Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed. So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊 But, it can be super confusing. So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right. I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣 Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things! 1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps. 2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too. it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try. A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@tcbowen12this is such an old comment but this interaction was beautiful I’m so used to ppl being assholes, I know it’s the bare minimum but that shit is amazing to see nonetheless
@@Jackielong-sighted7890this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
300ml warm water 2tbsp sourdough starter 380 grams white bread flour 20g rye or whole meal Mix until shaggy Leave for 30min, then add 8g salt and 1 tsp water. Squeeze dough together Pinch and fold all sides into the top middle, folding it over itself Leave for 6-8hrs Tip onto floured surface, pinch all sides into the center, then roll into a ball Dust top with flour and put seam side up in a bowl for two hours, or fridge overnight Preheat oven 230 celsius with cast iron inside Score the bread and drizzle with water Bake 30 min with lid on, then 15 min lid off
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
I used this recipe to bake a loaf and it turned out perfectly! This is the easiest sourdough recipe I’ve found and it’s the only recipe I will use from now on. I did two stretch and folds in the first hour of fermentation but I didn’t time them and they weren’t precise. This is a great recipe, thanks for sharing!! This really takes the mystery out of sourdough and makes it very achievable for beginners.
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
Kitty I don’t usually comment on any video I watch on RUclips and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
My loaf has just come out of the oven and it looks amazing. A crunchy crust and lots of lovely holes throughout. Not quite as many as yours, so I think my starter may need a bit more feeding BUT your recipe was so easy to follow and gave great results. Thank you ❤
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
Hey! Just used your recipe and I was so surprised at how good it was!!! It was my first time making sourdough, and I was really expecting failure, but it turned out absolutely perfect. Thank you so much!!! ❤❤❤
Tried it out. I doubled the recipe to make a mega loaf (it needed 5 extra minutes to reach 200F). It's still cooling, but some of the dough stuck to the towel I was using to proof, so I scrapes some off and cooked it in a pan to do a taste test. It tastes AWESOME! I never thought I'd be able to actually eat sourdough that I didn't have to buy in a store, so I'm totally stoked!
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
Omg on my 6th attempt and it was a liquid mess this morning. This seems SO much easier than the many - and I mean MANY - “easy” videos I’ve tried watching and incorporating. Just need to get my starter measurements down and I’m following this!
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
I absolutely love you’re sourdough bread making skills, there’s so many different ways of making sourdough bread but you make it so simple and I have to admit it makes amazing bread, keep up the great work young lady,
I absolutely LOVE how you add the salt!!! So many bakers add it at first. It knowing that it retards the yeast action. It’s a joy to watch your videos.
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
Young lady, you have an amazing smile and it is a pleasure to listen to your videos. I'll try this once I convert measurements and get a sourdough starter started.
This recipe gave me the best loaf of sourdough I've ever made. It's got a crispy crust and the bubbles inside are big. I added wheat germ to my dough and it turned out delicious. I shared this recipe video to all of my sourdough friends. I'm not doing any other recipe besides this one.
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
This is great , wish she made it from scratch and not fast forward through it so you see the whole process. Not in rushed time. And it would be great if they post their recipe so you could have all your ingredients together and go from there. Possibly doing it with them. Step by step instructions and process.
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
I’m wanting to start baking sourdough bread and pastries as a hobby, and I want to get my toddler into it too, so he can have a fun little hobby with me. This was so helpful, thank you!
Kitty thank you for your recipe. I just made the dough. Hopefully, it’s going to turn out. Your bread. Looks absolutely beautiful proud of you. Thank you. ❤
Mannnnnnn I made my first sourdough and it did not come out well. It was nice and golden brown but the inside looked still wet. So I'm starting all over with my starter , I'm on day 2 and hopefully if I get it to rise I will look right back into this video and do it exactly how you have! Thank you for not making the sourdough making complicated 😭👏👌👌👌👌
@@Saida670 In the UK we use plain flour (which I believe is equivalent to all purpose in the US), and bread flour which is a stronger, unleavened flour for bread making. Not sure if you'd have an equivalent to bread flour in the US, but I just used plain/all purpose for my starter and it turned out fine!👍🏻😊
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Just getting started with sourdough and this is one of the most straightforward and simple videos I’ve seen so far! So much of the stuff on social media and generally online makes it seem so complicated seeking absolute perfection, but I know there has to be more simple approaches like this that work just as well, otherwise sourdough wouldn’t have been such a long and diverse baking tradition 💛
I’m so glad!!💗
I totally agree! I thought I knew how but then I kept seeing more recipes, videos, etc... and the majority just made me afraid of it. I kept my starter out for months, wasting loads of flour and time.... well, not a total waste because I didn't want to just throw it out after the first week or 2, so started making cookies, pancakes, cinnamon "roll" focaccia...etc..., gosh I'm hungry 🙄🤦🏻♀️😊) anyway... I would think "ok, tonight ill start" but then I'd be dumb and read or watch something else and I completely just psyched myself out and was so sure I'd just completely ruin it, I'd hold off to do more "research".... but I only became more bummed.
So, yea, mine aren't perfect at all... in fact the crust of my last one was so thick and tough I thought I'd never get into it.. no clue what I did wrong.. but it tasted good, perfect tang I wanted, but, my teeth need to be able to get through the yummy crust, but, I'll figure it out as I keep practicing I assume😊
But, it can be super confusing.
So, I definitely agree, this was a great video :) just simple, to the point and that makes it not feel like a billion confusing steps and it'll never be right.
I want to make smaller loaves, just because things are bad for us now, we're literally selling/giving away almost everything we own, including our home... so, even flour isn't something I want to waste and it's now just me and hubby, so, I want to practice more often, but you can only eat so much... well... hubby's diabetic, so, he can only eat so much... I, on the other hand, am happy to eat it all, all the time🙄😳😊🤷🏻♀️🤣
Anyway... thanks for a great video and also a thanks for the great comment!! 😊
Sourdough isn’t a science, it’s an art. Women have been making sourdough for generations and generations without scales, oven thermometers or even clocks when you go to the early generations. Just start and you’ll get the hang of it!
@@jadedenthusiasmsthe hard, tough crust could be a few things!
1. you’re leaving too much excess flour on the dough before baking. you want to brush off any excess when you’re at those final steps.
2. you aren’t baking your bread in a closed vessel, or are cooking it too long open at the end. when the container is closed all the steam gets trapped and helps retain the moisture in the loaf, while the time spent open is really only to crisp the crust and should be fairly minimal. you can also let it rest with a clean kitchen towel over top after it comes out of the oven and that will help soften it a bit too.
it could of course be a recipe thing, whether too little water or too high temperature, but bread tends to be fairly forgiving as much as the internet wants to make it such a complicated process. anything you make will be edible, remember that, it just may not be *perfect* until you master the exact ratios and all that, which will take you time. allow yourself the time to mess up, as long as you’re creating something edible, having fun, and learning while doing so, you aren’t wasting anything doing so. i hope your situation gets better, and you can go back to testing out sourdough sometime soon!
I agree, am sharing this Recipe on FaceBook. I don't have an oven at this time. But this recipe is definitely to try.
A lot of the Sourdough Bread groups & recipes, appear to delight in baking the unattainable "Holy Grail" of breads. I gave up looking at their posts & comments years ago. I got stressed just reading about all the details, & attitudes. 😊
The voiceover sounds so warm and delightful, like she's smiling while enunciating each word
It's crazy. I have zero interest in bread other than what's between it at lunch time, yet I've found myself sitting here scrolling through her videos with a unique calmness that im honestly not used to. Also, I'm finding that bread and baking is actually way more interesting than I thought.
@@tcbowen12 I get it man and.. I hope you eventually feel familiarity in the calmness
@@wanpa4953 appreciate you
@@tcbowen12this is such an old comment but this interaction was beautiful I’m so used to ppl being assholes, I know it’s the bare minimum but that shit is amazing to see nonetheless
@@saramclougglin61I’m right with you on that one. It’s refreshing to see two strangers online act humanly with each other. We need more of it.
I can her her smiling the whole video and it made me smile
Awww💗💗💗
Except where she copies Mary the bakers intro word for word, such a shame.
i imagined the same thing because she always displays undivided passion towards her baking. it's genuinely insipring 💫💗
@@Jackielong-sighted7890this is such a deranged comment. the only similarity is the "hi I'm kitty". you've seriously never heard ANYONE ELSE introduce themselves in a video? what a weird fanboy you are....
@@Jackielong-sighted7890womp womp
300ml warm water
2tbsp sourdough starter
380 grams white bread flour
20g rye or whole meal
Mix until shaggy
Leave for 30min, then add 8g salt and 1 tsp water. Squeeze dough together
Pinch and fold all sides into the top middle, folding it over itself
Leave for 6-8hrs
Tip onto floured surface, pinch all sides into the center, then roll into a ball
Dust top with flour and put seam side up in a bowl for two hours, or fridge overnight
Preheat oven 230 celsius with cast iron inside
Score the bread and drizzle with water
Bake 30 min with lid on, then 15 min lid off
THANK YOU!!!
@@katiemckenzie521 Thank you. Appreciate it ❤️
Can you guide a easy starter recipe
@@duazubair7219 go to Joshua Weisman. His sourdough starter is the one I have just made 👍
Thank you ❤❤❤
Ooh the drizzle of water is genious for even more steam!
Thank you!
you can also use a spray bottle of water
How much is it in gramm?
I actually cook mine with a pan of water inside the over and also add 1/2 cup potatoe flakes to it I take away 1/2 cup flour from it make it super soft n delicious
Csn you use whole wheat flour?
You are truly an inspiration to be so young and to know what you want to do. The fact that you went for it and run it on your own has really made me consider following your method to open my own bakery. I am an organic sourdough bread baker from California and do between 130 to 150kg a day on my own for the owners to sell at 5 different local farmers markets. I learned from a 19 year old girl. In less than 3 months, I was running the bakery having no previous knowledge of sourdough. I absolutely love what I do and love to work alone, I also spend my days listening to books, podcasts, and music. You are absolutely amazing. Keep up the great work. I hope you continue to find success in your endeavors!
I used this recipe to bake a loaf and it turned out perfectly! This is the easiest sourdough recipe I’ve found and it’s the only recipe I will use from now on. I did two stretch and folds in the first hour of fermentation but I didn’t time them and they weren’t precise. This is a great recipe, thanks for sharing!! This really takes the mystery out of sourdough and makes it very achievable for beginners.
I went crazy on sourdough a few years ago and found everyone made it vey complicated. I eventually stopped making it cuz it was just too much work. Seeing this has renewed my Interest. Its by far the least daunting I've seen. Thanks!!❤❤
Look up "Ben starr's lazy sourdough" and thank me later! Even easier than this recipe. Literally SO EASY
Thanks, will do. ❤
This is the encouragement I needed to get back to making sourdough. Brilliant, thank you.
Kitty I don’t usually comment on any video I watch on RUclips and I’m usually a silent watcher but your videos are so beautiful and I tried to make your recipe of sourdough loafs and they came out so perfect and good and I have made it over 50 times by now and I absolutely love it so much. Thank you so so much for sharing this video and making it so easy and simple to follow ❤️❤️❤️❤️
This has completely made my day! Thank you 💗
@@kittytaitbaker your videos always make my day and put a smile on my face! It’s my pleasure ❤️❤️❤️❤️
How much water@kittytaitbaker
Does anyone know where she is from?
Well what l really want to know is what is her nationality. She reminds me of my cousin.
My loaf has just come out of the oven and it looks amazing. A crunchy crust and lots of lovely holes throughout. Not quite as many as yours, so I think my starter may need a bit more feeding BUT your recipe was so easy to follow and gave great results. Thank you ❤
Lovely looking bread! Quick little tip for putting dough in the banneton: if you roll your dough in rice flour, it creates a better barrier to prevent sticking to the banneton as rice flour doesn't absorb itself into the dough like regular flour does 🙂
Of all the videos I’ve watched this is the most simple an easy it’s ever been taught
I finally found a sourdough recipe online for the crockpot and I’m super excited to try it, I don’t have an oven. I’m so tired of store bought bread and the prices keep going up 🙄😒. Yours looks absolutely delicious, I can see why your stuff is always sold out hence you set up a pop up shop. 👍🏻🤗 🥖
Thank you; these are the easiest, most clear directions on sourdough I have found yet. I’m a lot braver to try now! ☺️
Such a sweet soul. Wish u, ur family and bakery all the best ❤️
Thank you so much 😊
Oh wow thank you for sharing this!
You are so welcome!
@@kittytaitbakerdo we bake it at 230° kitty? Thank you so much! I just found your channel and I'm addicted! We already love to make sourdough but this is so much fun to watch you do it in the creations that you come up with and all the tips and tricks we catch during your videos! Amazing! Have you ever had to make a gluten-free version that came out successful? That would be a really cool video if you have one to share with us
I’ve watched this more than 100 times. I’ve been using this for quite awhile but I’m to the hang of it where I’m just whippin it, 😆
Where or how do you make the starter? That’s the big deal! lol. I love watching you! You always smile. Who taught you how to bake?🥰❤️
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. It works great. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
You make it look so easy! 😊
Hey! Just used your recipe and I was so surprised at how good it was!!! It was my first time making sourdough, and I was really expecting failure, but it turned out absolutely perfect. Thank you so much!!! ❤❤❤
This is the easiest sourdough recipe i have come across and the most honest. Same day baking!
Absolutely brilliant! So easy to follow this. Have my dough sitting in the fridge to bake tomorrow morning! Thank you
Tried it out. I doubled the recipe to make a mega loaf (it needed 5 extra minutes to reach 200F). It's still cooling, but some of the dough stuck to the towel I was using to proof, so I scrapes some off and cooked it in a pan to do a taste test. It tastes AWESOME! I never thought I'd be able to actually eat sourdough that I didn't have to buy in a store, so I'm totally stoked!
Where is the recipie?
The one youtuber that can instantly brighten up my days when im feeling down or feeling normal I can't help but adore this wonderful soul Kitty you are a special person 💗
Wow! Thank you!
Wow... This is the easiest way out of all the videos I've seen... Thank you for the recipe 😊
Oh thank you so much,! The simplest explanation ever ❤
Thank you for this recipe and for the starter recipe. I wrote them down and made the starter this morning (fingers crossed). Hopefully in 5 days I will bake my first successful sourdough. I tried few years ago but my started died after feeding it for weeks every day. Your approach is very straight forward and I have a feeling it will work. Thank you!
Kitty, thank you so much. I've just baked my first successful sourdough loaf after many different trials. These are the best directions
Omg on my 6th attempt and it was a liquid mess this morning. This seems SO much easier than the many - and I mean MANY - “easy” videos I’ve tried watching and incorporating. Just need to get my starter measurements down and I’m following this!
I think that's a sign of over proofing...sticky wet etc
The best thing about food is that it's wonderful. I think I might have said this before, but it's so true, so I'll say it again it brings people together it brings about happy, warm and gentle feelings that is indescribable i have seen so many baking and cooking videos and makes me so happy too see all different people from different regions come together its beautiful ❤ we should have more of this kind of thing in the world not conflicts or fighting just good food and vibes I mean we are but one big family under one sky so lets embrace each other ❤
I made this recipe and it came out great! First time successfully maming sourdough with my starter after several attempts. Thank you!!
I’m making this right now, my first time trying a sourdough recipe! Wish me luck 🤞🏼♥️
Thank you for this!!! I have a stack of bread cook books that I checked out of the library (including yours!). They are helpful, but being able to see it being done while hearing the instructions really clarifies things.
Only thing I don't miss about being a baker was waking up at 330 am 😅
I absolutely love you’re sourdough bread making skills, there’s so many different ways of making sourdough bread but you make it so simple and I have to admit it makes amazing bread, keep up the great work young lady,
This makes me actually want to try making it. So much less complicated. Haha
I absolutely LOVE how you add the salt!!! So many bakers add it at first. It knowing that it retards the yeast action. It’s a joy to watch your videos.
Wow! I have not seen this order of actions and I’m going to try it! I have made three loaves over the last three days. The first was magnificent. The second was dense but tasty. The third just came out and looks much better. ❤
AWESOME video again!! The little hand was hilarious and Trish's meals, are great! Thanks for taking us along! 😊
I been looking for a video like this the whole time!
This is the first video that made me feel like I could actually make a loaf of sourdough! Thank you Kitty!!!
Making this now! Excited to finally be putting it in the oven 🎉
This video literally feels so much simpler than some of the videos I watch. They knead it like 400 times before putting it to proof
Excelente video 🙌🏻
I did the whole sour dough thing a few years ago and family didn't like it and I was gutted. I unfortunately can't eat gluten so big no no for me. I make white bread and irish brown bread for them but was disappointed they didn't go for the sourdough. Love your channel 😊
You should try an einkorn sourdough starter and make einkorn sourdough bread. The ancient grain is often eaten by those that usually can’t consume gluten. Look into it.
Look at this. Such a clear video with good instructions. Started a new motherdough 2 days ago. Cannot wait to try this. Thanks !
The simplest explanation I've seen, thanks for sharing! I will have a go!
You’re so welcome!
You had me at “My name is kitty” ❤
Thanksss 😍 wow no stretch and folds? I must try this one
That’s what I thought too 😊
I made this recipe and it’s the best bread I’ve ever eaten 🥹🥹 thank you so much for sharing 🙏🏻🙏🏻
Wonderful tutorial! Thank you!
Thank you!
Young lady, you have an amazing smile and it is a pleasure to listen to your videos.
I'll try this once I convert measurements and get a sourdough starter started.
I really like your style, so fresh ☺️
You're a master at your class, nice.
You are delightful! Thank you for the recipe! 😊
Best baking technique 🎉🎉🎉
Looks delicious
The best bread in my opinion ❤
This recipe gave me the best loaf of sourdough I've ever made. It's got a crispy crust and the bubbles inside are big. I added wheat germ to my dough and it turned out delicious.
I shared this recipe video to all of my sourdough friends. I'm not doing any other recipe besides this one.
is it 230c or fahrenheit?
I just a dry starter to activate which I started yesterday, you just simplified the process for me. Thank you Kitty
You are so welcome!
I love sourdough. This looks easy enough, thanks!
Love this Kitty. I bought your book when it was published and still love it to this day. Unfortunately I’ve recently moved into a super cold house, so my sourdough is on hold till I buy a sourhouse for it!
Haha I love that! My bakery can get super cold when the ovens aren’t on, so I make my bread with really warm water!
@@kittytaitbaker my house is always so cold, i should have thought of warm water🤪
Made it! Amazing!!!❤
Omg so glad!
Thanks for the recipe Kitty.
i love your style!!! ❤
Thank you!💗
I love watching your videos. ❤❤❤
I'm so glad!
her smile is cute and so genuine
That was such a clear explanation, it made me feel like I can do it! Even though I’ve never made sourdough bread NOR sourdough starter 😂
So sweet of you ❤
That looks amazing 😊
👍 BRILLIANT KITTY 🙌 🍞🥖 Thanks for making it easy and quick to understand‼️😘👌
Kitty, you keep on doing what you are doing. I am proud of you.
Wow, amazing a sourdough making video I can finally comprehend with my unmedicated ADHD. God BLESS🙏😂💗
Can't wait to try this
Hope you enjoy
This is great , wish she made it from scratch and not fast forward through it so you see the whole process. Not in rushed time. And it would be great if they post their recipe so you could have all your ingredients together and go from there. Possibly doing it with them. Step by step instructions and process.
An artist at work. 🤗
Princess sneaks out of castle to bake yummy bread 🙌💘
Bravissima ❤❤
Compliment 👏👏👏
You are amazing❤
Now if I only had sourdough starter… lol…l
Love sourdough bread!
Yea... I tried and killed it. Probably could've saved it but I didn't know what I was doing even though I watched so many videos and followed every step... I gave up after over a week of failure, completely lost the motivation afterwards 🙄
What is sourdough starter
@@HendrikJacobs-h1qis like the yeast that make the bread rise. You can do it yourself but, according the videos I have seen, is a little complicated.
Ask a local community group like buy nothing
I just made mine by setting aside 2 spoons of a normal yeast dough I mixed. Initially I even added a teaspoon of sour yogurt and pinch of sugar leaving it out to ferment for a few days. And at one point I added a splash of fermented pineapple skins combined with sugar (pineapple beer). Every few days I use half of it (about two tablespoons) of the starter to bake a bread. And then mix in a bit of fresh flour and water in the starter and keep it in the fridge if its too warm outside and im not baking regularly. I find it works best to mix the dough (dont be tempted to add too much water) leave out overnight to rise. The next day beat it down , stretch and fold. Then shape and put the loaves in the fridge for another night to bake the next morning. The more you leave it the more airy the texture. The first few times you bake with it might not give ideal results so you can still add a tiny bit of dry yeast to the dough (not to the starter) . But after a few weeks of using and feeding your starter it will give amazing results on its own. Don't be put off if it makes a moldy looking white residue when you accidentally leave it too long or gets watery. Just add fresh flour and tiny bit of water and let it revive.
I’m wanting to start baking sourdough bread and pastries as a hobby, and I want to get my toddler into it too, so he can have a fun little hobby with me. This was so helpful, thank you!
I wish it was that easy for me…. 😮🙌 you’re awesome
Kitty thank you for your recipe. I just made the dough. Hopefully, it’s going to turn out. Your bread. Looks absolutely beautiful proud of you. Thank you. ❤
❤im thankful 🥰🥰🥰🥰🥰🥰🥰
Your a delight! 😊
I’ve always wanted to bake my own bread. I love fresh, hot bakery items.
I made my first sourdough loaf with this recipe and it's perfect!
Thank God someone can just be straightforward
Mannnnnnn I made my first sourdough and it did not come out well. It was nice and golden brown but the inside looked still wet. So I'm starting all over with my starter , I'm on day 2 and hopefully if I get it to rise I will look right back into this video and do it exactly how you have! Thank you for not making the sourdough making complicated 😭👏👌👌👌👌
I love your videos. You make everything look so easy and fun. Good job!
Thank you! 😊
Thank you Kitty! Im getting started making my own bread. Im excited ! :D
❤❤ could you please share your proportions for starter?
Yes! I do 40% water 60% white bread flour x
@@kittytaitbaker Thank you very much 🥰 have a wonderfull Day ❤️
@kittytaitbaker White Bread flour can be all-purpose flour, is that correct?
@@Saida670 In the UK we use plain flour (which I believe is equivalent to all purpose in the US), and bread flour which is a stronger, unleavened flour for bread making. Not sure if you'd have an equivalent to bread flour in the US, but I just used plain/all purpose for my starter and it turned out fine!👍🏻😊
Eso quiero aprender a hacer , aquí en Chile comemos bastante pan pero quiero aprender a fermentar la masa .
Saludos, soy nuevo en tu canal. 🇨🇱✌️😙
What hydration do you do your breads at? Great video.
This is soo helpful! Thanks for sharing your secrets!!
Meant to ask: if refrigerating to bake the next day, when you come around to baking how long beforehand should I take it out the fridge?
You're so welcome!
Can you do a video on how you maintain and feed your starter?
Coming soon!
I’ve just started making sourdough, thank you
yum want to try this with sprouted flour! thx
Wow