I rate this video a 10/10 with 5 stars. Out of ALL the many videos I watched on sourdough, yours here gives THE BEST guidance that is down to earth and practical. THANK YOU so much for your wonderful teaching! What a gift you have!
Wow! Thank you so much! That's the reason I started my channel, was to teach and that's the most blessed comment I've ever received! That just makes it all worth it! Thank you very much!
I agree completely!🎉 So many people make it seem so complicated but yours is the best explanation I’ve seen in all of my search. Thank you so much for inviting me into your kitchen!
I have watched hundreds of ‚How to bake sourdough bread‘ videos, but now I know I found the holy grail. Your explanations are fantastic. This video gives me so much confidence. I have just fed my starter and really want to give baking sourdough bread another try! Kind regards from Austria, Europe ❤
To determine the hydration level of a sourdough bread recipe, you can calculate it by dividing the total weight of water by the total weight of flour and then multiplying by 100 to get the percentage. Here's the calculation for the given recipe: Total water weight: 362.5g Total flour weight: 500g Hydration level = (Total water / Total flour) * 100 Hydration level = (362.5g / 500g) * 100 Hydration level ≈ 72.5% Therefore, the hydration level of the sourdough bread recipe with 125g sourdough starter, 362.5g water, 12.5g salt, and 500g all-purpose flour is approximately 72.5%. This hydration level falls within the typical range for sourdough bread and should result in a dough that is moderately hydrated and manageable for baking. Enjoy making your sourdough bread with this recipe!
I had followed tons and tons of tutorials and everything was so beyond over complicated. I was stressing out and my first attempt with the dough was absolutely horrid. Immediately after following yours my dough looks exactly how it’s supposed to and I’m so excited to finally bake it. Thank you for your effort and amazing teaching, it’s greatly appreciated.
@@aimee8014 oh that is fabulous and just blesses my heart to hear this! Let me know how it turns out after you bake it!!! I'm sooo excited for you! 💜 Kacy
My dough is cold proofing in the fridge as we speak.. its so exciting! My sourdough journey has been one disaster after another and it finally looks like i may get 2 loaves completed. I cannot thank you enough. I was about ready to throw in the towel. You teach so well, you dont over complicate instruction and honestly you absolutely made me believe i could do it. Thank you so much! ❤
Oh that is fabulous! I'm so excited for you too! Tag me if you post pics! Or message them to me! Yes, people tell me all the time I'm very easy to understand. Most things don't have to be complicated, just understood. Thank you so much for sharing this with me! I'm so excited for you!
@@BootsandBountyHomestead Well I did it! 😃 Two beautiful boules is it?, I was only doing one, one Dutch oven.. for now, but when I saw how the 1st one came out I was so excited I got caught up in the moment and had to do the 2nd one. Yes I cried happy tears too 😂 I'm not going to sleep a wink tonight waiting until we can slice into one tomorrow... It's like Xmas Eve 😁 once again, thank you so so much ❤️
I've been trying to master sourdough for a month. I tried your recipe and method and my bread was amazing!!! I've made several loaves since then and they are always perfect. It surprises me how I get such a good rise in the oven too. Thank you so much for this video!
I just had a sourdough fail. I couldn’t get my bread to rise. The stretch and folds went beautifully. Let it rest overnight and it came out soft and mushy. I caved and added yeast.😢😢😢
@bpapso what came out soft and mushy? How old is your starter? And I really need to know what your starter looked like before you started. Bubbly, big bubbles tiny bubbles, thin, thick, smell, etc. Mine doesn't rise until it's baked, then it'll triple. Remember, sourdough doesn't act like bought yeast.
Thank you, I stumbled on your channel accidentally, for some reason you started explaining at the right pace that I started to make the bread with you. I had to starter ready but i did not know who’s recipe I saved to go with . your recipes for the dough turned out really well. Now is about 8 pm 2 dough balls in the fridge to ferment overnight to be baked tomorrow on Memorial Day. Thanks
If you don’t have one or don’t want to fuss with a dutch oven (I find them dangerous and heavy) simply place an inverted cookie sheet in the oven, slide your loaf onto it and cover it with an inverted stainless steel mixing bowl. Use a mister to spray the top of the uncooked loaf and the inside of the bowl before baking for great crust.
I think the Dutch ovens are just gorgeous specially the colored ones but they're so heavy for me and I agree they are dangerous cuz they're heavy so I'm going to try your idea thanks for sharing😊
You are so welcome! Sourdough is fun to make and so glad that I can help others gain the knowledge on how to make it for themselves. Thank you for watching.
I just made it today with Einkorn as my starter and organic white flour. My partner has ALS and I am so proud today he said it’s the best bread I’ve made. Thank you sooo much for helping me give him a great bread in his not so long time left. ❤
Dear Casey, a miracle has happened. I made one loaf according to your recipe and instructions. It came out absolutely fabulous. Many thanks for your time and effort to teach us. Greetings from Austria.
I have been making sourdough since 2020, when it became everyone’s favorite past time. I have used many recipes. I haven’t had consistent results until this recipe and procedure. Thank you so much!! ❤
I watch this every time I make bread. I watch each step as it happens in my real time. I am attempting wholewheat with same measurements for all ingredients. I will let you know how it goes. Thankyou so much for your video
My whole wheat turned out great! However I used a bit more water in the recipe until it reached the shaggy dough look. I think next time I will add some honey at this point. Whole wheat bread was the bomb. It had a more intense sour flavor which everybody liked. It was really good with 100% raw orange blossom honey spread on it! I want to thank you for giving me the confidence to commit to baking and never buying bread!!!
This is the BEST video tutorial to make sourdough bread! I had failed miserably twice before and the first time I followed your recipe I made the BEST loaf Of sourdough bread! Third time was a charm bc of you and all of your Tips and tricks you taught me! Thank you thank you! My second loaf for the week is in the fridge right now! ❤❤❤❤
Your recipe and instructions were foolproof! Thank you so much!!! We were about ready to give up on sourdough and then found this video. 2 really nice loaves. I won’t be following any other recipe. Thank you thank you thank you!!!!
I've started my sourdough journey about 2 weeks ago. I baked my first loaf yesterday, and it did not turn out. However, I appreciate all of your helpful tips, and I'm sure I'll have progressively better loaves here soon!! Thank you
I live in Arizona where it's hot year round I keep my ac on 70°. So I turn my oven light on and put it on warm for 10 mins. Then turn it off bout 20 mins before my dough rests, and then I rest it in the oven. And I get the best rise. Other wise I'd be sweating with a flat round lol.
You have demonstrated and explained making the bread using the starter better than anyone on TH-cam I've watched. Believe me, I've watched plenty! Thank you for your video.
Thank you for this! You have been the best I have seen for my ADHD mind! Super simple explanation! I’m still doing my first set of stretch and folds but my dough already looks fabulous
In the winter when my house is a bit colder... I turn on my toaster oven until the top is warm (NOT HOT) but warm... and set my covered bowl and top of it. An hour or so later I came by and turn it on again for a minute or so to heat it back up. Works like a charm!
I'm in beginning stages of my sourdough journey and I've tried so many peoples recipes then get them mixed up and forget which recipe was what. Some of them turned out great, others not so great. Today I made your 1 loaf recipe and it turned out great!!I could only let it cool for 45 minutes before I had to cut an end piece. So, so good! I could've maybe left it in the oven 3 to 5 minutes longer for a darker crust, but I dated a print out of your recipe, made notes and will definitely be making this one again!! Thank you!
That's fantastic and thank you for the feedback. I have loved this recipe and so glad I have been able to share with so many other people. Hope you get lots of yummy bread from this recipe.
My first loaf of sourdough bread is baking in the oven. Thanks to you! After six tries at starter, I finally got a successful batch. I am so excited for the outcome. ❤❤❤
Thank you so much! Finally I feel I can try this and have success You have a gift of teaching Love your personality as you bake the sourdough bread! Thank you
Yesssss❤❤❤❤ This part! People make much to do about nothing when it comes to sourdough starter. You’re doing great! This is exactly how I do mine! Thank you.
You are such a warm, down-to-earth lady and an excellent guide, your videos are a joy to watch. In a wilderness of 3-day, 101-step sourdough videos THIS is the one that hit home for me. Simple and straightforward, it shows that making sourdough needn't be a chore and can actually be fun. Thank you for your expert guidance, and for making sourdough a lot less scary. New UK subscriber 🌻🌻🌻
@@KidneyBeanCake oh hi friend!! Thank you so much for your kind words!!! That really blesses my heart ❤️ if you have ANY questions, please feel free to reach out!
@@BootsandBountyHomestead oh my goodness, just baked my first sourdough loaf 😲 I watched this video 4 or 5 times first, and then followed the written instructions step by step, measurement by measurement, minute by minute. I have created a work of art! And it's all down to you and this amazing tutorial. I haven't cut into it yet, as the good lady says bake one day and cut the next..but it's killing me 🤣 Thank you so very much 🌹
Thank you for this easy to follow tutorial! I’ve watched so many videos on how to make sourdough bread….that it becomes overwhelming. Can’t wait to try your method of making sourdough bread.
Thank you for an easy to follow & perfectly informative video. You explained many things that answered many of my questions. I wondered if the starter was eating the flour in the dough. I have tried other recipes but since I’m just learning I did make mistakes… I will follow your recipe in the morning(starter fed tonight) so wish me luck! Will let you know how it goes.❤
Im going to try your recipe , I’ve made a few similar recipes . A tip that i do is put foil under the pan on a rack under dutch oven. Helps prevent a dark bottom. I also put ground corn kernels in the pan, underneath the parchment paper in the pan. It works.
@@CarolePenhaleKing I put a cookie sheet under my Dutch oven on the next rack down. I also hear of people bawling up aluminum foil and putting it in the bottom of the Dutch oven or using the instapot rack insert to keep the bread off the bottom as well. I've never had a problem with it getting too brown.
@@BootsandBountyHomestead my bread turned out so good. I really appreciate you. I do have one question. Do I just wash my flower sackcloth that has been flowered just in with the regular laundry or do you save them and put them aside for the next time to use them? I know it's kind of a silly question.
@@carlakellie6674 they will get hard. I hand wash mine in the sink first if anything wet got on them, or shake them out really well, then laundry as normal. Mine are always wet and they get really stiff if I don't get them washed soon. I actually started just putting my boules in the fridge just in the mixing bowl, chill, then shape, score, and bake just because it was ruining all my towels, plus I didn't want to have to deal with all the bowls in the fridge because I do big bakes for shows. You can make it work for you any way you need it to.
I used this recipe and it was very wet. The loaf was flat. So I tried again and ended up adding a cup more of flour and it turned out perfect. I do weigh all my ingredients on every recipe. The added cup was what I ended up using to get the right consistency.😊
@@kellychatman6742 I wonder if your starter was either to acidic or too thin. Or your environment could have been too humid. I haven't had anyone have that problem yet so those would be my guess
It is very humid here right now. Eastern Tennessee. It came out really good and was probably the best loaf I've had, rise wise. Going to try again today but we are at 100% humidity right now. Lol Thanks for the response. Love watching your videos. You are so REAL! 😊 @BootsandBountyHomestead
@@kellychatman6742 I know, it's like breathing water in west Tn too! Lol I make 25-30 loaves a week for events, using the same recipe religiously and I've never had a failed loaf....unless there was a problem with my starter, which has happened because I got in too big of a hurry or something came up and my starter wasn't at its best.
Thanks for the help. So far so good. I took this loaf and cut it in half. I cooker the first one after 3 hrs in the fridge the next one the following morning. They were both good. A little dense. I was having trouble with hydration. I am now using 65% and getting better results. This bread thing is difficult.. I do have a strong starter..
@@lafflaff2676 it is. I tell all my students not leave bread for LAST! Don't jump in with both feet and bread be the first thing you do. It's something you have to learn! Good job! You'll get there!
I have watched so many videos and yours is by far the best. I just took my loaf out of the oven using your recipe and video and it looks amazing. I had made 2 previous loaves before and they didn’t turn out so great and I felt completely lost. I’m so glad I found you. I almost gave up. Thank you!!!! Do you have a starter recipe video?
I do not have a video of making a starter from scratch. I need to do one 😂 but it's simple. Just mix equal parts flour water daily, taking our half on and after the 3rd day until it doubles in size for 3 days in a row. i don't care if you weigh or measure it, your kitchen your rules lol. I don't stick to all the "rules" when I"m cooking anything and it breaks my heart when people make it so hard on themselves trying to follow all the "rules" everyone has come up with. That is what keeps people from doing sourdough, when it's so easy if they will just keep it simple and figure out what works for them. Most people want that "magic pill" for doing it and sourdough has no "magic pill". No patience on trying to figure it out when there's too many chiefs... lol. I'm so glad you commented and let me know how you were doing! That's exciting and great! Keep going now that you have the tools to keep going!
It would have been nice if you explained what you were doing after you did the stretch and folds. As beginner I would like to know what I should be looking for or feeling in the dough. Just a friendly suggestion.
After the stretch and folds it just rested for 2 hrs. Is that what you mean, or the shaping part? With sourdough, it is a "learn to feel the dough" process. With this recipe and timing, you can follow step by step and there should be no problems, unless it's a starter issue. Please let me know what questions you have be ause I want to make it easy to learn, esp in the beginning
There's a lot more I could show and talk about but couldn't fit it all in. There's two ways you can do stretch and folds, like I show here, and for bigger batches, coil folds. You just pick it up in the middle and it folds under itself. Your choice. Also, you can shape it however you want. You can stretch it out flat (mine is only about 8"x12") fold it into thirds, roll it, then push and pull to tighten the skin. OR you can just pinch the edge towards the bottom and pull it up to the center all the way around. Totally your preference. Still gets the job done.
Hello there! Thank you for your kind words, they mean so much to me! I'm glad you enjoyed the video. Come back to se us soon. El Paso, TX....never been there! Maybe one day lol
Is this recipe written down anywhere? I could not find it. So far, this is the easiest sourdough recipe I have tried and the results are wonderful. Thanks for sharing.
Hi there lm messaging from Australia. Been watching your videos! They look so easy would love to try today. But l can't find the recipe just people's comments 😂😂 lm new to this sorry. Could you please give them to me ?
Thank you for your video. Kindly give some tips for making a new starter and baking in a tropical climate. It's between 30-32⁰C, the heat is crazy here in the Caribbean.
You can still follow this recipe and process since it is a shorter process. Fermentation will happen faster in warmer climates, but not fast enough outside this process. That is, assuming that you are making this dough in the temps you described and not indoors in the air conditioner. If you need to, you can always just refrigerate the dough after the stretch and folds, then just shape it whenever you are ready to bake. You can skip leaving it out on the counter for any extended time after the stretch and folds and put it in the fridge to keep it cooler. You can use cooler water instead of lukewarm water too to slow the fermentation process a little if you don't have air conditioning. If you don't have refrigeration, you will have to learn when your dough is ready for baking. It will jiggle like jello, rise at least half-NOT DOUBLE, and it will have big bubbles rising to the surface, shape and bake at that point. Happy baking!!
Thank you 😋I have been loving making it and making different designs into the top of the bread. I can make a different one each time and never run out of ideas.
I really loved 🥰 ur video & I want to make ur bread, looks beautiful 😻. I haven’t had consistency in my loaves & I have been watching different videos & I think it has to to with the temperature during fermentation. I guess I’ll keep trying 😁❤️👍🏼
I’ve been making sourdough for a while but am definitely going to try this! Also, you might know this already but if you out a wet paper towel under your cutting board board it won’t move around. Saves me a lot of annoyance 😂😊
I’m an experienced sourdough baker, yet am always curious about how others do their sourdough. I just watched this video from start to finish (even though I have dough rising as we speak ready for the next step). You do a fabulous job of explaining, yet not over-explaining, and your choice of music in the background is perfect. Loaves look fabulous. Just one question: why all purpose flour instead of bread flour?
Yes and no. It's great to be able to make your own bread and eliminate a large amount of preservatives/chemicals from your bread. Yes, if you are in a hurry then it can put you in a bind, but it is so worth all of the time when you taste your first loaf.
I love the fact that you don't measure your starter. You go for consistency. My starter is like a thicker pancake batter. Never lets me down. I will try your recipe soon. Thank you
no I have been feeding mine for almost 30 days and trying to do what EVERYBODY tells me I need to do which I am finding out is wrong. Mine is fed 50g of starter 40g of AP unbleached 10g of rye and 50g of bottled water. It will double but is no where thick like yours shows in the video nor is it stringy. I am trying to understand if you can add too much flour or not or if I need to decrease the water to make it thicker. Just have no clue what I am doing. It smells ok and has small bubbles but not sure what I need to do next?
@@daleneb24 then try it! Every starter will have it own personality. No two are the same. Yours may not like to look like mine. My starter likes it THICK! If it rising, then use it! After 30 days, it should be ready! Quit reading, starting using. You have to learn yours!! The only way you will learn what it likes is to use it, feed it, ask if something goes wrong, try to fix it, and keep learning/trying! One thing you can try is once it peaks, stir around the edge one-two big swoops and let it rise again. That will make sure it's eaten everything and it will make it stronger. Don't rely so much on the numbers and weighing it, as you do by the look of it and how it reacts. I use City chlorinated water, I never measure anything I'm dumping into it, just go by what it feels like and what it looks like, then how it reacts. If your bubbles are tiny and foamy, it's hungry. If it's thin and runny, it's hungry. If it's thick and has big bubbles, and it could possibly be stringy, not always, then it's happy. None of that matters as to how much you are feeding it, until you learn the correct feeding your starter likes.
The recipe for a one loaf and two loaf is in the description. You can copy it and put it on a word document and print it from there. That's the only way I know how to do it since we shut our website down for now. Theres a way that I can link a google doc, but not sure how to do that now.
@@ladylachat1 thank you very much! Since you're cooking at 450, you can play around with the time, but most of the time I see others cooking there's at 25 on 25 off. Or 35 on 15 off. You'll just have to watch it because every oven is different, but they say the internal temperature of the bread has to be 205- 210° f to be done. But I've also seen where some people's bread never gets that hot... I would go more on the way the bread looks and the color rather than the temperature. Once you cut into it then you will know how to adjust your time.
We usually don't either LOL. It's so good warm and fresh! You can always spritz it with a little water and put it back in the oven on 400 for 10 mins and it will come out fresh and crispy like you just baked it!!
Thank you for this video. I’m going to try this recipe next. I tend to overproof every single time. Did I understand correctly that you just time it for 2 hours. Can it be that simple? If so, you made my day! PS I too love your music.
Great video😍 Very soothing and relaxing. Do you have a video on how to make your own sourdough starter? I'm new to the sourdough baking world. I'm just observing and learning in hopes of one day making my very own loaf for the first time🙏🏻
No, but it's easy. Equal parts flour and water, same amounts day 2, and then on day 3 take that much out and put that much back in. ALOT of people watch Ben Starr on how to start one. Don't get too caught up on "technicalities", keep it easy.
@@BootsandBountyHomestead Okay. Thank you. Do you think 25 grams water and flour are good to start with? Do I feed every 12 hours or every 24 hours? Day 2 just feed and no discard? Sorry, I'm completely new and still learning. Looking to start next month🙏🏻
@@Buttercurls it depends on who you want to listen to 😂 Yes, start with 25/25g each. Some will say leave it for 3 days before you feed again, I did not. I fed the same thing the second day. (Day being 24 hrs) On the third day I took out half, which would be 50g, leaving 50g in the jar. I just keep doing this everyday until it rises consistently for 3 days, doubling in size. Now, doubling in size doesn't not mean that you end up with twice as much as you started. You will still have 50grams, it'll just be full of Bubbles and appears to have "doubled in size". If you stif it, the bubbles will pop and it will go back down to what you had before...I have a lot of people think that it doubles, in amount. I'm like, where do you think the extra flour and water comes from then? It doesn't produce more of itself 😂 they're usually like "oh, that makes sense". If it becomes too watery, give it a little more flour. I don't measure, I keep it pretty thick. Too much water and it won't have enough "food" and will get hungry, which will make the "hooch" water on top when its hungry. No worries, just feed it a little more next feeding. If you leave it too long, the hooch can turn black and smell like fingernail polish, DO NOT THROW IT AWAY!!! It's NOT dead! Just pour the water off and feed it.
I rate this video a 10/10 with 5 stars. Out of ALL the many videos I watched on sourdough, yours here gives THE BEST guidance that is down to earth and practical. THANK YOU so much for your wonderful teaching! What a gift you have!
Wow! Thank you so much! That's the reason I started my channel, was to teach and that's the most blessed comment I've ever received! That just makes it all worth it! Thank you very much!
Agree 100%
@@waitinthefire66 thank you very much!
Loved it very helpful
I agree completely!🎉 So many people make it seem so complicated but yours is the best explanation I’ve seen in all of my search. Thank you so much for inviting me into your kitchen!
When you said that yeast farts, I new I had found my new favorite sourdough TH-camr
😂😂😂 best way I could make it easy to understand 🤷🏼♀️ welcome friend!
lol 😆
Take a grammar class my friend.
I have watched hundreds of ‚How to bake sourdough bread‘ videos, but now I know I found the holy grail. Your explanations are fantastic. This video gives me so much confidence. I have just fed my starter and really want to give baking sourdough bread another try! Kind regards from Austria, Europe ❤
You can do it!!! 💪🏼
Agreed! Love this!
@@robin-the-sourdoughbaker thank you very much! I appreciate that!
Can i use foil to cover my bread to get a crunchy crust and spray my loaf with water @@BootsandBountyHomestead
@@Leopardlove2024 are you using a Dutch oven?
To determine the hydration level of a sourdough bread recipe, you can calculate it by dividing the total weight of water by the total weight of flour and then multiplying by 100 to get the percentage. Here's the calculation for the given recipe:
Total water weight: 362.5g
Total flour weight: 500g
Hydration level = (Total water / Total flour) * 100
Hydration level = (362.5g / 500g) * 100
Hydration level ≈ 72.5%
Therefore, the hydration level of the sourdough bread recipe with 125g sourdough starter, 362.5g water, 12.5g salt, and 500g all-purpose flour is approximately 72.5%. This hydration level falls within the typical range for sourdough bread and should result in a dough that is moderately hydrated and manageable for baking. Enjoy making your sourdough bread with this recipe!
Wow, that's some awesome math skills. That makes it easy to understand. Thank you
Tku so much as well! Great info 😅
I had followed tons and tons of tutorials and everything was so beyond over complicated. I was stressing out and my first attempt with the dough was absolutely horrid. Immediately after following yours my dough looks exactly how it’s supposed to and I’m so excited to finally bake it. Thank you for your effort and amazing teaching, it’s greatly appreciated.
@@aimee8014 oh that is fabulous and just blesses my heart to hear this! Let me know how it turns out after you bake it!!! I'm sooo excited for you! 💜 Kacy
My dough is cold proofing in the fridge as we speak.. its so exciting! My sourdough journey has been one disaster after another and it finally looks like i may get 2 loaves completed. I cannot thank you enough. I was about ready to throw in the towel. You teach so well, you dont over complicate instruction and honestly you absolutely made me believe i could do it. Thank you so much! ❤
Oh that is fabulous! I'm so excited for you too! Tag me if you post pics! Or message them to me!
Yes, people tell me all the time I'm very easy to understand. Most things don't have to be complicated, just understood.
Thank you so much for sharing this with me! I'm so excited for you!
@@BootsandBountyHomestead Well I did it! 😃 Two beautiful boules is it?, I was only doing one, one Dutch oven.. for now, but when I saw how the 1st one came out I was so excited I got caught up in the moment and had to do the 2nd one. Yes I cried happy tears too 😂 I'm not going to sleep a wink tonight waiting until we can slice into one tomorrow... It's like Xmas Eve 😁 once again, thank you so so much ❤️
@@Suzco123 oh how wonderful! Thanks for letting me know! I'm so happy for you!
Thank you for your simple instruction for this bread. It is the best I have found❤
Same here!!! I’m actually about to put it in the oven 🤞
I've been trying to master sourdough for a month. I tried your recipe and method and my bread was amazing!!! I've made several loaves since then and they are always perfect. It surprises me how I get such a good rise in the oven too. Thank you so much for this video!
Oh that's fabulous!!! Thank you so much for letting me know! Blesses my heart so much!
I just had a sourdough fail. I couldn’t get my bread to rise. The stretch and folds went beautifully. Let it rest overnight and it came out soft and mushy. I caved and added yeast.😢😢😢
@bpapso what came out soft and mushy?
How old is your starter?
And I really need to know what your starter looked like before you started. Bubbly, big bubbles tiny bubbles, thin, thick, smell, etc.
Mine doesn't rise until it's baked, then it'll triple.
Remember, sourdough doesn't act like bought yeast.
Thank you, I stumbled on your channel accidentally, for some reason you started explaining at the right pace that I started to make the bread with you. I had to starter ready but i did not know who’s recipe I saved to go with . your recipes for the dough turned out really well. Now is about 8 pm 2 dough balls in the fridge to ferment overnight to be baked tomorrow on Memorial Day. Thanks
Oh that's fabulous! So great to hear!
If you don’t have one or don’t want to fuss with a dutch oven (I find them dangerous and heavy) simply place an inverted cookie sheet in the oven, slide your loaf onto it and cover it with an inverted stainless steel mixing bowl. Use a mister to spray the top of the uncooked loaf and the inside of the bowl before baking for great crust.
Great idea. I have seen others do it, but haven't tried it myself yet.
I think the Dutch ovens are just gorgeous specially the colored ones but they're so heavy for me and I agree they are dangerous cuz they're heavy so I'm going to try your idea thanks for sharing😊
Thank you this was really helpful
You can prove and bake in a Pyrex casserole with silicone parchment paper, oven 220 works for me😊
Love the way you shape your dough!!😊
I’ve watched quite a few videos about making sourdough bread. I really appreciate your explanations. Thank You!
You are so welcome! Sourdough is fun to make and so glad that I can help others gain the knowledge on how to make it for themselves. Thank you for watching.
I just made it today with Einkorn as my starter and organic white flour. My partner has ALS and I am so proud today he said it’s the best bread I’ve made. Thank you sooo much for helping me give him a great bread in his not so long time left. ❤
Wow. I’m so glad you found the recipe helpful and that you’re able to share this special bread with him! 💕 Thank you for sharing your story with me.
Dear Casey, a miracle has happened. I made one loaf according to your recipe and instructions. It came out absolutely fabulous. Many thanks for your time and effort to teach us. Greetings from Austria.
Oh how wonderful to hear! Such a blessing to know your feedback! I'm so excited for you!!!! Thanks for letting me know.
I have been making sourdough since 2020, when it became everyone’s favorite past time. I have used many recipes. I haven’t had consistent results until this recipe and procedure. Thank you so much!! ❤
@@marcischubert6053 oh that's great to hear! Thank you for the feedback and kind words!
I watch this every time I make bread. I watch each step as it happens in my real time. I am attempting wholewheat with same measurements for all ingredients. I will let you know how it goes. Thankyou so much for your video
That is so cool! Thank you for letting me know! I've never used whole wheat so I hope it turns out great for you! Yes please, let me know! ☺️
My whole wheat turned out great! However I used a bit more water in the recipe until it reached the shaggy dough look. I think next time I will add some honey at this point. Whole wheat bread was the bomb. It had a more intense sour flavor which everybody liked. It was really good with 100% raw orange blossom honey spread on it! I want to thank you for giving me the confidence to commit to baking and never buying bread!!!
I do have a question. What do you use to bake individual sr dough bowls for soup?
@@karenbarnes7021 you still use the Dutch oven. It will still hold its form and bake up small.
I baked a boule following your recipe. The recipe was easy to follow. I did put my boules in the refrigerator overnight. The loaf is beautiful!
That's great! When I put mine in the fridge, they came out flat 😂
This is the BEST video tutorial to make sourdough bread! I had failed miserably twice before and the first time I followed your recipe I made the BEST loaf
Of sourdough bread! Third time was a charm bc of you and all of your
Tips and tricks you taught me! Thank you thank you! My second loaf for the week is in the fridge right now! ❤❤❤❤
@@maryloubland6610 oh that's fabulous! Thank you so much for the kind feedback! I've got pumpkin bread coming this week! ☺️
Your recipe and instructions were foolproof! Thank you so much!!! We were about ready to give up on sourdough and then found this video. 2 really nice loaves. I won’t be following any other recipe. Thank you thank you thank you!!!!
You are very welcome! I'm so glad you let me know your feedback and that it worked out so well!
I've started my sourdough journey about 2 weeks ago. I baked my first loaf yesterday, and it did not turn out. However, I appreciate all of your helpful tips, and I'm sure I'll have progressively better loaves here soon!! Thank you
It does take some practice to be able to get all the factors right, especially if you have a new starter
I live in Arizona where it's hot year round I keep my ac on 70°. So I turn my oven light on and put it on warm for 10 mins. Then turn it off bout 20 mins before my dough rests, and then I rest it in the oven. And I get the best rise. Other wise I'd be sweating with a flat round lol.
Oh that's great! Thanks for sharing! Someone else may have the same problem. And AZ is also a little drier than TN. lol
A little tip for others reading your method, if your oven has knobs remove the knob so that the oven can't be turned on. Accidents happen.
Ooo thanks for sharing that!
@@radenawinsbury1562that is brilliant!
You have demonstrated and explained making the bread using the starter better than anyone on TH-cam I've watched. Believe me, I've watched plenty! Thank you for your video.
Wow, thank you! I tried to make it so that everyone can follow along and rewatch it as needed. 💕
Love this… very helpful! Definitely instills confidence. You seem like the kind of lady anyone would love to have as a friend and neighbor ❤️
C'mon over!! I love the kind feedback, thank you so much!
Thank you for this! You have been the best I have seen for my ADHD mind! Super simple explanation! I’m still doing my first set of stretch and folds but my dough already looks fabulous
@@lyndsilee9944 oh that is fabulous!!! Send me a picture when it's done on FB or IG!
In the winter when my house is a bit colder... I turn on my toaster oven until the top is warm (NOT HOT) but warm... and set my covered bowl and top of it. An hour or so later I came by and turn it on again for a minute or so to heat it back up. Works like a charm!
Awesome idea and so glad you found a way that works best for you. Thank you for sharing it with me and others here. 💕
I'm in beginning stages of my sourdough journey and I've tried so many peoples recipes then get them mixed up and forget which recipe was what. Some of them turned out great, others not so great. Today I made your 1 loaf recipe and it turned out great!!I could only let it cool for 45 minutes before I had to cut an end piece. So, so good!
I could've maybe left it in the oven 3 to 5 minutes longer for a darker crust, but I dated a print out of your recipe, made notes and will definitely be making this one again!!
Thank you!
That's fantastic and thank you for the feedback. I have loved this recipe and so glad I have been able to share with so many other people. Hope you get lots of yummy bread from this recipe.
Omg! I just made a perfect sourdough bread thanks to you! You made it so simple to make thank you so much
@@helenekempf9224 oh that's fantastic!! You are sooo welcome!
Thanks for sharing your success with me! Blesses my heart ❤️
My first loaf of sourdough bread is baking in the oven. Thanks to you!
After six tries at starter, I finally got a successful batch. I am so excited for the outcome. ❤❤❤
I’m so happy you had success with your starter and good luck with the bread!
I really appreciate your explanations throughout this video and you are a great teacher!! I will try this recipe asap and thanks again.
I am so glad you like it! You’re going to love this bread! Let me know how it turns out.
@BootsandBountyHomestead will do!
Fantastic result. I learned quite a bit with your clear instructions. Thank you so much.
that's great to hear! thank you for letting me know!
Thank you so much!
Finally I feel I can try this and have success
You have a gift of teaching
Love your personality as you bake the sourdough bread!
Thank you
@@gisellerussell awww, thank you for your kind words! Reach out if you need any help!
You are a great instructor...a natural...explain everything just perfectly. Well done! I bought your starter...ha, ha!
Oh thank you! I see! I'll have it on its way Monday since the post offices are closed today.
Wow! What a great video and instructions. Im feeding my starter tonight...baking tomorrow. Thank you so much.
Thank you very much! Let me know if you need any further help!
Yesssss❤❤❤❤ This part! People make much to do about nothing when it comes to sourdough starter. You’re doing great! This is exactly how I do mine! Thank you.
Thank you so much 🤗 I try to keep it simple. no reason to make it hard.
This made the difference for my bread turning out with a crumb!! Thank YOU dearly!
Oh that's fabulous to hear! Thanks for letting me know! 😊
Made your bread yesterday. I have to say, it’s the best one yet. Thank you.
@@reesa0109 oh that is fabulous to hear! Thank you so much for sharing your success with me!
You are such a warm, down-to-earth lady and an excellent guide, your videos are a joy to watch. In a wilderness of 3-day, 101-step sourdough videos THIS is the one that hit home for me. Simple and straightforward, it shows that making sourdough needn't be a chore and can actually be fun. Thank you for your expert guidance, and for making sourdough a lot less scary. New UK subscriber 🌻🌻🌻
@@KidneyBeanCake oh hi friend!! Thank you so much for your kind words!!! That really blesses my heart ❤️ if you have ANY questions, please feel free to reach out!
@@BootsandBountyHomestead oh my goodness, just baked my first sourdough loaf 😲 I watched this video 4 or 5 times first, and then followed the written instructions step by step, measurement by measurement, minute by minute. I have created a work of art! And it's all down to you and this amazing tutorial. I haven't cut into it yet, as the good lady says bake one day and cut the next..but it's killing me 🤣 Thank you so very much 🌹
@@KidneyBeanCake you can cut it once it's cool lol
Thanks so much for coming back and letting me know!!! Onward!!! Go create!
I made your bread it's beautiful thank you!
@@evaarnim that's awesome! Thank you for letting me know!
This is one of the best tutorials I've seen. Thank you so much for sharing. ❤
Thank you! And thank you for stopping by!
I always struggled with a starter. But your. Explanation of drop biscuits consistency got my going. Thanks so much for easy to follow recipe and video
Oh that's great to hear!
Thank you for this easy to follow tutorial! I’ve watched so many videos on how to make sourdough bread….that it becomes overwhelming. Can’t wait to try your method of making sourdough bread.
You're so welcome, I hope it works out! Please let me know how it turns out for you. I love feedback and wish you good luck
Great information. Clear and concise. Thank you
@@jcscott5248 thank you!
Thank you for an easy to follow & perfectly informative video. You explained many things that answered many of my questions. I wondered if the starter was eating the flour in the dough.
I have tried other recipes but since I’m just learning I did make mistakes…
I will follow your recipe in the morning(starter fed tonight) so wish me luck! Will let you know how it goes.❤
I'll be baking all day today with you! You've got this! Reach out if you have any questions.
Wow, what an informative video, I really enjoyed, thank you. I’m just starting my Sourdough journey 🇬🇧
Thank you! That is so exciting to hear! Good luck and let me know if you need any help or have any questions!
I’m looking forward to trying your recipe tomorrow, thank you 🇬🇧
Let me know how it goes! Send me pics on FB Messenger to boots and bounty homestead!
I cannot wait to try this
I can't wait for you to either!!!
Thank you I need step by step. 👍🏽 one of the best.
I am glad you found it helpful!
Thank you. I learned so much from you!🙏
@@juliedevall8212 yay!! That's exciting to hear! Happy baking!
Hi, from Australia, love the music. Great video.
Thank you! And welcome friend!! 😊
Just popped my first to loaves in for the last stage, next, into the oven in the morning.
@@terryfalkenberg4307 oh how exciting!! Send me pics on Instagram or Facebook!
Awesome. I finally understand!❤❤❤
Yay!! That tickles my fancy and blesses my heart!
Wow, great. Loved the recipe mam ❤
Thanks for watching! 😄So glad you liked the recipe. Please let me know how it turns out for you. Enjoy
Really enjoyed your video!!!!!! your presentation was very good!
Thank you very much. I hope it helps you or at least someone else.
Love it!Thank you for your tips!
You're very welcome
Wonderful presentation!
@@janrudolph4878 thank you very much! ☺️
Really enjoyed your tutorial! Thank you
You're very welcome! Thanks for stopping by!
Love your music! Thank you for the video❤
Thank you and thank you for watching!
Im going to try your recipe , I’ve made a few similar recipes .
A tip that i do is put foil under the pan on a rack under dutch oven. Helps prevent a dark bottom. I also put ground corn kernels in the pan, underneath the parchment paper in the pan. It works.
@@CarolePenhaleKing I put a cookie sheet under my Dutch oven on the next rack down. I also hear of people bawling up aluminum foil and putting it in the bottom of the Dutch oven or using the instapot rack insert to keep the bread off the bottom as well. I've never had a problem with it getting too brown.
Yours looked darker then i like. Thanks for the recipe im baking soon.
@@CarolePenhaleKing it's an art! Be the painter of your own masterpiece 😊
Excellent video, well done! 🍞😋👍❤️
Thank you very much!
Thank you so much for shareing,Very good instructions.
Thank you ma'am! Enjoy
I absolutely loved your video... the way broke it down was so easy for me to follow. Thank you so much! 🫶🏽
You're so welcome!
@@BootsandBountyHomestead my bread turned out so good. I really appreciate you. I do have one question. Do I just wash my flower sackcloth that has been flowered just in with the regular laundry or do you save them and put them aside for the next time to use them? I know it's kind of a silly question.
@@carlakellie6674 they will get hard. I hand wash mine in the sink first if anything wet got on them, or shake them out really well, then laundry as normal. Mine are always wet and they get really stiff if I don't get them washed soon. I actually started just putting my boules in the fridge just in the mixing bowl, chill, then shape, score, and bake just because it was ruining all my towels, plus I didn't want to have to deal with all the bowls in the fridge because I do big bakes for shows. You can make it work for you any way you need it to.
@@BootsandBountyHomestead that's a great idea. Next time I will just keep it in the mixing bowl. Thank you so much once again.
@@carlakellie6674 yw
Will try this
@@wendyblackburn4523 yay!!
I used this recipe and it was very wet. The loaf was flat. So I tried again and ended up adding a cup more of flour and it turned out perfect. I do weigh all my ingredients on every recipe. The added cup was what I ended up using to get the right consistency.😊
@@kellychatman6742 I wonder if your starter was either to acidic or too thin. Or your environment could have been too humid. I haven't had anyone have that problem yet so those would be my guess
It is very humid here right now. Eastern Tennessee. It came out really good and was probably the best loaf I've had, rise wise. Going to try again today but we are at 100% humidity right now. Lol
Thanks for the response. Love watching your videos. You are so REAL! 😊
@BootsandBountyHomestead
@@kellychatman6742 I know, it's like breathing water in west Tn too! Lol
I make 25-30 loaves a week for events, using the same recipe religiously and I've never had a failed loaf....unless there was a problem with my starter, which has happened because I got in too big of a hurry or something came up and my starter wasn't at its best.
Well, I made the double batch because I won't be home for 10 days and want to take it with me.😊 I trusted the process and got my first real ear! Lol
@@kellychatman6742 👏👏👏👏 how exciting! I love it! Thanks for letting me know!
Wow!Perfect explanation of so many questions I have had. Thank you Thank you
You're very welcome! Ask me any other questions that may come up! I'm here to help!
Also Hun if you use a damp wash rag or paper towels and put it under your cutting board it'll keep from moving. I can wait to try your recipe.
Thanks! And I can't wait either! 🤩
Like yr music. Love yr technique too.
Thank you very much!
Thanks for the help. So far so good. I took this loaf and cut it in half. I cooker the first one after 3 hrs in the fridge the next one the following morning. They were both good. A little dense. I was having trouble with hydration. I am now using 65% and getting better results. This bread thing is difficult.. I do have a strong starter..
@@lafflaff2676 it is. I tell all my students not leave bread for LAST! Don't jump in with both feet and bread be the first thing you do. It's something you have to learn!
Good job! You'll get there!
I have watched so many videos and yours is by far the best. I just took my loaf out of the oven using your recipe and video and it looks amazing. I had made 2 previous loaves before and they didn’t turn out so great and I felt completely lost. I’m so glad I found you. I almost gave up. Thank you!!!! Do you have a starter recipe video?
I do not have a video of making a starter from scratch. I need to do one 😂 but it's simple. Just mix equal parts flour water daily, taking our half on and after the 3rd day until it doubles in size for 3 days in a row. i don't care if you weigh or measure it, your kitchen your rules lol. I don't stick to all the "rules" when I"m cooking anything and it breaks my heart when people make it so hard on themselves trying to follow all the "rules" everyone has come up with. That is what keeps people from doing sourdough, when it's so easy if they will just keep it simple and figure out what works for them. Most people want that "magic pill" for doing it and sourdough has no "magic pill". No patience on trying to figure it out when there's too many chiefs... lol. I'm so glad you commented and let me know how you were doing! That's exciting and great! Keep going now that you have the tools to keep going!
Thanks for all your tips you have made it very simple for me to start to make my starter I am not so scared of it now
@@lisalouey9023 oh that's fabulous!! Let me know how it goes or if you have any questions!
It would have been nice if you explained what you were doing after you did the stretch and folds. As beginner I would like to know what I should be looking for or feeling in the dough. Just a friendly suggestion.
After the stretch and folds it just rested for 2 hrs. Is that what you mean, or the shaping part?
With sourdough, it is a "learn to feel the dough" process. With this recipe and timing, you can follow step by step and there should be no problems, unless it's a starter issue.
Please let me know what questions you have be ause I want to make it easy to learn, esp in the beginning
There's a lot more I could show and talk about but couldn't fit it all in. There's two ways you can do stretch and folds, like I show here, and for bigger batches, coil folds. You just pick it up in the middle and it folds under itself. Your choice.
Also, you can shape it however you want. You can stretch it out flat (mine is only about 8"x12") fold it into thirds, roll it, then push and pull to tighten the skin. OR you can just pinch the edge towards the bottom and pull it up to the center all the way around. Totally your preference. Still gets the job done.
I’m trying this next… I love the explanation. I clearly wasn’t doing it right.
@@wendyblackburn4523 lol. Good luck! 🍀
This seems like something I can actually do. Thank you ❤
of course you can! I've had so many success stories from the video! Go for it!!
@@BootsandBountyHomestead Thank you ♥️
Thank you! I will try this. So good instructions.
Yay! Exciting! I just pulled one out of the oven myself!
Like your background music ♥️
Thank you. I try to liven it up a bit and not use the same tracks over and over. Thankfully there is ton of music to pick from on TH-cam.
Thank you for simply explaining
My pleasure!
Great Video! Thank you. By the way, I Love the music too!!
@@lindapaquette-pelc2849 thank you very much!
I loved your video. Thanks for sharing your recipe. The bread looks delicious. Be Blessed. Hello from El Paso, Texas.
Hello there! Thank you for your kind words, they mean so much to me! I'm glad you enjoyed the video. Come back to se us soon. El Paso, TX....never been there! Maybe one day lol
Come visit EL Paso, Texas. Let me know and I will show you our great city. Be Blessed.
@@sukynava4977 thank you very much!
love your music!
Thanks! 😁
Is this recipe written down anywhere? I could not find it. So far, this is the easiest sourdough recipe I have tried and the results are wonderful. Thanks for sharing.
In the description under the video. This recipe has been a lifesaver and so glad I can share it with others.
Excellent video ❤
Thank you☺
Nice ears👍🏻👍🏻👏🏼👏🏼👏🏼🤗 after listening to you I did subscribe you explain everything just wonderfully, got it😊
Thanks and welcome for becoming a new friend! Reach out if you have any questions!!
Hi there lm messaging from Australia. Been watching your videos! They look so easy would love to try today.
But l can't find the recipe just people's comments 😂😂 lm new to this sorry. Could you please give them to me ?
Nice
Thanks
I am new to your channel and love it! I love your energy and spirit, your kitchen, and your workspace. Hi new TH-cam friend :)
@@carolyndaughton3373 hi there new friend!! Welcome! Have fun exploring all kinds of neat things on the channel! 😄
Thank you for your video. Kindly give some tips for making a new starter and baking in a tropical climate. It's between 30-32⁰C, the heat is crazy here in the Caribbean.
You can still follow this recipe and process since it is a shorter process. Fermentation will happen faster in warmer climates, but not fast enough outside this process. That is, assuming that you are making this dough in the temps you described and not indoors in the air conditioner. If you need to, you can always just refrigerate the dough after the stretch and folds, then just shape it whenever you are ready to bake. You can skip leaving it out on the counter for any extended time after the stretch and folds and put it in the fridge to keep it cooler. You can use cooler water instead of lukewarm water too to slow the fermentation process a little if you don't have air conditioning. If you don't have refrigeration, you will have to learn when your dough is ready for baking. It will jiggle like jello, rise at least half-NOT DOUBLE, and it will have big bubbles rising to the surface, shape and bake at that point. Happy baking!!
Beautiful bread ❤
Thank you 😋I have been loving making it and making different designs into the top of the bread. I can make a different one each time and never run out of ideas.
I really loved 🥰 ur video & I want to make ur bread, looks beautiful 😻. I haven’t had consistency in my loaves & I have been watching different videos & I think it has to to with the temperature during fermentation. I guess I’ll keep trying 😁❤️👍🏼
@@silvermoon3486 absolutely it does! Good luck and let me know how it goes!
I’ve been making sourdough for a while but am definitely going to try this! Also, you might know this already but if you out a wet paper towel under your cutting board board it won’t move around. Saves me a lot of annoyance 😂😊
@@TiffKeiller yes. I actually quit using it and just use my countertop.
@ that works too! I have a silicone mat I use for bread but also just use my countertops sometimes 😊
@TiffKeiller it's just as easy for me to clean them up as it is to wash something else 😂
@ 👍🏻
I’m an experienced sourdough baker, yet am always curious about how others do their sourdough. I just watched this video from start to finish (even though I have dough rising as we speak ready for the next step). You do a fabulous job of explaining, yet not over-explaining, and your choice of music in the background is perfect. Loaves look fabulous. Just one question: why all purpose flour instead of bread flour?
@@bonniedrewes704 that's just what I've always used. Never bought bread flour lol
Love old SD bread for French bread.
Sooo much work!
Yes and no. It's great to be able to make your own bread and eliminate a large amount of preservatives/chemicals from your bread. Yes, if you are in a hurry then it can put you in a bind, but it is so worth all of the time when you taste your first loaf.
thank you🎉🎉🎉🎉
Thanks for watching!
Enjoyed!!! I used to make SD all the time but needed a refresher! Thank you. And I subscribed. Love the music! Where are you from?
@@tgif1207 west TN. Where are you? Glad to have a new friend, welcome!!
Do you leave them uncovered overnight? Also, I want you to know I followed you and your recipe🤗and I got a great ear🤗🤗🤗
@@karenturner8623 I cover with a towel until cooled off, overnight if necessary.
I love the fact that you don't measure your starter. You go for consistency. My starter is like a thicker pancake batter. Never lets me down. I will try your recipe soon. Thank you
Thank you! You can do it! Go for it
And a new subscriber to boot!
@@rich1184 welcome!
have you ever substituted milk for water? Awesome job and great info!
@@marybaeseman3833 yes, and whey and buttermilk.
Great video! Hope that I can get to knowing if my starter is ready to use or not.
@@daleneb24 oh you will!! Are you starting from scratch or did you order some?
no I have been feeding mine for almost 30 days and trying to do what EVERYBODY tells me I need to do which I am finding out is wrong. Mine is fed 50g of starter 40g of AP unbleached 10g of rye and 50g of bottled water. It will double but is no where thick like yours shows in the video nor is it stringy. I am trying to understand if you can add too much flour or not or if I need to decrease the water to make it thicker. Just have no clue what I am doing. It smells ok and has small bubbles but not sure what I need to do next?
@@daleneb24 then try it! Every starter will have it own personality. No two are the same. Yours may not like to look like mine. My starter likes it THICK! If it rising, then use it! After 30 days, it should be ready! Quit reading, starting using. You have to learn yours!! The only way you will learn what it likes is to use it, feed it, ask if something goes wrong, try to fix it, and keep learning/trying!
One thing you can try is once it peaks, stir around the edge one-two big swoops and let it rise again. That will make sure it's eaten everything and it will make it stronger.
Don't rely so much on the numbers and weighing it, as you do by the look of it and how it reacts. I use City chlorinated water, I never measure anything I'm dumping into it, just go by what it feels like and what it looks like, then how it reacts. If your bubbles are tiny and foamy, it's hungry. If it's thin and runny, it's hungry. If it's thick and has big bubbles, and it could possibly be stringy, not always, then it's happy. None of that matters as to how much you are feeding it, until you learn the correct feeding your starter likes.
@@BootsandBountyHomesteadso much appreciate what you have said!
@@daleneb24 write me on FB under boots and Bounty Homestead if you need any more help!! Please!
I love your background music sister. I couldn’t find the written recipe to print out. How can I get that?
The recipe for a one loaf and two loaf is in the description. You can copy it and put it on a word document and print it from there. That's the only way I know how to do it since we shut our website down for now. Theres a way that I can link a google doc, but not sure how to do that now.
I love your video!! I have two Pyrex Vison to bake in with lids. Can I preheat tp 450 instead and if so does cooking time increase?
@@ladylachat1 thank you very much! Since you're cooking at 450, you can play around with the time, but most of the time I see others cooking there's at 25 on 25 off. Or 35 on 15 off. You'll just have to watch it because every oven is different, but they say the internal temperature of the bread has to be 205- 210° f to be done. But I've also seen where some people's bread never gets that hot... I would go more on the way the bread looks and the color rather than the temperature. Once you cut into it then you will know how to adjust your time.
Love the recipe. But I can not wait until the next day to eat.
We usually don't either LOL. It's so good warm and fresh! You can always spritz it with a little water and put it back in the oven on 400 for 10 mins and it will come out fresh and crispy like you just baked it!!
Love this video, thank you for making it simple and easy. How do you prepare your starter for selling may I ask?
@@BrakesBake I freeze dry my starter to sell. Is that what you are asking?
@@BootsandBountyHomestead yes, thank you. I dehydrate starter and keep in mason jar in case it is needed for backup
@@BrakesBake yep! It's a good thing too!
Thank you for this video. I’m going to try this recipe next. I tend to overproof every single time. Did I understand correctly that you just time it for 2 hours. Can it be that simple? If so, you made my day! PS I too love your music.
Yes, that is correct, but this time can be adjusted to any length of time you need. Have fun!
Great video😍 Very soothing and relaxing. Do you have a video on how to make your own sourdough starter? I'm new to the sourdough baking world. I'm just observing and learning in hopes of one day making my very own loaf for the first time🙏🏻
No, but it's easy. Equal parts flour and water, same amounts day 2, and then on day 3 take that much out and put that much back in. ALOT of people watch Ben Starr on how to start one. Don't get too caught up on "technicalities", keep it easy.
@@BootsandBountyHomestead Okay. Thank you. Do you think 25 grams water and flour are good to start with? Do I feed every 12 hours or every 24 hours? Day 2 just feed and no discard? Sorry, I'm completely new and still learning. Looking to start next month🙏🏻
@@Buttercurls it depends on who you want to listen to 😂
Yes, start with 25/25g each. Some will say leave it for 3 days before you feed again, I did not. I fed the same thing the second day. (Day being 24 hrs)
On the third day I took out half, which would be 50g, leaving 50g in the jar. I just keep doing this everyday until it rises consistently for 3 days, doubling in size. Now, doubling in size doesn't not mean that you end up with twice as much as you started. You will still have 50grams, it'll just be full of Bubbles and appears to have "doubled in size". If you stif it, the bubbles will pop and it will go back down to what you had before...I have a lot of people think that it doubles, in amount. I'm like, where do you think the extra flour and water comes from then? It doesn't produce more of itself 😂 they're usually like "oh, that makes sense".
If it becomes too watery, give it a little more flour. I don't measure, I keep it pretty thick. Too much water and it won't have enough "food" and will get hungry, which will make the "hooch" water on top when its hungry. No worries, just feed it a little more next feeding.
If you leave it too long, the hooch can turn black and smell like fingernail polish, DO NOT THROW IT AWAY!!! It's NOT dead! Just pour the water off and feed it.
This is the prettiest sourdough bread I’ve ever made! Where can I send you pix?
Instagram boots.bounty.homestead
Or Facebook boots and Bounty Homestead
If you post it on either one, you can tag me in it as well
@@BootsandBountyHomestead Posted on Facebook. (Hate instagram, sorry)