Step-by-step Sourdough timeline for busy people- Sourdough baking made simple
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- Опубликовано: 8 фев 2025
- Its important to note that sourdough does not rule my entire weekend. I still run errands in between stretch and folds, I go to the gym, I take my kids to the park. It's ok if you're a little late or miss a stretch and fold! Sourdough is supposed to be a part of life, not rule it!
Here is the link to my link tree where you can find my dehydrated sourdough starter and all my socials!
linktr.ee/musc...
Nobody tells you how messy this is! It’s 10 o’clock at night, my dough was sticky and difficult to handle after the bulk ferment! So now, my entire counter needs wiped down! But it’s sticking to the counter! As frustrated as I feel, I’m determined to make my own organic sourdough bread! I can’t afford to pay $8 a loaf! Thanks for your step-by-step instructions! One day I’ll get it right!
Well…I did it! My loaf is absolutely delicious! Thank you again! Your video and recipe are the best! My husband thanks you too!
My dough is also super sticky!
Mine was sticky too!
😂 I like how you said you have homemade bread for the rest of the week 😂 that would be gone in a day in my house. Lovely video thanks.
You helped me more than you’ll ever know. I’ve looked at a dozen videos and yours was the easiest to understand. 😊
To be continued.
Thank you for making this video, soooo helpful
Of course, thank you for watching!! 😊
Probably one of the most helpful videos on sourdough bread.
This is the most comprehensive sourdough video I've watched. Thank you!!
You are awesome! I love your channel. You just keep it so simple and effortless. You inspire me! Thank you please keep these videos coming.
I like that you added dill to your sourdough. I've recently started back making a vegan tuna salad which has chickpeas in it. I add a lot if dill to it. I'm not vegan but had no idea that I liked chuckpeas so much until abiut 2-3 years ago. But I was aware that I was intimidated about making sourdough. So watching your videos is really helping with that.
My sourdough starter is so ready to make bread, but I’m so nervous and intimidated by it. Your videos are really helpful and informative! So glad I found you before diving in! Would this recipe work for a rosemary/garlic clove bread also?
Thank you! Yes it would work with any inclusion you’d like!
Love your videos!❤
Thank you 😊
Going to try it! It's so frustrating to not have enough time.
Awesome video ❤what is the temperature of water you used?
Ohh la la that’s good flour. I hear Central Milling actually makes this one for Kirkland.
Thank you! Love your videos! Can you share where you get all your cute covers?
Hi, love your recipe, I have halved the ingredients as I wanted 1 sourdough loaf, I mixed the ingredients and done my bulk fermentation for 6 hours as the uk the climate is quite cool, however it has come out sticky, should I be adding less water to make it less sticky in the future? Thank you
Iv just done the same. I'm uk too but only did bout 4 and a half hours bulk and it's come out very wet and sticky. Did you find a solution?
@@PopcornPlaya8589 I started researching and experimenting and found out that my flour’s protein content was 11.5% so used instead stronger bread flour with a protein content of over 12%. For a single loaf, I found that using 300g white flour, 200g brown bread flour, 350g warm water, 10g salt and 100g starter worked a treat. After the bulk phase, I floured my surface very lightly and shaped my dough for the banneton. In my cold fermentation stage, rather than over night I did it for a few hours roughly 4 and then baked it in a Dutch oven, It worked so well. Good luck :)
@JamalDeesi oh good, I'll look into the flour I'm using then. Think it's just a tescos own bread flour
@@JamalDeesi thanks for the detailed reply!
Usually cooler temperature means you need to bulk ferment longer. The sticky dough is a sign it's not done proofing yet. She mentioned this in another video to tell how far along your dough is in the proofing process.
Can you give me tips if the dough sticky?
Does stretching so much during shaping ever create too closed of a crumb from degassing? I've always been told to be so gentle to prevent that
Love how the video is very easto follow. When iv do e my bulk its still wett and sticky. I did wet my hand a bit doing the folding. Does it just need more time bulking maybe or leas water?
Does the starter have to be fed before doing the recipe?
Anyone written down the recipe? Hydration ratio? Temperature of the fridge for bulk fermentation? Thanks so much!
can I use unbleached flour with the same measurements?
Do you have to cold proof and if you do do you let it come back to room temperature before baking?
I’ve tried this recipe 4 times and it’s still sticky and flat.
What am I doing wrong? 😢
My dough was soooo sticky I had to flour the surface while shaping. Will see how it bakes tomorrow
After 4-5 hours, my dough is WAY gassy, and does not stretch like that. Dough temp is around 74F. 68% hydration. My pre-share behaves very differently.
Mine too! It was too sticky!
I wait only one to two hours before shaping. You need to adapt to temperature, the dough will not ferment the same way in summer or in winter.
In cold seasons, I heat my oven just a little bit, then turn it off and put my starter or my dough in it. Helps speeding the fermentation process
Help!!! I have tried to make a starter at least 5 different times. I follow the directions, use a scale, unbleached flour, filtered room temperature water. It ends up thin with few bubbles. My house has central air and really good quality windows. I’m not sure what to do next. Feeling so defeated
A Sourdough starter usually takes about 7 days to fully mature before you start baking with it. That's for a new starter. If you have central air, I suggest you put your light oven on and place your jar in the oven. DO NOT put the oven on, just the light. Check it daily, discard just a little bit, and I feed with one cup of flour and one cup of water. Do not use tap water, use filtered or bottle water. Hope this was helpful 😊 Good luck and don't give up 😊
I have tried All of those techniques off, Thank you
I had a similar issue - Tried using dark rye flour in a purpose made jar and that fixed it for me. Good luck
Hi, so what is your definition of warm water temp wise? Thank you.
80-85 degrees F
@@MuscleMommaSourdough Awesome and thank you for the reply. Thank is warmer than I would have thought. I am going to be trying out some of your recipes. keep rocking
My dough doesn’t rise in the fridge though the temperature is between 4-7°C.
Putting your dough in the fridge greatly slows down the fermentation process, therefore there shouldn’t be much rise in the fridge. Any rise you see is from the warm dough temperature when it first went into the fridge! I wouldn’t worry too much.
Thank you!