Dear Bettie, I think you are a most wonderful teacher. I am 81 years old, never made bread in my life. But in this past year of COVID, with all the time in my hand, I not only learned to make bread but my proudest achievement was to learn to make sourdough starter by watching your starter video and following the instructions closely, and now I can make batch after batch of starter without fail. Your instructions are so clear and precise and so easy to follow! I cant wait to follow your new recipe. Thank you for all your lovely videos and may God bless you.
I totally agree!!! I too have followed Bettie’s sourdough starter recipe and it’s the best. Using filtered water and unbleached AP flour makes all the difference alongside Bettie’s instructions. Thanks a ton Bettie ❤️
Great post ! Im a retired engineer, and a hobby ive been self studying cuisines from all over the world. Like you, covid isolation spurred me to return to sourdough to master aspects that had previously eluded me. Some excellent sourdough channels worth exploring are The Bread Code, Proof Bread, and Breadtopia. If you have any national/regional cuisines that interest you, I have some best of the best ones for Chinese cuisine, indian cuisine, etc. Cheers.
So did you leve it in the bowl to bulk rise for 3 hours then in the pans for 2 and a half im confused . And if j put it jn the fridge do I use a a8r tight container, pans,or just cover with a cloth?
Hi Bettie, my name is Rose, I'm Brazilian and I live in the countryside of the state of São Paulo, almost a year ago, I saw this recipe on TH-cam and made it, it was very tasty, and today, it's the bread I sell the most in my homemade bakery. I want to thank you for sharing your knowledge. Big hug!
THE BEST RECIPE EVER!!!! I made sandwich bread before but somehow it never looked big like today. Great step by step instructions. If you follow this recipe you will succeed. Thank you so much for this recipe ❤
I started baking sourdough bread boules earlier this year. It was good, but we were wanting something that would be easier to make a sandwich. I tried your soft sourdough loaf pan recipe yesterday, and the results were fantastic! Easier, and less time to make in my opinion than the boule bread. The bread was so soft and easy to cut, and no large holes. We're fans! Thank you so much!!
Bettie, you are a genius. I have tried your no-knead sourdough recipe and now this one, and every loaf has been amazing. I get so much joy when I cut into my loaves and they actually look like yours!!! Thank you! ❤️
Made this Monday and put it in the fridge for almost 48 hours. Baked it yesterday and WOW 🤩!!! It’s perfectly sour and has perfect crumb for sandwiches. This morning we had avocado toast!!! Thank you for such detailed instructions. My bread baking success is due to your most excellent instruction. Cheers to never having to buy not so sourdough again!! 🧡🍞🧡👩🍳
I just baked this loaf and actually waited until it cooled completely. It turned out just as you showed your great loaves. It is remarkably soft and wonderfully sour! Thanks so much for a great new baking treat !
I have recently found your channel while researching sourdough bread and I just want to say what a pleasure it is to learn from your excellent tutorials. Love your direct style and solid information. I'm looking forward to trying this softer loaf. Thank you so much!
Have made yeast bread with great results for 40 years and am now dojng sour dough for the first time. These instructions are the most straightforward and realistic. Thank you !
Thank you Bettie… I made a sourdough starter last February and have made several loaves but found your recipe for sandwich loaves and tried it adding Italian herbs and sunflower and pumpkin seeds. It turned out beautiful and yummy. Thank you‼️‼️
Bettie, I’m new to making sourdough and have been looking for a good sourdough loaf recipe. I’ve tried 2-3 and almost gave up until trying yours! It’s excellent! Great job, thank you for the step by step instructions.
OMG .. thank you so much! I've finally been able to make a sourdough sandwich bread that my husband likes! Success! Made 1 loaf because I'm sick of wasting flour only to find out that he doesn't like it...wish I would have made the full recipe. Your instructions were perfect and easy to understand and follow along.🥰
A lovely light but moist loaf with the right hints of sour. A nice crispy crust on top without any hardness at all. It’s the first loaf in quite a while I've managed without a mixer with my disabilities.
I baked my loaf today with half whole-wheat flour and the extra water you suggested. It’s in the oven now and looks fantastic! Thank you so much for all the great videos.
So I am rather new these last 6 months. I don’t eat much bread but I love the process. Therefore my daughters and their family get my baking. My son in law said this loaf was the best he ever had. And he has been my tester. Right now, two more are resting and almost ready to form and bake. I make two loaves at a time. Thank you for such a great recipe!
Hi from the UK, I named my starter after you because you explained your vids so well. I work at room temp all the time, works for me despite our lousy weather :)
You are the best teacher. I have been following the single loaf recipe and it turns out simply awesome every single time. I have received a lot of compliments and yesterday 3 of my directors have placed orders for 3 loaves that I have to deliver on Monday, December 4, 2023. I would appreciate if you could guide me how to go about. Thanks once again❤️💕
Dear Bettie, I love your videos and the way you presentI them. I am new to the sourdough world now for about 6 weeks. I have made about 12 loaves of the artisan style bread so far trying to get a loaf that I feel turns out the way it should. Each loaf I've made has gotten progressively better than the one before. Today I decided to try your Sandwich sourdough recipe. I made one loaf. I followed your instructions and rewatched and rewatched the steps and took note of the visuals to compare the condition of my dough to yours in the video, Like you said in the video, all kitchens and bakers are different and that is so true. Because my dough didn't pull together as quickly as yours, I gave it a few more rounds of stretches and pulls. I thought it was going to be a failure but it is far from it. The bread turned out wonderful and is one of THE BEST LOAVES OF BREAD THAT I"VE MADE YET! I also loved that it was all done in one day! FABULOUS! Thanks for your clear instructions showing the process and good photos of the dough and starter all along the way.
Printed your easy to use recipe and am going to try it out for the family. I’ve often thought about how our pioneers would laugh at our overly complicated sourdough recipes. I’ve even made a decent loaf using discard only. Just adding a little salt and enough flour to make a soft dough. Subscribed.
I saw a post on an SD site on FB of someone who made one of your loaves. I was impressed. Someone else asked her where she got the recipe. Thats how I found you. My SD loaves have been looking pretty pathetic. I looked you up and wrote down your recipe for this fabulous bread. Friday morning I pulled my starter out of the fridge (its 7 years old now), fed it yesterday and this morning. Waited about 6 hours to use. I just made the mixture up and its sitting for 30 mins. Will make one loaf and another on Thursday, my off day. Thank you!!!!
Hi Bettie, thank you for all your amazing videos. Really appreciate you. I have a question. I like the saltiness of the regular artisan sourdough bread. Although the crust is crunchy, it is often too hard as well. I noticed the proportion of this recipe is about the same as the artisan recipe except for the addition of sugar and oil. So can I add the oil but omit the sugar to get the result of a loaf that is a cross between the artisan sourdough and a less hard loaf? In other words, can I use this recipe from this video and just omit the sugar? I don't know the importance of the sugar. I prefer a saltier taste rather than a slightly sweet bread. Thank you for your help in advance.
Hi Bettie, your are amazing! Tried to follow many other sourdough recipes but yours are so good and very self explanatory. Every time I follow your recipes, they come out perfect. My family loves this sliced sourdough bread and I find myself making it every other day. Super delicious! Thank you and I look forward to seeing more recipes from you.
Hi Bettie! Your bread looks delicious, I'll try to make it this weekend. 😊 I have a ton of tricky questions: Can you make this with 100% whole wheat flour? Can you substitute the oil with yoghurt or apple sauce? Does the sugar serve a chemical purpose or is it just for flavor?
I don’t know if you ever got your questions answered. I know that the sugar is a chemistry reaction which is food for the bacteria in the sourdough starter like sugar is good for yeast in yeast bread recipes. As for substitution of applesauce or yogurt for the oil in the recipe, the oil is to make it moist and a softer crumb. If the yogurt is full fat it might be an acceptable substitute for the oil. I know that some quick breads or cake recipes have suggested applesauce use as a way to cut down on the amount of fat used and still have a moist crumb but I have never heard of doing that substitution in sour dough bread recipes.
I made this again recently (started using the sourdough starter again. ) and my daughter who is super picky about the bread I've been making LOVES this bread. She said it's her favorite one I've made so far. Thank you so much for all your knowledge and for sharing it with us!
If it’s too sticky what do you suggest to help correct this? Is it a poor starter? As I see your starter was VERY thick, wondering if that’s what might make it too sticky to handle. Yours dough looked beautiful!
Bettie, so incredibly helpful. Thank you! One quick question- should I use convection bake (fan on) or regular bake for these? I started my starter a few weeks ago and am going to make these for my first sandwich bread and have found in the 3 table loaf breads regular bake is preferred. Thanks again, Grady
@@wnburroughs4082 Thanks! I've since messaging Bettie tried it both ways and it did well both. I think maybe a little better w/out the fan. Thanks for responding, WNB
I’ve made this recipe 4 times and it’s a hit every time. I received the Pullman 13X4x4 pan for Christmas and wondering if I need to increase my ingredients by a % to fit the loaf or if I should give it a try with the written instructions!? Thank you for all the wonderful receipts!
Bettie, every time I watch one of these videos (not just you, but it seems everyone), when it's mentioned that they take their sourdough starter the night before making bread and feed it, it is not mentioned whether you feed it and leave it on the counter, or feed it and put it back in the refrigerator. Would you please clear that up for me once and for all.
I'm a retired Home Economics teacher who taught a food science classes off and on during my 36 years. I love to cook. I also had sourdough starter years ago from my college cooking classes. Like the lady who wrote before me I picked bread making during the plandemic. I came across your recipe wanting bread for sandwiches and breakfast. It worked and my husband and I love the texture and taste!! Great job!!
Thank you you are a very good instructor! I can completely understand how you make it my daughter brought her loaf over for Sunday dinner and it was a great success!! I wanted to make it! Thanks so much keep up the great work!
After literally weeks and weeks of searching for the perfect bread recipe that I can actually make and after failing several recipes, I finally found the right one thank you so much
OMG! I have tried sooo many other sandwich bread recipes and NONE came close to yours Bettie! I mean the oven sping is insane and above all it tastes delicious!!!! Thank you Bettie❤!
My loaf came out absolutely amazing but I had to take it out of the loaf pan and bake it more time. I’m still saving this as a favorite recipe. I was very impressed with the result.
Thank you for the video ~ would have liked to see what the poke into the dough looked like the 2nd time as a comparison to know that the bulk raise was complete & ready to bake
That’s the one part of the whole recipe I am still a little unsure about. I just wait the 2 1/2 hours and hope for the best. It’s turned out pretty good each time. I think I’ve made it a half a dozen times now and everyone has loved it.
I tried your recipe today for the first time making sourdough. I halfed the recipe but made a mistake putting the whole oil amount. Still turned out fantastic .and no i didnt not wait until it was cooled down completely 😂😂 but we demolished 2/3 of it straight away and we loved the texture. Thank you for such simple and thorough teaching ❤
You don’t score, neither do I but see it recommended. I do like to rub butter on top. Anyway, this is a perfect video. Covers allthe necessary steps without a huge schedule. Thanks
My goodness Betty you are truly a blessing to TH-cam and fellow novice bakers like myself!! I have had my very first sourdough starter going since March 2021. And while I have thoroughly enjoyed making lots of waffles, English muffins, and dinner rolls, I was ready to venture into the land of a beautiful loaf of bread. But I had been baking hockey puck after hockey puck after hockey puck. No one could ever explain the science of sourdough to me in a way that made sense for my home, my starter, and my life. Thank you so much, you are the only person who has ever been able to do this for me!! You have changed my bread life!!! Now my family looks forward to baking days, and I feel so accomplished baking bread that is good got them and that my own hands made. Please keep making videos forever, I am a subscriber for life!!!
I have a sourdough starter from the year 1847 the Oregon Trail ( I got it online ) and I’ve made so many sourdough breads. Mainly the artisan breads, I’ve made them in the Dutch oven so hard on the outside I can barely cut them and they never turn out like they are supposed to. I’ve made them using the banneton baskets which was a real disaster for me. But I love sourdough bread, so I thought how about using a bread pan, and I found your video!!!! My sourdough starter has been in the fridge since December 9, took it out yesterday and fed it once and made the bread today January 5. It was wonderful this is now my goto bread!!! Thank you very much.
I just baked this loaf and it is a dream! I replaced 100 grams of white flour for multicereal flower, butter instead of oil and this is the very first 🍞 I bake that makes me completely happy.
I had great results, my first sour dough success! Earlier attempts were rather heavy. I do have a question about the oil. I found the bread a LITTLE too soft for my taste and was wondering if halving the oil would make it a little less soft. THANKS for a great receipe!!!
I have made this seven times and it comes out just at Ms. Bettie shows and say's. It is wonderful for all kinds of sandwiches, my friends think I am a sourdough master thanks to Ms. Bettie.
I had to come back to tell you how much I loved your recipe!!! I’ve been on the search for a delicious, soft, moist and easy sandwich sourdough bread for months! This will be our every day bread for life!! THANK YOU!!
Betty want to thank you for this sourdough bread recipe I've made it without fail about five times now. Just made some this evening and again turned out perfectly.
I've been trying to get back to baking, now alone, never got to get a sourdough going long, and have poor success this year, but I've got to say, I've never seen a sour dough loaf rise as high as yours, I am truly impressed. Now I've got to watch your starter video. Thanks for sharing this, I love regular yeast bread, but it doesn't stand up to sourdough done right. I hope to see a couple loaves like that come out of my oven before too long! Thanks again
You are an amazing teacher! I just pulled my first sandwich bread loaf out of the oven. Currently waiting for it to cool! I can't wait to slice into it. I really appreciate your insight and easy to understand instructions.
Nice recipe and video, Betty! I've been making sourdough breads for about 5 years and enjoy experimenting. One thing I've started doing recently, just to see how it works, is to use my bread machine to make a true (no yeast) sourdough sandwich loaf. I bought my bread machine 30 years ago (Panasonic SD-BT56P) and used it often but, since starting to make sourdough, rarely use it any more. I thought I'd try to incorporate using it with making sourdough. So... I make a sourdough recipe almost exactly like yours (I use milk as the liquid and butter as the fat), then, put it in the bread machine on "Basic Dough" mode... this does all the stretching and folding, and really gets the sourdough starter going. When the bread machine is finished (about 2 1/2 hours) I shape the dough and put it into a parchment paper lined metal loaf pan, spray it with a little water and/or PAM, cover it with plastic wrap, and place in the refrigerator overnight or however long you want it to ferment. To bake, pre-heat the oven according to your recipe, but with a ceramic loaf pan in it during the pre-heat. When the oven has adequately pre-heated, about 1 hour, use the parchment paper to transfer the cold dough from the metal loaf pan to the hot ceramic loaf pan. Place the cold metal loaf pan, inverted, on top of the ceramic loaf pan and bake according to your recipe, removing the inverted metal loaf pan and the water tray, after the initial 15 minutes of baking. For those of you who are wondering what to do with your old bread machine now that you've discovered how simple making sourdough bread is, this will put your old machine to use and make the ease of making sourdough even easier. Enjoy!
Been trying out various sourdough recipes over lockdown (2 years) and was just about to give it all up and chuck my 2 year old starter away when I found this little beauty. Made a couple of 1lb loaves then a single 2lb loaf and they were all fabulous. My sourdough starter will now live on to make many more, thank you. 👍👍
Hi Bettie: I made these yesterday and they turned out wonderful! Thanks for your meticulous attention to detail, which leads to a perfect loaf. And yes, the 2 loaves are almost eaten already (3 people)!! Will be making this often 🤓
Looking yummy can't wait to try I have a question. Many decades ago I had a order lady she would come down from Ohio they had a farm with milking cows.and she was a school teacher. Now it's just her in her 80's every yrs she come down to Florida. She gave me a recipe for home made white bread that made three loaves. Could make the same day, I remember it was very simple to follow made the best soft white sandwich loaves. This was in 1997-98. Had a lot of things going on. Forgot about it. Then I move in 2014 thought about this quite often then I forget about it.😢 Yes it's on my mind again 😮now it's 2023 hoping this recipe is as good as the one I misplaced even if it's only two loaves of bread. She has been gone now I'm in my 70s was love to find this recipe. Hoping this is it but maybe was down sized. 😊
Hi, Bettie. Your instruction is super clear and accurate. I followed your protocol, the rising after bulk fermentation and the texture of dough in shaping are almost the same as in the demonstration. The bread smells good and contains different size of crumbs. The only difference is that the raising degree after baking is not so obvious when compared with the bread in your demonstration. Could you kindly give me some advice to improve it. Thanks a lot.
Bettie, thank you so much. I'd been sourdough baking as a stay-home Covid project with marginal results. Somehow I found you and this recipe in March 2021. I love it and you! I make the full batch 2 loaf recipe for just myself about every four or five weeks, despite the tricky time commitment before and on baking day. I eat a slice a day... a half-sandwich for lunch. Here are my suggestions/modifications for the consideration of you, your subscribers and audience. 1) I like the taste of half King Arthur Bread flour and half King Arthur Whole Wheat flour. My sourdough starter is also half and half; 2) My mixing bowl is my trusty old Teflon-coated flat-bottomed wok which is the right size and has its own lid. It's super easy to scrape the sides, spin it on the counter while mixing, and cover; 3) Freezing - it's just me enjoying the bread, and I toast it. When it's cool I slice both loaves, keep 1/2 a loaf in the fridge for consuming over the next week. I freeze the rest in 3 half-loaf packages to thaw and use as needed. 4) I've found that the tops of the loaves bulge and split during baking. With yesterday's loaves I sliced the tops lengthwise before baking to manage the location of the bulging and splitting. Today I found your video tutorial, 22 minutes or so, about how to shape bread. The sandwich loaf discussion was toward the end. Maybe I haven't been giving the dough enough tension in the shaping step. Next time I'll do more stitching and tucking. The bread is absolutely yummy every time. Bless you, Bettie.
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
You have turned me into a Sourdough baker. I bake for family and friends. You have the best instructions and I have learned so much from you. I am now making the Sandwich bread now, so I am just watching this again before I bake. Made it yesterday and it looks wonderful today. Thanks sooooo much!
Hi Betty. Thank you for sharing. I made this bread yesterday and OH My Lord. My family loved it. Thank you. I have one question. Do you think adding a bit of buttermilk would help even more with the taste and texture? Thank you. 🙏🏻
@BakerBettie Hi Bettie. Thank you. I tried one with and we didn't like it we like your recipe better. Can you please share the bakers % I would like to keep my loaves at 900g I think I figured it out but I just need to make sure. 100% Flour 65% Water 30% Starter 5% Oil 4% Honey 2% salt Is this correct? Thx
Brilliant, nice sourness & extra flavour from rye starter. I added 10g vital wheat gluten to compensate for the rye starter being low gluten & it rose like a beauty!
Wow, this recipe was FANTASTIC! When I tell you I’ve tried so many recipes and ways to make sourdough… whew. They didn’t work! THIS ONE DID!! I produced two gorgeous, fluffy, yummy loaves and I’m so proud of myself. Thank you!
True , I already done your sourdough sandwich with full ingredients. It’s turned out wonderful, amazing n delicious. I baked at night n cut the next morning n the crust was soft . Is so different with the normal sourdough ingredients that use water n salt beside flour n starter. Will sure try again.
Thank you Betty. Newbie here. My dough wasn’t sticky to start with. During the stretch and fold dough wasn’t as soft. It folds and creates layers and it feels thick/dense. The bread turned out ok but perhaps should’ve had more air and less chewy. It was actually good.
I made this last week and am in the process of making it again! I couldn’t believe how amazingly great it was! It’s like Wonder Bread and sourdough had a love child! 😂 You have taught me how to bake bread and you have NO idea how amazing that is bc bread products and potted plants usually just commit suicide when in my care lol! I love that I can print the recipes and instructions and follow along with the videos as well (I used to be a special ed teacher so obsessing on following the directions is my Achilles Heel lol)! I do have one question, though- how the HECK do you keep your hands from drying out with all hand washing and dry flour?!? Eucerin lotion isn’t even helping me maintain a readable thumbprint! 😂
Thanks so much for sharing! I'm so glad you like my recipes! I honestly don't have a good lotion recommendation for you, I'm sorry! Maybe you can try switching up your soap to something more gently?
I have been making sourdough breads for a few months now and this was by far the softest and best one so far. I put a glass bread pan over a metal one to create a small dutch oven and it seemed to work out well. thank you, Betty
Bettie you’ve really done it with this recipe! I made 1 loaf and it came out GREAT! I think my water was a bit too warm which effected my starter as the loaf didn’t rise as high as it should have but it still came out great! Chewy, soft yet still SD rustic! Thanks!!! Very beautiful loaf! Sooooo much better than store bought!
You are a great teacher. Made a beautiful sourdough yesterday thanks to you. Wish I could do a successful einkorn sourdough--or what percent of einkorn I could get away with!
Hi I made this bread and it turned out wonderful!! It made the best grilled cheese sandwiches ever!! Thank you so much. You are a great teacher!! This sure is your calling😍
Can you modify this recipe with whole wheat flour and /or Whole grains?? Thanks for any suggestions. I enjoy your detailed clear instructions. Keep up the great work.
This was so easy to follow and the best sandwich bread I have had in a long time. The directions were clear with explanations to help you understand why the steps were performed. This will be my standard recipe from now on. Thank you Betty!
This recipe was the first that actually worked flawlessly for me, thank you! I followed your recommendation and made the 1 loaf day of and stuck other in the fridge for a few days.. second was even better!
Dear Bettie, Thank you very much for sharing the recipe and showing how to make sourdough loaf. Your explanation is so clear and very easy to follow. Just made today with whole meal flour and spelt, it's came out so great!!😊😊 Thank you 🙏😍
Hi, I just found your page and love your voice and detailed instructions. Can the sourdough loaf be scored? I love how the scoring looks on bread. Thank you
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Dear Bettie, I think you are a most wonderful teacher. I am 81 years old, never made bread in my life. But in this past year of COVID, with all the time in my hand, I not only learned to make bread but my proudest achievement was to learn to make sourdough starter by watching your starter video and following the instructions closely, and now I can make batch after batch of starter without fail. Your instructions are so clear and precise and so easy to follow! I cant wait to follow your new recipe. Thank you for all your lovely videos and may God bless you.
Thank you so much for sharing! I love when I can encourage others to start a new hobby and enjoy it. You're very welcome!
12:41
I totally agree!!! I too have followed Bettie’s sourdough starter recipe and it’s the best. Using filtered water and unbleached AP flour makes all the difference alongside Bettie’s instructions. Thanks a ton Bettie ❤️
Great post ! Im a retired engineer, and a hobby ive been self studying cuisines from all over the world. Like you, covid isolation spurred me to return to sourdough to master aspects that had previously eluded me.
Some excellent sourdough channels worth exploring are The Bread Code, Proof Bread, and Breadtopia.
If you have any national/regional cuisines that interest you, I have some best of the best ones for Chinese cuisine, indian cuisine, etc. Cheers.
So did you leve it in the bowl to bulk rise for 3 hours then in the pans for 2 and a half im confused . And if j put it jn the fridge do I use a a8r tight container, pans,or just cover with a cloth?
Hi Bettie, my name is Rose, I'm Brazilian and I live in the countryside of the state of São Paulo, almost a year ago, I saw this recipe on TH-cam and made it, it was very tasty, and today, it's the bread I sell the most in my homemade bakery.
I want to thank you for sharing your knowledge.
Big hug!
That's wonderful! Thank you so much for sharing!
@@BakerBettieCan you brush an eggwash instead of water on top before baking
If you are doing it commercially what preservatives should I use thank you
THE BEST RECIPE EVER!!!! I made sandwich bread before but somehow it never looked big like today. Great step by step instructions. If you follow this recipe you will succeed. Thank you so much for this recipe ❤
I started baking sourdough bread boules earlier this year. It was good, but we were wanting something that would be easier to make a sandwich. I tried your soft sourdough loaf pan recipe yesterday, and the results were fantastic! Easier, and less time to make in my opinion than the boule bread. The bread was so soft and easy to cut, and no large holes. We're fans! Thank you so much!!
Excellent recipe. I used bolted spelt flour, unfiltered sunflower oil, 1/2 of the liquid was buttermilk, and topped with sesame seeds. Perfect loaf.
Bettie, you are a genius. I have tried your no-knead sourdough recipe and now this one, and every loaf has been amazing. I get so much joy when I cut into my loaves and they actually look like yours!!! Thank you! ❤️
Made this Monday and put it in the fridge for almost 48 hours. Baked it yesterday and WOW 🤩!!! It’s perfectly sour and has perfect crumb for sandwiches. This morning we had avocado toast!!! Thank you for such detailed instructions. My bread baking success is due to your most excellent instruction. Cheers to never having to buy not so sourdough again!! 🧡🍞🧡👩🍳
Great to hear!
I have followed this recipe for some time now and we have stopped buying sandwich bread outside. This one has so much better taste. Thanks.
Finally made this today. What took me so long. First attempt at sandwich loaf and now I"m kicking myself for waiting. Thank you.
I just baked this loaf and actually waited until it cooled completely. It turned out just as you showed your
great loaves. It is remarkably soft and wonderfully sour! Thanks so much for a great new baking treat !
I have recently found your channel while researching sourdough bread and I just want to say what a pleasure it is to learn from your excellent tutorials. Love your direct style and solid information. I'm looking forward to trying this softer loaf. Thank you so much!
Have made yeast bread with great results for 40 years and am now dojng sour dough for the first time. These instructions are the most straightforward and realistic. Thank you !
Thank you Bettie… I made a sourdough starter last February and have made several loaves but found your recipe for sandwich loaves and tried it adding Italian herbs and sunflower and pumpkin seeds. It turned out beautiful and yummy. Thank you‼️‼️
Bettie, I’m new to making sourdough and have been looking for a good sourdough loaf recipe. I’ve tried 2-3 and almost gave up until trying yours! It’s excellent! Great job, thank you for the step by step instructions.
OMG .. thank you so much! I've finally been able to make a sourdough sandwich bread that my husband likes! Success! Made 1 loaf because I'm sick of wasting flour only to find out that he doesn't like it...wish I would have made the full recipe. Your instructions were perfect and easy to understand and follow along.🥰
Oh my gosh your dishware and vintage dresses are SO cute! ❤️ And the recipes are great too! Thank you❤️❤️❤️
A lovely light but moist loaf with the right hints of sour. A nice crispy crust on top without any hardness at all. It’s the first loaf in quite a while I've managed without a mixer with my disabilities.
You have single-handedly addressed all of my “SD-woes”!!! Thank you for simplifying this entire process!!! You are gifted!
I baked my loaf today with half whole-wheat flour and the extra water you suggested. It’s in the oven now and looks fantastic! Thank you so much for all the great videos.
I didn’t catch the extra water she had mentioned. Can you explain what she said?
It was in the chat😀
Love this recipe. I make it weekly because my family will not eat store-bought bread now that I have spoiled them with this amazing recipe.
Wonderful!
So I am rather new these last 6 months. I don’t eat much bread but I love the process. Therefore my daughters and their family get my baking. My son in law said this loaf was the best he ever had. And he has been my tester. Right now, two more are resting and almost ready to form and bake. I make two loaves at a time. Thank you for such a great recipe!
Hi from the UK, I named my starter after you because you explained your vids so well. I work at room temp all the time, works for me despite our lousy weather :)
Aw that is so sweet! I'm so glad the tutorials have helped!
You are the best teacher. I have been following the single loaf recipe and it turns out simply awesome every single time. I have received a lot of compliments and yesterday 3 of my directors have placed orders for 3 loaves that I have to deliver on Monday, December 4, 2023. I would appreciate if you could guide me how to go about. Thanks once again❤️💕
I cannot give more thumbs up. I freaking love you and your videos. I’ll be making the recipe this weekend for sure.
Aw thank you! Let me know how it goes!
Dear Bettie, I love your videos and the way you presentI them. I am new to the sourdough world now for about 6 weeks. I have made about 12 loaves of the artisan style bread so far trying to get a loaf that I feel turns out the way it should. Each loaf I've made has gotten progressively better than the one before. Today I decided to try your Sandwich sourdough recipe. I made one loaf. I followed your instructions and rewatched and rewatched the steps and took note of the visuals to compare the condition of my dough to yours in the video, Like you said in the video, all kitchens and bakers are different and that is so true. Because my dough didn't pull together as quickly as yours, I gave it a few more rounds of stretches and pulls. I thought it was going to be a failure but it is far from it. The bread turned out wonderful and is one of THE BEST LOAVES OF BREAD THAT I"VE MADE YET! I also loved that it was all done in one day! FABULOUS! Thanks for your clear instructions showing the process and good photos of the dough and starter
all along the way.
Printed your easy to use recipe and am going to try it out for the family. I’ve often thought about how our pioneers would laugh at our overly complicated sourdough recipes. I’ve even made a decent loaf using discard only. Just adding a little salt and enough flour to make a soft dough. Subscribed.
I saw a post on an SD site on FB of someone who made one of your loaves. I was impressed. Someone else asked her where she got the recipe. Thats how I found you. My SD loaves have been looking pretty pathetic. I looked you up and wrote down your recipe for this fabulous bread. Friday morning I pulled my starter out of the fridge (its 7 years old now), fed it yesterday and this morning. Waited about 6 hours to use. I just made the mixture up and its sitting for 30 mins. Will make one loaf and another on Thursday, my off day. Thank you!!!!
Hi Bettie, thank you for all your amazing videos. Really appreciate you. I have a question. I like the saltiness of the regular artisan sourdough bread. Although the crust is crunchy, it is often too hard as well. I noticed the proportion of this recipe is about the same as the artisan recipe except for the addition of sugar and oil. So can I add the oil but omit the sugar to get the result of a loaf that is a cross between the artisan sourdough and a less hard loaf? In other words, can I use this recipe from this video and just omit the sugar? I don't know the importance of the sugar. I prefer a saltier taste rather than a slightly sweet bread. Thank you for your help in advance.
Hi Bettie, your are amazing! Tried to follow many other sourdough recipes but yours are so good and very self explanatory. Every time I follow your recipes, they come out perfect. My family loves this sliced sourdough bread and I find myself making it every other day. Super delicious! Thank you and I look forward to seeing more recipes from you.
Hi Bettie! Your bread looks delicious, I'll try to make it this weekend. 😊 I have a ton of tricky questions: Can you make this with 100% whole wheat flour? Can you substitute the oil with yoghurt or apple sauce? Does the sugar serve a chemical purpose or is it just for flavor?
I don’t know if you ever got your questions answered. I know that the sugar is a chemistry reaction which is food for the bacteria in the sourdough starter like sugar is good for yeast in yeast bread recipes. As for substitution of applesauce or yogurt for the oil in the recipe, the oil is to make it moist and a softer crumb. If the yogurt is full fat it might be an acceptable substitute for the oil. I know that some quick breads or cake recipes have suggested applesauce use as a way to cut down on the amount of fat used and still have a moist crumb but I have never heard of doing that substitution in sour dough bread recipes.
I made this again recently (started using the sourdough starter again. ) and my daughter who is super picky about the bread I've been making LOVES this bread. She said it's her favorite one I've made so far. Thank you so much for all your knowledge and for sharing it with us!
Wonderful! So glad everyone likes it!
If it’s too sticky what do you suggest to help correct this? Is it a poor starter? As I see your starter was VERY thick, wondering if that’s what might make it too sticky to handle. Yours dough looked beautiful!
Bettie, so incredibly helpful. Thank you! One quick question- should I use convection bake (fan on) or regular bake for these? I started my starter a few weeks ago and am going to make these for my first sandwich bread and have found in the 3 table loaf breads regular bake is preferred. Thanks again, Grady
I have convected with good results
@@wnburroughs4082 Thanks! I've since messaging Bettie tried it both ways and it did well both. I think maybe a little better w/out the fan. Thanks for responding, WNB
I’ve made this recipe 4 times and it’s a hit every time. I received the Pullman 13X4x4 pan for Christmas and wondering if I need to increase my ingredients by a % to fit the loaf or if I should give it a try with the written instructions!? Thank you for all the wonderful receipts!
Bettie, every time I watch one of these videos (not just you, but it seems everyone), when it's mentioned that they take their sourdough starter the night before making bread and feed it, it is not mentioned whether you feed it and leave it on the counter, or feed it and put it back in the refrigerator. Would you please clear that up for me once and for all.
I'm a retired Home Economics teacher who taught a food science classes off and on during my 36 years. I love to cook. I also had sourdough starter years ago from my college cooking classes. Like the lady who wrote before me I picked bread making during the plandemic. I came across your recipe wanting bread for sandwiches and breakfast. It worked and my husband and I love the texture and taste!! Great job!!
That is awesome!
Can I use whole-wheat and all purpose flour? What ratio is best?
Thank you you are a very good instructor! I can completely understand how you make it my daughter brought her loaf over for Sunday dinner and it was a great success!! I wanted to make it! Thanks so much keep up the great work!
Perfect instructions! First time my bread has ever come out perfectly- first try with your recipe! Thank you so much for sharing!
Thanks for this instruction. It is clear and I think will help me improve my beginner skills!
After literally weeks and weeks of searching for the perfect bread recipe that I can actually make and after failing several recipes, I finally found the right one thank you so much
you're so welcome!
OMG! I have tried sooo many other sandwich bread recipes and NONE came close to yours Bettie! I mean the oven sping is insane and above all it tastes delicious!!!! Thank you Bettie❤!
My loaf came out absolutely amazing but I had to take it out of the loaf pan and bake it more time. I’m still saving this as a favorite recipe. I was very impressed with the result.
Thank you for the video ~ would have liked to see what the poke into the dough looked like the 2nd time as a comparison to know that the bulk raise was complete & ready to bake
That’s the one part of the whole recipe I am still a little unsure about. I just wait the 2 1/2 hours and hope for the best. It’s turned out pretty good each time. I think I’ve made it a half a dozen times now and everyone has loved it.
I tried your recipe today for the first time making sourdough. I halfed the recipe but made a mistake putting the whole oil amount. Still turned out fantastic .and no i didnt not wait until it was cooled down completely 😂😂 but we demolished 2/3 of it straight away and we loved the texture. Thank you for such simple and thorough teaching ❤
You don’t score, neither do I but see it recommended. I do like to rub butter on top. Anyway, this is a perfect video. Covers allthe necessary steps without a huge schedule. Thanks
You're a very good teacher! Thank you for sharing!
My goodness Betty you are truly a blessing to TH-cam and fellow novice bakers like myself!! I have had my very first sourdough starter going since March 2021. And while I have thoroughly enjoyed making lots of waffles, English muffins, and dinner rolls, I was ready to venture into the land of a beautiful loaf of bread. But I had been baking hockey puck after hockey puck after hockey puck. No one could ever explain the science of sourdough to me in a way that made sense for my home, my starter, and my life. Thank you so much, you are the only person who has ever been able to do this for me!! You have changed my bread life!!! Now my family looks forward to baking days, and I feel so accomplished baking bread that is good got them and that my own hands made. Please keep making videos forever, I am a subscriber for life!!!
You are so kind! I'm so glad I was able to help! Thanks so much for the kind words.
U
I have a sourdough starter from the year 1847 the Oregon Trail ( I got it online ) and I’ve made so many sourdough breads. Mainly the artisan breads, I’ve made them in the Dutch oven so hard on the outside I can barely cut them and they never turn out like they are supposed to. I’ve made them using the banneton baskets which was a real disaster for me. But I love sourdough bread, so I thought how about using a bread pan, and I found your video!!!! My sourdough starter has been in the fridge since December 9, took it out yesterday and fed it once and made the bread today January 5. It was wonderful this is now my goto bread!!! Thank you very much.
Dear Beetty. Thank you for your video. I will bake my first sourdough bread tomorrow thanks to you. Your videos are most clear about the process. 😊🥰
Thank you for providing a recipe in weights!
I just baked this loaf and it is a dream! I replaced 100 grams of white flour for multicereal flower, butter instead of oil and this is the very first 🍞 I bake that makes me completely happy.
You did not bake this loaf if you changed the recipe.
I had great results, my first sour dough success! Earlier attempts were rather heavy. I do have a question about the oil. I found the bread a LITTLE too soft for my taste and was wondering if halving the oil would make it a little less soft. THANKS for a great receipe!!!
Thank you Bettie. I made it yesterday, only one loaf. It's delicious. I loved it very much
I have made this seven times and it comes out just at Ms. Bettie shows and say's. It is wonderful for all kinds of sandwiches, my friends think I am a sourdough master thanks to Ms. Bettie.
Wonderful! I love to hear it!
I had to come back to tell you how much I loved your recipe!!! I’ve been on the search for a delicious, soft, moist and easy sandwich sourdough bread for months! This will be our every day bread for life!! THANK YOU!!
You are so welcome!
Fantastic simple explanations, and a wonderful technique. Great job❤
Thank you so much!
I just did this receipe for my first ever sourdough bread! It turned out perfectly! I'm eating the bread now, and it's so so delicious!
Betty want to thank you for this sourdough bread recipe I've made it without fail about five times now. Just made some this evening and again turned out perfectly.
Wonderful!
I've been trying to get back to baking, now alone, never got to get a sourdough going long, and have poor success this year, but I've got to say, I've never seen a sour dough loaf rise as high as yours, I am truly impressed. Now I've got to watch your starter video. Thanks for sharing this, I love regular yeast bread, but it doesn't stand up to sourdough done right. I hope to see a couple loaves like that come out of my oven before too long! Thanks again
You are an amazing teacher! I just pulled my first sandwich bread loaf out of the oven. Currently waiting for it to cool! I can't wait to slice into it. I really appreciate your insight and easy to understand instructions.
Wonderful! Thanks so much!
THANK YOU SO MUCH!! very short and details amazing video !!
Nice recipe and video, Betty! I've been making sourdough breads for about 5 years and enjoy experimenting. One thing I've started doing recently, just to see how it works, is to use my bread machine to make a true (no yeast) sourdough sandwich loaf. I bought my bread machine 30 years ago (Panasonic SD-BT56P) and used it often but, since starting to make sourdough, rarely use it any more. I thought I'd try to incorporate using it with making sourdough. So... I make a sourdough recipe almost exactly like yours (I use milk as the liquid and butter as the fat), then, put it in the bread machine on "Basic Dough" mode... this does all the stretching and folding, and really gets the sourdough starter going. When the bread machine is finished (about 2 1/2 hours) I shape the dough and put it into a parchment paper lined metal loaf pan, spray it with a little water and/or PAM, cover it with plastic wrap, and place in the refrigerator overnight or however long you want it to ferment. To bake, pre-heat the oven according to your recipe, but with a ceramic loaf pan in it during the pre-heat. When the oven has adequately pre-heated, about 1 hour, use the parchment paper to transfer the cold dough from the metal loaf pan to the hot ceramic loaf pan. Place the cold metal loaf pan, inverted, on top of the ceramic loaf pan and bake according to your recipe, removing the inverted metal loaf pan and the water tray, after the initial 15 minutes of baking. For those of you who are wondering what to do with your old bread machine now that you've discovered how simple making sourdough bread is, this will put your old machine to use and make the ease of making sourdough even easier. Enjoy!
I forgot to mention that this is for a single loaf.
One of the best sourdough bread recipes I have come across, so easy to follow. Thank you.
You are so welcome!
Been trying out various sourdough recipes over lockdown (2 years) and was just about to give it all up and chuck my 2 year old starter away when I found this little beauty. Made a couple of 1lb loaves then a single 2lb loaf and they were all fabulous. My sourdough starter will now live on to make many more, thank you. 👍👍
That is awesome!
Hi Bettie: I made these yesterday and they turned out wonderful! Thanks for your meticulous attention to detail, which leads to a perfect loaf. And yes, the 2 loaves are almost eaten already (3 people)!! Will be making this often 🤓
Wonderful!
Looking yummy can't wait to try I have a question. Many decades ago I had a order lady she would come down from Ohio they had a farm with milking cows.and she was a school teacher. Now it's just her in her 80's every yrs she come down to Florida. She gave me a recipe for home made white bread that made three loaves. Could make the same day, I remember it was very simple to follow made the best soft white sandwich loaves. This was in 1997-98. Had a lot of things going on. Forgot about it. Then I move in 2014 thought about this quite often then I forget about it.😢 Yes it's on my mind again 😮now it's 2023 hoping this recipe is as good as the one I misplaced even if it's only two loaves of bread. She has been gone now I'm in my 70s was love to find this recipe. Hoping this is it but maybe was down sized. 😊
Most helpful bread making video I have seen. I have watched a ton of them. Yours was excellent. Thank you!
You are so welcome!
Took the words out of my mouth. Best video!
Such a thorough, insightful and informative video. Mine are in the oven after having followed this step by and step ans they look lovely.
Great to hear!
Hi, Bettie. Your instruction is super clear and accurate. I followed your protocol, the rising after bulk fermentation and the texture of dough in shaping are almost the same as in the demonstration. The bread smells good and contains different size of crumbs. The only difference is that the raising degree after baking is not so obvious when compared with the bread in your demonstration. Could you kindly give me some advice to improve it. Thanks a lot.
Hello Baker Bettie, thank you for the very detailed information/demonstration. God bless.
Excellent video! I did one loaf recipe and it's the first time my sourdough came out just like the teacher! Delicious and soft! 😎
Bettie, thank you so much. I'd been sourdough baking as a stay-home Covid project with marginal results. Somehow I found you and this recipe in March 2021. I love it and you! I make the full batch 2 loaf recipe for just myself about every four or five weeks, despite the tricky time commitment before and on baking day. I eat a slice a day... a half-sandwich for lunch. Here are my suggestions/modifications for the consideration of you, your subscribers and audience. 1) I like the taste of half King Arthur Bread flour and half King Arthur Whole Wheat flour. My sourdough starter is also half and half; 2) My mixing bowl is my trusty old Teflon-coated flat-bottomed wok which is the right size and has its own lid. It's super easy to scrape the sides, spin it on the counter while mixing, and cover; 3) Freezing - it's just me enjoying the bread, and I toast it. When it's cool I slice both loaves, keep 1/2 a loaf in the fridge for consuming over the next week. I freeze the rest in 3 half-loaf packages to thaw and use as needed. 4) I've found that the tops of the loaves bulge and split during baking. With yesterday's loaves I sliced the tops lengthwise before baking to manage the location of the bulging and splitting. Today I found your video tutorial, 22 minutes or so, about how to shape bread. The sandwich loaf discussion was toward the end. Maybe I haven't been giving the dough enough tension in the shaping step. Next time I'll do more stitching and tucking. The bread is absolutely yummy every time. Bless you, Bettie.
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
Hi there! So glad you enjoy this recipe. Thanks for all of your notes. If your loaves are splitting on the sides, that is actually a sign of under proofing. So I would suggest lengthening the proofing time a bit after shaping to see if that helps. Happy baking!
@@BakerBettie Yes, I'll proof longer next time. Thanks Bettie!
You have turned me into a Sourdough baker. I bake for family and friends. You have the best instructions and I have learned so much from you. I am now making the Sandwich bread now, so I am just watching this again before I bake. Made it yesterday and it looks wonderful today. Thanks sooooo much!
You are so welcome! I'm so glad you are enjoying baking bread!
Hi Betty. Thank you for sharing. I made this bread yesterday and OH My Lord. My family loved it. Thank you. I have one question. Do you think adding a bit of buttermilk would help even more with the taste and texture? Thank you. 🙏🏻
Hi! I wouldn't add it to this recipe or you will throw off the balance of ingredients. I would specifically look for a recipe that uses it.
@BakerBettie Hi Bettie. Thank you. I tried one with and we didn't like it we like your recipe better. Can you please share the bakers % I would like to keep my loaves at 900g I think I figured it out but I just need to make sure.
100% Flour
65% Water
30% Starter
5% Oil
4% Honey
2% salt
Is this correct? Thx
Delicious 🍞, thank you very much for your tutorial, amazing!
Brilliant, nice sourness & extra flavour from rye starter. I added 10g vital wheat gluten to compensate for the rye starter being low gluten & it rose like a beauty!
Fantastic!
I just can't thank you enough for this video
This recipe is the best. Today i did the same but added seeds and raised the hydration little bit
May I ask what you mean by raising the hydration? What does this change, trying to learn as much as I can. Thank you.
I just made this recipe and it turned out exactly like yours. It made the most delicious ham sandwiches. Thank you!
Great to hear!
Wow, this recipe was FANTASTIC! When I tell you I’ve tried so many recipes and ways to make sourdough… whew. They didn’t work! THIS ONE DID!! I produced two gorgeous, fluffy, yummy loaves and I’m so proud of myself. Thank you!
Great job!
Hi Bettie! Thank you for sharing your knowledge. I tried this recipe and method and I think I made it great.
True , I already done your sourdough sandwich with full ingredients. It’s turned out wonderful, amazing n delicious. I baked at night n cut the next morning n the crust was soft . Is so different with the normal sourdough ingredients that use water n salt beside flour n starter. Will sure try again.
Great!
Thank you Betty. Newbie here. My dough wasn’t sticky to start with. During the stretch and fold dough wasn’t as soft. It folds and creates layers and it feels thick/dense. The bread turned out ok but perhaps should’ve had more air and less chewy. It was actually good.
I made this last week and am in the process of making it again! I couldn’t believe how amazingly great it was! It’s like Wonder Bread and sourdough had a love child! 😂 You have taught me how to bake bread and you have NO idea how amazing that is bc bread products and potted plants usually just commit suicide when in my care lol! I love that I can print the recipes and instructions and follow along with the videos as well (I used to be a special ed teacher so obsessing on following the directions is my Achilles Heel lol)! I do have one question, though- how the HECK do you keep your hands from drying out with all hand washing and dry flour?!? Eucerin lotion isn’t even helping me maintain a readable thumbprint! 😂
Thanks so much for sharing! I'm so glad you like my recipes! I honestly don't have a good lotion recommendation for you, I'm sorry! Maybe you can try switching up your soap to something more gently?
I have been making sourdough breads for a few months now and this was by far the softest and best one so far. I put a glass bread pan over a metal one to create a small dutch oven and it seemed to work out well. thank you, Betty
Wonderful! So glad to hear it!
@@BakerBettie is the 3 hour bulk ferment, folding time *plus* 3 hours or, is the 3 hour ferment inclusive of the 4 or 5 folds roughly 30 mins apart?
Bettie you’ve really done it with this recipe! I made 1 loaf and it came out GREAT! I think my water was a bit too warm which effected my starter as the loaf didn’t rise as high as it should have but it still came out great! Chewy, soft yet still SD rustic! Thanks!!! Very beautiful loaf! Sooooo much better than store bought!
Wonderful! Great job!
You are a great teacher. Made a beautiful sourdough yesterday thanks to you. Wish I could do a successful einkorn sourdough--or what percent of einkorn I could get away with!
This came out really well. The "artisan style" sourdough is great but a little impractical for everyday use. This bread is very versatile!
glad you like it!
I made this bread and it turned out lovely. The grandkids love it. We all love it. You are a great teacher.
Hi I made this bread and it turned out wonderful!! It made the best grilled cheese sandwiches ever!! Thank you so much. You are a great teacher!! This sure is your calling😍
Yum, grilled cheese sounds delicious! Thanks so much!
Can you modify this recipe with whole wheat flour and /or Whole grains?? Thanks for any suggestions. I enjoy your detailed clear instructions. Keep up the great work.
This was so easy to follow and the best sandwich bread I have had in a long time. The directions were clear with explanations to help you understand why the steps were performed. This will be my standard recipe from now on. Thank you Betty!
Glad it was helpful!
I followed your process and used your recipe. It turned out great! 🍞 Thank you for sharing.
I made this today. We had BLTs and they were absolutely the best! Thank you for sharing your recipe and talent ♥️
You are so welcome!
@@BakerBettie 3633
Just want to say you have the best sourdough content I have found! Thank you ❤
This recipe was the first that actually worked flawlessly for me, thank you! I followed your recommendation and made the 1 loaf day of and stuck other in the fridge for a few days.. second was even better!
Thanks so much for this recipe/ video. I'll start it tonight for baking tomorrow. I wonder, what is the starter blend in the bin?
I made this bread and my, oh my! It was delicious!!! Will be making it from now on with your recipe. Thank you for sharing
you're welcome!
Wonderful tutorial! Thank you, Bettie🙂
Dear Bettie,
Thank you very much for sharing the recipe and showing how to make sourdough loaf. Your explanation is so clear and very easy to follow. Just made today with whole meal flour and spelt, it's came out so great!!😊😊 Thank you 🙏😍
Wonderful!
Hi, I just found your page and love your voice and detailed instructions.
Can the sourdough loaf be scored? I love how the scoring looks on bread. Thank you