How to Make Sourdough Bread From Scratch and How to Perfectly Roast a Chicken and Root Vegetables

Byamazingfoodstv


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Host Julia Collin Davison makes the Best Roast Chicken With Root Vegetables with host Bridget Lancaster, and test cook Dan Souza reveals the secrets to making Almost No-Knead Sourdough Bread.

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50 Comments

  8. I teach a university class "No Fail Sourdough ". I give the entire class an original San Fransisco sourdough start and 4 inexpensive stainless steel bowls to bake two 1 pound loaves of great sourdough bread at home the next day. I would give the sourdough method of your program a solid D but an A for the chicken and other programs I have seen. Yuor sourdough process may work but this amount of persiflage is not appropriate for this program. Why? We provide a good start and how to easily maintain it. Then 1/2 cup of start, 2 cups of water and 4 cups of bread or all purpose, 1 tsp salt and mix. 3 hours later, one 2 minute mix each half hour, the bread is divided, shaped and put in the fridge over night. Next day, 1-2 hour proof and bake in the $1.25 from $ Tree bowls or your $425 creuset Dutch oven. One day and $6 or weeks and $???, You chose.

  21. Poking the “fat pockets” is a fake technique. It does nothing. They just need a “thing” to make people think it’s an issue . The similar size piece thing is a joke too as it relates to items that size. Just cut your veg and move on.

  23. I recently started a sourdough starter from scratch (Feb-Mar 2022) and thought the reason for it not really coming together was bc it was too cold in my kitchen overnight. I tried the light bulb on in the oven trick… But it was not getting there. I also so read, you had to let the culture be able to breath, not placing a tight lid on top, so I used a coffee filter with an elastic (new) hair tie band to hold it in place. In my search to learn how to do this right, I came across somewhere explaining if you have hard water, which I do, it is best to use bottled water….OH MY!!! With the next feeding – It bloomed! It floated, it was amazing!! Finally got it to where it had to be….. I came home from work and found my wide mouth ball jar, with the pretty white paper top, almost full to the top, all bubbly and pretty! So excited to finally be able to make a loaf of sourdough bread! Yippee!! OH WoW – oh wait…. what-the…. there was a hole on one side of the top… I've only been trying to get this to work right for almost 3 months,
    now, so when I went to stir it, I noticed it was darker this time…What? no…. oh, no…. NOOOO!!! I cried, literally cried…. there, in my jar of risen sourdough, buried, was a curious little field mouse who made his way in, hungry and cold, only to satisfy his needs where he met his untimely death…. I put a metal lid on it and threw it in the garbage… I was done.

    NOW April, and I come across your video, where my dear friend just yesterday, gifted me the same Dutch oven… I'm destined to try again…. Maybe with the discard still in the fridge? Maybe? Or maybe I should just start from scratch 😜

  28. If you wanted to use precise mesurements you could do what the vast majority of the world does and use metric units. 😉 And there's no such thing as a starter that isn't made with mostly rye full grain flour.

  31. Awesome programing! So glad to find so much full content on YouTube for recipes and everything else ATK does so well. Can't wait to try this new way of making Sourdough in cold pot and starting in cold oven. Thankfully no more burns from trying to juggle a screaming hot pot! I do have one question. Why doesn't your sourdough have large holes in the crumb?

  34. Do you know someone with chickens? Sourdough discard makes a great occasional, very healthy treat for my chickens. I spread a very thin layer of it, sprinkled with chia and flax seeds (best sources for omega 3), between 2 sheets of parchment paper and let it dry for a couple of days. The paper will peel away easily when it's dried. Drying it with anything other than parchment paper won't work because it sticks like concrete to everything else. Break it into pieces and the hens love it. The probiotics are so good for them. It has to be spread thin enough to break easily by hand when dried or it will be too hard, with sharp edges, for the chickens to swallow.

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