Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)
sour dough contains not just yeast but also lacto bacterias and some acetic bacterias as well. lacto bacterias are typical for taste and smelt and also as difference between usual bread (which is made just by yeast) and sour dough bread. that's why i understand that he things and talks about it as bacterias, means lacto bacterias...
@@themorningpurr1156 get a life. can tell the guy clearly knows what he's doing. even if he learnt the theory 15 years ago and has been using it since professionally he clearly understands the process if he makes slight mistakes with language saying proof/prove or bacteria instead of fungus it's really not changing the result. his tips on understanding how to read the dough etc are invaluable, and yes all bakers probably know this, but as people learning (what this is for) this is great to know. thanks everyone involved
Patrick, I was a baker and pastry chef for almost 40 years involved in every aspect of the working of our industry including teaching, organizing competitions, government laison , managing a small bakery/deli chain and more. When I retired 10 years ago, I had had enough. Didn't even want to bake at home. I ran across this video a couple of weeks ago and then more. Since then I have watched every one of your youtube videos and have made several different loaves of bread, I have a starter on the go and made the apple cinnamon scones yesterday. Thank you for bringing back my love of baking. Keep up the great work.
Alfie Moon, I enjoyed a regular paycheck AND time at home by teaching and working for other organizations. Plus it allowed me time to have other influences on the industry through organizing student and professional competitions, liaising with government departments on exam qualifications for bakers and trade regulations. I also worked in a couple of trade organizations that mounted national trade shows in alternate years for the entire industry. But most of all, I didn't have the money or marketing skills to set up my own operation. My daughter had a coffee shop for a long while where she baked all of her pastries - I helped her after I retired and helped her create most of the recipes she used - so I got my fingers in THAT pie too - literally.
While my husband was in the military and we were stationed overseas I met an old lady who's starter was over a hundred years old. She was more than happy to hand over 200 grams to me. I have been using her starter since 1972! My sourdough flavor is amazing. I have been teaching my daughter and grandchildren how to care for it when I'm gone. I'm 68. I just found this video and can't wait to try the Bread part of the recipe.
raghu krishna I wouldn’t mind but to mail it, shipping alone was $3.50, I just mailed some to a friend. Then there’s the packaging I would need to rebuy.
@@ZenaBattaglia thank you so much ..!! That's was really really nice of you...but I am outside US .. and I need to find a friend who can bring it for me from the US . And may be I would really appreciate e your can share your email I'd so I will contact you ..once I got to know if any of my friends are coming Once again thank you so much for your reply.
Directions after you’re finished watching the video: 800g flour 460g water 10g salt 320g starter Mix and knead, don’t add much flour. Once the dough can stretch to translucent without tearing, it’s ready. Let proof for 3 hours. Then punch out the air and form into a ball, divide in half and place in a bowl layered with a tea towl and generously dust it with flour. Shape your dough into a compact ball. Place into bowl upside down and dust with flour, then cover with your tea towel. Let proof for 3 1/2 hours. Gently remove from bowl by dusting with flour and flipping upside down. Score if you want. Put into oven at a minimum of 230°C, bake for 30-35 minutes, or with Pyrex bake for 25 minutes, then remove lid and bake for an additional 25 minutes. (25+25 may result in burning your bread, try 20 minutes with the lid then remove the lid and bake an additional 10 minutes or until deep brown. A great way to tell if a bread is done is by checking the bottom and seeing how dark it is.) By the way, this is for after you’ve watched the video and you want to make the recipe. You should watch Patrick’s video first because he explains everything very clearly and much better than me and watching him make it gives you a visual idea of what to do. My comment is just a guide for remembering the steps / ingredient amounts. Happy travels :)
Hi sourdough friend :) just one question, I think the baking period is 20+10, if using closed dish? I've been following this method and baking for 20min closed + 10min open for great results.
Djordje Bundalo ok thanks! I just made this recipe the other day after transcribing the directions and the 25+25 method resulted in one of my breads getting burnt and the other too brown :(... I’ll try the 20+10 method
just a note that you can use different amounts of starter, at different hydration levels, as long as the total weights stay the same. Totals: flour 960g water 620g (65% hydration) salt 10g for instance, I'm using 200g starter (100g flour, 100g water) so I'll start with 860g flour and 520g water.
Ahmed Mohamed You don’t use sugar in sourdough. It’s called _sour_ dough for a reason. I mean, you could try it if you wanted, I don’t think it’ll harm it, but it’ll make it taste weird and you might as well just make normal white bread at that point.
He’s just good guy who’s got his shit together!👍🏼💪🏼 very watchable good guy super Informative. Probably a right prick when cameras off 🤯🤣 aha jokes 😁💪🏼
When my starter is mature, I smear a thin layer of my starter onto parchment paper and let it dry. I bend the paper and the dried starter comes loose, I crumble it and put it in a zip lock bag and freeze. When I’ve completely ruined my starter, I grab my backup in the freezer and feed it until incorporated. This has saved me many times.
It’s almost 3am and I have no intentions of making bread. I was sucked into the sourdough vortex. I would listen to this man explain just about anything.
Can't understand people who dislikes videos with free information and someone teaching for free some basics that would cost a lot from having to buy several books to understand. like the video or skip it to the next video that suits your taste. Btw chef, your voice reminds me of SEAN HARRIS. Thanks for all those amazing information in such short video.
Cosette Chahoud do you mean you can't understand why people having diffirent opinions? "Like the video or skip it...." why tho? Just because you found this video informative, doesn't mean some others won't say, "This is bullshit." Yes, I also wonder why people dislike this, but it's their right to do that.
@@Dark_Lantern_ - Hilarious!! You just tried to upbraid someone for having an opinion...by saying people have a right to their opinions! The fact that she cannot understand why people would dislike this video IS her opinion. It's a colloquial turn of phrase used to describe how she feels about the topic, not a statement of her inability to actually comprehend the idea that other people might not like the video. Now, we're not watching a political debate here, or some sort of perverted, toxic or controversial content that would drive people to feel the need to choose a side and up-vote or down-vote the video. We're watching a show about how to make bread by hand...for free! So, unless this is being watched by 1000 disgruntled bakers, it can probably safely be surmised that those down-votes are from trolls, who may indeed have the right to do so, but it does not mean it is appropriate that they should. Thus the term, "Troll." I believe this was, in fact, the point of the previous comment. I realize your entitlement filter may not be able to process the idea of propriety versus rights, but, with any luck, you'll get there some day.
Yes, people crazy. We pros go out trying to help the world and some ignore us, others attack us. It's tough business being a master of maximum flavor. Oh well, I thought he did a good job!
I have a long, proud history of baking terrible bread no matter what. I followed this recipe and produced a genuinely bakery-quality loaf. Patrick is a hero.
Found this masterclass back in March of 2020. Gave me the incentive to start baking my own sourdough. Started my starter back in April of 2020. Starter is now 2.5 years old and just made myself another loaf. I just wanted to come back and say thank you for this video. I use your recipe for my loafs and they always turn out great.
When feeding the starter, Patrick doesn't mention discarding x grams of the starter but the overlay of the video does. What did you do, did you throw out X grams of the starter then add in the flour and water?
@@GB-yt9sn as you are growing the starter from scratch, you will just be discarding half starter and then adding the flour and water. Once you have a viable and active sourdough starter, as you care for it, if you keep it at room temp constantly, you will be always discarding, or using it if you bake bread that often. So when you either portion out to feed it, you can either just discard the unused starter, or you can use it for countless other things. But again, during the initial growing stages of the starter, you are going to just be discarding the X grams of starter. Also, as an aside, once the starter is fully active, you can put it in the fridge and it is very very resilient, as long as you keep it cold. I went into a depression spiral during covid and didn't feed it for like 10 months while it was in my fridge. lost power due to storm, and as I was cleaning my fridge came across it again. it had a nice layer of hootch on top of it, spelled of a sweet vinegary smell. The hootch was a little discolored, but the starter itself was perfectly fine. I discarded the hootch, chopped the cold and somewhat solidified starter in half to be able to feed it. Let it come up to room temp, fed it, and after a few days of feeding it, it was back up and running like nothing happened. made a loaf with it, and oh my it had deepened the flavor. best loaf I had ever made at that point. Do I recommend leaving it in the fridge starving for 10 months? No. Did it drastically improve my starter? Yes it did. Will I do it again? In all honesty, I've forgotten about it for about 3 months now lol.
I've learned you don't need to throw away your discard. Farmhouse Boone has great ideas for using discard th-cam.com/video/cIxM-KupjXg/w-d-xo.html Our Gabled Home doesn't ever discard th-cam.com/video/isGbL9gvZj4/w-d-xo.html I used her method but found I like to have the discard. @@GB-yt9sn
How could anyone not love this guy. I am 68 this year and still learning. Make my own bacon, ham, bread, hot and cold smoke salmon, almost anything I possibly can, And I learn and incredible amount from googling and TH-cam Youre great to watch and listen to. Concise, clear, informative and so very down to earth And I’m not even influenced by my part Irish ancestry . Lol
Me, I'll be 62 in November and I'm finding the learning process better and easier than ever. I think people who can DO things will always be happier than people who just sit in offices and push pieces of paper around. I have a friend who spends 10 hours a day in an office staring at SIX TV screens... Can you....
@AbbaZabbaBar This friend of mine has already tried twice to commit suicide...You know all this talk that the world economy is going to collapse on Oct 10? People will go on as they've gone on four hundreds of years - they'll resurrect old skills. The world might even be a better place...v
I've watched this video dozens of time, and finally thought I should type it out, so I could follow it without having to watch over and over again. Sourdough Recipe 800G of Flour 460G of Water 10G of Salt (Natural Enhancer) 320G of Starter 1) Mix It All Up then Dump on Table 2) Build the Strength by Kneading (Can be done using Mixer) 3) Can use some oil on hand to check if kneading is done, so it doesn't stick on your hand 4) Let it proof for at least 3 hours 5) This size is good for 2 loafs, split into two, and shape into a shape of a ball by folding in all the edges into the center, and finally rolling it into a ball. 6) Put it into a shaping bowl / pyrex / baking bowl (apply some flour to prevent sticking) 7) Proof for 3 to 4 more hours (counter), or overnight in the fridge. 8) Surface of the dough should be puffy. Put it onto the baking tray. Score the top of the dough, for design purpose, and also prevent the sourdough's crust from stopping the bread from expanding during baking. 9) Preheat Oven to 230 Degrees Celsius and Bake for 30-35 Minutes (with a tray with some water for steaming). If in Pyrex, bake 25 minutes, remove lid, and bake another 25 minutes.
Dianna A thank you so much. Ok LOL need to start again. I am on day 3 now just added 100 g and 100 ml but did not discard anything. Or can I On day 4 start the discard process?
HALLELUJAH! After creating a good starter and then producing two loaves that failed miserably which resulted in my wanting to tear my hair out, and then wasting precious hours of my life reading extremely wordy sourdough blogs and watching dozens of TH-cam tutorials (ALL which differed in varying degrees...ugh), resulting in my totally "overthinking" and fearing the whole process, I came across your video. It is, without a doubt, the most helpful, straightforward, uncomplicated sourdough (from start to finish) tutorial I have found. You even gave me permission to use my stand mixer to do the initial kneading....wha'?? I think I can go dry my eyes now, take a deep breath, take my starter out of the fridge and try again. Thank you, thank you from Vancouver, Wa. USA!
A foreign Vancouverite! Imagine that... Greetings from the Vancouver to the north of you :) ! Good luck with your starter! I hope you and yours are all safe and well
Kiran Dhanrajani sadly, I did not. But I came to realize that I was using “weak” (all-purpose) white flour and it really needs to be strong bread flour. I have since gotten my hands on some good flour and have successfully made a lovely boule using TH-camr, “Bake with Jack” recipe and tutorials. There are SO many tutorials and methods out there!! It’s a bit overwhelming. 😬🤪
Thank you. I had a stroke in 2020 and having watched your video you have inspired me to make my own starter thank you again you are a good teacher. I'm 63 year old in Suffolk UK. Top man!
His voice is more like (i suppose this need charming brick doesn't know no this) Rod McKuen! Would be need if he could sing, perhaps he is able. Can anyone encourage him!! th-cam.com/video/0r0KI_H69Kc/w-d-xo.html
Best sourdough video on TH-cam. Love Patrick's attitude towards bread. He's easy to listen to and it shows he has a passion for bread making. He is also adorable!
Patrick thank you for helping me get my sourdough starter up and running. It’s very healthy and loves to be fed every morning. I tried your recipe this weekend after giving my sourdough starter two weeks to mature. After watching your video 50 times, my skills were sharp as a tack with the end results, two perfect loafs of bread. My wife and I skipped dinner last night and consumed one loaf of bread and killed one stick of butter. Thank you for making me look good on my side of the world.
Hi Bill, did you prove the dough for 3 hours, and then prove again for 3 hours and bake? I proved for 3 hours, then put in the fridge overnight (did not prove out of the fridge for the second 3 hours) but when I baked I got a flat hard loaf, I'm thinking I should have done the second proof out of the fridge, and then put the dough in the fridge overnight so it was ready to go in the morning?
@Flatus Antiquitous Thanks for this. I've tried five times now and I keep getting flat-ish loaves coming out of the oven - they are flying saucer shaped. My starter is active, I use bread flour, not really getting a good rise on the first 3-hour proof but I don't want to over prove it so I let the first rise go 3.5 hours max, then divide into two baskets, the dough feels good after the second 3-hour rise, goes into the oven but it does not get any oven spring. Can't figure out what the heck I'm doing wrong. I'm in CA so I am wondering if I need to add more liquid to hydrate the flour?
@Flatus Antiquitous Thanks so much. Will let it proof longer, was timid with it because Ryan states you can over-proof. Will try again this weekend with an overnight proof and report back. And yes, can't abide table salt, always Morton's.
@@tooncutter5805 I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??
I have seen so many videos on TH-cam trying to make my first sourdough bread and I have done so many horrible breads.. But this time, with this technique it was completely different! Thank you so much Patrick, for sharing and giving so a easy way of doing this amazing bread! You are the best!
Patrick....I've watched this video over and over whilst my sourdough starter has been developing. Today I gave it a go! I used half the quantities that you used just to begin with. I followed what you said but didn't think it had risen enough. I put it in the fridge over night and sat it on the work top before baking it in a Dutch oven. Wow!.....when I took the lid off I was amazed! I couldn't stop looking at it. Best bread I have made so far. Thanks for the great video and sharing your knowledge.
As a long time sourdough baker, I can tell you that this is the most informative and correct video I have seen. I am on a low sodium diet, so I don't use salt. Bread bakes and tastes fine without salt. I also don't measure anything, I just make it look and feel right. And I don't have "discard", that a particular flour company promotes heavily, after all they are selling flour. The longest my starter went un-fed was over 3 months in the refrigerator. Someone below tells how to dry and freeze starter. I do this. For Americans the 230 C is 450 F.
That bit about chucking large portions of the developing starter away has always bugged me, too! I guess it's so you don't end up with a dustbin-sized container of it by the 7th day.
I just started my sourdough journey, and I was getting rather discouraged at all the complications with autolyse and stretch and folds but my goodness I'm so glad I found this video, it's straight forward, no fuss, no hemming and hawing no overly complicated explanation but yet very clear and understandable. Thank you for restoring my faith in sourdough
I too was getting rather conflicting steps to making my first loaf, this video is amazing. I have just started using my starter and tonight hopefully making a good bread. Not one that looks good but is flat and no holes.
Now that I've looked around the internet, I've come back again to this video. Patrick Ryan gives the best instructions! Clear, thorough, everything you want - nothing you don't need.
One of my great, great, great, great.... grandmothers was among the first settlers in the USA. She started the starter a week after her arrival here, after obtaining a bag of wheat seeds from an Indian tribe. The starter is almost as old as the colonized USA & had a daily feeding since it was first started. We use the starter daily to make our own bread.
Iv been watching dozens of sourdoe videos for days,and this is hands down the best. not just with sourdoe but solid general bread working knowledge! Thank you.
That's exactly how my grand mother used to cook bread in the middle of Oltenia, a Romanian region. As I watched the clip I recognized each and every step and flashes came out of my memory with my grandma doing bread. Keep up the good work! Thank youuuuuu!
Nice video, very well explained. I am an professional baker and i bake all my sourdough breads with a starter (15 years old) made from apple-water. Raisin-water works also very good. Slice an apple and put together with 1 liter of water in an open jar en place it somewhere in the kitchen or outside. The apple's color goes brown, but that's okay. After 1 week, discard the apple en use this water to make your sourdough starter. Cast iron Dutch Ovens are great baking vessels by the way. Greetings from The Netherlands
Hello Patricia When the apple water is ready, you can use this water to make your sourdough starter as explained in the video above. After that (the 1 week process) you can just use tap water to feed it and keep it alive. This method just gives your starter a real boost, because of the lactic acid bacteria that are on the apple's skin.
Hello Denise, Just soak some dry raisins in hot water for about 15 minutes or so and drain over a bowl to catch the water. Use this water to make your sourdough-starter as explained in the video above. It is all about the lactic acid bacteria. Real honey works also very well to give your starter or polish/biga a real boost. Just keep experimenting.That is the fun of it. Greetings and good luck.
I'm a novice baker (about 6 boules into my sourdough journey), and I had only tried no-knead recipes prior to trying this one, and so this was the first one I tried kneading. The results were really good, and this is maybe the best one I've made yet. Thanks to Patrick for the clear instructions and the great recipe!
I like that he explains why you do each step, rather than "Do this step next". It makes so much more sense and helps me understand and remember. Thanks Patrick!
I've been baking for forty years and watched numerous videos and Tv programmes by so called bakers. I have to say this guy is by far the most informative and true to life baker I've seen. One thing I would have loved to have done is worked in a bakery in Ireland.
Baked my first two loaves last week. I watched your video about 10 times before attempting myself and I’m very happy to say they came out perfect. Thanks for the instruction!
Really nice! This guy seems to really really know what he is doing, but he also gives you this "you can do it feeling": Thanks Patrick, my Sourdough starter just started
Ok so, like many of you at the moment, I'm quarantining!! I'm in China, been quarantining pretty much since January :-/ So I finally bit the bullet and decided to give sourdough a go (difficult to get decent bread here at the best of times!!) I searched youtube for recipes and ideas on how to start and stumbled across this video. I went to the supermarket and got All Purpose flour (that was all I could find), and got started... I followed the instructions, took me a little over a week to get my starter going, and it was lovely and fluffy and bubbly. I made the dough and it was very sticky, I had to add some flour to my hands to get the dough off, so it was incorporated into the mixture too. I let it prove for about 4 hours then shaped it again and put it in my pyrex dish in the fridge overnight. It looked very flat and sad this morning, and so I put it in the oven with very low expectations. 30 mins later I checked to take the bowl part off the Pyrex dish, and the bread had risen to nearly the top of the dish!!!!!! I cooked it for another 30 mins (I have a very crappy and old toaster oven type thing so always need the temp higher and the time longer). I removed from the oven THE MOST BEAUTIFUL LOAF OF SOURDOUGH BREAD I HAVE EVER SEEN IN MY LIFE!!!!!!!!! It was even literally "singing" to me (it was making all sorts of weird crackling and popping sounds). I cut it open, it had a beautiful crisp shell and beautiful bubbly looking loaf on the inside. I then proceeded to eat half the loaf. It was my first attempt at making bread (not just sourdough) from scratch and was a total success! THANK YOU!!!!!!!!!! I'm afraid to try again now though :)
@@1Mikissa Ha, DO IT!!! My mum is now giving it a go too, she just put together the beginnings of her starter... 50g of flour+50g of water... too easy!
@@1Mikissa and I just made my second loaf too, turned out beautifully again, as well as having delicious pancakes and breads with the starter discards...
To add on to what several other people have said, that was genuinely THE BEST bread tutorial I've EVER seen. No, that's not true. That's the greatest *food tutorial* I've ever seen. If you don't already have a show, you need a show.
I have watched SO MANY sourdough bread-making videos and this is the best one. I love how he explains everything and, dare I say, dumbs it down for those of us just starting. Thank you!
Legend! Tried another complex recipe where I lost the will to live and the result was poor. Followed this and baked two lovely loaves. Explained brilliantly and demystified for an old codger like me. Thankyou!
Ditto. I've listened to and participated in workshops and read. Patrick says stuff clear and easy. I can imagine this was a very well-prepared video, even tho he makes it seem simple.
So many sourdough videos on youtube with their complicated processes, thanks for this straightforward no fuss method for people who dont whine about kneading.
A year and a half ago, quarantine had me learning all sort of things but this one has got to be by far the best one! I love making this bread and it’s better every single time I make it. So so good!!!
I remember my grandmother used to make this starter I hated the smell of it but in the end I eat the most delicious bread I miss my her so much may God bless her soul
Haha. I can sympathize with you. My grandma, however, was famous for her canned biscuits, the little ones that come in 4's. She'd pop a couple of those when we went over and, without fail, would burn them on the bottom. We loved them. What a fond memory.
I started my starter 9 days ago and last night I started to make the bread. This morning I got up and preheated my oven and made my first loaf. I have dreamed of making this for years and this is the first time I felt like giving it a try. Thank you for explaining everything so well and making it look like I could do this! The needing took forever and the dough was very sticky but I used the window pane test and followed the instructions. It worked great!
Been baking my sourdough breads from this recipe for over a year now. I've made some changes after experimenting and I use rye wholemeal sourdough starter, bread flour and ordinary rye flour. The bread is amazing. I've been using Dutch oven (casserole dish) while baking one of my loaves and pyrex for another one (baking at the same time; one in bottom and one in smaller top oven. One great tip - don't waste any sourdough if you have too much left. Rather than throwing it away you can mix it with e. g. grated cheese, spring onions, cooked or half-cooked/fried mushrooms, salt, pepper or anything you can think of and fry it on a pan on two sides. It takes time to master seasoning it as it has distinctive flavour, but I think it's amazing. You can also bake it, thinly spread on a baking tray. I recommend it to everyone who does not like wasting food. I keep my sourdough in the fridge for a week or sometimes two weeks before I feed it before making bread, and it always works.
Make discard pancakes U will never make regular (wholegrain) pancakes again, even the soaked flour pancakes do not compare to sourdough discard pancakes!! Incredible flavor Don’t need syrup Cast iron fry only-crispy edges
@@YeshuaKingMessiah Ah, ok. My wife basically makes sour dough pancakes but I guess they're English muffins. Kind of thin too, but man they are amazing.
Finally! Patrick has de-mystified everything sourdough. I was despairing of ever finding info that was easy to understand, conflicting and not over complicated. Patrick makes it so easy to follow…I could listening to his lovely Irish lilt for hours. 😊
I've been trawling through TH-cam for sourdough tutorials and THIS ONE IS THE VERY BEST! Yes, I'm shouting, but it deserves to be shouted out. Thank you
Yes, but don't try this recipe unless baking a pure white loaf. The trickier moves become necessary when you start using wholemeal or even spelt. He's also using very low hydration, - just over 50% - which you can with pure white. With the wholemeal/white/spelt combo I use, 76% water to flour. Much harder to handle and needs very careful working - you can't knead it without killing it.
A friend sent me the link to your video and graciously provided me with a bit of his starter. Now I’m hooked! Love making this bread and love eating it even more. Thank you Patrick for sharing your knowledge and a wee bit of your culture through your lovely accent. I’m 70 and live in Canada. You have a real fan base here!
I wanted to share a little known tidbit concerning the use of yeast in ancient times. Farmers would sprinkle yeast in old horse's manes to prevent birds from making nests in there. The wisdom behind this was simple: yeast is yeast, and nest is nest, and never the mane shall tweet. Great video, btw, and much gratitude for sharing your experience in this way.
This masterclass is fantastic! I would really like to thank Patrick. I've been making sourdough bread for a few months now and it was all a bit hit and miss - bought some really complicated baking books, then found this! Baked my first loaf this morning and it looks like one of his. I'm just so pleased. Thanks, Patrick
Thank you! I just Made my first ever sourdough bread! I created my start following this video exactly! On Wednesday my starter was ready but I was not ready yet to bake. So I kept it in the fridge until Friday evening, the I took it out and fed it just like explained here. It rose beautifully up the side of the jar.a I made my dough in the proportions mentioned I. The video and let it rise for 3h. The next rise didn’t match up with my schedule, so again as stated in the video, I let it rise in the fridge for 6h. Then I took it out and let it rise about one hour to two hours more, then in the oven with a tray of water! It came out amazingly! Thanks for the great video!
Another comment from me. For a while I stopped making sourdough, I had problems keeping the starter going. You really do need to bake at least once a week in my experience. The other thing, made another starter, according to Patrick's instructions , but using a half and half mix of rye flour and whole wheat flour. I put the jar in my yoghurt incubator and had this at 25 deg C. This worked amazingly, even the very first day, the starter had come to life and bubbled an started climbing up the jar. Since then after the starter's been in the fridge a few days, I add the correct quantities, usually 200 g flour plus 200 pls water, put in the incubator, and wishing 8 hours I have a reliable incredibly active starter to add to my bread. It's revolutionised my sourdough baking, I'll make the dough in the evening, proving overnight in the fridge, then put into bannetons in the morning and prove over the day, it usually takes six hours or a bit more. then bake in the evening. You could change the times to prove in the bannetons overnight and bake in the am if you wanted. One other thing, you can give the dough a short spray (fine misting) with water from a small sprayer to moisten the crust just before popping into the oven as well as boiling water in a container in the oven. I hope this advice helps those having problems.
Thank you for this tip. I have a yogurt maker that I had been considering getting rid of because I no longer make my own yogurt. Not only does your tip give my yogurt maker a new purpose, but your schedule is also flexible enough to fit my schedule. I am definitely going to try this!
I tried this recipe and it's great. I'm bad with recipes so I accidentally added too much water and I didn't have enough starter. Then the dough was super sticky so I added a little more flour during kneading even though he says not to. I cooked mine in the over on 240 degrees in a metal pot with a lid (one that I would use for soup or pasta) it takes about 35 mins to cook with the lid on and then I do another 10 mines without the lid so it gets a nice crust. Fool proof recipe, even someone incompetent like me made it work
cheers bro, saw this vid 10 days ago, started to make a starter, made my first loaf from it today and came out perfect first time! great recipe! massive thumbs up
Roland Pettet hey Roland! I am also using this recipe, and just began my starter today. It says discard (x amount) of starter after the second day. Can you give me a little clarification since you had success with this recipe?
This is one of the most wholesome videos I've ever seen. I feel like i want to move to a cottage in the country, raise chickens and plant some tomatoes.
It's the best way to love imo, especially if you don't like nosey/crazy/loud neighbors. Used to live in a big house in an allotment with tons of restrictions. Now I live on 5 acres with chickens 🐔 a goat and my woofers. Plus I've got woods and fields on 3 sides of me- nearest neighbor is about a half a mile away. Love this baker, really explains things good but doesn't over complicate things.
I have been doing sourdough for 6 years now and have watched dozens of videos on the topic. This is absolutely the best video when it comes to kneading and probably the best video on the topic I have watched in general. INSTASCRIBED!
This is my first time attempting , I have my starter at day 8 now and was going to try a loaf so when I am ready to pour some starter in with the flour and water do I mix up my starter then pour out what I need or just pour it out when the starter is risen in its bottle . Should I then replace the amount of starter that I used back in the bottle , with the same amount of water and flour .
you can use this way of kneading if yout dough not high hydration but if your dough up 75% its imposdible you have other way. but i love this men today i made the same loaf😉
I could not stop smiling while watching this tutorial. I've never been around baking, so everything fascinated me. Thank you for sharing your wisdom! Bon appetite!
This is by far the best sourdough bread recipe!! I used my Tagine to bake the bread in. I preheated the bottom and the lid, then popped the bread in with parchment paper, the first 25 minutes with lid then 22 minutes without and it came out perfect!!
THIS IS A REALLY EXCELLENT VIDEO from start(er) to finish! You described every step in full detail, the photography is on-point, you give great instructions, with interesting and entertaining comments. I've subscribed, and I'm about to start my 1st starter. *Wish me luck!*
Thank Bro for making me believe in humanity again!!,I know we still have kind and generous people out there willing to share their knowledge..God bless you !!
I love sourdough, I love Ireland and I love Patrick. He makes everything seem easy and explains so clearly that his teaching also has a very calming effect. Thank you.
I started baking sourdough back around 1982, when I received Nancy Silverton’s bread book. I lost my 40 year old starter in a fire last July. I struggled making a new one but I’m back to baking most days. I love this channel. I used to bake bread in my tiny bedsit oven in Dublin back in the 70’s. I was in grad school, seriously broke, so home baked bread kept me fed.
I would like to say that my first sourdough starter and bread gave me the motivation to continue. Tank you Mr. Patrick Ryan, for a clear masterclass and for being so inspirational ...
After trying about six of those "no knead sourdough" recipes and techniques, I tried your "knead for about 10 minutes" instructional video using one-half of the ingredient amounts in a 9 inch banneton. Finally, success!! Thank you. I didn't have to depend on autolyse to get to the 'window pane' moment and, using your suggestion, I could control the moistness by adding flour 'as needed'; no more stickiness.
I’m so glad to have found this video. I have watched so many that have tedious unnecessary steps. My grandmother, born in 1899, was a master baker and I know used this traditional method. Thank you!!
I made my very first sour dough bread today, following Patrick's instructions. It came out perfect. It came together super easy. The taste and texture are fantastic! Thank you!!
Thank you for this excellent instruction! After practicing with my starter for about a month, I made two Sourdough loaves today for the first time ever! I have no real bread making tools or pans. I used a Pyrex dish and borrowed a Dutch oven - both turned out great!
I followed this technique and man did I get some great results. Two loafs, tasty, crispy and ready to do more. Thanks Patrick for your instruction and passion for bread. Nice hustle my man!
This is the third recipe that I tried an I actually got perfect sourdough Absolutely amazing. Tips were spot on and I am beyond happy. Other recipes gave me great bricks to build with but nothing edible. Thank you thank you thank you. Alot of online recipes end up bust but you are the real deal for sourdough.
OMG. I just wrote almost the same thing. My other tries were dense and the color wasn’t as dark. And they were SO convoluted with their instructions! Like I had to fold so many GD times at such long intervals while hopping on one foot while holding my breath!
Thank you for taking the FEAR out of trying sourdough. I nearly cried with happiness when you suggested the pyrex dish to cook the bread in. I don't much space in my kitchen or funds for a dutch oven. I have the exact pyrex dish though! I'm on day 2 of cultivating my starter. I look forward to trying this method when it's ready.
thank you for turning me on to bread baking. my sourdough starter is 2 months old, and i've been cracking out your recipes every several days. thank you, thank you
Yes, yeast is a fungus. An unfortunate slip of the tongue & and oversight in the edit (our bad), but Patrick definitely knows that yeast is a fungus, we promise! :)
he says it at 3.55 again. Might wanna tell him it's not bacteria through and through.
Sour dough
sour dough contains not just yeast but also lacto bacterias and some acetic bacterias as well. lacto bacterias are typical for taste and smelt and also as difference between usual bread (which is made just by yeast) and sour dough bread. that's why i understand that he things and talks about it as bacterias, means lacto bacterias...
@@themorningpurr1156 get a life. can tell the guy clearly knows what he's doing. even if he learnt the theory 15 years ago and has been using it since professionally he clearly understands the process if he makes slight mistakes with language saying proof/prove or bacteria instead of fungus it's really not changing the result. his tips on understanding how to read the dough etc are invaluable, and yes all bakers probably know this, but as people learning (what this is for) this is great to know. thanks everyone involved
@@non9886 some people say prove and some say proof.
Patrick, I was a baker and pastry chef for almost 40 years involved in every aspect of the working of our industry including teaching, organizing competitions, government laison , managing a small bakery/deli chain and more. When I retired 10 years ago, I had had enough. Didn't even want to bake at home. I ran across this video a couple of weeks ago and then more. Since then I have watched every one of your youtube videos and have made several different loaves of bread, I have a starter on the go and made the apple cinnamon scones yesterday. Thank you for bringing back my love of baking. Keep up the great work.
Oh my..
i should learn from you sir..
@@rizkikurniawan1582 stick with Patrick, he is right on the money!!
You should have opened your own bakery
Alfie Moon, I enjoyed a regular paycheck AND time at home by teaching and working for other organizations. Plus it allowed me time to have other influences on the industry through organizing student and professional competitions, liaising with government departments on exam qualifications for bakers and trade regulations. I also worked in a couple of trade organizations that mounted national trade shows in alternate years for the entire industry. But most of all, I didn't have the money or marketing skills to set up my own operation. My daughter had a coffee shop for a long while where she baked all of her pastries - I helped her after I retired and helped her create most of the recipes she used - so I got my fingers in THAT pie too - literally.
Thanks for all the inspiration, I am going for this!
While my husband was in the military and we were stationed overseas I met an old lady who's starter was over a hundred years old. She was more than happy to hand over 200 grams to me. I have been using her starter since 1972! My sourdough flavor is amazing. I have been teaching my daughter and grandchildren how to care for it when I'm gone. I'm 68. I just found this video and can't wait to try the Bread part of the recipe.
😍😍😍 that's amazing
That's just amazing your start is then more than 150 years old ..j would definitely love to have some of it if you don't mine sharing
raghu krishna I wouldn’t mind but to mail it, shipping alone was $3.50, I just mailed some to a friend. Then there’s the packaging I would need to rebuy.
@@ZenaBattaglia thank you so much ..!! That's was really really nice of you...but I am outside US .. and I need to find a friend who can bring it for me from the US . And may be I would really appreciate e your can share your email I'd so I will contact you ..once I got to know if any of my friends are coming
Once again thank you so much for your reply.
raghu krishna I’m afraid to post my email address on here. I hope you understand.
Directions after you’re finished watching the video:
800g flour
460g water
10g salt
320g starter
Mix and knead, don’t add much flour. Once the dough can stretch to translucent without tearing, it’s ready. Let proof for 3 hours. Then punch out the air and form into a ball, divide in half and place in a bowl layered with a tea towl and generously dust it with flour. Shape your dough into a compact ball. Place into bowl upside down and dust with flour, then cover with your tea towel. Let proof for 3 1/2 hours. Gently remove from bowl by dusting with flour and flipping upside down. Score if you want. Put into oven at a minimum of 230°C, bake for 30-35 minutes, or with Pyrex bake for 25 minutes, then remove lid and bake for an additional 25 minutes. (25+25 may result in burning your bread, try 20 minutes with the lid then remove the lid and bake an additional 10 minutes or until deep brown. A great way to tell if a bread is done is by checking the bottom and seeing how dark it is.)
By the way, this is for after you’ve watched the video and you want to make the recipe. You should watch Patrick’s video first because he explains everything very clearly and much better than me and watching him make it gives you a visual idea of what to do. My comment is just a guide for remembering the steps / ingredient amounts. Happy travels :)
Hi sourdough friend :) just one question, I think the baking period is 20+10, if using closed dish? I've been following this method and baking for 20min closed + 10min open for great results.
Djordje Bundalo ok thanks! I just made this recipe the other day after transcribing the directions and the 25+25 method resulted in one of my breads getting burnt and the other too brown :(... I’ll try the 20+10 method
just a note that you can use different amounts of starter, at different hydration levels, as long as the total weights stay the same.
Totals:
flour 960g
water 620g (65% hydration)
salt 10g
for instance, I'm using 200g starter (100g flour, 100g water) so I'll start with 860g flour and 520g water.
What about sugar?
Ahmed Mohamed
You don’t use sugar in sourdough. It’s called _sour_ dough for a reason. I mean, you could try it if you wanted, I don’t think it’ll harm it, but it’ll make it taste weird and you might as well just make normal white bread at that point.
I have been doing this bread for 4 years now ! Simply the best, so simple and easy and the taste is just WONDERFUL !!! THANK YOU from Quebec City
This guy is the type of person who knows what he's doing and genuinely helps out other to do better.
He’s just good guy who’s got his shit together!👍🏼💪🏼 very watchable good guy super Informative. Probably a right prick when cameras off 🤯🤣 aha jokes 😁💪🏼
When my starter is mature, I smear a thin layer of my starter onto parchment paper and let it dry. I bend the paper and the dried starter comes loose, I crumble it and put it in a zip lock bag and freeze. When I’ve completely ruined my starter, I grab my backup in the freezer and feed it until incorporated. This has saved me many times.
cryonics
Racer Girl thank you i always ruin my starter im going to try this
Also great for when you have an extended vacation coming up and can't trust friends to feed your starter properly!
Mi A bubbly ready fully matured and fermented
Makes sense
I read starter as sister I feel so dumb
It’s almost 3am and I have no intentions of making bread. I was sucked into the sourdough vortex. I would listen to this man explain just about anything.
I have watched this like 10 times and I don't even have an oven
It's almost 3 am for me because I decided to make the sourdough.
Tom Laptain you mad man! Hope it turns out awesome.
Why not make a starter? I did and had good results.
@@andresabarca3428 You crack me up LOL. That's just like me getting enough exercise watching an exercise video. No gym fees.
This was the most calming, straight forward sourdough video I have watched. Thank you!
3
Totally
Rubbish. Have you tried it?
This man could talk nonstop for 100 years and I wouldn't want to interrupt him. What a soothing voice!
How about Hammond ?
Bayu Rahman: Please forgive me. I'm not quite sure to whom you're referring. Would you explain?
@@bayurahman5766 Hammond?
@@glasshalffull4061 one of the gentlemens from top gear, the old one
@@bayurahman5766: Of Course! But it's more like, "HAMMOND!........You Blithering Idiot!"
Can't understand people who dislikes videos with free information and someone teaching for free some basics that would cost a lot from having to buy several books to understand. like the video or skip it to the next video that suits your taste.
Btw chef, your voice reminds me of SEAN HARRIS. Thanks for all those amazing information in such short video.
Cosette Chahoud do you mean you can't understand why people having diffirent opinions?
"Like the video or skip it...." why tho? Just because you found this video informative, doesn't mean some others won't say, "This is bullshit."
Yes, I also wonder why people dislike this, but it's their right to do that.
@@Dark_Lantern_ - Hilarious!! You just tried to upbraid someone for having an opinion...by saying people have a right to their opinions! The fact that she cannot understand why people would dislike this video IS her opinion. It's a colloquial turn of phrase used to describe how she feels about the topic, not a statement of her inability to actually comprehend the idea that other people might not like the video.
Now, we're not watching a political debate here, or some sort of perverted, toxic or controversial content that would drive people to feel the need to choose a side and up-vote or down-vote the video. We're watching a show about how to make bread by hand...for free! So, unless this is being watched by 1000 disgruntled bakers, it can probably safely be surmised that those down-votes are from trolls, who may indeed have the right to do so, but it does not mean it is appropriate that they should. Thus the term, "Troll."
I believe this was, in fact, the point of the previous comment. I realize your entitlement filter may not be able to process the idea of propriety versus rights, but, with any luck, you'll get there some day.
Meadmaker 452 Sure. Feel free to assume and argue about anything that wasn't even stated.
Meadmaker 452 you sound like a opp
Yes, people crazy. We pros go out trying to help the world and some ignore us, others attack us. It's tough business being a master of maximum flavor. Oh well, I thought he did a good job!
I have a long, proud history of baking terrible bread no matter what. I followed this recipe and produced a genuinely bakery-quality loaf. Patrick is a hero.
Did you put it in a dish, or cast iron pot or straight in the oven on the shelf?
Found this masterclass back in March of 2020. Gave me the incentive to start baking my own sourdough. Started my starter back in April of 2020. Starter is now 2.5 years old and just made myself another loaf. I just wanted to come back and say thank you for this video. I use your recipe for my loafs and they always turn out great.
When feeding the starter, Patrick doesn't mention discarding x grams of the starter but the overlay of the video does.
What did you do, did you throw out X grams of the starter then add in the flour and water?
@@GB-yt9sn as you are growing the starter from scratch, you will just be discarding half starter and then adding the flour and water.
Once you have a viable and active sourdough starter, as you care for it, if you keep it at room temp constantly, you will be always discarding, or using it if you bake bread that often. So when you either portion out to feed it, you can either just discard the unused starter, or you can use it for countless other things.
But again, during the initial growing stages of the starter, you are going to just be discarding the X grams of starter.
Also, as an aside, once the starter is fully active, you can put it in the fridge and it is very very resilient, as long as you keep it cold. I went into a depression spiral during covid and didn't feed it for like 10 months while it was in my fridge. lost power due to storm, and as I was cleaning my fridge came across it again. it had a nice layer of hootch on top of it, spelled of a sweet vinegary smell. The hootch was a little discolored, but the starter itself was perfectly fine. I discarded the hootch, chopped the cold and somewhat solidified starter in half to be able to feed it. Let it come up to room temp, fed it, and after a few days of feeding it, it was back up and running like nothing happened. made a loaf with it, and oh my it had deepened the flavor. best loaf I had ever made at that point. Do I recommend leaving it in the fridge starving for 10 months? No. Did it drastically improve my starter? Yes it did. Will I do it again? In all honesty, I've forgotten about it for about 3 months now lol.
@@wanderinwolf3804 excellent thank you 😁👍
I've learned you don't need to throw away your discard. Farmhouse Boone has great ideas for using discard th-cam.com/video/cIxM-KupjXg/w-d-xo.html
Our Gabled Home doesn't ever discard th-cam.com/video/isGbL9gvZj4/w-d-xo.html I used her method but found I like to have the discard. @@GB-yt9sn
@@GB-yt9snyou can make stuff out of the discard, like pancakes or some other things. There are videos out there for that, too.
How could anyone not love this guy. I am 68 this year and still learning. Make my own bacon, ham, bread, hot and cold smoke salmon, almost anything I possibly can, And I learn and incredible amount from googling and TH-cam
Youre great to watch and listen to. Concise, clear, informative and so very down to earth
And I’m not even influenced by my part Irish ancestry . Lol
Isn't the Internet wonderful?
Me, I'll be 62 in November and I'm finding the learning process better and easier than ever. I think people who can DO things will always be happier than people who just sit in offices and push pieces of paper around. I have a friend who spends 10 hours a day in an office staring at SIX TV screens... Can you....
@AbbaZabbaBar This friend of mine has already tried twice to commit suicide...You know all this talk that the world economy is going to collapse on Oct 10? People will go on as they've gone on four hundreds of years - they'll resurrect old skills. The world might even be a better place...v
. Lol
Thanks - @Henrijs Rozenkopfs
I've watched this video dozens of time, and finally thought I should type it out, so I could follow it without having to watch over and over again.
Sourdough Recipe
800G of Flour
460G of Water
10G of Salt (Natural Enhancer)
320G of Starter
1) Mix It All Up then Dump on Table
2) Build the Strength by Kneading (Can be done using Mixer)
3) Can use some oil on hand to check if kneading is done, so it doesn't stick on your hand
4) Let it proof for at least 3 hours
5) This size is good for 2 loafs, split into two, and shape into a shape of a ball by folding in all the edges into the center, and finally rolling it into a ball.
6) Put it into a shaping bowl / pyrex / baking bowl (apply some flour to prevent sticking)
7) Proof for 3 to 4 more hours (counter), or overnight in the fridge.
8) Surface of the dough should be puffy. Put it onto the baking tray. Score the top of the dough, for design purpose, and also prevent the sourdough's crust from stopping the bread from expanding during baking.
9) Preheat Oven to 230 Degrees Celsius and Bake for 30-35 Minutes (with a tray with some water for steaming). If in Pyrex, bake 25 minutes, remove lid, and bake another 25 minutes.
thanks
Youre an angel!
Ok making the starter, what does the "discard" mean? Does it mean take it out? Or is "discard" another term for the starter?
@@hogtownchris remove. Discard, throw away or like i do, I take the discard and start a second starter to give away
Dianna A thank you so much. Ok LOL need to start again. I am on day 3 now just added 100 g and 100 ml but did not discard anything. Or can I
On day 4 start the discard process?
HALLELUJAH! After creating a good starter and then producing two loaves that failed miserably which resulted in my wanting to tear my hair out, and then wasting precious hours of my life reading extremely wordy sourdough blogs and watching dozens of TH-cam tutorials (ALL which differed in varying degrees...ugh), resulting in my totally "overthinking" and fearing the whole process, I came across your video. It is, without a doubt, the most helpful, straightforward, uncomplicated sourdough (from start to finish) tutorial I have found. You even gave me permission to use my stand mixer to do the initial kneading....wha'?? I think I can go dry my eyes now, take a deep breath, take my starter out of the fridge and try again. Thank you, thank you from Vancouver, Wa. USA!
Ha ha! So right. So beautifully expressed!
A foreign Vancouverite! Imagine that... Greetings from the Vancouver to the north of you :) ! Good luck with your starter! I hope you and yours are all safe and well
Did you manage to make a loaf that worked using this tutorial?
I failed with this recipe tooo dense pathetic loaf was too excited did u manage to make it 😔
Kiran Dhanrajani sadly, I did not. But I came to realize that I was using “weak” (all-purpose) white flour and it really needs to be strong bread flour. I have since gotten my hands on some good flour and have successfully made a lovely boule using TH-camr, “Bake with Jack” recipe and tutorials. There are SO many tutorials and methods out there!! It’s a bit overwhelming. 😬🤪
Thank you. I had a stroke in 2020 and having watched your video you have inspired me to make my own starter thank you again you are a good teacher. I'm 63 year old in Suffolk UK. Top man!
This guy is like Bob Ross of bread, just with different voice. "Lovely little bread".
Tratamente pentru dureri de spate
His voice is more like (i suppose this need charming brick doesn't know no this) Rod McKuen! Would be need if he could sing, perhaps he is able. Can anyone encourage him!!
th-cam.com/video/0r0KI_H69Kc/w-d-xo.html
Raiko Seria he is!
Who's Bob Ross????
@@petropavlovskkamchatskiy1917 You should look him up! He did ASMR before anyone even knew what it was.
Best sourdough video on TH-cam. Love Patrick's attitude towards bread. He's easy to listen to and it shows he has a passion for bread making. He is also adorable!
Patrick thank you for helping me get my sourdough starter up and running. It’s very healthy and loves to be fed every morning. I tried your recipe this weekend after giving my sourdough starter two weeks to mature. After watching your video 50 times, my skills were sharp as a tack with the end results, two perfect loafs of bread. My wife and I skipped dinner last night and consumed one loaf of bread and killed one stick of butter. Thank you for making me look good on my side of the world.
Sounds like me and my missus. Cooking is our 'thang' and right now we are consumed in bread making. Keep the wife happy mate😊
Hi Bill, did you prove the dough for 3 hours, and then prove again for 3 hours and bake? I proved for 3 hours, then put in the fridge overnight (did not prove out of the fridge for the second 3 hours) but when I baked I got a flat hard loaf, I'm thinking I should have done the second proof out of the fridge, and then put the dough in the fridge overnight so it was ready to go in the morning?
@Flatus Antiquitous Thanks for this. I've tried five times now and I keep getting flat-ish loaves coming out of the oven - they are flying saucer shaped. My starter is active, I use bread flour, not really getting a good rise on the first 3-hour proof but I don't want to over prove it so I let the first rise go 3.5 hours max, then divide into two baskets, the dough feels good after the second 3-hour rise, goes into the oven but it does not get any oven spring. Can't figure out what the heck I'm doing wrong. I'm in CA so I am wondering if I need to add more liquid to hydrate the flour?
@Flatus Antiquitous Thanks so much. Will let it proof longer, was timid with it because Ryan states you can over-proof. Will try again this weekend with an overnight proof and report back.
And yes, can't abide table salt, always Morton's.
@@tooncutter5805 I love his advice, I do believe that it was the salt that was "killing" your dough. If you didn't use kosher, I wonder would Sea Salt work also??
I have seen so many videos on TH-cam trying to make my first sourdough bread and I have done so many horrible breads.. But this time, with this technique it was completely different! Thank you so much Patrick, for sharing and giving so a easy way of doing this amazing bread!
You are the best!
Patrick....I've watched this video over and over whilst my sourdough starter has been developing. Today I gave it a go! I used half the quantities that you used just to begin with. I followed what you said but didn't think it had risen enough. I put it in the fridge over night and sat it on the work top before baking it in a Dutch oven. Wow!.....when I took the lid off I was amazed! I couldn't stop looking at it. Best bread I have made so far. Thanks for the great video and sharing your knowledge.
Aww man this comment just warms my heart
That's the spirit :)
your starter probably wasn't ready, but glad it worked out.
I’m still intimidated to try. This is my 3rd time watching the video. I think it’s time for me to go for it
just make sure your yeast is very active and passes the float test.
This is one the the best and least intimidating sourdough videos I’ve come across.
True that. Lot's of YT "bakers" have a huge stick exactly in their own derrière. If you know what I mean :D
The only problem with him being-he does not reply. People are asking questions and he remains....silent.
Who else just loves that this guy speaks the way he does. I’d listen to him describe how to fill a warshing machine
😂
I do. It's so refreshing to hear an accent that isn't American since most videos that I watch are from America
😁😁😁
You literally just typed out "warshing machine".
I'm with you, Rachel!!
XOXO
Suzan
4 years later and I'm using this recipe for the first time. 😇 wish me luck. So grateful for this video.
How did it go?
@@sarahbasto6520 very well. Have used this recipe 4 times now.
That man actually loves the bread he is making... he doesn’t have a job, he has passion!
As a long time sourdough baker, I can tell you that this is the most informative and correct video I have seen.
I am on a low sodium diet, so I don't use salt. Bread bakes and tastes fine without salt.
I also don't measure anything, I just make it look and feel right. And I don't have "discard", that a particular flour company promotes heavily, after all they are selling flour.
The longest my starter went un-fed was over 3 months in the refrigerator.
Someone below tells how to dry and freeze starter. I do this.
For Americans the 230 C is 450 F.
As an american, thank you!
Can you leave the dough in the benetton over night outside the fridge??
That bit about chucking large portions of the developing starter away has always bugged me, too! I guess it's so you don't end up with a dustbin-sized container of it by the 7th day.
U guys really need a great host like him. Someone knowledgeable but down to earth!
could not agree more!
Great host and down to earth Baker and I’m thinking you’re from Irland’s Neighborhood ? Lol
Is a ok to use Whey protein from fermented goat milk ?
cloudnosh11 6
Quite good tips. But a few minor corrections: yeast is a fungi not a bacterium, and it lives (mainly) off the sugars in the flour, not protein.
I just started my sourdough journey, and I was getting rather discouraged at all the complications with autolyse and stretch and folds but my goodness I'm so glad I found this video, it's straight forward, no fuss, no hemming and hawing no overly complicated explanation but yet very clear and understandable.
Thank you for restoring my faith in sourdough
I too was getting rather conflicting steps to making my first loaf, this video is amazing. I have just started using my starter and tonight hopefully making a good bread. Not one that looks good but is flat and no holes.
Now that I've looked around the internet, I've come back again to this video.
Patrick Ryan gives the best instructions! Clear, thorough, everything you want - nothing you don't need.
People like you are keeping traditional skills alive. Thank you!
One of my great, great, great, great.... grandmothers was among the first settlers in the USA. She started the starter a week after her arrival here, after obtaining a bag of wheat seeds from an Indian tribe. The starter is almost as old as the colonized USA & had a daily feeding since it was first started. We use the starter daily to make our own bread.
That’s insane
That would be the heirloom not to leave with my forgetful self. I love history like that.
Bullshit
Mega Bullshit
Absolutely amazinnnng!!! Wow
Iv been watching dozens of sourdoe videos for days,and this is hands down the best. not just with sourdoe but solid general bread working knowledge! Thank you.
That's exactly how my grand mother used to cook bread in the middle of Oltenia, a Romanian region. As I watched the clip I recognized each and every step and flashes came out of my memory with my grandma doing bread. Keep up the good work! Thank youuuuuu!
Nostalgia is connected with food and people who left us.
Nice video, very well explained.
I am an professional baker and i bake all my sourdough breads with a starter (15 years old) made from apple-water. Raisin-water works also very good.
Slice an apple and put together with 1 liter of water in an open jar en place it somewhere in the kitchen or outside. The apple's color goes brown, but that's okay. After 1 week, discard the apple en use this water to make your sourdough starter.
Cast iron Dutch Ovens are great baking vessels by the way.
Greetings from The Netherlands
Hi Can you explain what you do after the apple water is ready,and how to feed it.Do you have to keep feeding with the apple water.Thanking you
Hello Patricia
When the apple water is ready, you can use this water to make your sourdough starter as explained in the video above. After that (the 1 week process) you can just use tap water to feed it and keep it alive.
This method just gives your starter a real boost, because of the lactic acid bacteria that are on the apple's skin.
Thanking you so very much. I shall try that. Many kind thanks.
How do you make the raisin water?
Hello Denise,
Just soak some dry raisins in hot water for about 15 minutes or so and drain over a bowl to catch the water. Use this water to make your sourdough-starter as explained in the video above.
It is all about the lactic acid bacteria. Real honey works also very well to give your starter or polish/biga a real boost.
Just keep experimenting.That is the fun of it.
Greetings and good luck.
I'm a novice baker (about 6 boules into my sourdough journey), and I had only tried no-knead recipes prior to trying this one, and so this was the first one I tried kneading. The results were really good, and this is maybe the best one I've made yet. Thanks to Patrick for the clear instructions and the great recipe!
I don’t even get having to knead it
The very long dough fermentation times do the work for you
I’d rather take longer and not knead lol
I loved the artistry of his sourdough bread making as well as showing how us unprofessionals can just use Grandma's pyrex! Brilliant!
"Think about somebody you don't like and just go for it " you can see it on Patrick's eyes that he really meant it :D
I like that he explains why you do each step, rather than "Do this step next". It makes so much more sense and helps me understand and remember. Thanks Patrick!
I've been baking for forty years and watched numerous videos and Tv programmes by so called bakers. I have to say this guy is by far the most informative and true to life baker I've seen. One thing I would have loved to have done is worked in a bakery in Ireland.
Baked my first two loaves last week. I watched your video about 10 times before attempting myself and I’m very happy to say they came out perfect. Thanks for the instruction!
Did you use Pyrex method
@ewe392 I currently am and seems to be working
Really nice! This guy seems to really really know what he is doing, but he also gives you this "you can do it feeling":
Thanks Patrick, my Sourdough starter just started
How was the first loaf?
Ok so, like many of you at the moment, I'm quarantining!! I'm in China, been quarantining pretty much since January :-/ So I finally bit the bullet and decided to give sourdough a go (difficult to get decent bread here at the best of times!!) I searched youtube for recipes and ideas on how to start and stumbled across this video. I went to the supermarket and got All Purpose flour (that was all I could find), and got started... I followed the instructions, took me a little over a week to get my starter going, and it was lovely and fluffy and bubbly. I made the dough and it was very sticky, I had to add some flour to my hands to get the dough off, so it was incorporated into the mixture too. I let it prove for about 4 hours then shaped it again and put it in my pyrex dish in the fridge overnight. It looked very flat and sad this morning, and so I put it in the oven with very low expectations. 30 mins later I checked to take the bowl part off the Pyrex dish, and the bread had risen to nearly the top of the dish!!!!!! I cooked it for another 30 mins (I have a very crappy and old toaster oven type thing so always need the temp higher and the time longer). I removed from the oven THE MOST BEAUTIFUL LOAF OF SOURDOUGH BREAD I HAVE EVER SEEN IN MY LIFE!!!!!!!!! It was even literally "singing" to me (it was making all sorts of weird crackling and popping sounds). I cut it open, it had a beautiful crisp shell and beautiful bubbly looking loaf on the inside. I then proceeded to eat half the loaf.
It was my first attempt at making bread (not just sourdough) from scratch and was a total success!
THANK YOU!!!!!!!!!! I'm afraid to try again now though :)
Okay, you talked me into it. I shall try as well. Why not? Quarantining has made room for those "one of these days" projects I wil try. :)
@@1Mikissa Ha, DO IT!!! My mum is now giving it a go too, she just put together the beginnings of her starter... 50g of flour+50g of water... too easy!
@@1Mikissa and I just made my second loaf too, turned out beautifully again, as well as having delicious pancakes and breads with the starter discards...
That is a beautiful story. You’ve inspired me. Thanks! PROVE it to yourself and go again😄
@@saltydog888 I absolutely did, and got the same brilliant result. Wish I could share pictures here :P
To add on to what several other people have said, that was genuinely THE BEST bread tutorial I've EVER seen. No, that's not true. That's the greatest *food tutorial* I've ever seen. If you don't already have a show, you need a show.
Agreed, Danielsan and a book as well!
I have watched SO MANY sourdough bread-making videos and this is the best one. I love how he explains everything and, dare I say, dumbs it down for those of us just starting. Thank you!
This guy seems so sweet, and so much sweeter than most cooks I've ever worked with, I love him!
Legend! Tried another complex recipe where I lost the will to live and the result was poor.
Followed this and baked two lovely loaves.
Explained brilliantly and demystified for an old codger like me. Thankyou!
and me - gonnae start again
Ditto. I've listened to and participated in workshops and read. Patrick says stuff clear and easy. I can imagine this was a very well-prepared video, even tho he makes it seem simple.
So many sourdough videos on youtube with their complicated processes, thanks for this straightforward no fuss method for people who dont whine about kneading.
A year and a half ago, quarantine had me learning all sort of things but this one has got to be by far the best one! I love making this bread and it’s better every single time I make it. So so good!!!
Do you follow the recipe as described or mix it up? I’m making my first load as per the video today. Very excited!
I remember my grandmother used to make this starter I hated the smell of it but in the end I eat the most delicious bread I miss my her so much may God bless her soul
Haha. I can sympathize with you. My grandma, however, was famous for her canned biscuits, the little ones that come in 4's. She'd pop a couple of those when we went over and, without fail, would burn them on the bottom. We loved them. What a fond memory.
I started my starter 9 days ago and last night I started to make the bread. This morning I got up and preheated my oven and made my first loaf. I have dreamed of making this for years and this is the first time I felt like giving it a try. Thank you for explaining everything so well and making it look like I could do this! The needing took forever and the dough was very sticky but I used the window pane test and followed the instructions. It worked great!
what flour did you use for the starter?
Been baking my sourdough breads from this recipe for over a year now. I've made some changes after experimenting and I use rye wholemeal sourdough starter, bread flour and ordinary rye flour. The bread is amazing. I've been using Dutch oven (casserole dish) while baking one of my loaves and pyrex for another one (baking at the same time; one in bottom and one in smaller top oven.
One great tip - don't waste any sourdough if you have too much left. Rather than throwing it away you can mix it with e. g. grated cheese, spring onions, cooked or half-cooked/fried mushrooms, salt, pepper or anything you can think of and fry it on a pan on two sides. It takes time to master seasoning it as it has distinctive flavour, but I think it's amazing. You can also bake it, thinly spread on a baking tray. I recommend it to everyone who does not like wasting food.
I keep my sourdough in the fridge for a week or sometimes two weeks before I feed it before making bread, and it always works.
Brilliant idea! Thanks.
Make discard pancakes
U will never make regular (wholegrain) pancakes again, even the soaked flour pancakes do not compare to sourdough discard pancakes!!
Incredible flavor
Don’t need syrup
Cast iron fry only-crispy edges
@@YeshuaKingMessiah That's basically English muffins and it's the best thing to do with extra dough.
@@DonHall666 no lol they’re pancakes
Quite thin even for pancakes
@@YeshuaKingMessiah Ah, ok. My wife basically makes sour dough pancakes but I guess they're English muffins. Kind of thin too, but man they are amazing.
Finally! Patrick has de-mystified everything sourdough. I was despairing of ever finding info that was easy to understand, conflicting and not over complicated. Patrick makes it so easy to follow…I could listening to his lovely Irish lilt for hours. 😊
I've been trawling through TH-cam for sourdough tutorials and THIS ONE IS THE VERY BEST! Yes, I'm shouting, but it deserves to be shouted out.
Thank you
Anne, it _is_ the best! And although I have watched it _many_ times and know it backwards, I _still_ watch it regularly.
THANK YOU!!! FINALLY! Someone explains it so that even I can understand the process. Every little step of the way. Thank you.
Dave Wygonowski I agree completely, and can add with such accuracy.
I still don't understand.
I've watched soo much sourdough recipes and every person complicates the process so freaking much. This is this best thing I've come across.
Pooja Shenoy para mi tb, he buscado mil recetas y ésta me ha encantado... es la única que he seguido 🙂
me too!!!!
Same here, this is satisfying!
Couldn't agree more, some videos are taking the piss, this is much better than most
Yes, but don't try this recipe unless baking a pure white loaf. The trickier moves become necessary when you start using wholemeal or even spelt. He's also using very low hydration, - just over 50% - which you can with pure white. With the wholemeal/white/spelt combo I use, 76% water to flour. Much harder to handle and needs very careful working - you can't knead it without killing it.
A friend sent me the link to your video and graciously provided me with a bit of his starter. Now I’m hooked! Love making this bread and love eating it even more. Thank you Patrick for sharing your knowledge and a wee bit of your culture through your lovely accent. I’m 70 and live in Canada. You have a real fan base here!
I wanted to share a little known tidbit concerning the use of yeast in ancient times. Farmers would sprinkle yeast in old horse's manes to prevent birds from making nests in there. The wisdom behind this was simple: yeast is yeast, and nest is nest, and never the mane shall tweet. Great video, btw, and much gratitude for sharing your experience in this way.
Best dad joke ever 👍👊🙌🏼🙌🏼🙌🏼
This masterclass is fantastic! I would really like to thank Patrick. I've been making sourdough bread for a few months now and it was all a bit hit and miss - bought some really complicated baking books, then found this! Baked my first loaf this morning and it looks like one of his. I'm just so pleased. Thanks, Patrick
Thank you! I just Made my first ever sourdough bread!
I created my start following this video exactly! On Wednesday my starter was ready but I was not ready yet to bake. So I kept it in the fridge until Friday evening, the I took it out and fed it just like explained here.
It rose beautifully up the side of the jar.a
I made my dough in the proportions mentioned I. The video and let it rise for 3h. The next rise didn’t match up with my schedule, so again as stated in the video, I let it rise in the fridge for 6h. Then I took it out and let it rise about one hour to two hours more, then in the oven with a tray of water!
It came out amazingly!
Thanks for the great video!
Another comment from me. For a while I stopped making sourdough, I had problems keeping the starter going. You really do need to bake at least once a week in my experience. The other thing, made another starter, according to Patrick's instructions , but using a half and half mix of rye flour and whole wheat flour. I put the jar in my yoghurt incubator and had this at 25 deg C. This worked amazingly, even the very first day, the starter had come to life and bubbled an started climbing up the jar. Since then after the starter's been in the fridge a few days, I add the correct quantities, usually 200 g flour plus 200 pls water, put in the incubator, and wishing 8 hours I have a reliable incredibly active starter to add to my bread. It's revolutionised my sourdough baking, I'll make the dough in the evening, proving overnight in the fridge, then put into bannetons in the morning and prove over the day, it usually takes six hours or a bit more. then bake in the evening. You could change the times to prove in the bannetons overnight and bake in the am if you wanted. One other thing, you can give the dough a short spray (fine misting) with water from a small sprayer to moisten the crust just before popping into the oven as well as boiling water in a container in the oven. I hope this advice helps those having problems.
Thank you for this tip. I have a yogurt maker that I had been considering getting rid of because I no longer make my own yogurt. Not only does your tip give my yogurt maker a new purpose, but your schedule is also flexible enough to fit my schedule. I am definitely going to try this!
I tried this recipe and it's great. I'm bad with recipes so I accidentally added too much water and I didn't have enough starter. Then the dough was super sticky so I added a little more flour during kneading even though he says not to.
I cooked mine in the over on 240 degrees in a metal pot with a lid (one that I would use for soup or pasta) it takes about 35 mins to cook with the lid on and then I do another 10 mines without the lid so it gets a nice crust. Fool proof recipe, even someone incompetent like me made it work
You're competent as hell! Good on you! You've given me hope :') my starter is on day 2
16 minute video of sourdough and you don't slice it open at the end??? thats a criminal offence
Aaron D3l4br0 in the beginning of the video you literally saw the same bread that already cut open. It's the one from the Pyrex bowl.
hahaha...I suspect it tasted better than it looked!!!
Or chomp any! 😊
Sourdough is confirmed actor
I can understand an see how your watery mouth is tripping ;) like they say,there is nothing like Sourdough Bread ;)
cheers bro, saw this vid 10 days ago, started to make a starter, made my first loaf from it today and came out perfect first time! great recipe! massive thumbs up
Lol I saw this video back in March and started making a starter, then I got scared and made a loaf with dry yeast instead because it looked easier.
Did you use any kind of flour. All purpose flour is okay?
@@AddersOtter is dry yeast and starter works the same?
Roland Pettet hey Roland! I am also using this recipe, and just began my starter today. It says discard (x amount) of starter after the second day. Can you give me a little clarification since you had success with this recipe?
Hands down--the best bread video on the internet. Most videos leave out little secrets, which this guy dosen't.
This is one of the most wholesome videos I've ever seen. I feel like i want to move to a cottage in the country, raise chickens and plant some tomatoes.
It's the best way to love imo, especially if you don't like nosey/crazy/loud neighbors. Used to live in a big house in an allotment with tons of restrictions.
Now I live on 5 acres with chickens 🐔 a goat and my woofers. Plus I've got woods and fields on 3 sides of me- nearest neighbor is about a half a mile away.
Love this baker, really explains things good but doesn't over complicate things.
Best explanation of bread kneading and shaping I have ever heard.
I have been doing sourdough for 6 years now and have watched dozens of videos on the topic. This is absolutely the best video when it comes to kneading and probably the best video on the topic I have watched in general. INSTASCRIBED!
This is my first time attempting , I have my starter at day 8 now and was going to try a loaf so when I am ready to pour some starter in with the flour and water do I mix up my starter then pour out what I need or just pour it out when the starter is risen in its bottle . Should I then replace the amount of starter that I used back in the bottle , with the same amount of water and flour .
you can use this way of kneading if yout dough not high hydration but if your dough up 75% its imposdible you have other way. but i love this men today i made the same loaf😉
I could not stop smiling while watching this tutorial. I've never been around baking, so everything fascinated me. Thank you for sharing your wisdom! Bon appetite!
This man is brilliant. Explains everything and should have his own TV series. Far better than Paul Hollywood; the male equivalent of Delia Smith.
This is by far the best sourdough bread recipe!! I used my Tagine to bake the bread in. I preheated the bottom and the lid, then popped the bread in with parchment paper, the first 25 minutes with lid then 22 minutes without and it came out perfect!!
"Think about somebody you don't like, and just go for it."
I cant imagine Patrick not liking anyone.
sounds irish :-)
THIS IS A REALLY EXCELLENT VIDEO from start(er) to finish! You described every step in full detail, the photography is on-point, you give great instructions, with interesting and entertaining comments.
I've subscribed, and I'm about to start my 1st starter. *Wish me luck!*
One of the best sourdough teaching videos I've watched, the host really did a good job explaining and demonstrating.
I have watched A LOT of videos on making starters and sourdough bread. This is by far the best one I have seen. Thank you so much!
It’s 1 am and I’ve watched about 10 videos like this in a row. I’m not mad at it at all
💯 The Best SourDough Demonstration … I’ve made 4 perfect 🥖 🥖 🥖 🥖 and my starter Doughlores is bubbling away 🙌🏻❤️
Thank Bro for making me believe in humanity again!!,I know we still have kind and generous people out there willing to share their knowledge..God bless you !!
There are millions of lovely people out there with huge hearts and gorgeous souls! Cheers friend.
I like watching this dude while im eating, sleeping, or just need motivation because his voice is just charismatic
I love sourdough, I love Ireland and I love Patrick. He makes everything seem easy and explains so clearly that his teaching also has a very calming effect.
Thank you.
I started baking sourdough back around 1982, when I received Nancy Silverton’s bread book. I lost my 40 year old starter in a fire last July. I struggled making a new one but I’m back to baking most days. I love this channel. I used to bake bread in my tiny bedsit oven in Dublin back in the 70’s. I was in grad school, seriously broke, so home baked bread kept me fed.
I would like to say that my first sourdough starter and bread gave me the motivation to continue. Tank you Mr. Patrick Ryan, for a clear masterclass and for being so inspirational ...
After trying about six of those "no knead sourdough" recipes and techniques, I tried your "knead for about 10 minutes" instructional video using one-half of the ingredient amounts in a 9 inch banneton. Finally, success!! Thank you. I didn't have to depend on autolyse to get to the 'window pane' moment and, using your suggestion, I could control the moistness by adding flour 'as needed'; no more stickiness.
I just made my first two loaves of sourdough based on these directions and I may never buy bread again. Omg so good!
Amy James thats awesome 😍
I’m so glad to have found this video. I have watched so many that have tedious unnecessary steps. My grandmother, born in 1899, was a master baker and I know used this traditional method. Thank you!!
I have just found you and finally my bread is a picture to behold and edible from crust to crust . I’m so happy 😂
This video was the best for those who want to make the sourdough bread for the first time. Absolutely well explained and easy to understand, thanks.
Followed the instructions to the letter and ended up with a super starter. The bread was simply delicious too... thank you.
Which flour do we use for the starter, plain or bread strong?
Cazadoo nske bread lol I googled this too just in case
@@mariko01 great, thanks
@Nilufer De Mel Did you cover your starter?
Daniela Hernandez yes I did
I made my very first sour dough bread today, following Patrick's instructions.
It came out perfect. It came together super easy. The taste and texture are fantastic!
Thank you!!
Thank you for this excellent instruction! After practicing with my starter for about a month, I made two Sourdough loaves today for the first time ever! I have no real bread making tools or pans. I used a Pyrex dish and borrowed a Dutch oven - both turned out great!
did you put the dutch oven in cold?
Cyna Reisman I did. And it worked well. But for my regular non sourdough I heat the Dutch oven.
I have followed your recipe exactly. I have turned out 4 loaves of spectacular bread. Thank you from St. Marys Ontario Canada.
I followed this technique and man did I get some great results. Two loafs, tasty, crispy and ready to do more. Thanks Patrick for your instruction and passion for bread. Nice hustle my man!
Un curs pe intelesul tuturor celor care vor sa faca o paine minunata si care nu se impiedica in amanunte de ordin strict teoretice! Multumim mult!
By far the most comprehensive sour dough video I've seen. And I've seen thousands, thank you for being so explicit. Cheers from the U.S.
This is the third recipe that I tried an I actually got perfect sourdough
Absolutely amazing. Tips were spot on and I am beyond happy. Other recipes gave me great bricks to build with but nothing edible. Thank you thank you thank you. Alot of online recipes end up bust but you are the real deal for sourdough.
Got some more tips and hacks for you!!
th-cam.com/video/5ldjZP-PS-0/w-d-xo.html
OMG. I just wrote almost the same thing. My other tries were dense and the color wasn’t as dark. And they were SO convoluted with their instructions! Like I had to fold so many GD times at such long intervals while hopping on one foot while holding my breath!
Shirley Wong exactly the same. This was so much more simple that I thought it had to be wrong. Might be my new go to recipe!
My first two loaves ever, following Patrick's instructions, were beautiful! Making another two loaves right now.
Just baked this bread again yesterday, so perfect. I've had my sourdough starter for about three years now.
what flower I should use ? rye flower ?
@@KasiaMilesAway flour*
Thank you for taking the FEAR out of trying sourdough. I nearly cried with happiness when you suggested the pyrex dish to cook the bread in. I don't much space in my kitchen or funds for a dutch oven. I have the exact pyrex dish though! I'm on day 2 of cultivating my starter. I look forward to trying this method when it's ready.
what pyrex dish did you use? I've been looking for the one he used in the video.
same feeling here.
Perfect video! Now I understand how long kneading has to be done, which was never explained properly anywhere else.
Thank you! Pro video!!!
thank you for turning me on to bread baking. my sourdough starter is 2 months old, and i've been cracking out your recipes every several days. thank you, thank you