Time stamps for each step: 3:04 Feed sourdough starter 9:22 Autolyse 10:38 Add starter and salt 12:12 Stretch and fold 13:53 Bulk rise 15:45 Shaping 18:43 Proof 19:47 Baking
Thank you, thank you THANK YOU!!! I was feeling so overwhelmed about doing sour dough because I didn't have any of the "right" equipment, but this REALLY helped me!
Like the BA Test Kitchen crew are experiencing right now, this is a good refresher for content creators on what a lot of viewers are dealing with when they look at a lot of these recipes and how they translate to the typical home kitchen.
Exactly! Quarantine is all about working with what you already have. My partner and I put together a video series called Bread in Captivity to help out people who are getting started in Quarantine! Check it out --> czcams.com/video/02nj4xe8qXo/video.html
I made a dough yesterday and now is in owen, looked good till i put it in pan. Its not firm enough to stand like ball, dough just spread out. So should i add more flour in first step or it could be some other steps where i am making mistakes.
You are such a great guy for having made this video for those of us who are in the beginning of their journey. It's great to see that you can still make a bread without the special equipment and then add it on if you feel like you want to invest in it. Especially thank you for having created those schedules to follow - oh my, will they save time and headache!!!
i named my sourdough starter Audrey. She is my forth child i feed her and take care of her every day. i couldnt let her die, I introduce her to people who come over for dinner. And thank you your sourdough videos are the best on youtube really got me going in the right direction currently Audreys offspring are in the over. Baguettes lovely triplets.
Sourdough starter really is like a member of the family or a pet. My fam doesnt understand that cultivated bacteria is how some of the best things are made. Bread, cheese, beer. But no its gross apparently so I cant have it or it gets tossed
THANK YOU for this! I never bothered trying to make a starter or my own loaf from scratch because of needing to weighs and a million little steps. I always cook by feel and with what I have on hand. Well you explained this whole process in a simple and sense- filled way that I can really understand! I'm now in day four of making a starter and it's so healthy and bubbly and I've poured half into a pan to make my own pan fried bread / dough. Yumm! What a new and exciting world you've introduced me to!
I love that you distinguish individual steps with names. Good teaching here. Fourth channel I've watched on learning the basics and this was the first that was not overwhelming "do thisthisthisthisthisthisthisthis and ta daa!"
I just made my own starter and my first loaf is fresh out of the oven. I feel like a proud father! She is beautiful!!! Thank you for helping me along the way!!!
I watched this video about 10 weeks ago, and decided to attempt sourdough bread again (after a very failed starter a year ago!). Well, using your Flex Bake checklist and watching these instructions I have made some quite successful bread every week!! I am now proofing my 11th loaf and for the first time added the sesame and poppy seeds. I may just branch out to some sourdough forcacia next! I am addicted! Thank you for making my bread a success!😋
Yup, Joshua Weismann does certainly infect his viewers with the b-roll ear & eye worm. Can't watch any cooking, baking, or fermenting video hosted by a man now without expecting that final visual summary climax. Truly addictive.
Me watching this: oh I hope he shows how to make a starter.... *shows how to make a starter* neat! I wonder if he has steps published anywhere *shows his checklist that’s available* YES MA MAN!! Best cooking youtuber ever! Thank you!
He'll hit a million subs in 6 to 8 months. Can tell by his attitude, his ideas, and his content. Keep it up. I'm starting a start and so is my mom thanks to you.
I have learned how to make sourdough bread from this video and the other one from 7 years ago of yours. Something about these two videos just make sense and feel homey, and feel like a friend who teaches another friend to bake. Very cool!
Mike, just so you know, you are my favourite cooking teacher. You keep it short and simple, and tell us about how things work with food. This helps me figure out my own cooking path better. Years ago, as an able-bodied person, I used to make my own recipes. Now that I'm disabled, I hadn't really cooked much in years. I've been getting back to it, and trying new things, and your instructional videos have been so helpful.
Thank you for teaching me to make sourdough! I'm actually pretty good now, and even work a lot with rye and einkorn. You were my muse. I watched this over and over again, pausing and following along for every step.
I did it! It's so beautiful! I thought for sure it wasn't gonna "poof" b/c it was still so slack when I put it in the oven, but the cast iron pan + ice cubes WORKED! Thank you - I was putting off trying sourdough because I thought a dutch oven was necessary and did not have the $$$ to get one.
Thank you! My friend gave me his sourdough starter a week ago and I was thrilled to take it...not knowing how complicated making sourdough seems to be. I did not want to go out and buy proofing baskets, scrapers, etc. I've been making lots of types of breads for years!!! I watched maybe 25 videos on how to do this and invariably they used ALL of the equipment. I also did not understand this schedule. I'm so glad you have it as a checklist. Seriously. Life saver!
Thank you so much for this! I started my sourdough journey at the beginning of quarantine here in italy, so I’m a newbie with no specialized equipment. This is so helpful!
Thank you so much for sharing your knowledge. I have been inspired by your channel and have had my starter going for nearly 7 days now. This clip you have just filmed has given me the confidence to go ahead and start baking this weekend. I tried to find a proving bowl and scraper today with no luck. I cant wait to see how I go now. Thank you!
Excellent clip. So much basic information that I can use. The starters that you think die are merely dormant. Just stir them up with the hooch (retain the hydration level) and feed. Stand back, Trick #2 would be do dry some starter on parchment paper, crunch, freezer bag and freeze until you want to get a new starter going in a shorter time.
Does he look like Andrew Garfield? I always thought he looked like Rick Moranis and Zachary Quinto's love child. He definitely has Andrew Garfield hair though. No denying that. So maybe it was a threesome.
SUCCESS! Made a beautiful and delicious first loaf using your no-measure starter method and measurements in this video. I halved it to make one loaf. Starter tip for others: Mike starter wasn’t taking off using the “cracked jar lid” method you see a lot. Switched to a piece of cheese cloth to cover the top and IT’S ALIVE! Thanks Mike!
Best sourdough video! Every "through in the bin the excess sourdough" hurt my heart. Now, after watching this, I ready to try to make my own sourdough for the first time. Thank you.
Lavender Love. Me neither. I couldn't stand the "Chuck it in the bin" part. I believe in not wasting. Fried starter sounds perfect and I will attempt to make some soon
This is an excellent video by explanation, practicality, and motivation to actually achieve the feat of bread making. God bless you for teaching people how to sustain themselves with basic cooking at little cost.
I love this, watching someone who loves cooking so much fills me with energy i'm normally super motivated when cooking but seeing other person that loves it just makes me don't want to go to sleep and keep practicing.
I have a starter I keep on the counter and feed daily. I do most of my cooking with it. I have a "backup" starter in a smaller jar I keep in the fridge. I feed it weekly, and once every month or two I replace it altogether with discard from the primary starter. That keeps it current. Every 3-4 months, I'll take discard from the primary starter and dry it on parchments paper. Once dried, I run it through the Ninja and put the dried starter powder in a resealable bag in the freezer. I got fruit flies in my primary this summer, and the backup came in handy. When my sisters-in-law visited, they each took back some dried starter. You can't have too many backups.
I'm currently on day 3 of making my sourdough starter and I'm so excited! What a fun project, I can't wait to make my own bread Edit for a tip: by the end of day 3, my starter had already more than doubled in size from that morning, but I think I was following the video too closely because I waited the full 24 hours to feed it like Mike did and then by the morning of day 4, it had deflated massively :( I think my started was a little bit ahead of MIke's so I should have fed it on day 3 at night. I don't know enough to know if this is a bad thing or okay, but I'll update this comment if I remember
Thank You so much! This is the first video, where I heard about proofing after the folding part. Many people just mention it, but nothing more. I am sure it will help the people, but every sourdough has it's own personality.
I've noticed you have different processes in some different videos. In one you add the starter to water and dissolve it before the autolyse process, but in this one, and a few others, you autolyse and then add starter. Is one of these better than the other? Big fan of the videos, you really put it all together in a way that made it simple for me to understand, and got my first really nice sourdough loaf last week! Working on number 2 tonight.
I just watched your other video on tips for sourdough. I did the trick tonight where when it's in the Dutch oven with a cover and then the cover is removed and baked longer to get color, then turn the oven off and crack the oven door open and let the bread sit to get a really crunchy crust. I was so excited that it worked so well! I impressed my husband for sure, as well as myself.
Few things,When you are starting, you shouldn't close the lid when you make sourdough. Keep the air flowing, just use cheesecloth to cover the jar. Second, don't put it to fridge, keep your sourdough in about 25degrees Celsius (thats about 75-80F). After first week, you can close it and store it in fridge safely. And when you have excess sourdough you can make kvass :) or polish soup called żurek. Check it out!
This is what I'm doing. Although I'm not getting much rise, I'm seeing bubbles and smelling a fruity sourness (on day 4). About to do my daily feed. From day 7 I'll probably put it in the fridge and probably reduce the feed schedule.
Thank you so much for this video! I found it a little over a week ago and began a starter, and today I took two gorgeous loaves out of the oven. I'm not a novice as I had baked a lot of bread years ago, including some sourdough, but I haven't done it in a long time. Your instructions were clear and extremely helpful, and my son-in-law whose family is quarantining with us just assured me that the bread is "lush!" (He's Welsh - they talk that way...) I unfortunately will never know as I discovered I am gluten intolerant about 5 years ago, but at least everyone else can enjoy it : )
Just stumbled upon this comment as I was prepping my loaves, and I wanted to mention that I have a friend who is gluten intolerant but can eat sourdough because during the slow process of fermentation, the gluten undergoes a transformation that makes it more digestible! Of course, I'm no expert, but it might be something to research so that you can perhaps enjoy the lovely loaves you make! :)
My sourdough starter is on its second day! Soon :) Edit : my first attempt at making sourdough starter lacked my patience, so I started another one about 11 days back and today I finally baked!!!! It turned out gorgeous, amazingly wonderful, just the right amount of tangy, delicious and just fabulous....... Thanks for the amazing recipe!!!!!!! Also I had absolutely no baking equipment whatsoever
Don't be alarmed when on day 4 or so it smells like puke. It'll pass. Put the starter in a clean quart canning jar and continue. Changing the vessel it's in helps a ton. It's taking on good and bad bacteria. The good will finally over run the bad and it will smell heavenly from then on.
Hi, I'm your new subscriber from the Philippines who is a newbie in bread baking. I was surprised to see that ice cubes can be used also, majority used boiling water. Thank you for sharing this video, I learned a lot from it. God bless you, your loved ones, your viewers, and your channel.
Wow, this was an excellent tutorial thankyou, now I'm clear as mud on the correct process! My starter just died too after a year and I was devastated and felt like I was the only one that happened to, happy to know I'm not alone. Now I have a way better picture of how the new starter should look as I was getting myself confused with all the different videos I watched. Thanks again.
This is brilliant news - I was disappointed because I was looking for an alternative to using a dutch oven but I also don't have a pizza tray haha. How do you do it?
@@phoebedenton123spray it with no stick spray put rolls biscuits or whatever in the crock pot. I'd experiment with a towel over it between the lid to absorb moisture maybe. You would just have to try I on high and check it after an hour or so and decide how much long to leave it or to turn on low. Just figure it out.
Best video I’ve seen on making sourdough for beginners! Finally a video from start to finish and a bonus on what to do instead of discarding some of the starter! Perfect! Stay safe
I'm hoping that mine is ready to go today. Testing it. She was fed 4 hours ago and has grown almost an inch so it should be good in a few hours. It smells like unleavened bread. Here's hoping. Edit: My loaf is looking beautiful. I'm letting it cool and then I'm going to taste sourdough for the first time. Edit: 4 years later. After I caught it sounds started tasting like rotten bread. Gave my starter to a friend hoping my sense of taste would come back someday. It molded so have to try again from scratch. Here's hoping
Thanks for this, I love sourdough bread and I felt discouraged trying to make a sourdough bread because of all the precise measurements and fancy tools involved, so now I’m feeling a bit more inspired
Today, I have baked my first sourdough bread. It didn’t come out airy with nice big air pockets (it looks same like yours shown in this video) I was kind of sad and disappointed then I came across your video, and you said it’s delicious. Trust me this one statement encouraged me to make better next time. I have tasted, it tastes so good and texture is so moist better than any supermarket bread.
Thank you so much for this! I have been watching A LOT of videos about sourdough and they all say get your scale and give measurements in grams. I'm sorry but I ain't gonna go buy a digital scale during a pandemic. This was PERFECT. The description of between a pancake and cake batter was wonderful.
Thank you so much for showing how you fry up the discarded starter before feeding. Kind of seems obvious now, but this was really helpful for me to have an easy way to not waste it!
I made sourdough bread today and followed your directions. My loaves turned out with an amazing crust and flavor, almost similar to Acme bread in Berkeley. I still can't believe it. My young rye starter from a week ago. THANK YOU!
You recently taught me how to make a kombucha SCOBY after a failed attempt from a $15 store bought dehydrated scoby that you could supposedly rehydrate. After half a month and nothing happened, I found your video on growing a SCOBY and in just four days I'm seeing thing happen!!! Now I find this video and I can hardly wait to try it. You totally rock! You've taught this 64 year old two new skills and I can't thank you enough!!!
Thank you so much! I found you last week, got some active starter from a friend (no touch hand-off on front porch!) and made my first two SD loaves yesterday using your Real Baker Checklist. They are so delicious. Watching this video gives that much more confidence. Can’t wait until next weekend or whenever we finish the two loaves. Thank you again.
Idk how this worked for me: but I had a starter that I forgot to feed for a month. It sat in the fridge, and became kinda freaky looking. I scrapped out the funky stuff and there was remnants left on the sides, so I fed it with around a half cup of whole wheat flour and water. The next day I had a super active starter with a whole bunch of sour notes looking just as healthy as any of the ones you had in this video.
Good job, way to go, I've done the same. Starter is very forgiving, I think that is maybe why some people sell their dried out starter? Although, maybe if you follow the directions for stater with the dried stuff, it will make on it's own anyway because of the natural yeasts in the flour and environment. I don't know this as fact, just a thought. I've had better results from sourdough than I have with dried commercial yeasts unless I bake everything in my dutch oven.
Jonathan Zirkle something I didn’t notice at first though, is they are VERY strongly flavored, no matter what I did. I have since made another starter that seems to have a much milder flavor since I like/try to use starter in every recipe I have that requires a rise.
for any beginners. i went a whole year without having a banneton and still don’t have a lame. instead of a banneton i use a tupperware container and a rag or washcloth and will put it in a plastic bag or put the lid on. and instead of a lame a serrated knife works perfect
THANK YOU VERY MUCH for your professional explanations, advice, and generosity. Your sourdough videos are AWESOME. SIMPLY THE BEST! I hope you will make more videos for the bakery.
I haven't had a chance to watch your other videos yet but as far as sourdough goes the best videos to follow for a beginner on youtube, THANK YOU SO MUCH!
Ever since I found your videos I have YET to have a fail. Super delicious, not complicated. I am proofing today and had to come back to the poke test section. I'm right on track. My only change is I preheat at 475 on convection and bake it covered a bit longer for a less dark crust. I also put a pan under my Dutch Oven to keep the bottom from burning. Making some bread for my parents. Dad is soooo excited! Grandma used to back 12 loaves a week for a huge family. His mouth is watering just waiting for it. Thank you!!! Cheers to homemade goodness!!
Okay, hear me out. What if you made an app for your schedule? Like, you start doing the steps now by pressing a button and then it sends notifications for you when you need to do this and that based on your schedule?
It's was so good to find this vedio just today, as I started with my starter. And I was praying for some cups measurements and "no equipment" recipe... And in 8 days of time I ll bake my 1st batch of loaf.. Yaaaaaa..! And just one question can I ignore AP flour and replace with any millet flour + wheat germ flour + while wheat flour? I am allergic to AF flour.. So plz reply BTW its seriously is magical to bake bread from scratch... 💕
Why not just buy a starter from King Arthur flour? I've tried twice to make a sourdough starter and ended creating a monstrous bacteria that will eat anything and anything in any quantity and still be hungry. No matter how much I fed my own starter even at 3 times a day it still had an acetone smell. I bought one from KAF and it was already over 100 years old and fully grown.
@@ExecutionerDan While that is normally a fantastic suggestion, their starter is currently out of stock. However, often non-chain bakeries will give you starter if you ask. It helps if you buy some other stuff too
@@Zakhar4929 Unfortunately, that can happen. A lot of bakers will, but some won't. The few times I've done it, I called beforehand and made sure to purchase other stuff.
Great, best summary of the processes I have seen. Thanks for the hints about no equipment too. How are there any kind of thumbs down on this? Great job thanks!
I just started baking sourdough and have your PDF that has totally worked to create a perfect bread. I've tried and failed in the past. Each step is so important starting with the starter so I truly appreciate you sharing your expertise! A week ago I did some searching for what I could be doing wrong with my starter. I was not discarding and not feeding proper amounts. I found your videos for that and then this one popped up in my feed. I do have a dutch oven but it's only a 4.5 oval. I have a large round on order and should have it by next week but was getting anxious about getting some bread going. Last week I made a loaf with rosemary but used my Kitchen Aid and although it tasted good, it didn't have the airiness I want in a sourdough. Going back over your videos I see how important it is to do the stretch and fold. I kneaded my dough last week so I squished all the air bubbles out! Fail!! Now after doing the correct research I'm baking beautiful loaves! And the scallion pancakes? Wow, those were amazing to eat on a meatless day. I've subscribed and looking forward to all your videos!
Great vid, been trying to get a good, consistent sourdough recipe to work at my home, not quite there yet. But one point I'd like to add: since I am using a kitchen bowl as final shape device and can't get my dough to not stick to the floured towel, I usually just take a small piece of butter and coat the inside of the bowl and dust it afterwards with sifted flour. Gives at least in my case a very easy to remove dough and if I want to also "decorate" my sourdough with e.g. sesame seeds or oatmeal, I just start by adding the coarsest "decoration", i.e. oatmeal to the bowl, then sesame seeds and finally I sift flour over it.
@@lightdark00 How do I know if its bleached or not? Mine is not rising and I used normal white flour :( It doesn't say bleach on the packet and its day 4 now :(
Better use some organic whole wheat flour, it has the right bacteria and all you need for a good sour dough. Btw: WTF? Who would eat bleached flour ? That sounds gross and unhealthy, thank god its not allowed in Europe
I used bleached flour and it worked just fine, however, I did use distilled water instead of tap. You just have to be really patient as it took twice as long to finally get the starter to a usable point.
I wanted to say thank you for creating this for people that are looking for alternatives. I watched the 15 mistakes beginners make because I am a novice when it comes to sourdough. I made a successful starter and am ready to start my journey.
I have watched about 10 different sourdough making videos and yours are the best! Practical, uncomplicated, not all technical - just perfect! My first sourdough loaf ( not from your video) went into the compost heap haha but the second got better and the third I shared and now I"m a full time baker haha - lets just say I'm on a "roll" THANK YOU!!!!
Time stamps for each step:
3:04 Feed sourdough starter
9:22 Autolyse
10:38 Add starter and salt
12:12 Stretch and fold
13:53 Bulk rise
15:45 Shaping
18:43 Proof
19:47 Baking
Bless u
Thank you. So helpful.
Thank you!
Not all hero wear caps
My Man!
Thank you, thank you THANK YOU!!! I was feeling so overwhelmed about doing sour dough because I didn't have any of the "right" equipment, but this REALLY helped me!
Like the BA Test Kitchen crew are experiencing right now, this is a good refresher for content creators on what a lot of viewers are dealing with when they look at a lot of these recipes and how they translate to the typical home kitchen.
Exactly! Quarantine is all about working with what you already have. My
partner and I put together a video series called Bread in Captivity to help out people who are getting started in Quarantine! Check it out --> czcams.com/video/02nj4xe8qXo/video.html
@@WunderBrot Wow, what a great video, waiting for your next episode, subscribed! ;)
meanwhile joshua weissman is sitting tight with his fermentation station and various fermented goods 😂😁
I made a dough yesterday and now is in owen, looked good till i put it in pan. Its not firm enough to stand like ball, dough just spread out. So should i add more flour in first step or it could be some other steps where i am making mistakes.
@@mikedean3251 that means your overproofing your dough or your not creating enough tension on it before proofing. Happened to me once...
You are such a great guy for having made this video for those of us who are in the beginning of their journey. It's great to see that you can still make a bread without the special equipment and then add it on if you feel like you want to invest in it. Especially thank you for having created those schedules to follow - oh my, will they save time and headache!!!
Lying is great? He’s using starter.
Same thought! As a beginner I have those all problems! And all is solved here.
i named my sourdough starter Audrey. She is my forth child i feed her and take care of her every day. i couldnt let her die, I introduce her to people who come over for dinner. And thank you your sourdough videos are the best on youtube really got me going in the right direction currently Audreys offspring are in the over. Baguettes lovely triplets.
Same! Mine is Sondra. She is such good company, just happily burbling away on the counter.
Sourdough starter really is like a member of the family or a pet. My fam doesnt understand that cultivated bacteria is how some of the best things are made. Bread, cheese, beer. But no its gross apparently so I cant have it or it gets tossed
Do I sense a Little Shop of Horrors reference in that name?
TheElement OfFyre what a pity!
My friend suggested I name mine Jesus, since he has risen over Easter... :D
THANK YOU for this! I never bothered trying to make a starter or my own loaf from scratch because of needing to weighs and a million little steps. I always cook by feel and with what I have on hand. Well you explained this whole process in a simple and sense- filled way that I can really understand! I'm now in day four of making a starter and it's so healthy and bubbly and I've poured half into a pan to make my own pan fried bread / dough. Yumm! What a new and exciting world you've introduced me to!
I don’t have a bench scraper, but I found that cutting up the bottom of a plastic take-out container into a rectangle shape worked just as well
Wow that is Genius! And creative upcycling :)
So good! Thank you for the tip. I've been using my fingers. It has been
Messy
I cleaned up plaster scrapper to use.
This was actually well helpful.
I don't have anything like that so had to use a knife
I love that you distinguish individual steps with names. Good teaching here. Fourth channel I've watched on learning the basics and this was the first that was not overwhelming "do thisthisthisthisthisthisthisthis and ta daa!"
I just made my own starter and my first loaf is fresh out of the oven. I feel like a proud father! She is beautiful!!! Thank you for helping me along the way!!!
Today? You made your starter today?
@@zhazhagab0r last week made the starter. Duh.
@@johnnymossville That makes more sense lol
@@zhazhagab0r haha, i know. Sorry!!! Making more now.
I just took mine out and it looks like crap haha
I watched this video about 10 weeks ago, and decided to attempt sourdough bread again (after a very failed starter a year ago!). Well, using your Flex Bake checklist and watching these instructions I have made some quite successful bread every week!! I am now proofing my 11th loaf and for the first time added the sesame and poppy seeds. I may just branch out to some sourdough forcacia next! I am addicted! Thank you for making my bread a success!😋
My brain was expecting a b-roll at the end, but then I realized I was in the wrong channel for that.
Meyerite!
Yup, Joshua Weismann does certainly infect his viewers with the b-roll ear & eye worm. Can't watch any cooking, baking, or fermenting video hosted by a man now without expecting that final visual summary climax. Truly addictive.
Ah yes, mr Weismann has changed the game
Eyyy Josh!!
Yes, you know what else smells like a fresh load of sourdough? B-roll. @joshuaweissman
I can’t even tell you how helpful this video was-the explanations of the textures at each stage was exactly what I needed. Thank you!!
Finally, I was waiting for something like this-even before quarantine
Me watching this: oh I hope he shows how to make a starter.... *shows how to make a starter* neat! I wonder if he has steps published anywhere *shows his checklist that’s available* YES MA MAN!! Best cooking youtuber ever! Thank you!
I'm sorry mike but this bread isn't just a "good" loaf, as you keep saying. I would say it is beautiful and deserves more recognition!
your right, it's not good to bread shame
He'll hit a million subs in 6 to 8 months. Can tell by his attitude, his ideas, and his content. Keep it up. I'm starting a start and so is my mom thanks to you.
Naram Brikha He’s already at 1.85M!
2mil in 3 months😂
This was the most helpfull video of the series for me. It comforts seeing somebody with the same equipment as i'll be able to use!
And i baked following the recipe and it tasted great.
I have learned how to make sourdough bread from this video and the other one from 7 years ago of yours. Something about these two videos just make sense and feel homey, and feel like a friend who teaches another friend to bake. Very cool!
Mike, just so you know, you are my favourite cooking teacher. You keep it short and simple, and tell us about how things work with food. This helps me figure out my own cooking path better. Years ago, as an able-bodied person, I used to make my own recipes. Now that I'm disabled, I hadn't really cooked much in years. I've been getting back to it, and trying new things, and your instructional videos have been so helpful.
Thank you for teaching me to make sourdough! I'm actually pretty good now, and even work a lot with rye and einkorn. You were my muse. I watched this over and over again, pausing and following along for every step.
This how I do it can’t afford all the sour dough equipment thanks for doing this method to show every one 👍
I did it! It's so beautiful! I thought for sure it wasn't gonna "poof" b/c it was still so slack when I put it in the oven, but the cast iron pan + ice cubes WORKED! Thank you - I was putting off trying sourdough because I thought a dutch oven was necessary and did not have the $$$ to get one.
Flashing your brownie out of nowhere like that was outrageous.
had to
Pro Home Cooks how about that recipe tho 👀
@Nun Ya Google is your friend... there are loads out there.
Pro Home Cooks When proofing in the fridge overnight, do you let the dough sit out for a while to warm before putting it in the oven?
and cruel as well, please show us soon!
Thank you! My friend gave me his sourdough starter a week ago and I was thrilled to take it...not knowing how complicated making sourdough seems to be. I did not want to go out and buy proofing baskets, scrapers, etc. I've been making lots of types of breads for years!!!
I watched maybe 25 videos on how to do this and invariably they used ALL of the equipment.
I also did not understand this schedule. I'm so glad you have it as a checklist.
Seriously. Life saver!
Thank you so much for this! I started my sourdough journey at the beginning of quarantine here in italy, so I’m a newbie with no specialized equipment. This is so helpful!
Thank you so much for sharing your knowledge. I have been inspired by your channel and have had my starter going for nearly 7 days now. This clip you have just filmed has given me the confidence to go ahead and start baking this weekend. I tried to find a proving bowl and scraper today with no luck. I cant wait to see how I go now. Thank you!
Everybody on CZcams: Home Workout (NO EQUIPMENT)
Pro Home Cooks: Making Sourdough Bread (NO EQUIPMENT)
Or people who do both because they bake and cook so much they have to work out to avoid getting a quarantine belly :D
*cough* Me. *cough*
haha love it! same deal different medium
@@SDOtunes haha I just bake and cook, cant get bored enough to think "oh lets work out" :D
Me: Get baked (NO EQUIPMENT)
@@LifebyMikeG I don't have ANY of these lol
Excellent clip. So much basic information that I can use. The starters that you think die are merely dormant. Just stir them up with the hooch (retain the hydration level) and feed. Stand back,
Trick #2 would be do dry some starter on parchment paper, crunch, freezer bag and freeze until you want to get a new starter going in a shorter time.
Thank you, so new to this, don’t like waste so love the little fried bread you do, keep safe.Tina UK.
I love how you don't measure or anything. Everyone seems to be obsessed about measuring. I'm glad to see that it's pretty forgiving.
It's nice to see Andrew Garfield doing well and trying something different.
Macman24 I wonder where Aunt May was
yeah good to see he found something after that whole "bad boy Spiderthing" didn't work out.
Thank god someone else saw this
Andrew Jackson Jihad maybe...
Does he look like Andrew Garfield? I always thought he looked like Rick Moranis and Zachary Quinto's love child. He definitely has Andrew Garfield hair though. No denying that. So maybe it was a threesome.
SUCCESS! Made a beautiful and delicious first loaf using your no-measure starter method and measurements in this video. I halved it to make one loaf.
Starter tip for others: Mike starter wasn’t taking off using the “cracked jar lid” method you see a lot. Switched to a piece of cheese cloth to cover the top and IT’S ALIVE!
Thanks Mike!
This is the video I’ve been looking for all over CZcams...THANK U
this video is the one that made everything click years ago! my starter's name is steve and I have made many beautiful loaves! thank you so much!
For anyone not having a dutch oven but maybe a pyrex dish lying around (I did) they work perfectly as a replacement!
His hair gives me confidence in my hair and my baking skill. So grateful.
I followed this recipe and came out with two very chewy, tasty loaves. Much better than store-bought. Thanks!
Best sourdough video! Every "through in the bin the excess sourdough" hurt my heart. Now, after watching this, I ready to try to make my own sourdough for the first time. Thank you.
Those "discard" sourdough pancakes are like the best thing ever, worth making a sourdough starter just for those 😂
Lavender Love. Me neither. I couldn't stand the "Chuck it in the bin" part. I believe in not wasting. Fried starter sounds perfect and I will attempt to make some soon
Lavender Love Life UK I loved this video for how easy the starter pancakes are! All other recipes I’ve found are so much additional work...
It is so good, I try a different version every day, my favorite is chopped garlic. I've even made one with cinnamon and sugar.
I've been making really good crackers with mine.
This is an excellent video by explanation, practicality, and motivation to actually achieve the feat of bread making. God bless you for teaching people how to sustain themselves with basic cooking at little cost.
Did anyone else scream "GiVe Me ThE rEcIpE!!!!!" for those swirled sweet potato brownies??!? Yes please!
me too!
I love this, watching someone who loves cooking so much fills me with energy i'm normally super motivated when cooking but seeing other person that loves it just makes me don't want to go to sleep and keep practicing.
This video has been so helpful. I'm on my 3rd loaf of sourdough and although each time they turn out a bit different they have all been tasty. Thanks!
I have a starter I keep on the counter and feed daily. I do most of my cooking with it. I have a "backup" starter in a smaller jar I keep in the fridge. I feed it weekly, and once every month or two I replace it altogether with discard from the primary starter. That keeps it current. Every 3-4 months, I'll take discard from the primary starter and dry it on parchments paper. Once dried, I run it through the Ninja and put the dried starter powder in a resealable bag in the freezer.
I got fruit flies in my primary this summer, and the backup came in handy. When my sisters-in-law visited, they each took back some dried starter.
You can't have too many backups.
I'm currently on day 3 of making my sourdough starter and I'm so excited! What a fun project, I can't wait to make my own bread
Edit for a tip: by the end of day 3, my starter had already more than doubled in size from that morning, but I think I was following the video too closely because I waited the full 24 hours to feed it like Mike did and then by the morning of day 4, it had deflated massively :( I think my started was a little bit ahead of MIke's so I should have fed it on day 3 at night. I don't know enough to know if this is a bad thing or okay, but I'll update this comment if I remember
Hi! Are you a pro by now?
Thank You so much! This is the first video, where I heard about proofing after the folding part. Many people just mention it, but nothing more. I am sure it will help the people, but every sourdough has it's own personality.
I've noticed you have different processes in some different videos. In one you add the starter to water and dissolve it before the autolyse process, but in this one, and a few others, you autolyse and then add starter. Is one of these better than the other?
Big fan of the videos, you really put it all together in a way that made it simple for me to understand, and got my first really nice sourdough loaf last week! Working on number 2 tonight.
I just watched your other video on tips for sourdough. I did the trick tonight where when it's in the Dutch oven with a cover and then the cover is removed and baked longer to get color, then turn the oven off and crack the oven door open and let the bread sit to get a really crunchy crust. I was so excited that it worked so well! I impressed my husband for sure, as well as myself.
Few things,When you are starting, you shouldn't close the lid when you make sourdough. Keep the air flowing, just use cheesecloth to cover the jar. Second, don't put it to fridge, keep your sourdough in about 25degrees Celsius (thats about 75-80F). After first week, you can close it and store it in fridge safely.
And when you have excess sourdough you can make kvass :) or polish soup called żurek. Check it out!
This is what I'm doing. Although I'm not getting much rise, I'm seeing bubbles and smelling a fruity sourness (on day 4). About to do my daily feed. From day 7 I'll probably put it in the fridge and probably reduce the feed schedule.
Thank you so much for this video! I found it a little over a week ago and began a starter, and today I took two gorgeous loaves out of the oven. I'm not a novice as I had baked a lot of bread years ago, including some sourdough, but I haven't done it in a long time. Your instructions were clear and extremely helpful, and my son-in-law whose family is quarantining with us just assured me that the bread is "lush!" (He's Welsh - they talk that way...) I unfortunately will never know as I discovered I am gluten intolerant about 5 years ago, but at least everyone else can enjoy it : )
Just stumbled upon this comment as I was prepping my loaves, and I wanted to mention that I have a friend who is gluten intolerant but can eat sourdough because during the slow process of fermentation, the gluten undergoes a transformation that makes it more digestible! Of course, I'm no expert, but it might be something to research so that you can perhaps enjoy the lovely loaves you make! :)
My sourdough starter is on its second day! Soon :)
Edit : my first attempt at making sourdough starter lacked my patience, so I started another one about 11 days back and today I finally baked!!!! It turned out gorgeous, amazingly wonderful, just the right amount of tangy, delicious and just fabulous....... Thanks for the amazing recipe!!!!!!!
Also I had absolutely no baking equipment whatsoever
Mine too!
Same! I can’t find packaged yeast anywhere near me, so I put together a starter, and I can’t wait to be able to use it!
Mine too! so excited
Don't be alarmed when on day 4 or so it smells like puke. It'll pass. Put the starter in a clean quart canning jar and continue. Changing the vessel it's in helps a ton. It's taking on good and bad bacteria. The good will finally over run the bad and it will smell heavenly from then on.
@@tahoe7779 As with is everything in this world! Thanks for the tip :)
Hi, I'm your new subscriber from the Philippines who is a newbie in bread baking. I was surprised to see that ice cubes can be used also, majority used boiling water. Thank you for sharing this video, I learned a lot from it. God bless you, your loved ones, your viewers, and your channel.
This was an excellent video, took a concept that can be really intimidating and made it easy and attainable. 10/10
Wow, this was an excellent tutorial thankyou, now I'm clear as mud on the correct process! My starter just died too after a year and I was devastated and felt like I was the only one that happened to, happy to know I'm not alone. Now I have a way better picture of how the new starter should look as I was getting myself confused with all the different videos I watched. Thanks again.
I recently found out you can bake in the crock pot. This is amazing since my oven is broke and I can't get another one right now
Wouldn't the crockpot liner crack in the oven?
Hi Rosemary Her oven is “broke”.
@@hellorosemary you use the Crockpot as the oven - think slow-cooking without liquid.
This is brilliant news - I was disappointed because I was looking for an alternative to using a dutch oven but I also don't have a pizza tray haha. How do you do it?
@@phoebedenton123spray it with no stick spray put rolls biscuits or whatever in the crock pot. I'd experiment with a towel over it between the lid to absorb moisture maybe. You would just have to try I on high and check it after an hour or so and decide how much long to leave it or to turn on low. Just figure it out.
Best video I’ve seen on making sourdough for beginners! Finally a video from start to finish and a bonus on what to do instead of discarding some of the starter! Perfect! Stay safe
I'm hoping that mine is ready to go today. Testing it. She was fed 4 hours ago and has grown almost an inch so it should be good in a few hours. It smells like unleavened bread. Here's hoping.
Edit: My loaf is looking beautiful. I'm letting it cool and then I'm going to taste sourdough for the first time.
Edit: 4 years later. After I caught it sounds started tasting like rotten bread. Gave my starter to a friend hoping my sense of taste would come back someday. It molded so have to try again from scratch. Here's hoping
Thanks for this, I love sourdough bread and I felt discouraged trying to make a sourdough bread because of all the precise measurements and fancy tools involved, so now I’m feeling a bit more inspired
Thanks mate. I'm now addicted to making sourdough!
I love that you don't measure and go by feeling. Awesome! subscribed.
Dude, you randomly popped up in my feed! You’re freaking awesome!
Today, I have baked my first sourdough bread. It didn’t come out airy with nice big air pockets (it looks same like yours shown in this video) I was kind of sad and disappointed then I came across your video, and you said it’s delicious. Trust me this one statement encouraged me to make better next time. I have tasted, it tastes so good and texture is so moist better than any supermarket bread.
Thank you so much for this! I have been watching A LOT of videos about sourdough and they all say get your scale and give measurements in grams. I'm sorry but I ain't gonna go buy a digital scale during a pandemic. This was PERFECT. The description of between a pancake and cake batter was wonderful.
Thank you so much for showing how you fry up the discarded starter before feeding. Kind of seems obvious now, but this was really helpful for me to have an easy way to not waste it!
Bravo! for the fried sourdough starter ;))
The fermented dough pancake at 5:00 is by now my go to, I like it as much as the sourdough bread.
I made sourdough bread today and followed your directions. My loaves turned out with an amazing crust and flavor, almost similar to Acme bread in Berkeley. I still can't believe it. My young rye starter from a week ago. THANK YOU!
this was a great help. I do not want kitchen scale etc. I love to do things by feelings. I learned a lot from u. Thanks for sharing!
This awesome. I literally decided to begin a sourdough starter this morning- no scale, no nothin’.
It's about the proportions, not the actual quantities, and endless adjustments are fine, you simply end up with more.
You recently taught me how to make a kombucha SCOBY after a failed attempt from a $15 store bought dehydrated scoby that you could supposedly rehydrate. After half a month and nothing happened, I found your video on growing a SCOBY and in just four days I'm seeing thing happen!!! Now I find this video and I can hardly wait to try it. You totally rock! You've taught this 64 year old two new skills and I can't thank you enough!!!
This man really just went for a "little" run for 4 to 7 hours
In jeans, at that
If you watch his other videos, his palate is very basic. Like sesame, chives, oil. Does he know about garlic? Oregano? Cheddar? Lol just sayin
What does that have to do with anything?
@@dianalove539 who said anything has to do with anything
@@sog__ hmm idk
I searched all day for a channel like yours! Subscribed and baked - thank you for the checklists mate, you're unbelievable.
Very very nice like always my friend ❤️
Lmao
Thank you so much! I found you last week, got some active starter from a friend (no touch hand-off on front porch!) and made my first two SD loaves yesterday using your Real Baker Checklist. They are so delicious. Watching this video gives that much more confidence. Can’t wait until next weekend or whenever we finish the two loaves. Thank you again.
Idk how this worked for me: but I had a starter that I forgot to feed for a month. It sat in the fridge, and became kinda freaky looking. I scrapped out the funky stuff and there was remnants left on the sides, so I fed it with around a half cup of whole wheat flour and water. The next day I had a super active starter with a whole bunch of sour notes looking just as healthy as any of the ones you had in this video.
Good job, way to go, I've done the same. Starter is very forgiving, I think that is maybe why some people sell their dried out starter? Although, maybe if you follow the directions for stater with the dried stuff, it will make on it's own anyway because of the natural yeasts in the flour and environment. I don't know this as fact, just a thought. I've had better results from sourdough than I have with dried commercial yeasts unless I bake everything in my dutch oven.
Gratz you saved the most powerful natural yeasts able to survive famines and disease and used them to make bread. Power moves
Jonathan Zirkle something I didn’t notice at first though, is they are VERY strongly flavored, no matter what I did. I have since made another starter that seems to have a much milder flavor since I like/try to use starter in every recipe I have that requires a rise.
for any beginners. i went a whole year without having a banneton and still don’t have a lame. instead of a banneton i use a tupperware container and a rag or washcloth and will put it in a plastic bag or put the lid on. and instead of a lame a serrated knife works perfect
Thank you thank you! I learned so much from this video, perfect timing too as I was planning on making a starter today💜
This is perfect! I've been waiting for a recipe without that fancy equipment.
23:35 confined man telling himself that he love bread.
If this were #Smellivision you'd know why :-)
0mn0mn0m :-)
THANK YOU VERY MUCH for your professional explanations, advice, and generosity. Your sourdough videos are AWESOME. SIMPLY THE BEST! I hope you will make more videos for the bakery.
As a german it is pretty funny to see people go crazy about "simple" bread haha.
But I love it and great videos. :)
Jean Jacques Rousseau, we go crazy because we can’t get that great, simple bread everywhere, but now we can make it at home!
I haven't had a chance to watch your other videos yet but as far as sourdough goes the best videos to follow for a beginner on youtube, THANK YOU SO MUCH!
Perfect timing.. I'm doing my first loaf of SD bread this week...🤞
Ever since I found your videos I have YET to have a fail. Super delicious, not complicated. I am proofing today and had to come back to the poke test section. I'm right on track. My only change is I preheat at 475 on convection and bake it covered a bit longer for a less dark crust. I also put a pan under my Dutch Oven to keep the bottom from burning. Making some bread for my parents. Dad is soooo excited! Grandma used to back 12 loaves a week for a huge family. His mouth is watering just waiting for it. Thank you!!! Cheers to homemade goodness!!
Okay, hear me out. What if you made an app for your schedule? Like, you start doing the steps now by pressing a button and then it sends notifications for you when you need to do this and that based on your schedule?
That would be amazing!
My second attempt and It is almost there! It takes a lot of resilience to not give up with the starter! Thank you so much!
It's was so good to find this vedio just today, as I started with my starter. And I was praying for some cups measurements and "no equipment" recipe... And in 8 days of time I ll bake my 1st batch of loaf.. Yaaaaaa..!
And just one question can I ignore AP flour and replace with any millet flour + wheat germ flour + while wheat flour? I am allergic to AF flour.. So plz reply
BTW its seriously is magical to bake bread from scratch... 💕
Why not just buy a starter from King Arthur flour? I've tried twice to make a sourdough starter and ended creating a monstrous bacteria that will eat anything and anything in any quantity and still be hungry. No matter how much I fed my own starter even at 3 times a day it still had an acetone smell. I bought one from KAF and it was already over 100 years old and fully grown.
I'm using whole wheat flour. Its ok
@@ExecutionerDan While that is normally a fantastic suggestion, their starter is currently out of stock. However, often non-chain bakeries will give you starter if you ask. It helps if you buy some other stuff too
L Rom I tried. Baker didn’t want to
@@Zakhar4929 Unfortunately, that can happen. A lot of bakers will, but some won't. The few times I've done it, I called beforehand and made sure to purchase other stuff.
Great, best summary of the processes I have seen. Thanks for the hints about no equipment too. How are there any kind of thumbs down on this? Great job thanks!
This really encouraged me to start making sourdough bread,thank you.
I'm making my starter like right now.
love your videos! I hate those who just literally keep throwing it out.
I started with Lil' Yeasty on the 1st of may. Starting to get some sour notes already!
I just started baking sourdough and have your PDF that has totally worked to create a perfect bread. I've tried and failed in the past. Each step is so important starting with the starter so I truly appreciate you sharing your expertise! A week ago I did some searching for what I could be doing wrong with my starter. I was not discarding and not feeding proper amounts. I found your videos for that and then this one popped up in my feed. I do have a dutch oven but it's only a 4.5 oval. I have a large round on order and should have it by next week but was getting anxious about getting some bread going. Last week I made a loaf with rosemary but used my Kitchen Aid and although it tasted good, it didn't have the airiness I want in a sourdough. Going back over your videos I see how important it is to do the stretch and fold. I kneaded my dough last week so I squished all the air bubbles out! Fail!! Now after doing the correct research I'm baking beautiful loaves! And the scallion pancakes? Wow, those were amazing to eat on a meatless day. I've subscribed and looking forward to all your videos!
THIS IS WHAT IVE BEEN WAITING FOR. THANK YOU
Great vid, been trying to get a good, consistent sourdough recipe to work at my home, not quite there yet.
But one point I'd like to add: since I am using a kitchen bowl as final shape device and can't get my dough to not stick to the floured towel, I usually just take a small piece of butter and coat the inside of the bowl and dust it afterwards with sifted flour. Gives at least in my case a very easy to remove dough and if I want to also "decorate" my sourdough with e.g. sesame seeds or oatmeal, I just start by adding the coarsest "decoration", i.e. oatmeal to the bowl, then sesame seeds and finally I sift flour over it.
It's very important to not use bleached flour. I couldn't get my starter going, but it was no problem once I used unbleached flour.
@@lightdark00 How do I know if its bleached or not? Mine is not rising and I used normal white flour :( It doesn't say bleach on the packet and its day 4 now :(
Better use some organic whole wheat flour, it has the right bacteria and all you need for a good sour dough.
Btw: WTF? Who would eat bleached flour ? That sounds gross and unhealthy, thank god its not allowed in Europe
I have used bleached flour for getting my starter going without any problems but I used bottled water rather than chlorinated tap water.
@@lightdark00 Thank you sooo much
I used bleached flour and it worked just fine, however, I did use distilled water instead of tap. You just have to be really patient as it took twice as long to finally get the starter to a usable point.
I wanted to say thank you for creating this for people that are looking for alternatives. I watched the 15 mistakes beginners make because I am a novice when it comes to sourdough. I made a successful starter and am ready to start my journey.
EXACTLY WHAT I NEEDED DURING QUARANTINE YAAAAS
I liked it even before watching it... love improvising! working with what we have
Don’t mind me just leaving a timestamp
3:05
I have watched about 10 different sourdough making videos and yours are the best! Practical, uncomplicated, not all technical - just perfect! My first sourdough loaf ( not from your video) went into the compost heap haha but the second got better and the third I shared and now I"m a full time baker haha - lets just say I'm on a "roll" THANK YOU!!!!
I need this 🙌🏼 I’ve been making a sourdough starter but have no equipment lol
Mike, I loved your method. Thanks so much for sharing your techniques. I had great success!