This recipe is such a help!! Since the NYC hot & humid summer, I’ve had nothing but failures until I followed your recipe. The one loaf recipe is perfect for me and it was easy to follow and kept its shape. After it was baked and cooled, I cut it open to discover big airy holes inside and it tasted DELICIOUS! Thank you 🙏 You saved me in my sourdough dilemma and because there’s no taste quite like homemade sourdough, I HAD to solve my problem.
Thanks Kathleen, so glad to be of help. 😊 After you get the hang of this, u can start to vary a little, like I would add 10% of purpleberry flour just to give it a hint of colour. So instead of say 60g of whole wheat flour (WWF), I'll add 30g of WWF and 30g of purpleberry flour. Happy baking! ❤️
Aloha and Kasalel. I love your video. I am in Micronesia and am an avid bread baker because of the availability and cost. I’m ready to start down the sourdough road but the adjustments are plentiful. Do you have a video on how you make your sourdough starter in the tropics? Because of the tropical heat my starters rise and fall quickly and get runny. I’m going to try doing the whole process in the fridge. Any suggestions or videos to watch?
Hi Lynette, is it possible to maintain dough temperature at 25C when our kitchen temperature is 30C. do you need to do SD in an aircon room.? and how long is your bulk fermentation? Thanks for sharing.
Dear Helen, thanks for writing. It's definitely possible to keep dough temp below 25°C. Always start with cold ingredients, straight from the fridge and ice water (8°C). Then, to keep it below 25°C, you could bring it in an aircon room (22°C - 24°C) OR place it in the fridge in between the stretch and folds/coil folds to regulate temp OR you could place an ice pack on top or below the vessel and place all of that in an ice box to keep cool. Bulk fermentation starts the second you add the starter. I don't really watch the clock, I watch my dough. But BF is approx 4 to 5 hours. Np, anytime! ❤️Lynette
I'm in Jamaica where it's always hot and humid. I've been failing with sourdough. I'll try your suggestions especially using my fridge to help with the process. I have a meat thermometer so I'll try to use that to help.
I know what u mean! I thot it was me too but no! It's the temperature. Make sure your dough doesn't go above 25°C. I used to use a meat thermometer too but poking it into my dough deflated all the lovely fermentation bubbles and affected the rise so I changed to the contact-less thermometer. Using the fridge to help regulate the temperature works very well indeed. Best of luck and lemme know how you go! ❤
@@LoveLynetteTan I'm so glad I found your channel. I'm in Puerto Rico and it's hot and humid year round. I made my starter almost a year ago and I've been struggling with my bread coming out properly. I don't have whole wheat flour or rye flour here. But I can get unbleached all purpose flour. Protein content 11.5-11.7
Hi Lynette! Your bread looks wonderful. 😋 I didn’t know that sourdough baking required some adjustments in warm climates. I make sourdough too but i live near the arctic circle 🥶 i will try your wheat pattern on my next loaf 🍞 ps. Love your bangs.
Dear Susana, it's always lovely to see you! 😍 And reading your cute little msgs just warms my heart! Oh yes, it's so warm here (28 -31°C) my dough becomes a gooey mess in no time. Over-fermentation is real, hahahaha! And there's no turning back from that! I know I saw from your recent video, the scenery is breath-taking! I wonder if I can brave the cold though, haha. I might need to cuddle up next to Maui, hehe. ⛄ ps. thanks, love I was trying to cover up a big, ugly pimple on my forehead! 😜
So after step 3 you don’t put it in the fridge again once you start the S & F and coil folds? Or you put the dough back in the fridge after each time? Thanks! My loaves have been flat even after I follow other recipes to the minute! Live in south Florida so I’m hoping this technique works for me!
Hey Amy, thanks for reaching out. It'll be great if you've got a thermometer on hand. Trick is really to make sure the dough temperature doesn't rise beyond 25°C. But if you don't, start with cold ingredients, straight outta the fridge and just fridge it after every step. That works, too! I can't wait to see your SD bursting forth! Happy baking, dear! ❤️
@@LoveLynetteTan thank you so much for your prompt reply! I’m hoping this is the final process I will need to try to finally perfect my loaves!!!! Loved your video so much! I can’t wait to see more of your sourdough videos, if you do more!
@@amylynn0113 you will perfect your loaves and you're gonna have so much fun! I do have a playlist of other SD bakes you can check out, but yeah, definitely watch this space for more SD bakes. You're gonna master this in no time at all! U got this! ❤️
Thank you, dear Ida 🥰. Sure thing! Mine's 100% hydration starter so it's equal amount of water : equal amount of flour. So say I feed my starter 50g water, then I also feed it with 50g flour - 1:1 I usually use distilled water (chlorine and fluoride-free) and I'm using rye flour btw because it quickly reactivates a sleepy SD starter, plus it ferments faster and yields a wider variety of wild yeasts! ❤️
@@bania6180 I usually feed Dough-rothy (my starter's name, hehe) the night before I want to make anything. Then I'll feed her again in the morning and watch her rise. Once she doubles or triples (look for the dome-shape top, about 3 to 5 hours depending on the temperature in the kitchen, mine's about 28°C - 31°C), I'll start mixing my dough. Happy baking! ❤
Yes, it does. Where I am, room temperature is usually around 27°C to 31°C so using cold ingredients straight outta the fridge works for me! Try it and lemme know how you go. Happy baking!❤️
Hi Bee Leng, actually I do have a video on how to make SD pizza in my playlist, so do check it out when you can. But, I'll also be making a new, next level SD pizza video soon so keep an eye out for it! 😋
Would this work if I increase the flour to 500 gm total? 450 gm bread flour + 50 gm whole wheat 375 gm water 100 gm starter 10 gm salt Or, is part of the success of your method the amounts of your ingredients?
Dear Joan, yes as a matter of fact the weight of ingredients contribute significantly to the success of your SD. But that's not to say you can't adjust it upwards as you see fit, using bakers' percentage. Bread flour - 80% Whole Wheat - 20% Water - 72.7% LSD - 20% Salt - 2% The total weight of this SD, as featured, is 576g btw. Perhaps you could try it as is, then double everything? Just note that if you're using KitchenAid Artisan, like me, it'll start dancing around on your tabletop upwards of 500g of bread flour because of the gluten strands. Hope that helps, lemme know how you go! ❤️
@@LoveLynetteTan Thank you for replying! So, when people say "ma one pound loaf" are they referring to the weight of all the ingredients including flour, water and starter? Or just the flour? I had assumed it referred to the amount of flour... if the weight of all the ingredients then your recipe would yield s as one pound loaf... I'm new to baking bread!
@@joanchristensen6142 Well I haven't heard that phrase before, to be honest. 😊 But I really hope this recipe works out for you! Baking can be so addictive, haha. Lemme know if u have other thoughts! ❤
Hi Cat, 21-26°C is ideal for fermentation to take place. How long have you had your starter? What flour do you use to feed your starter? What proportion of flour and water do u use? How long does it take for your starter to double?
Share your tip for baking sourdough in the tropics, here! 👇
Thanks so much for this video! Can you do one without a stand mixer?
This recipe is such a help!! Since the NYC hot & humid summer, I’ve had nothing but failures until I followed your recipe. The one loaf recipe is perfect for me and it was easy to follow and kept its shape. After it was baked and cooled, I cut it open to discover big airy holes inside and it tasted DELICIOUS! Thank you 🙏 You saved me in my sourdough dilemma and because there’s no taste quite like homemade sourdough, I HAD to solve my problem.
Thanks Kathleen, so glad to be of help. 😊 After you get the hang of this, u can start to vary a little, like I would add 10% of purpleberry flour just to give it a hint of colour. So instead of say 60g of whole wheat flour (WWF), I'll add 30g of WWF and 30g of purpleberry flour. Happy baking! ❤️
Aloha and Kasalel. I love your video. I am in Micronesia and am an avid bread baker because of the availability and cost. I’m ready to start down the sourdough road but the adjustments are plentiful. Do you have a video on how you make your sourdough starter in the tropics? Because of the tropical heat my starters rise and fall quickly and get runny. I’m going to try doing the whole process in the fridge. Any suggestions or videos to watch?
Hi Lynette, is it possible to maintain dough temperature at 25C when our kitchen temperature is 30C. do you need to do SD in an aircon room.? and how long is your bulk fermentation? Thanks for sharing.
Dear Helen, thanks for writing. It's definitely possible to keep dough temp below 25°C. Always start with cold ingredients, straight from the fridge and ice water (8°C). Then, to keep it below 25°C, you could bring it in an aircon room (22°C - 24°C) OR place it in the fridge in between the stretch and folds/coil folds to regulate temp OR you could place an ice pack on top or below the vessel and place all of that in an ice box to keep cool. Bulk fermentation starts the second you add the starter. I don't really watch the clock, I watch my dough. But BF is approx 4 to 5 hours. Np, anytime! ❤️Lynette
@@LoveLynetteTan thanks! Appreciate your very detailed tips.
I'm in Jamaica where it's always hot and humid. I've been failing with sourdough. I'll try your suggestions especially using my fridge to help with the process. I have a meat thermometer so I'll try to use that to help.
I know what u mean! I thot it was me too but no! It's the temperature. Make sure your dough doesn't go above 25°C. I used to use a meat thermometer too but poking it into my dough deflated all the lovely fermentation bubbles and affected the rise so I changed to the contact-less thermometer. Using the fridge to help regulate the temperature works very well indeed. Best of luck and lemme know how you go! ❤
@@LoveLynetteTan I'm so glad I found your channel. I'm in Puerto Rico and it's hot and humid year round. I made my starter almost a year ago and I've been struggling with my bread coming out properly. I don't have whole wheat flour or rye flour here. But I can get unbleached all purpose flour. Protein content 11.5-11.7
Hi👋Glad to find your channel.
Full recipe please
Hi Lynette! Your bread looks wonderful. 😋 I didn’t know that sourdough baking required some adjustments in warm climates. I make sourdough too but i live near the arctic circle 🥶 i will try your wheat pattern on my next loaf 🍞 ps. Love your bangs.
Dear Susana, it's always lovely to see you! 😍 And reading your cute little msgs just warms my heart! Oh yes, it's so warm here (28 -31°C) my dough becomes a gooey mess in no time. Over-fermentation is real, hahahaha! And there's no turning back from that! I know I saw from your recent video, the scenery is breath-taking! I wonder if I can brave the cold though, haha. I might need to cuddle up next to Maui, hehe. ⛄ ps. thanks, love I was trying to cover up a big, ugly pimple on my forehead! 😜
So after step 3 you don’t put it in the fridge again once you start the S & F and coil folds? Or you put the dough back in the fridge after each time? Thanks! My loaves have been flat even after I follow other recipes to the minute! Live in south Florida so I’m hoping this technique works for me!
Hey Amy, thanks for reaching out. It'll be great if you've got a thermometer on hand. Trick is really to make sure the dough temperature doesn't rise beyond 25°C. But if you don't, start with cold ingredients, straight outta the fridge and just fridge it after every step. That works, too! I can't wait to see your SD bursting forth! Happy baking, dear! ❤️
@@LoveLynetteTan thank you so much for your prompt reply! I’m hoping this is the final process I will need to try to finally perfect my loaves!!!! Loved your video so much! I can’t wait to see more of your sourdough videos, if you do more!
@@amylynn0113 you will perfect your loaves and you're gonna have so much fun! I do have a playlist of other SD bakes you can check out, but yeah, definitely watch this space for more SD bakes. You're gonna master this in no time at all! U got this! ❤️
hi, can i make using bread flour only ?
Does the sourdough go back into the fridge between stretch and folds ?
Love the look... can share starter recipe too
Thank you, dear Ida 🥰. Sure thing! Mine's 100% hydration starter so it's equal amount of water : equal amount of flour. So say I feed my starter 50g water, then I also feed it with 50g flour - 1:1
I usually use distilled water (chlorine and fluoride-free) and I'm using rye flour btw because it quickly reactivates a sleepy SD starter, plus it ferments faster and yields a wider variety of wild yeasts! ❤️
For how many days did you feed the starter
@@bania6180 I usually feed Dough-rothy (my starter's name, hehe) the night before I want to make anything. Then I'll feed her again in the morning and watch her rise. Once she doubles or triples (look for the dome-shape top, about 3 to 5 hours depending on the temperature in the kitchen, mine's about 28°C - 31°C), I'll start mixing my dough. Happy baking! ❤
hi there, where did you get the mat from please, i want one for pizza.
Hey Shaun! The mat is from www.breadsling.com. I have a round and oval one. Think it'll be perfect for pizza too! Happy weekend! ❤
Does 30C room temperature fall under the warm climate that is for this sourdough recipe?
Yes, it does. Where I am, room temperature is usually around 27°C to 31°C so using cold ingredients straight outta the fridge works for me! Try it and lemme know how you go. Happy baking!❤️
How do you tweak this to make sourdough pizza? Thanks
Hi Bee Leng, actually I do have a video on how to make SD pizza in my playlist, so do check it out when you can. But, I'll also be making a new, next level SD pizza video soon so keep an eye out for it! 😋
Would this work if I increase the flour to 500 gm total?
450 gm bread flour + 50 gm whole wheat
375 gm water
100 gm starter
10 gm salt
Or, is part of the success of your method the amounts of your ingredients?
Dear Joan, yes as a matter of fact the weight of ingredients contribute significantly to the success of your SD. But that's not to say you can't adjust it upwards as you see fit, using bakers' percentage.
Bread flour - 80%
Whole Wheat - 20%
Water - 72.7%
LSD - 20%
Salt - 2%
The total weight of this SD, as featured, is 576g btw. Perhaps you could try it as is, then double everything? Just note that if you're using KitchenAid Artisan, like me, it'll start dancing around on your tabletop upwards of 500g of bread flour because of the gluten strands. Hope that helps, lemme know how you go! ❤️
@@LoveLynetteTan Thank you for replying! So, when people say "ma one pound loaf" are they referring to the weight of all the ingredients including flour, water and starter? Or just the flour? I had assumed it referred to the amount of flour... if the weight of all the ingredients then your recipe would yield s as one pound loaf... I'm new to baking bread!
@@joanchristensen6142 Well I haven't heard that phrase before, to be honest. 😊 But I really hope this recipe works out for you! Baking can be so addictive, haha. Lemme know if u have other thoughts! ❤
My room temp is 25C .. I just noticed 1 bubble in my starter after 1 day 😅
Hi Cat, 21-26°C is ideal for fermentation to take place. How long have you had your starter? What flour do you use to feed your starter? What proportion of flour and water do u use? How long does it take for your starter to double?