New to your channel. I can't wait to try this. love your more simple recipe and less steps. Also appreciated your slow well-explained steps. ALSO loved the way you sliced it with the bread on its side. Duh... so much easier. Thank you!
What a great video!! You added explanations to certain a steps that make it meaningful to understand as to why we are doing them! Can’t wait to try this bread! Also love your Instagram! 💕 so happy to see you on RUclips too!
I just found your channel made the sand which bread yesterday left it out overnight easier everything according to the receipe this morning went to form it was really wet what did I do wrong?thank you or all your knowledge
Hello, my wife and I really enjoy your video. We have tried the recipe just once. Our dough is really sticky and I’m curious if we should use less water, or more flour? We didn’t use any bread flour we used 100% all purpose in the recipe, would that make a difference? Thank you so much!
Thank you for these videos. This is literally how I learned. I’ve been looking at books and websites and you know this is just my Goldilocks.! And you’ve included all the measurements and the instructions. This is going to flourish.!
Thank you so much, Nancy! I hope these videos continue to help others. I know as a visual learner ,I find RUclips to be SO helpful when I'm learning something new.
New follower here 😊 I made your pumpkin chocolate chip muffins and omg my family loved them 😊 The muffins were absolutely delicious 😊 Please continue making these wonderful videos, and thank you so much for sharing your wonderful recipes 😊
Welcome here, Maria! Thank you so much for following along. I'm also thrilled that you and yours love the muffins - we can't get enough of that recipe!
I made this recipe and it was probably the best sourdough sandwhich loaf I’ve made. The crumb was tight enough to make sandwiches and nice and soft. The only issue I had and I don’t think it was the recipe was after the shaping it took about 6 hours to rise at 70 degrees. (I have a proofer box). At that point it was only to the top and I went ahead and baked it anyway. My bread baker is stone and was probably a bit larger than what you had.
Hi Kelley! I'm so happy to hear that you enjoyed this recipe! We make it weekly! Great question. The size of your loaf pan can play into how long it takes for the dough to reach the rim. I also wonder, since your loaf pan is stone, if it is cooler in temperature. This can also length the time it takes for the dough to rise.
I’m wanting to try this recipe! I need to break down the gluten as much as possible so should I put it in the refrigerator to ferment longer? If so at which step should I do that? Thankyou
I'm searching for a new recipe and might give this one a try! Can you double check the volume and weight of the flour? The recipe and video reference 400g or 2.75 cups plus one tablespoon of flour. On average, 3 cups of flour weighs 360g, so 400g would be something like 3.1 cups of flour. The amount in question is only about 1/3 cup of flour but could make a difference in the results. Thanks!
Thank you for your detailed observation! You're absolutely right, flour measurements can vary depending on how it's scooped. For this recipe, I weighed the flour at 400g, which I personally found to be about 2 3/4 cups plus one tablespoon when using my usual scoop and level method. I understand how this may vary, especially since standard conversions can place 1 cup closer to 120-125g, rather than the 140g I referenced. Baking by weight is certainly the best way to ensure consistency, so I recommend sticking to the 400g for the most accurate results. I’ll add a note to clarify this on the recipe-it’s really helpful to hear your input. Happy baking, and I hope you enjoy trying out the recipe!
Hey girl, another comment and another question, I’m thinking about starting RUclips channel myself. I’m a little leery because I’m really not a technological person., do you think taking Lisa’s workshop is all I need to get started or any other resources that you have?
Sorry to hear that! The dough shouldn't be overly sticky. I highly suggest using a kitchen scale to ensure that the measurements for all the ingredients are exact.
@simplicityandastarter I eventually realized I needed to use bread flour. I wasn't using it in the first round. The consistency is much different now 🙂
Made mine today and came out wonderful!
I can’t thank you enough my bread turn out amazing your directions Mae it so easy
New to your channel. I can't wait to try this. love your more simple recipe and less steps. Also appreciated your slow well-explained steps. ALSO loved the way you sliced it with the bread on its side. Duh... so much easier. Thank you!
What a great video!! You added explanations to certain a steps that make it meaningful to understand as to why we are doing them! Can’t wait to try this bread! Also love your Instagram! 💕 so happy to see you on RUclips too!
You are so welcome! So happy you found this video to be helpful. It is a staple in our household and I hope you love this recipe as well!
I’m new to your channel and to sourdough!
This came out sooo delicious!
I’m so happy!
Thank you!!!
This warms my heart! So thrilled to hear that you enjoyed this recipe. Thank you so much for sharing
Hello..I am trying this right now. I see people who do stretch and fold every 30 mins. Many thanks for this video❤️ subscribed👍
I just found your channel made the sand which bread yesterday left it out overnight easier everything according to the receipe this morning went to form it was really wet what did I do wrong?thank you or all your knowledge
Hello, my wife and I really enjoy your video. We have tried the recipe just once. Our dough is really sticky and I’m curious if we should use less water, or more flour? We didn’t use any bread flour we used 100% all purpose in the recipe, would that make a difference? Thank you so much!
Thank you for these videos. This is literally how I learned. I’ve been looking at books and websites and you know this is just my Goldilocks.! And you’ve included all the measurements and the instructions. This is going to flourish.!
Thank you so much, Nancy! I hope these videos continue to help others. I know as a visual learner ,I find RUclips to be SO helpful when I'm learning something new.
New to your channel and can’t wait to try your recipe. Thank you 🌺
You are the best and easiest to understand
I'm so thrilled to hear that you find these videos to be helpful!
New follower here 😊 I made your pumpkin chocolate chip muffins and omg my family loved them 😊 The muffins were absolutely delicious 😊 Please continue making these wonderful videos, and thank you so much for sharing your wonderful recipes 😊
Welcome here, Maria! Thank you so much for following along. I'm also thrilled that you and yours love the muffins - we can't get enough of that recipe!
@simplicityandastarter thank you so much for the reply ☺️ Looking forward to more videos and great recipes, thank you so much ☺️
I made this recipe and it was probably the best sourdough sandwhich loaf I’ve made. The crumb was tight enough to make sandwiches and nice and soft. The only issue I had and I don’t think it was the recipe was after the shaping it took about 6 hours to rise at 70 degrees. (I have a proofer box). At that point it was only to the top and I went ahead and baked it anyway. My bread baker is stone and was probably a bit larger than what you had.
Hi Kelley! I'm so happy to hear that you enjoyed this recipe! We make it weekly! Great question. The size of your loaf pan can play into how long it takes for the dough to reach the rim. I also wonder, since your loaf pan is stone, if it is cooler in temperature. This can also length the time it takes for the dough to rise.
Yes!!!!!!!!!!!!
I love your videos❤
So sweet, thank you!
This is my third time making this recipe. It turns out PERFECT every time
Beautiful channel and website. Any suggestions for someone without refrigeration but wants to make a sourdough starter and baked goods?
I just responded to your first comment! I hope that helps :)
My dough was a little sticky I used 100% all purpose unbleached flour what should I do next time to keep it from being sticky and hard to work with?
I’m wanting to try this recipe!
I need to break down the gluten as much as possible so should I put it in the refrigerator to ferment longer? If so at which step should I do that?
Thankyou
You can do a cold proof if you prefer! This will result in a more tang flavor as well. I hope you give this recipe a try!
Can sub olive oil instead of butter?
Yes, you can! Use the same amount in grams!
I'm searching for a new recipe and might give this one a try! Can you double check the volume and weight of the flour? The recipe and video reference 400g or 2.75 cups plus one tablespoon of flour. On average, 3 cups of flour weighs 360g, so 400g would be something like 3.1 cups of flour. The amount in question is only about 1/3 cup of flour but could make a difference in the results. Thanks!
Thank you for your detailed observation! You're absolutely right, flour measurements can vary depending on how it's scooped. For this recipe, I weighed the flour at 400g, which I personally found to be about 2 3/4 cups plus one tablespoon when using my usual scoop and level method. I understand how this may vary, especially since standard conversions can place 1 cup closer to 120-125g, rather than the 140g I referenced.
Baking by weight is certainly the best way to ensure consistency, so I recommend sticking to the 400g for the most accurate results. I’ll add a note to clarify this on the recipe-it’s really helpful to hear your input. Happy baking, and I hope you enjoy trying out the recipe!
Me again.
Lol
Can you make us a focaccia video and notate Each thing I get so confused about when to start and when am I finished? Thanks
Adding it to my list of videos to make!
@@simplicityandastarter thanks! I knew i could count on you! ❤️
Will it make a difference, other than taste, if I leave out the sugar or honey?
Adding sugar creates an extra tender crumb and also helps to brown the crust!
Hey girl, another comment and another question, I’m thinking about starting RUclips channel myself. I’m a little leery because I’m really not a technological person., do you think taking Lisa’s workshop is all I need to get started or any other resources that you have?
The course was a great place to start if you want to begin your own channel! However, my husband and I did spend additional time researching as well.
❤
I tried this recipe, and my dough turned out a bit wet after mixing. I'm not sure what happened.
Sorry to hear that! The dough shouldn't be overly sticky. I highly suggest using a kitchen scale to ensure that the measurements for all the ingredients are exact.
@simplicityandastarter I eventually realized I needed to use bread flour. I wasn't using it in the first round. The consistency is much different now 🙂
Heel of your hand?! You mean palm? 😀
Yes! The heel of your hand is at the base of your palm!
@ interesting, thanks