Omg!! I have watched sooooo many video tutorials and read so many things and always ended up with a dense gluey flat brick! Your tutorial is the first that actually got my bread to look and taste like sourdough bread!! Everyone makes it soooo complicated!😭😭 I am sooo happy! Thank you sooo much!🧡
Hey Jill we have a sourdough for 6 years. I'm a retired chef and we have fed ours for many years. Six years and we have 4 quarts we have been feeding and using. We are buying your book and love your channel. God bless your family!!!!!!!
Tbh I wasn't comfortable with sourdough. But this video and your other video about starting a culture from scratch, have me convinced i can do it now. Great tutorial!
as someone who has worked with sourdough before and let it go sadly (both the art and the starter i had going…i’ll spare y’all the sadness of what it was leaning to), i ordered some Otis and got 2 (not sure if it was me who misunderstood what i’d get, or what, but so happy to see 2 little Otis guys in my order!) and came back to baking my own bread. I handle sourdough and homemade bread so much better due to my yeast and sugar combo issues, since i know what’s going into things. I had made a few loaves of sourdough before watching this video (saved it for later, the usual) and although it’s made some great slicer loaves for sandwiches and just plain eating (whoops lol 😆) i do enjoy the little tidbits of doing more lifts and folds for that gluten rising goodness (thankfully we’re not a gluten issue having household, i feel for y’all that do have it), but now i’m like “i should definitely do more lifts and folds and see how that turns out, because Jill does more” haha! this is the good peer pressure I signed up for. i’m currently letting mine rest and rise some, and gonna give my dad some when he stops by tomorrow. I can’t wait to break literal bread with him tomorrow, that i have shared and had love on from Jill and co.! may this find goodness and warmth to anyone who sees my comment. her videos are hidden little gems and so worth trying, even if you start your own sourdough, or any other thing from this channel.
For those who do not have all the FANCY equipment like proofing baskets (bannetons) and dough whips and such, don't worry, it's not necessesary. It's just fun and possibly a bit easier, that's all. So go play with your sourdough bread! 😀
When starring the sourdough starter do you continue to add wheat or rye flour everyday until you do your day6? Your starter looked so white compared to mine.
Followed this and your free guide for my first loaf and it came out great for my first loaf! It was a little crispy, but I’ll get that figured out in no time! Thank you so much for sharing your information!
Thank you so much! I watched both your "making sourdough starter from scratch video" and also this video...such great tutorials you made! Can't wait to try making sourdough and referencing your videos! 😊
Great video! Thank you! I have watched hundreds of sourdough videos and I love this one!! And girl, you WORK! Sounds like your work is a lot harder than others that work outside the home! Don’t sell yourself short❤
Hey Jill! I was just watching your older sourdough bread video and I made my first loaf and it was AMAZING . The flavor and texture was way better than I expected. You do a great job explaining everything thank you so much! I am making 2 loaves with you today ☺️
Hilarious that you are posting this right now because I just recently killed my Otis I got from you months ago! It made many loaves and then my neglect once the garden started killed it! I just began my own starter a couple days ago. ☀️ Thanks for sharing, flower friend!
Hi Jill, Could you do a video on after day 6 how you continue to add to your starter and feed it to use it for future bread making rather than having to start over? I see some people say they have 3 month, 6 month old starters that they use to make bread and keep feeding, but I need a visual past day 6 to show the process of how they’re pulling from their continued starter to make bread and still feeding? Hope this makes sense. Thanks for these great videos.
Hi Jill 😊 thank you so much for taking the time to make this video! I'm a visual learner so I need hands on/visual instructions! I just made my very first sourdough loaf and it actually turned out so good! ❤
So 2 weeks ago I got my first starter going, I fed it everyday, it was super healthy. Last week I started adding a little wheat flour to its daily feeding. It still remained super healthy. More than doubling each day. I watched 100 sourdough videos, I chose yours bc you included times of the day you were doing each step. Last night I mixed all ingredients, I used just under half wheat flour. Did my lift & folds & compared it to your video at each step. Went to bed & woke to find it didn't rise as much as yours. The only thing I did different is adding wheat flour. I kept going & got it in the final proofing bowl but don't have high expectations. Anyway will follow through to see what happens. This evening will try again with white flour & do it all again. Anyway guess I got a lot to learn. Thanks for the great videos & ❤️ from Tennessee 🇺🇲
I’ve tried to make sourdough a few times before with not great results. Definitely the timing issue and such made me give up, but I’m going to try this again! You make it look so easy…thanks for the tips!
Thanks for sharing. There are so many different ideas out there on how to make and bake a loaf. I am new to the art of sourdough. I have tried two different loaves in the past week and I would like to try your method. I have gotten the muffins and all the extra recipes down just not the loaves. I am looking forward to sharing bread like this with my family of 7. Thanks for your time and talent!!!
Just stumbled onto your content looking for "sourdough made easy" instructions and you absolutely delivered! We have sourdough recipes and starters going around with all the ladies at work and it seemed a little intimidating, but ive wanted to try for while! Cant wait to try your recipe and tell them what i found! Thank you!
Hello, I just made your sourdough bread recipe. I was concerned with how salty the dough was. I’m very happy Followed your recipe. Wow so amazing. I also don’t like black bread, golden bread always. Sally
Tried this one today after using your sourdough starter recipe. I think it'll take me a few more times to get it right but I thank you so much for this video. I do have a question though: After my first lift and fold my dough isn't stretchy like yours its still rugged. How do I get my dough to be stretchy like yours? Any help would be much appreciated.
I bought Otis from you at the homestead festival! I am excited to try it but have been to nervous to start. Maybe this weekend I'll have time to commit. After watching your trouble shooting videos of course.
Hey! I'm a new Subscriber. Saw you on Seed time last night. Wanting to learn as much as I can. I have a patio garden, and this year we are building a new raised bed garden. I'm bringing my winter garden challage to my channel so others can follow along. Thanks for you teachings.
What temp is the oven for doing it 30 min covered and 30 min uncovered? Did I miss it? I prob did! I usually bake mine at 450 for 21 and 21 but that’s me adjusting for my oven. Thank you for showing both loaves and that you sometimes get a loaf that falls too. Have a wonderful day and God bless you Jill!
Please can you tell me the temperature of your oven while baking the bread. And how long did you heat the the pans for. Thank you. I loved your tutorial.
Hi from NZ! I’m making your sourdough today and after so many fails I’m so excited and hopeful for this to work. But I’m wondering where to find your free guide with steps so I can have both the video and words. Thanks
I had a sourdough loaf that I got in a food box and I fell in love 😍 however I’d like to make a loaf about once a week, and I don’t want to just keep discarding the starter every day
You don’t discard daily. The only time you discard, once your starter is active, is when you get ready to make a loaf or every two weeks if you aren’t making bread to keep your starter alive
Hi Jill, Kimberly Grace here. This might be a silly question but can you freeze after proofing and scoring, but unbaked. Or do you bake both to use one and freeze the spare baked loaf? Thanks Jill! Continued blessings and grace to you all!!! 😁🌻
New to sourdough entirely! I've been watching alot of your videos to get started and I'm so excited. For your recipie, is bread flour necessary? Or can I use unbleached AP? That's what I usually have on hand. Thank you!
Good Day Jill, I am watching this video on 7/22/2023, and for some reason this video has lost it's audio file, the sound played just fine during the commercials, but when the video plays, there is no sound, however there is closed captioning, that interprets what you are saying, but the audio is not playing! I don't think this was a problem 2 days ago based on the comments from other subscribers down below this video! However, somehow the audio is lost now! It's not on my end, because all of the other You tube videos I am watching has audio, and the commercials on this video has audio, just not the video itself!
Hi Jill. Thank you for the video. I've been so scared of doing the starter, but I really want to do it , i saw your video and have so many questions . Once you take the amount needed for the bread, do you feed it 1 cup flour 1 cup of water? After you put it in the fridge, do you keep discarding and feeding every 24 hours until you use it again? Thank you, and I really hope you'll answer my questions. That way, I'll be able to start my starter, lol.
Once your starter is active, you use however many grams in your recipe. Then before you store in the fridge, add 50 grams of flour and 50 grams of water, stir well, place lid on and put it in the fridge. If you don’t use it soon, pull out of fridge after a couple weeks, discard half and feed again. Then you can put back in the fridge
Hi Jill, first off you have an AMAZING smile and I love your videos! I was wondering if you have ever taken your final dough and pressed it out and made pizza with it? I have been looking into starting my own pizza shop and was thinking about doing something very different and making a sourdough type bread for my pizza...any insights would be greatly appreciated! Thanks Johnny
Thank you for your kind words ❤️. We love sourdough pizza dough but you’ll want to modify the recipe in this video unless you want a thicker/fluffier end result. I encourage you to experiment with different hydration levels, maybe adding a little more water
Hi Jill! Great video! I’m confused though - how did the second loaf over prove but not the first one? Weren’t they proving together? And at which stage do you have to be careful of that? The overnight proof or the final one?
When I am doing my stretch and folds how many do I perform at each juncture? I have never baked sourdough bread before. Today is day one for my sourdough starter. Wish me luck. I just found your channel and am loving it!
Hey welcome to our channel and I’m excited you are starting your sourdough journey. Typically I’ll do 6-8 stretch and folds
11 месяцев назад+2
I use to make sour dough bread all the time 46 years ago until lost my starter when I went in the hospital to have my first baby. I lost my starter because I was in the process of making bread when I went into labor. I don’t remember going through all those steps.
Hey Jill! I purchased Otis because I’m very much a beginner and wanted a head start. I’m having trouble though. 😢 Day 3 and my starter has not grown at all. I emailed yesterday for some tips and did what Nathan said but it still didn’t grow last night. Wondering if there’s anyway to save it. Or if I need to start over from scratch.
A friend gave me some of her starter and I had the same issue. It was my flour. Is your flour older? When I tried fresh organic I bleached it grew beautifully.
@@WhisperingWillowFarm it is. She’s a darling girl from Texas she has done keto vlogs in the past now it’s just mostly her life. I’ve always thought the way she talked was so cute.
Dear Whispering Willow Sourdough Goddess! OK - this is my 2nd year attempting sourdough and I’m at the DOUGH PROOFING stage. I did 4 stretch & folds; long fridge proof; took it out to shape it and it was a GOOEY MESS! So I punched it down; got it back in an oiled bowl; back in a warm oven; it ROSE again (HUGE) but is still too gooey; NOW I put it back in the fridge. I am LOST! Should I start the stretch & fold AGAIN??? Ugh!
Can you bake your sourdough bread just On a cookie sheet and if so what temperature and for how long ,I am just starting out following your recipe for making the starter ,so happy I found your channel the
Thank you for your videos!! What do you do with your starter after you remove the 100 grams for the loaf recipe? Do you need to feed it? What is the maintenance?
I've been playing with my sour dough starter for close to a year. Not too successful. The rise and fall of the starter and at what point it needs to be processed started toward bread is not clear. After it is fed does it need to move to the next step before it falls? What is the window for being considered active? I had just about decided to give up. I have reasonable luck with yeast. Pkus, no hassle with keeping starter fed when not using, waking it up when want to use...... Isn't there something simple like feed it wait an hour make your loaf let it rise and bake it? I did have luck making English muffins, garlic bread, some muffins and adding discard to baking. Feedback? Maybe a future video with answering these type questions???? In any event, always fun to see you.💜💚💙😎
Is that recipe for one ☝️ loaf or 2 loaves, I heard if u put a baking sheet or pizza pan under your sourdough bread pan in the over , the bottom won’t overcook 😊❤❤❤👍🏼
Question- if you are making 2 loaves of bread does that mean you need to have two jars of starter? And also can you take like day 2s half you are discarding and make a second starter and just continue with day 3 with both halves? Can you tell I'm new to this? 😊
I never preheat my cooking vessels because I love how it turns out. However, many prefer to preheat. I encourage you to try both ways and see which result you like better
I have a question...how do you do the refrigerator part? This sounds strange but 30+ years ago I had a starter (probably Amish and it had sugar too). His name was Herman. But I've forgotten what the purpose and the rhythm of refrigerating the dough is. Could you help me with this?
After you use part of your starter for a recipe, you want to feed your starter again before putting in the fridge. Make sure and feed it at least once a week for a month or so and then you can move to feeding it every other week if you aren’t using it
Great question. The reason I put in the fridge is to allow me to get work finished before I come back in the evening to bake. If you have time to let it sit on the counter for a few hours and not put in the fridge, then do it that way
![Tee Grizzley - Robbery 8 [Official Video]](http://i.ytimg.com/vi/34_vkNV6wrU/mqdefault.jpg)
I can’t tell you how many times I watched your video before I was brave enough to try! I’m so grateful to you for sharing your knowledge! ❤
I’m glad you found it helpful
Can’t wait to get Otis going and try my hand at some sourdough.
Omg!! I have watched sooooo many video tutorials and read so many things and always ended up with a dense gluey flat brick! Your tutorial is the first that actually got my bread to look and taste like sourdough bread!! Everyone makes it soooo complicated!😭😭 I am sooo happy! Thank you sooo much!🧡
Hey Jill we have a sourdough for 6 years. I'm a retired chef and we have fed ours for many years. Six years and we have 4 quarts we have been feeding and using. We are buying your book and love your channel. God bless your family!!!!!!!
I love that you’ve kept your starter going for so long. Thank you for supporting our journey and I hope you find the book helpful
Tbh I wasn't comfortable with sourdough. But this video and your other video about starting a culture from scratch, have me convinced i can do it now. Great tutorial!
as someone who has worked with sourdough before and let it go sadly (both the art and the starter i had going…i’ll spare y’all the sadness of what it was leaning to), i ordered some Otis and got 2 (not sure if it was me who misunderstood what i’d get, or what, but so happy to see 2 little Otis guys in my order!) and came back to baking my own bread. I handle sourdough and homemade bread so much better due to my yeast and sugar combo issues, since i know what’s going into things.
I had made a few loaves of sourdough before watching this video (saved it for later, the usual) and although it’s made some great slicer loaves for sandwiches and just plain eating (whoops lol 😆) i do enjoy the little tidbits of doing more lifts and folds for that gluten rising goodness (thankfully we’re not a gluten issue having household, i feel for y’all that do have it), but now i’m like “i should definitely do more lifts and folds and see how that turns out, because Jill does more” haha! this is the good peer pressure I signed up for.
i’m currently letting mine rest and rise some, and gonna give my dad some when he stops by tomorrow. I can’t wait to break literal bread with him tomorrow, that i have shared and had love on from Jill and co.!
may this find goodness and warmth to anyone who sees my comment. her videos are hidden little gems and so worth trying, even if you start your own sourdough, or any other thing from this channel.
Thank you for simplifying, explaining, and showing. Cleared up all of the questions I had that were keeping me from getting started.
For those who do not have all the FANCY equipment like proofing baskets (bannetons) and dough whips and such, don't worry, it's not necessesary. It's just fun and possibly a bit easier, that's all. So go play with your sourdough bread! 😀
So true! Thanks for sharing
Did you put it in the fridge over night before ypu proofed it in the morning?
Thank you, I was in the middle of a batch and I got worried for a sec
When starring the sourdough starter do you continue to add wheat or rye flour everyday until you do your day6? Your starter looked so white compared to mine.
@@leighreyes3593 the full instructions you can download in her Daily Loaf free ebook 😊
Followed this and your free guide for my first loaf and it came out great for my first loaf! It was a little crispy, but I’ll get that figured out in no time! Thank you so much for sharing your information!
Yay!! Congrats
Where did you get the free guide please? I'm struggling to find it 😊
@@NatashaRoth-cn5dj it is on a pop-up window to subscribe to her newsletter. Once you enter your email, you will get an email with it.
Thank you so much! I watched both your "making sourdough starter from scratch video" and also this video...such great tutorials you made! Can't wait to try making sourdough and referencing your videos! 😊
Great video! Thank you! I have watched hundreds of sourdough videos and I love this one!! And girl, you WORK! Sounds like your work is a lot harder than others that work outside the home! Don’t sell yourself short❤
Thank you so much!
One of the best videos I have watched for beginners. Easy to fallow along and great explanation!
Glad it was helpful!
Hi Jill. I’m wondering if you might possibly have the measurements in cups, I don’t have a scale yet!! Thanks!!
Hey Jill! I was just watching your older sourdough bread video and I made my first loaf and it was AMAZING . The flavor and texture was way better than I expected. You do a great job explaining everything thank you so much! I am making 2 loaves with you today ☺️
This is amazing, congratulations! I'm so glad you found it helpful
Hilarious that you are posting this right now because I just recently killed my Otis I got from you months ago! It made many loaves and then my neglect once the garden started killed it! I just began my own starter a couple days ago. ☀️ Thanks for sharing, flower friend!
Here’s a reference video if you need it
ruclips.net/video/SeZw_jGl2Xs/видео.html
Hi Jill,
Could you do a video on after day 6 how you continue to add to your starter and feed it to use it for future bread making rather than having to start over? I see some people say they have 3 month, 6 month old starters that they use to make bread and keep feeding, but I need a visual past day 6 to show the process of how they’re pulling from their continued starter to make bread and still feeding? Hope this makes sense. Thanks for these great videos.
I go over all this in my mini course
thewhisperingwillowfarm.com/collections/sourdough/products/sourdough-course
Thank you so much for sharing! Just attempted to make a starter thanks to you. Can’t wait to make my first loaf!! Best wishes 😃
Let me know how it turns out
Thank you so much for the recipe! I am going to try this! looking forward to doing this while I take a staycation from work!
Hope you enjoy!
Hi Jill 😊 thank you so much for taking the time to make this video! I'm a visual learner so I need hands on/visual instructions! I just made my very first sourdough loaf and it actually turned out so good! ❤
Oh yay!! I’m so glad you had success! Thank you for your kind feedback ❤️
Every time you make bread I get so hungry 😋 😅❤❤❤
We would definitely share if you came to visit 😊
What temperature do you cook your bread at? Maybe I missed it. Thanks! Looks beautiful
425 f. 🦋
30 min covered 30 min uncovered
Looks so good! It can be made so many different ways! That always amazes me for some reason.
There really is so much freedom for experimentation with sourdough
Hi. Yesterday I created, George, my sourdough starter... The journey begins. Thanks for the information.
Wonderful! Hope you enjoy it
So 2 weeks ago I got my first starter going, I fed it everyday, it was super healthy. Last week I started adding a little wheat flour to its daily feeding. It still remained super healthy. More than doubling each day. I watched 100 sourdough videos, I chose yours bc you included times of the day you were doing each step. Last night I mixed all ingredients, I used just under half wheat flour. Did my lift & folds & compared it to your video at each step. Went to bed & woke to find it didn't rise as much as yours. The only thing I did different is adding wheat flour. I kept going & got it in the final proofing bowl but don't have high expectations. Anyway will follow through to see what happens. This evening will try again with white flour & do it all again. Anyway guess I got a lot to learn. Thanks for the great videos & ❤️ from Tennessee 🇺🇲
Keep experimenting Joe. I bet your bread was still delicious
@@WhisperingWillowFarmtrying again right now!! ❤🇺🇲 from Tennessee
@@JoeV-nq9ezhow has it turned out for you? How was the bread?
@@Kelly_Mae good, each loaf gets better!
I’ve tried to make sourdough a few times before with not great results. Definitely the timing issue and such made me give up, but I’m going to try this again! You make it look so easy…thanks for the tips!
Thanks for sharing. There are so many different ideas out there on how to make and bake a loaf. I am new to the art of sourdough. I have tried two different loaves in the past week and I would like to try your method. I have gotten the muffins and all the extra recipes down just not the loaves. I am looking forward to sharing bread like this with my family of 7. Thanks for your time and talent!!!
You can do it
Thank you for sharing Jill. Very informative.
Glad it was helpful!
Just stumbled onto your content looking for "sourdough made easy" instructions and you absolutely delivered! We have sourdough recipes and starters going around with all the ladies at work and it seemed a little intimidating, but ive wanted to try for while! Cant wait to try your recipe and tell them what i found! Thank you!
Thank you for your kind words and I hope you have tons of success in your sourdough journey
Thank you so much for this video! It’s extremely helpful and I finally made my first successful sourdough loaf!
Yay!! Congratulations. Tag us on social media with all your sourdough goodies
I love the wonderful look of your sourdough, hope to bake one for the first time soon. Wish me luck
You can do it!
What do you do with the starter? Do you have to keep feeding it after the 6th day? Can you simply keep it in the fridge? Does it de-activate?
Check out this video to help answer your questions
ruclips.net/video/SeZw_jGl2Xs/видео.htmlsi=iXzh7SUlPqiHYmwP
Making my first one today! Thank you
Hello, I just made your sourdough bread recipe. I was concerned with how salty the dough was. I’m very happy Followed your recipe. Wow so amazing. I also don’t like black bread, golden bread always. Sally
Tried this one today after using your sourdough starter recipe. I think it'll take me a few more times to get it right but I thank you so much for this video. I do have a question though: After my first lift and fold my dough isn't stretchy like yours its still rugged. How do I get my dough to be stretchy like yours? Any help would be much appreciated.
I bought Otis from you at the homestead festival! I am excited to try it but have been to nervous to start. Maybe this weekend I'll have time to commit. After watching your trouble shooting videos of course.
You got this!
Did you proof it in the fridge over night? Thank you for your content!!
Oh yes, I feel like a piece of toast for breakfast in 2 weeks. Let me start now
Do you let it bulk ferment on the counter or in the refrigerator? I’m dying to try your recipe
First bulk ferment on the counter and then I cold proof it in the fridge
Hey! I'm a new Subscriber. Saw you on Seed time last night. Wanting to learn as much as I can. I have a patio garden, and this year we are building a new raised bed garden. I'm bringing my winter garden challage to my channel so others can follow along. Thanks for you teachings.
That’s a great idea. Welcome to our journey ❤️
What temp is the oven for doing it 30 min covered and 30 min uncovered? Did I miss it? I prob did! I usually bake mine at 450 for 21 and 21 but that’s me adjusting for my oven.
Thank you for showing both loaves and that you sometimes get a loaf that falls too. Have a wonderful day and God bless you Jill!
Here’s a free recipe thewhisperingwillowfarm.com/collections/sourdough/products/daily-loaf
So excited to start mine!
Great video ! However, Why is my dough still sticky after my lift and folds ? When is the best time to add more flour ?
Thanks again !
Amazing! Thank you for the tutorial.
You're very welcome!
Once you stick it in the freezer, how long can it stay in the freezer? How do you defrosted? And once defrosted how long is it good to eat? Thanks!
When making two loaves, when do you divide the dough? Is it after proofing or do you have to make two dough balls from the begining?
Please can you tell me the temperature of your oven while baking the bread. And how long did you heat the the pans for. Thank you. I loved your tutorial.
I set my gas oven to 425 and I don’t preheat my Dutch oven
Can we please also have this recipe in cups instead of grams....
Yes PLEASE,!
Just buy a scale they are under $20 and way way more accurate for baking
How long should you wait after feeding your starter before using it for baking?
Great video! One question, the recipe is for one loaf?
Yes that is correct
Thank you for sharing this!
My pleasure!
Hi from NZ! I’m making your sourdough today and after so many fails I’m so excited and hopeful for this to work. But I’m wondering where to find your free guide with steps so I can have both the video and words. Thanks
You can find them on our website thewhisperingwillowfarm.com/collections/sourdough/products/daily-loaf
I had a sourdough loaf that I got in a food box and I fell in love 😍 however I’d like to make a loaf about once a week, and I don’t want to just keep discarding the starter every day
You don’t discard daily. The only time you discard, once your starter is active, is when you get ready to make a loaf or every two weeks if you aren’t making bread to keep your starter alive
do you have a video on how you shape your oval loaf? Thanks!
Hi Jill,
Kimberly Grace here. This might be a silly question but can you freeze after proofing and scoring, but unbaked. Or do you bake both to use one and freeze the spare baked loaf? Thanks Jill!
Continued blessings and grace to you all!!! 😁🌻
New to sourdough entirely! I've been watching alot of your videos to get started and I'm so excited. For your recipie, is bread flour necessary? Or can I use unbleached AP? That's what I usually have on hand. Thank you!
Hi,when you’re making your starter and you take out half,can you keep that and start more loaf of bread?
That’s what I want to know,please
There are tons of recipes for sourdough discard. A quick google search or Pinterest has tons of recipes
Good Day Jill, I am watching this video on 7/22/2023, and for some reason this video has lost it's audio file, the sound played just fine during the commercials, but when the video plays, there is no sound, however there is closed captioning, that interprets what you are saying, but the audio is not playing! I don't think this was a problem 2 days ago based on the comments from other subscribers down below this video! However, somehow the audio is lost now! It's not on my end, because all of the other You tube videos I am watching has audio, and the commercials on this video has audio, just not the video itself!
Thanks for letting me know. Our internet is so slow and our videos don’t always download properly
Hi Jill. Thank you for the video. I've been so scared of doing the starter, but I really want to do it , i saw your video and have so many questions . Once you take the amount needed for the bread, do you feed it 1 cup flour 1 cup of water? After you put it in the fridge, do you keep discarding and feeding every 24 hours until you use it again? Thank you, and I really hope you'll answer my questions. That way, I'll be able to start my starter, lol.
Once your starter is active, you use however many grams in your recipe. Then before you store in the fridge, add 50 grams of flour and 50 grams of water, stir well, place lid on and put it in the fridge. If you don’t use it soon, pull out of fridge after a couple weeks, discard half and feed again. Then you can put back in the fridge
@WhisperingWillowFarm thank so much for ypur answer.
Wow just awesome video 📹 👏 😍 👌
Thank you so much 😀
Thanks!
Thank you so much
Hi Jill, first off you have an AMAZING smile and I love your videos! I was wondering if you have ever taken your final dough and pressed it out and made pizza with it? I have been looking into starting my own pizza shop and was thinking about doing something very different and making a sourdough type bread for my pizza...any insights would be greatly appreciated! Thanks Johnny
Thank you for your kind words ❤️. We love sourdough pizza dough but you’ll want to modify the recipe in this video unless you want a thicker/fluffier end result. I encourage you to experiment with different hydration levels, maybe adding a little more water
Quick question…when you turn the dough out for the final shaping, what kind of flour do you have on that surface?
I don’t want to speak for her in case I’m wrong but I think I heard her say rice flour for the outside
Hi Jill, love your videos! Can you use distilled water? Thank you
Yes you can!
This was great! Thank you! Some videos are intimidating. This was not🥰
I'm so glad!
@@WhisperingWillowFarm 🥰
Fantastic instructional video. Too bad about the sound. Hoping it might be better on the tv as apposed to my phone.
Hi Jill! Great video! I’m confused though - how did the second loaf over prove but not the first one? Weren’t they proving together? And at which stage do you have to be careful of that? The overnight proof or the final one?
Hey Jill. I want to start fermenting. Can you recommend a book? Thanks! Love your channel. Hope you are doing well.
thewhisperingwillowfarm.com/pages/fermenting
amzn.to/3rpH97S
When I am doing my stretch and folds how many do I perform at each juncture? I have never baked sourdough bread before. Today is day one for my sourdough starter. Wish me luck. I just found your channel and am loving it!
Hey welcome to our channel and I’m excited you are starting your sourdough journey. Typically I’ll do 6-8 stretch and folds
I use to make sour dough bread all the time 46 years ago until lost my starter when I went in the hospital to have my first baby. I lost my starter because I was in the process of making bread when I went into labor. I don’t remember going through all those steps.
Would love to know your recipe!
Do I bulk ferment overnight in the refrigerator or counter?
You inspire me to make some sour dough!! Yum!! 😋
You can do it
Hey Jill! I purchased Otis because I’m very much a beginner and wanted a head start. I’m having trouble though. 😢 Day 3 and my starter has not grown at all. I emailed yesterday for some tips and did what Nathan said but it still didn’t grow last night. Wondering if there’s anyway to save it. Or if I need to start over from scratch.
Sometimes it takes longer depending on your environment. Don’t give up. Just discard half and keep feeding
A friend gave me some of her starter and I had the same issue. It was my flour. Is your flour older? When I tried fresh organic I bleached it grew beautifully.
I really like ur bowls. Where did u get them?
Check out Old Dog Pottery on Facebook or Instagram. They also have an ETSY shop
When you say that it may have fermented too long, does that mean on the counter or in the fridge?
On the counter
This may be random, but if I had no video and only audio, I would swear you were another adorable RUclipsr, Katherine Michelle
Well I hope that’s a compliment 😂 I’m not sure who you’re referring to
@@WhisperingWillowFarm it is. She’s a darling girl from Texas she has done keto vlogs in the past now it’s just mostly her life. I’ve always thought the way she talked was so cute.
@@deedeeblanscet4433 I’ll have to check her out, what’s her channel?
@@WhisperingWillowFarm it’s @KatherineMichelle
Your tea towels??! Where can I find some?
On our website
thewhisperingwillowfarm.com/collections/mercantile-shop
Hi Jill, Did you use this amount of ingredients for 1 loaf or did you then split the dough in half to make the 2 loaves? Thanks!
Dear Whispering Willow Sourdough Goddess! OK - this is my 2nd year attempting sourdough and I’m at the DOUGH PROOFING stage. I did 4 stretch & folds; long fridge proof; took it out to shape it and it was a GOOEY MESS! So I punched it down; got it back in an oiled bowl; back in a warm oven; it ROSE again (HUGE) but is still too gooey; NOW I put it back in the fridge. I am LOST! Should I start the stretch & fold AGAIN??? Ugh!
Email Jill
Jill@thewhisperingwillowfarm.com
Did you put the dough in the refrigerator in between folds and also overnight? Thank you!
Thank you 💛
You’re welcome 😊
Can you bake your sourdough bread just On a cookie sheet and if so what temperature and for how long ,I am just starting out following your recipe for making the starter ,so happy I found your channel the
Hello! Thank you for the detailed tutorial. Do you cut the loaf and half to make two or repeat the process at the same time?
Thank you for your videos!! What do you do with your starter after you remove the 100 grams for the loaf recipe? Do you need to feed it? What is the maintenance?
When you let it sit over night is it in the fridge or on the counter?
On the counter
What's best dry yeast? Activated yeast? What's the difference and best option and why, please? Thank you.
Hello! I have Otis and your Daily Loaf guide. This video doesn’t discuss the autolyse process that is mentioned in your booklet?
Hi!Can i use a stand mixer with a hook attachment to knead the ingredients all together?Thanks!
Yes, absolutely
I've been playing with my sour dough starter for close to a year. Not too successful. The rise and fall of the starter and at what point it needs to be processed started toward bread is not clear. After it is fed does it need to move to the next step before it falls? What is the window for being considered active? I had just about decided to give up. I have reasonable luck with yeast. Pkus, no hassle with keeping starter fed when not using, waking it up when want to use...... Isn't there something simple like feed it wait an hour make your loaf let it rise and bake it? I did have luck making English muffins, garlic bread, some muffins and adding discard to baking. Feedback? Maybe a future video with answering these type questions???? In any event, always fun to see you.💜💚💙😎
I have a mini course that deep dives and troubleshoots all these questions
thewhisperingwillowfarm.com/pages/sourdough
Looks easy to make, but when doing your video can you do ounces and cups instead of grams. I'm old schooled person. Thanks.
Hi, do you preheat your pans before baking the bread?
THANK YOU!!!
You are very welcome ❤️
Do you preheat your oven with your Dutch pot in it for an hour before using put your bread in the pot? 🤷🏻♀️
Is that recipe for one ☝️ loaf or 2 loaves, I heard if u put a baking sheet or pizza pan under your sourdough bread pan in the over , the bottom won’t overcook 😊❤❤❤👍🏼
One loaf
@@WhisperingWillowFarm thank you 😊
That’s what I do for no more burnt bottoms ❤️
Question- if you are making 2 loaves of bread does that mean you need to have two jars of starter? And also can you take like day 2s half you are discarding and make a second starter and just continue with day 3 with both halves? Can you tell I'm new to this? 😊
I wondered that also
Do you bake in a cold Dutch oven or roasting pan? Or do you preheat them in the oven?
I never preheat my cooking vessels because I love how it turns out. However, many prefer to preheat. I encourage you to try both ways and see which result you like better
I have a question...how do you do the refrigerator part? This sounds strange but 30+ years ago I had a starter (probably Amish and it had sugar too). His name was Herman. But I've forgotten what the purpose and the rhythm of refrigerating the dough is. Could you help me with this?
After you use part of your starter for a recipe, you want to feed your starter again before putting in the fridge. Make sure and feed it at least once a week for a month or so and then you can move to feeding it every other week if you aren’t using it
If mine did not double over night does that mean my house is not warm enough?
There’s a possibility it doubled in size and then fell. So many variables
@@WhisperingWillowFarm thank you for the reply. Is it still okay to bake with even though it didnt rise well enough?
Is it bulk fermenting on your counter or in the fridge over night?
You can do either
What is the shortest time to leave in the fridge? When you take it out of the fridge, does it need to come to room temperature before baking?
Great question. The reason I put in the fridge is to allow me to get work finished before I come back in the evening to bake. If you have time to let it sit on the counter for a few hours and not put in the fridge, then do it that way
My starter is always too liquid even though it overflows the jar. What's wrong?
Nothing wrong at all. Sounds like it’s really active. As long as you’re using a kitchen scale and measuring everything in grams, you’re just fine