Love this real-life video. Love seeing the non-fussy approach and the kiddos helping out, especially enjoying the rewards of their labor (the cookie!) Thanks!
Yes to simplified sourdough! Like you said, the timing can be very flexible. I think the key is to somehow make it part of your daily rhythm. One thing that has made it more realistic for me is to mix in one bowl and not make a huge mess. Before I was getting flour everywhere and taking too long to clean up. Now I mix several batches using all the same utensils. I don’t use a banneton and I don’t preheat the oven. I’ve do like to make same-day sourdough sandwich bread in the stand mixer. And again I make two loaves because I get twice the bread with minimal cleanup.
Doing multiple loaves at once is so helpful! When I recorded this video we had a tiny fridge and no freezer so I couldn’t do much at once but finally we’ve for a working fridge and freezer so I can do a lot ahead of time and bake as we go, or freeze - such a game changer!
Hi, it’s so nice to find a uk person and you your kitchen looks real not like most TH-camrs who have a kitchen that looks like a tv studio, too perfect. It makes me feel normal! Haha. Great video on your simple sourdough starter and your week of baking. I’ve subscribe to your channel.
Hello Kazia, I contacted you a couple of weeks ago about sourdough routine. Thank you so much for takung the time and effort to.put this together. I now think I can work bread into my routine a bit more easily and I understand the levian a bit more. My starter is much runnier than yours snd my bread seems wetter to so will try to adjust that but I feel more chilled about it all now. Thank you so much for sharing your knowledge x
You weren’t the only one so I figured the internet did actually need another video on this haha! I’m so thankful it feels easier - that’s the goal. Different recipes use different water amounts, but I’ve found the 1000g white flour: 700g water or 1000g whole wheat: 800g ratio works really well! How do you feel your starter? Do you add a 1:1 flour to water ratio?
You can try just adding a little more flour when gnu feed until it’s more of a thicker paste consistency. If it’s a white flour you’re using in the starter especially.
You’re so welcome! I didn’t think the internet needed more sourdough haha but enough people asked - I think we all need to know it doesn’t have to be a rigid formula that we shape our lives around!
It’s a vintage one - I’m sorry! 5L enamel mixing bowl, you could search eBay. It’s similar to something like this but a bit bigger: www.falconenamelware.com/collections/all/products/24cm-coal-black-bowl?variant=41837902921764
Discard is such a bad name. I like to use it in banana cake/bread. It gives the cake/bread a really rich flavour. I really got into making sourdough last year, but didnt keep up with it as the process I was following was really rigid. It's good to see how forgiving the dough can be. I'll see if I can resurrect my starter (ordinary and rye). Thanks for the continued inspiration 🤎
A lid is a good idea! As long as it’s not fully sealed - it needs air. Usually I throw something over mine like a cloth. In terms of the fridge, cold slows the process down. But that can be a good thing if you don’t bake with it that often. I never put mine in the fridge cos we use it at least once a week. When it comes out of the fridge it takes a day or more to wake it up and get it bubbly and ready to bake with or else you won’t get a good/any rise. For me it’s easier to not have to think about that extra time so I keep it out. But if you factor in the “waking up” time and don’t use it that often they you’re great!
I didnt know that about the lid. Thank you. Also I keep mine in fridge and feed once a week when I want to bake, liquid has formef by then that smalld yeasty - I just stir this back in - please tell me this is right and I am not inadvertantly risking poisioning my family 😮 !!
I am happy I found you channel. Thank you
Love hearing that! ❤️
Love this real-life video. Love seeing the non-fussy approach and the kiddos helping out, especially enjoying the rewards of their labor (the cookie!) Thanks!
So glad you loved it - I really do think we should talk about bread making more simply, and in a way that fits around real life!
Yes to simplified sourdough! Like you said, the timing can be very flexible. I think the key is to somehow make it part of your daily rhythm. One thing that has made it more realistic for me is to mix in one bowl and not make a huge mess. Before I was getting flour everywhere and taking too long to clean up. Now I mix several batches using all the same utensils. I don’t use a banneton and I don’t preheat the oven.
I’ve do like to make same-day sourdough sandwich bread in the stand mixer. And again I make two loaves because I get twice the bread with minimal cleanup.
Doing multiple loaves at once is so helpful! When I recorded this video we had a tiny fridge and no freezer so I couldn’t do much at once but finally we’ve for a working fridge and freezer so I can do a lot ahead of time and bake as we go, or freeze - such a game changer!
Love it. Thank you
You’re so welcome! Glad it helps.
Hi, it’s so nice to find a uk person and you your kitchen looks real not like most TH-camrs who have a kitchen that looks like a tv studio, too perfect. It makes me feel normal! Haha.
Great video on your simple sourdough starter and your week of baking. I’ve subscribe to your channel.
That’s the best compliment - we have a real, little and not “Pinterest” kitchen but I love it cos it’s what we have! So glad you feel normal. ❤️
Hello Kazia, I contacted you a couple of weeks ago about sourdough routine. Thank you so much for takung the time and effort to.put this together. I now think I can work bread into my routine a bit more easily and I understand the levian a bit more. My starter is much runnier than yours snd my bread seems wetter to so will try to adjust that but I feel more chilled about it all now. Thank you so much for sharing your knowledge x
You weren’t the only one so I figured the internet did actually need another video on this haha! I’m so thankful it feels easier - that’s the goal. Different recipes use different water amounts, but I’ve found the 1000g white flour: 700g water or 1000g whole wheat: 800g ratio works really well! How do you feel your starter? Do you add a 1:1 flour to water ratio?
My dough is always too runny! I am not giving up though 😊
Yes its a 1:1 ratio flour water added to starter to feed it but it is the consistency of cream ?
Tell me what recipe you’re using and I’ll try to help!
You can try just adding a little more flour when gnu feed until it’s more of a thicker paste consistency. If it’s a white flour you’re using in the starter especially.
I've been making sourdough for a few months. Great helpful video.
Ah I’m so glad! Well done getting going with it - have fun! ❤️
I am being given a starter next month. This was an amazing video. Thanks.
That’s exciting! I hope you love it! And glad the video was helpful. Happy baking.
Thank you so much for this Video😊
You’re so welcome! I didn’t think the internet needed more sourdough haha but enough people asked - I think we all need to know it doesn’t have to be a rigid formula that we shape our lives around!
I have starter based on Tartine. Someone gave me some during the pandemic. There is also a Tartine downtown LA and Santa Monica.
I didn’t know it was in LA too - have you been? We loved it so much!
Thanks for this! How long did you cook the pizza rolls for and at what temp? They look delicious!
180-200ish, for 30 mins but our oven is so dodgy at the moment they might be done sooner in a happy properly working oven!
thanks
Hi, can you advise where the X-Large bread mixing bowl? It seems it’s deep but very large! Thank you.
It’s a vintage one - I’m sorry! 5L enamel mixing bowl, you could search eBay. It’s similar to something like this but a bit bigger: www.falconenamelware.com/collections/all/products/24cm-coal-black-bowl?variant=41837902921764
Discard is such a bad name. I like to use it in banana cake/bread. It gives the cake/bread a really rich flavour. I really got into making sourdough last year, but didnt keep up with it as the process I was following was really rigid. It's good to see how forgiving the dough can be. I'll see if I can resurrect my starter (ordinary and rye). Thanks for the continued inspiration 🤎
Such a bad name indeed! Where’s your starter got to? I’m sure it can be resurrected - has it dried out?
It's been in the fridge for months. It doesn't look dry. I need to do the smell test!
Take a tiny bit and add a little flour and water and get it to room temp!
Does it make a difference that I keep my starter in the fridge with a lid?
A lid is a good idea! As long as it’s not fully sealed - it needs air. Usually I throw something over mine like a cloth. In terms of the fridge, cold slows the process down. But that can be a good thing if you don’t bake with it that often. I never put mine in the fridge cos we use it at least once a week. When it comes out of the fridge it takes a day or more to wake it up and get it bubbly and ready to bake with or else you won’t get a good/any rise. For me it’s easier to not have to think about that extra time so I keep it out. But if you factor in the “waking up” time and don’t use it that often they you’re great!
I didnt know that about the lid. Thank you. Also I keep mine in fridge and feed once a week when I want to bake, liquid has formef by then that smalld yeasty - I just stir this back in - please tell me this is right and I am not inadvertantly risking poisioning my family 😮 !!
That’s fine - the liquid in that case most likely just means it’s hungry. You could try feeding it a little more before popping it in the fridge.