Ma'am, I tip my hat to you. I got a bread machine about 2 months ago and have kinda mastered white bread and white baguettes. We love sourdough and I wanted to give it a go. I created a lovely bubbly sourdough starter and thought - well - I can handle this! I did a few loaves and it tasted like wheat bread, not sour enough so I figured - I'll watch a bunch of videos from experts and was intimidated by checking the temp on my starter, doing several stints on the counter kneading and rising, I just couldn't get it right. FIRST try after watching your video 2 days ago, popped the simple ingredients into the machine, let it rise for 4 hours after the dough cycle was done and popped out this lovely smooth dough. I did the tuck and fold you did and put it in the fridge. Got up this morning and had a bubbly dough with air pockets and it just smelled sour. Baked this in a preheated Dutch oven on parchment with a few ice cubes tossed in, put the lid on, looked 25 minutes later and had a pale risen loaf. I took the lid off and browned it up nicely. Can I tell you we almost cried when we took the first bite? I was like - here I am buying the priciest bread flour, only using bottled spring water and organic sugar. For this loaf I used all purpose flour, hot tap water, honey, a cup of starter, light olive oil and sea salt - all stuff I had on hand. The one thing anybody reading this should know is relax, watch the video a few times and you'll have a great loaf of sourdough! Thank you thank you - I'm subscribed and look forward to more of your recipes and tips!
What a terrific no nonsense approach! Baking was never explored much in my cooking repertoire. When I started getting into sourdough, I quickly realized the tiny kitchen here isn't big enough, nor do I have all the equipment I see used in these videos. At first, I thought I needed a mixer to do the kneading, but then I saw folks using bread machines, which cost so much less. The dutch ovens I have are more for soup on the stove, not for baking in the oven. I would like to do the whole thing in the bread machine, if possible, because we just want bread for toast and sandwiches, sure the artisan loaves look great, but I'm not that picky. I HAVE been enjoying my discard fry breads, and play around with ingredients to make those, so they're almost like a pizza, adding green onions, S&P, left over chopped meat if I have any, veggies like bell peppers, tomatoes & onions, maybe some herbs, and always, always, sesame seeds and Everything But the Bagel seasoning. They are SO good! I fry them in a mix of butter/oil on medium heat, and while one side is frying, that's when I sprinkle on whatever toppings sound good before I flip it to cook on the other side. The toppings kind of sink down into the sourdough so they don't fall off when you flip it. I'm considering adding water to my sourdough to thin it a bit, and attempting sourdough tortillas. Mmmm, can you imagine THOSE tacos? My discard looks like your active starter! My better half said he doesn't really want fry bread, and asked when am I going to make a real loaf of bread? Ha ha! Honestly, I fell in love with the fry bread, but I'm shopping around for a bread machine, now. I was interested when you said you do this daily, and go through bread machines. Is the Hamilton Beach one you'd recommend? Thank you so much for your video! Oh! Glad I didn't post, yet. Your jars of herbs are amazing!!! Do you grow and dry all those? I think I need to explore your channel. New sub, here!
@@gracefire7 I do grow and wild forage for most of my tea herbs ( I buy green tea and hibiscus flowers, and anything tropical that I can't grow). -Any bread machine that kneads works for this but I've found name-brand ones seem to last longer. -I do use it for stiffer doughs like bagels too do I'm hard on the poor things. 🤣 --- tortillas- you need oil or butter and flour to make them pliable- so: sd starter, flour, oil, salt -let it rest after mixing, knead, rest a good 30 minutes, divide and roll them out as thin as you can - pan fry in a very hot but dry cast iron skillet. They are delish, quick, and pliable.
@@TheHandmadeHomestead Oh, thank you SO much for the tortilla recipe! Also thank you for answering about the bread machine. I'm going to look at your Hamilton Beach one.
Beautiful loaf! And I love the use of the bread machine!! Thanks for the "dont worry". I was sooo panicked. Ive done a couple loaves now, and have made with mistakes with both and they both turned out beautiful! Fantastic lesson!! ❤
It's probably a menopause hot flash. lol -- and you can't see it on the picture but I have a ton of sun damage on my cheeks from too much gardening time. ;)
@@TheHandmadeHomesteadI love gardening but can only do container gardening since I injured my back. I wear Dermelect sunscreen. It’s got a slight tint so I don’t have to wear foundation. I didn’t wear sunscreen til I was older. I’ve taught my girls to wear it every day since they were young to protect their skin! I’m loving having a starter and learning to make bread and other items. I got a very late start in life but I’m enjoying it!
Great video!! I have watched tons of different videos and always learn something new or a new trick!! You are 100% it doesnt matter how you get from point A to B. People forget in the pioneer days when people made sourdough they were not calculating anything. They did not have any mixers or scales and did not wait for a set amount of hours. They learned by practice! I lived in Alaska and everyone has a different method! Thank you for some new ideas!!
Yes! I can see all the recipe gymnastics if you're looking for the perfect loaf but my family just wants delicious bread. They aren't comparing hydration percentages. 😂
I so appreciate your video and mindset. I am a life-long baker, home cook, and student, but I am new to sourdough. I have always felt that baking is chemistry, so, as I got started, I leaned into my studious tendencies and found A LOT of information about the science behind sourdough. It is fascinating, but it is also overwhelming. Plus, I just want to make and eat and share bread... like today... not four or five days from now. I invested money in equipment and a beautiful, but very high-level, sourdough book that I may eventually read and play around with more. In the meantime, I have a full time job and am a full time student. I don't have time for hydration and temperature and levain and autolyse. Let's make some bread! (I also agree with another commenter that I look forward to getting my hands dirty and in the dough... but I appreciate that whether hand stirring or using a bread maker, your simple, no-nonsense method is approachable and enticing!) Thank you!
Just wanted to say that I’ve only recently started making sourdough (I’m in the UK and it was never a big thing like in the US, at least until the pandemic happened) so I’m very much a newbie. This method is amazing! I make all my own bread in a bread machine but had no idea you could also use it for sourdough. My loaves made by following this method are delicious and I’ve ensure that I always keep one in the freezer at all times ever since finding it. TYSM!
Totally agree. The only real way to learn is just do it. I haven’t used the dough cycle in our BMch for sourdough but definitely will! Love your approach. New subbie!
@@TheHandmadeHomestead Thank YOU! First loaf yesterday - total success. We have a second batch in fridge right now. This one made with freshly milled Hard Red Wheat and AP flour 1/2 n 1/2. We did let the first loaf come to room temp prior to baking. Tastes amazing. Thanks again. Love your approach. I’ve always been a fly-by-the-seat of my pants kinda cook, so your methods are home to me. Oh, I didn’t make a boule, baked open oven in a loaf pan.
Thank you so much, like others I’ve watched many videos about all the precise measurements & temperatures & techniques, that it has delayed me from just starting. After finding your video I’m going to start today, as both my starter & bread machine are ready too! 👏😉👏
Whaaaatttttt!??! I’m going to try this because I’m over all these stretch and folds and timing. I don’t have time for that because I was ready to give up.
I'm so happy for you! I can hear the well-deserved pride in your post! Now try the chocolate sourdough bread, and the crackers, and the bagels too!! (I just posted that video!). ;)
I’ve always made sourdough this way!! I feel like it makes the bessssst soft loaf sourdough this way (our favorite way to eat sourdough!) And yeah sometimes it isn’t perfect but once you get in a rhythm and know your ingredients (and starter!) it gets easier!
Sourdough has been around forever - digital scales haven't - ;) In the middle ages grains were probably much lower in gluten too - no one measured in grams.
Thanks so much for this video and sharing your method! Making homemade bread really can be for everyone! I prefer to weigh my ingredients because, less dishes. Everyone is different and I've been asked a lot about making sourdough in a bread machine, I will be sharing your video!
To me it’s more accurate to say “let the machine have all the fun!” , I really really love working with dough and I wouldn’t happily surrender it to a machine but I’m happy this works for people who don’t feel the same way
So many methods for making sourdough bread with all the persnickety nuances had me feeling like a failure. I'm excited about this recipe so I've saved it to my files. At the moment I have to stay away from carbs until I heal from gout but I miss bread. As soon as I'm able to, I'll go slow but this bread recipe is what I'm trying first 😊. Thank you.
I’m just starting to learn how to make sourdough and was getting so intimidated by all the processes so I’m going to give your recipe a go as my first loaf 🤞
Just an update first attempt was a disaster dough way too wet I even stopped the dough cycle added more flour and started again but no joy, I will try again but I think I would prefer to measure my ingredients
It's not a bad idea to measure until you get the knowledge of what the dough should be like. And though I'm saying that exact grams and perfect measurements doesn't need to be a worry you do need to be close enough to not over or under hydrate the dough dramatically. So if the recipe says 18gms of salt and you used 12gms or 24 gams it's fine -- if it says 1 cup H2O and you are slightly above or below that it's fine-asong as you aren't way off and don't have super thin starter - does that make sense?
Oh, and sd dough is typically a bit sticky and wet. Always give it some time to hydrate the flour ( 20-30 minutes or so) and you Mayfield it isn't as wet as it 1st seemed.
Did you happen to video how you made the Chocolate Coffee SD loaf? Would love to see it! Thank you. Our 3rd batch is in the BM now. I told our son and my Sewing Sisters about you and this wonderful bread - big mistake! Lol. Now I’m baking constantly. 😂
How early in the day did you start your Dough? You mention leaving it until you are ready to deal with it 5 pm or 7 or so, but not waiting until 10 because it would be over proofed by then. Thanks
Typically I start bread in the morning around 8-ish. The amount of time it takes to proof depends on how warm it is in the kitchen. Thank you for your question.
I love your approach to sourdough and wish I had found your chanel sooner. I was always intimidated by the process, but then just decided I wouldn't be afraid. I also make the dough in the bread machine, but I let it rise until it almost touches the glass, could be 5 hours, could be 8 hours, depends on the temperature in the kitchen that day, then bake in the bread machine for 1 hour 5 minutes. Comes out great every time. Like you, I will use honey, sugar, molasses, butter, olive oil, avocado oil, sometimes add in fresh rosemary or Italian seasoning or olives or whatever. I have never tried chocolate and coffee, but that sounds so very good! Do you use instant coffee or espresso or brewed coffee instead of water? Chocolate chips or powder or ? I have subscribed and will be binge watching your videos. Thank you for your content.
I use strong coffee in place of water in the chocolate loaf and dark cocoa powder. After the first knead and rise I add chocolate chunks. It's so good.
Can I use a longer fridge fernment? This does increase the "tang", the best part of the flavor...IMNSHO! I've left mine in the fridge for 2-3 days & nites and it's SO good! Thanks for your method , Looks like my kind of thing!
I feed my daily because I use it daily. If I'm not going to use it for a few days I put it in the fridge to slow the fermentation and don't feed it typically until the I take it out again and warm it up to use.
Hi writing from Australia. Love this video. I was just thinking of buying a very expensive dough machine but seeing as I have three bread makers going to try this. Where are you in this World? Come on down to Australia, you would fit in so well. All the best will be following your videos. Lorraine
Hello. New subscriber here from NW Montana. Ok , I really want to try this method but I don't have a bread machine. What if I use my kitchen aid to mix the dough and let it ferment in a bowl? I'll have to get a bread machine.
I've learned that a decent quality - well known brand - makes a difference. This is a Hamilton Beach and I'm really happy with it - bonus: it's fairly quiet too!
@@janicegame2372 I got the exact machine in black 2 months ago from the Amazon Warehouse refurbished for $37 - new I believe it's $55? I didn't want to be one of those folks that invested in a pricey machine and then not use it again after 2 uses but I make loaves in it 2 times a week for my partner and I.
Thank you for the info, this helps a lot. I heard the temp of the oven 450F to warm up the pan. What is the temp when we actually bake the bread? Is it the same? Thank you so much.
Really loved your approach. One question is putting the dough into the fridge a must? There is no way that anything that size will fit in my standard UK fridge/freezer .
The fridge isn't a must -- the cold only serves to slow the fermentation down to help develop the flavor. You'll just have to watch it and bake it off as soon as you feel it's risen enough. Don't over rise it or it will deflate.
Do you mean a pre-made starter? My advice would be to start your own. Everyone's home environment is different so each starter is unique. I don't sell starter.
There are a bunch of You Tube videos that can walk you through making a starter. Try Mary's Nest videos - she's a great teacher and has a very welcoming style. :) ua-cam.com/video/NGF2WGKX5dU/v-deo.html
When i let my dough rise in machine for 3-4 hours or till whenever like u mention, it gets a hard sort of dried top on it. How do i fix that? I tried pinching off but it’s quite a bit to lose.
Great video. Can I use this same method if I do not add the fat or honey? I like the fat and honey but will the bread machine work with the straight normal recipe?
Yes. Because the machine is just doing the mixing and providing a warm moist environment for the first rise this should work for any recipe - and probably very well with high hydration doughs too!
@@TheHandmadeHomestead Thank you for the response. Another problem I am having is my bread tastes great but I do not get a good rise. Would adding more starter help? If not any suggestions?
@@wayneinzerello1091 -Hi Wayne. - No. It's not the amount of starter (as long as its healthy starter) it's probably the amount of time ( either too much or too little). How much fermentation time do you give it?
@@wayneinzerello1091 are you doing a 12 hour rise at room temperature before the second ferment in the fridge? The fridge slows the fermentation - also when you bake it off is it in a covered Dutch oven to maximize your oven spring? (I add a couple of ice cubes inside the hot Dutch oven when I place my dough in there then cover for added moisture so too)
What do you mean by "Feed it"? What is that oven pot called? What material is it? PLEASE share that coffee chocolate sourdough recipe I love coffee in foods
Sourdough starter contains living yeast and has to be fed (water & more flour) daily. The yeast consumes the sugar in the flour ( they produce gas which causes the dough to rise). So they need a constant supply of that specific sugar to continue to grow.
She’s using an enameled cast iron Dutch oven. They can be pricey but I got a “lodge” brand one at Walmart on sale for $39 and it’s awesome so far. Especially considering the hundreds of dollars for le creseu and others. They are extremely heavy though- be careful! Or look for one second hand on marketplace or a thrift shop. You can use it for soup, meat, baking, making popcorn you name it you can probably do it and it’s perfection for sourdough or any bread. Just don’t use metal utensils or any metal in it bc it will scratch the enamel off. Use wooden or plastic/ silicone to cook in it. Can be used on the stove as well as the oven. Oh and it needs to be big enough to actually make stuff in it. Mine is 5.5 quart. Anything around 5 quarts is perfect.
I have a bread machine that has 2 paddles and you put everything in and it heats up for 30 minutes. I think my book has a recipe for sour dough bread, but wanted to see how yours works. Thank you. I would like it to be a regular loaf of bread. Not this kind, how can I do that with this recipe?
Sorry - I missed this response. -- I'm with you - I dislike the sour taste or sourdough too-- so you want to encourage the lactic acid producing bacteria and yeasts in your starter over the acetic acids (think vinegar). Keep your starter to a small amount in the container and feed it often and very generously (I ignore the1/3 stater, 1/3 water, 1/3 flour directions) - so I get a milder, more yogurty starter flavor than that sharp tang that others are so fond of.
Then don't add those things. (People make sourdough for many different reasons -it's easier to digest, stays fresh longer, doesn't require purchasing commercial yeast, tastes delicious, has better texture, and more...
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Ma'am, I tip my hat to you. I got a bread machine about 2 months ago and have kinda mastered white bread and white baguettes. We love sourdough and I wanted to give it a go. I created a lovely bubbly sourdough starter and thought - well - I can handle this! I did a few loaves and it tasted like wheat bread, not sour enough so I figured - I'll watch a bunch of videos from experts and was intimidated by checking the temp on my starter, doing several stints on the counter kneading and rising, I just couldn't get it right. FIRST try after watching your video 2 days ago, popped the simple ingredients into the machine, let it rise for 4 hours after the dough cycle was done and popped out this lovely smooth dough. I did the tuck and fold you did and put it in the fridge. Got up this morning and had a bubbly dough with air pockets and it just smelled sour. Baked this in a preheated Dutch oven on parchment with a few ice cubes tossed in, put the lid on, looked 25 minutes later and had a pale risen loaf. I took the lid off and browned it up nicely. Can I tell you we almost cried when we took the first bite? I was like - here I am buying the priciest bread flour, only using bottled spring water and organic sugar. For this loaf I used all purpose flour, hot tap water, honey, a cup of starter, light olive oil and sea salt - all stuff I had on hand. The one thing anybody reading this should know is relax, watch the video a few times and you'll have a great loaf of sourdough! Thank you thank you - I'm subscribed and look forward to more of your recipes and tips!
Yay! Thank you so much for sharing your success! --you had the skills already.
What a terrific no nonsense approach! Baking was never explored much in my cooking repertoire. When I started getting into sourdough, I quickly realized the tiny kitchen here isn't big enough, nor do I have all the equipment I see used in these videos. At first, I thought I needed a mixer to do the kneading, but then I saw folks using bread machines, which cost so much less. The dutch ovens I have are more for soup on the stove, not for baking in the oven. I would like to do the whole thing in the bread machine, if possible, because we just want bread for toast and sandwiches, sure the artisan loaves look great, but I'm not that picky. I HAVE been enjoying my discard fry breads, and play around with ingredients to make those, so they're almost like a pizza, adding green onions, S&P, left over chopped meat if I have any, veggies like bell peppers, tomatoes & onions, maybe some herbs, and always, always, sesame seeds and Everything But the Bagel seasoning. They are SO good! I fry them in a mix of butter/oil on medium heat, and while one side is frying, that's when I sprinkle on whatever toppings sound good before I flip it to cook on the other side. The toppings kind of sink down into the sourdough so they don't fall off when you flip it. I'm considering adding water to my sourdough to thin it a bit, and attempting sourdough tortillas. Mmmm, can you imagine THOSE tacos? My discard looks like your active starter! My better half said he doesn't really want fry bread, and asked when am I going to make a real loaf of bread? Ha ha! Honestly, I fell in love with the fry bread, but I'm shopping around for a bread machine, now. I was interested when you said you do this daily, and go through bread machines. Is the Hamilton Beach one you'd recommend? Thank you so much for your video! Oh! Glad I didn't post, yet. Your jars of herbs are amazing!!! Do you grow and dry all those? I think I need to explore your channel. New sub, here!
@@gracefire7 I do grow and wild forage for most of my tea herbs ( I buy green tea and hibiscus flowers, and anything tropical that I can't grow). -Any bread machine that kneads works for this but I've found name-brand ones seem to last longer. -I do use it for stiffer doughs like bagels too do I'm hard on the poor things. 🤣 --- tortillas- you need oil or butter and flour to make them pliable- so: sd starter, flour, oil, salt -let it rest after mixing, knead, rest a good 30 minutes, divide and roll them out as thin as you can - pan fry in a very hot but dry cast iron skillet. They are delish, quick, and pliable.
@@gracefire7 I have no idea why that all has a strike -through. 🤣 -
@@TheHandmadeHomestead Oh, thank you SO much for the tortilla recipe! Also thank you for answering about the bread machine. I'm going to look at your Hamilton Beach one.
@@gracefire7 Thank you for reaching out and asking.
Beautiful loaf! And I love the use of the bread machine!! Thanks for the "dont worry". I was sooo panicked. Ive done a couple loaves now, and have made with mistakes with both and they both turned out beautiful! Fantastic lesson!! ❤
Thank you for sharing that -it's SO important. Sourdough has been around long before kitchen scales and measuring spoons and cups.
I’m getting ready to make a loaf with the started I made on 7/4 so watching lots of videos.
Off topic but you have gorgeous skin!
It's probably a menopause hot flash. lol -- and you can't see it on the picture but I have a ton of sun damage on my cheeks from too much gardening time. ;)
@@TheHandmadeHomesteadI love gardening but can only do container gardening since I injured my back.
I wear Dermelect sunscreen. It’s got a slight tint so I don’t have to wear foundation. I didn’t wear sunscreen til I was older. I’ve taught my girls to wear it every day since they were young to protect their skin!
I’m loving having a starter and learning to make bread and other items. I got a very late start in life but I’m enjoying it!
@@ginamiller6754 it's never too late to learn something new! Good for you!
Great video!! I have watched tons of different videos and always learn something new or a new trick!! You are 100% it doesnt matter how you get from point A to B. People forget in the pioneer days when people made sourdough they were not calculating anything. They did not have any mixers or scales and did not wait for a set amount of hours. They learned by practice! I lived in Alaska and everyone has a different method! Thank you for some new ideas!!
Yes! I can see all the recipe gymnastics if you're looking for the perfect loaf but my family just wants delicious bread. They aren't comparing hydration percentages. 😂
I so appreciate your video and mindset. I am a life-long baker, home cook, and student, but I am new to sourdough. I have always felt that baking is chemistry, so, as I got started, I leaned into my studious tendencies and found A LOT of information about the science behind sourdough. It is fascinating, but it is also overwhelming. Plus, I just want to make and eat and share bread... like today... not four or five days from now. I invested money in equipment and a beautiful, but very high-level, sourdough book that I may eventually read and play around with more. In the meantime, I have a full time job and am a full time student. I don't have time for hydration and temperature and levain and autolyse. Let's make some bread! (I also agree with another commenter that I look forward to getting my hands dirty and in the dough... but I appreciate that whether hand stirring or using a bread maker, your simple, no-nonsense method is approachable and enticing!) Thank you!
Thank you for sharing your story! Please let me know how it works for you.
Just wanted to say that I’ve only recently started making sourdough (I’m in the UK and it was never a big thing like in the US, at least until the pandemic happened) so I’m very much a newbie. This method is amazing! I make all my own bread in a bread machine but had no idea you could also use it for sourdough. My loaves made by following this method are delicious and I’ve ensure that I always keep one in the freezer at all times ever since finding it. TYSM!
Great to hear! Your comments made my day. Thank you!
Totally agree. The only real way to learn is just do it. I haven’t used the dough cycle in our BMch for sourdough but definitely will! Love your approach. New subbie!
Thank you !
@@TheHandmadeHomestead Thank YOU! First loaf yesterday - total success. We have a second batch in fridge right now. This one made with freshly milled Hard Red Wheat and AP flour 1/2 n 1/2. We did let the first loaf come to room temp prior to baking. Tastes amazing. Thanks again. Love your approach. I’ve always been a fly-by-the-seat of my pants kinda cook, so your methods are home to me. Oh, I didn’t make a boule, baked open oven in a loaf pan.
@@cyn4rest wonderful!
Thank you so much, like others I’ve watched many videos about all the precise measurements & temperatures & techniques, that it has delayed me from just starting. After finding your video I’m going to start today, as both my starter & bread machine are ready too! 👏😉👏
@@junethompson1651 I so love this comment! - Please let me know how it goes!
Whaaaatttttt!??! I’m going to try this because I’m over all these stretch and folds and timing. I don’t have time for that because I was ready to give up.
Don't give up. It doesn't have to be complicated. Let me know how it goes for you.
@@TheHandmadeHomestead it finally turned out beautiful and delicious!!! Thank you so much!!
@@laurie4392 I'm so glad! (*see no rules necessary) 😅
Struggling with sourdough bread. I’m so glad I found you!
Even less than perfect bread makes great croutons and tasty bread crumbs - you can do this.
I did it! I have Never made sourdough with FMF! It was soooo easy and it tasted delicious!
I'm so happy for you! I can hear the well-deserved pride in your post! Now try the chocolate sourdough bread, and the crackers, and the bagels too!! (I just posted that video!). ;)
I’ve always made sourdough this way!! I feel like it makes the bessssst soft loaf sourdough this way (our favorite way to eat sourdough!) And yeah sometimes it isn’t perfect but once you get in a rhythm and know your ingredients (and starter!) it gets easier!
I totally agree!
Omgosh, bless you. I've watched so many video I felt I was dummed. I'm so played back they all made me nervous your way is so easy
Sourdough has been around forever - digital scales haven't - ;) In the middle ages grains were probably much lower in gluten too - no one measured in grams.
@@TheHandmadeHomestead love this comment!
Appreciate this....much easier
Thanks so much for this video and sharing your method! Making homemade bread really can be for everyone! I prefer to weigh my ingredients because, less dishes. Everyone is different and I've been asked a lot about making sourdough in a bread machine, I will be sharing your video!
Thank you.
Thank you so much for this, I'm a new SD baker and find it scary but you have helped me to go for it, thank you from England UK😃👍🏼👍🏼👍🏼
Please let me know how it goes!
Love your attitude!
My sister who makes lots of sourdough scoffed at this approach. I am trying it anyway. First attempt in the machine now.
How did that work for you?
@@zuster6962 your sister might want to try it ---see Laurie 4392 reply above. 😉
Regardless of what your sister says this approach has worked so well for me every time. Big fluffy beautiful loaves. ❤
To me it’s more accurate to say “let the machine have all the fun!” , I really really love working with dough and I wouldn’t happily surrender it to a machine but I’m happy this works for people who don’t feel the same way
Great video! Thanks for sharing and taking some of the fear out of making sourdough by using the bread machine for the kneading process. New sub!
So many methods for making sourdough bread with all the persnickety nuances had me feeling like a failure. I'm excited about this recipe so I've saved it to my files. At the moment I have to stay away from carbs until I heal from gout but I miss bread. As soon as I'm able to, I'll go slow but this bread recipe is what I'm trying first 😊. Thank you.
@@veevee111 Yay! Feel better my friend.. and let me know how it goes for you.
@@TheHandmadeHomesteadsure will ❤
I’m just starting to learn how to make sourdough and was getting so intimidated by all the processes so I’m going to give your recipe a go as my first loaf 🤞
Just an update first attempt was a disaster dough way too wet I even stopped the dough cycle added more flour and started again but no joy, I will try again but I think I would prefer to measure my ingredients
It's not a bad idea to measure until you get the knowledge of what the dough should be like. And though I'm saying that exact grams and perfect measurements doesn't need to be a worry you do need to be close enough to not over or under hydrate the dough dramatically. So if the recipe says 18gms of salt and you used 12gms or 24 gams it's fine -- if it says 1 cup H2O and you are slightly above or below that it's fine-asong as you aren't way off and don't have super thin starter - does that make sense?
Oh, and sd dough is typically a bit sticky and wet. Always give it some time to hydrate the flour ( 20-30 minutes or so) and you Mayfield it isn't as wet as it 1st seemed.
Looks easy, thank you 😊❤❤❤👍🏼👍🏼👍🏼
I measure like you, lol. Oh how beautiful!!
My tribe!
Did you happen to video how you made the Chocolate Coffee SD loaf? Would love to see it! Thank you. Our 3rd batch is in the BM now. I told our son and my Sewing Sisters about you and this wonderful bread - big mistake! Lol. Now I’m baking constantly. 😂
I'm doing a video a day for the #everybitcountschallenge but as soon as I'm able I'll do the choc loaf. ❤
Thank you 😃 Next time could you cut the bread so we can see your beautiful crum? Great tips. 👍
Next time!
Video on the chocolate bread please
I will. Thank you for asking!
Perfect. Ohhh I am gonna try the coffee & chocolate!!!
It's SO GOOD!
How early in the day did you start your Dough? You mention leaving it until you are ready to deal with it 5 pm or 7 or so, but not waiting until 10 because it would be over proofed by then. Thanks
Typically I start bread in the morning around 8-ish. The amount of time it takes to proof depends on how warm it is in the kitchen. Thank you for your question.
I love your approach to sourdough and wish I had found your chanel sooner. I was always intimidated by the process, but then just decided I wouldn't be afraid. I also make the dough in the bread machine, but I let it rise until it almost touches the glass, could be 5 hours, could be 8 hours, depends on the temperature in the kitchen that day, then bake in the bread machine for 1 hour 5 minutes. Comes out great every time. Like you, I will use honey, sugar, molasses, butter, olive oil, avocado oil, sometimes add in fresh rosemary or Italian seasoning or olives or whatever. I have never tried chocolate and coffee, but that sounds so very good! Do you use instant coffee or espresso or brewed coffee instead of water? Chocolate chips or powder or ? I have subscribed and will be binge watching your videos. Thank you for your content.
I just watched your video on sourdough bread, start to finish in the bread machine. You are so far ahead of me! LOL
I use strong coffee in place of water in the chocolate loaf and dark cocoa powder. After the first knead and rise I add chocolate chunks. It's so good.
@@TheHandmadeHomestead Thank you, I will try this after aquiring chocolate chunks, I'm really excited about this! I'll let you know how it goes. 😁
@@friedabalavage862 chocolate morsels, or chocolate chips would work too. Yes Please let me know or tag me in a photo!
Thank you so much!
Awesome information! Thank you! What a relief!
Happy bread making.
Can I use a longer fridge fernment? This does increase the "tang", the best part of the flavor...IMNSHO! I've left mine in the fridge for 2-3 days & nites and it's SO good! Thanks for your method , Looks like my kind of thing!
Thank you - and yes, you can leave it in the refrigerator for several days before baking to get a more sour flavor.
Thank you so much! I was so confused by the grams measurements! ❤️
You're welcome.
Awesome 👏
Interesting, I agree !! tfs, I have subbed & I'm looking forward to viewing more of your videos, HAGD : )
Thank you. I look forward to hearing your views!
Thanks for this video
You're welcome.
Do you always keep a starter, how long, and how often do you feed it????? I am really new with this Thank you for any advice ♥
I feed my daily because I use it daily. If I'm not going to use it for a few days I put it in the fridge to slow the fermentation and don't feed it typically until the I take it out again and warm it up to use.
Hi writing from Australia. Love this video. I was just thinking of buying a very expensive dough machine but seeing as I have three bread makers going to try this. Where are you in this World? Come on down to Australia, you would fit in so well. All the best will be following your videos. Lorraine
Thank you. I'm on the East Coast of the USA, near Newport, Rhode Island.
Your Etsy shop kitchen towel link isn't in your video description. Hey, how about making a video of how to make them? Thank you.
@@pbsamanthamarie thank you! I fixed that
Thank you soooo very much
You're welcome!
Hello. New subscriber here from NW Montana.
Ok , I really want to try this method but I don't have a bread machine. What if I use my kitchen aid to mix the dough and let it ferment in a bowl? I'll have to get a bread machine.
Works the same way. I use my mixer sometimes too.
@@TheHandmadeHomestead perfect
I love your honesty! Since you have a lot more experience withe bread machines , which brand do u like the best? I have never used one.
I've learned that a decent quality - well known brand - makes a difference. This is a Hamilton Beach and I'm really happy with it - bonus: it's fairly quiet too!
Thank you so much for your information I will try this out!!
@@janicegame2372 I got the exact machine in black 2 months ago from the Amazon Warehouse refurbished for $37 - new I believe it's $55? I didn't want to be one of those folks that invested in a pricey machine and then not use it again after 2 uses but I make loaves in it 2 times a week for my partner and I.
You got a bargain. Good for you!
Thank you for the info, this helps a lot. I heard the temp of the oven 450F to warm up the pan. What is the temp when we actually bake the bread? Is it the same? Thank you so much.
Yes, correct the same hot temp. I bake 450 covered for about 25 minutes, then uncovered for another 15-18 minutes or until it's browned to our liking.
Thank you so much
anytime - just reach out.
Really loved your approach. One question is putting the dough into the fridge a must? There is no way that anything that size will fit in my standard UK fridge/freezer
.
The fridge isn't a must -- the cold only serves to slow the fermentation down to help develop the flavor. You'll just have to watch it and bake it off as soon as you feel it's risen enough. Don't over rise it or it will deflate.
@@TheHandmadeHomestead Thanks for your clear reply
do you have an easy sour dough starter available. I've tried several and they are not working for me
Do you mean a pre-made starter? My advice would be to start your own. Everyone's home environment is different so each starter is unique. I don't sell starter.
@@TheHandmadeHomestead No pre-made one. I'd like to know to make my own
There are a bunch of You Tube videos that can walk you through making a starter. Try Mary's Nest videos - she's a great teacher and has a very welcoming style. :) ua-cam.com/video/NGF2WGKX5dU/v-deo.html
When i let my dough rise in machine for 3-4 hours or till whenever like u mention, it gets a hard sort of dried top on it. How do i fix that? I tried pinching off but it’s quite a bit to lose.
Toss a damp cloth over the top when its done kneading
Is there a recipe or video for the chocolate loaf?
I'm working on the video right now. :) Thanks for asking.
Great video. Can I use this same method if I do not add the fat or honey? I like the fat and honey but will the bread machine work with the straight normal recipe?
Yes. Because the machine is just doing the mixing and providing a warm moist environment for the first rise this should work for any recipe - and probably very well with high hydration doughs too!
@@TheHandmadeHomestead Thank you for the response. Another problem I am having is my bread tastes great but I do not get a good rise. Would adding more starter help? If not any suggestions?
@@wayneinzerello1091 -Hi Wayne. - No. It's not the amount of starter (as long as its healthy starter) it's probably the amount of time ( either too much or too little). How much fermentation time do you give it?
I have tried 24 hours and 48 hours in the fridge@TheHandmadeHomestead
@@wayneinzerello1091 are you doing a 12 hour rise at room temperature before the second ferment in the fridge? The fridge slows the fermentation - also when you bake it off is it in a covered Dutch oven to maximize your oven spring? (I add a couple of ice cubes inside the hot Dutch oven when I place my dough in there then cover for added moisture so too)
What do you mean by "Feed it"?
What is that oven pot called? What material is it?
PLEASE share that coffee chocolate sourdough recipe
I love coffee in foods
Sourdough starter contains living yeast and has to be fed (water & more flour) daily. The yeast consumes the sugar in the flour ( they produce gas which causes the dough to rise). So they need a constant supply of that specific sugar to continue to grow.
She’s using an enameled cast iron Dutch oven. They can be pricey but I got a “lodge” brand one at Walmart on sale for $39 and it’s awesome so far. Especially considering the hundreds of dollars for le creseu and others. They are extremely heavy though- be careful! Or look for one second hand on marketplace or a thrift shop. You can use it for soup, meat, baking, making popcorn you name it you can probably do it and it’s perfection for sourdough or any bread. Just don’t use metal utensils or any metal in it bc it will scratch the enamel off. Use wooden or plastic/ silicone to cook in it. Can be used on the stove as well as the oven. Oh and it needs to be big enough to actually make stuff in it. Mine is 5.5 quart. Anything around 5 quarts is perfect.
I bought this one on Amazon for a reasonable amount of money. a.j.6432 os spot on they can be super expensive!
I have a bread machine that has 2 paddles and you put everything in and it heats up for 30 minutes. I think my book has a recipe for sour dough bread, but wanted to see how yours works. Thank you. I would like it to be a regular loaf of bread. Not this kind, how can I do that with this recipe?
Can you tell me what you mean by a regular loaf of bread? Do you mean in a regular loaf pan?
@@TheHandmadeHomestead Yes in a loaf pan and I don't want it to taste sour. Thank you.
Sorry - I missed this response. -- I'm with you - I dislike the sour taste or sourdough too-- so you want to encourage the lactic acid producing bacteria and yeasts in your starter over the acetic acids (think vinegar). Keep your starter to a small amount in the container and feed it often and very generously (I ignore the1/3 stater, 1/3 water, 1/3 flour directions) - so I get a milder, more yogurty starter flavor than that sharp tang that others are so fond of.
Can you also let the bread machine bake it?
Yes but you would have to leave the dough in the machine for a much longer rise period. I have a video short about that.
Most people who make sourdough is because it’s just flour, water & salt.
I don’t want sugar (honey) or fat. (oil or butter)
Then don't add those things. (People make sourdough for many different reasons -it's easier to digest, stays fresh longer, doesn't require purchasing commercial yeast, tastes delicious, has better texture, and more...
Wondered if you can put in bread pan instead of?
Just loved your approach and the simplicity of the process! I must try this!
Blessings from Cape Town, South Africa .
@@susieblackman7981 -do you mean for the overnight fermentation? You can but you might want to divide it into two loaf pans.
@@annamarais2920 thank you!
Yikes, glad I am not subscribed LOL
@@happycamper8892 me too.