Natasha, as a complete novice at sourdough bread making and frankly any form of bread making, I watched a number of RUclips videos including yours to get some tips. Note that I made my starter from a different video which has proven to be great. I learned a lot from all the "how to make sourdough bread" videos but yours provided much more details including some important nuances on how to do this. I wrote down details on each of my attempts to learn from my mistakes. My first attempt was ok but it had some issues. The second tasted good but failed in other ways. The third was fantastic! I reviewed your video at various points on the third one to make sure I did it right and I wanted to thank you. I'll make it more times to get better, but now I know I'm on the right track.
@@banoisaigon First one was a bit moist in the middle - not doughy but not cooked enough. I discovered that my oven lies when it says its preheated to 500 degrees. I now wait around 1/2 hour to ensure the oven is closer to or at 500 degrees. Also, the bottom was burnt in places even with the pizza stone. I now put rice between the pan and parchment paper. The second was too dense and didn't rise enough. I think it was a problem with the starter in that I waited a suboptimal time to use it. The starter is a tricky thing as sometimes its great and other times it weakly passes the float test but works anyway. I always use the float test now which gives me a better read on when its a good time to start the process. Hope that helps.
@@StephenSmith-k1p I learned from your tips and I followed her recipe to a T but couldn’t wait for it to cool down. We ate half a loaf right after it came out the oven. It’s pretty good for my first time. Thanks for your tips.
@@banoisaigon I'm happy that you found my tips useful and even happier that your first one turned out pretty good! I know what you mean about not waiting for it to cool down. I usually let it sit for about 2 hours before digging in - its always a long wait but I think worth it! Continued success to you!
Never have I seen a video such as yours that makes a very tough recipe look not only manageable but fun. Yes, there are a number of steps involved but if my Sourdough Bread looks as good as yours, it's all the encouragement (and confidence) I need to try making it myself.
After months of frustration and countless recipes that just didn’t work, I was about ready to give up on bread-making. But then I followed Weissman’s instructions to create a starter and used Natasha’s video as my guide-it was my North Star! The result? The most delicious bread I've ever made. It brought me so much joy; cooking is truly about moments like this. Thank you!
I do my 3 stretch and folds every 30 mintues right after mixing the dough. Then leave it covered to bulk ferment. Pre shape, final shape and to the fridge. Bake the following day. Yours looks great 😋
I started baking Sourdough during the shutdown of 2020. I haven't made one in quite a while so I decided I needed a refresher on the steps. I'm so glad I found your video. Thank you for not dragging it out like many do. My dough is ready to go in the fridge. In the oven tomorrow. I'll let you know how it comes out.😊
Turned out pretty decent. Crumb wasn't super open but tasted great. I don't think I built up enough strength in the dough before I shaped it and put it in fridge. Going to start another one this weekend.
Thanks, Natasha. Your video just assisted me through making my first sourdough loaf. The finished product was amazing. Only problem I had was that I pulled my dough from the fridge and scored it about 15 mins before the oven was at 500, so the dough just barely started to fall and flatten, versus remaining as round as the banneton. Next time I will take your advice more literally, when you said that the dough does not need to leave the fridge until you’re ready to bake. Thanks, again, for taking the time to demonstrate this recipe
@@natalialopes719 I never even considered that. Thank you for the tip! I recently made this recipe again with a different starter; the flavor was phenomenal, but the dough fell almost immediately when I removed it from the banneton. Wondering if I need to add more bread flour for structure, especially when the stretch and folds are done with wet hands, likely adding some moisture to the mix.
Hey Natasha! Sour dough bread was what I taught myself to make during COVID lockdown. There truly is nothing like it ! I've made hundreds of loaves at this point. And you're right, it's actually pretty easy, once you get past your own initial "that looks hard" thoughts! Everyone should try this! I use a dutch oven to bake mine, and spray some water into it (15-20 sprays using a cheap plant sprayer) before the first half of baking. Creates steam and keeps the dough soft a little longer - seems to help the ear pop (which is visually pleasing, but doesn't really matter otherwise - haha). I've already got your cookbook btw - love it! Everyone should get that too !! Thanks for sharing your positivity and energy and your love of cooking! Peace!! xo 🤗
About to start my VERY FIRST dough. And your tip that it can sit in the refrigerator overnight is blowing my mind! I was told it had to proof for 5-8 hours after all the folding steps. So this step is that step? If so, GAME CHANGER!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide . 2.4.24. I neatly thought this is like the rest of he cooks...cefs...waffling on about nothing much. Get on with it, you boring bastards...not do this. she knew what bread making meant. she got on with it. no, I didn't think: ptove every hour....?????
So, just pulled my loaf out of the oven, and it's looking perfect! I followed your instructions as closely as I can and voila! It's cooling now! Smells good My starter is three weeks old today. Very happy with this. Thank you for your detailed video!
You have such a Happy and Bubbly Voice , Natasha ! A joy to watch you work , doing what You do ! This is the Second Video from You that I am watching !
Thank you so much, this video was so helpful, and after three attempts I’ve made my perfect loaf! I’ve made some modifications like adding honey to cut some of the sour taste, bulk ferment for 8 hours, and spraying water on the dough before baking. The stretch and folds and cold proof in the fridge is what really made the different for me in my sourdough journey ❤
Use the deeper side for the cast iron cooking. That thin top has less surface area for heat to move. Mine never look like that and i put nothing below it. Just a tip. And usually it will shorten ur end time cooking because of the taller wall. Hope this helps. Love ur crumb look too. Nice air pockets
Natasha, I used your sourdough starter recipe and created my own starter. Today, i used this recipe and made my fist sourdough loaf, and it turned out amazing. Thank you for sharing your talents.
I will be back and let everybody know how my bread turned out. The one thing about this whole process, is it is forgiving. Plus if it doesn’t go right the first time keep doing it until you get better. Oh, and happy belated birthday. Hope it was a good one. ♥️
@@Jmartinez52 well I can give you an update on my sourdough once I bake mine either tomorrow or the day after. I got my starter already and turned out extremely well to be my first time ever. I am doing my research on how to make my sourdugh without a scale bc that is how I made my starter just by the eye kinda.
Great tutorial. have made a few loaves by now from different recipes, but always wondered what are the steps from beginning to end. You are actually the first tutorial I watched addressing all the questions and important steps with clear and concise instructions and reasoning. Thank you!
400 g bread flour, or all-purpose flour, plus more to dust 55 g rye flour*, or whole wheat or bread flour 10 g fine sea salt 345 g filtered water, or dechlorinated water or spring water, luke-warm up to 85˚F. 100 g active sourdough starter Rice flour, optional for dusting the bread basket
Made my very first loaf yesterday following this recipe and it looked professional! I was so proud. I tried a second loaf using a different youtube tutorial and it didn't turn out anywhere near as perfect and open as this one. Thank youuuuuu!!!
Thank you Natasha. This is now my go to video for sourdough bread. I’ve been learning how to bake it for the past 6-8 months and I think I finally get it. I guess I’ll find out tomorrow when I bake my breads. Fingers crossed. 🤞🏻😊
I am a diabetic so sour bread is more healthier for my blood sugar. According to a 2019 editorial review in Aging Clinical and Experimental Research, sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
This is my first sourdough loaf attempt and it turned out great! My whole family loves this recipe and my oven is preheating for another loaf right now. Thanks, Natasha!
Thank you, Natasha! I started from scratch and it worked! I think I kept my house a little too cold because it took a few weeks to get an active starter. Then the parchment paper stuck to the bottom when I baked it the first time. I am not sure why but they look beautiful! Thanks again!
Ok. I followed your instructions to the T. And oh my goodness, first ever sourdough bread I've ever made and it was delicious. I would love to see you make sourdough cinnamon rolls and scones. I'm needing to do those.....😂 Love your channel.
My Dad kept sourdough for thirty years. I remember chelsea buns and pancakes and poppy seed dinner rolls. Dumplings and strawberry shortcake, even pizza. But dinner rolls for every Sunday dinner. Yummm
I too, have decided to steer away from store-bought bread it’s just not healthy. I’d rather know what is going into my food. I am on a journey of reading labels and prepping and all those good things. I have my first starter I prepared today, can’t wait to start adding in the extra flour and water and then eventually baking my first loaf. Thank you for your video. ♥️
I have watched several videos and I love your presentation, explanation, and video capture of the steps! You and your husband make a great team. Thank you for sharing your craft and knowledge of cooking and baking.
Thank u Natasha, I tried my first ever sourdough bread from scratch, even the starter and it turned out picture perfect. Appreciate your guidance throughout the process, I feel like a pro now 😊
Hi Natasha I am 8 years old and I love baking so much!!! and I have a sourdough starter in the fridge that is peaked and I want to bake some sourdough bread with it so I will make this❤
thank you Natasha. I made 2 sourdough loafs and they were amazing!!!!! my 4 other siblings and Mom and Dad loved it!!!!!! we tagged you on instagram.❤❤
Just made my first Sourdough following your video. It turned out perfectly. Thank you I am now addicted. Your videos are great and so easy to follow. 🤩
Just started my sourdough starter 3 days ago per your recipe! So excited to make some bread! 😊 Hopefully you can also give us recipes to use with our discards. That would be amazing! 🤩
I followed this recipe and OMG finally after I failed 100 times, this turned out so good. I also saw the video on how to make the sourdough starter. Thanks ❤
I love your videos. You make the process so easy to follow and you keep it entertaining! I made my first sourdough loaf following your video and it turned out fabulously!
Ohhh my god. I tried my first loaf a few weeks ago with another recipe and it didn’t work out, I think I overproofed and it didn’t rise. I followed this recipe and it is now in the oven with the most beautiful rise. Thank you, thank you, thank you 💜
Those sourdoughs looks amazing, and yummy 😂, well done 👍 👏, thank you sharing dear. I love sourdough, and I have been wanting for so long to make these, I have done my research on sourdough, and it has really good benefits. Sourdough reminds me just like the Bible times, and how they use to bake their bread, from harvesting wheat, then milling the flour, everything they ate was alive meaning (non-processed, no chemicals, no GMO) and the results were great, lots of nutrients, clean and healthy food, lots of vitamins and fibre. I’m sure their foods were all organic, what a blessing it is that we have so many Biblical foods, thank you again and many blessings 🙏❤️🕊🌸.
Thanks to this video I made one of my best breads so far in my sourdough journey. I appreciate you taking time to make and share this tutorial with us 🙏💕 God bless!
Theres a YT channel called Isabel Paige and she also cooks a lot with sourdough and just like you she saids u can make so many recipes with sourdough her cookbooks are called Tiny Pantry l & ll hope this helps with ideas for you Natasha or anyone reading this…thank you for all the tips and tricks 😉 i will definitely revisit your video over and over for when i finally make Sourdough bread 🥖 so thank you for sharing this i feel like it’s a sign and a push to get the loaf rolling 😅
My weekly loaf. Natasha... u can try do the lamination step and add some seeds, nuts, choc chips, raisin, cranberry, cheese and jalapeno, u name it. It's divine 😋👌
Thank you for making the process of sourdough bread straightforward and easier to understand! I’ll definitely be trying this. Also please consider doing a croissant video sometime 😎
Thank you SO much Natasha for the easy recipe and thorough instructions!! It was my first time making sourdough and it came out so airy with the perfect texture and crumb. I’m currently bulk fermenting my second loaf now :) Also, I don’t have a pizza stone so I used a cookie tray and it worked perfectly. I love all of your other recipes so I knew this one would be a success! 😊
Alot of work but worth it , the crunch and tang of sourdough bread makes perfect grilled cheese, tuna, egg salad sandwiches or BLTS , I wouldn't call any of those loaves ugly but rustic or peasant
Thank you Natasha for this recipe it is so good I can't wait to try it the day after tomorrow is my birthday 🎂🎈 love you Natasha Have a great day ahead 💝
I want to learn how to make my own sorghum bread but I have no idea how to make starter, I thought I have to make the stared about 3 days before. Thanks for sharing your experience,they looks yummy 😋
Oh, I just seen your video and I cannot wait to make my first loaf! I’ve watched your video on how to make the starter, so needless to say it’s my first jar is on the counter behind me and already I’m counting down the days. And I will most definitely let you know how it turns out.😊
Omg your video just made me realize i used apf instead of bread flour 😮😬 oh gosh i was wondering why it was much wetter and ive had to do 6 S&F instead of the usual 4 im hoping it turns out good
Just read this guide, and I’m so inspired to try baking sourdough! 🍞✨ Excited to use my Dutch oven from home Kit decor-it looks great and works perfectly for bread baking! 🏡❤
Thank you so much for your channel! I love how thorough and detailed you are and explaining your recipes. I've just got into making sourdough. I struggled with the starter until I watched your video on making a starter. That solved that problem. I tried your recipe for making sourdough bread. After the bulk fermentation and forming the dough and letting it rest for another 20 minutes, it looses its shape. I sprinkled with more flour, reshaped it, and it still doesn't seem to maintain its shape very well. This has happened twice now. I'm not sure what I'm doing wrong as I follow your recipe to a T. My starter is very active and at least doubles before I use it. I tried an experiment with my third loaf. I kept everything the same except I added 25 g more flour (all purpose hard red winter wheat flour from Costco). It still does not hold its shape after the bulk fermentation. It still seemed that the dough was too wet. Thoughts on what I might be doing wrong?
Hi Brian! Are you using a food scale to weight your flour? If not, I would suggest making that change first. Depending on the climate of your location, you may need to add a bit more flour (where I live it’s dry). Also- if you use a pot that is too large, the dough will spread more. I hope that helps
Thank you Natasha! You did just that- show us with beautiful details to a beautiful sour dough bread. Saved for my soon to be one too! You help us, your followers up our family's menus so perfectly. 💞💞 Bless you & whole family during this Lent 🙏🏼
Looks fabulous! I love sourdough bread and the process of making it is very therapeutic 😄 could you maybe do a homemade croissant recipe? Love love love your recipes ❤
Thank you very much for this, it's got exactly all the instructions I learnt when I took a sourdough course and thereafter I managed to always bake successful sourdough breads. Can you please give more details on how you freeze and thaw your bread? I usually put it in a ziplock bag, then thaw it inside the ziplock bag overnight so moisture stays inside. But any advice will be appreciated. Thanks!
Hi Nadou. I usually thaw mine on the counter too. Don’t know that I have any special tips or advise to share on that. :) To freeze, I wrap it in foil. Then place in a freezer zip-top bag
Hi Natasha I just came across your video thanks for being straightforward with all your steps not hiding anything and your lovely personality. I've watched many videos and some drive you crazy with silly background music and not telling you what they use. There are 2 points especially. 1. with sourdough starter which was first flour to start with in the wreck jar. 2. when you start to bake which flour you used to top up the starter. 3. Can you also include celsius temperature. 4. To purchase are you an affiliate or is there a link where to buy. Continue with your cares and honesty. ❤
Hi Rosa! Here is the blog post on the starter recipe, please read through for instructions and suggestions on which flour to start with and how to feed it. natashaskitchen.com/sourdough-starter-recipe/ Here is my other post on feeding and maintaining your starter once it’s established. This post has very pertinent information and troubleshooting tips that will be helpful and informative for your sourdough journey. natashaskitchen.com/how-to-feed-sourdough-starter/ Lastly- yes, I am an Amazon affiliate. I link my products in the description of this RUclips post but also link them in the blog posts that I recommended above. If you see any words in red font throughout the blog post, it’s because it’s a link. You can click on it and it will direct your to the link for purchase. I hope that helps.
When you spread the butter on, my mouth was watering and my stomach was rumbling! My daughter gave me a jar of her starter yesterday, and I can't to try this.
I grate my butter if it hard lol. ❤ I was reading the label recently in a loaf of white bread it used to be Snyders bread. I wont say the brand now. But you all know. There was a cancer warning on it. ! May cause cancer. I couldn't believe it. Sour dough is the way to go. Keep up the good work kid.
Hooray! The bread is baking. Now, the question is how to keep the starter. It's in a Weck jar. So do I put on the rubber seal and clasp and keep it in the fridge? How often should I feed it? I am so excited about how easy you made this! I have tried before without success. You're the best! Thanks!
Thank you!!!!!!! I’ve been waiting for this video ❤❤❤❤ Natasha you are amazing. Fan and been cooking your recipes for couple of years now. I will get your book soon. Thank you for this video!!!
I quit bread a while back. I thought I might try this but it's too much work. Probably for the best. However, I did enjoy your video and silly humor. 👍
Thank you for this recipe! I can’t wait to try it tomorrow morning 🤗 I’d love to see some sourdough waffles/pancakes and English muffin recipes from you.. I can always trust your recipes will come out amazing!!
I asked for sourdough bread and dumplings a few weeks ago and here we are with this amazing recipe! Thank you dear for sharing your wonderful recipes with us!!
Once you get comfortable with the basic process it's fun to experiment. I like to make a German style rye sourdough loaf, using dark beer instead of water or milk whey or even sauerkraut juice. Any of those will feed the starter - the yeast loves it, the beer and sauerkraut are already fermented. Sometimes I put 1/2 cup of cooked sauerkraut in the rye dough, too before the bulk fermentation stage. It comes out delicious! You can also make soft sourdough pretzels! Just imagine - sourdough sauerkraut pretzels... awesome!
Thank you Natasha! I have done so many of your recipes and will try this one. I have been told that you can keep starter in the fridge and use it for other things? Will you do (or have you already done) a video on that? Can't wait to make this!
Natasha, as a complete novice at sourdough bread making and frankly any form of bread making, I watched a number of RUclips videos including yours to get some tips. Note that I made my starter from a different video which has proven to be great. I learned a lot from all the "how to make sourdough bread" videos but yours provided much more details including some important nuances on how to do this. I wrote down details on each of my attempts to learn from my mistakes. My first attempt was ok but it had some issues. The second tasted good but failed in other ways. The third was fantastic! I reviewed your video at various points on the third one to make sure I did it right and I wanted to thank you. I'll make it more times to get better, but now I know I'm on the right track.
How did you fail the first 2 time?
@@banoisaigon First one was a bit moist in the middle - not doughy but not cooked enough. I discovered that my oven lies when it says its preheated to 500 degrees. I now wait around 1/2 hour to ensure the oven is closer to or at 500 degrees. Also, the bottom was burnt in places even with the pizza stone. I now put rice between the pan and parchment paper. The second was too dense and didn't rise enough. I think it was a problem with the starter in that I waited a suboptimal time to use it. The starter is a tricky thing as sometimes its great and other times it weakly passes the float test but works anyway. I always use the float test now which gives me a better read on when its a good time to start the process. Hope that helps.
@@StephenSmith-k1p ❤️
@@StephenSmith-k1p I learned from your tips and I followed her recipe to a T but couldn’t wait for it to cool down. We ate half a loaf right after it came out the oven. It’s pretty good for my first time. Thanks for your tips.
@@banoisaigon I'm happy that you found my tips useful and even happier that your first one turned out pretty good! I know what you mean about not waiting for it to cool down. I usually let it sit for about 2 hours before digging in - its always a long wait but I think worth it! Continued success to you!
Making this bread is like getting a part time job.
And both are ways to sustain yourself. Amazing.
Once you understand the steps, its really not too time consuming or complicated :)
Yeah, but I can't afford to pay myself. 😮😅
@@dshannon1038so it's better to pay for poison they call bread at the supermarket. After initial investment later you only need water and flour
Nope
Never have I seen a video such as yours that makes a very tough recipe look not only manageable but fun. Yes, there are a number of steps involved but if my Sourdough Bread looks as good as yours, it's all the encouragement (and confidence) I need to try making it myself.
I’m so glad to hear that.
Thank you, Natasha, for all the Joy that you give to so many 😀
My Deep Respect for you 🙂
After months of frustration and countless recipes that just didn’t work, I was about ready to give up on bread-making. But then I followed Weissman’s instructions to create a starter and used Natasha’s video as my guide-it was my North Star! The result? The most delicious bread I've ever made. It brought me so much joy; cooking is truly about moments like this. Thank you!
Great job! I’m happy that it was a huge success!
I do my 3 stretch and folds every 30 mintues right after mixing the dough. Then leave it covered to bulk ferment. Pre shape, final shape and to the fridge. Bake the following day. Yours looks great 😋
lovely
The is what I'm trying out today! On my third stretch and fold rn!
Oh thank you for this! I am going to do it this way today. 🌻
I started baking Sourdough during the shutdown of 2020. I haven't made one in quite a while so I decided I needed a refresher on the steps. I'm so glad I found your video. Thank you for not dragging it out like many do. My dough is ready to go in the fridge. In the oven tomorrow. I'll let you know how it comes out.😊
Exciting! We’d love to know how it turned out!
Turned out pretty decent. Crumb wasn't super open but tasted great. I don't think I built up enough strength in the dough before I shaped it and put it in fridge. Going to start another one this weekend.
@@Natashaskitchen i cant find measurements of flour n water fr dough
Thanks, Natasha. Your video just assisted me through making my first sourdough loaf. The finished product was amazing. Only problem I had was that I pulled my dough from the fridge and scored it about 15 mins before the oven was at 500, so the dough just barely started to fall and flatten, versus remaining as round as the banneton. Next time I will take your advice more literally, when you said that the dough does not need to leave the fridge until you’re ready to bake. Thanks, again, for taking the time to demonstrate this recipe
I have had that happen and I just put the dough in the Dutch oven before it was fully heated and it turned out great.
@@natalialopes719 I never even considered that. Thank you for the tip! I recently made this recipe again with a different starter; the flavor was phenomenal, but the dough fell almost immediately when I removed it from the banneton. Wondering if I need to add more bread flour for structure, especially when the stretch and folds are done with wet hands, likely adding some moisture to the mix.
Hey Natasha! Sour dough bread was what I taught myself to make during COVID lockdown. There truly is nothing like it ! I've made hundreds of loaves at this point. And you're right, it's actually pretty easy, once you get past your own initial "that looks hard" thoughts! Everyone should try this! I use a dutch oven to bake mine, and spray some water into it (15-20 sprays using a cheap plant sprayer) before the first half of baking. Creates steam and keeps the dough soft a little longer - seems to help the ear pop (which is visually pleasing, but doesn't really matter otherwise - haha). I've already got your cookbook btw - love it! Everyone should get that too !! Thanks for sharing your positivity and energy and your love of cooking! Peace!! xo 🤗
Are you spraying the Dutch oven while the loaf is in there?
@@void0.0 Yes, right before I put the lid on to bake it the first half.
Could you please guide me on the sourdough starter?
Bread is actually a complex thing to prepare.
Many thanks to the lovely Natasha! 😀.
About to start my VERY FIRST dough. And your tip that it can sit in the refrigerator overnight is blowing my mind! I was told it had to proof for 5-8 hours after all the folding steps. So this step is that step? If so, GAME CHANGER!
Let us know how it goes!
How did it go???
Happy International Women’s Day everyone ❤🎊🥳☺️ Thank You Natasha for Your amazing recipes. I can’t wait to make this bread!
Good!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide . 2.4.24. I neatly thought this is like the rest of he cooks...cefs...waffling on about nothing much. Get on with it, you boring bastards...not do this. she knew what bread making meant. she got on with it. no, I didn't think: ptove every hour....?????
So, just pulled my loaf out of the oven, and it's looking perfect! I followed your instructions as closely as I can and voila! It's cooling now! Smells good
My starter is three weeks old today. Very happy with this. Thank you for your detailed video!
Wonderful!
You have such a Happy and Bubbly Voice , Natasha ! A joy to watch you work , doing what You do ! This is the Second Video from You that I am watching !
Thank you for the compliment and for watching!
Thank you so much, this video was so helpful, and after three attempts I’ve made my perfect loaf! I’ve made some modifications like adding honey to cut some of the sour taste, bulk ferment for 8 hours, and spraying water on the dough before baking. The stretch and folds and cold proof in the fridge is what really made the different for me in my sourdough journey ❤
Great job yay!
Use the deeper side for the cast iron cooking. That thin top has less surface area for heat to move. Mine never look like that and i put nothing below it. Just a tip. And usually it will shorten ur end time cooking because of the taller wall. Hope this helps. Love ur crumb look too. Nice air pockets
i agree. wonder why the author didnt respond to ur comment.
When I’ve used the pizza stone, it makes the bottom crust too hard. But, then again, I’m old and my teeth aren’t as strong as they once were! 😅
Natasha, I used your sourdough starter recipe and created my own starter. Today, i used this recipe and made my fist sourdough loaf, and it turned out amazing. Thank you for sharing your talents.
Wonderful! Thank you so much for the feedback!
I will be back and let everybody know how my bread turned out. The one thing about this whole process, is it is forgiving. Plus if it doesn’t go right the first time keep doing it until you get better.
Oh, and happy belated birthday. Hope it was a good one. ♥️
update?
@@Jmartinez52 well I can give you an update on my sourdough once I bake mine either tomorrow or the day after. I got my starter already and turned out extremely well to be my first time ever. I am doing my research on how to make my sourdugh without a scale bc that is how I made my starter just by the eye kinda.
Made it yesterday put it in fridge over night and baked today……it was AMAZING!!! Thank you for such a great step by step instructions. 😍
Glad you liked it!!
Great tutorial.
have made a few loaves by now from different recipes, but always wondered what are the steps from beginning to end. You are actually the first tutorial I watched addressing all the questions and important steps with clear and concise instructions and reasoning. Thank you!
You’re very welcome! I’m glad it was helpful
400 g bread flour, or all-purpose flour, plus more to dust
55 g rye flour*, or whole wheat or bread flour
10 g fine sea salt
345 g filtered water, or dechlorinated water or spring water, luke-warm up to 85˚F.
100 g active sourdough starter
Rice flour, optional for dusting the bread basket
With the measurements were in cups. 😢 I don't have any way to get grams
Do you have to feed your started first then use 100g of the now fed starter?
Thank you!!! I love this video but those measurements were missing 🙏🏼🙏🏼🙏🏼
@@samanthacasas3091it’s not advised to make bread without a scale. Cups are not accurate.
Thank you. I’m not clicking on any links
Made my very first loaf yesterday following this recipe and it looked professional! I was so proud. I tried a second loaf using a different youtube tutorial and it didn't turn out anywhere near as perfect and open as this one. Thank youuuuuu!!!
That’s wonderful to hear. Thank you for sharing
Thank you Natasha. This is now my go to video for sourdough bread. I’ve been learning how to bake it for the past 6-8 months and I think I finally get it. I guess I’ll find out tomorrow when I bake my breads. Fingers crossed. 🤞🏻😊
I am a diabetic so sour bread is more healthier for my blood sugar. According to a 2019 editorial review in Aging Clinical and Experimental Research, sourdough bread has a lower glycemic index and glycemic load than white bread and whole-wheat bread that is not fermented. Whole-wheat sourdough is higher in fiber, which additionally lowers the strain it puts on your blood glucose.
This is my first sourdough loaf attempt and it turned out great! My whole family loves this recipe and my oven is preheating for another loaf right now. Thanks, Natasha!
Great job that’s awesome!!
Happy Woman's Day, Natasha!
Thank you, Natasha! I started from scratch and it worked! I think I kept my house a little too cold because it took a few weeks to get an active starter. Then the parchment paper stuck to the bottom when I baked it the first time. I am not sure why but they look beautiful! Thanks again!
Wonderful!
Thank you for always gracing us with your special spirit and presence.🌹
You are so welcome 😊
Well done job with baking 🌹🌹
Where are the measurements of flour and water for bred dough? Wached video twice, checked scripts and in a comments- NONE@Natashaskitchen
Beautiful sourdough! I, too, love the ends of the bread as I LOVE the crunch! Thank you!
Ok. I followed your instructions to the T. And oh my goodness, first ever sourdough bread I've ever made and it was delicious.
I would love to see you make sourdough cinnamon rolls and scones. I'm needing to do those.....😂 Love your channel.
Wonderful! Great job! I’m so glad that it was a success. ❤️ Stay tuned for more. 😊
My Dad kept sourdough for thirty years. I remember chelsea buns and pancakes and poppy seed dinner rolls. Dumplings and strawberry shortcake, even pizza. But dinner rolls for every Sunday dinner. Yummm
Do you know his method? Was it in the fridge he kept the starter?
@elizabethkollerer6449 yes he kept it in the fridge in a 2l plastic ice cream tub
He would feed it every week. It would sometimes overflow. Then he would take most of it and bake.... Feed the remainder and start all over
I too, have decided to steer away from store-bought bread it’s just not healthy. I’d rather know what is going into my food. I am on a journey of reading labels and prepping and all those good things. I have my first starter I prepared today, can’t wait to start adding in the extra flour and water and then eventually baking my first loaf. Thank you for your video. ♥️
same! everything's got rapeseed oil and E's! I hope you're keeping it up and doing well
I have watched several videos and I love your presentation, explanation, and video capture of the steps! You and your husband make a great team. Thank you for sharing your craft and knowledge of cooking and baking.
Thank you so much!
Thank u Natasha, I tried my first ever sourdough bread from scratch, even the starter and it turned out picture perfect. Appreciate your guidance throughout the process, I feel like a pro now 😊
Wonderful to hear. You’re very welcome.
Hi Natasha I am 8 years old and I love baking so much!!! and I have a sourdough starter in the fridge that is peaked and I want to bake some sourdough bread with it so I will make this❤
That’s wonderful! I’d love to see a picture. You can tag me on Instagram/Facebook if you are able to. #natashaskitchen
thank you Natasha. I made 2 sourdough loafs and they were amazing!!!!! my 4 other siblings and Mom and Dad loved it!!!!!! we tagged you on instagram.❤❤
Just made my first Sourdough following your video. It turned out perfectly. Thank you I am now addicted. Your videos are great and so easy to follow. 🤩
Fantastic!!! Thanks for sharing that with us.
I try so many starter sourdough recipe and the only one work for me was yours. Im excited to start baking my bread.
Just started my sourdough starter 3 days ago per your recipe! So excited to make some bread! 😊 Hopefully you can also give us recipes to use with our discards. That would be amazing! 🤩
Cant wait to make this soon for me i never had sourdough bread before perfect for my after office snacks
I followed this recipe and OMG finally after I failed 100 times, this turned out so good. I also saw the video on how to make the sourdough starter. Thanks ❤
Yay great job! I’m so glad that it was a success!
I've been watching your channel for years. Please keep posting !!!
I love your videos. You make the process so easy to follow and you keep it entertaining! I made my first sourdough loaf following your video and it turned out fabulously!
Thank you
Ohhh my god. I tried my first loaf a few weeks ago with another recipe and it didn’t work out, I think I overproofed and it didn’t rise. I followed this recipe and it is now in the oven with the most beautiful rise. Thank you, thank you, thank you 💜
You are so very welcome!
Happy International Women’s Day and the bread looks delicious 😋
Natasha, I made a perfect loaf of bread after watching this video (over and over and over😉). Thanks so, so much!!!🥰🤗
Yay that’s wonderful!!
Soo excited for this series !!
Bake the Perfect Sourdough Bread: A Step-by-Step Guide. 2.4.24. A little bird told me: leave yer bread for a day before chowing down...
The starter mixing was very relatable 😂 the bread looks incredible!!
Those sourdoughs looks amazing, and yummy 😂, well done 👍 👏, thank you sharing dear. I love sourdough, and I have been wanting for so long to make these, I have done my research on sourdough, and it has really good benefits.
Sourdough reminds me just like the Bible times, and how they use to bake their bread, from harvesting wheat, then milling the flour, everything they ate was alive meaning (non-processed, no chemicals, no GMO) and the results were great, lots of nutrients, clean and healthy food, lots of vitamins and fibre. I’m sure their foods were all organic, what a blessing it is that we have so many Biblical foods, thank you again and many blessings 🙏❤️🕊🌸.
Thanks to this video I made one of my best breads so far in my sourdough journey. I appreciate you taking time to make and share this tutorial with us 🙏💕 God bless!
Also just want to say I love your expressions and reactions throughout the video, so genuine and relatable 😹
You are so welcome! So glad it worked out for you
Very nice recipie Natasha! They looks amazing! Happy womens day! Have a nice day and good weekend! Have a good week! 👍👏🍴
Theres a YT channel called Isabel Paige and she also cooks a lot with sourdough and just like you she saids u can make so many recipes with sourdough her cookbooks are called Tiny Pantry l & ll hope this helps with ideas for you Natasha or anyone reading this…thank you for all the tips and tricks 😉 i will definitely revisit your video over and over for when i finally make Sourdough bread 🥖 so thank you for sharing this i feel like it’s a sign and a push to get the loaf rolling 😅
My weekly loaf. Natasha... u can try do the lamination step and add some seeds, nuts, choc chips, raisin, cranberry, cheese and jalapeno, u name it. It's divine 😋👌
Thank you for making the process of sourdough bread straightforward and easier to understand! I’ll definitely be trying this.
Also please consider doing a croissant video sometime 😎
Today is my birthday
🎉Happy Birthday🎉🎉🎉
Happy Birthday! 🥳
Happy Birthday 🎉
Happy birthday 🎂🎁🎈
Happy birthday!
I have the starter ready! Oh so excited!!
So excited for this video. I love sourdough and I'm just learning how to make it.
Hope you enjoy!
Mouth watering!! I am so intimidated but I want to try this so bad! Thanks for the clear step by step guide ❤
Thank you SO much Natasha for the easy recipe and thorough instructions!! It was my first time making sourdough and it came out so airy with the perfect texture and crumb. I’m currently bulk fermenting my second loaf now :) Also, I don’t have a pizza stone so I used a cookie tray and it worked perfectly. I love all of your other recipes so I knew this one would be a success! 😊
You are so welcome!
@@Natashaskitchen Is it possible to half the recipe to make a smaller 1 lb loaf? If so, how does it change the baking time? Thank you ❤️
Alot of work but worth it , the crunch and tang of sourdough bread makes perfect grilled cheese, tuna, egg salad sandwiches or BLTS , I wouldn't call any of those loaves ugly but rustic or peasant
Thank you Natasha for this recipe it is so good I can't wait to try it the day after tomorrow is my birthday 🎂🎈 love you Natasha
Have a great day ahead 💝
Happy early birthday!!
I want to learn how to make my own sorghum bread but I have no idea how to make starter, I thought I have to make the stared about 3 days before.
Thanks for sharing your experience,they looks yummy 😋
Oh, I just seen your video and I cannot wait to make my first loaf! I’ve watched your video on how to make the starter, so needless to say it’s my first jar is on the counter behind me and already I’m counting down the days. And I will most definitely let you know how it turns out.😊
Wonderful! I’d love to see it. Tags on Instagram or Facebook #natashaskitchen
I'm just started my bread journey, just made some sandwich bread and this will be my next try. So excited.
Hope you enjoy!
Oh the sound of that crunchy bread made my mouth water. Love your videos and loving your cookbook.
Yes love that sound! Thank you for the love ❤️
Omg your video just made me realize i used apf instead of bread flour 😮😬 oh gosh i was wondering why it was much wetter and ive had to do 6 S&F instead of the usual 4 im hoping it turns out good
Omg! I'm so excited to start my sourdough journey. Thank you. Love all your recipe videos! ❤️🍞
You are so welcome!
I am very much into the idea of starting into a sourdough journey so I've found your YT and am learning a lot. Thank you for the content! ❤️
You are so welcome!
Just read this guide, and I’m so inspired to try baking sourdough! 🍞✨ Excited to use my Dutch oven from home Kit decor-it looks great and works perfectly for bread baking! 🏡❤
Fantastic! I hope you’ll enjoy the recipes that you will try with your new oven!
Thank you so much for your channel! I love how thorough and detailed you are and explaining your recipes. I've just got into making sourdough. I struggled with the starter until I watched your video on making a starter. That solved that problem. I tried your recipe for making sourdough bread. After the bulk fermentation and forming the dough and letting it rest for another 20 minutes, it looses its shape. I sprinkled with more flour, reshaped it, and it still doesn't seem to maintain its shape very well. This has happened twice now. I'm not sure what I'm doing wrong as I follow your recipe to a T. My starter is very active and at least doubles before I use it. I tried an experiment with my third loaf. I kept everything the same except I added 25 g more flour (all purpose hard red winter wheat flour from Costco). It still does not hold its shape after the bulk fermentation. It still seemed that the dough was too wet. Thoughts on what I might be doing wrong?
Hi Brian! Are you using a food scale to weight your flour? If not, I would suggest making that change first. Depending on the climate of your location, you may need to add a bit more flour (where I live it’s dry). Also- if you use a pot that is too large, the dough will spread more. I hope that helps
I've been Sourdoughing for a while, but I learned a few tips and tricks from her! Great video that's thorough from start to finish!
Glad it was helpful!
Thank you Natasha! You did just that- show us with beautiful details to a beautiful sour dough bread. Saved for my soon to be one too! You help us, your followers up our family's menus so perfectly. 💞💞 Bless you & whole family during this Lent 🙏🏼
You are so welcome!
Happy
Birthday Natasha, I’m baking your sourdough recipe tomorrow, using the overnight cold proof-wish me luck!! and again, Happy Birthday!
Your videos are so helpful! I’m new to sourdough and I’m looking forward to trying this recipe.
Suggestion… sourdough English muffins and pizza! ❤
Looks fabulous! I love sourdough bread and the process of making it is very therapeutic 😄 could you maybe do a homemade croissant recipe? Love love love your recipes ❤
Thanks and good suggestion! You can check this recipe too natashaskitchen.com/almond-croissants-french-bakery-style/
Thank you very much for this, it's got exactly all the instructions I learnt when I took a sourdough course and thereafter I managed to always bake successful sourdough breads. Can you please give more details on how you freeze and thaw your bread? I usually put it in a ziplock bag, then thaw it inside the ziplock bag overnight so moisture stays inside. But any advice will be appreciated. Thanks!
Hi Nadou. I usually thaw mine on the counter too. Don’t know that I have any special tips or advise to share on that.
:)
To freeze, I wrap it in foil. Then place in a freezer zip-top bag
@@Natashaskitchen thank you, so you also keep it in the wrapping and bag when you thaw it? And do you put it in the oven a bit for a crisp?
I Love the Sourdough Bread and is so good 🍞
Me too.
Hi Natasha I just came across your video thanks for being straightforward with all your steps not hiding anything and your lovely personality. I've watched many videos and some drive you crazy with silly background music and not telling you what they use. There are 2 points especially.
1. with sourdough starter which was first flour to start with in the wreck jar.
2. when you start to bake which flour you used to top up the starter.
3. Can you also include celsius temperature.
4. To purchase are you an affiliate or is there a link where to buy.
Continue with your cares and honesty.
❤
Hi Rosa! Here is the blog post on the starter recipe, please read through for instructions and suggestions on which flour to start with and how to feed it.
natashaskitchen.com/sourdough-starter-recipe/
Here is my other post on feeding and maintaining your starter once it’s established. This post has very pertinent information and troubleshooting tips that will be helpful and informative for your sourdough journey. natashaskitchen.com/how-to-feed-sourdough-starter/
Lastly- yes, I am an Amazon affiliate. I link my products in the description of this RUclips post but also link them in the blog posts that I recommended above. If you see any words in red font throughout the blog post, it’s because it’s a link. You can click on it and it will direct your to the link for purchase. I hope that helps.
Dear. Atasha! Very many thanks for all your clear instructions
My pleasure 😊
When you spread the butter on, my mouth was watering and my stomach was rumbling! My daughter gave me a jar of her starter yesterday, and I can't to try this.
I hope you’ll love it!
Thank you for your book, got it on Kindle, you will make a micro chef out of me yet. Best wishes.
I grate my butter if it hard lol. ❤ I was reading the label recently in a loaf of white bread it used to be Snyders bread. I wont say the brand now. But you all know. There was a cancer warning on it. ! May cause cancer. I couldn't believe it. Sour dough is the way to go. Keep up the good work kid.
Nothing tastes better than salted butter and this bread. 🌹
So true!
I love warm bread. I cut mine then flip it to put cut side down. Best part.
Hooray! The bread is baking. Now, the question is how to keep the starter. It's in a Weck jar. So do I put on the rubber seal and clasp and keep it in the fridge? How often should I feed it? I am so excited about how easy you made this! I have tried before without success. You're the best! Thanks!
natashaskitchen.com/how-to-feed-sourdough-starter/
Definitely Will Make This Delicious Recipe!! 😋😋
Hope you enjoy!
Happy woman day ⭐️, my mouth is watering 😍, that crispy crust aaa it’s heaven
Thank you! So excited to try out the whole process ❤
Thank you!!!!!!! I’ve been waiting for this video ❤❤❤❤ Natasha you are amazing. Fan and been cooking your recipes for couple of years now. I will get your book soon. Thank you for this video!!!
Aaaw you’re welcome!! Thank you ❤️
you are very entertaining and so focused at the same time.always like watching your vids
Thanks for your compliment and for watching!
I quit bread a while back. I thought I might try this but it's too much work. Probably for the best. However, I did enjoy your video and silly humor. 👍
Thank you Natasha!
Thank you for this recipe! I can’t wait to try it tomorrow morning 🤗
I’d love to see some sourdough waffles/pancakes and English muffin recipes from you.. I can always trust your recipes will come out amazing!!
HAPPY BIRTHDAY NATASHA!
I’m in love with this sourdough bread! ❤
I can’t find the measurements, could you please write it? Thank you so much 🌸
Hi. I have the recipe linked in the description. natashaskitchen.com/sourdough-bread-recipe/
You make things simple and tangible. Thank you! How about discard recipes? Someone told me about making granola with sourdough discard.
You’re welcome, Kellie! Yes, it can be used to make a variety of things. You can research online ways to use discard.
Can you do a video on Sourdough pancakes....holy cow it's DEVINE!!!
I asked for sourdough bread and dumplings a few weeks ago and here we are with this amazing recipe! Thank you dear for sharing your wonderful recipes with us!!
Once you get comfortable with the basic process it's fun to experiment. I like to make a German style rye sourdough loaf, using dark beer instead of water or milk whey or even sauerkraut juice. Any of those will feed the starter - the yeast loves it, the beer and sauerkraut are already fermented. Sometimes I put 1/2 cup of cooked sauerkraut in the rye dough, too before the bulk fermentation stage. It comes out delicious! You can also make soft sourdough pretzels! Just imagine - sourdough sauerkraut pretzels... awesome!
Yes that’s right! Hope you’ll enjoy all the recipes that you will try!
Nice bread 🍞 😋 looks great!
Thank you Natasha! I have done so many of your recipes and will try this one. I have been told that you can keep starter in the fridge and use it for other things? Will you do (or have you already done) a video on that? Can't wait to make this!
Watch out for more videos regarding that 😊