I have found the most convenient way make sourdough with minimal clean up and now I bake it almost everyday. I keep my starter in the fridge, 4 hours before I mix everything I take a small part out to make a levain, directly in the bowl that I would make the final dough, I bake at night, close to bed time so very little starter, 4 stretch and fold/coil folds then go to sleep (no anxiety while waiting for the dough to rise). In the morning, bulk ferment is done, I would coil fold 2 more times to replace preshape and final shape (coil folding makes great batard shape naturally, and you can do it directly inside the bowl so no cleaning the counter or messy shaping needed) then transfer it directly into the banneton then bake a few hours later. It's such an easy and customizable process, 5 minutes of hands on time everytime, barely need to feed starter, only feed it when I need more but people make it seem so difficult.
You don’t need a recipe; you follow a formula based on Baker’s Percentages which can be scaled up or down depending on how much bread you want. There are hundreds, if not thousands of videos on RUclips that will teach you what you need to know about every stage of baking. It’s actually simpler to make Sourdough bread than yeasted bread,. It just takes longer, tastes better, and as this video shows, is healthier. Good luck and keep working at it.
sourdough starter is good for sure, but it also depends on what grains you use and whether you mill the grain yourself or buy flour... sourdough bread from bought white wheat flour is completely different to sourdough bread from self milled Einkorn grain...
nice video, new guy. i didn't know that phytic acid was pre-digested in the sourdough starter. i should have guessed as much, but it never occurred to me. you get a like from me on that basis alone. cheers.
Just to say, sourdough can actually be gluten free. If you build a starter with say, brown rice flour, it will enable you to produce a gluten free loaf. I have been doing this for a long time.
I have found the most convenient way make sourdough with minimal clean up and now I bake it almost everyday. I keep my starter in the fridge, 4 hours before I mix everything I take a small part out to make a levain, directly in the bowl that I would make the final dough, I bake at night, close to bed time so very little starter, 4 stretch and fold/coil folds then go to sleep (no anxiety while waiting for the dough to rise). In the morning, bulk ferment is done, I would coil fold 2 more times to replace preshape and final shape (coil folding makes great batard shape naturally, and you can do it directly inside the bowl so no cleaning the counter or messy shaping needed) then transfer it directly into the banneton then bake a few hours later. It's such an easy and customizable process, 5 minutes of hands on time everytime, barely need to feed starter, only feed it when I need more but people make it seem so difficult.
Wonderful, cheers!
Great video, great personality, and lovely humor! This channel is bound to get a lot more attention very soon, keep it up!
Really appreciate the support, thank you!
Please could you list the recipe 🙏
250g bread flour
50g wholemeal flour
50g rye flour
275g water
7g salt
70g levain
I used @shebakessourdough recipe, head over to her Instagram 👍
Thank you
@@harrythorncoaching Thank you so much. X
Very nice video 👌🏼🙌🏼
You don’t need a recipe; you follow a formula based on Baker’s Percentages which can be scaled up or down depending on how much bread you want. There are hundreds, if not thousands of videos on RUclips that will teach you what you need to know about every stage of baking. It’s actually simpler to make Sourdough bread than yeasted bread,. It just takes longer, tastes better, and as this video shows, is healthier. Good luck and keep working at it.
😂 You’re so fun and very informative at the same time. Great video. Sure would love your recipe please. Your bread looks so soft.
Really appreciate this Kim!
I liked this video. It's good information. Love your personality.
Completely agree.
Thank you! Appreciate the support
I agree as well.
sourdough starter is good for sure, but it also depends on what grains you use and whether you mill the grain yourself or buy flour...
sourdough bread from bought white wheat flour is completely different to sourdough bread from self milled Einkorn grain...
Agreed but that's easier said than done
THIS WAS A GREAT VIDEO! Subscribed!
Welcome!
nice video, new guy.
i didn't know that phytic acid was pre-digested in the sourdough starter. i should have guessed as much, but it never occurred to me.
you get a like from me on that basis alone. cheers.
Appreciate it 👍
I find you a unique young nutritionist/chef and it's a yes from me, greatings from South Africa.👍👍
@@TheHennie1403 welcome!
Just to say, sourdough can actually be gluten free. If you build a starter with say, brown rice flour, it will enable you to produce a gluten free loaf. I have been doing this for a long time.
Yes, you can indeed. Never personally given this a go, but will definitely try it out at some point
Can I use my yeast infection for my starter?
🫡
Another benefit is the avoidance of many chemicals found in commercial bread, at least in the US.
Hi do you leave the dough to proof overnight on the counter or in the fridge? Thank you for your reply.
I proof at around 20C for about 4 hours, then I let it rest in the fridge overnight and bake the next day
@@harrythorncoaching Thank You for answering and explaining.I shall do that too. Just subscribed. Patricia
@@patriciagimay9195 cheers Patricia!
It tastes much better..that's all I'm interested in 😊
Agreed 👍
Thank you Harry.
You're very welcome Lisa!
Is it OK for loosing fat mass diet?
It is high fibre so I will help keep you feeling full, this can help with weightloss for sure!
Thank You!
Welcome!
Lovely recipe
Mine is Vincent. Van Dough…
🤣
Nice bake!
Cheers Matthew!
“We do our best…😂😂😂
Good recipe for bread
Recipe in cups please
On it
well, the accent matches the kitchen
Hahaha
The bread looks delicious as do you... Nice body...❤❤❤
🤣😂