This is literally the best video I’ve seen on sourdough - I actually feel for the first time like the mystery has been removed and I can feel confident to give it a go! I’ll be referring to this many times.
So glad I found your video. Been doing sourdough baking for about 4 months now. Have not had any luck. I baked one yesterday and it came out horrible. I followed that video exactly. After throwing the bread away I said I will never bake another sourdough bread with a starter. I was so discouraged. This morning I found your video and it has given me a lot of encouragement. I will try again. I’m going to feed my starter again and try again. Thank you so much. You gave me tips I haven’t heard in any of the many videos I’ve watched. Thanks again. God bless you.
Perfect video on sourdough. Exactly what I was needing. Wanting to start making sourdough but most videos on RUclips have me lost. This video will be so much help
So many amazing tips and tricks and your approach to sourdough is different than most - not by the book, but rather customizing that sucker to meet your needs! I’m only one year into sourdough and I’m at the point where I want to branch away from “by the book” individual recipes and use it more intuitively. I love the idea of understanding the base dough and adjusting ingredients for the different doughs - the way our ancestors used it 👏🏽
In this video I'm answering subscriber questions and sharing things I've learned in my sourdough baking journey! I began baking with sourdough in 2004 and I've tried to pack a lot into this video, please look in the description box for chapters and my bread recipe. Leave a comment with your tips and tricks, and let me know if you have questions!
If you have a colder home, get a kombucha heat mat and use a binder clip to wrap it around your starter jar. Leave about a finger space between your jar and the heat mat, or you'll end up cooking the starter against the jar. It has worked wonders in my very cold kitchen! Even though my kitchen is quite cold, since my mother starter is very strong, I still get an active and healthy doubled starter for levin (for rising your bread) even in a cold kitchen. If I find the second jar that isn't rising, and my levin is still too cold, I'll wrap a kitchen towel around it and secure the towel with a rubber band. Hope these additional tips help, too! ❤ Also, on the discard, I keep my discard for other recipes like muffins, pancakes or waffles, tortillas, etc. You can even use your sourdough discard to thicken things like soups and gravies. 😉
Can you please give a suggestion for flour if you are keto, diabetic. to make sourdough bread. Thanks so much for your recipe. Some you tuber want to charge for their homemade recipe, which they have a right to. However when I notice this I have chosen not to subscribe to their channel. I enjoy learning new things. Thank you for sharing with the community. Keep up the good WORK!
I have a gas oven and my bread never burns at the bottom, not even when I bake my bread in the cast-iron Dutch oven. Maybe just depends on your oven. For example, my grandmother’s oven used to always burn the bottom of her bread.
Nice video. My electric oven also over bakes the bottom of the loaves. I saw a suggestion to put a cookie sheet on the next shelf down to keep the intense heat off the bottom of the Dutch oven. Works great for me.
Did I understand you that after using the required amount of sourdough you can refrigerate it and feed it when ready to use again. I bake infrequently for just two of us and want to venture on a sourdough journey.
Thank you for this video, great info and well explained. Agree completely with the more complicated isn’t necessary but everyone’s sourdough journey is there own. God’s perfect design! God bless!
I’m not sure if anyone dropped this tip yet, but to prevent burning the bottom of my loafs when I’m using a baking sheet or something thinner, like a roasting pan, I alllllways put a thin baking sheet on the lower rack, underneath the bread that’s baking, and that really helps protect the bottom so it doesn’t burn. Hope that helps! Angel gang ganggg🤍✊🏼🖤 Xx, E
I’m so thankful for this video! You have been very thorough and I will be implementing these tips. I really needed this. I made time just for your video today. Have a great evening!
Mine doesn't always, it only does when it's fed more often, like around 2 to 3 times a week. As long as it's bubbling and rising some it should still work, it just might rise the actual bread a little more slowly. If your feedings are on the thicker side that too can impact how high the rise is. Also, it's important to be sure to use filtered water, but sometimes flour can impact the rise. I'd only use unbleached organic or organic wheat. Fresh ground especially when starting a new culture is helpful too.
I have a lot of sourdough starter. It wouldn’t rise or get bubbly. Do I just have too much?? I poured some in a small jar & fed it & it got bubbly throughout. It didn’t rise much either tho. I usually use instant yeast anyways, but I’d like to make it w only the sourdough. Isn’t that the whole point? Sourdough makes its own yeast! But mine isn’t rising 😢
It sounds like it's not very active, feeding and using it more often might do the trick, but make sure it's in a warm place when you want it to rise for use!
So I tried making the sourdough starter from scratch, I use filtered water from my sink and it seems like it’s activating quickly because my starter smells like sharp Parmesan cheese. Is it supposed to smell that way should I throw it out? It has a whole lot of bubbles big bubbles.
I have arthritis in my hand and the stretch and fold was stopping me from making sourdough bread. You are the one video that I have come across that has a stand mixer do the job. Thanks 😊
When you do multiple batches at once, do you make each batch one at a time, or do you mix everything together for multiple batches abs then separate it before putting it into the fridge?
Please tell me if I can add some baking soda to my dough to weaken the vinegar flavour a bit? My family won't eat it as they say the bread is way way too sour.
The more it's fed and baked with the less sour it becomes, unless it's kept on the counter. If you store it in the fridge it will be less sour. Also, when you feed it be sure to pour off the "hooch" (water floating on top). The hooch makes it more sour.
Hello. Just need some clarification. When you start to feed the starter, when taking starter out from the fridge, do you leave the starter get to room temperature then feed or feed it right away when starter is cold?
Hello! You can do it both ways, Vicki! But I like to feed it right away, straight from the fridge. I like to use warm water too as it speeds the starter rise up.
Oh my...I need to take notes...information overload...just killed my starter by letting some buns go moldy and not getting them out of the house fast enough...I have an electric stove so I am not sure if it will work for you but if you use a "junk" cookie sheet, one you don't mind never using for cookies on the bottom rack while baking it should insulate the bottom to save it from burning...THANK YOU for sharing
If the bread burns on the bottom, how come you move the oven shelf lower? In a gas oven that will cause the bottom of breads to burn. Just curious your thoughts on moving the oven rack lower. Thank you ❤
I have found that my All-Clad lasagna pan never burns the bottom of my rolls. I place a cookie sheet on the bottom rack and my loaf pans two racks above (center of my gas oven). They never burn as the cookie sheet acts as a deflector pan.
I have read bakers in European countries use a pizza stone under their pans for cooking sourdough so the bottom doesn’t burn. My aunt says she uses cornmeal on the bottom of her pans then puts parchment paper then puts in her dough. I tried putting my pizza stone under it and it worked great except my doughs rise beautifully but they are always gummy inside. Soo frustrating! ❤
I am in love with making sourdough bread with 100% freshly milled flour(s). I will not ever buy flour from stores again. That said, I had to check you out when you said "No Scales"...!!! I am amazed at the number of people who think they HAVE TO weigh each ingredient, which is not at all true and gives a false sense of "this is the exact right amount," not taking into account so many other variables including where you are when you bake it and the humidity, temperature, etc., etc. @@mountainmamashome
I agree with you! My best guess is people writing books and selling them, or popular influencers started the obsession with absolute precision. It's the same method cult leaders use to get followers, lol!
Sometimes I think it is also a way to try to get Americans to use the metric system, because most of the recipes are given out in grams and milliliters, etc. I DO use my postal scale for one thing, though: I use it to weigh my sourdough starter. That way I know how much more flour and water to add in order to feed it well. At least, I'm doing that until I get a strong sense of what it looks like to triple the amount of whatever the starter starts out at!@@mountainmamashome
I was looking for the gluten free sourdough cookbook you mentioned you would leave a link for but I don’t see it there. I am celiac and would love to know which book this is. Thx ☺️
Just trying your recipe out now! When you ferment in fridge for a few days, do you do a bulk rise on the counter first? Or, just put straight into the fridge? thanks.
Did that starter react to using the metal whisk? This one thing, using metal utensils, made my starter yucky smelling and darker color. I love your videos!
Yes, I've addressed this here recently and in this video. I'm lucky to have an old one, they don't have this issue, but the new ones do. The recommendation is no higher than speed 2 for 2 minutes I believe, and to not lock the top/arm.
Place a sheet of aluminum foil on the rack under the cast iron Dutch oven and that should help keep the bottom from getting burnt! Works for me in my gas oven at least 😊
Thanks for the video one note, looks like your kitchen aid bolts need to be tightened! Had to do that to ours. They seem to come loose after a while Best of luck
Thank you! No, the kitchen aid doesn't need to be tightened, it is not locked. They are not supported to be locked when stirring dough as per the new recommendations. 😊
I am the only one in my family who eats sourdough. If I made one loaf of your bread, what size bread pan would I bake it in? Also, I have heard down through the years if you want one cup of starter, you use 3/4 cup flour and 3/4 cup water. Do you have a recipe for Silverado biscuits? Thank you for the video. It’s been very helpful.
If you do not knead it, it's best to do some stretch and folds over the course of a couple hours, then put it in the fridge. Take it or portions out several hours before baking, and let it rise, doing a couple more stretch and folds. After the last stretch and fold let it rise until doubled. Hope this helps!
Thank you for all this helpful info on sourdough starter and the baking process! Also, it might help sitting your Dutch oven or bread pans on a thick sheet pan to help prevent too much browning on the bottom! Thank again for sharing! Look forward to seeing more videos!
Thanks so much.❤ Your info was perfect. Being in my 60's things must be simplified for me and you my dear are spot on. Just warms my heart that your son will have all your baking tips and tricks. He is so blessed having you. Thanks again for sharing so much💞🌟
Yes, some can! Unfortunately it's often times forgotten though, and someone goes to use the oven not realizing it's in there. This happens to a lot of people, including us, so I don't recommend that.
You answered much of my questions, but I am still a bit confused about certain things. I think I just need to work on making a starter and give it a shot and learn from experiencing it. The kneading and stretching stuff was very easy to follow. Thank you so much!
Always just getting it started and adding it in to make bread. You answered it but doing it when never doing it will have to translate which is why I need to just experiment and do it. @@mountainmamashome
You can put them in a food processor, crumble them finely and toast them for bread crumbs! Then bread things like chicken with them. 🥰😍 Oh, and you can store them in the freezer for longer shelf life. The bread crumbs are good in meatballs too!
You can also revive a stale loaf by running it under water real quick (or even just brush water on all sides) then put it in the oven at 400 for 5-10 minutes. Tastes just like fresh baked again.
How do you keep your dough from over-proofing? Also I keep my flour that I’m using in my refrigerator until I’m ready to make sourdough bread. Should I keep the flour at room temperature? I let my last recipe finish rising overnight in the fridge after the four stretch and folds. The next morning it had risen almost out of the container. I punched it down and poured it onto my floured counter and it was very loose and sticky. I added flour a little at time because it was so sticky. Finally I divided it and put it into two loaf pans to let them rise before baking. They rose to the edge of the loaf pans so I baked them for thirty minutes at 400 degrees. They didn’t rise much more and were a little gummy. I’m not sure what I did wrong.
This is literally the best video I’ve seen on sourdough - I actually feel for the first time like the mystery has been removed and I can feel confident to give it a go! I’ll be referring to this many times.
I am so glad to hear this, thank you!!!
So glad I found your video. Been doing sourdough baking for about 4 months now. Have not had any luck. I baked one yesterday and it came out horrible. I followed that video exactly. After throwing the bread away I said I will never bake another sourdough bread with a starter. I was so discouraged. This morning I found your video and it has given me a lot of encouragement. I will try again. I’m going to feed my starter again and try again. Thank you so much. You gave me tips I haven’t heard in any of the many videos I’ve watched. Thanks again. God bless you.
Thank you!
Perfect video on sourdough. Exactly what I was needing. Wanting to start making sourdough but most videos on RUclips have me lost. This video will be so much help
So many amazing tips and tricks and your approach to sourdough is different than most - not by the book, but rather customizing that sucker to meet your needs!
I’m only one year into sourdough and I’m at the point where I want to branch away from “by the book” individual recipes and use it more intuitively. I love the idea of understanding the base dough and adjusting ingredients for the different doughs - the way our ancestors used it 👏🏽
Thank you! Yes, I love how you said "the way our ancestors " used it! 😍
In this video I'm answering subscriber questions and sharing things I've learned in my sourdough baking journey! I began baking with sourdough in 2004 and I've tried to pack a lot into this video, please look in the description box for chapters and my bread recipe. Leave a comment with your tips and tricks, and let me know if you have questions!
If you have a colder home, get a kombucha heat mat and use a binder clip to wrap it around your starter jar. Leave about a finger space between your jar and the heat mat, or you'll end up cooking the starter against the jar. It has worked wonders in my very cold kitchen! Even though my kitchen is quite cold, since my mother starter is very strong, I still get an active and healthy doubled starter for levin (for rising your bread) even in a cold kitchen. If I find the second jar that isn't rising, and my levin is still too cold, I'll wrap a kitchen towel around it and secure the towel with a rubber band. Hope these additional tips help, too! ❤
Also, on the discard, I keep my discard for other recipes like muffins, pancakes or waffles, tortillas, etc. You can even use your sourdough discard to thicken things like soups and gravies. 😉
for better heat distribution in the gas oven put a pizza stone on the bottom rack
I used the same starter to get me started. It made a huge difference.
Sorry for the mispronounced word. I am blind and I have to speak my text. Also, do you have a recipe for sour dough pancakes?
Hello! I have a recipe but I don't measure anything for it, I'll work on getting one for you!
I just subscribed I got alot out of this video and I've watched many on sourdough
Can you please give a suggestion for flour if you are keto, diabetic. to make sourdough bread. Thanks so much for your recipe. Some you tuber want to charge for their homemade recipe, which they have a right to. However when I notice this I have chosen not to subscribe to their channel. I enjoy learning new things. Thank you for sharing with
the community. Keep up the good WORK!
Great video. I’ll be re-watching this one! Thanks,
I have a gas oven and my bread never burns at the bottom, not even when I bake my bread in the cast-iron Dutch oven. Maybe just depends on your oven. For example, my grandmother’s oven used to always burn the bottom of her bread.
putting a pizza stone directly under the rack below the cast iron should stop the burning. Thats what I did and problem solved
FYI, whomever did the San Francisco brand instructions, is a non native speaker. There are errors galore!
Nice video. My electric oven also over bakes the bottom of the loaves. I saw a suggestion to put a cookie sheet on the next shelf down to keep the intense heat off the bottom of the Dutch oven. Works great for me.
Did I understand you that after using the required amount of sourdough you can refrigerate it and feed it when ready to use again. I bake infrequently for just two of us and want to venture on a sourdough journey.
Thank you for this video, great info and well explained. Agree completely with the more complicated isn’t necessary but everyone’s sourdough journey is there own. God’s perfect design! God bless!
Thank you 😊!
This is the best sourdough video ever. Thank you!! You are such a blessing to my homemaking adventure.Thanks❤Wife of Brenden😊
That is wonderful to hear! Thank you for telling me!
I’m not sure if anyone dropped this tip yet, but to prevent burning the bottom of my loafs when I’m using a baking sheet or something thinner, like a roasting pan, I alllllways put a thin baking sheet on the lower rack, underneath the bread that’s baking, and that really helps protect the bottom so it doesn’t burn. Hope that helps!
Angel gang ganggg🤍✊🏼🖤
Xx, E
I’m so thankful for this video! You have been very thorough and I will be implementing these tips. I really needed this. I made time just for your video today. Have a great evening!
You are so welcome! Thank you!
My starter is bubbly but it never ever doubles in size. Why is this? The volume only increases as I add more flour and water.
Mine doesn't always, it only does when it's fed more often, like around 2 to 3 times a week. As long as it's bubbling and rising some it should still work, it just might rise the actual bread a little more slowly. If your feedings are on the thicker side that too can impact how high the rise is. Also, it's important to be sure to use filtered water, but sometimes flour can impact the rise. I'd only use unbleached organic or organic wheat. Fresh ground especially when starting a new culture is helpful too.
I have a lot of sourdough starter. It wouldn’t rise or get bubbly. Do I just have too much?? I poured some in a small jar & fed it & it got bubbly throughout. It didn’t rise much either tho. I usually use instant yeast anyways, but I’d like to make it w only the sourdough. Isn’t that the whole point? Sourdough makes its own yeast! But mine isn’t rising 😢
It sounds like it's not very active, feeding and using it more often might do the trick, but make sure it's in a warm place when you want it to rise for use!
Sooooo helpful. Thank you thank you.
So I tried making the sourdough starter from scratch, I use filtered water from my sink and it seems like it’s activating quickly because my starter smells like sharp Parmesan cheese. Is it supposed to smell that way should I throw it out? It has a whole lot of bubbles big bubbles.
I'm not sure about that, it does smell but I've never associated it to parmesan cheese!
I’ve heard the word bool on other videos and this one to, can someone tell me what bool is please
Have you ever done an artisan bread in the stand mixer and if yes how about a video 🙏
I have arthritis in my hand and the stretch and fold was stopping me from making sourdough bread. You are the one video that I have come across that has a stand mixer do the job. Thanks 😊
You are so welcome!
I keep foil folded like 6 times in the bottom of my Dutch ovens and usually it keeps the bread from burning.
This is great! I just tried it and it works!!!
I have been searching the internet for a good instructional video to start making sourdough. Thank you so much!
You are so welcome!
When you do multiple batches at once, do you make each batch one at a time, or do you mix everything together for multiple batches abs then separate it before putting it into the fridge?
I do a batch at a time, then store them in the same container.
Please tell me if I can add some baking soda to my dough to weaken the vinegar flavour a bit? My family won't eat it as they say the bread is way way too sour.
The more it's fed and baked with the less sour it becomes, unless it's kept on the counter. If you store it in the fridge it will be less sour. Also, when you feed it be sure to pour off the "hooch" (water floating on top). The hooch makes it more sour.
Hello. Just need some clarification. When you start to feed the starter, when taking starter out from the fridge, do you leave the starter get to room temperature then feed or feed it right away when starter is cold?
Hello! You can do it both ways, Vicki! But I like to feed it right away, straight from the fridge. I like to use warm water too as it speeds the starter rise up.
I’m confused… do you put the starter in the fridge right after it was fed or you wait till it doubles first?
I let it double, then I use what I need, feed it again, and then put it in the fridge.
Oh my...I need to take notes...information overload...just killed my starter by letting some buns go moldy and not getting them out of the house fast enough...I have an electric stove so I am not sure if it will work for you but if you use a "junk" cookie sheet, one you don't mind never using for cookies on the bottom rack while baking it should insulate the bottom to save it from burning...THANK YOU for sharing
If the bread burns on the bottom, how come you move the oven shelf lower? In a gas oven that will cause the bottom of breads to burn. Just curious your thoughts on moving the oven rack lower. Thank you ❤
I doesn't fit if it isn't on the lower racks. The bread rises so high and gets stuck in the oven, lol
I have found that my All-Clad lasagna pan never burns the bottom of my rolls. I place a cookie sheet on the bottom rack and my loaf pans two racks above (center of my gas oven). They never burn as the cookie sheet acts as a deflector pan.
Just tried to download your recipe but it has an error message.
It sounds like you have firewall, you might try a different browser :-)
Put a cookie sheet under your Dutch oven while your bread is baking and it won’t burn on the bottom. A tip I learned love your videos.
I have read bakers in European countries use a pizza stone under their pans for cooking sourdough so the bottom doesn’t burn. My aunt says she uses cornmeal on the bottom of her pans then puts parchment paper then puts in her dough. I tried putting my pizza stone under it and it worked great except my doughs rise beautifully but they are always gummy inside. Soo frustrating! ❤
❤❤❤
Do you use any freshly ground wheat flour in your sourdough bread/other bread recipes?
Yes I do! Up to half in bread recipes.
I am in love with making sourdough bread with 100% freshly milled flour(s). I will not ever buy flour from stores again. That said, I had to check you out when you said "No Scales"...!!! I am amazed at the number of people who think they HAVE TO weigh each ingredient, which is not at all true and gives a false sense of "this is the exact right amount," not taking into account so many other variables including where you are when you bake it and the humidity, temperature, etc., etc. @@mountainmamashome
I agree with you! My best guess is people writing books and selling them, or popular influencers started the obsession with absolute precision. It's the same method cult leaders use to get followers, lol!
Sometimes I think it is also a way to try to get Americans to use the metric system, because most of the recipes are given out in grams and milliliters, etc. I DO use my postal scale for one thing, though: I use it to weigh my sourdough starter. That way I know how much more flour and water to add in order to feed it well. At least, I'm doing that until I get a strong sense of what it looks like to triple the amount of whatever the starter starts out at!@@mountainmamashome
Can this be doubled and is the water doubled as well?
Yes, all of the ingredients can be doubled. If you are using a Kitchen Aid it all won't fit though.
This is a great video; very thorough and nicely done! Thank you!
Coming back to this today!! Every sourdough recipe I've ever seen is so anxiety inducing. You make it intuitive. Thank you so much for this video !!
You are welcome! Thank you for telling me this too 🥰
I was looking for the gluten free sourdough cookbook you mentioned you would leave a link for but I don’t see it there. I am celiac and would love to know which book this is. Thx ☺️
I'm sorry, I forgot to put it in! Here it is amzn.to/498zNWT
Just trying your recipe out now! When you ferment in fridge for a few days, do you do a bulk rise on the counter first? Or, just put straight into the fridge? thanks.
I put it right in the fridge, but sometimes I let it rise and stretch and fold for a couple hours first. It works both ways.
Did that starter react to using the metal whisk? This one thing, using metal utensils, made my starter yucky smelling and darker color.
I love your videos!
No it doesn't. It's been a debunked myth that sourdough reacts to metal. The only exception is silver, solid silver would react with it.
Thank you I’m just starting my sourdough journey. What is the large dish you use to put your dough in the fridge? I need a big one like that.
It's just a Rubbermaid from Walmart I believe 🙃!
Be careful using kitchen aid the motor can burn out with doing dough. My daughter had hers only 1 year.
Yes, I've addressed this here recently and in this video. I'm lucky to have an old one, they don't have this issue, but the new ones do. The recommendation is no higher than speed 2 for 2 minutes I believe, and to not lock the top/arm.
Place a sheet of aluminum foil on the rack under the cast iron Dutch oven and that should help keep the bottom from getting burnt!
Works for me in my gas oven at least 😊
Thanks for the tip!
Thank you! This is just the video I had been hoping for! Im sure i will be watching this many times!
So glad!
Oh no. Ok. Good to know. Thank you for the tip.
Thanks for the video
one note, looks like your kitchen aid bolts need to be tightened! Had to do that to ours. They seem to come loose after a while
Best of luck
Thank you! No, the kitchen aid doesn't need to be tightened, it is not locked. They are not supported to be locked when stirring dough as per the new recommendations. 😊
I am the only one in my family who eats sourdough. If I made one loaf of your bread, what size bread pan would I bake it in? Also, I have heard down through the years if you want one cup of starter, you use 3/4 cup flour and 3/4 cup water. Do you have a recipe for Silverado biscuits? Thank you for the video. It’s been very helpful.
You can use two smaller bread pans or one extra large one :-). I've never heard of Silverado biscuits! I'll look them up!
@@mountainmamashome I am blind, so I have to speak my text. It wasn’t Silverado. It’s supposed to be sourdough. Sorry.
Do you let it rise a second time before putting in the refrigerator, or let it rise once, refrigerate, take it out and rise a second time?
If you do not knead it, it's best to do some stretch and folds over the course of a couple hours, then put it in the fridge. Take it or portions out several hours before baking, and let it rise, doing a couple more stretch and folds. After the last stretch and fold let it rise until doubled. Hope this helps!
Thank you for all this helpful info on sourdough starter and the baking process! Also, it might help sitting your Dutch oven or bread pans on a thick sheet pan to help prevent too much browning on the bottom! Thank again for sharing! Look forward to seeing more videos!
Thank you so much! Since making this video I started putting a sheet underneath and it's working!
Thanks so much.❤ Your info was perfect. Being in my 60's things must be simplified for me and you my dear are spot on. Just warms my heart that your son will have all your baking tips and tricks. He is so blessed having you. Thanks again for sharing so much💞🌟
A empty oven with the light on can get really hot enough for starters to grow 😊❤
Yes, some can! Unfortunately it's often times forgotten though, and someone goes to use the oven not realizing it's in there. This happens to a lot of people, including us, so I don't recommend that.
This is a fantastic sourdough video, thank you!!
Thank you, I'm so glad!!
You answered much of my questions, but I am still a bit confused about certain things. I think I just need to work on making a starter and give it a shot and learn from experiencing it. The kneading and stretching stuff was very easy to follow. Thank you so much!
What is it that is still confusing for you? Maybe I can help?
Always just getting it started and adding it in to make bread. You answered it but doing it when never doing it will have to translate which is why I need to just experiment and do it. @@mountainmamashome
Hello Victoria! I maybe the blog post with recipe would help you? Here it is singinganewsong.com/zero-discard-sourdough-bread/
That did! Thank you.@@mountainmamashome
Thank you 🎉
Besides croutons how can we use our stale loaf? I tried a linen bag to store it in. It didn't work. 😅
You can put them in a food processor, crumble them finely and toast them for bread crumbs! Then bread things like chicken with them. 🥰😍 Oh, and you can store them in the freezer for longer shelf life. The bread crumbs are good in meatballs too!
You can also revive a stale loaf by running it under water real quick (or even just brush water on all sides) then put it in the oven at 400 for 5-10 minutes. Tastes just like fresh baked again.
How do you keep your dough from over-proofing? Also I keep my flour that I’m using in my refrigerator until I’m ready to make sourdough bread. Should I keep the flour at room temperature? I let my last recipe finish rising overnight in the fridge after the four stretch and folds. The next morning it had risen almost out of the container. I punched it down and poured it onto my floured counter and it was very loose and sticky. I added flour a little at time because it was so sticky. Finally I divided it and put it into two loaf pans to let them rise before baking. They rose to the edge of the loaf pans so I baked them for thirty minutes at 400 degrees. They didn’t rise much more and were a little gummy. I’m not sure what I did wrong.
Hello Rebecca, were you using my recipe?
@@mountainmamashome I’m not sure. 🤦♀️
I’ll check my recipes that I print from RUclips. I have yours saved so I probably printed it. Thank you.
Rebecca, I just updated my recipe, don't go with the old one, this one is better! singinganewsong.com/zero-discard-sourdough-bread/
@@mountainmamashomethank you and I was able to download this recipe. Thank you!
Ok. Great idea. Thank you.
You bet!
Thank you!!! ❤
You're welcome, Granny Wilder!
I’m so excited for this!
Thank you 🥰