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Sourdough Jess
United States
เข้าร่วมเมื่อ 13 ม.ค. 2025
Hi I'm Jess! I love teaching others how to make delicious sourdough and break the stigma that it is so complicated! Let's break some rules and make some fantastic bread!
วีดีโอ
My White Chocolate Strawberry Sourdough Experiment! #sourdough #experiment #tutorial
มุมมอง 408วันที่ผ่านมา
Episode 5: My White Chocolate Strawberry Sourdough Recipe Experiment!
มุมมอง 362 วันที่ผ่านมา
I decided this morning I wanted to try the white chocolate strawberry sourdough so join me as I make a recipe I just made up for the first time! Recipe: 125g active starter 350g warm water 5g vanilla extract 10g raw cane sugar 50g freeze dried strawberry powder 500g bread flour 10g sea salt Add white chocolate chips at 3rd stretch and fold (do 4 sets s&f total) I did Bulk Ferment until doubled ...
Sourdough scoring #sourdough #shorts #subscribe
มุมมอง 1.1K4 วันที่ผ่านมา
Can you smell the fresh sourdough? #shorts #sourdough #tutorial #recipe
มุมมอง 5305 วันที่ผ่านมา
Temping your dough for better bulk fermentation #shorts #sourdough #tutorial
มุมมอง 4236 วันที่ผ่านมา
Episode 4: How to feed and maintain an established starter
มุมมอง 2357 วันที่ผ่านมา
You have an established starter, but have no idea how to take care of it? This is how I feed and maintain my starter before bake day. 00:00 Intro 00:24 How much to feed 01:02 Feeding 02:20 Stiff Starter Explanation 02:47 Continue feeding 03:14 Feeding Ratio for peak 04:08 Stirring it all in 05:34 Final Remarks #sourdough #tutorial #sourdoughstarter #sourdoughbread #sourdoughforbeginners #howto
How I Made Sourdough in 8 hours-with timestamps! #shorts #sourdough #recipe
มุมมอง 4418 วันที่ผ่านมา
One day sourdough: It is totally possible to make sourdough in a day. I am starting at 6:30am because I have to have this bread in the oven by 3:00pm for a friend's dinner party, but you do not have to start this early. You can use peak starter, or even cold discard straight from the fridge, but l am using some starter that I fed the previous day and allowed it to rise and fall completely. It i...
Episode 3: Easy Sourdough Sandwich Bread
มุมมอง 1459 วันที่ผ่านมา
The easiest bread you will ever make with your sourdough starter! Come with me as we make some delicious, soft, fluffy sourdough sandwich bread! Timestamps: 00:00 Intro 00:19 Combing the ingredients 01:24 Mixing the dough 02:33 Stretch & Fold 1 03:33 Stretch & Fold 2 04:15 Rolling the dough 05:09 Into the Sandwich Tin 05:30 Bulk Fermentation 05:38 End of Bulk Ferment 06:45 Prepare for Baking 07...
How to Make a Sourdough Starter: Day 15-17 #sourdough #sourdoughstarter #shorts
มุมมอง 48410 วันที่ผ่านมา
Days 15-17 are getting exciting! We finally got our first rise after feedings! After our daily 25g starter/50g flour/50g water feeding and discarding the rest of the starter into the discard jar, the active starter doubled within a couple of hours on Day 15! Day 16 took a little longer to double but it is nice and bubbly. How cold you keep your home will also affect how long it takes to rise. T...
Episode 2: How To Make a Beginner Sourdough Artisan Bread Loaf Part 2
มุมมอง 31211 วันที่ผ่านมา
Part 2 of my series on making a simple sourdough loaf. After Bulk Fermentation, it is time to shape the sourdough, score, bake and finally enjoy the fruits of our labor! Timestamps: 00:00 Intro 00:36 Pre-shaping sourdough 03:25 Final Shaping 06:50 Preparing dutch oven 09:18 Preheating oven 09:28 Scoring sourdough 12:08 Time to Bake 12:30 Expansion Score 13:17 30 Minute Bake with lid on 13:53 10...
How to Make a Sourdough Starter: Day 14 #sourdough #tutorial #shorts
มุมมอง 8811 วันที่ผ่านมา
Day 14 has finally arrived and today we will save the discard for the first time! Your starter should be bubbling every day since about day 10 or so, even if you have not seen a rise yet, that is normal! We will continue with the feeding schedule as we have the last 2 weeks. 25g starter, 50g flour, 50g water. At this point I add a rubber band to mark the line where I mixed everything in, becaus...
Episode 1: How To Make a Beginner Sourdough Artisan Bread Loaf Part 1
มุมมอง 44412 วันที่ผ่านมา
Welcome to my channel! If you like this content, please like and subscribe! This is part 1 of a 2 part series on how to make a simple sourdough loaf! My recipe is as follows: 350g room temp water 100g active sourdough starter 500g King Arthur bread flour 10g salt 15g olive oil 15g local raw honey Timestamps: 00:00 Intro 00:44 Meet my Starter 2:13 Baking Tools I Use 3:23 Mixing the dough 9:00 Sh...
How to Make a Sourdough Starter: Day 7-13 #sourdough #tutorial #shorts
มุมมอง 14212 วันที่ผ่านมา
Day 7-13 of sourdough starter is more of the same thing but the starter is starting to gain strength. Continuing the process of discarding and feeding is encouraging the good bacterial growth. The discard should still be thrown away at this point-it can still be unsafe to use. Just keep going! We are getting closer!
How to Make a Sourdough Starter: Day 4-6 #sourdough #tutorial #shorts
มุมมอง 53413 วันที่ผ่านมา
Day 4-6: The quiet discard days have begun! These next few days will be rather redundant and frankly boring. Your starter is just working on gaining strength and not a lot of visible activity will be noticed. Add 25G starter to new clean jar, add 50G flour and water and stir. This is the new starter. The leftover starter is now called discard. These early days of making a starter grows alot of ...
I really like your bread knife! Have you thought about how to do different shapes of loaves? Like hearts, turkeys, and pumpkins? Im sure there are other shapes I'm missing.
@@abbirreads I have done the pumpkin shape, that is pretty easy with bakers twine, but not the others. I’ve seen a rabbit too, but honestly I am not that creatively talented 😂
Did you preheat the pie weights with the dutch oven? That might have contributed to longer baking time.
@@chrys77cross yes I did. I put them in before I preheated the dutch oven.
I’ll come with you and watch you how you did it!! 🤣🤣🤣🤣
@@Wheresjay 😂😂 my mouth goes rogue alot, that was not what my brain was telling it to say
perfection...
@@danplasma thank you!
Does the temp of the house make a difference? My house is around 70, but I use a proofing box and it's around 75-80 in the box.
It can. My house runs colder, around 67-68 and my dough is usually always 70° after my stretch and folds. I use a seedling mat to keep my dough at the temp I want it so it doesnt take 3 business days to rise. 😂
I would love to just buy some starter each time I want to bake some soughdough bread.
Starter is super easy to maintain once it is established. And you can always buy some already established (just one time), and then store it in the fridge until bake time. I just published Episode 4 that talks about how to feed and maintain your starter.
I let my dough double before shaping and let it rise again in the pan. I wonder if it makes a difference 🤔 Your way seems a lot easier😆
I love this ease of this recipe, no double rising and it comes out so good 😊
I'm trying your method tonight, looks so much easier than what I've been doing!
Omg, I almost had a panic attack mixing my sandwich loaf this morning, right in the middle of weighing everything, my scale died🤣 I changed batteries, weighed everything into another bowl and added what (flour)was missing of the total weight. Phew, that was close😂
Oh no I have had the scale time out of me before. Its the worst! 😅
Wow.... మీ sourdough bread చాలా బాగా వచ్చింది🙏🇮🇳
Thank you!
నాకు చాలా సంతోషంగా ఉంది.నేను sourdough ఎలా చేయాలో సులభంగా నేర్చుకుంటూ ఉనందుకు...మీకు ధన్యవాదాలు iam from india🙏🇮🇳
Welcome to my channel!!
And thanks for sharing!
No, but I have them and I will now.
Thanks for the tutorial. I'm going to give it shot. I've had a few not so great attempts but you've inspired me to try again. You make it look so easy. I would mention that the music in part 2 was a tiny bit distracting, but overall I loved your videos, thanks again.
Thank you for the feedback! I am definitely better at baking than making videos😂😂 but I am trying! I was having some technical issues with the mic. But I am happy that you got some value out of my video and I hope you do try again!!
Omg, I love that color of Dutch oven! Nice job, beautiful bread😍
I love it! Amazon of course! It’s a crockpot brand 7 qt size.
Nice job Jess
Thank you!! 🎉😅🩷
So pretty ❤
Thank you! 😊
I’m so glad you made this video! I’ve been wanting to get started making sourdough. ❤
Yay! I am so happy you love it! I have a video series in my TH-cam Shorts on how to make a starter!
Loving the thumbnail eyes...🤣🤣
That was my husband 💯% 🤣🤣🤣
I've been thinking about starting and im so glad i found your page! 😊
Yay! I am happy you are here!
What a great idea!!
I could've used a warming mat last night. My dough took forever to rise in my chilly kitchen. I may have to hit up Amazon soon😄
It has been a game changer for me!!
Finally I can make some better sourdough than my wife! Thank you!!!!! My wife hates the “fed her” and “cindoughrella” stuff
HAHAHA! Sorry, Cindoughrella is HER name ;-)
You’re appreciated for sharing this tip!
@@Lowtemperature thank you!
Thank you so much for sharing this. I've always wanted to try baking sourdough, but never knew how to make the starter. Maybe I'll give it a try now.
Yay! I wish you all the best! I am about to post Day 3 now! :-)
U can also use dried beans ....its what ppl used to use before pie weights .does exactly the same
nice tip! I think I am going to stick with the pie weights, but that is a good idea too!
That looks like it smells amazing!!! How long did it take to to make from start to finish?
Felt like forever but it was done in about 12 hours but that includes the overnight cold ferment in the fridge before I baked it.
@@txsourdoughjess, nice! My wife LOVES your videos…. so far ;) Keep em coming, she will learn how to make sourdough the way it’s meant to be made!
Both look good 👍
Thanks 👍
Love the pie weights…. I think maybe helps protect the inside bottom of the pan, and of course a nice color of bread bottom…. And I have the pie weights ! Not just taking up space in a drawer… yay 😊
I definitely liked using them, I did have to bake a tad longer using them, but they made the bottom really pretty.
Pie weights look better protected. Foil swirl is visible on the bottom of the other one
I agree, the pie weights made the bottom much smoother and prettier.
I think the bottom of the bread looks better on the foil side, maybe because of heat conductivity? Idk just a thought
I thought the same. A little more even to the rest of the loaf.
I did notice that I had to bake a tad longer with pie weights vs the foil but I like the smooth bottom better!
Pie weights look tasty! Bread looks good too
LOL-I don't recommend eating the pie weights tho-they are ceramic.
Omg I thought it was just me lol