Sourdough for Beginners 
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- Опубликовано: 2 авг 2024
- Come along with me as we go over sourdough for beginners. From how to keep your starter going, to making your first loaf.
Don’t let social media pull you into thinking sourdough is intimidating or trendy.  You can do this!!
After a week of this video being posted I found out the video was cut short and the last few minutes are missing. Here’s a peak at the final loaves! • A subscriber let me kn...
Below is a link to our store where you can purchase a sourdough starter if you want a little jumpstart! 
Sourdough loaf
450g water
100g starter
675g flour
18g salt
Using your digital scale, measure water and starter into a bowl mixing together. Add flour and salt. Mix into a shaggy dough. Cover and let’s sit for 30 minutes. You will perform four rounds of stretch and folds. Stretch and fold the dough four times rotating the bowl a quarter of a turn each time. Cover and let sit for 30 minutes. Repeat until you have completed all stretch and folds. Many times I will only complete 3 rounds of stretch and folds and the loaves still turn out great!!
Let the covered dough sit at room temperature for 8 to 12 hours. At that time, turn out onto counter and shape into a ball as shown in the video. Let sit on the counter for 20 minutes to form a crust. Then place into a lined, lightly flour bowl. Cover and place in fridge for 1 to 24 hours.  When ready to bake, preheat Dutch oven to 450° for one hour. Transfer to cover Dutch oven and bake for 35 minutes or desired color. Cool for at least 2 hours. Store in a flour sack for maximum shelf life.
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Songs played:
Beauty in the mundane by Bird of Figment
Think about you by Sture Zetterberg
Sourdough Starter:
631338.myshopify.com/
Music: At the Rainbow’s End by LVGOON
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Hi from canada thank you
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!
You are so honest.........Love this!
Love you!
Thank you GREAT JOB of explaining so clear and concise
Thank you!
Made my first 2 loaves today and they are delicious!!
👏🏼 way to go!!!
Thanks for the tutorial. On day 4 of making my starter. Can’t wait to make bread.
You got this!!
Wholesome and informative! First bread starts today:).
Happy baking!❤
This video really showed how to use my starter ty
Happy to have helped!
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.
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?😊
Oh no 😭 !! The video cut off!
Thank you for telling me!! ruclips.net/user/shortsu-cc8NJeuWk?si=3gy5K_PQDbauUlUy
What kind of flour do you use
Your video got cut short, I was hoping to see the bread baked at the end. 😢
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
grams ? oz please
Most times baking recipes will be in grams as it much more precise.
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!
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
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?
Part 2?
I can do that! What would you like to see next?
ruclips.net/user/shortsu-cc8NJeuWk?si=3gy5K_PQDbauUlUy