How to make Sourdough Bread and Sourdough Starter
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- Опубликовано: 18 сен 2024
- Steve has been working a lot lately with sourdough culture and making bread so we decided we'd share some of the knowledge with you. Let us know if you have any tips!
All the best,
Dave & Steve.
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Nooo let Steve talk! The more he said the more I understood. He was very helpful and inspiring! Great recipe guys! Can't wait to try it
+Lexy Berry let us know how you get on! We can compare loaves
Do you need to cover the starter until you see the bubbles or you leave it always without cover?
This was so much fun to watch. I don't care what the topic is - it's great seeing people who are passionate talk about something they are passionate about.
Plus, Sourdough is awesome and so much fun to make!
I like the no-measure, intuitive instruction, it is easier to understand than the lab style measure specific ones!
Cheers Lisa! So glad you enjoyed :)
Agreed
I feel more at ease with experimenting!
Agreed!
Here's my notes in case anyone wants it😘
Sourdough
Start the culture with a small amount of flour and water,
leave it on the counter for 7 days,
put half in a bowl,
add equal parts flour and water,
let it sit for 6 hours,
add equal parts flour and water again,
pour it into a greased bread pan,
let it rise for 12 hours,
Bake 320°F for 80 minutes
Heather Vallentyne Moreau thank you!
Is it plain white flour or self-raising flour you use I'm new to all this just getting started
Stephen Turner I think he said whichever but stay consistent throughout. Like if you want to make the natural yeast and bread use the same flour
I wonder if 4 days would be long enough...lol... I need it for Thanksgiving!
Thanks heather your the only one i understood !QQ!
I made my starter by putting a handful of sultanas in a jam jar with water and sugar and after four days I had bubbles. Then I drained off the water and used it to make a levain. Then I just kept it alive with regular feeding. It makes delicious bread!
I would love to try this. Can you please give more details about ratios? Sugar : water. Would you please please share your bread recipe? Thanks!!
"Switch off your brain and get down with your bread." Right on dude! I'm picking up what you're putting down. Making bread is absolutely an intuitive process. I never measure anything when making bread and that's just one of the many reasons I enjoy the process so much.
Absolutely! Love it! 😄😋🙌
guy's, yesterday my kids and i had this bread with the lovely tomato soup its so good!! and very healthy. the bread remind me my grandmother back in ethiopia.
Ah that's fantastic! Keep up the fab work! 😄😋🙌
had a starter (Herman the German) years ago that a friend passed on with a recepie for the most amazing apple cake, and I've been wanting to try again, thanks for the reminder! now to find a jar....
So I got my 'pet' yesterday and just saw it has bubbles! I'm so excited!😅 can't wait to make bread. I also made the bounty bars...😋 You both inspire me to eat healthier... THANK YOU SO MUCH!!! Ana xx
Amazing Ana!!! You're absolutely incredible! 😄😄😋🙌
hahaha! thanks you two had me smiling and I wanna share with my brother now XD probably a little funnier sped up the way I saw it.
but I've been watching lots of vids on this just to get some perspective as I go to make sourdough bread for the second time and this was exactly what I was looking to see just real real, casual and relaxed about it, because when I cook, bake or create ... anything I do really, I tend to think of ancient/ old times and 'how was it done then' as a life style, now we have the option to do anything for what every reason or not to and just opt to buy things so the realness and the 'being down to earth' of everything gets forgotten. but this was the video on sourdough bread I needed to see. I also want to share from the other videos I watched comparing to my 1 experience making it and the results you have hear, both you and I had in common that we don't/didn't work the dough (by folding, one video demonstrated) in the inbetween stage, which as one guy put it strengths the gluten which I think allows it to rise bigger. ps I wanted to hear him talk more from is passion about sourdough bread commercial stuff is LESSER and this is WORTH getting excited about ! :D Peace bros
Cheers Benjamin, thanks a mill for the message! 😀👍
this is exactly how I cook. hardly ever measure out anything.
glad to see that im not the only one hahah
love the videos!
Wow, this is crazy easy, Guys! Love your enthusiasm. I wish I could just sit and watch you guys cook all day while listening to your lovely accents.
Love your passion Steven. Thanks from Quebec, Canada!
Just watching and about to make my first sourdough! You made this video 6 years ago!! Wow! I’ve watched your latest version too which is wonderful to get a feel on how to start! Thank you! I made my starter 2 days ago….I’m on a roll!
Just baked my first sourdough bread after following your instructions. Your method of creating the "mother" was so simple compared to others I've looked at. I used wholemeal flour with seeds and cereals in it to make the mother culture and the loaf. It is absolutely delicious, it even tastes as though there is salt in it but there was none added. It was very moist, even after cooking for more than the 1h10 mins you suggested. Big thank you shout out to you! Love your videos; have been vegetarian for 33 years but just going vegan this last wee while.
I LOVE sourdough bread. Tried making a culture a few months ago, and all the instructions online were SOO long and complicated, I eventually decided it wasn't worth the hassle. I love your free way of doing it, might actually take it up again!
But living in the tropics makes it so hard to maintain. 😁
Love your videos. Keep up the good stuff. ✌️
+The Four Nutties Most things look much easier in video form :D
well done video and fantastic to inspire people to try to make their own sourdough bread. I LOVE my sourdough and have the same 'mother' for over 5 years now. Ours is called Herman II - Herman I didn't survive 2 months. And in the beginning you have a few 'oopses' and might bake some 'bricks', but keep with it and you will get to know your 'Herman'. Once you got it, the process is actually very forgiving. I love it with multi wholegrain flours (rye, oats, wheat), also my favourites buckwheat and linseed, plus seeds. I love to see the many comments and how different the people are using their sourdoughs. Amazing. HAPPY PEAR, keep continue to inspire people, you are doing a great job. Thank you. And HAPPY PEOPLE, just start or continue to bake and cook.
Here's how I do mine:
equal parts flour, water and grated apples. I usually start with about 200g each, then I leave it for up to 4 or 5 days in room temperature, feed it for a few more days and then it's ready.
Also, it's totally fine even if you forget to feed the sourdough. The some of the yeast will lay dormant, and will reactivate if you feed it again and it'll be ready in two days. Of course, I'm also freestyling ;)
hi the grated apples sound fab, do you put them in themother as well
Caroline Corkery Not really. I just find the warmest place at home and leave it there. As long as it's not above 35 degrees Celsius it should be fine. You can stir it once a day just to be sure that no mold will start growing.
Caroline Corkery
lads thanks to yous i've been playing around with baking sourdough the past few weeks. got it to a point now where i'm pretty happy with how it's turning out. cheers for the inspiration!
Well done Stevie! I have to say I love your relationship guys, you look great on camera together, you are so funny and this is what makes me keep watching your videos.
I've been wanting to try making sourdough for so long but was intimated. Thanks for making it so easy and fun! Looking forward to trying this out. You both are great! ☺
Made my first loaf this week after feeding and fermenting the mother for just under a month - turned out perfect! Definitely will be a weekly thing and no more supermarket bread! Thank you 🤓🤗
Make sure the water is non-chlorinated or it will inhibit the bacteria (lactobacilli) from populating the starter. This is crucial to initially catching yeast for your culture.
That is why it did not work out the first time I made it! Now i understand. Gonna try and make it again. Greetings from Holland
I hope it works out for you. :)
the other thing is to use non-metal containers and spoons as that too can create a reaction
Gonna have to buy water then!
Guys, I baked my bread this morning (together with the starter it took a week of course 😉). It came out fantastic! Thanks a mill for this recipe, I love my bread! ❤ Ps. Steve, I like the way you make it more moist, just as my granny makes it, beatiful!
Thank you so very much for this video! I love that you make a point of trusting your experience instead of measuring. My mother culture has been sitting there for 7 days, now comes the fun part of experimenting! All the love from Germany
Amazing! Have loads of fun with it! 😀😀
Thank you for posting this! I've just made the "mother" starter!
We love hearing about other people making our recipes! Keep it up 😄👍
After watching Steve and his sourdough experimenting on snapchat I've been waiting for this video forever- I'm in the middle of my own sourdough journey and really appreciate your take on it. Thanks a bunch lads!
Thank you Thank you Thank you for this video! I'm living in China and there is no healthy bread in sight so I have to make mine. I've always wanted to make sourdough myself and now I feel like I can!
Let us know how it comes out!
Faith VanderMolen So sad, right? Just found out that my go to bakery for 'real' bread (and the only one I've discovered so far) switched over to 'chinese style' bread, coz they wanted more customers and not only gweilos ：（ regards from 广州
@The Happy Pear great video，starting the mother right now, will it work well in a humid and warm climate?
Best talk I've heard on how to make sour dough bread. Thanks guys!
yay glad to have an instructional video to the recipe in the cookbook thanks guys !!
This is awesome and easy. I am just getting into sourdough but I love it
BIG THANKS for making this! I love hearty bread like this but never really attempted to make them. I live in a really warm and humid climate where things spoil quickly lol. But I'm gonna give this a definite try and hope it'll work! thanks guys ♡
I actually just made my first sourdough bread last week..I'm now so o glad I found your videos.....I will be making loads more😁😁😁😁
I make this amazing bread for friends and neighbors...they just love it! Thanks so much for sharing :-)
Extrememly informative and perfect because I'm intolerant to yeast! Thank you both, I have always wanted to know how to make this.
+Keziah Anne Now you know! :D Keep us updated on how you get on with it if you try it.
Thanks guys, gonna get on this and have the kids help me, great video and really shows how you can just make it your very own. Gives all the info you need to get you started, looking forward to kicking this off. Thanks
This is a great one for kids, it's like a pet.
Thanks, Mother culture is in process right now.
Awesome guys, love your whole philosophy on life. I attempted a sourdough culture in summer this year (i'm from Australia), and kept it alive for about two weeks, but it started to smell like acetic acid, and I didn't know whether it had gone bad, or if it could be fixed. Have you had similar experiences? If so, how do you fix it? or do you start again?
I have to try this!
Thanks guys :)
Is the water hot or cold? Am definitely trying this. Will be my first attempt at bread. The inspiration is infectious lads!!!!!!
I am doing organic wholemeal spelt flour and my 1st loaf didn't rise at all and just taken 2nd loaf out and it has risen slightly in the middle, so my loaf if about an inch high lol. What am I doing wrong?
Hi guys, great video as always! I was wondering do you cover your bread with cling-film or a cloth or something when it's proofing or do you leave it in the open?
You can put a cheese cloth over it to keep away flies but otherwise the more exposure to microbes the better
please make a more in depth sourdoughbread making video steve without dave haha
Hahahaha poor dave! 😂
other way around for me
Ahhh so happy to see this video! I've been making a bowl of my mother starter with pineapple juice?! (uncle Google told me to) and I didn't know sour'dough' was actually a really moist dough. So I tried to knead the starter into my favorite Jamie Oliver's Basic Bread recipe and it stuck to my hands SO BAD, it was horrible I almost just gave up. Anyway, so grateful for this video! Gonna go feed my mother now...
you bros are funny! I hope my boys will have a great relationship like the two of you haha...
Hahahahaha 😜😜😜
A gluten free version please!!!!! Thank you so much.... you are fantastic!
Sour dough is usually gluten free, as the sugar proteins break down while fermenting. :)
No it's not.
First off all, there are no such things as "sugar proteins". And the yeast don't eat protein. Gluten is protein, yes, and it's what makes the bread stretch and keep together. If you want an example of something without gluten you can think of oats and how different your oatmeal (oats and water) if from bread dough (flour and water). The difference is gluten.
Spreading these kinds of false facts can be harmful. For people with celiac disease even trace amounts can be harmful. If you're just avoiding gluten for fashionable reasons it doesn't matter what you think, but make no mistake about there being gluten in bread with flour, no matter what you do to it.
keep up the excellent content !!! sourdough bread is the absolute best !!!!
The only bread I'm eating is homemade sourdough bread. I have a sourdough pet at home too LOL. I do mine slightly different, my dough is not as runny, when I put in the tins, but the results are the same, nice airy loaves :)
Delicious! I know why, but I also have no idea why more people don't do this. :D
I think a lot of people don't actually know, how easy it is to bake your own, but ones you start you don't want eat anything else :)...that reminds me, two loaves are waiting to go into the oven now.
Thanks so much for sharing how to make sourdough bread Steve and Dave :-) and sending you both heaps of love and tons of happiness from Waterford and have a MAGNIFICENT evening ahead XXXXXX
this is awesome thanks guys
Hi guys, I like the easy recipe for your wet dough bread. I try to use any pan my bread sticks to a pan. What kind of pans are you using? Where can I get them?
I really enjoy watching your videos. Grate recipes. You guys are awesome.
Yuuuuuuummmmm!!!!!!!!!!!! Thank you!!!!!!!!!!
Thank you for the clarifications. 😊
Hi Happy pear! this was an amazing video but I just have three question! So I'm from Sri Lanka where the weather is 28 degrees on average and leaving food out is not possible due to insects etc. so...
1) when making the mother culture do I close the jam jar?
2) when I'm letting the large mother culture rest/rise in the cake tin can I cover it with cling film?
3) as the weather here is about 10 degrees above what you recommend should I leave it in the fridge?
If you could answer these few questions it would be so helpful!
Thanks happy pear!
+Nish W thanks a mill! I look forward to visiting Sri Lanka one day! To answer your Q 1.best to leave it open and just cover with some cheese cloth as you want to attract wild yeast from the air. 2. Again best to cover it with a tea towel or cheese cloth in my experience best to leave it open to the air but covered from insects. 3. I would leave it out it will just ferment quicker and will need more feeding, your mother culture will need feeding twice daily. If you are going on holidays then feed it once a week and when you go to use it leave it out of the fridge and it will need 2 feeds to wake it up! Happy sourdough making! 😄
I saw Cooked on netflix and wanted to make sourdough the next day. This is perfect
+snap peas Awesome! Let us know if you try it out.
Loved the video. I make my own bread every week but haven't quite mastered the sourdough. Why can't the mother culture and the flour for the bread be different? Thanks. Love you guys.
In simple terms, the bacteria have to learn to ferment your bread. In sciency terms, its natural selection. To leaven your bread, you need bacteria that can leaven the flours *you* are using. If you have a starter of just plain wheat flour for your starter, the bacteria growing in there are going to be the ones suited for growing in plain wheat flour. The plain wheat starter won't have any bacteria suited for fermenting something like rye flour, spelt, etc. Using the same ratio for your starter and bread ensures that the bacteria in your starter are suited for fermenting the grains in your bread
They can be different, the flour for the mother culture has to be the same every time. SO if it's a buckwheat mother is has to stay that way, but you can make the loaf with something else.
Ahhhh here!!!! Is it really that straight forward😱 much appreciated for the video!!
I love it! I totally got the idea of the passion in creating this kind of life. Just a question: how many days do I have to wait to use a mother dough that I just prepared today for the first time? Thank you and hugs.
hi, this is Rohit (Ro) from mumbai thank, India....I like your style of cooking. simple & practical.
Thank you for such a lovely insight in sourdough bread making....could you please let me know what kinda alterations I need to make in the process of sour dough bread making, given my environmental conditions... typical temperature :- 28°c-35°c with fairly high humidity...
Could you use sprouted flour? + a video on sprouting rice and grains (+how to make flour!) would be beyond awesome! xx
We've never tried it, but deffo give it a go and let us know how you get on - sounds amazing! 😀
Love you both!
Lads thanks a million for this video been wanting to try this for ages and ive seen Stephen do it on your snapchat stories but had no clue where to start so thanks again for this :)
Hey guys, I'm wondering the same thing as Hannah below, can you put the mother culture in the fridge every time you bake bread so that you're only feeding it/baking once a week? I only bake bread once a week so I'd have a massive culture if I fed it everyday!
awww so sweet I wish you could make new some xx
This recipe is very different to the one in the Happy Pear book. Which is best to use? The one in the recipe book seems easier, but are the results different?
would you guys be keen to make a follow up video on how to add nuts and seeds ect to this . great vid
Best show ever lol
Where do you keep your starter - in the fridge or on the counter and do you have a lid on it? Or do you put it in the fridge until you are ready to use it and then pull it out the night before so it gets to be room temperature?
When you bake it, surely the heat kills the probiotics?
Do you cover the dough while it's standing?
that was my question too
two questions.. 1) does the water you add need to be either warm or cold? 2) do you cover either the mother during the days its fermenting or the dough while its rising? thank you.. must try this asap!! :)
Hi Steve wanted to ask you when you’ve made your mother culture do you cover it in any way at all?
Have you tried making pancakes with it? I think you could. Love you guys...
Hi, Is 160 degrees in Ireland the same as 160 degrees in USA?
Hey Luanne! No, in Ireland we use Celsius and in the US you use Fahrenheit 😄😋
Thank You
Gotta love your passion!
We're super passionate about sour dough right now. Addicted to learning new things.
I want to try this bread. One should make starter/bread from the same type of flour. Correct? Thank you, guys! Any Christmas recipes in the works?
Yes, finally someone explained this sourdoughy amazingness!
By the way, guys, do you think I would kill the bread if I would put some seeds in the final batter before baking? < 3
We tried to keep it as simple as possible. After you proof it for the second time you can add anything you like.
Can I add some sunflower seeds and such things? If so, during which step can I add them?
very informative..thanks
+Susan Kang No problem! Let us know if you try it out.
Can I put it the starter in the fridge after each time I feed it so I will only have to bake bread every five days or so? Thanks for this video, guys!
If you'd want to flavour it with spice or herbs, at which stage of the process would you add them?
Hi guys enjoyed Swimrise last week. Can I ask your opinion on regular soda bread? For me it's healthy, instant (busy working parents) , no proving required, no yeast. However admittedly a little breadsoda. Thanks 😊
Made my first loaf today! Was a little undercooked but tasted great after some toasting none the less!
But do you have to store your mother culture in the fridge or on the counter? Do you have to feed it every day?
Ah you're brill! Keep it on the counter 😄👍🙌
Ye read my mind was only going to give this a go today looks totally do-able, not sure ye might have a vid up already on making kombucha I'm hooked on it and would love to know how to make my own 😘
We shot a video for it last week it'll be up soon. :D
Can we use buckwheat flour? Xx
hi, I love the video, but how to feed the starter?
Add in equal parts flour and water 😄😘🙌
I liked the interview style questions in the opening of the video 😀😀👍🏻
I definitely need to get back into making sourdough bread.
I'm assuming my dark pantry cupboard would be ok for the sourdough mother?...
+andreamoboe that should be grand as long as it's warm and dry
hey guys! I tried making a sourdough starter culture 5 days ago. I made it with whole-wheat flour and bottle spring water. I left it covered with a piece of kitchen towel tied with an elastic band to protect it but keep it aerated. When I looked at it today it was covered in mold 😒 any ideas on what I did wrong and how to improve it? cheers guys 😁
You are the cuttest couple ever! 😄
Ever added any sunflower seeds etc? Looks so delish?
Not yet, but we make it every day now so we'll add it to our list, haha.
When you make the mother, do you let it sit on the counter for 7 days while it ferments or do you put it in the fridge?
We let it sit on the counter. If you're cautious of flies getting in there you can put a cheese cloth over the top.
Hello lads. I cooked up my first sourdough. Tastes awesome but didn’t rise much at all. Do I need to let mother culture sit for longer? Will keep experimenting!
sourdough is my favorite bread
Do you put a lid on the mother?
I think we would be well served by a video where you just say "bubbles" over and over ...
Breakfast time my little darling!
stop interrupting!
Do you leave it uncovered for a week from the start
I saw you added seeds to the loaf in your snapchat did you add them after it had proved? and same for the garlic loaf in this video? thanks! :)
leave for 5 days in a jar uncovered, look at it and see a hundred fruit flies in it!
Uh oh.... 😆😆
Do you usually use whole grain spelt? No measurements?