Master Sourdough Bread In Just One Day with this recipe! Step-by-step
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- Опубликовано: 24 авг 2024
- #bootsandbountyhomestead #zone7B #zone7Bgardening #7B #7Bgardening
1 LOAF:
125grams sourdough starter
362.5grams water
12.5grams salt
500 grams all-purpose flour
2 LOAVES:
250 grams sourdough starter
725 grams water
25 grams salt
1000 grams all-purpose flour
Mix water and starter together, add salt, mix, add flour.
Rest 1 hour
stretch and fold at least 4 rotations, every 30 mins x 4 times (2 hours)
Rest 2 hours on the counter, covered
Shape into loaves
Rest 20 mins
Reshape and tighten loaves by pushing and pulling again
Place in floured tea towel, inside bowl or banneton basket, refrigerate for 2 hours
When ready to bake, preheat oven with dutch ovens at 500' for 20 mins.
Remove dough from fridge and bowls. Place on parchment paper or silicone slings. Top with flour if desired, score, place in HOT dutch oven. You can add ice to DO or water to cookie sheet to create steam if you would like at this time.
Bake at 500' for 35 mins with TOP ON.
Remove top and bake at 425' for 10 mins.
Remove immediately and allow to cool.
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I rate this video a 10/10 with 5 stars. Out of ALL the many videos I watched on sourdough, yours here gives THE BEST guidance that is down to earth and practical. THANK YOU so much for your wonderful teaching! What a gift you have!
Wow! Thank you so much! That's the reason I started my channel, was to teach and that's the most blessed comment I've ever received! That just makes it all worth it! Thank you very much!
Agree 100%
@@waitinthefire66 thank you very much!
Loved it very helpful
I agree completely!🎉 So many people make it seem so complicated but yours is the best explanation I’ve seen in all of my search. Thank you so much for inviting me into your kitchen!
When you said that yeast farts, I new I had found my new favorite sourdough RUclipsr
😂😂😂 best way I could make it easy to understand 🤷🏼♀️ welcome friend!
lol 😆
I have watched hundreds of ‚How to bake sourdough bread‘ videos, but now I know I found the holy grail. Your explanations are fantastic. This video gives me so much confidence. I have just fed my starter and really want to give baking sourdough bread another try! Kind regards from Austria, Europe ❤
You can do it!!! 💪🏼
Agreed! Love this!
@@robin-the-sourdoughbaker thank you very much! I appreciate that!
Can i use foil to cover my bread to get a crunchy crust and spray my loaf with water @@BootsandBountyHomestead
@@Leopardlove2024 are you using a Dutch oven?
I've been trying to master sourdough for a month. I tried your recipe and method and my bread was amazing!!! I've made several loaves since then and they are always perfect. It surprises me how I get such a good rise in the oven too. Thank you so much for this video!
Oh that's fabulous!!! Thank you so much for letting me know! Blesses my heart so much!
If you don’t have one or don’t want to fuss with a dutch oven (I find them dangerous and heavy) simply place an inverted cookie sheet in the oven, slide your loaf onto it and cover it with an inverted stainless steel mixing bowl. Use a mister to spray the top of the uncooked loaf and the inside of the bowl before baking for great crust.
Great idea. I have seen others do it, but haven't tried it myself yet.
I think the Dutch ovens are just gorgeous specially the colored ones but they're so heavy for me and I agree they are dangerous cuz they're heavy so I'm going to try your idea thanks for sharing😊
Thank you this was really helpful
You can prove and bake in a Pyrex casserole with silicone parchment paper, oven 220 works for me😊
Love the way you shape your dough!!😊
To determine the hydration level of a sourdough bread recipe, you can calculate it by dividing the total weight of water by the total weight of flour and then multiplying by 100 to get the percentage. Here's the calculation for the given recipe:
Total water weight: 362.5g
Total flour weight: 500g
Hydration level = (Total water / Total flour) * 100
Hydration level = (362.5g / 500g) * 100
Hydration level ≈ 72.5%
Therefore, the hydration level of the sourdough bread recipe with 125g sourdough starter, 362.5g water, 12.5g salt, and 500g all-purpose flour is approximately 72.5%. This hydration level falls within the typical range for sourdough bread and should result in a dough that is moderately hydrated and manageable for baking. Enjoy making your sourdough bread with this recipe!
Wow, that's some awesome math skills. That makes it easy to understand. Thank you
I’ve watched quite a few videos about making sourdough bread. I really appreciate your explanations. Thank You!
You are so welcome! Sourdough is fun to make and so glad that I can help others gain the knowledge on how to make it for themselves. Thank you for watching.
Thank you, I stumbled on your channel accidentally, for some reason you started explaining at the right pace that I started to make the bread with you. I had to starter ready but i did not know who’s recipe I saved to go with . your recipes for the dough turned out really well. Now is about 8 pm 2 dough balls in the fridge to ferment overnight to be baked tomorrow on Memorial Day. Thanks
Oh that's fabulous! So great to hear!
My dough is cold proofing in the fridge as we speak.. its so exciting! My sourdough journey has been one disaster after another and it finally looks like i may get 2 loaves completed. I cannot thank you enough. I was about ready to throw in the towel. You teach so well, you dont over complicate instruction and honestly you absolutely made me believe i could do it. Thank you so much! ❤
Oh that is fabulous! I'm so excited for you too! Tag me if you post pics! Or message them to me!
Yes, people tell me all the time I'm very easy to understand. Most things don't have to be complicated, just understood.
Thank you so much for sharing this with me! I'm so excited for you!
@@BootsandBountyHomestead Well I did it! 😃 Two beautiful boules is it?, I was only doing one, one Dutch oven.. for now, but when I saw how the 1st one came out I was so excited I got caught up in the moment and had to do the 2nd one. Yes I cried happy tears too 😂 I'm not going to sleep a wink tonight waiting until we can slice into one tomorrow... It's like Xmas Eve 😁 once again, thank you so so much ❤️
@@Suzco123 oh how wonderful! Thanks for letting me know! I'm so happy for you!
Thank you for your simple instruction for this bread. It is the best I have found❤
I have been making sourdough since 2020, when it became everyone’s favorite past time. I have used many recipes. I haven’t had consistent results until this recipe and procedure. Thank you so much!! ❤
@@marcischubert6053 oh that's great to hear! Thank you for the feedback and kind words!
Fantastic result. I learned quite a bit with your clear instructions. Thank you so much.
that's great to hear! thank you for letting me know!
Dear Casey, a miracle has happened. I made one loaf according to your recipe and instructions. It came out absolutely fabulous. Many thanks for your time and effort to teach us. Greetings from Austria.
Oh how wonderful to hear! Such a blessing to know your feedback! I'm so excited for you!!!! Thanks for letting me know.
I baked a boule following your recipe. The recipe was easy to follow. I did put my boules in the refrigerator overnight. The loaf is beautiful!
That's great! When I put mine in the fridge, they came out flat 😂
Made your bread yesterday. I have to say, it’s the best one yet. Thank you.
@@reesa0109 oh that is fabulous to hear! Thank you so much for sharing your success with me!
Your recipe and instructions were foolproof! Thank you so much!!! We were about ready to give up on sourdough and then found this video. 2 really nice loaves. I won’t be following any other recipe. Thank you thank you thank you!!!!
You are very welcome! I'm so glad you let me know your feedback and that it worked out so well!
I made your bread it's beautiful thank you!
@@evaarnim that's awesome! Thank you for letting me know!
I've started my sourdough journey about 2 weeks ago. I baked my first loaf yesterday, and it did not turn out. However, I appreciate all of your helpful tips, and I'm sure I'll have progressively better loaves here soon!! Thank you
It does take some practice to be able to get all the factors right, especially if you have a new starter
I watch this every time I make bread. I watch each step as it happens in my real time. I am attempting wholewheat with same measurements for all ingredients. I will let you know how it goes. Thankyou so much for your video
That is so cool! Thank you for letting me know! I've never used whole wheat so I hope it turns out great for you! Yes please, let me know! ☺️
Nice
Thanks
Yesssss❤❤❤❤ This part! People make much to do about nothing when it comes to sourdough starter. You’re doing great! This is exactly how I do mine! Thank you.
Thank you so much 🤗 I try to keep it simple. no reason to make it hard.
This made the difference for my bread turning out with a crumb!! Thank YOU dearly!
Oh that's fabulous to hear! Thanks for letting me know! 😊
I had followed tons and tons of tutorials and everything was so beyond over complicated. I was stressing out and my first attempt with the dough was absolutely horrid. Immediately after following yours my dough looks exactly how it’s supposed to and I’m so excited to finally bake it. Thank you for your effort and amazing teaching, it’s greatly appreciated.
@@aimee8014 oh that is fabulous and just blesses my heart to hear this! Let me know how it turns out after you bake it!!! I'm sooo excited for you! 💜 Kacy
Wow! What a great video and instructions. Im feeding my starter tonight...baking tomorrow. Thank you so much.
Thank you very much! Let me know if you need any further help!
I live in Arizona where it's hot year round I keep my ac on 70°. So I turn my oven light on and put it on warm for 10 mins. Then turn it off bout 20 mins before my dough rests, and then I rest it in the oven. And I get the best rise. Other wise I'd be sweating with a flat round lol.
Oh that's great! Thanks for sharing! Someone else may have the same problem. And AZ is also a little drier than TN. lol
A little tip for others reading your method, if your oven has knobs remove the knob so that the oven can't be turned on. Accidents happen.
Ooo thanks for sharing that!
@@radenawinsbury1562that is brilliant!
In the winter when my house is a bit colder... I turn on my toaster oven until the top is warm (NOT HOT) but warm... and set my covered bowl and top of it. An hour or so later I came by and turn it on again for a minute or so to heat it back up. Works like a charm!
Awesome idea and so glad you found a way that works best for you. Thank you for sharing it with me and others here. 💕
Im going to try your recipe , I’ve made a few similar recipes .
A tip that i do is put foil under the pan on a rack under dutch oven. Helps prevent a dark bottom. I also put ground corn kernels in the pan, underneath the parchment paper in the pan. It works.
@@CarolePenhaleKing I put a cookie sheet under my Dutch oven on the next rack down. I also hear of people bawling up aluminum foil and putting it in the bottom of the Dutch oven or using the instapot rack insert to keep the bread off the bottom as well. I've never had a problem with it getting too brown.
Yours looked darker then i like. Thanks for the recipe im baking soon.
@@CarolePenhaleKing it's an art! Be the painter of your own masterpiece 😊
Thanks for all your tips you have made it very simple for me to start to make my starter I am not so scared of it now
@@lisalouey9023 oh that's fabulous!! Let me know how it goes or if you have any questions!
I always struggled with a starter. But your. Explanation of drop biscuits consistency got my going. Thanks so much for easy to follow recipe and video
Oh that's great to hear!
This is one of the best tutorials I've seen. Thank you so much for sharing. ❤
Thank you! And thank you for stopping by!
Love this… very helpful! Definitely instills confidence. You seem like the kind of lady anyone would love to have as a friend and neighbor ❤️
C'mon over!! I love the kind feedback, thank you so much!
This seems like something I can actually do. Thank you ❤
of course you can! I've had so many success stories from the video! Go for it!!
@@BootsandBountyHomestead Thank you ♥️
Love your music! Thank you for the video❤
Thank you and thank you for watching!
I'm in beginning stages of my sourdough journey and I've tried so many peoples recipes then get them mixed up and forget which recipe was what. Some of them turned out great, others not so great. Today I made your 1 loaf recipe and it turned out great!!I could only let it cool for 45 minutes before I had to cut an end piece. So, so good!
I could've maybe left it in the oven 3 to 5 minutes longer for a darker crust, but I dated a print out of your recipe, made notes and will definitely be making this one again!!
Thank you!
That's fantastic and thank you for the feedback. I have loved this recipe and so glad I have been able to share with so many other people. Hope you get lots of yummy bread from this recipe.
Awesome. I finally understand!❤❤❤
Yay!! That tickles my fancy and blesses my heart!
Thank you so much!
Finally I feel I can try this and have success
You have a gift of teaching
Love your personality as you bake the sourdough bread!
Thank you
@@gisellerussell awww, thank you for your kind words! Reach out if you need any help!
Excellent video, well done! 🍞😋👍❤️
Thank you very much!
Wow!Perfect explanation of so many questions I have had. Thank you Thank you
You're very welcome! Ask me any other questions that may come up! I'm here to help!
Hi, from Australia, love the music. Great video.
Thank you! And welcome friend!! 😊
Just popped my first to loaves in for the last stage, next, into the oven in the morning.
@@terryfalkenberg4307 oh how exciting!! Send me pics on Instagram or Facebook!
You are a great instructor...a natural...explain everything just perfectly. Well done! I bought your starter...ha, ha!
Oh thank you! I see! I'll have it on its way Monday since the post offices are closed today.
I cannot wait to try this
I can't wait for you to either!!!
Really enjoyed your video!!!!!! your presentation was very good!
Thank you very much. I hope it helps you or at least someone else.
Thank you so much for shareing,Very good instructions.
Thank you ma'am! Enjoy
Love the recipe. But I can not wait until the next day to eat.
We usually don't either LOL. It's so good warm and fresh! You can always spritz it with a little water and put it back in the oven on 400 for 10 mins and it will come out fresh and crispy like you just baked it!!
I’m an experienced sourdough baker, yet am always curious about how others do their sourdough. I just watched this video from start to finish (even though I have dough rising as we speak ready for the next step). You do a fabulous job of explaining, yet not over-explaining, and your choice of music in the background is perfect. Loaves look fabulous. Just one question: why all purpose flour instead of bread flour?
@@bonniedrewes704 that's just what I've always used. Never bought bread flour lol
Thanks for the help. So far so good. I took this loaf and cut it in half. I cooker the first one after 3 hrs in the fridge the next one the following morning. They were both good. A little dense. I was having trouble with hydration. I am now using 65% and getting better results. This bread thing is difficult.. I do have a strong starter..
@@lafflaff2676 it is. I tell all my students not leave bread for LAST! Don't jump in with both feet and bread be the first thing you do. It's something you have to learn!
Good job! You'll get there!
I really loved 🥰 ur video & I want to make ur bread, looks beautiful 😻. I haven’t had consistency in my loaves & I have been watching different videos & I think it has to to with the temperature during fermentation. I guess I’ll keep trying 😁❤️👍🏼
@@silvermoon3486 absolutely it does! Good luck and let me know how it goes!
Like yr music. Love yr technique too.
Thank you very much!
Excellent video ❤
Thank you☺
Thank you! I will try this. So good instructions.
Yay! Exciting! I just pulled one out of the oven myself!
I loved your video. Thanks for sharing your recipe. The bread looks delicious. Be Blessed. Hello from El Paso, Texas.
Hello there! Thank you for your kind words, they mean so much to me! I'm glad you enjoyed the video. Come back to se us soon. El Paso, TX....never been there! Maybe one day lol
Come visit EL Paso, Texas. Let me know and I will show you our great city. Be Blessed.
@@sukynava4977 thank you very much!
Thank you for simply explaining
My pleasure!
Really enjoyed your tutorial! Thank you
You're very welcome! Thanks for stopping by!
Love it!Thank you for your tips!
You're very welcome
I am new to your channel and love it! I love your energy and spirit, your kitchen, and your workspace. Hi new RUclips friend :)
@@carolyndaughton3373 hi there new friend!! Welcome! Have fun exploring all kinds of neat things on the channel! 😄
Love old SD bread for French bread.
Enjoyed!!! I used to make SD all the time but needed a refresher! Thank you. And I subscribed. Love the music! Where are you from?
@@tgif1207 west TN. Where are you? Glad to have a new friend, welcome!!
Also Hun if you use a damp wash rag or paper towels and put it under your cutting board it'll keep from moving. I can wait to try your recipe.
Thanks! And I can't wait either! 🤩
It would have been nice if you explained what you were doing after you did the stretch and folds. As beginner I would like to know what I should be looking for or feeling in the dough. Just a friendly suggestion.
After the stretch and folds it just rested for 2 hrs. Is that what you mean, or the shaping part?
With sourdough, it is a "learn to feel the dough" process. With this recipe and timing, you can follow step by step and there should be no problems, unless it's a starter issue.
Please let me know what questions you have be ause I want to make it easy to learn, esp in the beginning
There's a lot more I could show and talk about but couldn't fit it all in. There's two ways you can do stretch and folds, like I show here, and for bigger batches, coil folds. You just pick it up in the middle and it folds under itself. Your choice.
Also, you can shape it however you want. You can stretch it out flat (mine is only about 8"x12") fold it into thirds, roll it, then push and pull to tighten the skin. OR you can just pinch the edge towards the bottom and pull it up to the center all the way around. Totally your preference. Still gets the job done.
Beautiful bread ❤
Thank you 😋I have been loving making it and making different designs into the top of the bread. I can make a different one each time and never run out of ideas.
love your music!
Thanks! 😁
Sooo much work!
Yes and no. It's great to be able to make your own bread and eliminate a large amount of preservatives/chemicals from your bread. Yes, if you are in a hurry then it can put you in a bind, but it is so worth all of the time when you taste your first loaf.
I love your background music sister. I couldn’t find the written recipe to print out. How can I get that?
The recipe for a one loaf and two loaf is in the description. You can copy it and put it on a word document and print it from there. That's the only way I know how to do it since we shut our website down for now. Theres a way that I can link a google doc, but not sure how to do that now.
I like everything but the music 😁😄. Thanks for sharing 😊❤👍🏼
@@silvermoon3486 well, thanks for watching anyways 🤣
@@BootsandBountyHomestead yes I will watch you, I just use captions & turn it down. Ha 😁😁❤️❤️👍🏼
@@silvermoon3486 ok, I've got to ask 🤣 what's your opinion of the music? I have another friend that does that too but I know why he does it 🤣
@@BootsandBountyHomestead I just find some music is distracting to me & I like to watch a video with someone just talking or just doing whatever they do without the music. I hope that is helpful. I know on other videos some people have had the same concerns or comments. I guess we are just sensitive or easily distracted from what is going on with background music playing. 😁❤️❤️
@@silvermoon3486 oh gotcha, I've never had someone say that before lol. I don't normally use music unless I'm just working and not talking. I hate the silence in a video when I'm editing it lol.
Nice ears👍🏻👍🏻👏🏼👏🏼👏🏼🤗 after listening to you I did subscribe you explain everything just wonderfully, got it😊
Thanks and welcome for becoming a new friend! Reach out if you have any questions!!
Hi there lm messaging from Australia. Been watching your videos! They look so easy would love to try today.
But l can't find the recipe just people's comments 😂😂 lm new to this sorry. Could you please give them to me ?
I love the fact that you don't measure your starter. You go for consistency. My starter is like a thicker pancake batter. Never lets me down. I will try your recipe soon. Thank you
Thank you! You can do it! Go for it
And a new subscriber to boot!
@@rich1184 welcome!
Love this video, thank you for making it simple and easy. How do you prepare your starter for selling may I ask?
@@BrakesBake I freeze dry my starter to sell. Is that what you are asking?
@@BootsandBountyHomestead yes, thank you. I dehydrate starter and keep in mason jar in case it is needed for backup
@@BrakesBake yep! It's a good thing too!
Could you maybe show the scoring sometime, with camera overhead or over your shoulder? I couldn't really see your technique or design too well.
sure, but it's nothing special. just keep the angle of the lame or blade at a 45° angle to the bread and do one big expansion score from one side to the other about a 1/2" deep and then you can Google ALL KINDS of scoring ideas. There's a TON out there! The "pretty ones" you want fairly shallow. That's all there is to it.
I love your video!! I have two Pyrex Vison to bake in with lids. Can I preheat tp 450 instead and if so does cooking time increase?
@@ladylachat1 thank you very much! Since you're cooking at 450, you can play around with the time, but most of the time I see others cooking there's at 25 on 25 off. Or 35 on 15 off. You'll just have to watch it because every oven is different, but they say the internal temperature of the bread has to be 205- 210° f to be done. But I've also seen where some people's bread never gets that hot... I would go more on the way the bread looks and the color rather than the temperature. Once you cut into it then you will know how to adjust your time.
Thank you for this video. I’m going to try this recipe next. I tend to overproof every single time. Did I understand correctly that you just time it for 2 hours. Can it be that simple? If so, you made my day! PS I too love your music.
Yes, that is correct, but this time can be adjusted to any length of time you need. Have fun!
This is the prettiest sourdough bread I’ve ever made! Where can I send you pix?
Instagram boots.bounty.homestead
Or Facebook boots and Bounty Homestead
If you post it on either one, you can tag me in it as well
@@BootsandBountyHomestead Posted on Facebook. (Hate instagram, sorry)
I wanted Einkorn bread but I fed it from January to march & it still never got bubbly & what I’d call bread ready. I switched to organic King Arthur bread flour & in no time it’s bubbly & beautiful. I’ve asked several ppl how to get the einkorn where I need it & no one answers. Should I just give up on it? It’s the only bread I wanted to feed my family but it’s soooo expensive to just feed eternally with no results? I heard you say you have one for sale & I def am considering that, but hoped you could help me also with mine. This btw, is my favorite step-by-step video ever & have saved it for my next attempt at baking. 💖🥰
I would need to know how it's acting and a little more information to your environment to be able to help. It's kind of a vague question and I could only give vague answers at this point. Write me on IG message if you can, or you can email me at bootsandbountyhomestead@gmail.com and I'll try to help you a little better. IG would be easier or FB messanger so you can share pics with me. I will respond to those two faster.
Hi from Australia. If been in the refrigerator overnight do I have to bring my sourdough back to room temperature before I bake it? Love your videos. Thank you
@@susanthompson6854 I don't. Some people like to so you'll have to see what works best for you.
what does the steam do for the bread? Your bread looks so good yum
It affects the quality of your crust. It makes it that crispy crunchy texture. Without it, it's still good though.
Can you bake it in regular bread loaf pans
@@jackierobinson7991 yes you can!
Do you leave them uncovered overnight? Also, I want you to know I followed you and your recipe🤗and I got a great ear🤗🤗🤗
@@karenturner8623 I cover with a towel until cooled off, overnight if necessary.
Can you substitute some wheat or rye flour for the white flour?
@@shelly6123 all I can say is try it. I don't use them, I can't say 100%. You may need to add a little more water. Just see how the dough acts
Great video😍 Very soothing and relaxing. Do you have a video on how to make your own sourdough starter? I'm new to the sourdough baking world. I'm just observing and learning in hopes of one day making my very own loaf for the first time🙏🏻
No, but it's easy. Equal parts flour and water, same amounts day 2, and then on day 3 take that much out and put that much back in. ALOT of people watch Ben Starr on how to start one. Don't get too caught up on "technicalities", keep it easy.
@@BootsandBountyHomestead Okay. Thank you. Do you think 25 grams water and flour are good to start with? Do I feed every 12 hours or every 24 hours? Day 2 just feed and no discard? Sorry, I'm completely new and still learning. Looking to start next month🙏🏻
@@Buttercurls it depends on who you want to listen to 😂
Yes, start with 25/25g each. Some will say leave it for 3 days before you feed again, I did not. I fed the same thing the second day. (Day being 24 hrs)
On the third day I took out half, which would be 50g, leaving 50g in the jar. I just keep doing this everyday until it rises consistently for 3 days, doubling in size. Now, doubling in size doesn't not mean that you end up with twice as much as you started. You will still have 50grams, it'll just be full of Bubbles and appears to have "doubled in size". If you stif it, the bubbles will pop and it will go back down to what you had before...I have a lot of people think that it doubles, in amount. I'm like, where do you think the extra flour and water comes from then? It doesn't produce more of itself 😂 they're usually like "oh, that makes sense".
If it becomes too watery, give it a little more flour. I don't measure, I keep it pretty thick. Too much water and it won't have enough "food" and will get hungry, which will make the "hooch" water on top when its hungry. No worries, just feed it a little more next feeding.
If you leave it too long, the hooch can turn black and smell like fingernail polish, DO NOT THROW IT AWAY!!! It's NOT dead! Just pour the water off and feed it.
I got lost because I was multi-tasking and just listening but you stopped talking, so I had to watch but it was still hard to get everything without some words.
I'm sorry, let me know what questions you have. Read thru the comments too, others have had a few things.
I agree, she should have talked us through what she was doing and, more importantly, why.
Is the crust really crunchy that's how I like it
@@Leopardlove2024 yes, right out of the oven. It'll soften up the next day but to crisp it back up anytime, spritz some water on it and out it in the oven at 400' for 10 mins and it'll be fresh again.
how much do you charge for your bread..,good for you..starting tomorrow with my granddaughter..fingers crossed
@@pauletteispassingiton943 $10 for plain
Good luck!! 😁
Love you don't measure starter I dint either and it's always amazing. One question. How long did you rest the dough after initial shape to final shape?
Aww thank you. I let it rest 20 minutes this time. I have done more and less on other loaves. This recipe calls for a 20 minute rest.
Hello. When you have used your starter, do you feed it again for the next batch, if so what is your recipe for making a sourdough starter and the feeding ratio please. Thanks.
@@vickivee2434 I feed it again after I have used it and put it in the fridge if I'm not using it in the next couple of days. If I need to use it again, I add however much I need for the recipe I'm using. I always keep about a 1/4 cup starter and and just feed it whatever I need for the recipe. I don't keep big batches of starter because the more you have, the more you have to feed it. You always have to feed your starter AT LEAST as much as you have. If you feed it less, it will be hungry. I don't have ratios like 1:1:1, I feed by consistency. If you need to start a starter from scratch, I can explain that too. I also sell mine on etsy if you want to skip that step.
@@BootsandBountyHomesteadthank you. 😊
What did u do after cold ferment , did it rise?
@@CatTales306 no, it goes straight into the DO after I flip and score it to bake.
I’m new to this and my bread desires a rise. I’m trying yours today. I did buy some whole wheat flour for the starter feed. My dough after sitting and before shaping is very wet. I have trouble working with it.
Great! Glad to have you with me!
Whole Wheat is a little different than white and I've worked with WW very little. Unless you REALLY like WW, I would suggest you do half WW and half white in the flour portion of the recipe, the starter flour doesn't matter, its just the yeast portion of the bread. WW starters are a little temperamental so since you are new, I would suggest you learn your starter temperament first before trying to do bread, unless you have done that already. Try feeding it a few days and see how it acts, how long does it take to rise, try different feeding ratios (it may like one more than another), watch it's rise and see how tall it gets and how bubbly, need to see what the bubbles look like too, and how fast it gets hungry again so you can adjust your ratios accordingly. Bread can be VERY disappointing to a newbie. I never let my students start with bread for that reason. try other sourdough recipes while you are feeding your starter. Try cookies, brownies, pancakes, muffins, etc. You can just put a 1/2 cup in with any flour recipe and decrease the water and flour in the recipe by 1/4 cup each and use some of the starter up, it doesn't have to sit and ferment, just use the starter as normal flour and water. Let me know if you need any help. You can message me on FB or IG.
Love the music
thank you!
Do you have to leave it in the fridge for 2 hours after the 4th folding?
@@samanthahankins8995 after the fourth folding, you leave it on the counter, then shape, then fridge. I don't reckon you HAVE to put it in the fridge. It just allows the dough to set because if you try to flip and score warm dough, it makes a mess. It just "solidifies" the dough to hold its shape for flipping out of the bowl and scoring with it only being two hours. Now, you can also leave it in the fridge for a day or two of you need to. So there's flexibility.
If you were not putting it in the fridge, what's your thoughts on the process. Stretch and folds x4, then what? So I can better help you.
Great video! Thank you for clear concise instructions! Btw YT had me unsubbed. Joyfully resubbed! Thank you
Hey friend! Welcome back 😁 the video is my pleasure! Enjoy!!! 😍
What kind of salt did you use? Sea salt?
No maam. I only use Redmond's Real Salt
As a beginner sourdough baker I feel a little frustrated that you stopped talking and explaining what you were doing after your four sets of stretch and folds. The last thing you said is you were gonna leave the dough on the counter for two hours then your video immediately went to you dumping the dough on the floured board, stretching into rectangles then rolling into rounds. You did that twice - was there rest time in between?
I have had several comments on this step and have covered it in detail in a second video making sandwich bread. Thank you for watching the video and helping provide feedback.
They have different sizes of those mats. I saw them on Temu.
Yep. I just randomly bought this one, didn't think to measure the size of my dough, lol. I figured 7" would be fine but a few are still too big. Most of them fit though 🤷🏼♀️ thanks!!
Can I put my dough in the fridge overnight after stretch and folds then do a longer bulk proof tomorrow?
Yes, that should be ok.
My sourdough starter has attitude.. i can add the salt ONLY to the flour. 😂
I have seen people say that. Wonder why? I've never had problems with it.
What is kind of flour are you using
@@sarahfoster4437 plain white king Arthur all purpose.
Have you ever used the Kitchenaid bread hook?
Not with this sourdough recipe. You need to do the stretches and folds because it's easier on the gluten and that's what traps those bubbles, with this recipe.
Now, with "dump breads" as I call them, you can use the hook because you're just mixing and dumping in the pan to bake.
Sure, you can use it when you mix the dough the first time, then swap over to your hands for the stretch and folds. I would not use the hook during the "stretch and folds" process because it can over work the dough and this kind of process needs time to rest with little aggravation from kneading. You don't "knead" sourdough like regular bread, you stretch it and caress it lol. Allow it to do its own thing instead of forcing it. I have seen people do it, so if you want to, go right ahead and try it.
I reduce my time to babysit my dough every 30 minutes by working it on my countertop using a bench scraper. The reason for this is I live in a warm country - I have more time for BF untouched before breaking its gluten.
That's interesting. Good job!
“Working it on my countertop “. Means what exactly? Kneading it until smooth and no stretch and folds? (I also livein the tropics)
@@gattamom yes
I look it
Thank you 💕
If it takes my dough 7 hours to bulk ferment at room temp after stretch and folds, how will this work?
@@vickiecaskey9797 fermentation is a process that you can set a time limit to for as long or short as you want. It all depends on the flavor that you want. You can leave it out overnight if you house is cool, esp during the winter or leave it in the fridge for 3 days. The fermentation process starts when you mix your dough, not when you leave it sitting out or put it in the fridge. So, technically from mix to bake is about 7hours. You can do it any way you want. 2-4 hour counter or fridge ferment just keeps it being baked within the same day. Sourdough is something you can fit to your schedule, so this method is for "busy" people that don't want it to take 2-3 days like social media makes them think sourdough takes. They don't do it because they think they "don't have time". This method shows those people that you can. 😁
Anyone can do it any way that works for them.
@@BootsandBountyHomestead
Thank you so much for responding. This makes perfect sense. ❤
@@vickiecaskey9797 you're very welcome!
If i don't have a Dutch oven?
I have seen people put a cookie sheet down and turn a cake pan over on top of it and put the bread on top of it. I've never tried it but it's called open baking.
I grew up eating this bread ... and I have never heard and saw anyone waiting 24 hours to eat the bread, actually there is nothing more delicious than eating a piece of bread with butter, right out of the oven . !!! Americans are too technical with their food , I have been making this bread all my life for my kids and now my grandkids .. and that bread does not last not even an hour after leaving the oven !!
True! I never wait that long either, but it's just so the bread doesn't lose all of its moisture thru the steam escaping when you cut it hot. I do usually wait an hour, but that's about all I can stand 😂
@@BootsandBountyHomestead telling you waiting for the bread .. is a torture !!
😂😂😂❤️
I have struggled with sourdough bread forever! My bread looks beautiful from the outside but is not cooked in the middle and gummy!! It’s so frustrating. It always winds up being chicken treats. I’m going to try your recipe and see if I can actually get an edible loaf of bread for human consumption. Thanks for your wonderful video.
You are very welcome! Mine has always come out great. If you have trouble, it's probably your starter hydration.
Use a thermometer to measure inside temperature. Aim for 205°-210°F.
Hi! Do you have to put it in the fridge?
@@rhondahulbert1599 no, but it makes it easier to score. It also pauses the fermentation so you can bake it up to 3 days later if needed. If you don't put it in the fridge, use that time on the counter instead. Don't totally eliminate those 2 hours.
I let my dough double during ferment and it was over proofed so I’m struggling to find the right combination 😢
@@rhondahulbert1918 you don't usually want it to double, just about 50%. Mine never rises during the process, it rises during baking.