Hi, Fiona. It’s been a while since you posted this video, but I just wanted to provide you and your viewers some positive feedback. I’ve made many, many loaves now using your method and the results are always amazing. I’ve made some of my best breads using your easy-to-follow instructions. Once again, thank you.
I have raised starter and baked bread for many years. Recently I have watched more than a few YT videos on the topic. The majority are excessively verbose. Yours was concise, precise and more than adequately informative for the new sourdough baker to reliably produce very good loaves. Congrats!
@@Valerie-bb5hi Your are definitely correct I learn the technique from you and every time I bake my sourdough I judge my own judgement about the length of time/hours and my sourdough gets better and better every time I even add Kalamata olives and it was 😋 Thank you 🙏
I totally agree. I'm at the intermediate stage but there are so many videos that will make you feel like a failure. They don't tell you enough tips. they just sit there and talk about themselves lol.
Over last 2 weeks I had watched about 20 different sour dough bread videos and they all totally confused me. Then I saw yours and got it all in 90 seconds, then just followed the rest of your instructions. Best video out there. Thank you.
This has become my go to recipe/method and I can easily work it into my workday schedule. I feed my starter in morning and leave on counter while I go to work, mix my dough and do my stretch and folds after work, then into the fridge. Next morning I shape my dough and pop it back into the fridge for final proof. I pull it out after work and prep for baking. My husband loves the seeded version. Thanks for the great tutorial and delicious recipe!
Fiona - I want to personally thank you so much for posting this video! My sister and I have made this recipe together by using your video. My sister is in Tulsa, OK and I am in Iowa. We are so grateful for your explicit instructions and amazing directions. I cannot thank you enough! 😊
I’m a home bread baker and make sourdough. I want to say this video is excellent. It’s to the point, and great presentation. I don’t final proof in the fridge, but at room temperature so to bake in the morning, after an overnight bulk fermentation. It all works!
@@jeanmichelelee1933 in the morning after bulk fermentation, I shape and final proof about 75 minutes. I use to go 2 hours. It’s better to under proof a little than over proof.
@@jeanmichelelee1933 you do mean final proof and not the bulk ferment, correct? I bulk ferment overnight on the counter, but it’s cool now. In the summer I start on the counter but then it goes in the fridge so not to over proof.
FINALLY, a recipe that turned out super amazing for me!!!! I have been struggling a lot with sourdough, this recipe is the absolute secret!!! SO good and such BEAUTIFULLY risen loafs!!! Thank you Fiona, you are a Rockstar!!
Your voice, tone and gentle spirit is what bakes this bread and what helps guides me in learning how to bake my own wonderful bread. Thank you for taking your time and for not doing all of he "fast" talking that makes me nervous about the who process. You are such a treasured gift!
I am an experienced sourdough bread baker, but am working on baking a rustic loaf in an enamel covered iron Dutch oven like this. This is newish to me. Before I used a recipe that I had to knead instead of folding, and baked on a cookie sheet rather than steam in a Dutch oven. Thanks for the tips and tricks. I also love seeds on my bread. I will try that!
This was the first recipe I tried with my new starter last month; and it came out perfect! It’s my go to recipe now! I couldn’t be happier. Thank you for sharing your talent with the world Fiona.
This is the best recipe ever! I've been baking bread about 2 years, and have used many different sourdough recipes. Fiona thank you so much for my go to recipe.
I couldn't agree more!! I have looked at many YT videos and this is the perfect an easy video to follow. My first 2 loaves are in the oven now. The best part for me is, I wasn't tied to my home for 2 days. I came and went and got on with life. The dough is very forgiving if the time isn't followed exactly. Thank you for your expertise and your advice.
LOVE this! direct, clear, and the point without all the fluff. I am still waiting for my starter to be ready, but this video is a winner when I make my first sourdough bread.
I've been making sourdough bread for a couple years now using a couple different recipes/methods, but I just pulled 2 blog-worthy loaves out of the oven using YOUR recipe/process. We all know there's nothing hurried about sourdough recipes but I had never experienced your recipe's dough texture. It was much more wet and sticky but it created the most chewy, flavorful, superior crumb I've ever made! Rendering a fresh starter overnight to begin the bread was rewarding as the starter floated in water and was possibly one of the reasons for the impressive spring. I'm a fan!
I've been using your recipe for my breadmaking... easy to follow your instructions...the best thing about you dear Fiona is the passion one feels as you speak and the love you show when handling the dough. Bread is sacred and your video emanates this sacredness.Thank you for your great work♡
I found a little helpful trick - I like to place the dough in my proofing bowl without a towel so I get a little of the design of the bowl, but if it sticks you got trouble. Flour your bowl or the towel with rice flour - no gluten in the rice flour so your dough won’t bond to it. Everyone probably already knew that, but this is new for me 😁
Fiona, you showed me a couple things that I was doing wrong and thanks to you I am finally on my way to baking sourdough bread with great crust and crumb. Thank you so much!
Fiona may I say that was one of the most restful 15 minutes I have spent for a long time; you delivery is perfect. Love the recipe and really love your large bowl. I will try your recipe next time round :-)
as Austrians we're used to bake sourdough bread containing rye and wheat, which makes it really strong in flavor. You can find wheat breads too, but usually not on a sourdough basis rather than on a a yeast basis. I'm glad I found that recipe. It is really delicious and extremely soft and surprisingly "juicy". Due to my limited time I modified this recipe a little bit with dry yeast though, but it turned out great as well. I have had some sourdough left, but not that active as the one in the video, so I thought give it a try and add some yeast. it was totally worth it and it only took 4 hours to rest (stretching included).
Your bread looks absolutely gorgeous Fiona! I've been baby stepping my way into making bread, started making English muffins recently, but really want to make sour dough bread - so I will be watching your videos how to make it happen! Thank you!
Third batch is the charm for me after following your video on sourdough. I still don't handle the dough as well as you do but practice makes for perfection. Also this last time I tried rye flour instead of whole wheat. It is delicious!
Thank you so much for the recipe. I’ve been struggling for a long time to make sourdough bread. Followed your recipe and instructions and it’s turned out perfect 👌
My first three attempts with sourdough were not hugely successful. Fionna your video, unlike the rest I have seen, was very helpful because it used simple wording, practical methods and, above all, was calm and not stressful. Thanks so much for everything. My two loafs came out almost perfect. But I'm baking again in a few days to reach your perfection level!!
Hi I bake in Bronx ,Ny since 3yrs but I'm so much into this video ,I keep coming back to it .I just it specifically, how it rise in your fridge in the final proofing, and how bouncy it is after you bake it ,I love your breads.I'm with ovenproof, I may leave my dough sometimes 2 days in the fridge BETWEEN the first proof or the final proof ,then I won't have the proper rise ,but also I must test to see ,for also I do use mix of ok like I do for 600g of flour ,I do 50g wheat ,200g buckwheat, then 350 bread flour .but before I just do total only bread flour .I think i should not leave it 48hrs in the fridge, for eather bulk proof or final proofing. Sometimes during bake it won't rise or barely, or it spreads so wide .Simply said I must respect the fridge timing i guess but everything else is fine ,good starter,doing folding ,using these flours .but I want to ask you would you please post a bread loaf using the Pullman for sandwich .Thank you.
What a beautiful wooden bowl you have Fiona. Thanks so much for sharing your recipe, you’re the best teacher for us beginners sourdough baker. We appreciate you‼️😻🥰👨👩👦👦
Thank you Fiona for this easy and delicious recipe, this new video covered all my bases and answered all my questions. I always had fear working with flour but since I started watching your videos you made it look so easy that I was tempted to try and now I am making sourdough bread, baguettes and pasta all the time and its the most satisfying feeling making bread and pasta from scratch. Thanks you for making it look so easy and please don't stop making these videos.
Fiona.. I recently baked two loaves of your sourdough bread and they both came out just perfect. Your recipe was so easy to follow with the sourdough starter I had on hand. Both were very tasty and looked very nice too. I will be using your recipe many times over in the future. Thanks, Bret
Very good video, with the wicker banneton, I never use a towel,I just sprinkle some rice flour onto the wicker basket, then put the dough in, you get a beautiful lines in your final loaf...
I like your idea of kneading salt with a bit of water, I think I’ll try your recipe It seems that fermenting time in the fridge is a bit too long but the result and inside of the loaves is impressive
I loved this video! You explained everything so well and I appreciate you taking your time as you describe each step. As a person who is new to sourdough bread… I want thank you so much!!
I love your well-explained video. Thanks 🙏 For a beginner it’s pretty complex and the waiting time is crazy 😜 I need three days to eat a piece of bread.
You explained ur steps so well and turned them out so beautiful bread. Nothing will beat home made bread. Just started my starter. It works so fast as I live in a warmer weather. And now just made my sponge. Being retired, it makes it a big difference in the world. Thanks so much for sharing baking skills and talent. God bless…
that's so good to hear, thank you. and yes nothing beats homemade bread and the smell in the house, its the best, and I'm happy I can share that with the world.amazing!
Thank you for your concise method of making a sour dough starter and also how to bake one. You are a good teacher and share with us all your knowledge on how to make a sour dough bread. I am new to making bread. Thanks again for sharing your time with us. God bless.
Making this recipe for the 3rd time, thank you so much for this tutorial! I was intimidated at first looking at other videos, but this was so easy to follow
Excellent video! And not only the real precise instructions, but also the way how you handle the dough, you care of it and your absolutely calm and clear voice. Thank you so much !
I’m making this now, it’s evening and I have one more stretch & fold before going into the fridge for the night. I will divide and shape in the morning, but will proof at room temp and bake. I don’t use the fridge on both ends. Even though I’ve done plenty of SD, and from Tartine, I’m trying your method which is similar.
Perfect demonstrations Can you please tell me can the first and second fermentation stay longer then 14 hours in the fridge around double the times Thank you
Made my first loaf using starter I made from your recipe and bread from your recipe turned out pretty darn good for my first time! Thanks for your awesome videos!
Thank you! Mrs. Farazmand. This will be the third time that I've made sourdough using your recipe/technique, and it always comes out beautifully, so again, Thank you. I.d send you photos, but I don't how. Man I'm old! Lol!
Me gustó su video, se ven muy buenos esos Panes, con una explicación muy didáctica. Voy a probar la receta a ver que tal. Gracias. I liked your video, those Breads look very good, with a very didactic explanation. I'm going to try the recipe and see how it goes. Thank you
Your recipe is great, but I have one final question: Very important to me , On the video, I see that you warmed up the cast iron pots on the grill, and then when you removed the cover the square baking bread or pizza stone was underneath. Would it be possible to know if you cooked the entire loafs with this plate directly under the pots?
Fiona!! Really enjoyed!! Thank you for sharing your knowledge/expertise :) I am now into probably my 10th loaf, only one failure. My chickens wouldn't even eat it!! :) Need to improve my rise..videos like yours are excellent..loved your wooden bowl :)
This is wonderful, thank you, your bread is spectacular! I tried and failed many times over to get a starter to work and I am determined to try again until I get it right.
I know im asking the wrong place but does someone know a tool to get back into an Instagram account?? I somehow forgot my password. I love any tricks you can give me
@Oliver Maximo thanks for your reply. I found the site through google and Im in the hacking process atm. Takes a while so I will reply here later when my account password hopefully is recovered.
you make this look so easy,i really want to make my own sour dough bread but im worried i will mess it up,but im going to keep watching your videos because you explain it so patiently and you make following your steps very easy,thank you,i need to start my sour dough starter ,so be back some time next week to do this bread ; )
Thank you for this, I’m a newbie and hoping this will work out for me. I’ve been looking for this specific way of the longer rest periods to reap the benefits.
Fiona, thank you so much for this video! You were the second Recipe I tried and I was very successful with yours! So happy I came across you! Thank you!😽❤️
Hi Fiona excellent job explaining this 😊 I was wondering is that a baking stone in the oven? If so is it absolutely necessary. Thank you so much. Happy baking 🥖🍞
Thanks for a beautiful video! Easy to follow & great explanation. I have not been able to make my seeds stick all around so used your technique flouring the tea towel then adding the seeds to the towel. Worked perfectly!
Fiona, I followed your recipe for my first 2 loaves of bread ever made and they turned out perfectly!!!! Thank you so much for the easy to follow instructions. My question is, how long can the first and second proofing times vary? I forgot that we have plans tonight and I won't be able to bake until much later.
Dank u wel ik heb veel geleerd van u, u verteld het ook zo lekker relax ,dus kan het niet mis gaan , ik bak nu iedere week een brood het is heerlijk brood dank u voor het video filmpje Groetjes uit Nederland Marleen
I actually did make this and it turned out well but I have to raise my starter and dough in the oven on proof setting. I don't like really sour sourdough, and this recipe produced a sour version, so not my favorite but it did raise and turn out very nicely. If you like sour flavor a lot, this is a good one. And no, my chickens did not get their share 🙂
Hi, Fiona. It’s been a while since you posted this video, but I just wanted to provide you and your viewers some positive feedback. I’ve made many, many loaves now using your method and the results are always amazing. I’ve made some of my best breads using your easy-to-follow instructions. Once again, thank you.
I like how simple sourdough is, as long as you do steps 1-42 perfectly, you shouldn't have any problems.
😂and those 42 steps are very well explained. Following these steps are easy. My bread turned out from the first time. 😊
If this is the simple method I hate to see the hard method
Lol I like at the end when she says ‘and that’s it’ lol like it was so easy
🤣soooo true!!!
Ben Starr has amazing results with way fewer complications. I follow his 'lazy sourdough' and it's perfect everytime.
Best tutorial ever. No extra useless information. No use of weird terms. Slow and clear.
Glad it helped!
I have raised starter and baked bread for many years. Recently I have watched more than a few YT videos on the topic. The majority are excessively verbose. Yours was concise, precise and more than adequately informative for the new sourdough baker to reliably produce very good loaves. Congrats!
Thank you 🙏
I know doesn't that drive you nuts they get more money for more minutes that you watch that's why they do that
@@Valerie-bb5hi
Your are definitely correct
I learn the technique from you and every time I bake my sourdough I judge my own judgement about the length of time/hours and my sourdough gets better and better every time I even add Kalamata olives and it was 😋
Thank you 🙏
I totally agree. I'm at the intermediate stage but there are so many videos that will make you feel like a failure. They don't tell you enough tips. they just sit there and talk about themselves lol.
@@Valerie-bb5hi Yup. If you must watch for some reason, just increase the playback speed.
Over last 2 weeks I had watched about 20 different sour dough bread videos and they all totally confused me. Then I saw yours and got it all in 90 seconds, then just followed the rest of your instructions. Best video out there. Thank you.
that's fantastic! I specifically focused on simplifying the steps so everyone can make bread.
but still failed to get the dough right...the bread was complete failure. Same no luck with different instructor.
@@joeshow8815. Try using bottled water. Your water might have chemicals that destroy the yeast and baking process.
This has become my go to recipe/method and I can easily work it into my workday schedule. I feed my starter in morning and leave on counter while I go to work, mix my dough and do my stretch and folds after work, then into the fridge. Next morning I shape my dough and pop it back into the fridge for final proof. I pull it out after work and prep for baking. My husband loves the seeded version. Thanks for the great tutorial and delicious recipe!
Fiona - I want to personally thank you so much for posting this video! My sister and I have made this recipe together by using your video. My sister is in Tulsa, OK and I am in Iowa. We are so grateful for your explicit instructions and amazing directions. I cannot thank you enough! 😊
I’m a home bread baker and make sourdough. I want to say this video is excellent. It’s to the point, and great presentation. I don’t final proof in the fridge, but at room temperature so to bake in the morning, after an overnight bulk fermentation. It all works!
How long approximately would you proof at room temperature? I do live in a hot humid country, so I may go about 2 hours I guess?
@@jeanmichelelee1933 in the morning after bulk fermentation, I shape and final proof about 75 minutes. I use to go 2 hours. It’s better to under proof a little than over proof.
@@jeanmichelelee1933 you do mean final proof and not the bulk ferment, correct? I bulk ferment overnight on the counter, but it’s cool now. In the summer I start on the counter but then it goes in the fridge so not to over proof.
FINALLY, a recipe that turned out super amazing for me!!!! I have been struggling a lot with sourdough, this recipe is the absolute secret!!! SO good and such BEAUTIFULLY risen loafs!!! Thank you Fiona, you are a Rockstar!!
awh that's the best feed back ever!!! that's wonderful, enjoy.
Your voice, tone and gentle spirit is what bakes this bread and what helps guides me in learning how to bake my own wonderful bread. Thank you for taking your time and for not doing all of he "fast" talking that makes me nervous about the who process. You are such a treasured gift!
awh that's so sweet, thank you, thank you! I truly enjoy hearing all the success stories with this recipe, I want everyone to try making this bread.
Waited for 3 weeks for my starter to be super active for this recipe. So happy with how my bread turned out!
I am an experienced sourdough bread baker, but am working on baking a rustic loaf in an enamel covered iron Dutch oven like this. This is newish to me. Before I used a recipe that I had to knead instead of folding, and baked on a cookie sheet rather than steam in a Dutch oven. Thanks for the tips and tricks. I also love seeds on my bread. I will try that!
This was the first recipe I tried with my new starter last month; and it came out perfect! It’s my go to recipe now! I couldn’t be happier. Thank you for sharing your talent with the world Fiona.
awh.. this makes me very happy. enjoy!
@@CookingWithFiona Is the water you're mixing with your starter cold, room temperature or warm? You're not saying in the video...😕
This is the best recipe ever! I've been baking bread about 2 years, and have used many different sourdough recipes. Fiona thank you so much for my go to recipe.
Same for me. A perfect recipe.
I absolutely love that! Thank you for sharing and enjoy your bread❤️
I couldn't agree more!! I have looked at many YT videos and this is the perfect an easy video to follow. My first 2 loaves are in the oven now. The best part for me is, I wasn't tied to my home for 2 days. I came and went and got on with life. The dough is very forgiving if the time isn't followed exactly. Thank you for your expertise and your advice.
I made this yesterday and it was literally the best tasting sourdough loaf I’ve ever made. Thank you 🙏🏼
@@AutumnHaunts amazing enjoy and keep making it
From all the videos in all TH-cam this is the best one 🎉🎉🎉
So much care and patience in your hands and in your voice. And a lot of time for the whole process to unfold. Such a pleasure to watch.
followed the recipe, and my bread turned out PERFECT. Thank you so much🙏❤️🥖
LOVE this! direct, clear, and the point without all the fluff. I am still waiting for my starter to be ready, but this video is a winner when I make my first sourdough bread.
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I've been making sourdough bread for a couple years now using a couple different recipes/methods, but I just pulled 2 blog-worthy loaves out of the oven using YOUR recipe/process. We all know there's nothing hurried about sourdough recipes but I had never experienced your recipe's dough texture. It was much more wet and sticky but it created the most chewy, flavorful, superior crumb I've ever made! Rendering a fresh starter overnight to begin the bread was rewarding as the starter floated in water and was possibly one of the reasons for the impressive spring. I'm a fan!
EXCELLENT!!
THANK YOU VERY MUCH DEAR FIONA, YOU ARE THE BEST!!
I finally made my first loaf with success!
I've been using your recipe for my breadmaking... easy to follow your instructions...the best thing about you dear Fiona is the passion one feels as you speak and the love you show when handling the dough. Bread is sacred and your video emanates this sacredness.Thank you for your great work♡
that is so wonderful to hear, thank you
I found a little helpful trick - I like to place the dough in my proofing bowl without a towel so I get a little of the design of the bowl, but if it sticks you got trouble. Flour your bowl or the towel with rice flour - no gluten in the rice flour so your dough won’t bond to it. Everyone probably already knew that, but this is new for me 😁
Great tip! thank you for sharing
Yes, Rice flour is the key!
Fiona, you showed me a couple things that I was doing wrong and thanks to you I am finally on my way to baking sourdough bread with great crust and crumb. Thank you so much!
Best sourdough bread recipe for me to date. The seeded one is amazing! Thank you for not only a great recipe but also your instructions are perfect. ❤
Fiona may I say that was one of the most restful 15 minutes I have spent for a long time; you delivery is perfect. Love the recipe and really love your large bowl. I will try your recipe next time round :-)
love it! thank you
Thank you Fiona, no pretense, just simple and precise tutorial, thank you very much
I would like to see your pasta recipe
Good morning Fiona, I baked this bread following your tutorial, came out very, very good, thank you again
as Austrians we're used to bake sourdough bread containing rye and wheat, which makes it really strong in flavor. You can find wheat breads too, but usually not on a sourdough basis rather than on a a yeast basis. I'm glad I found that recipe. It is really delicious and extremely soft and surprisingly "juicy". Due to my limited time I modified this recipe a little bit with dry yeast though, but it turned out great as well. I have had some sourdough left, but not that active as the one in the video, so I thought give it a try and add some yeast. it was totally worth it and it only took 4 hours to rest (stretching included).
Your bread looks absolutely gorgeous Fiona! I've been baby stepping my way into making bread, started making English muffins recently, but really want to make sour dough bread - so I will be watching your videos how to make it happen! Thank you!
Third batch is the charm for me after following your video on sourdough. I still don't handle the dough as well as you do but practice makes for perfection. Also this last time I tried rye flour instead of whole wheat. It is delicious!
I was thinking about using rye as well. I prefer it over whole wheat.
Just made this and it turned out amazing! Followed every step.
Thank you so much Fiona! 💓
Thank you so much for the recipe. I’ve been struggling for a long time to make sourdough bread. Followed your recipe and instructions and it’s turned out perfect 👌
For the first time in my life I made a bread following your receipt, it was wonderful, the best bread I have ever eaten! Thank you very much. ممنون
My first three attempts with sourdough were not hugely successful. Fionna your video, unlike the rest I have seen, was very helpful because it used simple wording, practical methods and, above all, was calm and not stressful. Thanks so much for everything. My two loafs came out almost perfect. But I'm baking again in a few days to reach your perfection level!!
Wonderful! and thank you.
Hi I bake in Bronx ,Ny since 3yrs but I'm so much into this video ,I keep coming back to it .I just it specifically, how it rise in your fridge in the final proofing, and how bouncy it is after you bake it ,I love your breads.I'm with ovenproof, I may leave my dough sometimes 2 days in the fridge BETWEEN the first proof or the final proof ,then I won't have the proper rise ,but also I must test to see ,for also I do use mix of ok like I do for 600g of flour ,I do 50g wheat ,200g buckwheat, then 350 bread flour .but before I just do total only bread flour .I think i should not leave it 48hrs in the fridge, for eather bulk proof or final proofing. Sometimes during bake it won't rise or barely, or it spreads so wide .Simply said I must respect the fridge timing i guess but everything else is fine ,good starter,doing folding ,using these flours .but I want to ask you would you please post a bread loaf using the Pullman for sandwich .Thank you.
What a beautiful wooden bowl you have Fiona. Thanks so much for sharing your recipe, you’re the best teacher for us beginners sourdough baker. We appreciate you‼️😻🥰👨👩👦👦
Thanks so much 😊
Thank you Fiona for this easy and delicious recipe, this new video covered all my bases and answered all my questions. I always had fear working with flour but since I started watching your videos you made it look so easy that I was tempted to try and now I am making sourdough bread, baguettes and pasta all the time and its the most satisfying feeling making bread and pasta from scratch. Thanks you for making it look so easy and please don't stop making these videos.
That is so sweet, I love it! Thank you ❤️
Oh hey Masoud
Hello. Everything is very accessible and professional. Health and peace to you and your loved ones. 👍🏻🙏 ❤️🇺🇦
Fiona.. I recently baked two loaves of your sourdough bread and they both came out just perfect. Your recipe was so easy to follow with the sourdough starter I had on hand. Both were very tasty and looked very nice too. I will be using your recipe many times over in the future. Thanks, Bret
Very good video, with the wicker banneton, I never use a towel,I just sprinkle some rice flour onto the wicker basket, then put the dough in, you get a beautiful lines in your final loaf...
I like your idea of kneading salt with a bit of water, I think I’ll try your recipe
It seems that fermenting time in the fridge is a bit too long but the result and inside of the loaves is impressive
Love love love your new & improved sourdough bread recipe! You covered all my questions about sourdough bread in this great video!
That’s fantastic! Thank you. Happy baking.
I loved this video! You explained everything so well and I appreciate you taking your time as you describe each step. As a person who is new to sourdough bread… I want thank you so much!!
Glad it was helpful!
I love your well-explained video. Thanks 🙏 For a beginner it’s pretty complex and the waiting time is crazy 😜 I need three days to eat a piece of bread.
You explained ur steps so well and turned them out so beautiful bread. Nothing will beat home made bread. Just started my starter. It works so fast as I live in a warmer weather. And now just made my sponge. Being retired, it makes it a big difference in the world. Thanks so much for sharing baking skills and talent. God bless…
that's so good to hear, thank you. and yes nothing beats homemade bread and the smell in the house, its the best, and I'm happy I can share that with the world.amazing!
Thank you for this amazing step by step instruction, I am new to sourdough this was my 3rd attempt and It was a HUGE success.
Thank you for your concise method of making a sour dough starter and also how to bake one. You are a good teacher and share with us all your knowledge on how to make a sour dough bread. I am new to making bread. Thanks again for sharing your time with us. God bless.
Great Tutorial!
Well explained, make it easier to follow!
Thank you for sharing!
Greetings from Singapore 🇸🇬⚘⚘⚘ Edith
I tried this recipe, and let me tell you, this is the best recipe I have tried! I had tried recipe much more complicated with no better results 😊
I love that! and thank you for sharing your thoughts.
Making this recipe for the 3rd time, thank you so much for this tutorial! I was intimidated at first looking at other videos, but this was so easy to follow
Excellent video! And not only the real precise instructions, but also the way how you handle the dough, you care of it and your absolutely calm and clear voice. Thank you so much !
you are very welcome
I bake my sourdough about fir 2 weeks so far. Just made yours and it's so good turns out perfect
I’m making this now, it’s evening and I have one more stretch & fold before going into the fridge for the night. I will divide and shape in the morning, but will proof at room temp and bake. I don’t use the fridge on both ends. Even though I’ve done plenty of SD, and from Tartine, I’m trying your method which is similar.
Fiona you are amazing with your dough . I don’t know that I have the patience it requires .
I want to add my thank you as well. This is the first time I've ever tried this and it worked wonderfully.
that's wonderful. you are welcome!
Perfect demonstrations
Can you please tell me can the first and second fermentation stay longer then 14 hours in the fridge around double the times
Thank you
Made my first loaf using starter I made from your recipe and bread from your recipe turned out pretty darn good for my first time! Thanks for your awesome videos!
That is great! Love it! and enjoy. Thanks for sharing I always love to hear back
Just completed the starter,
Looking forward to making my first loaves, thanks for the easy to follow video
im so excited for you, let me know how it comes out. and don't forget to have fun. good luck
Thank you! Mrs. Farazmand. This will be the third time that I've made sourdough using your recipe/technique, and it always comes out beautifully, so again, Thank you. I.d send you photos, but I don't how. Man I'm old! Lol!
I love this. Straight to the point.
Me gustó su video, se ven muy buenos esos Panes, con una explicación muy didáctica. Voy a probar la receta a ver que tal. Gracias.
I liked your video, those Breads look very good, with a very didactic explanation. I'm going to try the recipe and see how it goes. Thank you
These are GORGEOUS!! 👏🏻 👏🏻
Fiona, this is a very well done video with all the information anyone could need, and presented in a lovely relaxed manner. Well done.
Your recipe is great, but I have one final question: Very important to me , On the video, I see that you warmed up the cast iron pots on the grill, and then when you removed the cover the square baking bread or pizza stone was underneath. Would it be possible to know if you cooked the entire loafs with this plate directly under the pots?
Thank you for this very well explained video
Hi Fiona, I love this recipe and I love your videos.♥️
Do you know where I might find a big wooden bowl like the one you use?
Awesome video and beautiful breads at the end. I can’t wait to make these with your recipe and method.
Fiona!! Really enjoyed!! Thank you for sharing your knowledge/expertise :) I am now into probably my 10th loaf, only one failure. My chickens wouldn't even eat it!! :) Need to improve my rise..videos like yours are excellent..loved your wooden bowl :)
hello what a beautiful large wooden bowl easy for the dough to make, may i ask where you can buy it?
Turned out great! Mine was a tad moist, great air holes, great flavor, hard crispy crust. Thanks for the instructions...I took notes.😂
I have just made it. The best recipe ever!
Very informative. This is one of the best if not the best tutorial on sourdough.
Great!
Thank you for your fairly hands! Awesome home made bread! I love it! I m just learning to bake it, your video and tips will help me🙏
This is wonderful, thank you, your bread is spectacular! I tried and failed many times over to get a starter to work and I am determined to try again until I get it right.
I know im asking the wrong place but does someone know a tool to get back into an Instagram account??
I somehow forgot my password. I love any tricks you can give me
@Brantley Joaquin Instablaster :)
@Oliver Maximo thanks for your reply. I found the site through google and Im in the hacking process atm.
Takes a while so I will reply here later when my account password hopefully is recovered.
@Oliver Maximo It worked and I now got access to my account again. I'm so happy!
Thanks so much, you saved my account!
@Brantley Joaquin you are welcome :)
You are a fantastic teacher. Beautiful bread.
Just a little tip. They recommend that you don't do your mixing on top of the scale. It could mess up the calibration.
Most beautifull bread that i have seen! Thank you!
you are welcome
That is a beautiful wooden bowl. Where did you get it? Thank you 🙏
you make this look so easy,i really want to make my own sour dough bread but im worried i will mess it up,but im going to keep watching your videos because you explain it so patiently and you make following your steps very easy,thank you,i need to start my sour dough starter ,so be back some time next week to do this bread ; )
Hi Fiona, I made this bread using a little less salt it tasted and looked delicious. Thank you for sharing. 🇬🇧
Beautiful Bread 🤍 Thank you so very much for sharing your recipes they all are greatly appreciated 💙🌸
Who always have to discard some of your starter and what do you do with the starter that you discard. I thoroughly enjoying your. Thanks 🙏🏻👍
excellent tutorial... especially the emphasis on how much time it takes for things to rise
오~~빵을 반죽하는 손길이 너무 자연스레 잘하시네요
오랜세월이 만든 내공이라 할수있겠습니다
훌륭한 솜씨 박수 보내드립니다
한국에서 ~~^^
This is the best video I’ve watched thus far! Thank you!
Thank you for this, I’m a newbie and hoping this will work out for me. I’ve been looking for this specific way of the longer rest periods to reap the benefits.
Very lovely, and mouth watering, will make one by the weekend
Wow! Loads of hardwork and smart work go into making that bread. Listening to ur voice was so soothing..
Excellent video! I’m a beginner and I loved this! So well made!
Fiona, thank you so much for this video! You were the second Recipe I tried and I was very successful with yours! So happy I came across you! Thank you!😽❤️
I love the way you instruct how to make your sourdough. Thank you. I will try your method on my next batch😌
What a beautiful bowl! Is it handmade?
Hi Fiona excellent job explaining this 😊 I was wondering is that a baking stone in the oven? If so is it absolutely necessary. Thank you so much. Happy baking 🥖🍞
Thanks for a beautiful video! Easy to follow & great explanation. I have not been able to make my seeds stick all around so used your technique flouring the tea towel then adding the seeds to the towel. Worked perfectly!
I love this video and your techniques it’s the easiest I’ve seen! 👍🏽👍🏽😍
Thanks so much 😊glad you liked it
Thanks Fiona, ... my dough is halfway ready...excited to see how the bread turns out tomorrow, thanks for the great tutorial!
You’re welcome 😊
کاش فارسی هم میگفتین🌸🌸
Fiona, I followed your recipe for my first 2 loaves of bread ever made and they turned out perfectly!!!! Thank you so much for the easy to follow instructions. My question is, how long can the first and second proofing times vary? I forgot that we have plans tonight and I won't be able to bake until much later.
Dank u wel ik heb veel geleerd van u, u verteld het ook zo lekker relax ,dus kan het niet mis gaan , ik bak nu iedere week een brood het is heerlijk brood dank u voor het video filmpje
Groetjes uit Nederland
Marleen
I actually did make this and it turned out well but I have to raise my starter and dough in the oven on proof setting. I don't like really sour sourdough, and this recipe produced a sour version, so not my favorite but it did raise and turn out very nicely. If you like sour flavor a lot, this is a good one. And no, my chickens did not get their share 🙂
Thank you for explaining the steps so patiently.
Mine turned out delicious!