I was watching Lisa on the Boone and I noticed you answered someone’s question on her platform so I thought I’d check your RUclips. I’m very impressed because you take the time to show how to make your bread slowly and it’s easier to catch on. First I need to get the nerve to make my starter. It’s very intimidating to me but I’m going to try it.
Hi, thank you so much for the compliment. I love her channel, too! Yes, sometimes it helps to see all the steps fully performed instead of the quick, beautiful shots. She's very inspirational. You can definitely do it! Often, it looks more complicated and time-consuming than it actually is. It did take me a couple of years to get it down, but finding this recipe made the whole process so much simpler, and I have seen many friends achieve beautiful loaves in their first and second tries! Let me know how yours does. Thanks for watching!
I like how you showed the steps clearly and in order. I’m going to try shaping mine like you do. Just one question: why do you not ferment in the fridge overnight?
Hi, thank you so much! Sometimes I do. Especially if I make 2 loaves, I might bake one right away and put the other in the fridge for an overnight ferment. It's just an extra step that I don't find completely necessary to having a really good loaf of sourdough bread, but I do do it sometimes when I can. Thanks for watching! Maybe I'll make a video about cold fermenting 😄
Yes, thank you, I'm learning, I have lowered the music in my newer videos. I'm so glad you learned something. Thank you for watching and commenting. ☺️
@@Homestead.Healing you are very welcome, ok so I have played around with sour dough for a while and using the starter itself for a pizza base works fine, I noticed you had a discard jar, I sometimes use just the starter itself to make lowrise 5 mm pizza bases, get them partially baked then stick my toppings on it. Far as your concern about the bottom browning too much, take it out of the dutch and let it brown in direct heat, it will make it far crispier that way. Have you dont any of these? do you have any tips to share? Feel free.
I have made pizza dough with discard poured into a pan and cooked, as well as using discard with flour, salt, and yeast for a quick pizza dough. I have also used active starter to make pizza dough, but never directly into the pan to bake, I've added bread flour, salt, olive oil, etc. to a bowl the night before to have a sourdough pizza dough the next day with no yeast. I don't usually let my active starter get big enough to have that much extra to use. Great tip, I'll try removing my loaf from the Dutch oven after the initial bake to brown, and see if I notice a difference, but I find leaving it in the Dutch oven with the pizza stone below it to work well, and it's quick and easy. Thanks so much for the tips!
@@Homestead.Healing you are very welcome. Some other things I like to do is add toppings on my bread: sesame seeds, chili flakes, Salt and anything else u like that u have dried, it does require a squirt of water for them to stick tho. Then theres the Steam tray for first 10 min of the bake to get a crispier crust, in using a bread tin.
@redknight3439 I need to do more of that, that sounds great! I'm also planning to make more flavored breads like cinnamon raisin, rosemary, jalapeño and cheese, etc. They make great appitizers or snacks. I think I'll try to fit one in this week! Thanks for the idea!
Hi just found your channel and you made it look super easy for me and I don’t know how to bake. I did have a question what is the round or circle thing in the oven I didn’t catch that. Would like to order it. Thank you and have a lovely week
Hi, thank you so much, I'm so happy to hear that! That is actually a pizza stone, I only recently started using it, so it's not completely needed, but it helps distribute the heat better and prevents the bottom from getting as dark, much easier to cut through also. I'll link it for you.
I really enjoyed watching your sourdough video, I think I will get my starter going again and follow your recipe, it is strait to the point no time wasting! Your bread looks amazing!! Good luck to you for your future and your family!😊
@janicegame2372 Thank you so much, I'm so glad you enjoyed it amd it was helpful! I have a sourdough sandwich bread recipe coming out this week too! Another very simple recipe that we love! Thanks for watching!
Hi, yes you do, you can cover it with plastic wrap or just a towel and yes leave it out over night, in the morning you can shape, let it rise again for 30 more minutes and either bake right away, or put in the fridge for an additional cold ferment for a few hours, or until the next day. Thanks for watching!!
You have a peaceful soothing voice, young lady.
@qre268Zrtb Thank you very much! That is so kind of you to say! Thank you for watching, too!
New here! Thank you for the for this video I been thinking of making my own bread! 🌷
@@grammiesjournal4329 Hi! Thank you for being here!! You should definitely make some bread, it is so rewarding! Please let me know when you do!
I learned so much.. thanks for the video!
I'm happy to hear that! Thanks for watching!!
That looks delicious
Thank you so much!! Thanks for watching! Hope you try it!
It’s a wonderful recipe🤍💛
The happy scent seems to reaches me🧡
It looks very delicious😋😄
I'm looking forward to seeing you again✨⭐️
Thank you very much! I hope you try it! Thanks for watching! Appreciate you being here!!
I think I’ll try it!
You can do it!! Let me know how it comes out! 😋
@@Homestead.Healing I have to learn how to make the starter…
@@markprice2205I added a link to a sourdough starter recipe in the description
I was watching Lisa on the Boone and I noticed you answered someone’s question on her platform so I thought I’d check your RUclips. I’m very impressed because you take the time to show how to make your bread slowly and it’s easier to catch on. First I need to get the nerve to make my starter. It’s very intimidating to me but I’m going to try it.
Hi, thank you so much for the compliment. I love her channel, too! Yes, sometimes it helps to see all the steps fully performed instead of the quick, beautiful shots. She's very inspirational. You can definitely do it! Often, it looks more complicated and time-consuming than it actually is. It did take me a couple of years to get it down, but finding this recipe made the whole process so much simpler, and I have seen many friends achieve beautiful loaves in their first and second tries! Let me know how yours does. Thanks for watching!
You can do it Wendy. I’m a newbie too… but it’s fun and delicious 😊
😊
Thank you for watching!!
I like how you showed the steps clearly and in order. I’m going to try shaping mine like you do. Just one question: why do you not ferment in the fridge overnight?
Hi, thank you so much! Sometimes I do. Especially if I make 2 loaves, I might bake one right away and put the other in the fridge for an overnight ferment. It's just an extra step that I don't find completely necessary to having a really good loaf of sourdough bread, but I do do it sometimes when I can. Thanks for watching! Maybe I'll make a video about cold fermenting 😄
Too much music......but I made it through and I did learn a few things
Yes, thank you, I'm learning, I have lowered the music in my newer videos. I'm so glad you learned something. Thank you for watching and commenting. ☺️
Hi, great vid thanks for sharing.
Thank you so much! Thanks for watching.
@@Homestead.Healing you are very welcome, ok so I have played around with sour dough for a while and using the starter itself for a pizza base works fine, I noticed you had a discard jar, I sometimes use just the starter itself to make lowrise 5 mm pizza bases, get them partially baked then stick my toppings on it.
Far as your concern about the bottom browning too much, take it out of the dutch and let it brown in direct heat, it will make it far crispier that way.
Have you dont any of these? do you have any tips to share?
Feel free.
I have made pizza dough with discard poured into a pan and cooked, as well as using discard with flour, salt, and yeast for a quick pizza dough. I have also used active starter to make pizza dough, but never directly into the pan to bake, I've added bread flour, salt, olive oil, etc. to a bowl the night before to have a sourdough pizza dough the next day with no yeast. I don't usually let my active starter get big enough to have that much extra to use.
Great tip, I'll try removing my loaf from the Dutch oven after the initial bake to brown, and see if I notice a difference, but I find leaving it in the Dutch oven with the pizza stone below it to work well, and it's quick and easy. Thanks so much for the tips!
@@Homestead.Healing you are very welcome.
Some other things I like to do is add toppings on my bread: sesame seeds, chili flakes, Salt and anything else u like that u have dried, it does require a squirt of water for them to stick tho.
Then theres the Steam tray for first 10 min of the bake to get a crispier crust, in using a bread tin.
@redknight3439 I need to do more of that, that sounds great! I'm also planning to make more flavored breads like cinnamon raisin, rosemary, jalapeño and cheese, etc. They make great appitizers or snacks. I think I'll try to fit one in this week! Thanks for the idea!
Om sai ram
Thank you 🙏
Hi just found your channel and you made it look super easy for me and I don’t know how to bake. I did have a question what is the round or circle thing in the oven I didn’t catch that. Would like to order it.
Thank you and have a lovely week
Hi, thank you so much, I'm so happy to hear that! That is actually a pizza stone, I only recently started using it, so it's not completely needed, but it helps distribute the heat better and prevents the bottom from getting as dark, much easier to cut through also. I'll link it for you.
This is the one I have.
amzn.to/3XggAQp
@@Homestead.Healing thank you for letting me know it’s not necessary. Can’t wait to try out your recipe
@rosieacabrera Yes, the pizza stone is not necessary, but the dutch oven is for this artisan loaf. Please let me know how it comes out!!
@@Homestead.Healing I do have the Dutch oven once I come back from vacation I will focus and do it and get back to you.
In the written description the amount of water is 100 g and it should be equal to flour.
Yikes, just a typo. Thanks, I'll correct it!
I really enjoyed watching your sourdough video, I think I will get my starter going again and follow your recipe, it is strait to the point no time wasting! Your bread looks amazing!! Good luck to you for your future and your family!😊
@janicegame2372 Thank you so much, I'm so glad you enjoyed it amd it was helpful! I have a sourdough sandwich bread recipe coming out this week too! Another very simple recipe that we love! Thanks for watching!
When you make other recipes how much discard do you use? Thank you 😊
Hi, it depends on the recipe. It's usually about 50g, I'm posting a few discard recipes this week. Thanks for watching!
Do you leave the dough out in the counter the whole night?
Hi, yes you do, you can cover it with plastic wrap or just a towel and yes leave it out over night, in the morning you can shape, let it rise again for 30 more minutes and either bake right away, or put in the fridge for an additional cold ferment for a few hours, or until the next day. Thanks for watching!!
@@Homestead.Healing thank you
Om sai ram
I like your sourdough bread recipe.you are very professional person can you please tell what name of the baking paper you use
Thank you🙏
Thank you so much! I ordered my unbleached parchment paper on amazon, here is the link for the one I use. amzn.to/3QhbbnV
Om sai ram
Thank you for quick reply🙏