After watching numerous how to videos I have finally found one that I can understand without having a chemistry degree. I am so happy I almost want to drop to my knees thanking you for this video! I think I will finally be able to try this...even if I fail I finally feel confident enough to try. Thank you, thank you from one old Texan.
Your video on bread 🥖 is the best one I have found and easiest to follow and understand. I always send it to my friends that want to make sourdough bread .🙏🏼 thanks a million.❤
OMG!!! I’ve been reading hours and hours of videos on making sourdough, but I’ve never watched a video that so clearly and concisely explains the process and technique. I just made one using a different video, but they never explained why your starter needs to be at it’s peak. And your voice doesn’t make me want to scream 😉. Thank you so very much!!
I have been baking sourdough for over a year now and still consider myself a novice which I am. I have watched so many sourdough making videos but this is the first one that's actually made a lot of sense to me. Thank you!
Thank you for having such a thorough tutorial on making sourdough bread. I found it so helpful because you explain everything that's happening as it goes along rather than trying to show us the quickest easiest way to make sourdough. When you're a beginner you really want to know the best way, even if it's a little more work and why we're doing what we're doing.
I am so excited to report the most beautiful loaf of sourdough bread. I followed the steps on the video and viola it worked. I have tried so many different recipes but this one is absolutely excellent. Thank you sooooo much.
I DID IT!!! My first try and it came out almost perfect! I must have watch parts of your video 20X just to make sure I was doing everything right. I was nervous as I really wanted this to work as we LOVE SD bread so much! Thank you for taking the time to create such a detailed, understandable and beautiful video! My hubby thanks you too!
Im on my 20th view too. Ha! I keep rewinding at every step. I need to work out. So far it looks exactly like hers- ill need to give an update when i bake it Monday
I'm on the eve of my first loaf with you. I have had 5 flops leading up until now and after watching your tutorial like 10 times, I understand why I got the negative results I did. I love your style. I feel like I am not just learning but understanding. I remain optimistic that I will see my first successful loaf tomorrow. I hope you have more tutorials on your Chanel. You're the first one that's made sense to me. Thankyou
Thank you very much Liz, I have been baking bread for over 20 years, used all kinds of different recipes, and this one came out the best EVER! So happy!😊
Your presentation was excellent. I love the ball of yarn analogy. I learned plenty. Stretch and fold inside the bowl is a great idea. I used to transfer to a board, but now I will convert to your way. Thanks.
Thank you so much, Liz. I’m far more likely to remember the steps to attaining perfect sourdough when I know why I’m doing each step. You have made a previously confusing task understandable and far more fun.
one of the best beginner tutorial I have seen. Still trying to get my technique right. I realized I have been bouncing around on too many recipes and will take your advice and stick to one recipe until I get better. Love your tutorials!
Also, I just made my second loaf and it came out AWESOME! My first loaf was flat so I'm super proud! Thanks for sharing your knowledge, this newbie appreciates it.
I started with your recipe for making my starter and first loaf of bread over 9 months ago and I’m getting some beautiful loaves, I’m actually amazed that I can make such a thing of beauty.
You are an excellent teacher. I love the way you explain things. I used your starter video to make my starter. It took about 2 weeks to get a strong starter.
Dear friend, thank you so for this great technique, that enabled me , the 2nd time, to have my first, very successful , lacy open-crumb country bread! The 1st time though, with the 400grms water, the dough became very watery and unmanageable, maybe because I used 150grms of my strong levain, which also contains water. So, the 2nd time , using 300grms water for 500grms wheat flour, things unfolded smoothly , with these great results!! I baked it in a big and tall , oval, covered Pyrex, which was filled when baked by an extra risen , golden-brown , country, open-crumb loaf!! THANK YOU, SO!!❤💕👍❤
Such a great video. So much depth and detail that quickly provided many helpful tips related to not only the making of the bread, but also the tools and methods involved. Lucid and to the point. The result was literally perfect bread. That thick slice at the end was so moist and soft. Amazing !
Thank you for sharing Well explained I love when you stated if you’re busy It can stay over 48 hours in last prepping before baking I am always late and I love the extra time in hand 😂 Thanks again 🙏
This video is one of the best that I have seen amongst countless hours of watching similar videos. Great job in explaining everything in such detail! 👏👏
Beginner here. So happy I found this video. My starter is ready but I needed a recipe and instructions. You gave me a great understanding of each step in the process and I learned new (important) terms. I’m super excited to make my first sourdough bread. Thank you!
Great video! I wish I had found this video a couple months ago when I started my sourdough. I have watched 100's of videos and This is super clear and a great explanation of the process. The best. Thank you!
if you are still taking questions, I have one! If I have to leave during the stretch and fold process, you said to put my dough in the refrigerator and it will pause. When I take it out, how long do I wait before I resume the stretch and fold?
I made your sourdough bread! I was nervous because the dough came out so wet, but I baked it and it turned out delicious!! 👏👏 my first successful sourdough! Thank you so much!!👍
I am new to this and made my second loaf today. They are turning out good, but I definitely need more practice. Your video is the easiest I have found to follow. You have incorporated, what I found to be the most important parts of the videos I have watched, all into one. You did an excellent job!
Yes this looks amazing but for this super busy lady it will be a treat on occasion SO TIME CONSUMING ….but they do say anything worth having will take sofort and time…thank u for sharing…stay blessed!
Liz, Thank you for this recipe. I followed it to the letter - for the most part - and got great results. I didn’t put the dough in the refrigerator overnight but instead in the freezer for about an hour while the oven was warming ( recommendation from one of your TH-cam competitors ) so I could properly score the top. Wonderful 2021 to you and yours.
Thank you Liz for making this video so understandable! Your approach is so unassuming that I am inspired to do this! It’s been over 40 years since I help my mom bake sourdough bread. So excited to bake tomorrow!
One of the best videos out there ! Your bread looked like a piece of art, just beautiful . I feel nervous trying to make this , but Im ready . Starter is on Day 2
Hi 👋! TY so much for this video! I feel like I have spent hours and hours trying to figure out how to get this right! I have a lot of’starter’ and discard jars because I didn’t know when to do what! Well..today I followed your step by step tutorial! I am in hour 3 of rising of my levaan(?)..the bread and flour mixture ready for that magical moment in time when I can mix it all together and finally have something to show for the hours and hours’Elanor’ and I have spent together! When it was suggested that I ‘name’ my starter, cynically I laughed and even said ‘I don’t want to have a relationship with something I am going to bake in my oven’! My siblings all laughed! But none had ever spent as much time as is necessary to get this tight! So..TY..again for your VERY informative video and step by step instructions!
I am so happy, I came across your tutorial. It is so easy to follow, no chemistry is needed...LOL. Started my leaven this morning. I should be ready, if all goes to plan, ready to bake on Monday. Thanks again.
New Subscriber here, great video. I just made my first loaf today that turned out perfect. I am still such a newbie to sourdough, so I am learning a lot from you. Thank You!
Your bread looks very nice , I love the way to prepare your starter for your bread instead of incorporating your starter straight in your dough. I shall try it next time for sure . Thank you for your nice and detailed instructions step by step.
Just a BIG THANK YOU! For this awesome video! I've made sourdough bread 3x now thanks to you and easy to follow instructions. I'm pretty sure I have 1/2 of your video memorized now haha Plan to do what you said and practice this recipe 10x before trying something different. I did add Parmesan cheese the last time I made it and it was delicious! Anyway, just saying thank you and sending positive vibes from one geek to another 🤗🤗🤓🤓
Good video. I've been making sourdough for a while now. I used to autolyse but I notice zero difference if I don't. So for ease now I just take my starter and mix it with the correct amount of water. I use 375g for the 500grams of flour . I find dissolving the starter in the water makes the mixing way simpler.
I love your video because you don’t get into the science behind it. So many TH-camrs want to explain all the scientific stuff. I don’t want to learn about the science behind it. That’s what makes your video the best!. You just talk about making bread without the geeky stuff. 😂 will you please make some baguettes?
I have a couple of questions: 1. I would like to mix my starter with the water first and it let it dissolve and then add in the flour mixture. Then let it autolyze. Is this a good way or is mixing in the levain a better way? 2. What if you rip the gluten during the stretch and folds? Is there a way to fix and repair this?
Nice. I use a combination of mixer and stretch and fold. After autolys rest i knead it in my mixer around 10 minutes to get a somewhat elastic dough. Then i often do 1 stretch and fold per hour during fermentation. Works great. Also i often proof in room temp. Since i often use 70% hydration the dough is not too soft when scoring! Myvtake on how many stretch and fold you have to do is dough stiffness. If dough is stiff after 2 folds you dont have to do any more, if it floats out a little bit you have to continue. Btw, amazing looking bread! That crum is perfect!
This is hands down the best sourdough video! I've spent so much time looking at videos and had 2 failures that made me about to give up ever trying again. Well you have reinspired me to make another one 😁😉
omg im so glad i found you,this will be my go to whenever i want to do something with dough,this video made me want to make it even more,i love the smell of yeast and i love the feel of bread or pizza dough in my hands,i can not thank you enough for this how to beginners guide.will sub and like ,done thank you again
Thank you so much for making such a confusing thing understandable. This is the tutorial I have been searching for. I cannot wait to make my bread. Thank you thank you thank you ☺️
I watched a lot of videos but I like the way you brought it across, interesting and simple ,I will try your recipe for sourdough bread, thanks Liz..... from another Liz,lol😊
Wonderful video, I have watched so many I had gotten confused, two bakes of waste, finally found your video. You are the greatest!!!!! I do have one question, the oven had a baking sheet under the dutch oven pot in the first 30 minutes of bake time, when you baked for the last 25 minutes with top off, I noticed the baking sheet was on the top rack, was this to keep from browning too much?
Thank you so much! I am at the pre shape stage and the dough looks great. I am curious about your comment about pausing and refrigerating. Can I stop and refrigerate after the stretch and folds? I would then need to bring it out and wait for it to double before shaping and refrigerating again? Or would I need to them just bake it? Thanks again!❤
After watching numerous how to videos I have finally found one that I can understand without having a chemistry degree. I am so happy I almost want to drop to my knees thanking you for this video! I think I will finally be able to try this...even if I fail I finally feel confident enough to try. Thank you, thank you from one old Texan.
Exactly!
Hi Vicki! Did you make the sourdough bread? If so, how did it turn out?
And how did it work?
Your video on bread 🥖 is the best one I have found and easiest to follow and understand. I always send it to my friends that want to make sourdough bread .🙏🏼 thanks a million.❤
Agreed, Vicki’s video is very helpful for me, thanks 👍❤️
OMG!!! I’ve been reading hours and hours of videos on making sourdough, but I’ve never watched a video that so clearly and concisely explains the process and technique. I just made one using a different video, but they never explained why your starter needs to be at it’s peak. And your voice doesn’t make me want to scream 😉. Thank you so very much!!
I have been baking sourdough for over a year now and still consider myself a novice which I am. I have watched so many sourdough making videos but this is the first one that's actually made a lot of sense to me. Thank you!
Thank you for having such a thorough tutorial on making sourdough bread. I found it so helpful because you explain everything that's happening as it goes along rather than trying to show us the quickest easiest way to make sourdough. When you're a beginner you really want to know the best way, even if it's a little more work and why we're doing what we're doing.
I am so excited to report the most beautiful loaf of sourdough bread. I followed the steps on the video and viola it worked. I have tried so many different recipes but this one is absolutely excellent. Thank you sooooo much.
I DID IT!!! My first try and it came out almost perfect! I must have watch parts of your video 20X just to make sure I was doing everything right. I was nervous as I really wanted this to work as we LOVE SD bread so much! Thank you for taking the time to create such a detailed, understandable and beautiful video! My hubby thanks you too!
Im on my 20th view too. Ha! I keep rewinding at every step. I need to work out. So far it looks exactly like hers- ill need to give an update when i bake it Monday
I'm on the eve of my first loaf with you. I have had 5 flops leading up until now and after watching your tutorial like 10 times, I understand why I got the negative results I did. I love your style. I feel like I am not just learning but understanding. I remain optimistic that I will see my first successful loaf tomorrow. I hope you have more tutorials on your Chanel. You're the first one that's made sense to me. Thankyou
Thank you very much Liz, I have been baking bread for over 20 years, used all kinds of different recipes, and this one came out the best EVER! So happy!😊
Your presentation was excellent. I love the ball of yarn analogy. I learned plenty. Stretch and fold inside the bowl is a great idea. I used to transfer to a board, but now I will convert to your way. Thanks.
Thank you so much, Liz. I’m far more likely to remember the steps to attaining perfect sourdough when I know why I’m doing each step. You have made a previously confusing task understandable and far more fun.
😊😊😊p😊
This was the absolute best explanation of a sour dough recipe that I have ever had!!! Kudos! I will be trying this sometime this week.
This is my first out of many videos I understand all the steps without getting overwhelmed. Thank you so very much!
one of the best beginner tutorial I have seen. Still trying to get my technique right. I realized I have been bouncing around on too many recipes and will take your advice and stick to one recipe until I get better. Love your tutorials!
Also, I just made my second loaf and it came out AWESOME! My first loaf was flat so I'm super proud! Thanks for sharing your knowledge, this newbie appreciates it.
By far the best recipe for me, thank you!
I started with your recipe for making my starter and first loaf of bread over 9 months ago and I’m getting some beautiful loaves, I’m actually amazed that I can make such a thing of beauty.
You are an excellent teacher. I love the way you explain things. I used your starter video to make my starter. It took about 2 weeks to get a strong starter.
Omg your stretching and folding method really works . I made an absolutely beautiful sourdough with lovely open crum Thank you for making it easy.
Finally a tutorial that I get lol. Thank you so much. My starter is good to go and I’m so glad I found you on TH-cam.
Dear friend, thank you so for this great technique, that enabled me , the 2nd time, to have my first, very successful , lacy open-crumb country bread! The 1st time though, with the 400grms water, the dough became very watery and unmanageable, maybe because I used 150grms of my strong levain, which also contains water. So, the 2nd time , using 300grms water for 500grms wheat flour, things unfolded smoothly , with these great results!! I baked it in a big and tall , oval, covered Pyrex, which was filled when baked by an extra risen , golden-brown , country, open-crumb loaf!! THANK YOU, SO!!❤💕👍❤
Thanks for the tip I had same issue. Good to know reduced water works.
Such a great video. So much depth and detail that quickly provided many helpful tips related to not only the making of the bread, but also the tools and methods involved. Lucid and to the point.
The result was literally perfect bread. That thick slice at the end was so moist and soft. Amazing !
Thank you for sharing Well explained
I love when you stated if you’re busy It can stay over 48 hours in last prepping before baking
I am always late and I love the extra time in hand 😂
Thanks again 🙏
Thank you . You are such a good instructor.
Going to have a go at it.
Get the free printable worksheet and recipe on my blog sugargeekshow.com/recipe/sourdough-bread/
This video is one of the best that I have seen amongst countless hours of watching similar videos.
Great job in explaining everything in such detail! 👏👏
Beginner here. So happy I found this video. My starter is ready but I needed a recipe and instructions. You gave me a great understanding of each step in the process and I learned new (important) terms. I’m super excited to make my first sourdough bread. Thank you!
I followed your recipe and I am very pleased with my first sourdough bread!
I am going to try this I was thinking of making a sourdough bread for the longest while now
Great video! I wish I had found this video a couple months ago when I started my sourdough. I have watched 100's of videos and This is super clear and a great explanation of the process. The best. Thank you!
This is the best video I have watched, hands down, and I I have watched a lot! Thanks for explaining things simply.
If you’re not already, you should be a teacher. Loved the video and since my starter is ready, I’m going to give this one a shot! Big thanks.
if you are still taking questions, I have one! If I have to leave during the stretch and fold process, you said to put my dough in the refrigerator and it will pause. When I take it out, how long do I wait before I resume the stretch and fold?
My bread turned out AMAZING !!!! This will be my go to. Thank you so much.
I made your sourdough bread! I was nervous because the dough came out so wet, but I baked it and it turned out delicious!! 👏👏 my first successful sourdough! Thank you so much!!👍
Thank you so much, love the way you explain and teach. I’m subscribed now ❤
I am new to this and made my second loaf today. They are turning out good, but I definitely need more practice. Your video is the easiest I have found to follow. You have incorporated, what I found to be the most important parts of the videos I have watched, all into one. You did an excellent job!
Yes this looks amazing but for this super busy lady it will be a treat on occasion SO TIME CONSUMING ….but they do say anything worth having will take sofort and time…thank u for sharing…stay blessed!
Liz, Thank you for this recipe. I followed it to the letter - for the most part - and got great results. I didn’t put the dough in the refrigerator overnight but instead in the freezer for about an hour while the oven was warming ( recommendation from one of your TH-cam competitors ) so I could properly score the top. Wonderful 2021 to you and yours.
Great idea!
Thank you..best and easiest explanation so far👌👌👌❤
Best Video! I just watched one while making my first dough, not good experience. Wish I watched yours first. I’ll be following you. Thank you
By a long way, the clearest video I have seen! Starting this process tomorrow so hope it goes to plan!
Finally a sourdough video I can understand! Thank you so much! Hopefully this next batch will come out better than my first 😊❤
Your technique was so helpful , this was my 4th loaf and came out amazing!!! Thank you
I did it!!!!! I made the best sourdough bread!!! Thank you
Thank you Liz for making this video so understandable! Your approach is so unassuming that I am inspired to do this! It’s been over 40 years since I help my mom bake sourdough bread. So excited to bake tomorrow!
One of the best videos out there ! Your bread looked like a piece of art, just beautiful . I feel nervous trying to make this , but Im ready . Starter is on Day 2
Hi 👋! TY so much for this video! I feel like I have spent hours and hours trying to figure out how to get this right! I have a lot of’starter’ and discard jars because I didn’t know when to do what! Well..today I followed your step by step tutorial! I am in hour 3 of rising of my levaan(?)..the bread and flour mixture ready for that magical moment in time when I can mix it all together and finally have something to show for the hours and hours’Elanor’ and I have spent together! When it was suggested that I ‘name’ my starter, cynically I laughed and even said ‘I don’t want to have a relationship with something I am going to bake in my oven’! My siblings all laughed! But none had ever spent as much time as is necessary to get this tight! So..TY..again for your VERY informative video and step by step instructions!
Thank you, I will be starting soon and would love you work sheet. I did not see it on your blog.
I am so happy, I came across your tutorial. It is so easy to follow, no chemistry is needed...LOL. Started my leaven this morning. I should be ready, if all goes to plan, ready to bake on Monday.
Thanks again.
New Subscriber here, great video. I just made my first loaf today that turned out perfect. I am still such a newbie to sourdough, so I am learning a lot from you. Thank You!
Been making bread for a few weeks…..your technique are perfect for me….thanks. Btw that bread and butter pic was FABULOUS.
Your bread looks very nice , I love the way to prepare your starter for your bread instead of incorporating your starter straight in your dough. I shall try it next time for sure . Thank you for your nice and detailed instructions step by step.
Thank you!! I made a starter over the last couple of weeks and thought ‘Now What???!’ Now I have a plan! Great tutorial!!
Just a BIG THANK YOU! For this awesome video! I've made sourdough bread 3x now thanks to you and easy to follow instructions. I'm pretty sure I have 1/2 of your video memorized now haha Plan to do what you said and practice this recipe 10x before trying something different. I did add Parmesan cheese the last time I made it and it was delicious! Anyway, just saying thank you and sending positive vibes from one geek to another 🤗🤗🤓🤓
Incredibly helpful. Thanks!
That is one gorgeous sourdough bread, and you make it all look to very simple. Thank you!
Wow! I loved this video. Thank you for helping me understand sourdough.
This should be the only video all beginners watch. So simple. Mahalo.
So glad it helped! Thanks for watching
Good video. I've been making sourdough for a while now. I used to autolyse but I notice zero difference if I don't. So for ease now I just take my starter and mix it with the correct amount of water. I use 375g for the 500grams of flour . I find dissolving the starter in the water makes the mixing way simpler.
I really enjoyed Your presentation. Finally someone who can explain very very clearly❤
You’re a really good teacher.
Nice clear information. My first sourdough bread turned out nice. Will do it again today.
I couldn't find the work flow sheets.
This is amazing!! Thank you for being so thorough. I’ve been trying for months and with this video I just made my first edible loaf !!! WOOHOOO!!
I love your video because you don’t get into the science behind it. So many TH-camrs want to explain all the scientific stuff. I don’t want to learn about the science behind it. That’s what makes your video the best!. You just talk about making bread without the geeky stuff. 😂 will you please make some baguettes?
I have a couple of questions:
1. I would like to mix my starter with the water first and it let it dissolve and then add in the flour mixture. Then let it autolyze. Is this a good way or is mixing in the levain a better way?
2. What if you rip the gluten during the stretch and folds? Is there a way to fix and repair this?
Finally. Easy helpful recipe and tips
I’ve watched your demonstration at least six times. Seeing how you handle the dough is great. Thanks.
Very good introctions Thanks !
I will try .
Thank you so much for a great helpful tutorial.The best I have watched and I’ve watched many.😊😊😊
Just got the best bake yet following this recipe 👏🙌 Thank you for this easy to understand process.
I’ve been playing with my dough all day. I will put it in my basket in the fridge tonight. Exciting!
Very well done and explained thank you 😋🥰🎉😊
Ty so much for this amazing video.. I was ready to give up on sourdough but you have really inspired me to keep going. Bless you 😍😍
I have been wanting to make this for a while..Very good video for beginners 😍😍😋😋
Fantastic tutorial I followed your steps and made my first awesome sourdough bread.
Nice. I use a combination of mixer and stretch and fold. After autolys rest i knead it in my mixer around 10 minutes to get a somewhat elastic dough. Then i often do 1 stretch and fold per hour during fermentation. Works great. Also i often proof in room temp. Since i often use 70% hydration the dough is not too soft when scoring! Myvtake on how many stretch and fold you have to do is dough stiffness. If dough is stiff after 2 folds you dont have to do any more, if it floats out a little bit you have to continue. Btw, amazing looking bread! That crum is perfect!
Beautiful work! I look forward to gathering things I will need to try to make this
Thank you for sharing, the technique is easy to understand
I cooked my very first loaf in my rv oven today. It didn’t come out pretty but it sure was yummy. The inside was prefect. Thank you.
This is hands down the best sourdough video! I've spent so much time looking at videos and had 2 failures that made me about to give up ever trying again. Well you have reinspired me to make another one 😁😉
Thanks for the great explanation of how to make sourdough bread
Thank you for sharing this information 😊❤❤❤👍🏼👍🏼👍🏼
I made this and it turned out amazing. It was the first sourdough I ever made. 😊
OMG a workflow!!! I love it! Great job
omg im so glad i found you,this will be my go to whenever i want to do something with dough,this video made me want to make it even more,i love the smell of yeast and i love the feel of bread or pizza dough in my hands,i can not thank you enough for this how to beginners guide.will sub and like ,done thank you again
I will try your recipe. Thank you for sharing
Great video! Thank you! I can't add much to what has already been said but thanks again.
Hi Liz, I looked at other videos on making sourdough bread and I finally got it thanks for a great job on explaining 😊😊
Why didn’t I see this video first?! Game changer!❤
This has to be the most loved and cared for loaf of bread ever! 😆
Thank you so much for making such a confusing thing understandable. This is the tutorial I have been searching for. I cannot wait to make my bread. Thank you thank you thank you ☺️
I am doing your recipe right now Your bread looks so good . I am in the overnight stage so tomorrow is the big bake lol .
I watched a lot of videos but I like the way you brought it across, interesting and simple ,I will try your recipe for sourdough bread, thanks Liz..... from another Liz,lol😊
Wonderful video, I have watched so many I had gotten confused, two bakes of waste, finally found your video. You are the greatest!!!!! I do have one question, the oven had a baking sheet under the dutch oven pot in the first 30 minutes of bake time, when you baked for the last 25 minutes with top off, I noticed the baking sheet was on the top rack, was this to keep from browning too much?
Your video is by far the best!!!!!!
Thank you so much! I am at the pre shape stage and the dough looks great.
I am curious about your comment about pausing and refrigerating. Can I stop and refrigerate after the stretch and folds? I would then need to bring it out and wait for it to double before shaping and refrigerating again? Or would I need to them just bake it? Thanks again!❤
Thanks Liz, I’ll try your recipe you are super you going slow I’ll let you know when I make it, Got blessed you!!!
Great information. Thanks so very much. Fingers crossed 🤞
Way to go that looks delicious, I'm making this bread
Hi Liz - thank you so much for making what could be a complicated process totally understandable. The ‘fog’ is lifting.
Thanks for this great video..