Sourdough Starter & Bread FAQ ☆What are refined bread flour and whole bread flour?☆ You don’t necessarily need to differentiate between refined bread flour and whole bread flour. Generally, if it doesn’t say "whole," then the bread flour is usually refined. I decided to use whole bread flour in the beginning and refined bread flour later because I thought that whole bread flour might contain a greater variety of yeast strains. Since refined bread flour has stronger fermentation power, I thought I could increase the variety of yeast in the beginning with whole bread flour and then boost the fermentation strength in the latter part with refined bread flour. It’s not essential to use them differently-you can make a starter with all whole bread flour or all refined bread flour. Personally, I often do it entirely with whole bread flour. ☆How to maintain a completed sourdough starter☆ Add around 50g of whole bread flour on top of the remaining starter in the jar, close the lid without mixing, and store it in the fridge. You don’t need to feed it while it’s in storage. When you're ready to bake sourdough bread, take it out of the fridge, add about 40g of lukewarm water, and leave it at room temperature (around 25-30°C) until it bubbles and rises. it usually takes 3 to 6 hours. The amounts of flour and water at this stage don’t have to be exact. As you can see in the video, adjust the flour and water amounts to reach the ideal consistency (or looseness) for the sourdough starter. You can store it in the fridge for one to two months without issue, but if you keep it for too long, it may weaken. It might be good to bake with the starter at least once a month to keep it active.
You show how making sourdough is not complicated. I've watched so many videos where it seems you need a PhD to make a loaf of bread. I've been looking for how to make less watery starter and finally found it. Your loaf of sourdough turned out beautiful and looks so delicious. Thanks for another great vid.
Yes! I have to chip in and to say that this looks like a foolproof recipe! I am starting the starter today so I can report back on success or failure in a week if anyone wants to know:)
@@thebakingkarrottwhich videos over complicate? Most I’ve seen from channels like the bread code, farmhouse on Boone, daily sourdough etc seem pretty straightforward. They do have videos for extended tips etc
This is the most comprehensive, thorough, and yet simplified step by step explanation of how to make sourdough. It’s the only one I’ve seen that includes the process from the very beginning, making the starter, to the finished baked loaf. I’ve watched so many tutorials and have only become more nervous about attempting it. But after seeing this wonderful tutorial, I believe I can finally try! Thank you so much!!
This is such a good video! just a note to beginners in warm climates: its important to follow the starter starting process and wait 7+ days before using it. it should have a strong yeasty smell. if you live somewhere warm it might have a growth explosion and you think its ready to go in 2-3 days. its not. that's bacterial activity which adds lots of off-flavors to the finished bread. You have to give the yeast fungi time to multiply and push the bacteria to extinction in the sample. If you still have off flavors or smells after 7 days (after using it to make bread), discard most of the starter and feed the remainder for a few more days to let the yeast do their thing.
@@DMz8323 it depends on how warm your house is and the humidity level, you just have to watch it, I have a cold house and it usually takes about 12 hours for the first rise (I leave it overnight on my counter top)
I love EVERYTHING about this video! I have read/ watched countless version of the both the sourdough starter and actual bread baking techniques and never have I found any as low stress and straightforward as what I just watched. It was a pleasure to see your process! Thank you!
This is the best sourdough video on RUclips period. I’ve watched countless videos on sourdough and everyone wants to complicate the process. Thank you for posting an easy to follow along video. I’m now a subscriber. THANK YOU 🙏🏻
Such an easy and straight-forward recipe of both the starter and bread, that I just began "Day 1" as of today and have my starter sitting on the kitchen bench fermenting right now! Thanks for the easy-to-follow recipes. God bless!
I tried to make sourdough starter multiple times and each time something went wrong and the of discards were stopping me from trying it again. I even took a scientific approach by reading pages of how it works and result- nothing. Found this recipe and tried as “even if doesn’t work out I won’t regret it” and it worked from the first try !!!!! I baked a “local bakery” quality bread at home 🙏🏻🙏🏻🙏🏻
What a beautifully shot video. And it breaks down the whole process so simply. As others have said, this gives me the confidence to start on sourdough bread making!
I have always wanted to try making sour dough starter and bread but balked at what seemed a very long process. You have made this process simple so am going to make the starter today. Thank you and for not having any music which distracts from the beautiful process.
Until now I’ve been avoiding baking a sourdough bread. I’ve made at least four starters from scratch but they all go to waste because I am intimidated by other videos! I’m confident to try this loaf now thanks to your video!!!!! Yay, I can’t wait !
i have seen your video since long time ago, might be before pandemic Covid-19, i love it since no m, quiet, no BGM, cool, silent except natural sound. it's meditating i hope you can upload your video more often.
I agree with everyone that said this is the best video explaining how to make the starter and bake the sourdough bread. You’re amazing, thank you so much! I m gonna make it soon 🎉
This video is the best explanation of how to make a sourdough started Prepare to bake And baking Thank you so very much. I have been trying to make a starter for several weeks wasting so much flour
What an incredible video. I’m so relaxed. I’m usually not one for ASMR but gosh that was so tranquil and watching your bread come together was so enjoyable to watch. Great channel!
I've been really nervous to try sourdough baking. I've seen and watched so many videos, read so many articles but still, I haven't had the courage to start. Today, I just made my first ever sourdough starter. Thank you for this easy to follow video.
Thank you for this video! I watched so much videos and read alot about sourdough starters and breads. I had a couple failed starters. This video is simple and to the point, no loud annoying music and excessive talking. It would be great if you can give some tips or maybe do a video on how to do this process for people living in a tropical country.
Your channel helped me so much when I was a baby vegan high school student teaching myself how to cook. All these years later, and you're still a staple 🤍 thanks for another great video!
I liked your video with the lovely natural sounds, and exactly I will try to bake a loaf of bread with your recipe. I had some experience and have baked since last month, but my bread doesn't rise so much, even though I tried different ways. Everything is OK - smell, taste, quality, but bread doesn't want to rise so high how necessary. Thanks for sharing the easy way from starter to baking a delicious loaf
good video, your starter will stay more active over time if you leave the lid loose instead of tightening it down- the wild yeast is in the air and needs to be able to get into the starter mixture
I’ve been looking for an easy no discard recipe for sourdough and this video is exactly what I was looking for. I’m on day three and my starter is already looking so active. Looking forward to making sourdough soon😊 thank you for your video
This is best Sour Dough video I have ever seen. Simple, easy to follow, great tips and straight to the point. Thank you for sharing. You have made my bread baking experience so much more enjoyable. 👍🤟
The starter and bread look great! I took the easy way and took some of a starter from a friend to make my own. My personal choice is to feed the starter with 50% whole wheat flour and 50% white bread flour. The whole wheat seems to make the starter less sticky and makes the flavor slightly more sour. I also store my starter in the fridge and feed it only once a week after making a batch of bread (or banana bread, waffles, cookies, etc.) Also, I've had better luck dusting the proofing basket with rice flour instead of regular wheat flour. It doesn't seem to soak up as much moisture from the dough and makes it easier to release from the basket and/or liner.
Your videos never fail to amaze me Really simple and easy starter and sourdough bread recipes, the beginner and clumsy me can follow easily! Thank you so much, hopefully after i finish my exam season I'll try to impress my family with it, wish me luck 😂
I used your recipe which is pretty much my own standard recipe of 75% hydration, 10% starter and 2% salt to flour ratio! The only thing I did differently than your technique was to forgo the cloth in basket and instead used the brown parchment paper! Sure tge design on the bread wasn’t as pretty but it made it a lot easier to drop straight into my Dutch oven! But I love the starter storing tip and the time to bulk ferment (until doubled) which takes the guessing out of it! Beautiful video! Thank you!
The easiest method out there for sure. love the idea of adding to the starter daily over time. Also didnt know i cpuld use my steam oven the whole bake through! Perfect. My loafs always had a bit of a chewy, gimmicky inside. The only thing i haven't figured out yet
This is the easiest recipe I have ever seen without using Dutch oven pans or even complicated measures in feeding the starter every day .. super simple ❤
It's true! Yeast is everywhere, in the air and on your skin. Instant yeast is made just like this, using specific types of yeast, and then is dehydrated and processed into the instant yeast you buy at the store.
I failed the first time when I tried making the starter from scratch (I watched another quite complicated video), but this seems simple to follow :). I used to watch your videos a lot a few years back, so now i’d like to finally try your recipes again!
Thank you for this wonderful video. It really works my sourdough starter. Yesterday, my sourdough started to double its size at day 5.. I think i can already use it today. I really love the smell of it... Thanks for sharing😊
This Video is so calming and exactely what I was searching for! Thanks a lot. What I don’t get is-when you are at day 7 you used the starter and the rest goes to the fridge …could you explain me the process how you prepare the starter for the fridge (never heard of the flour on top method) and what do I do if I bake once a week and what do I do if I don’t bake for lets say a month. What about feeding the starter and how to activate it after the fridge? Thanks a lot ❤
Followed this recipe step by step and my first loaf came out gorgeous! The only thing I did differently was use a dutch oven and I added water to the oven to give it some steam. Thank you for sharing such a wonderful tutorial.
Your recipe looks amazing because you just adding the feed not remove some of starter that’s been good Because I don’t know what I have to do with the removed starter 😅 Thanks for the simple recipe and the easy explanation 🫡
Thank you so much 😊 really for the best recipe I already finished making this bread and it comes sooo delicious 🔥🔥 I want to ask how to save the starter for longest time?!
Thank you so much for your detailed explanation. However, you write 2-3 spoons of water while you add only one at all times. And, do you have type numbers for the flour? we have T550 for bread for instance and other numbers for whole wheat etc.
Thank you. I followed the recipe and my bread turned out fine. My question is ; how do you wake up the leftovers when you want to do the next bake. I mean do you add 50g water then stir it up leave it ovet night. Then 50g water + 50g flour the next day until enough bubbles is seen in the starter because we are now working with a pre- fermented starter.
I just made my first loaf with your instructions from scratch and it was very good. One question, when you put the 50g or flour and put the starter in the fridge, it looks very dry. Is it supposed to be like that? Thanks again for the video, superb
I’ve been making sourdough bread for many years. Absolutely no need to continuously feed starter. I keep a small 20gram bit of starter in my fridge in a sealed glass jar. 1:1 water:flour ratio. It can go for several weeks to a month and be fine. It develops a slimy skin after about 3 weeks which can be scraped off. I only feed the starter with enough to make 90g of starter when making a loaf of bread. I use 80g for the bread, leave the 10g starter behind, feed it with 5g water and 5g flour to get it back to 20g and then store it again until ready for use. That has worked for me for at least 4 years since I’ve been making sourdough bread. And I make maybe 1 or 2 loaves per month. Zero starter waste.
Thank you Mr peaceful cuisine .first time I find a name really matched to the contents .hat off to you ...I felt relaxed and delighted to watch such perfection in doing bread ❤❤❤
I was literally looking at recipes a few days ago and ordered a few things that came in the mail this week to make bread and you post this video, that's a sign 😂 hope my starter will be ready tomorrow, fingers crossed !! Thank you so much!!
This video has motivated me in trying sour dough starter. I’ve watched many videos of making sourdough starter by discarding everyday, compared to that, this method Is easier. Can we proof the dough in refrigeration for whole day after shaping and then bake it on the next day?
In Egypt now the weather has started to get much hotter even though it's spring but it's almost 35°C today and for the rest of the week the temperature is above 36°C, so if I tried to make the starter, would the climate here be suitable or it'd go bad and can't work?? We have a very similar bread recipe that ferments in the sun as well and the temperature is suitable for it very well so i wonder if it'll be suitable for the starter or not, my dad loves our fermebred authentic bread so i want to bake him this because i believe they'll have very similar tastes!
@@peacefulcuisine thanks! If I tried it, I'll keep you updated with the results and I'm certain it will work! Your recipe is so easy to follow thanks a lot!!
Just wanted to come back to update my success!! I tried it 2 weeks ago, and it took me 8 days instead of 7 due to my starter being too watery. I know how to adjust the liquidity now from a little experience, but yours is the first recipe to ever double for me!!! I’m so thankful. My first bake was edible but not complete success (it did rise and it did taste okay) due to me getting some measurements wrong. I put it in the fridge and last night added water to ferment and I’m baking with it this morning! The dough looks good so far (and I’m going to ferment it in the fridge overnight). Thank you!!!!! But also, how many times do u feed it after taking it out of the fridge before baking? Or do you simply stir in the flour add water, wait for it to double then bake? Thank you! (This time I let it more than double and baked without a second feeding)
I simply add water and stir then wait for it to doubles in size! right after you bake bread, let's say you have 50g starter leftover. I would add 50g flour(don't stir) and put it in the fridge. and when you want to bake sourdough bread again, I would add about 50g water and stir. now you have about 150g sourdough starter. use 100g for baking and then you have 50g starter leftover for the next baking ;)
@@peacefulcuisinethank you for replying! That’s what I did this time. I’m really super thankful 🧡 now my diabetic dad can also enjoy my sourdough breads. Thank you again!!
@@peacefulcuisinehello.. so we just add 50g of water only after out from fridge right? Just stir and leave room temperature until tomorrow when we want to bake??
Hi, Thanks for this beautiful recipe. I have two questions, 1- can i use 100% whole wheat and 0 refined flour for the bread dough(not starter) 2- you didn’t mention after we take out the stored starter from fridge, how much water to add and how long will it take to ferment, i mean what’s the sign that starter is perfectly fermented to bake another bread.. do we need to wait another 5 days like how we did in the beginning?
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Sourdough Starter & Bread FAQ
☆What are refined bread flour and whole bread flour?☆
You don’t necessarily need to differentiate between refined bread flour and whole bread flour. Generally, if it doesn’t say "whole," then the bread flour is usually refined. I decided to use whole bread flour in the beginning and refined bread flour later because I thought that whole bread flour might contain a greater variety of yeast strains. Since refined bread flour has stronger fermentation power, I thought I could increase the variety of yeast in the beginning with whole bread flour and then boost the fermentation strength in the latter part with refined bread flour.
It’s not essential to use them differently-you can make a starter with all whole bread flour or all refined bread flour. Personally, I often do it entirely with whole bread flour.
☆How to maintain a completed sourdough starter☆
Add around 50g of whole bread flour on top of the remaining starter in the jar, close the lid without mixing, and store it in the fridge. You don’t need to feed it while it’s in storage. When you're ready to bake sourdough bread, take it out of the fridge, add about 40g of lukewarm water, and leave it at room temperature (around 25-30°C) until it bubbles and rises. it usually takes 3 to 6 hours.
The amounts of flour and water at this stage don’t have to be exact. As you can see in the video, adjust the flour and water amounts to reach the ideal consistency (or looseness) for the sourdough starter. You can store it in the fridge for one to two months without issue, but if you keep it for too long, it may weaken. It might be good to bake with the starter at least once a month to keep it active.
Thanks for sharing. How expensive is the bread machine for cutting ?
How can we get the manual slicer?
Thanks for sharing all this information
You made it so simple and efficient! No waste, no dutch oven, just bam bam bam, done. no distractive talking 😄 Thank you!
You show how making sourdough is not complicated. I've watched so many videos where it seems you need a PhD to make a loaf of bread. I've been looking for how to make less watery starter and finally found it. Your loaf of sourdough turned out beautiful and looks so delicious. Thanks for another great vid.
I agree totally, other videos do their best but come off really over complicating the process. This video was so helpful and straightforward!
Along with having types of flour i typically do not have access to without having to order online
Yes! I have to chip in and to say that this looks like a foolproof recipe! I am starting the starter today so I can report back on success or failure in a week if anyone wants to know:)
How come there’s only one stretch and fold here. Most videos I’ve seen have at least three. Is there a reason?
@@thebakingkarrottwhich videos over complicate? Most I’ve seen from channels like the bread code, farmhouse on Boone, daily sourdough etc seem pretty straightforward. They do have videos for extended tips etc
This is the most comprehensive, thorough, and yet simplified step by step explanation of how to make sourdough. It’s the only one I’ve seen that includes the process from the very beginning, making the starter, to the finished baked loaf. I’ve watched so many tutorials and have only become more nervous about attempting it. But after seeing this wonderful tutorial, I believe I can finally try! Thank you so much!!
I agree! I always been so confused about the steps but this was very helpful.
Yes I feel the same way.
This is such a good video! just a note to beginners in warm climates: its important to follow the starter starting process and wait 7+ days before using it. it should have a strong yeasty smell. if you live somewhere warm it might have a growth explosion and you think its ready to go in 2-3 days. its not. that's bacterial activity which adds lots of off-flavors to the finished bread. You have to give the yeast fungi time to multiply and push the bacteria to extinction in the sample. If you still have off flavors or smells after 7 days (after using it to make bread), discard most of the starter and feed the remainder for a few more days to let the yeast do their thing.
Gratidão!! Ótima explicação.❤
Thanks I will take your advice ❤
How long does it take when you have mixed all your dough and done the stretch and fold method does it take to double in size?
@@DMz8323 it depends on how warm your house is and the humidity level, you just have to watch it, I have a cold house and it usually takes about 12 hours for the first rise (I leave it overnight on my counter top)
I love EVERYTHING about this video! I have read/ watched countless version of the both the sourdough starter and actual bread baking techniques and never have I found any as low stress and straightforward as what I just watched. It was a pleasure to see your process! Thank you!
Out of all the tutorials I’ve seen, your video has been the most direct and clear😭 thank you! I’m not surprised at how great of a teacher you are
Thank you Chef Ryoya!
I had a baker friend who had the same San Francisco Sourdough starter, he nurtured for over 50 years +
This is the best sourdough video on RUclips period. I’ve watched countless videos on sourdough and everyone wants to complicate the process. Thank you for posting an easy to follow along video. I’m now a subscriber. THANK YOU 🙏🏻
Such an easy and straight-forward recipe of both the starter and bread, that I just began "Day 1" as of today and have my starter sitting on the kitchen bench fermenting right now! Thanks for the easy-to-follow recipes. God bless!
I tried to make sourdough starter multiple times and each time something went wrong and the of discards were stopping me from trying it again. I even took a scientific approach by reading pages of how it works and result- nothing. Found this recipe and tried as “even if doesn’t work out I won’t regret it” and it worked from the first try !!!!! I baked a “local bakery” quality bread at home 🙏🏻🙏🏻🙏🏻
Once again stunning. Been a fan since 2015
What a beautifully shot video. And it breaks down the whole process so simply. As others have said, this gives me the confidence to start on sourdough bread making!
Fantastic, so much simpler and best part is the starter is made without any wastage❤
The best video for bread I have ever watched !!! BRAVO !!!
Thank you for this easy to follow video. Making sourdough bread is quite the labor of love!
I have always wanted to try making sour dough starter and bread but balked at what seemed a very long process. You have made this process simple so am going to make the starter today. Thank you and for not having any music which distracts from the beautiful process.
This is the most detailed video I've seen on sourdough ratio preparation and sourdough bread making. I truly love your video tutorials. Thank you!❤❤
this tops off SO many overexplained lectures on sourdough, thank you for it 🙏🏻
Until now I’ve been avoiding baking a sourdough bread. I’ve made at least four starters from scratch but they all go to waste because I am intimidated by other videos! I’m confident to try this loaf now thanks to your video!!!!! Yay, I can’t wait !
Finally, well-explained Video tutorial.. without discard starter.. hopefully my journey to bake sourdough bread will succeed..
i have seen your video since long time ago, might be before pandemic Covid-19, i love it since no m, quiet, no BGM, cool, silent except natural sound. it's meditating i hope you can upload your video more often.
Большое спасибо за доступное разъяснения без слов😁 Попробую начать хлебную эпопею по вашему рецепту😍🇰🇬
I agree with everyone that said this is the best video explaining how to make the starter and bake the sourdough bread. You’re amazing, thank you so much! I m gonna make it soon 🎉
This video is the best explanation of how to make a sourdough started
Prepare to bake
And baking
Thank you so very much.
I have been trying to make a starter for several weeks wasting so much flour
What an incredible video. I’m so relaxed. I’m usually not one for ASMR but gosh that was so tranquil and watching your bread come together was so enjoyable to watch. Great channel!
🍊
🍊
I just googled sourdough starter yesterday and peaceful cuisine puts out this video - either I manifested it or my phone really is listening to me!
I've been really nervous to try sourdough baking. I've seen and watched so many videos, read so many articles but still, I haven't had the courage to start.
Today, I just made my first ever sourdough starter. Thank you for this easy to follow video.
Hey, did you follow this recipe for starter? How was your experience? TIA.
Thank you for this video! I watched so much videos and read alot about sourdough starters and breads. I had a couple failed starters. This video is simple and to the point, no loud annoying music and excessive talking.
It would be great if you can give some tips or maybe do a video on how to do this process for people living in a tropical country.
The process looks pretty easy, just time intensive. I like your easy to follow directions. The final loaf looks incredibly delicious!
Your channel helped me so much when I was a baby vegan high school student teaching myself how to cook. All these years later, and you're still a staple 🤍 thanks for another great video!
Смотрю всегда ваши ролики, сама на растительном питании, пеку хлеб на закваске уже год, спасибо большое за атмосферу уюта
初めて天然酵母のパンを
作る事ができました、全粒粉が作り出す力強い
酵母のチカラに感激しました。ご指導ありがとうございます。
Less talk, MORE action! 👍. BESTEST video EVER on sourdough starter. 🙏🙏🙏
I liked your video with the lovely natural sounds, and exactly I will try to bake a loaf of bread with your recipe. I had some experience and have baked since last month, but my bread doesn't rise so much, even though I tried different ways. Everything is OK - smell, taste, quality, but bread doesn't want to rise so high how necessary. Thanks for sharing the easy way from starter to baking a delicious loaf
いろんな方の動画や記事をみて1年がかりでサワードウスターターを作っては増えないという失敗をたぶん5回くらいの繰り返してましたw
こちらの動画と同じ時間経過をやってみたところ6日目、ついにふくらみました‼️なんて愛おしいんでしょ💕パン作りにはまた時間がかかりそーなのでゆっくり育てていきたいです、ありがとうございます😊
good video, your starter will stay more active over time if you leave the lid loose instead of tightening it down- the wild yeast is in the air and needs to be able to get into the starter mixture
We love sourdough! The magic of food, chemistry and the invisible power of air.
I’ve been looking for an easy no discard recipe for sourdough and this video is exactly what I was looking for. I’m on day three and my starter is already looking so active. Looking forward to making sourdough soon😊 thank you for your video
I’ve always wanted to make sourdough bread, I guess this video is a sign to start xD
Have you started?
This is best Sour Dough video I have ever seen. Simple, easy to follow, great tips and straight to the point. Thank you for sharing. You have made my bread baking experience so much more enjoyable. 👍🤟
I am SO impressed! Beautiful technique, helpful notes, and a well executed end product, well done! Thanks for sharing! 🫶🏾🌻
You make it look so less complicared! I will definitely try it, thank you! It must taste absolutely yummylicious!
りょうやさんの動画はずっと観ていられるし、癒やされます🥖
Thank you so much, I love watching you cook and bake, it's incredibly peaceful and interesting. 🙏
The starter and bread look great! I took the easy way and took some of a starter from a friend to make my own.
My personal choice is to feed the starter with 50% whole wheat flour and 50% white bread flour. The whole wheat seems to make the starter less sticky and makes the flavor slightly more sour. I also store my starter in the fridge and feed it only once a week after making a batch of bread (or banana bread, waffles, cookies, etc.)
Also, I've had better luck dusting the proofing basket with rice flour instead of regular wheat flour. It doesn't seem to soak up as much moisture from the dough and makes it easier to release from the basket and/or liner.
Your videos never fail to amaze me
Really simple and easy starter and sourdough bread recipes, the beginner and clumsy me can follow easily! Thank you so much, hopefully after i finish my exam season I'll try to impress my family with it, wish me luck 😂
Lovely presentation, good and peaceful to listen to. Thank you ,I will certainly try this ❤
やっぱりりょうやくんのビーガン動画が1番好きだわ
This is amazing!!!! The presentation, camera angles, and just the whole content! Thank you for this!!!❤
I used your recipe which is pretty much my own standard recipe of 75% hydration, 10% starter and 2% salt to flour ratio! The only thing I did differently than your technique was to forgo the cloth in basket and instead used the brown parchment paper! Sure tge design on the bread wasn’t as pretty but it made it a lot easier to drop straight into my Dutch oven! But I love the starter storing tip and the time to bulk ferment (until doubled) which takes the guessing out of it! Beautiful video! Thank you!
Parabéns!! Lindo pão!
Excelente conteúdo! Pena que não tem tradução em português pra termos essa linda experiência!
Mesmo assim… gratidão!❤❤🇧🇷🇧🇷🇧🇷
The easiest method out there for sure. love the idea of adding to the starter daily over time. Also didnt know i cpuld use my steam oven the whole bake through! Perfect.
My loafs always had a bit of a chewy, gimmicky inside. The only thing i haven't figured out yet
This is the easiest recipe I have ever seen without using Dutch oven pans or even complicated measures in feeding the starter every day .. super simple ❤
finally, I found a well-detailed video of this bread.
Dr.STONEで「ドライイースト無くてもパンはできるぞ」とあったので「本当かな？」と疑問でした。そしたら本当にできるんですね！こうやってパンはつくるんだぁと感動しました！めっちゃ美味しそう！
It's true! Yeast is everywhere, in the air and on your skin. Instant yeast is made just like this, using specific types of yeast, and then is dehydrated and processed into the instant yeast you buy at the store.
@@Hydrantchan Thank you !!
Wow amazing video I love that you did not waste the starter I will definitely try making it your way for the first time. ❤ from Canada
😱久しぶりにsourdough パンを作ろうとレシピを漁ってました！嬉しすぎる😆早速作ります❤
Just found this page... and looks easier than other tutorials.. will try it, thank you Chef...
The most straightforward i video I have seen. Just yesterday i decided to give up trying to make sourdough! Thank you
EXQUISITE! By far the best tutorial I've seen. Thank you for sharing!
Please send link to all the tools.
I failed the first time when I tried making the starter from scratch (I watched another quite complicated video), but this seems simple to follow :). I used to watch your videos a lot a few years back, so now i’d like to finally try your recipes again!
Thank you for this wonderful video. It really works my sourdough starter. Yesterday, my sourdough started to double its size at day 5.. I think i can already use it today. I really love the smell of it...
Thanks for sharing😊
This Video is so calming and exactely what I was searching for! Thanks a lot. What I don’t get is-when you are at day 7 you used the starter and the rest goes to the fridge …could you explain me the process how you prepare the starter for the fridge (never heard of the flour on top method) and what do I do if I bake once a week and what do I do if I don’t bake for lets say a month. What about feeding the starter and how to activate it after the fridge? Thanks a lot ❤
Followed this recipe step by step and my first loaf came out gorgeous! The only thing I did differently was use a dutch oven and I added water to the oven to give it some steam. Thank you for sharing such a wonderful tutorial.
Can you explain how you did the water? I will also use a Dutch oven. Did you use the same flour as the video? Thank you in advance.
@@tiffanytyler7128パンの邪魔にならないように氷を2コ両サイドに入れて蓋をすれば良いですよ👌
Thank you for the most easiest recipe of bread including from the start of preparing sourdough starter.
まるで植物を育てるようなプロセスでしたね♪
まな板の上に今年の初雪が観測できて、雪山みたいでしたね😁
動画更新があるだけで、こちらはとてもありがたいです🤣
見終わって心穏やかになりました😊
絶対美味しいやつ🥳
Your recipe looks amazing because you just adding the feed not remove some of starter that’s been good
Because I don’t know what I have to do with the removed starter 😅
Thanks for the simple recipe and the easy explanation 🫡
Thank you so much 😊 really for the best recipe I already finished making this bread and it comes sooo delicious 🔥🔥
I want to ask how to save the starter for longest time?!
Thank you! I’ve been so intimidated, I’ve watched so many videos. Yours has me confident I can do this! Already ordered the basket!!!! 🤞🏻🍞
So are you making the lid air tight? Thank you for such a clear instruction.
انا من العراق انك افضل من عمل الخميرة سوف اتبع طريقتك مشتركة جديدة❤❤❤❤
Thank you so much for your detailed explanation. However, you write 2-3 spoons of water while you add only one at all times. And, do you have type numbers for the flour? we have T550 for bread for instance and other numbers for whole wheat etc.
I asked myself that but then I noticed it's 2-3 tsp which is equivalent to 1 tbsp (in the video he's using a tablespoon)
自分の苦手な食べ物でも動画にできるプロ意識の高さをadmire します
好きな事だけするのは仕事ではないですからね❤
Thank you. I followed the recipe and my bread turned out fine. My question is ; how do you wake up the leftovers when you want to do the next bake. I mean do you add 50g water then stir it up leave it ovet night. Then 50g water + 50g flour the next day until enough bubbles is seen in the starter because we are now working with a pre- fermented starter.
After watching this and watching another short you did. You look amazing!
Best video for sour dough bread. Thanks so much.
I just made my first loaf with your instructions from scratch and it was very good. One question, when you put the 50g or flour and put the starter in the fridge, it looks very dry. Is it supposed to be like that? Thanks again for the video, superb
Saving this video in case I ever decide to have another go at sourdough starting.
Wow! That seems very simple! I will surely try your method. ❤
After overfeeding my sourdough starter last week and ruining it by day 5,this week, things are looking better!Thank you for another great video 😊
Oh that was an absolute pleasure to watch. And what a stunnigng looking loaf 😊🍞
Thank you for the beautiful video, very relaxing and quiet and educational ❤️
I’ve been making sourdough bread for many years. Absolutely no need to continuously feed starter. I keep a small 20gram bit of starter in my fridge in a sealed glass jar. 1:1 water:flour ratio. It can go for several weeks to a month and be fine. It develops a slimy skin after about 3 weeks which can be scraped off. I only feed the starter with enough to make 90g of starter when making a loaf of bread. I use 80g for the bread, leave the 10g starter behind, feed it with 5g water and 5g flour to get it back to 20g and then store it again until ready for use. That has worked for me for at least 4 years since I’ve been making sourdough bread. And I make maybe 1 or 2 loaves per month. Zero starter waste.
I want this bread slicer 😂❤ it reminds me with the ones in german supermarkets
❤️❤️❤️ it. Ive been looking for this kind of detailed video fir a while. Thank you.
I got my first sour dough bread perfectly, thanks for sharing an easy recipe
Very helpfull & the way you make look very clean.Good on you.Thank you.God Bless
Thank you Mr peaceful cuisine .first time I find a name really matched to the contents .hat off to you ...I felt relaxed and delighted to watch such perfection in doing bread ❤❤❤
The best recipe on the Internet thanks for the additional infos ❤
I was literally looking at recipes a few days ago and ordered a few things that came in the mail this week to make bread and you post this video, that's a sign 😂 hope my starter will be ready tomorrow, fingers crossed !! Thank you so much!!
Update : it's really bubbly the feeding 2 times a day was a win !
I like that you simplify the baking of sourdough bread. like the bread slicer too. From where can I buy it?
This video has motivated me in trying sour dough starter. I’ve watched many videos of making sourdough starter by discarding everyday, compared to that, this method Is easier. Can we proof the dough in refrigeration for whole day after shaping and then bake it on the next day?
Ahh I’m so happy I’m early and that you’re making videos again 🥹
So easy to watch and explained well. I definetely want to start to bake my own sourdough bread ❤🎉
In Egypt now the weather has started to get much hotter even though it's spring but it's almost 35°C today and for the rest of the week the temperature is above 36°C, so if I tried to make the starter, would the climate here be suitable or it'd go bad and can't work??
We have a very similar bread recipe that ferments in the sun as well and the temperature is suitable for it very well so i wonder if it'll be suitable for the starter or not, my dad loves our fermebred authentic bread so i want to bake him this because i believe they'll have very similar tastes!
It should be fine if outside is above 35℃!
@@peacefulcuisine thanks! If I tried it, I'll keep you updated with the results and I'm certain it will work! Your recipe is so easy to follow thanks a lot!!
Thank you, this gave me the courage to try this. I enjoyed this video so much.
Just wanted to come back to update my success!! I tried it 2 weeks ago, and it took me 8 days instead of 7 due to my starter being too watery. I know how to adjust the liquidity now from a little experience, but yours is the first recipe to ever double for me!!! I’m so thankful. My first bake was edible but not complete success (it did rise and it did taste okay) due to me getting some measurements wrong. I put it in the fridge and last night added water to ferment and I’m baking with it this morning! The dough looks good so far (and I’m going to ferment it in the fridge overnight). Thank you!!!!!
But also, how many times do u feed it after taking it out of the fridge before baking? Or do you simply stir in the flour add water, wait for it to double then bake? Thank you! (This time I let it more than double and baked without a second feeding)
I simply add water and stir then wait for it to doubles in size!
right after you bake bread, let's say you have 50g starter leftover. I would add 50g flour(don't stir) and put it in the fridge. and when you want to bake sourdough bread again, I would add about 50g water and stir. now you have about 150g sourdough starter. use 100g for baking and then you have 50g starter leftover for the next baking ;)
@@peacefulcuisinethank you for replying! That’s what I did this time. I’m really super thankful 🧡 now my diabetic dad can also enjoy my sourdough breads. Thank you again!!
@@peacefulcuisinehello.. so we just add 50g of water only after out from fridge right? Just stir and leave room temperature until tomorrow when we want to bake??
@@elvinalaurensia28add 50g of water right after out of fridge, stir well and wait ‘til it double in size then you can bake as he explained.
Hi, Thanks for this beautiful recipe.
I have two questions,
1- can i use 100% whole wheat and 0 refined flour for the bread dough(not starter)
2- you didn’t mention after we take out the stored starter from fridge, how much water to add and how long will it take to ferment, i mean what’s the sign that starter is perfectly fermented to bake another bread.. do we need to wait another 5 days like how we did in the beginning?
Now I feel like baking this sourdough bread 😊