I follow a very similar process to baking sourdough bread and I also use a dutch oven. For me the trick is when I place my bread in the bowl (I use a bowl not a basket) for the last rise I line the bowl with parchment paper, when I transfer it to the Dutch oven I just lift the four corners of the paper and don't have disturb the dough. I preheat my Dutch oven in the oven which allows it to get a beautiful color all around.
I'm new to sourdough baking also having a blast but from watching so many videos I watched one yesterday ...the girl took her starter right out of the fridge without even feeding it and used it in her sourdough bread and it turned out great so I suggest that you watch tons and tons of videos make notes because it's not as structured as you think it is and there are positive shortcuts and whatnot 🎉 but isn't it fun I'm loving it❤
I keep adding comments because as I'm watching your video I think of things you know you can dip your fingers in water in the first few stretches and folds and it makes it really easy the dough doesn't stick
This video made sourdough click for me. Seriously, thank you so much. I’ve watched countless chefs and professional bakers and followed their recipes and instructions with zero success and all the disappointment. Your video was so layed back and straight forward and it just clicked and I have now made multiple successful loaves because of you. So, thank you. ❤️ My husband is very grateful as well now that I am making sourdough bread for him hahah
That isn’t a small list! I’ve been “organizing” my shop over 20 years! I ultimately accepted that a workshop will always be a task in progress. As long as you can find a balance between efficiency and your workload, you will be effective. No shop is perfect because it is a living , moving thing. A shop is not meant to be a museum where everything is on display. Our projects dictate the shops flow. Keep your mind in peace and let your instincts come through with your shop. Keep moving forward! Pulling for you!
It's rainy here in Alabama. My Fibromyalgia is beating me up. So to feel better, I wanted to see & hear your sweetness 🥰 you're such an angel! You & Jess carry me through my bad days. I rescued a trunk load of pots off the side of the road this morning 😊 also a handful of tomato cages. God is so good to provide my needs of getting my garden started this Spring. Ya'll are keeping me focused & motivated. 🙌 I'm blessed to have found ya'll. It all started with R & R Jess's TH-cam video of starting greens in a bag of potting soil with an inverted tote as the greenhouse 🥰🥰🥰
Bellissimo video, mi sono iscritto al tuo canale e trovo i tuoi video fantastici, utili ed istruttivi:hai una bellissima famiglia, complimenti e un saluto dall'Italia
Excellent job explaining WHY we must discard and feed. I’ve watched countless videos and never understood WHY the steps are necessary. Thank you so much!
Your bread is beautiful! Hey you can bulk ferment in the fridge for up to 48 hours. The longer it sits in the fridge the more sour it will be! The yeast slows but the lactic acid keeps working. Sourdough is completely flexible. ❤️ Also, the rice flour works as a non stick layer in your dutch oven too and to make your life much easier, typically the bottom of your bread is up in your banneton so you want to flip out your bread then score the ridged side.
I made my starter no problem, even in my cold home. My trouble is getting the bread made. 😂 I’m having trouble learning the steps and timing for making bread. I needed a video that teaches by steps. “Step one: do this, step two: do that” so my brain will understand. Lol thank you
Your method is very different from what I've seen others do, so that is very interesting. It's always good to have that variety of knowledge. Now I'm hungry!
Ohh my goodness I’m watching this video as I’m on my first pulling and folding of my sourdough bread!! This is my 3rd loaf and I love it 💕 My teenage daughter is like mom if you keep making this bread I don’t want anymore store bread 😂 It’s so worth all the steps and effort for sure 😊
Yes, Jill you totally came through and shred your recipe! Hearing you slice your loaf was everything! Just gorgeous! Sourdough bread takes time, so I appreciate that you shared a detail tutorial without over complicating the steps. I have a starter, looking forward to starting my baking schedule tomorrow morning!
I have just said to my friend yesterday I would like to learn how to make sourdough bread and you popped up. Yippie. But after watching you no way I would do every so hours moving turning and wait for another day. 😭😥🙁so sorry. I was hoping I can just mix and bake. So Aldi you not loosing your customer. Looked so nice made me so hungry. I might just make plain bread. Thank you for your effort. Appreciate your time into this vlog.
I love this vlog!! Thank you so much for showing every little step of making the bread! I've had a sour dough starter going for about a year and have made every thing under the sun EXCEPT bread. I don't know why I'm so intimidated in trying to make bread! BUT NOW, I believe I'm ready! lol
@@dorrellcreekfarm I've made rolls, hamburger buns, crackers, pancakes, waffles and pizza dough. King Arthur has a lot of great recipes on their website. A lot you can do with the discard. :)
💜Thank Jill!!! 💙 I'm a huge visual learner and this all makes sense, finally! Thank you for making this video, your bread looks beautiful and to hear it when you cut into was awesome!!! I feel less intimidated to try this now. 🥳
I like to use a lot of starter also , however it adds to the hydration level of your dough... my dough was so sticky no matter how many stretches and folds I did and what not it stayed sticky and I realized I had over hydrated the recipe by adding so much starter haha😅
Okay girl, me and Otis been foldin' and shapin' all mornin' while stopping and starting this video (while taking notes of course) 🥸 Time for the bulk ferment! Yikes! 😳 Let's go Otis!! 🤞
You've put so much love and time and effort into making this beautiful sourdough bread -- please don't use PAM. It's made by ConAgra, and contains nasty stuff like dimethyl silicone and butane (propellant). PAM also uses palm oil, the manufacturing of which is one of the leading causes of rainforest destruction. Just use any healthy cooking oil (olive, sunflower, safflower, etc.): pour a little bit into to the pan and use a folded paper towel to coat all the surfaces (including the underside of the lid if the bread rises that high) with a light film of oil. That sourdough is gorgeous, and I agree that more starter for a more fermented flavor is the way to go. Thanks for such a detailed tutorial.
Gosh Jill I just adore you so much!! This is such a well thought out and descriptive video avoid sourdough!! Thank you so much for the shoutout and referral also!!! You are such a great friend!!! Hugs!!!!
Great video of making sourdough bread, Jill! You made it look easy and quite descriptive of the steps. Sourdough IS easy and very friendly. I've been working with sourdough (or Herman as we call it) for, YIKES, 40 YEARS. I've tried sourdough everything, and it's always delicious! Tomorrow will start the process for making sourdough rye bread. Hint-my kiddos grew up having sourdough pancakes most weekends! ;)
That's so pretty! And thank you for the demo/tutorial, I hope mine comes out like that one day when I get a starter! Loved the crunchy sound it made when you cut into it, I actually started to salivate too😲😂🤣
Hi Jill! I followed the steps. I stared around 3:00 as recommended. At the 14:13 mark you mentioned that if it didn't double in size to leave it overnight (you recommended above the refrigerator). So I stopped the video, and left it covered with Saran Wrap over night. Well the next morning, I clicked on your video and saw that yours did double before bed, so you started the next step and did your last lift and fold and placed in the fridge over night. When I took the Saran Wrap off mine after sitting all night, I noticed that the dough had and I didn't check I will though more than doubled.Well, when I did the last lie and fold the dough was very runny (like starter). Do you know if the dough maybe got too hot of what might of happened? Thank you in advance :)
I loved this! I love all of your videos 😆 But this was one of my favorites. I recently tried homemade sourdough bread for the first time when a friend made some and it was DEVINE 🤪. You made it look do-able and not so complicated. I feel like I can actually try it now ! Thank you! I love you and love your “real “ and “down-to-earth” personality. Thank you for what you bring to you tube.❤️
That is a beautiful loaf of sourdough! This is a much longer process than I’ve seen on other channels, but it sure came out beautiful. I haven’t tried it myself, yet. Thanks for taking the time to make this video & share with us. Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇺🇸👍❤️🥰🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thank you Mrs. Vicki. I've tried other methods in the past and there was no consistency and I even failed on occasion. This method has been full proof so far
Thanks for sharing Jill! I’m trying your recipe right now! My starter, Sheila, has done well for me but I’ve only tried very basic bread and dessert recipes. This recipe has a lot more steps, but you broke it down so it doesn’t seem as intimidating as other recipes that I’ve seen. Hopefully it turns out yummy 😊 It came out great! My family ate the whole loaf in one day 😂 I’m currently making another loaf to go with our pot roast tomorrow night. This came out FAR better than the beginner sourdough recipes that I found on Pinterest. Thanks Jill!
Thank you for that. I’m almost 10 days into making my great grandmothers Herman starter. 5 more days to go. 🤪 So I’m sure this is going to make me sound daft but...after it’s ready and I leave the bit in the jar etc...am I to understand that I feed it and it’s good to go again pretty quickly? Also no where did I see the folding technique...and my bread didn’t have the big holes! Thank you, thank you, thank you!
Hey! Yes once you grab your jar from the fridge and add equal parts water and flour it will start activating usually it takes mine a few hours depending on the temp in the house
Beautiful bread 🥖. When you cut into it it looked and sounded sooo good I wanted to try a piece right then Lol. I tried making a starter last year. It looked perfect for almost a week then it just kinda quit. I will try again! Thanks for the video
Hi Jill! I got my Otis started, and am excited to get started! I had hoped to make a loaf for Easter tomorrow, but a family emergency happened. Its 9:36pm. Although its tempting to stay up late to get it going, my family voted I rest for the festivities tomorrow lol. Darn it! But I have to say this video is so thorough, I'm confident I can get it right.
I’ve killed a couple of starters. My current one, Jane Dough, is ready to use though. Hopefully she will survive spite her name. Can anyone tell me how this video is different from Jill’s sourdough course? Also, I’ve read that spray oils can cause your cast iron to become sticky.
I have a question. I am doing sour dough for the first time and I am on day 4 of activating my starter and want to keep it going from now on. So on day 7 it says I can now use to make a loaf of bread but how much do I leave in my jar to keep this going. Would it be 50 grams of starter left or 100 grams? Thank you so much all of you have been such an influence in my homesteading life. Thank you 🙏
@@WhisperingWillowFarm thank you so much for taking the time to answer my question. We love watching your channel and may God continue to bless you and your family
You make it look so easy, wanting to do sour bread forever and always a little shy at the attempts. So question??? You don’t add any fats or eggs to your bread? It seems pretty basic if one gets a decent starter then yes? Thank you for taking time for my questions. Appreciate you and your channel much
Standard sourdough is only flour, water, and salt. Anything with eggs or milk or butter in enriched bread. You can absolutely make a typical sandwich bread with a sourdough starter. A starter is basically the same thing as a dry yeast just needs to be used differently.
Ya a sour dough bread for me that I can follow bc girl we struggle understanding recipes bc am so visual. Thanks !! You sounded lil hoarse hope you are well and ok. Bless you for sharing loved it
Oh wow! Thank you! I am going to order my starter 8n a couple weeks and give it try! I also noticed you didn’t sift the flour, is that not important ? Thank you again, hugs and love from Texas!
Hi Jill! Have you ever made sourdough English Muffins? They are so easy and so good! Kevin at Living Traditions Homestead has a really easy recipe! :) YOUR BREAD IS GORGEOUS!!
How cool is your house this time of year? Mine is pretty cool too low 50s at night and low 60s during the day. It's been taking mine about 20 hours at room temp from start to finish. How long have you been making sourdough? I just started this spring and got my starter from a friend too. Looks like your sourdough is 73% hydration. I've found that to be my favorite % after lots of experimenting. I plan on doing a sourdough video on my channel in the next few weeks. I was curious how you got your dough into the dutch oven but seems that part got skipped. lol Sorry this comment is so long! I love sourdough! Yours came out really nice.
Hi Jill, you really do not need a scale to make a sourdough starter, some. might be intimidated by having to buy one. Also USA measurements might be easier for some. Check out Mary's Nest. I just found her.
Question, the bubbles in my starter are not that big but it is growing and smells like it’s fermenting. I’m using the same flour (100 g of water and flour each feeding) should I lower the feeding to 50g of each? Should I wait till I see more growth before I try to bake a loaf?
I follow a very similar process to baking sourdough bread and I also use a dutch oven. For me the trick is when I place my bread in the bowl (I use a bowl not a basket) for the last rise I line the bowl with parchment paper, when I transfer it to the Dutch oven I just lift the four corners of the paper and don't have disturb the dough. I preheat my Dutch oven in the oven which allows it to get a beautiful color all around.
I'm new to sourdough baking also having a blast but from watching so many videos I watched one yesterday ...the girl took her starter right out of the fridge without even feeding it and used it in her sourdough bread and it turned out great so I suggest that you watch tons and tons of videos make notes because it's not as structured as you think it is and there are positive shortcuts and whatnot 🎉 but isn't it fun I'm loving it❤
I keep adding comments because as I'm watching your video I think of things you know you can dip your fingers in water in the first few stretches and folds and it makes it really easy the dough doesn't stick
Allowing the bread to ferment longer also increases the sourdough flavor
Thank you for the tip ❤
Great job, Jill! After watching you walk us through it, I’m finally motivated to make my first loaf! And I’m 64!
You got this Mrs. Miller, let me know how it turns out
64 too!
This video made sourdough click for me. Seriously, thank you so much. I’ve watched countless chefs and professional bakers and followed their recipes and instructions with zero success and all the disappointment. Your video was so layed back and straight forward and it just clicked and I have now made multiple successful loaves because of you. So, thank you. ❤️ My husband is very grateful as well now that I am making sourdough bread for him hahah
Yay I'm so glad ❤
That isn’t a small list! I’ve been “organizing” my shop over 20 years! I ultimately accepted that a workshop will always be a task in progress. As long as you can find a balance between efficiency and your workload, you will be effective. No shop is perfect because it is a living , moving thing. A shop is not meant to be a museum where everything is on display. Our projects dictate the shops flow. Keep your mind in peace and let your instincts come through with your shop. Keep moving forward! Pulling for you!
I like that you “eyeball” a couple of your measurements.
My little tip is to use wet hands when mixing and doing folds. Makes it so your hands don't stick to the dough 🥰
Omg.
You look lovely with darker hair
It's rainy here in Alabama. My Fibromyalgia is beating me up. So to feel better, I wanted to see & hear your sweetness 🥰 you're such an angel! You & Jess carry me through my bad days.
I rescued a trunk load of pots off the side of the road this morning 😊 also a handful of tomato cages. God is so good to provide my needs of getting my garden started this Spring. Ya'll are keeping me focused & motivated. 🙌 I'm blessed to have found ya'll.
It all started with R & R Jess's TH-cam video of starting greens in a bag of potting soil with an inverted tote as the greenhouse 🥰🥰🥰
Bellissimo video, mi sono iscritto al tuo canale e trovo i tuoi video fantastici, utili ed istruttivi:hai una bellissima famiglia, complimenti e un saluto dall'Italia
Aww thank you for your kind words and welcome to our journey 😊
Dear Jill, I made my starter from scratch with pure success , thanks to your teaching...I am on my way to making the bread ..
Wow that is a pretty loaf of bread ! I have been wanting to try to make bread .
You should!
Excellent job explaining WHY we must discard and feed. I’ve watched countless videos and never understood WHY the steps are necessary. Thank you so much!
Your bread is beautiful! Hey you can bulk ferment in the fridge for up to 48 hours. The longer it sits in the fridge the more sour it will be! The yeast slows but the lactic acid keeps working. Sourdough is completely flexible. ❤️ Also, the rice flour works as a non stick layer in your dutch oven too and to make your life much easier, typically the bottom of your bread is up in your banneton so you want to flip out your bread then score the ridged side.
Thank you so much for the tip ❤ I always appreciate and learn so much from you guys
I made my starter no problem, even in my cold home.
My trouble is getting the bread made. 😂
I’m having trouble learning the steps and timing for making bread.
I needed a video that teaches by steps. “Step one: do this, step two: do that” so my brain will understand. Lol thank you
My friend use Andrea from VW Family farm has a easy recipe, and she use it for a long time and even gave some away.
Your method is very different from what I've seen others do, so that is very interesting. It's always good to have that variety of knowledge. Now I'm hungry!
Thank you so much for the lesson. This is like the first time I’m watching this. Gonna give it a go tomorrow.
You got this!
Beautiful loaf of bread!
Ohh my goodness I’m watching this video as I’m on my first pulling and folding of my sourdough bread!! This is my 3rd loaf and I love it 💕 My teenage daughter is like mom if you keep making this bread I don’t want anymore store bread 😂 It’s so worth all the steps and effort for sure 😊
Tina I'm so proud of you! Thanks for sharing and enjoy your sourdough
You have a very blessed friend..
Yes I do Mrs. Candace
I made my starter as you posted it works I bake everyday with it and love it.
Yay! So glad to hear your successful
My first loaf ever is in the oven! I’m so excited! Thanks for the tips Jill! 💕🦩🌺
Congratulations
Sweet girl, ya went all out to teach this to your very appreciative subs and I can tell you aren't feeling 100%! Bless you!
LOL, you can tell I had some things on my mind
Was thinking the same thing. Scrolled through comments just to see if someone else picked up on it. I hope your feeling better!
🧡The time that is spent on this deserves the title of a mini masterpiece🧡
Thanks! The starter is what I never understand
Ive had several just half way attempts. I will be trying again following you. Hopefully i can have good sucess!
I made sure I weighed out all ingredients the night before. Saved ME some time. Until I can get used to the scales, dry weight and liquid weight.
I noticed you didn't heat your pot before putting the dough in. This is different from a lot of others.
You wasn’t kidding about the “concrete “ 😂 great informative video !!
Yes, Jill you totally came through and shred your recipe! Hearing you slice your loaf was everything! Just gorgeous! Sourdough bread takes time, so I appreciate that you shared a detail tutorial without over complicating the steps. I have a starter, looking forward to starting my baking schedule tomorrow morning!
Yay! I'm excited for you. Please share your success
So excited you made this video!!! Thank you! Ordered my starter....and now we just wait! 😂
Oh I'm excited for you❤ Let me know how it turns out
Yay! I’m working on my second attempt at a starter. I haven’t named it though. I’m saving this how to video for whenever my starter is ready!
Yay! I have faith in you❤
Watching again! Best bread video I’ve ever watched!!
I have just said to my friend yesterday I would like to learn how to make sourdough bread and you popped up. Yippie. But after watching you no way I would do every so hours moving turning and wait for another day. 😭😥🙁so sorry. I was hoping I can just mix and bake. So Aldi you not loosing your customer. Looked so nice made me so hungry. I might just make plain bread. Thank you for your effort. Appreciate your time into this vlog.
My wife loves sourdough bread, so this is going to be a fun video to watch. many blessings.
I bought mine from Deanna at Homestead and chill. It comes dehydrated and was super easy to get going.
That is the most beautiful loaf of sourdough I’ve ever seen!!!
I love this vlog!! Thank you so much for showing every little step of making the bread! I've had a sour dough starter going for about a year and have made every thing under the sun EXCEPT bread. I don't know why I'm so intimidated in trying to make bread! BUT NOW, I believe I'm ready! lol
I know you can do it Mrs. Susan. You'll have to let me know how it turns out
@@dorrellcreekfarm I've made rolls, hamburger buns, crackers, pancakes, waffles and pizza dough. King Arthur has a lot of great recipes on their website. A lot you can do with the discard. :)
💜Thank Jill!!! 💙 I'm a huge visual learner and this all makes sense, finally! Thank you for making this video, your bread looks beautiful and to hear it when you cut into was awesome!!! I feel less intimidated to try this now. 🥳
You got this girl, let me know how it turns out
That was awesome. I gave up last year on making sour dough bread but this makes me want to try again. Thanks for re-linking this video.
I like to use a lot of starter also , however it adds to the hydration level of your dough... my dough was so sticky no matter how many stretches and folds I did and what not it stayed sticky and I realized I had over hydrated the recipe by adding so much starter haha😅
Okay girl, me and Otis been foldin' and shapin' all mornin' while stopping and starting this video (while taking notes of course) 🥸
Time for the bulk ferment! Yikes! 😳
Let's go Otis!! 🤞
When you are ready to put your decorated dough into your Dutch oven is where I find the parchment paper to be very helpful. Your loaf is so pretty. 😉
I’ve got to try this! Thanks for explaining it all so well. I’ll probably have to refer back to this as I finding it intimidating. Lol
You can do it
So glad you did this video for us... Now I want to try it 🙂
You got this girl ❤
You've put so much love and time and effort into making this beautiful sourdough bread -- please don't use PAM. It's made by ConAgra, and contains nasty stuff like dimethyl silicone and butane (propellant). PAM also uses palm oil, the manufacturing of which is one of the leading causes of rainforest destruction. Just use any healthy cooking oil (olive, sunflower, safflower, etc.): pour a little bit into to the pan and use a folded paper towel to coat all the surfaces (including the underside of the lid if the bread rises that high) with a light film of oil. That sourdough is gorgeous, and I agree that more starter for a more fermented flavor is the way to go. Thanks for such a detailed tutorial.
Oh man! Yummy! Beautiful! Thanks for showing how you do that!
Amazing job Jill 💗 I am definitely trying this 🙏💕🙏
Gosh Jill I just adore you so much!! This is such a well thought out and descriptive video avoid sourdough!! Thank you so much for the shoutout and referral also!!! You are such a great friend!!! Hugs!!!!
I am excited to try to rehydrate the starter I purchased from Baker Creek. 😬
Great video of making sourdough bread, Jill! You made it look easy and quite descriptive of the steps. Sourdough IS easy and very friendly. I've been working with sourdough (or Herman as we call it) for, YIKES, 40 YEARS. I've tried sourdough everything, and it's always delicious! Tomorrow will start the process for making sourdough rye bread. Hint-my kiddos grew up having sourdough pancakes most weekends! ;)
Yay, I hope it turns out well
Cutting into the bread sounded soooo delicious 😋
That's so pretty! And thank you for the demo/tutorial, I hope mine comes out like that one day when I get a starter! Loved the crunchy sound it made when you cut into it, I actually started to salivate too😲😂🤣
It’s so fun how different our processes are! I just posted my process last week too, and I assumed yours would be the same-love it! 🖤
Is yours easier? Everyone keeps saying mine is too complicated, lol. It’s the only one I’ve ever made though
Whispering Willow Farm mines definitely less steps 😂. I’d like to try yours too ha!
Thank you for doing this. Really helpful.
Hi Jill! I followed the steps. I stared around 3:00 as recommended. At the 14:13 mark you mentioned that if it didn't double in size to leave it overnight (you recommended above the refrigerator). So I stopped the video, and left it covered with Saran Wrap over night. Well the next morning, I clicked on your video and saw that yours did double before bed, so you started the next step and did your last lift and fold and placed in the fridge over night. When I took the Saran Wrap off mine after sitting all night, I noticed that the dough had and I didn't check I will though more than doubled.Well, when I did the last lie and fold the dough was very runny (like starter). Do you know if the dough maybe got too hot of what might of happened? Thank you in advance :)
Thx so much for helping us make sour dough bread. Love love love your teaching!!! 💕💕💕
Thank you Mrs. Kim
FILTERED WATEE IS SOOOOO IMPORTANT
I loved this! I love all of your videos 😆 But this was one of my favorites. I recently tried homemade sourdough bread for the first time when a friend made some and it was DEVINE 🤪. You made it look do-able and not so complicated. I feel like I can actually try it now ! Thank you! I love you and love your “real “ and “down-to-earth” personality. Thank you for what you bring to you tube.❤️
Great video Jill. It looks awesome.
That is a beautiful loaf of sourdough! This is a much longer process than I’ve seen on other channels, but it sure came out beautiful. I haven’t tried it myself, yet. Thanks for taking the time to make this video & share with us.
Blessings, Love & Hugs from Vicki in Ft. Worth, Texas 🇺🇸👍❤️🥰🙏🙏🙏🙏🙏🙏🙏🙏🙏
Thank you Mrs. Vicki. I've tried other methods in the past and there was no consistency and I even failed on occasion. This method has been full proof so far
Thanks for sharing Jill! I’m trying your recipe right now! My starter, Sheila, has done well for me but I’ve only tried very basic bread and dessert recipes. This recipe has a lot more steps, but you broke it down so it doesn’t seem as intimidating as other recipes that I’ve seen. Hopefully it turns out yummy 😊
It came out great! My family ate the whole loaf in one day 😂 I’m currently making another loaf to go with our pot roast tomorrow night. This came out FAR better than the beginner sourdough recipes that I found on Pinterest. Thanks Jill!
Thank you for that.
I’m almost 10 days into making my great grandmothers Herman starter. 5 more days to go. 🤪 So I’m sure this is going to make me sound daft but...after it’s ready and I leave the bit in the jar etc...am I to understand that I feed it and it’s good to go again pretty quickly?
Also no where did I see the folding technique...and my bread didn’t have the big holes! Thank you, thank you, thank you!
Hey! Yes once you grab your jar from the fridge and add equal parts water and flour it will start activating usually it takes mine a few hours depending on the temp in the house
Thank you. Excited to try your techniques. 💚
Beautiful bread 🥖. When you cut into it it looked and sounded sooo good I wanted to try a piece right then Lol. I tried making a starter last year. It looked perfect for almost a week then it just kinda quit. I will try again! Thanks for the video
Keep trying Sally, you got this
I've been wanting to make a starter!
Me too
@@kimmurphy6864 5.00 has 6777
@@kimmurphy6864 7777
Hi Jill! I got my Otis started, and am excited to get started! I had hoped to make a loaf for Easter tomorrow, but a family emergency happened. Its 9:36pm. Although its tempting to stay up late to get it going, my family voted I rest for the festivities tomorrow lol. Darn it! But I have to say this video is so thorough, I'm confident I can get it right.
Hope everything is alright and good luck with the sourdough
I named mine Hubert
Beautiful loaf you have conquered !!
Hey Jill honey I'm a retired beer driver / novice baker do I dilute the starter completely before adding flour thank you
Less starter actually creates a stronger sour flavor than more starter because the bread takes longer to rise / ferment.
I’ve killed a couple of starters. My current one, Jane Dough, is ready to use though. Hopefully she will survive spite her name. Can anyone tell me how this video is different from Jill’s sourdough course? Also, I’ve read that spray oils can cause your cast iron to become sticky.
When in the process do you save a portion of the mix for a new starter?
You sure can
Lovely. And good timing for me!
What if you flipped the basket into your Dutch oven and then score it in there?
I have a question. I am doing sour dough for the first time and I am on day 4 of activating my starter and want to keep it going from now on. So on day 7 it says I can now use to make a loaf of bread but how much do I leave in my jar to keep this going. Would it be 50 grams of starter left or 100 grams? Thank you so much all of you have been such an influence in my homesteading life. Thank you 🙏
Great question. Leave at least 50 grams of starter and remember to feed it
@@WhisperingWillowFarm thank you so much for taking the time to answer my question. We love watching your channel and may God continue to bless you and your family
You make it look so easy, wanting to do sour bread forever and always a little shy at the attempts. So question??? You don’t add any fats or eggs to your bread? It seems pretty basic if one gets a decent starter then yes? Thank you for taking time for my questions. Appreciate you and your channel much
Standard sourdough is only flour, water, and salt. Anything with eggs or milk or butter in enriched bread. You can absolutely make a typical sandwich bread with a sourdough starter. A starter is basically the same thing as a dry yeast just needs to be used differently.
Ya a sour dough bread for me that I can follow bc girl we struggle understanding recipes bc am so visual. Thanks !! You sounded lil hoarse hope you are well and ok. Bless you for sharing loved it
Oh wow! Thank you! I am going to order my starter 8n a couple weeks and give it try! I also noticed you didn’t sift the flour, is that not important ? Thank you again, hugs and love from Texas!
thanks for sharing!
Thank you!!! So if you started at 4pm what would your schedule roughly look like?
Awesome great job I need some now!
Please show us how you transferred your dough from the bowl to your dutch oven. .
I just flipped it over
Hi Jill! Have you ever made sourdough English Muffins? They are so easy and so good! Kevin at Living Traditions Homestead has a really easy recipe! :) YOUR BREAD IS GORGEOUS!!
I have not ventured far from making the bread. That sounds amazing, thank you for the recommendation
You are adorable ❤
How cool is your house this time of year? Mine is pretty cool too low 50s at night and low 60s during the day. It's been taking mine about 20 hours at room temp from start to finish. How long have you been making sourdough? I just started this spring and got my starter from a friend too. Looks like your sourdough is 73% hydration. I've found that to be my favorite % after lots of experimenting. I plan on doing a sourdough video on my channel in the next few weeks. I was curious how you got your dough into the dutch oven but seems that part got skipped. lol Sorry this comment is so long! I love sourdough! Yours came out really nice.
Looks delicious! Great tutorial!
Thank you and we will find out tonight
Quick question! You didn’t put your cast iron pot in the oven while it was preheating? Your bread looks fabulous, thank you for sharing.
I didn’t. The recipe i follow said it wasn’t necessary and it’s actually worked fine
Making sourdough pierogis as I watch this video. My husband says they’re the best ones he’s had. I think sourdough makes everything better.
Looks yummy..
Hi Jill, you really do not need a scale to make a sourdough starter, some. might be intimidated by having to buy one. Also USA measurements might be easier for some. Check out Mary's Nest. I just found her.
Do you have other videos on sourdough?
Stay tuned😉 I'm working on more as we speak
Question, the bubbles in my starter are not that big but it is growing and smells like it’s fermenting. I’m using the same flour (100 g of water and flour each feeding) should I lower the feeding to 50g of each? Should I wait till I see more growth before I try to bake a loaf?
I ordered Otis and never got the email for the instructions. How do I get them?
Hi Jill! I followed this tutorial and after it doubled in size over night mine fell. Any suggestions?
Is the sourdough starter sold out? I clicked the link and it said this product can't be found.
Try it again, we have plenty in stock
thewhisperingwillowfarm.com/products/sourdough-bundle-starter-course
Your so sweet, watching this video is like a sweet and sour party! ;)
LOL, thank you❤
I would love to make bread....but I have celiac....if there is anyway I can make bread like this Gluten Free please help a girl out! :)
What is the tan bowl with ribs? Is it necessary?
What size Dutch oven do you use? I’m wanting to get one but never sure the best size for bread baking