This is the only method I use. I was so frustrated with all the sourdough info and complexity. I was just about to just chuck my starter in the trash when I first found your earlier 10 minute method video and I am so happy I did. I recently made a loaf and took it to Thanksgiving and it was absolutely devoured!
SO glad you are back. Just started exploring sourdough & in TH-cam sourdough vids are a dang Rabbit Hole. Your older videos have been the only sanity. I’m so looking forward to some new insites & guidance. Thank You.
Been using your method since April, never failed yet, works every time. I use mostly fresh ground wheat and I always let come to room temperature. My preference and I do feed with some rye once a month. Great tutorial as usual. Thanks so much.
Oh my gosh I love you. This is the most informative sourdough bread video I have ever watched. I absolutely love how you explain all the science behind the method. Which is why I always loved watching Alton Browns Good eats show. It's the science behind the methods that just clicks for me. It all makes sense. So here is a huge huge THANK YOU sincerely from from me to you. This video is excellent and deserves an award!!.
People who ask me about the challenges they heard about sourdough… I offer to give them some starter to let them try it but only after they watch your video. It’s hard to explain away all the myths. Your videos are so fun.
Exactly my words!! I don't ever do the stretch/fold thing. We love our simple way of doing it. My sourdough gets enough time grow/rise and then I bake it. It's always delicious ❤
I loove your video! So informative, fun and dare I say even entertaining. I had given up making sourdough bread years ago because it was so laborious to constantly feed my starter and wasteful to throw some of it out. You got me excited again to bake bread. I'm mixing a new starter today. I can't wait to use your merhod! Thank you for inspiring me and sharing your knowledge!
I have missed your video's! You are the GOAT! My starter has been haninging out in the fridge for MONTHS! Gonna follow this recipe and see what happens lmao
Your videos taught me to make SD and I have never tried any other way!! All the other info out there was too intimidating. Thank you so much for your great videos!!
First, you are hella entertaining!! Second being a geek myself, I love the science. After some time baking the 'slap and fold takes three days to bake' style I converted to your method about a year ago and have shared with many. Some still cling to that method for some reason but not me! I have found though, that feeding my starter just enough for each loaf tends to give me a better rise. I found this out by accident cause I didn't have enough starter one day. And then every other bake or so, I make double what I need and add the excess back to my starter stash. No discard here. But now I think I need to try again with cold starter. Anyway, thanks for teaching us your method. I make a fresh loaf each week, often with the whole wheat recipe. I also use organic rye (about 30% ) with AP to feed my starter. Thanks again I'll keep watching and learning!!
I have used your method for about 4 years..( yay! Thank you ) I have shared it with several people. My question today: After first rise to double in bulk, I put my dough into the fridge for 20 hours in a covered banneton, do I let it come to room temperature, and double in bulk before putting into dutch oven and a cold oven start? I am confused with what do do after refrigeration.. reading too many variations on a theme..Thanks! It wasnt clear to me in your recent video, though I revisited to section..
Love it! Game changer! Chef @BenStarr could you do a video on how to bake a GIANT Cinnabon. I can’t seem to find a good recipe for a giant cinnamon bun using sourdough discard. Thank you. Hope you’re able to do a video on it. Merry Christmas!
My go to is your SD Bread for lazy people, have also experimented with the SD Cinnamon Scrolls adding grated carrot and other things to make them Yumalicious, some great some not so, and different every time 🥹🤣😆😂 would love a recipe for buttermilk sourdough bread, my experiments are also hit and miss … something to do with the buttermilk and rising times 🤷🏼♀️ 👨🍳
I'm watching from Australia and I'm definitely going to give your way a go. So much quicker without all the kneading , plus starting from a cold oven is totally different. I'll be interested to see what the internal temperature of the cooked loaf is as I've been checking mine to ensure that the internal temperature is 200°c
Hi Ben, thank you for making it so simple for us. My husband and I dont like sourness in sourdough bread. Would you make a video how to make none soure sourdough bread without adding baking soda or anything else. I grately apreciate what you do.😊
Happy Holiday Ben. I have made this bread and it was delicious. I'm planning to bake one in advance for the holiday. What is the best way to re-warm the bread. Should the bread be wrapped in foil or do not wrap in foil before putting it in the oven? Then bake at what temperature and for how long? Thanks.
Thank you for this recipe! I’ve been using your method to make sourdough bread for my family for years. My 8 yo daughter just made her own starter and this weekend made her first loaf of sourdough bread using your methods as well ( I helped when necessary of course). I’ve received so many compliments and requests for more I’m considering baking and selling to friends and family. Is it ok if I use your recipe? Do you have any advice on baking more than one or two loaves at a time?
Hello Ben! You have been my sourdough guru for years, I'm glad you're back. 🥰 I used to live in VT and followed with a different account, but now I'm in Southern Brazil and I can't my starter started. It's incredibly humid here, I'm not sureif that would impact it. I'll start mixing the flour with water, after a couple of days, it will rise, but then as I feed it, it becomes very watery and the smell gets very strong. Do you have any suggestions? I really miss making bread and pancakes with my starter. ☹️ Wishing you a happy Saturday and a blessed Christmas! 🤞💖
I prefer sourdough that doesn’t have big holes, not sure why people love that, we prefer the denser bread. My husband loves to slather butter onto his toast and doesn’t want it all over his fingers. I love hummus on my toast and I don’t want it all over my fingers either.
Best video i have see on sourdough! i have a question. I preserved my starter by adding extra flour while i was away on vacation. When I return home, the starter which is in the refrigerator will be quite thick. Do i need to hydrate the starter before starting your recipe?
Love your technique but can you use this method and bake open in a preheated brick oven? Once removed from fridge and shaped can the loaf rise on counter and be baked open in a preheated brick oven?
When I remove my starving starter to use, there is condensation on the lid of the container. Do I wipe this off so as not to change my hydration %, or incorporate it as I’m stirring the hooch back into the starter?
I personally don't like hard crunchy crusts like you have here, what is the best way to soften the crust. With other breads I make I normally put a light layer of butter on the top, and keep it in a zip lock bag.
I loved your Buttermilk video, so it too lives in my refrigerator with my SD started. If I want to add buttermilk to my bread instead of water would I use the same ratio or would I have to make an adjustment?
Good day Ben. I have a question please. I have been baking a no knead bread with about 60 - 75% hydration with your sourdough method and the salt content. I modified my recipe a bit. And everyone loves the bread. My question is can I bake your bread in an airfryer?
AAAK I was in the middle of making my sourdough when you deleted the recipe from the last time you did this and didn't include it in the dubily doo on this one
I have tried making starter a number of times. Every time something goes wrong. The most common thing is that it gets a green fuzzy mold on the top. How can I fix this?
@@WatchesTrainsAndRockets yeah it could be that. You also may have a decent concentration of those mold spores in your house for whatever reason. I knew someone that was using the same wooden spoon to stir things and that was the culprit
Using metric is more accurate. In the US, police and drug dealers don’t use ounces in pounds they use grams and keys. A scale is an investment for your kitchen.
I’m only halfway through but just wanted to mention twice you mention clicking on a video link above (your left, our right) and there is no video. Also in a previous video you said NO iodized salt, is that still true?
Very good video but, I still need to know how to make the starter. I don’t want a huge amount and only bake 1 or two loaves at a time. Discarding seems so wasteful.
Did you watch ANY of the video? Clearly not. Nothing worth learning can be taught in 10 minutes, even if it takes only 10 minutes to execute. Surely you understand this. Or maybe not?
I considered you my "sourdough God". I have not bought bread in 11 months. Thank you!!!
Same here :)
Love your "hole" rant! Agreed!!!
This is the only method I use. I was so frustrated with all the sourdough info and complexity. I was just about to just chuck my starter in the trash when I first found your earlier 10 minute method video and I am so happy I did. I recently made a loaf and took it to Thanksgiving and it was absolutely devoured!
SO glad you are back. Just started exploring sourdough & in TH-cam sourdough vids are a dang Rabbit Hole. Your older videos have been the only sanity. I’m so looking forward to some new insites & guidance. Thank You.
AGREE about the giant holes fad! Big holes and ridiculous blistering were once considered a problem.
On behalf of all those easy sourdough nerds out there- thank you! 🍞👌🏻❤
Wow! I've just been binge watching your videos AGAIN and suddenly here you are!
You can do this! Even if you have never been this lazy in your life!
Me too!
Been using your method since April, never failed yet, works every time. I use mostly fresh ground wheat and I always let come to room temperature. My preference and I do feed with some rye once a month. Great tutorial as usual. Thanks so much.
Glad you are back. Please consider doing a sourdough pizza dough recipe.
Oh my gosh I love you. This is the most informative sourdough bread video I have ever watched. I absolutely love how you explain all the science behind the method. Which is why I always loved watching Alton Browns Good eats show. It's the science behind the methods that just clicks for me. It all makes sense. So here is a huge huge THANK YOU sincerely from from me to you. This video is excellent and deserves an award!!.
People who ask me about the challenges they heard about sourdough… I offer to give them some starter to let them try it but only after they watch your video. It’s hard to explain away all the myths. Your videos are so fun.
Exactly my words!! I don't ever do the stretch/fold thing. We love our simple way of doing it. My sourdough gets enough time grow/rise and then I bake it. It's always delicious ❤
I’ve been using this method for 2 years and every loaf is amazing! The cold oven method is a game changer. Thanks Ben!
Ben, I use your method for a loaf a week. Works Great! I've no patience for the high hydration run around...
Thanks!
Ditto
This is a game changer for many people. ! Especially those who think their sourdough starter is a delicate, fragile and demanding being!
As always an excellent in-depth explanation. The only method I use. Thank you ☺️
I love your method I gave up on SD it was too much work. so glad I found your videos. I tell so many people about it.
Great video as usual. Lots of great info. Would love a pizza video!
I loove your video! So informative, fun and dare I say even entertaining. I had given up making sourdough bread years ago because it was so laborious to constantly feed my starter and wasteful to throw some of it out. You got me excited again to bake bread. I'm mixing a new starter today. I can't wait to use your merhod! Thank you for inspiring me and sharing your knowledge!
I 've learned so much about sour dough and even buttermilk watching you, Ben. Thanks for teaching this Old dog new tricks.❤
Thanx Ben. As always, this was very helpful!
Well done! Great lesson. Indeed, it works, I know. And, then result was super.
I have missed your video's! You are the GOAT! My starter has been haninging out in the fridge for MONTHS! Gonna follow this recipe and see what happens lmao
wow thank you Merry Christmas and Happy New Year Been Starr
Thank you for your great recipe and this video!!
Ben thanks for the master class!
I’m making this today for our Christmas dinner tomorrow ❤
cast iron dutch oven loaf pan has made me sooooo happy
Your videos taught me to make SD and I have never tried any other way!! All the other info out there was too intimidating. Thank you so much for your great videos!!
I've learned a lot from you, thank you Ben!! I hate those holes!!
Fellow hole-haters UNITE!
First, you are hella entertaining!! Second being a geek myself, I love the science. After some time baking the 'slap and fold takes three days to bake' style I converted to your method about a year ago and have shared with many. Some still cling to that method for some reason but not me! I have found though, that feeding my starter just enough for each loaf tends to give me a better rise. I found this out by accident cause I didn't have enough starter one day. And then every other bake or so, I make double what I need and add the excess back to my starter stash. No discard here. But now I think I need to try again with cold starter. Anyway, thanks for teaching us your method. I make a fresh loaf each week, often with the whole wheat recipe. I also use organic rye (about 30% ) with AP to feed my starter. Thanks again I'll keep watching and learning!!
Another great video. Every time I watch your videos I learn so much and great to do so much less. Yay!
Once again I learn something… Is there no end to this madness😊, Thanks Ben! Always great info.
Oh wow I finally decided to search your vids and this new one came up!
Beth here...yay! I'm so excited to do this! Love your videos with all the "what's and why's" 😉
I will forever see those little yeasties farting in my dough. I'm going to try this recipe and method soon.
Howdy yourself sir. Nice to see you back. Yay!
Howdy!!
You’re the best Ben!! Not method I use is yours.
Great Vid. Thanks Sir!
Thank you, i found this really helpful.
I agree. Made this. Yum.
Ben… YOU are Da’ BOMB!
So Helpful !! Thank you :-)
I have used your method for about 4 years..( yay! Thank you ) I have shared it with several people. My question today: After first rise to double in bulk, I put my dough into the fridge for 20 hours in a covered banneton, do
I let it come to room temperature, and double in bulk before putting into dutch oven and a cold oven start? I am confused with what do do after refrigeration.. reading too many variations on a theme..Thanks! It wasnt clear to me in your recent video, though I revisited to section..
Thanks for a super reminder video.....I'll just go dig around it the fridge for my poor neglected starter.....
Love it! Game changer! Chef @BenStarr could you do a video on how to bake a GIANT Cinnabon. I can’t seem to find a good recipe for a giant cinnamon bun using sourdough discard. Thank you. Hope you’re able to do a video on it.
Merry Christmas!
Yah thank you !!!!
Alright!!! New video!!!!! Missed you!!! 😊❤❤
French Toast, here I come; Thank you Ben.
I don’t see the other links you pointed to at the top of the screen!
This is very good. I hsve a linen bread bag, try linen.
My go to is your SD Bread for lazy people, have also experimented with the SD Cinnamon Scrolls adding grated carrot and other things to make them Yumalicious, some great some not so, and different every time 🥹🤣😆😂 would love a recipe for buttermilk sourdough bread, my experiments are also hit and miss … something to do with the buttermilk and rising times 🤷🏼♀️ 👨🍳
I'm watching from Australia and I'm definitely going to give your way a go. So much quicker without all the kneading , plus starting from a cold oven is totally different. I'll be interested to see what the internal temperature of the cooked loaf is as I've been checking mine to ensure that the internal temperature is 200°c
Hi Ben, thank you for making it so simple for us. My husband and I dont like sourness in sourdough bread. Would you make a video how to make none soure sourdough bread without adding baking soda or anything else. I grately apreciate what you do.😊
Watched them all over time. Best yet! Discard the rest. Lazy bread.
On your printed recipe,you tell about baking directly on a cookie sheet. I'd love to see that demonstrated as part of this video.
Happy Holiday Ben.
I have made this bread and it was delicious. I'm planning to bake one in advance for the holiday. What is the best way to re-warm the bread. Should the bread be wrapped in foil or do not wrap in foil before putting it in the oven? Then bake at what temperature and for how long? Thanks.
I even got discouraged making sour dough
Thank you for this recipe! I’ve been using your method to make sourdough bread for my family for years. My 8 yo daughter just made her own starter and this weekend made her first loaf of sourdough bread using your methods as well ( I helped when necessary of course). I’ve received so many compliments and requests for more I’m considering baking and selling to friends and family. Is it ok if I use your recipe? Do you have any advice on baking more than one or two loaves at a time?
Hello Ben! You have been my sourdough guru for years, I'm glad you're back. 🥰
I used to live in VT and followed with a different account, but now I'm in Southern Brazil and I can't my starter started. It's incredibly humid here, I'm not sureif that would impact it. I'll start mixing the flour with water, after a couple of days, it will rise, but then as I feed it, it becomes very watery and the smell gets very strong.
Do you have any suggestions? I really miss making bread and pancakes with my starter. ☹️
Wishing you a happy Saturday and a blessed Christmas! 🤞💖
I loved this video! Thanks for all the time you put into it. Also loved the farting yeast cartoons haha.
I prefer sourdough that doesn’t have big holes, not sure why people love that, we prefer the denser bread. My husband loves to slather butter onto his toast and doesn’t want it all over his fingers. I love hummus on my toast and I don’t want it all over my fingers either.
Best video i have see on sourdough! i have a question. I preserved my starter by adding extra flour while i was away on vacation. When I return home, the starter which is in the refrigerator will be quite thick. Do i need to hydrate the starter before starting your recipe?
How would I do an open bake in a combination steam oven. The highest temp is 435, so I was delighted that your recommended was lower. Thank you
Love your technique but can you use this method and bake open in a preheated brick oven? Once removed from fridge and shaped can the loaf rise on counter and be baked open in a preheated brick oven?
When I remove my starving starter to use, there is condensation on the lid of the container. Do I wipe this off so as not to change my hydration %, or incorporate it as I’m stirring the hooch back into the starter?
I personally don't like hard crunchy crusts like you have here, what is the best way to soften the crust. With other breads I make I normally put a light layer of butter on the top, and keep it in a zip lock bag.
I loved your Buttermilk video, so it too lives in my refrigerator with my SD started. If I want to add buttermilk to my bread instead of water would I use the same ratio or would I have to make an adjustment?
yay! return of
What is the final hydration level thanks
does the lacto bacillus and the others die in baking the bread?
Good day Ben. I have a question please. I have been baking a no knead bread with about 60 - 75% hydration with your sourdough method and the salt content. I modified my recipe a bit. And everyone loves the bread. My question is can I bake your bread in an airfryer?
On behalf of all those Lazy People out there (me!) Thank you!!
Does this cold start / no stretch and fold method change any of the health benefits of sourdough?
What if your hooch is black from a year old icebox starter?
it's fine! Stir it in. But might stand a feeding before you bake.
AAAK I was in the middle of making my sourdough when you deleted the recipe from the last time you did this and didn't include it in the dubily doo on this one
I would love information on tweaking this to use 50% or more of whole wheat flour. Please?
If I’m watching a video and they aren’t using a scale, that’s a hard stop. The other hard stop is anyone that pours off the hooch. Blasphemy!
Ben swears by the scale, watch his other videos. This is all about being lazy! A master class at being lazy, I like your style Ben!😂
He was using a scale in ounces
He is using a scale at 9.00 minutes
I have tried making starter a number of times. Every time something goes wrong. The most common thing is that it gets a green fuzzy mold on the top. How can I fix this?
What type of top covering are you using on your container?
@@derrickp I had the starter in a half-quart mason jar with a ring and cap covering it held on loosly enough to allow venting.
@@WatchesTrainsAndRockets that is the right way to do it. How are you sterilizing your containers?
@@derrickp Yes. I have seen claims that the mold may have come with the flour and that I should use a different type. Does that make any sense?
@@WatchesTrainsAndRockets yeah it could be that. You also may have a decent concentration of those mold spores in your house for whatever reason. I knew someone that was using the same wooden spoon to stir things and that was the culprit
Using metric is more accurate. In the US, police and drug dealers don’t use ounces in pounds they use grams and keys. A scale is an investment for your kitchen.
I’m only halfway through but just wanted to mention twice you mention clicking on a video link above (your left, our right) and there is no video. Also in a previous video you said NO iodized salt, is that still true?
Very good video but, I still need to know how to make the starter. I don’t want a huge amount and only bake 1 or two loaves at a time. Discarding seems so wasteful.
a 10 minute recipe that takes over 1 hour to explain?
Did you watch ANY of the video? Clearly not. Nothing worth learning can be taught in 10 minutes, even if it takes only 10 minutes to execute. Surely you understand this. Or maybe not?