14 - Novice Sourdough Baker Shares Her Process for Beginners
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- Опубликовано: 11 фев 2025
- I started my sourdough journey a few months ago and have had good results. I'm sharing my process here in more detail than the pros have in their videos. This LONG video, I think, gives a novice a little more information and details for a beginner. Check out my blog post for PDFs, links, and photos of my process. Thanks for watching!
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Really enjoyed this video. Felt like I was standing right in your kitchen watching. You did a great job explaining WHY we do all these steps, and gave a beginner the courage to give it a try. Your loaf looked beautiful. A very relaxed atmosphere and approach. Keep up the great videos. thank you!
Thank you so much! Glad you found the video useful. Best of luck with your baking.
I learned a lot from this so thank you. I will check out your blog. You did a great video for beginners.😊
Thank you!
I’m way too lazy for all those steps. I’m in the process of trying Ben Starr’s method. Waiting for my starter to mature. Your video came up because of all my research! I like watching everyone’s journeys. Thanks!
Thanks for watching! Good luck with your sourdough journey.
I just made his yesterday. It made a decent loaf but I still want a better one. And it’s true what he says. His recipe is salty but it’s needed for the minimal hands on process.
Time for me to try another recipe.
I'll check it out. Thanks for sharing.
Love Ben Starr
Tried bens way a few times but no joy as it’s very difficult to stay up all night watching in case of over fermentation especially in the heat in my country . Tried this way on Monday and have made three perfect loaves of bread and my fourth is in the fridge ready for the morning. Yes it is time consuming but as I am retired it’s not a problem. I make mine out of all purpose flour as it has the least gluten in it as I have hashimoto and have no flare ups eating it . And no I haven’t eaten three loaves of bread 😉
The main reason the dough is stickier is the Rye flour. It has a lower gluten content and high pentosans which absorbs more water. Using bread flour in conjunction with the rye helps the stickiness.
Thanks for sharing this. I’m building my skills in this space and I appreciate your feedback.
This was an excellent demonstration!! Your loaf looks divine. Many thanks for posting.
Thank you for watching!!!
It was a pleasure to watch. I have tried to make this twice in the past and gave up, but you have inspired me to try again. However, I somehow always ruin the starter. Would you consider making a video on how to make the starter? I really enjoy your calm and relaxed approach to this process.@@winewhiskeytravelers9890
This is how I made my starter. I followed these instructions. www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Nice video! I did everything you did today! Mine is in the fridge till 5am. I need to buy rice flour for next time. This will be my second loaf of sourdough . Learning how to make the starter is the hardest part . I find it fun learning new things . One lady in a comment section mention using your Bread Lame , use just the corner and she said it won’t catch . Beautiful loaf you made!
So exciting!!! I hope your loaf turns out beautifully!
Love this video...syarting my own sourdough journey and this video was so helpful!!
Glad it was helpful! Best of luck!
Thank you for sharing your journey with us. I’m new to sourdough baking too. A tip I learned from I believe Grant from Grant Bakes to ensure a softer bottom on your loaf is to slid a cookie sheet on the bottom rack of the oven. The cookie sheet absorbs the extra heat n hence a beautiful bottom. No pun intended. It has worked for me.
Thank you! I now put a round wire rack in the dutch oven and place the dough on that. No more hard bottom crust!
Julie, your blog is great. I don't know if you have a background in this, but you obviously have a talent for blogging. Your ideas are laid out clearly and in a way anyone should be able to understand. Your bread and butter boards are beautiful! What an original and clever gift idea! Thank you for sharing.
I printed your notes to use to try (once again!) to make a decent loaf of sourdough. Hopefully, with time, I'll be able to produce one as lovely as yours.
Wow, thank you!!
Thank you! This was very informative. I enjoyed watching every detail.
Wow, thank you!!
Thanks for all the tips… I’m still perfecting mine, practice makes perfect and you’ve proven it 👏
Thank you. Practice definitely helps in learning how to make sourdough.
I mentioned to my daughter that I would like to learn how to make sour dough bread so she bought me everything I would need for Christmas. After watching a few other videos I felt overwhelmed and was regretting the whole idea. And then I found you. This was a great video for someone that had no clue what this was all about. It still might be too much for me but at least I understand it now. Thank you.
I am delighted to hear this. It is overwhelming at first for me too. But once you do the process over and over you will have success and failures, but you will learn from each experience. I had to complete toss one loaf due to under proofing. That is far worse than over-proofing. Don't give up! Give it a try. Best of luck!
Thank you I learned a lot
Wonderful! Thanks for watching.
Thank you! I understand so much more then I have been able to gain from any other video. Finally figured out it is 4 different folds with rest time in between. The way I was hearing it before it was simply fold four times then they would cut off to the rise and bake.
I'm glad this was helpful!
Beginning my journey.. Stella is 5 days old and is doing well, LOL. (My starter)
I plan to do my first loaf tomorrow! I’m so excited, thanks for your great video explanation & encouragement ❤️ wish me Luck!🎉
Good luck!! Thank you for watching.
How lovely is that! Thank you.
Looks great ! If you refrigerate your dough in the basket, scoring it is much smoother and easier :)
Yes indeed. But sometimes it still soft even when refrigerated. Thank you for watching.
Irefrigerate mine overnight. Helps he flavor too! Thanks for the video! I learned some new things from you. :)@@winewhiskeytravelers9890
Thank you for sharing this. I use the dough whisk here and there. I have found if you wet it with water first things don’t stick as much. Scales save me a whole bunch of measuring cups to wash but both ways can work. Everyone finds their own way. When channels like yours share their way it can sometimes be a Eureka moment for those trying to figure it out so thank you again.
I'm delighted you found my video helpful. I'm still learning, but by keeping at it, it is now becoming second nature.
I just found your channel this morning. Thanks for another fun video. I thought wow, you cut your hair. I then watched a rescent video and your hair is longer. I love love the short hair. It is meant as a compliment 😊
😂😂 Thank you! I loved the short hair too, but having it cut every 5 weeks was getting annoying. 😂😂
Love your video, your simplicity and I adore your kitchen… and your hair! You rock! I feel at home with this video. I’ll definitely keep watching for future videos.
Wow, thank you!! 😊
Thank you so much for this video. It has helped me. ❤❤😊😊
Wonderful! I'm so glad it was helpful.
Thank you for sharing. I had a loaf yesterday that failed so I needed to see your beautiful bread.
Don't give up!
Thank you for this video! Very helpful and thorough. I was given a starter and feel completely overwhelmed!!!!
Thank you for watching! It is overwhelming at first, but the more you make loaves, the more it makes sense. I'm six months in and I can now do the process without my notes. Best of luck!
Such a beautiful creation from just flour,salt and water…Sourdough is amazing to me as well!
I’ve been using my plastic dough scraper since I saw you suggested that. It works so well and so easy to clean. I don’t know why I had never thought about that before…Thanks.
So glad you liked the scraper tip!! Sourdough is amazing.
I can't agree enough about going by how the dough looks and feels! Times given in recipes should only be used as guides. Once you learn this, it's a game-changer!
Exactly! It takes making many loaves to get the feel of it. After making this video I can now do my bread making without relying on the notes. It's all about the looks and feels. Thanks for commenting.
One thing I find when watching videos on sourdough baking is that no one talkes about where they live and the temperature in their kitchen. I am in Mass. The temperature is in the 40’s now and my kitchen is about 60 overnight and when I’m not in it and about 66 when I am. So if I am watching someone’s video that lives in Florida….I am going by what works for them not realizing that the temperature and humidity levels are totally different.
Good point. I am in NH and my old drafty house is chilly, but I do have a wood cookstove that is helpful to warm a corner for bulk fermentation.
I find it easier just to put the starter in the water to eliminate one-step. Looks like you're doing really well in a short time!
Thank you.
Yes I do that as well.
Thank you Another video I watched said washing sourdough in her sink clogged her pipes like concrete they had to have it taken apart and fixed. I worry with ours.
I have a mesh strainer in my sink that collects the dough. Cold water makes it easier to collect.
It looks really good! I love the leaves!
Thank you!
Excellent video !
Thank you very much!
Thank you for chronicling your journey learning to make sourdough bread. I'm a newbie too and I seem to throw away more than we eat. Your loaf is beautiful! I'm ready to follow your method to see if I get better results. Truthfully, I've been ready to give up on sourdough and go back to regular feasted bread.
Don't give up on sourdough! I think people get overwhelmed, as I did, which is why I wanted to make the video. Keeping it simple also helped me focus. Wishing you good luck, report back how it goes.
I did see on another video about being careful of how much dough you put down the drain and it could cause the dough overtime to cement and cause major problems. The video was from Turner Farm. She suggested to scrap out as much as you possibly can from everything that has dough on it and put it in the trash.
@@CapeCodGirl77 Thank you. I agree. Scrape and wipe out with paper towels is a good idea.
Beautiful! I’m up for the challenge!
Wonderful! Have fun!
Enjoyed your video love a good sourdough loaf and yours looks great.
Thanks so much! 😊Thank you for watching!
Wow lovely. Thanks for the great tutorial. I am still at the part writing out instructions so I can follow. I am still frustrated trying to make this bread but it looks so easy. A friend gave me some of his starter. I pulled it out of the fridge and I added 50 grams of each into a bowl and mixed it up and this is where I lost my way. I thought it went back in the fridge but after reading over again I guess I should have left it on the counter and then adventually adding the larger amounts of water and flour and salt. Makes sense as what I had was not enough to make a loaf of bread. Back to drawing board. :(. I am going to stop watching videos as it just confusing me and just follow you.
Thank you! This is my first sourdough video I am a novice and following written instructions (that I had to rewrite so they made sense to me). After a year I am doing it by memory and now understand the process. Eventually it will click and be easy, but it took a while for me. Don't give up! This is my newest video where I have simplified it. It might be helpful. ruclips.net/video/twk9C5NJx0U/видео.html
Looks beautiful!
Thank you!
Merci à vous
Thank you for watching.
Question…I don’t use the banneton basket covers. I sprinkle the inside and put the dough right in. It has a nice design. Is there a better reason why I should use the covers?
Banneton covers not needed. I like the covers because it provides a smooth finish to the dough to allow for the scoring design shine through.
I like her !!! This is how I do 😂.
Thanks for watching.
Excellent,
Thank you!
I was wondering if you posted your notes? I would love to be able to refer to them as you do…? But i can also write them out:) thank you❤
My notes in PDF form are in my blog post. www.wineandwhiskeytravelers.com/post/breaking-bread Thank you for watching!
so I think you answered my question right a way. However, I've been making sourdough bread for a little while now. have ben successful with the starter and bread. BUT just this past week, my starter seems to have gone flat. I feel it's because it turned really cold her recently. I have the starters in the fridge with th oven light one because I want top bake some bread. Yet my starter looks a bit lifeless. Please help[...!
Thanks for watching my video. I keep my starter in the fridge all of the time except for when getting ready to use it. I suggest giving your starter a feeding with some whole wheat flour to "excite" it. You might have to baby the starter for a few days feeding and discarding each day. I have found that the starter is resilient. Good luck!
Hello, have you tried a happy face scour?
Not yet!
Just watched Clean Food Living… she said not to stretch so far that it rips….
Thank you.
How do you make the sourdough starter?
@@Pam-eo2ot I followed these instructions and my starter has been alive and well since June 2023. www.theclevercarrot.com/2019/03/beginner-sourdough-starter-recipe/
Beautiful loaf
Thank you.
Your starter and bread methods are too complicated. No Dutch oven, bannetons or scale are needed. Measuring cups and Dollar Tree bowls only. Here is my university "Simple Sourdough" class method. Feed the starter with equal flour and water when it gets low. Rest at room temp for 6-8 hours. Yeast needs to feed. Then make bread or store in the fridge until needed.. For the bread. Mix with a table knife. Simple to clean, easy to use, works fine. To make bread: FYI: float test is unnecessary, CO2 bubbles mean yeast is active. Wet hands before handling dough. For 2 one pound loaves, 2 cups warm water, 1/2 cup (about) starter. Mix. 4 cups flour (bread, part whole wheat, etc). Mix with a table knife until well mixed but shaggy. Rest 20 minutes. 5 more stretches and folds. 20 between each. Divide into 2. Shape each. (Flatten to about 1 " thick, flour coat. fold over two corners, fold peak into top. Repeat fold corners. Repeat, repeat, repeat, make into round ball) Put into oil and floured stainless steel dog water bowls from Dollar Tree. $1.25 each. Two loaves need 4, $5.00. Cover with plastic bag, rest room temp until doubled. Fridge rest 12- 24 hours for sour/acid bacteria to work . Heat oven 475 F. Remove plastic bag. Score loaves (traditional, pretty, optional). Cover bread bowl with another bowl, bake 20 minutes. Remove cover, 12 minutes uncovered. Cool on a rack for about an hour.
Oops. Add 1 tsp salt, 1 Tbsp water at fold two or three.
Thank you for the info.
i think you may have something there, most are over complicated and discouraging as well. once you know your dough, time doesn't matter. I add. my salt and startar all at the same time and blend with my mixer till a windowpane, then proceed with the stretch and folds until it is light and fluffy. Then let rest and continue with SnF for every so often. then in frig overnight. always is a good outcome.
I'm with the person that didn't use a scale it's bread back in the day they didn't have scales.
Time definitely is not measure for readiness. It's all about the dough feel. I use the poke test to help me determine readiness.
Way too complicated I don't do all that plus it's all ridiculous
😊