Hello everyone! This video is all about making your very first bread with a new sourdough starter (on its 7th day). I hope I’ve been clear and detailed enough to help you achieve a wonderful loaf. My wish is that this marks the beginning of a successful and rewarding journey into baking healthy and delicious sourdough bread. Today’s focus isn’t on wholemeal breads or sophisticated recipes with seeds, bran, or other additions. For our first bread, we’re keeping it simple-with white flour. I know some may not consider white bread the healthiest choice, but it’s the foundation. From here, I’ll guide you through making all types of bread, including enriched sweet doughs. I will not write recipes or preparation methods here because it is essential to watch each movement and the process itself of kneading and forming the loaf. Until Christmas, I hope we can make sweets together using this new sourdough starter that was born just 7 days ago! Thank you for your trust and for being here with me. I promise to support you as much as my schedule allows. Here I leave you the list (link) for the sourdough starter from the first to the 6th day. 👉🏻 th-cam.com/play/PL7sBNZx18w9-6KRgqog3u4pK1VCumSfO9.html I wish you an enjoyable viewing experience and great success in your baking!
I think I'm ready to try and make actual bread... my brown starter became very active even though i didn't do anything differently... so I'm going to start making bread today! So I'll keep you posted! 🎉
Thank you for sharing your secrets. The last videos are very educational, so many details and tips that were not available in your other videos! I am stunned!
So far my dough is perfect! 😊 I'm making the brown one because my starter is really going now... it has a lovely sour aroma very much like kefir... but it has really taken much longer to rise than normal so i don't know why but i just let it do what it wanted to... I've now put it in the refrigerator and I'll leave it for 12 or more hours and bake it tomorrow... i do have a Dutch oven although I'm not sure i can lift it 😅... it's so so heavy 😂... thank you Ecaterina ❤
J'ai observé que vous laissiez pointer votre pâton à température ambiante plus longtemps que moi mais la nuit, la température de votre réfrigérateur est très basse : seulement 3°C. Ma durée de pointage est de 4h et la température de mon réfrigérateur supérieure à 4°C : j'ai constaté que ma pâte continue de lever la nuit mais la vôtre à 3°C ne devrait pas avoir levé au matin. Voilà, c'était juste pour ajouter un commentaire et voir s'il y a des retours. En tout les cas, encore merci pour vos vidéos et vos explications qui nous font progresser.
Bonjour. Oui, ce démarreur est neuf, il a 7 jours que je lui ai donné vie. Respectivement, j'ai laissé la pâte faite avec, plus de temps pour lever (car le levain est encore faible), et j'en ai utilisé une plus grande quantité comme objections encore une fois car le levain est encore faible. A une température de 3C, le pain monte aussi bien qu'à 4C, même à 4C j'ai obtenu une sur-fermentation et j'ai cuit un pain plat (pour moi ça ne marche pas) Mais chaque réfrigérateur est différent ! Ici cela dépend de la pâte jusqu'à ce que vous la mettiez au réfrigérateur, si elle a bien fermenté, alors vous obtiendrez une augmentation même à 3 C.
Hi! I stored the same amount of starter as you in the fridge just last night. If I wanted to use the starter the next day how do I active it or do I use it just like that? If that makes sense.
Mój zakwas 7 dnia urósł po 3 godzinach, a następnie w nocy opadł do poziomu przed wyrośnięciem. Rano zamieszałam i nie pojawily się bąble powietrza, a w twoim po uderzeniu o stół nadal są bąble. Zostawilam w temp. Pokojowej by pracował. Dobrze czy powinnam włożyć do lodówki? Piec będę dopiero za 2 dni o ile zakwas będzie ok. Co robić między 7 a 9 dniem kiedy będę piekła?
Bonjour et merci pour tous ces précieux conseils. J'ai tour fait comme expliqué de 1 à 7. Phase de pétrissage en cours. Ma question porte sur le starter. J'ai mis la quantité indiquée au frigo dans un pot cpmme vous mais après...? J'ai peut-être raté cette information mais à quelle fréquence suis-je censée nourrir le levain mère ? Merci pour votre réponse et encore bravo pour tout le reste, je suis fan !! 🌈💐🍀🍄
Доброе утро Катрин! Вчера поставила тесто по вашему стартеру. Все складывания сделала. Тесто подошло Ооочень пышное🎉. В холодильнике также сидит оочень пышное. В 3 раза увеличилось. Это нормально?😅 это не говрит о стартере что-то?
Доброе утро, это хорошая новость, ваш стартер сильный, 💪🏼 в таком случае либо в следующий раз используйте уже меньше стартера или опускаете температуру в холодильнике, у меня всегда 3 градуса стоит.
@@Ricettecaterina я взяла 150 гр стартера. В холодильнике 3 гр. Нижняя полка. Хорошо, посмотрю в следующий раз. Уже после замеса до сложения поднялось в 2 раза )) Вобщем, как выпеку напишу 😉
Hello I found in Amazon some here is the link www.amazon.it/LinenMe-Asciugamani-Tessuto-Lavato-Argento/dp/B00N0VKJCU/ref=sr_1_2?__mk_it_IT=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=3U8KZZG08JOHI&dib=eyJ2IjoiMSJ9.jtt62CsuctBSanMz1VcENtD0Gjxd2aFqKtCctH4hd48uDFIgeeORg83ypkFMzoWx0JR436gpXrP4nBJSU_zHMmM-3S17LNx1xnlFnRVu0kba7XLeq8QJdfo1ni7U9IxMW6MRJxBhhbQhuhqdsUKsQrRmQRqyI-PCSPiuGt8CGnCxzvX59zLhHcXLMkzM2VymKSqr3vfFbwAa7-63a8lZlshTCu153yqijgYphzA9JeyuhSlJUEXIQ_Z2e-Nr9lGq4FlyzBPnd1GRcX3b7sc2pv1II7dw-VAKqYUPO17H1IEVPiYNJPoZs9J41dL4aDTKJPAbiV0wkExghcJth_yd7ecBXxtx4nigIj7oHtDhCv8WyY66Jto-gajcgXsQPlQtj7_3M6iOZdECtVVvWEuGUNWMM18NnS7c4JdyDHp_ecWSnL06mWFnMS6u70UI6diX.1Re4sHCv7KZbsvq7xzPiOGvGWXOsZXLcbx6MCZhsT7U&dib_tag=se&keywords=waffle+towels&nsdOptOutParam=true&qid=1733944768&sprefix=waffle+towels%2Caps%2C120&sr=8-2
I’m not sure if you use such a big amount of starter because it’s young and everyone has different methods. I consider it’s too much. It might become acid. The less amount of starter the better because the dough proves slowly and tastier. I use 10%, for 450 gr flour 45 gr starter.
When I made my first starter, I also followed videos and people (professionals) who made me throw away a lot of flour (for discard) and end up using 150 g of starter per 500 g of flour, and as a result I got a stone of dough, which was impossible to cut and especially to eat. And along the way I understood that the first starter (the first few months) should be used in a larger quantity than a mature starter. And in the video I specified that those who obtained more starter should increase the quantity of flour or preserve a larger quantity, in the refrigerator. Regardless of the quantity of starter used, the first bread I made (and this 6 times so far) was always more sour than it became sweeter and more aromatic over time. This quantity is just for first bread, to be sure you don’t throw it away. If you not sure about my method, you can skip it 👍🏻
Hello, yes, but you have to feed the starter a few times before using the starter, I already have the dough in my kitchen, it is knead with these starter (new) and it works great 👍🏻 I will post tomorrow the second bread, and then (a few days) a panettone 🙌🏼🤗
Buna draga gospodina , te rog frumos sa ma ajuți și pe mine sa înțeleg procesul tău deci ai maiau mama ei din ea 150 gr pt pâine și restul de Maia o hrănești cu apa și făina sa zicem 1.3.3 și o ducem la frigider ???? Sau cele 150 gr pentru paine e fermentat separat Expre pentru paine într-un alt borcan ?? ( ei direct din borcanul de mai din frigider ??) și cu mama o hrănești și o lași la tijghea pana creste apoi o pui la frigider său direc la frigider după hrănire și ce cantitate de apa și făina pt hrănire ??? Când o scot din frigider trebuie sa stea la temperatura cameri ??? Te rog foarte frumos sa ma ajuți sunt la început iubesc felul tău de a prezenta .❤❤
Bună! Deci 150 g din maiaua obținută o pui într-un alt borcan si o pui în frigider. Cu maiaua rămasă faci aluatul pentru paine. Data viitoare cînd dorești să coci pâine, scoți borcanul cu maia (150 g) din frigider, o hrănești în proporții egale 150:150:150 maia, apă și făină. O lași să crească, după care din nou separi o cantitate o pui în borcan la frigider și restul o folosești la aluat, maiaua din frigider este maiaua mamă care este hrănită înainte să fie folosită și mereu păstrezi o parte din ea. Sper din suflet că am fost clară, dacă nu, mai scrieți, vă ajut cu drag!
Now my starter doesn't seem to be growing at all... it's still very bubbly and foamy... doesn't smell bad at all but isn't growing... it's exactly the same as the line today... should i wait longer to try to make the bread or what? It was doing so well before so i don't know what has changed?
Ok, ok. Don’t worry 😉 put it in a warm place for 2-4 hours. Turn on the oven to the lowest temperature, and let it heat up for 10 minutes, then turn off the heat, put the starter in there, and leave it for 2-3 hours. Check for any changes along the way.
Buongiorno Caterina appena fatto il pranzo impasto anche io andrò a finire molto tardi stasera (io ho iniziato più tardi di te) non sono brava come te fino a ora è andato tutto bene spero anche questa volta grazie grazie ❤️🇮🇹
Andrà benissimo! Questa volta il mio starter è stato estremamente diverso dalle altre volte: è esploso più velocemente e anche l’impasto è lievitato tantissimo, cosa che proprio non mi aspettavo. Il pane è venuto fenomenale! Lo pubblicherò più tardi, appena si sarà raffreddato abbastanza per poterlo tagliare. Non riesco nemmeno a credere che questo sia il primo pane. Mi ha riportato una grande nostalgia della prima volta in cui sono riuscita a fare un buon pane a lievitazione naturale. È incredibile: stesso profumo, stesse emozioni. Uno starter forte non ha quell’odore di yogurt, che mi piace molto. Spero con tutto il cuore che abbiate tutti buoni risultati!
Hello everyone!
This video is all about making your very first bread with a new sourdough starter (on its 7th day).
I hope I’ve been clear and detailed enough to help you achieve a wonderful loaf. My wish is that this marks the beginning of a successful and rewarding journey into baking healthy and delicious sourdough bread.
Today’s focus isn’t on wholemeal breads or sophisticated recipes with seeds, bran, or other additions. For our first bread, we’re keeping it simple-with white flour. I know some may not consider white bread the healthiest choice, but it’s the foundation. From here, I’ll guide you through making all types of bread, including enriched sweet doughs.
I will not write recipes or preparation methods here because it is essential to watch each movement and the process itself of kneading and forming the loaf.
Until Christmas, I hope we can make sweets together using this new sourdough starter that was born just 7 days ago!
Thank you for your trust and for being here with me. I promise to support you as much as my schedule allows.
Here I leave you the list (link) for the sourdough starter from the first to the 6th day. 👉🏻 th-cam.com/play/PL7sBNZx18w9-6KRgqog3u4pK1VCumSfO9.html
I wish you an enjoyable viewing experience and great success in your baking!
Thank you so much!!! Off to check my starter 😊
Buzdolabına koyduğumuz mayayı her gün mü besleyeceğiz süreci anlatırmısınız
I think I'm ready to try and make actual bread... my brown starter became very active even though i didn't do anything differently... so I'm going to start making bread today! So I'll keep you posted! 🎉
@@holistic.health What good news! I wish you much success and courage!
@@Ricettecaterina thank you!!!! 😘😘😘
Thank you for sharing your secrets. The last videos are very educational, so many details and tips that were not available in your other videos! I am stunned!
Thanks for sharing! I'll be waiting for the second part! where I suppose it will indicate how to bake the bread! Thank you so much! Greetings.
Yes, tomorrow I will post the second part. With all the details 🙌🏼☺️
I just have made this beautiful loaf and now I am waiting for the second part!😊❤🎉
@ How is it? It is beautiful? It is foamy? I am so excited. Soon will be the second part, I work on it. Today of course 👍🏻🙌🏼
Thank you! About to use my ready starter today! First time!
So nice that you haven’t used background music 🤗
Dziękuję bardzo za pomoc ❤ Pięknie wszystko tłumaczysz.Dobrej nocy.
Çok güzel yaptın ve güzel anlattın🌷ben de deneyeceğim! teşekkür ediyorum canım İstanbul’dan sevgiler
Огромное спасибо!Ждем следующее видео!
I'll start this process in the morning it's night here 💕😍
اول مرة اعمل الخميرة في البيت ونجحت ما شاء الله غدا اول خبز لي في حياتي😂❤❤❤❤❤🎉🎉🎉🎉🎉🎉
So far my dough is perfect! 😊 I'm making the brown one because my starter is really going now... it has a lovely sour aroma very much like kefir... but it has really taken much longer to rise than normal so i don't know why but i just let it do what it wanted to... I've now put it in the refrigerator and I'll leave it for 12 or more hours and bake it tomorrow... i do have a Dutch oven although I'm not sure i can lift it 😅... it's so so heavy 😂... thank you Ecaterina ❤
Mashala ❤😮
Спасибо спасибо за мастер класс
J'ai observé que vous laissiez pointer votre pâton à température ambiante plus longtemps que moi mais la nuit, la température de votre réfrigérateur est très basse : seulement 3°C.
Ma durée de pointage est de 4h et la température de mon réfrigérateur supérieure à 4°C : j'ai constaté que ma pâte continue de lever la nuit mais la vôtre à 3°C ne devrait pas avoir levé au matin.
Voilà, c'était juste pour ajouter un commentaire et voir s'il y a des retours.
En tout les cas, encore merci pour vos vidéos et vos explications qui nous font progresser.
Bonjour. Oui, ce démarreur est neuf, il a 7 jours que je lui ai donné vie. Respectivement, j'ai laissé la pâte faite avec, plus de temps pour lever (car le levain est encore faible), et j'en ai utilisé une plus grande quantité comme objections encore une fois car le levain est encore faible. A une température de 3C, le pain monte aussi bien qu'à 4C, même à 4C j'ai obtenu une sur-fermentation et j'ai cuit un pain plat (pour moi ça ne marche pas) Mais chaque réfrigérateur est différent ! Ici cela dépend de la pâte jusqu'à ce que vous la mettiez au réfrigérateur, si elle a bien fermenté, alors vous obtiendrez une augmentation même à 3 C.
👍👍👍👍
Hi! I stored the same amount of starter as you in the fridge just last night. If I wanted to use the starter the next day how do I active it or do I use it just like that? If that makes sense.
You have to activate it again, just like you feed before.
@@Ricettecaterina for 7 days?
@@04vno no, no! Just once!
@@04vno ok, soon I will post a new video with the second bread, an how to keep and use the starter! Honestly today, I work on it, and will post!
@@Ricettecaterina thank you so much!!!! :)
Like 100 come l'impasto favoloso 💯❤️🙏🥰
Mój zakwas 7 dnia urósł po 3 godzinach, a następnie w nocy opadł do poziomu przed wyrośnięciem. Rano zamieszałam i nie pojawily się bąble powietrza, a w twoim po uderzeniu o stół nadal są bąble. Zostawilam w temp. Pokojowej by pracował. Dobrze czy powinnam włożyć do lodówki? Piec będę dopiero za 2 dni o ile zakwas będzie ok. Co robić między 7 a 9 dniem kiedy będę piekła?
Cześć! Tak, można włożyć do lodówki lub karmić przez kolejne 2 dni. Jak chcesz!
Bonjour et merci pour tous ces précieux conseils.
J'ai tour fait comme expliqué de 1 à 7.
Phase de pétrissage en cours.
Ma question porte sur le starter.
J'ai mis la quantité indiquée au frigo dans un pot cpmme vous mais après...?
J'ai peut-être raté cette information mais à quelle fréquence suis-je censée nourrir le levain mère ?
Merci pour votre réponse et encore bravo pour tout le reste, je suis fan !! 🌈💐🍀🍄
HOLA SRA: PODRIA PONER LOS SUBTITILOS IMPRESOS EN ESPAÑOL EN EL VIDEO, COMO APARECEN EN INGLES .
MUCHAS GRACIAS ,UN SALUDO DESDE ARGENTINA .😊
Доброе утро Катрин!
Вчера поставила тесто по вашему стартеру. Все складывания сделала. Тесто подошло Ооочень пышное🎉. В холодильнике также сидит оочень пышное. В 3 раза увеличилось. Это нормально?😅 это не говрит о стартере что-то?
Доброе утро, это хорошая новость, ваш стартер сильный, 💪🏼 в таком случае либо в следующий раз используйте уже меньше стартера или опускаете температуру в холодильнике, у меня всегда 3 градуса стоит.
@@Ricettecaterina я взяла 150 гр стартера. В холодильнике 3 гр. Нижняя полка.
Хорошо, посмотрю в следующий раз. Уже после замеса до сложения поднялось в 2 раза ))
Вобщем, как выпеку напишу 😉
@МиляушаНигаматуллина ок, ну могу сказать вы победительница 🥇 у вас хороший результат 👍🏻🙌🏼🥰
@@Ricettecaterina 😊😊
May u ask where did u purchased your flower waffle tea towels
Hello I found in Amazon some here is the link www.amazon.it/LinenMe-Asciugamani-Tessuto-Lavato-Argento/dp/B00N0VKJCU/ref=sr_1_2?__mk_it_IT=%C3%85M%C3%85%C5%BD%C3%95%C3%91&crid=3U8KZZG08JOHI&dib=eyJ2IjoiMSJ9.jtt62CsuctBSanMz1VcENtD0Gjxd2aFqKtCctH4hd48uDFIgeeORg83ypkFMzoWx0JR436gpXrP4nBJSU_zHMmM-3S17LNx1xnlFnRVu0kba7XLeq8QJdfo1ni7U9IxMW6MRJxBhhbQhuhqdsUKsQrRmQRqyI-PCSPiuGt8CGnCxzvX59zLhHcXLMkzM2VymKSqr3vfFbwAa7-63a8lZlshTCu153yqijgYphzA9JeyuhSlJUEXIQ_Z2e-Nr9lGq4FlyzBPnd1GRcX3b7sc2pv1II7dw-VAKqYUPO17H1IEVPiYNJPoZs9J41dL4aDTKJPAbiV0wkExghcJth_yd7ecBXxtx4nigIj7oHtDhCv8WyY66Jto-gajcgXsQPlQtj7_3M6iOZdECtVVvWEuGUNWMM18NnS7c4JdyDHp_ecWSnL06mWFnMS6u70UI6diX.1Re4sHCv7KZbsvq7xzPiOGvGWXOsZXLcbx6MCZhsT7U&dib_tag=se&keywords=waffle+towels&nsdOptOutParam=true&qid=1733944768&sprefix=waffle+towels%2Caps%2C120&sr=8-2
I’m not sure if you use such a big amount of starter because it’s young and everyone has different methods. I consider it’s too much. It might become acid. The less amount of starter the better because the dough proves slowly and tastier. I use 10%, for 450 gr flour 45 gr starter.
When I made my first starter, I also followed videos and people (professionals) who made me throw away a lot of flour (for discard) and end up using 150 g of starter per 500 g of flour, and as a result I got a stone of dough, which was impossible to cut and especially to eat. And along the way I understood that the first starter (the first few months) should be used in a larger quantity than a mature starter. And in the video I specified that those who obtained more starter should increase the quantity of flour or preserve a larger quantity, in the refrigerator. Regardless of the quantity of starter used, the first bread I made (and this 6 times so far) was always more sour than it became sweeter and more aromatic over time. This quantity is just for first bread, to be sure you don’t throw it away. If you not sure about my method, you can skip it 👍🏻
HELLO CATERINA, IS IT POSSIBLE TO MAKE A PANETTONE WITH THIS SOURDOUGH STARTER ?
Hello, yes, but you have to feed the starter a few times before using the starter, I already have the dough in my kitchen, it is knead with these starter (new) and it works great 👍🏻 I will post tomorrow the second bread, and then (a few days) a panettone 🙌🏼🤗
@@Ricettecaterina perfect, then I'm waiting for your recipe. Checking the newcomer on sight. Thank. GCarla
@ Yes I hope and pray for this recipe, maybe it comes out good! I am kind of scared, the starter is young 🙌🏼💪🏼🙏
@@Ricettecaterina tu sei molta brava. fidati. 😀
@ Prometto!
Подскажите,почему хлеб получается кислым?Что не так? Как исправить?
Первое время хлеб будет кислым 3-4 раза, потом уже станет сладким, надо чаще кормить и использовать закваску.
Мои тоже кислый получился!
Buna draga gospodina , te rog frumos sa ma ajuți și pe mine sa înțeleg procesul tău deci ai maiau mama ei din ea 150 gr pt pâine și restul de Maia o hrănești cu apa și făina sa zicem 1.3.3 și o ducem la frigider ???? Sau cele 150 gr pentru paine e fermentat separat Expre pentru paine într-un alt borcan ?? ( ei direct din borcanul de mai din frigider ??) și cu mama o hrănești și o lași la tijghea pana creste apoi o pui la frigider său direc la frigider după hrănire și ce cantitate de apa și făina pt hrănire ??? Când o scot din frigider trebuie sa stea la temperatura cameri ??? Te rog foarte frumos sa ma ajuți sunt la început iubesc felul tău de a prezenta .❤❤
Bună! Deci 150 g din maiaua obținută o pui într-un alt borcan si o pui în frigider. Cu maiaua rămasă faci aluatul pentru paine. Data viitoare cînd dorești să coci pâine, scoți borcanul cu maia (150 g) din frigider, o hrănești în proporții egale 150:150:150 maia, apă și făină. O lași să crească, după care din nou separi o cantitate o pui în borcan la frigider și restul o folosești la aluat, maiaua din frigider este maiaua mamă care este hrănită înainte să fie folosită și mereu păstrezi o parte din ea. Sper din suflet că am fost clară, dacă nu, mai scrieți, vă ajut cu drag!
Now my starter doesn't seem to be growing at all... it's still very bubbly and foamy... doesn't smell bad at all but isn't growing... it's exactly the same as the line today... should i wait longer to try to make the bread or what? It was doing so well before so i don't know what has changed?
Ok, ok. Don’t worry 😉 put it in a warm place for 2-4 hours. Turn on the oven to the lowest temperature, and let it heat up for 10 minutes, then turn off the heat, put the starter in there, and leave it for 2-3 hours. Check for any changes along the way.
It seems to be cold in your plece.
@Ricettecaterina ok it has gotten cooler here but not that much! I'll do that and let you know
@Ricettecaterina not really but maybe more than the first days .. what will happen if i wrap it in a towel? Will that help it to stay warmer?
@@holistic.health yes, il is a good idea 👍🏻
Se doblo la masa madre ohhhhhhhhh
Здравствуйте! А у вас есть рецепт закваски? Благодарю
Buongiorno Caterina appena fatto il pranzo impasto anche io andrò a finire molto tardi stasera (io ho iniziato più tardi di te) non sono brava come te fino a ora è andato tutto bene spero anche questa volta grazie grazie ❤️🇮🇹
Andrà benissimo! Questa volta il mio starter è stato estremamente diverso dalle altre volte: è esploso più velocemente e anche l’impasto è lievitato tantissimo, cosa che proprio non mi aspettavo.
Il pane è venuto fenomenale! Lo pubblicherò più tardi, appena si sarà raffreddato abbastanza per poterlo tagliare. Non riesco nemmeno a credere che questo sia il primo pane. Mi ha riportato una grande nostalgia della prima volta in cui sono riuscita a fare un buon pane a lievitazione naturale.
È incredibile: stesso profumo, stesse emozioni. Uno starter forte non ha quell’odore di yogurt, che mi piace molto. Spero con tutto il cuore che abbiate tutti buoni risultati!
Pourquoi refermez vous si fort le bocal de votre levain avant de le conserver ?
Pour qu'elle ne s'évapore pas, elle formera une croûte dessus et je devrai retirer la croûte et la jeter.