You Ben are a legend ! I was on my 8th loaf, a depressed newbie, too flat, too dense, starter stress, etc etc etc, I just pulled from my oven a loaf that looks like it came from an artisan bakery, thank you soooooooooo much, dude I am amazed , thank you, thank you, thank you.
I'm getting ready to shape my very 1st loaf and I'm super anxious 😬... it's been rising for 24 hrs and I'm not sure if it's doubled .... def looks bigger but ....... here goes nothing 🤣🤣
@@thehunt85 Thats how it makes you feel doesnt it ! once you crack it your confidence grows and you start to play with times etc and just get the general feel, I'm baking every week now, some better than others, but no disasters. good luck.
Hello Ben. I’ve asked you a question before and you’re so so wonderful. I’m going to ask you another one. Sometimes when I put a wet towel over my bowl when my bread is first rising, it gets a little crusty on top once the dough has doubled on the first rise. Do you find it necessary to wet your towel again? I’ve done that too, but still a little dry and crusty on top. What in the world am I doing wrong. Otherwise I use this recipe constantly! I am just now doing the garlic inclusions thanks to your other videos.❤
A total newbie here at 61 years old. I started my sourdough starter two weeks ago using your method and baked my first batch of your Pancakes a week later then a loaf of bread today.... WOW!, BRAVO! to me and you. Cinnamon rolls day after tomorrow. I am having so much fun and my wife is baffled. Thank you master chef.
@@junkgirltoo5005 Not competing with anyone here, just adding another uh..um..mature baker's note: Soon to be 83, been making bread off and on since Hector was a pup but I WILL make a healthy, viable starter dern it!! All thanks to this amazing video.
I am inherently lazy but what made me all but give up on baking bread is severe rheumatoid arthritis. With this video, you gave me back the joy of baking sourdough bread for my family. Thank you, Ben.
@@ultimatefoodgeek Ben! You inspired me to try your recipe/process to make rye bread. I used dark rye flour which I typically would have to knead. Not this time. Substituted 100g dark rye flour and added some caraway. Overnight rest and by morning I had bread to rival any deli sourdough rye. Your recipe is genius. Many thanks. 😊
Ben, I have screwed up somewhere and not sure what to do about it.. My dough is very loose and watery… been at it for about 4 days…stretching folding put it in the fridge for a couple days is it too late to add more flour or should I chuck it and start over??
Since I have been making your bread I have had the best toast and the best grilled cheese sandwiches in my life, and I'm 82! So thank you thank you thank you.
I just wanted to say I LOVE this method! Yesterday at 1pm I mixed up my dough, with inactive started from the fridge. It more than doubled by 9pm, so I just moved it to the fridge for the night. This morning I took it out, shaped it, let it rest for 2 hours and then baked. Best rise I’ve ever had. Thank you Mr. Starr!
Thank you for your time-line here - I just made my dough and it's been almost 8-9 months for my starter in the fridge. So, I'm going to use your time-line as a little bit of a gauge for mine today. :)
I’ve never tried baking in a cold ditch oven and from a cold oven. Can’t wait to try this new method since it always made me scared that one of these days I’ll get burned so badly when I try to get the piping hot Dutch oven from oven installed way high for my height. Lol
Hi Andrea! After you removed from frig in am did you bring to room temp before you shaped , I assume no but the 2 hr rest time came in perfect timing. Last evening I mixed everything together @ 9pm & kept in oven w light off, a cozy place to ferment & 6am it doubled! Shaped it & only needed to rest 1hr after shaping! After the hour I just propped it up a bit before placing it in a cold oven. 😂
I’m 87, live in Sweden now but earlier in San Francisco for many years. I have missed the famous sourdough bread. Baked this bread today for the first time and it was absolutely perfect! Never thought I could bake it myself at home and it was so unbelievably easy.
Thank you for your kind words Ben Starr, but mostly thanks for this wonderful recipe which I will bake for the rest of my life. Gunvor (Gwen) Sundstrom.
I love his recipe, too. Someday, I hope to move to Sweden, by the way, because that is where my son has settled.I am learning Swedish, albeit slowly, and am loving baking my own sourdough bread!
I really want to try this bread. Your video says let rise in DO for 90 minutes, but your instructions say about 12 hrs. Were these instructions a carry-over from your previous "lazy people's sourdough" recipe three years ago? (Unless I read it wrong) Thx Ben
Ben Starr is the real deal. Known for his appearance on the Master Chef television program and he also owns a restaurant. I feel like this is the best sour dough for the non-professional baker on YT. Forget about all the other videos by amateurs from lock-down, the stay at home people who learned from all the other misinformed , speculation and technique over-complication videos out there. This is the best for all bakers who want to learn the easiest, reproducible, sourdough method. Both humorous and informative, Ben hits it out of the park, to get you started on the correct sourdough path.
Well, thanks, Fred! It's not that other SD TH-camrs are WRONG...their techniques work well for high hydration methods. And there's not much simplification that can be done for high hydration breads...they're just complex by nature and require more interaction with the dough. But high hydration isn't the ONLY sourdough method. I'm just trying to advertise the EASIER side of sourdough.
This just seems so right to me. People have been making sourdough for thousands of years, I cannot imagine that they had time to babysit their dough and jump through all the hoops that modern bakers tend to. (Not to mention all of the "discard!" No way were they throwing out good flour!) I've been trying to get into sourdough (my first loaf is about to go in the oven) but it seems excessively complicated and after discovering this video today, everything makes so much more sense. Sourdough has become such an art where amazing bakers are pushing the boundaries of what can be accomplished, but most casual home bakers just want...well, this! A simple way to bake a good loaf on a normal day while still having a life. Thank you so much for simplifying this process! I'm excited to use your techniques for my next attempt!
Out of all the hours I have binge watched sourdough videos this one is the most common sense . The other recipes are so difficult/complex and take way too long babysitting. I think we have glorified the sourdough holes having to make them picture perfect. I just want bread 🥖 🍞 😂 will try this recipe!
FINALLY! Found someone else who thinks discarding is wasteful as well as all the other gyrations “required” are unnecessary and not to mention “having holes are useless in your bread!”
Yes, tired of people acting like it has a brain, giving it a name, worrying it might be dying if they don’t touch it every day, ask if it’s moldy when hooch is on top, etc. I’m like….ITS FLOUR AND WATER. STOP IT. And the special equipment, the baskets, the razors…. Yikes! He used his kitchen scissors…. AWESOME. I use a steak knife!
Yea to the holes bit. You can’t put anything on them; it just goes through, and they have no taste! You’re making a loaf of bread. , not an artwork. 😂😂 No need to faff about with it.
After all the BS of “slap and fold” and 1/2 a day to get the loaf ready, a voice came down from heaven. Used this method and it was perfect. Leave it to a chef! Now I can have my weekend back! This man is a GOAT!
I do mine overnight. I mix everything at around 10 pm (including active starter), do one stretch and fold before bed (30 to 60 min. later) then shape it in the morning at around 9:00 am (no more than 70% rise for better spring), and place it in the banneton. It sits for an hour or so, depending the season, then I put it in the freezer c. 30 min (for easy scoring) while the oven heats with the bread pan to 450°F. The dough is then scored and placed into the hot bread pan and baked for 30 min, lid on, 5-10 min lid off. Any recipe can be done this way via one change; use no more than half of the starter (active only) called for in the recipe. And regular amount of salt!
@@h85rocks I was very descriptive to give ppl an understanding of how to cut out about 60% of the work but it's not just mix and bake but it's the easiest method I found bc you don't need to deal with it all day long, it basically ferments overnight and requires a lot less handling, 😎
@snowbird6855 I understand what you're saying, and maybe your method makes a better loaf, but I've never baked bread before, followed Ben's super easy method, and the bread looks awesome. Maybe, like Ben mentions in other videos, I will take the time and add extra steps on occasion. But really, not counting fermentation and baking time, I had about 10-15 minutes into the whole thing. Super easy and super lazy. Lol
...and I'll also add, super delicious. I can't believe I made this quality of bread on my first try. I will never buy processed and preserved garbage from the store again.
I have ADHD and fail so often with all my prior attempts, that I had almost given up. My starter had been sitting for several weeks in the frig. I found your video last night and immediately whipped up my first loaf and the dough had doubled overnight in my cold kitchen, I cooked it and even forgot to snip it. It split open on its own and was beautiful and delicious!!! It was as tall and crusty crackling as your video!! Amazing!!! So easy!!! FOOLPROOF!
that gives me hope lol my ADHD brain just can't handle all these failed attempts, and my fixation with the starters and dough and all things sourdough is doing my head in. I just want SIMPLE easy sourdough when I want it lol
I haven't tried after initial feed-it-everyday starter in pandemic lockdown. I decided I'd like to try it again and have been watching a lot of videos hoping to find something like this. Lol, hard to be patient and watch the video.
YES!!! I TOTALLY gave up with my Autism/ADHD and just let my starter sit for months and months and months.....and now I'm willing to try again and Love Chef's new video - helps me with more of the rules my Autism needs aka could be 30 hr to double that was me last year...and now I'm so excited to try again! Just mixed my first dough for 2024!
Well, I took a chance. I followed your guidelines for making sourdough using a tired, old depleted starter. I spent a grueling (not) few minutes getting the bread ready to bake. But for heaven sake, you don't start a loaf of bread in a cold oven! But I did it anyway. And holy cow, this is the most delicious loaf of sourdough I have ever made. Super flavorful, great texture, great crust. Ben, you did it again! 👏
I been making sourdough bread for 10 years now…. I tried this method from Ben Star and let me tell you…… the most easiest, most awesome, the most delicious, the highest oven spring, my sourdough bread has ever turned out. Just a perfect loaf of sourdough bread period!!! No more feedings, no more wasting, flour with discarding. I am just blown away by how simple he has made it. I love making sourdough bread…. Just follow the recipe!! It is perfect…. But adjust to your liking with the salt if you need to. But honestly I found it to be just right. Ben I can not thank you enough brother….I am so glad I came across your channel and technique for making the king of breads.
I have a "smaller' oven...I place a thin baking sheet on the level above the bottom of my gas oven...It prevents my bread from getting too dark on the bottom....@@yelenatsytsyn
I need HELP! I attempted my test loaf and it was floppy and did not shape My starter was really watery don’t know what I did wrong? My house is fairly cold So I place my starter in oven? I now did what he said Discard all except 2 ounces and do 4 ounces water 2 ounces flour and place in frig Do the same the second day ? Then what? I might have to throw it out huh?
Ok. You win the most sensible sourdough award. I’ve binge watched sooo many videos, concluding they are ridiculous. Honestly, I can’t imagine the pioneers doing what all these TH-cam bakers are doing. There was simply too much other work to be done. Your approach makes sense and I’m going to adopt it. Thanks for sharing this!!
Wow, Ben this is life changing for me. I’ve been a sourdough baker since 2019. You make a ton of sense. The feeding and the discard always irked me. I mean I’m alone now, it’s just me since the passing of my husband in 2022. I’m 75 and love my sourdough bread and all the fun things I bake with it. I’m going to check out your other videos. I am stoked to know how easy and simple you’ve made this. Thank you. 🥖
@@koalabear6722 I going to make sour dough English muffins! I am going to let the dough rest for 24 hours after mixing…. The. Cook them on the stove top in clarified butter. I’ve seen recipes for blueberry muffins and chocolate chip cookies using sour dough as well.
Oh my goodness.. I just watched your video after struggling getting a starter ready to bake with..I could crawl thru my computer and give you a giant hug...I am 80 years old and you have just made it so easy for me. I may live another 20 years..I love you!!
I love that I don't have to preheat my oven to 500° with the Dutch in it 1st & worry about burning my hands to plop the dough into a hot pot. Also, I appreciate not having to use parchment paper. Thank you Ben & welcome back.
Our neighbor gave us some starter, and we really didn't know the first thing about sour dough baking. On top of that, I've never baked a loaf of bread in my 55 years. I followed this video, and the bread came out of the oven looking amazing. I'm waiting patiently for it cool as I write this. Thank you so much for your time and knowledge.
Hi Ken! I've become a bread baking fool & I'm positively fearless bc of your science & relaxed attitude. I use the bag method primarily bc it's easy (and it's satisfying to see). It's homemade and no one complains. No stress necessary. I've tried other methods but your's is 'never fail'. Thank you for making me look so good.
NEED MORE FROM YOU!! I just recently found you. I’ve had supplies to make sourdough starter for about 6 months and you finally made it look like it’s doable. I didn’t want it taking over my life with daily feedings and trying to decide what to do with all the discard. I cannot believe how simple you make it look. Thank you. I could watch your videos all day long. I hope you create many more.
There's a LOT more coming, but a single video takes about 20 hours of dedicated work, and I have 2 jobs. So they come slowly. Thanks for your patience!!
This is why I no longer do videos!! That can be a full time job. I can’t tell you how much I appreciate yours! My “need more from you” is solely because you made sourdough easy and I appreciate that so much. You have all my patience!! Have a wonderful day.
loving your practicality and authenticity. I am a family nurse practitioner who prefers to help/heal others through nutrition and lifestyle changes. Improving your health and quality of life is always about trade offs, I prefer to think of them as "trade outs" or "trade ups". There are few hard and fast rules to life, be good to yourself, and be good to others. All this to say I appreciate your commentary on your particular "value system" between glass, plastic, etc. Keeping it real, my man. Love you, ooodles.
Ben, I don’t know where you have been hiding the last few years but I’m glad you’re back. You have made our home a happy sourdough bread home by using your method. My wife had all but given up on sourdough starter until we stumbled onto your video and it changed everything. Thank you and keep the awesome videos coming.
I've been baking sourdough bread for 4 years and I just made 2 terrific loaves using Ben Starr's easy method. I am astonished by how gorgeous and delicious they were...and each loaf weighed almost 2 pounds! No more stretching, folding ,refrigerating or worrying and rushing to bake. I am blown away by this methods simplicity which means I can make more breads and share them with my neighbors THANK YOU CHEF! YOUR METHOD AND ADVICE IS A GODSEND. And who knew you could make a bread with unfed starter? Wow! Revolutionary!!❤
I hope you don't mind me asking you this...if I follow his method and I get the rise to double early (I've done his method twice now and had double rise in less than 10 hours) so..the timing is tricky..once I have shaped, can I put it in the fridge and bake the next day?
@@rhondawells7651 I mix my dough and refrigerate it right away. ( for me that is overnight) I take it out ( in the morning) about 6-10 hours to raise on the counter before I’m planning to bake it. Once it doubles or near doubles, I shape it and bake approximately 90 minutes afterwards. With the extra salt in this recipe , Ben says you can still wait several hours after it has fully risen before you bake it. Also, in general, I find sourdough is very forgiving!! Hope this helps.
@@debmorrison2126 I love how easy his method is..and I tell everyone about it on a beginner fb group for SD I'm on :) BUT the hardest part it seems for me, is knowing when the right time is in the process for shaping. so that it is not too soon or too late..but it sounds like from how you do it, there isn't really a "too late or too long" and possibly how I've been doing it may be too soon? I'm going to try it as you describe, just to get a feel for it. thanks for responding.
@@rhondawells7651 I know what you mean. Sometimes I put the mixed dough in a glass measuring cup so I can measure the rise. I have met it rise over double and I have baked it when less than double and they all are delicious. I think sourdough is very forgiving. I even forgot to put the lid on once to bake and my family said best tasting one yet haha!! Crust was crispier. I will add that I add ten minutes to this recipe. Perhaps my oven doesn’t heat as fast? We like the texture with the extra ten minutes.
Hi Ben, I hope you are still reading messages. I am a fan from Hong Kong. I tried your method for the first time 2 days ago. Total failure. I went back to your video and I figured I must have over-proofed it. I tried again yesterday, shaping after about 14 hours when the dough had doubled in size. Then I did all the dutch oven, and cold oven procedure as per your instruction, and it was a most successful loaf of sourdough bread. My wife makes it the traditional way, and hers are nice too, but your method took 1/10 of the effort! I am going to keep using your method. Thanks a million for sharing. Will try your other recipes soon. Cheers.
Omg I’m so glad I found you. I’m 62 years old and a retired business owner. Now that the kids and grandkids are grown and the hubby is out of the picture I can focus on my passion, cooking from scratch. Thank you for sharing
I wish I could like this video a thousand times. You have made making sourdough bread enjoyable. After making two loafs I am getting requests asking me to bake bread to serve when entertaining guests. I failed at many previous attempts using other instructions. Wonderful video and amazing bread. Thank you!
I named my starter Starr Starter after you! I've tossed all my old recipes that I gave up on and am filling our home with the fabulous aroma of sourdough thanks to your guidance. I can't believe this new quick method is even easier, but it works beautifully. I baked two loaves today; one in a steam oven, open pan, and your cold, covered technique in another oven. Yours rose much higher and beat the steam oven in texture, and Much, Much easier! I've been experimenting with add-ins, but hoping you can post more as it's a bit unnerving guessing quantities... thanks again, Ben. You're our Starr around here in MN!
@@ultimatefoodgeek Thank you for looking at doing an Add-In in video! My ADHD Autistic brain needs numbers otherwise I can't wrap my head around the quantities so I don't even try - but once I understand the ratios - then I can play a bit but I need the ground rules first. So THANK YOU!
Debbie9954, well said I have been looking at new ovens today, Neff in Aus is expensive and the steam ovens. I had immediate resistance and agree either way with you, cook in cast iron pot or a terracotta with a lid which can be water soaked before use again into a cold oven. Can bake meat etc the same way. People were complaining the steam ovens were complicated anyway.
I made my second loaf today. I had a problem with my first loaf in that my heating element went out on my oven during the cook! Talk about bad timing! Between getting that fixed and now, I can't tell you how happy I am with this loaf. While it didn't rise as high, I wish I could show you the crumb. After the BF overnight (about 19 hrs.) , I did do a few SF before shaping and I got a nice open interior and a perfect crunch. ALSO, big deal here, my husband said the sourness was perfect! This was music to my ears and after tasting it with some peppered olive oil, I'm sold! Thanks so much, Ben.🍞🥖❤🩹
I'm a working mother who has no time to mess around with sourdough for days at a time. Thank you for sharing your wisdom so us busy people can make sourdough foods too!
Oh Ben you are the best! I've made 3 loaves now after watching your vid and listening to your advice! My dough stood for 2 days out the fridge and looked so happy then I baked it!!! The flavour (sour) and texture turned out amazing! I've been forced to delete myself from all sour dough groups! You're my ultimate hero... Thanks so much for your guidance ❤
You are a time-saver and a lifesaver. Tried this method and officially hooked, my wife says it's the best sourdough bread she has had in years. A very happy 80 yr old baker.
I just wanted to say thank you. I’m an old lady who made homemade yeast bread several times a week to feed my growing children for many, many years. I love the process of yeast bread making-and the contentment I feel when I kneed the dough. I have only recently made the switch to sourdough and was, quite honestly, completely stressed out on my first attempt. I even considered giving up. It took my two days to make my two loaves-one of which went to my flock of chickens!! (Little to no ‘oven spring’). Then I came across your channel. You make it all seem possible. And I wanted to say thank you. I will try again. Though I may just make some yeast bread too…just for the kneed time!! 😊 You are much appreciated by this old lady!
I'm so happy you're starting a sourdough journey at this stage in your life! If you have trouble, come back and post a description of what's wrong (in a NEW comment...not in this thread). I will soon be publishing a new "master video" that has tons of troubleshooting info edited in.
Where have you been all my life! You are awesome! Just found you and your channel ! Originally, I am from San Francisco for my first 50 years of life, now, I'm in Ohio after a 20 year stay in Canada! I am a sourdough freak and I am going to study your lazy sourdough bread! I am 70 now and the easier the better! Thank you so very much! Bless you my new friend!
I never comment on videos but I just have to say, I can’t believe how easy this was and how amazing it turned out. Thanks so much for these clear and simple instructions!
Hello Kathryn, I'm really much impressed by your profile. I don't normally write in here but I think you deserve this compliment. You can send me a message or I can add you up on Instagram if you don’t mind?
I think most youtube sourdough guru's like to make this process harder than it has to be. Its refreshing to see someone that explains and shares their experience in making a simple recipe.
I think their thought process is that anybody can make an easy loaf, and they assume everyone already knows how to do that. They are teaching more complex methods that require guidance.
I'm so glad you mentioned the hooch. EVERYONE in the sourdough groups I've joined has told me to pour it off. I was starting to get discouraged because I felt like my doughs started to become more dense. Thank you so much for simplifying things.
I’m just trying the cold oven method now. I just took the top loaf pan off and got a glimpse of the loaves (I have two in the oven) they really rose higher than usual. I think you’re right, the gradual increase in oven temp helps the oven spring. The crust is browning now, I am so looking forward to cutting into this bread to see the crumb. I actually prefer fewer holes for toast and sandwiches. Thanks for this.
THANK YOU, THANK YOU, THANK YOU!!!!!! Just discovered you. FINALLY someone has explained the process and timing in a way that "clicked" for me! Up to this point I have been just TOO intimidated to make bread from my sourdough starter (have lots of discard recipes that I very much like to make) but NOW I think I finally have an understanding that will allow me to attempt making bread. I absolutely LOVE sourdough and it is the only type of bread that doesn't upset my daughter's digestive system.
Same here. Everyone else makes it seem like you need a day and a half to make on the daily. This is the first video where I think I could actually make sourdough bread daily, or almost daily. I may opt for every 2 or 3 days. (I usually make 3 loaves for the family a week).
I want to thank TH-cam for recommending Mr. Starr's channel and Big Thank YOU to Mr. Starr!! I watched other TH-camr's videos read their procedures, felt overwhelmed. Enter Ben Starr...after a few weeks I baked my first loaf! Turned out better than I was expecting!! Now I can't wait to bake another!! This process IS without a doubt better, easier to follow, with stunning results! Thanks again Mr. Starr!!👍⭐⭐⭐⭐⭐
Welcome back Ben, so happy you have created some new episodes. It was 4 years ago I started my sourdough journey and you were part of it. The way you made it not so regimented and serious meant I kept going. It was your channel and 1 other. Thank you for your part on my journey. Excited for what you are going to be put out. Have a good weekend.
I love this, thanks so much for sharing! I have a HUGE list of videos to produce, now that my channel is becoming popular enough to compensate me a bit for the vast time it takes! *hugs*
Holy cow I love you!!!! I can’t be the “Princess Mommy” like those in my neighborhood. I work! I adventure! And I HAVE A LIFE! So from the bottom of my heart thank you so much for this post. My sourdough was absolutely amazing. 🙌❤️🍞😘
Sweetie, ppl that do not "work", still have a life. Some of us are Disabled Retired & learn to make the best of life as we now "live" it. So glad you are adventurous for THIS too is a adventure in itself. Peace be with everyone. 🙏 ❤ "Isa"
Welcome back Ben! You have been missed! 2 of my adult children were visiting this weekend, and they both went home with the sourdough of their choice (halloumi and olive). All thanks to your simplified method. This one looks even better! I stopped pre-heating my oven a few years ago, and I think the bread comes out better than the preheat and risk burning myself on the hot Dutch oven method.
Finally sourdough bread I feel confident to make. Your no nonsense recipe/method makes so much sense to me. And the no feed and no discard of the starter makes economical sense. And that discard was the reason I quit making sourdough. It was costing a lot of money for all the flour I was throwing out. Thank you thank you. Love how you share the science behind the method.
I am totally amazed at this recipe! I have been making sourdough bread since the beginning of the pandemic and never thought I could make bread like this with cold unfed starter and no folding/stretching or strength building the dough. On top of that it was also baked in a cold oven heated to 425F. Thank you Ben Starr for rejecting the rules that so many teach on how it's supposed to be done. You proved them wrong!!
I just started baking sourdough, struggled with the starter, sometimes active, then not... wait a few days. I hated the discard thing, too. Yesterday, I tried your method - I absolutely love it! I made the best loaf ever! Thank you Ben Starr! You are a sourdough bread star!
Thank you Ben for making something that does not have to be rocket science into something simple again. I have been following your method for three years now with great results.
I have watched so many videos about sourdough baking but you are the first who has helped me really make sense of the process. You obviously have a deep understanding of bread baking. This is what I've been looking for - someone to explain why this and that happens simply so then I can use my logical brain to problem solve further. Just the basic shaping and how you explained trapping in the bubbles changed my world haha thanks so much.
You are a genius! No more coddling one's sourdough starter. No more multiple stretches. No more preheating the oven. I did reduce the flour to 18 ounces total because my first attempt was drier than I liked. I also reduced the salt for health reasons. Thanks for making bread making fun!
The salt is necessary. This will not harm you. The salt thing is another lie told to create pharma customers for life. Your body excretes what you don’t need. It’s not healthy to avoid salt in a decent more natural diet free from processed food. You should add salt if you eat this way. Doctor’s know sh%te because they only have a few hours of nutrition education. The rest PHARMA teaches them.
Wow!! I'm soooo thrilled to see y'all back making content again!! I honestly thought something bad happened to you... I'm very relieved to see y'all alive and kicking and back to baking again!
Ben, I absolutely love your recipe. I had starter left in the back of my refrigerator close to two years. I did need to reactivate the starter without throwing any out, but now I am making wonderful sourdough bread. My nine year old granddaughter loves the sourdough bread. I'm going to teach her your sourdough bread recipe. I will be teaching her your new baking method. I think she won't get overwhelmed with the simplicity of your method, from the mixing to the new baking method. I must say I am not a lazy person but simply a busy person who doesn't have lots of time to babysit sourdough. When I pulled my starter out of the frig it had a wonderful layer of hooch that I mixed back in. I was in the middle of preparing for two memorial services and didn't have much time. I did try making a loaf without reactivating the starter and I wasn't surprised when it came out like concrete...even though the inner loaf was moist and very flavorful. Sorry this is so long...I wanted to tell you thank you for an easy recipe and permission to leave the starter neglected in the back of the refrigerator for a long period of time. Looking forward to new videos.
A concrete loaf from a starving starter simply means you didn't do a long enough ferment on the first round. No recipe can tell you when your dough is ready to shape. Wait until it doubles, even if that takes a couple of days! Starved starter loaves that ferment for a long time are always the best tasting!
After just spending 6 hrs in the kitchen making/pulling/stretching/proofing/waiting/baking sourdough bread the long way, I found Ben! I love his methods, and I intend to try it out! He's also fun to watch and quite hilarious! :)
I have been using your sourdough recipe for lazy people for about four months. During that time I am baking two loaves a week one for us one for my daughter who loves it. I think you completely have covered a much more convenient way to make this happen We thank you very much
I’m a newbie at sourdough & have had a few loaves turn out using the traditional method but am frustrated with all the discarding etc so I watched this video & admit I was reluctant to try this method. WOW, so happy I tried it - my loaf is perfection! Loved the plastic bag & cold oven start & of course no more constant starter feeding! Thank you Ben !!
I always figured that you can naturally discard by using it in a new loaf, until you get the starter the way you want it. It’s like pancakes, the first few are a bit odd, but then they start coming out right, and throwing starter away just seems like such a waste. One reason to make your own bread is the cost saving, but to throw so much away seems like it takes longer to recuperate the expense.
Let us rejoice evermore. Recently did your rye starter, took 26 days, whew. Baked 1 beautiful loaf, doing another today. Love your method. My new favourite bread. Thank you. Have shared with family who are enthusiastic about making bread and loved the loaf.
I’ve been baking sourdough bread for more than 30 years without a scale and just learning by doing. Since a few years I started to study how other people are doing it, watching a lot of TH-cam video’s, experimenting with folding technics and now this video tells me that I did it quite right all the time before. I discovered a few things that actually improved my baking: Using a scale (and even a microgram scale too), and autolyse. I do have a Dutch oven pan, never used it for bread, but certainly will try now. My favorite bread is with boiled whole grain rice. I do that “on feeling” (like grandma), but will figure out the right percentages to get it more consistent.
I learned to bake sourdough using your earlier method. I really like the idea of not messing with the hot cast iron and saving on propane in my oven! Takes a long time for that thing to heat up to 500! You are such an inspiration to new sourdough bakers. Thank you for taking the time to share with the world though YT.
I tried many recipes for at least 6 months, I failed miserable. Until I came across this Video. This recipe really works. I wasn't able to post a photo, as TH-cam don't give access to photos in Comments. Thank you for your Video. I am so happy with my bread.
11:18 OMG! I am so glad I found your channel. I have had this starter in the fridge for 2 weeks. I used it with your directions. It worked like a dream.
Ben, I've been making sourdough since 1978. I wasn't very confident about your method, but what the heck, if it works I'm in. Well, I just tried it, and my goodness! What a great loaf. Congratulations, you're a genius.
This is the most amazing and fun way to make bread. I make it constantly and give it away to people as well as keeping it as my only bread source at home. I have purchased various sizes of Dutch ovens to accommodate the loaves I want to give away. I have also made rolls and pizza with this dough with zero modifications and they are delicious. This has low glycemic index due to the fermentation and great for diabetics who need to cut some carbs. I live in a very warm section of AZ and I put all of my dough (in ziplocs) in the refrig over night and then on the counter the next day to rise and bake when I get home from work. I have cut back a little on the salt because i'm not trying to delay any activity. And it's the first time I have yielded to owning a scale. Couldn't live without it. My people are tired of me saying "and Ben did this, and Ben said that, and Ben and Ben". Ha. My cousin Jan in OR and I talk incessantly about Ben's method and what our dough is doing. Thank you Ben! I can't say enough great things about this method.
A great video to teach us about sourdough bread, I just started about three months ago from a lady who I met in the store. She was 82 and had started since 20 years ago. What a wonderful life to share her started with me and I still like once a week, easy, healthy, and economic, and thank you to the chef who’s so wonderful!!!🥰🐝🐝🐝
Ive not made my first loaf ( just threw out my first starter on day 8 because of stupidity) and I've literally been scared to try sourdough for * years * because it seems so complex. I just found you... good time a day!! Im so excited now!!! C'mon new starter on the counter.... !
Just put my second sourdough bread in the oven. Last night used Dutch oven. Today, loaf pan. Heartfelt THANK YOU! You SIMPLIFIED life. Not lazy, just forgetful in my opinion. Lol.
I have never made any bread ever!!! Was introduced to this video and recipie and I have made 5 loaves in one week!!! It's easier than going to the shops to buy one. Thankyou thankyou so much I love being a sourdough baking gal 🎉
I liked the idea of not preheating the oven in advance, and getting great baking results..a great saving on the gas used..thanks from the bottom of my heart. I am very happy to join your special channel..
Aha! I just viewed your previous Lazy videos a couple days ago and today’s bake day, so I tried the no pre-heat method. Discovered my oven only got to 410F at the end of 45 minutes, so I’m going to set it for 450F instead of 425F, and repace my broken oven thermometer. Thanks for the great explanations of every aspect of sourdough bread-making, and for respecting our time and life demands.
Im currently on my 4th loaf using your simplified method. So easy, and delicious. Im using my starter more now than I have in the last 3 years. Thanks, Ben. You're awesome!
I am so excited about this recipe- I’ve been babying my starter for about two weeks and tried one loaf and it was an epic fail. I’ve got a loaf rising now with this recipe and I can’t wait to see how it turns out!! Thank you for simplifying the sourdough process and I’m hoping to be successful-finally- with baking sourdough bread! ❤
I did it!!! The key is the 100% hydration. Since it didn't work with the starter I've been using for the past 1.5 years, I made the 100% hydration per Ben's instructions, went out of town for 3 weeks, made the dough yesterday without feeding my starter, and it doubled in 24 hrs. I have it in the cold dutch oven now. Wow!!! This short cut method REEEEEEEEEally works! Thanks Ben for putting up with me but I finally have success!!!
I love your on-screen presence! Sometimes my mother was a bit short on the salt in her bread dough and when my father would slice himself a piece of bread and put salted butter on it he would then use the salt shaker on top of that and I tell you it sure made a difference so I don't know why people worry about it as you say other than if they are low sodium!
Know what he meant. My wife does the same thing to mashed potatoes but I have a salt shaker ready just in case. There are two things Southerners like - salt and jelly
@@mkeyx82 haven’t drank any since I was a freshman in college some 60 years ago. Me and another fellow were playing tennis against my basketball coach and his assistant at Valdosta State College while drinking moonshine mixed with kook aid. I was so drunk the ball seemed to go right through my racquet. Needless to say we lost and I had a terrible hangover the next day. Never drank any more moonshine. Later in life I rank a good bit of single malt Scotch, but I never touched any moonshine, again.
@@johnclarke6647 Thanks for the anecdote. I was merely jesting in attempt of making a stereotypical punchline about "southerners" and moonshine. I never experienced a debilitating headache brought about by moonshine, myself. Have you ever been introduced to "rakija", by any chance?
YAAASSS, so great to see you again!! My starter Travis is 3 years ago, and I have made countless Lazy People Sourdough loaves! I recommend you to everyone interested in getting started in sourdough! Your past videos are so chock-full of practical info, you made sourdough accessible! I've tried lots of other methods over the years, but always come back to yours! THANK YOU, and hope to keep seeing you on here!
IT WORKS!!! Try and try this recipe a few times and it will come out better each and every time. I had to fold my bread at 12hrs then at around hour 20th and did a shape fold before letting it rest to bake. I will try again with one fold before baking and sealing it well. Overall, great great bread recipe and instructions.
Chef Starr makes the entire process so much easier to follow and enjoyable to get baking, sooner! The entire sourdough bread making process is just not that difficult, but so many people want to make it complicated. Thanks Ben! great videos. Been watching your videos all morning and baking this afternoon!
Love the new kitchen! I’m glad you got rid of the bench top tiles with all those grout seams. Cleaning must be so much easier now. Your recipe was the first loaf I ever baked…. and it worked. After trying others and failing, I now appreciate how simple it truely is 🎉
So glad to see you back Ben. I’ve been hesitant to use the cold oven method but since I had some dough ready this morning and watched your video, I decided what the heck let’s do it. It turned out great. Lots of oven rise, nicely browned. Will definitely be doing this from now on. 😊
Does this mean you’re baaaaack ? So GOOD to see you. And wonderful update. THANK YOU. 🥰 Love your commentary SNIP “What does a hole taste like ? NOTHING.” And yes, a competent scale is REQUIRED.
After viewing many different accounts, I stumbled upon yours. And, wow! Your approach is so refreshing and speaks loudly to those of us who not only want recipes, but want to learn about bread, about the process, about the "whys" behind so much of this amazing hobby! Thank-you for having a style that "teaches" and is easy to follow as well as very educational!
I am so glad I came across your video. I had just decided I couldn't make sourdough because number one. I'm a single person and I don't need two loaves of bread. Plus I don't want to spend 24 hours making a loaf of bread. I'm too old for that. Pushing and pulling in half an hour intervals. Yours looks absolutely fantastic. Now I wouldn't mind getting a starter and getting to work. First of all, I need to buy a scale. A great big thank you
I just baked my first golden, delicious loaf of Ben-bread! I followed along with your other videos on sourdough starter and finally made it to success. Yay! I'm thrilled, especially since I've failed so many times with other methods. Thank you for your step by step instructions.
I'm seriously so excited to go home and try this. Thank you for simplifying it so much that I don't feel daunted. I have 4 kids, and basically zero free time to spare. This is perfect for me.
Hola young man! Welcome back! How are you? Over the years you went silent I did my own experiment and I have left my starter in the fridge without feeding her for at least a year and she's fine. It does take me a few days to get her strong again, not a big deal. I am so happy you are back!
Have watched many videos and tried umpteen recipes..happy to say I now have THE recipe I've looked for. Not just the ease of this method but the the intense flavor is exactly what I wanted! THANK YOU chef!!!
I love the way he thinks. As I was looking at recipes and trying to learn how to make sourdough, all I could think was, "the big holes look cool, but to be honest that seems like a less useful piece of bread." Glad to know I wasn't alone.
Mr. Starr, congrats: you've gotten me to start making sourdough again after taking a hiatus from it for 6+ years. (A work friend that gifted me a 200+-year-old San Francisco starter contributed too...) This recipe is 10×easier and produces a much more even crumb than my old "no-knead" recipe. So nice to be making our bread again.😍 Many thanks from me and my husband, Ben!!
I am a newbie and my first loaf was certainly not the best but have been watching every video I can find and came across this one. Last night I started this method and made a loaf I was very proud of. Thank you for sharing. Next up are your cinnamon rolls.
This is only my second loaf and I'm NEVER going back to any other recipe! It turned out perfect!!! Thank you for sharing your knowledge for us lazy newbies!!!❤😊
I started making the bread yesterday and finished it today. It turned out absolutely fantastic!!! It was the first time I have ever made sourdough bread, and it was time-consuming but very easy. I need to work on my bread shaping though. I will have plenty of time to do that because I plan to make a lot more of it. Thank You so very much for your videos. I need to try a whole wheat version as well because I am diabetic.
I learned your method from your Simple Sourdough video. The only difference was that I was using the Dutch oven for the second rise and starting to bake in a cold oven. I am so happy you also now use the cold oven start. Saves electricity and the bread turns out just fine!! So glad to see this new video!!
Im new to sourdough all together and just made my first starter a week ago. I have been feeding twice a day and discarding also, but after watching your videos, I won't discard anymore. I'll feed what I have and get a good volume I like and store in the fridge after I make my first few loaves next week. I have been looking for an easy recipe to follow for my first loaf and will be using this one! Thank you for explaining everything.
@042mandy like you I too am new to making sourdough bread; after watching numerous videos on how to I’m so thankful I went with Ben’s. It’s the easiest by far less effort and the end result is delicious. You won’t regret using his method😋
Just freaking amazing! 👏 I am a new sourdough baker, and I have done hours of research, reading complicated recipes, and watching so many videos. Ben, your method gave me a perfect result after my very first attempt. ❤ Grateful to you!
After a few failed attempts with other sourdough recipes and a failed starter attempt we finally got successful sourdough following Ben’s recipes. As someone else said Ben you are a legend, making sourdough simple and approachable for anyone!
Too many you tubers inflate their egos by over complicating their procedures. We all know there are multiple ways to ,,,,,skin a cat,,,,,, the simplest method is the one to start with. The intricacies come later from experience or little gems we acquire on our journey. Thanks for clear logical approach. k.I.S.S
You Ben are a legend ! I was on my 8th loaf, a depressed newbie, too flat, too dense, starter stress, etc etc etc, I just pulled from my oven a loaf that looks like it came from an artisan bakery, thank you soooooooooo much, dude I am amazed , thank you, thank you, thank you.
I'm getting ready to shape my very 1st loaf and I'm super anxious 😬... it's been rising for 24 hrs and I'm not sure if it's doubled .... def looks bigger but ....... here goes nothing 🤣🤣
@@thehunt85 Thats how it makes you feel doesnt it ! once you crack it your confidence grows and you start to play with times etc and just get the general feel, I'm baking every week now, some better than others, but no disasters. good luck.
@thehunt85 how did your loaf turn out?
Right on my sister! I can't wait to try this.
Hello Ben. I’ve asked you a question before and you’re so so wonderful. I’m going to ask you another one. Sometimes when I put a wet towel over my bowl when my bread is first rising, it gets a little crusty on top once the dough has doubled on the first rise. Do you find it necessary to wet your towel again? I’ve done that too, but still a little dry and crusty on top. What in the world am I doing wrong. Otherwise I use this recipe constantly! I am just now doing the garlic inclusions thanks to your other videos.❤
A total newbie here at 61 years old.
I started my sourdough starter two weeks ago using your method and baked my first batch of your Pancakes a week later then a loaf of bread today....
WOW!, BRAVO! to me and you.
Cinnamon rolls day after tomorrow.
I am having so much fun and my wife is baffled.
Thank you master chef.
I LOVE this! It's never too late to learn a new trick.
@@ultimatefoodgeekI’m 75 and made my first loaf this week. I had to shoo my husband away after it first came out of the oven. Heaven!
@@junkgirltoo5005 Not competing with anyone here, just adding another uh..um..mature baker's note: Soon to be 83, been making bread off and on since Hector was a pup but I WILL make a healthy, viable starter dern it!! All thanks to this amazing video.
I’m 63. You inspire me!
I'm 80yrs and too am just a beginner... will start in the morning 🎉❤
I am inherently lazy but what made me all but give up on baking bread is severe rheumatoid arthritis. With this video, you gave me back the joy of baking sourdough bread for my family. Thank you, Ben.
Thanks for sharing, this fills me with joy!!!
@@ultimatefoodgeek Ben! You inspired me to try your recipe/process to make rye bread. I used dark rye flour which I typically would have to knead. Not this time. Substituted 100g dark rye flour and added some caraway. Overnight rest and by morning I had bread to rival any deli sourdough rye. Your recipe is genius. Many thanks. 😊
I'm here for the same reason 🤗
Ben, I have screwed up somewhere and not sure what to do about it..
My dough is very loose and watery… been at it for about 4 days…stretching folding put it in the fridge for a couple days is it too late to add more flour or should I chuck it and start over??
@@ninjablueflame6 Did you use sourdough starter or yeast?
Since I have been making your bread I have had the best toast and the best grilled cheese sandwiches in my life, and I'm 82! So thank you thank you thank you.
I just wanted to say I LOVE this method! Yesterday at 1pm I mixed up my dough, with inactive started from the fridge. It more than doubled by 9pm, so I just moved it to the fridge for the night. This morning I took it out, shaped it, let it rest for 2 hours and then baked. Best rise I’ve ever had. Thank you Mr. Starr!
Thank you for your time-line here - I just made my dough and it's been almost 8-9 months for my starter in the fridge. So, I'm going to use your time-line as a little bit of a gauge for mine today. :)
Yes, perfect! Tks too! 😂
I’ve never tried baking in a cold ditch oven and from a cold oven. Can’t wait to try this new method since it always made me scared that one of these days I’ll get burned so badly when I try to get the piping hot Dutch oven from oven installed way high for my height. Lol
Hi Andrea! After you removed from frig in am did you bring to room temp before you shaped , I assume no but the 2 hr rest time came in perfect timing. Last evening I mixed everything together @ 9pm & kept in oven w light off, a cozy place to ferment & 6am it doubled! Shaped it & only needed to rest 1hr after shaping! After the hour I just propped it up a bit before placing it in a cold oven. 😂
I was wondering if we could refrigerate after it rises. This works best for me too. Thanks for sharing.
I’m 87, live in Sweden now but earlier in San Francisco for many years. I have missed the famous sourdough bread. Baked this bread today for the first time and it was absolutely perfect! Never thought I could bake it myself at home and it was so unbelievably easy.
I wish this could be the top comment on this video.
Thank you for your kind words Ben Starr, but mostly thanks for this wonderful recipe which I will bake for the rest of my life. Gunvor (Gwen) Sundstrom.
I love his recipe, too. Someday, I hope to move to Sweden, by the way, because that is where my son has settled.I am learning Swedish, albeit slowly, and am loving baking my own sourdough bread!
@@ultimatefoodgeek You can always pin a comment to the top of the comments if you'd like.
I really want to try this bread. Your video says let rise in DO for 90 minutes, but your instructions say about 12 hrs. Were these instructions a carry-over from your previous "lazy people's sourdough" recipe three years ago? (Unless I read it wrong) Thx Ben
Ben Starr is the real deal. Known for his appearance on the Master Chef television program and he also owns a restaurant. I feel like this is the best sour dough for the non-professional baker on YT. Forget about all the other videos by amateurs from lock-down, the stay at home people who learned from all the other misinformed , speculation and technique over-complication videos out there. This is the best for all bakers who want to learn the easiest, reproducible, sourdough method. Both humorous and informative, Ben hits it out of the park, to get you started on the correct sourdough path.
Well, thanks, Fred! It's not that other SD TH-camrs are WRONG...their techniques work well for high hydration methods. And there's not much simplification that can be done for high hydration breads...they're just complex by nature and require more interaction with the dough. But high hydration isn't the ONLY sourdough method. I'm just trying to advertise the EASIER side of sourdough.
And we so appreciate the easier, less time consuming way of baking sourdough bread! 😊
I have never tried much for making bread. I'd love to & to "CAN! LOVE Sourdough bread!!! Thanks Chef!!
That didn't look so hard!! Will watch again & maybe another time. Subbed & watching more videos. Thanks again!!!❤
This just seems so right to me. People have been making sourdough for thousands of years, I cannot imagine that they had time to babysit their dough and jump through all the hoops that modern bakers tend to. (Not to mention all of the "discard!" No way were they throwing out good flour!) I've been trying to get into sourdough (my first loaf is about to go in the oven) but it seems excessively complicated and after discovering this video today, everything makes so much more sense.
Sourdough has become such an art where amazing bakers are pushing the boundaries of what can be accomplished, but most casual home bakers just want...well, this! A simple way to bake a good loaf on a normal day while still having a life.
Thank you so much for simplifying this process! I'm excited to use your techniques for my next attempt!
Out of all the hours I have binge watched sourdough videos this one is the most common sense . The other recipes are so difficult/complex and take way too long babysitting. I think we have glorified the sourdough holes having to make them picture perfect. I just want bread 🥖 🍞 😂 will try this recipe!
FINALLY! Found someone else who thinks discarding is wasteful as well as all the other gyrations “required” are unnecessary and not to mention “having holes are useless in your bread!”
Not to mention a crust that’s so hard that you’ll break your teeth, trying to bite into it! 😂
My kids LOVE sourdough grilled cheese. Dealing with a crap ton of holes for the cheese to ooze through is frustrating.
Yes, tired of people acting like it has a brain, giving it a name, worrying it might be dying if they don’t touch it every day, ask if it’s moldy when hooch is on top, etc. I’m like….ITS FLOUR AND WATER. STOP IT. And the special equipment, the baskets, the razors…. Yikes! He used his kitchen scissors…. AWESOME. I use a steak knife!
Yea to the holes bit. You can’t put anything on them; it just goes through, and they have no taste! You’re making a loaf of bread. , not an artwork. 😂😂 No need to faff about with it.
I might skip a week or 2 with
After all the BS of “slap and fold” and 1/2 a day to get the loaf ready, a voice came down from heaven. Used this method and it was perfect. Leave it to a chef! Now I can have my weekend back! This man is a GOAT!
I do mine overnight. I mix everything at around 10 pm (including active starter), do one stretch and fold before bed (30 to 60 min. later) then shape it in the morning at around 9:00 am (no more than 70% rise for better spring), and place it in the banneton. It sits for an hour or so, depending the season, then I put it in the freezer c. 30 min (for easy scoring) while the oven heats with the bread pan to 450°F. The dough is then scored and placed into the hot bread pan and baked for 30 min, lid on, 5-10 min lid off.
Any recipe can be done this way via one change; use no more than half of the starter (active only) called for in the recipe.
And regular amount of salt!
@snowbird6855 Your method doesn't sound like it's for lazy people, though. 🤷🏼♂️😂
@@h85rocks
I was very descriptive to give ppl an understanding of how to cut out about 60% of the work but it's not just mix and bake but it's the easiest method I found bc you don't need to deal with it all day long, it basically ferments overnight and requires a lot less handling, 😎
@snowbird6855 I understand what you're saying, and maybe your method makes a better loaf, but I've never baked bread before, followed Ben's super easy method, and the bread looks awesome. Maybe, like Ben mentions in other videos, I will take the time and add extra steps on occasion. But really, not counting fermentation and baking time, I had about 10-15 minutes into the whole thing. Super easy and super lazy. Lol
...and I'll also add, super delicious. I can't believe I made this quality of bread on my first try. I will never buy processed and preserved garbage from the store again.
I have ADHD and fail so often with all my prior attempts, that I had almost given up. My starter had been sitting for several weeks in the frig. I found your video last night and immediately whipped up my first loaf and the dough had doubled overnight in my cold kitchen, I cooked it and even forgot to snip it. It split open on its own and was beautiful and delicious!!! It was as tall and crusty crackling as your video!! Amazing!!! So easy!!! FOOLPROOF!
that gives me hope lol my ADHD brain just can't handle all these failed attempts, and my fixation with the starters and dough and all things sourdough is doing my head in. I just want SIMPLE easy sourdough when I want it lol
I haven't tried after initial feed-it-everyday starter in pandemic lockdown. I decided I'd like to try it again and have been watching a lot of videos hoping to find something like this.
Lol, hard to be patient and watch the video.
YES!!! I TOTALLY gave up with my Autism/ADHD and just let my starter sit for months and months and months.....and now I'm willing to try again and Love Chef's new video - helps me with more of the rules my Autism needs aka could be 30 hr to double that was me last year...and now I'm so excited to try again! Just mixed my first dough for 2024!
Well, I took a chance. I followed your guidelines for making sourdough using a tired, old depleted starter. I spent a grueling (not) few minutes getting the bread ready to bake. But for heaven sake, you don't start a loaf of bread in a cold oven! But I did it anyway. And holy cow, this is the most delicious loaf of sourdough I have ever made. Super flavorful, great texture, great crust. Ben, you did it again! 👏
9😅
I just did the same, super amazing loaf, oh congrats ;-)
I will try this fir sure. ❤
“What does the hole tastes like ? Well it’s tastes like nothing ! 😝 “
Perfect comparison, chef I totally agree with you 👏🏻👍
😂😂😂😂
👏👏👏
I been making sourdough bread for 10 years now…. I tried this method from Ben Star and let me tell you…… the most easiest, most awesome, the most delicious, the highest oven spring, my sourdough bread has ever turned out. Just a perfect loaf of sourdough bread period!!! No more feedings, no more wasting, flour with discarding. I am just blown away by how simple he has made it. I love making sourdough bread…. Just follow the recipe!! It is perfect…. But adjust to your liking with the salt if you need to. But honestly I found it to be just right. Ben I can not thank you enough brother….I am so glad I came across your channel and technique for making the king of breads.
Awesome, thanks so much! I'm so glad you enjoy this method.
How do get this bread not to burn more on the bottom. I made 2 loaves so far and it’s awesome but a little hard on the bottom. Any recommendations?
@@yelenatsytsynput a baking sheet on the rack below it. It helps!
I have a "smaller' oven...I place a thin baking sheet on the level above the bottom of my gas oven...It prevents my bread from getting too dark on the bottom....@@yelenatsytsyn
I need HELP!
I attempted my test loaf and it was floppy and did not shape
My starter was really watery don’t know what I did wrong?
My house is fairly cold
So I place my starter in oven?
I now did what he said
Discard all except 2 ounces and do 4 ounces water 2 ounces flour and place in frig
Do the same the second day ? Then what?
I might have to throw it out huh?
Ok. You win the most sensible sourdough award. I’ve binge watched sooo many videos, concluding they are ridiculous. Honestly, I can’t imagine the pioneers doing what all these TH-cam bakers are doing. There was simply too much other work to be done. Your approach makes sense and I’m going to adopt it. Thanks for sharing this!!
So agree. Have you seen the BREAD CODE? all that science. Too much!
Wow, Ben this is life changing for me. I’ve been a sourdough baker since 2019. You make a ton of sense. The feeding and the discard always irked me. I mean I’m alone now, it’s just me since the passing of my husband in 2022. I’m 75 and love my sourdough bread and all the fun things I bake with it. I’m going to check out your other videos. I am stoked to know how easy and simple you’ve made this. Thank you. 🥖
Well , that's wonderful but I'll stick to making biscuits and Muffins and peasant bread and but Sour Dough , just saying anfmd Ty 😊 🍞
@@koalabear6722 I going to make sour dough English muffins! I am going to let the dough rest for 24 hours after mixing…. The. Cook them on the stove top in clarified butter.
I’ve seen recipes for blueberry muffins and chocolate chip cookies using sour dough as well.
Oh my goodness.. I just watched your video after struggling getting a starter ready to bake with..I could crawl thru my computer and give you a giant hug...I am 80 years old and you have just made it so easy for me. I may live another 20 years..I love you!!
I love that I don't have to preheat my oven to 500° with the Dutch in it 1st & worry about burning my hands to plop the dough into a hot pot. Also, I appreciate not having to use parchment paper. Thank you Ben & welcome back.
I agree! The hot cast Iron was intimidating.
Yes, I can't count how many times I burnt my thumb.
I totally agree
Our neighbor gave us some starter, and we really didn't know the first thing about sour dough baking. On top of that, I've never baked a loaf of bread in my 55 years. I followed this video, and the bread came out of the oven looking amazing. I'm waiting patiently for it cool as I write this. Thank you so much for your time and knowledge.
I've only watched one of this guy's videos but I already trust him with my life.
Definitely try this recipe!!! It’s GREAT & VERY easy!! I’ve made many loaves at this point & they are perfect every time!
funny! But I get what you mean. 😆
As you should! Everything I have made of his is dynamite
Hi Ken! I've become a bread baking fool & I'm positively fearless bc of your science & relaxed attitude. I use the bag method primarily bc it's easy (and it's satisfying to see). It's homemade and no one complains. No stress necessary. I've tried other methods but your's is 'never fail'. Thank you for making me look so good.
I love this! Thanks, Lee!
NEED MORE FROM YOU!! I just recently found you. I’ve had supplies to make sourdough starter for about 6 months and you finally made it look like it’s doable. I didn’t want it taking over my life with daily feedings and trying to decide what to do with all the discard. I cannot believe how simple you make it look. Thank you. I could watch your videos all day long. I hope you create many more.
There's a LOT more coming, but a single video takes about 20 hours of dedicated work, and I have 2 jobs. So they come slowly. Thanks for your patience!!
This is why I no longer do videos!! That can be a full time job.
I can’t tell you how much I appreciate yours! My “need more from you” is solely because you made sourdough easy and I appreciate that so much. You have all my patience!! Have a wonderful day.
loving your practicality and authenticity. I am a family nurse practitioner who prefers to help/heal others through nutrition and lifestyle changes. Improving your health and quality of life is always about trade offs, I prefer to think of them as "trade outs" or "trade ups". There are few hard and fast rules to life, be good to yourself, and be good to others. All this to say I appreciate your commentary on your particular "value system" between glass, plastic, etc. Keeping it real, my man. Love you, ooodles.
Ben, I don’t know where you have been hiding the last few years but I’m glad you’re back. You have made our home a happy sourdough bread home by using your method. My wife had all but given up on sourdough starter until we stumbled onto your video and it changed everything. Thank you and keep the awesome videos coming.
I've been baking sourdough bread for 4 years and I just made 2 terrific loaves using Ben Starr's easy method. I am astonished by how gorgeous and delicious they were...and each loaf weighed almost 2 pounds! No more
stretching, folding ,refrigerating or worrying and rushing to bake.
I am blown away by this methods simplicity which means I can make more breads and share them with my neighbors THANK YOU CHEF! YOUR METHOD AND ADVICE IS A GODSEND. And who knew you could make a bread with unfed starter? Wow! Revolutionary!!❤
I hope you don't mind me asking you this...if I follow his method and I get the rise to double early (I've done his method twice now and had double rise in less than 10 hours) so..the timing is tricky..once I have shaped, can I put it in the fridge and bake the next day?
@@rhondawells7651 I mix my dough and refrigerate it right away. ( for me that is overnight)
I take it out ( in the morning) about 6-10 hours to raise on the counter before I’m planning to bake it. Once it doubles or near doubles, I shape it and bake approximately 90 minutes afterwards.
With the extra salt in this recipe , Ben says you can still wait several hours after it has fully risen before you bake it.
Also, in general, I find sourdough is very forgiving!!
Hope this helps.
@@debmorrison2126 I love how easy his method is..and I tell everyone about it on a beginner fb group for SD I'm on :) BUT the hardest part it seems for me, is knowing when the right time is in the process for shaping. so that it is not too soon or too late..but it sounds like from how you do it, there isn't really a "too late or too long" and possibly how I've been doing it may be too soon? I'm going to try it as you describe, just to get a feel for it. thanks for responding.
@@rhondawells7651
I know what you mean. Sometimes I put the mixed dough in a glass measuring cup so I can measure the rise.
I have met it rise over double and I have baked it when less than double and they all are delicious. I think sourdough is very forgiving. I even forgot to put the lid on once to bake and my family said best tasting one yet haha!! Crust was crispier. I will add that I add ten minutes to this recipe. Perhaps my oven doesn’t heat as fast? We like the texture with the extra ten minutes.
Hi Ben, I hope you are still reading messages. I am a fan from Hong Kong. I tried your method for the first time 2 days ago. Total failure. I went back to your video and I figured I must have over-proofed it. I tried again yesterday, shaping after about 14 hours when the dough had doubled in size. Then I did all the dutch oven, and cold oven procedure as per your instruction, and it was a most successful loaf of sourdough bread. My wife makes it the traditional way, and hers are nice too, but your method took 1/10 of the effort! I am going to keep using your method. Thanks a million for sharing. Will try your other recipes soon. Cheers.
Omg I’m so glad I found you. I’m 62 years old and a retired business owner. Now that the kids and grandkids are grown and the hubby is out of the picture I can focus on my passion, cooking from scratch. Thank you for sharing
I wish I could like this video a thousand times. You have made making sourdough bread enjoyable. After making two loafs I am getting requests asking me to bake bread to serve when entertaining guests. I failed at many previous attempts using other instructions. Wonderful video and amazing bread. Thank you!
I named my starter Starr Starter after you! I've tossed all my old recipes that I gave up on and am filling our home with the fabulous aroma of sourdough thanks to your guidance. I can't believe this new quick method is even easier, but it works beautifully. I baked two loaves today; one in a steam oven, open pan, and your cold, covered technique in another oven. Yours rose much higher and beat the steam oven in texture, and Much, Much easier! I've been experimenting with add-ins, but hoping you can post more as it's a bit unnerving guessing quantities... thanks again, Ben. You're our Starr around here in MN!
I always guess quantities with add-ins. But I'm working on a video that may give a bit more guidance. Thanks for naming your starter after me! *blush*
@@ultimatefoodgeek Thank you for looking at doing an Add-In in video! My ADHD Autistic brain needs numbers otherwise I can't wrap my head around the quantities so I don't even try - but once I understand the ratios - then I can play a bit but I need the ground rules first. So THANK YOU!
Debbie9954, well said I have been looking at new ovens today, Neff in Aus is expensive and the steam ovens. I had immediate resistance and agree either way with you, cook in cast iron pot or a terracotta with a lid which can be water soaked before use again into a cold oven. Can bake meat etc the same way. People were complaining the steam ovens were complicated anyway.
I made my second loaf today. I had a problem with my first loaf in that my heating element went out on my oven during the cook! Talk about bad timing! Between getting that fixed and now, I can't tell you how happy I am with this loaf. While it didn't rise as high, I wish I could show you the crumb. After the BF overnight (about 19 hrs.) , I did do a few SF before shaping and I got a nice open interior and a perfect crunch. ALSO, big deal here, my husband said the sourness was perfect! This was music to my ears and after tasting it with some peppered olive oil, I'm sold! Thanks so much, Ben.🍞🥖❤🩹
I'm a working mother who has no time to mess around with sourdough for days at a time. Thank you for sharing your wisdom so us busy people can make sourdough foods too!
Oh Ben you are the best! I've made 3 loaves now after watching your vid and listening to your advice! My dough stood for 2 days out the fridge and looked so happy then I baked it!!! The flavour (sour) and texture turned out amazing! I've been forced to delete myself from all sour dough groups! You're my ultimate hero... Thanks so much for your guidance ❤
You are a time-saver and a lifesaver. Tried this method and officially hooked, my wife says it's the best sourdough bread she has had in years. A very happy 80 yr old baker.
"What does a hole taste like" 😂😂😂 so true. Love that point! I'll be trying this.
I just wanted to say thank you. I’m an old lady who made homemade yeast bread several times a week to feed my growing children for many, many years. I love the process of yeast bread making-and the contentment I feel when I kneed the dough. I have only recently made the switch to sourdough and was, quite honestly, completely stressed out on my first attempt. I even considered giving up. It took my two days to make my two loaves-one of which went to my flock of chickens!! (Little to no ‘oven spring’). Then I came across your channel. You make it all seem possible. And I wanted to say thank you. I will try again. Though I may just make some yeast bread too…just for the kneed time!! 😊 You are much appreciated by this old lady!
I'm so happy you're starting a sourdough journey at this stage in your life! If you have trouble, come back and post a description of what's wrong (in a NEW comment...not in this thread). I will soon be publishing a new "master video" that has tons of troubleshooting info edited in.
Where have you been all my life! You are awesome! Just found you and your channel ! Originally, I am from San Francisco for my first 50 years of life, now, I'm in Ohio after a 20 year stay in Canada! I am a sourdough freak and I am going to study your lazy sourdough bread! I am 70 now and the easier the better! Thank you so very much! Bless you my new friend!
I never comment on videos but I just have to say, I can’t believe how easy this was and how amazing it turned out. Thanks so much for these clear and simple instructions!
Hello Kathryn, I'm really much impressed by your profile. I don't normally write in here but I think you deserve this compliment. You can send me a message or I can add you up on Instagram if you don’t mind?
I think most youtube sourdough guru's like to make this process harder than it has to be. Its refreshing to see someone that explains and shares their experience in making a simple recipe.
I think their thought process is that anybody can make an easy loaf, and they assume everyone already knows how to do that. They are teaching more complex methods that require guidance.
I'm so glad you mentioned the hooch. EVERYONE in the sourdough groups I've joined has told me to pour it off. I was starting to get discouraged because I felt like my doughs started to become more dense. Thank you so much for simplifying things.
I’m just trying the cold oven method now. I just took the top loaf pan off and got a glimpse of the loaves (I have two in the oven) they really rose higher than usual. I think you’re right, the gradual increase in oven temp helps the oven spring. The crust is browning now, I am so looking forward to cutting into this bread to see the crumb. I actually prefer fewer holes for toast and sandwiches. Thanks for this.
THANK YOU, THANK YOU, THANK YOU!!!!!!
Just discovered you. FINALLY someone has explained the process and timing in a way that "clicked" for me!
Up to this point I have been just TOO intimidated to make bread from my sourdough starter (have lots of discard recipes that I very much like to make) but NOW I think I finally have an understanding that will allow me to attempt making bread. I absolutely LOVE sourdough and it is the only type of bread that doesn't upset my daughter's digestive system.
Same here. Everyone else makes it seem like you need a day and a half to make on the daily. This is the first video where I think I could actually make sourdough bread daily, or almost daily. I may opt for every 2 or 3 days. (I usually make 3 loaves for the family a week).
I want to thank TH-cam for recommending Mr. Starr's channel and Big Thank YOU to Mr. Starr!! I watched other TH-camr's videos read their procedures, felt overwhelmed. Enter Ben Starr...after a few weeks I baked my first loaf! Turned out better than I was expecting!! Now I can't wait to bake another!! This process IS without a doubt better, easier to follow, with stunning results! Thanks again Mr. Starr!!👍⭐⭐⭐⭐⭐
Welcome back Ben, so happy you have created some new episodes. It was 4 years ago I started my sourdough journey and you were part of it. The way you made it not so regimented and serious meant I kept going. It was your channel and 1 other. Thank you for your part on my journey. Excited for what you are going to be put out. Have a good weekend.
I love this, thanks so much for sharing! I have a HUGE list of videos to produce, now that my channel is becoming popular enough to compensate me a bit for the vast time it takes! *hugs*
Holy cow I love you!!!! I can’t be the “Princess Mommy” like those in my neighborhood. I work!
I adventure! And I HAVE A LIFE! So from the bottom of my heart thank you so much for this post. My sourdough was absolutely amazing. 🙌❤️🍞😘
Hooray for adventuring! I do it, too. Irresponsibly often, which is why I don't have more TH-cam videos. Ha ha ha
Sweetie, ppl that do
not "work", still have a life. Some of us are Disabled Retired & learn to make the best of life as we now "live" it. So glad you are adventurous for THIS too is a adventure in itself. Peace be with everyone. 🙏 ❤ "Isa"
Welcome back Ben! You have been missed! 2 of my adult children were visiting this weekend, and they both went home with the sourdough of their choice (halloumi and olive). All thanks to your simplified method. This one looks even better! I stopped pre-heating my oven a few years ago, and I think the bread comes out better than the preheat and risk burning myself on the hot Dutch oven method.
This made me smile!
I'm gonna try the cold oven method next time :) propane is expensive and I can't afford to waste any! ❤
@@sourgummiez It is unbelievable where we have to try and find saving these days. Who would think?
How active is your starter and how long is the bulk rise? Thx
Finally sourdough bread I feel confident to make. Your no nonsense recipe/method makes so much sense to me. And the no feed and no discard of the starter makes economical sense. And that discard was the reason I quit making sourdough. It was costing a lot of money for all the flour I was throwing out. Thank you thank you. Love how you share the science behind the method.
I am totally amazed at this recipe!
I have been making sourdough bread since the beginning of the pandemic and never thought I could make bread like this with cold unfed starter and no folding/stretching or strength building the dough. On top of that it was also baked in a cold oven heated to 425F.
Thank you Ben Starr for rejecting the rules that so many teach on how it's supposed to be done. You proved them wrong!!
I just started baking sourdough, struggled with the starter, sometimes active, then not... wait a few days. I hated the discard thing, too. Yesterday, I tried your method - I absolutely love it! I made the best loaf ever! Thank you Ben Starr! You are a sourdough bread star!
Thank you Ben for making something that does not have to be rocket science into something simple again. I have been following your method for three years now with great results.
Once again thank you. I'm 82 and have made tons of bread. This is the best method by far! I've done it several times since finding you♥️
I have watched so many videos about sourdough baking but you are the first who has helped me really make sense of the process. You obviously have a deep understanding of bread baking. This is what I've been looking for - someone to explain why this and that happens simply so then I can use my logical brain to problem solve further. Just the basic shaping and how you explained trapping in the bubbles changed my world haha thanks so much.
You are a genius! No more coddling one's sourdough starter. No more multiple stretches. No more preheating the oven. I did reduce the flour to 18 ounces total because my first attempt was drier than I liked. I also reduced the salt for health reasons. Thanks for making bread making fun!
The salt is necessary. This will not harm you. The salt thing is another lie told to create pharma customers for life. Your body excretes what you don’t need. It’s not healthy to avoid salt in a decent more natural diet free from processed food. You should add salt if you eat this way. Doctor’s know sh%te because they only have a few hours of nutrition education. The rest PHARMA teaches them.
Wow!! I'm soooo thrilled to see y'all back making content again!! I honestly thought something bad happened to you... I'm very relieved to see y'all alive and kicking and back to baking again!
Ben, I absolutely love your recipe. I had starter left in the back of my refrigerator close to two years. I did need to reactivate the starter without throwing any out, but now I am making wonderful sourdough bread. My nine year old granddaughter loves the sourdough bread. I'm going to teach her your sourdough bread recipe. I will be teaching her your new baking method. I think she won't get overwhelmed with the simplicity of your method, from the mixing to the new baking method. I must say I am not a lazy person but simply a busy person who doesn't have lots of time to babysit sourdough. When I pulled my starter out of the frig it had a wonderful layer of hooch that I mixed back in. I was in the middle of preparing for two memorial services and didn't have much time. I did try making a loaf without reactivating the starter and I wasn't surprised when it came out like concrete...even though the inner loaf was moist and very flavorful. Sorry this is so long...I wanted to tell you thank you for an easy recipe and permission to leave the starter neglected in the back of the refrigerator for a long period of time. Looking forward to new videos.
A concrete loaf from a starving starter simply means you didn't do a long enough ferment on the first round. No recipe can tell you when your dough is ready to shape. Wait until it doubles, even if that takes a couple of days! Starved starter loaves that ferment for a long time are always the best tasting!
I'm new. How do you reactivate starter?
After just spending 6 hrs in the kitchen making/pulling/stretching/proofing/waiting/baking sourdough bread the long way, I found Ben! I love his methods, and I intend to try it out! He's also fun to watch and quite hilarious! :)
I have been using your sourdough recipe for lazy people for about four months. During that time I am baking two loaves a week one for us one for my daughter who loves it. I think you completely have covered a much more convenient way to make this happen
We thank you very much
I’m a newbie at sourdough & have had a few loaves turn out using the traditional method but am frustrated with all the discarding etc so I watched this video & admit I was reluctant to try this method. WOW, so happy I tried it - my loaf is perfection! Loved the plastic bag & cold oven start & of course no more constant starter feeding! Thank you Ben !!
I always figured that you can naturally discard by using it in a new loaf, until you get the starter the way you want it. It’s like pancakes, the first few are a bit odd, but then they start coming out right, and throwing starter away just seems like such a waste. One reason to make your own bread is the cost saving, but to throw so much away seems like it takes longer to recuperate the expense.
Let us rejoice evermore. Recently did your rye starter, took 26 days, whew. Baked 1 beautiful loaf, doing another today. Love your method. My new favourite bread. Thank you. Have shared with family who are enthusiastic about making bread and loved the loaf.
I’ve been baking sourdough bread for more than 30 years without a scale and just learning by doing. Since a few years I started to study how other people are doing it, watching a lot of TH-cam video’s, experimenting with folding technics and now this video tells me that I did it quite right all the time before. I discovered a few things that actually improved my baking: Using a scale (and even a microgram scale too), and autolyse. I do have a Dutch oven pan, never used it for bread, but certainly will try now.
My favorite bread is with boiled whole grain rice. I do that “on feeling” (like grandma), but will figure out the right percentages to get it more consistent.
I learned to bake sourdough using your earlier method. I really like the idea of not messing with the hot cast iron and saving on propane in my oven! Takes a long time for that thing to heat up to 500!
You are such an inspiration to new sourdough bakers. Thank you for taking the time to share with the world though YT.
I tried many recipes for at least 6 months, I failed miserable. Until I came across this Video. This recipe really works. I wasn't able to post a photo, as TH-cam don't give access to photos in Comments. Thank you for your Video. I am so happy with my bread.
11:18 OMG! I am so glad I found your channel. I have had this starter in the fridge for 2 weeks. I used it with your directions. It worked like a dream.
Wowwwwwwww! Just baked this recipe today! It’s perfect! Love not stressing over babysitting my starter EVER AGAIN! Bless your little dough heart!👍😉
Ben, I've been making sourdough since 1978. I wasn't very confident about your method, but what the heck, if it works I'm in. Well, I just tried it, and my goodness! What a great loaf. Congratulations, you're a genius.
This is the most amazing and fun way to make bread. I make it constantly and give it away to people as well as keeping it as my only bread source at home. I have purchased various sizes of Dutch ovens to accommodate the loaves I want to give away. I have also made rolls and pizza with this dough with zero modifications and they are delicious. This has low glycemic index due to the fermentation and great for diabetics who need to cut some carbs. I live in a very warm section of AZ and I put all of my dough (in ziplocs) in the refrig over night and then on the counter the next day to rise and bake when I get home from work. I have cut back a little on the salt because i'm not trying to delay any activity. And it's the first time I have yielded to owning a scale. Couldn't live without it. My people are tired of me saying "and Ben did this, and Ben said that, and Ben and Ben". Ha. My cousin Jan in OR and I talk incessantly about Ben's method and what our dough is doing. Thank you Ben! I can't say enough great things about this method.
Thanks, Susan! Give Jan my best. :)
How can I find the glycemic info please?
So for pizza you just follow the recipe and then flatten it out when it’s time? How many pizzas did you make with one batch?
A great video to teach us about sourdough bread, I just started about three months ago from a lady who I met in the store. She was 82 and had started since 20 years ago. What a wonderful life to share her started with me and I still like once a week, easy, healthy, and economic, and thank you to the chef who’s so wonderful!!!🥰🐝🐝🐝
Ive not made my first loaf ( just threw out my first starter on day 8 because of stupidity) and I've literally been scared to try sourdough for * years * because it seems so complex.
I just found you... good time a day!! Im so excited now!!!
C'mon new starter on the counter.... !
Just put my second sourdough bread in the oven. Last night used Dutch oven. Today, loaf pan.
Heartfelt THANK YOU! You SIMPLIFIED life. Not lazy, just forgetful in my opinion. Lol.
I have never made any bread ever!!! Was introduced to this video and recipie and I have made 5 loaves in one week!!! It's easier than going to the shops to buy one. Thankyou thankyou so much I love being a sourdough baking gal 🎉
I liked the idea of not preheating the oven in advance, and getting great baking results..a great saving on the gas used..thanks from the bottom of my heart. I am very happy to join your special channel..
Aha! I just viewed your previous Lazy videos a couple days ago and today’s bake day, so I tried the no pre-heat method. Discovered my oven only got to 410F at the end of 45 minutes, so I’m going to set it for 450F instead of 425F, and repace my broken oven thermometer. Thanks for the great explanations of every aspect of sourdough bread-making, and for respecting our time and life demands.
Why do people have to make things so complicated? Thank you, Ben, you are a legend!
Rose Homestead on YT has a very uncomplicated sourdough starter recipe and tutorial as well.
Im currently on my 4th loaf using your simplified method. So easy, and delicious. Im using my starter more now than I have in the last 3 years. Thanks, Ben. You're awesome!
I am so excited about this recipe- I’ve been babying my starter for about two weeks and tried one loaf and it was an epic fail. I’ve got a loaf rising now with this recipe and I can’t wait to see how it turns out!! Thank you for simplifying the sourdough process and I’m hoping to be successful-finally- with baking sourdough bread! ❤
I did it!!! The key is the 100% hydration. Since it didn't work with the starter I've been using for the past 1.5 years, I made the 100% hydration per Ben's instructions, went out of town for 3 weeks, made the dough yesterday without feeding my starter, and it doubled in 24 hrs. I have it in the cold dutch oven now. Wow!!! This short cut method REEEEEEEEEally works! Thanks Ben for putting up with me but I finally have success!!!
Hooray! Thanks for sharing.
I love your on-screen presence! Sometimes my mother was a bit short on the salt in her bread dough and when my father would slice himself a piece of bread and put salted butter on it he would then use the salt shaker on top of that and I tell you it sure made a difference so I don't know why people worry about it as you say other than if they are low sodium!
I agree. Finally, a recipe with enough salt. I was concerned it would be too much, but it tastes just right!
Know what he meant. My wife does the same thing to mashed potatoes but I have a salt shaker ready just in case. There are two things Southerners like - salt and jelly
@@johnclarke6647what about moonshine?
@@mkeyx82 haven’t drank any since I was a freshman in college some 60 years ago. Me and another fellow were playing tennis against my basketball coach and his assistant at Valdosta State College while drinking moonshine mixed with kook aid. I was so drunk the ball seemed to go right through my racquet. Needless to say we lost and I had a terrible hangover the next day. Never drank any more moonshine. Later in life I rank a good bit of single malt Scotch, but I never touched any moonshine, again.
@@johnclarke6647 Thanks for the anecdote. I was merely jesting in attempt of making a stereotypical punchline about "southerners" and moonshine.
I never experienced a debilitating headache brought about by moonshine, myself. Have you ever been introduced to "rakija", by any chance?
YAAASSS, so great to see you again!! My starter Travis is 3 years ago, and I have made countless Lazy People Sourdough loaves! I recommend you to everyone interested in getting started in sourdough! Your past videos are so chock-full of practical info, you made sourdough accessible! I've tried lots of other methods over the years, but always come back to yours! THANK YOU, and hope to keep seeing you on here!
My best wishes to you and Travis! :)
IT WORKS!!! Try and try this recipe a few times and it will come out better each and every time.
I had to fold my bread at 12hrs then at around hour 20th and did a shape fold before letting it rest to bake. I will try again with one fold before baking and sealing it well. Overall, great great bread recipe and instructions.
Chef Starr makes the entire process so much easier to follow and enjoyable to get baking, sooner! The entire sourdough bread making process is just not that difficult, but so many people want to make it complicated. Thanks Ben! great videos. Been watching your videos all morning and baking this afternoon!
Love the new kitchen! I’m glad you got rid of the bench top tiles with all those grout seams. Cleaning must be so much easier now.
Your recipe was the first loaf I ever baked…. and it worked. After trying others and failing, I now appreciate how simple it truely is 🎉
Hallelujah, no more grout lines!!!
So glad to see you back Ben. I’ve been hesitant to use the cold oven method but since I had some dough ready this morning and watched your video, I decided what the heck let’s do it. It turned out great. Lots of oven rise, nicely browned. Will definitely be doing this from now on. 😊
SO much easier, eh?
Chef Starr teaches from experience, an in depth knowledge of baking/food science, and innovation; a rare combination. Thank you, Ben!
Does this mean you’re baaaaack ? So GOOD to see you. And wonderful update. THANK YOU. 🥰 Love your commentary SNIP “What does a hole taste like ? NOTHING.” And yes, a competent scale is REQUIRED.
After viewing many different accounts, I stumbled upon yours. And, wow! Your approach is so refreshing and speaks loudly to those of us who not only want recipes, but want to learn about bread, about the process, about the "whys" behind so much of this amazing hobby! Thank-you for having a style that "teaches" and is easy to follow as well as very educational!
I am so glad I came across your video. I had just decided I couldn't make sourdough because number one. I'm a single person and I don't need two loaves of bread. Plus I don't want to spend 24 hours making a loaf of bread. I'm too old for that. Pushing and pulling in half an hour intervals. Yours looks absolutely fantastic. Now I wouldn't mind getting a starter and getting to work. First of all, I need to buy a scale. A great big thank you
I just baked my first golden, delicious loaf of Ben-bread! I followed along with your other videos on sourdough starter and finally made it to success. Yay! I'm thrilled, especially since I've failed so many times with other methods. Thank you for your step by step instructions.
HURRAH! I'm so happy for your success, Molly!
I'm seriously so excited to go home and try this. Thank you for simplifying it so much that I don't feel daunted. I have 4 kids, and basically zero free time to spare. This is perfect for me.
Hola young man! Welcome back! How are you? Over the years you went silent I did my own experiment and I have left my starter in the fridge without feeding her for at least a year and she's fine. It does take me a few days to get her strong again, not a big deal. I am so happy you are back!
Experimenting is how we discover all of these things! I applaud you.
Have watched many videos and tried umpteen recipes..happy to say I now have THE recipe I've looked for. Not just the ease of this method but the the intense flavor is exactly what I wanted! THANK YOU chef!!!
I love the way he thinks. As I was looking at recipes and trying to learn how to make sourdough, all I could think was, "the big holes look cool, but to be honest that seems like a less useful piece of bread." Glad to know I wasn't alone.
Mr. Starr, congrats: you've gotten me to start making sourdough again after taking a hiatus from it for 6+ years. (A work friend that gifted me a 200+-year-old San Francisco starter contributed too...)
This recipe is 10×easier and produces a much more even crumb than my old "no-knead" recipe.
So nice to be making our bread again.😍
Many thanks from me and my husband, Ben!!
I am a newbie and my first loaf was certainly not the best but have been watching every video I can find and came across this one. Last night I started this method and made a loaf I was very proud of. Thank you for sharing. Next up are your cinnamon rolls.
This is only my second loaf and I'm NEVER going back to any other recipe! It turned out perfect!!! Thank you for sharing your knowledge for us lazy newbies!!!❤😊
I started making the bread yesterday and finished it today. It turned out absolutely fantastic!!! It was the first time I have ever made sourdough bread, and it was time-consuming but very easy. I need to work on my bread shaping though. I will have plenty of time to do that because I plan to make a lot more of it. Thank You so very much for your videos. I need to try a whole wheat version as well because I am diabetic.
I learned your method from your Simple Sourdough video. The only difference was that I was using the Dutch oven for the second rise and starting to bake in a cold oven. I am so happy you also now use the cold oven start. Saves electricity and the bread turns out just fine!! So glad to see this new video!!
Im new to sourdough all together and just made my first starter a week ago. I have been feeding twice a day and discarding also, but after watching your videos, I won't discard anymore. I'll feed what I have and get a good volume I like and store in the fridge after I make my first few loaves next week. I have been looking for an easy recipe to follow for my first loaf and will be using this one! Thank you for explaining everything.
@042mandy like you I too am new to making sourdough bread; after watching numerous videos on how to I’m so thankful I went with Ben’s. It’s the easiest by far less effort and the end result is delicious. You won’t regret using his method😋
Just freaking amazing! 👏
I am a new sourdough baker, and I have done hours of research, reading complicated recipes, and watching so many videos. Ben, your method gave me a perfect result after my very first attempt. ❤ Grateful to you!
Hurray! That's great to hear
After a few failed attempts with other sourdough recipes and a failed starter attempt we finally got successful sourdough following Ben’s recipes.
As someone else said Ben you are a legend, making sourdough simple and approachable for anyone!
Too many you tubers inflate their egos by over complicating their procedures. We all know there are multiple ways to ,,,,,skin a cat,,,,,, the simplest method is the one to start with. The intricacies come later from experience or little gems we acquire on our journey.
Thanks for clear logical approach. k.I.S.S