How to Make Almost No-Knead Sourdough Bread at Home
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- Опубликовано: 26 июл 2024
- Dan shows Julia how to make simple sourdough bread from scratch.
Get the recipe for Sourdough Starter: cooks.io/2HwJSEL
Get the recipe for Almost No Knead Sourdough Bread: cooks.io/2vMFXyn
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Putting the loaf into a cold oven really works!! I have been using your simple easy way to make sourdough bread for six months. Always perfect loaves. Think of all the electricity I’ve saved by NOT preheating the oven and Dutch oven to 500 degrees!!
yay!!!!! I haven't tried yet but you have and it sounds like a success!!!
I will never take a loaf of sourdough bread for granted again! What a ton of work! Thank you for the tutorial.
They made the first steps WAY more complicated than it needs to be. I've cultivated my own starter many times, and make perfect sourdough in a pan (sandwich style bread) every few days. Should make my own video... honestly, it's much easier than this.
@@brandon654 you still haven’t made that video 🤔
Thank you for sharing this receipe.
I converted all the measurements to grams which I like much better. I was very concerned about the amount of water, based on other posts. I followed this recipe to the letter except for a few steps. I did the stretch and fold for 3 times every 30 minutes. Then, I let my dough rest for 12 hours. I am amazed at how great this was. Other posters had complained about the dough being too wet and difficult to shape. I didn't find that to be the case at all. This is my new fave sourdough recipe.
Will you be kind enough to drop the gram measurements here please.
@@sternits There are conversion apps for your phone. Very handy when you cook and have to convert these ancient imperial measurements.
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I made my first start when I lived in ALaska (1988) I had a friend who had his Grandfather’s starter ,started back in the Yukon Gold Rush who let me add some of his to mine. I’ve kept it alive ever since . So I like to say my starter is over 100 years old. I’ve shared it with friends from Coast to Coast and even overseas when I lived there for a few years. Besides the Great Flavor, it is SUPER forgiving of mistakes. You can forget an ingredient and then remember you forgot and go ahead and add it and it still comes out perfect. Try that with regular breads. Keep it in the fridge all week and take it out on the weekend to feed it and make something.
It’s REALLY easy once you get used to it and it’s not a lot of work. Just seems like it at first. Great videos !!
Do I bake with the starter as it comes out of the fridge, and then feed it? Or feed first?
I'm relatively new to sourdough bread baking (about 6 loaves along), and my loaves have been turning out dense and squat. Great flavor but not enough rise. Today I tried your technique and it worked like a charm! The loaf came out 4" tall, the crust is crackly, and the crumb is nice and open. Although I have the big ATK cookbook, which contains this recipe, it sure helped a lot to see the technique. I watched it 4 or 5 times to get every detail. I am so grateful for this!
My oven isn't quite big enough to arrange the pan of water and my Dutch oven vertically, so I put them in side by side. It worked fine.
Carol, I’m new to this sourdough baking. My three loaves have been dense and squatty! I have tried 3 different recipes, including this one. What am I doing wrong? Anyone can chime in, please??! Thank you Shannon
@@spgrn1281 way late to this, did you ever figure it out? my first problem area to check would've been the starter
@@gregg48 LOL! Lord, yes! It was my starter. I have 2 perfectly wonderful starters (Bert & Ernie). I just fed them both, this morning. My loaves are beautiful, but I am still a novice and love learning more about bread baking. Thank you for checking in with me. Wishing a very healthy 2022. Peace and blessings, SPG
Question: my bread is lovely but even after reducing the salt , my bread taste salty 😢 any ideas?
Wow, I could almost smell that bread when it came out of the oven. Thanks Dan and Julia.
Thank you. My neighbor gave me 2 oz of starter, I’ve been feeding it for about a week. I then followed the rest of your process, and it’s amazing. Thank you.
The bulk fermentation in the bowl worked beautifully. I formed it and put it into the pot, placed it into the cold oven and it sadly went downhill from there. I set my timer for 1 hour 40 minutes (instructions state 2-3 hours) Thought it better to go for less time and I could always add more. I didn't think it was ready so I added another 1/2 hour. I'm thinking that was too long because the loaf had split/separated on it's own and somewhat deflated 😥 I baked it anyway and it still tastes pretty delicious but instead of a nice tall loaf I have a rather short, squat loaf. Next time I will keep a better eye on the oven rise. Honestly I was pretty darn happy that I made a good starter my 1st time out!
His wasn’t that high to begain with and it looked a tad bit burnt
I was successful all the way to the oven proofing part and it did not puff up as much and when I tried scoring it, it did not split apart. I must've overworked the small kneading part before putting it in the oven to rise hence I lost the rise. I ended up making two pizzas out of it and wow. It was incredibly delicious! I am attempting today to make the loaf and I will not overknead to lose all the bubbles. 🤞🤞
Sourdough and a hearty stew are my favorite thing on a cold spring or fall evening.
I've never made sour dough because of the time commitment. But I think Dan has changed my mind. I'm definitely going to make this and find interested neighbors that want some starter
Props to those with the patience to do this! Fascinating, but I’ll continue to pick mine up at the market...
Dan is so cute, I love when he makes something! This bread looked SO good!!!
Thanks Dan and Julie... love the technique and the finished product. Nothing better than a good loaf of Sourdough Bread.
Good to know a different, yet much clearer instructions on making the sourdough starter and the sourdough bread (no knead method). Thank you!
Just FYI if you click through to their recipe they have an update that changes quite a lot. biggest being HOT dutch oven:
BEFORE YOU BEGIN
UPDATE - July 10, 2020: This recipe has been updated to address issues some readers were having with it. Here is what we've changed: We now call for bread flour in place of all-purpose flour; a lower hydration amount (62 percent instead of 74 percent); proofing in a colander “banneton” to help the loaf keep its shape; proofing shaped dough in the refrigerator overnight; and baking in a hot Dutch oven for better spring. Thanks for your patience as we worked out these issues.
So AP flour -> Bread, high hydration -> lower, using a banneton, cold fermentation, cold -> hot dutch oven.
Thanks for updating the rest of us. Much appreciated!
Honestly, I spent a lot of time and effort working on a dough I knew was not gonna work from the start. I was throwing so much more AP flour at it to get some sort of gluten structure to form that it was near impossible. The dough was so loose that it could barely hold any of the gases from my very lively starter. I guess lessons have been learned throughout all of this, I decided to just make an improvised focaccia from it hahaha
Unfortunately, the update is behind a paywall. I quit my membership to ATK because of this type of business.
@@robertcanavan6600 that sucks that you have to pay to find out real process! There are free great RUclips videos much better explanation
Strange to leave out the whole wheat flour now. They said how much more beneficial it was to the yeast and bacteria providing more robust growth and flavor.
Thank God for DAN!
I’ve been baking sourdough bread since 2020 and always preheating @500F for one hour. I wish I had watched this sooner! Thank you Dan❤
I have never baked sourdough bread, but this recipe worked out perfectly! It took a long time for the starter to develop because it was chilly last week, and the bread dough was so runny that I could barely knead it, but it rose beautifully in the Dutch oven. And the flavor was incredible! The only thing that was not clear to me in this recipe was that you only keep 2 ounces of the starter *each day* you feed it and discard the rest. There are a lot of recipes for the discard on RUclips and also on the King Arthur website.
I had the same issue with the runny dough (after the 12h rest), did you add any flour or just kneaded?
Made today, followed directions to the letter. Dough felt great going into the proof. Result was an inedible frisbee. I think the reason is that my oven takes longer than normal to heart up; after 50 minutes it was still at 420. Internal temp of the bread was right on, but I got zero lift during the baking.
It isn't just you. The recipe and technique here doesn't account for temp and humidity in your kitchen or the variation in different flours. If you have a warmer kitchen letting it rise for 12-18 hours could be too long. The amount of water they call out may or may not work depending on the flour you are using, and how much liquid is in your starter. I always try using the exact recipe and follow directions the first time, but in this case, it did not work well. I wouldn't say inedible, but it wasn't great. I made my own adjustments and it came out better. Overall, there are better recipes and techniques for sourdough on RUclips, some will actually talk about the issues with using standard recipes and how to adjust.
rs232killer Can you drop some links for those better videos please. Sounds like you have more experience than I do so not sure if I’d know if the video is good or not.
@@sternits I'll drop some links, but the main thing to be aware of with sourdough is that none of the recipes are going to be "foolproof" because of the impact of temperature, humidity, the vitality of your starter, and the flour you use. The most important thing, do not give up. You will have failures. When you make adjustments, try to keep notes on what you did and how it seems to have impacted the result. And try not to change too many things at once.
Foodgeek in particular does a lot of experiments to show you the effect of changes to the recipe, like hydration %, baking temperature, covered or not, flour type, etc... Start here: ruclips.net/video/Znv99QbfWGs/видео.html
And then if you click over to his channel you will see a bunch of experiment videos you can watch to show what the dough looks like and how it reacts at various stages with the recipe differences.
Jack provides a lot of information on what to look for to know how you are doing. It is a longer video. ruclips.net/video/vmb0wWKITBQ/видео.html
rs232killer Thanks so much for the advice. I’m a chemist by profession and I’m loving the experimentation aspect. Happy baking 🍞
Very nice! Thanks for explaining this so well. 🌺
Let me share a joke. I came to the U.S. from Hong Kong about 30 years ago. My friend left a loaf of sourdough bread on the table. I thought it was stale bread because the surface was so hard. I threw it in the trash can. All the bread in Hong Kong are soft and fluffy and we even cut off the edges when we make sandwiches. Needless to say, I was buying sourdough for her for the next couple of years.
@HkRedPill: HAHAHA!!
I guess she told you that bread, wine, and salt are traditional house-warming gifts in European cultures. I believe the symbolism is for health, happiness, and prosperity.
ncooty
I guess that’s the difference between western and Asian cuisine. In places like japan you get the fluffy af shokupan. And in most Asian bakeries (at least where I live, u.s) they have really nice and soft loaves.
I bake both type. Each has a benefit. I Love Milk and Brioche bread, However for a Turkey sandwich I prefer sourdough bread. Nan is another bread I enjoy…wouldn’t eat it for breakfast use it for a sandwich, but great for dinners with delicious sauces. That’s the thing I love about America is the melting pot that allows people to be introduced to many foods right were you are. Granted some places are not culturally diverse in America. Even so you generally don’t have to leave too far.
Make this all the time. Thanks so much!!!
As we #1; Don't like a sour tasting bread but like the other benefits of SD, and #2; we don't like wasting flour maintaining a SD Starter, we use Wild Yeast Water for about 50% of the total water. While I have had successes and failures with the Cold Dutch oven method, using the WYW worked perfectly and made for a non-sour SD bread. Using your method post bulk fermentation worked perfectly with WYW substituted for a sourdough starter. Thanks! This was much easier than the Tartine or other typical SD methods yet yielded a very nice loaf of bread.
I just got gifted some sourdough starter - now I know what to do! Thank you! I have never had one of your recipe's fail.
The best recipe ever. Thank you America Test Kitchen.
ATK probably one of the best shows of any sort on the TV. Thanx for this. I always enjoy the episodes. 👍👍
Great video and love sourdough bread.
I love the way Dan explains things
Planning on making sourdough bread for my Thanksgiving sandwiches. In a Utah sandwich shop they made them with turkey, cranberry sauce, mayo, stuffing and lettuce. 😋
I made my first and only sourdough starter in mid 1960's after tasting San Francisco Sourdough bread. Not sure where I got the recipe as there wasn't online websites/computers. My guess either I had library book or purchased a book at a book store, imagine that. My starter lasted 5 years only because I think everyone got tired of being gifted my beautiful bread. I experimented after a few years adding caraway seeds etc but then it all stopped. We only had cameras to take pictures but no one I knew, including me thought it a big deal to take a picture, after all if you've ever seen a loaf of San Francisco bread, that's what it looked like. This recipe, which I had to jot down because to open the link you have to subscribe to America's test kitchen. I stopped midway as I realized my version (wherever it is) was extremely simple to made and feed. So I'm off to find that old version. I do Love America's Test Kitchen and Cook's Country but definitely not this recipe. Happy 2024
Dan's th Man! Better recipe than most by far.....
The reason why some people have issues with this formula is there is far to much starter for the fermentation time. If you allow an 18 hour fermentation the yeast and Lactobacillus bacteria in the starter breakdown the gluten and starches in the dough. I recommend cutting the starter in half to about 40 grams and fermenting at a room temp of about 68 to 70 degrees. The higher the ambient temp during the initial fermentation the faster the growth of the yeast and bacteria. Also after the first 4 to 5 hours, do 4 stretch and folds of the dough to strengthen the gluten strands thereby strengthening the dough structure. then leave the dough alone until the 12 to 18 hours (depending on ambient temperature) is complete. Your Dutch Oven should (for the size of this recipe) relatively narrow to support the dough. Too wide and the dough goes flat and there is no "oven spring". Unfortunately ATK never tell you about the science of the process. The do everything in a controlled environment and use the perfect size cookware but fail to pass all the particulars on to the end baker who might not have the resources to try it over and over until they figure it out. I hope this helps.
Yes! Thanks!
Thank you. I thought I’d try this recipe instead of my go-to. I ended up with a gooey mess that was difficult to work with and just spread out in my proofing basket. This is how you learn and I won’t stop experimenting.
I just started making a sourdough bread. It took a while for the started, but the read is so good. This is a good video.
Judy, once you took from your new starter to make your bread, what did you do with the leftover starter? Store in fridge til feeding? what is the schedule like?
it works amazing!!! I DID MADE THE SOURDOUGH BREAD I AM SOO HAPPY
Really??!?!? OMG...exciting!! I am currently in the process of starting my brand new, never before done STARTER from this video (I am not subscribing lol) and jotted everything down. DYING to know truly how it turned out?!? Can you tell me more? Thanks!!!
I should have watched this video at the start of the pandemic, by this time my starter would be ready, lol
Thanks for the great info 🙂
Thank you so much for this video, it cleared up some comfusion.
As a person with a 15 year old spelt starter living in her home I did enjoy this. Nice beginner recipe everybody should be able to bake.
I'm impressed! Teenagers can be so temperamental. :)
Do you use the starter with just wheat flour, or do you add some spelt flour in as well?
@@donleyp I know my twin boys are 13! But after training with my starter I should be fine?
@Angel Bulldog Spelt is a traditional grain over here in schwabia germany. We bake bread, Brezeln (Prezel) and even cake with it. It's great for diabetics ( my hubby ) and I love the texture.
@@lordgarion514 My starter is 100% Spelt. Just like most of my breads.
Such an involved process, it’s a thing of beauty though. Bread 🥖 looks delicious.
Dan is the BEST ... I love his segments “What’s Eating Dan”. He’s the reason I watch ATK.
It's funky because there's a territorial battle between the yeast and other microorganisms. Eventually, the yeast will win because of the acidity they create.
LeeSalt, I suppose you bake sourdough also, have you noticed that the dough they placed in the oven is vastly different from the finished product?
@@jekciso
Yes, they put a white dough into in the oven, but the one they took out of the oven was a completely different color.
bentleyr00d, the size of the before is considerably big, and the finished one is smaller. Ironically, showcased the its "oven spring." The ear of that loaf I suspect could only come from a hearth, not in a home oven.
@@jekciso
Vastly different? It looks virtually identical to me.
@@juansierralonche9864, No one can had ever baked a big dough that came up smaller with a superb ear.
That is a long process of making bread, but the final loaf does look great and must taste great too.
Trying this tomorrow. Starter ready.
Sourdough is wonderful 😌
anyone else have this video stop at 9:55...every other video loads fully for me.
#metoo so sad
I'm having that problem also. Just as he puts the lid on.
Why cover the dough with plastic when putting the hot water in the oven? Doesn’t the plastic wrap defeat the purpose?
The hot water helps with regulating the temperature while it’s proofing, and having plastic wrap over the Dutch oven helps keep the dough from absorbing the moisture from the steam.
I made the Cold Oven Pound Cake from Cook’s Country yesterday to take to work. It was wonderful…except the dead center was a little gummy. No problem, I’ve had that with most of my pound cakes over the years.
So thanks for teaching me that it’s because I’m too impatient to let it cool for 2 hours to finish the cook job. Lesson learned!
Can’t guarantee I’ll wait, though 😉
Not bad. I’ll try the cold start .
Awesome 😎
Could you tell me what size pot you’re using?
I really like the method of starting out with a cool Dutch Oven to allow for more oven spring. You could add some ice cubes between the parchment paper and the dutch Oven to add more steam inside the Dutch Oven. I would like to see the measurements in grams instead of ounces since I use a digital scale for measurements and it would allow more accuracy instead of fractions of ounces. Nice video, really enjoyed it. The sourdough bread I have been making, makes really great French Toast on the third day when it has gotten to its end of life as bread. Do you have a recipe for enriched sourdough bread. I have added two Tsp. of honey, two Tsp. of Coconut oil, and used milk instead of water. Allowed the dough to proof in the refrigerator over night and then shaped the dough for baking the next day.
Yes. Grams please. How do you measure 1/3 or 3/4 oz
Dan theMan appreciate this easy method
Please fix the recipe link in the description; it is not the correct recipe. The recipe you link to is a commercial yeast bread: totally different methods and steps. Thank you!
This has been fixed, thank you!
Carefully measured and diligently followed the recipe. Ended up with a glob of glue that is messier than some roofing tar I've tangled with. Whoever below used the word taffy to describe it was spot on. Threw it in the garbage. And I agree many others - just use metric measurements for crying out loud. It's so much more precise than 1/3 or 2/3 of oz. measurements.
Thanks for posting this! I’ve been having some trouble with sourdough and this video has been really helpful.
That is a crazy amount of work. And time.
great that this is start-from-a-cold-oven method... don't see that often
We all owe a debt of gratitude to the 1st humans who figured out what the heck to do w/wheat & then followed that feat up by discovering that simple flour & water turns into the most magnificent food! I could just sit down w/a fresh loaf, stick of butter & go to town. I don’t, cuz my childhood metabolism is long gone. But a girl can still dream...
7:53 If you don't want it to dry out, why do you cover with plastic, instead of letting it get the humidity from the water below?
Great video. Can you use any size Dutch oven?
I'd also like measurements in grams as it's more precise. I will be trying this recipe.
Just came back to Florida from San Francisco. I wanted to bring that Boudin sourdough home with me!
You start in a cold oven until 450... so it’s 30 min from when you turn on the oven or from when it reaches 450?
30 min from the time you turn it on. It's another 30 after removing the lid. That amount of baking time includes the heating.
Thanks for the video! I'm having trouble with my wild yeast culture. If I can't get it going with the method I was using, I'm going to try y'all's next.
If you have trouble to get your starter going it could be the flour. Use a organic wholemeal flour and give it time and warm water to start and it will work.
@@kitchenmom thank you very much! I don't want to give up quite yet, but I will remember that if/when I do. I'm giving the one I've got another week and then I'm starting over with a whole grain.
@@desiree2693 You can use the one you have and just start feeding it with the other flour. You don't need to start new. Good luck.
@@kitchenmom gotcha. Thanks again! 😊
for your intial starter or trying to kick start 1 back to life you need sugar and a slight PH change. For this, i recommend pineapple juice or orange juice.
Starter ratio for me is 100g water, 100g flour. 50g starter. Discard is used for recipes. If I need more than that for baking. I maintain the same ratio. If the starter needs some oomf, I recommend going 100g flour 50g pine apple juice 50g water, and 50 starter. If none of that helps, you need to find a new warm spot in your home.
I know 1 person who had a hard time and i found out she was using bleached flour (dont use it)
Dan is my favorite. Would drink a beer with him.
Fun video, but I think I’ll just buy it at the bakery 😂
The bread looks great & I want to start making it. So surprised that I have to pay to get the starter recipe.
Can Dan do a follow up on what to do if you have under/overproofed dough? I followed this recipe but it didn’t go exactly as Dan described. I now have a goopy mess that won’t stop spreading like a goo monster. HELP! Do I throw it out and start over? Is there a way to save it?
You likely didnt use enough yeast. Ive changed his recipe to add 6 oz instead and it works much better for me.
Everything was going well until after i put the dough into the oven for the rising. When i checked on it after about 2 hrs, it had risen almost to the top of the pan and there was a 2” opened crack. Maybe i didnt have to make the big slit, but i did anyway. Could the starter be overactive? I have only made a few loaves of sour dough, But so far i really like your recipe and technique. When i went to remov the lid, the slit i made seemed to have disappeared, so imade another small slit. Did I need to do that? Or was it finished releasing the gas? Just checked and it actually looks pretty good. Oh i didnt check the temp. Its been out about 7-8 minutes. And the current temp is 195. Guess will have to find out if it was baked long enough tomorrow.
My second time with this recipe and both times the dough, after the first rise, is so wet and stick that it's unworkable (and doesn't look like Dan's after that first rise). The first loaf spread out to fill the bottom of the dutch oven (so was tasty, but kind of flat). I'm halfway through on this second round and adding flour until I can get to a more workable dough.
I know its the temperature at my house, cold.
I had the same results
Same here, I even added more flour the second time and it is still WAY to wet does not look like his at all.
Ok, so I am not alone then. I thought it was me and was going to try it again but instead I am heading to a different recipe.
Exactly the same. Unworkable.
once the starter is going its a 10 minutes before work and 10 minutes after work, bake it on Sunday afternoon type of bread. and sour dough pancakes can not be beat.
And sourdough waffles are amazing too.
Every time they say "need" I chuckle
I'm impressed. Are there any other bread recipes that I can do in a Dutch oven?
@Alexis Dix: Check the RUclips channel: ArtisanBreadwithSteve
You can do their not-actual-sourdough version:
www.cooksillustrated.com/recipes/4028-almost-no-knead-bread
The baking is the same from the first rise of the dough.
Does anyone know if you can make this dough using 1/2 rye flour and 1/2 spelt flour?
do you count the 30 minutes in the oven from the minute you put it in the cold oven or does the time start once it reaches the correct temperature?
I would suggest ordering a sour dough starter from King Arthur to save time.
When he adds that salt to the flour in a bowl that is barely big enough to hold it all, then tries to whisk it together 😂
Now that's bread! :-)
There is no need to make a starter using so much flour and water. A teaspoon is enough, and that way you don't waste so much flour every time you feed it. You can use a small amount of starter to produce a leaven overnight, which you then use in your recipe.
so...1 tsp starter, 1 tsp water, 2 tsp flour?
No, you normally make a leaven using a certain percetage of the flour and water that will go in the final product, but its more like 100g of flour and water. 1tspn of starter and you leave it out overnight and you will have 200g of starter for your recipe! So there is no need to keep loads on hand - just a tablespoon or so. If you bake everyday, then you can use the waste in your products. But for the rest of us its just wasteful
@@wilfredhather2677 discard can be used for biscuits pancakes etc. its not a waste if you send it to your waist
@@JT-91 Yeah thats true. If you are baking every day then you can make a larger amount of starter, but for those who don't bake that often, you can still maintain a starter with very little flour
@@wilfredhather2677 i use a larger starter in the fridge and seed my 1day starter that bakes my goods. That way i can get peak fermentation
when you are initially making the starter, the first 14 or so days, is the starter left on the counter or is it refrigerated?
I like to watch your shows and every time I see the lady she reminds me of Kathy Bates.
Hi how do u make your starter thick. My starter is runny sometimes
So this is authentic because no yeast is used, just the starter that serves as yeast?
Request to Dan: could you plz provide a quick recipe for sour dough bread using dried yeast granules which are the only form easily available here in New Delhi? Can't wait as long as the above method recommends with an ambient summer temp of 40 + deg C!
That wouldn't really be sourdough, though you could check out their non- sourdough no knead bread, which uses normal yeast
I love sourdough bread and always buy it from the store, would like to make mu own starter, is there a quick way to do this?
My dough was so sticky I could not work with it. After Re flouring about 5times i figured I had ruined it. 18 hour rise, which was doubled; I measure things for a living so I’m sure my measurements were correct; I used all purpose flour, however. Gold Medal, I think. Would this have made the difference.
ive never had a starter thats solid like that. looks like you dont hydrate it enough
Damn this cold oven technique looks way easier/safer than the Tartine method in the preheated combo cast iron pan. Are there any huge differences in the end product?
I play with the cold methode at the moment and I'm in love. So easy and the bread is a dream. I find that the crust with the cold technique is not as thick and the danger of a burned bottom is not as big.
My experience doing it both ways is that the preheated oven seems to get a slightly better spring.
it is a trade-off between "oven spring" from a hot Dutch oven, and a bit more time to rise from a cold Dutch oven as it heats up to oven temperature.
If you go to the actual printed recipe, ATK has changed the entire recipe!!
Would love to know which normal balloon whisk is the best
One question I am not sure about . . . how long after you feed it can you use your starter in a recipe? For example after if I fed it two days ago and I want to make sourdough bread, do I need to feed it again or can I use that starter without feeding it?
I think you need to feed it just prior to using it in your recipe once it's reached it's "peek" (maybe a few hours after you've fed it). So basically, I think once it's at it's highest climb is when it is most "active" since you fed it...that is when to use it for bread.
I wish they would redo this video since many commentators state that they redid the recipe.
Very intimidating for newbies :(
I freeze my discarded starter and save it for pancakes.
I read of doing this too and thought it sounded smart. Let me ask you a stupid question; I'm guessing little zip loc bags? Just label them date? Or do you combine your discards each time you add to them and store in freezer? In other words, keep them separate in baggies or all in one?
Are there adjustments for high altitude?
Just tried your technique - I have been having dense loaves - mine today was even flatter than usual - after the 12 hour rise the dough had risen wonderfully but was very sticky - still sticking after the oven rise - what did I do wrong?
Dense loaves are typically the result of an immature starter and or incorrect proofing. The stickiness is something you can control by adding more flour/using less water. It depends on where you live and the relative humidity there. I found that (for where I live) using 18 2/3 oz of AP Flour and 12 1/3 oz of water did the trick. No more super sticky dough.
❤️❤️❤️❤️❤️❤️ Dan 😍😍😍😍
Cook's Country now suggests adding 1/8 tsp of instant yeast per cup of flour to speed rising.
Watches video.
Goes into kitchen to make toast
Eats toast knowing I will never make this but thanks anyway.
Its easier than You think. In my home we do it every other day. Once You try - there is no way back.
The first rule of sourdough club is we don't talk about sourdough club. Lol