.
Keep in mind that if you prove it on the bench all night it will not have any shape or structure.
I usually bake a hokkaido milk bread for my family, but lately I've become very interested in sourdough and was wondering how to make a sourdough hokkaido loaf and if you have any experience with an enriched dough with a gelatinised base. Thanks for sharing your experience
@@NorthernStar-zf1zt I have many sourdough enriched dough recipes in my books that you could easily convert 👍🏻
@foodbodSourdough thanks for your reply, I will peruse your website 😊
Hi Elaine, thank you so much your video, it has given hope to learn to start again to do sourdoug bread, I have been trying for many months.
Which website I can get the your Tin to bake the bread and the bannote to use.
Thank you for the lesson. 💐
@@phoebenabawunuka1032 hi, thank you so much 🙏🏻🙏🏻
Which country are you in? I can point you in the right direction if I know…
Hi Elaine, great video! Can I add some rye flour? If so how much? Thank you?
@@beaquintana5025 thank you 😃 you can add as much as you like or feel comfortable to handle 👍🏻
Dear Elaine! My first try at sourdough bread is now in the oven. Might not be a success as many things happened. I used most tipo00 wheat and coarse spelt. The starter was very happy indeed, but for my dough I might have used a little too much water (and too much starter, too..). I have learned earlier that spelt needs more moist. I folded an folded the dough several times, but still sticky. When I had left it for proofing/proving(?} I suddenly found it up to the shower cap. I folded it again, with some morespelt flour and put in the fridge for the night. Today it ended in the banetton for an hours time and then I smashed it in my big roast cast iron pan and shoved in the oven. Wonder what will happen?
Next time I shall follow the recipy better
@@leben54 I’m sure you’ll have a tasty loaf 👍🏻
Personally, with the flours you used, I’d use less water. But yes, following the recipe will help..☺️
Lovely ❤
@@cozyhomemakingvibes 🙏🏻🥰
Thank you for this video and instruction. May I ask the size of your Pullman pan?
@@mcdaveedavee hi, full details are in the written video description 👍🏻
This is what I need as my daughter wants it to look like normal bread 😅
@@ThatBritishHomestead 😄😄😄
Hi there. I’m enjoying learning from your tips and tricks. I am hoping that you can offer some advice on gluten gfree SD. I have a nice starter going made from brown and sweet rice flours. I made one fairly decent bread and one failed attempt. I have made some great discard recipes(crackers, granola, banana bread)
Hi, I’m not a gf sourdough expert. I can direct you to some help, but I can’t assist I’m afraid.
BEAUTIFUL BREAD as always !!!
Baking tomorrow❤
@@jordanbrascia3483 thank you 🙏🏻🤩🙏🏻🙏🏻
Great video, I took your tin measurements and search for the tin. But, Amazon came up with some, but the sizes, prices and reviews did vary. Can you tell us what make it is and hopefully where you bought it please? Many thanks.
@@BreadandCrafts hi, this is the one I’ve got: www.amazon.co.uk/Pullman-Cover-Corrugated-Alluminum-21-5x12-3x11-4cm/dp/B087R4F3BQ/ref=mp_s_a_1_3?crid=2X4XN3POATX4M&keywords=pullman+loaf+tin&qid=1639157191&sprefix=pullman%2Caps%2C54&sr=8-3
hi Elaine a bit of a correction to my last post it isn't just split down one side and end split down other side too almost 2 halves can you please advise don't think answer in your book for these questions 😮
@@henryswanick671 hi, please see my reply on your other comment 👍🏻
My dough doesn’t want to proof. What do I do wrong?
@@aneanddani4707 this will only happen if it’s cold (in which case give the dough more time) or your starter is weak.
@ thanks will try again. Do I have to use warm water or do I put it in a warm place?
@ I don’t do either of those things. Have you watched/read my main master recipe process?
@ I will watch it. Thanks again for the advice.
@ this is it: ua-cam.com/video/3hN28RAQhT0/v-deo.htmlsi=nlcw5GLaYN3zmKua
girrrl your bread looks lovely! could you hook us up with a discount for Cotswolds flours? they're amazing flours but tend to be a bit pricey!
@@selfintuition2 thank you 🙏🏻🙏🏻🙏🏻 this link should give you a 10% discount: cotswoldflour.com/?ref=Yv6B4yHV
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