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Active starter is sourdough starter that is maintained, recently fed, and ready to leaven bread. This is different from “discard,” which is unfed and uncared for, and can be thrown in the trash or used in a recipe. The active starter has active yeast in it, but they are wild yeast cultivated from a fermented flour/water mixture, rather than purchased like active dry yeast or instant yeast

Thank you for the feedback! I have had one other mention adding C conversions, and this is definitely an improvement I need to make. So glad you enjoyed!

I hope it goes well for you! ♥️ And, thank you for the kind words ♥️♥️

This bread does not need to be refrigerated ♥️ It keeps great on the counter. I do have recipe adjustments for skipping the tangzhong if you prefer, both in the description and on my website, though I think it makes the bread’s fluffiness and ability to keep much better. It definitely is a process!

Thank you so much! Dually noted on my list of future recipes to develop ♥️

Not at all! It’ll pull differently than the eight sections, but it’ll still come out great

@@TheSourdoughBaker sorry, when you say "pull differently" you mean the "strands" will go horizontally instead of vertical?

@@ShaamanRyu Not necessarily, it will just depend. I promise I didn’t mean to confuse you, there’s really no significant difference in changing the shape. Some people go for a “bread pull” with this type of bread, and that would really be the only noticeable difference. The difference being, it may not pull as well since the strands are braided together and wouldn’t flake apart as easily. Altogether, not a big deal and not going to affect the taste

@@TheSourdoughBaker makes perfect sense. Due to my admittedly poor track record of getting anything sourdough to work properly, I'm overly paranoid. Thanks for fielding the questions!

Of course!

Yes! The low speed is great for stiffer doughs, but wetter doughs like this one will need a little bit of speed to help them get going! Just be careful not to overheat - it’s not recommended but definitely something I do 😬

@@TheSourdoughBaker thank you!!! I have been trying to do little breaks during the kneading too hopefully that will help save my motor

@@TheSourdoughBaker I don’t have kitchen aid yet but my cooks one is a beast

Of course! Add a teaspoon or so of starter (just a small glop) and feed it with whole wheat flour and water. It will be ready within 12 hours at room temperature. From then on, only feed that starter with whole wheat flour and now you’ve got a new starter!

@@TheSourdoughBaker thanks!!

I hope it works well for you! ♥️

@@TheSourdoughBaker me too! Thank you for your video. I’ve been making sourdough bread but I haven’t quite found a favorite sourdough sandwich bread recipe.

Of course! After this dough has been through bulk fermentation, you can divide and freeze, then thaw/final proof when you’re ready to use

The flour you are using is pretty much comparable to what I am using, and should perform well. If your environment is humid (I live in a very dry climate) this could be a reason for the need for more flour. Did it pull away from the bowl after 10 minutes? If so, this is perfect! I'd love to see pictures of the dough and/or the final bake if you feel like something isn't quite right and I would love to try and help troubleshoot (to the best of my ability). You can send them on Instagram or through the contact page on my website. I hope it turns out for you!

@@TheSourdoughBaker I do live in a fairly humid climate. I added a bit more flour, mixer kneaded another 8 min, then hand kneaded a minute or two. It is now elastic, but fairly heavy feeling. I had to add almost a full cup of flour to get it to come together. It is now covered and resting. I will leave it overnight since we are only in the 40s at night. I have it in a cab over my fridge, which is about the warmest place I have.

@@galerae947 It is likely heavy-feeling because of the extra flour, but should still turn out rising, baking, and tasting just fine. This recipe is 70% hydration, so adding a cup of flour would bring it down to 55-60% hydration. This is relatively low and will likely produce a dough that is stiffer with a more closed crumb - heavier, as you described - but should rise and bake well. (Though, I cannot speak for how the humidity could affect this!) I wonder also if you used the medium speed (instead of a low speed) while kneading? This dough will not come together at a low speed in a stand mixer, unless it has been mixing for 30+ minutes, unless significantly more flour is added.

@@TheSourdoughBaker I did use a fairly low speed. That might be the problem.

I wanted to let you know that my bread came out great. Crispy, chewy crust and very moist and tender inside with a nice tang. Not a lot of air pockets, but delicious all the same.

Of course! ♥️

Thank you! ♥️

Thank you! I use King Arthur Bread Flour for most of my recipes calling for bread flour

Thank you for coming back and commenting this! I’m so glad you guys love it! ♥️ These are the kinds of things that inspire me to keep going

@@TheSourdoughBaker ❤️ ❤️❤️

😅♥️♥️♥️

With this one, gluten is developed via stand mixer, so stretch and folds are not necessary (though performing one or two can help). I did do one two to three hours into fermentation, which I think I showed in the video. After shaping, it does go into the fridge to be baked the next morning, or you can proof on the counter and bake same day if you choose.

I hope you enjoy it!

😅♥️

I hope it does, too!

Of course! Just take out a little bit of discard (do you measure by weight or volume, because I can help with both) and feed it 1:5:5. 10 g discard to 50 g water to 50 g flour. Leave it on the counter. Wait for it to hit peak and fall just slightly, then repeat at least two more times. It should be good to go!

You are so welcome! I hope all goes well for you!

Thank you for the feedback; I hope this recipe works well for you!

I would not recommend it, unless your all-purpose flour is fairly high quality. The gluten will struggle to bind with all-purpose flour and you may not see it come together in the stand mixer

My personal preference is to freeze the cooked buns and reheat in a low oven, but you can also freeze the shaped dough before proofing, then let it thaw/proof/bake when it comes out of the freezer.

Thank you! I hope it goes well for you ♥️

@@TheSourdoughBaker All my thumbs up. 👍🏿👍🏿 Your recipe made a fairly difficult bread simple. Even with my mistakes, I ended up with airy, crunchy loaves. This one is a favorite. Thank you for sharing! 💯

@@mrgnycllc 🙌🏻🙌🏻🙌🏻 Yay! So glad it worked so well for you!! ♥️♥️

Thank you! I hope you love it ♥️ Great tips. Gram measurements for butter are in the description ♥️ This recipe uses 85 g in the dough, and then a little extra to butter the dish (2 tbsp is about 30 g). I try to convert everything since there are some that don’t weigh ingredients at all, and someone else had pointed out to me about butter coming in different sizes (and needing the weight for that). However, I usually don’t do F to C conversions, so this may be an important area of improvement. Thank you!

I did eventually click on your website link that has the conversions so thank you 🙂♥️

@@TheSourdoughBaker awesome. Thank you kindly 🙂 I have my starter mix in the fridge already!

@@TheSourdoughBaker xcellent recipe. I made this alongside a set of same-day buns for comparison and your recipe really does keep so much better. Three days later and the buns are still springy and reasonably fresh compared to the now dry and hardened same-day buns. Thank you again for the great recipe :)

Thank you! ♥️

Thank you!

Thank you!

Yes! You can see in the recipe description that I increased the amount of flour from what is in the video. This is specifically for this reason! If your discard is too thin, the nuts and apples will all sink to the bottom. But, by using a full cup of flour, this is completely preventable. So, it should work for you either way ♥️

@@TheSourdoughBaker thank you!

Cooking the milk with sugar and butter helps with two things: 1) It dissolves the sugar and brings your butter down to soften or melted if you forgot to take it out of the fridge. 2) This warm mixture helps speed bulk fermentation, as the overall dough temperature will be warmer. It’s not necessary to obtaining good results. You could melt the butter and skip the heating process altogether, if you prefer

Thank you so much for the sweet compliment! I hope you have great success with this recipe ♥️