Understanding Sourdough Bread Start to Finish | hydration, autolyse, bulk ferment, proofing, shaping
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- Опубликовано: 25 июл 2024
- Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding.
Read the Full Post & Written Recipe ►bakerbettie.com/understanding...
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Make a Sourdough Starter ► bit.ly/398ZGXd
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No-Knead Sourdough Bread Recipe ► bit.ly/2QxLK2r
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Here are a few timestamps that might be useful:
0:00 Introduction
1:43 Understanding Baker's Math (Baker's Percentages)
5:28 Writing Sourdough Bread Formulas
6:54 Feeding Your Starter
8:58 Autolyse
12:03 Mixing Final Dough
13:53 Building Gluten Structure
17:56 Stretch & Fold
20:07 Bulk Fermentation
22:27 Pre-Shape
24:00 Final Shape
25:30 Proofing
26:23 Retarding your Dough
28:05 Scoring the Dough
28:44 Baking the Bread
29:15 Final Loaves
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SOURDOUGH STARTER TOOLS (affiliate links):
Kitchen Scale: amzn.to/2Lnffkd
Digital Thermometer: amzn.to/2HI6MHA
34 oz Ikea Glass Container that I use: bit.ly/2lAqw7s
Another Container Option for your Starter: amzn.to/2Li8gu1
Small Rubber Spatula: amzn.to/2UoIWpi
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SOURDOUGH BREAD BAKING TOOLS (affiliate links):
Bowl Scraper: amzn.to/2zOEC9q
Bench Scraper: amzn.to/2Ls9GB2
Banneton Basket: amzn.to/2HG3Qei
Bread Lame: amzn.to/2MRlFv9
OR Sourdough Baking Kit that Comes with all of the Tools Listed Above: amzn.to/2LveQfU
Dutch Oven: amzn.to/2Lh0bWp
Challenger Bread Pan (now my go-to pan): www.challengerbreadware.com/r...
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Today's video is an addition to our Sourdough for Beginner's Series. Today I want to walk you through the whole process of making a sourdough loaf and talk through each step individually to help you gain a better understanding. Sourdough recipes are less recipes than they are a combination of a formula and a timeline. So let's talk through all of that today.
We're going to start with Baker's Percentages (also known as baker's math) which is the way in which bread recipes are calculated. We'll then dive deep into all the parts of a sourdough recipe including feeding your starter, autolyse, mixing the dough, kneading and stretch and fold method, bulk fermentation, shaping, proofing, scoring, and finally baking.
I hope you find this video helpful for your sourdough journey! I know it is a lot of information to take in, but you got this! Take it one step at a time.
#sourdough #sourdoughbread #howtomakesourdough 
Развлечения
If you would like to actually follow my recipe for bread, I highly suggest going to the written post with the written recipe as it is formatted nicely for you with every detail. bakerbettie.com/understanding-the-sourdough-bread-process/
A few FAQ that I didn't cover in the video:
-You will bake the loaf directly from the refrigerator if you retard it. No need to bring it to room temperature.
-The water percentage in this video is not a true final hydration. To calculate that you will need to calculate in the water and flour from the starter. Check out my Baker's Percentages video: ruclips.net/video/l4A1PecP91g/видео.html
-Yes, you need to dust your banneton basket very well with rice flour. Rice flour is the best option to prevent sticking. Banneton video here: ruclips.net/video/PdQqaTN5Sc0/видео.html
-Everyone's oven and dutch oven function differently. You may have to play around with oven temperatures and time to get your desired result.
People
Agreed!
لا. ٦
I'm surprised you don't use a bread pan like the Cuisiland, which is quite affordable
@@snowbird6855probably because it’s made in communist China.
I've elected you the Best Teacher on Sourdough bread. You are very pleasant to listen to, very thorough, clear, precise, knowledgeable, I cannot say enough good things about you. Your videos are very much appreciated. Thank you.
Thank you so much!
Not to mention that she's very easy on the eyes.
I so agree. Very easy to follow and listen to.
Agreed! My new baking bible!
I absolutely agree this video has made things clearer in mind,I have been baking sourdough for just over a MTH now having tried last yr and given up and mainly made discard loaves I totally started again at the end of Dec and started a new starter, I got confused about feeding the starters as I don't bake loads with the discard but have jars of it 😂. I am wanting to just have 1 jar of each, I have a rye, a white, a chocolate and a sweet starter in the fridge now . I was just feeding the whole lot with flour and water without measuring at one point as I had so much so now I have started to sort it out, I need to bake 6 loaves at the same time every 2 weeks for a group plus any for us in the mean time.we will be having discard loaves for a while and feeding the starters the day before I bake from now on. I thinky head just lost it for a while there .all starters are beautiful and active after feeding. I also dehydrated loads as well last week, it is making beautiful bread .
This is THE video for learning Sourdough. I've struggled watching other videos with pseudo-science or oversimplifications, and I've since gathered that sourdough is about feel and understanding WHAT you should do, HOW you should do it, UNDER WHICH CONDITIONS, and most importantly WHY. You expertly lay all of that out in this video, bravo! Thank you for producing this!
Ms. Ma'am finally someone has explained everything in ONE place in an easy to understand way, quickly, where i don't have to fast forward 30 different clips to get what i need. Thank you SO much!
One of the most complete tutorials on the sourdough bread process
By far the best overview of sourdough baking out there. Really clear and thorough while explaining options and methods. Bravo!
I completely agree with you! Exactly what I wanted to say.
Agree 100%. This video filled in many gaps in for me about the process. Thank you!
Thanks so much 😊
I 💯 agree with this. I’ve been watching Pro Home Cooks vids on sourdough baking - which are also very good - but this vid is very thorough and exceptionally clear
Agreed, expressed exactly wat I wanted to say.
I've been watching "sourdough tutorials" for over 2 months and I can say without any shadow of doubt that until now this is the best: Very well and nicely explained, not too long, not too short, clarifies useful details... Very good job! 👌
I agree! Hours of tutorials on RUclips, but so many conflicting ratios and timelines that I got very confused. I will try again. I have the banneton and the lame, and a starter that needs reviving in the fridge, so I mustn't give up.
Me too! So many recipes swimming around in my head! And all the different descriptions of how to fold it! This was very helpful. I’m gonna share a photo when I make a nice loaf!
Perhaps it’s the way she explains things, but this is the first time where I really feel like I understand it now, especially the percentages and hydration. This is a great channel. Subscribed.
Glad it was helpful!
I use a 70% hydration factor. And make my bread exactly the way she says. I leave it in the refrigerator overnight for about 16 hours to 18 hours. Works every time.
Is there a fridge temperature that needed ? I have a fridge / freezer box in the caravan as I don't have a large fridge in the house I can fit 3 bowls in it but it fluctuated between 4 and 2 and sometimes goes lower, can you freeze the dough a bit and still it be ok? This worried me when I thought about it as maybe the dough got too cold . They seemed to all bake ok ,some flatter than others but everyone is happy with their final loaves.i just need more consistently
Dear Bettie You are a natural and the best teacher on youtube. No one on youtube matches your skill of teaching and presentation. You are Miss Clarity ! Big Thank you x
I can say with authority that I have watched *a lot* of sourdough videos on RUclips during this pandemic, and this one is really the Masterclass of the bunch. Every step is presented clearly and with rationale, and allows a sourdough newb like myself to break out of other people's recipes and process and start to get creative with Carl (my starter, y'all). Thanks for this video.
My first sourdough turned out great thanks to this tutorial. I watched it several times. Starting my second loaf today! ❤❤
Outstanding! Finally someone has explained the entire process in a way that I could understand. You answered all of my questions. You have really good communication skills. I am still apprehensive, but more confident to make my first attempt.
As I said before, I agree with your comment too. The best explanation out there!
Thank you for your kind comment! I'm so glad you found it helpful!
Baker Bettie great overview of sourdoughs. Loved how you made 2 doughs with different hydration’s and the explanation. By chance what is your ideal room temperature when working with sourdough Soup?
After dozens of hours of watching instructional videos on this topic, I only regret that I didn't find yours first. On the other hand, it brings me great satisfaction to watch all the pieces of my unanswered questions click into place. Especially edifying is your float test to determine whether bulk fermentation is complete. No other lesson offered this simple but utterly logical tip; instead, they all stated or implied that the ability to make this determination just comes with experience. Also, no other video explained the shaping process nearly as well, particularly the rationale for pre-shaping. Another facet of your exposition that I found comforting was your suggestion that beginners start with such a low hydration and work their way up. It is irksome how many video lessons ostensibly geared for beginners feature hydrations of 80% or more. As a beginner attempting that level of handling difficulty, I frequently allowed frustration to ruin what really ought to have been a gratifying process of learning and discovery. Your presentation style is not as slick as that of many other "gurus", and that actually works in the favor of the student, who can more easily focus on your impeccably organized and articulated data points. It lends charm and authenticity to an already rock-solid introduction. You have great talent as a teacher. If I lived in your area, I would not hesitate to enroll in your classes. Now, having finished and bookmarked this video lesson, I am off to feed my starter in anticipation of making my most confident effort thus far.
Thank you for making it simple, thorough and real. I look forward to watching the rest of your videos as need demands and time permits.
I would have liked to have seen the maths formular for working out different percentages
Wow! As a person that loves knowing why, this was extremely informative. I'm so happy I came across this video.
Me too 😃❌⭕️
Yes, this is the most thorough and enjoyable sourdough bread tutorial (and I've watched many). Baker's math is easy to understand making it extremely useful in developing the formula for your bread. Thank you Bettie. A great video!
Okay this is the video that changed it all for me. I watched it through once after failing twice and my third time trying to make sourdough bread was a complete success!!! You made everything make sense to me and I am so grateful. Mahalo!
I can’t thank you enough to show us a whole series sourdough bread videos. This is the one of best I watch in RUclips. 👍🏻👍🏻👍🏻
You are so welcome!
I found that this helped me to put together many different concepts. Great job instructing!
This was a very thorough explanation. I have been trying to figure this out for 2 months and you answered every question I had about the process. Thank you so very much! G
Good info. I’ve been making sourdough for many years. I am in the Pacific Northwest. My starter takes at least 8 hours at room temp. I’ve always used 1:1:1, and after watching this, I think I will switch to 1:2:2. I always make a no knead recipe, and cold proof, and I love it. It works great with my schedule. If I don’t do no knead, I stretch and fold with great results. I find 65% hydration to be a perfect dough to work with. Although, I use a great whole wheat that is so thirsty, so I have to manually adjust the hydration.
I honestly don’t think that hydration is the catalyst for holey bread, it all depends on how active your starter is, if your starter and dough is happy, big holes (airy). It doesn’t matter about hydration, my experience talking here. I know this because I avoid holey bread, I don’t like my sandwich sauce fall though. So I make sure that my starter and dough isn’t so happy ( airy) I end up with great bread, just not holey, a good sandwich bread, I could easily have holey bread if I wanted.
Also a longer bulk ferment I believe, has nothing to do with acidity. I have always done a long bulk, for health reasons. Just a good bread, not acidic. I found what changes the acidity has to do with your starter. How you feed your starter, and when you use your starter. I use my starter when it’s just past feeding and deflating. The starter is a lot more acidic, the dough will be the same, but you don’t want to over proof your dough. Using a hungry stater makes a big difference in flavor.
Sorry for the rant, I don’t mean to say my way is the way. I have had a enough experience to only know what works for me, it doesn’t mean it will work for everyone.
Thanks for all your info.
I have watched a lot of these kinds of videos and this was by far the most informative. The bakers math and hydration comparison was fantastic.
I have to say I have watched a dozen of videos on sourdough bread making and by far yours is the most instructive one. Thank you for sharing this. Cant wait enough to start mine tomorrow morning! Regards.
Wow, thank you! I'm so glad you found it helpful! Good luck with your new starter!
That was fantastic! Your instructions are so clear and answered a number of questions I’ve been wondering about. Thank you.
I'm so happy that you found it helpful Mary! That is great!
Best video ever!!!! I’ve watched at least 5 times, and more during the whole bread making process. Thank you 🙏🏼.
This is the video I've been needing. As an engineer, that bakers' math makes so much more sense. I grow my own grain and, so far, have been hopelessly lost on baking anything but a very basic flat bread. I can't wait to try this.
Have fun with it! It's fun to experiment.
I’ve been making sourdough for a couple years and this is such an excellent resource to refer friends to who are wanting to get started. You really covered everything so well. Thank you!
So glad you think so! That is so nice to hear!
I've been watching a lot of sourdough vids. Was starting to understand the common techniques between them. Your vid brought it all together! The best vid yet.
Yes, I agree. She just brings it all together!
Wow! Your details and results are the best I've seen yet regarding making sourdough breads. Thanks and congrats!
Amazing video, by far the most interesting, I finally understand the process and where I can change my process to have a better bread, so thank You !!!!
Thank you! This has been really helpful - I've been using lockdown to practice bread making and learning something new every time- I really appreciated you explaining clearly all the 'whys' for each step in the process. This was such a great video- thanks.
You are so welcome!
Best sourdough video on the site hands-down
Hands down the most helpful, most informative sourdough video I’ve watched yet (after weeks of watching videos and trying to learn the craft). Thank you!!
I totally agree with Baker Bettie! Ty for the time stamps as well. I not only subscribed but I also added you to my favs list!
Excellent presentation of sourdough bread making. Demonstrating the difference between 65% and 75% hydration was revealing along with your other numerous tips.
Thanks for watching!
Awesome video! I swear I’ve watched every sourdough video out there and I was still a bit confused. There are definitely some good ones out there, but yours was by far the easiest to follow and understand! Feeling much more confident to tackle my next attempt. Thanks so much 🙌🏼🤍
So glad you enjoyed it!
Me to,lol
I salute you Bettie, for how knowledgeable you are and how you generously give all the information needed for intermediate bakers like me to achieve their success. I've always wondered when to end the bulk fermentation and that's what actually drove me to this vid of yours. I finished the video with so much valuable information, even more than what I was looking for! You ma'am are a wonderful person and an amazing baker! Thank you very much for sharing this jewel of a video!
I've been watching all kinds of sourdough bread videos YT in the last 4-5 weeks, and I must say this is the best, all-in-one video I've found! Thank you!
I want to thank you for the whole ''Sourdough for Beginners'' playlist. It is really awesome that you are going in so much depth about it :) I think I can speak for many that you are making stayin in quarantine a little bit better for everyone :)
I'm so happy that you are finding it helpful!
This is one of the most informative and patient and comprehensive guides for sourdough beginners on youtube! After watching it, I realized many minor mistakes I made in baking my bread and that why and how I should/shouldn’t do this or that. Thank you so much!!
Fantastic overview! I've been watching sourdough videos for months and this is by far the best beginner's overview. Thanks!
Hi there. I am making sourdough bread for over a month now, so I'm actually at the very start of baking journey. First of all I wanted to thank you for the video, which contained so much important, yet simply explained knowledge. As far as I'm aware, most of the sourdough recipes require a dutch oven, and I had absolutely no idea what for... You said that it helps to trap the steam inside the dough, which allows it to rise before the crust sets. I perfectly made sense to me, but I was wondering, because I own an oven that allows me to steam cook... So if I can provide high humidity inside the oven, does that mean I can technically bake the bread completely without a dutch oven? Let's say... On a baking sheet? Thanks again, looking forward to more videos!
That is exactly what it means. The dutch oven is for the majority of people that don't have a steam oven. You want to use any sort of bread baking pan, a dutch oven without the lid on or any glass pan that is resistant to high temperatures (also without the lid on since you have a steam oven).
Hi all! *I am aware that the hydration in these formulas is not a true final hydration.* I address this at 4:34. To calculate a true final hydration you need to add the flour and water from the starter into your calculation. However, this is how recipes are written for you to know the amount of water you are adding into your dough. And if you are a beginner, there is no need to get caught up in this detail.
Baker Bettie thank you so much for this wonderfully instructional video. You clarified so many things for me. Thank you so so much. I am from India and sourdough baking was Greek to me, but your instructions are very clear. I hope to be able to make a good bread thank you
Baker Bettie also, my dough has no strength. I am unable to understand why. I followed your recipe of 75% hydration. even now when I put it in the banneton it was very sticky and is very difficult to handle. Thank you
I couldn’t shape it properly. Too sticky, so no seam or taut skin.. 😏 how will that affect the final bread? Till Bulk fermentation it went great. Thank you
I think the reason for the stickiness could also be the fine white flour I used which I think was bleached. Because of the lockdown bread flour is not available.
Thank you! Tou are an amazing teacher!
I just want to tell you how much I learned from watching your sour dough starter series. I like that you really explain and show how the starter should look. Hopefully I can bring my starter back to looking like yours.
Today I have fed my first starter ( feeding it 7 days prior from a mail order sample). I am so thankful to have found your tutorial, ( I took notes! ) . Sincere thanks, 😊🇨🇦
Great job.... that was “crystal”!
Your end product looks fabulous [SO much better than mine]. For sure I need to try letting the loaf cool better 🤫
PS
On another tangent, how is that coffee machine going for you? - was on the cusp of splashing out until surfing onto issues with wearing out rather quickly....
My Breville espresso machine is my most frequently used and most loved appliance I have ever purchased! I've had it for 4 years and use it twice a day almost every single day. I am in love with it!
I love my Breville too. I did buy an extended warranty though and sent it in for a minor leak after 2 or 3 years. I think you eventually run into issues with seals and gaskets but that’s just a servicing issue rather than a ‘broken’ issue.
This video is very well done. Thank you for making it! I have tried 80% hydration three times now. After a total of 5 hours of bulk fermentation in a 21deg C room (70 F) room my dough will not keep its shape and remains very sticky. The bread tastes good but does not achieve much height. I am certain my measurements are all correct and my starter is potent. I do realize I could cut back on hydration % but, I am stubborn: 1. Do you have any suggestions as to where I am going wrong? 2. Approximately how long do you usually bake after removing the cover? 3. Can you put the dough in the oven directly from the refrigerator, or do you let it warm up to room temperature (which would take a couple of hours)? Thanks again for your excellent video and thank you in advance for answering my questions.
Graham Fuchs sounds like you need to develop the gluten a bit more. You can try doing more folds with 30 minute rests in between.
Sometimes the flour cannot tolerate higher hydration. It's better to start with lower hydration and add more in the bulk fermentation period and as much as it can tolerate.
I am having the exact same problem when using high hydration recipes. I would be very curious to see what Bettie thinks about it.
Best video I've seen for starters on the sourdough bread. Many thanks Bettie, for this clear and detailed explanation.
Bettie you rock! Thank you for being such a great teacher ❤️
Best sourdough video I’ve seen to date. Thank you for taking the time to explain everything in detail; I finally understand how using more or less starter will affect the taste of the bread.
Thank you!
Baked my first loaf today and it came out perfect using your techniques. Thanks so much for your clear and concise directions and methods Bettie.
Really great explanation of the sourdough process! It seems like everyone does it a little different but doesn't explain why. This put all the different methods I've seen into perspective for me. Thank you for the great video!
This video is by far the best video I’ve watched concerning sourdough bread baking. Up until now I have struggled to understand bakers math, but you gave a very clear and easy to understand explanation. Thank you so much! I’m excited to watch more of your channel.
Best video I've seen explaining the entire process! I'm a quarantine sourdough beginner and this video has given me more confidence to move forward. Thank you for sharing!
Thank you so much for teaching in a way that allows for people to feel their way through the process using signs, instead of just following a recipe that has very specific steps! I feel like that's the best way to truly understand how to bake.
You packed an amazing amount of incredibly helpful information into the video. All clearly explained. You are an excellent teacher.
This is the most thorough clear instructions. Thank you very much.
I like that you mentioned a few things to tune, such as varying hydration, and the amount of starter.
In the past, I had things tuned for a 24 hour no-knead sourdough. Every morning I'd bake one and take it to the job to share.
That was the best explained process of the sourdough process i have ever seen!
I’m new to the sourdough home-baking world and I’ve been reading books and watching every RUclips video I can find on it. I am loving the way that you break every step down so clearly and explain the process in a way that even I can follow!!! Thank you and keep up the great videos!!!
Thank you very much for your video! I've been watching videos about sourdough since the beginning of the quarentine here in Belgium. I've looked for information in portuguese, french and english. Your video, just this one (I haven't seen the others yet, but I intend to!), have all the informations we need to get into the "levain" world. It is the best I've seen, it touches all the points we are faced during the sourdough bread process. Thanks a lot! 🙏🏻
I’m making this following your directions for the second time. The first loaf was my first really good sourdough! I’ve left this one in the refrigerator for a day and a half because it was so wet; I’m probably at 80% hydration and used 20% dark rye flour. It was really sloppy to work with and I had to let the bowl do the shaping as I had trouble keeping it together in a ball. I can’t wait to see how it turns out!
I have literally watched so many sourdough making videos that I have lost count, and your one here is by far, THE BEST one I have seen to date. I just shared it and I think it’s brilliant. Finally, someone who explains the process thoroughly but in a manner that makes sense and is easy to understand! Thank you so much!
This is the best video for those on the sour dough journey. Here I’m not just told what to do, I’m told WHY. The detail is just right, easy to follow. I’ve been successfully making sour dough bread for a while but I still had questions about a few things and today they are answered. Consider me subscribed for life. Great job.
You're born to be a teacher 🥰 thank you so much !
You are so welcome!
That was very helpful. Thank you for explaining the whole process so well and giving so much details, details I was looking for.
This video is perfect. I love you you explain the percentages . As a methodical person myself that's amazing. Now I can adapt the recipe to my needs .
Wow, what a great video. Definitely one of the best I’ve seen. I’m brand new at sourdough making and the info is so intimidating. Your explanations make sense. Thank you!
Thank you so much for your sour dough bread tutorials! For the 1st time ever, (and I’ve tried 4x in the past) I have an active and healthy flour dough starter. I’ve used your no knead bread recipe which worked out perfectly for me: the bread was AWESOME. Now I’m going to try your 75% hydration recipe. Your instructions are so clear and easy to follow. I’m so happy I found your channel. THANKS Bettie, you’re an awesome teacher 😀
Thank you so much Wendy! I'm so glad the videos are helpful!
Abdolutely comprehensive. It answered all the questions I had.. amazing. Thank you
Absolutely the best sourdough instrumental video on the net. Not only showed all the How’s using the simplest language, but explicitly explained all the Why’s as well. Very informative. Thank you for the your high value teaching instructions.
I've watched countless sourdough videos as an amateur bread maker. This is genuinely, the best, most thorough lesson I've come across. It's the first time I've understood exactly what each of the separate processes are, as well as how, when and why you do them. Very well done and thank you!.
I have been reading books and watching videos on making sourdough bread, and this video is the first that clearly explains the steps, with reasons. My starter is ready, and I am finally about to give it a go! Thanks for an informative and fun lesson on sourdough bread-making.
Your float test as an indication of when a bulk ferment should end is totally a game-changer. No more staring and gauging the dough like maniac.
Thank you! I learned so much from your detailed information. Like the pace too...fast and simple.
Truly the most comprehensive presentation of sourdough bread making by far.
BRILLIANT ... I have watched, read, and experimented - This is the very best presentation I have seen. Bettie is a great baker with very good speaking and communication skills.
I'm glad to find such clear instruction on making sour dough. You are a wonderful teacher. Thank you!
This was the best video. Very informative .. I finally am getting the ovenrise that I gave been striving for. So excited!
Really enjoyed your video, made a whole lot of sense, I even took notes like I was at school again, thanks for that, looking forward to this weekends bake
Very thorough & excellent video. This is possibly the best sourdough lesson I’ve seen!
Just finished my first sourdough bread filling Bettie’s instructions. It came out beautifully. Can’t wait to try it tomorrow. She is right, having to wait is really hard. The step by step instructions made this long process easy to follow.
This was absolutely brilliant. Has really helped my understanding...
Very helpful in understanding the myster ORS of sourdough baking. Thank you.
This was one of the most helpful videos on sourdough that I've watched! Thank you for the simple and easy to understand lesson on hydration formulas! Also, it was so helpful to see how different breads turn out using 2 different hydration and kneading/folding techniques work. Thank you! My bread keeps turning out doughy inside even though it rises and looks right on the outside. Also the last batch had huge holes. I'm sure now that was caused by the hydration level. I'm going to keep trying and use some of your suggestions.
After reading many books and articles and watching endless videos, I watching this video in writing up a one page cheat sheet that I plan to laminate and use as my method for baking amazing artisan sourdough bread. I used this video as the foundation for listing the ingredients and each of the steps with key principles. This and Jake's video on the scraping method for started are all one needs.
Thank you so much for this video. I have baked 3 sourdough loaves over the last four weeks and have been so confused by all the different methods out there. Each time I bake I try something slightly different but didn't really understand what I was trying to achieve or what the results should be. All the different terms are really confusing when you start out, so this video was so helpful in putting it all together in a way that makes sense. Thanks again. Looking forward to subscribing and checking out your other videos.
This was very straightforward and helpful. I just started with sourdough -- I am about 5 loaves in. I am having trouble developing a more open structure in my dough -- they taste great, but very dense. You side-by-side comparison of hydration and how to adapt kneading techniques accordingly are helpful. I can't wait to try again.
Thank you for explaining the baker's math so thoroughly. It really helped me understand where I can experiment a little bit in my own baking. Great video!
Thank you for creating such a thorough video. I loved how you went over the difference between a higher vs lower hydration dough.
Glad that part helped!
I have watched so many videos on sourdough bread making and this is the best I've seen. My starter is now three years old.
Baker Bettie, at first I saw one of your recent posts and immediatly dismissed you because I thought "oh just another youtuber making sourdough during quarantine", and there's millions of sourdough starter videos out there but for some reason your face popped up again and I gave you a shot. I fell in love once you explained in depth what happens at each step of the process, I LOVE this sciency part about it, makes me feel more invested and a part of it to know whats going on, ON TOP of the awesome feeling of making bread from scratch with your hands. You earned a subscriber. Thank you!
Hi there! I've have had a love for making sourdough for years and started making videos about it over a year ago. It is just a coincidence that it is becoming popular now. Glad you found my video helpful.
Wow. What clarity in explaining the process. I have watched so many of these sourdough baking videos and I have no hesitation to say yours is by far the best .No unnecessary yapping to fill time and absolutely useful explanation and tips. No pretense whatsoever. I would be grateful if you would also make a video of baking an artisan loaf with yeast as leveler instead of sourdough starter.
Omg bless you!!! I was scouring the internet trying to find a comprehensive guide that explained the individual steps of baking sourdough instead of just giving me a recipe, you explained everything perfectly and now I feel so much more confident in trying to bake my first loaf!!
I'm so glad! Good luck!
I've watched a good number of SD videos. This is the by far the most concise, and detailed. Just wish I would have found yours first lol !! ! Thanks for your efforts !!
This was so helpful! I'm looking forward to baking tomorrow.
Thanks for this- it clarified a lot of fuzzy things for me. I like how you explained about the bulk fermentation, and the differences between kneading and stretch and fold! :)
Thank you very much for explaining each step! You did an outstanding job!👍😊
Making a good loaf of sourdough bread has been a challenge for me. There are so many variables that just following a recipe usually doesn’t work. The craft requires the grasp of some interrelated concepts. This video is helping me get there.
The formula presentation helped me with “baker’s ratios” and hydration. The tandem dough theme was a masterful method for providing practical insight to hydration.
I found the range of options at each step most explanatory when the reasons for choosing an option were included. The bench-marking techniques for starters and doughs (float, stretch & poke tests) were the specific things that helped me create my first good loaf of sourdough bread.
Thank you Baker Bettie.
This video has been so helpful! I have watched parts of it several times. Baking sourdough today for garlic bread tonight.
You have earned a subscribing from me, I have watched so many sourdough bread making videos that said not to worry about the formulas and they are wrong. I tried the not so formulated recipes and made horrible bread, it tasted like sourdough but the texture and crumb was inedible. I achieved the starter a couple months ago, I have kept it alive and mastered pancakes with the discard but not so much with the bread so now I do it by the formula you have laid out for us and I bet it will be a winner. Thank you Baker Bettie!
I'm so glad you found my tutorials helpful!