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Sarah Lou
Canada
เข้าร่วมเมื่อ 28 ก.ย. 2016
I'm a home baker that started this channel to simply share with one person who asked me to share my method on making sourdough (because she liked my oven spring). The response to that video has shocked me a little.
I have adapted some recipes and methods to suit me and my need for simplicity. In my videos I do not into my history, talk endlessly, nor do I get into too much detail about the science of baking. There are already wonderfully detailed videos out there if that interests you. I am happy to make different types of videos if there continues to be a need for simplified explanations in baking. Thanks for watching!
I have adapted some recipes and methods to suit me and my need for simplicity. In my videos I do not into my history, talk endlessly, nor do I get into too much detail about the science of baking. There are already wonderfully detailed videos out there if that interests you. I am happy to make different types of videos if there continues to be a need for simplified explanations in baking. Thanks for watching!
How to make sourdough starter - step by step guide
Easiest and most effective (and economical) method to create a sourdough starter! I see so many people following starter recipes that are complex, expensive to maintain using multiple flours. It does NOT have to be difficult. I have created a step by step video tutorial where I create a starter (from scratch) right along with you. I even demonstrate the efficacy by making sourdough bread at the end! No need to keep an expensive rye starter, this one is very effective and more affordable because we are creating an all purpose flour starter.
When your starter is ready, try this easy and impressive sourdough bread method th-cam.com/video/fMaFpO_CRiM/w-d-xo.html
That bread recipe is the one I use to make the bread that you will see at the end of this video. Thank you all for watching and I hope you find this video helpful! Happy baking everyone :)
Equipment in the video
__________________________________________
Brita 10 cup water pitcher:
www.amazon.ca/dp/B008HRNSZW?ref=nb_sb_ss_w_as-reorder-t1_k0_1_19&=&crid=1NR69RKXSAG57&sprefix=brita%2Bwater%2Bpitcher&th=1
Large Kitchen Scale (I had a cheaper one that worked well, but i wanted something larger) :
www.amazon.ca/gp/product/B07TLBVJGW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
When your starter is ready, try this easy and impressive sourdough bread method th-cam.com/video/fMaFpO_CRiM/w-d-xo.html
That bread recipe is the one I use to make the bread that you will see at the end of this video. Thank you all for watching and I hope you find this video helpful! Happy baking everyone :)
Equipment in the video
__________________________________________
Brita 10 cup water pitcher:
www.amazon.ca/dp/B008HRNSZW?ref=nb_sb_ss_w_as-reorder-t1_k0_1_19&=&crid=1NR69RKXSAG57&sprefix=brita%2Bwater%2Bpitcher&th=1
Large Kitchen Scale (I had a cheaper one that worked well, but i wanted something larger) :
www.amazon.ca/gp/product/B07TLBVJGW/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1
มุมมอง: 12 106
วีดีโอ
Simple Sourdough - Score a curve with great oven spring
มุมมอง 3.3Kปีที่แล้ว
Here is a video on an S scoring pattern or a curved score. The results are lovely as the dough springs out and up, instead of just up like my regular scoring. For instructions on how I make this sourdough, a link is provided in the video and below Don't have a starter yet? Here is how I created mine: th-cam.com/video/7iexswHsWB0/w-d-xo.html The recipe in this video: th-cam.com/video/fMaFpO_CRiM...
Sourdough scoring and results #sourdough #scoring #asmr
มุมมอง 573ปีที่แล้ว
Scoring an S and cutting into the results
Simple Sourdough - 2 Reasons it is important to use a scale!
มุมมอง 1.8Kปีที่แล้ว
Many times I have heard from people wondering why their starter is failing. More often than not, it is because they are trying to measure their flour and water by volume. I see images of watery starters with murky liquid forming on top each day (hooch) and is clearly starving. If you are new to sourdough and do not have a scale, this quick video demonstrates why your starter recipe isn't workin...
Simple Sourdough - How to shape and score a batard shape
มุมมอง 8Kปีที่แล้ว
A link to the sourdough recipe and method will be provided at the end of the video. Happy baking!
Simple Sourdough - How to Shape and Score a Boule (basic)
มุมมอง 17Kปีที่แล้ว
Method/ingredient video in link at the end. This video describes my basic shaping and scoring of a boule (for new sourdough bakers, a boule is a round bread, or French for "ball"). Click the link at the end to watch how I create my sourdough. Or see recipe below. 500 grams of bread flour 350 grams of water 100 grams of sourdough 12 grams of salt
Sourdough Shaping - fail! (end was shocking)
มุมมอง 14Kปีที่แล้ว
Check out the end and see how it turned out!
Active Sourdough Starter Growth - Time-lapse 4 hours
มุมมอง 2.6Kปีที่แล้ว
This is what an active and strong starter looks like! Time lapse of 4 hours. (unbleached all purpose)
Simple Sourdough - My method for a great oven spring (quick version)
มุมมอง 84Kปีที่แล้ว
Speedy version of the step by step video and removed the talking. This video is for those who have been making sourdough for a while and do not require step by step. Prefer the details? Click here th-cam.com/video/fMaFpO_CRiM/w-d-xo.html Don't have a starter yet? Here is how I created mine: th-cam.com/video/7iexswHsWB0/w-d-xo.html This is also a video for a same day bake! I only refrigerate for...
Simple Sourdough - Step by Step - My method on how to get great rise and oven spring
มุมมอง 239Kปีที่แล้ว
Before you watch, please know the basket I am holding is called a banneton. During the video I refer to the shape of the banneton….which is batard or oval. People have asked me how I get my sourdough to rise so high and I was not sure how to explain it. Therefore, I made a video that describes my method. Hope you enjoy it! Perfect video for those new to sourdough who have tried a couple of time...
Royal Suite - Prince of Wales Hotel, Niagara-on-the-Lake
มุมมอง 644ปีที่แล้ว
Tour of the Royal Suite, room 307 at the Prince of Wales Hotel, Niagara-on-the-Lake
Did you preshape here?
No. Not for this shape 👍🏻
Are you in Sarah Lou from the youtube channel SarahLouWho?
No ☺️ different one
Flip your pot upside down and bake it in the lid, and use the pot as the top lid. It will act more like a cloche and make it much easier to drop the loaf in.
Yes I don’t like doing that because the bottom is super heavy and hard to lift up and over the bread ☺️👍🏻
@@SarahLouReviews I lift the pot on top of the stove to remove it.
@@BuckJolicoeur And that’s why I do it the way I do ☺️ easy to slip the lid off while in the oven. It’s just my preference
Why do you have to score it?
You score it to tell the bread where to open up. If you don’t score, it can spring out the side. It looks for the weakest point and opens up there. So scoring provides a point for it to spring open
I love how you say I know some people at the salt after the autolyse, but I don’t care. I don’t care either. I like adding it in with the flour. I found that a really great starter will handle whatever you throw at it. I can pretty much do any bring to my bread and it’ll still work out. Sometimes I forget how long I’ve left it out before stretch and folds but it never seems to matter. It always comes out great.
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Haha yes! You’re right. And I do the same thing….i had a great loaf after one stretch and fold once. Fell asleep and woke up to a dough that had doubled! 😂 shaped, threw in fridge. Was still awesome 😜
Ofcourse our grandmas never weighed anything and never timed anything, it doesn’t need to be so technical
@SarahLouReveiws do you leave the lid off for the second bake?
Yes 👍🏻
What size glass bowl are you using...54oz?
Says 4 litres
Can organic unbleached flour be used successfully, or must bread flour be used?
It could work yes. How much protein/100 g is in the flour?
I'm using Costco's Organic Unbleached All-purpose hard red wheat flour rated @ 11.5%. Should I add gluten or just switch to King Arthur Bread Flour? I'd like to use the Costco flour if I can since I just bought 2 big bags of it, but I'm new to bread baking and struggling to get a good loaf. Your bread is absolutely beautiful and looks delicious! Thanks for any suggestions you can share. BTW, I see you posted the ingredient list, but did you post a description of your process somewhere that I have not seen yet? ❤
@@suehunston573 Yes that flour should work just fine. ☺️👍🏻 make sure you get that windowpane. I don’t think you will need to add anything. I haven’t bothered writing out the recipe I’m afraid ☹️ but thank you for the lovely comments ❤️
@SarahLouReviews Thank you for your quick reply and for giving me confidence to move forward. Love your videos. Excellent!
@@suehunston573 You’re welcome! And Thank you Sue!
What does the stitching do?
Adds more tension
Is this the wrong way to get %? I divided 350/500 = 70% right? Not 73%
You have to include the water and flour in the starter. 50 water and 50 flour ☺️👍🏻
@SarahLouReviews ok, im making your recipe this morning, right now. I fed my starter like this last night..20 starter, and 100 water, 100bflour....in order for me to get tripling at 0530 this morning. I'm on the first set of stretch n folds now, at 0700., by about 1100, I'll put it in the basket.
@@cliffcox7643 Good luck! Let me know how it goes.
Thank u so much! I looked and looked so many recipes and all are complicated but yours are so easy to follow.do u have a pancake recipe to make with sourdough star.❤
Thank you! I appreciate that ☺️ I hope it worked for you 🤗 As for the pancake recipe, I’ve not tried one yet ❤️
I use that same red top jar for sugar.
It’s a great container ☺️ got it at dollarama 😜
What a nice result ! How it's possible to have a chewy starter what kind of flour please and how much protein ?thank you 😊
Hi! Sorry I only just noticed you comment. What’s a “chewy” starter?
Had to send you a message because I have been watching your same video at least 10 times for the day “Edwar-dough” starter would finally be ready. Today was the day I took a shot at it. Whoa! Looks and tastes like an artisan! Thank you for helping us beginners 😋. Wish I could send you a pic- great rise, spring, air in the middle and crunchy crust. Wowza! ❤
That’s so awesome!! 👏🏻 👏🏻👏🏻 congrats on the great bread ☺️❤️ I wish I could see it too!! And thank you for the lovely comment ☺️🙏🏻
HI great videos...I have a question for you and maybe you can answer. I developed my starter using a dried packet over about 4 days and on the 5th day I decided to try and make a few loaves. I made a boule and a batard. Both turned out great with lots of oven spring and great ear. Unfortunately each weekend since I have tried using same starter, but only feeding the night before and getting some oven spring, but nothing compared to those first 2 loaves. CAn you shed some light into why this change. Could it be because starter not as strong as it was when I first made it and feeding every day?
Thanks! And sure....I have a question though. Is the starter in the fridge and you take it out before feeding and using? Or was i on the counter the whole time?
The first loaves starter was on counter entire time before using. Since then I take the starter out of fridge and take some and add to another container and do a 1:1:1 feeding depending on hiw much I will need. I have been using warm water during this process
I wait to use until doubles in size, usually 4 to 5 hrs
@@jonathanhunter4477 You mentioned baking on the weekends. Do you put it in the fridge for the week prior to baking?
@@jonathanhunter4477 Ok gotcha. Sorry I just noticed this comment ☺️ you have to go through a couple feedings before using it after coming out of the fridge. Careful of the temperature of that warm water. ☺️👍🏻
Thank you ! You are the best! I learned… I still practicing but so far my bread is pretty good 😊 ❤
Congrats on being successful! ☺️👏🏻👏🏻 you’ll get even better
Did you proof it in fridge after shaping? If so for how long?
Because I bulk fermented until it doubled, I usually put it in the fridge for 2-4 hours only
Lovely
So no coil fold?
No. It’s only 73% hydration. Stretch and fold only with this recipe
I have yet to get such oven springs in my loaves. I can't figure what I'm doing wrong.
Hey! Have a look at the step by step version on this channel. If you have an active and strong starter, you will get there ☺️
I can’t find the link
Hi! What link are you looking for?
This one? th-cam.com/play/PLcI902S2Vpde3N09jHFhSFxX44Yk2xZ-Q.html&si=S0Xk1ytrQr2w3n1K
Does your water have to be tepid or can it be right from the refrigerator?
If you’re not in a rush for it to grow, you can use fridge temperature water. As you are waiting 24 hours between feedings, that temp should be fine. ☺️👍🏻
Thank you for this easy recipe. I am so intimidated and have messed up my first loaf. I will give this one a try.
Don’t you worry! You’ll get there. Keep an eye on the dough….not the clock. Good luck 😉
Hi Sarah. Finally found the best video ever! I have never had an oven spring like yours so am excited to try your recipe and methods. I think I have been too timid with my stretching etc and not getting the gluten strength so very keen to try. Thank you so much
Oh that’s so nice to say! ❤️☺️ thank you! So glad it worked for you 🙏🏻☺️
I like the salt idea in with the water-Seems to me it's a better distribution and the shorter time to the oven. Beautiful.
What size dutch oven are you using?
If my oven only goes up to 425 will this recipe work?
Yes. It should be fine ☺️👍🏻
Great job!! 👏🏼👏🏼👏🏼
Great video! Right on point! Besides that, which artist is in the backtrack?😊
I enjoy your no-nonsense manner of describing your way of making sourdough bread. How do you get your final shaped dough to be so nicely plump/proofed when you place it into your basket?
Did you start at 8am or pm?
Am 👍🏻
Thank you!
Finally a no nonsense approach to baking sourdough bread!!I followed the recipe My very first loaf!! It turned out delicious and quite stunning !! Thank You for making this video!! I now am incorporating it in when I give out starter
Thanks Janette!! ☺️❤️
crumb shot please.
Can I put the dough into a regular stoneware loaf pan instead of the Brotform? Do I have to make any other changes? (besides not using a dutch oven)
I do not like to cook (especially at high temperatures) on silicone coated paper. How else would you recommend getting the dough into the Dutch oven without the use of the paper?
Well, I’m guessing you won’t want a silicone mat either then ☺️ Ok if you have the type of Dutch oven that has a handle on top of the lid, you can always sprinkle corn meal in the bottom and carefully lower it in with your hands. But I don’t recommend that. You could always spring corn meal on a piece of foil and lower it in too. Make sure there is a lot of corn meal on the foil or it will stick.
@@SarahLouReviews Thank you for Thank you for answering my question. I am not bothered it I use a Dutch oven or not but I wonder how the task of getting the dough onto the oven was achieved before aluminium foil or silicone paper were available. My reason for not wanting to use silicone is, at high temperature in particular the chemicals will leach onto my bread. Aluminium is not the best thing to use against food at high temperatures either. Cast iron is good and so is high grade stainless steel but I will not cook anything on ceramic, enamel or Teflon tec.
@@bsales3101 Well some place the dough on a hot baking stone using a slider and corn meal. You don’t have to use a Dutch oven ☺️👍🏻
@@SarahLouReviews Is that like a wooden flat object?
@@bsales3101 Yes. That and the cornmeal makes it easy to slide onto the stone
This is the bread recipe I would love to make. Thank you !
Oh! Ok this recipe is on my channel. It has 215k views. Watch that one. It goes through step by step
Cam sorry, I have made your starter... So easy, thank you! Now I watched your video making the bread and hope to get a printed recipe. Thank you for replying to me!
I just replied to your other comment. Glad you have a successful starter! Go to my channel and watch the step by step video. I think it’s 11 minutes. You’ll be successful ☺️
Thank you again, I learned several tips from you that make such a difference to my sourdough breads.
@@joankennedy8101 That’s wonderful to hear ☺️❤️
I am sorry, but I can't see to find it?
Ah, sorry I thought you were commenting on my sourdough video. I don’t have the recipe and method written down for the starter. I don’t have time to write it out today, but I will soon. I go through all the steps in the video though.
A printable recipe?
It’s in the video description ☺️👍🏻
Did you bake @500F all the way through? Covered and uncovered? Thank you. I'd like to try your method, but need clarification
500 with lid on for 20 minutes and 450 with lid off for 25 min ☺️👍🏻
I’m trying a rye starter but it is nice to have a backup if rye is not available. Thank you!
How to get this recipe
I’ve been making sourdough for a while and the only thing you are doing differently is the oven temp/baking time and the way you hold down the bottom of the dough when you’re stretching it. So yesterday I tried your method of stretching the dough and kept my temp/time the same. I had much more oven spring so I think your trick is the way you stretch your dough. I’ve watched a ton of sourdough videos and you’re the only one I’ve seen do that. Thank you for that new technique!
Thank you for the comment! ☺️🙏🏻 Glad it worked for you
❤très beau pain et très bien expliqué merci 🙏🏻 le vais lessayer
merci! Tiens-moi au courant de ce que ça devient (I’m using google translate to reply, so I hope that makes sense! ☺️)
Excellent thank you for sharing everyone has such a different method I’ve tried many and I never get an ear. I will definelty try yours it’s more user friendlier method. Do you leave the lid off after the first 20mins you’ve backed it
20 min with lid on and 25 with lid off. ☺️👍🏻 good luck! Let me know how it goes
What size is your bannaton you are using here
10 inch
Ok I’m going ti try it your way. My oven spring has been a bit elusive. I will let you know how it make out.
Good luck!!
This is the third time to bake a bread by your method. This time I used Bread flour 350g and Spelt 150g. The dough was very hydrated and soft, the result was a little flatter than your original. The taste was good🙂Can you suggest some change for ratio of water and flour? Thank you
It’s hard to advise as the way your comment t is worded, you have used two different flours for a total of 500 grams. Can you tell me your recipe details?
Hi Sarah, bread came out pretty good, nice crumb, not gummy. However, the crust is quite hard. If fact, it's difficult to cut. I'm using a Dutch oven, covered at 500 F for 20 minutes and uncovered at 450 F for 25 minutes. I have a baking sheet on the bottom rack. Used 500g 14% bread flour, 350g water, 100g 1:2:2 starter and followed recipe - I did 6 stretch and folds over 2.5 hours followed by 5 hour bulk. I proofed in fridge overnight. Any thoughts on how I can get a softer crust? As I said, the bread itself was good - not very sour however as I had hoped with overnight proof. Thanks!
Hi Michael! You can add olive oil and/or use 360g of water. The more water (if your flour can handle it), the thinner the crust. If you add 30 grams of olive oil with the water it will soften the crust too. Alternatively, you can put it in a bag for an hour after it has cooled and the crust will soften. ☺️ To get more sour, bulk for 1-2 hours less and put in fridge for 12-18 hours.
@@SarahLouReviews Wonderful! Thanks Sarah - I'll let you know how it turns out with some oil etc. And thanks for responding so quickly.
@@michaelschue22 Good luck! Let me know ☺️