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-Sourdough Recipe-
Flour (1000 grams total)
600 grams of all purpose flour
300 grams of whole wheat
50 grams of spelt flour
50 grams of einkorn
770 grams of water (77% hydration)
150 grams of starter- (15%)
20 grams of salt (2%)
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A dutch oven makes a huuuuge difference
https://www.youtube.com/channel/UChdoB_94qvLhm7tN36cP80Q
AMAZINGG
WOWWWWW
WOOWWWWWW
After discarding, how much started do you leave to feed??
Where are the instructions {recipe} how long do you bake with the lid off, I know he said every oven is different dah. Most sites give you a write recipe. Love the video but I would like to be able to print the recipe. I will see more of his videos
Joshua
Can I buy a starter ?if yo have to throw you starter out why do you feed so much ? Can you feed 25 gran instead 75 g flour ?
Very cool, tres bon, I learned many new tips, merci, I do not own a banneton cover and instead after shaping I put on my dough on a sheet of parchment paper and then put the whole thing in my banneton and then put a little sheet of plastic wrap on the top surface of my dough and let it sit in fridge overnight. Next morning score and bake, this way no need to transfer to parchment paper and it seems to work great 🙂 I like your idea of the cracked oven door after baking and the idea of sheet pan on bottom to prevent burning, I can't wait to try both great ideas. I have been used a little uncooked in the bottom my Dutch oven and it seems to work well. I noticed another person used a sheet of foil under the Dutch oven Also plan to up my hydration from 72% tomaybe 77% to see what happens. Also the Foodgeek had a great idea of turning the oven off for the first 25 min bake with the fully preheated dutch oven. Just wish I could rent a real kitchen in SF and could start selling my excellent bread my handle is Biking Bear Baker :). Really like your vibe very cool and especially about making mistakes is really what it is all about you learn so much by just doing it over and over. Also really wish I had a Dutch oven for my Baguettes the Dutch oven is really a game changer for home bakers, would be nice if I had a real baker's oven in my house.
I have been making bread for years and it was fine. Followed all this advice and made the best bread my family have ever eaten. The crust is amazing, the crumb is perfect and it was so straightforward but upped my bread game by about a thousand times. Thank you.
Love this video! Can’t wait to try what I’ve learned. I only can fit one Dutch oven in my oven, do you just refrigerate the other loaf so it doesn’t over proof. Thank you!
How great is your discard recipe!! Loved everything about your video
Hi. Sorry, I still don't understand, where do you get the starter? Thanks
Very confused. Can the starter be used the first time it rises? I’ve always fed and discarded for days before using.
What should the internal temperature of the bread loaf be when it’s properly baked? Thank you 😊
I aspire to have my baking fuck ups turn out as good as his.
I feel incredibly blessed that I learned how to make sourdough the Amish way. It’s sweeter than the SanFransico style, but this technique is speck! For those who are traditional bread makers, You allow the “process” to slowly work out the hydration rather than flour to absorb the hydration to remove the stickiness and create a smooth loaf! Happy Bread Making! PS: To Vlogger, I Love the idea of using failed starter to make skillet flat bread. I am excited to try this!
Helped me out so much thanks
I'm 50. Ive been baking my own bread my whole life, and have a confession: I hate sourdough bread. lol.
If I ever do want to make it, I need a good starter, I can ask the local brewer down the street for barm!
I've tried two other baker versions of sourdough, and this is the keeper! Thank you for the excellent instructions & video.
he looks kinda like the chainsmokers singer
After a year of trying, and trying…and trying, baking sourdough bread I found your video. A total game changer! It is my first time (after many many attemps) I'm actually satisfied with the result. Better than the best Christmas gift I could find. I will bake many loaves for the Holidays and share them with my family and friends. Thank you sooooo much for that inspiring video. 🙂
Seems like alot of work, i just made the starter and i add like 100ml of it each day to make a new loaf, put all the ingredient in a mixer for 5 minutes then put in the oven and it makes a decent loaf. I only spend 10 minutes to make a loaf per day.
Lol i seriously doubt they weighed out to the gram like you do back in the day
My gosh!!! I’m new to this bread game and I’ve watched at least 30 videos so far and yet this video is the most informative and has given me so much valuable information that I think I might actually try a loaf! Bread Gold! Thank you so much 🙌🙌
THANK YOU! I had cooked a few loaves of sourdough, but not in a Dutch oven as you described. Best loaf ever!
This a bread or piece from tree
Okay, all this sounds great… but does it work with gluten free flour?
Great video. One question, when you raise the dough in the refrigerator over night d you have to let it warm up before shaping the loaves or can you start right away. Thanks
Homemade bread is the crem dela crem of life.
Great video! Thank you for all the tips and information.
hi I wondered if you had made gluten free sourdough bread.
I recently started my sourdough journey. This video is the only instruction I’ve had. Mind you, I watched it over and over and over again before I made my first attempt but I have not had one fail in my six attempts. Today’s loaves were the best yet and I think it’s because I finally incorporated the knowledge. My friends are incredulous at my results in such a short time. I share your video with anyone who asks. Thank you for being so thorough. You clearly have a passion for this.
Excellent video with multiple tips, top class. I didn't know that the starter is in the closed lid space? I thought it must be covered with muslin mesh to have a bit of air? Please advise thanks
Best newbie directions ever. Thank you!
Praise the LORD for creating fresh dough!
How do you make the sourdough starter grow in size?
❤❤❤❤❤
WOW! I feel grateful to have found this video today! How nice it is, to learn what mistakes not to make, as I begin my Sourdough journey. Recently, a Facebook Friend, Nad Kad, showed off some bread he’d made. His Starter is from 1700, New England. He got it from a friend in Nebraska. I reached out, and he sent me a small amount of that Starter, which (quite miraculously) I have managed to keep alive so far, despite not knowing that I should not use cold, chlorinated water, or bleached flour – it IS alive! Now that I’ve seen this video, I feel equipped to attempt my first loaf, as soon as I get the Starter more fully activated – I think maybe tomorrow!
What happens if you add gluten? Will that make a tighter crumb?
Only my first one came out fine. The others did not grow. What am I doing wrong? HELP!!!
I love your channel!!!❤
This is an amazing video! My First try with this method was quiet good, but with time i hope i getting closer to yours!
Great tips, tyvm. You've encouraged me into trying this myself. Fingers crossed…
Well… after 2 months of trying and failing at making a starter… and finally making 2 successful loaves…. i can 100% say i dislike the taste of sour dough…. glad i attempted… but still disappointed i wasted so much time
I noticed you use plastic wrap and not a towel. Do you seal the bowl with it? I thought that the reason to use a towel and not plastic wrap is to not contain all the moisture.