I have been making breads since I was 5. I am 60 now. Sour dough starter is actually from my grandpa Cunningham in 1968. He gave me it told me what to do and I have guarded that starter like fort knox
Oh my goodness! If that starter could talk, i'm sure it'd have some stories to tell. Amazing to think how many family events that starter was apart of, and now you carry it on.
Hey my son started learning at 5! He's 6 now 😂 it'll be a lifetime (and no time at all) until he's telling his kids that he named the starter "Goku" when he was five.
I learned sourdough from you! Once a month I make 20 pounds of your no knead recipe and separate them to 1lb pieces put them in ziplocs with a splash of olive oil and freeze them. They come out great.
Watching your videos has helped me make the move to sourdough. I do not put my dough in a HOT Castiron Dutch oven anymore. I just do not like a tough outer crust. I now form my dough and put it in my cast iron Dutch oven with a layer of parchment paper under it and put it in my frig overnight. Pulling it out of the frig and letting my dough sit on the counter for an hour in the morning. Heat my oven to 450. Slice the top of my dough put the cover back on and bake for 30 min with the lid on. Take the lid off and cook another 25 min. Cooks just as brown and beautiful but the outside is so much more tender!! Never cook it any other way again!! FOR ME anyway :)
@@pandorahunter I don't have elderly teeth just like to eat ALL the bread not just the inside. :) I finally have a bread recipe that I use yeast AND sourdough turns out perfect
If the crust is too thick on the finished loaf, I just run a bit of water over it and place it back in the oven. At 375 (or any temp between 350 and 420F). Any crust that is left crumbles like an extra crispy eggshell. Works for kids with wiggly teeth too. The water absorbs and softens the inner crust while the outer crust loses its moisture and becomes brittle and thin. You can do it when it gets stale to rejuvenate it too. (Just don't leave it around too long after that because the heat and extra moisture is fun for mold too). Best to eat within 24 hrs after doing it.
The term “bulk fermentation” or “bulk rise” comes from commercial baking where the dough first rises as one giant blob, and is not yet separated into loaf sized pieces. This is usually done in one giant “bulk” bin. Then it is cut apart into loaf sized portions and shaped, proofed, and finally baked.
I 'accidentally' left a bunch of bread dough in the fridge for 2 days. When I finally baked it, it's oven spring and flavor was the best we'd ever had. Great video!
Girl when I grow up I want to be just like you! You give superwoman a whole new meaning. Were you guys pretty much raised like this by your mom? It’s impressive that you can do everything you do! 💕🙌🏻💕 I’m gobsmacked!!! 🤩
I keep a little bowl of cold water next to me to dip my fingers in before I work the sticky dough and I dip in between stretches as needed. The "stretch and fold" process is to help the bread develop gluten. I find that using the dough hook doesn't work as well as stretching and folding the dough. I do 3 stretch and folds, with 30 minutes in between each stretch, before doing the big rise. That's just my two cents on that. Nothing better than hot, fresh bread with butter! Yum! I love that you cook with your kids! I used to cook with my kids and now I'm cooking with my grandkids! It's good bonding time and creates such warm memories. The retreat looked so fun. Thanks for sharing.
I must give this a try! I failed at sourdough until I watched you and realized I was trying too hard...lol...once I relaxed and just enjoyed and stopped trying to be perfect I have wonderful sourdough bread
I ran out of parchment paper. For my cast iron skillet, I greased the bottom of it and sprinkled corn meal over it. My bread did not stick and the bottom had a nice toasty crust. I actually like the crispy texture of it more this way. It browned lovely still. I don't have a Dutch Oven pot. I just stack my two old cast iron skillets together. They work great.
I appreciate you saying you have flies in your house❤ we always struggle with them, it's something that happens when you don't have a/c. Thanks for being real❤
I recently started using my Kitchenaid dough hook & it had a sticker on it, advising to never use a speed higher than 2 with it in place. Check your mixer’s manual for advice on this, as I think you can burn up your motor if you run it too fast doing dough. I’m new to your channel & was happy to see you regularly REMOVE the bowl from the scale before mixing. So many people don’t realize how delicately that little scale’s spring is balanced & one can easily destroy the accuracy of the scale by heavy handed mixing things on top of it. Enjoying your content…thanks for sharing! 😍
Ok, I have been baking sourdough for almost 20 years. But whenever I am in a time crunch with the family like you are sometimes especially when god decides to size up your family 😉 fresh bread goes out of the window. Which for me is almost a sacrilege (as a German). Long story short: I tried out your method just by converting your recipe to one loaf and had it in the fridge for 2 days until I was ready to bake… and oh my it was and I think is the best bread I’ve baked so far or in a long time. I did minimal handling (I usually overhandle a bit as being strapped for time thinking I’ll build more gluten 🙄) and my the crumb was soft yet chewy and flavorful. So I highly recommend your recipe and thank you so much for teaching me something I haven’t considered in almost 20 years.
I’ve actually been out of every flour except for APF and made your recipe and it still came out wonderful. Just thought I should share in case someone wanted to try it and couldn’t get to the store.
I know this is an old video (I don't know how I missed it!), but I've followed you for years and years now. Your kitchen style is exactly like mine and it's somehow comforting to see someone else working the same way. Instead of exact measurements and recipes, it's just a little this, little that, it'll work out and be good somehow. Thanks for always showing how you substitute and get messy and cook on the fly. It's great to relate and always for others to see that cooking doesn't have to be a science as it can be an art :)
I remember when I was growing up, my mom made bread every Fri. I remember her cutting off the heel of the loaf. I would butter it up & it tasted so good. Best memories.
Hi Lisa, I have been doing this method since the first time that I watched this video. Thank You! I have found that if I use parchment paper in my baskets to store in the fridge in a plastic bag, I can take the loaf out of the basket with the parchment paper directly into the hot Dutch oven. I don’t have to clean anything afterward. Works great! (I let the basket sit out of the fridge while the oven is preheating.) Love your channel! Watching this again to learn the stretch & fold method directly in the bowl, since I have always stretched & folded on the counter. Not sure which method I like best yet:).
I use 2 cups water, 1/2 cup of start, 4 cups bread flour, 1 tsp salt, 6 turn and folds-2 hours, 12 hours fridge rest for 2 one pound round loaves that I proof and bake in 8" round stainless steel dog water bowls from Dollar Tree $1.25 each. 2 for bread, 2 for covers. Multiples thoughout the week would just need more $1.25 steel bowls.
This helps! My husband is gone allllll the time for work so it’s constantly just me and my 2yo. So this makes it to where I don’t have to stress about eating a lot of bread in just a few days
I saw a prenatal chiropractor for cheaper than what your experience was, and I felt amazing. I dealt with a lot of lower back pain and a long with stretching the Chiro helped a lot. I ended up not using a belly band the further I got into pregnancy, and I yearned for baths but we didn't have one. And being pregnant during the summer sucks! Light clothing is a must
You gave me the confidence to make a startet a week ago Yesterday I used my discard. I loves you right now. Yeast in the air Who knew. I was buying it in a jar.🎉🎉🎉🎉🎉🎉🎉🎉🎉
I finally tried this, and it was a huge success! And...after a dozen or so loaves of your recipe for sourdough, I am happy to report I've gotten the knack. I struggled with the wetter dough for awhile, but yeah, now I'm finally confident to start making and sharing my creations with others! I still find (even in the warmer summer weather) my starter takes around 8 hours to reach its peak. Strange...but knowing that makes the planning much better. So happy I discovered your channel/social media!
I agree that new creations come from unexpected interruptions. My sourdough pasta went from 24 hours to 6 days because of the holiday….was excellent, even better than the 24 hour ferment. Love the idea of bread each day without the daily mess. Thank you.
Wow like someone else in the comments stated this is BRILLANT!!! What a time saver. Thank you for this. I actually never buy unbleached. I usually just buy bread flour and use it for everything. So far so good. :)
The timing for the stretch and folds works out really well for my toddler's potty training schedule. This probably isn't intended, but it's helpful, lol! I'm very new to sourdough making, and I'm super grateful for how informative and easy to follow your inwtructions are.
I am watching this on a Saturday night with my 11YO son. He loves your channel and the cooking and baking! He’s missing our small backyard homestead and your channel helps. We sold our home and are traveling Florida for awhile for now before we settle in somewhere else in the state and start again.
Dear lady... thank you for your wonderful instruction on bread making. I have wanting to learn this for years and didn't have anyone in my circle who could teach me. And this idea of doing a whole week of bread on a single day is mind blowing for me. What an amazing time saver. Again thank you for sharing.
The whole first fermentation is called the bulk rise, not just the part where you no longer stretch and fold. It's called that because the dough is all fermenting together in bulk rather than in individual loaves!
It’s called the ‘bulk rise’ because it’s rising of the whole mass or bulk of dough from multiple loaves rising together. Then the bulk is divided and shaped into its final individual shape for the second rise.
I love this video! I don't know if this idea would help you or not. But I use a Sterilite 16 Quart Basic Clear Storage Box that has a snap lid (it's not airtight) I use it as my dough bin. I mix everything inside this bin PLUS I use this bin as a dough incubator when Im fermenting my dough. It fits in my fridge good. I use this "dough bin" for my various bread recipes. Using the same bin for mixing and incubation eliminates the need to make more dishes. This adjustment has made life more easier.
also I leave leftover dough in bin when mixing next batch its just like adding sourdough starter. Our family loves the taste and this method has saved so much time!
This sounds like a convenient way to do it. So you just take out the quantity you need then shape. How long do you leave it in the banner on before baking?
Thank you very much so much organisation !! I suppose a « petrin » like we call them in France …would be helpful for you when you have to knead your dough in the Perrin you can do your mix , and let it rise and do your separation for each dough to go to the fridge.. all this without messing your counter.. well it’s what I can see would help you …. But maybe you have thought of this? It is a very super organization for your family !!!
The group picture in the beginning I was like she knows Sarah. I knew her from when we lived in Washington but we relocated to Alabama. What a small world. Love your videos.
You speak my language. I have finally figured out the art of measuring, feeding, and stretch & fold. Thank you for taking the time to post such simple, yet educational videos to watch & learn from. You made it easy to follow your instructions and I got it! My family is loving the fresh loaves of bread once a week. I use a small loaf recipe measurement that is perfect for our family size. I am grateful for this new skill that I have learned. No throwing away discard & stretch & fold truly is fun😁
This is great - perfect timing as well. I have been doing English muffins and pancakes/waffles and kept delaying to make the bread as it felt harder to get into a routine. But this will help so much. Thank you! Also - your English muffins are the best. We make them a couple of times a week as they don’t require as much planning. And they are yummy yummy yummy. ☺️🤗 my dad told mom to learn to make them - but she is not into sourdough yet. I need to buy her a cookie jar and help her start one. Thank you again! ☺️
Just started watching your channel...it's great! Working on my sourdough starter now. Had originally started with gluten free, but found out that as long as I do the bulk rise for long enough, I don't have any issues with regular sourdough! I'll make my first loaves today...can't wait to see the results.
Since so many doughs have so many different hydrations, I think that, yeah, they can be a lot more forgiving than people give them credit. The time you give them to rest/rise seems to be the most important thing.
Something about this video reminded me of summers on the farm with my grandma. I guess just seeing the bread baking feel more like an average parr of the day. My grandmother was always baking or doing laundry with a wringer washer :)
I was lucky enough to live beside my granny and stayed every weekend with her. I'll never forget her currant bread that she'd always leave out on the windowsill to cool, oh coming round the corner and smelling it brings back lovely memories 😊 unfortunately I've never been able to make it the same as she did
Thank you for sharing this with us and showing us the different stages of bread throughout the week. It was very helpful to see it and encouraging. It makes weeknight baking more doable.
I learned to make sourdough bread from u and I have actually been doing this same bulk batches fermenting but I only do a double batch. One day I figured I would try to save some time and wanted them all to be fresh the day I needed them too so I left them all in the fridge until I baked fresh and it has been soo convenient! I very much enjoy watching all ur videos…You’re great…thank u so much for sharing all ur wonderful knowledge!
I also learned sourdough from you Lisa, but it was from your early years when you didn’t bake the artisan loaves, so I had to figure it out another way. It’s so fun watching your beautiful loaves! I also love to make a triple or quadruple batch, actually making so now
This grandma is always learning something from you! I enjoy and appreciate your videos so much! I have a question, and it might be a silly one. 😉 Does the Walmart bag touch the dough? I think it would be an issue for me if it did. What might be another option instead of the WM bag? Again, thank you for sharing your life and family! In Christ, Joetta
Oh my word your dough is so beautiful! I bet the gut benefits only improve with the weekly refrigeration process? Thanks for generously sharing you trid and true methods.
This is brilliant! I perfected sourdough thanks to your recipe and method! My husband’s friends are so jealous when he sends them photos of my bread, lol. Thank you for making sourdough less intimidating!
I am learning how to make sourdough everything from you it seems so relaxing and refreshing to know I can get sourdough bread at home fresh its trial and error but so far the way you explain and do your starter has been the one that is the most simple for me to understand and I binge watch your sourdough videos I even rewatch some thanks for being through and I also printed out your sourdough ebook so ready ready once my starter is mature
Just wanted to thank you for your tutorials. I tried your method bc I wanted a bit more of an open crumb and your recipe and method are perfect. I was already making good bread, but now it's even better.
Thank you so much for your videos. I have learned so much about sourdough from you and have successfully made my first loaves! I’m excited and enjoying the process. God bless you! ❤
Yes- brilliant! Thank you so much!!! This is so in line with my desire to plan and prep so I can rest and focus on my other motherly, wifey, homemaking duties.
Thank you so much for this video! I'm going to try this. I do have a question - do you allow the dough to come to room temperature before baking, or do you put it straight in the dutch oven from the fridge? Also, have you tried this with einkorn sourdough? That is what I make and I've never had it rise overnight in the fridge. I'm so excited a friend shared your blog with me!
An entire week of sourdough bread made in one day. My family's gonna love this. Believe it or not, my favorite part of the loaf of bread are the heels. They're like a special kind of "flat bun." As soon as the bread is finished, I always cut the heels off to use them to fix a nice sandwich later (store 'em in a ziplock bag). Then the loaf of bread goes on the table, the butter comes out of the pantry and the family gathers 'round to enjoy the first loaf of the day.
Thank you for this lesson. I’m struggling to bake enough bread for my family and often end up being awakened by the timers to get my bread baked before I can crawl into bed completely exhausted. I’d love to have a lesson on how you maintain your sourdough and if you make a levain from your starter to make your bread. If this has already been covered in another lesson please send me the link to it. I’m still excited to make sourdough for myself and my family but I need all the help I can get 😊 thank you
I have a whole section on my blog FarmhouseonBoone.com dedicated to sourdough. I would start there. You can search this channel for sourdough and all the videos detailing it will come up. Finally, I do have a sourdough course that is a paid class but goes in depth from start to finish.create-your-blog-dream.teachable.com/p/simple-sourdough
wow you got it going on A little too late for me but I do make most of my bread but were just older couple Iwish I did this many years ago when my kids were noit all grown up.
This makes so much sense. I make pizza dough from sourdough and those can be kept in the fridge for 5 days. I love this kind of batch baking and then just doing the last step when you need it.
I have been making breads since I was 5. I am 60 now. Sour dough starter is actually from my grandpa Cunningham in 1968. He gave me it told me what to do and I have guarded that starter like fort knox
That is so cool! I am 64. My grandson who is 7 loves to bake. I am new to sourdough. What a great gift I could give him when he gets older. ❤
That is amazing!! My family wasn't a baking family so I had to make my won starter! I can only imagine the flavors that your starter has!
That’s incredible 😮
Oh my goodness! If that starter could talk, i'm sure it'd have some stories to tell. Amazing to think how many family events that starter was apart of, and now you carry it on.
Hey my son started learning at 5! He's 6 now 😂 it'll be a lifetime (and no time at all) until he's telling his kids that he named the starter "Goku" when he was five.
I learned sourdough from you! Once a month I make 20 pounds of your no knead recipe and separate them to 1lb pieces put them in ziplocs with a splash of olive oil and freeze them. They come out great.
Ohhhh this is a good idea!!!
Wow!
What measurements do you use to get to 20 lb? Thanks
Do you rub olive oil on loaf or just add in bag?
Oh wow! Good to know they freeze and thaw well
Watching your videos has helped me make the move to sourdough. I do not put my dough in a HOT Castiron Dutch oven anymore. I just do not like a tough outer crust. I now form my dough and put it in my cast iron Dutch oven with a layer of parchment paper under it and put it in my frig overnight. Pulling it out of the frig and letting my dough sit on the counter for an hour in the morning. Heat my oven to 450. Slice the top of my dough put the cover back on and bake for 30 min with the lid on. Take the lid off and cook another 25 min. Cooks just as brown and beautiful but the outside is so much more tender!! Never cook it any other way again!! FOR ME anyway :)
Ty I need a softer crust for many I feed have elderly teeth.
@@pandorahunter I don't have elderly teeth just like to eat ALL the bread not just the inside. :) I finally have a bread recipe that I use yeast AND sourdough turns out perfect
If the crust is too thick on the finished loaf, I just run a bit of water over it and place it back in the oven. At 375 (or any temp between 350 and 420F). Any crust that is left crumbles like an extra crispy eggshell. Works for kids with wiggly teeth too. The water absorbs and softens the inner crust while the outer crust loses its moisture and becomes brittle and thin. You can do it when it gets stale to rejuvenate it too. (Just don't leave it around too long after that because the heat and extra moisture is fun for mold too). Best to eat within 24 hrs after doing it.
Dollar Tree shower caps work great instead of bags. Great video. Thanks for sharing.
I’ll bet your home smells wonderful and your children will never forget the smell of fresh bread every day! They have the best mom in the world!
The term “bulk fermentation” or “bulk rise” comes from commercial baking where the dough first rises as one giant blob, and is not yet separated into loaf sized pieces. This is usually done in one giant “bulk” bin.
Then it is cut apart into loaf sized portions and shaped, proofed, and finally baked.
I 'accidentally' left a bunch of bread dough in the fridge for 2 days. When I finally baked it, it's oven spring and flavor was the best we'd ever had.
Great video!
Did it increase the sour flavor?
yeah, did the 2 days in the fridge add to the sour flavour , pls reply…
Is the dough scored and baked straight from the refrigerator or do you let is rise again?
Girl when I grow up I want to be just like you! You give superwoman a whole new meaning. Were you guys pretty much raised like this by your mom? It’s impressive that you can do everything you do! 💕🙌🏻💕
I’m gobsmacked!!! 🤩
Right!!?? Lolol. She made FLOUR!!!!!!
Same here! She’s my role model!
Psalm 31 woman!
I keep a little bowl of cold water next to me to dip my fingers in before I work the sticky dough and I dip in between stretches as needed. The "stretch and fold" process is to help the bread develop gluten. I find that using the dough hook doesn't work as well as stretching and folding the dough. I do 3 stretch and folds, with 30 minutes in between each stretch, before doing the big rise. That's just my two cents on that. Nothing better than hot, fresh bread with butter! Yum! I love that you cook with your kids! I used to cook with my kids and now I'm cooking with my grandkids! It's good bonding time and creates such warm memories. The retreat looked so fun. Thanks for sharing.
I must give this a try! I failed at sourdough until I watched you and realized I was trying too hard...lol...once I relaxed and just enjoyed and stopped trying to be perfect I have wonderful sourdough bread
I'm starting on it, so thanks for your advice 😅
I loved the little kick of your leg to close the oven door! That's how you stay so fit with all you do!
This is brilliant. Its basically a meal plan/ prep for bread. It definitely makes it a lot easier instead of trying to make bread every single day.
I ran out of parchment paper. For my cast iron skillet, I greased the bottom of it and sprinkled corn meal over it. My bread did not stick and the bottom had a nice toasty crust. I actually like the crispy texture of it more this way. It browned lovely still. I don't have a Dutch Oven pot. I just stack my two old cast iron skillets together. They work great.
I appreciate you saying you have flies in your house❤ we always struggle with them, it's something that happens when you don't have a/c. Thanks for being real❤
I recently started using my Kitchenaid dough hook & it had a sticker on it, advising to never use a speed higher than 2 with it in place. Check your mixer’s manual for advice on this, as I think you can burn up your motor if you run it too fast doing dough.
I’m new to your channel & was happy to see you regularly REMOVE the bowl from the scale before mixing. So many people don’t realize how delicately that little scale’s spring is balanced & one can easily destroy the accuracy of the scale by heavy handed mixing things on top of it.
Enjoying your content…thanks for sharing! 😍
Ok, I have been baking sourdough for almost 20 years. But whenever I am in a time crunch with the family like you are sometimes especially when god decides to size up your family 😉 fresh bread goes out of the window. Which for me is almost a sacrilege (as a German). Long story short: I tried out your method just by converting your recipe to one loaf and had it in the fridge for 2 days until I was ready to bake… and oh my it was and I think is the best bread I’ve baked so far or in a long time. I did minimal handling (I usually overhandle a bit as being strapped for time thinking I’ll build more gluten 🙄) and my the crumb was soft yet chewy and flavorful.
So I highly recommend your recipe and thank you so much for teaching me something I haven’t considered in almost 20 years.
I love to hear that! Thank you so much for sharing.
I’ve actually been out of every flour except for APF and made your recipe and it still came out wonderful. Just thought I should share in case someone wanted to try it and couldn’t get to the store.
I know this is an old video (I don't know how I missed it!), but I've followed you for years and years now. Your kitchen style is exactly like mine and it's somehow comforting to see someone else working the same way. Instead of exact measurements and recipes, it's just a little this, little that, it'll work out and be good somehow. Thanks for always showing how you substitute and get messy and cook on the fly. It's great to relate and always for others to see that cooking doesn't have to be a science as it can be an art :)
I remember when I was growing up, my mom made bread every Fri. I remember her cutting off the heel of the loaf. I would butter it up & it tasted so good. Best memories.
The oven door closes with a heel kick, that shows the skill of the baker .... :P
Hi Lisa, I have been doing this method since the first time that I watched this video. Thank You! I have found that if I use parchment paper in my baskets to store in the fridge in a plastic bag, I can take the loaf out of the basket with the parchment paper directly into the hot Dutch oven. I don’t have to clean anything afterward. Works great! (I let the basket sit out of the fridge while the oven is preheating.) Love your channel! Watching this again to learn the stretch & fold method directly in the bowl, since I have always stretched & folded on the counter. Not sure which method I like best yet:).
Now that is a great tip! Why doesn't everybody do it this way?
An entire week of fresh, homemade bread! 🥰😋 I think I hear Angels singing! It looked so delicious. Take care and God bless y’all. ❤️
I use 2 cups water, 1/2 cup of start, 4 cups bread flour, 1 tsp salt, 6 turn and folds-2 hours, 12 hours fridge rest for 2 one pound round loaves that I proof and bake in 8" round stainless steel dog water bowls from Dollar Tree $1.25 each. 2 for bread, 2 for covers. Multiples thoughout the week would just need more $1.25 steel bowls.
This helps! My husband is gone allllll the time for work so it’s constantly just me and my 2yo. So this makes it to where I don’t have to stress about eating a lot of bread in just a few days
I saw a prenatal chiropractor for cheaper than what your experience was, and I felt amazing. I dealt with a lot of lower back pain and a long with stretching the Chiro helped a lot. I ended up not using a belly band the further I got into pregnancy, and I yearned for baths but we didn't have one. And being pregnant during the summer sucks! Light clothing is a must
You gave me the confidence to make a startet a week ago
Yesterday I used my discard. I loves you right now. Yeast in the air
Who knew. I was buying it in a jar.🎉🎉🎉🎉🎉🎉🎉🎉🎉
Love to hear it!
I finally tried this, and it was a huge success! And...after a dozen or so loaves of your recipe for sourdough, I am happy to report I've gotten the knack. I struggled with the wetter dough for awhile, but yeah, now I'm finally confident to start making and sharing my creations with others! I still find (even in the warmer summer weather) my starter takes around 8 hours to reach its peak. Strange...but knowing that makes the planning much better. So happy I discovered your channel/social media!
Thank you… I’m just learning and your videos of been helpful. Much appreciated. I like the way you’re not too fussy over at all.😀
I agree that new creations come from unexpected interruptions. My sourdough pasta went from 24 hours to 6 days because of the holiday….was excellent, even better than the 24 hour ferment. Love the idea of bread each day without the daily mess. Thank you.
I love your no knead recipe so will try doubling or tripling it depending on how much room I can have in my fridge. Tks
Wow like someone else in the comments stated this is BRILLANT!!! What a time saver. Thank you for this. I actually never buy unbleached. I usually just buy bread flour and use it for everything. So far so good. :)
The timing for the stretch and folds works out really well for my toddler's potty training schedule. This probably isn't intended, but it's helpful, lol!
I'm very new to sourdough making, and I'm super grateful for how informative and easy to follow your inwtructions are.
I am watching this on a Saturday night with my 11YO son. He loves your channel and the cooking and baking! He’s missing our small backyard homestead and your channel helps. We sold our home and are traveling Florida for awhile for now before we settle in somewhere else in the state and start again.
Dear lady... thank you for your wonderful instruction on bread making. I have wanting to learn this for years and didn't have anyone in my circle who could teach me. And this idea of doing a whole week of bread on a single day is mind blowing for me. What an amazing time saver. Again thank you for sharing.
The whole first fermentation is called the bulk rise, not just the part where you no longer stretch and fold. It's called that because the dough is all fermenting together in bulk rather than in individual loaves!
It’s called the ‘bulk rise’ because it’s rising of the whole mass or bulk of dough from multiple loaves rising together. Then the bulk is divided and shaped into its final individual shape for the second rise.
I love this video! I don't know if this idea would help you or not. But I use a Sterilite 16 Quart Basic Clear Storage Box that has a snap lid (it's not airtight) I use it as my dough bin. I mix everything inside this bin PLUS I use this bin as a dough incubator when Im fermenting my dough. It fits in my fridge good. I use this "dough bin" for my various bread recipes. Using the same bin for mixing and incubation eliminates the need to make more dishes. This adjustment has made life more easier.
also I leave leftover dough in bin when mixing next batch its just like adding sourdough starter. Our family loves the taste and this method has saved so much time!
This sounds like a convenient way to do it. So you just take out the quantity you need then shape. How long do you leave it in the banner on before baking?
Thank you very much so much organisation !! I suppose a « petrin » like we call them in France …would be helpful for you when you have to knead your dough in the Perrin you can do your mix , and let it rise and do your separation for each dough to go to the fridge.. all this without messing your counter.. well it’s what I can see would help you …. But maybe you have thought of this? It is a very super organization for your family !!!
I love the Flop into the dutch oven after scoring... cant wait to make my first batch. starter is growing-day 4.
I made twice the recipe in two large loaves instead of 4 and it worked perfectly! We are a family of 9.
Wonderful!
The group picture in the beginning I was like she knows Sarah. I knew her from when we lived in Washington but we relocated to Alabama. What a small world. Love your videos.
You speak my language. I have finally figured out the art of measuring, feeding, and stretch & fold. Thank you for taking the time to post such simple, yet educational videos to watch & learn from. You made it easy to follow your instructions and I got it! My family is loving the fresh loaves of bread once a week. I use a small loaf recipe measurement that is perfect for our family size. I am grateful for this new skill that I have learned. No throwing away discard & stretch & fold truly is fun😁
This is great - perfect timing as well. I have been doing English muffins and pancakes/waffles and kept delaying to make the bread as it felt harder to get into a routine. But this will help so much. Thank you!
Also - your English muffins are the best. We make them a couple of times a week as they don’t require as much planning. And they are yummy yummy yummy. ☺️🤗 my dad told mom to learn to make them - but she is not into sourdough yet. I need to buy her a cookie jar and help her start one. Thank you again! ☺️
I make delicious Sourdough bread for my family of 6 thanks to you! My family can’t get enough and absolutely loves it!!!
Thank you! I never would have thought of keeping my sourdough boules in the frig more than 24 hrs. Can’t wait to try.
Sourdough is on my "want to learn list". Thanks for the video.
You are a fantastic instructor...never belittling just informative.
Thank you!
i love your tutorial!
i hold the whip attachment to my mixer in my hand and mix dough using that instead of my fingers!
Just started watching your channel...it's great! Working on my sourdough starter now. Had originally started with gluten free, but found out that as long as I do the bulk rise for long enough, I don't have any issues with regular sourdough! I'll make my first loaves today...can't wait to see the results.
Lisa, YOU ARE A SUPER BAKER. Thank you for sharing. Aria
Since so many doughs have so many different hydrations, I think that, yeah, they can be a lot more forgiving than people give them credit. The time you give them to rest/rise seems to be the most important thing.
and a nice healthy starter!
So the longer the bread dough is in the fridge the better it turns out? I love how you explain it so easy to follow ❤
It turns out really good...the longer fermentation is very healthy
Something about this video reminded me of summers on the farm with my grandma. I guess just seeing the bread baking feel more like an average parr of the day.
My grandmother was always baking or doing laundry with a wringer washer :)
I was lucky enough to live beside my granny and stayed every weekend with her. I'll never forget her currant bread that she'd always leave out on the windowsill to cool, oh coming round the corner and smelling it brings back lovely memories 😊 unfortunately I've never been able to make it the same as she did
This is great. I already make your sourdough bread almost daily but this would be so helpful! We're a family of 6 and definitely eat a loaf a day!
Best video on sourdough out there. You are a genius of all things home/family
Perfect! Thank you so much! This was great and very helpful!
Your bread!!!! 🤩🤩🤩
This is genius. I didn’t think it was possible. Thank you!
Im learning sp much from you! My first loafs are in the process
Wonderful!
Thank you for sharing this with us and showing us the different stages of bread throughout the week. It was very helpful to see it and encouraging. It makes weeknight baking more doable.
Glad it was helpful!
You are so wonderful with helping me by letting the explanations be simple!!!!
Use this every time ❤
Wow! and BOOM you just made my life so much easier. Thank you for sharing.
I am on day 2 of my sourdough starter, using your method. Excited to bake bread and english muffins. I think I can do this!
You can do it!
I can't find the video that shows how to start the starter. Help please. Ty
Thanks this will help me as I want to bake for lots of others.
Thank you for your videos! I did it! I made my first loaf of sourdough from my own starter.
Thank you! Thank you! Thank you!
Wonderful!
Your technique is no nonsense and looks delicious! You have a very lucky family!
Thank you so much
I learned to make sourdough bread from u and I have actually been doing this same bulk batches fermenting but I only do a double batch. One day I figured I would try to save some time and wanted them all to be fresh the day I needed them too so I left them all in the fridge until I baked fresh and it has been soo convenient! I very much enjoy watching all ur videos…You’re great…thank u so much for sharing all ur wonderful knowledge!
I also learned sourdough from you Lisa, but it was from your early years when you didn’t bake the artisan loaves, so I had to figure it out another way. It’s so fun watching your beautiful loaves! I also love to make a triple or quadruple batch, actually making so now
This grandma is always learning something from you! I enjoy and appreciate your videos so much!
I have a question, and it might be a silly one. 😉 Does the Walmart bag touch the dough? I think it would be an issue for me if it did. What might be another option instead of the WM bag?
Again, thank you for sharing your life and family!
In Christ,
Joetta
@@cherylschlins3219 Very good idea! Thank you!
You are truly a wizard with sourdough!
What a great idea. I found I was planning days around making bread, now, this frees my week up! Terrific!
Oh my word your dough is so beautiful! I bet the gut benefits only improve with the weekly refrigeration process?
Thanks for generously sharing you trid and true methods.
This is brilliant! I perfected sourdough thanks to your recipe and method! My husband’s friends are so jealous when he sends them photos of my bread, lol. Thank you for making sourdough less intimidating!
I am learning how to make sourdough everything from you it seems so relaxing and refreshing to know I can get sourdough bread at home fresh its trial and error but so far the way you explain and do your starter has been the one that is the most simple for me to understand and I binge watch your sourdough videos I even rewatch some thanks for being through and I also printed out your sourdough ebook so ready ready once my starter is mature
So glad to hear this! Also you will do well with sourdough as perseverance is one of the most important mindsets when it comes to sourdough baking.
I think of the bulk ferment as the rise before the dough is divided and shaped. Great video and great idea!
Good Morning Lisa, What a time saver during a hectic week and a good routine for a busy Mom. Have a wonderful weekend, 🥰 Chris
Question. Do you take the dough straight from the fridge to the oven?. Or let it sit out for a while?Love learning with you. Thank you so much
You can go straight in
Your house must smell amazing! The bread looks awesome & so yummy!👍🤗
I use a trivet for my bottom crust.
Just wanted to thank you for your tutorials. I tried your method bc I wanted a bit more of an open crumb and your recipe and method are perfect. I was already making good bread, but now it's even better.
Wonderful!
Thank you so much for your videos. I have learned so much about sourdough from you and have successfully made my first loaves! I’m excited and enjoying the process. God bless you! ❤
You are so welcome!
I just got my first sourdough starter up to the point of making bread. I hope I get as good as you are making mine.
You got this!
Sooo helpful as I begin my sourdough journey ❤. Thank you
Great video thank you
Wonderful! Thank you
I love this idea! It's so customizable too...it's just my hubby and I, so 2-3 loaves a week would be plenty for us.
I love how practical your steps are. Thank you!
Yes- brilliant! Thank you so much!!! This is so in line with my desire to plan and prep so I can rest and focus on my other motherly, wifey, homemaking duties.
Thank you so much for this video! I'm going to try this. I do have a question - do you allow the dough to come to room temperature before baking, or do you put it straight in the dutch oven from the fridge? Also, have you tried this with einkorn sourdough? That is what I make and I've never had it rise overnight in the fridge. I'm so excited a friend shared your blog with me!
I have put it straight in the oven before and it's been fine. I have recipes that are specifically for einkorn flour over on FarmhouseonBoone.com
Love this totally achievable! How do you manage your stater if you are baking only once a week?
I just found your channel. I love it ❤❤❤
Glad you enjoy it!
An entire week of sourdough bread made in one day. My family's gonna love this. Believe it or not, my favorite part of the loaf of bread are the heels. They're like a special kind of "flat bun." As soon as the bread is finished, I always cut the heels off to use them to fix a nice sandwich later (store 'em in a ziplock bag). Then the loaf of bread goes on the table, the butter comes out of the pantry and the family gathers 'round to enjoy the first loaf of the day.
This video was awesome! Thank you so much for sharing. I can't wait to start making sour dough bread.
Thank you very easy recipe
Love your kitchen!!!
Good job!!! Making my 1st starter!!!!!
Thank you for this lesson. I’m struggling to bake enough bread for my family and often end up being awakened by the timers to get my bread baked before I can crawl into bed completely exhausted.
I’d love to have a lesson on how you maintain your sourdough and if you make a levain from your starter to make your bread. If this has already been covered in another lesson please send me the link to it. I’m still excited to make sourdough for myself and my family but I need all the help I can get 😊 thank you
I have a whole section on my blog FarmhouseonBoone.com dedicated to sourdough. I would start there. You can search this channel for sourdough and all the videos detailing it will come up. Finally, I do have a sourdough course that is a paid class but goes in depth from start to finish.create-your-blog-dream.teachable.com/p/simple-sourdough
wow you got it going on A little too late for me but I do make most of my bread but were just older couple Iwish I did this many years ago when my kids were noit all grown up.
This makes so much sense. I make pizza dough from sourdough and those can be kept in the fridge for 5 days. I love this kind of batch baking and then just doing the last step when you need it.