Thank you for making this video. Today was my first time making sourdough bread. I almost gave up. I found your video, and now I am confident I can do better next time.
Just a bit confused about something….your measurements….you said you were making a double batch but you make 5 loaves, am I missing something because 1300 grams flour seems like a lot for 2 loaves and your one loaf recipe in the description 450g flour even double batched doesn’t add up. I would love to have seen what your bread looked like at the end. I’m a new subscriber and sourdough bread baker so I’m loooking for a good recipe and yours looked easiest. Great video by the way,you seem “real” and with the kids running around in the background was sweet.
New subscriber from Connecticut! This was very informative! I was hoping to see the end results. Can you continue this video to show your baked bread?😊
Hello. I noticed that when you’re scoring your dough it doesn’t lose its shape before baking. I’ve made sourdough bread twice before and when it comes to scoring, my dough seems to start spreading flat. When I’ve cooked the bread, it doesn’t rise as much as I would like to. Do you know what I may be doing wrong?
From Azure Standard! www.azurestandard.com/shop/product/food/flour/unbleached-flour/artisan-bakers-craft-unbleached-white-wheat-flour-organic/11445?package=FL076&a_aid=ba0e84bafc
I would like to know your room temperature when you making this bread because I can’t let my dough on my counter for hours and hours living in warm a country.
Being in a warm climate does present some hurdles! All of your proofing times are going to be much shorter. Do you have a cool, dark place you could keep it while it’s fermenting?
Love your style of presentation .relates to me as a Newby..
Kids and pets running around and you still got it done! Thanks for the great tips
Haha! It’s a circus for sure 😅
Thank you for making this video. Today was my first time making sourdough bread. I almost gave up. I found your video, and now I am confident I can do better next time.
I’m so happy I could help you!
Thanks for the tutorial. On day 4 of making my starter. Can’t wait to make bread.
You got this!!
You are so honest.........Love this!
Love you!
Hi from canada thank you
Thank you GREAT JOB of explaining so clear and concise
Thank you!
Wholesome and informative! First bread starts today:).
Happy baking!❤
Made my first 2 loaves today and they are delicious!!
👏🏼 way to go!!!
Is milk okay in place of water?
For feeding starter use water. I’m unsure how the bread would turn out.
@@Staythecoursehomestead
Thank you for responding. G’day
This video really showed how to use my starter ty
Happy to have helped!
Just a bit confused about something….your measurements….you said you were making a double batch but you make 5 loaves, am I missing something because 1300 grams flour seems like a lot for 2 loaves and your one loaf recipe in the description 450g flour even double batched doesn’t add up. I would love to have seen what your bread looked like at the end. I’m a new subscriber and sourdough bread baker so I’m loooking for a good recipe and yours looked easiest. Great video by the way,you seem “real” and with the kids running around in the background was sweet.
Is the recipe you posted for 5 loaves or 1? I love the idea of making 5 at a time. Also, have you ever froze the dough before baking?
Hey! The recipe is for 1. I have not and I’m not sure how that would work out. It may disrupt the fermentation process.
New subscriber from Connecticut! This was very informative! I was hoping to see the end results. Can you continue this video to show your baked bread?😊
Oh no 😭 !! The video cut off!
Thank you for telling me!! ruclips.net/user/shortsu-cc8NJeuWk?si=3gy5K_PQDbauUlUy
How do your dough balls stay so round after scoring? Mine flatten out as soon as I score
Most likely they are over proofed. Try reducing your fermentation times!
grams ? oz please
Most times baking recipes will be in grams as it much more precise.
Hello. I noticed that when you’re scoring your dough it doesn’t lose its shape before baking. I’ve made sourdough bread twice before and when it comes to scoring, my dough seems to start spreading flat. When I’ve cooked the bread, it doesn’t rise as much as I would like to. Do you know what I may be doing wrong?
It sounds like you let it go too long during the cold fermentation and it over proofed. Try cutting that time down
What kind of flour do you use
From Azure Standard!
www.azurestandard.com/shop/product/food/flour/unbleached-flour/artisan-bakers-craft-unbleached-white-wheat-flour-organic/11445?package=FL076&a_aid=ba0e84bafc
I would like to know your room temperature when you making this bread because I can’t let my dough on my counter for hours and hours living in warm a country.
Being in a warm climate does present some hurdles! All of your proofing times are going to be much shorter. Do you have a cool, dark place you could keep it while it’s fermenting?
Your video got cut short, I was hoping to see the bread baked at the end. 😢
I know, I’m sorry 😞. There’s a link in the description to see the end!
Part 2?
I can do that! What would you like to see next?
ruclips.net/user/shortsu-cc8NJeuWk?si=3gy5K_PQDbauUlUy