Best Beginner Sourdough Recipe - Same-Day Sourdough - Sourdough Bread for Beginners - Unloaf Recipe!
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- Опубликовано: 7 фев 2025
- This sourdough "unloaf" recipe is the best sourdough recipe for beginners! Learn how to make the best beginner-friendly sourdough bread with this easy same-day recipe! No need for a fed starter - you can use your unfed sourdough starter and still get delicious, tangy bread in just 5 hours with very little hands-on time. Perfect for beginners who want to skip the long fermentation process and enjoy fresh homemade sourdough in no time! This is how I've made my sourdough for years, and it is an easy, uncomplicated way to make a beautiful loaf of sourdough bread! I'll show you exactly how to make this easy loaf of sourdough bread in this step-by-step baking tutorial. Be sure to print the recipe below!
Used in this recipe:
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Kitchen Scale: amzn.to/3CCZR1n
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Danish Dough Whisk: amzn.to/3zyoGdX
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Real Salt: amzn.to/4eKJ5LZ
Flour Storage Container with lid: amzn.to/4aEYeN4
My favorite Bread Knife: amzn.to/4c2UUw7
Bread Bow Knife: amzn.to/4eRzxz4
Weck Sourdough Jar: amzn.to/4fIRfEl
5 Quart Dutch Oven with Bail Handle: amzn.to/40TyElh
6 Quart Enamel Dutch Oven (fun colors!): amzn.to/4fPXVB6
Le Creuset Enameled Cast Iron Bread Oven: amzn.to/3WfbO4s
Organic Bread Flour: www.azurestand...
(If you make a purchase through these links, I may earn a small commission at no extra cost to you. Thank you for supporting my channel!)
*Where I get my organic Flour, Wheat, Kamut, Einkhorn, Spelt, Rye, Oats, Barley, Millet, etc! www.azurestand...
Recipe to PRINT and Share!
drive.google.c...
Also try my easy sourdough discard sandwich bread that is ready in just 2 hours! • Sourdough Discard Sand...
Easy Sourdough Bread
165 grams sourdough starter (unfed/hungry OR active) (3/4 cup)
400 grams room temperature water (1 2/3 cup)
650 grams all-purpose or bread flour (5 1/4 cup)
15 grams salt (2 1/2 tsp)
Instructions:
Measure ingredients into a bowl using a kitchen scale measuring in grams,
zeroing out scale after each addition. Add starter and water, mix, then add flour
and salt. Stir to mix until well combined, this usually takes me about 3 minutes.
It will seem too dry at first, but keep mixing! Cover with wet tea towel and let
bulk ferment for 3-12 hours. Shape in bowl by pulling the sides to the middle
until you have a nice round ball of dough. You can also divide your dough into 2
loaves if you’d like them smaller. Typically, I transfer to a piece of parchment
paper at this point and put into a small bowl to help it keep its shape. Cover with
tea towel again and let rest for 1 hour. Lightly flour and score. Place into a cold
Dutch oven (I use a 5-quart size) and place into oven, then set to 450 degrees
and let bake for 1 hour. After 1 hour, remove the lid from the Dutch oven,
reduce oven temperature to 425 degrees and continue baking for 10 minutes.
Remove loaf from the Dutch oven to cool so the bottom does not burn. I usually
slice into mine to enjoy hot with dinner, but let cool for best texture...if you have
more self-control than I do! Enjoy your delicious loaf of sourdough bread!
How to make a sourdough starter: drive.google.c...
Bread Lame for Scoring: amzn.to/40gnu9C
Kitchen Scale: amzn.to/3CCZR1n
Bread Bags: amzn.to/3HyicMg
Danish Dough Whisk: amzn.to/3zyoGdX
Bread Bow Knife: amzn.to/4eRzxz4
5 Quart Dutch Oven: amzn.to/40TyElh
This is the BEST sourdough video on RUclips! Hands down! I’m so tired of all the complicated sourdough recipe.
THANK YOU!!! I appreciate that so much!! Thank you for watching and for your kind words! Thanks for making my day!
@ Thank you!! I LOVE your channel!! So glad I found it!
Thank you! That means so much! :)
I love sour dough bread. A loaf costs me almost $6 at the store. Inspired by many RUclips sour dough videos, I worked so hard getting my stater going. $$ spent on different flours, the complicated timings and fear of my starter going flat, too cold of house temp, etc, I put off what seemed complicated to turn the starter into bread. Thursday my starter floated, I discarded, fed it and set it aside to finally make my first sour dough loaf on Friday. Friday the starter did not float but I went ahead anyway. I failed! My loaves had low rise and seemed too dense.
Your channel popped up for me today. You make it sound easier. I’m going to give it a go again!
@@lorettadreznes8969 Fantastic Loretta! Yes, give this recipe a try! I really think you’ll find success with this simple sourdough method. Good luck! Thank you so much for watching and being here!
I am celebrating today thanks to you. I have spent the last 7 months being beaten up by sourdough. I have chewed by way through lots of frisbees and thrown bread in the bin and to the birds. Your recipe is clear and simple but best of all, it works! Thank you for taking the time to share. Can't wait to get the next one done.
I am celebrating along with you!!! I am so happy this recipe worked for you and you finally had success!!! That is just awesome! I am so happy for you and I'm thrilled you bothered to come back to let me know! I appreciate that greatly. Thank you so much!
Omg..congratulations!!! The very first person I saw doing 2 things: using inactive sourdough and saying out loud that A LOT of people want to make sourdough bread is complicated, you need a lot of study, experience, blah blah
blah blah. Loved your recipe. I'm gonna use it. Cheers from Brazil 🎉 (oh..Happy New Year)
Haha, I love this comment. Thank you! Sourdough really isn’t supposed to be hard or complicated and it doesn’t have to be! Anyone can make it. Thank you for watching all the way in Brazil and for trying this recipe! I hope your sourdough turns out fantastic-it will!! Thank you for being here!
Thank you for writing out the starter recipe. I have been so intimidated by watching so many videos. I’m going to try yours and let you know!
Awesome!!! I'm so glad it was helpful! Good luck! It is a fun process.
Can't say enough good things about your instruction and recipe, Robyn. I have played with it for a couple of weeks now and baked several loaves. I've found my schedule in our cool kitchen and have yet to make one we didn't want to eat. My same day loaves have been good, but my best loaves have been turned out and shaped after the bulk ferment. Then I pop it in the fridge over night and bake per your instructions in the morning. I don't mind a little extra work , still way easier than any other beginner recipe I tried and my best results yet. Another satisfied customer! 😀
FANTASTIC! I am so happy to hear you like this recipe and have been able to adapt it to your life and how you like it best! I just love to hear that! Thank you for your kind words and for taking the time to come back and let me know you've had success with this sourdough bread recipe. I appreciate that greatly!!
@@RobynOnTheFarm Thanks again for your patience and instruction. Too many light bulbs going off after all the brain cramps trying to figure this out. Baked another loaf this morning and substituted 50g of whole wheat for bread flour without changing anything else in your recipe and it looks great, maybe lost a bit of rise but still a real nice loaf. My starter is half whole wheat and half bread flour. Looking forward to your upcoming video on adding ingredients to this dough!
I made your recipe today and I won’t use any other recipe. I have tried soo many sourdough recipes that I was about to quit. The sourdough bread tasted as good as it looked. My family couldn’t wait until the bread cooled .
I am sooooo happy to hear that!!! Thank you so much for telling me that. I am thrilled. Thank you for giving this recipe a try and coming back to let me know it worked and that y'all liked it so much!!!
So i used the dutch oven, but this time, I preheated everything to 475 deg (I heard it rises better)
It did rise better, but the crust is harder.
I like your way better. ❤
Fantastic! I'm glad you tried another way, too, that's what home baking is all about--seeing what works best for you! But I'm glad you like this way best :)
Gosh I cannot get over how this works so well!! I am very new to sourdough less than two weeks! And I’ve been over so many tutorials and thankfully I found this one! And thankfully a friend who’s been doing sourdough for a few years, gave me some of his starter because I was getting impatient with my own that I had made from scratch. I made two loaves far and they both turned out just fine! Actually beautiful and very delicious. And I get it exactly as you have taught, even went and bought the lodge Dutch oven, cast-iron. It was worth the $50! We’ve been traveling almost an hour to get fresh sourdough out of sourdough, bakery and bringing back two loaves and putting them in the freezer and we would do this about every five weeks. It was getting expensive. Everyone should give this a try! To me it’s a no fail adventure.
I love this! I'm so glad you're able to make your own sourdough bread now instead of traveling to buy it. You can eat a lot more of it now and it's so inexpensive to make your own!! I'm so happy you're having luck with this recipe. It really makes me happy!!! Thank you for coming back and recommending this recipe!!!
Thank God for your recipe!! I've made it almost every day now❤ I've found that making the dough, letting it sit for 30 minutes and then covering it with plastic wrap and a dish towel and putting it in the fridge for baking the next day is a game changer!!!
That is amazing Tina! I’m so glad this recipe is working well for you and you’ve adapted it to your life! I just love that! Thank you for letting me know you like it so much!! I really appreciate it!
Something was telling me it doesn’t have to be so complicated just like Jesus and I came across your easy peasy recipe no fed leaven and it came out so amazing!
YES! It doesn't have to be complicated! I’m so glad you came across it and it worked for you! Thanks so much for trying this recipe and letting me know you had success with it!
Hi Robyn
I’m new to sourdough bread
baking and I’ve watched so many videos and followed so many detailed instructions and still never had any successes!! I came a-crossed your video and was impressed by how easy you made the process and how it’s done and baked the same day. Well I followed your video step by step and to my surprise it came out good on my first try!!!
I do have one question your crumb structure is what I wanted to have, but mine is more open. Can I do something to get my crumb to look as it does in your video. Thank you so much for making it simple and easy to do because there are so many other videos which make it so hard you almost wanna give up.
Hi JoeR! I am so glad your sourdough loaf turned out well this way! Thank you so much for your kind words about the video. I really appreciate that so much. As for the crumb, 2 main things affect that: the hydration of your starter (mine is a 100 percent hydration or 1:1:1), and also the length of bulk ferment (the 3-12 hour window). Mine had a very short bulk fermentation, of just a few hours. My crumb was more closed. Today I made a loaf that went almost 12 hours and it had a much more open crumb. One may have been under fermented, one over fermented, but that is all more complicated than I care for it to be. It is all personal preference, and I like my sourdough all ways! Keep experimenting with your loaves and see if you think the longer or shorter ferments affect the structure of your crumb. Thanks for watching, for letting me know you tried this recipe, and for sharing your success with me!
I made a sourdough with a starter that didn't float because I was just to thrilled that the starter had started working 😂 you know, bubbles and had expanded I. The container; however when I had it in the bowl and it didn't float I through caution to the wind and made my first ever sourdough bread. 🎉however deep inside I kept thinking it wasn't perfect because the starter didn't float, but it turned out so pretty and fluffy! I'm glad I ran into your video, it proves that it doesn't have to float! "I think". Then made another loaf followed along with the recipe, and t h e starter didn't float again but this bread was denser because I kept adding flour to the process of kneading (forming) on the counter. ❤ thanks for sharing
I'm glad you went with it and made your bread anyway! It's good to not stress about how things "should" be and see what works for you. No stress! Sourdough really isn't supposed to be hard. Thank you so much for watching and letting me know your sourdough turned out so good! I am so happy for you!
@ thank you! So do you believe that the starter doesn't have to float because it will get activated with the flour we feed it and the many hours it will be sitting out?
That could be! The float test works if the starter is bubbly and active, which isn’t needed for this recipe. Even though it isn’t active, it’s still yeast, and can become active quickly when fed with flour and water, like we do when we mix the dough for this recipe. I think this recipe combines the activation of the yeast with the bulk ferment. But that’s just a guess, and really all I know is that it works and I’m always happy with the results!
@ that's perfect, that's what I needed to know! Since my first bread turned out so well although it was fairly inactive I thought it was beginners luck!! It is awesome that you shared this with us!❤️
I’m so glad your bread turned out so well and that you’re pleased with it! I love this bread and it’s fun to share this recipe with others so they can love it, too!
Thank you for sharing this recipe. I used it to make my first loaf of sourdough bread. Followed your instructions and the bread was wonderful. I started my starter in November and dreaded trying my first loaf. I will make this again!
Linda, I absolutely love your comment! I’m so glad you had a good first experience with sourdough bread and finally put that starter to use! That is awesome!!
This is the best sourdough bread recipe on RUclips! Thank you,Robyn!👍🙏
Thank you so much Roza! I totally appreciate you saying that! It really does make the best sourdough bread :)
Totally agree! Wow ! This is the best video and covers everything! Thank you so much!! Man I printed multiple copies and saved it to several places on my computer. Finally sourdough EASY!! A plus plus!!!
THANK YOU! I appreciate that so much!! I'm so glad you found it helpful and printed the recipe. It really is so easy to make this sourdough. I sure hope you enjoy it and it turns out fantastic for you!!!
Thank you for posting this recipe. I have to say, I LOVE that your daughter did the scoring!! Beautiful!!
Thank you so much! She loves anything pretty and being creative, and also helping me in the kitchen, so scoring the sourdough is her favorite! I love that she is involved. She is a great help! Thanks for your sweet comment.
I am going to try your way . I am using a method from the book of Mark Bittman and Kerri Conan it also uses the cold pan to bake . The difference is that it bakes for 30 minutes , with the parchment paper then 15 with the lid off and then 1 5 minutes out of the pan ! The starter is refreshed for 8 hours and then folds are used .. I feel comfortable using the cold pan !
Fantastic! Try it and let me know how you like it! It is so easy and so delicious. Thanks for being willing to try a new method 😊
just stared lol (it's only around 7 here in Las Vegas)
I'll update you tomorrow 🎉
I got this 100 year old Italian starter I've been playing with, and I love it so far.
I've read up on old starters and I see an advantage in them, some people say it's a waste. But I'll pass it to my daughters so for $15 I'm ok lol
Wow! A 100-year-old starter would be awesome to make sourdough bread with! I've heard of some crazy old ones that came over to America by boat with colonist or traveled over the plains with pioneers. I wish I had some of that! What a legacy! I sure hope your bread turns out amazing! If it gets too late, after the shaping step you can throw this in the fridge and let it cold retard all night, and pull it out to bake in the morning. That's one way I do my overnight sourdough loaves and they turn out great that way, too.
@@RobynOnTheFarm ok I'm giving up for the night lol I'm tired and it's a little after 10 pm
I sprayed some olive oil one some plastic wrap amd put it directly on the dough in a bowl I'm using to shape the dough (is it ok to use a very small amount of oil to keep the top from getting a crust)? And it's in the fridge with a damp cloth over it.
Do I need to let it get to room temperature in the morning before I score it and throw it in the oven?
Thanks for all your help.
Sounds like you did it perfectly! You can do it either way, bake directly from the fridge or let it come to room temperature. It’s thought you get better oven spring directly from the fridge, but possibly more of a dense texture, and more of an open crumb at room temperature, but honestly, it’s just going to take doing it both ways to see which you prefer. I make mine both ways and am always pleased.
I let it sit out for 1 hour.
I just put it in the oven, I'll be back
I just realized I forgot to sprinkle it with flour.
Awesome! Flour isn't that big of a deal, but hopefully you scored it. Not end of the world if you forgot to do that though either! First loaf is a learning loaf!
I just made my first loaf ever! Robyn made it so easy! I’m in love 🥰 with this recipe!
That’s so awesome to hear! I sure hope you’re proud of yourself! Thank you so much for making this recipe!!! I’m thrilled it worked well for you.
Thanks! I actually tried it! I wasnt intimated by your recipe. I think I'll make a better loaf next time because I learned from this time. Thanks so much for the recipe and posting a recipe that lets newbies like me feel confident.
Donna, THANK YOU! That was so sweet and kind of you and I appreciate it SO MUCH! Really, thank you! I'm so glad you weren't intimidated by this recipe and gave it a try! I just love that. Thank you, thank you!!
Oh, my!! I’m relatively new to sourdough, and just can’t get that Spring, plus I don’t like how long the whole process takes. This recipe is a game changer for me! It turned out beautifully! The best I’ve made so far and I used my starter straight from the fridge. It had been in there since Christmas Eve. Today is January 7. Wow, wow! Thank you so much!
YES! I am so happy to hear that! This easy sourdough recipe really is the only one you need--it's way easier and makes great sourdough bread! I'm so glad to hear you used your starter straight out of the fridge that had been there for so long--I'm glad to know it worked just as well! Thank you for coming back and letting me know you love this recipe! I appreciate that greatly!
@@RobynOnTheFarm oh!! Mine has also been sleeping since just after Christmas, I think I'll give it a try right out of the fridge!!
Yes give it a try!! I hope it works for you, too!
I’m a little nervous starting with a cold oven and Dutch oven, everything I read and watch says preheat both for like 30 or more minutes. I just bought the same Lodge yesterday, LAST one at my TARGET. BUT, I’m going to go ahead and trust the process…thank you for sharing your recipe and your way! Truly simplifies this new adventure.
Cold baking just makes the process that much easier! For many of my other cast iron recipes I do preheat, but this one really does work well and makes it even simpler. Since you have a brand new Dutch oven, if you’re not using parchment paper, be sure to pour a bit of oil into the bottom of your Dutch oven and brush or rub it around the inside to help season it and so your bread doesn’t stick. I hope you love your sourdough!
@@RobynOnTheFarm thank you. I followed everything in this video for my first loaf and it turned out beautifully. And yep parchment paper is the way to go!!
SO. I did it!! Thanks to your recipe and instructions. It worked beautifully. I was a little worried because it seemed stickier than yours did, just a little bit more stickier. But it baked up beautifully with nice spring action as well! Next time I might add a little rye flour for a little more flavor, even though we loved it like this.
That is SO GREAT to hear! I’m happy it worked out so well for you and your loaf came out beautifully!! Isn't that so satisfying to pull a gorgeous loaf from the oven? I just love that. Thank you for trying this recipe and letting me know it worked for you!
I made this bread today exactly as the recipe stated. It was amazing!
I was so excited that it turned out so beautiful.
Question...mine got really dark on the bottom. What would you suggest to keep it from burning? Lower oven temperature or shorter bake time? I also had some large holes in some of the center slices. Anyway to lesson that? Thank you so much for your recipes! I have had such success with them.
I'm so glad you gave this easy sourdough bread a try and liked it! I love it, too. If yours is too dark on the bottom, you can put a cookie sheet on the lower rack underneath your dutch oven while it bakes, or you can even put uncooked rice in your dutch oven and use parchment paper between it and your bread, or you can experiment and lower the temperature of your oven to about 425 and bake for the same amount of time, or bake at 450 for maybe 10 minutes less...but it's a tricky thing because you don't want your bread to be doughy! It may take bit of trial and error to know exactly how long or at what temperature you like it best. Everyone's oven is a little different. Thanks so much for trying this recipe and letting me know you liked it!
Great recipe.
I do one similar with unfed sourdough that’s been in the fridge for a week or more, sometimes needs a bit longer to ferment but it works. I once tried it the way the sourdough guru’s said and I was up till gone midnight (with a mentor!), I had to be up for work at 4.30am 😬and I vowed never again, so I only ever used my starter to add for flavour not rise. Then I came across someone who used it unfed. So pleased you have shared & I will try your shorter times.
One tip I did try from someone else is to crumple the baking parchment before using, it makes it less likely to dig/cook into the dough.
I’m going to watch more of your videos they look interesting
I know what you mean--I tried those kinds of recipes years ago and that just isn't for me! This one is just as good in my opinion and so much easier and takes up less of my life! Thank you for the great parchment paper tip! I will give that a try! Thanks so much for being here and watching my RUclips videos--I appreciate that!
Robyn thank you! 😊 I am baking tomorrow and now I know I can do this. I really appreciate you.
I am so glad you're going to give this recipe a try Mia! It’s so easy and makes fantastic sourdough bread. My family eats it as fast as I can make it! I hope yours turns out great. Let me know if you have any questions!
THANK YOU! I have failed at making sourdough so many times I just gave up completely. Today I got out my starter that has been in the fridge for about 5 months....I did give it a bit of a feed to see if I could bring it back to life. It started to revive so I went ahead and gave your recipe/method a try. SUCCESS! I could not believe how wonderful it turned out and tasty too! Thank you so much, I now am looking forward to making it all the time. Wish I could send a picture...it turned out great!😁
That’s fantastic! So glad you found this recipe easy and delicious and it worked even with a starter that has been sitting for so long! That is awesome! I'm always amazed how well my loaves turn out, too. I just think they're beautiful. Thank you so much for trying out this sourdough recipe and letting me know it worked for you!!! I love that and appreciate it, too!!
I made this, delicious ❤
I am so happy you gave this recipe a try and liked it! It really does make a delicious loaf. Thanks so much for letting me know you had success with this!
Thanks so much for the starter and bread recipe. My husband and I are try to do more natural....we love making our own breads! from sunny windy CA
That is awesome! You are so welcome. Sourdough is really fun to make and so delicious. I hope you enjoy the process of making your own starter and then your own bread!
Thank You Robyn. I/m gpnna try and make it tomorrow. I have sourdough starter in the fridge, wish me Luck!
Good luck! You’re gonna love it! My family and I sure do. I just pulled a fresh loaf from the oven for tomorrow, but we got into it warm, and nearly ate the whole thing! Guess I'll be making a batch tomorrow, too! Good thing it's so easy. I really enjoy making it and hope you do, too.
neat vid! im going for it
*ok, im back. annnnnd.... success! it came out so gooood
YAY! I'm so happy to hear that!!!!! So glad you went for it and it worked!! Thanks for coming back to let me know!! Totally appreciate that!
Subscribed!!! Im so excited! Robin, the bread recipe loaded and printed no problem. The starter instructions will not print. I've tried everything. Can you please see if file is in good shape or if there are issues. Im so glad to have found you and thank you!!!!❤❤
Thank you for subscribing and being here! I just checked the printable starter instructions, and I can't find a problem with it. It is public and I printed it, so I'm not sure what the problem is!
drive.google.com/file/d/1ek7x5GkuTIQ3NuhiwYPFWrLyfShsvGgm/view?usp=sharing
Here it is again to try. If you want to email me, I can try to email it to you another way if you can't get it to work. My email is robynonthefarmtv@gmail.com
Thanks so much for watching and being here on my channel!
Your video was incredibly informative and easy to follow, especially for a beginner like me. My sourdough loaf turned out amazing! Thank you so much for sharing!
Kimberly, I am SO GLAD your loaf turned out amazing! I just love that. Thank you so much for coming back to tell me! I really appreciate that!
OMG. This was so easy to make, I’ve had a lot of poor results with sourdough. But this was a great success. ❤Thank you
I’m so glad to hear that Wendy!! I’m happy you had luck with it and good results. Thank you for letting me know! I totally appreciate that!
Thank you!!Finally an easy method!
You are SO welcome! I’m so glad you are finding it helpful. It really is easy!
Absolutely love your approach!!!! I’ll try next week
Thank you for sharing
From Alaska ❤️❄️⛷️🇺🇸🇺🇸🇺🇸🇺🇸🇺🇸
I'm so glad you're going to try it out! Thank you for your kind words! That's awesome you're watching from beautiful Alaska! Thank you so much for being here!
Just made my first loaf using your recipe and it is fantastic! I think I put in a bit too much water and the dough was still too sticky when I put it in the parchment. So the paper baked into the loaf. My gut told me I should have added the flour but I will do it all again tomorrow, lol! I want to end on a high note! Thank you for this video!
Lawrence, that is awesome! I’m so glad you tried this recipe and your sourdough turned out well! You can also not use the parchment if you’d rather put it directly into the Dutch oven and not fool with the parchment paper. Thanks so much for making this bread and coming back to let me know you liked it. That is so appreciated!
Looks so easy im anxious to make this later thank you so much for sharing can’t wait to treat the family…thanks so much for sharing can’t…best wishes
I'm so happy you're going to give this sourdough bread a try! I hope it turns out great and that you and your family enjoy it!! Thank you so much for watching!
Darling This video is amazing, sooo easy! Best video ever, congratulations 🙌
Thank you so much!! I appreciate that! Thank you so much for watching and supporting my channel!
Woohoo. I baked my first loaf from your recipe and wonderful video! It looks big and beautiful. I’ll be back in a few hours to tell you if it tastes good 😊
I'm thrilled you made this sourdough bread! Isn't it so fun to pull it out of the oven and see how beautiful it looks? I know it's going to taste great! I need to go get another loaf going!
@@RobynOnTheFarmit was delicious! I’ll be making this again and again. Thank you.
I am so glad you thought so! It really is so good! My family devours it! Thank you for trying this recipe!
I'm definitely trying this next time!!
Definitely give it a try!! You are going to be amazed how well it works!!
OH Robyn Thanks for your recipes as I save them to "My Favourites Folder" as I use them so much- your cooking is just brilliant. Happy New Year- Cheers Denise- Australia 🥰🥰
Thank you Denise! I'm happy and honored you keep my recipes and use them! I just love that! And I think it's awesome you're watching from all the way over in Australia! Happiest of New Years to you!
Loving the videos im gonna have to share this channel with my mom. She bakes alot all the time especially when its County Fair time here in our town in Kentucky winning blue ribbons and suff. Her and a friend make great Amish bread that takes like 2 weeks or so to make but its worth it. Keep up the amazing videos because everything looks great.
Hi Walter! Your mom sounds like my kind of person! My kids and I used to do a lot of baking for the county fairs and have lots of blue ribbons from it, too! Thank you for sharing this video and channel with her. I appreciate that greatly, and I also appreciate your encouragement! Thanks for being here!
@RobynOnTheFarm oh your very welcome . Your kiddos sound like how I used to be because I iused to bake and stuff. Mama got mad 1 year(not really) that my biscuits beat hers in the fair 😂. Our whole family loves her apple cake she makes because it's just mouth watering along with her Mountain Dew cake she makes that ppl thought I was crazy talking about it until you see ppl making it in videos now and I'm like ummm I'vebeen eatingthat for like over 30 years now 😂 She taught me to sew and cross stitch when I was young too. So when I wasn't working with horses with my dad I was doing stuff with her. Am glad I ran into this though cause it makes me wanna do things like that again and go help her bake because she doesn't get around as good as she used to. She brought me a pot of chili I finished off last night a few days ago. Anyways I'm rambling but thank you for the response and hope this New Year is amazing for you.
That's awesome you beat out your mom's biscuits! LOL That means she taught you well! I bet her apple cake and Mt Dew cake are amazing...yum! You had a wonderful childhood baking, cooking, stitching, and learning animal husbandry skills. We need more of that for kids these days. I bet if you went and helped your mom bake it would mean the world to her, and make you feel good, too. Happy, Happy New Year! I hope 2025 is a happy one for you!
@@RobynOnTheFarm she gets upset when I do make stuff better than her and won't tell her how. Well not like mad upset but ya know like funny mom upset. Most of my stuff was in the 4H section at the fair but with the biscuits I was going against adults. A great cookbook to get is the Aunt Bea book from the Andy Gritth show that i bought my mom which im sure theres all kinds of different copies out now instead of the original 1 i got her. But i made some real good brownies from it 1 time. Mamas also a chocolate chip cookie expert which is what got her the purple ribbon at the fair 1 year. Like i feel weird buying cookies and stuff like that at my house cause its not what i grew up with. But yeah that's what kinda bothers me about the newer generation is that none of them have done stuff like that because we didnt have al the technology which is good in moderation of course. Just wish kids would learn stuff like that and look an inch above their phones because theres a whole world happening without em.Which my parents were basically setting me up for life by learning those skills though that I think all kids and teens should learn and pass down from generation to generation. Like when my mom married my dad and would be cooking with my Granny or great Aunt she'd get annoyed because they didn't use measuring cups 😂. Sorry I'm all over the place rambling on lol
Love this! I was about to give up my sourdough journey... But im going to try this first! What flour do you use? I've tried King Arthur and Bob's Red Mill Unbleached Bread Flours.
Definitely don't give up before you try this sourdough! I love it and lots of others are telling me they are finally having sourdough success with it! I mill my own flour or use this: www.azurestandard.com/shop/product/food/flour/whole-wheat/hard-white/bread-flour-100-whole-white-wheat-unifine-organic/8434?package=FL034&a_aid=67d9dc36db
Thanks so much for watching, and I hope you give this recipe a shot!
Following your recipe. I have my first sourdough in the oven right now. I can't wait to see what happens❤
That is so exciting! You’re going to love it! I hope it turns out great! I have a loaf in my oven right now, too! Thanks for trying this recipe!
My bread turned out beautiful but a little thick and tough to cut on the bottom. It also did not rise as high as I thought it would or split open like yours. Wish I could post a Pic so you could evaluate it for me. Do you have any advice for the next loaf?
I’ve tried so many times in the past to make this wonderful bread but not once have I seen a recipe give me the exact amount of starter to use!!! Not only is this simple and easy you don’t have to feed the little bugger and keep throwing a cup away be for you feed again!!! What a waste of time and product! I’m going to have a go at your way of making sourdough bread but I have one question, that last 10 or 15 min. In the oven, uncovered is that just to brown the top or continue baking 10 to 15 min more??? I prefer a softer crust. Thank you so much for this video👍🏻👍🏻🙏🏻🙏🏻🙏🏻👏🏻👏🏻👏🏻
Thank you, I'm glad you found this recipe helpful! Thanks for your kind words. I appreciate it. The last 10 minutes uncovered really serves to brown the top and finish baking the bread. You could get away with just a few minutes shorter, or you could leave it covered longer so your crust stays softer. You can also brush the crust with butter and cover with a tea towel when it comes out of the oven. Those are worth experimenting with to see how you like it. Thanks so much for being here and supporting my channel!
I’ve been making this recipe and it is perfect I did it with active starter I took my starter out of fridge fed it and after 4 hrs made the dough it has been bulk fermenting for almost 12 hrs I’d like to bake in loaf pans
How is the process if I do it in the loaf pans?
I'm late answering your question! Hopefully you baked the dough and it turned out well! When I bake this in a loaf pan, I preheat my oven to 450, invert another loaf pan on top, and bake for 45 minutes, remove the top loaf pan, and finish baking for 5 more minutes. It will depend a bit on your oven though. I will have a video on this soon for those that don't have a dutch oven! Thank you for making this recipe! I sure hope you love your sourdough bread!
@ good morning so what I did was divide the dough in half since my pans aren’t very big
I let it rise/rest like you said
And baked like your other bread recipe 375 and I did score them
I checked internal temp perfect over 190
I took out of pan buttered the top and wrapped in towel til cooled they were absolutely perfect
My hubby liked that sandwich size
We had some toasted this morning with an omelette ❤️thank you for getting back to me I will try it the way you said with the top I bet it will be even better I’ll let you know!! Have a wonderful day!
I’m so glad this worked so well for you! I will have to try it this way. Thank you!!
Wow, I am going to g to try this. Thank you 🙏
I am so glad you are going to give this recipe a try! I hope you love it as much as I do!
New subscriber here! Can’t wait to try this. Thanks for sharing.
Thanks for subscribing and welcome to the channel! I'm glad you're going to try this recipe! It's a good one!
Thank you so much for sharing God Bless you for your no hard work. 😓 figuring out what to do HOORAY SO VERY EASY PROCESS. ❤
I'm so glad you found it helpful and easy! 😊 It really is a simple process and makes excellent sourdough bread!
Hi Robyn
My bread is now fantastic
I made French toast with it this morning yum!!!
Wondering if you have a pizza dough recipe
I hope so!!! Your videos are so much easier to understand than a lot of the other videos
Thanks in advance
I am so happy to hear that!! That is the goal! I bet it made amazing french toast. I do have an easy sourdough pizza dough recipe I will share for you soon! Thank you so much for letting me know your bread is so good. I just love hearing that.
Looks so yummy! I’m going to try it. I make sourdough sandwich bread all the time and I feed my starter at 6am and it’s not ready to bake till 7pm lol. I got the bags you use and love them. Thank you for another great video 💖
Thank you Sari! I’m glad you’re going to try this sourdough bread. I love it, and hope you do, too. I’m glad you like the bread bags, too! They are great. Thanks so much for watching!
Happy New Year Robyn! 🎉 That looks delicious and doable. I was hoping you’d mention the “making” of the starter also. Yay! Can’t wait to give this a try. Hope your holidays are wonderful! 🥳🥰🇺🇸
Happy New Year to you, too, Cynthia! I hope 2025 is a great year for you and your family! Thank you for watching tonight! Have you ever made sourdough? It really is the easiest, no-fuss sourdough bread and it is delicious!
@@RobynOnTheFarm Nope! It will be a first! I like the challenge, mainly because you explain things so well. Otherwise I’d never attempt it I’m sure. Funny because I grew up further down a ways from San Francisco, such an iconic sourdough city! I had delicious sourdough bread often. I don’t recall if my Mom made it, only that she made bread all the time. So this will be an adventure! Much joy in the New Year for you and your family! 🎉🥰🇺🇸
How neat! You’ve got to try this sourdough since it is famous near to where you grew up!! This recipe is the easiest ever for sourdough, so it’s a great one to try :) That is wonderful you have those good memories of your mother making bread all the time! I love that.
We love sourdough in our house! Your five hour loaf looks lovely and delicious and I can’t wait to try it. I keep our starter in the fridge and bake with it weekly, so I am wondering if I can use my unfed, cold starter for this recipe? Or should I let it come to room temperature first? Happy baking and thank you for your excellent tutorial!
You can use your starter right out of the fridge! You may want to let it bulk ferment a bit longer than the 3 hours that I do, but this recipe is so forgiving that it probably won't matter much. Thank you for watching and for your kind words!
Thank you for taking the time to reply. I appreciate it! Have a happy day!
Happy New Year! Great video! Can’t wait to try this recipe. My husband really loves sourdough bread. Thank you!
Happy New Year Wendy! I'm so glad you are going to give this recipe a try! I hope your husband likes it :)
This is an excellent video. How can it be made with whole grain flour? I just discovered I need to be eating whole grain, but I don’t want to give up your method. Thank you so much! Sue Wallace
Hi Sue! You can, and I use a lot of freshly milled whole grain flours, but this one just doesn't turn out as well that way. I'm not as pleased with this using whole grains, but I'm working on it! I'll share that when I feel it's ready!
@ thank you for the quick reply! Can I buy whole grain flour at the grocery store, or do I need to go to a specialty store, or grind my own? I am very concerned with gut health. Which recipe would you recommend for whole grain flour? I just love the ease of this bread recipe, and the compliments! I will continue to bake this recipe for family & gifts. Again, I just love your channel & have been sharing it with others.
For the most nutrition, you'll want to grind your own flour. The nutrition starts to deplete from the flour soon after it's milled, so I mill mine immediately before making bread. Here is my freshly milled flour whole wheat sandwich bread that touches on all that: ruclips.net/video/UVKYYsSJ0jE/видео.html
I'm still working on my freshly milled flour sourdough, will share it soon!
Thank you so much for watching and sharing my channel! I so appreciate that!!
Thanks for the video it was a big help. I'm just starting to make my starter and and I work during the week so I have been looking for something simple.
Great! I’m so glad you found this video. This is the easiest and simplest way I’ve found to make sourdough bread, and I’m busy like you, too! Thank you so much for watching and being here!
I'm going to give this one a try. I've made some decent tin loaves with unfed starter.
I'm curious as to why there are no stretch and folds here to develop the gluten, though?
There is basically one set of stretch and folds at the shaping step, and honestly, the bread in this recipe doesn’t benefit from more sets of stretch and folds-I’ve done it and experimented every which way with this bread and don’t see a notable difference! So this one keeps it simple with just one. Thank you so much for watching and being here!
Happy New Year! Your sourdough bread looks amazing!
Hi Rhoda! Happy New Year to you! I hope you have a fantastic 2025! 🎆 I just got back into town and haven’t made it to my box to see if your package arrived yet!
@ the tracking # said that it was delivered today and had been running late. Our mail delivery has been super crazy delivery times before Christmas. Today it was really early! BTW, I ordered a Nutrimill Impact grain mill and wheat berries! I’m excited to get started on fresh milled flour!
Awesome! Thank you again. I just didn't want you to think I wasn't mentioning it! You are going to LOVE your Nutrimill grinder and making breads with fresh milled flour! I'm excited for you! It's so nutritious and so good for you. You will feel a difference. Happy, healthy 2025!
@@RobynOnTheFarm I learned that there is a company close to Austin Texas that sells organic grains and wheat berries. I placed an order tonight for spelt berries, whole berry bundle of Roman rye, Sonora and butlers gold. One is the rye, a soft and a hard wheat. I’ve got two bags of Palouse grains already and just waiting for the mill.
I taught kindergarten for 40 years and I keep thinking about The Little Red Hen story that I always read to my class.😁
I’m new at the sourdough bread making, but your video is so simple to follow. I was just wondering what that cloth-looking mat with the different sized circles on it- is called that you put it on to shape it? Because I noticed that you didn’t use any flour on it. If you have a link to where I can buy it, I’d appreciate it also. Thanks so much for your video.
Amazing ! I’m going to try this. Thank you for sharing this ! 🌺
Great! I sure hope you enjoy it and find it an easy process!! My family loves this sourdough bread and eats it as fast as I can make it!
Thank you so much for this recipe, Robyn! I've used it several times and it's perfect. Today I added jalapeno and cheddar. The kids asked me to make it everyday. 😆 I have one question I'm hoping you might be able to answer... if I wanted to make two loaves in a row, can I make the second loaf in a pre-heated oven and dutch oven? If so what amount of time would you cook it for? Thank you! ❤
Jaime, that is awesome! I'm so glad your kids like this sourdough bread so much! Sounds like my kids--I have to make it constantly for them, which I love to do of course! ! I'm so happy to hear you've had luck with this recipe and it's working well for you. Thank you so much for letting me know. To make it in a pre-heated oven and dutch oven, bake it at 450 for 30 minutes with the lid on and then about 15 minutes with the lid off--all depending on your oven of course. You'll want your bread to be 200-210 degrees internally, or tap the bottom of the loaf--if it sounds hollow, it is done! I hope that helps!
Thank you so much!! ❤
Baking right now❤️
Awesome! Thank you for trying this recipe! I hope you love it!
OK Robyn trying this bread today alongside my normal Artisan Loaf so will be very interesting- I will let you know my result. Cheers Denise- Australia 😃😃
Fantastic Denise! I hope it turns out amazing! It will be interesting to compare! Let me know how they turn out!
How much do I feed my starter after I have used it in this recipe? I have just begun sourdough making 3 days ago. I am definitely going to try this recipe.
Hi Tara! Is your starter established? You’ll want to use one that is at least 10-14 days old or more if started from scratch. I feed mine a 1:1:1 ratio, so I’ll discard down to 50 grams of starter, then add 50 grams water and 50 grams flour and mix. I hope that helps! Let me know if you have anymore questions!
@RobynOnTheFarm hello yes it is established. I will follow your directions. Thanks so much for your help!
You're welcome!! I hope your bread turns out wonderfully!
I am happily a new subscriber! Cheers to you! :)
Thanks for subscribing and supporting my channel! I’m so happy you’re here!
Question for you Robyn. This worked out so well and was a big success. Thank you so much! But I'd like to make smaller loaves. How do I change the baking time. And when do I divide the dough into smaller loaves?
Hi Stephanie! I’m so glad this loaf worked so well for you. To make 2 loaves from this recipe, I usually do it during shaping. After the stretch and fold in the bowl, divide and shape into 2 loaves, and proceed on as normal. For baking, these smaller loaves still need a good bit of bake time, so just reduce the bake time 10-15 minutes (depending on your oven) covered and uncover for about 5 minutes. If the bottom on your loaves are getting too brown, place a baking sheet on the rack underneath it. I hope that helps!
Thank you so much for responding and helping me. I'm so grateful! My family loves the recipe!!! ❤
I am so glad to hear that! My family does too! As soon as I make it, it gets devoured!
Thanks so much! Beautiful bread, as well as delicious. One question when dividing into 2 boules, when do you split the dough? Thank you, Sue W
Thank you Sue! You can split the after the bulk ferment or as you shape it, either one. That’s a great thing to do to get a bit smaller loaves. Thanks so much for watching and for your comment!
Love your video!!! I’m letting my dough bulk ferment now. You talked about two smaller loaves…is there a baking time adjustment?
Thank you!!
Hi Tiffany! I’m so glad you’re making this sourdough bread! The 2 smaller loaves will just need about 8 minutes less covered and I let them go uncovered about 7-8 minutes. It all depends on your oven though! I hope that helps! I hope you love your sourdough loaves!!
Thank you so much! I have the larger loaf in the oven right now. Next time I will try two smaller loaves, so I can we don’t eat the whole one in one night! 😊
Thank you! This answered my question
Thank you for this delicious bread recipe. I am new at sourdough making and I would love to try this recipe, my question is when do you started the making of the starter and when you stop? Thank you 😊
This is a great first sourdough recipe to try! For the starter, you will want to get it going, and it will take about 5-7 days until it's ready to use in this recipe. If you look in the description of this video, I've included a printable that tells you exactly how to make a sourdough starter and how to maintain it. I think that will help!
@RobynOnTheFarm thank you so much, I appreciate it!!
You're so welcome! I hope that helped :)
After my last question I had another two attempts both were reasonably successful. One observation I had was that after the bulk fermentation of about 4 hours when shaping it did not finish into a nice dryish ball of dough like your video. If it was not put into a bowl it would spread but it baked ok and did not rise as high as yours.
Will this recipe work with wholemeal or whole wheat flour?
Thanks in advance.
Hello! I'm glad you've had some success. Did you work your dough like I did after the bulk ferment? It changes consistency when you do that set of stretch and folds, and should come together into a nice ball of dough. If it is isn't, it may be too wet, and I'd recommend adding a bit more flour to give it a bit more structure. Hopefully that helps. You can make this with whole wheat flour, but I am not as pleased with how it turns out when I make this recipe with it. I'd recommend starting with 1/2 wholemeal and 1/2 bread or all purpose flour. I hope that helps! Thanks so much for trying and I hope it comes out great next time around!
@@RobynOnTheFarm Thanks again
Hi, I live in England and have never been able to make sourdough bread successfully. I gave your recipe a try but failed. I think I know where I went wrong ... left it overnight which may have over proved it. I will try again however I was wondering if the room temperature plays a part. It's winter here so the kitchen gets cold over night. So my next attempt will be to start it off in the morning and check after 3 or so hours to see what it looks like. What should it look like when it's ready for the next stage? Also will whole wheat bread flour work with your recipe?
Any suggestions would be welcome. Thanks
Yes, it could have over proofed. I'm sorry you didn't have luck with your bread. Try again! The temperature of your home does make a difference, but it is cold here and in my home, and I usually let mine proof for 3-4 hours. It should expand in size, but it does not have to be double or triple like it can get when it sits for hours and hours. I prefer mine under rather than over proofed. If you need to let it go overnight, I recommend getting it to the shaping part after the bulk ferment, then covering it with plastic or something so it doesn't dry out, and popping it into the refrigerator overnight. This is a cold retard, and you can leave it in there for 1-2 days before baking, and you can bake it straight out of the refrigerator. You'll get a beautiful oven spring that way. I hope that helps!!
Thank you, I'll definitely give it another try.
This looks so good, thank you for sharing. Question...can sugar be added to the recipe? Happy New Year
Yes! You can add sugar or honey to this recipe if you’d like a bit of sweetness. I’d add 1-2 Tbsp or 12-25 grams. I hope that helps! Thank you so much for watching and for your question!
@@RobynOnTheFarm thank you for answering...I can't wait to try your bread
Thanks for giving it a try! My family loves this bread…we’ve eaten 1000s of loaves of this :)
Sounds great 😊
It's super easy! I hope you love it! Thanks for watching and being here!
Hi Robyn my starter was on day 4 and it was nice n bubbly so I made the bread it actually looked beautiful
When it came out of the oven it was kinda flat and not fully baked inside
Was it cuz I rushed into making it? I wish I could send you a pic cuz it is pretty ❤
Well shoot. I'm guessing your starter needed a bit more time to establish. The longer the better, but I usually try to rush mine, too, when making a new one! A good sign is when your starter doubles in size within 4-8 hours after feeding, and is nice and bubbly and smells kind of tangy. This doesn't need to be fed/active for this recipe, but the starter should act that way when it is fed. I'd say give it a little more time and try again! I really think you're going to have luck with this bread! There could also be oven differences, if you feel like it needs to bake a bit longer next time just to be sure, that is a possibility as well. I'm glad it's pretty! Wish you could post photos, too!
@@RobynOnTheFarm do u have a starter recipe?
@ yes! Down in the description I have a printable that tells exactly how I make and maintain my starter!
Robyn, I’m guessing the process would be the same if I use my fed (tonight) starter tomorrow morning for bread making???
Yes! Either fed or unfed starter can be used for this sourdough bread, same process. Thanks for asking! I’m glad you’re going to make this again!
Thank you !
You're welcome! I hope you find it easy and love your sourdough! Thank you for being here!
I have made sourdough many times the labor intensive way. This recipe looks so much easier. At what stage could I add other ingredients such as garlic, cheese, herbs, olives etc?
Hi Dan! This recipe really is so much easier! You can add the additions after the bulk ferment, at shaping. That’s when I find it easiest. Thank you for your question! I hope you try this recipe and never want to go back :)
Unfortunately my Sourdough did not work but I believe I overworked it so I am going to try again, I was actually a little rushed making it so that didn't help. Cheers Denise- Australia 🥰
I’m so sorry to hear that, Denise! I hope you nail it next try. Let me know if you have any questions. I make it exactly how I show in the video, so do it just like that and yours will work! I have 2 loaves bulk fermenting on the counter currently :) We eat it as fast as I can make it! Have a fantastic weekend Denise!
@@RobynOnTheFarm I have a feeling it was my starter so I have been working on that today. Cheers Denise
That would explain it. Hope it was. I’m confident you’ll have luck with this recipe. It always works for me.
This was the easiest sourdough recipe ever! Im going to try it today!
YES! That’s why I love this sourdough recipe! It’s SO EASY! I hope you love it!
I was gifted sour dough starter and this is the recipe I am attempting my first loaf. My starters name is Amanda so her first child by my hands will be Amanda Jr ❤❤
HAHA, I love that! So fun. You will get addicted to making this bread! I hope Amanda Jr comes out wonderfully! Thanks for giving this recipe a try Deana!
Hi Robyn. Excellent video. I have been working on my own starter, discarding and feeding for about 10 days. I fed it last night and it is double in size, nice and bubbly and floats in water. Can I follow your recipe with active, fed starter?
Yes you can! You can use active starter OR unfed/hungry starter in this sourdough bread recipe. Great job getting your sourdough starter going!! You are going to love this bread! Let me know what you think!
Hi Robyn. Not a total failure. My round didn't rise much so it's incredibly dense, like brick dense. Ugh. I also attempted to bake in my steam oven, manoeuvring between your temperature directions and those of the manual for bread. I really am unsure as to shy it didn't rise. It has to point back to my starter but all the signs indicated the starter is ready for use.
Oh no! I’m so sorry it didn’t work well for you. It sounds like your starter was ready. It possibly could have needed to either go longer or shorter during the bulk ferment (I usually do 3-4 hours, but temperature can affect that-if you go closer to 12 it can over ferment and fall). I make mine exactly how I show, maybe give it another try and see if you have better luck? It turns out great when it works!
Me again. I’ve made 6 successful loaves in the past 3 weeks following your method. BUT…for the first time, I’m letting the dough bulk ferment overnight. I will bake it in the morning. DO I SHAPE IT right out of the fridge, score it, then put into cold oven and bake as usual?? Thanks for your help!
You can do this 2 ways: either let it bulk ferment overnight on the countertop (I don’t go longer than 12 hours-if you do this in the fridge it won’t actually bulk ferment-needs to be room temperature), shape it, let it sit an hour, then score and bake, or you can do a bulk ferment today, shape it and put it in the fridge overnight for a cold retard, then score and throw it right into the oven to bake tomorrow. That’s how I prefer to do it! Let me know if you have any questions. I’ve got a video I’m working on right now that shows this :)
@ THANK YOU!! I’m hoping it turns out!!
I am, too!! Fingers crossed! So glad you're going to experiment!
Thank you for sharing this method. I can wait to try this!!! Hoping this is a game changer in my SD journey. Live in CO where today is freezing temps and would love to try to make this bread. A couple questions... 1) How do I know how long to let it bulk ferment of the 3-12 hours? What should I be looking for to know? 2) Am I testing the temp of the bread before take out of the oven or just follow the 450 - 1hr and 425-10 mins. Again, thank you!!
Hi Monique! Great question. For this recipe, I almost always let it bulk ferment for 3-4 hours. If I want to be really technical, I look for my dough to have expanded in size, be smooth, and be pulling away from the sides of the bowl. For this recipe, I hardly pay attention to that because I know it works even if the dough doesn't look like it has done much. If you see my dough in the video, it really hasn't risen much, but my sourdough turns out great! When I let it go closer to 12 hours, I only do that if it's convenient (like if I'll be gone all day or do an overnight bulk ferment), and I usually prefer how it turns out with a shorter ferment! I don't normally test the temperature of the bread, I go by time, but you can. It should be about 205 degrees when done. Try that, and once you've made it, you can see what you'd like to adjust and experiment with changing. I am a really no-fuss, laid back type person, and this is how I like to make my sourdough :) Thank you so much for your wonderful questions! I sure hope this helped!
Thank you! Oh, I enjoy making sourdough now knowing I will get a successful loaf each time. I've done one loaf and then also divided in two. Any suggestions how to divide to make mini boules?
Thank you for an easy recipe, do you know what was the temperature in your kitchen at the time you made it? Thanks
We keep our home set at 72 degrees. I hope that helps! Thanks for watching!
Thank you, I am trying it today
It came out great; this will be definately the way to go from now on, I encourage everyone to try it.
I’m so glad you had success!!!! That is wonderful. Thank you for recommending this recipe! 😊
Thankyou you keep your starter on the counter or refrigerator
Do you discard your starter
Appreciate your video
I keep my main one on the counter and my backup in the refrigerator! I do discard, but really I tend to use it in this recipe almost daily instead of discarding. I use what I need for this recipe, then feed the rest and leave it on the counter. In the description I have a printable that tells exactly how I start and maintain my sourdough starter. I hope that helps!
Does it have the same nutritional benefits without all the fermentation? Just curious.
The longer you let it ferment, the better nutritionally :) Great question. Thank you for watching and being here!
This is fabulous! Thank you! Just subscribed. Can you do this and bake it like a regular sandwich loaf? ❤
Hi Kate! Yes, you can make this for sandwich bread, but I usually add 20g of olive oil for a softer crust, and split it into 2 loaves (I use 8.5 x 4.5 inch loaf pans). I bake them at 375 degrees for 35-40 minutes and brush with butter when they come out. Hopefully that helps! Thanks so much for watching and subscribing! I appreciate it!
Hi Robyn
It’s Joe R again I was wondering what your opinion of a sourdough Rye Bread would it work with the same methods?
I haven't tried that but sourdough rye is so good that it's definitely worth a shot! Let me know if you try it before I do!
Hi! I enjoyed your tutorial and was so excited to make this. However, now I'm confused after reading the Directions on How to Make a Sourdough Starter. In using an UNFED starter, would I just follow Day 1 directions. Let it sit for 24 hours and use for the bread? Thank you.
Hi Carol! Thanks for this great question! I did not explain that well. You need to have an established sourdough starter for this recipe, so you'd do all the steps (feedings) for day 1-7. After that, if you feed your starter and it rises and becomes bubbly and has a fermented smell, then you know it is active and established and can be used successfully in sourdough recipes. You continue to feed your starter and maintain it as long as you'd like. This recipe is so great because it uses "inactive/unfed" starter, meaning you don't have to feed it and have it be at its peak before making this bread. You can feed it and have it rise and fall (that's when it is inactive/unfed), and still work great for this bread. You can skip feeding it for a couple days and have it still work well, but that is after the starter has been established. It is a bit of a process to get your starter going, but once it's going you can make this bread anytime and it is so worth it!! I sure hope that helps, let me know if you have any other questions!!
@@RobynOnTheFarm Thank you so much, Robyn.
Thank you so much for sharing
It looked delicious and easy
Can I put cranberry and walnut in this recipe?Thanks
Yes you certainly can! Add additions at shaping. It will be delicious!
May I ask,what size for the Dutch oven that you use for this bread?Thanks
I use a 5-quart dutch oven. Sorry I didn't think to include that info! Thanks for asking!
Thank you ❤
You are very welcome! 😊
Hi I’ve never made a starter before or made sourdough, do I make the starter that you give in the starter recipe then at the end of the week make the bread? If so how long does the starter last for do you have to make a new one each time you make the bread?
Thank you for this great question! I didn't go into this at all in my video, I'm sorry I didn't explain it. You need to have an established sourdough starter for this recipe, so you'd do all the steps (feedings) for day 1-7. After that, if you feed your starter and it rises and becomes bubbly and has a fermented smell, then you know it is active and established and can be used successfully in sourdough recipes. You continue to feed your starter (usually daily, or you can keep in the refrigerator and feed it every few days or once a week) and maintain it as long as you'd like, and continue using it for your sourdough recipes. The starter is considered active when it has been fed and several hours later is risen and bubbly, and unfed/hungry when it has past its active peak and has fallen. This recipe works great with the starter at either stage. Hopefully this has made it clearer, but let me know if you have any questions! Thanks so much for watching and being here!
I mix mine together in the evening and use 30-40 grams of unfed starter (1.5 - 2 T) only. I usually do 2 stretch and folds after 30 minutes rest between and then I cover it and leave it overnight on the counter. In the morning its ready for a quick shape and another 1 hour rest (or refrigerate for baking later) then I bake it. I get a higher rise this way.
Robyn , can I put this in the fridge after the bulk fermentation/shaping if I don't want to bake it straight away? If so how long can I keep it there?
Yes you can! I’d recommend up to 24 hours for best results but I have gone as long as 2 days!
So if you do the bulk fermentation for 12 hours can it be on the counter or it should always be in the fridge?
You can leave it out on the counter for up to 12 hours during the bulk ferment. Be sure to cover it with plastic wrap so it doesn’t dry out if you’re leaving it out that long! After the bulk ferment you can shape it and throw it in the fridge overnight if you’re not ready to bake it yet. I hope that helps! Let me know if you have anymore questions!
Can you do the stretch and folds and overnight proofing with this recipe ?
You can certainly do more stretch and folds, this recipe does include one set at shaping, but I haven't seen much difference or improvement in the final result with more. And yes, you can do an overnight bulk ferment or an overnight cold retard in the fridge. I hope that helps! Thanks so much for asking!
Never made sourdough before but this vid is very helpful. I'm still confused about the "starter" though!
Hi Dan! Check down in the description-I’ve made a printable pdf that describes exactly how I start and maintain my sourdough starter. I will make a video on it soon to help. It is a simple process and your starter will be ready to use in this recipe in about 5-7 days. It really is easy!
Robyn, can I add dried cranberries with toasted walnuts to the dough??
YES! You can and it will be DELICIOUS!!!!
With this recipe can you add add-ins such as cheese or jalapeños?
YES! You sure can!!! Watch for a video soon on that!