I’m 76 years old and have been baking sourdough bread for many years now. I just want to thank you for all the wonderful recipes and tips you’ve provided for us old guys. Yes, I’m a father and husband for 50 years now and I’m the bread maker. I got my two wonderful daughters to use sourdough and how they have benefited as well. Thank you for all your generosity.
In my opinion Anya and Mary from Mary's nest are the most relaxed and beginners friendly bakers. When I started baking bread 5 months ago I was so confused by tables, formulas, precision, constantly checking the temperature and the clock. Was about to give up thinking about our poor ancestors drawing the tables on sand or stone walls. And then RUclips recommended two wonderful cooks. Thank you for keeping my sanity and bread-making. I am far from good, but my family loves the breads I make, they taste good even if the looks could be better.
I have to agree! So many other channels seem to be more interested in the science than the food. I was so discouraged a few years ago, none of my bread was working trying to stressfully follow the loads of over-complicated videos. I’m so happy I found this channel, finally made my first bread from my own starter! Anja makes it possible, and enjoyable. I don’t want scientific picture perfect bread, I just want bread :)
Your videos have given me bread and it’s delicious! Thank you so much for all of your help! My 4 year old son couldn’t fall asleep, he came into the kitchen as I was taking the fresh bread out of the oven. So we sat on the stools by the counter and tried my very first homemade bread, nice and warm and so tasty! He said “This is good bread mommy.” He wanted seconds, and he didn’t even want butter or jam on it as he usually likes on bread. Just plain fresh baked sourdough. I feel proud 😊 and very grateful! Thanks a lot!
I wanted to THANK YOU so much for your content! I am on my 3rd loaf using your starter method and this recipe and it's working PERFECTLY! My whole family is so grateful. I had no idea how easy it could be to make delicious bread at such a low cost! May the sun always shine on you!
I want you to know that I have been yearning for sourdough skills for nearly a decade, but my busy work and family life had me so intimidated to put in the time to "properly" begin the starter and bread making. Your method and your concepts have been an absolute blessing for me!! I have successfully made sourdough artisan loaves with my milled Einkorn each of the last 5 weekends❤. THANK YOU for putting in the time and effort to share your knowledge and methods😘😘😘
I just put the bread mix in the fridge and I’m excited to see how is going to turn out, thank you for your recipe, I made it in no time, i had my starter ready and was looking for a simple recipe and found you, thank you
I have started your process, I just put my dough in the fridge. It is my very first attempt and with my own starter. I can’t wait to continue this tomorrow when I get home from work. Thank you for the easy and for beginners format.
I’ve just started my journey and have successfully made 2 loaves I’m happy with but I’m exhausted with the process. Can’t wait to try it your way. Thank you for sharing and encouraging me
I baked five loaves. The first one was delicious not the prettiest. Three next ones were much nicer. The last one was the biggest surprise. I did not have any white flour and I baked 100% whole grain. The dough was to thick and I put more water using a common sense. Turned out great what was shocking to me because I baked bread five times only in my entire life.
Thank you Anja! I followed your instructions and made a starter. Today I baked my first loaf of sourdough using hard winter wheat and all purpose flour. I used some of the left over buttermilk in the recipe (before it went bad). Waiting to cool was the hardest part! It turned out wonderful. My husband and I ate half the loaf!
I made it🎉 I cut the dough in half and made 2 small loaves. I didn’t add the barley. And I made it 400 g of white and 300 of wheat flour. They look and taste delish. This is going to be my go-to from now on. I also, my friend gave me a starter, but I added the flour just like you do and followed your instructions. It turned out great, I’ve used it a couple of times already, and my bread taste amazing. Thank you so much for sharing.❤
Thank you! I've fallen out of practice the last couple of months with bread baking and have worked it up as being more difficult than it is! Your video is so inpspiring, thank you!
I finally made my first successful loaf!!! Thank you! You made it so easy. I don’t measure, your video shows how to eyeball everything. I’ll be trying all your recipes for my discard.
I started this last night. Just waiting for the dutch oven to finish preheating. I hope it turns out. The dough is back into refrigerator. It was super soft and perfect. I used organic, unbleached all purpose flour by king Arthur. I love this flour. It makes the best biscuits every time. Thank you for the recipe.
Your channel has inspired me in so many ways! To feel more empowered as a homemaker seeing that my contributions are important, to keep learning new things, to have the courage as a 55 year old woman to share my own wisdom more, and to keep learning German, which has been a challenge the past year and a half!😊 Your beautiful grasp of English has inspired me that I will eventually conquer German!❤ Thank you so much!❤
u are such a good teacher making it all look easy. i baked my first loaf today after fooling for at least 2 weeks w feeding & discarding only if i remembered. i did add caraway & rye flour & it came out of the jar over night on crocks,towels,etc. so it definitely works well.LOL my bread looked good & tasted good but not sour. i didn't care. my issue is my husband doesn't like the crusty top.i"ll add butter next time after. baking. I'm an experienced bread maker starting in 1970. over the years i use my bread machine to knead & mix then shape & bake in whatever pan i want. haven't made anything by hand in quite a while but will try more when starter older
Thank you for showing me how easy this is. I have been baking bread for ages but have been intimidated by sourdough for some reason. I’m getting starter from a friend today and I’m going to give it a go.
Everything what you said is making so much sense! Love your channel. Can’t even describe how many videos I saw, can’t even compare them to you. You are the Best!!👍🏻👍🏻Thank you very much for your dedication From Alaska ❤️❄️⛷🇺🇸🇺🇸
I so love your videos!!! You make learning so much fun! I have desired for so long to make this beautiful bread. Now!!!! Drum roll please!!!! I did , I actually made a edible loaf of sour dough bread. Thank You so very much!
Just made my first sourdough bread according to your instructions and it was fabulous. Beautiful and soo tasty. Also, much simpler than most other recipes. Thank you so much! ❤
Thank you for making it all so simple. I'm new to sourdough and found all the information out there so conflicting. I've made my own bread for many years so instinct told me that it shouldn't be so complicated. Once again, thank you 😊❤
Vielen Dank für die großartige Erklärung rund ums Brot. Nachdem ich mit meinem traditionellen Sauerteig nicht zufrieden war (Zuviel Anfall, den ich anderweitig verarbeitet habe) habe ich deine Version erfolgreich umgesetzt und gerade das erste Brot gebacken. Dafür habe ich dein Grundrezept etwas abgewandelt. Z.B hatte ich eine Scheibe altes Brot uebrig, die ich geröstet und dann gemahlen habe. Das kam mit etwas extra Wasser in den Teig. Was mich wundert, ist das ich weniger Zeit bei geringerer Hitze brauche. Mein Ofen geht bis 450 Fahrenheit, ich backe im Dutchofen 20 Minuten mit Deckel und nur noch 10 Minuten ohne Deckel.
I would LOVE if you could do a video that really deep-dive explains how the dough should look & feel at each stage of the process. I have heard that measurements are more of a "suggestion" with sourdough but I am getting so frustrated with my loaves because I have no one to show me what things are supposed to look like. I can never tell if it's too wet or too dry, overproofed or underproofed, etc. I feel like you and your teaching style would explain that so well!! Maybe my starter is just too young (a couple months) - but I have tried so many recipes... country loaves, English muffins, sandwich bread, etc. and they mostly come out dense, wet, and don't rise much. They're edible, but not what I want 😂
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
I just wanted to say thank you…i love to bake and absolutely prefer to use a natural yeast…your technique for creating the starter and your bread recipe worked out so perfectly on my first try i will be making more and would love to try your European whole grain more dense bread also…thank you again for posting this
I made my first sourdough bread today and OM Yummy!!! Your instruction is fantastic. I struggled with the sourdough starter at first and then just began to feel it and definitely had to wait longer than what many other teachers have said how long. My yogurt starter took about 12 days and if you don't have a nice sunny window or warm place to leave it, just turn the oven light on and let it incubate in there. Even though my starter was active, I took your advice and added the yeast for safety. I most likely will not use it in the future when I am more comfortable with the process. I used einkorn and organic unbleached white flour and the taste is amazing and better than what I was buying at the bakery. Thank you so much!
@soaring1, during those 12 days, (or however long it happens to take), did you leave it on counter that entire time? When, exactly do you put it in the fridge? (It’s the little things that confuse my old mind😬)
@@carolebillue357 Yes I left it on the table wrapped in a heating pad on the lowest setting. I have since learned that it takes a month or more at room temp for newer starter to be ready for baking without yeast added. Even then I add the yeast for now. Old-timers leave out some tips that you will find out while you are experimenting and watching other channels on the subject. I settled on feeding my starter 2 tablespoons of flour and a little water a day so I don't need to discard any of the mixture. I have found that you just need to start playing with it and learn what works for you as you go. Cheers
@soaring1, thanks for your excellent tips! It’s fun learning from each other. Between you, and Anja, I WILL conquer this! (Anja is an amazing, gentle teacher. I love her!) Thanks again! Appreciate cha 💁🏼♀️😃
Ok so is this right? After initially mixing in the stand mixer, it goes straight into the fridge until you're ready to bake. Then only while the oven is preheating, that's when you do some stretch and folds and pulling the dough for tension. Then for only 20 mins or so until the oven is done preheating you put it into the banneton in the fridge? It seems like it doesn't have much chance to ferment. I'll give it a try though!
Enjoy your recipes (esp. sourdough) and tutorials. My sourdough was a bit dense, taste was great. Second raise (after the overnight), was 5 hours , the weather was cool. Wondering how to get a less dense loaf?
I baked a loaf using the recipe from your link with the diastatic malt powder. It was delicious & beautiful, not a brick like I have baked in the past. So easy. Thank you.
Hello! Would you please respond to my comment above regarding diastatic malt powder? I haven't heard back, and Anya's Q&A video today didn't include my question. I'm asking how much to use for a 330g loaf with 65% bread flour and 35% freshly milled wheat. Thank you.
Hi Anja 🥰 Thank you so much for these wonderful videos. I can't wait to make this bread for my husband and I. I had a question. Is it possible to bake this bread in a glass pan for baking? I don't have a cast iron pan. Thank you!
I removed my starter from frig and fed it I had some response with bubbles. I fed it again the next day and it doubled in quantity with more bubbles. I tested it at this time by water and it sunk to bottom. If it doubles and sink in water is this the only test and should I stop baking based on this test of floating a starter after it has doubled?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
Aloha!! I am so excited to have found your channel! I have 2 questions, if I may? One, at what age does a starter become mature enough to stand on its own without having to use commercial yeast? My first loaf with my 3 week old starter was a disaster 😂. And two, I can't find malt barley powder anywhere on my island, can I use malt barley syrup instead? If so, how much would I use in the no knead recipe? Whoops, that was 3 questions! Mahalo in advance, I'm finally beginning to enjoy learning about sourdough because of you sharing your generational knowledge ❤
You can absolutely use malt barley syrup or even 1 tsp of sugar. This video answers your first question: ruclips.net/user/shorts3PRqgHf_Fk8 Thank you for your sweet comment 💛~ Anja
Thx for this video, you make it so easy, can’t wait to try this. Also, I see that you use the birch wood stand alone flour mill now instead of the attachment. I’m looking to buy a mock mill, do you have any new thoughts on which is better?
I think it comes down to space and budget. If you have both, you'll love any of the stand-alone grain mills (I personally LOVE the wooden housing) but if you're short on either, the attachment is perfect. Let me know if you have more questions ~ Anja
Thanks for the guidance. I have followed the instructions and schedule and the loaf came out sticky inside. Would it be that it needed to be baked longer, or would it be for a different reason? Thanks
Anya I’m curious in the difference in your super easy sourdough and the no-knead sourdough videos. They both rise in frig overnight but the one with yeast and malted barley you let rise again then put in cold oven to bake. The other goes in a hot cast iron then bakes immediately with no additional rising. Why the difference and will this change results? I’m loving you channel. You make everything look easy. I’ve make the English muffins twice and they were perfect!
Before i Bake the bread or ADD Parchment Paper i lay a LAYER of raw regular Rice in my 6 quart dutch oven after i preheat oven AND Dutch oven..it WORKS EVERY TIME ..try it and you may love it too..
I have starter by your recipe and it is in the fridge and active.. old more than week.. but I wanted to ask, should I take out starter night before or idk how long, or not?! Is it directly from fridge? Thank you very much for your help😊
How do the directions change if you use a loaf pan instead of a Dutch oven? I do not currently own a Dutch oven, and was planning on making my loaf in a bread pan.
Can I use this method to make a loaf of gluten free sourdough, using your gf starter and gf flour? Will I need to add anything else to get the loaf to rise?
Hi Anja! I would like to add Malted Barley Powder to my Sourdough bread recipe. It's a 330g loaf with 35% freshly milled ancient grains and Hard Red. What amount would you recommend adding to this loaf? Thank you!
I had made my starter a couple of months ago. I didnt get around to making bread so it was in the refrigerator. I took it out and gave it a feeding of half cup flour. How many feedings does it need before i make the bread? Do i put it back in the refrigerator or keep it outside at room temperature? I dont have a dutch oven just a normal loaf pan, what should i do?
Your starter should be ready to bake with with only one feeding (ie. take it out of fridge, add water, let sit overnight) but you can always do another discard and feeding if you like. And you can use your loaf pan but might have to divide the dough into 2 portions depending on the size of the loaf pan.
It actually reminds me of trying to keep all the bubbles inside of the dough when you pull it and fold it or pull it and roll the sides under. It’s like you’re trying to keep the bubbles inside and form a bag on the outside.
Hello Anya. I'm from Australia and am new to your channel. I am particularly interested in your sourdough methods and recipes. Have you ever experimented with using a breadmaker for making sourdough? I have started to do so and find that I am consistently getting a delicious loaf in the sandwich loaf style. I understand that traditional sourdough bakers will probably throw their hands up in the air to even think of doing such a thing but when you are busy, or just don't want to spend so much time with the traditional method, but would still like the sourdough flavour and to make your own bread, then it is a very viable option. I would be interested to know your thoughts. I'm sorry if you have already addressed this topic somewhere on your channel. I haven't made my way through everything yet. Happy baking 🦘
Sprinkle a bit of flour on the top of the dough and around the edge of the bowl and it will come out a bit easier. I'm out of heavy cream for my coffee and almost out of yeast for my bread making, I'll pick up some cultured buttermilk while I'm at it. Also, I have been making kombucha from grape juice we steamed last fall. I might try some later. Good instructions. Thank you.
I don’t grind my own flour because I’m a newbie. What flour can i use as a substitute? I have organic unbleached all purpose flour. It’s the Costco Kirkland brand. Thank you 🙏
You can also use whole grains for this bread. That is I have used different flours and different ratios of whole-grain flours to all-purpose flour with good results. This is why this is such an easy sourdough bread recipe!
To keep it for the next few days, we like to wrap it either in linen (or a linen bread bag) or place it in a paper bag. Often, I place it in my stove where there is a lot of air circulation. Just remember to take it out before you use it! You can also store it with the cut side down in a big stoneware crock. I have actually written an entire post on how to keep your sourdough bread fresh here: ourgabledhome.com/how-to-keep-sourdough-bread-fresh/ 😊 ~ Anja
I baked a loaf using the recipe from your link with the diastatic malt powder. Baked bread looked good but the crumb is very tacky to the touch and sticky on the knife. I really would like to understand why the stickiness and how to get rid of it. Any suggestions would be greatly appreciated.
I am looking for a good sourdough bread and rolls making the dough in the bread machine. Do you have any recipes for this? I want to bake in my oven. Im just wanting to have the dough done in the bread maker. Im going to try this recipe in it and see what happens
Can you please tell me do we have to bake in dutch oven? Why can't we bake in standard bread tin with no lead like erupean rectangular bread? That way i prefer to do two bread in one go to save energy and done for the week. My very first starter is ready and this will be my very first bread i will be baking. Waiting for response. Thank you.
You don't have to use a Dutch oven but it helps with the steam. Alternatively, you can place a few ice cubes in a high heat-proof dish on the bottom of the stove and shut the oven door quickly to trap the steam ~ Anja
I am a first time sourdough baker. I made my starter with Keifer and it is very runny. I followed your instructions. What could I have done different. THanks
Thank you so much for your comment. You can watch my sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or my Sourdough Resources & How-To’s here: ourgabledhome.com/my-sourdough-recipes/sourdough-resources/ 😊 ~ Anja
Hi I’ve been working for over a month to get a good strong starter going, I added the coriander seeds & that made a difference but it still won’t pass the “float” test. Do i need to wait for it to “float” to make bread?
Just watched this one video. I am making the other Sourdough Recipe that you use a cold oven and I have been baking it with success. Can I take this recipe ingredients and do it in my Sasafrass Baker cool start? It is much easier for me. Waiting for your reply.
You can ask some questions here but for the most personalized support, you might consider enrolling in my online sourdough course: supersimplesourdough.teachable.com/p/super-simple-sourdough Hope this helps 🍞👍 ~ Anja
@@OurGabledHome Thank you. I shall try it using Einkorn flour, which is the original flour used by our ancestors ... I'd never heard of it. I'm in the UK and small amounts of it are grown here ..
I have been doing my starter for gluten free I did not clean the side if the jar and this morning the stuff on the inside of the jar Had some mildew The starter had none so I cleaned the jar inside Do I have to throw it away.
I’m 76 years old and have been baking sourdough bread for many years now. I just want to thank you for all the wonderful recipes and tips you’ve provided for us old guys. Yes, I’m a father and husband for 50 years now and I’m the bread maker. I got my two wonderful daughters to use sourdough and how they have benefited as well. Thank you for all your generosity.
Aww ... that makes me so happy to hear!!! Good for you! Thank you so much for your nice comment 😊 ~ Anja
In my opinion Anya and Mary from Mary's nest are the most relaxed and beginners friendly bakers. When I started baking bread 5 months ago I was so confused by tables, formulas, precision, constantly checking the temperature and the clock. Was about to give up thinking about our poor ancestors drawing the tables on sand or stone walls. And then RUclips recommended two wonderful cooks. Thank you for keeping my sanity and bread-making. I am far from good, but my family loves the breads I make, they taste good even if the looks could be better.
I am so glad to hear this and happy baking ~ Anja
I have to agree! So many other channels seem to be more interested in the science than the food. I was so discouraged a few years ago, none of my bread was working trying to stressfully follow the loads of over-complicated videos.
I’m so happy I found this channel, finally made my first bread from my own starter!
Anja makes it possible, and enjoyable. I don’t want scientific picture perfect bread, I just want bread :)
@@raina4732 Agree !
Your videos have given me bread and it’s delicious! Thank you so much for all of your help!
My 4 year old son couldn’t fall asleep, he came into the kitchen as I was taking the fresh bread out of the oven. So we sat on the stools by the counter and tried my very first homemade bread, nice and warm and so tasty! He said “This is good bread mommy.” He wanted seconds, and he didn’t even want butter or jam on it as he usually likes on bread. Just plain fresh baked sourdough. I feel proud 😊 and very grateful!
Thanks a lot!
Aww ... that's great! Those kiddos know what's best! Thanks for sharing 💛
I wanted to THANK YOU so much for your content! I am on my 3rd loaf using your starter method and this recipe and it's working PERFECTLY! My whole family is so grateful. I had no idea how easy it could be to make delicious bread at such a low cost! May the sun always shine on you!
You are so welcome!
Anja..You're so gentle and sweet..Your Gran and Mom would be so proud of you.
Aww ... thank you so much for your sweet comment 💛 ~ Anja
I want you to know that I have been yearning for sourdough skills for nearly a decade, but my busy work and family life had me so intimidated to put in the time to "properly" begin the starter and bread making. Your method and your concepts have been an absolute blessing for me!! I have successfully made sourdough artisan loaves with my milled Einkorn each of the last 5 weekends❤. THANK YOU for putting in the time and effort to share your knowledge and methods😘😘😘
Thank you so much for your sweet comment. You are so welcome💛 ~ Anja
You are a wonderful teacher Anja!❤
I just put the bread mix in the fridge and I’m excited to see how is going to turn out, thank you for your recipe, I made it in no time, i had my starter ready and was looking for a simple recipe and found you, thank you
Wonderful! You are so welcome!
OMG, I have wondered if I could mix my bread dough and immediately put it in the fridge to rise, and now finally you showed me we can! Thank you!
Yes! But now you can start playing times at room temperature, too 😊 -Anja
How long did u leave it out in room tempreture
You are such a beautiful person. Thank you for sharing.
Claudia from Ottawa, Canada
Aww … thank you so much for your sweet comment 💛~ Anja
I have started your process, I just put my dough in the fridge. It is my very first attempt and with my own starter. I can’t wait to continue this tomorrow when I get home from work. Thank you for the easy and for beginners format.
Wonderful! You got this 👍 ~ Anja
Thanks for being so calm, relaxed, and simple. Inspires confidence.
Thank you! I am so glad to hear this 💛
Beautiful bread thank you!!!
I’ve just started my journey and have successfully made 2 loaves I’m happy with but I’m exhausted with the process. Can’t wait to try it your way. Thank you for sharing and encouraging me
I baked five loaves. The first one was delicious not the prettiest. Three next ones were much nicer. The last one was the biggest surprise. I did not have any white flour and I baked 100% whole grain. The dough was to thick and I put more water using a common sense. Turned out great what was shocking to me because I baked bread five times only in my entire life.
That sounds great 👏!! Thank you so much for sharing - Anja
😂😂😂😂awesome
what type of mixer are you using?
never mind❤️Heard it.
OMG I can bake with all whole grain😭😭😭 I NEED to try this
Thanks for making this so easy! I was about to give up I thought it was so much hassle and complicated .I am now so excited to bake your recipe.❤
Glad I could help!
Thank you Anja! I followed your instructions and made a starter. Today I baked my first loaf of sourdough using hard winter wheat and all purpose flour. I used some of the left over buttermilk in the recipe (before it went bad). Waiting to cool was the hardest part! It turned out wonderful. My husband and I ate half the loaf!
Wonderful! Well done! :)
What perfect timing! I just got my first ever sourdough starter beautifully active today! Can’t wait to try this!
Great! Perfect timing! Happy baking 🍞😊 - Anja
Thanks so much to show that bread recipe today ! I watch you all the times ! I really love the ways you teach us !❤
Aww … thank you so much for your sweet comment! I am so glad you like my videos 💛 - Anja
I made it🎉 I cut the dough in half and made 2 small loaves. I didn’t add the barley. And I made it 400 g of white and 300 of wheat flour. They look and taste delish. This is going to be my go-to from now on. I also, my friend gave me a starter, but I added the flour just like you do and followed your instructions. It turned out great, I’ve used it a couple of times already, and my bread taste amazing. Thank you so much for sharing.❤
Great job 🎉!
Thank you! I've fallen out of practice the last couple of months with bread baking and have worked it up as being more difficult than it is! Your video is so inpspiring, thank you!
I’m getting ready to make my first loaf. Thanks for the great video
I finally made my first successful loaf!!!
Thank you! You made it so easy. I don’t measure, your video shows how to eyeball everything. I’ll be trying all your recipes for my discard.
That's great! Well done!
Nice to see a lady that puts her hair back when dealing with food
She's German origin...look at her beautiful, clean,ordered kitchen too!!😊❤
I would love a recipe using sourdough starter to make a good easy soft sandwich bread
I started this last night. Just waiting for the dutch oven to finish preheating. I hope it turns out. The dough is back into refrigerator. It was super soft and perfect. I used organic, unbleached all purpose flour by king Arthur. I love this flour. It makes the best biscuits every time. Thank you for the recipe.
You are so welcome😊 ~ Anja
Your channel has inspired me in so many ways! To feel more empowered as a homemaker seeing that my contributions are important, to keep learning new things, to have the courage as a 55 year old woman to share my own wisdom more, and to keep learning German, which has been a challenge the past year and a half!😊 Your beautiful grasp of English has inspired me that I will eventually conquer German!❤ Thank you so much!❤
That makes me so happy to hear! Keep making, baking, learning, and sharing 💛 ~ Anja
@@OurGabledHome Vielen Dank Anja! ❤️
u are such a good teacher making it all look easy. i baked my first loaf today after fooling for at least 2 weeks w feeding & discarding only if i remembered. i did add caraway & rye flour & it came out of the jar over night on crocks,towels,etc. so it definitely works well.LOL my bread looked good & tasted good but not sour. i didn't care. my issue is my husband doesn't like the crusty top.i"ll add butter next time after. baking. I'm an experienced bread maker starting in 1970. over the years i use my bread machine to knead & mix then shape & bake in whatever pan i want. haven't made anything by hand in quite a while but will try more when starter older
Thank you so much for your sweet comment 💛 ~ Anja
I am looking at your kitchen and would luv for you to show us what to have on your bench or close at hand to use xx
Thank you for showing me how easy this is. I have been baking bread for ages but have been intimidated by sourdough for some reason. I’m getting starter from a friend today and I’m going to give it a go.
You can do it!
I really love the simplicity of this recipe and the sourdough starter one! I will definitely try it out. Thank you 😍🙏
Everything what you said is making so much sense! Love your channel. Can’t even describe how many videos I saw, can’t even compare them to you. You are the Best!!👍🏻👍🏻Thank you very much for your dedication
From Alaska ❤️❄️⛷🇺🇸🇺🇸
You are so welcome!
I so love your videos!!! You make learning so much fun! I have desired for so long to make this beautiful bread. Now!!!! Drum roll please!!!! I did , I actually made a edible loaf of sour dough bread. Thank You so very much!
Wonderful!
Just made my first sourdough bread according to your instructions and it was fabulous. Beautiful and soo tasty. Also, much simpler than most other recipes. Thank you so much! ❤
Wonderful! I'm so happy to hear that it came out good!
Thank you for making it all so simple. I'm new to sourdough and found all the information out there so conflicting. I've made my own bread for many years so instinct told me that it shouldn't be so complicated. Once again, thank you 😊❤
Great! Happy baking 🙂 ~ Anja
Hi i will try to make my first loaf bread tomorrow I'm excited God Bless
Your bread is beautiful
I hope one day I will be able to make a delicious sourdough bread
You can do it!
Thank you! I just found your channel. I love your kitchen! 🙂
Thanks so much! 😊
Vielen Dank für die großartige Erklärung rund ums Brot. Nachdem ich mit meinem traditionellen Sauerteig nicht zufrieden war (Zuviel Anfall, den ich anderweitig verarbeitet habe) habe ich deine Version erfolgreich umgesetzt und gerade das erste Brot gebacken. Dafür habe ich dein Grundrezept etwas abgewandelt. Z.B hatte ich eine Scheibe altes Brot uebrig, die ich geröstet und dann gemahlen habe. Das kam mit etwas extra Wasser in den Teig. Was mich wundert, ist das ich weniger Zeit bei geringerer Hitze brauche. Mein Ofen geht bis 450 Fahrenheit, ich backe im Dutchofen 20 Minuten mit Deckel und nur noch 10 Minuten ohne Deckel.
Gerne geschehen! Ich bin froh, dass es hilfreich war!
Thank you so much for taking the time to make videos and share your knowledge. Im new to baking sourdough bread and this helps me alot!
You are so welcome!
🥖 no comment
Really baker 👩🍳
I would LOVE if you could do a video that really deep-dive explains how the dough should look & feel at each stage of the process. I have heard that measurements are more of a "suggestion" with sourdough but I am getting so frustrated with my loaves because I have no one to show me what things are supposed to look like. I can never tell if it's too wet or too dry, overproofed or underproofed, etc. I feel like you and your teaching style would explain that so well!! Maybe my starter is just too young (a couple months) - but I have tried so many recipes... country loaves, English muffins, sandwich bread, etc. and they mostly come out dense, wet, and don't rise much. They're edible, but not what I want 😂
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
My first attempt thank you so pleased with it
Hi Anja! Have you ever used Crystal Diamond Kosher salt or any other Kosher salt?
I just wanted to say thank you…i love to bake and absolutely prefer to use a natural yeast…your technique for creating the starter and your bread recipe worked out so perfectly on my first try i will be making more and would love to try your European whole grain more dense bread also…thank you again for posting this
I am so glad to hear this and good for you 💛
I made my first sourdough bread today and OM Yummy!!! Your instruction is fantastic. I struggled with the sourdough starter at first and then just began to feel it and definitely had to wait longer than what many other teachers have said how long. My yogurt starter took about 12 days and if you don't have a nice sunny window or warm place to leave it, just turn the oven light on and let it incubate in there. Even though my starter was active, I took your advice and added the yeast for safety. I most likely will not use it in the future when I am more comfortable with the process. I used einkorn and organic unbleached white flour and the taste is amazing and better than what I was buying at the bakery. Thank you so much!
That's amazing, yay!! Thank you so much for sharing 💛 ~ Anja
@soaring1, during those 12 days, (or however long it happens to take), did you leave it on counter that entire time? When, exactly do you put it in the fridge?
(It’s the little things that confuse my old mind😬)
@@carolebillue357 Yes I left it on the table wrapped in a heating pad on the lowest setting. I have since learned that it takes a month or more at room temp for newer starter to be ready for baking without yeast added. Even then I add the yeast for now. Old-timers leave out some tips that you will find out while you are experimenting and watching other channels on the subject. I settled on feeding my starter 2 tablespoons of flour and a little water a day so I don't need to discard any of the mixture. I have found that you just need to start playing with it and learn what works for you as you go. Cheers
@soaring1, thanks for your excellent tips! It’s fun learning from each other. Between you, and Anja, I WILL conquer this!
(Anja is an amazing, gentle teacher. I love her!)
Thanks again! Appreciate cha 💁🏼♀️😃
@@carolebillue357 You are welcome and yes Anja's videos are the best and most delicious.
This is so so helpful! Thank you🌸
You are amazing and so helpful . I have shared many of your videos with friends. Thank you
Awesome, thank you!
Ok so is this right? After initially mixing in the stand mixer, it goes straight into the fridge until you're ready to bake. Then only while the oven is preheating, that's when you do some stretch and folds and pulling the dough for tension. Then for only 20 mins or so until the oven is done preheating you put it into the banneton in the fridge? It seems like it doesn't have much chance to ferment. I'll give it a try though!
Yes, it does ferment in the fridge, just much slower. You can even leave it in there for 2 days
I appreciate the simplicity you showed us as a bread baking beginner. Still came out very nice!
Yes! That was exactly what I wanted to show 😊 - Anja
interesting and helpful to see the consistency of your starter - very thick. I am going to thicken mine up going forward
Anya, this was great to see and reassured me that I was making it correctly. Thank you! Your horse is beautiful. I have a Llama and Alpaca
Thank you so much! Glad to hear you enjoyed this video 😊 ~ Anja
It’s beautiful 🤩
Enjoy your recipes (esp. sourdough) and tutorials. My sourdough was a bit dense, taste was great. Second raise (after the overnight), was 5 hours , the weather was cool. Wondering how to get a less dense loaf?
To get fluffier bread, you can add a bit more water and let it rise longer at warmer temperatures. You can also add a pinch of commercial yeast ~ Anja
I baked a loaf using the recipe from your link with the diastatic malt powder. It was delicious & beautiful, not a brick like I have baked in the past. So easy. Thank you.
Wonderful! So happy to hear that :)
Hello! Would you please respond to my comment above regarding diastatic malt powder? I haven't heard back, and Anya's Q&A video today didn't include my question. I'm asking how much to use for a 330g loaf with 65% bread flour and 35% freshly milled wheat. Thank you.
Thank you!
Mixed that up tonight, excited for tomorrow! Thank you for this simple recipe!
You are so welcome! Have fun!
Hi Anja 🥰 Thank you so much for these wonderful videos. I can't wait to make this bread for my husband and I. I had a question. Is it possible to bake this bread in a glass pan for baking? I don't have a cast iron pan. Thank you!
Yes, you can!
I removed my starter from frig and fed it I had some response with bubbles. I fed it again the next day and it doubled in quantity with more bubbles. I tested it at this time by water and it sunk to bottom. If it doubles and sink in water is this the only test and should I stop baking based on this test of floating a starter after it has doubled?
Thank you so much for your comment. Due to the overwhelming number of comments I get, I can no longer answer them all. You can watch other sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or consider signing up for my Sourdough Course where you have direct access to me supersimplesourdough.teachable.com/p/super-simple-sourdough 😊 ~ Anja
thanks for the reply all I had to do was take a small portion and start over we are fine now appreciate your efforts> Thanks@@OurGabledHome
Aloha!! I am so excited to have found your channel! I have 2 questions, if I may?
One, at what age does a starter become mature enough to stand on its own without having to use commercial yeast? My first loaf with my 3 week old starter was a disaster 😂. And two, I can't find malt barley powder anywhere on my island, can I use malt barley syrup instead? If so, how much would I use in the no knead recipe? Whoops, that was 3 questions! Mahalo in advance, I'm finally beginning to enjoy learning about sourdough because of you sharing your generational knowledge ❤
You can absolutely use malt barley syrup or even 1 tsp of sugar. This video answers your first question: ruclips.net/user/shorts3PRqgHf_Fk8 Thank you for your sweet comment 💛~ Anja
Thx for this video, you make it so easy, can’t wait to try this.
Also, I see that you use the birch wood stand alone flour mill now instead of the attachment. I’m looking to buy a mock mill, do you have any new thoughts on which is better?
I think it comes down to space and budget. If you have both, you'll love any of the stand-alone grain mills (I personally LOVE the wooden housing) but if you're short on either, the attachment is perfect. Let me know if you have more questions ~ Anja
Thanks for the guidance. I have followed the instructions and schedule and the loaf came out sticky inside. Would it be that it needed to be baked longer, or would it be for a different reason? Thanks
It could be that you need to proof it longer - and bake a little longer ~ Anja
Hi, can I use wholewheat flour and do I need to make adjustment on water? Thank you for the simple instructions?
Yes, you would need a bit more water if you use whole grain flour
As i dont have an oven! Hopefully I will be able to bake the bread in my frying pan
Yes you can!
Thank you for this video ma’am. Can I leave the dough on the counter overnight and not put in the fridge?
You are welcome! You could keep the dough on the counter but you don't want it to overferment ~ Anja
Anya I’m curious in the difference in your super easy sourdough and the no-knead sourdough videos. They both rise in frig overnight but the one with yeast and malted barley you let rise again then put in cold oven to bake. The other goes in a hot cast iron then bakes immediately with no additional rising. Why the difference and will this change results?
I’m loving you channel. You make everything look easy. I’ve make the English muffins twice and they were perfect!
The biggest difference is the shape and the SD only loaf might have a more pronounced SD flavor
I ordered 2 proofing baskets. One is more oval shaped . Can I still bake it in the round Dutch oven or will it loose it’s shape?
Do you have an oval chicken/roast roasting pan w lid? The black and white speckled kind! That would work in a pinch...
It might not kerp the shape but def worth to try it out.
I’ve checked your videos and I’m wondering if you make a loaf pan style sourdough that would be good for school lunches.
Great idea! There will be a loaf pan style sourdough video soon! :)
Your course sounds really good! However, do you include gluten free recipes and techniques in your course?
I have some but will add more videos and resources soon 👍
I need to know if I can make white bread from Rye starter. I have the starter ready,dont know what to do. can you help?????
Yes: ruclips.net/user/shortsGZG-vJSAJO4?si=G0jNej-QykwCJRgF
Before i Bake the bread or ADD Parchment Paper i lay a LAYER of raw regular Rice in my 6 quart dutch oven after i preheat oven AND Dutch oven..it WORKS EVERY TIME ..try it and you may love it too..
Great, thank you for sharing!
Simpler way of doing sour dough compared to others
I have starter by your recipe and it is in the fridge and active.. old more than week.. but I wanted to ask, should I take out starter night before or idk how long, or not?! Is it directly from fridge? Thank you very much for your help😊
You can watch this video to see how I do it: ruclips.net/video/mFsmW5BlqbY/видео.html Hope this helps!
@@OurGabledHome thank you very much. We just returned home from a road trip and I will watch it and hopefully I will bake some loaves later ❤️🥰🌷
I’m new and haven’t figured it all out ha. When you autolyse, do you wait to add the salt after autolyse?
Yes, for autolyse you wait to add the salt 😊 - Anja
How do the directions change if you use a loaf pan instead of a Dutch oven? I do not currently own a Dutch oven, and was planning on making my loaf in a bread pan.
You can use a loaf pan but then add steam while you're baking
Can I use this method to make a loaf of gluten free sourdough, using your gf starter and gf flour? Will I need to add anything else to get the loaf to rise?
GF bread is very different but you can easily search for recipes online
Hi Anja! I would like to add Malted Barley Powder to my Sourdough bread recipe. It's a 330g loaf with 35% freshly milled ancient grains and Hard Red. What amount would you recommend adding to this loaf? Thank you!
I would probably add about ½ TBSP of malted barley powder to that recipe.
@@OurGabledHome Thank you!
I had made my starter a couple of months ago. I didnt get around to making bread so it was in the refrigerator. I took it out and gave it a feeding of half cup flour. How many feedings does it need before i make the bread? Do i put it back in the refrigerator or keep it outside at room temperature? I dont have a dutch oven just a normal loaf pan, what should i do?
Your starter should be ready to bake with with only one feeding (ie. take it out of fridge, add water, let sit overnight) but you can always do another discard and feeding if you like. And you can use your loaf pan but might have to divide the dough into 2 portions depending on the size of the loaf pan.
It actually reminds me of trying to keep all the bubbles inside of the dough when you pull it and fold it or pull it and roll the sides under. It’s like you’re trying to keep the bubbles inside and form a bag on the outside.
After taking it out of the fridge do I let it come to room temp?
You mean the proofed dough? I don't as I believe it gives it better oven spring
Hello Anya. I'm from Australia and am new to your channel. I am particularly interested in your sourdough methods and recipes. Have you ever experimented with using a breadmaker for making sourdough? I have started to do so and find that I am consistently getting a delicious loaf in the sandwich loaf style. I understand that traditional sourdough bakers will probably throw their hands up in the air to even think of doing such a thing but when you are busy, or just don't want to spend so much time with the traditional method, but would still like the sourdough flavour and to make your own bread, then it is a very viable option. I would be interested to know your thoughts.
I'm sorry if you have already addressed this topic somewhere on your channel. I haven't made my way through everything yet.
Happy baking 🦘
Actually making a video about baking bread in a breadmaker is on my list! Stay tuned 👍 ~ Anja
@@OurGabledHome Oh! I will look very forward to seeing that video. Thank you so much for your reply.
Can i do this by open bake? I dont have a dutch oven
Yes but I recommend adding steam during the baking process then
Sprinkle a bit of flour on the top of the dough and around the edge of the bowl and it will come out a bit easier. I'm out of heavy cream for my coffee and almost out of yeast for my bread making, I'll pick up some cultured buttermilk while I'm at it. Also, I have been making kombucha from grape juice we steamed last fall. I might try some later. Good instructions. Thank you.
Yay, I am so glad you enjoyed this video and thank you for sharing the tip with the flour!
How long did your kitchen aid mix the dough for?
Good question! Probably around 8 mins or so ~ Anja
I don’t grind my own flour because I’m a newbie. What flour can i use as a substitute? I have organic unbleached all purpose flour. It’s the Costco Kirkland brand. Thank you 🙏
You can also use whole grains for this bread. That is I have used different flours and different ratios of whole-grain flours to all-purpose flour with good results. This is why this is such an easy sourdough bread recipe!
@@OurGabledHome thank you ❤️
Can you leave it out overnight outside the fridge.
To keep it for the next few days, we like to wrap it either in linen (or a linen bread bag) or place it in a paper bag. Often, I place it in my stove where there is a lot of air circulation. Just remember to take it out before you use it! You can also store it with the cut side down in a big stoneware crock. I have actually written an entire post on how to keep your sourdough bread fresh here: ourgabledhome.com/how-to-keep-sourdough-bread-fresh/
😊 ~ Anja
I baked a loaf using the recipe from your link with the diastatic malt powder. Baked bread looked good but the crumb is very tacky to the touch and sticky on the knife. I really would like to understand why the stickiness and how to get rid of it. Any suggestions would be greatly appreciated.
A few thoughts: longer rise time, longer baking time, and letting it cool down completely before cutting ~ Anja
I am looking for a good sourdough bread and rolls making the dough in the bread machine. Do you have any recipes for this? I want to bake in my oven. Im just wanting to have the dough done in the bread maker. Im going to try this recipe in it and see what happens
Not yet since I don't have a bread machine but it's on my list of videos to do ~ Anja
Can you please tell me do we have to bake in dutch oven? Why can't we bake in standard bread tin with no lead like erupean rectangular bread? That way i prefer to do two bread in one go to save energy and done for the week. My very first starter is ready and this will be my very first bread i will be baking. Waiting for response. Thank you.
You don't have to use a Dutch oven but it helps with the steam. Alternatively, you can place a few ice cubes in a high heat-proof dish on the bottom of the stove and shut the oven door quickly to trap the steam ~ Anja
I am a first time sourdough baker. I made my starter with Keifer and it is very runny. I followed your instructions. What could I have done different. THanks
Thank you so much for your comment. You can watch my sourdough videos in this playlist ruclips.net/p/PL758nsvRyHuAmfEaUooKr7OTKm1f4VQ8Y or my Sourdough Resources & How-To’s here: ourgabledhome.com/my-sourdough-recipes/sourdough-resources/ 😊 ~ Anja
Hi I’ve been working for over a month to get a good strong starter going, I added the coriander seeds & that made a difference but it still won’t pass the “float” test. Do i need to wait for it to “float” to make bread?
Often young starters don't float. You can also try to add some rye flour to it ~ Anja
Kann man aus diesem Teig Frühstück Brötchen formen, oder klappt das nicht gut? Ist er zu klebrig?
Das könnte man bestimmt versuchen und evtl ein bißchen mehr Mehl zum Formen nehmen ~ Anja
Just watched this one video. I am making the other Sourdough Recipe that you use a cold
oven and I have been baking it with success. Can I take this recipe ingredients and do it
in my Sasafrass Baker cool start? It is much easier for me. Waiting for your reply.
Nice! I don’t see why you couldn’t make this in your Sassafras baker 👍 - Anja
@@OurGabledHome Thanks AGAIN
Interesting loaf. Can you tell me what the Baker's Math is for it? Hydration? Thank you!😊
I am more of an eyeballing type of baker but it is a high hydration loaf. Hope this helps ~ Anja
Also what’s the best way to ask questions as they come up? Do you have a format for questions?
You can ask some questions here but for the most personalized support, you might consider enrolling in my online sourdough course: supersimplesourdough.teachable.com/p/super-simple-sourdough Hope this helps 🍞👍 ~ Anja
i have a question . can i use rye starter to make white bread? need help. thanks. someone answer please. I have the starter re
Yes: ruclips.net/user/shortsGZG-vJSAJO4?si=G0jNej-QykwCJRgF
I've converted the 475 F temp to Celsius and it needs nearly 250 degrees Celsius ! My oven only goes rip to 200 .. Can I still make bread ?
200 degrees C should be fine.
@@OurGabledHome Thank you. I shall try it using Einkorn flour, which is the original flour used by our ancestors ... I'd never heard of it. I'm in the UK and small amounts of it are grown here ..
I cook my bread in a xold dutch oven, i don't experience sticking. But maybe its because its enameled and i flour the bottom decently
What size should I use for a Dutch oven (pot)?
Most of the time I use this 5 quart DO: amzn.to/3Rmc1Bc
Do I need to use distilled water to make the dough? I completely forgot and used tap water when making dough. I used distilled to make starter.
You don’t need it for the dough ~ Anja
I have been doing my starter for gluten free I did not clean the side if the jar and this morning the stuff on the inside of the jar Had some mildew The starter had none so I cleaned the jar inside Do I have to throw it away.
This blog post can be helpful for you in this situation: ourgabledhome.com/mold-on-your-sourdough-starter-check-out-these-causes/ 😊 ~ Anja