You inspired me to start my sourdough journey. I especially was motivated by the video where you basically said that everything doesnt have to be perfect to make good bread. It helped me to not give up when my loaves weren't turning out just right and my starter wasnt where it needed to be. It's also a reminder to me every day that perfection isnt necessary for life to still be wonderful. Thanks! I love your videos so much.
This is a video I will watch again! So many small details that I"m sure, make a difference with results. I've not baked sourdough bread in about 30 years! Yep I'm that old and older, but love Life! I've got my starter going. Thank you Mary Grace! I will be watching more of your videos!
I'm blown away at how seemingly imprecise this method is compared to others, yet the bread comes out remarkably beauitful! Would you mind telling me what the temperature is in your kitchen (on average)? You've gained a subscriber here!
Lovely to see the whole process! Thank you for this video! I might try to make sourdough starter in some point so I can try to make some sourdough bread as well :)
This is blowing my mind. Since starting to bake sourdough the number of questions I have has only gone up and this video just added a whooole lot more 😄
Gorgeous loaves 😋😍 And the crunch sounds soooo good 😋 I was taught never to use a metal bowl for making sourdough bread because the metal can negatively affect the flavour of the sourdough due to some chemical reaction between the metal and the dough… 🤔
My sour dough was done today and just made the dough for 3 breads and you are amazing your instructions are the best love you and I would like to get your new book how l can get it ❤️ ♥️ 💕
Im not into ASMR videos and just clicked this cuz I wanted to see bread being made, but something about the dough folding sounds was sooo yummy 😋 Btw, the loaves came out gorgeoussss! 😍 But I know you know that, hehe!
Hi Mary , love your videos, is this different from your famous “ no kneed” “ no fold “ method ? I tried your method by mixing the sourdough the night before baking and left the dough on my counter over night , next day just do minimum folding , then shaping , put into fridge , later to bake , so do you still make bread use that method ? Or this video shows a better way to make sourdough bread ?
Though the bread you made in this video with a gas oven and some cookers was to DIE for and I love that method: Was your Rofco oven a gift? A splurge? Does it pay for itself? I ask for me, as I hate burning my fingers and want MORE bread in less time.
Are they going into the oven cold straight from the fridge or do you need to leave them out? Im trying this tonight! hopefully someone answers within the next 18 hours haha :)
Wow, amazing. Just wanted to say, is Benny the cat having issues with the fur? My previous cat had issues as well and was due to the dry food. Just in case you needed this info. :) ❤
You make it look so easy. I am not sure what I am doing wrong but almost all my loaves stay sticky dough and don't want to keep their structure. I do 4 sets of stretch and folds and feel like I develop great tension then doing the bulk fermenting I get a good rise 50% or a little more but when I go to dump it out on the counter to do its bench rest is where it goes all wrong. just a dough blob that has no structure. I can't shape it and it just stays a sticky mess. I am about to give up :(
Today I tried to make my first 20% wholeweat rye 80% bread flour and I didn't want to gain volume what so ever, but my starter was so active and nice, I don't think my house was cold, I folded couple of times and I left it to proof even more than usuall and the maked flat. They got a nice ear but definitly looking weird and danse. Any idea...?
Also, if you want a supermarket-like loaf for your dad, King Arthur Flour 'Just Bread' might be a recipe he would like - it's a 70% white whole wheat low-starter bread made specifically for low-income families who need less processed food but also something family friendly. You may not be able to get white whole wheat there, but it's a milder kind of winter wheat that tastes really good.
And I just learned that you're already using white whole wheat flour, because the majority of the wheat grown for human food in Australia is white wheat. In the US we're still eating the red wheat you use for animal food. I know you don't really WANT to approximate supermarket bread, but it's nice to have options that are easier to eat.
It’s obligatory that at least one cat walks across the workbench, and if there’s noisy birds outside you get two…unless you own more than two cats. I've even worked in a professional kitchen in the 80s where you were liable to find one asleep under a bench.
I do think you can miss a few and still get nice bread since it is a lot of effort. But stretching the dough is pretty important for good consistency. I am not an expert though, I think you just gotta try it :D
I can’t with the cat 🐈⬛ on the kitchen counter. That is disgusting! 🤢 🤮 I have never ate anything from people who allow animals on their countertops. I can’t even watch this I’m so grossed out. 😩
I love your chaotic approach to sourdough. It's different from most people on here.
🥰😄 couldn’t do it any other way 🤣😄
@@MaryGraceBread sourdough bread making is art. And 'art is chaos taking shape' ❣️
+1
You inspired me to start my sourdough journey. I especially was motivated by the video where you basically said that everything doesnt have to be perfect to make good bread. It helped me to not give up when my loaves weren't turning out just right and my starter wasnt where it needed to be. It's also a reminder to me every day that perfection isnt necessary for life to still be wonderful. Thanks! I love your videos so much.
This is a video I will watch again! So many small details that I"m sure, make a difference with results. I've not baked sourdough bread in about 30 years! Yep I'm that old and older, but love Life! I've got my starter going. Thank you Mary Grace! I will be watching more of your videos!
I'm blown away at how seemingly imprecise this method is compared to others, yet the bread comes out remarkably beauitful! Would you mind telling me what the temperature is in your kitchen (on average)? You've gained a subscriber here!
I love patting the dough babies in their little bread beds ❤ it’s my favourite part of making them.
omg Benny is adorable love him ❤❤❤
The satisfying sounds! 🍞❤
Your cat is so cute 🥰 and the bread looks so delicious!
Nice! I myself love to have a snack with a slice of freshly baked sourdough bread. It is heavenly❤️🥰🥰
It’s the bestttt ✨✨✨
The best sourdough I've ever made. Thank you for the recipe and method!!
Lovely to see the whole process! Thank you for this video! I might try to make sourdough starter in some point so I can try to make some sourdough bread as well :)
Watching from Northern California near San Francisco! Keep up the great baking!
Aww love that. 👋 hi from Australia!! Thanks for watching!
This is blowing my mind. Since starting to bake sourdough the number of questions I have has only gone up and this video just added a whooole lot more 😄
I tried this recipe out it turned out amazing
Looks delicious 🥳
What a blessing God gave us bread to enjoy as a fundamental food.
Nature.
Oh, i think am falling love❤️
Love this video...💜💜
Awesome thanks for sharing this 🙂
Thanks for watching! ❤❤❤
Gorgeous loaves 😋😍 And the crunch sounds soooo good 😋 I was taught never to use a metal bowl for making sourdough bread because the metal can negatively affect the flavour of the sourdough due to some chemical reaction between the metal and the dough… 🤔
Many bakers uses metal bowls, steel does not react with dough
I love Benny … and the bread 🐈 🥖
Yummmmm - but also those lovely big mixing bowls.. got a linky? Thank you!! ❤️yer wrk.
My sour dough was done today and just made the dough for 3 breads and you are amazing your instructions are the best love you and I would like to get your new book how l can get it ❤️ ♥️ 💕
Im not into ASMR videos and just clicked this cuz I wanted to see bread being made, but something about the dough folding sounds was sooo yummy 😋 Btw, the loaves came out gorgeoussss! 😍 But I know you know that, hehe!
Every time I watch your videos I get a bit obsessed about your brown cloths/tea towels.. where are they from?
Great video. You have exact measurements! What cameta do you film your videos with? Great quality
My attempts at sourdough bread resulted in loaves you could kill someone with. Really heavy.
Great video Mary ... does this recipe also work with wheat, quantitywise?
Hi Mary , love your videos, is this different from your famous “ no kneed” “ no fold “ method ? I tried your method by mixing the sourdough the night before baking and left the dough on my counter over night , next day just do minimum folding , then shaping , put into fridge , later to bake , so do you still make bread use that method ? Or this video shows a better way to make sourdough bread ?
Though the bread you made in this video with a gas oven and some cookers was to DIE for and I love that method: Was your Rofco oven a gift? A splurge? Does it pay for itself? I ask for me, as I hate burning my fingers and want MORE bread in less time.
Sweetest dang bread maker on the planet!!!
I just watched all your videos trying to find this foldless method but you fold it in all of them
Could you please share the recipe with us? Thanks heaps!
Thanks Mary. How warm Is your house roughly? Also, is this freshly milled flour or store bought?
Hello, thank you for this, how long can I keep the loafs for in the fridge? (Max)
Hi Mary what size of banneton do you recommend? :) thank you
Can you explain why you spray them with water before putting in the oven please😊?
Could you please let me know what sifter you are using. I have not been able to find an adequate one. Thank you.
Great video Mary. Im a new baker at 47 years old
So when you use the white flour, was that just bag flour? And then you just use the freshly milled rye?
Are they going into the oven cold straight from the fridge or do you need to leave them out? Im trying this tonight! hopefully someone answers within the next 18 hours haha :)
Straight from the fridge ❤❤❤ good luck for yours!! ✨✨
When I make sourdough bread I end up with a mess all over the kitchen and myself but the end results are amazing.
Please link your milled machine!
Wow, amazing. Just wanted to say, is Benny the cat having issues with the fur? My previous cat had issues as well and was due to the dry food. Just in case you needed this info. :) ❤
Great-looking loaves!! Mary, how did you fit all 3 in the oven at once? What was the rack's position? Thanks!
Just one in the middle ✨✨
You make it look so easy. I am not sure what I am doing wrong but almost all my loaves stay sticky dough and don't want to keep their structure. I do 4 sets of stretch and folds and feel like I develop great tension then doing the bulk fermenting I get a good rise 50% or a little more but when I go to dump it out on the counter to do its bench rest is where it goes all wrong. just a dough blob that has no structure. I can't shape it and it just stays a sticky mess. I am about to give up :(
How do you make a starter?
Today I tried to make my first 20% wholeweat rye 80% bread flour and I didn't want to gain volume what so ever, but my starter was so active and nice, I don't think my house was cold, I folded couple of times and I left it to proof even more than usuall and the maked flat. They got a nice ear but definitly looking weird and danse. Any idea...?
Hello, What kins of grain mill do you have?
I have never seen someone put it uncovered into the fridge. Does it not get dry at all?
Also, if you want a supermarket-like loaf for your dad, King Arthur Flour 'Just Bread' might be a recipe he would like - it's a 70% white whole wheat low-starter bread made specifically for low-income families who need less processed food but also something family friendly. You may not be able to get white whole wheat there, but it's a milder kind of winter wheat that tastes really good.
And I just learned that you're already using white whole wheat flour, because the majority of the wheat grown for human food in Australia is white wheat. In the US we're still eating the red wheat you use for animal food. I know you don't really WANT to approximate supermarket bread, but it's nice to have options that are easier to eat.
Thank you so much for this thoughtful recommendation!! 🥰🥰 so interesting about the different types of wheat used in different countries!
How do get the dough not stick to your hands ?!?
You don't really knead the dough but caress it until it submits to its destination.
It’s obligatory that at least one cat walks across the workbench, and if there’s noisy birds outside you get two…unless you own more than two cats. I've even worked in a professional kitchen in the 80s where you were liable to find one asleep under a bench.
why are your fully fermented loafs that stiff? If I cut into mine they are as soft and jiggly as the day before.
Suscribe for more bread and Benny
So all those folds you did you don’t have to do any of your aren’t home?
I do think you can miss a few and still get nice bread since it is a lot of effort. But stretching the dough is pretty important for good consistency. I am not an expert though, I think you just gotta try it :D
I tried your recipe, but the bread almost did not rise. Will try again
There’s some troubleshooting tips on my site that can help: www.marygracebread.com.au/troubleshooting
Sometimes sourdough takes some persistence 💗
Can you make a video where you don't do any of the folds please?
That's bread. I wonder how many bread machines and stand mixers have been sold to people thinking that they would make better bread.
🥰💗💗💗
I can’t with the cat 🐈⬛ on the kitchen counter. That is disgusting! 🤢 🤮 I have never ate anything from people who allow animals on their countertops. I can’t even watch this I’m so grossed out. 😩
womp womp