No-fuss Beginner's Guide To Making Delicious Sourdough Bread-no Scale Needed!
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- Опубликовано: 2 авг 2024
- Hey guys, watch and bake sourdough bread with me! Today I am making an artisan sourdough loaf. This recipe is beginner friendly, with no gram scale required. I myself am a beginner (started a few months ago) and wanted to share what I've learned so far. So, come bake with me!
I was so excited to make this video because I often feel like when you search for sourdough recipes, they are over complicated or require tools that not everyone has. I have been using this recipe for a few months now and have tweaked it a bit to get what I feel is REALLY great bread. I still have so much to learn about sourdough and so many recipes I want to try, but hoping this video might help someone on their journey xx
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Camera: Sony ZV 1F
Editing on: iMovie
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Subscriber count: 15
Thank you to all 15 of you! 
Хобби
Thank you all so much for the love and interaction on this video!
Be sure to watch my homemade butter video here: ruclips.net/video/3U_lgZ4QJsE/видео.htmlsi=Jcm1rY-TPyEbnraV
Sourdough bread and butter are a perfect pair ❤️
Great video! I am so excited to try this! Thank you. 😊
Hope it turns out great! Thank you for the nice comment ☺️
Excellent video Daisy May ... thank you!
You’re so welcome! Thank you for your comment :)
Really good video, thanks for sharing. A little tip from one bread baker to another, wad up your parchment paper and un wad it to lay flat without it curling back up. 👍
I don't know why I haven't thought of that! Thank you for the tip and thank you for the kind feedback! 🤗
What a beautiful loaf. 😋
Thank you so much!
I've been watching a bunch of yt sourdough videos, I really enjoyed this one as it's more of a practical kitchen example.
Lol yes a practical non aesthetic kitchen 😂
Good educational video!
Looks amazing. 🎉 good luck to you.❤😅😂
oh wow, i love that bowl! by the way, a great alternative to plastic wrap is a shower cap. i've made the switch a couple of months ago and have no regrets.
Thank you for the tip!!
@@Daisymaysvlogs especially for someone like me who can't consistently tear cling film to save their life. 😂
Thank you :D i was worrying about bread flour because i don't know what it is and where to get it where i live
You're so welcome! :)
Great video! Did you make the extra-large potholders?
Thank you! Yes, they are handmade!! ❤️
Beautiful! What's your recipe?
I would like to follow your recipe but I am doubt to make it because we may have different room temperature since I live in a warm country.
Hey there! You can totally use this recipe and just adjust the time of day you start the dough so that it doesn’t over ferment! Maybe try it on a weekend so you can keep an eye on it and get an idea for timing :)
How Many Time ?
I don't know where I went wrong, but my loaf definitely over fermented. It turned out very dense. It was my probably 8th failure. Back to the drawing board for me!!
Hey there! I had multiple failures before getting a nice loaf! How’s the activity of your starter? Also be sure to assess what the temperature of your house is. At night we lower our house to 64F so a 10 hour bulk ferment works for me, but might not for everyone!
That could be true. I'll keep on trying, because we enjoy sourdough. @@Daisymaysvlogs
Try fermenting in a straight sided container. Mark the original dough height and pull dough out to shape when it’s around doubled. Good luck
Actually, anything over 50% is ok. It doesn’t have to double. This helps fit it into your schedule.
Yes a clear container lets you see all the bubbles in the dough & yes use a dry erase marker or piece of tape so you know it’s doubled 😊❤
👏👏👏💐
I have question, why my starter is not so active, like yours? Thanks
Thanks for you question! I would say if your sourdough starter isn’t active enough, you should get on a feeding routine daily. This will reinvigorate the starter.
Also, just a little tip… I tried making my own starter and it just wasn’t active enough. So I did get a starter sent to me from King Arthur Baking Company and ever since then it’s been perfect. So if you have any friends who bake a lot of sourdough or if you just want to get one online, I think it helps a lot.
@@Daisymaysvlogs Thank you so much! Did Baking company send you how to feed and what brand of flour to use to feed their starter? I think I will try to order starter
Originally, I was given starter by my friend and anything I've tried, starter wasn't working well. So weird
@@edelweissp19 yes, King Arthur Baking Company sends a feeding guide when you get the starter. I personally feed mine with their brand of flour too! Hope this helps. Starters can be tricky but I’ve gotten mine to the point where I’ll keep it in the fridge and feed it every week or so :)
@@Daisymaysvlogs thank you!
❤😊❤😊❤😊❤😊❤😊❤😊❤😊
☺️ thank you
My bread is dense and flat when it comes out of the oven. What am I not doing?
Hard to tell not seeing your whole process but my first instinct would be issues with your starter. Does your starter at least double in volume after feeding?
Why’s the salt water mixture look dark colored?
It’s Redmond real salt! So it’s pink in color!
냉장발효 안해도 되나요??😮
hello! Based on my google translating, I think you're asking if you can refrigerate your dough during the fermentation stage? You can, but it will be a much slower process as yeast thrives in a warmer environment.
💞Wow💛💛💛💛💛💛🤍💛
Thank you ☺️
For making bread u always measure in grams.
Hello! As you can see from my video you can absolutely make bread without buying a gram scale! We aren’t trying to make the most perfect bakery style loaves, just some tasty bread!
All bakers used a scale .
Good thing I’m not a professional baker then :)
Hi, I enjoyed your video but you say you do not need a scale, but actually you do as this recipe is not much good to those of us in Europe / UK as your US measuring cups are smaller than the European / UK ones, before anyone says something like "it does make a difference just convert one to the other", well I have tried this and used the conversion with making bread, it sounds good on paper but the results are not. 🙄😊
Hi Dave, sorry to hear the measuring is different for my Europe based bakers! For me the most important think is gaging the texture of my initial dough mix. It should be borderline dry/shaggy looking. I also find the activity of the starter to be the #1 most important thing. Best of luck in your sourdough endeavors and I hope you get a good loaf!! :)
@@adrianaturlea6861 Hey there! I would use these measurements for a gram scale: 475 grams all-purpose flour (3.5 cups)
100 grams starter active and bubbly (1/2 cup)
325 grams water (1 1/3 cup)
10 grams salt (2 teaspoons)
But remember to keep in mind the consistency of your starter! If you have a less hydrated starter (thicker) you may want to use less flour! 🥰
I wonder what our ancestors did without a scale? I think it comes from repetition.
@@lorrainestone Definitely comes with experience! Using a scale might be beneficial in the beginning of your sourdough journey but I think you just begin to learn what the consistency/texture should be. After a while a scale is definitely not necessary! :)
@@Daisymaysvlogsbut it is good to know how much salt?