*NEW* 10 Minute SIMPLER Sourdough (For Lazy People)
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- čas přidán 22. 10. 2023
- The Ultimate Food Geek shows you a NEW and IMPROVED method to make a practically effortless loaf of sourdough bread with less than 10 minutes of effort, with no folding/stretching/strength building, and no empty preheat of the baking vessel. This is an even simpler method than my famous "Simple Sourdough" method released in 2020. Recipe below.
Printable recipe: ultimatefoodgeek.com/2024/03/...
My Favorite Sourdough Toys:
(I'm an Amazon affiliate. If you buy something from these links, I'll get a few cents. Thanks!!)
4 Quart Enameled Cast Iron Dutch Oven: amzn.to/43ZR2ID
(This is the closest Dutch Oven available on Amazon to the model I am using in the video. The product description says this is black enameled on the inside, and in my video I reference raw but seasoned cast iron. This is the closest thing you can currently get. It's the perfect size and functionality for this loaf. If this link doesn't work, search for a 4-5 quart Dutch oven, approximately 9" in diameter and 4" deep.)
Professional Kitchen Scale: amzn.to/45HgEJy
(Tough, accurate, runs on AAA batteries rather than pricey ones.)
My favorite oven gloves: amzn.to/49479qS
(Comfy, fit well, dextrous, totally heatproof.)
My favorite bread knife: amzn.to/4cvLNV8
(I get a new one every 2 years or so...it's not that easy to effectively sharpen a serrated knife.)
(I'm an Amazon associate. If you buy something from one of my links, I'll make a few cents. Thanks!!)
RECIPE:
In a large bowl, combine:
4 oz / 113g sourdough starter (UNFED, straight from the fridge...at 100% hydration...meaning when you feed it, you feed equal WEIGHTS...not cups...of flour and water)
12 oz / 340g water (ideally filtered. These are ounces by weight...not fluid ounces...although they are one and the same when it comes to measuring water.)
Stir to distribute the starter into the water. Then add:
1 lb 4 oz / 567g flour (all purpose OR bread flour, it doesn't matter. If you want to introduce some whole wheat, you may sub up to 8oz whole grain flour. If you do, add up to 1 additional ounce of water to compensate for the whole grain. 100% whole grain sourdough is not effective with this method.)
0.7 oz / 20g salt (Morton's Kosher is the brand I use. Avoid iodized table salt, if possible.)
Stir until it's too stiff to work with a spoon. Use your hand to bring the ingredients together into a uniform dough, about 15 seconds. (If your dough is too sticky, your starter is higher than 100% hydration. Watch my "Troubleshooting Simple Sourdough" video for a fix: • Troubleshooting "Simpl... )
Oil the bowl and return the dough, covering the bowl. (Or place the dough in an oiled, gallon-sized ziploc bag.)
Rise at room temperature until at least doubled in bulk. For most people, this will take at least 12 hours, though robust starters or warm fermentation temperatures may decrease this time, and starving starters or cold temperatures may extend it upwards of 30 hours or longer. You'll get to know your starter's characteristics as you bake more frequently.
Once the dough has doubled, you have an additional window of 12ish hours that the dough can remain at room temperature before it needs to be shaped. (I typically rise about 20 hours before shaping, so I start my dough about 24 hours before I plan to serve bread.) The longer the dough rises, the better the flavor will be. You can also refrigerate this dough immediately after mixing, for up to 4 days. Remove from the fridge 3-4 hours before shaping.
Shape the dough and place it into a GREASED baking vessel...a Dutch oven or loaf pan. Cover and rise on the countertop for 90 minutes. (NOTE: If your initial rise was fast...less than about 12 hours...your second rise should only be 45-60 minutes. If your initial rise took longer than 30 hours, your second rise may need to be 120 minutes or longer. You will learn your starter's ideal timing the more you bake with this method.)
(If your dough is too wet and sticky to handle, your starter is over 100% hydration. Discard all but 2 ounces of starter, feed with 4 ounces flour and 4 ounces of water, sit for 1 hour at room temp, then refrigerate. The next day, repeat this step. This will bring your starter closer to the 100% hydration rate that works for this recipe. Salvage THIS dough by kneading in a little more flour until the dough is firm enough to shape.)
Score the loaf, either with a razor blade or lame, or with scissors. Place into a cold (un-preheated) oven and turn the oven on to 425F / 220C oven and bake, covered, for 45 minutes. Remove the cover and bake an additional 15 minutes. Remove from baking vessel and cool fully before slicing. - Jak na to + styl
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I been making sourdough bread for 10 years now…. I tried this method from Ben Star and let me tell you…… the most easiest, most awesome, the most delicious, the highest oven spring, my sourdough bread has ever turned out. Just a perfect loaf of sourdough bread period!!! No more feedings, no more wasting, flour with discarding. I am just blown away by how simple he has made it. I love making sourdough bread…. Just follow the recipe!! It is perfect…. But adjust to your liking with the salt if you need to. But honestly I found it to be just right. Ben I can not thank you enough brother….I am so glad I came across your channel and technique for making the king of breads.
Awesome, thanks so much! I'm so glad you enjoy this method.
How do get this bread not to burn more on the bottom. I made 2 loaves so far and it’s awesome but a little hard on the bottom. Any recommendations?
@@yelenatsytsynput a baking sheet on the rack below it. It helps!
I have a "smaller' oven...I place a thin baking sheet on the level above the bottom of my gas oven...It prevents my bread from getting too dark on the bottom....@@yelenatsytsyn
I need HELP!
I attempted my test loaf and it was floppy and did not shape
My starter was really watery don’t know what I did wrong?
My house is fairly cold
So I place my starter in oven?
I now did what he said
Discard all except 2 ounces and do 4 ounces water 2 ounces flour and place in frig
Do the same the second day ? Then what?
I might have to throw it out huh?
“What does the hole tastes like ? Well it’s tastes like nothing ! 😝 “
Perfect comparison, chef I totally agree with you 👏🏻👍
I've only watched one of this guy's videos but I already trust him with my life.
A total newbie here at 61 years old.
I started my sourdough starter two weeks ago using your method and baked my first batch of your Pancakes a week later then a loaf of bread today....
WOW!, BRAVO! to me and you.
Cinnamon rolls day after tomorrow.
I am having so much fun and my wife is baffled.
Thank you master chef.
I LOVE this! It's never too late to learn a new trick.
@@ultimatefoodgeekI’m 75 and made my first loaf this week. I had to shoo my husband away after it first came out of the oven. Heaven!
@@junkgirltoo5005 Not competing with anyone here, just adding another uh..um..mature baker's note: Soon to be 83, been making bread off and on since Hector was a pup but I WILL make a healthy, viable starter dern it!! All thanks to this amazing video.
I’m 63. You inspire me!
I am inherently lazy but what made me all but give up on baking bread is severe rheumatoid arthritis. With this video, you gave me back the joy of baking sourdough bread for my family. Thank you, Ben.
Thanks for sharing, this fills me with joy!!!
@@ultimatefoodgeek Ben! You inspired me to try your recipe/process to make rye bread. I used dark rye flour which I typically would have to knead. Not this time. Substituted 100g dark rye flour and added some caraway. Overnight rest and by morning I had bread to rival any deli sourdough rye. Your recipe is genius. Many thanks. 😊
I'm here for the same reason 🤗
Ben, I have screwed up somewhere and not sure what to do about it..
My dough is very loose and watery… been at it for about 4 days…stretching folding put it in the fridge for a couple days is it too late to add more flour or should I chuck it and start over??
@@ninjablueflame6 Did you use sourdough starter or yeast?
FINALLY! Found someone else who thinks discarding is wasteful as well as all the other gyrations “required” are unnecessary and not to mention “having holes are useless in your bread!”
Not to mention a crust that’s so hard that you’ll break your teeth, trying to bite into it! 😂
My kids LOVE sourdough grilled cheese. Dealing with a crap ton of holes for the cheese to ooze through is frustrating.
After all the BS of “slap and fold” and 1/2 a day to get the loaf ready, a voice came down from heaven. Used this method and it was perfect. Leave it to a chef! Now I can have my weekend back! This man is a GOAT!
I do mine overnight. I mix everything at around 10 pm (including active starter), do one stretch and fold before bed (30 to 60 min. later) then shape it in the morning at around 9:00 am (no more than 70% rise for better spring), and place it in the banneton. It sits for an hour or so, depending the season, then I put it in the freezer c. 30 min (for easy scoring) while the oven heats with the bread pan to 450°F. The dough is then scored and placed into the hot bread pan and baked for 30 min, lid on, 5-10 min lid off.
Any recipe can be done this way via one change; use no more than half of the starter (active only) called for in the recipe.
And regular amount of salt!
@snowbird6855 Your method doesn't sound like it's for lazy people, though. 🤷🏼♂️😂
@@h85rocks
I was very descriptive to give ppl an understanding of how to cut out about 60% of the work but it's not just mix and bake but it's the easiest method I found bc you don't need to deal with it all day long, it basically ferments overnight and requires a lot less handling, 😎
@snowbird6855 I understand what you're saying, and maybe your method makes a better loaf, but I've never baked bread before, followed Ben's super easy method, and the bread looks awesome. Maybe, like Ben mentions in other videos, I will take the time and add extra steps on occasion. But really, not counting fermentation and baking time, I had about 10-15 minutes into the whole thing. Super easy and super lazy. Lol
...and I'll also add, super delicious. I can't believe I made this quality of bread on my first try. I will never buy processed and preserved garbage from the store again.
I just wanted to say I LOVE this method! Yesterday at 1pm I mixed up my dough, with inactive started from the fridge. It more than doubled by 9pm, so I just moved it to the fridge for the night. This morning I took it out, shaped it, let it rest for 2 hours and then baked. Best rise I’ve ever had. Thank you Mr. Starr!
Thank you for your time-line here - I just made my dough and it's been almost 8-9 months for my starter in the fridge. So, I'm going to use your time-line as a little bit of a gauge for mine today. :)
Ben Starr is the real deal. Known for his appearance on the Master Chef television program and he also owns a restaurant. I feel like this is the best sour dough for the non-professional baker on YT. Forget about all the other videos by amateurs from lock-down, the stay at home people who learned from all the other misinformed , speculation and technique over-complication videos out there. This is the best for all bakers who want to learn the easiest, reproducible, sourdough method. Both humorous and informative, Ben hits it out of the park, to get you started on the correct sourdough path.
Well, thanks, Fred! It's not that other SD CZcamsrs are WRONG...their techniques work well for high hydration methods. And there's not much simplification that can be done for high hydration breads...they're just complex by nature and require more interaction with the dough. But high hydration isn't the ONLY sourdough method. I'm just trying to advertise the EASIER side of sourdough.
And we so appreciate the easier, less time consuming way of baking sourdough bread! 😊
I have never tried much for making bread. I'd love to & to "CAN! LOVE Sourdough bread!!! Thanks Chef!!
That didn't look so hard!! Will watch again & maybe another time. Subbed & watching more videos. Thanks again!!!❤
I’m 87, live in Sweden now but earlier in San Francisco for many years. I have missed the famous sourdough bread. Baked this bread today for the first time and it was absolutely perfect! Never thought I could bake it myself at home and it was so unbelievably easy.
I wish this could be the top comment on this video.
Thank you for your kind words Ben Starr, but mostly thanks for this wonderful recipe which I will bake for the rest of my life. Gunvor (Gwen) Sundstrom.
I love his recipe, too. Someday, I hope to move to Sweden, by the way, because that is where my son has settled.I am learning Swedish, albeit slowly, and am loving baking my own sourdough bread!
@@ultimatefoodgeek You can always pin a comment to the top of the comments if you'd like.
I really want to try this bread. Your video says let rise in DO for 90 minutes, but your instructions say about 12 hrs. Were these instructions a carry-over from your previous "lazy people's sourdough" recipe three years ago? (Unless I read it wrong) Thx Ben
I have ADHD and fail so often with all my prior attempts, that I had almost given up. My starter had been sitting for several weeks in the frig. I found your video last night and immediately whipped up my first loaf and the dough had doubled overnight in my cold kitchen, I cooked it and even forgot to snip it. It split open on its own and was beautiful and delicious!!! It was as tall and crusty crackling as your video!! Amazing!!! So easy!!! FOOLPROOF!
that gives me hope lol my ADHD brain just can't handle all these failed attempts, and my fixation with the starters and dough and all things sourdough is doing my head in. I just want SIMPLE easy sourdough when I want it lol
I haven't tried after initial feed-it-everyday starter in pandemic lockdown. I decided I'd like to try it again and have been watching a lot of videos hoping to find something like this.
Lol, hard to be patient and watch the video.
YES!!! I TOTALLY gave up with my Autism/ADHD and just let my starter sit for months and months and months.....and now I'm willing to try again and Love Chef's new video - helps me with more of the rules my Autism needs aka could be 30 hr to double that was me last year...and now I'm so excited to try again! Just mixed my first dough for 2024!
This just seems so right to me. People have been making sourdough for thousands of years, I cannot imagine that they had time to babysit their dough and jump through all the hoops that modern bakers tend to. (Not to mention all of the "discard!" No way were they throwing out good flour!) I've been trying to get into sourdough (my first loaf is about to go in the oven) but it seems excessively complicated and after discovering this video today, everything makes so much more sense.
Sourdough has become such an art where amazing bakers are pushing the boundaries of what can be accomplished, but most casual home bakers just want...well, this! A simple way to bake a good loaf on a normal day while still having a life.
Thank you so much for simplifying this process! I'm excited to use your techniques for my next attempt!
Ok. You win the most sensible sourdough award. I’ve binge watched sooo many videos, concluding they are ridiculous. Honestly, I can’t imagine the pioneers doing what all these CZcams bakers are doing. There was simply too much other work to be done. Your approach makes sense and I’m going to adopt it. Thanks for sharing this!!
"What does a hole taste like" 😂😂😂 so true. Love that point! I'll be trying this.
Wow, Ben this is life changing for me. I’ve been a sourdough baker since 2019. You make a ton of sense. The feeding and the discard always irked me. I mean I’m alone now, it’s just me since the passing of my husband in 2022. I’m 75 and love my sourdough bread and all the fun things I bake with it. I’m going to check out your other videos. I am stoked to know how easy and simple you’ve made this. Thank you. 🥖
Out of all the hours I have binge watched sourdough videos this one is the most common sense . The other recipes are so difficult/complex and take way too long babysitting. I think we have glorified the sourdough holes having to make them picture perfect. I just want bread 🥖 🍞 😂 will try this recipe!
I've been baking sourdough bread for 4 years and I just made 2 terrific loaves using Ben Starr's easy method. I am astonished by how gorgeous and delicious they were...and each loaf weighed almost 2 pounds! No more
stretching, folding ,refrigerating or worrying and rushing to bake.
I am blown away by this methods simplicity which means I can make more breads and share them with my neighbors THANK YOU CHEF! YOUR METHOD AND ADVICE IS A GODSEND. And who knew you could make a bread with unfed starter? Wow! Revolutionary!!❤
This is the most amazing and fun way to make bread. I make it constantly and give it away to people as well as keeping it as my only bread source at home. I have purchased various sizes of Dutch ovens to accommodate the loaves I want to give away. I have also made rolls and pizza with this dough with zero modifications and they are delicious. This has low glycemic index due to the fermentation and great for diabetics who need to cut some carbs. I live in a very warm section of AZ and I put all of my dough (in ziplocs) in the refrig over night and then on the counter the next day to rise and bake when I get home from work. I have cut back a little on the salt because i'm not trying to delay any activity. And it's the first time I have yielded to owning a scale. Couldn't live without it. My people are tired of me saying "and Ben did this, and Ben said that, and Ben and Ben". Ha. My cousin Jan in OR and I talk incessantly about Ben's method and what our dough is doing. Thank you Ben! I can't say enough great things about this method.
Thanks, Susan! Give Jan my best. :)
This is what i tried to achieve! Simple, finally no effort sourdough ;-) You know what? Thx to you i found out reason for some of my failures, tap water! Yesterday i used filtered water, dough bulk doubled in no time, i didnt bother with cold fermentation and the resulting bread was perfect!
Ive not made my first loaf ( just threw out my first starter on day 8 because of stupidity) and I've literally been scared to try sourdough for * years * because it seems so complex.
I just found you... good time a day!! Im so excited now!!!
C'mon new starter on the counter.... !
Oh my goodness.. I just watched your video after struggling getting a starter ready to bake with..I could crawl thru my computer and give you a giant hug...I am 80 years old and you have just made it so easy for me. I may live another 20 years..I love you!!
I love that I don't have to preheat my oven to 500° with the Dutch in it 1st & worry about burning my hands to plop the dough into a hot pot. Also, I appreciate not having to use parchment paper. Thank you Ben & welcome back.
I agree! The hot cast Iron was intimidating.
Yes, I can't count how many times I burnt my thumb.
I totally agree
This video is unbelievably comprehensive and easy to understand. You are a fantastic teacher and you can tell that you really do understand sourdough. Thank you so much for sharing the world world
I have been using your method to make my sour dough for a few years now. I came across your "Don't feed your sour dough starter" video 3 years ago and have been baking my loaf in a standard bread pan. To create the effect of a lid I use a second bread pan upside down on the loaf and hold it in place with binder clips. (My pans have handles on the ends.) I have memorized the quantities for the dough using 12, 34, 56 meaning 120g starter, 340g water, 560g flour. Of course don't forget the salt. It is a no fail method for me and I have recently found your sandwich bread video and will be trying that one soon. So glad I came across your videos.
Mr. Starr, congrats: you've gotten me to start making sourdough again after taking a hiatus from it for 6+ years. (A work friend that gifted me a 200+-year-old San Francisco starter contributed too...)
This recipe is 10×easier and produces a much more even crumb than my old "no-knead" recipe.
So nice to be making our bread again.😍
Many thanks from me and my husband, Ben!!
Oh Ben you are the best! I've made 3 loaves now after watching your vid and listening to your advice! My dough stood for 2 days out the fridge and looked so happy then I baked it!!! The flavour (sour) and texture turned out amazing! I've been forced to delete myself from all sour dough groups! You're my ultimate hero... Thanks so much for your guidance ❤
Since I have been making your bread I have had the best toast and the best grilled cheese sandwiches in my life, and I'm 82! So thank you thank you thank you.
11:18 OMG! I am so glad I found your channel. I have had this starter in the fridge for 2 weeks. I used it with your directions. It worked like a dream.
I wish I could like this video a thousand times. You have made making sourdough bread enjoyable. After making two loafs I am getting requests asking me to bake bread to serve when entertaining guests. I failed at many previous attempts using other instructions. Wonderful video and amazing bread. Thank you!
Holy cow I love you!!!! I can’t be the “Princess Mommy” like those in my neighborhood. I work!
I adventure! And I HAVE A LIFE! So from the bottom of my heart thank you so much for this post. My sourdough was absolutely amazing. 🙌❤️🍞😘
Hooray for adventuring! I do it, too. Irresponsibly often, which is why I don't have more CZcams videos. Ha ha ha
Sweetie, ppl that do
not "work", still have a life. Some of us are Disabled Retired & learn to make the best of life as we now "live" it. So glad you are adventurous for THIS too is a adventure in itself. Peace be with everyone. 🙏 ❤ "Isa"
I have spent countless hours looking at sourdough videos. Finding yours finally gave me the guts to try it. First time and it was delicious. It was a hit. Thank you
Our neighbor gave us some starter, and we really didn't know the first thing about sour dough baking. On top of that, I've never baked a loaf of bread in my 55 years. I followed this video, and the bread came out of the oven looking amazing. I'm waiting patiently for it cool as I write this. Thank you so much for your time and knowledge.
I never comment on videos but I just have to say, I can’t believe how easy this was and how amazing it turned out. Thanks so much for these clear and simple instructions!
I want to thank CZcams for recommending Mr. Starr's channel and Big Thank YOU to Mr. Starr!! I watched other CZcamsr's videos read their procedures, felt overwhelmed. Enter Ben Starr...after a few weeks I baked my first loaf! Turned out better than I was expecting!! Now I can't wait to bake another!! This process IS without a doubt better, easier to follow, with stunning results! Thanks again Mr. Starr!!👍⭐⭐⭐⭐⭐
Gee…..you make sourdough bread like I make it. I have been making sourdough breads since 1972 when my sweet, retired Uncle Boots (Julian Barb Hutsell who passed away in the 1970’s) gave me my first sourdough starter….it was a Sourdough Jack’s Alaskan starter that was approximately 150 years old even back then. OMG! You even form your loaf the same way I make my long loaves. Too cool! I am enjoying your video. Nancy in east Texas
Hey, Nancy!! Thanks for sharing. Uncle Boots must have been a real character.
I named my starter Starr Starter after you! I've tossed all my old recipes that I gave up on and am filling our home with the fabulous aroma of sourdough thanks to your guidance. I can't believe this new quick method is even easier, but it works beautifully. I baked two loaves today; one in a steam oven, open pan, and your cold, covered technique in another oven. Yours rose much higher and beat the steam oven in texture, and Much, Much easier! I've been experimenting with add-ins, but hoping you can post more as it's a bit unnerving guessing quantities... thanks again, Ben. You're our Starr around here in MN!
I always guess quantities with add-ins. But I'm working on a video that may give a bit more guidance. Thanks for naming your starter after me! *blush*
@@ultimatefoodgeek Thank you for looking at doing an Add-In in video! My ADHD Autistic brain needs numbers otherwise I can't wrap my head around the quantities so I don't even try - but once I understand the ratios - then I can play a bit but I need the ground rules first. So THANK YOU!
Ben, I don’t know where you have been hiding the last few years but I’m glad you’re back. You have made our home a happy sourdough bread home by using your method. My wife had all but given up on sourdough starter until we stumbled onto your video and it changed everything. Thank you and keep the awesome videos coming.
I’m just trying the cold oven method now. I just took the top loaf pan off and got a glimpse of the loaves (I have two in the oven) they really rose higher than usual. I think you’re right, the gradual increase in oven temp helps the oven spring. The crust is browning now, I am so looking forward to cutting into this bread to see the crumb. I actually prefer fewer holes for toast and sandwiches. Thanks for this.
Can you do a video on adding things into the dough? Like cheese, fruit etc? I’ve shared this video with so many people because everyone is making it so much more complicated than it needs to be. I had two bread fails before I watched your original video and 2 successful edible loaves since!! Thank you ❤
Yes, it's on the list!
I used Baker Betty’s honey whole wheat sourdough bread recipe, but used your method. It was wonderful!
Where have you been all my life! You are awesome! Just found you and your channel ! Originally, I am from San Francisco for my first 50 years of life, now, I'm in Ohio after a 20 year stay in Canada! I am a sourdough freak and I am going to study your lazy sourdough bread! I am 70 now and the easier the better! Thank you so very much! Bless you my new friend!
I think most youtube sourdough guru's like to make this process harder than it has to be. Its refreshing to see someone that explains and shares their experience in making a simple recipe.
I think their thought process is that anybody can make an easy loaf, and they assume everyone already knows how to do that. They are teaching more complex methods that require guidance.
Hi Ken! I've become a bread baking fool & I'm positively fearless bc of your science & relaxed attitude. I use the bag method primarily bc it's easy (and it's satisfying to see). It's homemade and no one complains. No stress necessary. I've tried other methods but your's is 'never fail'. Thank you for making me look so good.
I love this! Thanks, Lee!
NEED MORE FROM YOU!! I just recently found you. I’ve had supplies to make sourdough starter for about 6 months and you finally made it look like it’s doable. I didn’t want it taking over my life with daily feedings and trying to decide what to do with all the discard. I cannot believe how simple you make it look. Thank you. I could watch your videos all day long. I hope you create many more.
There's a LOT more coming, but a single video takes about 20 hours of dedicated work, and I have 2 jobs. So they come slowly. Thanks for your patience!!
This is why I no longer do videos!! That can be a full time job.
I can’t tell you how much I appreciate yours! My “need more from you” is solely because you made sourdough easy and I appreciate that so much. You have all my patience!! Have a wonderful day.
THANK YOU, THANK YOU, THANK YOU!!!!!!
Just discovered you. FINALLY someone has explained the process and timing in a way that "clicked" for me!
Up to this point I have been just TOO intimidated to make bread from my sourdough starter (have lots of discard recipes that I very much like to make) but NOW I think I finally have an understanding that will allow me to attempt making bread. I absolutely LOVE sourdough and it is the only type of bread that doesn't upset my daughter's digestive system.
Same here. Everyone else makes it seem like you need a day and a half to make on the daily. This is the first video where I think I could actually make sourdough bread daily, or almost daily. I may opt for every 2 or 3 days. (I usually make 3 loaves for the family a week).
I'm a working mother who has no time to mess around with sourdough for days at a time. Thank you for sharing your wisdom so us busy people can make sourdough foods too!
Easy to get cast iron bread pans from Lodge and stoneware pans from Pampered Chef. I have both and they work a treat.
Thanks a ton for this recipe. My months-old starter proved perfect to use in this recipe and I've never had such a flavorful SD loaf. I loved how easy this was as compared to every other recipe I've tried over the last year when I began learning about SD.
I tried many recipes for at least 6 months, I failed miserable. Until I came across this Video. This recipe really works. I wasn't able to post a photo, as CZcams don't give access to photos in Comments. Thank you for your Video. I am so happy with my bread.
Does this mean you’re baaaaack ? So GOOD to see you. And wonderful update. THANK YOU. 🥰 Love your commentary SNIP “What does a hole taste like ? NOTHING.” And yes, a competent scale is REQUIRED.
I have made it twice now. The first time I followed your directions and it was too salty for me and you’re right. I don’t eat much salt at all. I gave that loaf to a friend and he said it was perfect not to change anything so I made it again with 15 g of salt and it tasted just fine and delicious. I’ve already told two friends to make it your way because they don’t wanna be chained to the kitchen. Actually with my recipe I’ve been doing for the past year and a half, I don’t feel chained to the kitchen and I can plop it in the refrigerator at any stage. But I think this flavor was just a subtle difference that I like better. I love searching for different ideas and I’m always looking for the lazy way out. But I do love my scale that’s for sure. I can’t believe some of the comments you get on here. Thank you so much!
The bread will taste too salty if you don't have a proper rise! (The salt particles in a dense dough are closer together and the tongue perceives it as saltier, even though the salt content isn't HIGHER than in a properly-risen loaf.) The better the rise, the less salty the bread will taste.
I am totally amazed at this recipe!
I have been making sourdough bread since the beginning of the pandemic and never thought I could make bread like this with cold unfed starter and no folding/stretching or strength building the dough. On top of that it was also baked in a cold oven heated to 425F.
Thank you Ben Starr for rejecting the rules that so many teach on how it's supposed to be done. You proved them wrong!!
Ben, I've been making sourdough since 1978. I wasn't very confident about your method, but what the heck, if it works I'm in. Well, I just tried it, and my goodness! What a great loaf. Congratulations, you're a genius.
I just started baking sourdough, struggled with the starter, sometimes active, then not... wait a few days. I hated the discard thing, too. Yesterday, I tried your method - I absolutely love it! I made the best loaf ever! Thank you Ben Starr! You are a sourdough bread star!
Too many you tubers inflate their egos by over complicating their procedures. We all know there are multiple ways to ,,,,,skin a cat,,,,,, the simplest method is the one to start with. The intricacies come later from experience or little gems we acquire on our journey.
Thanks for clear logical approach. k.I.S.S
Thank you so much for sharing your starter recipes!
I love making bread from your videos.
I do the bags for my rise. Looking forward to doing the cold oven bake.
Thank you for the simple and straightforward lessons!
I'm far more excited about this than I should be. 😁
Hahahaha... Simple sourdough is an exciting thing!
We are equally excited right along with you😂🎉
Same!!!
Me too! I got excited when I saw he had a new video. 😅
Glad to see you back, Ben. Definitely going to use this new one.
I cannot wait to try this!
I was not ready for the shorts reveal at 4:47!!!!
They never are
Thank you Ben for making something that does not have to be rocket science into something simple again. I have been following your method for three years now with great results.
Welcome back Ben! You have been missed! 2 of my adult children were visiting this weekend, and they both went home with the sourdough of their choice (halloumi and olive). All thanks to your simplified method. This one looks even better! I stopped pre-heating my oven a few years ago, and I think the bread comes out better than the preheat and risk burning myself on the hot Dutch oven method.
This made me smile!
I'm gonna try the cold oven method next time :) propane is expensive and I can't afford to waste any! ❤
halloumi! My mouth is watering!
@@sourgummiez It is unbelievable where we have to try and find saving these days. Who would think?
How active is your starter and how long is the bulk rise? Thx
You blew me away again! Thanks for sharing these additional tips/updates.
So excited to try this! I’m on my way to the kitchen to try. Thank you!
Just finished setting up the bread in a bowl for tomorrow! I really feel like I’m finally going to get some decent sourdough! Thank you again!
Thank you for making the process simpler and less wasteful. My bread gorging family now thinks I’m a magician and sadly my waistline may be blossoming just like my dough.
LOVED this!!! Thank you :)
Love your beautiful loaf of sourdough!
Ben, I absolutely love your recipe. I had starter left in the back of my refrigerator close to two years. I did need to reactivate the starter without throwing any out, but now I am making wonderful sourdough bread. My nine year old granddaughter loves the sourdough bread. I'm going to teach her your sourdough bread recipe. I will be teaching her your new baking method. I think she won't get overwhelmed with the simplicity of your method, from the mixing to the new baking method. I must say I am not a lazy person but simply a busy person who doesn't have lots of time to babysit sourdough. When I pulled my starter out of the frig it had a wonderful layer of hooch that I mixed back in. I was in the middle of preparing for two memorial services and didn't have much time. I did try making a loaf without reactivating the starter and I wasn't surprised when it came out like concrete...even though the inner loaf was moist and very flavorful. Sorry this is so long...I wanted to tell you thank you for an easy recipe and permission to leave the starter neglected in the back of the refrigerator for a long period of time. Looking forward to new videos.
A concrete loaf from a starving starter simply means you didn't do a long enough ferment on the first round. No recipe can tell you when your dough is ready to shape. Wait until it doubles, even if that takes a couple of days! Starved starter loaves that ferment for a long time are always the best tasting!
I'm new. How do you reactivate starter?
Welcome back, Ben! You have been missed. I love your kitchen remodel! I used your starter method 14 months ago and it has never failed to work. I appreciate and recommend your 2 part CZcams videos on how to make a starter. The science behind the process has given us the ability to create a truly simple method to make and maintain our starters. I bake bread every week and have shared my starter with instructions to 4 of my friends once they tried my bread and/or pretzels. I’m looking forward to some of your other recipes 😊
Okay i am SO trying this!
Thank you!! Amazing techniques ❣️ .
Thank you so much for such a thorough and thoughtful description on simply making sourdough! I’m sharing with all of my fellow experimenters!
Ben, I've Been working on my starter for weeks and will attempt the first loaf this week. Love the changes in your process. More simplified, yet great results. Especially love not having to have the oven preheated at such high temps. Thanks for the detailed tutorials.
I'm really looking forward to the results.
Perfect - will be trying this tomorrow. Thank you!
Awesome tutorial! Thank you!!
I have been using your sourdough recipe for lazy people for about four months. During that time I am baking two loaves a week one for us one for my daughter who loves it. I think you completely have covered a much more convenient way to make this happen
We thank you very much
Здравствуйте. Вы не только пекарь👍, но слушая вас, восхищаюсь вашим языком и произношением, это фантастика. Я слушаю вас и учу английский язык. Два в одном. Блвгодарю👍👍👍❤️👋👋👋Здоррвья вашим рукам.
Perfect. I love easy.
Thank you!!! Game changer!
Thank you so much for this video. You have really simplified a process I was struggling with. I can't wait to try this method and perfect bread again.
I absolutely love your videos! I love how funny you are at times, you’re honest and say it like it is. I’m Making this recipe tomorrow! Super excited thank you for sharing this amazing Sourdough recipe!
ALL makes PERFECT sense! Thank you for all of your very detailed directions and wisdom! 👍🙏🏻❤️🍞😋
Hands down, best video ever. I subscribed so fast!
I just baked my first two loaves using this method and they are gorgeous! Thank you!! 🧑🍳
YAY! Welcome back. You're the reason I enjoy making sourdough bread. So easy and comes out great. I'll be trying the cold oven method. BTW I've never found the loaf to be too salty. 🧡
I love your recipes and technique for making the starter and not have any waste. I should be making my first loaf this weekend and can’t wait.
Thanks. This makes more sense than any I have seen.
Awesome video. I am making my first sourdough bread this morning. Can't wait for tomorrow. Thanks Ben for this tutorial.
Amazing!! Thank you SO much for showing us that we can easily make a simple sourdough bread! I loved your specific tips that you told and showed us, too, so that we understand the basic (and simple) science behind it all
😁💕
You rock buddy! Great teaching videos, much appreciated.
We tried and was a smashing success! Great show and terrific recipe!!!
Welcome back Ben! I love your no nonsense, easy to make sourdough bread recipe and have shared it with everyone I've given my starter to. Thank you for making this even easier! And now, I know how to make a loaf shape too! You are a god! :)
Ben I’m so glad you’re back! I made this last night and it’s now my go to, the most delicious sourdough and the easiest, thank you.
Oh my gosh- thank you for simplifying this! I have been so confused ❤
Yay! So glad to see you back.
Oh thank goodness... this old Mawmaw is tired of slapping and folding things, I don't wanna hafta try and beat up dough just for holes I can't taste! 😆 🤣 Thank you! ☺️
Exactly why I love this method! I’ve been called a Ben Starr groupie. LOL. I tell everybody about this method and share this particular video all the time. I love the crumb I get with this method.
Awesomeness 😊 thank you
I love that recipe. Thank you!❤
Ben! You’re back! I’m so glad! You walked me through starting my starter from scratch over a year ago and your method is my go to recipe most of the time because it is so flexible. I couldn’t find your presence online recently and worried about you! Thanking God for you today!