. Started wondering why I needed to put sourdough in the refrigerator overnight to proof. Yours is the first video that came up. I’m so excited. Gonna try this the next time I bake.
I’m a new subscriber! Thank you for providing such simple steps for your sourdough bread! I’m new with this and I’ve made several mistakes so far. I am bound and determined to get it right. I will do your method the next time.
I feed my starter and put it in my fridge and use it straight out the fridge, it makes beautiful perfect loafes, so you do not have to put it on your counterfeit it and wait for hours and hours for it's double
@@shirleynoel916 I will feed my starter the night before and leave it on the counter…. But I’ll share a link to my other blog about how to activate sourdough starter. It give great instructions for getting it nice and bubbly: traditionandthyme.com/how-to-activate-sourdough-starter/
Trying your recipe again :) I did it once and now I'm doing it x2. I have a ball Mason jar that has a 1C and 2C mark on it. I have my starter in it and I used that to measure my two cups and once pouring it into my 1C of water it didn't look like two cups. So I made a second one at the same time and for this one I measured the 2 cups of starter in my measuring cup like yours then added my 1 cup. The two starter measurements definitely didn't look equal. Do you think it's because the starter in the Mason jar seemed to deflate once taken out of the jar? Do you measure the 2C while it's still active and puffy or after you've poured it out? Anyways.... it's like a little experiment I guess. I hope they both turn out ok... what could happen if not enough starter was added?
@@emilyscott2109 yes I’m sure it deflated. I don’t stir mine or anything before using it. If it was at the 2 cup mark it was probably enough. But the only way to really know exactly how much you are using is to use a kitchen scale ❤️
Thank you! I fed my sourdough starter at 10 am... and we ate dinner at 8:30 pm;) Yes the starter being so active makes it rise and ferment faster! I fed the starter this way to end up with 2 cups of active starter: Discard: 1 cup (slightly less than 1 cup) of starter (This ensures the final amount is closer to 2 cups after feeding) Water: 1/2 cup (236.59 grams) Flour: 1 cup (236.59 grams)
@FarmhouseHarvest that's amazing! Yes, I always use bread flour for the artisans loaves, too! I posted a sourdough sandwich bread recipe yesterday also, but mine always have an overnight proof, I'll have to try yours! I have a loaf in the fridge now cold fermenting! It's nice to see other methods, especially same day!
@@emilyscott2109 you can always add a bit more flour…. But the best thing to do it wet your fingers with cold water. This helps prevent sticking. The dough will become less sticky as you continue stretch and fold sessions.
stayed sticky the whole time even after the last stretch and fold. But the water on hands did help some... I shaped best I could and scored and baked same day no bulk ferment in fridge and it actually was my best boule ever so far! I'm verrrrrry new to sourdough. I also didn't have two full cups of active starter only 1.5c so I used 1/2c of discard and added maybe half a tsp to a whole tsp (I didn't measure) of instant yeast to the flour. It came out great!
Everytime I make your recipe it gets better and better! Practice makes better!
@@Emarie91 good job…. You got this down!
. Started wondering why I needed to put sourdough in the refrigerator overnight to proof.
Yours is the first video that came up.
I’m so excited. Gonna try this the next time I bake.
BEST PART: SPREADING BUTTER WITH THE BREAD KNIFE😂❤❤
@@OceanFrontVilla3 Glad you liked that… lol
Yeah! I thought that was cool 😂
Best and easiest I have seen!
@@mrsmc2612 thank you so much!!!
I just subscribed to your channel. This bread looks amazing...Thank you for sharing....God bless you all...Sherri-Idaho
Thank you! Can't wait to try it!!
My pleasure… Thanks for the comment!
I’m a new subscriber! Thank you for providing such simple steps for your sourdough bread! I’m new with this and I’ve made several mistakes so far. I am bound and determined to get it right. I will do your method the next time.
@@sweetpeanmolly Welcome! You’ll get the hang of sourdough if you just keep going! The more mature your starter is the easier and better it gets :)
I feed my starter and put it in my fridge and use it straight out the fridge, it makes beautiful perfect loafes, so you do not have to put it on your counterfeit it and wait for hours and hours for it's double
great video!
Thank you very much!
New to your channel….Got to try sourdough this way!!❤
@@nhathaway5840 thanks for joining!!!
Your starter is much more bubblier then mine. Do you share a recipe on how to make your starter ?
@@shirleynoel916 I will feed my starter the night before and leave it on the counter…. But I’ll share a link to my other blog about how to activate sourdough starter. It give great instructions for getting it nice and bubbly: traditionandthyme.com/how-to-activate-sourdough-starter/
How long did it proof for? Did i miss that?
@@carnicavegirl7214 about 5 hours: farmhouseharvest.net/same-day-sourdough-bread-recipe-from-starter-to-serving/
Trying your recipe again :) I did it once and now I'm doing it x2. I have a ball Mason jar that has a 1C and 2C mark on it. I have my starter in it and I used that to measure my two cups and once pouring it into my 1C of water it didn't look like two cups. So I made a second one at the same time and for this one I measured the 2 cups of starter in my measuring cup like yours then added my 1 cup. The two starter measurements definitely didn't look equal. Do you think it's because the starter in the Mason jar seemed to deflate once taken out of the jar? Do you measure the 2C while it's still active and puffy or after you've poured it out? Anyways.... it's like a little experiment I guess. I hope they both turn out ok... what could happen if not enough starter was added?
@@emilyscott2109 yes I’m sure it deflated. I don’t stir mine or anything before using it. If it was at the 2 cup mark it was probably enough. But the only way to really know exactly how much you are using is to use a kitchen scale ❤️
Great video! Subscribed! How long did it take from start to finish? Your starter was so active, I wonder if that helped speed up proofing time?
Thank you! I fed my sourdough starter at 10 am... and we ate dinner at 8:30 pm;) Yes the starter being so active makes it rise and ferment faster! I fed the starter this way to end up with 2 cups of active starter: Discard: 1 cup (slightly less than 1 cup) of starter (This ensures the final amount is closer to 2 cups after feeding)
Water: 1/2 cup (236.59 grams)
Flour: 1 cup (236.59 grams)
Bread flour helps too!
@FarmhouseHarvest that's amazing! Yes, I always use bread flour for the artisans loaves, too! I posted a sourdough sandwich bread recipe yesterday also, but mine always have an overnight proof, I'll have to try yours! I have a loaf in the fridge now cold fermenting! It's nice to see other methods, especially same day!
My dough is still sticky during the stretch and folds. I'm on my last one but it doesn't look like yours :( any ideas?
@@emilyscott2109 you can always add a bit more flour…. But the best thing to do it wet your fingers with cold water. This helps prevent sticking. The dough will become less sticky as you continue stretch and fold sessions.
stayed sticky the whole time even after the last stretch and fold. But the water on hands did help some... I shaped best I could and scored and baked same day no bulk ferment in fridge and it actually was my best boule ever so far! I'm verrrrrry new to sourdough. I also didn't have two full cups of active starter only 1.5c so I used 1/2c of discard and added maybe half a tsp to a whole tsp (I didn't measure) of instant yeast to the flour. It came out great!
@ interesting…. So glad it turned out good!!!
2 cup of starter for 3 cup of flour that’s a lot of starter!!
@@NesrinSahawneh maybe…. But it works great!