This is the video that started it all for me. From one of your commenters, i learned about using Einkorn for those who are allergic to gluten. almost immediately, people began to offer to buy my bread! They pay $20 a loaf! And 9 months later, i am literally feeling like i've found my calling: a bread baker! Thank you dear one!
Wow, that sounds amazing! You know, my husband and I always say that if for some reason our businesses fail in the future, sourdough bread baking will be our Plan B. We've also been offered money for our bread by so many people. The demand is unreal! Wishing you lots of success with your new calling!
Doesn't Einkorn also contains gluten? Cause I'm looking for a bread recipe for a celiac friend and I was pretty sure that Einkorn only had less gliadin than normal wheat, but still had gluten.
@@luluaube4293 Celiac patients cannot have any gluten. Einkorn flour does have less gluten and it's not hybridized which is ok if you have an intolerance for gluten.>jovialfoods.com/gluten-free/
Here's how to make a sourdough starter from scratch: vitalivesfree.com/make-sourdough-starter-home-5-days/. And here you can find detailed instructions: vitalivesfree.com/secret-sourdough-bread-recipe-low-fodmap/. Here's an updated foolproof sourdough bread recipe I've recently posted: ruclips.net/video/rxPTdIrsxOw/видео.html. If you have any questions, let me know! Everyone deserves to learn how to make their own perfect sourdough bread.
VitaLivesFree Hi! I could use a little help. I may have misunderstood your directions for the starter. :-( When you say white wheat flour, do you mean white whole wheat flour or plain white all-purpose flour? I used 160 gms, white whole wheat flour and 40 g of whole wheat flour and 160 gms water. My starter is very very thick. Doesn't look like yours at all. I bet I was supposed to use white all purpose? Thanks!!
Tmb Brand, yes, white wheat flour in my recipe is organic all purpose white flour. In Europe, we only have wholewheat flour and white flour, which is all purpose flour. Sorry about the confusion! xx
It depends on how often you're going to make bread. Also you need to make sure your starter is mature enough to be used. As a general rule, if it doubles within 8 hours of feeding, it's ready to be used. Also if it floats when you put a spoon of starter in a glass of water. I usually feed my starter, wait until it doubles and then pop it in the fridge until the next baking session. Once I'm ready to bake, I take out most of the starter (I use it for pancakes) and feed it again the night before I want to make bread. I've explained everything in the starter maintenance blogpost I linked to above. xx
Your video came at a perfect time Vita! I'm experimenting with making my own sourdough (just making starter now). I've been Vegan for 12 years, then went Starch Solution (HCLF), then Ketogenic (HFLC) for many months (I know, BIG switch because I was so against eating animals for many reasons), then switched again after feeling horrible on Keto, vicious nausea and vomiting most nights, extremely tired all day, absolutely no energy, couldn't sleep at all, white spots on my nails started to show up, but I kept at it for 6 months because I thought it was still "keto flu", and I was watching all these people on it just thriving, but then I couldn't do it anymore because of the constant vomiting and switched back to vegan. Then I tried GAPS, which was a bit better, but still off. Keto helped me alot with my major addiction to chocolate/sugar and bad cravings, they basically vanished, but I knew something was wrong because I felt so sick. When I went back to carbs my sugar cravings were through the roof! And my body and legs swelled up again with inflammation again, but I had TONS of energy and slept better. I was so confused. I really don't know what to eat anymore! I'm 48, going through peri-menopause so my hormones are all over the map, lost my period for many months (but tend to always get it back when I do high fats) But now I'm starting to believe that we need ALL food groups, carbs, fats, protein, in moderation. I'm trying to balance it all out and I just know this bread (without yeast) will be great for my tummy issues! (Can't eat store bought sourdough, bloats me up!). Fermented veggies are helping too. I'm eating everything now, and am so happy to have my Oatmeal back! Also, just wondering, do you soak and ferment your Oatmeal overnight too? I started to and find it's helping alot with digestion. Also, fermented Coconut/Almond Kefir...so delicious! I'm believing we NEED "good" carbs. Your video was like a confirmation for me that God made all things good to eat (in it's natural form and provided we don't process it to death or add chemicals/pesticides/hormones etc.), so I am currently trying this now. Praise God for truth! I think I was in bondage when I followed those strict lifestyle diets, in the end I felt like it was almost like a cult. I feel free from all of that now. I love your new food videos. Who would have thought bread can actually be good for you?! I can't wait for my Starter to grow so that I can make this bread! ha-ha! I need patience. I miss bread & butter. Sorry for the long post..... Just so excited!!!! :)
+ImpulseSilvana Your experience with Keto is very much like my experience with Paleo diet. Nothing beats a varied, balanced, real food diet. I also need way more carbs than Paleo diet allows. I don't soak oatmeal anymore. However, I did when I was at my worst and my teeth were really weak. I just make sure it's cooked through really well and I leave it for 20 mins after cooking to soften even more. I digest it super well and it keeps me very regular. So glad you've freed yourself from all the fad diets. Things can only get better now. Good luck! xx
ImpulseSilvana So happy you're becoming enlightened to the truth :) I tried keto too. was way too depriving. I'm actually just now starting to go vegan. Been raw vegan for 4 days. too dang hard. lol I miss BREAD! So, CAN I ask how you ferment oats? I've heard you have to add them to other cereal grains because they lack the phytase to properly digest the phytates.
+Jennifer Cooper Thanks, yes, and there are many more truths that God has enlightened me on. I also found Keto depriving and felt there was not enough fiber in the veggies I had daily. To ferment my Oats, I put 1 cup of Steel Cut Oats in a small bowl, add 1 cup water, and 2 Tbls Apple Cider Vinegar and let it sit on the counter for about 12 hours, or over night. It's nice and soft in the morning. I drain out all the water and ACV, then add 2 cups water and cook it for 15 min. So yummy! :)
If I may..... I think you're over-thinking it all and driving yourself nuts. I got stressed out just reading your post. HCLF, HFLC, GAPS, Vegan, etc.. etc.. etc.. Your comment of "I'm starting to believe we need all food groups... in moderation" is the only thing that really makes sense IMO. Do NOT deprive yourself of food you love. That's depriving yourself of life itself. Food should make you happy, not anxious and stressed. Just don't eat too much. TBH, the good old "count your calories" is still, to this day, the best method to control weight without depriving yourself. It mainly fails because people go from eating 3500+ calories per day to something unsustainable like 1200... instead of something reasonable like 2000. Anyway, once again... enjoy. Don't eat too much. don't stress about what you're eating. Exercise as much as you reasonably can (even just walking) and don't get so far into your head and stress yourself out. Peace and God Bless.
Dear Vital, Thank you very much for listing the tools & ingredients ahead of time. Like me, you also have an accent ,so not everyone is able to understand what you say---but you sound beautifully nice & I say this as a positive because I also have an accent, so I totally empathize with you. :) Listing everything is very nice and make it clear. Thanks so much for that. Last, I realized I need to go shopping this black Friday :) Your instructions and enthusiasm is making me wanna bake healthy fresh bread to feed my family. I truly appreciate it. Much love, L
First try tonight!! I'm not sure my starter was ready :-( but this is how you learn! I get so confused with how to do this so I am so happy I found your video and web instructions - very easy to understand a seemingly complicated process!! Thank you!
We did pretty well! My dough never looked or felt as billowy as yours but again I think I rushed the starter. Patience next time..I tried to upload a pic but wouldn't work. I'll never eat store bought bread again!
Fantastic, this got me drooling and longing for baking! As for cleaning the dutch oven, I've done it with a metal scouring pad and it worked. It just gets so dirty just by the flour! I guess it's the really high temperatures.
Tried that too but just doesn't seem to work. Nevertheless, I put the dough in without the parchment paper and it it did just fine. Your proportions are spot on . I just add sesame and roasted flax and poppy seeds to add flavour. Great results. Thank you
Terrifically detailed instructions. Love it. I'd leave the loaf to cool on a rack in the turned-off oven with the door open, though, to seal the crispy crust. Many thanks for sharing.
I guess i just read all 388 comments and no one answered your stained casserole question! It looks like you're using enameled cast iron and my stains come off (mostly) with scrubbing with baking soda, which is slightly abrasive. Thanks for a great video. I was about to give up trying a sourdough bake, but will try again, using some regular flour as well as the whole grain. I learned some good tips from your trials and errors as well. Thank you for sharing them.
I was trying twice with a different recipes, but they were terrible!!! This one is awesome and I am proud of you and myself! My husband just said "thanks!!! " to you
Hi, Just tried to make more bread lately... here in Australia is cold now (around 10 degrees), when I am cooking I am trying to put close the starter (after feed it) so, it can be a bit warm- I can tell - when I am doing that the started is growing faster, double and bubbles- so then, I prepared the flour (using organic 704 + 326 euro flour) and all the instrucciones. It is very nice, it’s grows double into the basket as well... until I putted it into the oven... it is cooked but it is heavy, it is not big, I can see a bit of holes but the internal mass is stick, looks like undercooked but the bread is already done, the top layer is crispy as well, the taste is really strong- very disappointed... I have tried again making sure following all instrucciones, even more changed one flour for a different one and it is the same... last time I made it last year was perfect. Can you give any advice? I am not sure what I am doing wrong...
I’ve seen others put the seam up in the proofing bowl and then just flip it seem side down while baking. With a little score on top instead it won’t split and burn so much.
@@samanthaquant7411 Actually this is wanted, as 80% of the taste are in the crust, one tries to get as much of it as one can, so the more it splits, the better it tastes. BTW, the splitted and thus turned into crust area is called "Ausbund" in German, I don't know the English term for it, but I'm sure there is one, too.
BEGINNERS RECIPE Thanks for sharing your secret recipe. Baker's Percentages: Bread Hydration Ratio = 684g/1030g = 66% --> Low; 70% is relatively dry and less sticky to knead, stretch and fold. Bread Starter Ratio = 214g/1030g = 21% --> Moderate; Less percentage starter requires more time to leaven and produces more sour taste.
You shook me. What a beauty. I mean your beauty, and the bread’s also. I learned a lot from your video. Some interesting tips like the way you fold and pinch, and the way you shape then dough. Very useful video. Very beautiful bread and baker.
Great recipe excellent bread! I'v added 2 tea spoons of honey for making it less sour, and I added some olives oil. Thank you for teaching good methods for working with the dough. It was easy to make (although it takes time). Thumbs up!
Absolutely love your work and thank you very much for sharing. I am going to try 100% spelt with your recipe. Love the taste of spelt and this will be my first time. Thanks VitaLivesFree
In your opinion would it be better to increase the starter hydration, increase the bread hydration greater than 66% or both? (In your honor I named my starter)
+Tilika D'souza Sure, you can. But you can also cut the second loaf in half and freeze both halves. Sourdough bread is perfect for freezing. That's what I do every time I bake a new batch of bread. xx
Love this video! Thanks for putting this out there. I would love to see more people making bread like this, and because it's more of an art than a science, these kinds of videos are so helpful to beginners. Also, for anyone like me who is highly sensitive to unfermented wheat: You can use oiled fingers and counters instead of flour to work the dough and an oiled bowl instead of a floured bread basket for the second rise. I now use olive oil instead of flour dustings and it drastically improved my ability to tolerate sourdough bread.
So glad you loved it! I would also like to see more people making bread like this (hence, this video!) because gluten intolerance would become almost non-existent and people would become soooo much healthier. I think making bread like this is also a great mindfulness exercise and also teaches you to have more appreciation for your food. I guess I'll just keep spreading the word and let's see how many people I can convert from regular bread eater or grain-avoiders like the Paleo crowd to homemade sourdough aficionados. :-) Thanks so much for the great tip! Another option is using corn flour. It's traditionally used for sprinkling on the bottom of the Dutch oven or on the parchment paper instead of wheat flour, but I'm not a big fan of corn or its yellow colour, so I use wheat flour.
If you want me to think about trying your bread you need to make your starter available on RUclips instead of over the Internet with cookies the bad kind of cookies.
Hi all. The non-stick coated aluminium pot is, in my opinion, better than the iron one. Aluminium one is three times lighter and it absorbes only 28% less heat than the iron one. I've compared the two pots of the same dimensions.
It's just because if you have the seam down, you don't need to slash the bread before baking. It will open up by itself randomly and it will look more rustic. It's only a matter of a person's taste and what kind of look they're going for. I do both ways now, mostly seam side up. xx
I used a sourdough starter from Cultures for Health and fed it according to the directions but used Re Fife organic whole wheat flour. I used your directions but my dough did not rise like yours and was not as elastic. After baking it did not rise well at all and was so incredibly sour it really isn't edible. I'm not sure what I did wrong, I have baked plenty of white bread and rolls over the years and never had problems before this. It was so much work I'm not sure I want to go through all that work to have it flop again.
Whole wheat flour ferments much faster than white flour, so my guess is that your dough simply overfermented, that's why it was dense and it didn't rise much. Also that's why it was very sour. Bear in mind that whole wheat bread won't rise as much as white bread, it will remain quite dense. Don't worry about failing, You'd be surprised to know how many batches I ruined in the process of learning. it's all worth it in the end. xx
Wow, you are producing videos faster than it's possible to watch them!! Great job! Do you think you can talk a little bit about your job right now. How it is behind the scenes? What are the ways for the bloggers and youtubers to earn an income? Do you have concrete ideas on how to expend your business and make more money or is it something you are figuring out as you go? A bunch of youtubers do talk about that but it's too vague and it's mostly about how they don't make that much even if they have hundreds of thousands of subscribers. I want to work for myself too; it's probably the dream for most people right now.
It's all because of the Miracle Morning! :-) It truly changed my life. I definitely want to talk about all of those topics because I know how much that information is needed. There's too much secrecy. Perhaps people are afraid of competition? I want to make a video series about starting a RUclips channel, how I do things, what I use, how to earn an income (even if it's not that big yet, but at least it pays some of our bills), etc. It's a bit of an experiment for me posting so many videos and actively trying to grow my channel as much as possible, so we'll see where it takes me. Of course I'll be sharing my journey because I want to inspire other people to do something similar and chase their dreams. Thank you for lots of great questions!
Awesome!!! It's my dream, for me and every human being to quit and do what they love. Do you get paid if we watch through the ads before your videos? I let the ads play out for my fave youtubers. I hope that pays? The bread looks amazing. It seems though it will be extremely time consuming till you develop a skill/automatism about it. I have IBD, so I do not buy bread, regardless if it's labeled organic, sourdough or not. But I do love home baked things. It's scary; it takes a few attempts to master baking.
+Silly Acting Out Yes, that's what people get paid for on RUclips. I also always support RUclipsrs I love by watching the whole video ad. If you do that for me, thank you so much! 💖 Bread making did cause lots of disappointment at the beginning but only because none of the books I read were detailed enough. They didn't give any recommendations for different room temperatures and I had to come up with my own solutions through trial and error. Making sourdough bread in tropical temperatures isn't easy. 😁 Once you get the hang of it though, the process becomes super quick and easy. It only takes a few weeks to teach that point. xx
Today, I went to KRINGLOOP - belgian flea market, and found an "old washing dish", to knead my bread with, and the highlight is: it only cost me .50 cent for such a huge old washing dish that is made out of ceramic!!! I feel like "winning" the "lottery"!!!
I have used my "antique" washing bin for the dough, 'coz my plastic bin is too small! And, I left them in the counter for fermenting! This washing bin is a jewel of only .50 cent! Love it!
I enjoyed your sour Dough video. It took me a minute to catch your accent then I understood you. I thought it was done when you took the lid off, and was surprised you cooked it longer, very nicely done. Debbie Minton
Hi Vita. I want to thank you for the instructional video. This was very helpful to me in my quest to make my own sourdough bread. I had made other attempts with other sourdough recipes but this one seems to not only save me more prep time but also favorable results. My bread is very flavorful and moist and the family loves it. The trick with the parchment paper was super helpful, too! I appreciate you sharing the recipe and prep methods.
Also, even bakers yeast will digest Fodmaps. If you let the dough proof long enough (not often done in basic bread recipes or with bread from discounters), like more than a few hours, the Fodmaps will almost vanish.
+Robert Sterling None of the traditional cultures which Weston A. Price studied consumed 100% wholegrain flour. They sifted off around 40% of the weight of the grain, so quite a huge chunk of bran and germ. Eating 100% wholegrain is quite a new invention, and it surely doesn't sit well with me (it's not safe for people sensitive to fodmap either). Plus, it isn't tasty at all compared to bread like this with 30% wholegrain flour. xx
I only recently started to do my own bread - 6 months.. and it is wonderful. It strangely gives a meaning to "cooking" as a beautiful necessity, not just an activity. One becomes joyful to prepare the dough and experimentation is great: as we are all different, flours are different, kitchen, temperatures vary, etc, it is ok to learn from mistakes and improve each times! Good luck! You will feel fulfilled to do your own bread and this, I do not know why, but you will!
Great beginning to end video, thanks and the flowchart keeps the perspective on how long it should take. One word on the starter, it seems like ages to begin expanding from day one and then explodes all at once but it will take the full 5-7 days for it to fortify enough to make good bread with the double daily feedings, patience is needed. My dough needed more hydration than the video (using King Arthur Flour) which is ground finer than it seems in the vid and absorbs more water. Any hints on how pliable the dough should be when done kneeding?
+Mrmarginofsafety Yes, our flour here isn't very fine and I always need more flour than what recipes suggest. The dough needs to be very soft and pliable, but not to the point where it would totally lose any shape straight away. The pliability will also develop more and more with each stretch and fold. xx
I'm sorry to break it to you, but "organic" crops are sprayed with just as toxic, if not more toxic chemicals. Farming without chemicals and GMOs means very low yields, which will result in clearing forests for more farms, and probably starving a big part of the world's population.
Have been using your recipe for a couple of months now and have found it to be the most consistent of all the recipes I have worked with (+ one other) and as my starters are getting better with ageing I want to bake every day but there's no room left in the freezer to store the bread. Thank you very much for giving your recipe to us viewers at least we know now that what you do is what most of us get and nothing photo shopped.
Playing around is very important with sourdough because everybody's home temperature, flour, water, humidity in the environment, etc. will be different, so everybody's recipe and timings will be different. Sourdough making is all about experimenting and improvising. xx
I highly recommend using gluten-free flour to flour the bannetons as regular flour sometimes has the tendency to stick to the bannetons while gluten-free flour is pretty much like Teflon
You'll have to experiment. Normally, if I want to put it in the fridge, I leave it out to ferment for a bit less time during the previous stage. Because if I don't, it ferments too much. But it all depends on the temperature.
Hey vita I hope you don't mind me asking but is that white flour you're using? I thought it was devoid of nutrients I was just wondering how come you're using it instead of just all whole grain? Really interested in making sourdough bread xx
+Joy Curry Yes, it makes it much easier to mix and knead, but I suppose you could probably get by with a regular bowl at the beginning. You can also use a clay/terracotta pot with a lid if you can find it. You really need something that preserves the heat well and also has a lid to trap the steam inside. xx
Amazing video and what an amazing bread, trully stunning and mouthwatering :-) I Will definitely try it althought it looks quite a challenge! I tried once beforebut my starter was gone bad :( I am enjoying your videos very much! Have a great rest of your weekend! xx
It's just a more rustic way of doing it. The bread goes into the Dutch oven with the seam up, so the seam provides these beautiful natural ears. But it's just a matter of preference really. I slash the bread these days because it looks neater. xx
Hi, I'm not sure if someones mentioned it below but if you slash the top of your bread with a sharp knife just as you put it in the oven it will prevent blowing up at the top. Great vid anyway, cannot wait to start my own.
This method means that the seam ends up on the top, which creates the gorgeous "blowing up" as you call it. If you prefer to slash it, you can always put it in the banetton with the seam side up and then slash before baking. xx
My bread did not double in size. Not sure why it didn't. It looked great when I put it in the bowl to rise. Disappointing. My starter does not double, so maybe that's the problem, but I don't know how to correct that. Any suggestions?
+Rebecca H Possibly, but I've never tried. Take s look at this thread, it's quite interesting: www.thefreshloaf.com/node/26863/sprouted-wheat-sourdough-boules. xx
Yes, on the counter. Putting it in the fridge slows the fermentation down a lot, so it's a good thing if you want to leave it there overnight for example, but it's not necessary. See what works with your schedule.
Easier - do not eat bread. or buy a loaf of wholemeal, or in our country people eat 'kade paan'' something like French bread, or make some rotis at hame or dosa's or chappatis ! My daughter is a sourdough nut though !
+Harsha Weeraratne Sourdough bread is nothing like unfermented bread. It's so much more nutritious and so much tastier. It's also been a huge part of Europe's heritage for thousands of years. I used to make chapattis too but I find that they require almost as much work as sourdough bread, plus they aren't fermented. Sure, you can buy bread, but it's nothing like making your own. xx
Yes, I do not make chappatis too.It's too difficult.So I make dosa's looking at laptop recipese. I do not have patients to knead dough.If I had your background I too might be making it.I am sure it must be tasty.
@@Vitalivesfree Do you have any tips for having a more sour bread while still maintaining a strong oven spring? I seem to struggle with this as the more sour my bread gets the less it rises in baking.
justmade the bread but i realized that instead of leaving it in the bowl in the fridge overnight i shaped them \do you think it will make a big difference?
It's important to let the dough ferment enough before shaping, otherwise it won't come out right. Whether for a few hours at room temperature or overnight in the fridge, it just needs to be done.
@@Vitalivesfree hi just wanted let you know the bread rose in the fridge shaped anyways and it was fabulous everyone 😜😺😄😁 loved it your recipe is a keeper thank you
If I'm a male and I like to bake sourdough bread, am I a domestic goddess? Love your vids! x If you score the bread just before you bake, then your bread won't 'crack' when it bakes... Otherwise I just poke a few holes with a skewer when a slight crust has formed... :-)
Then you are a domestic god! :-) I love the wild, rustic cracks of unscored bread, but right now I'm learning how to score as well. Just for a bit of variety. So glad you're enjoying my videos! xx
This is the video that started it all for me. From one of your commenters, i learned about using Einkorn for those who are allergic to gluten. almost immediately, people began to offer to buy my bread! They pay $20 a loaf! And 9 months later, i am literally feeling like i've found my calling: a bread baker! Thank you dear one!
Wow, that sounds amazing! You know, my husband and I always say that if for some reason our businesses fail in the future, sourdough bread baking will be our Plan B. We've also been offered money for our bread by so many people. The demand is unreal! Wishing you lots of success with your new calling!
Wow! How did it turn out with Einkorn?? Still fluffy and gorgeous? Is it still sourdough?
@thedwinells Thank you so much!! I'll def try it now :)
Doesn't Einkorn also contains gluten? Cause I'm looking for a bread recipe for a celiac friend and I was pretty sure that Einkorn only had less gliadin than normal wheat, but still had gluten.
@@luluaube4293 Celiac patients cannot have any gluten. Einkorn flour does have less gluten and it's not hybridized which is ok if you have an intolerance for gluten.>jovialfoods.com/gluten-free/
Here's how to make a sourdough starter from scratch: vitalivesfree.com/make-sourdough-starter-home-5-days/. And here you can find detailed instructions: vitalivesfree.com/secret-sourdough-bread-recipe-low-fodmap/. Here's an updated foolproof sourdough bread recipe I've recently posted: ruclips.net/video/rxPTdIrsxOw/видео.html. If you have any questions, let me know! Everyone deserves to learn how to make their own perfect sourdough bread.
VitaLivesFree Hi! I could use a little help. I may have misunderstood your directions for the starter. :-( When you say white wheat flour, do you mean white whole wheat flour or plain white all-purpose flour? I used 160 gms, white whole wheat flour and 40 g of whole wheat flour and 160 gms water. My starter is very very thick. Doesn't look like yours at all. I bet I was supposed to use white all purpose? Thanks!!
Tmb Brand, yes, white wheat flour in my recipe is organic all purpose white
flour. In Europe, we only have wholewheat flour and white flour, which
is all purpose flour. Sorry about the confusion! xx
It depends on how often you're going to make bread. Also you need to
make sure your starter is mature enough to be used. As a general rule,
if it doubles within 8 hours of feeding, it's ready to be used. Also if
it floats when you put a spoon of starter in a glass of water. I usually
feed my starter, wait until it doubles and then pop it in the fridge
until the next baking session. Once I'm ready to bake, I take out most
of the starter (I use it for pancakes) and feed it again the night
before I want to make bread. I've explained everything in the starter
maintenance blogpost I linked to above. xx
VitaLivesFree excellent video. The bread turned out beautifully! 😊
Yay, I'm so glad! Thanks for coming back to tell me. xx
Your video came at a perfect time Vita! I'm experimenting with making my own sourdough (just making starter now). I've been Vegan for 12 years, then went Starch Solution (HCLF), then Ketogenic (HFLC) for many months (I know, BIG switch because I was so against eating animals for many reasons), then switched again after feeling horrible on Keto, vicious nausea and vomiting most nights, extremely tired all day, absolutely no energy, couldn't sleep at all, white spots on my nails started to show up, but I kept at it for 6 months because I thought it was still "keto flu", and I was watching all these people on it just thriving, but then I couldn't do it anymore because of the constant vomiting and switched back to vegan. Then I tried GAPS, which was a bit better, but still off. Keto helped me alot with my major addiction to chocolate/sugar and bad cravings, they basically vanished, but I knew something was wrong because I felt so sick. When I went back to carbs my sugar cravings were through the roof! And my body and legs swelled up again with inflammation again, but I had TONS of energy and slept better. I was so confused. I really don't know what to eat anymore!
I'm 48, going through peri-menopause so my hormones are all over the map, lost my period for many months (but tend to always get it back when I do high fats) But now I'm starting to believe that we need ALL food groups, carbs, fats, protein, in moderation. I'm trying to balance it all out and I just know this bread (without yeast) will be great for my tummy issues! (Can't eat store bought sourdough, bloats me up!). Fermented veggies are helping too. I'm eating everything now, and am so happy to have my Oatmeal back! Also, just wondering, do you soak and ferment your Oatmeal overnight too? I started to and find it's helping alot with digestion. Also, fermented Coconut/Almond Kefir...so delicious! I'm believing we NEED "good" carbs. Your video was like a confirmation for me that God made all things good to eat (in it's natural form and provided we don't process it to death or add chemicals/pesticides/hormones etc.), so I am currently trying this now. Praise God for truth! I think I was in bondage when I followed those strict lifestyle diets, in the end I felt like it was almost like a cult. I feel free from all of that now. I love your new food videos. Who would have thought bread can actually be good for you?! I can't wait for my Starter to grow so that I can make this bread! ha-ha! I need patience. I miss bread & butter. Sorry for the long post..... Just so excited!!!! :)
+ImpulseSilvana Your experience with Keto is very much like my experience with Paleo diet. Nothing beats a varied, balanced, real food diet. I also need way more carbs than Paleo diet allows. I don't soak oatmeal anymore. However, I did when I was at my worst and my teeth were really weak. I just make sure it's cooked through really well and I leave it for 20 mins after cooking to soften even more. I digest it super well and it keeps me very regular. So glad you've freed yourself from all the fad diets. Things can only get better now. Good luck! xx
ImpulseSilvana So happy you're becoming enlightened to the truth :) I tried keto too. was way too depriving. I'm actually just now starting to go vegan. Been raw vegan for 4 days. too dang hard. lol I miss BREAD!
So, CAN I ask how you ferment oats? I've heard you have to add them to other cereal grains because they lack the phytase to properly digest the phytates.
+Jennifer Cooper Thanks, yes, and there are many more truths that God has enlightened me on. I also found Keto depriving and felt there was not enough fiber in the veggies I had daily. To ferment my Oats, I put 1 cup of Steel Cut Oats in a small bowl, add 1 cup water, and 2 Tbls Apple Cider Vinegar and let it sit on the counter for about 12 hours, or over night. It's nice and soft in the morning. I drain out all the water and ACV, then add 2 cups water and cook it for 15 min. So yummy! :)
If I may..... I think you're over-thinking it all and driving yourself nuts. I got stressed out just reading your post. HCLF, HFLC, GAPS, Vegan, etc.. etc.. etc.. Your comment of "I'm starting to believe we need all food groups... in moderation" is the only thing that really makes sense IMO. Do NOT deprive yourself of food you love. That's depriving yourself of life itself. Food should make you happy, not anxious and stressed. Just don't eat too much. TBH, the good old "count your calories" is still, to this day, the best method to control weight without depriving yourself. It mainly fails because people go from eating 3500+ calories per day to something unsustainable like 1200... instead of something reasonable like 2000. Anyway, once again... enjoy. Don't eat too much. don't stress about what you're eating. Exercise as much as you reasonably can (even just walking) and don't get so far into your head and stress yourself out. Peace and God Bless.
Dear Vital, Thank you very much for listing the tools & ingredients ahead of time. Like me, you also have an accent ,so not everyone is able to understand what you say---but you sound beautifully nice & I say this as a positive because I also have an accent, so I totally empathize with you. :) Listing everything is very nice and make it clear. Thanks so much for that. Last, I realized I need to go shopping this black Friday :) Your instructions and enthusiasm is making me wanna bake healthy fresh bread to feed my family. I truly appreciate it. Much love, L
She has an accent but is also very easy to understand.
I have made my first loaf with your video . Thank you X
Cool presentation with some hot gypsy jazz going on as well well done.
Beautiful bread, beautiful person, beautiful video.
First try tonight!! I'm not sure my starter was ready :-( but this is how you learn! I get so confused with how to do this so I am so happy I found your video and web instructions - very easy to understand a seemingly complicated process!! Thank you!
Hope your learning process goes smooth! So glad you found my video helpful. xx
We did pretty well! My dough never looked or felt as billowy as yours but again I think I rushed the starter. Patience next time..I tried to upload a pic but wouldn't work. I'll never eat store bought bread again!
Wow, so happy that it came out well! You can send me a photo on Facebook or on Instagram. It's @vitalivesfree for both. xx
Fantastic, this got me drooling and longing for baking! As for cleaning the dutch oven, I've done it with a metal scouring pad and it worked. It just gets so dirty just by the flour! I guess it's the really high temperatures.
Thank you, I'll have to try and buy a metal scouring pad. xx
I didn't know flour was low fodmap ? That's awesome and the bread looks delicious 😋👌 thank you
Yes, white flour fermented with sourdough can be low fodmap. 💖
Tried that too but just doesn't seem to work. Nevertheless, I put the dough in without the parchment paper and it it did just fine.
Your proportions are spot on . I just add sesame and roasted flax and poppy seeds to add flavour. Great results. Thank you
I pro'lly looked at this video ten times now!haha, I wanna make a bread just like yours! And the ease kneading, omg!!!!sold!!!!
Just try it and you can have bread like this, too! ;-)
Thank you! I am going to try this!
Happy baking!
Terrifically detailed instructions. Love it. I'd leave the loaf to cool on a rack in the turned-off oven with the door open, though, to seal the crispy crust. Many thanks for sharing.
It is true that the film is presented very nicely
Thank you! That looks scrummy!
The ceramic pot from a slow cooker covered in foil works well too ☑️👍😀❤️
True, it does! xx
certainly have inspired me to make my own sourdough. Nicely paced and informative. Thank you :)
+Hsin Fang Wang So glad you enjoyed the video! xx
I guess i just read all 388 comments and no one answered your stained casserole question! It looks like you're using enameled cast iron and my stains come off (mostly) with scrubbing with baking soda, which is slightly abrasive. Thanks for a great video. I was about to give up trying a sourdough bake, but will try again, using some regular flour as well as the whole grain. I learned some good tips from your trials and errors as well. Thank you for sharing them.
Oh, baking soda is actually a brilliant idea! Thank you!
that's beautiful bread. bravo! thanks for the tips!
+iwltfum Thank you! 💖
Hi, I just made my fist one... it is beautiful!!! Thank you very much.
+Maria Monica Acosta Yay! Well done! 💖
I was trying twice with a different recipes, but they were terrible!!! This one is awesome and I am proud of you and myself! My husband just said "thanks!!! " to you
+Maria Monica Acosta Hahaha, you and your husband are both very welcome. 💖
Hi,
Just tried to make more bread lately... here in Australia is cold now (around 10 degrees), when I am cooking I am trying to put close the starter (after feed it) so, it can be a bit warm- I can tell - when I am doing that the started is growing faster, double and bubbles- so then, I prepared the flour (using organic 704 + 326 euro flour) and all the instrucciones.
It is very nice, it’s grows double into the basket as well... until I putted it into the oven... it is cooked but it is heavy, it is not big, I can see a bit of holes but the internal mass is stick, looks like undercooked but the bread is already done, the top layer is crispy as well, the taste is really strong- very disappointed... I have tried again making sure following all instrucciones, even more changed one flour for a different one and it is the same... last time I made it last year was perfect. Can you give any advice?
I am not sure what I am doing wrong...
I've been making sour dough bread for about a year, and this was my favorite method yet! Thank you for sharing!
So glad you liked it! xx
Thanks for sharing. Charming x
that looks great ,i'm going to try that, i can make bread normal bread but i've been wanting to try something different ,thanks .
Once you try sourdough bread, you'll never be able to enjoy standard bread again. ;-) xx
Damn, your eyes shine! I can't stop watching 'em lol!
On the relevant note, I'd say seam side up and score before baking turns out better.
Thank you! :-) I find that seam side down without scoring gives the bread more of a rustic look, which I love. But to each their own. ;-) xx
I’ve seen others put the seam up in the proofing bowl and then just flip it seem side down while baking. With a little score on top instead it won’t split and burn so much.
@@samanthaquant7411 Actually this is wanted, as 80% of the taste are in the crust, one tries to get as much of it as one can, so the more it splits, the better it tastes. BTW, the splitted and thus turned into crust area is called "Ausbund" in German, I don't know the English term for it, but I'm sure there is one, too.
Excellent video. Thank you so much
Thanks for watching! xx
BEGINNERS RECIPE
Thanks for sharing your secret recipe.
Baker's Percentages:
Bread Hydration Ratio = 684g/1030g = 66% --> Low; 70% is relatively dry and less sticky to knead, stretch and fold.
Bread Starter Ratio = 214g/1030g = 21% --> Moderate; Less percentage starter requires more time to leaven and produces more sour taste.
Your bread looked amazing. Big thumbs up 👍🏽 from me!
Thank you ! :-) xx
You shook me. What a beauty. I mean your beauty, and the bread’s also.
I learned a lot from your video. Some interesting tips like the way you fold and pinch, and the way you shape then dough. Very useful video. Very beautiful bread and baker.
Great recipe excellent bread! I'v added 2 tea spoons of honey for making it less sour, and I added some olives oil.
Thank you for teaching good methods for working with the dough. It was easy to make (although it takes time). Thumbs up!
Thank you for suggesting honey! I have been trying to find out how to make sourdough less sour. Thanks!
@@sharonc.2747 ferment it for less time, it will be less sour. Mine aren't sour at all.
Absolutely love your work and thank you very much for sharing. I am going to try 100% spelt with your recipe. Love the taste of spelt and this will be my first time. Thanks VitaLivesFree
How did that turn out? When I do 100% spelt I don’t get a good rise…
Hi! Great lesson where can I see the actual recipe for this bread ? Like exact measurements?
Here it is: vitalivesfree.com/secret-sourdough-bread-recipe-low-fodmap/. xx
In your opinion would it be better to increase the starter hydration, increase the bread hydration greater than 66% or both? (In your honor I named my starter)
Looks gorgeous! Can i half this recipe to just make the one loaf?
+Tilika D'souza Sure, you can. But you can also cut the second loaf in half and freeze both halves. Sourdough bread is perfect for freezing. That's what I do every time I bake a new batch of bread. xx
To confirm about making just 1 loaf, we just halve the recipe?
What's with these uneven gram numbers of flour and other ingredients...nobody has recipes like that and it's very not user friendly.
Love this video! Thanks for putting this out there. I would love to see more people making bread like this, and because it's more of an art than a science, these kinds of videos are so helpful to beginners. Also, for anyone like me who is highly sensitive to unfermented wheat: You can use oiled fingers and counters instead of flour to work the dough and an oiled bowl instead of a floured bread basket for the second rise. I now use olive oil instead of flour dustings and it drastically improved my ability to tolerate sourdough bread.
So glad you loved it! I would also like to see more people making bread like this (hence, this video!) because gluten intolerance would become almost non-existent and people would become soooo much healthier. I think making bread like this is also a great mindfulness exercise and also teaches you to have more appreciation for your food. I guess I'll just keep spreading the word and let's see how many people I can convert from regular bread eater or grain-avoiders like the Paleo crowd to homemade sourdough aficionados. :-) Thanks so much for the great tip! Another option is using corn flour. It's traditionally used for sprinkling on the bottom of the Dutch oven or on the parchment paper instead of wheat flour, but I'm not a big fan of corn or its yellow colour, so I use wheat flour.
I haven't tried corn flour yet, but maybe next time. Thanks for the tip!
I watched this while chewing on a piece of sourdough bread I baked yesterday :)
Yummm! Hope it was good! :-) xx
If you want me to think about trying your bread you need to make your starter available on RUclips instead of over the Internet with cookies the bad kind of cookies.
Can I use bread flour to replace white wheat flour :) thxxx
Yes, of course.
Thank you! My starter will be ready tomorrow and I can't wait.
+Ceme612 Good luck with your first loaf! xx
ahaha, yew dunno what it is to eat the cruchy hot fresh loaf of bread!!! it's heavenly! try it!
Hi all.
The non-stick coated aluminium pot is, in my opinion, better than the iron one.
Aluminium one is three times lighter and it absorbes only 28% less heat than the iron one.
I've compared the two pots of the same dimensions.
Whatever works for you is fine.
@@Vitalivesfree
Exactly. For me and for others, who can't lift unnecessary "dutch" weight. 😉
Seem side is meant to go up in the banneton no?
It just depends on what kind of look you're going for. 💖
Thank you for the video! I have seen the seam side up when you proof the final time. What is reason for putting yours down? Thanks again!
It's just because if you have the seam down, you don't need to slash the bread before baking. It will open up by itself randomly and it will look more rustic. It's only a matter of a person's taste and what kind of look they're going for. I do both ways now, mostly seam side up. xx
I used a sourdough starter from Cultures for Health and fed it according to the directions but used Re Fife organic whole wheat flour. I used your directions but my dough did not rise like yours and was not as elastic. After baking it did not rise well at all and was so incredibly sour it really isn't edible. I'm not sure what I did wrong, I have baked plenty of white bread and rolls over the years and never had problems before this. It was so much work I'm not sure I want to go through all that work to have it flop again.
Whole wheat flour ferments much faster than white flour, so my guess is that your dough simply overfermented, that's why it was dense and it didn't rise much. Also that's why it was very sour. Bear in mind that whole wheat bread won't rise as much as white bread, it will remain quite dense. Don't worry about failing, You'd be surprised to know how many batches I ruined in the process of learning. it's all worth it in the end. xx
Wow, you are producing videos faster than it's possible to watch them!! Great job!
Do you think you can talk a little bit about your job right now. How it is behind the scenes? What are the ways for the bloggers and youtubers to earn an income? Do you have concrete ideas on how to expend your business and make more money or is it something you are figuring out as you go? A bunch of youtubers do talk about that but it's too vague and it's mostly about how they don't make that much even if they have hundreds of thousands of subscribers. I want to work for myself too; it's probably the dream for most people right now.
It's all because of the Miracle Morning! :-) It truly changed my life. I definitely want to talk about all of those topics because I know how much that information is needed. There's too much secrecy. Perhaps people are afraid of competition? I want to make a video series about starting a RUclips channel, how I do things, what I use, how to earn an income (even if it's not that big yet, but at least it pays some of our bills), etc. It's a bit of an experiment for me posting so many videos and actively trying to grow my channel as much as possible, so we'll see where it takes me. Of course I'll be sharing my journey because I want to inspire other people to do something similar and chase their dreams. Thank you for lots of great questions!
Awesome!!! It's my dream, for me and every human being to quit and do what they love. Do you get paid if we watch through the ads before your videos? I let the ads play out for my fave youtubers. I hope that pays?
The bread looks amazing. It seems though it will be extremely time consuming till you develop a skill/automatism about it. I have IBD, so I do not buy bread, regardless if it's labeled organic, sourdough or not. But I do love home baked things. It's scary; it takes a few attempts to master baking.
+Silly Acting Out Yes, that's what people get paid for on RUclips. I also always support RUclipsrs I love by watching the whole video ad. If you do that for me, thank you so much! 💖 Bread making did cause lots of disappointment at the beginning but only because none of the books I read were detailed enough. They didn't give any recommendations for different room temperatures and I had to come up with my own solutions through trial and error. Making sourdough bread in tropical temperatures isn't easy. 😁 Once you get the hang of it though, the process becomes super quick and easy. It only takes a few weeks to teach that point. xx
One of my most favorite sinful snacks too! Warm sourdough with butter, so delicious
It's not sinful at all though! ;-) xx
Great video,
I also love bread and butter and also with kefir ;P
Oh yes, bread with kefir reminds me of childhood.
Today, I went to KRINGLOOP - belgian flea market, and found an "old washing dish", to knead my bread with, and the highlight is: it only cost me .50 cent for such a huge old washing dish that is made out of ceramic!!! I feel like "winning" the "lottery"!!!
That's such an amazing deal! :-) Happy baking!
@@Vitalivesfree Thank You! You're such a kind and pretty person! Thanks for showing us how to bake a sourdough bread!
I have used my "antique" washing bin for the dough, 'coz my plastic bin is too small! And, I left them in the counter for fermenting! This washing bin is a jewel of only .50 cent! Love it!
Good recipe! Thank you.
On wich stage you engage solt to the dough ?😊 thank you
After letting the flour and water stand for 30 minutes. xx
I enjoyed your sour Dough video. It took me a minute to catch your accent then I understood you. I thought it was done when you took the lid off, and was surprised you cooked it longer, very nicely done.
Debbie Minton
Hi Vita. I want to thank you for the instructional video. This was very helpful to me in my quest to make my own sourdough bread. I had made other attempts with other sourdough recipes but this one seems to not only save me more prep time but also favorable results. My bread is very flavorful and moist and the family loves it. The trick with the parchment paper was super helpful, too! I appreciate you sharing the recipe and prep methods.
So glad you found the video helpful!
hä? Wheat and wholegrain spelt flour are high Fodmap!
Wheat are Gluten-containing cereal.
+AskiaLuna They aren't if they are fermented with sourdough. Check Monash FODMAP app for the latest data on safe foods. xx
Also, even bakers yeast will digest Fodmaps. If you let the dough proof long enough (not often done in basic bread recipes or with bread from discounters), like more than a few hours, the Fodmaps will almost vanish.
Isn't the westonaprice foundation against white flour? what is your reason for using it?
+Robert Sterling None of the traditional cultures which Weston A. Price studied consumed 100% wholegrain flour. They sifted off around 40% of the weight of the grain, so quite a huge chunk of bran and germ. Eating 100% wholegrain is quite a new invention, and it surely doesn't sit well with me (it's not safe for people sensitive to fodmap either). Plus, it isn't tasty at all compared to bread like this with 30% wholegrain flour. xx
alright, thanks for the info
Okay, I am going to try this> Thanks for posting.
I only recently started to do my own bread - 6 months.. and it is wonderful. It strangely gives a meaning to "cooking" as a beautiful necessity, not just an activity. One becomes joyful to prepare the dough and experimentation is great: as we are all different, flours are different, kitchen, temperatures vary, etc, it is ok to learn from mistakes and improve each times! Good luck! You will feel fulfilled to do your own bread and this, I do not know why, but you will!
Great beginning to end video, thanks and the flowchart keeps the
perspective on how long it should take. One word on the starter, it
seems like ages to begin expanding from day one and then explodes all at
once but it will take the full 5-7 days for it to fortify enough to
make good bread with the double daily feedings, patience is needed. My
dough needed more hydration than the video (using King Arthur Flour)
which is ground finer than it seems in the vid and absorbs more water.
Any hints on how pliable the dough should be when done kneeding?
+Mrmarginofsafety Yes, our flour here isn't very fine and I always need more flour than what recipes suggest. The dough needs to be very soft and pliable, but not to the point where it would totally lose any shape straight away. The pliability will also develop more and more with each stretch and fold. xx
I'm sorry to break it to you, but "organic" crops are sprayed with just as toxic, if not more toxic chemicals.
Farming without chemicals and GMOs means very low yields, which will result in clearing forests for more farms, and probably starving a big part of the world's population.
That is completely wrong. I think you should educate yourself a little more about organic farming. xx
Have been using your recipe for a couple of months now and have found it to be the most consistent of all the recipes I have worked with (+ one other) and as my starters are getting better with ageing I want to bake every day but there's no room left in the freezer to store the bread. Thank you very much for giving your recipe to us viewers at least we know now that what you do is what most of us get and nothing photo shopped.
Playing around is very important with sourdough because everybody's home temperature, flour, water, humidity in the environment, etc. will be different, so everybody's recipe and timings will be different. Sourdough making is all about experimenting and improvising. xx
I think it needs to go seam side up into benetton
Tsk, tsk.Bread should always be " seam side up " when placed in banneton,then you get a smooth surface when it's turned out for baking
There is no such thing as "should" in bread making. It all depends on what kind of look you're trying to achieve. ❤️
We've had a success in the first attempt!!! Thanks a lot for detailed video instructions, Vita! The bread is delicious!
+Koirym Yay! Well done! Thanks so much for coming back to let me know. xx
you're lucky! We're trying our second attempt tomorrow... I hope it goes well.
I highly recommend using gluten-free flour to flour the bannetons as regular flour sometimes has the tendency to stick to the bannetons while gluten-free flour is pretty much like Teflon
I agree, rice flour or cornflour is definitely better. But I didn't have any at the time.
After the 10-12 hour bulk ferment at room temp, can I put the shaped dough into the fridge for a final ferment if I want to bake it the next day?
You'll have to experiment. Normally, if I want to put it in the fridge, I leave it out to ferment for a bit less time during the previous stage. Because if I don't, it ferments too much. But it all depends on the temperature.
Beautiful
Hey vita I hope you don't mind me asking but is that white flour you're using? I thought it was devoid of nutrients I was just wondering how come you're using it instead of just all whole grain? Really interested in making sourdough bread xx
hi vita
Do you know about the history of sourdough ?
Or prepare the sourdough in a natural and healthy way
thanks
I don't really understand your comment. Can you clarify? xx
There are many ways to make sourdough.but I'm looking for a organic way and no additive or yeast.just flour (whole wheat) and water with time. :)
That's what this recipe is, and all of the other 100% sourdough recipes out there, too. xx
Does the bowl have to be rounded at the bottom? And do you have to have a cast iron pot to cook it in? They are expensive here in India?
+Joy Curry Yes, it makes it much easier to mix and knead, but I suppose you could probably get by with a regular bowl at the beginning. You can also use a clay/terracotta pot with a lid if you can find it. You really need something that preserves the heat well and also has a lid to trap the steam inside. xx
Hi, could l make this loaf with instant yeast, of yes how much should l use? Thank you 👍😘🇬🇧
I can't tell you that because I've never made bread with instant yeast. I wouldn't even know where to start. :-)
Thank you for this video and the recipe.
Amazing video and what an amazing bread, trully stunning and mouthwatering :-) I Will definitely try it althought it looks quite a challenge! I tried once beforebut my starter was gone bad :( I am enjoying your videos very much! Have a great rest of your weekend! xx
So glad you enjoyed the video!
Enjoyed your video. What size Banneton proofing basket did you use?
Mine is 8.5 inches across. xx
UPSIDE DOWN LADY ! For how long do you proof it ? This video is not correct. Only the stretch and fold part is correct.
Wondering why you don’t score top before baking?
It's just a more rustic way of doing it. The bread goes into the Dutch oven with the seam up, so the seam provides these beautiful natural ears. But it's just a matter of preference really. I slash the bread these days because it looks neater. xx
Hi would this recipe work with white spelt flour & einkorn flour? Thankyou
Yes, of course! You'll just need to adjust the amount of water.
Why don't you give the weights & measures of the ingredients? very frustrating.
Just check in the description box. There is also a link to a written recipe on my blog.
really good video, just a health and safety suggestion, if you like baking maybe you should consider cutting your nails
Hi, I'm not sure if someones mentioned it below but if you slash the top of your bread with a sharp knife just as you put it in the oven it will prevent blowing up at the top. Great vid anyway, cannot wait to start my own.
This method means that the seam ends up on the top, which creates the gorgeous "blowing up" as you call it. If you prefer to slash it, you can always put it in the banetton with the seam side up and then slash before baking. xx
Hi! Thanks for your reply! Do you have a RUclips video how to make sour dough starter???😊
Here's a blogpost with all the instructions: vitalivesfree.com/make-sourdough-starter-home-5-days/.
THAT BREAD LOOKS F-F-F-FANTASTIC!
+Matt Chow Thank you! 😉
Is it ok to half this recipe? To make just one loaf?
Thanks
Yes, of course. xx
My bread did not double in size. Not sure why it didn't. It looked great when I put it in the bowl to rise. Disappointing. My starter does not double, so maybe that's the problem, but I don't know how to correct that. Any suggestions?
If the starter isn't very active, try to feed it for a few days in a row once or even twice a day. It should strengthen it a lot. ❤️
@@Vitalivesfree I finally had success!! You need a good starter to have a good rise bread for sure. Thank you!
Nice video! Just what I needed.
i
Can you use sprouted white wheat flour? That's all I have at the moment.
+Rebecca H Possibly, but I've never tried. Take s look at this thread, it's quite interesting: www.thefreshloaf.com/node/26863/sprouted-wheat-sourdough-boules. xx
get yourself a proper bread cutting knife. The knife you are using is useless
I got an expensive knife from a famous brand and it still cuts in the same way, so I reckon it's the fault of the crust, not the knife. 😜❤️
hi im not sure i understand does the dough rise in the fridge??? do i leave it to rise on counter 3 to 4 hours first time??? thanks
Yes, on the counter. Putting it in the fridge slows the fermentation down a lot, so it's a good thing if you want to leave it there overnight for example, but it's not necessary. See what works with your schedule.
The best-explained sourdough method I've seen so far, and this includes from professional bakers. Thank you!
who are these commenters? your aunt, uncles, nephews, nieces........hmmmm
5:59 for Hungarian people liquid bread = beer. 🤪 Funny yeah?
Interesting! :-)
Easier - do not eat bread. or buy a loaf of wholemeal, or in our country people eat 'kade paan'' something like French bread, or make some rotis at hame or dosa's or chappatis ! My daughter is a sourdough nut though !
+Harsha Weeraratne Sourdough bread is nothing like unfermented bread. It's so much more nutritious and so much tastier. It's also been a huge part of Europe's heritage for thousands of years. I used to make chapattis too but I find that they require almost as much work as sourdough bread, plus they aren't fermented. Sure, you can buy bread, but it's nothing like making your own. xx
Yes, I do not make chappatis too.It's too difficult.So I make dosa's looking at laptop recipese. I do not have patients to knead dough.If I had your background I too might be making it.I am sure it must be tasty.
If you were going to make sourdough dinner rolls, would you use the same recipe but just make smaller shaped balls before baking?
I've never made dinner rolls, but yes, I imagine the recipe would probably be exactly the same. xx
Ah I was wondering that too as I can't eat regular bread! I just wonder if they could be baked in a Dutch over too considering the shape...
Looks amazing. Thank you for sharing your video it was a joy to watch.
So glad you enjoyed it! xx
I love extremely sour sourdough bread
Then you'll want to ferment the starter past the maximum expansion point. xx
VitaLivesFree : Will the (longer fermented starter) bread be harder (less soft) as well as sourer?
@@Vitalivesfree Do you have any tips for having a more sour bread while still maintaining a strong oven spring? I seem to struggle with this as the more sour my bread gets the less it rises in baking.
This is beautiful -thank you so much!
you didnt split the top for expansion
Nope, that wasn't necessary for this rustic look. 💖
It's OK to get a sharp bread knife. I'll give it a try.
I got a professional super sharp knife and it still struggles. The crust is so thick that no knife can cut through it easily, but it's delicious! :-)
My Sourdough Secret is Not So Secret now that it's All Over The Internet!!!
Could I use wholewheat and splet flour instead of white flour?
Yes, of course. You'll just need to adjust the amount of water.
Interesting - no scoring ?
Nope, it's just a different look and a different way of doing it.
justmade the bread but i realized that instead of leaving it in the bowl in the fridge overnight i shaped them \do you think it will make a big difference?
It's important to let the dough ferment enough before shaping, otherwise it won't come out right. Whether for a few hours at room temperature or overnight in the fridge, it just needs to be done.
@@Vitalivesfree hi just wanted let you know the bread rose in the fridge shaped anyways and it was fabulous everyone 😜😺😄😁 loved it your recipe is a keeper thank you
Hi. Do you know if I can use only wholegrain spelt flour? Will it still turn out without wheat flour?
Yes, of course you can. Just keep in mind that you'll need more water and the dough will ferment faster with wholegrain flour. xx
Sorry,how much more water? Thank you
If I'm a male and I like to bake sourdough bread, am I a domestic goddess? Love your vids! x
If you score the bread just before you bake, then your bread won't 'crack' when it bakes... Otherwise I just poke a few holes with a skewer when a slight crust has formed... :-)
Then you are a domestic god! :-) I love the wild, rustic cracks of unscored bread, but right now I'm learning how to score as well. Just for a bit of variety. So glad you're enjoying my videos! xx
Vital c'est dommage que vous decriver en anglais. cest possible traduire en français votre recette de pain? merci et à bientot
I'm sorry, I don't speak French, so I have no way to translate it. :-( xx