My EASY “Myth-Buster Boule” SIMPLE Sourdough Bread Recipe!
HTML-код
- Опубликовано: 6 фев 2025
- Get ready to be delighted by a soft, airy crumb, and an irresistible crunch! Your ultimate sourdough solution has arrived. Dive into Morning Dove Haven's Myth-Buster Boule sourdough bread recipe! No more worries and time spent on preparing your starter hours in advance or wasting time and electricity preheating your oven for an hour before baking your bread. This recipe is all about maximum flavor and minimal effort. And the best part? With wholesome ingredients that benefit your health and satisfy your family's cravings, you'll be saving time and mental energy that truly matter. And the rise?? Prepare to be amazed!
If you enjoy this video, please consider subscribing to my channel- If you subscribe, please let me know in the comments below so I can be sure to share a personal thank you for your support🙏, share with family and friends too!
Here are some links to the tools and items I use and recommend. As an Amazon Associate I earn from qualifying purchases with no added expense to you.:)
Lodge 6 Quart Lilac Cast Iron Enameled Dutch Oven
amzn.to/3JQscSt
3 Woven Trivets/Round- cooling, pans, teapots
amzn.to/4bqr83f
Apple Air Tags 4 pk
amzn.to/3wvneY5
Redmond Real Salt:
amzn.to/3JPVTCU
Silicone Bread Sling for Dutch Oven
amzn.to/4bqr83f
Etekcity Food Digital Kitchen Scale:
amzn.to/3UBAxPO
"Mason Cash" Cream Mixing Bowl
amzn.to/49TZ3Ap
5.5 Qt. Enameled Cast Iron Dutch Oven
amzn.to/44eOkPL
RICCLE UFO Wooden Bread Lame
amzn.to/3JDaTnA
Dough/Bowl Scraper 4 pack
amzn.to/3w6dWl6
Bannetton Complete Bread Kit
amzn.to/49VWgGK
Farmhouse Mixing Bowl
amzn.to/3UrJ3AZ
Sony A ZC-E10 Camera
amzn.to/4d8OBYx I
Stanley Insulated Tumbler with Lid and Straw for Water
amzn.to/4bhGOpK
If you feel so inclined, another way of supporting my channel and my goal of being able to create content for this channel Full-Time, is to visit the Buy Me a Coffee website below. Every "coffee" helps me produce videos like this~Thank you for considering! 👇
buymeacoffee.c... @MorningDoveHaven
Like the music? Find my playlist with the music I've used here:
share.epidemic...
And, if you sign up to Epidemic Sound through the playlist link, you'll get 7 days for free!
#homemaking #sourdoughbread #homesteading #bread #healthyliving #naturalliving #asmrfood #sourdoughstarter
Morning Dove Haven's "Myth-Buster Boule" Recipe! 340 grams of water at 90-100*F. 110 grams of UNFED, cold or room temperature sourdough starter. 300 grams of All Purpose flour. 200 grams of Bread Flour. 10 grams of Salt. Bulk ferment, laminate, shape, refrigerate 12 hrs. Into COLD oven and cold dutch oven, bake 450*F 1 hour. Remove lid, bake 10 minutes at 400*F.
wow so clear and concise ❤ love your method and cannot wait to try it ❤ many thanks
I made this recipe and it came out great. My best yet.
Hi Sandy! Oh so happy you enjoyed my video and found it helpful! That’s exactly what my goal is with my channel. 🥰. I’m very glad you’re here, and if you ever subscribed thank you and WELCOME!🤗 ☀️🍞
Hi Maryann! So happy you are pleased with the outcome/recipe! That makes my day, truly!☺️. Thank you for being here, it means a lot. 🙏🏻. Have a lovely evening!!🤗
It has been two months since I fed my starter. Would you recommend that I could use it for this method?
1st time watcher. Bread has inspired me. Love the peaceful music at the end. Rememering God in all of his Glory of all things made by him.
Blessings to you.💕
Hello Kristy! Well thank you so very much for your thoughtful and inspiring message.🙏. I truly appreciate you reaching out, as I know how busy we all are these days! Indeed, I thank God everyday for all the blessings, as well as the gift of making bread that He has lead me to! I’m excited to have you here on my channel and for your sourdough bread journey.🤗 Please feel free to let me know of any topics you would like me to cover that have perhaps been frustrating for you, or a certain type of recipe, etc. Lastly, if you’ve subscribed, thank you so very much! It is a big help to my channel growth, as well as sharing my channel with friends, family. Thanks again and have a lovely evening!☺️🍞
Nice!!! A lot like Robyn on the Farm recipe and process
Hi there! First thanks sooo much for watching the videos on my channel and for taking the time to contact me! I truly appreciate it! I will def check out her channel, that’s wonderful!! I understand the time it takes to run a channel, so I care deeply about others and want to support their channels just as much! If you have any other topics you would like me to cover in a video please let me know. I will be continuing to produce videos on sourdough throughout 2025, as well as introducing other videos relating to baking in general, and healthy living which over the last 6 months I’ve been challenged to learn a lot more about and I am eager to share. I want to be able to be a beacon of light to whomever out there may need it! Again, I really appreciate you, and hope you have a beautiful day!🍞🤗
Thank you
Grateful to see not preheating oven. We live in Las Vegas and the thought of the hot oven preheating and summer temperatures! Making my first one today.
Oh SOO happy! So glad I can be of help-I feel your pain with living in FL!😄. I have been trying to upload my latest video to RUclips for the last 24 hours and there have been a number of problems trying to get it published. However, I am hoping to have it visible on RUclips by later today. It is an inclusion recipe with blueberry and lemon zest, seeing if my recipe can hold up to heavy inclusions compared with the traditional recipe. I hope get to watch it and enjoy!! If you’ve subscribed to my channel, thanks SO much, and welcome! It’s great to have you here! Have a super day, and enjoy your bread!🥰🍞☀️
Sorry to hear the weather as I write keep safe I followed this channel and my sourdough came out brillant thanks me old girl uk😂❤
Bellissimo pane grazie 🤗🇮🇹
Thanks so very much!! I do appreciate you watching my channel from Europe.🙏 Feel free to share with me any topics you would like me to cover here on my channel, even if not directly related to sourdough. I will also be posting some general baking tips and recipes as well as healthy living tips and remedies in the next few months. Thank you for subscribing and have a lovely day friend!🍞🤗
Oh what a delight it has been to spend this time in your kitchen baking today with you thank you so much and for this lovely recipe. 😃👍🏼👍🏼👍🏼🇬🇧
Hello there and thanks so much for your lovely comment and for watching!!☺️. I’m so happy to be sharing my new found passion for sourdough with everyone. I’ll be uploading a new video in the next day or so, so be on the lookout! If you have any topic you would be interested in me covering, do share and I’ll do my best! It’s a pleasure having you with me on my journey- I wish you a beautiful day!☺️☀️🍞
I normally do not wartch videos where the title sounds like click bait and certainly not a video as long as this one but I wondered what the "myth" was so I thought I would give you a few minutes. I was also curious about the no feed starter but it turned out you just fed it a few days before and I saw that in several other videos then you mentioned using the starter direct form he fridge or letting it warm up so you hooked me and I decided to watch more. That was a smart move as I really liked the way you presented your work and how much you liked working with the dough. I also think that using a cold DO in a cold oven is certainly worth a try. Okay, I am still unclear about the myth but I found the video to be interesting, informative and well made. I would also like to comment on how nice it was to watch a SD video where the music was soft, the use of grams for all of us not living in the US, and not feeding us all personal philosophy on life, kids, home schooling, etc. This is the longest comment I ever wrote so I must end with I hit the subscribe button.
Well thank you Mr. David Clark- I appreciate your comment, feedback, and your subscribing to my channel. My apologies for not getting back sooner as I’ve had health issues I’ve had to focus on unfortunately. However, within the week I will be uploading a new, very short video, which I assume would be more to your liking! Thank you for taking the time to reach out. If you have any topics you would like for me to cover please pass them on. Have a great new year and a wonderful day!🍞😊
This is the video I needed to watch. Thank you for explaining everything so clearly!
I’m very sorry for this late reply, but can’t thank you enough for your comment and for watching!!! Please feel free to share specific things that helped you in my video, as I will be sure to include or emphasize such things for others in future videos. Also, any topics you would like me to cover in 2025? I’m looking forward to sharing more on SD, as well as baking in general and healthy living and natural remedies that are helpful and quite possibly essential for those of us “over fifties”, 😄. Have a beautiful day!🍞🤗
Thank you for the detailed video. Also the music and your calming voice is very relaxing.
Wow. This recipe/ technique really works. Love the airy crumb. And crisp crust. Been making SD for years and this is so simple !Thank you for sharing.
Hello Eugene! Thank you so very much for taking the time to comment on my video and recipe!🙏🏻. I truly appreciate that and for watching my video. I’m so glad you found value in my content, and I do hope all of my future videos do the same! If you’ve subscribed, thanknyou and WELCOME! It’s great to have you here. Have a lovely day!☺️☀️🍞
I made this with a little modification and it turned out great. I used 300 g bread flour and 200 g of whole wheat(spelt) flour. I was happy to hear that you are also in Florida, it gave me confidence in trying this recipe. Mixing the starter with water was a welcome change as it is similar to how I always make yeasted breads.
Hi Ellie! Oh, I’m so glad to hear this and happy for you! That’s great to know and I will add it to my Sourdough Recipe book to try sometime. Thanks so much for watching and taking the time to send me the comment, it really means a lot! I wish you all the best, and if you’ve subscribed thank you VERY much and welcome! I hope you enjoy the rest of your holiday and the bread, and if you have any topics you would like for me to cover in the future just send me a message.☺️☀️🍞🇺🇸
Hi! Thanks for your encouraging video. My question is about the flour. Have you tried sourdough with fresh milled flour? I have tried 5 times and just don't like how dense FMF sourdough is. Yours looks so light and delicious. I am going to give in and try one with unbleached dead flour. Perhaps I'll try it with bread flour and spelt like your other commenter. Suggestions?
Sorry I posted my question in the wrong place!!!
@annaanders8005 IHello Anna! Thanks for watching! I would try the bread flour for sure. I haven’t milled my own flour-yet!! Def use UNbleached and organic if you can get it- I use Arrowhead and have had great results. Have a wonderful day and thanks for being here!☺️☀️🍞
Beautiful bread.
Thanks so much again Pat!🙏🤗
I love spending a lot of time with the dough. I love the whole process
Beautiful bread
Good morning! I really enjoyed your very informative video. It was also inspiring and filled with good advice, I especially liked when you said to make the dough so that it feels right and you know what it needs. Something to that effect! I to don’t like following all the difficult methods and I believe that no two homes have the same heat or humidity so we have to make our environments suitable temporarily so our breads turn out great. Your soft , not to loud music and soothing voice made watching your video very enjoyable. Your bread turned out perfectly, I am surprised that a Dutch oven doesn’t need to be heated up first. Always happy to learn something new. ❤from Canada!
Hello there! I’m soooo glad you enjoyed watching my video! I really enjoyed making this one with these 2 key bits of information that can help us out!! So glad you have learned a little something new here, and I hope to bring more and inspire others with my next videos! Thanks so much for watching, and if you’ve subscribed to my channel, thank you!! Have a lovely evening!!😊👏🏻🍞
I tried your recipe. It turned out great. Everyone loved it 😊
Fantastic!! I’m so glad to hear that it turned out great. Thanks for letting me know. 🙏🏻🍞☀️
Thank you, looks great 😊
You are SO welcome!😊🍞☀️
Wonderful video! I have been struggling with my sourdough and am looking for something that will work for me without a lot of work. You make it look so easy! Anyway, fun to watch. I especially enjoyed the Montana video- Glacier National Park is one of my favorite places!!
Hi Lisa!! Wow!! Thank you SO much for all of your kind words!❤️ You just made my day.🤗 I couldn’t be happier to know I am helping someone out in their journey. How long ago did you start? And thank you for the feedback in the Glacier footage!☺️. No one has mentioned anything but you, so I e been wondering if it’s been received well or not. Yes, Glacier is amazing! When were you out there? We’re going back out next week, so when you see me in a dark wood cabinet kitchen in my videos, that’s where I am!😂
Piękny chlebek , super zrobiony , brawo 👍👏👍👏🌹
Thank you!!!🙏🏻 🍞☀️😊
Subscribed. Love your peaceful music, so much nicer than upbeat.
Hi there Kerrie! Thanks so much for watching, letting me know you subscribed, and your lovely comment. It’s great to have you here!😀🍞☀️
Greetings from Pacific Northwest Washington state. I lived in Homestead Florida as a kid. (Decades ago & between hurricanes!) Great video! I love the pace, tone, information & music. New sub here. 🌿🌷🌿
Hello @merryworld4776! Why thank you SO much for your lovely, kind words! I am sooo happy you enjoyed the video, as well as highlighting what you like- that helps me a lot in knowing what I can continue to provide in my videos for my favorite people!☺️. And a past Floridian as well!😀 I’m not quite sure where that is, but I will be checking that! I appreciate greatly that you’ve subscribed to my channel. Thank you and WELCOME! If you have any topics you are interested in that you would like me to cover at some point please feel free to let me know! If you know of anyone else who might benefit from my channel, please do share. I have goals I am working towards that will then allow me to create RUclips content for my channel Full-Time, which would greatly benefit me. Thanks again!☺️☀️🍞
The way you handle the dough is great, you should do the Richard Bertinet method, I think you would progress well towards perfection.
Thank you for the suggestion - I will have to check that out! I appreciate the compliment! Thanks very much for watching, I greatly appreciate it!😊🍞
Very nice video could you tell me what your hydration percentage is in this recipe❤
Great video thanks, that's a fantastic painting your lounge 😍👏
Thanks SO much again @daveovenden9794! I hope you enjoy my upcoming videos as well.😊 Aww, thank you!!☺️ Enjoy the day!☀️
Very nice video! Looks delicious!
Thanks so much! I really appreciate you watching 😊. I have a new video I’ll be uploading in the next day or so , so be on the lookout-Have a great day!😊☀️🍞
Very interesting!!! Turned out beautifully and looks so yummy!! Thanks for sharing!!!
Hello Colette! Thanks so much for watching my video and your comment, so kind of you! I’m very glad you found the video interesting and I do hope you give it a try! I also just uploaded my NEW video, it just posted a few minutes ago- involves inclusions of blueberries and lemon zest in my recipe, and compares how my recipe holds up to the inclusions compared to the original recipe which used the blueberries. It is SO delicious, I hope you give this one a try also!! If you’ve subscribed to my channel already, a great big thank you and WELCOME! I do appreciate you being here with me on my sourdough journey- have a beautiful day!☺️☀️🍞
I look forward to every video you post. Excellent work!!😍
Hello again @carolinelawson4726! Awww thanks so much!!! I sooooo appreciate your comments and that you’re enjoying my videos~have a wonderful weekend!!
What a lovely and super informative video! I will be attempting to make this soon.
Hi @hollyprchlik173! Thank you so much once again for your kind words- I’m just so glad youre enjoying my videos, finding value in them and enjoying bread baking as much as I do!!! Let me know how the recipe goes for you!☺️☀️
I have to try this recipe. Very relaxing, I get so stressed from baking sourdough 😂. …That looks beautiful at the end, those mountains, I love the fog up there. Wait….It’s probably a cloud! I used to live up in the mountains of Colorado. Best sleep I ever had. 😊
Hello Sue! So glad you enjoyed and found it relaxing! Thanks for being here.☺️☀️🍞
while am typing this, am listening to the beautiful music, I have just started my journey on pure yeast bread and pizza making,. and has changed some of my test baking going forward. thank you
Hello Sotitakeo! Thank you kindly for watching my video and taking the time to reach out to me with your lovely comment.☺️ I appreciate you watching my videos very much, and thank you greatly if you’ve subscribed to my channel. Welcome! I hope all of my videos support your new journey into the beautiful, bountiful world of sourdough baking, and I’m also so glad you’ve enjoyed the pleasant music as well.🙌🏻. I have some relaxing film at the end of my videos with some tranquil music as well if you’re interested. Thanks again and have a wonderful day!😊☀️🍞
Looks great 😊❤👍🏼
Wonderful! Thanks so much for watching-I really appreciate it!🙏 I hope you found the recipe helpful☺️🍞☀️
@@MorningDoveHaven many thanks 😊
I have never made sourdough bread you have made it simple for me to try and understand to make this. Thank you 🥰 Aloha🌺
Hello!! First, thank you very much for choosing to and taking the time to watch my video! Second, thank you for the lovely comment. Knowing that I am making it “easier” for my viewers to see the process and embrace that it isn’t as difficult as people make it to be makes me so very happy!!! I have found such unexpected joy in this process of making sourdough bread, that I want to share this experience with others to bring into their lives.🥰 I hope all of my future videos continue to have similar results to how you feel now, and that you enjoy many years of sourdough bread baking, as well as passing on this legacy to others in your family! If you’ve subscribed to my channel, thank you very much and WELCOME! It’s great to have you here on this journey with me. Have a beautiful day lovely!☀️☺️🍞
@@MorningDoveHaven Yes I made sure to subscribe so I don’t miss a thing ! I have my first sourdough bread in the oven and I can’t wait to taste this delicious and healthy sourdough bread. Thank you & ALOHA🥰💕
@user-ub2md5lo3u Hello there! I’m so excited for you!!! Let it wait a good hour before slicing in to it (I know that will be very difficult to do but it’s worth it!haha!) Please do comment on how you like it, I will be very curious to know-congratulations on your first loaf, that’s a big accomplishment!!👏☺️🍞
@@MorningDoveHavenThe sourdough bread came out beautiful & delicious!!! Thank you 🥰
Found your sight & loved it. I recently started my journey with sourdough & have struggled some. Love that you experimented with using a
cold Dutch oven. Do you know why everyone insists using preheated Dutch Ovens?
Hello there! Thanks so much for watching my video and enjoying my channel, that makes me so happy! So people have found that preheating the Dutch oven and oven will create more steam, which means a better rise. Also a darker crust. If a little less rise really doesn’t factor in for you, especially if youre just baking it for family, then in my opinion there’s no reason to risk safety of getting a burn, wasting electricity, and dragging out your bread making/baking time by having to preheat an oven for an hour or longer.😊☀️🍞
Thanks for the wonderful video. I have made several leaves of sourdough, with the first ones being wonderful..if I might say so myself. However, recently I have had two or three fails...or pretty flat loaves with no spring. I live in Northern Illinois and since it has turned so cold out, I've been struggling. Wondering if I need to go longer in the bulk fermentation and/or put it in the oven with the light on? Sooo frustrated. Also wondering if I should hold off on putting the salt in like you did? would that make a difference? any tips would be appreciated.
Hi there! I think that the colder temps are your culprit- you're not alone, many have that issue! The light on your oven will work, and you might also consider a proofing box or a DIY proofing box! I’ve run into a similar problem lately, and will get a video up about that by the end of the month. Can’t thank you enough for watching and hope you found enough value to subscribe to my channel! Added support by sharing my channel with friends and loved ones, would be very grateful! Have a beautiful day!☺️🍞☀️
Great video the bread looks fantastic
Thanks so much Alicia! I appreciate you watching my video and many thanks if youve subscribed!☺️ Great to have you here- have a beautiful day!!☀️🍞
Looks beautiful!
Thanks so much Mary! I appreciate you choosing to watch my video.☺️
Just made this!! ❤so excited to try my first taste! Thanks for this recipe!!
Yayy!!! Wonderful!! Thanks so much for letting me know Lee Anne, as well as watching!🥰 I appreciate you being here, enjoy your creation and and have a lovely Sunday!☺️☀️🍞
Oh I’m SO glad I ran across your channel! I have recently moved back to FL (after 50 years) and for the life of me I can’t get my sourdough starter prepared correctly, nor does my regular artisan bread have a good crumb(light). It’s gummy and my starter always has a crust on it in the morning. I was hoping to connect with someone who is a baker and lives in FL so I could get some advice. I feel as though it may be the humidity, but I am unsure how to work around that. I’ve bought starter 2 times now, and it just doesn’t seem to want to reve up! I don’t have a proofing box or regular over - only a toaster oven that will bake. Any suggestions? Thanks! ♥️🙏🏼♥️
Hello Judy! First - I want to apologize for taking so long to get back to you. Work at my employers has ramped up lately so I haven’t
Had much free time for getting back to people or making my videos!😕 I’m working on changing that situation soon! Well welcome back to FL and so happy you found my channel! I truly appreciate you watching. As far as your starter goes, I would honestly start your very own from scratch! I did this last November, and honestly didn’t have any issues. I was very attentive and followed the instructions. Over the course of a few weeks my breads then got better as the starter matured. I don’t have a proofing box, I hear they are very good! However, I put my starter in my oven with the light on for only the 1st 30 min. With a damp tea towel over it. Within 4 hours it’s ready to go if I want to use it when it’s active. I will be doing a video on this very topic of troubleshooting your sourdough starter issues, as well as another video on creating your sourdough starter. I’ve already done one on creating a starter, but feel I have a few more tips to add to the process, so I’d like to put a “revised edition” out, haha! I hope some of this helps. Let me know how things are going, and if you have any other questions or concerns that I can address in some upcoming videos! Have a lovely evening!!☺️☀️🍞
@@MorningDoveHaven - hello! Thanks for getting back with me. No problem getting back later. Life happens to all of us! I finally did make a good starter. But, I only have a toaster oven, so I think that’s why my bread has come out gummy each time. My niece lives next door to me, and I plan to use her oven to see if it makes a difference. The recipe I used was in grams, and it was 50 gs of Organic Rye flour and 50 gs of King Arthur AP unbleached flour. Then, 115 gs of filtered water. I did this for about 8 or 9 days and “Roxie” was born. She’s a happy little girl, too. I was SO thrilled that I finally made a starter from scratch. I have her in the frig and I feed her once a week. I will let you know if the higher oven temp makes a difference. The recipe is: 1 1/4 cups warm water, 1/2 cup starter, 3 cups flour, 1 tesp salt. I put them in my Cuisinart mixer in that order and let it mix until all flour in bowl has been picked up by the dough hook. I put the dough ball in a bowl and cover it to rise for 2-3 hours. Bake at 400 degrees for 20 mins, then uncover and let bake another 15 mins. I’ll let you know if I’m able to try baking another soon. Thanks. Judy.
I really love this video and find it to be very helpful to see your process. I also live in Florida and have been struggling with getting the bulk fermentation time right. In the video, you said you let your dough bulk ferment for about 4 hours. Is this after the stretch and fold times? I have been leaving mine for about a total of 6 hours and I think I have finally found the right amount. Thank you for your videos! I look forward to new ones!
Hello @bluemoon2815! Thanks so much for watching, I’m very glad you enjoyed it and found it helpful.🙏. A fellow Floridian! Yes, I let it bulk ferment for 4 hours after my stretch and folds.☺️ Thats great that you’ve found the time that works well for you!! You’re so welcome, I love knowing we all can learn together, and that hopefully something I say or show in my video will help someone out whether with bread baking or even with something in another area of their life.🥰. Lots more to come-so if you’ve subscribed thank you and welcome!!! Stay in touch and let me know how the process works for you- have a beautiful day!☺️☀️🍞
Wunderbar entspannend erklärt.
Darf ich fragen wieviel Grad der Kühlschrank haben muss für die 12 Stunden?
Bei mir geht es ab da immer schief und der Teig fällt zusammen.
Muss man es vorher kurze Zeit gehen lassen bevor es in Kühlschrank kommt?
Bitte sagen sie mir wie kalt ihr Kühlschrank ist😊
Hello! Thanks so much for watching my videos-it truly means so much!! I’m unable to get your message translated properly to English, would you be able to send that to me? Also, I am sorry for the delay in getting back to you- I’ve had to go to work a lot lately and it’s sadly kept me from what I enjoy most-uploading videos and engaging with my subscribers!! Thank you again,and I look forward to hearing from you !☺️☀️🍞
Thank you for sharing the recipe. I would have send you a picture, but I dont know how. Greetings from Austria
Hello Andrea, you’re so welcome!! I’m sure it came out lovely and tastes even better- but I DO wish I could see it!! Thank you for being here, I truly appreciate it!!☺️☀️🍞
You put forth a lovely video and your music was so peaceful and relaxing while watching I feel I am in a ZEN state right now. Your sourdough Boule came out looking just perfect. I hope you get more followers also.
Hello and good morning @mrgreenbudz37! Thank you so very much for your thoughtful comment.☺️. I want nothing more than to have my subscribers/viewers to have a place to come to to learn, relax, and feel they have someone here that has a true passion for helping others. To experience the fulfillment and joy of sourdough bread baking without feeling the pressures of “perfection”. Thank you, it is also my goal to gain more followers. If I reach my goal of subscribers and hours that people have watched my videos, I can create video’s Full-Time~something which is much healthier for me at this point in my life.😊 Please share my channel with others if you feel so inclined, it would be much appreciated! Have a beautiful day, thanks so much again, and welcome to my channel!😀☀️🍞
I just baked mine this morning!! Great recipe, thank you!!
Hi Debbie, so thankful you put the recipe to the test and love it!! I really appreciate you watching and getting back to me.:). If you wouldn't mind, please share my channel with others that you think might enjoy my content. I'm working very hard to grow my channel and reach as many people that I can with the joy and self-reliance of sourdough baking! It makes me VERY happy to know I may be helping people.:)). Thanks so much again, have an awesome weekend!!
Love it! Thank you
Hi @AbiePerez-hq1qr! Thanks sooooo much, so happy you enjoyed the video and I look forward to hearing how you like the recipe!! So nice of you to take the time to comment again, I truly appreciate it. I wish you a beautiful weekend, thanks again!☺️☀️
Just finished watching. I fed my starter early this morning so she’s ready to go. However, I have a jar in my fridge that I was going to use for discard but I’m going to try it in this recipe.
If it’s a success, I’ll update here. If it’s a bust, you won’t hear a peep from me. I’ll be too bummed 😉
Hahaha, I love it! Ok, Go for it!! I’ll be looking forward to seeing that message pop up from you by the evening!!😉😄🍞❤️
Two evenings have come and gone.
It worked, but was ever so slightly over fermented, which was my ‘fault’, not the process’s. I had to leave the dough longer than recommended, because I didn’t plan well.
Still, it’s a tasty loaf and we’ve just about finished it. No one else seems to have noticed, but me 🙃
Better time management will fix it next time, no doubt!
@LizbetPCB YAYY!!!🥳. So happy to hear! Thanks for the update, that means a lot.☺️. So glad everyone enjoyed it too! Thanks very much for being here and adding so much to my channel. Is it /May I call you Lizbet
Sorry about the lack of (?) at the end of that message- blaming on fat thumbs hitting the wrong key- again!!🙄😄
@@MorningDoveHaven Please do!
The pics r beautiful ❤️
Thank you very much!! I’m so glad to have you here and appreciate you watching!🙏🏻☺️🍞
I am learning and found your video and link to supplies very helpful!!
FYI: The bread sling link is another link for the jute trivets.
So I really do need a scale? I’ve just been using measuring cups.
My bread has been flat and dense, so will try some of your tips!!!
Thank you!!
Hello again MaryAnn! Thanks for you continued support in watching my channel and I DO hope I’ve been able to help you with your sourdough journey!!🙏🏻 That’s great to hear about the links, as well as the trivets, thank you!☺️ I highly recommend you purchase a scale if you’re able to. I purchased one fairly recently off of Amazon as I was having issue with my old one, and I think I got it for $12. I will check my links and add it there if I haven’t done so already. I can’t apologize enough for missing your comment and responding so late!!🙏🏻🙏🏻. I hope you have a lovely day and that 2025 has been wonderful so far!🍞🤗
I highly recommend a scale. Baking is more like chemistry where measuring is key. I found mine at a local Goodwill for $4.99.
@mimiantonetti3243 absolutely! Couldn’t agree more. I purchased a new one off of Amazon a while back now, and it is serving me very well! I appreciate you watching, if you’ve subscribed thank you very much! If you have any video topics you would like me to cover, please feel free to pass them along to me. Have a lovely weekend!☺️🍞
Have you tried the reusable silicone bread matts from rosehill. They are great. Thanks for the video! Loved it.
Hello Annabel! Thanks so much for watching and commenting, I truly appreciate it ! I have seen them and they sure look handy! I know a lot of people love them! I just don’t know enough about the silicone at such extended length of time against the dough with such high heat. I’ve always been one to work with paper, wood, as often as I can. ☺️. Thank you for you kind comment, I’m so glad you enjoyed it! That is my goal always, and I do hope you enjoy more of my channel to come! I hope you have a lovely evening!☺️🍞
Lovely bread & you explain the process very well. You used a 6gt Dutch oven? I’ll be trying this recipe very soon.
Hello Diane! Thanks so much for watching and for your comment! It really means a lot.😊 In the video I believe it’s a 5 quart. I have a regular cast iron lodge that I use sometimes that I think is 6 quart. I’m so happy you’ll be trying the recipe! If you’ve subscribed, thanks so very much and WELCOME! Have a beautiful Mothers Day!💐☺️🍞
Hi from Michigan!!!!
I think that I am trying your method!!!
The bread looks delicious!!
Good morning Yanette!! I hope you do try it and please let me know how it works out for you!☺️ My blueberry lemon inclusion video will have to be in a couple of weeks- I just came from the dentist right now from having a tooth extracted, and I already look like I’ve gone a few rounds with Mike Tyson!!🙃😄. No one will want to look at me like this, hahaha! It’s always so nice to hear from you. I hope you have a beautiful Spring weekend!☺️☀️
@@MorningDoveHaven morning!!!
I will for sure try it in a heart beat!!!
Just waiting when it’s ready in a video!!! Today, I am baking bruschettas sweets and regular.
Sorry about you don’t feeling that well; however, I am sure you look beautiful even with a swollen face!
After today, I will try today’s video bread!
It’s just my Gringo and I here… so, I bake just once or twice a week!
It’s always great hearing from you and watching your videos.
They are very informative and calming.
You too have an awesome spring week!
I am in the woods this week; I wish you could see how beautiful it’s in here. This morning we had the turkeys and deer passing by our cabin and feasting on the new growth!!
Blessings and warm hug from the Great White Michigan!
@ymrelang Oh that ALL sounds so lovely!!! Enjoy your time!! If you go to my description, you should be able to see my email there- send me a note if you’d like to exchange FB info or something- I have an idea for a future video and I’d love to see what you think!! And I do LOVE the woods as you can see if you watched my Montana footage at the end of the video. ☺️ Thank you for the blessings and warm hug, I can use it about now!! Haha- RUclips mentioned a glitch in their system last night when i was uploading this video, caused last weeks video to DISAPPEAR!! I’m beside myself- so many people found it helpful, as well as I was responding to many viewers questions and such through that video. I have little hope that RUclips will be able to straighten this out. Such is the life of a content creator I guess! Anyway, upward and onward as they say! Many blessings Yanette (spelling correct?) and have a lovely and happy bread baking weekend!🥰☀️
@@MorningDoveHavenI have to reply to you couple of occasions; however, my answers are not shown. I am trying again as a test.
@@ymrelang Oh, gee I hope they show up?! I did get your reply on the brownie “short”☺ How did your Bruschetta’s come out? They sound delicious! I’ve never made them.😋
A NEW Subscriber, very nice Video, very well put together, and PEACEFUL! I enjoyed watching your video in MT, my Brother lives there in Hamilton.
Hi there Becky! Thanks SO much for watching, commenting and subscribing to my channel. I truly appreciate having you here, and thank you for your lovely compliment!😊 I’m very glad you enjoyed my video- please do let me know if you have any topics you would like me to cover in the future. Have you been baking sourdough bread for a while now? That’s wonderful that you have family in Montana, it is such a beautiful state, we just love it! I will be taking a lot more footage to share in the next few days.🥰👏
I know some people add salt in the beginning and some wait. I prefer to dissolve the salt in the water so it mixes in evenly. It hasn't seemed to retard my starter and is so much easier for me than the working to get it distributed through a thick mass of dough.
Thank you for sharing this video. Your bread looks amazing! I have just taken my third ever loaf out of the oven so I’m still learning. I’m very surprised that you don’t need to feed your starter. 😲
I live in Australia and I’m wondering what the difference is between your all purpose flour and bread flour?
Hello Christina! Thanks SO much for watching my video and your wonderful comment! It means a lot to me.☺️ Yay! Good for you for beginning this fulfilling and amazing journey!! I’m so glad I can be here to help. I just love the fact that I don’t have to be worried about the timing of making sure my starter is at its peak of activity in order to make this recipe! The cold oven start makes me feel MUCH more comfortable when placing the dough inside of the Dutch oven- I’ve always been fearful of burning my hands/wrists during that process. With regards to the flours, the bread flour has more protein in it, creating a bit more structure and rise to the bread compared to the All Purpose flour! I’m so happy to have you here-if you’ve subscribed, thank you very much and WELCOME! I hope you enjoy all of my content to come. Have a lovely day, and here in the states tomorrow is Happy Mother’s Day!!💐☀️☀️
What is the temperature in your room? Blessings from Trinidad and Tobago 🇹🇹 which is in the Caribbean!
Oh how wonderful to have you join us from Trinidad!! If you have subscribed, thank you and WELCOME! It’s wonderful to have you!! The temperature in my kitchen is approx 75-77 degrees now, with the humidity in the air rising. I’m sure it’s plenty of warmth in your kitchen as well!!😃 Have a beautiful day and many blessings to you!!🤗☀️🍞
That is very cold compared to my kitchen. I used an ice box or cooler , thermometer and a frozen bottle of ice to get a temperature of 25 degrees Celsius. I really enjoyed your video!
@susand.m3894 oh my! You’re very clever, good for you!!😃 oh, thank you VERY much- that’s what I want to hear☺️. If there’s any particular topic you would like for me to cover at some point, feel free to reach out and let me know!☺️☀️
How many series of stretch and folds do you do? Just the one time? Thanks for the video!
Hi there Lynelle! ( I hope I have that right!☺️). First thanks SO much for taking the time to watch my video, and for your question and lovely comment! I do 3-4 stretch and fold sets, anywhere from 15-30 minutes apart. I will be experimenting with NO stretch and folds to save more time/energy and I will either let you know as a pinned comment here in this video, or I will do a very brief video about another time saver for my recipe- so be on the lookout! If you’ve subscribed, thank you very much, and WELCOME! It’s great to have you here- I will be posting shorter videos going forward with varied topics, I hope you enioy them and this recipe!🥰 Have a lovely Sunday!🌷☀️🍞
Amazing how it turned out
Thanks so very much, I really appreciate it. If you’ve subscribed, thanks SO much and welcome! Great to have you here with us!🥰👏🏻🍞
I thank you
Hello Linda! Thank you VERY much for watching my video and for sharing your lovely comment-it is appreciated more than you know! And if you’ve subscribed to my channel, thank you🙏 and WELCOME! Have a beautiful day!😊☀️🍞
Looks great. Can you use just bread flour & get good results 😊❤❤❤👍🏼👍🏼👍🏼
Hi @silvermoon3486! I havent tested that, but I will this week- results could be better🤷🏼♀️, but I will post about the results for sure!☺️
Nice picture’s 😊❤👍🏼
🙏🏻🙏🏻
I add the salt with all other ingredients / I use cold water- and fed and unfed works / I don’t laminate but ensure it has a tight top
Hi Lydia! Thanks for your comment- we all learn tips and tricks /what works for one and for the other from each other. Cold water is very interesting! I will try. Have a wonderful Monday and thanks for watching!☺️☀️🍞
Lovely video. Question…why is the salt added after the fermentolyse? Why not at the beginning? I’m sure there is a chemical reason.
Hi there Amy! Thanks so much for watching and your lovely compliment.☺️. Great question! There have been claims that adding the salt early on can affect the activity of the yeast in the starter. Some say it doesn’t matter, other’s say it makes a difference. I prefer to wait a bit before adding the salt to be on the safe side since the we’re beginning with an INactive, Unfed starter to begin with. So I dont want to hinder any activity of the starter. I wish I could say I had some other scientific information to support this at the moment, but I don’t. I will be looking into this further though to see how much adding the salt to the unfed starter from the get go does or does not affect the outcome of your boule. When I obtain any strong evidence toward adding the salt early on with the unfed starter, I will be sure to add that information within the next 2 videos I publish. Thanks for your comment/question, I really appreciate you being here! And if you’ve subscribed, thanks so much for that and WELCOME! Have a lovely evening!🥰
Hi. Can i use only all purpose flour? Bread flour not available
Hello Mary! Thanks SO much for watching my video and for your question. I apologize it’s take. A bit to get back to you- I’m a flight attendant and have been in the air!✈️😄 I’m sure you can use just AP flour. I haven’t tried it myself, but the bread flour is to provide more structure, assisting with the rise. Let me know how it goes! And thanks so much if you’ve subscribed to my channel, it’s much appreciated- welcome!😊☀️🍞
I haven't seen the cold oven start before. Can you explain the reasoning behind this method? Thanks.
Hello and thanks so much for taking the time to watch my video and reach out-great question! The cold oven start is beneficial 1. No need using electricity at 500* for 1 hour prior. 2. No risk of burning your hands or wrists placing the dough in a 500* Dutch oven ( if not doing the open bake method) 3. If you’re in a time crunch, just woke/walked in the door you put it straight in the oven and save an hour there. This method makes a huge difference for me. I hope that effectively answers your question! I will be trying this method in a few different recipes as well and will “ report back”.😄. Thanks again, I really appreappreciate your support and being here! Have a beautiful day!☺️☀️
Good morning 🌞
I haven’t watched yet, coffee and critters first.
Hope you’re doing well!
Good morning!! Thank you so much Lizbet! I’m doing alright except a glitch in the RUclips system has made my last video disappear😟, I’m working with them on it🙏🏻 I hope you enjoy the video and that it is helpful for you~ stay in touch, have a wonderful day!!🥰☀️
I wasn't sure if you knew that the fabric cover that comes with your banneton does not need to line the basket if you would like to have the lines that form on the dough. Just sprinkle the banneton with rice flour liberally, (you can make it yourself very quickly), and l also so sprinkle the center with semolina to insure no sticking.
I wonder is there a reason for using both all purpose and bread flour? Is there any difference if I just use all bread flour?
Hello Gisele and thank you for watching and reaching out with an excellent question! Using only bread flour, (due to its higher protein percentage) has the chance of giving you a gummy crumb, a tough/chewy texture, and even a dense loaf. However, according to my research, you may alleviate that by hydrating just a bit more in the recipe. I have not experimented with this just yet, so I say this with caution.😊 Thanks so much again, and if you’ve subscribed to my channel, WELCOME! It’s great to have you~have a lovely day!☺️☀️🍞
Is there an advantage to using all predominately all-purpose flour rather than 100% bread flour?
Hello there Ginger! My SINCERE apologies!!!!! I don’t know how your thoughtful comment got passed me- I missed it!! To answer your question, the only advantage to using predominantly all-purpose flour is that for those who may be starting out there’s a pretty good chance they will already have it handy in their kitchen!😄 Also, I have found it’s a bit less expensive, and I personally haven’t found much of a difference using more bread flour than AP flour. I will be exploring this further and perhaps share information that I learn on an upcoming video, or even create a video that is centered around the different flours. Thanks so VERY much for watching, and then taking the time to comment. Once again, I do apologize for how late my reply is! ~ Laura☀️😊🍞
Hi, can you tell us what % of protein the all purpose flour and bread flour that you used here. I think that in the UK our flours aren’t as strong ❤
Hello Janet! Thanks so much for watching and reaching out with your question! It means a lot to have you here with me in this journey.☺️. I used Arrowhead Mills Organic Unbleached ALL PURPOSE flour, 34 grams of this flour contains 4 grams of protein. The BREAD flour used is King Arthur Organic UNbleached, and in 30 grams there is 4 grams of protein. I hope that helps! If you’ve subscribed thank you VERY much and WELCOME! I hope you continue to enjoy my content I bring to RUclips!☺️☀️🍞
Can you use sourdough discard for the unfed starter?
Hi there! Thanks for watching my video and for the great question! Yes, unfed starter is essentially sourdough discard. ☺️ I’m excited for you to try the recipe! I just got done about an hour ago perfecting my cinnamon crumb coffee cake using a whole cup of discard!🤤 I will have that video up in about 2 weeks. I’ll have sandwich bread on RUclips in about 3 days so be on the lookout! If you’ve subscribed thank you very much, and welcome! It’s great to have you here! Hope you’re enjoying your weekend. 😊☀️🍞
I subscribed and I look forward to more videos. Do you have any tips for scoring sourdough? Mine always seems too soft and it sticks to the razor blade so I can’t get a clean cut.
@c2442l thanks so much for subscribing!😊 If you haven’t tried this tip I suggest to give it a go: place your dough from the refrigerator after proofing time into the FREEZER for 30 minutes. Remember then to flour the entire surface of the dough swiftly, then when slicing with the lame, try to make cuts about a half inch in and pull on the lame. You might also want to try keeping a small bowl of water handy and do a quick dip of the razor into it, give it a shake to remove excess water, then do your cuts. This should do the trick! You don’t want to cut too deep or spend much time so the dough doesn’t lose some of its rise. I am still working on perfecting this myself, but having fun while doing it!! I do plan on doing a video all about scoring as well. I hope this helps and do feel free to comment about your results with my tips! Thanks so much for being here.☺️☀️🍞
Where did you get that ring that you cooled the bread on
Hi @beccaolvera1321! Thanks so much for watching and reaching out! It means so much. ☺️. I’ll post the link in the description below for you- more than likely other people are wondering as well!! Are you new to sourdough baking? If you’ve subscribed, thanks SO much, and WELCOME! It’s great to have you hear!☺️👏🏻
I just added the link!!❤️
Do you leave the bread cold from the fridge when you bake it
Yes! It’s actually best to be cold or even freeze your bread after refrigerating for 20 min so it’s even easier to score your bread.😊. Thanks so much for watching! I just uploaded my next video but it’s been processing in RUclips and has about another hour and half to go- but be in the lookout! It’s my Myth-Buster recipe with Blueberry and Lemon inclusions, so delicious!!🥰
Does that mean it doesn’t matter if the starter sinks in the bowl of water?
That’s right!! Sorry so late with this, thanks so much for watching! If you’ve subscribed, thank you very much- I appreciate you being here!!🍞🙏🏻☺️
I sometimes have trouble with my sourdough bread being gummy on the inside. Any idea what causes this?
Hi there, thanks for watching and reaching out! A couple of reasons are that your starter isn’t active/mature enough for baking yet. If your starter is just a few weeks old, depending on climate and all it could take longer for your starter to be strong. Try refreshing it twice per day- first thing in morning, then just before bed for a couple of days. You also may have too much water in your dough- is your scale accurate or are you in a humid climate? These are just a couple of things you can start looking at. Let me know how it goes!🙏🏻 If you’ve subscribed thanks so much and welcome! Have a wonderful Monday. ☺️☀️🍞
💜💜💜💜💜
Thank you!! So glad you enjoyed my video and hopefully found good value in it!! If you’ve subscribed to my channel thanks so much- share with your friends, that would help grow my channel! If there are questions on topics you would like for me to cover, please let me know and I will work on making a video about that. Again, thanks for taking the time to watch and comment- have a lovely day!🍞🤗
Im totally lost and new to bread making. I can't seem to find the recipe. Im not great at conversions, so i need to write them down and use a converter. Can you please guide me to the written recipe. Thank you so much.
Hello there! I’m sorry you’re having some frustrations in these early stages of your sourdough journey- but this will pass.🙂. Thank you so very much for watching and reaching out for the recipe, you’ve brought something critical to my attention! I truly thought I pinned the recipe for everyone in the comments section, but looking there now I don’t see it! My sincere apologies.🙏 I will go do that right now so you will have the full recipe here.☺️ I am still working on increasing my tech skills here,😄, so hopefully soon I will have my recipes in a Google Document form that you will be able to print out for yourself. I wish you the best in each step of the way in your sourdough journey~ I know it will begin to click and you will be SO grateful you stuck it out!🥰☀️Take a look at my “Bake Bread with Me!” playlist- hopefully that will help you out a bit!🙏
@@MorningDoveHavenI still don’t see the recipe.
Your recipe is very much like mine with the exception of the starter, I only use 50g with the same amount of flour. If I might make a suggestion if you don't mind, next time try lamination using water on your surface vs flour. By adding flour, you're kind of defeating the purpose of sourdough because that added flour doesn't have time to be broken down. I suggest researching the foodbod method. All stages are done in the bowl including final shaping. I understand that you enjoy the lamination and handling the dough. I see you're adding more flour to the top before baking. Maybe try rice or semolina flour. Just offering some of my own well meaning advice being a sourdough baker for the last 4 years. Your bread looks really nice.
Something else I might add, due to your weather you can reduce your starter amount to prolong bulk proof to avoid overproofed dough
Hello @DawnLovesYarn! Thank you very much for watching and for your comment, I do appreciate it. Interesting suggestions- I’ll look into them!😊☀️
@@MorningDoveHaven
Thanks for being open to my suggestions. Some people can be very closed minded and reject other ideas
@DawnaLovesYarn absolutely! The way I look at it is, aren’t we all here to learn and help one another?☺️ I know I am. I love learning, improving, and sharing- it brings me much satisfaction, fulfillment and joy! Thanks again Dawn.😊🍞
@DawnaLovesYarn by the way, I plan on working on a video to upload that includes many tips from my subscribers, so this is helpful to a lot of people, not just me. 😊
@@MorningDoveHavenI couldn't agree more
How much salt do you add?
Hello @lesleybeavan2241- thanks for watching and reaching out! Just 10 grams of salt (I use Redmond Real Salt, I personally think it’s the best). Thanks for being here☺️, have a great day!☀️🍞
Wow thank you so much for doing everything in grams, the measuring cups in the US are smaller than the measuring cups in Europe 🤔🙄😊
Hello and good day @daveovenden9794! You’re very welcome! Thanks so much for taking the time out of your day to watch my video and to comment! I’m glad you enjoyed and found value in it- that makes me very happy! And if you e subscribed to my channel- thank you and WELCOME!🤗 It’s great to have you here with our community. Have a beautiful day!😄☀️🍞
Hamuru yoğuran eller başka hamuru şekillendirme işini yapan eller başka
Hello!! Thank you so very much for watching my videos and being a part of my channel! I’m unable to get translation to English for your message, I do apologize! I wish you a beautiful day and hope you watch more of my content.☺️🍞☀️
Are you making strudel.?
No~ sourdough boule!☺️
You put black pepper in the dough? The dough looked sprinkled
Hello @KA-ts3le! Thanks so much for watching and commenting☺️. That’s the Redmond RealSalt, the brand I use that I feel is excellent. Is is pink with tiny flecks of dark- almost a pepper look to it mixed in-you’re right! Never thought about how that looks!😄
❤
Is it sour?? 🤔
Hello Gale! Thanks for watching and reaching out. I wouldn’t say sour- more of a slight “ tangy “ aspect- just DELICIOUS homemade bread!! Let me know if you have any other questions. Have a beautiful Monday!☺️☀️🍞
I stopped using Dutch ovens years ago, they are heavy and dangerous. For equally good results invert a lightweight stainless steel bowl over a baking sheet. Easy peasy and no burns reaching into a screaming hot pot. And..stainless steelbowls are cheap at discount stores! No need to preheat. For a good crust mist top of loaf and inside of bowl with water before baking. I preheat oven for 15 minutes, bake covered for 35, remove bowl and bake for 10 more minutes.
Thanks so much for watching and for your comment! Yes, they are heavy and dangerous! The ones I have aren’t too heavy like the Lodge thankfully. I am going to try the open bake method soon and do a comparison video for everyone. I think that would be valuable for everyone and to then choose their method that suits them. ☺️ This is all great info, thanks for sharing! And if you’ve subscribed thanks so much and welcome!!☺️☀️🍞
Be nice 👍🏼 if you had a print out of your dough recipe. 😊❤❤❤👍🏼👍🏼👍🏼
Yes! I have to figure out the best way to go about that, that’s excellent, thank you!!!!’👏🏻🥰☀️
I think you could do a google document. Ruthann from Homesteading with the Zimmermans has all her recipes like that. You can check her out to see exactly which one she uses.
@ElaM__Christ_is_Life great info- I will def check that out, thank you for your help!🤗🙏🏻. Keep an eye out!☺️
Come on PEOPLE, if you watched the video and learn trikes and tactics, the least you can is to Subscribe, Thanks.
How much salt?
Hi Erika! Thanks so much for watching my video and reaching out. 😊 10 grams of salt- happy baking, have a lovely day!☺️☀️🍞
Help!!!!! After proofing for 12 hours, my bread did not come our easily. What do I do now???
Hello! When you say your bread did not come out easily, what exactly do you mean? From the Bannetton, from your Dutch oven?
@MorningDoveHaven After proofing for 12 hours, I removed from the fridge to put it on the parchment paper to bake, and it got stuck. I really floured the babbeton too. I shaped the dough with some turns and tucks. It looks big still and has some bubbles on top. Now what should I do? Thank you
@rburns9248 So if I’m reading this right, it is “stuck” in the Bannetton despite being well floured? Did you place it directly in the Bannetton without the cloth liner? If so, that would be the problem. This situation hasn’t happened to me with this recipe, however it’s happened to me before with an Einkorn loaf. I pulled whatever was stuck off of the bannetton and pressed it into the top of the dough and popped it in the oven. I’m glad it still has its size! It may not end up looking like what we would have wanted, but it will still be delicious. Please keep me updated!!!😊
@@MorningDoveHaven yes, I did not put the cover under the dough. Thank you so much for responding so quickly. I'm going to not make that mistake again. Lol
Once again, thank you and I will let you know how it turned out. ❤😂
@rburns9248 Oh you’re MORE than welcome! I’m so glad I was able to jump right on and not driving! These sorts of things will happen~ I just breathe and know there’s always another beautiful loaf of bread waiting to be made and along with it another excuse to enjoy the process and the tasting!!😄☀️. I look forward to hearing!
Why not use100% bread flour?
The higher protein bread flour adds more structure and support to the dough as well as better rise, aiding to the use of an unfed starter!☺️🍞
Where is the recipe?
Good morning LaDonna😊, thanks so much for watching my video. I pinned the recipe at the top of the comments. ☺️ I’m working on learning how to attach Google documents so that it will be easier for my subscribers to have my recipes. Thank you for your patience.☺️ Have a beautiful Wednesday, and welcome to my channel!☀️🍞
By my calculations your flour averages out at 12.3% - hope that this helps UK bakers!
Hello there!! Thanks SO much for watching my video and for taking the time to comment and help others- how wonderful of you!! If you ever subscribed, I can’t thank you enough and WELCOME! It’s lovely to have you here a part of my channel. There’s lots more to come and if you have any topics you would like for me to cover please pass on a comment about it! Bye bye for now!☺️☀️🍞
Hi. Can inclusions be added to this recipe?
Hello! Yes they can! I just tested this out in my video I published 2 1/2 days ago, “Best Blueberry Lemon Sourdough Boule Recipe” with my Myth-Buster Recipe “putting my recipe to the test”! Take a look☺️. Thanks so much for watching and reaching out, I really appreciate it! And if you’ve subscribed, again, a great big thank you and WELCOME! It’s great to have you here! Enjoy the recipe and let me know if there are any topics you would like to see me cover in the future.☺️☀️🍞
@@MorningDoveHaven Thank you so much! I did subscribe and I'm going to make this blueberry/lemon sourdough recipe today! Thank you!!
Wonderful and thank you again!!☺️
Looks like your starter didnt even float???
You're right, but that's the beauty of sourdough - it doesn't always follow the rules!😊
Beautiful bread
How much salt do you use?
Hi there Maryann! Thanks so much for watching and reaching out. It’s 10 mg of Redmond Real Salt- I find that the best. If you’re interested, I do have the link below in the description.😊 Welcome! I appreciate your support in being here-have a beautiful day.☺️☀️🍞