Thank you SO much for your teacher-like method. Not too fast, but well-explained every step. I appreciate showing and explaining the different types-or-stages of starter and suggested what it needs in each stage. I fear now I've thrown too many out when they weren't dead. 🤦♀oh well. At least now I have a better idea what I'm looking at and what my starter needs. Mine is struggling a bit since winter has arrived. Still not sure how to get it bubbly, happy and strong for baking. When it just sits in my cold kitchen . Still trying to perfect that.
Just saw this and you for the first time yesterday. You put an enormous amount of time into planning, preparation and care into this video! It’s so well done and informative! Thank you so much. I’m going to try it in a loaf pan. I hope it works! Thank you so much!
I am a Foodbod groupie - books, videos, Facebook group - but this video is the best. So clear and simple. I took notes in The Sourdough Whisperer as I watched. Thank you for all the time you take to make us better bakers.❤
Your skill and teaching techniques speak for themselves and are already mentioned so often in the comments, but I wanted to add that I love your authentic personality. You aren't trying to put on a different character (I'm guessing) than who you are, and your enthusiasm for the process is so evident. This makes it so easy to watch. It feels like you've invited us into your kitchen, as friends, for you to show us how you make bread. Thank you!
I'm feeling Very Happy (in New Zealand) Thanks to your wonderful tutoring, my first ever loaf of sourdough is Perfect I have never baked any kind of bread before and I'm 'hooked' after one loaf. I will never buy bread again! Thankyou Elaine I will be forever grateful to you - and now I can teach my daughter (she's keen to learn) ❤️
OMG brilliant cold oven cold dutch oven. Saves time and energy. I never had such a oven spring. I used 70% hydration. I was so happy. I tried so many tips, techniques and hacks and I never had success with over the top oven spring. Yours is the best! Thank you very much
What a wonderful surprise! I have heard your name mentioned in a sourdough FB group several times, and here you are! Funny, because I had just watched a video on orchid growing (another passion of mine) and your video appeared, as “watch next”, so I did! I loved being in your kitchen, listening to your lovely accent and cute chuckle, and learning your very simple technique! I can’t wait to try your recipe, and I shall….right after dinner tonight. Thank you, Elaine!
So wonderful to see you Elaine, and a new video. As I have said before you are the Zen Master of baking Sourdough and always wonderful to watch your videos and your teachings. You have a way of relaxing us and making these enjoyable. So many video tutorials out there on Sourdough will have you becoming a nervous wreck and hide. Thanks for all you share.
So very happy your video showed up in my feed! Such a practical, well explained, method for making sourdough loaves. Using shower caps and cold oven and dutch oven; brilliant! Thanks, John in Alexandria, VA USA.
Thank you so much for your tutorial. I’m new to sourdough and have just started my sourdough starter. I’m so looking forward to using your recipe! I love the excitement in your voice when you took the lid off to see the bread!
Thank you Elaine you spurred me on to finally buy the glass bowl and your wholegrain sourdough book. I can't wait till they arrive so I can finally start making sourdough again. You're the best at explaining stuff so I can understand it.
Wow Elaine… you have a real gift for teaching, and I can’t wait to buy your cookbook. I have learned more from you than watching over a dozen sourdough videos. Thank-you so much! A happy and blessed new subscriber. 🩷
Hi Elaine. I came across this video yesterday and as I write this I have two loaves proving overnight. Elaine I have to confess you’re my old friend. My baking experience can be explained before pandemic and after pandemic. For years I’ve tried to create a starter but I was unsuccessful until I came across your webpage. I wanted a levain to bake “grande levitati” like panettone. So from your starter I made the stiff starter. I was baking loaves in tins with the stiff starter. But like a year ago I created again the liquid version to make loaves using the folding method. It’s been okayish. I consider your master recipe more straightforward. I’m very surprised about using only 50 gr starter. I’m looking forward to my baking experience tomorrow. Thanks for sharing your methods and recipes.
I am currently working on my first starter, rather impatiently! So happy to have found your channel. I am looking forward to making my first loaf. I am in the US, so converting a few things. Thank you for such a wonderful and informative video series. Please don’t stop!
Thank you so much. 48 mins on sourdough just flew in and I can’t wait to try your tips. By far the best video I have seen on making sourdough. I’ve had flat breads but live in a very soft water area and also watched videos where they said to be gentle with the dough! Thanks so much 🤩
Thank you...I enjoyed and learned watching your video very much. Am from the Dominican Republic... living in the USA for 33 years. God bless and happy Thanksgiving.
Hi Elaine, I have been making my own bread for about forty years but it is only comparatively recently that I have been attempting to bake sourdough. My success has been variable and I have not been really satisfied with the results so far - until today when I baked a loaf following your methods in this video. SUCCESS! Actually I think it was a little over proved when I took it out of the refrigerator this morning as I started the process early yesterday afternoon so next time I will leave it until later. I have seen dozens of videos about sourdough baking but yours is the best, thank you. ❤️❤️❤️
Finally found the video I’ve been looking for. Loved that everything is done in the bowl. I never get the shaping and laminating or proofing correct. I can’t wait to try this one. From Georgia USA
Elaine, it's great to see new videos! I have been using your method for over two years. I do like to make oval (batard) loaves as well as boules, and have struggled a bit with those. Many of them turn out fab and others turn out flat. Anyway here's to 100+ loaves of great sourdough! Of course I do the cold start, using either enamel or clay pots, since my ceramic Dutch Oven lid broke and can't be replaced. :(
Thank you for showing how to stretch it in the bowl. I’ve only made two sourdough loaves and didn’t stretch them near enough. I’m excited to try it your way.
Can’t wait to try this method! Been making sourdough for a couple years and believe I have been way over proofing my dough!!! Also I was told don’t use a metal spoon and put ice in when I bake. You have made this way simple to follow. Can’t wait to buy your book!
Beautiful colour Sourdough ,most I have see in Video from RUclips all too dark or burn, so much to learn it's amazing.I am so gratefully . Thank you very much
This video has enabled me to manage my starter, and at this very moment, I am resting the dough for the first 2 hours. What a journey it has been. Failed starter, to comeback videos on how to thrive with the proper feeding. Thank you so much for your simple introduction. All the best.
This is how I make mine, using your steps and methods. Game changer to bake from cold dough and oven. When I see people preheating I want to shout at them
Elaine - this little remark come from Denmark saying, this video is amazing and well presented by You in any way. - If people can't find out baking a sourdough bread after this perfect presentation, they are bound to go to the baker, and they will never "taste the gold". - Thank You very much for this experience, very much appreciated 😜
Hello Elaine. I thank you for your channel and guidance. I’ve been following your recipes and they keep getting better. I bought a new oval and round roasting pan and bannetans, lame, and starter jar. Your cold oven start works perfectly. I’ve even worked in my bread mixer to begin the dough. Fold and coil methods are easy and quick to do. And i found shower caps at the dollar store. Next I’ll make walnut cranberry sourdough loaves. Thank you again. Joseph in cape may, USA.
Thankyou so much for this video, I've made many loaves alwas using this flour. I've bought 3 of your books and now ordering the next one. This vidio has helped me to understand your way of making bread to which my family loves thankyou once again I will now put into practice the way you have shown us x
For the first time in over a year of trying to make sourdough bread, I did it. 4 consecutive loaves have all turned out excellent. Thank you so much. Is there a blog showing how to use/ quantity to make a brown loaf
Ican see one of my mistakes already, I ovenproof my dough. I thought all the bubbles were great! I was also to gentle and not doing enough folds. So glad I found you. I will be ordering your new book
An excellent video that complements the website, books and the earlier videos. I watched and followed Elaine's videos on making a starter and mine is still going strong and used every week for my partner's loaf. I'm now using the recipes in the books to be a tad more adventurous. Could we have another video on using different flours too? Also bought a room thermometer and that was another game changer when I realised the effect my kitchen temperature has on bulk fermentation and the changing seasons. Very much appreciate Elaine's down to earth approach to sourdough. It's not called The Master Recipe for nothing.
Thank you so much, I love trying to make sourdough bread and eating my varied results. I have learnt so much having watched this video and I feel more confident and way more relaxed about my next attempts. I've been wanting to buy a book, I'm off to buy one of yours. High five fab woman, I wish you continued success with all you do Elaine.
I have made many ways of sour dough bread and I have been looking for a simpler method,for my bussy schedule, I have made 6 loaves of bread within the last week and everyone came out perfect and delicious❤ thank you.
I have tried many recipes, baker’s percentages, and videos but it’s always soooo wet. I love your videos and explanations, so helpful. I’m gushing and only on my second stretch and pull. lol. Thank you. I will let you know how it turns out tomorrow.
I love your videos and have learned so much!!! I have a sourdough start that has been in my family for over 100 years but I only use it to make pancakes. I can’t wait to make bread! I preordered your sourdough bible book and can’t wait to get it, can you please tell me when it will be released? Thank you!
Thanks for such a great recipe!! A master recipe, indeed! I make my own flour at home and would like to know what adjustments I should make to your recipe. I appreciate your help, and thank you for helping us make delicious sourdough breads.
Thankyou for help. I reduced the water checked the kitchen temperature moved it to the larder when it became too warm. Then cooked this morning and for the 1st time in 18 months it worked. I’ve got a loaf that’s huge light and crackling. Sorry chickens you’ll have to go without.
@@foodbodpodI enjoyed and learned a lot while watching your video..am from the Dominican Republic... living in the USA for 33 years... happy Thanksgiving!!!
Ciao Elaine x caso mi è capitato di vedere un tuo video dove spieghi in modo chiaro ed esauriente come fare il lievito madre ed oggi tutti i passaggi x fare il pane sei bravissima! Io mi iscrivo con la speranza che ci siano sempre i sottotitoli in italiano così guarderò i tuoi video grazie x le spiegazioni dettagliate sono agli inizi della panificazione un saluto dall'Italia 👏🤗🇮🇹
No one has mentioned about soft water before😮 That explains why my dough all ways seems to need less water. I live in an area with extremely soft water... plus i use filtered water 😊 thank you so much. Also now i know why when l use milk l never have a problem 😊
Thank you so much Elaine for your easy to understand instructions, a pleasure to watch😊 I have just one question….I made my first loaf and it looks pretty good but not as high and big as yours. I did not use bread flour, I used all purpose organic. Could that be why? Also during the cooking process does it usually have a somewhat strong yeasty smell?
I am going to try Elaine's method, and if t works, I am going to buy her new book. The idea of not having to deal with a heavy extremely hot pan is great, and her explanation makes a lot of sense. I also think her way of folding is more practical than the stretch and fold, coil fold, and lamination which other recipes call for.
@@Zimzimhk hello. The roasting pant are amazing and so is the cold oven start. I bought a round and oval roasting pan with lid from amazon for cheap. Actually works better than enameled cast iron which do not hold up to the heat without scorching. Today i made two loaves without starter but used 7 g rapid rise yeast. Used my mixer and dough hook too. Excellent results just like sourdough.
I already had a starter that I was working on. I was having problem with it, and found your part 1-4 videos. I started a second starter with your method and compared them both. The first starter (her name is Molly) was started using rye flour and the feeding 50/50 with all purpose flour. It is very strong and sounds awesome. The second one (Ollie) is doing great as well, but is not nearly as active. I tried making your Master recipe three times with Molly as I thought it was better. All three ended up as sandwich loaf because they overproofed. I live in the Arizona desert in the US, and my house temp is 78/84. (Can’t afford the additional AC to cool further.) I tried on loaf 2 to reduce amount of starter, and on loaf 3 to reduce the water. After 3 failures, decided I should try your starter (Ollie), and success. I just put my artisan loaf in the oven. Quandary now is what I can use Molly for, other than discard recipes. Would love your suggestions if you have time. ( So sorry this is so long.🥺)
Thank you so much, I’m so glad it’s worked well for you 👍🏻👍🏻👍🏻 you don’t need the 2 starters, you’ll just end up needing to maintain them both, so you can either use up the first one in various recipes, or combine the 2?
Used this recipe yesterday. Ended up with a really wet dough, followed the steps carefully. It's in the oven now fingers crossed it resembles a loaf of bread. Think I need to change my flour, I've ordered a duralex mixing bowl, so will try again very soon. It smells like bread at the moment 🤞
You can just see the passion for sour dough throughout this video. Im searching for the best way to make sourdough using 8 grain. That i hope my 5 bags worth will be delivered today.
Thanks for a great video Elaine! I have a question for you. When the loaf is cooked and you decide to leave it overnight, do you leave it covered or uncovered?
Hello, I have just started baking sourdough, and I'm so glad that I discovered you as you've made this journey less stressful. I've been following some, all based in the US, but they seem too hard, especially keeping my kitchen at 24°C which is so unusual in the UK. I made a loaf following your master recipe but been too scared to wait overnight to prove. Will this make a big difference in the end?
Elaine tells us that she got these from Amazon, but (alas) no longer has a link - sorry we can't be more help on this one. Thank you for watching and for your comment!
Thank you for your videos. I followed your directions and was at the ‘stretch’ stage of my dough, but it’s sticky 😢 Should I let it prove again, or is there no way to save it for baking? Thank you again.
Hi, dear Elaine I was very happy for such an interesting and detailed explanation, thank you I have a question, can I bake the second bread in an already hot oven after baking the first bread? Thank you very much sorry for my english Watching you from Israel
I don’t have the baneton proving basket and my starter is ready. Is there something else I can use in the interim that will work? I’m so excited to get started!!!
Yay, exciting! Yes, you can use a bowl lined with a clean tea towel and sprinkle that with rice flour BUT, and it’s a big BUT, make sure that the bowl similar dimensions to a banenton to ensure a good shaped loaf 👍🏻
Thank you for your brilliant videos. I’ve watched several other people but always come back to yours. I’m using a wholemeal rye starter that is about a month old. I get a good doubling of volume when I feed her. My problem is, even though it has been warm 19-21c over night my dough doesn’t double. Should I leave it until it does, will it then over proof or isn’t proofed until it doubles? Sorry for all the questions. And thank you once again for all the advice.
@@foodbodSourdough Hi Elaine, they are quite flat and a bit dense. Taste wonderful on the day and it does make nice toast but the dough is just not rising. I’m just creating a white flour starter to see if that makes any difference. Thank you for your reply.
@@KimCarter-ng5de hi, that’s great, although you could just work with your existing starter..if your starter grows it’s fine, this is about the dough now, not the starter. You may have just needed to give the dough longer or it needed a different tweak..
Hi, I have been struggling with my starter when I put it in the fridge and taken it out again it has taken me 5 days to get it going again? Stumbled across your fantastic videos, and today my starter seems ready so I have made a loaf with your recipe and with the left over stater I have fed it again with 30g water flour, because I was afraid to put it into the fridge again! I am happy to make another loaf tomorrow I can give it to someone.. so my question after taking from the starter do you feed it then put into fridge or put left over in the fridge then feed it when you take it out to use… oh and when is your new book out I will be buying it….please carry on making simple and understandable videos x
Hi, thank you so much 🙏🏻 You can do it either way with your starter, how ever it works best for you. As long as you have starter to use when you want to, that’s all that matters 👍🏻👍🏻 And my book will be out in the US in December and late January in the UK ☺
I just posted a comment/query under your dour dough starter series. I made a new sourdough starter from scratch following exactly your method. It took 2 weeks to be strong and healthy. I got the dough in the baneton and into the fridge but it was still rising do after 4 hours - so I took it out to bake it incase it overproofed!! My loaf is now cooked and looks amazing. Wish I could add a photo! But still my question is why did the dough still rise in the fridge ( thermometer reading 4 degrees only) it made me worry I couldn’t keep the dough in there for 24 hrs as planned. So could I have put it in the freezer for an hour or so to slow it down?
Yay! Congratulations!!!! Dough will always still rise in the fridge, it can just take a while to slow down, it will happen at different rates for everyone depending on the room temp was when it went into the fridge or how often the fridge is opened. It will have been fine to leave it longer next time 👍🏻
Hello Elaine. I’m new to sour dough. Help.... I forgot to add the salt , what will be the result. A problem ???? Also to fit in to my day the shaggy first mix will have to sit for 5 hours. Is that going to be a problem ? Thanks for your time. Yes I’m using your master recipe. 😮
Hi Elaine I found your video on Thursday the 9th of January how to make sourdough starter so on Friday after work I started to make it I’m on day 3 now I did a big mistake I discarded half then fed it what do I do ?please help me!!! Thank you .. PS love your videos I enjoy listening to you speak 😊
Hi Elaine from Scotland. Is the use of a proving box set at around 25 degrees Celsius an option if like me the kitchen gets really quite cold? If so how long would you prove your dough? Overnight? Thank you and appreciate the great video.
Hi, I don’t personally think that proving boxes are a necessity, I think you can easily manage your dough without them, however, if you wanted to use one, the question of ‘how long’ can only be answered if you take into account how much starter you’re using. It’s the marriage of how starter you use plus the room temp that will then guide you on time. You would only be able to prove overnight at 25C if you used a minute amount of starter.
May I ask what kind of pot do you use? I think its enamel roaster? I am not sure if its good for 450 F? I am from Canada, not sure if we have these kinds?
@@foodbodSourdough i just made and followed this video and rewatched each little moment, and it came out perfect. I have your books and your are so wonderful as a teacher and so generous with your knowledge... and yes it never gets old to take the lid off :o)
I love this video, great explanation of sourdough! How much water do I reduce it by? After 9 hour of proofing at 19ºc mine is still very sticky...do I proof for longer or reduce the water?
If you keep on proving, it will get stickier. Sticky dough is either a result of the the dough being over proved, or too much water for your flour. Next time try using wig less water from the start 👍🏻
Thank you SO much for your teacher-like method. Not too fast, but well-explained every step. I appreciate showing and explaining the different types-or-stages of starter and suggested what it needs in each stage. I fear now I've thrown too many out when they weren't dead. 🤦♀oh well. At least now I have a better idea what I'm looking at and what my starter needs. Mine is struggling a bit since winter has arrived. Still not sure how to get it bubbly, happy and strong for baking. When it just sits in my cold kitchen . Still trying to perfect that.
Just saw this and you for the first time yesterday. You put an enormous amount of time into planning, preparation and care into this video! It’s so well done and informative! Thank you so much. I’m going to try it in a loaf pan. I hope it works!
Thank you so much!
Thank you so much 🙏🏻🙏🏻🙏🏻 if you keep an eye out there’ll be a new video soon using a loaf pan 👍🏻👍🏻
This video and the way you explain it is absolute perfection!!!!!! Well done, Elaine...
Thank you 🙏🏻🙏🏻🙏🏻🙏🏻
I am a Foodbod groupie - books, videos, Facebook group - but this video is the best. So clear and simple. I took notes in The Sourdough Whisperer as I watched. Thank you for all the time you take to make us better bakers.❤
Thank you so much Anita 🙏🏻🙏🏻
Your skill and teaching techniques speak for themselves and are already mentioned so often in the comments, but I wanted to add that I love your authentic personality. You aren't trying to put on a different character (I'm guessing) than who you are, and your enthusiasm for the process is so evident. This makes it so easy to watch. It feels like you've invited us into your kitchen, as friends, for you to show us how you make bread. Thank you!
Glad you enjoy - thank you for watching!
Thank you so much - yes, what you see is what you get, this is me 🥰
I'm feeling Very Happy (in New Zealand)
Thanks to your wonderful tutoring, my first ever loaf of sourdough is Perfect
I have never baked any kind of bread before and I'm 'hooked' after one loaf.
I will never buy bread again!
Thankyou Elaine
I will be forever grateful to you - and now I can teach my daughter (she's keen to learn) ❤️
Thank you so much, have fun with it!
OMG brilliant cold oven cold dutch oven. Saves time and energy. I never had such a oven spring. I used 70% hydration. I was so happy. I tried so many tips, techniques and hacks and I never had success with over the top oven spring. Yours is the best! Thank you very much
Great news! Thank you 🙏🏻🙏🏻🙏🏻
Completely agree.
@@JD987abc ☺️☺️
Love Elaine! She explains so beautifully how to make sourdough bread!
Thank you 🥰🥰🥰
What a wonderful surprise! I have heard your name mentioned in a sourdough FB group several times, and here you are! Funny, because I had just watched a video on orchid growing (another passion of mine) and your video appeared, as “watch next”, so I did! I loved being in your kitchen, listening to your lovely accent and cute chuckle, and learning your very simple technique! I can’t wait to try your recipe, and I shall….right after dinner tonight. Thank you, Elaine!
Thank you so much, I hope you enjoy it ☺☺☺
So wonderful to see you Elaine, and a new video. As I have said before you are the Zen Master of baking Sourdough and always wonderful to watch your videos and your teachings. You have a way of relaxing us and making these enjoyable. So many video tutorials out there on Sourdough will have you becoming a nervous wreck and hide. Thanks for all you share.
Thank you so much 🙏🏻🙏🏻🙏🏻 I’m so glad you like it ☺☺
You are an excellent teacher Elaine. Thank you
Thank you 👍🏻👍🏻👍🏻
So very happy your video showed up in my feed! Such a practical, well explained, method for making sourdough loaves. Using shower caps and cold oven and dutch oven; brilliant! Thanks, John in Alexandria, VA USA.
Thank you!!
Thank you so much for your tutorial. I’m new to sourdough and have just started my sourdough starter. I’m so looking forward to using your recipe! I love the excitement in your voice when you took the lid off to see the bread!
Thank you so much, I hope you have fun with it!
Thank you Elaine you spurred me on to finally buy the glass bowl and your wholegrain sourdough book. I can't wait till they arrive so I can finally start making sourdough again. You're the best at explaining stuff so I can understand it.
Thank you! I hope you enjoy it all 🙏🏻🙏🏻🤩🤩
Thank you very much for your thorough explanation and understanding the fear to start baking bread using sour dough ❤
I hope you find it helpful 🙏🏻🙏🏻
I love your teaching techniques and the tips are awesome!!
Thank you 🙏🏻🥰
Once again a very informative video that addresses the little nuances that can occur during the process. Thanks Elaine ❤️’d it
I hope it’s helpful, thank you 🙏🏻🙏🏻
Great video Elaine, love your teaching techniques, very informative and helpful, thanks.
Thank you 🙏🏻🙏🏻
Lovely! Fabulous! And I learned yet another lesson from you Elaine! Thank you
Thank you 🙏🏻🙏🏻🤩🤩🤩
Wow Elaine… you have a real gift for teaching, and I can’t wait to buy your cookbook. I have learned more from you than watching over a dozen sourdough videos. Thank-you so much! A happy and blessed new subscriber. 🩷
Thank you so much, that’s so lovely to hear, thank you 🙏🏻🙏🏻🙏🏻
Hi Elaine. I came across this video yesterday and as I write this I have two loaves proving overnight. Elaine I have to confess you’re my old friend. My baking experience can be explained before pandemic and after pandemic. For years I’ve tried to create a starter but I was unsuccessful until I came across your webpage. I wanted a levain to bake “grande levitati” like panettone. So from your starter I made the stiff starter. I was baking loaves in tins with the stiff starter. But like a year ago I created again the liquid version to make loaves using the folding method. It’s been okayish. I consider your master recipe more straightforward. I’m very surprised about using only 50 gr starter. I’m looking forward to my baking experience tomorrow. Thanks for sharing your methods and recipes.
Thank you so much, I hope you enjoy the process ☺☺☺
I am currently working on my first starter, rather impatiently! So happy to have found your channel. I am looking forward to making my first loaf. I am in the US, so converting a few things. Thank you for such a wonderful and informative video series. Please don’t stop!
Hi, fab! Have fun with it 🤩🤩 my books includes cups too if that helps?
Thank you so much. 48 mins on sourdough just flew in and I can’t wait to try your tips. By far the best video I have seen on making sourdough. I’ve had flat breads but live in a very soft water area and also watched videos where they said to be gentle with the dough! Thanks so much 🤩
Thank you so much, hopefully my tips will be your answer 👍🏻👍🏻
Elaine, thank you for sharing. Wonderful video! Dale from Canada🌹
Thank you, Dale 🤩🤩
Thank you...I enjoyed and learned watching your video very much. Am from the Dominican Republic... living in the USA for 33 years. God bless and happy Thanksgiving.
Thank you so much 🤩🤩
Hi Elaine, I have been making my own bread for about forty years but it is only comparatively recently that I have been attempting to bake sourdough. My success has been variable and I have not been really satisfied with the results so far - until today when I baked a loaf following your methods in this video. SUCCESS! Actually I think it was a little over proved when I took it out of the refrigerator this morning as I started the process early yesterday afternoon so next time I will leave it until later. I have seen dozens of videos about sourdough baking but yours is the best, thank you. ❤️❤️❤️
That’s great news, thank you 🙏🏻🥰
Finally found the video I’ve been looking for. Loved that everything is done in the bowl. I never get the shaping and laminating or proofing correct. I can’t wait to try this one. From Georgia USA
Thank you so much, I hope you enjoy it 🤩
Elaine, it's great to see new videos! I have been using your method for over two years. I do like to make oval (batard) loaves as well as boules, and have struggled a bit with those. Many of them turn out fab and others turn out flat. Anyway here's to 100+ loaves of great sourdough! Of course I do the cold start, using either enamel or clay pots, since my ceramic Dutch Oven lid broke and can't be replaced. :(
That’s a shame 😕
Excellent video, so many tips. Thank you so much.
Thank you 🙏🏻
Thank you for showing how to stretch it in the bowl. I’ve only made two sourdough loaves and didn’t stretch them near enough. I’m excited to try it your way.
Fab, have fun 👍🏻👍🏻👍🏻
What a fabulous video!!!!
Thank you 🙏🏻
Can’t wait to try this method! Been making sourdough for a couple years and believe I have been way over proofing my dough!!! Also I was told don’t use a metal spoon and put ice in when I bake. You have made this way simple to follow. Can’t wait to buy your book!
Thank you so much, I really hope you enjoy my processes 🤩🙏🏻 keeping it simple is my mantra!
So well explained- even if I have baked sourdough for several years- you gave me new tips. Thank you so much 💐❤️
Great, thank you 🙏🏻🙏🏻🙏🏻
Beautiful colour Sourdough ,most I have see in Video from RUclips all too dark or burn, so much to learn it's amazing.I am so gratefully .
Thank you very much
Great, thank you!
This video has enabled me to manage my starter, and at this very moment, I am resting the dough for the first 2 hours. What a journey it has been. Failed starter, to comeback videos on how to thrive with the proper feeding. Thank you so much for your simple introduction. All the best.
Wonderful, enjoy it ☺☺
I pre-ordered your book I can't wait to get it
Thank you so much 🙏🏻🙏🏻 I hope you love it!
Gosh I am inspired to try agin after 4 fail attempts prior to finding you…. Thank you
Great!
love your teaching ❤️ tqvm.
Thank you 🙏🏻
This is how I make mine, using your steps and methods. Game changer to bake from cold dough and oven. When I see people preheating I want to shout at them
😄😄 Me too!
@Cotswoldflour Best video instructions ever!!! Thanks ❤❤
Thank you so much - we've got more coming from Elaine very (very) soon - watch this space!
Thank you 🥰🥰🥰
Elaine - this little remark come from Denmark saying, this video is amazing and well presented by You in any way.
- If people can't find out baking a sourdough bread after this perfect presentation, they are bound to go to the baker, and they will never "taste the gold". - Thank You very much for this experience, very much appreciated 😜
Thank you so much 🙏🏻
Shower cap, what a good idea 😊
😃
Hello Elaine. I thank you for your channel and guidance. I’ve been following your recipes and they keep getting better. I bought a new oval and round roasting pan and bannetans, lame, and starter jar. Your cold oven start works perfectly.
I’ve even worked in my bread mixer to begin the dough. Fold and coil methods are easy and quick to do. And i found shower caps at the dollar store.
Next I’ll make walnut cranberry sourdough loaves. Thank you again. Joseph in cape may, USA.
Thank you so much for watching - glad you're finding Elaine's series useful!
@ you are welcome. I made two beautiful loaves today and have two sourdoughs ripening.
Great news, thank you!
Thank you very much for this video. I will be baking my first loaf in a week (Ihope) with your tutorial. Thanks again Ms :)
Great, I hope it was fab!
Thankyou so much for this video, I've made many loaves alwas using this flour. I've bought 3 of your books and now ordering the next one.
This vidio has helped me to understand your way of making bread to which my family loves thankyou once again I will now put into practice the way you have shown us x
Fab, thank you, I’m so glad it’s been useful, and thank you so much 🙏🏻🙏🏻🙏🏻
Iv never experienced such a detailed tutorial wee done , I'm inspired to now watch tge starter video and give it a go 😊
Thank you so much @juliagillies6086, both from Elaine and everyone at Cotswold Flour!
Great!
Thank you, Elaine for sharing your knowledge of sourdough. Is the flour you use available in the states?
Hopefully soon 🙏🏻🙏🏻
For the first time in over a year of trying to make sourdough bread, I did it. 4 consecutive loaves have all turned out excellent. Thank you so much. Is there a blog showing how to use/ quantity to make a brown loaf
Fabulous! 🤩🤩🤩 You can follow the same process 👍🏻
Ican see one of my mistakes already, I ovenproof my dough. I thought all the bubbles were great! I was also to gentle and not doing enough folds. So glad I found you. I will be ordering your new book
Fab! Hopefully these tips will be helpful 👍🏻👍🏻👍🏻 thank you 🙏🏻
An excellent video that complements the website, books and the earlier videos. I watched and followed Elaine's videos on making a starter and mine is still going strong and used every week for my partner's loaf. I'm now using the recipes in the books to be a tad more adventurous.
Could we have another video on using different flours too?
Also bought a room thermometer and that was another game changer when I realised the effect my kitchen temperature has on bulk fermentation and the changing seasons.
Very much appreciate Elaine's down to earth approach to sourdough. It's not called The Master Recipe for nothing.
Thank you so much 🙏🏻 there’s more videos coming including using different flours 👍🏻👍🏻
Very well explained Elaine 👍👍👍
Thank you 🙏🏻🥰🙏🏻
Thank you so much, I love trying to make sourdough bread and eating my varied results. I have learnt so much having watched this video and I feel more confident and way more relaxed about my next attempts. I've been wanting to buy a book, I'm off to buy one of yours. High five fab woman, I wish you continued success with all you do Elaine.
Huge thanks @tinaingram1008! Hope you enjoy Elaine's book!
Thank you so much 🥰
I have made many ways of sour dough bread and I have been looking for a simpler method,for my bussy schedule, I have made 6 loaves of bread within the last week and everyone came out perfect and delicious❤ thank you.
That’s great news, thank you 🙏🏻🙏🏻
I have tried many recipes, baker’s percentages, and videos but it’s always soooo wet. I love your videos and explanations, so helpful. I’m gushing and only on my second stretch and pull. lol. Thank you. I will let you know how it turns out tomorrow.
Great news, thank you 🙏🏻🙏🏻🙏🏻
Great news, thank you 🙏🏻🙏🏻🙏🏻
My bread is great! Thank you for your videos, they really help.
@@SandyLynn-kg4ub Thank you 🥰
Thanks so much
Thank you!
🤩🤩
Great video... gonna try baking today. I learned the hard way about the hot water 😂😂
Thank you! 🙏🏻🙏🏻🙏🏻
I love your videos and have learned so much!!! I have a sourdough start that has been in my family for over 100 years but I only use it to make pancakes. I can’t wait to make bread! I preordered your sourdough bible book and can’t wait to get it, can you please tell me when it will be released? Thank you!
That’s great news, thank you, I hope you love it!
It’s been released already in the US and will be in the UK and beyond very soon
I finally got a loaf! Thank you!
Great!
Thanks for such a great recipe!! A master recipe, indeed! I make my own flour at home and would like to know what adjustments I should make to your recipe. I appreciate your help, and thank you for helping us make delicious sourdough breads.
Great, have fun! You may need a little extra water buts that’s all 👍🏻👍🏻
Thankyou for help. I reduced the water checked the kitchen temperature moved it to the larder when it became too warm. Then cooked this morning and for the 1st time in 18 months it worked. I’ve got a loaf that’s huge light and crackling. Sorry chickens you’ll have to go without.
Yay! Fabulous 🤩🤩🤩🤩
@@foodbodpodI enjoyed and learned a lot while watching your video..am from the Dominican Republic... living in the USA for 33 years... happy Thanksgiving!!!
I will say elaine is great at answering questions. The child bake at first scared me she encouraged me to try even with her books and yes it works.
@@diannasmith5705 thank you 🙏🏻🤩
I would love to see this same video, but for a loaf pan shape!
We have one on the channel already 👍🏻
You are as your pinny says an absolute 🌟star🌟the biggest thank you for all you do. X
Thank you so much xx
Ciao Elaine x caso mi è capitato di vedere un tuo video dove spieghi in modo chiaro ed esauriente come fare il lievito madre ed oggi tutti i passaggi x fare il pane sei bravissima! Io mi iscrivo con la speranza che ci siano sempre i sottotitoli in italiano così guarderò i tuoi video grazie x le spiegazioni dettagliate sono agli inizi della panificazione un saluto dall'Italia 👏🤗🇮🇹
Thank you 🙏🏻🙏🏻👍🏻
🥰🥰
Ciao Elaine non trovo il tuo libro nella versione in italiano non c'è? Se mi fai sapere ti ringrazio 👏🤗🇮🇹
The tip about soft water clinched it for me, I now don’t get wet unworkable dough with flat baking outcomes thank you. Btw your books are fabulous
………I await your new book with exited anticipation
That’s great news, thank you 🤩🤩🤩
@@susancaulton5470 thank you so much 🙏🏻🙏🏻
No one has mentioned about soft water before😮 That explains why my dough all ways seems to need less water. I live in an area with extremely soft water... plus i use filtered water 😊 thank you so much. Also now i know why when l use milk l never have a problem 😊
Great! I’m glad it’s helpful 👍🏻👍🏻👍🏻
Thank you so much. I tried your recipe and method, and it turned out beautiful. A second dough sleeps in the fridge.
So glad it's working for you - thank you so much for watching and letting us know how you're getting on!
@cotswoldflour the second one has turned out even better! My husband lives it too. Thank you so much
@@andreap.6253 Fantastic news - please keep us posted with future bakes too!
Great vid ❤
Thank you 🤩🤩
Thank you so much Elaine for your easy to understand instructions, a pleasure to watch😊 I have just one question….I made my first loaf and it looks pretty good but not as high and big as yours. I did not use bread flour, I used all purpose organic. Could that be why? Also during the cooking process does it usually have a somewhat strong yeasty smell?
Hi, thank you, and yes - next time use 25g less water 👍🏻
But also, if the dough smelled strongly the dough may well have been over proved
Thank you ……love your videos!
@ thank you!
I am going to try Elaine's method, and if t works, I am going to buy her new book. The idea of not having to deal with a heavy extremely hot pan is great, and her explanation makes a lot of sense. I also think her way of folding is more practical than the stretch and fold, coil fold, and lamination which other recipes call for.
Thank you, I hope you enjoy it 🙏🏻☺
@@Zimzimhk hello. The roasting pant are amazing and so is the cold oven start. I bought a round and oval roasting pan with lid from amazon for cheap. Actually works better than enameled cast iron which do not hold up to the heat without scorching. Today i made two loaves without starter but used 7 g rapid rise yeast. Used my mixer and dough hook too. Excellent results just like sourdough.
@@JD987abc great 👍🏻
I already had a starter that I was working on. I was having problem with it, and found your part 1-4 videos. I started a second starter with your method and compared them both. The first starter (her name is Molly) was started using rye flour and the feeding 50/50 with all purpose flour. It is very strong and sounds awesome. The second one (Ollie) is doing great as well, but is not nearly as active. I tried making your Master recipe three times with Molly as I thought it was better. All three ended up as sandwich loaf because they overproofed. I live in the Arizona desert in the US, and my house temp is 78/84. (Can’t afford the additional AC to cool further.) I tried on loaf 2 to reduce amount of starter, and on loaf 3 to reduce the water. After 3 failures, decided I should try your starter (Ollie), and success. I just put my artisan loaf in the oven. Quandary now is what I can use Molly for, other than discard recipes. Would love your suggestions if you have time. ( So sorry this is so long.🥺)
Thank you so much, I’m so glad it’s worked well for you 👍🏻👍🏻👍🏻 you don’t need the 2 starters, you’ll just end up needing to maintain them both, so you can either use up the first one in various recipes, or combine the 2?
Elaine, thank you for this, so helpful. Can you put the dough in the fridge after the folding sessions and then resume the next day?
Yes you can, you can do whatever you like with your dough, as long as it gets the chance to fully prove 👍🏻
Used this recipe yesterday. Ended up with a really wet dough, followed the steps carefully. It's in the oven now fingers crossed it resembles a loaf of bread. Think I need to change my flour, I've ordered a duralex mixing bowl, so will try again very soon. It smells like bread at the moment 🤞
I hope you enjoyed your loaf! 🤩🤩 If it was really wet it either over proved or needed less water from the start 👍🏻
I came to say the same! I think my scale was slightly off... but it's now cooling down. @@foodbodpod
You can just see the passion for sour dough throughout this video. Im searching for the best way to make sourdough using 8 grain. That i hope my 5 bags worth will be delivered today.
Thank you 🙏🏻🙏🏻 you can use 8 grain with my master recipe, either mixed with another flour or on its own, nothing else changes 👍🏻
@@foodbodSourdough thank you x
Absolutely beautiful explanation. I now can delete all others and just refer to you.. Thank you Elaine
Thank you so much 🌸🌸🌸
Thanks for a great video Elaine! I have a question for you. When the loaf is cooked and you decide to leave it overnight, do you leave it covered or uncovered?
Do you sell your aprons? Absolutely love it.
Thank you, sadly I don’t 🙏🏻
Thanks ❤👩🏻🍳
🙏🏻🤩🥰
Hello, I have just started baking sourdough, and I'm so glad that I discovered you as you've made this journey less stressful. I've been following some, all based in the US, but they seem too hard, especially keeping my kitchen at 24°C which is so unusual in the UK. I made a loaf following your master recipe but been too scared to wait overnight to prove. Will this make a big difference in the end?
@@irenesmith7201 hi, it will, why not give it a go and see how it turns out?
Yes! These cute shower caps are the ones I have been looking for! Will you please provide a link for us? They are darling
Elaine tells us that she got these from Amazon, but (alas) no longer has a link - sorry we can't be more help on this one. Thank you for watching and for your comment!
Thank you for your videos.
I followed your directions and was at the ‘stretch’ stage of my dough, but it’s sticky 😢
Should I let it prove again, or is there no way to save it for baking? Thank you again.
Sorry foe the delay - it’s always sticky at that point
This is the easiest to understand video I’ve seen about making sourdough
Thank you 🙏🏻🙏🏻
Hi, dear Elaine
I was very happy for such an interesting and detailed explanation, thank you
I have a question, can I bake the second bread in an already hot oven after baking the first bread?
Thank you very much
sorry for my english
Watching you from Israel
Thank you is much 🙏🏻🙏🏻 yes you can, put the second dough into the hot oven and bake for 5-10 mins less 👍🏻
❤@@foodbodSourdough
@foodbodSourdough thank you ❤
I don’t have the baneton proving basket and my starter is ready. Is there something else I can use in the interim that will work? I’m so excited to get started!!!
Yay, exciting! Yes, you can use a bowl lined with a clean tea towel and sprinkle that with rice flour BUT, and it’s a big BUT, make sure that the bowl similar dimensions to a banenton to ensure a good shaped loaf 👍🏻
Thank you, a wonderful video. Just a question I have a dutch oven cast iron pot. Would 55 minutes to cook be okay for this pot?
Hi, thank you 🙏🏻 yes, it should be, but you can always put the pan back in for longer if you feel the loaf needs it 👍🏻
@@foodbodSourdough okay will do 😊
Thank you for your brilliant videos. I’ve watched several other people but always come back to yours.
I’m using a wholemeal rye starter that is about a month old. I get a good doubling of volume when I feed her.
My problem is, even though it has been warm 19-21c over night my dough doesn’t double. Should I leave it until it does, will it then over proof or isn’t proofed until it doubles? Sorry for all the questions. And thank you once again for all the advice.
Thank you 🙏🏻🙏🏻 so my question back to you is: how do your loaves bake? If your loaves are fab, don’t worry about the dough…👍🏻
@@foodbodSourdough Hi Elaine, they are quite flat and a bit dense. Taste wonderful on the day and it does make nice toast but the dough is just not rising.
I’m just creating a white flour starter to see if that makes any difference.
Thank you for your reply.
@@KimCarter-ng5de hi, that’s great, although you could just work with your existing starter..if your starter grows it’s fine, this is about the dough now, not the starter. You may have just needed to give the dough longer or it needed a different tweak..
Can you get a firm ball if you use any wheat flour with the bread flour?
Yes 👍🏻
Hi, I have been struggling with my starter when I put it in the fridge and taken it out again it has taken me 5 days to get it going again? Stumbled across your fantastic videos, and today my starter seems ready so I have made a loaf with your recipe and with the left over stater I have fed it again with 30g water flour, because I was afraid to put it into the fridge again! I am happy to make another loaf tomorrow I can give it to someone.. so my question after taking from the starter do you feed it then put into fridge or put left over in the fridge then feed it when you take it out to use… oh and when is your new book out I will be buying it….please carry on making simple and understandable videos x
Hi, thank you so much 🙏🏻
You can do it either way with your starter, how ever it works best for you. As long as you have starter to use when you want to, that’s all that matters 👍🏻👍🏻
And my book will be out in the US in December and late January in the UK ☺
@@foodbodpod thanks might try the feed after this time as it didn’t work for me the other way 👍
Dear Elaine, can I add cheese to your master recipe? If so, at what stage can I do it? Thank you 🌞
I just posted a comment/query under your dour dough starter series. I made a new sourdough starter from scratch following exactly your method. It took 2 weeks to be strong and healthy. I got the dough in the baneton and into the fridge but it was still rising do after 4 hours - so I took it out to bake it incase it overproofed!! My loaf is now cooked and looks amazing. Wish I could add a photo! But still my question is why did the dough still rise in the fridge ( thermometer reading 4 degrees only) it made me worry I couldn’t keep the dough in there for 24 hrs as planned. So could I have put it in the freezer for an hour or so to slow it down?
Yay! Congratulations!!!!
Dough will always still rise in the fridge, it can just take a while to slow down, it will happen at different rates for everyone depending on the room temp was when it went into the fridge or how often the fridge is opened. It will have been fine to leave it longer next time 👍🏻
Hello Elaine. I’m new to sour dough. Help.... I forgot to add the salt , what will be the result. A problem ????
Also to fit in to my day the shaggy first mix will have to sit for 5 hours. Is that going to be a problem ? Thanks for your time. Yes I’m using your master recipe. 😮
Sorry for the delay, neither should have been a big issue, unless your kitchen was warm which would lead to over proving the dough.
Could you use Cotswold Evenlode flour for sourdough?
Yes 👍🏻👍🏻
Hi Elaine
I found your video on Thursday the 9th of January how to make sourdough starter so on Friday after work I started to make it I’m on day 3 now I did a big mistake I discarded half then fed it what do I do ?please help me!!! Thank you .. PS love your videos I enjoy listening to you speak 😊
Did you see this? Hopefully Elaine has an FAQ answer for you here now: ruclips.net/video/EWztJCJPbDc/видео.htmlsi=shFttdd2uPtmKAZy
I'm going to try this recipe today! Is it possible to use sprouted spelt or sprouted wheat as part of the grains in this bread?
Sorry for the late response, and yes you can 👍🏻
Hi Elaine from Scotland. Is the use of a proving box set at around 25 degrees Celsius an option if like me the kitchen gets really quite cold? If so how long would you prove your dough? Overnight? Thank you and appreciate the great video.
Hi, I don’t personally think that proving boxes are a necessity, I think you can easily manage your dough without them, however, if you wanted to use one, the question of ‘how long’ can only be answered if you take into account how much starter you’re using. It’s the marriage of how starter you use plus the room temp that will then guide you on time. You would only be able to prove overnight at 25C if you used a minute amount of starter.
May I ask what kind of pot do you use? I think its enamel roaster? I am not sure if its good for 450 F? I am from Canada, not sure if we have these kinds?
Hi, it is an enamel roaster and it’s absolutely fine at 450F, that’s the equivalent temp of what I bake at 👍🏻
I woud like to buy the bowls. Where can we find them. I can justify by knowing they will help me and become more accurtate please
They will definitely help you 👍🏻 what country are you in and we can provide a link..
@@foodbodSourdough i just made and followed this video and rewatched each little moment, and it came out perfect. I have your books and your are so wonderful as a teacher and so generous with your knowledge... and yes it never gets old to take the lid off :o)
@@foodbodSourdough In found Shana's website your suggested bowl and proofing basket are not available yet
@@staceyovadiafrisch2106 thank you so much!!! That’s great news 🙏🏻🙏🏻🤩🤩👏🏻👏🏻
@@staceyovadiafrisch2106 I believe she is awaiting stock 🙏🏻
I’m living in tropical climate. Is it okay to let it prove on the counter overnight?
Do you put the starter in directly from the frig?
Sometimes yes, it works either way
I love this video, great explanation of sourdough! How much water do I reduce it by? After 9 hour of proofing at 19ºc mine is still very sticky...do I proof for longer or reduce the water?
If you keep on proving, it will get stickier. Sticky dough is either a result of the the dough being over proved, or too much water for your flour. Next time try using wig less water from the start 👍🏻
Thank you for replying. OK, I'll reduce the amount of water....fingers crossed
@@emmaedwards2735 sorry - that should say 25g less water!
@@emmaedwards2735 sorry - that should say 25g less water!
Attempt #2 today, with 25g less water.....fingers crossed 🤞