You Knead Sourdough
You Knead Sourdough
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You Knead Sourdough Masterclass
Unlock the Secrets of Artisan Sourdough with You Knead Sourdough’s New Masterclass!
Ready to bake delicious, homemade sourdough bread? Join Josh, founder of You Knead Sourdough, for an in-depth, step-by-step masterclass that covers it all - from activating your starter to baking your first perfect loaf. Plus, learn creative ways to use sourdough discard in mouthwatering recipes!
👉🏻 www.youkneadsourdough.com.au/pages/sourdough-masterclass
Whether you’re a beginner or want to sharpen your skills, this masterclass will give you everything you need to confidently bake artisan sourdough at home.
Enroll Today and Start Baking!
www.youkneadsourdough.com.au/pages/sourdough-masterclass
มุมมอง: 387

วีดีโอ

Guide to Proofing - Achieving the Perfectly Proofed Sourdough
มุมมอง 3.4K4 หลายเดือนก่อน
Guide to Proofing - Achieving the Perfectly Proofed Sourdough
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Activating Your Dried Sourdough Starter Flakes
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Sourdough Baking 101: Master Our Pre-Shaping and Shaping Method
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ความคิดเห็น

  • @headbiscuits
    @headbiscuits 22 ชั่วโมงที่ผ่านมา

    Amazing vid thank youu

  • @CDXRK
    @CDXRK 14 วันที่ผ่านมา

    That looks more like a bred scone. Its definitely not a crumpet but im sure it was nice

  • @ES-er4yr
    @ES-er4yr 15 วันที่ผ่านมา

    Thank you so much for this very thorough and helpful explanation 💚

  • @JessSstarr
    @JessSstarr 15 วันที่ผ่านมา

    What size?

    • @youkneadsourdough
      @youkneadsourdough 15 วันที่ผ่านมา

      We use a couple of different sizes. We have a big round one which is around 6L. But most of the time we bake 2 loaves in our oven at the same time using 2 of or slim Dutch ovens (available on our store). They work perfectly!

  • @kiranyong3714
    @kiranyong3714 25 วันที่ผ่านมา

    How can u throw such a yummy pan cake batter 😮

  • @redlilwitchy6088
    @redlilwitchy6088 27 วันที่ผ่านมา

    Looks great!

  • @TrailsofSoul
    @TrailsofSoul หลายเดือนก่อน

    What percentage of hydration is there in this dough . ?

    • @youkneadsourdough
      @youkneadsourdough 27 วันที่ผ่านมา

      Our standard recipe is 70% hydration (350g water to 500g of flour)

  • @jcora444
    @jcora444 หลายเดือนก่อน

    They all look delicious

  • @valeriacarlos__
    @valeriacarlos__ หลายเดือนก่อน

    where can i buy this red dutch oven?

    • @youkneadsourdough
      @youkneadsourdough หลายเดือนก่อน

      We used to sell this but don't have stock any more unfortunately. Should we bring it back?

    • @valeriacarlos__
      @valeriacarlos__ หลายเดือนก่อน

      @ yes!! I absolutely love the look!

    • @DeanGrand
      @DeanGrand หลายเดือนก่อน

      looks similar to the le Creuset dutch oven

  • @ammaraaltaf9656
    @ammaraaltaf9656 หลายเดือนก่อน

    Can I bake without lid. Since I lost it😢

    • @youkneadsourdough
      @youkneadsourdough หลายเดือนก่อน

      You can! But the bread really needs to be covered for the first 20 mins of the bake to trap steam, so maybe covering with some foil for that time will help the bread to rise properly.

    • @ammaraaltaf9656
      @ammaraaltaf9656 หลายเดือนก่อน

      @youkneadsourdough OK thank you

  • @lindawilson3071
    @lindawilson3071 หลายเดือนก่อน

    looks like 100% proof to me

  • @AmandaCollins21
    @AmandaCollins21 หลายเดือนก่อน

    You say 30-50% rise but it looks like it’s twice the size. Wouldn’t that make it 100%?

  • @elisabethgibson
    @elisabethgibson 2 หลายเดือนก่อน

    My dough is so much stickier than this, it seems wetter. Is it ok to do this stage with a little flour on the surface?

    • @youkneadsourdough
      @youkneadsourdough หลายเดือนก่อน

      Avoid adding flour at this stage, it will change the hydration level. Sourdough can feel very sticky due to the higher hydration levels. During the pre-shape stage you will notice it's much less sticky as you start to develop some tension on the surface of the dough. Use your bench scraper as much as possible to avoid it sticking to your hands too much!

  • @jnk93
    @jnk93 2 หลายเดือนก่อน

    Hi, what should we do if the flakes don't disintegrate and it's been 6+ hours? Keep waiting?

    • @youkneadsourdough
      @youkneadsourdough 2 หลายเดือนก่อน

      No need to keep waiting, you can move onto the next step :)

  • @amandajean9932
    @amandajean9932 2 หลายเดือนก่อน

    How do you store your bread?

    • @youkneadsourdough
      @youkneadsourdough 2 หลายเดือนก่อน

      We use a cotton bread bag for the first 2 days, then anything that hasn't been eaten (which is usually nothing!) gets cut up and frozen. Then goes straight in the toaster and is delicious!

  • @KayBX
    @KayBX 2 หลายเดือนก่อน

    Mum had leftover sourdough started from making her sourdough and she made a banana bread. Ohhh it was sooooo good!

  • @susie23672
    @susie23672 2 หลายเดือนก่อน

    I am definitely getting this for my sisters birthday, she's been really wanting to get into breadmaking she's made sour dough from scratch before but it wasn't, lets just say how she's expected so this kit will definitely help her, but I just don't know where your located so just wondering if you ship to Melbourne?

    • @youkneadsourdough
      @youkneadsourdough 2 หลายเดือนก่อน

      We sure do! We ship Australia wide from South Australia.

  • @ancaistoica
    @ancaistoica 3 หลายเดือนก่อน

    Did you always cover the banneton like that? I put the dough on it but kind of sticks to the textile

    • @youkneadsourdough
      @youkneadsourdough 3 หลายเดือนก่อน

      You can use it with or without the liner - we actually prefer without and use it as a cover instead (just slightly wet it to keep your dough from drying out). Whichever method you choose, plenty of rice flour is the answer to ensure it doesn't stick!

  • @cowlambert3111
    @cowlambert3111 4 หลายเดือนก่อน

    My starter didn't double in size overnight after I added the 100g of water and flour. What should I do?

  • @TheBat149
    @TheBat149 4 หลายเดือนก่อน

    This is a great video! A lot of people don't mention how levels of proofing can be detected when shaping. Most people trial and error for ages and ages - like me lol

  • @TrailsofSoul
    @TrailsofSoul 5 หลายเดือนก่อน

    How can we do the same to get a round shape for a round Banneton or a round proofing basket.. Would you have that also on a video.. ?

    • @youkneadsourdough
      @youkneadsourdough 5 หลายเดือนก่อน

      We can definitely add that into our content ideas! Basically its just more of the pre-shaping method - you're aiming to build as much tension on the surface of the dough as possible before it goes into the banneton.

  • @IOSARBX
    @IOSARBX 6 หลายเดือนก่อน

    You Knead Sourdough, You're awesome! Let's be friends, okay?

  • @coawperation
    @coawperation 7 หลายเดือนก่อน

    JalaPEENose

  • @JadedEvan
    @JadedEvan 7 หลายเดือนก่อน

    The video we kneaded 😊. Straight to the point without minutes of storyline, appreciate it!

  • @sandraelliot7260
    @sandraelliot7260 8 หลายเดือนก่อน

    Please post recipe for amounts of ingredients

  • @Positive__E47
    @Positive__E47 8 หลายเดือนก่อน

    Bad explanation. You didn’t say how much the dried stater was. What’s the ratio

    • @youkneadsourdough
      @youkneadsourdough 8 หลายเดือนก่อน

      There is no ratio - as per the video, use the whole packet! We have portioned it already :)

    • @rkvan1983
      @rkvan1983 3 หลายเดือนก่อน

      I am using my own starter flakes. Can you tell me how much of them I need? 1 tsp or 1 tbsp? I cannot tell from the packet you are holding. Thx

  • @chillinglunch
    @chillinglunch 8 หลายเดือนก่อน

    Thanks for showing us your dough. Looks super. And the endproduct looks great. 💕💕💕

  • @hollybug-76542
    @hollybug-76542 9 หลายเดือนก่อน

    Flour, yeast, sugar and water. Sourdough is not hard to start or keep fed.

  • @catche85
    @catche85 9 หลายเดือนก่อน

    What was it painted with?

    • @youkneadsourdough
      @youkneadsourdough 9 หลายเดือนก่อน

      We used edible food paints! We got them from a cake decorating supply store, however we'll be adding these to our store really soon :)

  • @sfdntk
    @sfdntk 9 หลายเดือนก่อน

    Can I get it cheaper if I don't need the dough whisk or the lame?

    • @youkneadsourdough
      @youkneadsourdough 9 หลายเดือนก่อน

      Yes! We sell all the items individually on our site, so you can just purchase what you need :)

  • @NiviWord
    @NiviWord 9 หลายเดือนก่อน

    Thankyou so much for sharing this starter activation method. I think this is the best video about activation that i saw on TH-cam.

    • @youkneadsourdough
      @youkneadsourdough 9 หลายเดือนก่อน

      That's so nice of you to say, thanks so much!

  • @SvetskiWrites
    @SvetskiWrites 10 หลายเดือนก่อน

    What do you do with the starter that you discarded? Can you keep that, or do you have to throw it all away?

    • @youkneadsourdough
      @youkneadsourdough 10 หลายเดือนก่อน

      You can do either! We recommend you keep it (you can just add it to a separate container and leave it in your fridge) and use it in a discard recipe! We have heaps of great recipes on our site, highly recommend discard crumpets or crackers!

  • @NiviWord
    @NiviWord 10 หลายเดือนก่อน

    Thankyou 😊

  • @knotenbauer8953
    @knotenbauer8953 10 หลายเดือนก่อน

    thats a lot of specialized equipment

    • @youkneadsourdough
      @youkneadsourdough 10 หลายเดือนก่อน

      A banneton, a dough whisk, a bread lame and a scraper - once you have them though you will never need them again!

  • @johnhooker7812
    @johnhooker7812 10 หลายเดือนก่อน

    When you remove the dough to the bench and cut into three there is no mention of any flour at that point. Mine just sticks to the Dough scraper . Definitely not like yours it is almost impossible to get the three blobs to take on the nice bun shape. How have you done that without the scraper sticking? Creating the tension seems to be the main reason that a lot of people cannot get the nice rise in the oven.Is there something missing from the instructions. I've been working on this all day.

    • @youkneadsourdough
      @youkneadsourdough 10 หลายเดือนก่อน

      That's right, for the pre-shape step you don't want to use any flour. It can be very tricky to work with at this stage as it will feel quite sticky, but the more tension you build up on the surface the easier it will be to work with. You have to work quickly and confidently. We have a video pinned on our Instagram that might be helpful with shaping, we suggest having a look at that!

  • @youkneadsourdough
    @youkneadsourdough 11 หลายเดือนก่อน

    Tips for a super active sourdough starter... 🔹Use a high quality bread flour 🔹Ensure you are using filtered water 🔹Discard all but 1-2 tablespoons before feeding to ensure the starter has lots of fresh new feed and most of the dead/spent yeast is removed 🔹Keep in a warm areas (around 25 degrees) and keep loosely covered Doing the above will give you the best chance at a healthy starter. Regular feeding is also important - when it's kept at room temperature it needs to be fed at least once every 24 hours (after it has peaked). Follow us for more sourdough tips!

  • @judystarr4039
    @judystarr4039 11 หลายเดือนก่อน

    I dont see any tips?

  • @elizabethstevens4720
    @elizabethstevens4720 ปีที่แล้ว

    Wish i could actuslly find a list of ingreadents. But was beautiful job gona be brave try do it !! Lol

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      Flour, water, salt and sourdough starter! That's it! Full recipe can be found on our website :)

  • @VishusB
    @VishusB ปีที่แล้ว

    Talk about sourdough goals! 🤣 this is something I would love to perfect, despite my best efforts my dough reverts to a sticky mess when I go to transfer it to the banneton. 🙄

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      We highly recommend using rice flour to coat the banneton before putting in your dough! Should help a lot :)

    • @judystarr4039
      @judystarr4039 11 หลายเดือนก่อน

      How many minutes should it be worked on - shaped?

  • @Onlinepower1
    @Onlinepower1 ปีที่แล้ว

    I would rather use Celtic Salt instead of table salt, is that ok?

  • @salvatorelentini3823
    @salvatorelentini3823 ปีที่แล้ว

    Videos showing demos in Mach speed are useless

  • @laurenbehrends1119
    @laurenbehrends1119 ปีที่แล้ว

    Are all sourdough starter recipes the same or is there going to be a difference?

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      They can be slightly different (the ratios of ingredients) however they should all have the same 4 ingredients - salt, flour, water and yeast (the sourdough starter)!

    • @vicki9840
      @vicki9840 5 หลายเดือนก่อน

      @@youkneadsourdough love this. Thank you! would you pretty please make a starter video🙏

  • @catche85
    @catche85 ปีที่แล้ว

    My starter has been on the counter and getting daily feeds, but it doesn't bubble and grow much. My first two loaves have been excellent, but is it a problem that my starter doesn't double or triple in size? Mine definitely does not look like what is in this video.

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      Great to hear about your loaves! Not a huge issue, as long as it's nice and active that's all that matters. It's making great bread so you don't have anything to worry about! One tip I will give though is to make sure you're discarding a good amount before feeding fresh flour and water. You really only need 1-2 tablespoons of old starter left in your jar before feeding. That should help!

    • @catche85
      @catche85 ปีที่แล้ว

      @@youkneadsourdough That's good, because I thought I'd stuffed it up last night. I made my second dough and didn't feed my starter straight away, then later in the evening, being tired, I just automatically discarded some, but too much, and there was probably only about 2 tbs left. 12 hours after the feed, it has only risen about 10%, though there are large bubbles.

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      @@catche85 totally fine! You're doing everything right :) Might take up to 24 hours to bubble up sometimes too!

    • @catche85
      @catche85 ปีที่แล้ว

      @@youkneadsourdough Okay! It's very nerve wracking as I don't want to waste a heap of ingredients. My starter may have been stuffed up as it hasn't risen at all in a couple of days and there aren't many bubbles. It smells nice though! Everyone online describes an active starter as basically a living volcano, whereas mine just looks like a thick batter.

    • @juanromerotrejos5795
      @juanromerotrejos5795 9 หลายเดือนก่อน

      @@youkneadsourdoughhello! What ratio do you use to feed the starter? I’ve been doing 50g mature, 100g flour, 100g water.. 😊 Having some issues as well with rise, but I think it might be active?!?

  • @thebluebower
    @thebluebower ปีที่แล้ว

    How do you do those flowers? They look great. I’m just on my 1st loaf 🤞🏼

  • @Maksim3l-the-storyteller
    @Maksim3l-the-storyteller ปีที่แล้ว

    Whoah, this is so satisfying to watch, though I will say the music is a bit loud. Great job! :D

  • @gsweets
    @gsweets ปีที่แล้ว

    Oh my gosh, I purchased my dehydrated starter from the food nanny, and I can not find a how-to from her start to the day of making bread anywhere! Let me guess, I probably have to pay for it... I have been watching so many other helpful videos, and they are all around the same. Maybe my starter just isn't strong enough yet. And if I reach out to her, you never hear back. So sad. And her stuff is expensive!😢

  • @eiscaer
    @eiscaer ปีที่แล้ว

    I've been following this recipe to the letter and have never had really good gluten development after 8 attempts. I've varied the amount of fold cycles from 4 over 2 hours, to 6 over 3 hours, and have adjusted the technique used without any discernible change. This all with bread flour that consistently yields perfect results with yeasted bread recipes. After the bulk rise the dough slumps. Even doing a fold and tuck to form the bread doesn't hold a shape for long. What has worked somewhat is decreasing hydration but that in itself creates the potential for a tougher dough that will inhibit rising, so ive had about 50% success that way. Is it possible that this starter is just no good? It's 9 months old, develops lots of body a few hours after feeding, floats on water etc. The flavour I'm getting is perfect, but the bread structure is really not anywhere near what it should be. It's not dense per se, but it's not airy in the way the video shows. Any suggestions would be very appreciated as I'm thoroughly stumped.

    • @youkneadsourdough
      @youkneadsourdough ปีที่แล้ว

      That's not good to hear! As long as your starter is nice and bubbly then it shouldn't be that. It sounds like you may be overproofing your dough, which can lead to dense sourdough. Especially hearing that it slumps after the bulk rise. It has actually past it's peak strength, and the yeast are actually breaking down the gluten too much. I would try and reduce your bulk ferment time by around 25% and start there to see if that helps. Even longer if that's still not getting you closer to your ideal result.

  • @glynishoward2839
    @glynishoward2839 ปีที่แล้ว

    Just wish the video was slower !!

    • @geej1143
      @geej1143 ปีที่แล้ว

      You can click on the settings button (looks like a cog wheel), click Playback Speed and select a slower play setting.

  • @Gmoney55217
    @Gmoney55217 ปีที่แล้ว

    Watching you make sourdough with these techniques helped me make my very first successful loaf! Thank you! Thank you! Thank you!❤❤❤

  • @kattykakes8135
    @kattykakes8135 ปีที่แล้ว

    Can’t read any of the answers. Useless